Celebrities Favorite's Weird Candy Trivia. Growing Candy. Updated 5-24-08
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Here are vintage pumpkin recipes free for your use. I have collected cooking recipes from old tin recipe boxes for quite some time now. I am making this site a vintage recipe site for to share these recipes.
A tribute to my own mother. No one can compare with your mother's cooking. For some reason or another these recipe boxes came up for sale at estate auctions, fleamarkets, yardsale, and thrift shops. I felt they were being lost to history. This is my way of saving a piece of these ladies lives. Cooking is a part of our lives, the very essence of what makes a family. The love of a mother.
Boil slowly 2 cups water, 2 cups brown sugar, 3/4 cups raisins, 1/2 tsp pumpkin pie spice, 3 tablespoons shortening. Let cool. Beat in 3 cups flour, 1 tsp salt, 1 tsp soda. Bake at 350 degrees for 55 minutes in deep pan or pyrex test like any cake.
You must understand, I am taking these recipes from old index cards. This one in particular is handwritten. I am unsure what the recipe means when it states - “to pyrex test like any cake”. This was a note made by the original cook, not by me.
1 3 oz package cream cheese
1/4 cup honey
1/2 teaspoon grated lemon rind
2 tablespoons coarsely chopped dates
2 tablespoons chopped walnuts.
Soften cream cheese at room temperature. Add honey, beating to blend well. Blend in lemon rind, dates and walnuts. Refrigerate, if made ahead of time, but bring to room temperature before serving over pumpkin pie. Makes 6 servings.
Hollidaysburg, Pa Recipe
2 cups pumpkin stew and strained
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 tsp ginger
1/2 tsp salt
1 tsp. cinnamon
Mix pumpkin, milk, sugar and well beaten eggs. Add ginger, salt cinnamon and beat 2 minutes. In unbaked crust.
1st 15 minutes in hot oven, then 45 minutes in moderate oven. Must be well baked 2 bring out the flavor
Aunt Susan's Date Cake with Caramel Icing
1/2 cup butter
2 cups sugar
1/2 teaspoon salt
2 cups buttermilk, heated
2 scant teaspoons soda
2 teaspoon each cinnamon, allspice, nutmeg
1 package of dates cut fine
3 cups flour
1 cup nuts
1 teaspoon vanilla
Cream butter and sugar. Sift flour together with spices. Cut dates into thin slices. Chop nuts. Dissolve the soda in buttermilk, after heating to lukewarm. Add this alternately with flour, beating well. Save out enough flour before adding spices to dredge dates and nuts. Add dates, nuts, flavoring. Line pan with heavy waxed paper, bake 45 minutes at 350 degrees. She finished by writing the following, "May need another 10 minutes or so. Check."
Caramel Icing
1 1/2 cups white sugar
2/3 cups maple sugar, grated
1/2 cup butter
2/3 cup cream
Place all in sauce pan over low flame until dissolved. Boil 13 minutes without stirring, or until it forms a soft ball in cold water. Remove from fire and cool. When cool beat until creamy and spread over cake. Cut in squares while warm to prevent cracking when cold. Put away in cake box with a whole apple and keep for Christmas. Do not wrap in cloth or place in box with the bread. Neither should the box be airtight or the icing will soften to the melting point.
Read "Santa and the Magic Key", plus recipes for your holidays. 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.
Cream: 1 cup oil, 3 cups sugar
Add: 4 eggs - one at a time - beating
Add: 2/3 cups water
Alternately with dry ingredients: First sift all together the following - 3 1/2 cups flour, 2 Teaspoons soda, 1 teaspoon salt, 1 teaspoon nutmeg, 1 teaspoon cinnamon
Stir in a 2 cup pumpkin till thoroughly blended. Bake in tube pan 350 degrees for 2 hours or in 9" x 13" pan 1 1/2 hours.
Filling: 1 stick oleo, 1 cup dark brown sugar
1 cup white sugar
1 cup milk
2 Tablespoons flour
2 eggs
1 cup cocoanut
1 cup chopped raisins
1 cup nuts
Combine above and cook till thickened. Add nuts and coconut. Cool and spread on cooled cake.
3 slightly beaten eggs
1 cup canned pumpkin
1 cup sugar
1/2 cup dark corn syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 unbaked 9 inch pastry shell
1 cup chopped pecans
In small mixing bowl, combine eggs, pumpkin, sugar, corn syrup, vanilla, cinnamon, and salt. Mix well. Pour into unbaked pastry shell. Top with chopped pecans. Bake in moderate oven (350 degrees), about 40 minutes or till knife inserted halfway between center and edge comes out clean. Chill, serve topped with whipped cream. Makes one 9 inch pie.
Pumpkin Chiffon Pie
From my grandmother's recipe box.
1 1/4 cup pumpkin
1/2 cup milk
1/2 teaspoon each of ginger, nutmeg, cinnamon and salt.
1 envelope unflavored gelatin
3 egg yolks
1/2 cup sugar
1/4 cup cold water
Beat egg yolks with 1/2 cup sugar until thick, add pumpkin, milk and spices and salt. Cook in double boiler until thick. Add gelatin softened in the 1/4 cup cold water. Add egg whites which you beat with 1/2 cups sugar. Pour into cooled 9" pie shell - Chill 3 to 4 hours. To with Whip Cream.
Beat 2 eggs until light and fluffy
Add 1 cup of sugar, beating until thick and lemon colored
Stir in 2 cups biscuit mix, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1 cup canned or mashed cooked pumpkin, 1 teaspoon vanilla and 1/2 cup chopped nuts. Pour into greased 13 x 9 x 2 inch pan. Bake at 350 degrees for 30 to 35 minutes. Let cool.
Makes about three dozen 3 by 1 inch bars
Sugar Frosting.
In a saucepan, combine 3 tablespoons butter, 1/2 cup packed brown sugar and 1/4 cup milk. Simmer over low heat, stirring constantly. Cool slightly and stir in 1 cup sifted confectioners' sugar and 3/4 teaspoon vanilla. Spread on warm Pumpkin Bars.
3 cups sugar, 4 eggs, 1 cup Mazola oil, 2/3 cups water - Stir well.
Add 3 1/2 cup flour, 2 tsp soda, 1/2 tsp nutmeg, 1 tsp cinnamon, and 1/2 tsp salt
Add 2 cups pumpkin, 2 cups raisins. Bake at 350 for 1 hour. Makes 3 loafs.
Ellen Kendall 6-09-70
She would be a relative of mine, but I am not sure of the connection.
3 1/2 cups flour
2 teaspoons soda
1 1/2 teaspoons salt
1 teaspoons nutmeg
1 teaspoons cinnamon
1 teaspoon allspice
1 cup oil
4 eggs
2/3 cup water
3 cups sugar
2 cups pumpkin
1 cup chipped nuts
Sift all dry ingredients together. Mix all remaining ingredients gradually until smooth. Bake in 3 loaf pans - 40 to 50 minutes at 350 degrees
My grandmother wrote this on the back of this recipe card, "This is a moist bread and keeps very well in the refrigerator or freezer if desired. Or may also be iced and served as a cake. Recipe from Ellen. It came from California."
1. Use pastry flour.
2. Use cold ingredients, cold board, and the room should be cool.
3. Employ little mixing, kneading roughens.
a. Flour plus air equals "light" mixture;
b. Flour plus lard equals "flaky" mixture;
c. Flour plus water equals "tough: mixture.
4. Flour toughens: Use as little as possible.
5. Part of shortening may be enclosed during rolling process to make crust flaky.
6. Roll pastry one way.
7. Cook pastry in a hot oven and have the greatest heat at the bottom, so that it may rise before it browns.
8. Pastry is difficult to digest because the starch gains must absorb water and swell before they can be digested. The small amount of water used in making pastry does not furnish enough liquid to accomplish this. Moreover, the particles of starch are enclosed in fat and digestive fluids can not reach starch readily. 9. To prevent bottom crust from absorbing the juice, brush crust with flour or white of egg.
10/ Never grease a pie tin.
11. To a juicy pie add one sixth as much flour as sugar.
12/ Fats: (1) Lard makes white flaky crust; (2) Lard and butter give good flavor. Pie crust is often made without baking powder, but it requires much skill and practice as well as more shortening to make it tender and flaky. And when a plainer, easier made and more economical crust is desired, the use of a little baking powder will produce the results required. If pastry flour is used the results will be found more satisfactory.
Pumpkin Pie
2 eggs
1/2 cup sugar
1 cup stewed pumpkin
1/3 teaspoon allspice
1/4 teaspoon cloves
1 1/2 cups milk
1/4 teaspoon ginger
Beat eggs, add to them sugar, pumpkin and spices. Beat it thoroughly and then add milk and mix thoroughly; then bake in a crust of pie paste. (I think today we would just say a pie crust)
Cost 39.95 If you want this booklet - refer to our Vintage Recipe Book section.
Along with many other recipes you will get these.
1/2 cup butter
1 cup granulated sugar
2 eggs
1/4 cup milk
1 cup cooked pumpkin
1/2 cup bran or graham crackers crumbs
1 3/4 cup sifted cake flour
4 teaspoons baking powder
1 teaspoons salt
1 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
1 teaspoons vanilla
1 3/4 cup sifted cake flour
Cream butter and sugar. Add unbeaten eggs and mix well. Combine milk wit cooked pumpkin. Stir into creamed mixture. Then add 1/2 cup bran and mix well. Sift together the dry ingredients. Sift into pumpkin mixture, beating well after each addition. Add vanilla. Pour mixture into 2 greased 9" cake pans. Fill 2/3 full. If any batter is left over, bake in muffin pans. Bake in preheated 350 degree oven 25 to 30 minutes or till done. Sprinkle with confectioners sugar.
First Prize Winner of the Pumpkin Show of 1976
1/2 cup shortening
1 egg
3/4 cup pumpkin
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 cup brown sugar
1/2 cup white sugar
2 cups flour
1/4 teaspoon soda
3 teaspoons baking powder
1/2 cup buttermilk
2/3 cups chopped nuts.
Cream shortening and sugar together. Beat eggs and add to pumpkin. Mix with creamed mixture. Sift flour, spices, salt, and baking powder together. Mix nuts in flour mixture. Add soda to buttermilk and add alternately to the creamed mixture with the milk. Bake in two 8" pans at 350 degrees for 30 minutes. Frost with a caramel icing.
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 cup cooked pumpkin
3 cups flour
1/4 teaspoon soda
4 teaspoons baking powder
1/4 teaspoons salt
1/2 cup milk
1 teaspoons vanilla
1 teaspoons grated orange peel
1 cup chopped nuts
Cream sugar and butter. Add eggs, pumpkin and mix well. Sift flour, soda, baking powder and salt. Add alternately with milk. Fold in flavoring and nuts. Bake at 350 degrees for 30 minutes.
Mellow Pumpkin Cake
1 3/4 cups sifted flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons allspice
1/4 teaspoons ginger
1/2 cup shortening
1 1/3 cups sugar
2 eggs
1 cup cooked pumpkin
2/3 cup buttermilk (or sour milk)
Sift together flour, baking powder, soda, salt and spices. Cream together shortening and sugar until light and fluffy. Add unbeaten eggs, one at a time, beating well after each addition. Combine pumpkin and buttermilk or sour milk. Add alternately with flour to creamed mixture. Blend well. Bake in well greased, paper-lined 9 inch square pan in moderate oven (350 degrees) about 45 minutes. Cool. Serve with Lemon Sauce. Makes one 9" square cake.
Lemon Sauce
1 cup sugar
1/4 cup flour
2 cups boiling water
1/4 cup butter or margarine
3 Tablespoons lemon juice
2 teaspoons grated lemon rind
Sift together sugar and flour. Add boiling water gradually, stirring constantly. Simmer mixture about 5 minutes. Stir in butter or margarine, lemon juice and lemon rind. Continue to simmer until mixture thickens. Sauce may be served warm or cold. Makes 2 cups.
Second Prize Winner of the Pumpkin Show
3 cups flour
2 Tablespoons baking powder
2 teaspoons soda
1 teaspoons salt
3 teaspoons cinnamon
2 cups sugar
2 cups pumpkin
1 1/4 cups cooking oil
4 eggs, beaten
1/2 cup nuts, chopped
Sift flour, baking powder, soda, salt, and cinnamon together twice. Blend beaten eggs an sugar. Add pumpkin and oil. Blend. Add flour mixture and nuts. Makes 1 large cake in tube pan or 2 loaf cakes. Bake in a 350 degree oven: large cake about 1 hour and loaf cakes about 50 minutes. Frost if desired.
Second Prize Winner of the Pumpkin Show
3 cups flour
2 Tablespoons baking powder
2 teaspoons soda
1 teaspoons salt
3 teaspoons cinnamon
2 cups sugar
2 cups pumpkin
1 1/4 cups cooking oil
4 eggs, beaten
1/2 cup nuts, chopped
Sift flour, baking powder, soda, salt, and cinnamon together twice. Blend beaten eggs an sugar. Add pumpkin and oil. Blend. Add flour mixture and nuts. Makes 1 large cake in tube pan or 2 loaf cakes. Bake in a 350 degree oven: large cake about 1 hour and loaf cakes about 50 minutes. Frost if desired.
Combine 1/3 cup chopped dates and 2/3 cup nuts with 1/2 cup sifted flour. Mix 2 cups flour, 3 teaspoons baking powder, 1 teaspoon pumpkin pie spices, 1/2 teaspoon baking soda, 1/2 teaspoons salt, and 1 1/4 cup sugar. Add 1/2 cup shortening, 1 teaspoons molasses and 3/4 cup milk. Beat 2 minutes. Add 2 eggs and 1 cup cooked pumpkin. Then add the flour, dates, and nut mixture. Mix well. Bake at 350 degrees for 35 minutes.
Follow directions on gingerbread mix package, except use 2/3 cup canned pumpkin in place of second 1/2 cup of hot water. Fill greased muffin cups 1/2 full. Bake about 15 minutes at 375 degrees. Cool. Frost with caramel frosting and top with walnut halves. Makes 16 to 18 cupcakes. Variation: Sprinkle chopped nuts or candied fruit over cupcakes before baking.
Caramel Frosting:
2 cups brown sugar
1 cup milk or cream
Add 3 Tablespoons butter. Stir until the sugar is dissolved, then boil without stirring to the soft ball stage at 238 degrees. Remove the icing from the fire and cool. Add 1 teaspoon vanilla; beat until thick and creamy. If too thick, thin with a little cream until it is the right consistency to spread. Sufficient for the top and sides of two 9 - inch layers.
Pumpkin Cookies
Blend together: 1 cup firmly packed brown sugar, 1 cup cooked or creamed pumpkin, 1/2 cup oil and 1 t. vanilla
Sift together - add and stir until smooth: 2 cups flour, 1 t. soda, 1 t. baking powder, 1/2 t salt, 1/2 t. cinnamon, 1/2 t. nutmeg, 1/4 t. ginger
Add 1 cup raisins, 1/2 cup nuts.
Drop by spoonfuls on greased baking sheet.
Bake at 350 degrees for 12 to 15 minutes.
You don't need eggs with these moist soft cookies.
1 cup butter
1 cup brown sugar
1 cup cooked pumpkin
1/2 teaspoon orange extract
1 egg
2 cups sifted flour
2 teaspoon baking powder
1 1/4 teaspoons pumpkin spices
1/4 teaspoon salt
2 cups chopped walnuts
Cream butter, sugar, add pumpkin, extract, eggs, and blend well. Sift flour, salt, baking powder, and spices. Blend into first mixture. Stir in walnuts. Drop by spoonfuls onto greased cookie sheet. Bake 370 degrees - 12 minutes.
Pumpkin Cookies
1 1/4 cup brown sugar
1/2 cup shortening
2 eggs, beaten
1/2 teaspoon nutmeg
1/2 teaspoons cinnamon
1 1/2 cup pumpkin
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups flour
4 teaspoon baking powder
1 cup raisins if desired
1 cup nuts if desired
Cream shortening and sugar. Add beaten eggs. Stir spices into pumpkin and add to creamed mixture. Add vanilla. Sift flour, salt, baking powder together and add to other mixture. Add nuts and raisins, if desired. Drop by spoonfuls onto a cookie sheet. Bake 15 minutes in a 400 degree F. oven.
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