This is a great old recipe I got from one of the sites I below to. I wish I could remember where but unfortunately I cannot. I am thinking it might be from the Olden Days of Christmas...or Handwritten Recipes page. I love coming across these old recipes that you know are delicious because the recipe has obviously been used many times.
Grandma's Vintage Recipes
This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.
Wednesday, April 24, 2024
Tuesday, April 23, 2024
CREOLE CAULIFLOWER ON TOAST
This is the first recipe is this little JayC Food Stores 1982 booklet I found is some of my late mother's things.
1/2 cup chopped green pepper
1/4 cup butter or margarine
3 tablespoons flour
2 1/2 diced fresh tomatoes
1 teaspoon salt
1/8 teaspoon black pepper
3 cups cooked cauliflowerets
Buttered toast
Saute onion and green pepper in butter or margarine until lightly browned, 10 minutes. Blend in flour. Add tomatoes, salt and black pepper. Stir and cook until of medium thickness. Add cauliflower. Serve on buttered toast. Makes 6 servings.
Monday, April 22, 2024
COCONUT CHEWS
This recipe is from one of my late mother's neighbors. I do not have a picture thus the silly coconut caricature below.
3/4 cup confectioners' sugar
1 1/2 cups flour
2 eggs
1 cup brown sugar
2 tbsps flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup chopped walnuts or pecans, your preference
1/2 cup flaked coconut
Preheat oven to 350 degrees.
Cream shortening and confectioners' sugar together. Blend 1 1/2 cups flour into the creamed mixture. Press mixture into the bottom of an ungreased baking pan, 12x9x2-inches. Bake for 12 to 15 minutes. Mix together the eggs, brown sugar, 2 tablespoons flour, baking powder salt, vanilla, nuts and coconut. Spread the mixture over the hot baked layer. Bake another 20 minutes. While still warm, spread with the icing (recipe below) and let cool. Cut into bars about 3-inches by 1-inch. Makes 32 bars.
Orange-Lemon Icing: Mix 1 1/2 cups confectioners' sugar, 2 tablespoon butter that has been melted, 3 tablespoons orange juice and 1 teaspoon lemon juice until smooth.
Sunday, April 21, 2024
WALNUT BUNDT CAKE
This recipe is from an old church cookbook.
3/4 cup milk
4 eggs, unbeaten
3 cups sifted cake flour
1 3/4 cups sugar
2 tsps baking powder
1 1/2 tsps salt
2 tsps vanilla extract
1 cup very finely chopped walnuts
Preheat oven to 375 degrees.
Into a large bowl sift flour with sugar, baking powder and salt. Drop in shortening and 2 eggs; pour in milk and vanilla. Beat 2 minutes at medium speed. Add 2 eggs, beat as before. Fold in nuts. Turn into greased Bundt pan or tube pan. Bake 1 hour. Cool 10 to 15 minutes before removing from pan. Cool. Make a glaze by combining 2 tablespoons light corn syrup and 2 teaspoons butter or margarine in a small saucepan. Boil 3 minutes but no longer. Place walnut halves or pieces on top of cake, if desired. Pour the boiled glaze over the top allowing to run down the sides. Note: This cake freezes well.
Saturday, April 20, 2024
MY MOM'S RECIPE FOR FUDGE NOUGUTS
I am always excited when I come across an old handwritten recipe of my late mother's. She has been gone several years and couldn't write for almost 2 years prior to her death. Finding this made my day!
Friday, April 19, 2024
SWEET POTATO AND PINEAPPLE CASSEROLE
This recipe is from an old acquaintance of my late mother.
1 1/2 cups crushed pineapple, drained and juice reserved
3 cups sweet potatoes, cooked
1/2 cup brown sugar
salt to taste
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup reserved pineapple juice (add water if necessary to make a cup)
2 cups marshmallows
Melt butter; add pineapple. In a buttered casserole dish, place alternate layers of potatoes and pineapple/butter mixture. Sprinkle with the brown sugar, salt, nutmeg, and cloves. Pour the juice over the casserole. Bake in a moderate oven, 375 degrees, for 25 to 30 minutes. Add marshmallows. Leave in oven until marshmallows are brown.
Thursday, April 18, 2024
DOUBLE DELIGHT PEANUT BUTTER COOKIES
This recipe was cut from an old magazine.
1/4 cup granulated sugar
1/2 tsp ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 roll (approx. 16 oz) refrigerated peanut butter cookie dough
Preheat oven to 375 degrees.
In a small bowl, mix peanuts, granulated sugar and cinnamon. Set bowl aside. In a second small bowl, stir together the peanut butter and powdered sugar until completely well blended. Shape mixture into 24 balls. Cut the roll of cookie dough into 12 even sized slices. Cut each slice in half crosswise and flatten slightly. Shape one piece of the cookie dough slices completely around one of the 24 balls you made. Cover the ball completely. Roll each covered ball in the peanut, sugar, cinnamon mixture. Gently pat the mixture completely onto the balls. On an ungreased cookie sheets, place the balls 2-inches apart. Grease the bottom of a small drinking glass and place into remaining peanut mixture. With the bottom of the glass flatten each cookie. Sprinkle any remaining peanut mixture on the tops of the cookies and press in lightly. Bake for 7 to 12 minutes at 375 degrees or until the edges are golden brown.
Wednesday, April 17, 2024
PAM'S EASY BUTTERMILK BISCUITS
4 1/2 cups self-rising flour
1/2 tsp salt
1 to 1 3/4 cups buttermilk
Coat an 11 1/2 x 15 1/2-inch baking pan with 3 tablespoons of vegetable oil. Mix together the flour, baking powder, and salt. Add the milk gradually to the dry mixture until the dough is moist and pliable. On a large sheet of waxed paper, sprinkle about 1 cup of flour. Lay the dough on the floured waxed paper and pat dough down to about 3/4-inches in height. Using a biscuit cutter or the rim of a glass, cut the biscuits from the dough. Transfer the biscuits to the prepared baking pan. Place a small pat of butter on top of each biscuit. Bake for 35 to 40 minutes at 375 degrees or until the tops of biscuits are a golden brown.
Tuesday, April 16, 2024
Sunday, April 14, 2024
HOT COCOA
1/2 cup sugar
dash of salt, optional
1/3 cup hot water
4 cups milk
3/4 tsp vanilla extract
Sweetened whipped cream, optional
In a medium saucepan, combine the sugar, cocoa, and salt; blend in the water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir for 2 minutes. Add milk; stir and heat to serving temperature. DO NOT BOIL! Remove from the heat and add vanilla. Beat with a rotary beater or wire whisk until foamy. Serve in cups or mugs topped with the sweetened whipped cream, if desired.
Options: For Christmas, use 1/2 tsp vanilla extract and 1/4 tsp peppermint extract. Top with miniature marshmallows and put a candy cane in the mug as a stirrer.
Instead of the sweetened whipped cream, use marshmallow cream.
Add a teaspoon of instant coffee granules into the hot water for a mocha-flavored hot chocolate.