3 Great Vintage Fall Recipes. I tried them, and you will too!
Bake and Be Happy! First off we have an all time favorite...
1: Hershey’s Cocoa Fudge
A vintate newspaper recipe for the classic Hershey's Cocoa Fudge. This classic fudge is made with cocoa, sugar, salt, milk, butter or margarine, and vanilla. It's a favorite of everyone, especially kids!
2: Bisquick Impossible Pumpkin Pie
This impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. It will become an easy family favorite too!
Ingredients
1 (16 ounce) can pumpkin
1 (13 ounce) can evaporated milk
2 tablespoons margarine or 2 tablespoons butter, softened
2 eggs
3⁄4 cup sugar
1⁄2 cup Bisquick baking mix
2 1⁄2 teaspoons pumpkin pie spice
2 teaspoons vanilla
Directions
Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
The Best of Bisquick From Betty Crocker.
3: Pumpkin Waffles
This recipe for Pumpkin waffles comes from the 1919 Sunday, Oct 5 – Page 80 of the New-York Tribune (New York, New York)
Ingredients
1 scant cupful cooked and sifted [pureed] pumpkin
1 tsp molasses
½ tsp salt
½ tsp ground cinnamon
½ tsp ground ginger
2 egg yolks, lightly beaten
1 large cupful flour
2 tsp baking powder
1 Tbsp sugar
1 cupful milk
2 Tbsp melted shortening
2 egg whites, stiffly whipped
Directions
Mix the molasses, salt, cinnamon, ginger, and lightly beaten egg yolks into the pumpkin.
Sift together the flour, baking powder, and sugar.
Gradually combine the mixtures, beating in the milk and melted shortening.
Fold in the stiffly whipped egg whites last of all.
Cook in hot, well-greased waffle irons.
Showing posts with label Homemade. Show all posts
Showing posts with label Homemade. Show all posts
Tuesday, August 30, 2022
3 Great Vintage Fall Recipes
Labels:
1900's,
autumn,
baking,
best cooking,
clippings,
cooking,
Fall,
fudge,
grandmas,
Homemade,
Pumpkin Pie,
Vintage Recipes,
waffles
Monday, January 13, 2020
Snowball Cookies. Oldfashioned, and Delicious!
Snowball Cookies, just like your grandmother use to make, and they are surprisingly easy and quick to make, and sure to bring big smiles to many faces!
Ingredients:
1 cup Butter,softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
Powdered sugar for rolling.
Directions:
Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Be sure to let me know if you tried these, and how they turned out for you.
Ingredients:
1 cup Butter,softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
Powdered sugar for rolling.
Directions:
Cream butter and sugar in medium bowl until creamy. Add vanilla; beat until well mixed.
Add flour and pecans; beat at low speed, scraping bowl occasionally, until well mixed.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Cool 5 minutes; roll in powdered sugar while still warm and again when cool.
Be sure to let me know if you tried these, and how they turned out for you.
Labels:
1900s,
1930's,
1940's,
cookies,
delicious,
dessert,
desserts,
Holiday,
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how to,
Old Fashioned,
Snowball Cookies
Friday, October 5, 2018
Grandmothers Cinnamon Streusel Coffee Cake
Grandmothers Cinnamon Streusel Coffee Cake
Nothing compares to the baking your grandmother did, and this Cinnamon Streusel Cake is no exception. It's a wonderful cake for a small gathering, or double the recipe for a larger one. It will certainly impress all of your guest.
Ingredients:
STREUSEL
1/2 cup packed dark brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
CAKE
3/4 cup sugar
1/4 cup butter
1 egg
3/4 cups milk
1 and 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees F. Grease and flour 9" square baking pan. Combine streusel ingredients thoroughly in a small bowl, set aside.
Cream together sugar and butter in a large mixing bowl.
Beat in egg. Stir in milk. Sift together dry ingredients, add to mixing bowl. Stir until just combined.
Spread batter in pan, and sprinkle streusel over top.
Bake at 350 degrees F for 20 to 25 minutes, until batter is golden brown and center springs back when touched. Let cool, and serve to your favorite guest!
Nothing compares to the baking your grandmother did, and this Cinnamon Streusel Cake is no exception. It's a wonderful cake for a small gathering, or double the recipe for a larger one. It will certainly impress all of your guest.
Ingredients:
STREUSEL
1/2 cup packed dark brown sugar
2 tablespoons flour
2 teaspoons cinnamon
2 tablespoons butter, melted
CAKE
3/4 cup sugar
1/4 cup butter
1 egg
3/4 cups milk
1 and 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees F. Grease and flour 9" square baking pan. Combine streusel ingredients thoroughly in a small bowl, set aside.
Cream together sugar and butter in a large mixing bowl.
Beat in egg. Stir in milk. Sift together dry ingredients, add to mixing bowl. Stir until just combined.
Spread batter in pan, and sprinkle streusel over top.
Bake at 350 degrees F for 20 to 25 minutes, until batter is golden brown and center springs back when touched. Let cool, and serve to your favorite guest!
Labels:
Blue Ribbion,
cakes,
Christmas,
Cinnamon Streusel Coffee Cake,
coffee cake,
desserts,
Fall treats,
grandmas,
Halloween,
holidays,
Homemade,
How to make it,
just like,
old recipe,
original,
quick,
traditional
Monday, August 20, 2018
Pumpkin Coffee Cake
Pumpkin Coffee Cake
I have to tell you, this was an absolute hit when served. People couldn't get enough of it. It was even appreciated by those who did not necessarily care for pumpkin things. Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs 2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
3 Tablespoons of Canned Pumpkin
Directions:
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside. In large bowl, beat butter until creamy. Beat in sugars, and pumpkin. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined, and pour into baking pan.
Topping
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mix together until crumbly. Sprinkle over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. .
I have to tell you, this was an absolute hit when served. People couldn't get enough of it. It was even appreciated by those who did not necessarily care for pumpkin things. Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs 2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
3 Tablespoons of Canned Pumpkin
Directions:
Heat oven to 350° F. Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside. In large bowl, beat butter until creamy. Beat in sugars, and pumpkin. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined, and pour into baking pan.
Topping
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
6 tablespoons salted butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
Combine the flour, sugar, butter, cinnamon and salt in a medium bowl and mix together until crumbly. Sprinkle over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. .
Labels:
best ever,
coffee,
delicious,
desserts,
easy,
Economical,
Fun,
Holiday,
Homemade,
how to,
Pumpkin Coffee Cake,
Retro,
Thanksgiving,
traditional,
Vintage
Saturday, March 17, 2018
Irish Cream Hot Chocolate Bundt Cake
Baileys® Irish Cream Hot Chocolate Bundt Cake
This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.
INGREDIENTS:
2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
GLAZE TOPPING:
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla
INSTRUCTIONS:
Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.
Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.
This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.
INGREDIENTS:
2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
GLAZE TOPPING:
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla
INSTRUCTIONS:
Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.
Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.
Labels:
Baileys® Irish Cream,
Chocolate Bundt Cake,
delicious,
Double Fudge,
Holiday,
Homemade,
Irish,
Old Fashioned,
Saint Patrick's Day,
Secret Recipes
Tuesday, October 10, 2017
1941 Black "Midnight Cake" Recipe for your Spooky Halloween Party
I think this black “Midnight Cake” could be just the thing for your Halloween Celebration this year.
It is a strikingly dark and chocolaty, not to mention, very moist, and light cake. This 1941 recipe is great for those who are eager to learn how to make a perfect black Devil's Food Cake, and you can mix it up in no time at all.
The Snowy White frosting makes for a great contrast.
Black Midnight Cake Recipe
Ingredients:
1/2 cup Shortening
1 1/4 cups Sugar
2 Eggs
1 cup Hot Water
1/2 Cocoa
1 1/2 cups Sifted Gold Medal “Kitchen-tested” flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Vanilla
Double-boiler icing ingredients:
1 Egg White
3/4 cup Sugar
1/8 tsp. Cream of Tartar
3 tbsp. Water
1/2 tsp. Vanilla (or other flavoring) Cake Directions:
Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.
Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.
Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F).
When cool, spread Double-Boiler Icing (see below) over top and sides.
Icing Directions:
Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring.
This makes a generous amount of icing for an 8-inch square cake.
Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again.
Fluffy Marshmallow Icing Variation:
Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy. After that, maybe you would like to try a little Snow Ghost Pie!
It is a strikingly dark and chocolaty, not to mention, very moist, and light cake. This 1941 recipe is great for those who are eager to learn how to make a perfect black Devil's Food Cake, and you can mix it up in no time at all.
The Snowy White frosting makes for a great contrast.
Black Midnight Cake Recipe
Ingredients:
1/2 cup Shortening
1 1/4 cups Sugar
2 Eggs
1 cup Hot Water
1/2 Cocoa
1 1/2 cups Sifted Gold Medal “Kitchen-tested” flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Vanilla
Double-boiler icing ingredients:
1 Egg White
3/4 cup Sugar
1/8 tsp. Cream of Tartar
3 tbsp. Water
1/2 tsp. Vanilla (or other flavoring) Cake Directions:
Cream shortening, add sugar gradually, and cream until fluffy. Blend in well-beaten eggs. Slowly add hot water to cocoa and mix until smooth. Stir to dissolve completely.
Sift flour, salt, soda, and baking powder together, and add to creamed mixture alternately with hot water and cocoa mixture. Blend in vanilla.
Pour into an 8-inch square pan (2-1/2 inches deep) which has been greased and lined with paper. Bake 50 to 55 minutes in a moderate oven (350 F).
When cool, spread Double-Boiler Icing (see below) over top and sides.
Icing Directions:
Combine in top of a double boiler the egg white, sugar, cream of tartar, and water, and beat together just enough to completely blend ingredients. Place over rapidly boiling water, and beat with rotary beater until mixture is white and very light. (Icing is done when it barely holds its shape and is not runny as the beater is pulled out.) This takes 5 to 7 minutes depending on the size of boiler and vigor of beating. Remove from over hot water, and do not beat any more. Fold in the flavoring.
This makes a generous amount of icing for an 8-inch square cake.
Note: If icing becomes “grainy,” add a few drops of lemon juice to make it satiny smooth again.
Fluffy Marshmallow Icing Variation:
Add 3 marshmallows, cut in quarters, to the icing immediately after removing it from heat. Stir until marshmallows are melted and icing is fluffy. After that, maybe you would like to try a little Snow Ghost Pie!
Labels:
Black Magic Cake,
cakes,
Dark Chocolate,
desserts,
grandmas,
Halloween,
holidays,
Homemade,
old recipe,
Secret Recipes,
Vintage,
vintage recipe
Wednesday, April 5, 2017
Homemade Blueberry Snickerdoodle Bars
Blueberry Snickerdoodle Bars
If you feel guilty eating the traditional Snickerdoodle's you could try this delicious, and slightly healthier alternative! Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. So why not do yourself a favor, and try these today they are absolutely wonderful!
Ingredients:
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Cup Blueberries
For Topping:
2 Tablespoons Granulated Sugar
2 Teaspoons Cinnamon
Directions:
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan.
Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
1 1/2 Sticks Butter
1 Cup Sugar
1/2 Cup Brown Sugar
2 Eggs
2 teaspoons Vanilla
2 Cups Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Cup Blueberries
For Topping:
2 Tablespoons Granulated Sugar
2 Teaspoons Cinnamon
Directions:
Heat oven to 350° F.
Spray or grease bottom only of a 13x9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, salt, and cinnamon, and set aside.
In large bowl, beat butter until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined. Fold in cup of blueberries, and pour into baking pan.
Combine the granulated sugar and cinnamon for topping in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Labels:
Blueberry,
desserts,
DIY,
easy,
Fun,
grandmas,
Holiday,
Homemade,
how to,
Old Fashioned,
quick to make,
Snickerdoodle Bars,
Tea Party
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