March 26th, 2010 
My Health I have a collection of recipes that I have collected over the years. Not my recipes other recipes found in newspaper articles,other cookbooks,online,etc. Can I create a nice booklet and sell them?
Ok I see I am getting mixed answers here,some say sure why not,and others say no because they belong to someone else. Problem is I never see any authors name’s behind any recipes that I have collected. If you find the latter to be true give me a resource to back it up.
Posted in Recipe 
Tags: collected, Collection, Different, from, recipes, Resources, sell 
5 Comments » December 31st, 2009 My Health Chocoholics, listen up! Here is a great recipe for you. This old Hershey’s recipe for Cocoa Bundt Cake is fantastic. And it’s great for any occasion from birthdays to parties to pitch-ins, the list goes on and on. And here’s a holiday hint. For Christmas, crush a candy cane and sprinkle over the top of the glaze to give the cake a pepperminty, holiday taste and look.
This recipe was in an old Hershey’s recipe give-away.
1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey’s cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)
Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.
Yield: 12 to 16 servings
*If you don’t have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.
Chocolate Glaze:
1/4 cup sugar
1/4 cup water
1 cup Hershey’s Semi-Sweet Chocolate Chips or Mini-Chips
In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.
Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com
Posted in Recipe Tags: Bundt, cake, Chocoholics, Cocoa, Collection, Delight, from, Hershey's, Recipe, Vintage No Comments » December 24th, 2009 My Health There’s nothing much better than the smell of cinnamon to make the mouth water. Whether waking to the smell of cinnamon or walking in the door to the fresh smell, cinnamon awakens the senses like few aromas can. Here are some old-fashion recipes using cinnamon for you to try. Let the smell of cinnamon envelope your kitchen today.
2 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
FILLING:
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon ground cinnamon
In a mixing bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in shortening, using a pastry cutter or two knives, until mixture resembles coarse crumbs. Stir in milk, just until moistened. Turn out onto a lightly floured board, knead 8 to 10 times. Roll or pat into a 12-inch by 10-inch rectangle. For filling, spread the butter over the dough. Combine the sugar and cinnamon and sprinkle over the butter. Cut into five 2-inch strips; stack strips on top of each other. Cut into six 2-inch pieces, place cut side down in six greased muffin cups. Bake at 425 degrees for 11 to 14 minutes or until golden brown. Remove from pan to wire racks to cool. Serve while warm.
1 1/2 cups flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter or margarine
1/2 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 egg
Cream sugars, butter in large bowl. Sift dry ingredients. Add egg, add dry ingredients. Form into roll. Refrigerate until chilled through. Preheat oven to 425 degrees. Slice and bake.
CINNAMON LAYERED 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 x2-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.
Enjoy!
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others who may be searching for them. Visit her blog at http://grandmasvintagerecipes.blogspot.com
Posted in Recipe Tags: CINNAMON, Collection, from, Goodies, Oldfashion, Recipe, recipes, Vintage No Comments » December 19th, 2009 My Health Feeling nostalgic or just wanting to enjoy an old-fashion meal? Following are recipes to help you create an entire meal like grandma used to make. All these recipes are from my vintage recipe collection. Start with a chicken casserole, add baked orange-pecan sweet potatoes, iceberg lettuce and tomato salad with Mason Jar French Dressing, and enjoy an old Southern Indiana favorite, Applesauce Cake, for dessert.
This chicken casserole recipe is from a 1975 magazine called THE WORKBASKET. The Workbasket was a small magazine that was chocked full of recipes, knitting and crocheting instructions. Many a rural housewife waited anxiously for the local mailman to drop her monthly edition into her mailbox.
CHICKEN CASSEROLE
2 cups diced cooked chicken
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt
2 tbsp chopped onion
2 tbsp lemon juice
1 cup mayonnaise
1/2 tsp monosodium glutamate, optional
1/2 cup grated cheese
1 cup crushed potato chips
In greased 2-qt casserole, combine ingredients, topping mixture with cheese and chips. Bake at 450 degrees for 12 minutes or until bubbly.
A recipe from the ARGO Cornstarch folks.
3 lbs. sweet potatoes, peeled
1/2 cup chopped toasted pecans
1 cup brown sugar
2 tbsp Argo Corn Starch
1 cup orange juice
2 tbsp butter
1 tsp vanilla extract
Spray a 3 quart (13 x 9-in) baking dish with cooking spray. Add sweet potatoes and pecans to dish. Combine brown sugar and corn starch in a small saucepan. Gradually add orange juice, whisking to blend. Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer 2 to 3 minutes. Remove from heat, add butter and vanilla. Pour over sweet potatoes. Bake in a preheated 350 degree oven for 45 minutes or until edges are browned and bubbly.
ICEBERG LETTUCE AND TOMATO SALAD WITH MASON JAR FRENCH DRESSING
1 head lettuce, broken into bite-size pieces
2 tomatoes, quartered
1 can tomato soup
1/2 cup vinegar
1/2 cup oil
1/4 cup sugar
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
1/2 tsp prepared mustard
1 small finely chopped onion
1/2 tsp celery seed
Beat all ingredients together and store in a covered jar in the refrigerator. Makes 3/4 quart.
This is another good old family recipe from Southern Indiana.
1 1/2 cup sugar
1/4 cup shortening or oleo
1 egg
1 1/2 cups unsweetened applesauce
1 tsp cinnamon
1/2 tsp cloves
2 cups flour
1/4 tsp salt
2 tsp soda
1 tsp vanilla
1 cup raisins
1/2 cup nuts, optional
In a large mixing bowl, mix all ingredients together except raisins and nuts. Blend with electric mixer until well blended. Add raisins and nuts. Pour into a greased 9 x 13-inch baking pan and bake in a 375 degree oven approximately 45 minutes or until done.
Enjoy!
Grandma Linda is a collector of vintage recipes. Visit her blog at http://grandmasvintagerecipes.blogspot.com She is also a diabetic and shares her diabetic recipes and information at her website http://diabeticenjoyingfood.squarespace.com
Posted in Recipe Tags: Collection, Entire, from, meal, Oldfashion, Recipe, recipes, Using, Vintage No Comments » November 25th, 2009 My Health Everyone needs a collection of healthy dinner recipes, dishes you can rustle up in minutes that everyone likes, and which aren’t laden with fat or processed ingredients. In the United States, it’s well known that many of us are both overweight and lacking in the nutrients contained in a healthy diet. Some people gain a lot of weight by frequent stops at the fast food places, just because it’s more convenient and we don’t have any cleanup or we’re simply short on time. For more details go to: www.apples-recipes.com You can serve 20-30 minutes from beginning of your cooking if you well planned and foresee before cooking and from these you can make a balanced, nutritious and healthy dinner recipes. You’ll win all the way around, enjoying better health, saving money and maybe losing a few unwanted pounds. Did your mom tell you, if how many times you to eat your vegetables? When you think of a healthy dinner, does your nose lock in contempt, remembering those canned peas? Today, a healthy dinner does not need to earn your contempt. As a matter of fact, a healthy dinner can be as tasty and nutritious a meal as you’ve ever enjoyed. Fresh ingredients are the key to a good meal you’ll look forward to eating. To make it easy, start by setting aside a half an hour each week to look over your storage room and think about what you want to eat next week. Plan your dinner menus, making sure to include foods from the “food pyramid” of healthy choices.
This is more common sense than a strenuous exercise in principles of nutrition.
For help visit: www.bread-machine-cookbook.com we all know we need fruits and vegetables, protein, dairy and grains included in our daily meals. Easy enough. Everyone has their favorites in each group, so just choose foods you enjoy.
Although convenient and tasty, most fast food shops do not constitute a healthy dinner. Overloaded with salt, sugar, additives and preservatives, these dinners aren’t going to rate very high on the healthy scale. I hear you. “It tastes good! Healthy means yucky and boring fare!” That’s absolutely a myth.
We all know that cooking is become a lost art in the United States, a truly sad commentary on our society. You’d be surprised to learn that even as a non-cook, if you just choose ingredients you like the taste of and combine them in your own style of savoir faire, you’ll be able to produce a healthy dinner you actually like.
You can cook up a big batch of rice on the weekend to be used throughout the week. Portion the cooked rice into three or four containers sufficient for one meal, suited to your household size. Rice can be frozen and quickly reheated in the microwave. Fresh vegetables may be chopped en masses and frozen for “instant” use another day. Investing a few hours on the weekend preparing ingredients for the coming week lets you throw together attractive healthy dinner recipes on the fly in no time at all.
