Vintage Recipe Thursday, Orange Coffee Cake

Another from the infamous notebook. I have so many pages to scan.

ORANGE COFFEE CAKE

1 package granular or 1 cake fresh yeast

1/4 cup lukewarm water

1 cup orange juice

2 tablespoons grated orange rind

1/4 cup granulated sugar

1/2 teaspoon salt

3 tablespoons melted butter

3 cups flour

2 tablespoons melted butter

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 cup chopped nut meats



Dissolve yeast in lukewarm water; add orange juice, rind, granulated sugar, salt, three tablespoons melted butter, and half the flour; beat well. Add remaining flour; turn onto floured board and knead well. Place in greased bowl; cover; let rise until doubled in bulk. Punch down; divide dough into several portions, shaping each in too long, narrow rolls. Pinch the ends of rolls together and twist into a coil. Place on a greased cookie sheet. If roll is too long, curve in a horseshoe shape. Spread with remainder of melted butter and sprinkle with brown sugar, cinnamon, and nuts. Let rise until doubled in bulk. Bake in moderate oven (375°) 30 minutes. Serves 10.



Thanks Joy of Desserts for hosting Vintage Recipe Thursday

Vintage Recipe - Fruit Butterscotch Cookies

Fruit Butterscotch Cookies

 

3/4 cup     shortening    1 cup     brown sugar    1    egg    2 cups     flour    1 tsp     soda    1/2 cup     shredded coconut    1/2 cup     nut meats    1/2 cup     candied fruit    1/2 cup     dates

1 Cream.sugar and shorteIning, 2 Beat in Whole egg 3 Sift flour with soda. 4 Mix thoroughly. 5 Fold in remaining ingredients 6 Bake as Drop Cookies   This recipe came from a vintage 1940's newspaper clipping. I've scanned the clipping to add the recipes to my collection and thought I'd share this one with my online friends.

Vintage Recipes: Lyd's Bread Pudding and Sauce

Back to the estate shoebox for this vintage recipe for one of my favorite comfort foods. Bread pudding! I'm not certain who Lyd was, but this version of the pudding is good, but I did add a bit of cinnamon to mine. For those of you watching your wasteline, 1/12 of the yield of pudding and sauce is about 220 calories.

Lyd's Bread Pudding


12 slices Hard Bread
½ cup hot water
2 eggs
3 tbs sugar
1 cup warm milk
1 cup raisins
1 tsp vanilla

1. Break up bread and pour hot water over it
2. Mix together remaining ingreadients and then add wet bread
3. you may wish to use cooking spray on dish, then add mixture to dish and bake at 350° for about 1 hour or until brown.

Servings: 12

Lyd's Bread Pudding Sauce

2 cups boiling water
1 cup sugar
1 tablespoon corn starch
1 tablespoon butter
1 teaspoon vanilla

1. Mix together sugar and corn starch then gradually add mixture to boiling water while stirring constantly
2. Remove from heat right away as it will thicken quickly.
3. Add butter and vanilla and mix thoroughly
4. Pour sauce over individual servings of bread pudding

Servings: 12

Peppermint Candy Freezer Dessert

Here's a vintage recipe that you can use your left-over Christmas candy in. Not as old as most of the recipes I post here, this one comes from a 1980 church cookbook.

Peppermint Candy Freezer Dessert


18 graham crackers (1-1/2 C crumbs)
1/3 cup sugar
½ cup melted butter
½ cup crushed peppermint candy
1 pint whipping cream
1 package miniature marshmallows

1. Crush crackers and mix well with sugar and melted butter
2. Press mixture into 9"x13" pan
3. Whip cream and add marshmallows and candy. Mix well and put over cracker crust
4. Freeze. Remove from freezer ½ hour before serving.

Yield: 9"x13" Pan

Vintage Recipe - Date Cake

Yummy date cake! I haven't tried this one yet but I have the dates, so maybe next weekend. Looks sweet, so I will have to have a small piece.

Do you wonder why I share these fun recipes with you? Of course, to give back to the internet community, but also, I hope that occasionally one or two of my readers might actually check out some of my eBay items. Now on with the recipe.

Date Cake


1 cup dates
1¼ cups hot water
3 tsp baking soda
¾ cup shortening
2 cups sugar divided
2 eggs
2 cups flour
¾ tsp additional baking soda
1 cup chocolate chips
1 cup chopped nuts
1 tsp salt


1. In sauce pan, add dates to the hot water. Add the 3 tsp baking soda and heat until hot and then let stand for 1 hour
2. After hour, mix shortening, 1/2 of sugar, 2 eggs, flour, salt, and the 3/4 tsp of additional baking soda.
3. Mix in date mixture and pour into greased baking pan.
4. Sprinkle chocolate chips, nuts, and other half of sugar on top
5. Bake at 350 degrees for 30-35 minutes.

Vintage Recipe - Puddin Cookies

In the recipe shoe box, I would guess this clipping to be from the 1980's. I think I will try these this weekend with the butter pecan pudding I have been hoarding. Maybe I'll add a dab of white chocolate to the top.



Puddin' Cookies


¾ cup bisquick
1 package instant pudding mix
¼ cup vegetable oil
1 egg

1. Mix all ingredients well
2. Form into balls and flatten with handd on ungreased baking sheet
3. Bake 8 minutes at 350 (mod.)

Servings: 36
Yield: 3 dozen

Vintage Recipe: Spice Cake

Here is a fun vintage recipe for a spice cake fit for the Thanksgiving feast. Now directions are to bake in a moderate oven, which I usually set at 325 degrees.

Spice Cake
From an 1891 cookbook, cooking directions are cook in bread tins in moderate oven

1½ cups sugar
½ cup butter
½ cup sour milk
2 cups raisins, chopped
½ tsp nutmeg
1 tsp cinnamon
1 tsp cloves, ground
1 tsp baking
soda

Mix all ingredients and bake in loaf tins in moderate oven

Servings: 24
Yield: 2 loaves

Vintage Candy Recipes

It's getting close to the holidays, so I thought I would post some of the vintage candy recipes from the now infamous, at least in my family, shoe box of recipes.

Both recipes were found in the shoe box, hand written on a single piece of yellowed paper.

Chocolate Coconut Drops

2 squares (1 oz each) Unsweetened Chocolate

1 15 oz Can Sweetened condensed milk

2 cups flaked coconut (about 1/2 pound)

½ cup chopped walnuts


1. Preheat oven to 350.
2. Melt chocolate in sauce pan on low heat
3. Remove from heat and stir in remainining ingredients.
4. Drop mixture by teaspoonfuls on greased baking sheet
5. Turn off oven heat and place sheet of candy in oven.
6. Leave in oven for about 15 minutes or until candy has glazed appearance
7. While warm, remove candy from baking sheet.

Servings: 48



Old Fashioned Fudge


2 cups sugar

2/3 cup milk

2 squares unsweetened chocolate

2 tbs corn syrup

¼ tsp salt

2 tbs butter or margarine

1 tsp vanilla

½ cup chopped walnuts


1. Butter 9"x5"x3" loaf pan
2. Combine sugar, milk, chocolate, corn syrup, & salt in a 2 quart sauce pan
3. Cook over medium heat stirring constantly until sugar is melted and chocolate is dissolved
4. Cook stirring occasionally until candy thermometer reads 234 degrees.
5. Remove from heat and add butter.
6. Cool to 120 degrees without stirring then add vanilla
7. Beat steady & continuous for 5-10 minutes with wooden spoon until candy is thick and no longer glossy
8. Quickly stir in nuts and spread mixture evenly in greased pan.
9. Cool until firm and cut into 1" squares.

Servings: 32

Vintage Peanut Butter Recipes

More vintage recipes from the ever fun shoe box. These were all on a single newspaper clipping with ads on backside dated 1974.

Peanut Butter Muffins

2 cups sifted flour
3 tsp baking powder
1 tsp salt
¼ cup sugar
1/3 cup Peanut butter, smooth or crunchy
2 eggs
1 cup milk
¼ cup vegetable oil

1. Sift together dry ingredients
2. Cut in Peanut butter
3. Combine beaten eggs and milk and then pour into dry ingredients
4. Add oil and stir just enough to moisten dry ingredients
5. Pre-heat oven to 400.
6. Pour batter into greased muffin pans (2/3 full)
7. Bake in preheated oven for 25 minutes.

Servings: 12
Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes

Peanut Butter Banana Bread

2 packages Active dry yeast
1/3 cup warm water
¾ cup smooth peanut butter
½ cup packed brown sugar
¾ cup mashed bananas (about 2 bananas)
1 egg
1 cup scalded & Cooled Milk
1½ tsp salt
6 cups flour

1. Dissolve yeast in warm water and let set until bubbly.
2. In a large bowl beat together peanut butter & brown sugar until creamy.
3. Stir in the bananas, egg, cooled milk, dissolved yeast, and salt Blend mixture well.
4. Add 2 cups of flour, and stir vigorously. Keep adding remaining flour until dough is stiff.
5. Move dough to a well floured board and knead well for about 10 minutes. Add additional flour as needed to keep dough from sticking to board.
6. When dough is smooth and elastic, place dough in large greased bowl and flip dough so both sides are greased.
7. Cover loosely and let stand in warm place (85 degree F.) until double in bulk, about 1½ hours.
8. Punch dough down and divide in two equal parts. cover dough and let rest 10 minutes
9. Shape dough into two loaves by rolling dough out until about ¾ inch thick. Wrap or roll dough like a jelly roll and seal ends and place in 2 loaf pans
10. Cover and let rise in warm place again until double in bulk.
11. Preheat oven to 350 degrees and then bake for 40-45 minutes
12. Allow to cool in pan for 10 minutes before removing from pans

Yield: 2 loaves
Preparation time: 3 hours and 30 minutes
Ready in: 4 hours and 15 minutes

Yummy Fruit Sauce
Great over fresh fruit or ice cream

1/3 cup peanut butter
½ cup sugar
1/3 cup dark corn syrup
1/3 cup water
½ tsp salt
¼ cup raisins or candied fruit
½ tsp vanilla

1. Measure and set aside smooth or crunchy peanut butter
2. Combine sugar, corn syrup, water, & salt in saucepan. Let simmer for 10 minutes.
3. Cool to lukewarm, then stir in peanut butter. Stir until well mixed
4. Stir in raisins or fruit and vanilla.
5. Serve over fresh fruit or ice cream.

Preparation time: 10 minutes
Cooking time: 10 minutes
Ready in: 25 minutes

Still Digging in the Box of Vintage Recipes

I am truly enjoying reading every scrap in this box of recipes. Today I will share excerpts from a magazine page clipped out. I have no idea of the age, except that it is pre-zip code (1962) The illustration looks to be Ward & June Cleaver-esque.

Cook's Corner appears to be a column in the American Family magazine. I wanted to share some of the fun helpful hints on the column.

l

Boil orange and lemon rinds in water for a short time and use the liquid in iced tea, lemonade, and fruit drinks. It costs nothing amd helps make a fine thirst quencher

l

Next time you make a single crust pie, try this with the left-over dough: Roll out flat; cover lightly with layer of crumbled cookies or cake; fikkiw wutg kayer of grated apple, sprinkling of raisins, a 1/2 teaspoon of cinnamon, on teaspoon sugar, 1/4 of a grated lemon rind. !/3 cup chopped nuts may be added if desired. Roll up dough, pinching eacg end closed; pierce in several placed with a fork, and bake along with your pie. Delicious served as a dessert, or with that morning cup of coffee.

l

I put a lollipop in the center of each popcorn ball when I make them. It gives the ball a handle for easier eating and it's a nice surprise for the consumer.

l

For something different- a delightful flavoring is obtained by placing a geranium leaf in the bottom of a cake tain and pouring the cake batter over it.

To Keep Me Thinking Warm Thoughts...

I'm still having fun rutting in the box of recipes. There are enough in here to keep me busy for a while. As it is getting quite cool here, I thought this one sounded yummy and a bit exotic.

Tropical Cake


1 package yellow cake mix
¾ cup vegetable oil
4 eggs
1 small can Mandarin oranges w juice
1 20 oz can Crushed Pineapple
1 3 oz package Instant Pistaschio pudding
1 8 oz tub whipped topping



Cake
1 Blend together cake mix, oil, eggs, and oranges with juice.
2 Put in greased 9x13" pan and bake for 30 minutes
Frosting
1 Mix pineapple, pudding, and whipped topping together and apply to cake.


Servings: 16
Yield: 9x13 pan
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes


Amount Per Serving
Calories 295.67
Calories From Fat (49%) 145.47
% Daily Value
Total Fat 16.35g 34%
Saturated Fat 2.27g 15%
Cholesterol 64.84mg 29%
Sodium 333.60mg 19%
Potassium 78.19mg 3%
Carbohydrates 34.53g 15%
Dietary Fiber 0.57g 3%
Sugar 16.74g
Sugar Alcohols 0.00g
Net Carbohydrates 33.96g
Protein 3.50g 9%

Vintage Recipes - Lemon Cherry Treats

Baking is not my best skill, but I've had a request for a vintage cookie recipe. I decided to look for something easy, but different. I've found the following vintage recipe in the 1962 book, The Art of Making Good Cookies, Plain and Fancy. The original recipe called for raisins, but I've altered it slightly with dried cherries.

Lemon Cherry Treats
Yield: 4 dozen

1/2 Cup butter or margerine
3/4 Cup sugar
1 egg
1 tbsp lemon juice
grated rind of 1/2 lemon
1 tsp baking powder
1/4 tsp salt
1-3/4 Cups All-Purpose Flour
1/2 Cup dried cherried (raisins, dates, figs)

1. Cream butter with sugar.
2. Blend in egg, lemon juice, and grated rind.
3. Sift together dry ingredients and add, mixing until a compact dough is formed.
   
4. Stir in fruit thoroughly.
5. Form 1" balls.
6. Place on lightly greased cookie sheet.
7. Flatten with the bottom of a glass dipped in flour.
8. Bake at 400 Degrees for 8-10 minutes.

My husband and I truly enjoyed these. A bit of an accomplishment for one that is known as a terrible baker. Good cook, but terrible baker.

Vintage Recipes - Peppermint Wafer Dessert

This vintage recipe is from the 1948 Better Homes & Gardens Cook Book. Sounds like a good one dessert for the winter season.

Peppermint Wafer Dessert

1/2 pound peppermint stick candy
1/2 cup light cream
1/2 tablespoon (1/2 envelope) unflavored gelatine
2 tablespoons cold water
1-1/2 cups heavy cream
19 (10 oz can) chocolate wafers

• Crush candy; add light cream and heat in double boiler until candy dissolves.
• Add gelatine softened in cold water.
• Chill until partially set
• Fold in Whipped cream.
• Break chocolate wafers in half and stand around outside of 9 inch square cake pan.
• Place layer of wafers on bottom of pan
• Spread with 1/2 of gelatine mixture
• Place another layer of chocolate wafers on top
• Spread reamaining gelatine mixture
• Top with wafers.
• Chill 12 hours

Cut in squares to serve 9.

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