Bakery recipes with home made, fresh baked, muffins, yeast breads, and biscuits recipes
from the 50's, 60's, and 70''s.
Email - starlina@bright.net
Shop Phone - 1-740-779-9425
Located - 6731 Straight Creek Road  Waverly, Ohio 45690
  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 1930â
€™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 mixture.
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, peel.

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 minutes.
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 PenVampyre.  A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "
Santa and the Magic Key".  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
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

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
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
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
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 bread.  My mom's favorite
was corn bread.  Of course there were
several recipes for
pumpkin breads .
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