GLENDA'S OVEN CARAMEL CORN

This recipe was given to me by my cousin's late wife who we lost many years ago much too young.

2 cups brown sugar
1 cup butter
1/2 cup syrup
1 tsp salt
1/2 tsp baking soda
1/4 tsp cream of tartar
5 to 6 quarts popped corn
1 cup nuts, optional

Mix the brown sugar, butter, syrup, and salt; boil 5 minutes.  Add soda and cream of tartar; mix well and pour over the popped corn and nuts, if using.  Bake in a large roaster pan in the oven at 200 - 250 degrees for 1 hour and 15 minutes.  Stir every 15 minutes during baking time.  Spread out and cool on waxed paper on cabinet top.  Seal in an airtight container.

file photo

OLD RECIPE CLIPPING FOR MILK FRUIT GELATIN

This is another of the old recipes from my late mother's clipping box.  This is from an old rural electric co-op newsletter in Southern Indiana during the 1960s.  Click on the picture to read more clearly.

SPICED CHOCOLATE ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

This is another of the old recipes from my late mother's recipe clipping boxes.  This one is not as old as many of them, this one is from a page torn from a Family Weekly magazine and is dated September 20, 1981.  The frosting recipe is in 2 sections as it moved into the next column.  If you have trouble reading the recipes, click on the pictures to enlarge.

GLUTEN-FREE BROWNIE MUFFINS

NOTE:  This is not a vintage or old fashion recipe.  However, I do know I have followers of this blog that have to eat gluten-free.  I added this recipe to my Ladybug's Sweet Treats blog this evening and while doing so, I realized there would be readers of this blog who might enjoy having this recipe.

1/4 cup brown rice flour

1/2 cup almond meal
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
5 squares (1-oz each) bittersweet chocolate, chopped
8 tbsp butter, cut into pieces
3 tbsp unsweetened cocoa powder
3 large eggs, room temperature
1 cup packed brown sugar
2 tsp vanilla

Preheat oven to 350 degrees.
Grease 16 muffin cups; set aside.

In a bowl, whisk the rice flour, almond meal, baking soda, salt, and cinnamon together.

Place the chocolate and butter in a heatproof bowl or in the top of a double boiler, set over simmering hot water. Let stand until the chocolate and the butter are both melted, stirring frequently. Remove from the heat and whisk in the cocoa.

In large mixer bowl, beat the eggs and brown sugar on medium speed until smooth. Beat in the vanilla then slowly add the chocolate mixture. Beat in the flour mixture.

Fill the prepared muffin cups each 2/3 full. Bake at 350 degrees approximately 15 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove pans to a wire rack to cool for 5 minutes. Remove from the pans to the wire racks to cool completely.

CRABMEAT STUFFED MUSHROOMS

This is an old recipe I got from my daughter.

16 large mushroom caps
1/3 cup butter, melted
1 1/2 cups flaked crabmeat
2 eggs, lightly beaten
1/2 cup finely chopped green onions
1/2 cup soft bread crumbs, divided
3 tbsp mayonnaise
2 tsp fresh lemon juice
2 tbsp butter, chilled

Preheat oven to 350 degrees.
Grease a large baking dish.

Dip the mushroom caps in the melted butter then place them, rounded side down, in the prepared baking dish.

Combine the crabmeat, eggs, green onions, half the bread crumbs, the mayonnaise and lemon juice in a medium-size bowl and mix together thoroughly.  Fill the mushroom caps with this mixture.  Sprinkle the remaining half of the bread crumbs over the mushrooms and dot with the chilled butter. 

Bake at 350 degrees for 15 minutes or until the crumbs are golden brown.  Serve while hot.

OLD NEWSPAPER CLIPPING FOR 'RITHMETIC PUNCH

This is another of the old yellowed recipe clippings from my late mother's boxes of recipe clippings.  I believe this is from the 1960s box.

Click on the pictures to read the recipe.

ARMADILLO EGGS

This is a recipe my late cousin gave me many years ago.

2 to 3 cans of crab meat
2 cans jalapeno peppers (approximately 17)
1/3 cup finely chopped onion
1/3 cup chopped mushrooms
1 tbsp garlic (in a jar)
salt to taste
pepper to taste

Saute the onion, mushrooms, garlic, salt and pepper in some margarine.  Add the drained crabmeat and mix.  Slice jalapenos lengthwise and remove seeds. (It is important to remove seeds.) slice down one side only.  Generously stuff halapenos with the crab mixture.  Dip in a mixture of 3 eggs and 1/4 cup milk.  Roll in cracker meal.  Again dip in egg mixture and roll for a second time in cracker meal.  Drop into preheated deep fryer and cook until golden brown, about 2 or 3 minutes.  Remove and drain on paper towels.

GEORGE'S WIFE'S DATE COOKIES

This is an old yellowed recipe clipping for date cookies from the hometown newspaper when I was a kid.  I left off the part with the lady's name who submitted the recipe.  So I added to the name and made it George's Wife's Date Cookies.  You can click on the picture to read the recipe better.  By the way, I have not made these cookies.

BIG SAVINGS ON THESE THREE LITTLE PIGGIES

Do you like the "Piggies" in the kitchen of The Neeley's on their Food Network show?  Now you can have your own set of 3 little pigs canisters for a big discounted price.  If you are interested in owning your own set, click on the link in the column in the left-hand column to check out this sale.

Merry Christmas

To all the readers and followers of Grandma's Vintage Recipes,

I wish you a very Merry Christmas or a special time during whatever you celebrate at this season. I am a Christian so I say, "Merry Christmas" to you from the bottom of my heart. May you have a very special and healthy day with your family and friends as we celebrate the birth of Jesus. So here is a Texas Merry Christmas to you all.