March 29th, 2010 
My Health I love reading vintage recipes – please share and if you could give a history/background of the recipe – I would enjoy that! Thanks so much!
Awwww no one?
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 25th, 2009 My Health This is a potpourri of recipes from my late mother’s recipe collection. These recipes are from a variety of places but all are quick, easy, economical, and tasty. Now what could be better than that? The first recipe is a simple turkey-rice casserole that is perfect for using up left-over chicken or turkey. You know we don’t want to throw away food since it costs a lot to feed our families today! The second recipe is for Vinegar Dumplings. How long has it been since you’ve had homemade dumplings? They aren’t hard to make and are very economical. Why not try your hand with this recipe? The third recipe is one I don’t care for but I know that many of you do. It is Magic Fruit Cake. If you like old fashion fruit cake, give this recipe a try. You might want to make some as gifts for the holiday season.
This recipe is from an old Southern Indiana Electric Co-op Newsletter.
2 cans cream of mushroom soup
1 can evaporated milk
2 cups diced or shredded turkey (or chicken would be fine)
1 cup processed, pasteurized cheese, cubed
2 cups frozen broccoli
4 cups cooked rice (any style)
Season to taste with the following spices:
salt
pepper
garlic powder
onion powder or dried onion flakes
Preheat oven to 350 degrees. In a medium saucepan, heat soups, milk, turkey, cheese, and broccoli. Stir often. Add seasonings. Butter a baking dish and spoon rice into the prepared dish. Pour the sauce over the rice and gently mix together. Bake 20 minutes or until bubbly.
2 1/2 cups sugar
1 tbsp oleo
1/2 cup vinegar
4 eggs, beaten
2 cups water
1 tbsp nutmeg
2 cups Bisquick
2/3 cup milk
Using bisquick and milk, make a stiff dough. Roll thin, using Bisquick to roll in. Bring sauce to a boil. Add dumplings. Simmer 15 minutes. Stir to prevent sticking.
1 pkg (9-oz) mincemeat
1/2 cup water
1 cup walnut meats or pecans, coarsely chopped
1 cup (8-oz) mixed candied fruit, coarsely chopped
1 reg. size can evaporated milk
1 egg, beaten
3/4 cup flour
1/2 tsp baking soda
Preheat oven 350 degrees.
Break mincemeat into small pieces and put in a two quart saucepan. Add water. Place over medium heat and stir until lumps are thoroughly broken. Boil briskly one minute, stirring constantly. Remove from heat and cool. Add nuts, candied fruit, canned milk and egg; blend well. Stir in flour and baking soda until just blended. Pour mixture into 9x4x3-inch loaf pan, which has been greased, wax paper lined, and greased again. Bake at 350 degrees for one hour and thirty minutes or until center springs back when lightly touched with finger and top in golden brown.
Enjoy!
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
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 24th, 2009 My Health Here we are in October and already the Christmas decorations are hitting the stores. It may seem early to be thinking about the holidays but in actuality, we will be preparing holiday meals, or dishes to take to holiday meals, before we know it. If you are looking for something different to prepare this year for Thanksgiving or Christmas, let these recipes help you out. All of these recipes are from my vintage recipe collection. Most are from my mother’s estate but I have no idea where she got most of them. If you like seafood, try Oyster Dressing this year. Want to do something different with sweet potatoes? Try this Sweet Potato Apple Scallop. For a different touch to the dessert selection, add this tasty Cranberry Meringue Pie. Be bold, step out, and add a few new touches to your holiday table this year.
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.
2 lbs sweet potatoes (3 medium)
2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter
Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.
1 pint fresh oysters
6 to 7 cups dried bread crumbs
1 cup chopped onions
1 tbsp sage
1 tsp each of rosemary and thyme
Dash of salt and of pepper
2 to 2 1/2 cups turkey broth (or chicken broth)
1/4 cup melted margarine
Wash oysters thoroughly. Combine oysters with remaining ingredients. Pour mixture into a well greased baking dish. Bake at 350 degrees for 30 to 40 minutes.
Note: This recipe is from an old complimentary grocery store card.
Grandma Linda is a collector of vintage recipes. She enjoys sharing them with others on her blog at http://grandmasvintagerecipes.blogspot.com
