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 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