Tuesday, April 25, 2017

BANANA OATMEAL COOKIES

Go back to this old-fashioned recipe for a cookie to make for the kids. It is tasty, nutrious, and much better for your family than chocolate chips and/or candy bits.


3/4 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 cups flour
1 tsp salt
1/2 tsp cinnamon
1 cup oats, dry
2 large ripe bananas, coarsely mashed
1/2 cup sugar
1 egg, room temperature
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp vanilla

Preheat oven to 375 degrees. Grease cookie sheets. In a large mixing bowl, cream butter and both sugars. Add egg and beat until fluffy. Sift together flour, baking powder, salt and spices; add to butter mixture and mix well. Stir in oats, vanilla, and banana. Drop by tablespoon two inches apart on cookie sheets. Bake 12 to 15 minutes until golden in color. Cool on a wire rack.

Note: File Photo

Monday, April 24, 2017

SOUR CREAM POTATOES

6 cups peeled and diced potatoes, cooked until barely tender

1 cup sour cream
1/2 cup milk
2 tbsp dried onion flakes

Preheat oven to 350 degrees. Put half of the potatoes in a 2-quart casserole dish. Pour 1/2 the sour cream and milk over the potatoes. Sprinkle with salt and pepper. Add half the onion flakes. Repeat the process. Garnish with some dried parsley flakes or fresh chives, if desired for color. Bake 25 to 30 minutes at 350 degrees.

This is a file photo

Saturday, April 22, 2017

NEW (IN 1977) GERMAN SWEET CHOCOLATE PUDDING CAKE

This recipe is from a 1977 General Mills insert in Ladies Home Journal magazine.


1 pkg (2 layer size) yellow cake mix
1 pkg (4 serving size) vanilla instant pudding and pie filling mix
1 pkg (4 oz) German sweet chocolate, melted
4 eggs
1 1/4 cups buttermilk*
1/4 cup oil

*Or use 1/2 cup sour cream and 3/4 cup water

Combine all ingredients in a large mixing bowl. Blend, using an electric mixer. Beat 4 minutes at medium speed. Pour into two or three greased and floured 9-inch layer cake pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Cool in pans for 15 minutes. Remove and finish cooling on wire racks. Fill with coconut filling.

Coconut Filling: Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, slightly beaten, 1/2 cup butter or margarine, and 1 teaspoon of vanilla in a saucepan. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 1/3 cups flaked coconut and 1 cup chopped pecans. Cool, beating occasionally, until of spreading consistency. Makes 2 1/2 cups. Use to fill between layers and on the top.


Note: File Photo


Friday, April 21, 2017

PUMPKIN PUDDING CAKE

1 2/3 cups flour

1/2 tsp baking powder
1 tsp soda
1 tsp salt
1 tsp cinnamon
1/3 cup nuts, chopped
1 1/3 cups sugar
1/3 cup shortening
1 cup pumpkin pulp
1/3 cup water
1 large or extra large egg
2/3 cup raisins
1/4 tsp ginger
powdered sugar for dusting, optional

Sift dry ingredients and add shortening, pumpkin, and water. Beat together for two minutes. Add egg and beat one minute longer. Stir in raisins and nuts. Bake in a greased and floured bundt pan for 45 minutes in a 350 degree oven.  After cake is cooled, dust with powdered sugar, if desired. Delicious served with ice cream or whipped cream.

This is an old recipe was from my childhood.

Note: File Photo





Wednesday, April 19, 2017

APPLE-CRANBERRY BAKE

2 cups cranberries

2 cups peeled, chopped apples
3 tbsp flour
3/4 cup sugar
1 cup instant oats
1 tbsp cinnamon
1/2 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup margarine, melted

Combine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.
Note: File Photo

Tuesday, April 18, 2017

OH SO EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.


1 pkg. (21.5 oz) brownie mix
1 cup cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool, dust with powdered sugar and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.


Monday, April 17, 2017

MOLASSES PEANUT BRITTLE

2 cups sugar

2/3 cup water
1/4 tsp cream of tartar
2 tbsp molasses
1/2 tsp salt
2 tbsp cream
1/2 tsp baking soda
1 cup shelled raw peanuts

Combine sugar, water, and cream of tartar in a heavy saucepan. Place over low heat and stir until sugar is dissolved; cook without stirring to 280 degrees (brittle). Wipe down crystals from side of pan with a damp cloth wrapped around the tines of a fork. Add molasses, salt, and cream. Cook slowly to 290 degrees, stirring slowly but constantly. Remove from stove. Quickly stir in soda and peanuts (be sure soda is free of lumps). Pour onto an oiled surface--a shallow pan or marble slab--in a very thin layer. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cool, break into medium-sized pieces. Makes about one pound.

Note: File Photo



Saturday, April 15, 2017

COCONUT BIRTHDAY CAKE

This is an old-fashion birthday cake recipe with an apricot preserves filling. Other preserves may be used.

CAKE:

3 cups cake flour
2 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup margarine
1 lb powdered sugar
4 eggs, separated
1 cup milk
1 tsp vanilla
1 cup shredded coconut

Sift dry ingredients (first three) together and set aside. Cream butter and margarine until light and add powdered sugar; beat until light and fluffy. Add well beaten egg yolks and beat again. Add flour alternately with milk and vanilla. Fold in stiffly beaten egg whites. Fold in coconut. Bake in 9-inch layer pans (2 or 3) at 375 degrees for 25 to 30 minutes.

WHIP CREAM FROSTING:
1 cup milk
3 tbsp flour
1/2 tsp salt
1/2 cup sweet butter
apricot preserves
1/2 cup shortening
1 cup granulated sugar
1/2 tsp vanilla

Cook milk, flour, and salt until thick, stirring constantly. Cool well. Cream together butter, shortening, sugar, and vanilla. Combine with cooled milk and flour mixture, beat until smooth. When cake is cooled, split layers and spread with apricot preserves and frost with whip cream frosting.


Friday, April 14, 2017

VAL'S PEANUT BUTTER CINNAMON COOKIES

1 cup sifted flour

1/2 tsp salt
1 tsp cinnamon
1/2 tsp soda
1/2 cup soft oleo
1/2 cup brown sugar, packed
1/2 cup white sugar
1/2 cup creamy peanut butter
1 egg
1 tsp vanilla

Preheat oven to 350 degrees. Sift together flour, salt, cinnamon, and soda. Cream together the oleo, sugars, peanut butter, egg, and vanilla. Add the sifted dry ingredients to the creamed mixture. Mix together well. Drop by rounded teaspoonful onto greased cookie sheet and flatten with a fork. Baking time is approximately 12 minutes at 350 degrees.

Note: File Photo

Wednesday, April 12, 2017

CRANBERRY MERINGUE PIE

1 pkg (12 oz) fresh or frozen cranberries (thaw frozen berries)

1 cup orange juice
3/4 cup water
1 1/2 cups sugar
1/3 cup quick cooking tapioca
2 tsp grated orange peel, optional
1/4 tsp salt
MERINGUE:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

1 baked 9-inch pie shell

Place cranberries in a food processor; cover and pulse until coarsely chopped. In a large saucepan, combine the cranberries, orange juice, water, sugar, tapioca, orange peel and salt. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.

In a clean, cold mixing bowl, beat egg whites until foamy. Add cream of tartar and beat on medium speed of an electric mixer until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spoon the warm filling into the pie shell. Spread meringue over filling being careful to seal the edges to the crust. Bake at 350 degrees for 18 to 20 minutes or until golden brown. Cool for 1 hour. Chill, covered, in refrigerator for at least 4 hours before serving. Refrigerate any leftovers.

Note: File Photo

DOROTHY MENGERING'S (DAVID LETTERMAN'S MOM) CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES

Posting this recipe today in honor of Dorothy, a proud Hoosier cook, who died yesterday at the age of 95.
She said the soup recipe was her own but that she learned how to make the noodles from her mother. RIP Dorothy.

Stock
4 pounds chicken backs, necks, and wings, or a 3- to 4-pound whole frying chicken, cut up
4 quarts cold water
3 ribs celery with leaves, chopped
1 large onion, chopped

In a large stockpot, add chicken and water. Bring to a boil on medium-low heat, then cook for 15 minutes; skim. Add vegetables, cover, and simmer for 2 hours. Discard chicken parts. (If using whole chicken parts, remove and refrigerate to use in another dish.) Strain stock and chill for 6 hours, or up to 2 days. Skim fat and simmer for 30 minutes. Can be cooled and frozen if not used immediately.

Makes about 8 cups of stock.

Noodles
2 eggs
1/2 teaspoon salt
1 cup all purpose or bread flour (bread flour is best)
1/4 cup water

In a small bowl, beat eggs with salt. In a large bowl, pour flour and make a well in center. Mix in eggs gradually. Add water 1 teaspoon at a time. Knead until smooth and elastic, adding more flour or water if necessary. Divide dough into thirds. Roll out one part at a time on pastry cloth into a thin rectangle and let dry a bit. Fold dough lengthwise into thirds and cut into noodles with a sharp knife. Separate noodles and place on tea towels. Let dry completely. Freeze in airtight container or plastic bags if not to be used immediately.

Makes 4 servings.*

While noodles are drying, cook 2-3 chicken breasts until tender; remove meat from bones. Add noodles and chicken to boiling stock. Cook for 20-25 minutes or until tender.

*If you wish to double the noodle recipe, do not simple double in ingredients. For a larger batch of noodles, use 3 egg yolks and 1 whole egg plus 1 teaspoon salt, 2 cups flour, and 1/2 cup water. Makes 8 servings.

Note: Noodles can be broken into smaller pieces, if desired.

Note: File Photo

Saturday, April 8, 2017

HOMEMADE TACO SEASONING MIX

4 tsp dried minced onion

3 tsp chili powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/8 tsp cayenne pepper

In a small bowl, combine all the ingredients. Store in an airtight container in a cool dry place for up to one year.

Note: File Photo

Friday, April 7, 2017

GREEN TOMATO JAM

2 1/2 cups pureed green tomatoes (this takes about 3 medium tomatoes)

2 cups sugar
1 pkg (3 oz) raspberry gelatin

In a large saucepan, bring tomatoes and sugar to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Skim off any foam. Pour into jars or freezer containers, leaving 1/2-inch head space. Cool before covering with lids. Refrigerate or freeze.

Yield: approximately 3 cups

Note: File Photo



Thursday, April 6, 2017

APPLE-CHEDDAR CHEESE DESSERT

6 pared, sliced apples

1 tbsp lemon juice
1 cup sugar, divided
1/2 cup flour
dash salt
1/2 tsp cinnamon
1/4 cup margarine
2/3 cup shredded Cheddar cheese

Place apples in greased baking dish; sprinkle with lemon juice and 1/2 cup of the sugar. Combine flour, salt, cinnamon and remaining sugar. Add margarine and mix until crumbly. Stir in cheese and spread over apples. Bake approximately 45 minutes at 350 degrees until lightly brown on top.

Note: File Photo

Tuesday, April 4, 2017

BEEF AND RICE HOT DISH

1 lb hamburger meat

1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

Note: File Photo

Monday, April 3, 2017

OLD-FASHIONED TOMATO GRAVY

1/2 lb sliced bacon, diced

1 small onion, chopped
2 tablespoons all-purpose flour
1/8 tsp salt
dash of pepper
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups tomato juice
6 to 8 hot biscuits, split

In a skillet, cook bacon until crisp. Remove bacon to drain on paper towels. Discard drippings except for 2 tablespoons. Cook onion in drippings until tender. Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown. Gradually add tomatoes and tomato juice; stir well. Bring to a boil over medium heat. Cook and stir for two minutes. reduce heat; simmer, uncovered, for 10 to 15 minutes or until thickened, stirring occasionally. Stir in bacon and serve over hot biscuits.

Note: File Photo

Sunday, April 2, 2017

SHOW CAKE

1 box white cake mix

16 oz can crushed pineapple
8 oz cream cheese
1 small box instant vanilla pudding
1 pkg Dream Whip
milk
coconut, for garnish
chopped nuts, for garnish

Drain pineapple, reserving liquid. Prepare cake mix according to package directions, using a 9 x 13-inch pan. Let cool. Add enough milk to reserved pineapple juice to make 2 cups. Blend juice mixture and cream cheese, then add pudding mix, mix well again. Fold in the pineapple and spread mixture over the cooled cake. Prepare Dream Whip as directed on package; spread over pudding mixture. Sprinkle coconut and chopped nuts over top of Dream Whip.


Note: File Photo

Thursday, March 30, 2017

FRESH RHUBARB CAKE

1 1/2 cups brown sugar

1 egg
1 cup sour milk*
2 cups flour
1/2 cup shortening
1/4 tsp salt
1 tsp soda
1 tsp vanilla
1 1/2 cups raw rhubarb, cut fine
1/2 cup chopped nuts

Mix ingredients thoroughly and pour into a greased oblong pan. Combine 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1 tablespoon butter. Sprinkle over batter before baking in a 350 degree oven for 40 minutes.

*buttermilk


TEN OLD-TIME TIPS

Following are some tips I found in the back of an old cookbook. I will post a few tonight with more to follow at other times.


1. Measure a cupful of whipped cream after it is whipped.
2. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
3. To cream butter and sugar, warm a bowl, put the butter in, then sieve the sugar on top. Beat until the mixture is like whipped cream.
4. To improve the flavor of old potatoes, add a little sugar to the water in which they are boiled.
5. To keep lint from clinging to blue jeans and corduroys, add a half cup of vinegar to each wash load.
6. Bury the yeast cake in salt and it will keep for some time.
7. Heat lemons well before using and there will be twice as much juice.
8. To prevent cakes from burning, sprinkle salt in the oven under the baking pans.
9. Never beat egg-whites in an aluminum pan, it is sure to darken them.
10. If egg yolks become stringy after being added to hot puddings, especially tapioca, use a beater; the lumps will adhere to the beater, and leave the pudding smooth.


Wednesday, March 29, 2017

PINEAPPLE SHEET CAKE AND FROSTING

2 1/2 cups flour

2 cups sugar
2 eggs
2 tsp baking soda
1 #2 can crushed pineapple, undrained
1/2 cup nuts

Frosting:
8 oz pkg cream cheese
1/2 stick oleo
2 1/2 cups powdered sugar
1/4 cup flour
1 tsp vanilla

For cake, mix well and pour into large cookie sheet. Bake at 350 degrees for 20 to 25 minutes. For frosting, mix well. Spread on cake while still hot. Sprinkle some nuts on top.

Note: File Photo

Tuesday, March 28, 2017

POULET AUX PEACHES

This recipe is from my late mother's 'The Workbasket' magazine collection. This recipe was in the August 1970 book.


2 1/2 to 3 lb broiler-fryer chicken
1 1/4 cups corn flake crumbs
1/4 cup butter or margarine
1/4 cup finely chopped onion
1/2 cup finely diced celery
1 can (3 or 4 oz)sliced mushrooms
1/4 tsp salt
1/2 tsp poultry seasoning
heavy duty aluminum foil
8 canned cling peach halves

Melt butter in medium-size saucepan. Add onion and celery; cook until tender, but not brown. Add mushrooms with liquid, salt and poultry seasoning; bring to a boil. Remove from heat; add crumbs and toss lightly. Stuff and truss chicken. Place chicken in center of a 24-inch length of heavy duty aluminum foil. Brush chicken with additional melted butter. Make double fold of foil over breast and at each end. Place in shallow roasting pan. Roast in a hot oven, 450 degrees, for 20 minutes per pound. Open foil and flatten in pan. Place drained peaches, cut side up, on foil around chicken. Roast 20 minutes longer to brown chicken and heat peaches. Place chicken on heated platter; garnish with peach halves. Makes 4 to 5 servings.


UNDERWOOD CAFETERIA'S CHERRY COBBLER

Especially for you Texans who miss Underwood Cafeterias.

Crust:

1 cup shortening
2 1/4 cups all-purpose flour
1/2 teaspoon salt
cold water
1/2 cup butter


Filling:
1 1/4 cup sugar
1 pinch salt
3 tablespoons all-purpose flour
1 can cherries, undrained
1 cup water
4 teaspoons red food coloring


Preheat oven to 350 degrees F. 

Crust: Combine shortening and flour in a bowl and mix well. Add salt and enough cold water to make ingredients cling together. Roll the dough until it is very thin. 

Cut up butter and place in a 9 x 13 inch pan. 

Filling: Combine in bowl the sugar, salt and flour. Mix well. Add the cherries, water and food coloring. Mix well and pour over butter in pan. Top with rolled out crust. 

Bake at 350 degrees F until brown. A little less than an hour. 

This came from a family cookbook. It was originally from a wonderful Texas-based cafeteria specializing in delicious slow-smoked barbecued steak. There were Underwood's all over Texas back in the day, but today the only remaining cafeteria is the original, which is in Brownwood, south of Abilene. 


Monday, March 27, 2017

GRANNY'S COCOA CREAM PIE

½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Cream pies take some time to thicken, so stir... and stir (10-15 min). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill, add whipped cream if you like Or use the left over egg whites for a meringue topping!

Note: File Photo

ORIENTAL FLANK STEAK

Not sure if this is a vintage recipe but it is one I have had for years. I got it from an old yellowed copy in my late mother's recipe shoe box!

1 flank steak, approximately 1 1/2 lbs

3/4 cup of your favorite barbecue sauce
3 tbsp soy sauce
1/4 cup green onion slices
2 tbsp toasted sesame seeds
1 garlic clove, minced
1/4 tsp ground ginger

Score steak on both sides with a sharp knife. Mix all ingredients, except steak, in a small bowl; pour over steak. Cover and marinate in the refrigerator 7 or 8 hours or overnight; turning once. To cook steak, remove from marinade and place on a broiler pan or grill that has been sprayed with nonstick cooking spray. Broil or grill over hot coals for approximately 20 minutes or until of desired doneness. Brush with barbecue sauce about half way thru the cooking time. To serve steak, carve across the grain into thin slices.

Yield: 4 to 6 servings.

Note: File Photo

Friday, March 24, 2017

SOUTHERN INDIANA PERSIMMON COOKIES

1 cup sugar

1 stick butter
2 eggs, beaten
2 cups persimmon pulp
2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped nuts
1 cup raisins

In a large mixing bowl, combine sugar and butter. Beat in eggs and pulp. Add flour and mix in. Add remaining ingredients in order listed. Drop onto greased cookie sheet. Bake 10 to 12 minutes in a 350 degree oven.

Note: File Photo

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

Saturday, March 11, 2017

SAUCY CARROTS

5 large carrots

1 tbsp butter
1/4 cup honey
1 tbsp brown sugar
1 tsp lemon juice

Scrape and slice carrots. Cook carrots in small amount of water until tender crisp. Drain. Melt butter and add sugar. Stir until sugar is dissolved. Add remaining ingredients. Mix well. Add carrots and let simmer 20 minutes, stirring occasionally.


Note: File Photo

Friday, March 10, 2017

APPLE COFFEE CAKE

6 apples, cored, pared, and sliced (about 3 cups)

5 tbsp sugar
5 tsp cinnamon
3 cups flour
2 cups sugar
3 tsp baking powder
1 tsp salt
1 cup salad oil
4 eggs
1/4 cup orange juice
1 tbsp vanilla
1/2 cup chopped nuts

Preheat oven to 375 degrees.

Combine sliced apples with the 5 tablespoons of sugar and the cinnamon. Set apples aside. Sift together flour, 2 cups sugar, baking powder, and salt into a mixing bowl. Make a well in center of flour and pour in the oil, eggs, juice, and vanilla. Beat till well blended. Drain the apple mixture of excess moisture. Spoon 1/3 of the batter into a greased 10-inch tube pan. Make a ring of 1/3 of the apple mixture on top of the batter, taking care not to have the apples touch the sides of the pan. Sprinkle 1/3 of nuts on top of the apples. Spoon another 1/3 of the batter on top of nuts and make another ring of apples and nuts. Top with remainder of batter, apples and nuts. Bake at 375 degrees for 1 1/4 hours or until done. Watch the top and if it is becoming too brown, cover lightly with aluminum foil. Cool cake to lukewarm before removing from pan.

Note: File Photo

Wednesday, March 8, 2017

APPLE PECAN PIE

This recipe is from a very old newspaper clipping.


Sprinkle 1/4 cup chopped pecans on a unbaked 9-inch pie shell.
Mix together:
1 cup sugar
1 tbsp flour
1/4 tsp nutmeg
1/2 tsp cinnamon
5 to 6 cups apples, peeled, sliced or chopped--your preference
Place mixture over pecans in the pie shell. Dot with 2 tablespoons of butter. Top with the following crumb mixture:
1/2 cup brown sugar
1/4 cup butter
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Bake at 425 degrees for 45 minutes or until apples are tender.

Note: File Photo

FUDGE NOUGUTS

I love it when I come across one of my late mother's handwritten recipes. I imagine she copied this down while listening to the Backyard Fence on the local radio station WBIW. She always kept a pencil and paper handy while listening to this program where friends and neighbors called in their favorite recipes.