Vintage No-Cook Mashmallow Frosting Recipe

Wow...I can't get over how many vintage recipes I have been finding in great aunties box! There are hundreds upon hudreds of them...they are all tattered, torn, yellowed & faded from being in storage for years.

Great Auntie had a habit of cutting recipes out of newspapers, magazines & from paper advertisments and tucking them away in this box. I am posting several of them onto my cooking & recipe blog as a way to preserve them for generations to come!

This vintage recipe is from the maker's of Karo Syrup.

No-Cook Marshmallow Frosting Recipe

1/4 tsp. salt
2 egg whites
1/4 c. sugar
3/4 c. Karo Syrup, Red Label
1 1/4 tsp. vanilla extract

Add salt to egg whites & beat with an electric mixer or rotary beater until mixture forms soft peaks. Gradually add sugar, 1 Tbsp. at a time, beating until smooth & glossy. Slowly add Karo Syrup, beating thoroughly after each addition, until firmly peaked. Fold in vanilla extract. If desired, tint with food coloring.

Yields: Will frost two 9-inch layers or one 10" tube cake.

Vintage Bake King DevilsFood Cake Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

This vintage recipe that great auntie saved seems to be an advertisement one from a Bake King Pan label of some sort. Btw...price of the pan back in the old days was .39 cents! geesh, we pay way too much today! LOL

Bake King Devilsfood Cake Recipe

2 1/4 c. sifted cake flour
1 tsp. baking soda
1 tsp. salt
2/3 c. soft shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
3 eggs
3 squares (ounces) baking chocolate, melted
1 1/4 c. buttermilk

Sift together flour, baking soda & salt. Cream shortening, sugar & vanilla extract until fluffy. Add eggs, one at a time & beat thoroughly. Blend in chocolate. Add dry ingredients alternately with buttermilk, blending well after each addition.

Bake in two greased 8" Bake King square cake pans in a 350 degree oven for about 40 minutes or until done. Cool thoroughly and then frost with your favorite frosting.

Grilling - Vintage 1950's Barbecue Chicken Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

This particular recipe was paper clipped to a 1950's advertisement so I am assuming the recipe is also from the 1950's era.

Vintage Barbecued Chicken Recipe

3 broiler-fryer chickens, halved
2/3 c. salad oil
1/2 c. vinegar
1/3 c. catsup
2 tsp. salt
1/8 tsp. cayenne

Yield: 1 1/2 cups or enough for 3 broiler-fryer chickens.

Place chicken, skin side up, on grate set for 6-12" from heat. Combine remaining ingredients. Brush chicken with barbecue sauce. Cook slowly until tender, turning and basting occasionally. Allow 1 to 1 1/4 hours total cooking time. To test for doneness, leg should twist easily out of the thigh joint & pieces should be fork tender.

Vintage Betty Crocker Christmas Cream Cake Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

Inside the box was this tattered & torn vintage recipe by Betty Crocker. I can remember my great auntie making this one for us when I was a little girl.

Betty Crocker Christmas Cream Cake Recipe

Bake the Betty Crocker white cake mix in layer pans as directed on the package. Split each layer, making 4 round layers.

Add 2 cups Betty Crocker Creamy White Frosting Mix (dry mix) to 1 1/2 cups whipping cream with a few drops of green food coloring, 1 tsp. vanilla extract and if desired, brandy or rum flavoring to taste. Chill. Whip. Fold in 1/3 cup chopped candied fruit & 1/3 cup chopped nuts. Put filling between layers; spread top with thin candied fruit icing, spreading glaze thinly & evenly over top of cake & letting some dribble down sides. Chill.

Will make 12-14 servings.

Candied Fruit Icing: Blend rest of dry frosting mix with 2-3 Tbsp. hot water and 1 tbsp. light corn syrup. Beat until smooth. Add 1/4 cup chopped candied fruit.

Vintage Betty Crocker Fruitcake Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

In the box I found this recipe from Betty Crocker to make their quickest ever Fruitcake...its pretty tattered but thought I would share this vintage recipe with all of my blog readers.

Betty Crocker Fruitcake Recipe

1 pkg. Betty Crocker Date Bar Mix
2/3 c. hot water
3 eggs
1/4 c. Gold Medal Flour
3/4 tsp. baking powder
2 tbsp. light molasses
1 tsp. cinnamon
1/4 tsp. nutmeg and allspice
1 c. Diamond Walnuts
1 c. chopped candied fruits
1 c. raisins

Heat oven to 325 degrees. Grease & flour a loaf pan. Combine date filling from Date Bar Mix Pkg. with hot water in large bowl. Add crumbly mix, eggs, flour, baking powder, molasses & spices. Blend well. Fold in walnuts & fruit. Pour into prepared pan. Bake about 1 hour and 20 minutes or until done. Cool. Wrap Well. Store in cool place for 2-3 days before slicing.

Bisquick Cranberry Nut Bread Vintage Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

In the box was this vintage recipe by the makers of Bisquick to make their Cranberry Nut Bread recipe

Bisquick Cranberry Nut Bread Recipe

3/4 cup sugar
1 egg
1 1/4 cups orange juice
1 tbsp. grated orange rind
3 cups Bisquick
3/4 cup chopped nuts
1 cup chopped cranberries (fresh or frozen, do not thaw)

Heat oven to 350 degrees. Mix sugar, egg, orange juice, rind & Bisquick together, beating vigorously for 30 seconds. Batter may still be lumpy. Stir in the nuts and chopped cranberries. Pour into well-greased loaf pan. Bake 55-60 minutes or until done. Crack in top is typical. Cool in the baking pan.

Marzipan Cookies Vintage Recipe

A few weeks ago I lugged over a box of recipes from my great aunties house. All of the recipes in this box are vintage ones that she cut out of magazines, booklets and newspapers many years ago. They are all yellowed, tattered and faded.

The following recipe is one that she had cut from a Gold Medal Flour advertisement in a magazine and it is to make Marzipan Cookies.

Gold Medal Flor Marzipan Cookies Recipe

1/2 cup butter, softened
1/4 cup granulated sugar
2-3 drops yellow food coloring
1/8 tsp. almond flavoring
1 1/4 cups sifted Gold Medal Enriched Flour

Cream butter, sugar, food coloring, almond flavoring together. Stir in the sifted flour; mix thoroughly. Use 2 level teaspoons of dough; form fruits. Chill for 30 minutes on an ungreased baking sheet. Heat oven to 300 degrees. Bake for 30 minutes.

To Form Apples: Roll into ball. Stick piece of stick cinnamon in stem end; clove in blossom end. For blush, dilute 1/8 tsp. red food coloring with 1 tsp. water; paint.

To Form Bananas: Foll into banana shape, taper ends. Flatten top to show planes; bend for curve. Paint markings with mixture of 3 drops red, 2 drops yellow, 1 drop blue food coloring and 1/2 tsp. water.

Keebler's Holiday Pudding Cups Recipe

I recently purchased a box of Keebler Graham Cracker Crumbs for another recipe that I was making and was surprised to see some fabulous looking recipes printed on the back of the box. This delicious recipe was one that I made a few days ago for my family and they loved it! I invite you to check out the Keebler web site for additional free recipes.

This recipe makes 8 servings.

Keebler Holiday Pudding Cups Recipe

1 pkg. (4 serving size) chocolate instant pudding mix
1 pkg. (4 serving size) vanilla instant pudding mix
1 cup Keebler Graham Cracker Crumbs
2 Tbsp. butter, melted
1 tub frozen non-dairy whipped topping, thawed

Prepare chocolate pudding mix and vanilla pudding mix according to pkg. directions & refrigerate. In a small bowl, toss together the graham cracker crumbs and butter. Spoon half of crumb mixture into 8 individual dessert dishes. Top with the vanilla pudding. Spoon remaining crumbs over vanilla pudding and then top with the chocolate pudding. Refrigerate for 1 hour. Spoon dollops of whipped topping on each. Store in refrigerator.

Delicious Homemade Pumpkin Pancakes Recipe

Here in Pennsylvania its big time pumpkin harvesting time. I love to cook and bake using pumpkins because they are so versatile. I enjoy making casseroles, breads, muffins, cakes, desserts and this delicious tasting pumpkin pancakes recipe.

You can use canned pumpkin puree or you can use mashed freshly cooked pumpkin...the choice is yours.

Pumpkin Pancakes Recipe

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon table salt
2 tablespoons granulated white sugar
2 cups milk (I use whole milk)
1 tablespoon butter, softened (not margarine)
1 cup mashed pumpkin puree
2 medium eggs, separated

In a large mixing bowl, sift together the all-purpose flour, baking powder, salt and granulated sugar. In a blender container, combine together the milk, butter, pumpkin puree and egg yolks. Gently stir in the bowl of dry ingredients. Beat the egg whites using an electric mixer until they form stiff peaks and then fold into the batter.

Spoon batter onto a hot and lightly greased griddle and fry for 2 minutes or until edges look done and then flip them over to the other side. Continue to fry until the second side is done or golden brown.

Serve pumpkin pancakes with pats of butter, maple syrup, molasses or honey butter.

Vegetarian Homemade Minestrone Lentil Soup Recipe

If you are looking for a fabulous Vegetarian soup recipe to try out then I would like to recommend this Homemade Minestrone Lentil Soup recipe that I got from my friend Jo who is a vegetarian. It is a great soup for those who are health concious.

Vegetarian Homemade Minestrone Lentil Soup Recipe

2 Tablespoons olive oil
2 cups chopped onion
2 Tablespoons tomato paste
1/4 cup chopped fresh parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup celery, diced
1 cup lentils, rinsed
2 bay leaves
8 sprigs parsley and 6 sprigs fresh thyme tied together
9 cups water or vegetable broth
2 cups cooked pasta
salt and pepper to taste

Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley, garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve. Makes 8 - 10 servings

Sam's Homemade Taco Salad Recipe

One of our favorite types of salads to eat is a delicious homemade Taco Salad. With that being said, we don't top ours with salad dressing...we like to top ours with some homemade chili or with some homemade salsa.

Sam's Taco Salad Dinner Recipe

1 head of lettuce
2-3 tomatoes
1 onion
1 lb. browned ground beef
1 can chili beans
8 oz. shredded cheddar cheese
l bag of taco chips

You will want to chop up your lettuce, tomatoes and onions and combine them all together. Brown and drain your ground beef and stir in the can of chili beans and heat over medium heat until hot. Remove from heat. Let cool and then pour beef mixture over top of the lettuce mixture. Sprinkle cheddar cheese and taco chips on top.

Now you can top the salad with what-ever it is that you like.

How To Make Homemade Pot Pie Dough - Recipe

Here is my nanny Frances recipe on how to make homemade pot pie dough. Making your own dough is a lot easier than what most people think. You can use this pot pie dough recipe to make chicken pot pie, beef pot pie or ham pot pie.

Homemade Pot Pie Dough

2 cups all purpose flour
1 teaspoon salt
2 tbsp. shortening
3 1/2 tbsp. cold tap water
2 large eggs

In a large bowl, sift together the all purpose flour with the salt. Stir in the 2 eggs and vegetable shortening using a pastry blender/cutter. Add in the cold tap water and move the dough mixture around with a fork until its moistened. Use your hands and form it into a large ball.

Lightly dust a dough board with flour and roll out your dough until its an 1/8" thick. Cut it into squares and drop your dough squares into boiling broth (chiken, beef or ham). You will want to cook your dough squares for approximately 10 minutes and then proceed with whatever pot pie recipe you are making.