Saturday, January 28, 2017


An old cookbook recipe.

1 cup white sugar
1 cup brown sugar
1 cup solid shortening
2 eggs
2 cups oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 cup raisins
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees.

In a large mixing bowl, combine the white sugar, brown sugar, shortening and eggs. Mix together until fluffy. Stir in the oats. Sift the flour, baking soda, and baking powder into the oats mixture. Mix well and stir in the vanilla, raisins, and chopped nuts, if using. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until slightly brown around edges.

Friday, January 27, 2017


From The Back Of The Old Cans
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
2-1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a small bowl, mix cocoa and boiling water until smooth; set aside.
In a large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture, and blend thoroughly.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.
Makes one, 9-inch two-layer cake.
Thanks to Recipes By Beulah And Friends for posting this old recipe. My mother used to make this cake 70 years ago.

Wednesday, January 18, 2017


Click on picture to enlarge for easier reading.

Tuesday, January 17, 2017


This recipe is from the 17th Annual Pillsbury Bake-Off in the 1960s.

2 packages active dry yeast
1 cup warm water
11-oz can Cheddar cheese soup
1/2 cup Pillsbury Mashed Potato Flakes
2 tablespoons brown sugar
1 tablespoon salt
2 tablespoons cooking oil
2 cups Pillsbury's Pure Medium Rye Flour
1/2 cup finely chopped Dinty Moore Corned Beef
2 tablespoons caraway seed
3 to 3 1/2 cups Pillsbury's Best Flour (regular or instant blending)

Oven 375 degrees                                                           Two 9x5-inch loaves

Soften yeast in warm water in large mixing bowl. Add soup, potato flakes, brown sugar, salt and oil. Stir in rye flour, corned beef and 1 tablespoon caraway seed. Gradually add regular flour to form a stiff dough, beating well after each addition. Knead on floured surface until smooth and satiny, 5 to 7 minutes. Cover; let rest 15 to 20 minutes. Divide dough into 4 parts. Shape each part into a strip about 10-inches long. Twist two strips together; seal ends. Place in well-greased 9x5-inch pans. Cover; let rise in warm place until light and doubled in size, 45 to 50 minutes. Brush with milk; sprinkle with 1 tablespoon caraway seeds. Bake at 375 degrees for 30 to 35 minutes. Remove from pans; cool on wire racks.

Sunday, January 8, 2017


Pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Whipped topping and additional chopped nuts, optional

Line two 9-inch pie plates with pastry. Trim pastry to 1/2-inch beyond edge of pie plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat; set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir raisins, nuts, and coconut into the creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350 degrees for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and additional nuts if desired.

Yield: 2 pies (6 to 8 servings each)

Note: Recipe and picture from an old TOH.

Wednesday, January 4, 2017


I was born and raised in Southern Indiana where there are a lot of Amish people. They are wonderful people and I loved eating at the Amish Restaurants. They are wonderful cooks.

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
½ cup sugar
½ teaspoon salt
½ pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl.
In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
Stir in the bacon and the cheese, reserving a small amount to sprinkle on top before serving.

Sunday, January 1, 2017


Probably not vintage but this chili has been around a long time!

2 pounds fresh ground beef
1 quart tomato juice 
1 (29-ounce) can tomato purée 
1 (15-ounce) can red kidney beans, drained 
1 (15-ounce) can pinto beans, drained 
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Note: This recipe and picture are from a friend's facebook post.