FOUNDATION FILLED COOKIES WITH FILLING OPTIONS

This recipe is from my little 1970 The Cookie Book. Click on picture to enlarge for easier reading.

GREEK SALAD DRESSING

This is not exactly a vintage recipe but it is an old one from the 1980s. Click on picture to enlarge for easier reading. This is an old General Mills recipe.

MOCHA FROSTING

This is another recipe from my 1955 Marshall Township PTA cookbook. This recipe does not have a contributor listed.

1/2 cup butter
1 egg yolk
1 tbsp. strong coffee
2 sq. unsweetened chocolate
2 1/2 cups confectioners sugar

Cream butter, add egg yolk, coffee, and chocolate. Gradually add confectioners sugar. Blend until smooth. Frosts two 8-inch layers.

CHOCOLATE FUDGE UPSIDE DOWN CAKE

Another of my late mother's clippings from her local newspaper "back in the day". Click on picture to enlarge for easier reading.

Note: Some of the amounts are blurry. They are 3/4 cup sugar, 1/2 cup milk, 1/4 tsp salt and 1 1/2 tbs cocoa, 1 hp (heaping) tsp butter, 1 cup flour, 1 tsp baking powder, and 1 tsp vanilla.

PIE CRUST WITH POWDERED SUGAR AND EGG

2 1/2 cups all-purpose flour
pinch of salt
4 tbsp powdered sugar
3/4 cup butter, cut up
2 egg yolks
4 tbsp cold water
powdered sugar for dusting, optional

Sift the flour and powdered sugar together with the salt into a mixing bowl. Add the butter and using your fingertips, work the butter into the flour mixture. Make a well in the center of the mixture.

Whisk the egg yolks with the cold water and pour into the well in the center of the flour mixture.

Using your fingers or a fork, combine the two mixtures until smooth.

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or tart pan. Using a fork, prick the bottom.

Chill for 10 minutes then bake at 400 degrees until golden brown, about 15 minutes.

RED, WHITE AND BLUE SHORTCAKES

This recipe is from a 1971 Bisquick Recipe Flyer Give-Away.

Click on photo to enlarge for easier reading.

CONFECTIONERS' SUGAR FROSTING

This recipe is on the back page of the pamplet shown below. This is from my Sophomore high school home economics class. My, how times have changed since 1963!

1/3 cup butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pound (3 1/2 to 4 cups) sifted confectioners' sugar
About 1/4 cup cream or other liquid

Cream and thoroughly beat together butter or margarine, vanilla and salt. Add confectioners' sugar and liquid alternately, adding sufficient liquid to give the frosting proper spreading consistency. Beat thoroughly after each addition, since the velvety smoothness of the frosting is influenced by sufficient beating. Spread between layers, on top, and on sides of cake. Yield: Enough frosting for two 8-inch or 9-inch layers.

FOUR-BEAN SALAD

This recipe is from my 1967 Better Homes and Gardens cooking with HERBS and SPICES cookbooklet.

EASTERN CURRY DIP

1/2 cup Miracle Whip Salad Dressing
1/2 cup dairy sour cream
1/4 cup green onion slices
1/2 teaspoon curry powder

Combine salad dressing, sour cream, onions and curry powder; mix well. Chill. Serve with vegetable dippers. 1 cup

This recipe is from the 1977 recipe flyer below.

JEAN'S PICKLED EGGS

Jean Evans was one of the special ladies in the community where I went to school - grades 1 thru 12 in one building. Her recipes were so popular she and her daughter made a cookbook and this is one of the recipes from that book. As you can see from the picture below I have used her cookbook to the point of it losing the front cover! This cookbook was so popular they even made a second one. Special memories of Needmore and the friends there.