Wednesday, May 24, 2017

EASY BIG FAT YEAST ROLLS

1 cup warm water

1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbsp softened butter (or non-dairy equivalent)
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter (or equivalent).

Note: The recipe is from a friend. The photo is a file photo.

Tuesday, May 23, 2017

CRISCO'S KRINGLE'S CUTOUT COOKIES

This recipe is from a 1990 Crisco grocery store give-away. The name and picture are a little out-of-season in May but the recipe is good year-round for whatever shapes you choose. Click on photo to enlarge for easier reading.



Monday, May 22, 2017

PARADISE PUMPKIN PIE

This recipe is from a 1975 edition of "The Workbasket" magazine. This magazine is no longer on the market but used to be a favorite of homemakers everywhere, especially in the rural areas.


1 (8 oz) pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
1 egg
1 1/4 cups canned or cooked pumpkin
1/2 cup sugar
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
dash of salt
1 cup evaporated milk
2 eggs, slightly beaten
1 9-inch unbaked pastry shell with high edges

Combined softened cream cheese, 1/4 cup sugar and vanilla; mixing until well blended. Add 1 egg; mix well. Cover bottom of pastry shell with mixture. Combine remaining ingredients; mix well. Carefully pour over cream cheese mixture. Bake at 350 degrees for 65 to 70 minutes or until done. Cool. Brush with maple syrup; decorate with nuts, if desired.


Sunday, May 21, 2017

DOUBLE PISTACHIO CAKE

This old recipe had been cut from a couple of places on the cover of some product and taped together. It has to be an old General Mills recipe based on the products called for.


"This is the cake that's sweeping the country. We call it the

DOUBLE PISTACHIO CAKE"

1 pkg (2-layer-size) white or yellow cake mix
1 pkg (4-serving-size)Jell-O Pistachio Instant Pudding & Pie Filling
3 eggs
1/4 cup oil
1 cup club soda
1/2 cup chopped nuts

Blend all ingredients in large bowl; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9-inch pan. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes; remove and finish cooling on rack. Make the frosting (recipe below) and frost cake. Garnish with chopped nuts.

FROSTING:
1 pkg (4 oz pkg Jell-O Pistachio Instant Pudding & Pie Filling
1 envelope Dream Whip Whipped Topping Mix
1 1/2 cups milk
Combine ingredients; beat 5 minutes or until thickened

Note: Photo from dishmaps

Saturday, May 20, 2017

STUFFED ACORN SQUASH

2 acorn squash

1 lb ground beef
1 1/2 tsp salt
1/2 tsp cinnamon
2 tart apples, pared and coarsely chopped (about 2 cups)
1/4 cup raisins
salt
4 tbsp brown sugar
2 tbsp butter or margarine, melted

Preheat oven to 400 degrees.

Wash squash and cut each in half. Remove all seeds and fibers from centers of squash. Place halves cut sides down in an ungreased baking pan. Add water to a depth of 1/4 inches. Bake uncovered until squash is tender, 30 to 40 minutes. Meanwhile, brown meat and drain off fat. Remove from heat and stir in 1 1/2 teaspoons of salt, cinnamon, apples, and raisins. Turn squash to cut sides up; drain any remaining liquid from the pan. Scoop out pulp from shells, leaving a 1/4 inch thick wall in each. Season shells with salt. Mash pulp and mix into the meat mixture. Spoon mixture into shells. Sprinkle 1 tablespoon of the brown sugar over each and drizzle with the butter. Bake, uncovered until the apple is tender, 20 to 30 minutes.
NOTE: If you prefer, substitute 1/2 lb bulk pork sausage for 1/2 lb of the ground beef.

Note: File Photo

1928 BAKER'S COCONUT AD

Just for fun - I love seeing these old ads!



Friday, May 19, 2017

SOUR CREAM DEVIL'S FOOD CAKE

This recipe is from an old Church of Christ recipe book. I have no idea of the city or state. The recipe was submitted by H. Marshall. The photo is a file photo.


1/2 cup cocoa powder--fill with boiling water to make 1 cup
1 cup sugar
2 eggs
1 tbsp lard or shortening
1 cup sour cream
1 tsp soda
1 tsp baking powder
2 cups flour

Preheat oven to 350 degrees.

Mix cocoa and boiling water together and set aside. Mix remaining ingredients well then add to the cocoa and water. Mix well, pour into greased and floured 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until done.

Frost with your favorite frosting.


Thursday, May 18, 2017

WHITE RABBIT'S HUSH PUPPIES

This recipe is from an old newspaper clipping giving out recipes from the White Rabbit Restaurant in Lynchburg, Tennessee. The restaurant was (maybe still is--I have no idea if it even still exists.) owned by Jack Daniel Distillery. But evidently their Hush Puppies were famous.


1/2 cup flour
2 tsp baking powder
1 tsp salt
1 1/2 cups white corn meal
1 small can evaporated milk diluted with equal measure of water
1 egg, beaten
1 large onion, peeled and finely chopped
1 medium green pepper, stemmed, seeded, and finely chopped
Oil for frying

Sift together the flour, baking powder, and salt. Stir in the corn meal. Gradually add the milk/water mixture, then add the egg, onion, and pepper. Heat oil to 350 degrees. Form each hush puppy by dipping a tablespoon first into cold water and then into the batter and drop batter into the fat. Cook only a few at a time so the fat temperature remains fairly constant. The hush puppies will float to the surface as they cook. Cook until golden brown on each side. Drain on paper towels; serve hot. Mades 25 to 30.


Note: File Photo



Monday, May 15, 2017

OLD FASHION HOT MILK CAKE

  • 4 eggs
  • 1/2 cups sugar
  • 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cups milk
  • 1/2 cup (1 stick) butter
  • 2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. In a large bowl, beat eggs and sugar until light and fluffy. In a medium bowl, combine flour, baking powder, and salt, then gradually beat into egg mixture.
  3. In a small saucepan over low heat, heat milk and butter until butter is melted. Gradually add to batter, beating until combined. Stir in vanilla. Pour mixture into baking dish.
  4. Bake 30 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool completely.
Notes
Garnish with a sprinkle of confectioners' sugar or a dollop of whipped cream and fresh berries for extra yum.

This recipe and picture are from the test kitchens of Mr. Food who set out to re-create the old fashion hot milk cake many remember their mothers and grandmothers making. It tastes like the old fashion one.

MAMA HARVICK'S SUGAR PIE

I received this recipe from a dear friend. It is an old recipe in her family.


1 1/4 cups sugar
1 1/4 cups milk
3 tbsp flour
1 tsp vanilla
4 or 5 thin pats of butter
1 unbaked pie shell

Mix sugar and flour; add milk and vanilla. Pour into unbaked pie shell. Bake about 40 minutes in a 350 degree oven. Put pats of butter on top of liquid before putting in oven.

The photo below is a file photo of a very similar pie.