EASY GARDEN VEGETABLE PIE

This is another of the old recipe from my late mother's collection of recipes she kept in old shoe boxes. I have never made this.

 

GOOD OLD FASHION CHOCOLATE SAUCE

This is a delicious chocolate sauce from "Back Home in Indiana".

3/4 cup granulated sugar
1/2 cup baking cocoa
3 tablespoons water
2 tablespoons corn syrup
1/2 tall can of evaporated milk
3/4 teaspoon vanilla extract

In a heavy saucepan mix the sugar and cocoa together. Stir in the water and corn syrup. Cook over medium heat, stirring constantly to boiling. Boil, while continuing to stir, for 3 minutes. Remove pan from the heat and add the evaporated milk and the vanilla extract.

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CRANBERRY PUMPKIN BREAD

Believe it or not this little Southern Indiana Girl who is now a Texan, used to live and work in the heart of New York City. I had an apartment at 56th and Broadway and had an office whose window looked out on Radio City Music Hall. Believe me, that apartment had a kitchen so small it was only for 1 person at a time! But I did eat some wonderful homemade food thanks to coworkers and picked up some wonderful recipes. This is one of my New York recipes.

1 cup canned or fresh cooked pumpkin
1 cup granulated sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup chopped walnuts
1 cup fresh (or frozen) cranberries

Preheat oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan with shortening or vegetable oil.

In a mixing bowl beat the pumpkin, sugar, milk, eggs, and butter together.

Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together; stir into the pumpkin mixture. Gently fold in the walnuts and cranberries. Pour into the prepared loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool bread in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

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OLD FASHION CORNBREAD DRESSING

 

HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:
1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:
2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

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HAMBURGER-SQUASH CASSEROLE

6 medium yellow squash, sliced crosswise

1/2 cup water
1 lb hamburger
1/2 medium onion
1/2 tsp salt
1/8 tsp pepper
2 eggs
1/2 cup toasted bread
1 can tomatoes
1 cup grated cheddar cheese

Place squash in water and cook until tender. Drain. Brown hamburger meat, onion together. Add rest of ingredients together and bake at 350 degrees for about 30 minutes.

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MEXICALI DIP

Another recipe from my old tin recipe box.

Regular or nonfat plain yogurt may be substituted for the Dannon Instead.

CHERRY-KING MUFFINS

 This is another old recipe from my little green tin recipe box. I think this is one of the recipes a neighbor gave me in New Mexico when I was a new bride and we were stationed at an Air Force base there. This gal worked at a restaurant and was always sharing her recipes. 

2 cups flour

4 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 cup milk

1 tbs melted butter

1 cup well drained sour pitted cherries

In a bowl, combine the flour, baking powder, salt and sugar.

In a separate bowl, lightly beat the egg. Add the milk and butter to the egg.

Make a well in the center of the dry ingredients and gradually add the egg mixture while stirring gently. When combine, stir in the well-drained cherries.

Bake at 350 for 15-20 minutes or until a wooden toothpick inserted in the center comes out clean.

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PECAN PIE BREAD PUDDING

Families used to eat a lot of bread pudding as bread couldn't be allowed to be wasted. Family cooks learned to make bread into some tasty desserts!

1 (16 oz) loaf day old French bread

2 and ½ cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Preheat oven to 350 degrees.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs, whisk. Pour over bread. Allow to sit 5 to 10 minutes.

In another small bowl using a fork, combine softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8-inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees 45 to 55 minutes. Center will be slightly wiggly but will set when cool.

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ZUCCHINI & CARROT COINS

 An old recipe from my little green metal recipe box.