|Bakery recipes with home made, fresh
baked, muffins, yeast breads, and biscuits
recipes from the 50's, 60's, and 70''s.
|A vintage recipe collection of homebaked breads, yeast rolls, handmade biscuits from
scratch, and poppin fresh muffins from the 1950's, 60's, and 70's, when mom knew how to
Shout Box - Hey mom!
Use to be, mom kept her recipes in a box on top the stove or refrigerator. Colorful little tin
boxes, filled with index cards of her favorite recipes. Recipes handed down from her
mother, her grandmother, copied from a friends, clipped from church bulletins or
As I have begun to age, (and my I take a moment to say.... yuck), I have realized how
important my mom was to our lives.
She was always there to kiss a boo boo, she heard our laughter and, in many cases, was
the reason for it, she tucked us in at night, she taught us right from wrong, and each mom
made the best food ever - anywhere - bar none.
I started collecting these recipes, from the decades when I grew up, because the small
things moms did made the home, well, home. These pieces of our mom's past shouldn't
be forgotten or lost.
Most of all, we enjoyed eating hot, home-baked, mouth watering goodies, like the fresh
homebaked yeast breads, popping hot homemade biscuits, fluffy rolls, or muffins.
Then there was the cornbreads to compliment the bean soups. I can still smell the fresh
rolls baking in the oven, waiting for supper time to begin.
Close your eyes, lift your head just a little, and breath in deep. Now listen. Can you still
hear her voice, "Dinner's ready, come and get it".
I add recipes when I find them. I attribute a name, when the name is on the recipe. Some
were handwritten, others were typed, some on index cards, some on plain paper.
7UP, Coke, Pespie and Dr.
Angel or Devils
Beef Dinners and Steaks.
Carry In Dishes
Chicken, Poultry Dishes
Cobbler & Crisp Recipes
Dips and Party Mix Recipes.
Fish, Shrimps, & other Swimmers
Gravy - Gravies.
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
BuckWheats and Syrups
Pickles and Picklers
Pies From Scratch.
Porkchops, Piggies, and other
Soups and Chowders
Vintage Recipe Books
Vintage Hershey's Recipes - 1940
Coconut Glamor Recipes - 1948
Molassas Recipe Booklet
1913 Calumet Baking Powder
Another Vintage Book
|6 Week Muffins
Mix 2 cups boiling water with 5 level teaspoons soda and let cool.
Cream 1 cup shortening and 2 1/2 cups white sugar and 4 beaten
Mix together above ingredients and add 4 cups all bran cereal, 2
cups 40 percent all Bran flakes, 2 cups chopped dates or raisins or
both, and 1 quart butter milk.
Now add 1 qt. flour sifted with 1 teaspoon salt.
Mix in a 10 qt. container.
Use a Tupperware bowl or something that seals tight.
Place in refrigerator, when you want to use them spoon into muffin
tins and bake at 375 degrees for 20 minutes. Remember - DO
All bran shreds or buds may be used, but you have to remember
DO OT STIR Before spooning out.
Keeps in the fridge for about 6 weeks. Bake as you please. Also
freezes well after baking.
|Butter Dips Dinner Rolls by Donna Hill
Melt 1/3 cup butter in 13 x 91/2 x 2â€³ pan.
Sift together 2 1/4 cups flour, 1 tbs. sugar,
3 1/2 tsp. baking powder, 1 1/2 tsp. salt.
Add 1 cup milk. Stir slowly with a fork until
dough just clings together. Knead lightly
about 10 times. Roll out 1/2â€³ thick into a
rectangle, 12 x 8â€³. Cut dough in half
lengthwise and then crosswise into 1â€³
strips. Dip each strip on both sides in
melted butter. Place close together in two
rows. Bake 15 to 20 minutes in 450 degree
|No Kneed Rich Dinner Rolls
This recipe for dinner rolls is from the recipe box of Okal Dusenberry
Combine 1/2 cup scalded milk
1 1/2 tsp. salt
1/4 cup shortening
2 tbs. sugar.
Cool to luke warm with 1/2 cup cold water.
Add 1 package of yeast and let stand until dissolved. Add 1 beaten
egg, gradually stir in 3 cups sifted flour mix until dough is soft.
Shape into rolls, let rise until doubled in size. (About 1 hour.)
Bake in 400 oven for 15 to 20 minutes. Makes 14 to 16 rolls.
This dough may be stored in refrigerator over night.
|Never Fail Rolls From the Cookery
1 3/4 cup milk, 1 tbs. salt, 2 tbs. honey, 1 heaping
tbs. shortening, and 2 tbs. brown sugar. Scald and
Dissolve 1 package of yeast in 1/2 cup warm water and
1/2 tsp. sugar, add to cooled mixture. Add - 2 cups
white flour and 3 cups whole wheat flour.
Let stand in warm room until doubled in size and use
for hot rolls or bread.
Bake like all other rolls or bread.
|Casserole Bread by Mrs.
Scald 1 cup milk, add 2 tbs.
sugar, 2 tsp. salt, 1 1/2 tbs.
Dissolve 2 pks. yeast in 1 cup
warm water. Add this to luke
Stir in 4 1/2 cups flour, shift
before measuring. Let rise to
triple - 40 to 50 minutes. Stir 1
1/2 minuters and pour into
greased 2 qt. casserole. Brush
top with egg yolk mixed with a
speck of water. Sprinkle with
poppy seeds. Bake for 1 hour in
375 degree oven.
|Yeast Biscuits From the Kitchen of Ronnie
Mix 4 cups sifted flour, 2 tbs. sugar, 2 tbs.
baking powder, 2 tsp. salt, 2 tbs. shortening,
1 pkg. dry yeast soaked in 1 cup warm
water. Add 1 cup buttermilk. Roll lightly and
cut into biscuits. Bake on greased sheet
(400) oven for 15 minutes.
|Indian Fry Bread from the Kiowa Indian
Agency at Anadarko in 1934. Is still a good
one to use, especially for summertime eating.
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk or water
Combine flour, salt, and baking powder. Add
milk or water and stir all together to make a
Turn out onto will floured board and pat down
to about 1/2 inch thickness with floured hands.
Cut into strips or squares with a slit in the
Fry in deep hot fat until brown on both sides,
like a doughnut.
This bread is served with the main dish and is
also eaten with syrup as dessert or snacking.
|Cheese Biscuits - "Like Red Lobster Restaurant
serves." wrote Pat Barada on her recipe card.
2 cups bisquick
2.3 cups milk
1/2 cup shredded cheddar cheese
1/4 or 1/2 stick oleo or butter - melted
1/4 tsp garlic powder
Mix the bisquick, milk and cheese until dough forms - Then
beat vigorously 30 seconds.
Drop dough into 10 - 12 mounds on ungreased cookie
Bake 8 - 10 minutes till golden brown - 450 degrees.
Mix together the melted butter and garlic powder.
Then brush over warm biscuits before removing from
cookie sheets. serve warm.
Oven can probably be cooler if you make smaller mounds.
|Six Weeks Muffins from the Journal
1 15 ounce box raisin bran
5 cups flour
3 cups sugar
5 teaspoon soda
2 teaspoon salt
4 eggs, then add 1 cup salad oil, 1 quart
Mix together well. Store in refrigerator in a
covered container. Will keep for 6 weeks.
Dip spoon in batter. NEVER STIR. and fill
greased muffin tin about 2/3 full. Bake in 375
degree preheated oven for 15 to 20 minutes.
2 cups sifted flour
1 teaspoon soda
3/4 teaspoon salt
2 teaspoon baking powder
1 stick butter
1 cup sugar
1 cup mashed bananas
1 cup un-drained crushed pineapple
juice of 1 orange
2 cups chopped walnuts or pecans
Sift all dry ingredients. Cream in butter
and sugar. Add eggs. Blend well. Add
dry ingredients alternately. Mix well. Pour
into greased and floured loaf pan. Bake
at 350 degrees for 1 hour and 10 minutes.
|House Rolls - A 1950 something recipe from a recipe box that came from West Virginia
1 cup of milk
1 cake of yeast, 1/2 ounce
1 tablespoon of sugar
1 1/2 teaspoon of salt
1 1/2 tablespoons of butter or fat
3 1/4 cup of sifted hard wheat flour or 4 cups of sifted soft wheat flour
The straight dough method (attached) is used. Allow the dough to rise the first time as for loaf bread. It may
be permitted to rise again before it is rolled, or the second rising may be omitted. Roll the dough out thin and
cut with a biscuit cutter. Brush the top with melted fat, crease through the center with the handle of a table
knife, fold over and press down. Brush the top with melted fat if a soft crust is desired. When rolls have
doubled in bulk, bake in hot oven, 425 degrees, for 10 to 15 minutes. Yields 16 to 24 rolls.
Straight dough method
Scald liquid, add shortening, sugar and salt to half of hot liquid. Cool to 95 degrees or below. Add yeast
mixed with remaining liquid which was cooled before being mixed with the yeast. Add flour to make a soft
dough, all the flour required except that for use on the bread board. Knead dough until smooth and set in
greased bowl to rise until double in bulk. Knead or punch down. For second rising, follow the same steps as
the first. Knead and shape. Allow to rise in greased pans and bake. Remove from pans.
from the recipe box of Mrs. George F. Shumaker. She
wrote, she had used this old family recipe for the last
30 years. This recipe box was from the 1950's, so this
is a very old recipe. She wrote the recipe called for a
versatile dough and suggested using it for cinnamon or
pecan rolls. She also suggested you serve these rolls
by placing pieces of cooked ham or slices of cheese in
the fold, when working out the dough for the last time.
2 well beaten eggs
1 cup of mashed potatoes
1/2 cup of sugar
3/4 cup of melted butter or lard
1 cup of sweet milk
1 ounce of yeast or 1/2 of a 2 ounce package,
dissolved in warm water.
Mix in order given. Add flour to stiffen and let double in
bulk. Work and let raise again. Then work down and
roll out, to desired shape. Add a small amount of
butter when making Parker House Rolls. Also, butter
the rolled out dough, cutting in 1 inch strips and
stacking them about 4 deep.
Bake about 15 minutes at 425 degrees in aluminum
|White Light Rolls
1 1/2 packages of dry yeast
1 3/4 cup of liquid - either milk or water
1/2 cup of white sugar
2 teaspoons of salt
5 1/2 cups of flour, plain
1/2 cup of shortening or oil, minus 1 tablespoon
If milk is used, scald and let cool until lukewarm. Mix lukewarm water or
milk with yeast, salt, sugar in liquid. Dissolve thoroughly. If oil is used in
place of the shortening include it with the liquid. Sift flour once before
measuring. Measure flour and pour into large bowl, cut in shortening, and
make hole in center of flour. Add liquids all at once. Stir with large spoon
until mixed will. Set in warm place to raise, out of draft, until 1 3/4 times
its size in bulk, about 45 minutes. Put flour on board and knead until
smooth and easy to handle. Let stand until double in bulk, about 45
minutes to 1 hour. For rolls, bake at 425 to 450, and loafs, 375 degrees
to 400 degrees.
This recipe belonged to Mrs. N. B. Duncan. She noted she was only
living here because her husband was working on the Expressway.
This was a 1950's recipe.
1 cup of warm water
1 cake of yeast
1/2 cup of sugar
1 teaspoon of salt
2 eggs, beaten
1/2 cup of shortening,
1/2 cup margarine, melted
4 1/2 cups of flour
Dissolve yeast in warm water and add sugar, shortening, salt and beaten
eggs. Stir in 2 cups of flour. Add remaining flour and stir well. Knead lightly.
Let raise twice.
These rolls can be frozen for three months at a time. Recipe belonged to Mrs.
Horace Phillips Jr.
1 cake of household yeast
2 white eggs
1 tablespoon of salt
2 tablespoons of lard
1 cup of warm water
1 cup of hot water
4 tablespoons of sugar
Take the cup of hot water and add salt, sugar,
lard and eggs. Add to the cup of warm water,
the yeast, and dissolve, then mix all ingredients
together, and add enough flour for a batter.
Beat 1 minute and add more flour until the
dough is stiff enough. Let raise and then make
out into rolls and let raise again. Bake in
moderate 350 degree oven, for 15 minutes.
Recipe belonged to a Mrs. Harold Butcher during
Best served with Fried Chicken
This recipe had no noted owner.
Sift together 2 tablespoons
sifted enriched flour, 1/2
teaspoon salt, 1/3 teaspoon
soda, and 1/2 teaspoon baking
powder. Add one cup white corn
meal. Then combine one beaten
egg, 3/4 cups buttermilk or sour
milk, and 3 tablespoons melted
shortening. Add to dry
ingredients. Mix well. Pour
immediately into well 8 inch
square baking pan or well
greased sizzling hot 9 inch
skillet. Bake in hot oven about
425 degrees for 25 minutes.
|My father was born in 1915.
That's him pictured on your left.
He's the older boy, the younger
boy is his brother Ed. The lady
was their grandmother, Addie -
on their mother's side.
I do not have any of her
recipes. If anyone runs across
this site and has some of her
recipes, please email me.
|An old Texas recipe that my
mothe-in-law use to make, wrote
Mrs. Fred Dauchan. This recipe
came from the Dayton, Ohio
area, circa 1950's.
6 slices stale bread
1/2 cup sugar
1/2 cup milk
1 teaspoon cinnamon
Pinch of salt
Beat eggs until light, then add
sugar, milk, cinnamon and salt.
Dip each slice of bread in
mixture. Fry in hot fat until
brown. To make it taste
sweeter, sprinkle on more sugar
after the bread if fried.
|Lil's Buttermilk Rolls
1 cup of buttermilk
2 cups flour
1 cup real mayonnaise
Combine buttermilk and
flour in a large bowl. Mix
in mayonnaise. Divide in
16 muffin pans and bake
in a 350 degree oven for
30 minutes. Serve warm.
|Read, "The Story of the Missing
Cookie Jar" by PenVampyre. A
delightful little Christmas story with
mouthwatering warm tasty recipes for
the most wonderful time of the year!
Read "Santa and the Magic Key",
plus recipes for your holidays. A story
Easter eggs, bunnies and other stories.
Read "Easter and Where NOT to
Hide Eggs" Memories of Easters past
and a few vintage recipes.
Logan's Halloween Story -The
original story won first place in
sixth-eighth grade division of
Southeastern Middle School, 2005 by
Logan Lyon. Alas, no recipes...
Food and Genealogy. A story By
Robin L. Wallace. Our lives, our
families, our very history's are defined
by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories
of my father and his version of Lil
Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."
Grandma Irwin's Story of Courage
and Swit Tater Biskits Recipe.
Homemade Remedies Recipes -
Recipes our grandparents used from a
poultice, mustard plasters, gargles and
Thanksgiving Day recipes and story
from the past.
College Foods and Other Mistakes.