OVERNIGHT COFFEE LOAVES

This is a 1971 Betty Crocker recipe thus the Gold Medal brand name.

1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees)
4 cups Gold Medal flour*
1/4 cup sugar
1 tsp salt
1 cup butter or margarine, softened
3 egg yolks, beaten
1 cup lukewarm milk (scalded then cooled)
2 tbsp butter or margarine, melted
1/2 cup sugar
1 1/2 tsp cinnamon
Confectioners' Sugar Glaze

Dissolve yeast in warm water. In large mixing bowl, combine flour, 1/4 cup sugar and the salt. Cut in 1 cup butter until mixture looks like meal. Mix in yeast, egg yolks and milk until dough is smooth.  Cover; refrigerate at least 8 hours or overnight.

Grease 2 9-inch loaf pans. Turn half of dough onto well-floured board. Roll into rectangle, 13x8 inches; brush with 1 tablespoon melted butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half on rectangle. Roll up, beginning at narrow side. Pinch edge of dough into roll to seal. Place seam side down in a loaf pan. Repeat process with the remaining dough and pan.

Cover; let rise in warm place (85 degrees) 2 hours. Dough will not double.

Preheat oven to 375 degrees.

Bake bread 1 hour. If necessary, cover loaves during last 20 minutes to prevent excessive browning.

Remove from pans. Frost with a confectioners' sugar glaze.

Cool before slicing.

*If using self-rising flour, omit salt.

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MAMIE EISENHOWER'S MILLION DOLLAR FUDGE

4 1/2 cups sugar

pinch salt
2 tbsp butter
1 (12-oz) can evaporated milk
2 cups coarsely chopped pecans
1 pint marshmallow cream
12-oz semi-sweet chocolate
12-oz German Sweet chocolate

In a heavy saucepan over medium heat, bring the sugar, salt, butter, and evaporated milk to a boil. Boil the mixture for 6 minutes. Meanwhile, place the pecans, marshmallow cream and chocolates in a large bowl. Pour the boiled syrup mixture over the chocolate mixture. Beat until the chocolate is all melted. Spray a 15 1/2-inch x 10 1/2-inch jelly roll pan with a nonstick cooking spray. Pour the fudge into the pan. Let the fudge set at room temperature before cutting into 1-inch squares. You can put in the refrigerator to speed up the cooling process, if desired. Makes about 4 pounds.

click on picture to enlarge for easier reading

FROZEN CRANBERRY DESSERT

 

1 pkg cranberries, ground (redder if frozen when ground)

2 cups sugar
1 No. 2 can pineapple, crushed, drained
1 lb marshmallows, cut-up (or use mini marshmallows)
1 pint whipped cream

Mix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

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SCOTTISH SHORTBREAD

This recipe is from an old cookie cookbook. I can't find a date on the book but it has a retail selling price of 15 cents printed on the front cover. I think that should say something about it being vintage!

3 cups all-purpose flour
1/2 cup sugar
1 cup butter

Sift together the flour and sugar. Cut in the butter thoroughly to form a soft dough. Divide the dough in half and shape into two balls. Place on ungreased baking sheets and flatten into 7-inch circles, about 1/2-inch thick. Flute the edges to form a scallop. Prick lines on the circles by using a fork, outlining 12 wedges on each circle. Bake in a moderate oven of 375 degrees for 15 to 20 minutes or until light golden brown. While still warm, cut along the pricked lines but do not cut all the way through. Cool and break into wedges.

Yield: 2 dozen cookies.

It says in the cookbook that this recipe actually came over to America from Scotland.

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PRALINE-BOTTOM PUMPKIN PIE

This recipe is one I found from a BETTER HOMES AND GARDENS, November 1976 magazine. It was the first-place winner in the holiday pies category. The clipping is so bedraggled I couldn't post it clear enough to read so I will type it in.

4 tablespoons butter or margarine
1/2 cup chopped toasted pecans
1/3 cup packed brown sugar
1 9-inch baked pastry shell
1  2 1/4 - or - 3-ounce package no-bake custard mix
1/3 cup granulated sugar
2 teaspoons pumpkin pie spice
2/3 cup milk
1  5 1/3-ounce can (2/3 cup) evaporated milk
1  16-oz can (2 cups) pumpkin
Toasted chopped pecans

In small saucepan, melt butter or margarine. Stir in the 1/2 cup pecans and the brown sugar; cook and stir till mixture bubbles. Spread over bottom of baked pastry shell. Cool. In 2-quart saucepan, combine custard mix, granulated sugar, and spice. Stir in milk, evaporated milk, and pumpkin. Cook and stir till mixture bubbles. Cover and cool 10 minutes. Pour into pastry shell. Chill until firm. Garnish top with additional pecans.

This is just a file photo. The picture of this recipe was too old and wrinkled to post.

CARAMEL PECAN PIE

 This recipe is from an old Midwestern church cookbook.

1/2 lb vanilla caramels (approx. 30 to 35)
1/2 cup water
1/4 cup margarine
2 slightly beaten eggs
3/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla
1 cup pecan halves

Place the first three ingredients in a double boiler, heat, stirring frequently, until the caramels melt and the sauce is smooth. Combine the next four ingredients and add to the caramel sauce, mixing well. Add pecan halves. Pour into an unbaked pie shell. Bake 10 minutes at 400 degrees. Reduce heat and bake 20 minutes at 350 degrees.

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CRANBERRY RELISH SALAD

Cranberries are very healthy and should be included in our diets year round.  Don't think of them as just a 'holiday' food!

1 pkg (4-serving size) cherry gelatin
1 pkg (4-serving size) raspberry gelatin
1/4 cup sugar
1 1/2 cups boiling water
1 can (12-oz) lemon-lime soda (I use 7up)
1 can (8-oz) crushed pineapple in its own juice, do not drain
2 pkgs (10-oz each) frozen cranberry-orange sauce (not even sure you can still buy this)

In a large bowl dissolve the gelatins and sugar in the boiling water.  Add the soda, pineapple with juice, and the cranberry-orange sauce.  Chill until the mixture is partially set.  Pour into individual serving dishes or an 11 x 7 x 2-inch dish and refrigerate overnight or until firm.  To add a decorative touch, garnish with fresh mint leaves, kale, or thin strips of orange rind.

Yield: 12 - servings
This goes great with chicken, turkey, pork, etc.

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PUMPKIN ICE CREAM

This quick and easy pumpkin ice cream recipe was published many years ago in the local newspaper of my hometown when I was a kid. (Many, many years ago!) It was from a local home extension service's home economist.

1 cup pumpkin pulp
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/4 tsp nutmeg
1 quart vanilla ice cream

Mix pumpkin, brown sugar, cinnamon, ginger, salt, and nutmeg together. Soften ice cream and blend with the pumpkin mixture. Freeze until firm and you have your own homemade pumpkin ice cream.

 

CREAM POTATOES AND PEAS

This recipe is from my childhood. My late aunt used to make this delicious dish. One of my favorites.

6 medium potatoes, peeled and diced
3 cups frozen peas

White Sauce:
1 tbsp margarine
1 tbsp flour
1/4 tsp salt
1/8 tsp pepper
1 cup milk
Velveeta cheese

Cook the potatoes in slow-boiling salted water for 20 minutes. Boil peas for 3 to 5 minutes until tender. Drain the potatoes and the peas. Butter the bottom and sides of a baking dish. Layer the potatoes and peas in the dish--potatoes, peas, potatoes, peas.

Make the white sauce: Melt margarine in a small saucepan; add flour, salt and pepper and blend to smooth while heating over low heat. Stir in the milk, stirring until smooth, about 1 minute. Add a chunk of Velveeta cheese, amount to suit your taste, and stir over the low heat until cheese is melted and mixture is smooth. Pour the mixture over the peas and potatoes in the buttered dish.

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CUBAN CORN PIE

Pastry for two-crust pie

2 cups cooked rice
1/4 lb crumbled crisp bacon
2 cups sliced cooked or canned chicken
1 No. 303 can cream-style corn
1/2 teasp salt
1/4 teasp pepper
Cream

Start heating oven to 400 degrees. Line deep, fluted 9" pie plate with half of pastry. Arrange, in layers half each, rice, bacon bits, chicken, corn; sprinkle with 1/4 teasp salt, 1/8 teasp pepper. Repeat layers; sprinkle with rest of salt and pepper. Adjust top crust; make several slits in crust; brush with cream. Bake about 30 min., or till golden.

Makes 6 servings

recipe from this 1958 cookbook