Saturday, June 28, 2014

Vintage Jello Salads in America . A flashback of vintage pictures and 2 recipes that I had as a child !

I wanted to share some of these vintage pictures of the unusual Jello Salads that we ate in the 1950' and 1960's.
I included two recipes that I remembered as a child.
Americans loved Jello!

My mother made this.

My mother made this one.

My mother made these.

My mother made this one.

I ate a lot of this salad as a child.

This would have been a typical table presentation at Christmas in the 1950' and 60's

This is a vintage recipe, a family recipe and a Mennonite/Amish recipe.
My mother made this when I was a child...... and continued to make it as my sister and I grew older.
I remember it during the holidays, any holiday.... Thanksgiving, Christmas, Easter. It's definitely a Mennonite Funeral recipe too!

1 (3oz.) package of lime jello
1 C boiling water
2 C miniature marshmallows
pinch of salt
1 (9oz.) can of crushed pineapple
2 C cottage cheese
1 C whipping cream, whopped
1/2 C chopped pecans

The directions aren't clear as to what to make it in. I remember my mother making it in a bundt pan , some type of mold or a clear glass bowl... you pick!

Dissolve jello in boiling water
Add marshmallows, let them melt
Stir in salt and pineapple
Chill until slightly thickened
Fold in cottage cheese , whipped cream and nuts.
Pour it into your favorite bowl or bundt pan
Chill in the refrigerator until set.

Peace in the Kitchen!

This was always served at our Christmas Dinner when I was a child, and that was ages ago!

2 - 16 ounce cans of pitted Dark Sweet Cherries, drain and reserve the juice.
2- 3 ounce package Cherry Jello
1 envelope of unflavored Gelatin
2 C Boiling Water
1/3 C Sugar
1/2 C Port Wine
1/4 C Lemon Juice
1 - 8 ounce package of Cream Cheese, softened
1/2 C Toasted and Chopped Pecans.

Stir together the Jello and the Gelatin and 2 C Boiling Water until dissolved.
Stir in 1 C of the reserved juice from the cherries,sugar,wine and lemon juice.
Stir in Cherries.

Pour 1/2 of the Gelatin mixture into a lightly greased 10 C ring mold or Bundt Pan.
Chill for 2 hours or until set.

Stir together remaining Gelatin mixture, Cream Cheese and Pecans and blend well.

Pour this mixture over the slightly set Gelatin mixture in the mold.
Chill 6 hours or until firm.
Release from the mold onto a serving plate.

Garnish with Whipped Cream and Fresh Cranberries.

Peace in the Kitchen!

Pumpkin Crumble Cake

Just another one of my favorite Pumpkin recipes.  I've been making it for many years. My Aunt Faye used to make it and I found this recipe in her recipe collection. This is a great Thanksgiving cake.
I'm always thinking about Holiday recipes. It's difficult to choose which ones will make it on our menu each year. Some of them are always serve, like my Homemade Pumpkin Pie From Scratch. It's my favorite Pumpkin Pie recipe.
I always make my Pecan Pie Muffins too. If you haven't tried them, I suggest you do. You will probably make them every year like I do.
We love Thanksgiving and all of the wonderful recipes for the Holiday.

Pumpkin Crumble Cake:

1 can (15oz.) Solid Packed Pumpkin
1 can Evaporated Milk
3 Eggs, beaten
1 1/2 C Granulated Sugar
4 tsp Pumpkin Pie Spice
1/2 tsp Salt
1 Yellow Cake Mix
1 C Butter, melted
1 C Chopped Pecans

Preheat the Oven to 350 degrees.

Grease a 9" X 13" Baking pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well in a jar and refrigerate. I always have it available for all of my baking needs.

In a large Mixing Bowl:
Evaporated Milk
Pumpkin Pie Spice
Whisk well by hand.
Pour into the pan.

Crumble the Cake mix evenly over the top.
Drizzle with the Melted Butter
Sprinkle the Pecans evenly over the top.
Bake for 55 minutes.

Peace in the Kitchen!

Texas Fruitcake , Merry Christmas Y'all

I know there aren't a lot of Fruitcake fans, however, I happen to be one! This recipe is simple and delicious. It's not overly sweet like most are. It has no additional sugar or sugary Citron and Candied Fruit like a lot of them do.
I say, give it a try and see what you think. It may change your mind about Fruitcake.
It can be frozen and thawed at room temperature. I make them ahead of time and freeze them for the Holidays.

4 C Chopped Dates
2 C Chopped Pecans
1 C Shredded Coconut
1/2 C Flour
3 TBS Lime Zest
1 TBS Orange Zest
1 tsp Sea Salt
1 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Chile Powder
1 (14 oz.) can of Sweetened Condensed Milk

Here's what you'll need:
1 - 9" - 10" Spring Form Pan
Brush well with my Pan Release Mix ( equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Preheat the oven to 350 degrees.

In a Large Mixing bowl:
Lime Zest
Orange Zest
Chile Powder
Mix well by hand until well combined.
Stir in the Sweetened Condensed Milk.

Pour the batter into the Pan.
Bake at 350 degree for 30 minutes.
Remove from oven and cool completely on a rack.
Serve with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

Amish Pumpkin Cake

I have so many recipes using Pumpkin. I recently found this recipe in one of my vintage  Amish recipe books. It's the perfect cake to make for the Holidays.
I've adapted the recipe because Amish recipes can sometimes be vague, and this one was.

Amish Pumpkin Cake:

1 box of Yellow Cake Mix
4 Eggs
1 1/2 Sticks of Butter (12 TBS) softened
1 1/2 C Canned Pumpkin
1/2 C Brown Sugar
3/4 C White Sugar, divided
1/2 C Heavy Cream
1 tsp Cinnamon
1 C chopped Pecans

Remove 1 C of the Cake Mix, put the rest of it in a bowl with 1 Egg, beaten and 1 stick (8TBS) Butter.
Mix well and press into a 9" X 13" baking dish.

In a mixing bowl:
3 Eggs
Brown Sugar
1/2 C White Sugar
Heavy Cream
Mix well to combine.
Pour over the crust.

In another mixing bowl:
1 C of the Cake Mix
1/2 C chopped Pecans
4 TBS Butter
1/4 C White Sugar
Mix with your hands and form a crumble.
Sprinkle over the Pumpkin Mixture.

Bake at 350 degrees for 50 - 55 minutes.
Serve with Whipped Cream or Vanilla Ice Cream.

Peace in the Kitchen!

Friday, June 27, 2014

Creamy Cranberry Pretzel Pie from Better Homes and Gardens Recipe File

What can I say........ I love Cranberries!
This recipe has been adapted from Better Homes and Gardens.

Here's what you'll need:

Preheat the oven to 350 degrees.

1- 9" Pie Plate brushed with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour)
I start with 1 C of each , mix well and refrigerate in a jar. I always have it available for all of my baking needs.

1/2 C Butter
1/2 C Granulated Sugar, divided
1 1/3 C finely crushed pretzel sticks.
1 Egg White
1 1/2 C Heavy Cream
12 oz. (1 1/2 packages) Cream Cheese, softened
1 - 14oz. can of Whole Berry Cranberry Sauce
1 TBS grated Orange Peel

Additional crushed Pretzel Sticks.


In a medium saucepan on medium heat:
Butter, heat until melted
Remove from heat.
Stir in 1/4 C Granulated
Stir until sugar dissolves completely.
Crushed Pretzels, mix well.
Egg White, mix well.
Press evenly into the Pie Pan, bottom and sides.
Bake for 7 - 9 minutes, the edges should be lightly browned.
Remove from oven and place on a rack to cool completely.

In a large Mixing Bowl:
Beat Heavy Cream on high until stiff peaks form.
Set aside.

In a medium Mixing Bowl:
Cream Cheese
1/4 C Sugar
Beat until creamy

In another Mixing Bowl:
Cranberry Sauce
Grated Orange Peel
Mix to combine well.
Stir this into the Cream Cheese Mixture.
Fold in Whipped Cream, by hand.
Spoon int the Crust.

Cover with plastic wrap and refrigerate overnight.
Just before serving, garnish with  additional Crushed Pretzels and Sugared Cranberries.

Peace in the Kitchen!

Thursday, June 26, 2014

Deviled Egg Pasta Salad, The Iconic All American Summer Picnic Salad

This is a great version of a Classic American  Summer Macaroni Salad. Everyone at my house loves Deviled Eggs and my grandmother made the best Summer Macaroni Salad. Here's both great  recipes made into one.
At the end, I've reposted my Grandmother's recipe for Macaroni Salad.

1/4 C Apple Cider Vinegar
1 tsp Granulated Sugar
8 oz. dried Elbow Macaroni
1/2 C diced Red Onion
1 Dozen Hard Boiled Eggs, roughly chopped
1/2 C Dill Pickle Relish
1/2 C diced Celery
1/2 C Mayonnaise
3 TBS of  Dijon Mustard
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1/2 tsp Paprika

In a saucepan over medium heat:
Heat until sugar is melted, stirring constantly.
transfer to a bowl.
Set aside to cool completely.

Cook Macaroni according to package directions and drain well.
Set aside.

In a large mixing bowl:
Cooked Macaroni
Red Onion
Chopped Eggs
Dill Pickle Relish
Mix to combine well.

Make the Dressing.

In the Sugar/Vinegar bowl:
Dijon Mustard
Sea Salt
Black Pepper
Whisk well.
Pour over the Macaroni Salad and toss to combine.
Cover with plastic wrap and refrigerate overnight.

When ready to serve, you may want to stir in additional Mayonnaise if you feel it needs it. I usually do.
Just before serving, Sprinkle the top of the salad with Paprika.

Peace in the Kitchen!

Macaroni Salad is one of my favorite Summer Salads. I believe my Grandmother made the best Macaroni Salad. Here's my recipe that I've been making for years.
It's very basic, sometimes that's the best recipe!

Macaroni Salad:

Whisk together in a small bowl and set aside.
1/2 C Mayonnaise
2 TBS Dill Pickle Juice
1 TBS Sugar
1 TBS Yellow Mustard
1/2 tsp Salt


2 C uncooked Elbow Macaroni ( cook according to package directions, drain)
1 tsp Olive Oil
1 C diced Onion
1/4 C chopped Celery
3 Hard Boiled Eggs, chopped
1 (2oz. jar) Pimentos, drained
1/8 C Dill Pickle Relish
1/4 C Dill Pickle Juice
Salt and Pepper to taste

Place cooked pasta in a large serving bowl.
Drizzle with the Olive Oil and stir to combine.
Pickle Juice
Toss until well combined

Add the dressing and mix well
Season to taste with Salt and Pepper
Refrigerate overnight
Toss again
Add additional Mayonnaise if needed

Peace in the Kitchen!

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Peace in the Kitchen!