This is another Vintage Recipe from a newspaper in Kansas dated Sept. 20, 1981. It was in-between the pages of one of the cookbooks that I bought at the Mennonite Central Conference Sale at the Kansas State Fairgrounds. My wife is from a neighboring town. We try to attend the Sale every Spring. I started this Blog with vintage recipes from my Aunt Faye and I'm an avid collector of vintage recipes.
According to the article, this was a first place winning recipe at the Kansas State Fair. It was entered by Kathryn Robinson from Buhler, Kansas. It was entered in the Governor's Cookie Jar Category.
I'm posting the recipe as it was written in the Hutchinson News. Sunday, September 20, 1981.
Choco - Coconut Bars
1 1/2 C Flour, sifted
1/2 C Brown Sugar
1/2 C Margarine (today I would use Butter)
1/4 tsp Salt
1 - 6 oz. package of Chocolate Chips
2 Eggs
1 C Brown Sugar
1 tsp Vanilla
2 TBS Flour
1/2 tsp Baking Powder
1/4 Salt
1 1/4 C Flaked Coconut
Combine first four ingredients; work with pastry blender until crumbly.
Pat evenly into engrossed 13 by 9 by 2 inch pan.
Bake at 375 degrees for 10 minutes.
Sprinkle chocolate chips over the hot crust; return to oven for about 1 minute to soften.
Remove from oven and spread chocolate evenly.
Beat eggs until thick and light colored; beat in sugar and vanilla.
Stir in flour mixed with baking powder and salt, then coconut.
Spread evenly over chocolate layer.
Bake at 375 degrees for 15 - 20 minutes.
Cool and cut.
Makes 3 dozen 3 by 1 - inch bars.
Enjoy!
Peace in the Kitchen!
Monday, February 8, 2016
Saturday, February 6, 2016
Krispies ( A Vintage 70's recipe)
I hesitated to post this recipe because I think a lot of people have it , or something similar.
I've seen it made with Graham Crackers lining the pan and even made with Saltine Crackers. However, in this recipe, the Graham Crackers are crushed.
I refer to these as Iconic All American Recipes.
This one came from a piece of paper tucked into one of the cookbooks I bought at the Mennonite Central Conference Sale in Kansas.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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. The original recipe calls for an 8" X 10 " but I've never seen one. I suppose you could also use an 8" X 8"Pan.
16 TBS Butter ( this is 2 sticks)
1 C Brown Sugar
1 C Chopped Pecans
24 Graham Crackers, crushed and set aside in a bowl.
1 C Flaked Coconut
In a Saucepan on medium heat:
Butter
Brown Sugar
Heat to melt Butter and Boil for at least 2 minutes.
Remove from heat.
Add:
Pecans and stir to combine well.
Spoon the Crackers into the Baking Pan. Spread out evenly.
Carefully add the hot sugar mixture and spread it with an offset spatula.
Sprinkle evenly with Coconut.
Bake for 10 minutes.
Watch it carefully so it doesn't over bake. It's easy to burn it.
Enjoy!
Peace in the Kitchen!
I've seen it made with Graham Crackers lining the pan and even made with Saltine Crackers. However, in this recipe, the Graham Crackers are crushed.
I refer to these as Iconic All American Recipes.
This one came from a piece of paper tucked into one of the cookbooks I bought at the Mennonite Central Conference Sale in Kansas.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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. The original recipe calls for an 8" X 10 " but I've never seen one. I suppose you could also use an 8" X 8"Pan.
16 TBS Butter ( this is 2 sticks)
1 C Brown Sugar
1 C Chopped Pecans
24 Graham Crackers, crushed and set aside in a bowl.
1 C Flaked Coconut
In a Saucepan on medium heat:
Butter
Brown Sugar
Heat to melt Butter and Boil for at least 2 minutes.
Remove from heat.
Add:
Pecans and stir to combine well.
Spoon the Crackers into the Baking Pan. Spread out evenly.
Carefully add the hot sugar mixture and spread it with an offset spatula.
Sprinkle evenly with Coconut.
Bake for 10 minutes.
Watch it carefully so it doesn't over bake. It's easy to burn it.
Enjoy!
Peace in the Kitchen!
Citrus Salad Dressing
This is a delicious Dressing to serve with any Fruit Salad or a Fresh Greens Salad with added Citrus Fruit.
Here's what you'll need:
1 - Wide Large Wide Mouth Jar with a Lid.
Citrus Salad Dressing
1/3 C Olive Oil
1/4 C Orange Juice with Pulp
3 TBS Honey
1 1/2 tsp Dijon Mustard
1 TBS Finely Diced Red Onion
1/4 tsp Sea Salt
1 tsp Poppy Seeds
Put all ingredients, except the Poppy Seeds, in the Jar.
Mix well with an Immersion Blender until creamy smooth.
Add:
Poppy Seeds
Cover and Shake well.
Refrigerate prior to serving.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
1 - Wide Large Wide Mouth Jar with a Lid.
Citrus Salad Dressing
1/3 C Olive Oil
1/4 C Orange Juice with Pulp
3 TBS Honey
1 1/2 tsp Dijon Mustard
1 TBS Finely Diced Red Onion
1/4 tsp Sea Salt
1 tsp Poppy Seeds
Put all ingredients, except the Poppy Seeds, in the Jar.
Mix well with an Immersion Blender until creamy smooth.
Add:
Poppy Seeds
Cover and Shake well.
Refrigerate prior to serving.
Enjoy!
Peace in the Kitchen!
Friday, February 5, 2016
Pappy's Pineapple Cake
When I'm not The Hippy in the Kitchen, I'm Pappy. That's the name my son in law gave me when our first grandchild was born. It fits me as well as The Hippy in the Kitchen does.
I decided to post Pappy's Pineapple Cake recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.
2 C Flour
1 C Granulated Sugar
2 Large Eggs
1 tsp Baking Soda
1 - 20 oz. can of Crushed Pineapple , undrained.
1 tsp Salt
1/2 C Brown Sugar
4 TBS Butter
1 can of Sweetened Condensed Milk
1 tsp Vanilla
In a large mixing bowl:
Flour
Granulated Sugar
Eggs
Baking Soda
Pineapple Salt
Whisk well.
Pour into the Casserole Dish.
Sprinkle evenly with Brown Sugar.
Bake for 30 - 40 minutes.
Remove Cake to a rack and set aside to cool for 10 minutes.
Make the Sauce.
Sauce
In a saucepan:
Butter
Milk
Vanilla
Heat until Butter is melted and whisk until it's creamy smooth.
Immediately pour over the Cake.
Set aside to cool completely.
Enjoy!
Peace in the Kitchen!
I decided to post Pappy's Pineapple Cake recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.
2 C Flour
1 C Granulated Sugar
2 Large Eggs
1 tsp Baking Soda
1 - 20 oz. can of Crushed Pineapple , undrained.
1 tsp Salt
1/2 C Brown Sugar
4 TBS Butter
1 can of Sweetened Condensed Milk
1 tsp Vanilla
In a large mixing bowl:
Flour
Granulated Sugar
Eggs
Baking Soda
Pineapple Salt
Whisk well.
Pour into the Casserole Dish.
Sprinkle evenly with Brown Sugar.
Bake for 30 - 40 minutes.
Remove Cake to a rack and set aside to cool for 10 minutes.
Make the Sauce.
Sauce
In a saucepan:
Butter
Milk
Vanilla
Heat until Butter is melted and whisk until it's creamy smooth.
Immediately pour over the Cake.
Set aside to cool completely.
Enjoy!
Peace in the Kitchen!
Thursday, February 4, 2016
Fried Cheddar Cheese Appetizers with Homemade Remoulade Sauce
I don't really like to post recipes that are fried and I don't really eat fried food, but I sort of like this appetizer. I think there are followers on my blog that would too. These would be a great Super Bowl Sunday Appetizer.
Here's what you'll need:
A Cookie Scoop (1 1/4")
A Cast Iron Skillet with at least 1" of Vegetable Oil heated to 350 degrees.
A Slotted Spoon
A Sheet Pan lined with Paper Towels
1 Recipe of Homemade Remoulade Sauce for Dipping. (Recipe to follow)
2 C Shredded Sharp Cheddar Cheese
8 oz. Cream Cheese, room temperature
1/4 C Sour Cream
1/4 C Finely Chopped Green Onions, green and white part.
1/4 C Finely Chopped Fresh Dill
2 Cloves of Garlic, minced.
The Juice of 1/2 Lemon
1 - 9 oz. Box of Triscuits, I use a flavored or Herbed Triscuit. ( finely processed in a Food Processor and set aside in a bowl)
3 Egg, beaten and set aside in a bowl.
In a Large Mixing Bowl:
Cheddar Cheese
Sour Cream
Green Onion
Dill
Garlic
Lemon Juice
Mix well by hand with a Blending Fork.
Heat Oil in the Skillet to 350 degrees.
Use the Cookie Scoop and form appetizer balls, roll them in the palm of your hand.
Coat each Ball in the Triscuit Mix and then in the Egg Wash and again in the Triscuit Mix.
Using the Slotted Spoon gently drop the Balls in the Hot Oil and Fry for only 45 seconds. Any longer and the Cheese may run out.
Transfer them with the Spoon to the Sheet Pan and allow to cool completely.
Transfer them to a serving Platter with a container of Toothpicks.
I would make a Remoulade Sauce for Dipping.
Remoulade Sauce:
This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt
In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
A Cookie Scoop (1 1/4")
A Cast Iron Skillet with at least 1" of Vegetable Oil heated to 350 degrees.
A Slotted Spoon
A Sheet Pan lined with Paper Towels
1 Recipe of Homemade Remoulade Sauce for Dipping. (Recipe to follow)
2 C Shredded Sharp Cheddar Cheese
8 oz. Cream Cheese, room temperature
1/4 C Sour Cream
1/4 C Finely Chopped Green Onions, green and white part.
1/4 C Finely Chopped Fresh Dill
2 Cloves of Garlic, minced.
The Juice of 1/2 Lemon
1 - 9 oz. Box of Triscuits, I use a flavored or Herbed Triscuit. ( finely processed in a Food Processor and set aside in a bowl)
3 Egg, beaten and set aside in a bowl.
In a Large Mixing Bowl:
Cheddar Cheese
Sour Cream
Green Onion
Dill
Garlic
Lemon Juice
Mix well by hand with a Blending Fork.
Heat Oil in the Skillet to 350 degrees.
Use the Cookie Scoop and form appetizer balls, roll them in the palm of your hand.
Coat each Ball in the Triscuit Mix and then in the Egg Wash and again in the Triscuit Mix.
Using the Slotted Spoon gently drop the Balls in the Hot Oil and Fry for only 45 seconds. Any longer and the Cheese may run out.
Transfer them with the Spoon to the Sheet Pan and allow to cool completely.
Transfer them to a serving Platter with a container of Toothpicks.
I would make a Remoulade Sauce for Dipping.
Remoulade Sauce:
This recipe makes 3 cups.
4 egg yolks
1/2 C vegetable oil
1 C finely chopped celery
1 C finely chopped fresh parsley
1/2 C prepared horseradish
1/2 lemon, seeded and roughly chopped
4 TBS creole mustard
4 TBS ketchup
4 TBS worcestershire sauce
2 TBS yellow mustard
2 TBS white vinegar
2 TBS Tabasco Sauce
2 TBS minced garlic
4 TBS paprika
2 tsp salt
In a food processor or blender
Process egg yolks for 2 minutes
Slowly drizzle in the oil with the machine running
One at a time, add remaining ingredients and blend well until lemon rind is finely chopped.
Refrigerate for at least an hour before serving.
Enjoy!
Peace in the Kitchen!
Blackberry or Raspberry Cream Pie
I just found this vintage recipe from a magazine clipping. I don't have the information from the magazine or the date. I'm guessing it's from the 70's.
This would be a great summer pie but because it's made with Fruit Jam, you can make it anytime of the year. In Berry season you can garnish it with fresh berries.
Here's what you'll need:
Preheat the oven to 375 degrees.
Purchase a Graham Cracker Pie Crust.
1 Egg White, beaten
8 oz. Cream Cheese, softened
1 - 10 oz. Jar of either Blackberry Jam or Raspberry Jam. (I only use Bonne Maman)
1 - recipe of my favorite Homemade Whipped Cream. (recipe to follow)
Fresh Berries to Garnish individual servings.
Brush the Pie Crust with the Egg White and Bake for 5 minutes.
Remove to a rack and cool completely.
Start by making the Whipped Cream. This is the recipe I always use for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Set aside.
In another bowl:
Cream Cheese
Beat until creamy smooth.
Add:
Jam.
Beat on Low just until combined.
Fold in Whipped Cream, by hand.
Spoon into the Pie Crust.
Cover with Plastic Wrap and freeze for at least 4 hours.
Garnish each serving with Fresh Berries.
Enjoy!
Peace in the Kitchen!
This would be a great summer pie but because it's made with Fruit Jam, you can make it anytime of the year. In Berry season you can garnish it with fresh berries.
 |
| Bonne Maman Raspberry or Blackberry Jam |
Here's what you'll need:
Preheat the oven to 375 degrees.
Purchase a Graham Cracker Pie Crust.
1 Egg White, beaten
8 oz. Cream Cheese, softened
1 - 10 oz. Jar of either Blackberry Jam or Raspberry Jam. (I only use Bonne Maman)
1 - recipe of my favorite Homemade Whipped Cream. (recipe to follow)
Fresh Berries to Garnish individual servings.
Brush the Pie Crust with the Egg White and Bake for 5 minutes.
Remove to a rack and cool completely.
Start by making the Whipped Cream. This is the recipe I always use for homemade Whipped Cream.
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Set aside.
In another bowl:
Cream Cheese
Beat until creamy smooth.
Add:
Jam.
Beat on Low just until combined.
Fold in Whipped Cream, by hand.
Spoon into the Pie Crust.
Cover with Plastic Wrap and freeze for at least 4 hours.
Garnish each serving with Fresh Berries.
Enjoy!
Peace in the Kitchen!
Wednesday, February 3, 2016
Apple Bake #2
There are certain ingredients that I absolutely love and I can never get enough recipes for them. They are Corn, Pumpkin, Squash, Bread (Bread Puddings) and Apples!
Here's my latest, easy and delicious, recipe for an Apple Bake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.
5 C Peeled and Diced Apples. I use Jonagold or Fuji.
1 C Granulated Sugar
1 TBS Flour
1 tsp Cinnamon
1 C Chopped Pecans
1/2 C Water
In the Casserole Dish:
Spread out the Apples.
In a medium mixing bowl:
Sugar
Flour
Cinnamon
Pecans
Whisk well.
Sprinkle evenly over the Apples.
Drizzle evenly with the Water.
Topping:
3/4 C Quaker Old Fashioned Oats
3/4 C Flour
3/4 C Brown Sugar
1/3 C Butter
1/4 tsp Baking Powder
1 C Chopped Pecans
Mix well with your hands to create a crumble.
Sprinkle evenly over the Apples.
Bake 30 - 40 minutes.
Remove to a rack to cool for 10 minutes.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
Here's my latest, easy and delicious, recipe for an Apple Bake.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Dish.
5 C Peeled and Diced Apples. I use Jonagold or Fuji.
1 C Granulated Sugar
1 TBS Flour
1 tsp Cinnamon
1 C Chopped Pecans
1/2 C Water
In the Casserole Dish:
Spread out the Apples.
In a medium mixing bowl:
Sugar
Flour
Cinnamon
Pecans
Whisk well.
Sprinkle evenly over the Apples.
Drizzle evenly with the Water.
Topping:
3/4 C Quaker Old Fashioned Oats
3/4 C Flour
3/4 C Brown Sugar
1/3 C Butter
1/4 tsp Baking Powder
1 C Chopped Pecans
Mix well with your hands to create a crumble.
Sprinkle evenly over the Apples.
Bake 30 - 40 minutes.
Remove to a rack to cool for 10 minutes.
Serve with Whipped Cream.
Enjoy!
Peace in the Kitchen!
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