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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 cook. 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 newspapers.  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. Enjoy Updated 3-06-08

More Bread Recipes Homemade Bread Recipes. Banana Nut Breads. Corn Bread Recipes. Pumpkin Breads.

Home Angel or Devils Apple Recipes Barbeques Beef Dinners and Steaks. Cake Recipes. Candy. Casserole Dishes Carry In Dishes Chicken, Poultry Dishes Chilli Recipes Chow Mein Cobbler & Crisp Recipes Cookies. Dips and Party Mix Recipes. Fish, Shrimps, & other Swimmers Fudge Gravy - Gravies. Helpful Hints Italian Ice Cream Recipes Jams, Jellies, Marmalades Lunch Box Sandwich Spreads Marshmallows Mexican Pancakes, Hotcakes, BuckWheats and Syrups Pickles and Picklers Pies From Scratch. Pizza Pies Popcorn Recipes Porkchops, Piggies, and other Oinkers Potato, Potatoes Pudding Salad Recipes. Sandwich Recipes Sauces, Condiments Sauerkraut Scary Recipes Soups and Chowders Uncategorized Unusual Recipes Vegetable Bin Vintage Recipe Books Vintage Hershey's Recipes - 1940 Coconut Glamor Recipes - 1948 Molassas Recipe Booklet 1913 Calumet Baking Powder Booklet Another Vintage Book

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.

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 Diggs.  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.

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 by PenVampyre 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 Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry.  Memories of my father and his version of Lil Abner's  Kickapoojoyjuice.

Cream of Tartar Biscuits 2 teaspoons of cream of tartar 1 teaspoon of salt 1 quart of flour 1 teaspoon of soda 2 tablespoons of shortening Sift the flour, salt, soda and cream of tartar together.  Work the shortening into the dry mixture and mix until a soft dough is formed with sweet milk.  Roll out and bake in 450 degree oven for 12 to 15 minutes.  Recipe was from a recipe box where the recipes were from 1958.  On this recipe, Mrs. Ray Martin of Lumberport, West Virginia, wrote, this recipe was 45 years old.  That would make this recipe from around 1913.

Refrigerator Rolls 2 eggs , beaten 1 cake of yeast 8 cups of flour 2 cups of warm water 1 teaspoon of salt 2 tablespoons of shortening 1/2 cup of sugar Place yeast, 1 teaspoon of sugar in 1/4 cup of warm water.  Sift 8 cups of flour and mix with liquids.  Let raise until double in size.  Mix and place in pan and let raise.  Bake in moderate oven for 20 minutes.

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.

Hot Rolls 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 the 1950's.

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.

Sixty Minute Rolls from the recipe box of Mabel J. Fontaine 1 1/2 cups of warm milk 2 tablespoons of shortening 2 tablespoons of sugar 1 egg beaten 1 teaspoon of salt 4 cups of sifted all purpose flour 1 package of active dry yeast Dissolve the yeast in the warm milk, and have the shortening melted.  Mix all the ingredients with a spoon.  Let rise 15 minutes.  Then work down and let rise 15 minutes more.  Shape into rolls and let rise 15 minutes.  Bake in hot oven, 400 degrees, for 15 minutes or until done.

Crescent Rolls 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.

Southern Cornbread 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.

Butter Dips Dinner Rolls by Donna Hill Melt 1/3 cup butter in 13 x 91/2 x 2? 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 1/2? thick into a rectangle, 12 x 8?.  Cut dough in half lengthwise and then crosswise into 1? strips.  Dip each strip on both sides in melted butter.  Place close together in two rows. Bake 15 to 20 minutes in 450 degree oven. Serve hot.

French Bread Mrs. Eldo C. Ediger Buhler, Kansas 2 packages dry yeast 1/2 cup warm water 1 tablespoon salt 3 tablespoons sugar 2 cups warm potato water, unsalted 7 to 8 cups flour 1 egg white beaten with 1 tbsp. water Dissolve yeast in warm water.  Add salt, potato water, sugar and 2 cups flour.  Beat well. Let rest 15 minutes.  Add 7 cups of flour and knead till smooth and shiny.  Place in lightly greased bowl.  Let rise until double.  Divide in 2 balls.  Let rest 10 minutes.  Roll each portion into a 12 x 15 inch rectangle.  Roll up tightly into long rolls.  Place diagonal on cookie sheet, gashing the top 1/4 inch deep every 2 inches.  Brush with egg mixture.  Let rise until double in bulk.  Brush again with egg mixture.  Bake at 375 degrees until light brown (25 to 30 minutes.)

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 eggs. 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 NOT STIR. 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.

Sweet Spicy Tea Bread This recipe came from a old wooden recipe box. Use one egg beaten.  One half cup whites sugar, two thirds cup light brown sugar, one cup rich milk, one half teaspoon almond extract, two cups flour, two teaspoons baking powder, three fourths teaspoons soda, three fourths teaspoon salt, on half teaspoon cinnamon, one half teaspoon allspice, one half cup chopped nuts, two thirds cup seedless raisins soaked and drained.  In a bowl, mix egg, sugars, milk and almond extract.  In second bowl, sift the flour, baking powder, soda, salt and spices.  Mix this well. Mix nuts and raisins into the flour.  Add egg and mix to flour and blend all thoroughly.  Pour into a greased loaf pan.  Bake at 350 degrees for about 35 minutes or until done.  Cool on rack a few minutes before tipping out.

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 cool. 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. Knead well. Let stand in warm room until doubled in size and use for hot rolls or bread. Bake like all other rolls or bread.

Baking Powder Biscuits Recipe by Mrs. Stewart Cranston 1954 2 cups sifted flour 4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons butter 2/3 cup milk Sift flour, measure, add salt and baking powder and sift again.  Fold in shortening.  Slowly add the milk to make a soft dough.  Roll 1/2 inch thick on floured board.  Cut with floured biscuit cutter.  Bake at 450 to 500 degrees for 12 minutes.

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 sheet 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.

Casserole Bread by Mrs. Walter Jones Scald 1 cup milk, add 2 tbs. sugar, 2 tsp. salt, 1 1/2 tbs. shortening.  cool. Dissolve 2 pks. yeast in 1 cup warm water.  Add this to luke warm milk. 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.

Ice Box Rolls or Coffee Cake 20 minutes for Coffee Cake 15 minutes for rolls Temperature is 375 degrees. 1 egg - beat well 1 package yeast dissolved in 1/2 cup warm water 1/2 cup sugar 1 cup water 1 teaspoon salt 3 tablespoons melted butter 5 cups flour Mix all ingredients together. Refrigerate over night, then bake. sifted flour, cinnamon, baking powder, salt, soda, nutmeg and add apple sauce.  Drop on greased cookie sheets.  Bake 350 degrees for 12 to 15 minutes. Bran Muffins 1 cup sifted flour 3 teaspoons baking powder 2 tablespoons sugar 3/4 teaspoons salt 1/4 cup shortening 1 egg, well beaten 1 1/4 cups bran flakes Combine flour, salt, sugar and baking powder.  Cut in shortening.  Combine eggs, milk, and add all at once. Bake at 400 degrees for 20 minutes.

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. Lost Bread Ingredients: 2 eggs 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.

Potato Rolls 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 pans.

Yeast Biscuits From the Kitchen of Ronnie Rice 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.

Hawaiian Bread 2 cups sifted flour 1 teaspoon soda 3/4 teaspoon salt 2 teaspoon baking powder 1 stick butter 1 cup sugar 2 eggs 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.

Six Weeks Muffins from the Journal Mix together: 1 15 ounce box raisin bran 5 cups flour 3 cups sugar 5 teaspoon soda 2 teaspoon salt Beat: 4 eggs, then add 1 cup salad oil, 1 quart buttermilk 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.

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 stiff dough.  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 middle.  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.

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Bakery recipes with home made, fresh baked, muffins, yeast breads, and biscuits recipes from the 50's, 60's, and 70''s.