A Vintage Recipe Collection

A collection of old fashion, handwritten, or typed recipe cards discovered in little old tin recipe boxes from the 1950's, 60's, or 70's.

Thursday, January 21, 2010

No-Roll Cherry Pie


Side bar: My mom would kill me, if she knew I posted her photo here. She's the cute one.


No-Roll Cherry Pie
1/2 Cup Butter
1 Tablespoon Sugar
1 Cup Flour
1 Can Prepared cherry or blueberry pie filling

Topping
1 Egg
1/ Cup Sugar
1/4 Cup Flour
1/4 Cup milk
9" Pie - 350 degrees

Melt butter with sugar over low heat. Add flour and stir until mixture forms a ball. Press onto bottom and sides of 9" pie pan; Form an edge. Pour in pie filling, spoon topping over filling. Bake at 350 degrees for 50 or 60 minutes. Until crust is golden brown. Cool.

Topping: In small bowl, beat egg with sugar. Blend with flour and milk until smooth

Saturday, January 16, 2010

Magic Crust Apple Pie


Preheat oven to 400 degrees

Magic Crust Apple Pie
1 cup all purpose self rising flour
1 tablespoon sugar
1 egg
2/3 cup shortening
3/4 cut water
Combine flour, baking powder, salt, sugar, egg, shortening and water.
Make sure you have blended the mixture thoroughly. If it isn’t mixed, it won’t work.
Pour batter into 9 x 1 1/4 inch pie pan.

Pie filling:
Mix together: 2 1/2 cups peeled, sliced apples and 1 tablespoon lemon juice with 1/3 cup sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon.
Pour into the very center of the batter. Do not stir or mix. Now sprinkle the filling with 2 tablespoons of brown sugar
Bake at 400 degrees for 35 to 40 minutes.

Friday, January 15, 2010

Ruby Red Rhubarb Pie


Pastry for 2-crust pie
4 cups. ruby red rhubarb, cut up
1 1/2 cup sugar
1/4 cup flour (scant)
1/8 tsp. salt
1/4 tsp. nutmeg
1 tablespoon butter
1 beaten egg

Line pie tin with pastry. Mix remaining ingredints together for filling and place in crust. Add top crust, seal, flute and prick top. Bake in a hot oven at 400 degrees 35 to 45 minutes.

Wednesday, January 13, 2010

Pumpkin Chiffon Pie





Pumpkin Chiffon Pie
Ingredients - makes one 9-inch pie
1 envelope Knox Unflavored Gelatine
3/4 cup firmly packed dark brown sugar
1/2 taspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup milk
1/4 cup water
3 eggs, separated
1 1/2 cups canned pumpkin
1/4 cup sugar
1 9-inch baked pie shell

Mix gelatine, sugar, salt and spices thoroughly in a sauce pan. Stir in milk, water, egg yolks and pumplin and mix well. Cook over medium heat. Stir constantly until gelatine is dissolved, mixture heated thoroughly. Remove from heat. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites unitl stiff. Beat in sugar. Fold gelatine mixture into stiffly beaten egg whites. Turn into a baked pie shell and chill until firm.

This is a condensed example from the new Knox On-Damera Recipes ....use the coupon in this leaflet to order your free copy now!


Tuesday, January 12, 2010

Country Rhubarb Pie



Country Rhubarb Pie

1 Cup Sugar

1/3 Cup Flour

3/4 Cup Cream

Pinch Salt

2 egg yolks-use whites for meringue

Mix and pour over (over in an unbaked shell is crossed out)

1 Quart cut rhubarb in an unbaked shell

Lemon Pie




Lemon Pie

3 tablespoons corn starch

1 1/4 cups sugar

1 tablespoons grated lemon rind

1/4 cup lemon juice

3 eggs - spearated

1 1/2 cup boiling water - cook

use egg whites for meringue

Citrus Punch



2 (6oz.) frozen lemonade

1 (6oz.) frozen orange juice

1 pint pineapple juice

3 1/2 quarts ice water

5 Tablespoons Instant Tea (optional)

Sunday, January 10, 2010

Punch - A vintage recipe.



Punch

1 (3oz.) pkg. lime jello

1 cup boiling water

Disolve together

1 quart pineapple juice

Juice of 3 lemons

1 1/2 quarts ice water