Grandma's Vintage Recipes
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This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes.
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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
Grandma's Vintage Recipes
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