Saturday, January 28, 2017
MS HAZEL'S OATMEAL RAISIN COOKIES
An old cookbook recipe.
1 cup white sugar
1 cup brown sugar
1 cup solid shortening
2 eggs
2 cups oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 cup raisins
1/2 cup chopped nuts, optional
Preheat oven to 350 degrees.
In a large mixing bowl, combine the white sugar, brown sugar, shortening and eggs. Mix together until fluffy. Stir in the oats. Sift the flour, baking soda, and baking powder into the oats mixture. Mix well and stir in the vanilla, raisins, and chopped nuts, if using. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until slightly brown around edges.
Posted byLinda C Wilsonat7:07 AMNo comments: 
Labels:Cookies
Friday, January 27, 2017
HERSHEY'S CHOCOLATE TOWN SPECIAL CAKE
From The Back Of The Old Cans
1/2 cup cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2 eggs (at room temperature)
2-1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a small bowl, mix cocoa and boiling water until smooth; set aside.
In a large bowl, beat shortening, sugar and vanilla until light and fluffy, about 5 minutes. Add eggs and beat well. Stir together flour, baking powder, baking soda and salt; add to shortening mixture alternately with buttermilk. Blend in cocoa mixture, and blend thoroughly.
Pour batter into prepared pans. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.
Makes one, 9-inch two-layer cake.
Thanks to Recipes By Beulah And Friends for posting this old recipe. My mother used to make this cake 70 years ago.
Wednesday, January 18, 2017
OLD LORD BALTIMORE CAKE RECIPE AD
Click on picture to enlarge for easier reading.
Posted byLinda C Wilsonat6:32 PMNo comments:
Labels:Cakes
Sunday, January 8, 2017
DIXIE PIE
Pastry for 2 single crust pies
1 1/2 cups raisins
1 cup butter or margarine, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup flaked coconut
Whipped topping and additional chopped nuts, optional
Line two 9-inch pie plates with pastry. Trim pastry to 1/2-inch beyond edge of pie plate; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450 degrees for 10 minutes. Discard foil. Cool on wire racks. Place raisins in a saucepan and cover with water; bring to a boil. Remove from the heat; set aside. In a mixing bowl, cream butter and sugars. Beat in eggs, vanilla, and cinnamon until smooth. Drain raisins. Stir raisins, nuts, and coconut into the creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350 degrees for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and additional nuts if desired.
Yield: 2 pies (6 to 8 servings each)
Note: Recipe and picture from an old TOH.
Posted byLinda C Wilsonat6:02 PMNo comments:
Labels:Pies
Friday, January 6, 2017
Wednesday, January 4, 2017
AMISH BROCCOLI SALAD
I was born and raised in Southern Indiana where there are a lot of Amish people. They are wonderful people and I loved eating at the Amish Restaurants. They are wonderful cooks.
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
½ cup sugar
½ teaspoon salt
½ pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Combine the chopped broccoli and cauliflower in a large bowl.
In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing.
Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables.
Stir in the bacon and the cheese, reserving a small amount to sprinkle on top before serving.
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Posted byLinda C Wilsonat1:18 PM1 comment:
Labels:Salads
Monday, January 2, 2017
Sunday, January 1, 2017
WENDY'S KNOCKOFF CHILI RECIPE
Probably not vintage but this chili has been around a long time!
2 pounds fresh ground beef
1 quart tomato juice
1 (29-ounce) can tomato purée
1 (15-ounce)can red kidney beans, drained
1 (15-ounce)can pinto beans, drained
1medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
Note: This recipe and picture are from a friend's facebook post.
Posted byLinda C Wilsonat6:15 PM1 comment:
Labels:Soups and Stews
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