Friday, July 3, 2015
PIE CRUST WITH POWDERED SUGAR AND EGG
2 1/2 cups all-purpose flour
pinch of salt
4 tbsp powdered sugar
3/4 cup butter, cut up
2 egg yolks
4 tbsp cold water
powdered sugar for dusting, optional
Sift the flour and powdered sugar together with the salt into a mixing bowl. Add the butter and using your fingertips, work the butter into the flour mixture. Make a well in the center of the mixture.
Whisk the egg yolks with the cold water and pour into the well in the center of the flour mixture.
Using your fingers or a fork, combine the two mixtures until smooth.
On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or tart pan. Using a fork, prick the bottom.
Chill for 10 minutes then bake at 400 degrees until golden brown, about 15 minutes.
Posted byLinda C Wilsonat5:03 PMNo comments:
Labels:pastry dough
Monday, June 29, 2015
RED, WHITE AND BLUE SHORTCAKES
This recipe is from a 1971 Bisquick Recipe Flyer Give-Away.
Click on photo to enlarge for easier reading.
Posted byLinda C Wilsonat5:37 PMNo comments:
Labels:Cakes
Friday, June 26, 2015
CONFECTIONERS' SUGAR FROSTING
This recipe is on the back page of the pamplet shown below. This is from my Sophom*ore high school home economics class. My, how times have changed since 1963!
1/3 cup butter or margarine
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pound (3 1/2 to 4 cups) sifted confectioners' sugar
About 1/4 cup cream or other liquid
Cream and thoroughly beat together butter or margarine, vanilla and salt. Add confectioners' sugar and liquid alternately, adding sufficient liquid to give the frosting proper spreading consistency. Beat thoroughly after each addition, since the velvety smoothness of the frosting is influenced by sufficient beating. Spread between layers, on top, and on sides of cake. Yield: Enough frosting for two 8-inch or 9-inch layers.
Posted byLinda C Wilsonat1:11 PMNo comments:
Labels:Frostings
Wednesday, June 24, 2015
FOUR-BEAN SALAD
Posted byLinda C Wilsonat7:49 AMNo comments:
Labels:Salads
Sunday, June 21, 2015
EASTERN CURRY DIP
1/2 cup Miracle Whip Salad Dressing
1/2 cup dairy sour cream
1/4 cup green onion slices
1/2 teaspoon curry powder
Combine salad dressing, sour cream, onions and curry powder; mix well. Chill. Serve with vegetable dippers. 1 cup
This recipe is from the 1977 recipe flyer below.
Posted byLinda C Wilsonat4:24 PMNo comments:
Labels:Dips
Friday, June 19, 2015
JEAN'S PICKLED EGGS
Jean Evans was one of the special ladies in the community where I went to school - grades 1 thru 12 in one building. Her recipes were so popular she and her daughter made a cookbook and this is one of the recipes from that book. As you can see from the picture below I have used her cookbook to the point of it losing the front cover! This cookbook was so popular they even made a second one. Special memories of Needmore and the friends there.
Posted byLinda C Wilsonat7:44 PMNo comments:
Labels:egg recipe
Tuesday, June 16, 2015
ITALIAN CREME CAKE
This is my recipe for Italian Creme Cake that I have had for many years. It probably doesn't qualify as vintage but it is old. And it is delicious.
Click on pictures to enlarge for easier reading.
Posted byLinda C Wilsonat5:00 PMNo comments:
Labels:Cakes
Thursday, June 11, 2015
BOSTON BAKED LIMA BEANS
This is a depression era recipe that has been handed down through generations.
1 lb lean ground beef
1 can (28-oz) diced tomatoes, do not drain
1 can (16-oz) butter beans
1 can (16-oz) lima beans
3 tbsp brown sugar
1/4 tsp freshly ground black pepper
5 or 6 slices bacon*
Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray; set aside.
In a large skillet brown the ground beef until no longer pink. Drain well in a colander and add the tomatoes with juice. Cook mixture 5 minutes to heat through.
Combine the beans, sugar, and pepper in a bowl then transfer to the prepared baking dish. Place the beef/tomato mixture over the beans. Top with the bacon slices.
Bake at 350 degrees approximately 45 minutes until beans are bubbly and bacon is crisp. Skim any fat from the top before serving.
Yield: 6 servings
*I have typed this recipe as it was given to me a few years ago. Personally, however, I fry my bacon about halfway browned then transfer to paper towels to drain. This keeps some of the excess fat out of the dish.
Posted byLinda C Wilsonat7:07 PMNo comments:
Labels:vegetable casserole
Monday, June 8, 2015
THREE BEAN RICE SALAD
This probably doesn't qualify as vintage but I have had it since the 1980s.
1 can cut wax beans, drained
1 can French-style green beans, drained
1 can red kidney beans, drained
1/2 cup Italian salad dressing
1/4 cup thinly sliced onion
1 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cups water
1 1/2 cups minute rice
Lettuce leaves for serving
In a large bowl, combine the beans, salad dressing, onion, half the salt, and the pepper. Set mixture aside to allow the flavors to blend.
Meanwhile, bring water and remaining half of the salt to a full boil in a medium saucepan that has a lid; stir in the rice. Place lid on pan, remove from heat and allow to stand for 5 minutes.
Fold the rice into the bean mixture; cover and chill thoroughly.
Serve in a lettuce leaf lined bowl.
Yield: 6 servings
Posted byLinda C Wilsonat7:05 PMNo comments:
Labels:pasta and rice,Salads,Vegetables
Thursday, June 4, 2015
DATE BARS
I remember my mother making date bars when I was a child and I loved them. I believe this recipe is one from a Quaker Oats box in the 50s. Oh so yummy!
1 3/4 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup cold butter
2 1/2 cups chopped dates
3/4 cup sugar
3/4 cup water
1/2 cup chopped walnuts+ extras for garnish, if desired
Whipped cream for serving, if desired
In a large bowl, combine eats, flour, brown sugar, baking soda, and salt. Cut in the butter until mixture resembles coarse crumbs. Press mixture into a greased 13 X 9-inch baking pan. In a saucepan, combine dates, sugar and water. Cook for 10 minutes or until thickened, stirring frequently. Stir in walnuts. Spread over crust. Bake at 350 degrees for 30 minutes. Cool on a wire rack. Cut into squares. Top with whipped cream and additional chopped walnuts, if desired.
Posted byLinda C Wilsonat6:03 PMNo comments:
Labels:dessert recipes
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