1970s BISQUICK APPLE PANCAKES AND CIDER SYRUP

This is a recipe I got on a Bisquick flyer in 1971, so it is older than my two youngest children.

2 cups Bisquick baking mix
1/2 tsp cinnamon
1 egg
1 1/3 cup milk
3/4 cup grated apple

Beat the baking mix, cinnamon, egg, and milk with a rotary beater until smooth (Remember the handheld rotary beaters?  Being a leftie, I hated them; they were hard to use!)  Fold in the apple.

Heat a griddle or skillet to hot (grease if necessary) and pour batter by 1/4 cupsful onto the hot griddle.  Cook until bubbles appear.  Turn and cook on other side until golden brown.  Serve with whipped butter and warm maple or cider (recipe below) syrup.

This makes about 18 pancakes.

Cider Syrup:
1 cup sugar
2 tbsp cornstarch
1/2 tsp pumpkin pie spice
2 cups apple cider
2 tbsp lemon juice
1/4 cup butter

In a saucepan, combine the sugar, cornstarch and pumpkin pie spice until well blended.  Stir in the cider and juice while stirring.  Cook over medium heat, stirring constantly, until the mixture thickens and boils for 1 minute.  Remove from the heat and blend in the butter.

1970S CRANBERRY COOKIES

1/2 cup butter, softened

1 cup granulated sugar
3/4 cup packed brown sugar
1/4 cup milk
2 tbsp orange juice
1 egg
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup chopped pecans
2 1/2 cups coarsely chopped frozen cranberries

Preheat oven to 375 degrees.
Lightly grease cookie sheets; set aside.

Cream the butter, granulated sugar, and brown sugar together. Stir in the milk, orange juice, and egg.

Combine the flour, baking powder, salt, and baking soda together. Add the flour mixture to the creamed mixture. Stir in the chopped pecans and the chopped cranberries.

Drop the dough by teaspoonfuls about 2 minutes apart on the prepared baking sheets. Bake 10 to 15 minutes until lightly browned. Allow to cool about 1 minute on baking sheets. Remove to wire racks to cool completely.

Yield: 11 dozen cookies

file photo for reference

 

FLUFFY RAISED DOUGHNUTS

1 cup milk 1 pkg dry yeast 1/2 cup lukewarm water 1 tsp sugar 1/4 cup shortening 1/4 cup sugar 1 egg, well beaten 1 tsp salt 3 1/2 cups flour Scald one cup milk and cool to lukewarm. Dissolve yeast in bowl in lukewarm water and 1 tsp sugar. When foamy, add to cooled milk. Stir in shortening, 1/4 cup sugar, egg, and salt. Beat in flour. On floured board, knead until smooth. Place in a greased bowl, let rise to doubled. Punch down and let rise until doubled again. Roll dough 1/2" thick and cut with a doughnut cutter. Cover and let rise until light and fluffy. Fry in deep hot fat. Glaze with a water and sugar mixture.

file photo for reference

SWISS VENISON ROUND STEAK

2 venison round steaks, approx 1 1/2 lbs

1/4 cup flour
2 tsp salt
1/8 tsp pepper
1/4 cup butter
1 cup water
1 med onion, chopped
1 cup diced celery
1/2 cup sour cream

Wipe steaks clean with a damp cloth. Combine flour, salt and pepper. Pound flour mixture into the steaks using the edge of a sturdy saucer. Brown both sides of the steaks and any remaining flour mixture in the butter. Add 1/4 cup of the water. Cover and simmer slowly, adding remaining water as needed. When the meat is almost tender (after 1 to 2 hours), add onion and celery; cook until thoroughly tender. Stir in the sour cream and cook for 2 minutes longer. Serve at once. From 1 1/2 to 2 1/2 hours of total cooking time will be required, the time depending on the age of the animal. Serves 5.

file photo for reference - not this exact recipe

CRAN-APPLE ORANGE CAKE

I know this cake has been around since the 1980s. I'm not sure before that.

2 cups all-purpose flour

1 1/2 cups Quaker Oats (Quick or Old-Fashion, uncooked

1 cup sugar

1/2 cup chopped nuts

1 tbsp baking powder

1 tsp salt (optional)

1/2 tsp baking soda 

1 cup milk / 3 eggs

3/4 cup finely chopped apple

3/4 cup (1 1/2 sticks) margarine, melted

1 tbsp grated orange peel

1 1/2 cups chopped cranberries

1 cup powdered sugar

4 1/2 tsp orange juice

Heat oven to 325-degrees, Generously grease a 12-cup Bundt pan. In a large bowl, combine the first seven ingredients, mix well. Add milk, eggs, apple, margarine and orange peel, mixing until blended. Fold in cranberries. Pour batter evenly into the prepared pan. Bake 55 to 60 minutes or until golden brown. Cool 15 minutes in the pan then remove to a wire rack to cool completely. Combine the remaining ingredients, mixing until smooth. Drizzle over the cooled cake. Garnish with additional cranberries and nuts, if desired.

Yield: 12 to 16 servings

file photo and recipe from Quaker Oats 1980s

OYSTER DRESSING

1 pint fresh oysters 6 to 7 cups dried breadcrumbs 1 cup chopped onions 1 tbsp sage 1 tsp each of rosemary and thyme Dash of salt and of pepper 2 to 2 1/2 cups turkey broth (or chicken broth) 1/4 cup melted margarine Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well-greased baking dish. Bake at 350 degrees for 30 to 40 minutes. Note: This recipe is from an old complimentary grocery store card and is a repeat post from this blog in 2008.

file photo for reference

CIRCUS JELLO SALAD

This recipe is from my sister who used to make this for large family gatherings. Perhaps she still does but since I live well over a thousand miles away, I wouldn't know. My oldest daughter Cindy locked herself in my bedroom and ate a whole bag of circus peanuts when she was 3 years old. She refuses to even taste this salad!

30 circus peanuts (10-oz pkg)
1 large box orange jello
1 #2 can crushed pineapple
1 large Cool Whip

Dissolve jello in 2 cups boiling water. Add peanuts and stir until they melt. Drain pineapple, saving juice. Add water to the juice to make 1 1/2 cups; add to the jello mixture. Let stand until partially set. Add the pineapple and cool whip. Refrigerate.

file photo

DECEMBER 1940 MAGAZINE COVER

Since December 2025 is just around the corner, I am reposting the following because I love it. That picture brings so many thoughts to mind as I remember many childhood days similar to this.

I love finding things older than me! 😉 Beautiful magazine cover. I can just imagine the excitement of rural ladies getting this in their mailbox. My mouth almost waters just thinking about the wonderful recipes that are no doubt inside.

AUTUMN HARVEST APPLE SALAD

1 can (20-oz) crushed pineapple with juice

2/3 cup sugar

1 small box lemon jello

1 pkg (8-oz) cream cheese

1 1/2 cup diced apples with peel

3/4 cup chopped nuts

1/2 cup chopped celery

1 cup cool whip

In a large saucepan, cook pineapple and sugar. Bring to a boil and boil 3 minutes. Add jello, stirring until dissolved. Add cream cheese, stirring until well blended. Cool. Fold in apples, nuts, celery and cool whip. Pour into an 8x8-inch dish or pan. Chill until firm.

This is a recipe from a cousin. Good salad, especially for Thanksgiving and Christmas, but good any time.

file photo for reference

 

APPLESAUCE CAKE

This is another good old family recipe from Southern Indiana.

1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins (I omit because I hate raisins!)
1/2 cup nuts, optional (I use 1 cup since I don't use raisins.)

In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Pour into a greased 9 x 13-inch baking pan and bake in a 375-degree oven approximately 45 minutes or until done.

file photo