Recipes

Vintage Recipe-Stewed Chicken with Raisin Dumplings

I bought a dutch oven a while back. In my vintage cookbooks, I see a lot of recipes calling for a dutch oven. After I got it, I didn't run across one recipe that called for a dutch oven! So I took out my 1968 Casserole Cookbook and searched for one. At last, I found this recipe that I could put together quickly, and let cook while I went about other things. Now I'm in love. I like that I don't have to do as much planning ahead as I do with the crock pot.

Ingredients
1 5-6 pound stewing chicken (I used 3 large breasts. I'm don't really eat any other part of the chicken, just the breast)
2 sprigs parsley (I use a couple teaspoons dry instead)
4 stalks celery, sliced
1 carrot, sliced
1 small onion, cut up
2 tea salt
1/4 tea pepper

For the Dumplings
1 cup flour
3 tea baking powder
1 tea salt
1 tb shortening
1/2 cup raisins
1 cup bread crumbs
1 beaten egg
3/4 cup milk
2 tea grated onion

place chicken in dutch oven with enough water to cover. add remaining ingredients (not the dumpling ingredients!) Cover. Bring to boil and cook over low heat 2 1/2 hours or until tender. For dumplings, combine flour, baking powder, and salt. Cut in shortening. Add raisins and bread crumbs. Combine the egg, milk and onion. Add to raisin mixture and mix to moisten. Drop from a tablespoon atop the stew. Cover tightly, simmer 20 minutes. Remove chicken dumplings, thicken broth if needed.

At first I was a little weary of the raisins, but these dumplings were delicious! I use italian breadcrumbs, which are seasoned, to give an extra flavor boost. Overall I am really happy with the flavors, and ease, of this dish. Happy cooking! XO

Blueberry Pie

Blueberry Pie was the first pie I ever made, with my Grandma Oma when I was about ten. We made a lattice crust, and it was perfect. I've tried lattice crusts since, but I am usually too impatient! This recipe is from my 1960's Betty Crocker cookbook, but I can't imagine that blueberry pie recipes change much over the years. While the recipe does call for a tablespoon of lemon juice, I also added lemon zest to give an extra lemony punch. It was delicious!

Two crust pie-crust(9in):
2/3 cup plus 2 TB shortening
2 cups all purpose flour
1 tea salt
4-5 TB cold water

Cut shortening into flour and salt until particles are pea sized. Sprinkle in water, a tablespoon at a time, tossing with a fork, until all the flour is moistened and pastry almost cleans the sides of the bowl. Gather pastry into a ball; divide in two; shape into flattened round on floured surface. Roll 2 inches larger than pie plate. Ease into pie plate, pressing firmly against bottom and side.

Blueberry Pie(9in):

1/2 cup sugar
1/3 cup flour
1/2 tea cinnamon (opt)
4 cups fresh blueberries (I use frozen)
1 TB lemon juice
Zest (opt)
2 TB butter

Heat oven to 425. Mix sugar flour and cinnamon. Stir in blueberries. Turn into pastry lined pie plate; sprinkle with lemon juice and zest. Dot with butter. Cover with top crust, cut slits, seal edges. Wrap edges in foil to prevent burning. Remove foil during last 15 minutes of baking.

Bake until crust is browned and juices begin to bubble through slits, 35-45 minutes.

This crust was one of the best crusts I've made, even though I forgot the slits. It was perfectly browned, light and flaky. The combination of blueberries and lemon was so refreshing, a perfect end to a springtime day. Served warm with a scoop of vanilla icecream. Enjoy. XO

 

Quick Butter Cake and Seven Minute Frosting- Vintage Recipe

I've been trying to use my Fireside cookbook from 1949 more often. It is difficult to do since I have been so pressed for time in the later half of this semester. But I have great news, tomorrow is the last day of classes. Yay! I can't wait to start getting out of the house, gardening, baking, painting my finger nails, going to the park, oh my head swirls with excitement to think of all the things I normally take for granted! I can't wait to start exercising again too. These past few months I've been eating horribly. This I write as I post yet another cupcake recipe. I can't help myself with the sweets! Doesn't mean I can't eat healthy inspite of my sweet tooth. But lately my survival consists of coffee, tea, chips, bread and sweets. Anything grab and go that doesn't grow!
On to today's recipe. Celeste wanted cupcakes, I wanted quickness. So that is when I decided to try this combination. I actually doubled the Quick butter cake, and yielded twelve cupcakes. The seven minute frosting uses egg whites, so it consistency is like a meringue, but it piped beautifully and held its shape. It hardened slightly on the outside, and remained soft on the inside.

Quick Butter Cake
1 heaping tablespoon butter
6 tablespoons sugar
2 eggs
1 cup flour
1 heaping tablespoon baking powder
1/3 cup milk
cinnamon
pinch of salt

Cream butter with 2 tb sugar. Add 1 whole egg and 1 egg yolk. Stir until creamy. Add flour, sifted with baking powder and a pinch of salt, alternately with milk. Spread in a well buttered tin. (I used sprayed muffin tin). Brush with a lightly beaten egg white and sprinkle with butter, sugar and cinnamon (I did not do this, but I did put cinnamon in the batter). Bake at 350 for 18-20 or until golden brown.

Seven Minute Frosting
2 unbeaten egg whites
1 1/2 cups sugar
5 tablespoons water
2 teaspoons corn syrup
Flavoring (I used almond extract)

Combine egg whites with sugar, water and corn syrup. Place over boiling water and beat vigorously. Cook approximately seven minutes, or until mixture peaks. Remove from heat, add flavor, and beat until of spreading consistency.

 

Strawberry Shortcake- Vintage recipe

I love love love fresh strawberries. When Spring rolls around and I start seeing these crimson beauties on the store shelves my mouth waters with the possibilities. Add in some fresh homemade whipped cream, and I'm in heaven. *sigh*
Needless to say strawberry shortcake is one of my absolute favorite desserts.. I've always made the shortcake from the bisquik recipe on the box. I figured it's about time I try it from scratch. It turned out delicious, a good balance to the sweet strawberries and cream. And it was super easy to prepare.
Recipe from Fireside Cookbook 1949


Ingredients

2 cups sifted flour
2 1/2 tea baking powder
3/4 tea salt
2 TB sugar
5 TB shortening
3/4 cup milk

Directions

Sift flour, baking powder, salt and sugar into bowl. Cut in shortening with pastry blender until it looks like course meal. Add milk and stir until you have a soft dough. Turn onto a lightly floured surface and knead for 30 seconds. Divide dough into two parts, 2/3 for bottom, 1/3 for top. Pat or roll larger section onto floured surface and shape evenly. Place on an ungreased cookie sheet. Dot well with butter or brush heavily with melted butter. Bake 450 12 to 15 minutes. Remove top section and place strawberries on the bottom crust and cover with top. Garnish with homemade whipped cream.

 

I do mix a tablespoon of sugar into my strawberries as well, to help release the juices. I found the directions a little vague as how to bake, so I baked the top and bottom apart from one another, I think next time I will bake them atop one another.

A different sort-of sugar cookie- Vintage Recipe

Yeah, a sugar cookie recipe is a sugar cookie recipe. They are all pretty much about the same, at least in my slightly limited experience. I do love trying different ones though, in hopes of finding the perfect one. I like when a little lemon or orange zest is added, that's super yummy. I like when they bake up nice and fluffy too. I decided to give this vintage sugar cookie recipe a try because it doesn't use granulated sugar, it uses powdered. Interesting. They are halfway between being a fluffy or crisp cookie, so pretty good texture. And the almond extract is a great flavor. I didn't want to mask the almond extract, so we just sprinkled a little bit of sugar crystal on the top. Enjoy ;)

Ingredients
1 1/2 cups powdered sugar
1 cup butter, soft
1 egg
1 tea vanilla
1/2 tea almond extract
2 1/2 cups all purpose/ whole wheat flour
1 tea baking soda
1 tea cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into shapes. Sprinkle with sugar crystals, place on a lightly greased sheet. Bake until edges are a light brown, 7-8 minutes.

XO

 

Vintage Recipe-Best Chocolate Cake

With a name like best chocolate cake, how could I resist this recipe? Actually, I was just craving some cupcakes and I wanted them fast! So I gave this recipe a try, cut some corners, and my cupcakes stuck to my silcone cupcake liners. So I used the rest of the batter in one of my mini bundt pans, and perfection! So don't be like me, grease and flour your pan! I guess I figured it wouldn't stick to the silicone because I never grease them and I've never had an issue, so maybe this isn't a cake recipe that converts to cupcakes well...

Best Chocolate Cake
1 cup all purpose flour
1 cup sugar
1/2 tea baking soda
1/2 tea salt
1/4 tea baking powder
1/4 cup plus 2 tb water
1/4 cup plus 2 tb buttermilk
1/4 cup shortening
1 egg
1/2 tea vanilla
2 oz melted unsweetened chocolate (cooled)

Heat oven to 350. Grease and flour pan. Beat all ingredients in a large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping occasionally, 3 minutes. Pour into pan.
Bake until wooden toothpick inserted in center comes out clean, 30-35 minutes; cool. Frost.

We frosted ours with whipped cream mixed with some powdered sugar and a splash of maraschino cherry juice. Delish!

 

Vintage Recipe- Crisp Waffles

Celeste wanted to make waffles for my birthday breakfast this past saturday. I've never made waffles from scratch before, so I figured I'd have a little fun and give it a try. They were delicious, and just as easy as making them from a box! Since it was my birthday we put some sprinkles in the batter, as well as a dash of vanilla extract for extra flavor. I think the sprinkles disintegrated in the batter, so next time I will just sprinkle on top of the batter while on the waffle iron.
We finished by topping with super sweet agave nectar and homemade whipped cream, enjoy ;)

Crisp Waffles
2 eggs
1 3/4 cup milk
 1/2 cup butter
2 cups all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt

heat waffle iron. beat eggs with hand beater until fluffy. beat in remaining ingredients. pour batter onto hot iron, bake until steaming stops, remove waffle. Top and serve!

XO

 

Vintage Recipe- One-Step Tamale Pie

I found this recipe in the "Meals in Minutes" cookbook ca.1968. The idea of a quick meal in the late sixties was far different from our own. I was looking for a quick dinner one night, and as is often the case with me, didn't read all the way through to realize the 45 minute bake time! Definitely not quick in my book. I'm an overly scheduled working mother/ college student. Quick for me is like twenty minutes. Oh yeah, I can throw down some dinner in twenty minutes. In spite of the deceiving title, I tried it. And it is yummy. And it is easy to prepare. And I love that I don't have to stand in the kitchen for awhile. I can throw it in the oven and work on something else. Love that.

Tamale Pie

1 lb. ground beef
1 cup chopped onion
2 cloves garlic, minced
2 8 oz cans seasoned tomato sauce
1 cup milk
2 eggs lightly beaten
1 12 oz can whole kernel corn, drained
1/2 cup sliced olives
few dashes hot pepper sauce
3/4 cup corn meal
2-2 1/2 teaspoons chili powder
2 teaspoons salt

In a large skillet, cook beef, onion and garlic till meat is browned and onions are tender. Stir in remaining ingredients. Place in a 12x7 1/2x 2 inch baking dish. Bake at 350 for 45 minutes or until knife in center comes out clean. Cut and serve!

I only had whole olives on hand and was in too much of a pinch to slice. I also garnished by melting cheese on top and a little dollop of sour cream. It was pretty easy dinner that I didn't have to put a lot of effort into, and some nights that's just what you need!

XO

Vintage Cooking- Burnt Sugar Cake

My Mom's birthday was this past Sunday and I like to make her a cake. I think everyone should have a cake for their birthday, and homemade ones are the best! I saw this Burnt Sugar Cake recipe and my interest was immediately sparked. How could burnt anything be delicious? Well, it's not really burnt, it's quite flavorful and moist and not too heavy. I decided to try the frosting the recipe suggested, caramel frosting. I'm not sure if it was my fault, but the frosting came out in a consistency that made it virtually unspreadable. It just balled up and stuck to my spatula and not the cake! Needless to say, I am omitting the frosting recipe from this post because I would hate for a reader to try it and end up with a difficult frosting as I did.  The flavor of the cake would combine well with almost any flavor of frosting, and every one is sure to love this delicious dessert.

 

Ingredients:
1 1/2 cups sugar
1/2 cup boiling water
2 eggs, separated
1/2 cup butter, softened
1 teaspoon vanilla
2 1/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk

Heat 1/2 cup of the sugar in heavy 8 in. skillet, stirring constantly, until sugar is melted and golden brown. Meanwhile bring water to boil. Remove sugar from heat and slowly stir in boiling water (careful, I steamed my finger!). Cook over low heat, stirring constantly, until sugar lumps are dissolved. Add enough water to syrup, if necessary, to measure 1/2 cup; cool.
Heat oven to 375. Grease and flour to 9in pans. Beat egg whites in small mixer bowl until foamy. Beat in 1/2 cup sugar on high speed, one tablespoon at a time, until stiff and glossy. Do not underbeat.
Beat butter, 1/2 cup sugar, egg yolks and vanilla in large mixer bowl, on low 30 sec. Scrape sides, beat on high 5 min. Beat in syrup. Beat in flour, baking powder, and salt alternately with milk. Fold in meringue. Pour into pans.
Bake until wooden toothpick inserted in center comes out clean, 20-25 min. Cool 10 min. Remove from pans. Cool completely. Frost.

Recipe  from Betty Crocker's Cookbook, circa 1970.

 

Vintage Recipe- Starlight Cupcakes with Penuche Frosting

I've been thinking to myself for quite sometime now about how I want to start having more regular weekly posts, especially for recipes. I do love to bake, and I share my recipes on this blog as often as I remember to snap a picture of my food! What was holding me back was the fact that a lot of blogs I enjoy also do regular weekly recipe posting, and I don't really want to come off as a copy cat! In my quest to rediscover the Better Homes and Gardens cook book I grew up with as a child, I have been accumulating some pretty neat Vintage recipe collections.

So I thought I'd introduce to you my new weekly segment, "Vintage Recipes"! I hope to bring to you some inspiring recipe choices, but also ones that are fairly easy. I am a working mother attending college, so time is always important, as I'm sure it is to all of you as well. This first recipe is an adaptation from Betty Crocker's Cookbook New and Revised Edition (1969, 1978). The best part, now including microwave recipes- ooooh.
The Recipe is for Starlight Cake, which I made into mini cupcakes. This was the time consuming part. It is not a quick and easy feat to pour batter into the mini pan, but I just got it and was dying to use it.


Starlight Cake

Ingredients:
2 cups all purpose flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350. Grease and flour pan. (13x9x2, or 2 8-9in rounds, or cupcake tin) Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high, scraping bowl frequently, 3 minutes. Pour into pan(s). (Fill cupcake tins 1/2 full)
Bake until wooden toothpick inserted in center comes out clean. Oblong pan, 40 to 45min, layers 30-35min. (My mini tin took 13min). Cool; frost.

Penuche Frosting
Ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Heart butter in saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 min. Stir in milk, heat to boiling. Remove from heat and cool until lukewarm. Stir in powdered sugar gradually. Plan pan of frosting into a bowl of ice water, beat until frosting is smooth and spreadable. If frosting becomes too stiff, heat slightly stirring constantly.

I frosted my cupcakes using the cookbook's "twirl" method. It helped speed up the frosting of so many little cupcakes! Enjoy. XO. K.

 

 

Chocolate Cherry Cupcakes

A series of photographs... Carrie over at Bubblegum Life did a series of herself jumping. Very cute! I love the idea. For my series I chose to photograph various steps while baking cupcakes. After dreaming of cupcakes and mopeds, I decided to bake some chocolate cherry cupcakes. I first tried this recipe a couple years ago for my mom's birthday. It is a cake recipe meant to make a four layer six inch cake. I tried to make a two layer nine inch cake and it fell apart. So I delivered my mom a chocolate cherry trifle for her birthday.

So if you decide to try out the recipe, I recommend keeping it in cupcake, or very small cake form! Now if I just had that moped....

Recipe:
Better Homes and Gardens Magazine


ingredients:
CAKE:
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream

FROSTING:
8 ounces sour cream
1 cup whipping cream
1 1/2 cups powdered sugar
2 Tbsp. maraschino cherry juice

TOPPING (optional):
16 whole maraschino cherries, with stems
1/2 cup semi-sweet chocolate pieces
1 tsp shortening

1.  Preheat oven to 350 degrees F. Line sixteen 2 1/2-inch muffin cups with paper baking cups.
2.  In a small bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon and salt; set aside.
3.  In a large bowl with an electric mixer, beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Fill each cup with two slightly rounded Tablespoons of cake batter.
4.  Bake 18 minutes or until top springs back. Cool completely on wire rack.
5.  Prepare cherries (if using): Drain cherries, keeping stems attached; pat dry with paper towels. In small microwave-safe bowl combine chocolate and shortening. Cook on 50% power 1 1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
6.  Prepare frosting: In a large mixing bowl combine all frosting ingredients. Beat on medium-high until fluffy.
7.  Ice cupcakes- spread onto cupcakes. Top with a chocolate covered cherry. Keep refrigerated until ready to serve.

Servings: 16

Enjoy your delicious cupcakes! XO

 

Gingerbread Cupcakes

 

And they are oh so delicious! Addicting really, I could probably eat them all in one sitting. So don't say I didn't warn you!

 Recipe:

Ingredients

Cupcakes
1/2 cup granulated sugar
1/2 cup butter softened
1/2 cup molasses
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water

Frosting
1 pkg (8oz) cream cheese, softened
1/4 cup butter softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups powdered sugar
1-2 teaspoons milk

-Heat oven to 375. Line muffin tin with cupcake cups.
-In a large bowl, beat sugar, butter, molasses and eggs. Stir in flour, baking soda, salt, ginger, cinnamon, allspice and water. Spoon about 1/4 cup batter into each muffin cup.
-Bake 15-18 minutes. Cool completely.
-Meanwhile, beat cream cheese, butter, lemon peel, cinnamon and vanilla. Gradually beat in powdered sugar, one cup at a time until smooth. Beat in milk, one teaspoon at a time, until spreadable.
- Pipe frosting onto cupcakes!

I omitted the lemon peel because I didn't have any on hand, but these little cuties are still delish! Recipe from Betty Crocker. Enjoy. XO K.

 

A Recipe for Stuffed Mushrooms

I mentioned in an earlier post that I would be making stuffed mushrooms to bring to my Grandma's for Thanksgiving. Today I thought I'd share that recipe. It is relatively inexpensive, quick to make and absolutely decadent! Bring these yummy little bites to your next holiday party and you are sure to wow the guests. This recipe comes from the Better Homes and Gardens cook book. I grew up with this cook book, and I love the recipes. They have changed since I was a kid, but one of these days I'll find a "vintage" one that has all its pages....
(In these photos I am making a double batch without measuring, so your batch probably won't look like this)
Ingredients:
24 large fresh mushrooms, 1.5-2 in. diameter (I find the diameter isn't a big deal, button mushrooms     are just fine)
1/4 cup sliced green onion
1 clove garlic minced
1/4 cup butter
2/3 cup fine dry breadcrumbs (I always use Italian bread crumbs for the added seasoning)
1/4 cup shredded cheddar, smoked Gouda, or crumbled blue cheese (I always go for the Gouda!)

Rinse and drain mushrooms. 

 Remove stems, reserve caps.

 Chop enough stems to equal 1 cup.

 In a medium saucepan cook chopped stems, green onions and garlic in butter until tender.

 Stir in cheese and bread crumbs.

   Spoon mixture into mushroom caps (I find a teaspoon is easiest).

  Arrange in a baking pan.

 Bake at 425 for 8-10 minutes, or until heated through.

 Enjoy! -XO. K.

Project Monday

This Monday's inspiration is "A Recipe for Fall". Fall is actually my favorite season, and part of it is the wonderful flavors. I especially love to make all things pumpkin. This past weekend was my boyfriend Daved's birthday, and he requested one of his favorites, a chocolate mocha cheesecake. It is an absolutely rich and decadent dessert that ties in well with the season. It's chocolate and mocha flavors just make you want to snuggle up with your sweetie as the cool winds blow the leaves off the trees outside. So, without further adieu, one of my sweeties fall favorites....

Ingredients

Crust:
1 1/2 cup crushed oreo crumbs
1/4 cup butter, melted

Filling:
2 TB plus 1 1/2 t instant coffee granules
1 TB boiling water
1/4 t cinnamon
4 8oz. cream cheese, soft
1 1/2 cup sugar
1/4 cup flour
4 eggs lightly beaten
2t vanilla
2 cup semisweet chocolate chips, melted and cooled slightly

Glaze:
1/2 cup semisweet chocolate chips
3 TB butter
Chocolate covered coffee beans, optional

1) Grease 9 inch spring form pan. Set aside. Combine cookie crumbs and butter. Press into pan. Place on a double thickness of foil, securely wrap foil around pan. set aside. In a small bowl combine water, coffee and cinnamon. Set aside
2) In a large mixing bowl, beat cream cheese, sugar and flour until smooth. Add eggs, beat on low until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one half, pour into crust. Stir coffee into other half and spoon over chocolate layer.
3) Place pan in a large baking pan, add one inch of hot water to larger pan. Bake at 325 for 45-50 minutes or until center is set and top appears dull. Remove pan form water. Cool on wire rack for ten minutes. Run knife around edge of pan to loosen. Remove foil. Cool one hour longer. Refrigerate overnight.
4)In microwave bowl, melt chocolate chips and butter, stir until smooth, spread over cheesecake. Remove sides of pan, garnish with chocolate covered coffee beans.