Thursday, March 23, 2017

CINNAMON LAYER COFFEE CAKE

1 1/2 cups sugar

1/2 cup butter
2 eggs
1 cup milk
3 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Topping:

1 cup brown sugar
4 tsp cinnamon
4 tbsp flour
3/4 cup melted butter

To make topping, melt butter, add brown sugar, flour, and cinnamon. Mix well. Sprinkle between batter layers and some on the top.

Preheat oven to 350 degrees.

Cream butter and sugar together, add eggs, beat well. Sift dry ingredients together, add alternately with milk and vanilla. Put half in greased and floured 13 x 9 x 2-inch baking pan. Sprinkle half the topping mixture over batter. Add remaining batter and top with remaining topping mix. Bake cake at 350 degrees about 25 to 30 minutes or until a toothpick inserted in center comes out clean.

Note: This is a file photo

Wednesday, March 22, 2017

Miz Maxine's Chocolate Fudge Cake

2 cups sugar

3/4 cup butter (margarine)
2 eggs
1 tsp vanilla
1/2 cup buttermilk
2 1/4 cups flour
1/4 tsp salt
1 tsp soda
1/2 cup cocoa
1 1/2 cups boiling water

Cream sugar, butter, eggs, vanilla, and buttermilk together. Sift dry ingredients together. Add dry ingredients to creamed mixture alternately with the boiling water. Bake in a 9 x 13 inch pan in a 350 degree oven for 30 to 35 minutes.

Eat plain, dust with powdered sugar, or ice with your favorite icing. Yummy no matter how you serve it!

Note: File Photo


Tuesday, March 21, 2017

CARAMEL STAR BLONDIES

This is a recipe from an old BRACH'S Stars candy advertisement. 


14-oz Brach's Milk-Maid Caramels
1/3 cup evaporated milk
1 box yellow cake mix
3/4 cup melted margarine
1/4 cup evaporated milk
1 cup chopped nuts
12-oz bag Brach's Chocolate Stars

Melt caramel and 1/3 cup of the evaporated milk over medium heat. Let stand. In separate bowl, chop Chocolate Stars. In another bowl, combine cake mix, margarine, milk and nuts. Grease 9x13 pan. Spread half of dough in bottom of pan and bake at 350 degrees for six minutes. Remove pan from oven. Sprinkle chopped Chocolate Stars over crust. Pour caramel mixture over the layer of Stars. Spread remaining dough over the top. Bake 15 minutes at 350 degrees.



Monday, March 20, 2017

COFFEE CRUMB CAKE

2 cups sifted flour

1 tsp salt
1/2 cup sugar
2 tsp baking powder
1 egg, beaten
1 cup milk
1/3 cup oil

Preheat oven to 375 degrees.

Mix and sift flour, salt, sugar, and baking powder. Make a well in center of mixture and put in egg, milk and oil. Stir only enough to dampen all the flour mixture. Pour into a square baking pan that's been greased.

Topping:

1/4 cup flour
1/2 cup sugar
1 tsp cinnamon
2 tbsp butter

Mix flour, sugar, and cinnamon in a small bowl. Cut in butter. Sprinkle topping on top of batter. Bake for 35 minutes at 375 degrees.

Note: A quick, easy coffee cake that's not overly sweet.

Note: This is a file photo

Sunday, March 19, 2017

MIDWESTERN-STYLE PERSIMMON PUDDING

2 cups persimmon pulp

2 cups sugar
3 eggs
1 1/2 cups buttermilk
1 tsp soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1/2 stick melted butter
1/4 tsp vanilla

Preheat oven to 325 degrees.

Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla.

Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour.

Garnish with whipped cream, if desired.

Note: File Photo

Saturday, March 18, 2017

OLD FASHION CHERRY COBBLER

5 cups pitted cherries
1/2 cup water
1 1/4 cup sugar
4 tbsp cornstarch
1 cup all-purpose flour
3 tbsp butter, chilled
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1 tsp white vinegar

Preheat oven to 425 degrees.
Very lightly oil an 8-inch square baking dish or pan; set aside.

In a saucepan, combine the cherries, water, sugar, and cornstarch; mix cornstarch in well. Bring to a boil; reduce heat and simmer about 10 minutes or until mixture thickens. Pour into the prepared baking dish/pan.

In a bowl, combine the flour, baking powder and salt; cut in the butter until pea size chunks form.

In a cup or other small container, mix the milk and vinegar; using a fork, stir into the flour mixture until blended.

Using a large spoon, drop the batter into nine large lumps atop the cherry filling.

Bake at 425 degrees for 25-30 minutes until browned.

Delicious served warm with vanilla ice cream!

Yield: 6 servings

Note: I adapted this recipe from one in Southern Living a few years ago. The picture is also from SL/


NINA'S SUGAR COOKIES

1 cup margarine

1 cup vegetable oil
1 cup powdered sugar
1 cup granulated sugar
2 eggs
4 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla

Preheat oven to 400 degrees.

Mix margarine, oil, sugars, and eggs together in a large mixing bowl. Sift flour, cream of tartar and baking soda together. Add to the egg mixture and mix well. Mix in the vanilla. This dough will be very sticky. Divide into 3 equal parts and make into rolls. Put into freezer and allow to freeze. Remove from freezer and slice into 1/4-inch thick slices. Sprinkle with colored sugars, if desired. Bake on a ungreased cookie sheet at 400 degrees for 10 minutes.

Yield: 6 to 7 dozen

Note: File Photo

COCONUT MUFFINS

This is not technically a vintage recipe but it is an old one. I have had it so long I have no idea where I got it.


2 cups flour
1 cup sugar
2 tsp baking powder
1/2 cup frozen coconut, thawed
2 large eggs, lightly beaten
8-oz plain yogurt
1/2 cup butter, melted
1/4 tsp coconut extract

Combine the flour, sugar, baking powder and coconut in a large bowl and make a well in the center of the mixture. Combine the remaining ingredients and pour into the well. Stir just until moistened. Spoon into a lightly greased or paper-lined muffin pan, filling 3/4 full. Bake at 375 degrees for 25 minutes. Remove from pans immediately.

Yield: 1 dozen

Note: File Photo

Friday, March 17, 2017

DUTCH APPLE BREAD

This recipe is from a very old Southern Indiana rural electric co-op newsletter.


1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup peeled chopped apples
1/3 cup chopped walnuts

Topping:
1/3 cup flour
2 tbsps sugar
2 tbsps brown sugar
1/2 tsp ground cinnamon
3 tbsps butter

In a mixing bowl, cream together butter and sugar. Beat eggs and vanilla into the creamed mixture. Combine the flour, baking soda and salt; stir into the creamed mixture alternately with the buttermilk. Fold in the apples and nuts. Pour into a greased 9-inch by 5-inch by 3-inch loaf pan. For the topping, combine the flour, sugar, brown sugar, and cinnamon. Mix well. Cut in the butter until mixture is crumbly. Sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until bread tests done. Cool in the pan for 10 minutes before removing to a wire rack to finish cooling.

Note: File Photo

Thursday, March 16, 2017

HOMEMADE GRANOLA BARS

3 1/2 cups oats

1 cup walnuts, chopped
1 cup raisins
2/3 cup butter, melted
1/3 cup honey
1 egg, beaten
1/2 tsp vanilla
1/2 tsp salt
1/2 cup firmly packed brown sugar
1 can cherry pie filling

Spread oats in a jellyroll pan and toast in a 350 degree oven for 15 to 20 minutes, stirring occasionally. In a large bowl, mix oats, nuts, and raisins. Melt butter in saucepan. Add honey, egg, vanilla, salt, brown sugar, and pie filling. Stir into oat mixture. Press firmly into greased jelly roll pan. Bake 25 to 30 minutes at 350 degrees. Cool, cut into squares.

Note: File Photo