GRANDMA WILSON'S ELEGANT RHUBARB PIE
Grandma's Vintage Recipes
by Linda C Wilson
2d ago
This is a recipe from my late mother-in-law who was a very good cook up into her 80s. The photo is a NYT file photo. 1 1/2 cups sugar 2 tbsps flour 1/4 tsp salt 2 tbsps melted butter or margarine 1 egg, slightly beaten 3 cups rhubarb, cut into 1-inch pieces Pastry for a two crust 9" pie Cream together sugar, flour, salt, butter and egg. Spread rhubarb in the bottom of a pastry lined 9-inch pie pan. Spread the sugar mixture over the rhubarb and cover with a top pastry. Make slashes in crust for air to escape. Pinch edges together securely. Bake at 450 degrees for 45 minutes ..read more
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CHOCOLATE CHERRY SQUARES
Grandma's Vintage Recipes
by Linda C Wilson
3d ago
This recipe is from an old Hershey's Grocery Store "Give-Away" Pamphlet. 1 cup all-purpose flour 1/3 cup butter or margarine 1/2 cup packed light brown sugar 1/2 cup chopped nuts Filling (recipe below) Red candied cherries, halved Preheat oven to 350 degrees. In a large mixer bowl, combine the flour, butter or margarine, and brown sugar. Blend on low speed to form fine crumbs, about 2 to 3 minutes. Stir in the nuts. Reserve 3/4 of this crumb mixture for topping. Pat the remaining crumb mixture into an ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned. Meanwhile, pre ..read more
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ALI'S SMOKY BEEF CHEESE BALL
Grandma's Vintage Recipes
by Linda C Wilson
4d ago
I am a member of a facebook group, Olden Days of Christmas Town Recipes, Memories, and More. This is a recipe one of the members, Ali Van Arsdall posted a few years ago.  Delicious ..read more
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1947 COCONUT FLUFF CAKE
Grandma's Vintage Recipes
by Linda C Wilson
4d ago
 This recipe is as old as I am ..read more
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HOMEMADE BISCUIT MIX
Grandma's Vintage Recipes
by Linda C Wilson
6d ago
This old recipe was published by the Pork Industry Group, National Live Stock & Meat Board in 1978. 8 cups all-purpose flour 1/4 cup baking powder 4 tsp salt 1 cup lard* for soft wheat flour or 1 1/2 cups lard for hard wheat flour Sift together the flour, baking powder, and salt. Cut lard into flour mixture with a fork or pastry blender until the mixture has a fine even crumb. Cover and store in the refrigerator until ready to use. This mixture will keep at least a month in the refrigerator. Yield: 10 cups biscuit mix. TO MAKE BISCUITS: Add 1/2 cup milk to 2 cups Homemade Biscuit Mix. T ..read more
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OLD-FASHION BLUEBERRY PIE
Grandma's Vintage Recipes
by Linda C Wilson
1w ago
This recipe is from an old 1958 pie cookbook. The abbreviations are directly from the old cookbook. Pastry for 9-inch 2-crust pie 4 cups blueberries 2 tablesp. flour 1 1/2 tsp lemon juice 3/4 cup granulated sugar 1/4 teasp. nutmeg 1/8 teasp. salt 1/2 teasp. grated lemon rind 1/2 teasp. cinnamon 1 tablesp. butter Preheat oven to 425 degrees. Line 9-inch pie plate with pastry. Combine the blueberries, flour, lemon juice, sugar, nutmeg, salt, lemon rind, and cinnamon together; place into the pastry lined pie plate.  Dot with the butter.  Place second pastry sheet over the blueberry mi ..read more
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CREAM FILLED CUPCAKES
Grandma's Vintage Recipes
by Linda C Wilson
1w ago
This is a recipe from an old Iowa church cookbook. 2 1/2 cups unsifted flour 2 cups sugar 1 tsp baking powder 1/3 cup cocoa 1/4 tsp salt 2 eggs 1 cup vegetable oil 1 cup buttermilk 1 tsp vanilla 2 tsp baking soda 1 cup hot water Preheat oven to 350 degrees. Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. R ..read more
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CARROTS A LA RITZ
Grandma's Vintage Recipes
by Linda C Wilson
1w ago
This recipe is from an old PTA cookbook. 2 lbs carrots 3/4 to 1 stick butter, melted 1/2 lb Velveeta cheese, melted 1 tube Ritz crackers, crushed Clean carrots, peel and slice. In a saucepan, cover the carrots with water, add salt to your taste, and boil carrots until soft; drain. Mix the butter and Velveeta cheese into the carrots. Pour into a very lightly greased baking dish. Top with the crushed crackers. Bake at 300 degrees until brown. File Photo ..read more
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CINNAMON-TOPPED APPLE MUFFINS
Grandma's Vintage Recipes
by Linda C Wilson
1w ago
This is an old recipe I got from a lady in Tennessee years ago. 2 cups flour 1/2 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 1 cup coarsely chopped apples 1egg, slightly beaten 1 cup milk 3 tablespoons butter, melted TOPPING: 1/3 cup brown sugar 1/2 teaspoon cinnamon 1/3 cup chopped nuts Sift flour, sugar, baking powder and salt together; add apples. Add egg, milk and butter, mixing just enough to moisten. Put in buttered muffin tins. Mix topping ingredients and sprinkle on top of muffins. Bake at 400 degrees for 15 minutes. File Photo ..read more
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ZUCCHINI CHEESE CASSEROLE
Grandma's Vintage Recipes
by Linda C Wilson
1w ago
This recipe is an old newspaper clipping--I have no idea what newspaper. 1 1/2 qts (6 cups) peeled, seeded, diced zucchini 2 eggs, beaten 1/4 cup evaporated milk 3/4 cup Ritz style cracker crumbs 6 tbsp melted butter or margarine 8-oz pkg shredded cheddar cheese Preheat oven to 325 degrees. Mix together all ingredients except one-half of the cheese. Pour mixture into a 9-inch square baking dish that has been lightly greased. Top with the remaining cheese. Bake at 325 degrees for 45 minutes or until zucchini is tender and casserole is bubbly. file photo ..read more
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