Friday, March 31, 2006

Simple Sour Dough Bread © 1968

This recipe concludes the top 6 favorites from the March 13th recipe poll. Various cookbook recipes will resume next week.

1 package active dry yeast
1 1/4 cups warm water
4 teaspoons dry onion flakes
1 1/4 teaspoons salt
1/2 teaspoon monosodium glutamate
2 teaspoons cooking oil
1 package (1 1/2 oz.) sour cream sauce mix
2 1/2 to 3 cups Pillsbury's Best All Purpose Flour*
1 egg white, slightly beaten
1 tablespoon cold water


tablespoons dairy sour cream
3 tablespoons butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon dry onion flakes
1/4 teaspoon monosodium glutamate
2 tablespoons dried parsley flakes

OVEN 375º 1 LOAF

Soften yeast in warm water in large mixing bowl. Stir in onion, salt, monosodium glutamate, oil and sour cream sauce mix; blend well. Gradually add flour to make a stiff dough. Knead on floured surface until smooth, about 2 to 3 minutes. Place in greased bowl turning dough to grease all sides. Cover; let rise in warm place about 45 minutes or until light.

Roll out dough on floured surface to a 14x10-inch rectangle. Spread with Filling. Starting with 14-inch side, roll up jelly roll fashion, pinching edges to seal. Pull ends slightly to taper Place seam-side down on greased cookie sheet. Let rise again 45 minutes, or until light. With very sharp knife, gently make 6 diagonal slashes 1/2-inch deep. Bake at 375º for 35-40 minutes, until golden brown. Remove from oven, brush with egg white mixed with water. Return to oven for 5 additional minutes. Remove from cookie sheet; cool on wire racks.

Filling: Combine all ingredients.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Bake-Off Cook Book

Wednesday, March 29, 2006

Bacon Braid © 1968

6 slices bacon, diced
1 package Pillsbury Hot Roll Mix
1 1/2 teaspoons instant minced onion
1 package (3 oz.) cream cheese, softened
1 teaspoon milk
1 egg, beaten

OVEN 350º 1 LOAF
Fry bacon until cooked bu not crisp. Drain. Prepare hot roll mix as directed on package, adding onion along with flour mixture. Cover and let rise in warm place until doubled in size, 30 to 45 minutes. In small bowl, blend cream cheese and milk until smooth. Set aside.

Roll out dough on floured surface to a 12-inch square. Spread with cheese mixture and sprinkle with bacon pieces. Fold in half. Roll out again to a 12-inch square. Cut dough into 3 4-inch strips. Pinch one end of each strip together to join; braid. Pinch remaining ends together. Fit into generously greased 9x5-inch loaf pan. let rise until doubled in size, 30 to 45 minutes. Brush beaten egg over top of loaf. Bake at 350º for 35 to 40 minutes or until loaf is golden brown and sounds hollow when tapped on top. Cool in pan 10 minutes before removing.

Bake-Off Cook Book

Monday, March 27, 2006

Dressing-up Biscuits © 1968

1/3 cup bottled green goddess or creamy French salad dressing
1/4 cup butter, melted
1 egg
1 1/2 cups Pillsbury* Hungry Jack Buttermilk or Extra Lights Pancake Mix


In mixing bowl, combine all ingredients. Stir until well blended. Drop by tablespoonfuls onto greased cookie sheet. Bake at 400º for 10 to 12 minutes, until brown on edges.

* For those who are thinking "I didn't know Hungry Jack was a Pillsbury company." In actuality, they are both now owned by Smuckers. Smuckers acquired International Multifoods in 2004, which owns brands like Pillsbury, Hungry Jack, and evaporated milk manufacturer Pet.

Bake-Off Cook Book

Friday, March 24, 2006

Coconut Pecan Coils © 1968

2 packages of active dry yeast
1/2 cup warm water
2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon salt
2 eggs
3/4 cup dairy sour cream
1 cup grated coconut
4 to 4 1/2 cups Pillsbury's Best All Purpose Flour*
1/3 cup melted butter
3/4 cup firmly packed brown sugar
1 cup finely chopped pecans

OVEN 375º 24 ROLLS

Soften yeast in warm water in large mixing bowl. Add butter, sugar, salt, eggs, sour cream, coconut and 2 cups flour. Blend well; beat vigorously by hand until smooth. Gradually add remaining flour to form a stiff dough, beating well after each addition. Cover and let rest in a warm place 20 minutes.

Toss dough on well-floured surface until no longer sticky. Divide dough into 24 pieces. Roll each piece into a strip 9-inches long. Dip in melted butter; then in brown sugar and nuts. Drop strips into greased muffin cups.

Sprinkle any remaining sugar micture and butter on top of rolls. Coverl let rise in a warm place until light, about 30 minutes. Bake at 375º for 15-18 minutes or until golden brown. Remove from pan immediately.

*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Tip: For richer rolls; increase butter in dough to 1/4 cup, increase eggs to 3.

Bake-Off Cook Book

Wednesday, March 22, 2006

Super Supper © 1968

1 package (5 1/4 oz.) Pillsbury Hungry Jack Mashed Potato Flakes
1 1/2 cups dairy sour cream
1/2 cup water
1 lb. ground beef
1 can (15 oz.) tomato sauce with tomato bits or 2 cans (8 oz. each) tomato sauce
1 can (12 oz.) corn with sweet peppers, undrained
1/2 cup water*
1 tablespoon instant minced onion
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/8 teaspoon oregano
1/2 cup diced process American or Cheddar cheese


In ungreased 13x9-inch baking dish, blend dry potato flakes with sour cream and 1/2 cup water (mixture will be crumbly). Pat firmly onto bottom of baking dish. In large skillet, brown ground beefl stir in 1/2 cup water and remaining ingredients except cheese. Spoon beef mixture over potato mixture. Sprinkle with cheese. Bake at 350º for 25 to 30 minutes, until cheese is melted and bubbly.

*I'm not sure if this is an error or not, since it appears twice. Use your best judgement.

Bake-Off Cook Book

Monday, March 20, 2006

Coffee Scotch Whip Pie © 1968

Well, the votes are in and it looks like the Coffee Scotch Whip Pie comes in at #1. I'll be posting an accompanying image for each recipe that has one, and in the case of those that do not, simply the cover of the recipe book.

3/4 cup Pillsbury's Best All Purpose Flour*
1/8 teaspoon salt
1/2 to 3/4 teaspoon instant coffee
3 tablespoons brown sugar
1/2 square (1/2 oz.) semi-sweet chocolate, grated

1/2 teaspoon vanilla
1/3 cup butter

Marble Filling

1 package Pillsbury Vanilla or Chocolate Whipped Refrigerator Frosting Mix
1 package (4 oz.) instant butterscotch pudding mix
2 tablespoons sugar
2 to 3 teaspoons instant coffee
1 cup cold milk


In small mixing bowl, combine flour, salt, instant coffee, brown sugar, grated chocolate and vanilla. Using a pastry blender, cut in butter until mixture resembles coarse crumbs and begins to cling together. With floured fingers, press onto bottom and sides of 9-inch pie pan. Bake at 375º for 10 to 12 minutes. Cool. Fill with Marble Filling. Garnish with dollops of reserved frosting. Chill until firm, about 2 hours.

Marble Filling: Prepare frosting mix as directed on package. Reserve 1/2 cup for garnish; set aside. In small mixing bowl, combine instant pudding mix, sugar, instant coffee and milk; beat with rotary beater until smooth, about 1 minute. If necessary, let pudding mixture stand about 1 minute to thicken slightly. Fold pudding carefully into frosting mixture only to marbleize slightly.

*For use with Pillsbury's Best Self-Rising Flour, omit salt.

Tip: For a chocolate crust, melt butter and ungrated chocolate in small sauce pan over low heat, cool slightly. Blend into flour mixture.

Whipped Cream Pie: Whip 2 cups (1 pint) whipping cream and 1/8 teaspoon salt until soft mounds form. Combine 1 package (4 oz.) instant vanilla pudding mix with 1/2 cup cold milk. Fold unto whipped cream. Substitute for whipped refrigerator frosting mix.

NOTE: Since Pillsbury Whipped Refrigerator Frosting Mix appears to longer be in production, you may be able to substitute a can of Pillsbury's Whipped Supreme Frosting or perhaps even Cool Whip.

Bake-Off Cook Book

Friday, March 17, 2006

Fresh Apple Kuchen* © 1970

Delicious adaptaion of an old recipe.

2 cups all-purpose flour
3/4 cup Imperial Granulated Sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup margarine or butter
1 pound tart, cooking apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg yolks
1 cup heavy cream of evaporated milk

In mixing bowl combine flour, 2 tablespoons Imperial Granulated Sugar, salt and baking powder. Add margarine and cut into flour mixture with pastry blender or fork to make coarse crumbs. Turn into 9: round layer cake pan (loose bottom pan is preferred). Pat pastry firmly against bottom and sides of pan. Preheat oven to 400º F. Wash, pare and core apples. Cut into 1/2-inch thick wedges; arrange in pan over pastry. Combine remaining Imperial Granulated Sugar with spices; sprinkle over apples. Bake 15 minutes. Reduce oven temperature to 350º F. Beat egg yolks with cream; pour over apples. Bake 30 minutes longer or until top is golden brown. Cool on wire rack ten minutes. Cut in wedges and serve warm. Serves 6 to 8.

*[KOO-khehn] A fruit- or cheese-filled yeast-raised cake, usually served for breakfast but also enjoyed as a dessert. It originated in Germany but is now enjoyed in many variations throughout much of Europe and the United States. The word kaffeekuchen is German for "coffee cake."

Sugarplums from Sugarland

Wednesday, March 15, 2006

Old-Time Cinnamon Jumbles © 1957

Made with buttermilk...delicately soft and cake-like. "So easy...that making them is a thrill for the girls in the Home Economics classes each year," according to Miss Sarah M. Knight of Buffalo, New York. And even her little sixth-graders report making them with great success in their own homes!

Mix thoroughly...
1/2 cup soft shortening (part butter)
1 cup sugar
1 egg

Stir in...
3/4 cup buttermilk
1 tsp. vanilla
Sift together and stir in...
2 cups sifted Gold Medal Flour
1/2 tsp. soda
1/2 tsp. salt

Chill dough. Drop rounded teaspoonfuls about 2" apart on lightly greased baking sheet. Sprinkle with mixture of sugar and cinnamon (1/4 cup sugar and 1 tsp. cinnamon). Bake until set but not brown.

TEMPERATURE: 400º (mod. hot oven).
TIME: Bake 8 to 10 min.
AMOUNT: About 4 doz. 2" cookies.

Betty Crocker's Cooky Carnival

Monday, March 13, 2006

Decisions, Decisions...

I recently purchased some new cook booklets, and one of them, Bake-Off Cook Book (a Pillsbury cook book) has so many great-looking recipes, I can't decide which recipe to choose first. Take this poll and let me know which recipe interests you most. I'll begin posting them, beginning with the most popular, next week.

Friday, March 10, 2006

Tangy Baked Chicken © 1961

2 1 1/2 to 2lb. frying chickens, cut into pieces
1 7-ounce bottle 7-Up
1/2 cup salad oil
1 medium onion, grated
1 clove garlic, grated
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper

Place chicken pieces in a deep dish. Combine 7-Up with remaining ingredients, pour over chicken and cover dish. Let stand in refrigerator about 3 hours, turning once or twice. Remove chicken from sauce and bake at 425ºF. in a shallow pan, brushing remaining sauce over chicken several times. Bake 30 to 45 minutes. Makes 6 servings.

* Growing up, my dad was a soft drink distributor and 7-Up was one o the brands he carried, so I grew up drinking it and I've actually make this dish quite often. I prefer to use boneless chicken breasts, though. If you're skeptical, don't be. It's really delicious.

7-Up Goes to a Party!

Wednesday, March 08, 2006

Ranch Casserole © 1965

1 pound round steak
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
4 tablespoons butter or margarine
1 can beef bouillon
1 15 ounce can of Ranch Style Beans
1 1/4 cups packaged pre-cooked rice
1 medium onion, diced
1 medium green pepper, diced
1 cup water

Combine flour, salt, and pepper. Cut round steak in 1/2 inch cubes and roll in seasoned flour. Melt butter in skillet, add meat, and sautee until brown. Add bouillon; cover and simmer until meat is nearly tender, about 20 minutes. Stir in beans and other ingredients, pour in 2 quart casserole, cover and bake in moderate oven (350 degrees) about 40 minutes. Serves four to six.

Ranch Style Beans: Thrifty Fifty Recipes

Monday, March 06, 2006

Dutch Apple Cake © 1936

2 1/4 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1/3 cup butter
1/2 cup sugar
2 eggs
1/2 cup pasteurized milk
3 apples
2 tablespoons butter
1/4 cup sugar
1 teaspoon cinnamon

Sift flour, then measure. Resift 3 times with baking powder and salt. Cream butter, add the sugar and the egg yolks and beat until smooth, light colored and fluffy or for 3 or 4 minutes. Add the flour mixture and milk alternately in 3 or 4 portions beginning and ending with flour. Beat egg whites until stiff, then fold into the cake mixture, revolving the bowl as you cut and fold and using 30 strokes. Turn into a loaf cake tin 11x7x1 1/2 inches that has been prepared bu lining bottom with paraffin paper and buttering sides of pan. Have apples pared, cored, and cut fine. Melt butter and add the apples, shaking just enough to coat apples. Sprinkle apples over top. Sift the sugar that has been well mixed with the cinnamon over the top. Bake in a hot oven, 425ºF. for 23 to 25 minutes. Yield: 10 servings.

Modern Meals

Friday, March 03, 2006

The Doghouse

Don't be mad. I realize I dropped the ball this week when it came to posting new recipes. I'm not going anywhere, I promise (and I hope you won't either!) But never fear, I am working on new ones as you read this. The entire process takes a while:

• Locate recipes I want to post
• Scan multiple books/booklets
• Crop/prepare images
• Type up recipes

Sounds easy enough, right? Well it is, actually, BUT it takes time. So, since my last big batch of scans/recipes ran dry last Friday, I've been working on setting aside some time to reload. I promise things will be back to normal next week. There may even be a poll or two in the future.

Thanks in advance for your patience. I appreciate it!