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
biscuits recipes from the 50's, 60's, and 70''s.
Email - starlina@bright.net
| This is a vintage collection of recipes for banana breads, pumpkin breads, orange, date nut, cinnamon and other desert breads. Each vintage recipe was found handwritten if a recipe box or journal from the decades of the 1950's, 60', or 70's. These recipes are free for your enjoyment. If I have a name attached to the recipe, I will give credit where credit is due. |
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| Date Nut Bread 1 tsp Baking Powder 1 Cup Boiling Water 1 Pitted Dates - cut up 3/4 Cup Raisins 2 tbs. Soft Butter 1 Cup Sugar 1 tsp Vanilla 1 Egg 1 1/2 Cup Flour 3/4 Cup Chopped Pecans Pour powder and boiling water over dates and raisins. Set aside. Cream butter and sugar. Add Vanilla, then egg ad beat well. Add flour and mix. Pour in water mixture. Add pecans. Mix and bake 350 degrees for 45 to 55 minutes. |
| Oatmeal Muffins by the Cookery Soak 1 cup quick cooking oatmeal in 1 cup buttermilk for 1 hour. Add 1 beaten egg, 1/2 cup brown sugar, 1 cup sifted flour with 1 tsp baking powder, 1/2 tsp. Soda, 1 tsp salt. Add 1/3 cup melted shortening last. Do not beat much. Bake about 20 minutes in 375 oven. |
Cornbread Recipe by Lucille Teilmann
Cornbread recipe from scratch.
Sift together the following: 1 cup cornmeal, 1 cup flour,
2 tsp. Baking powder, 2 tbs. Sugar, and 1 tsp. Salt.
Add 2 beaten eggs, 4 tbs. Melted shortening, and 1
1/2 cup milk. Mix well and pour in a greased pan -
8x8x2
Bake for 30 minutes in 400 degree oven.
Cornbread recipe from scratch.
Sift together the following: 1 cup cornmeal, 1 cup flour,
2 tsp. Baking powder, 2 tbs. Sugar, and 1 tsp. Salt.
Add 2 beaten eggs, 4 tbs. Melted shortening, and 1
1/2 cup milk. Mix well and pour in a greased pan -
8x8x2
Bake for 30 minutes in 400 degree oven.
| Orange Nut Bread Recipe by Nova Weidrick 2 Cups flour 1/2 tsp. Salt 1/2 cup nuts 3/4 cup orange juice 2 tbs. Melted shortening 1/2 tsp soda 3/4 cup sugar 1 egg 1 tbs. Grated orange rind 1/2 tsp grated lemon rind Sift together flour, salt, soda, sugar. Add nuts, combine beaten egg, orange juice, fruit rinds and shortening. Add to dry ingredients and stir until mixed. Bake for 1 hour at 350 degrees in 8 x 4 pan. |
| Banana Bran Bread by Eva Wiedrick I guess I should let you know that Eva didn't tell us what kind of pan to bake her banana bran bread in. I will go out on a limb and say a bread pan. 1/2 cup shortening 1 egg well beaten 4 ripe bananas mashed 1/2 cups chopped nuts 1 cup bran cereal 1/2 cups sugar 1 tsp. Salt 1 tsp vanilla 1 1/2 cup sifted all purpose flour, sifted again with: 2 tsp baking powder and 1/2 tsp. Soda Bake 1 hour at 350 degrees. |
| Cinnamon Sticks by Janet Bethel and Kay Davis 1/2 cup shortening 1/2 cup butter 3/4 cup plus 1 T. Sugar, divided 2 cups all purpose flour 1/2 t salt 1/2 t vanilla extract 1 T. Almond extract 1 t. Cinnamon Combine shortening, butter, 5 tablespoons sugar, flour, salt and extracts together, mix well. Roll dough out on a lightly floured surface to 1/2 inch thickness. Slice into 2" x 1/2" strips. Arrange on ungreased baking sheets. Bake at 375 degrees until golden, about 12 minutes. Toss remaining sugar and cinnamon together in a pie plate. Roll hot sticks in mixture until well coated. Makes 3 to 4 dozen. |
| Pecan Rolls - made with frozen white bread loaves - from Pat Barada 2 frozen white bread loaves - thawed 1 3 oz powdered butterscotch pudding - not instant pudding 1 1/4 sticks butter 1 cup chopped pecans or walnuts 1 cup brown sugar mixed with cinnamon - 1 tsp. Sprinkle dry pudding mix in 9 x 13 pan. Dot 1/2 stick butter. Melt rest and put in bottom of pan with nuts. Cut dough in chunks with kitchen scissors. Roll in butter and then in brown sugar mixture, then nuts (if you didn't put them in the bottom) Place into pan all in one layer. Set overnight at room temp. Bake 350 degrees for 1/2 hour. Remove from oven and flip pan while warm. ("I like to use Oleo instead of butter." wrote Pat.) |
| Cinnamon Rolls in a Snap from Catherine Simmons 4 1/2 cups biscuit/baking mix 1 1/3 cup milk Filling: 2 tbsp. Butter or margarine, softened 1/4 cup sugar 1 tsp. Cinnamon 1/3 cup raisins (optional) Icing: 2 cups confectioner's sugar 2 tbsp. Milk 2 tbsp. Butter or margarine, softened 1 tsp. Vanilla Combine biscuit mix and milk. Turn onto a floured surface: knead 8 to 10 times. Roll the dough into a 12 inch x 10 inch rectangle. Spread with butter. Combine sugar, cinnamon, and raisins (if desired) Sprinkle over butter. Roll up from long side: pinch seam to seal. Cut into 12 slices: place with cut side down on a large greased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until golden brown, meanwhile combine the icing ingredients, spread over the rolls. Serve warm. |
| Cheese Danish Coffee Bread from Dorothy Park 2 pkg. Yeast, dissolved in 1/2 cup warm water 6 tbsp, sugar 1/2 lb butter or margarine. - 2 sticks 3 eggs 1 cup sour cream 5 cups flour 1/2 tsp. Salt Mix yeast and water, add sugar. Cream together softened butter, eggs and sour cream. Add flour and yeast mixture, mixing well. Cover and refrigerate over night. The next day, divide dough into 4 parts for 4 braids. Roll each into 9 inch by 12 inch rectangles. Put filling down middle of braid. With sharp knife, cut dough along each side of filling into 1 inch strips. Fold strips from side to side or at criss-cross angles over filling. Cover with a cloth and let rise in warm place for one hour. Bake 350 degrees for 20 - 25 minutes. Cheese Filling 3 8 oz pkg. Cream cheese 3 egg yolks 7 1/2 T. Sugar 3 tsp. Vanilla Beat ingredients well. Spoon 1/4 filling down the center of each piece of dough. Glaze 2 T. Margarine 3 T. Milk Heat together until melted Add 1 tsp. Lemon juice 2 T. Orange juice or a little more 2 to 3 cups confectioner's sugar. Mix up the glaze. Frost braids while still warm. The baked braids may be frozen and reheated in foil for serving warm, on low heat for about 15 minutes. |
| Graham Muffin Recipe by Lucille Teilmann 1 cup flour, 1 cup graham flour, 1 tsp. Salt, 2 tsp. Baking powder, 4 tbs. Sugar, 1 beaten egg, 1 cup milk and 2 tbs. Melted shortening. Mix well and bake in hot oven for 25 minutes. Lucille didn't give us the oven temperature, I suppose this was a favorite recipe of hers and she knew how long to bake her graham muffins. Perhaps, she expected other women to know baking temperatures. Where as that may have been true in the 30's, 40's, 50's, and 60's, I am not so sure about today. Until I started taking a closer look at these older recipes, I hadn't used my kitchen for cooking in quite some years. We were a fast food family, full of sandwiches, frozen dinners, microwave goodies. Sure we did fresh fruits and vegetables, but to sit down at a supper table, well, I am ashamed to say, we didn't. Then I remembered how much fun I had as a kid in my mom's kitchen. |
| Carrot Bread from the recipe box of Aunt Auntie Mix together 1 cup sugar and 3/4 cup oil 2 eggs 1 1/2 cup grated carrots 1/2 teaspoon soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 cup nuts. Grease and flour loaf pan and bake a 325 degree oven for 45 to 40 minutes. |
| Quick Coffee Bread 1/2 cup butter 1 1/2 cups sugar 2 well beaten eggs 1 cup sweet milk 1/4 tsp. Salt 3 cups sifted flour 1 1/2 teaspoon baking powder (double action) Cream butter and sugar. Add eggs, milk, flour, salt, baking powder. Turn into shallow pans. Cover with melted butter, sprinkle thickly with cinnamon and sugar. Makes 2 square cake pans. Cuts into twelve pieces each. Bake in quick oven for twenty minutes. |
Ginger Bread
1/2 cup of butter
1/2 cup of sugar
1 egg
2 1/2 cups of sifted flour
1 cup of molasses
1 cup of hot water
1/2 teaspoons of soda
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon of all spice
1/2 teaspoon of cinnamon
Cream sugar, butter and egg together.
Combine molasses and hot water. Add to the
creamed mixture, mix in the sifted ingredients.
Pour into a greased and floured pan. Bake in a
moderate oven. Test with a clean straw to see
when done.
Recipe belonged to Mrs. Mabel J. Fontaine who
noted the recipe was 100 years old and was
taken from an Old Fashioned Cook Book,
compiled by the Market Bulletin, Department of
Agriculture, in Charleston. Mabel's recipe box
contained recipes written during the 50's.
1/2 cup of butter
1/2 cup of sugar
1 egg
2 1/2 cups of sifted flour
1 cup of molasses
1 cup of hot water
1/2 teaspoons of soda
1/2 teaspoon of salt
1/2 teaspoon of ginger
1/2 teaspoon of nutmeg
1/4 teaspoon of cloves
1/2 teaspoon of all spice
1/2 teaspoon of cinnamon
Cream sugar, butter and egg together.
Combine molasses and hot water. Add to the
creamed mixture, mix in the sifted ingredients.
Pour into a greased and floured pan. Bake in a
moderate oven. Test with a clean straw to see
when done.
Recipe belonged to Mrs. Mabel J. Fontaine who
noted the recipe was 100 years old and was
taken from an Old Fashioned Cook Book,
compiled by the Market Bulletin, Department of
Agriculture, in Charleston. Mabel's recipe box
contained recipes written during the 50's.
| Banana Bread 3/4 cups sugar 1/2 cups butter 2 eggs 1 teaspoon soda 1/2 teaspoon salt 2 cups flour 3 bananas mashed 1/4 cup chopped nuts. Bake at 350 for 1 hour in a loaf pan, the day before you are using it. Another Vintage Banana Nut Bread Recipe 1/2 cup shortening 1 cup sugar 1 teaspoon salt 2 eggs beaten 2 bananas - mashed 1/2 cup walnuts - chopped 1/4 cup buttermilk 1 teaspoon soda (added to the buttermilk and stirred well before adding to the other ingredients) 2 cups flour Bake in a well greased loaf pan at 300 degrees for one hour. |
| Banana Crunch Cake from Eileen Manchester 1 cup oat flour 1/2 tsp. Salt 1/2 cup unsalted butter 2 large eggs 1 tsp. Vanilla extract 1/2 cups chopped nuts of choice 1 cup whole wheat flour 1 tsp. Baking soda 2/3 cup brown sugar - packed 1 cup very ripe mashed bananas 1/2 cup plain yogurt 1 cup of toffee or chocolate chips 1/2 tsp. Cinnamon 2 tbsp. Unsalted melted butter Grease and flour an 8 inch square pan. Preheat oven to 350 degrees. Cake: Whisk together in a medium sized bowl the flour, salt, and baking soda. Set aside. In a large bowl cream together the butter and sugar until light and fluffy. Beat in eggs, one at a time. Scrape down side and bottom of bowl between each. Mix in half the dry ingredients, stirring until moist. Then mix in the bananas, vanilla, and yogurt. Scrap down the bowl and add the remaining dry ingredients, nuts and chips. Put in pan. Topping: In small bowl mix oats, cinnamon, and brown sugar. Blend well. Stir in melted butter until mix forms crumbs. Stir in nuts. Sprinkle the topping over the batter in pan. Bake 40 to 45 minutes or until toothpick comes out clean. Cool 20 minutes. Corn Bread Biscuits 1 cup flour 1 cup corn meal 1 tablespoon baking powder 1 tsp. Salt 3/4 cup milk 1/2 cups shortening Bake at 450 degrees for 12 to 15 minutes |
Date and Nut Bread
R. Johnson
Chop 1/2 cup dates
1 teaspoon soda
1 cup boiling water
1 Tablespoon shortening
1 cup brown sugar
salt
1 1/2 cup flour
Vanilla - Nuts
"Bake slowly", she wrote.
R. Johnson
Chop 1/2 cup dates
1 teaspoon soda
1 cup boiling water
1 Tablespoon shortening
1 cup brown sugar
salt
1 1/2 cup flour
Vanilla - Nuts
"Bake slowly", she wrote.
| Banana Nut Cake from the Journal Recipes 3 cups flour, sifted 2 1/2 cups sugar 1 3/4 cups shortening 3 eggs, well beaten 6 Tablespoons buttermilk 3/4 teaspoon soda and 1/4 teaspoon salt 1/4 teaspoon vanilla 1 cup mashed bananas 2 cups chopped nuts Cream sugar and shortening Add eggs and beat well Add buttermilk and vanilla Add sifted dry ingredients Add bananas and nuts. Bake in tub or bundt pan at 325 degrees for about 1 hour and 15 minutes. Banana Cream Pie 1/3 cup flour 2/3 cup sugar 1/4 teaspoons salt 1 cup can milk 1 cup water 3 eggs 2 tablespoons butter 3 bananas 6 tablespoons sugar Mix flour, 2/3 cups sugar, and salt; gradually add diluted milk. Cook in double boiler until thick, stirring constantly. Separate eggs, beat yolks slightly, add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 minutes. Cool; add butter and vanilla. Arrange bananas in shell. Pour mixture on top. Cover with meringue. (OK, she doesn't write if we are to bake or eat raw. What do you think? lol) Banana Cake Cream 1 1/4 cup sugar and 1/2 cup butter. Add 2 eggs, 1 tsp. Soda, 4 tbsp. Sour cream, 1 cup mashed ripe bananas, 1 1/2 cup sifted cake flour and 1 Tbsp. Vanilla. Pour into well greased or buttered 9" square pan and bake 50 minutes in a 350 degree oven. Use white frosting. |
Cornbread - Found this recipe on paper, tucked
into a recipe box.
1 1/2 cups corn meal
1 heaping tablespoons flour
1/2 teaspoon Soda
3 teaspoons salt
Add some sugar
1 cup buttermilk
1/2 cup oil
2 eggs (beaten)
Peppers - Chopped - 1 hot pepper, 1 green chili
pepper, 1 pimento
4 or 5 green onions - chopped
1 can cream corn - small kernels
1 1/2 cup finely grated cheese
Mix dry ingredients - Add buttermilk, oil, eggs,
then other ingredients. Mix well. Bake in bacon
greased pant at 375 degrees for 35 minutes.
Bake at 350 degrees for aluminum muffin pans.
30 minutes for Teflon corn stick pans and Teflon
muffin pans. Fills 3 muffin tins or 2 muffin tins
and 1 corn stick pan - if it is Teflon.
into a recipe box.
1 1/2 cups corn meal
1 heaping tablespoons flour
1/2 teaspoon Soda
3 teaspoons salt
Add some sugar
1 cup buttermilk
1/2 cup oil
2 eggs (beaten)
Peppers - Chopped - 1 hot pepper, 1 green chili
pepper, 1 pimento
4 or 5 green onions - chopped
1 can cream corn - small kernels
1 1/2 cup finely grated cheese
Mix dry ingredients - Add buttermilk, oil, eggs,
then other ingredients. Mix well. Bake in bacon
greased pant at 375 degrees for 35 minutes.
Bake at 350 degrees for aluminum muffin pans.
30 minutes for Teflon corn stick pans and Teflon
muffin pans. Fills 3 muffin tins or 2 muffin tins
and 1 corn stick pan - if it is Teflon.
| 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. |