Bakery recipes with home made, fresh baked, muffins, yeast breads, and
biscuits recipes from the 50's, 60's, and 70''s.
  Homemade bread recipes from the recipe boxes handwritten during
the decades of the 1950's, 60's, and 70's.

I find homeless recipe boxes from the past, bring them home and give
them a new place to live in my kitchen.  I prefer vintage recipe
collections.  Here are a few free recipes from my collection and a few
vintage photographs that were lost in time.

I have taken the liberty of giving them new life here, on my site.  I
know very little about the people in the photos, except they were
love.  I collect the photos from here and there.

If someone has written a name next to the recipe or other little
tidbits, I will include them.  These are recipes from our mother's and
grandmother's past, handed down from generation to generation.  
You may find one of your long lost relative's recipes.  How cool would
that be!
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Old Fashioned Bread Starter: Okla Dusenberry’s

This is a very old baked bread recipe, found in a stove from the
1930’s, so I will guestimate it is that old.  Mrs. Dusenberry
wasn’t fussy about her home cooking.  You will understand
as you read the recipe.

About noon mix together 1/2 cup flour, 2 tbs. sugar, 1 cup
unsalted potato water and 1 pkg of yeast (dissolved in warm
water)  let stand until evening, then add 1 qt. potato water and
1/2 cup sugar.  Let stand on kitchen table over night.  When
ready to use, save out 1 /cup mixture, stir in 1 tbs. more
sugar.  Store in refrigerator for future use.  Add 2 tsp. salt to
remaining sponge and enough flour to make stiff dough, proceed
as any process of making plain bread.
Vintage Homemade Bread Recipes
Yeast Bread
Mrs. Ancil Peterson wrote she obtained this recipe in 1922 at
a 4-H meeting.

1 cup of water, lukewarm
1 tablespoon of sugar
1 tablespoon of shortening
1 teaspoon of salt
1 package of dry yeast
4 cups of sifted flour

Put water, sugar, yeast, shortening and salt in a bowl to
dissolve.  Add flour, if no enough add additional flour or
enough that the dough doesn't stick to the hands when
kneaded.  Let rise until double in bulk and grease top.  Bake
in 400 degree oven for 40 to 50 minutes.  Makes 1 loaf.
Salt Rising Bread
from Mrs. James R. Smith
who wrote, "this is an old fashion recipe
from my maternal grandmother"

2 Irish potatoes
3 tablespoons of white sugar
1 pinch of baking soda
2 cups of boiling water
3 tablespoons of white corn meal
Second Step:
1 pint of sweet milk
4 tablespoons of lard
1 teaspoon of salt
1 pinch of baking soda
3 tablespoons of sugar

Use enough flour, all purpose, to suit
The day before baking the bread, at noon,
place into a quart jar, 2 Irish potatoes,
sliced very thin: 3 tablespoons of sugar, 3
tablespoons of white corn meal, 1 pinch of
baking soda.  Then add 2 cups of boiling
water.  Cover with plastic cover and set in
a very warm place over night.
The next morning, a foam should have
raised to the top of the jar.  Pour a cup of
liquid only, from the jar, into a large
bowl.  Add 3 tablespoons of sugar, a
pinch of soda, 1 pint of sweet milk,
scalded.  Add enough flour to make the
mixture similar to a paste.  Set aside in a
warm place until it is double in size.  Then
add, shortening, beating it into mixture,
salt and flour, a little at a time.  Remove
mixture to a place to be kneaded.  Knead
until similar to other light breads.  Put in
greased pans, about half full, and let raise
to top of pan.  Bake in 375 degree oven
for 45 to 50 minutes.  Wood oven is beat.
White Yeast Bread - a 1950 recipe

1 package dry yeast
1/4 cup water
2 cups milk
2 tablespoons sugar
2 teaspoons salt
1 tablespoon shortening
61/2 to 63/4 cups sifted flour
Soften yeast in water (warm 100 degrees F.).
Scald milk, add sugar, salt and shortening.  Cool to
lukewarm.  Add 2 cups flour and mix well.  Add
softened yeast and mix.  Add enough remaining flour
to make a stiff but not dry dough.  Knead on lightly
floured board until smooth and satiny - about 8
minutes.  Shape into ball and place in large bowl,
lightly greased, turn once.

Cover and let rise in warm place for about 1 1/2 hours
or until double in bulk.  Dough rises well at 85 degrees
F. away from drafts or can be placed in unheated oven
with a pan of hot water next to it and door closed.

After dough has risen, punch down and let rise again
(about 45 minutes) or until doubled in bulk.  Divide
dough in half and shape into 2 loaves.  Place in 2
greased 9 1/2 x 5 1/4 x 2 3/4 inch pans.  Let rise
about 1 hour or until doubled.  Bake in 400 degree F.
oven about 50 minutes or until golden brown.  
Remove from pans immediately and place on wire
racks to cool.
Sugarplum Loaf

2 cakes of compressed yeast
1/4 cup of warm water
1 cup of milk, scalded
1/2 cup of sugar
1/4 cup of shortening
1 1/2 teaspoons of salt
4 to 4 1/2 cups of sifted all purpose flour
1 teaspoon of grated lemon peel
2 eggs, beaten
1 cup of mixed diced candied fruits and peels
1 recip of confectioners icing walnut halves.

Soften compressed yeast in lukewarm water, 85 degrees.  
Combine milk, sugar, shortening, salt.  Cool to lukewarm.

Add about 2 cups of flour, lemon peel - beat until smooth.  
Add eggs and beat well.  Stir in softened yeast.  Add fruits,

Stir in remaining flour to make soft dough, cover with damp
cloth and let rest 10 minutes.

Knead on lightly floured pastry board until smooth, elastic,
6-8 minutes.  Place in greased bowl, turn once to grease
surface.   Cover, let rise in warm place until double in bulk,
about 2 hours.

Punch down, divide dough in half, cover, let rest 10 minutes.

Shape dough in 2 balls.  Place on greased cookie sheet, pat
tops to flatten slightly, cover, let rise until almost double,
about 2 hours.

Bake 25 to 30 minutes at 350 degrees.  Frost with
confectioners' icing.  Decorate with walnut halves.  Yield: 2
round loaves.
Although I purchased this box at a thrift shop
in Waverly, Ohio, I found receipt in the back
from Enterprise Alabama belonging to Mrs.
Ruth Garrison.

The first recipe is:

White Bread
2 packages yeast
2 cups luke warm water
1 1/2 cup milk, scalded then cooled
3 tablespoons sugar
3 1/4 teaspoons salt
2 tablespoons shortening
10 cups flour sifted before measures.

Mix all ingredients and half of the flour into
bowl - add last half flour and mix until dough is
formed.  Turn out on a floured board.  Knead
for 5 minutes or until smooth and elastic.  Place
in greased bowl, cover, let rise until double in
bulk (1 1/2 hours) Knead down and let rise
until about 40 minutes.  Divide dough into 3
equal parts.  Form dough.  Put into greased
pans into loaves.  Cover and let rise until
double in bulk.  Bake at 425 degrees about 40
Peanut Butter Bread
Mrs. Ruth Garrison

2 cups sifted flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cups peanut butter
1 egg
1/2 cup can milk - diluted with 1/2 cup water
Sift together flour, sugar, baking powder and slat.  
Cut in peanut butter.  Beat egg with diluted milk,
add to first mixture.  Blend will. Pour into greased
loaf pan, bake in moderate oven 350 to 375
degrees for one hour or until brown.
Read, "The Story of the
Missing Cookie Jar
" by
A delightful little
Christmas story with
mouthwatering  recipes for the
most wonderful time of the year!

Read "
Santa and the Magic
".  An entertaining story for
the holidays, plus
recipes for
your Christmas
.  A story by
Robin Wallace.

Read "Easter and Where NOT to
Hide Eggs"  
Memories of
Easters past and a
vintage recipes

Logan's Halloween Story -
story won first place in
grade division of
Southeastern Middle
2005 by
Logan Lyon

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
our very history's
are defined by the
foods we

Family Reunion Recipes.
"The Fourth of July and Other
(With Apologies to Jean
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version of Kickapoojoyjuice.

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

Grandma Irwin's
Story of
and Swit Tater Biskits

Homemade Remedies Recipes
- Recipes our grandparents used
from a poultice, mustard
plasters, gargles and paste.
Everyone's recipe box or journal
was cramed full of homemade
bread recipes.  So many that I
had to created quite a few pages
for all the recipes I have found
so far.  This page has mostly
yeast breads.

The first bread I ever made was
a recipe from a Betty Crocker
Cook Book.  It a
banana nut
.  My mom's favorite was
corn bread.  Of course there
were several recipes for
. Perfect for your typical
over the river and through the
woods Thanksgiving.
yeast bread recipe
Salt Rising Bread recipe
Irish Potato bread
Sugar Plum Loaf recipe
Recipe August 1954
Photo was marked
August 1954