Baked Pumpkin Pudding

4 eggs
1 pound can of pumpkin
1 t. cinnamon
1/2 t. ginger
1/4 t. allspice
1/2 C. molasses
1 C. milk
Butter or shortening to grease the casserole dish

1. Preheat oven to 350 degrees.
2. Crack the eggs into a large mixing bowl. Beat them with a fork until they are light yellow. Add the canned pumpkin to the eggs and mix well with a wooden spoon.
3. Measure the cinnamon, ginger, and allspice into the mixing bowl. Add the molasses and milk. Stir well.
4. Grease casserole dish with butter or shortening. Pour the pumpkin mixture into the casserole dish.
5. Bake the pudding for 1 hour. Serve warm.

This recipe doesn’t have much sugar so we served it warm with vanilla ice cream and it was very good. On the second day, we mixed the cold pudding with vanilla yogurt which was also good.

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Sally Lunn Bread

Apparently, versions of this recipe have been around since the 1700’s. I decided a recipe that was around that long must be good. It seems to be a cross between bread and cake and making it in a tube pan gives it a nice presentation. We ate it with butter and jam. I would definitely make it for guests to go along with a meal. The shape does not lend itself well to sandwiches so it is best served on the side.

3/4 C. milk
1/4 C. warm water
1 pkg. active dry yeast
6 T. butter, softened
3 T. sugar
2 eggs
3 C. flour
1 1/4 t. salt
Shortening or butter to grease the pan.

1. Measure the milk into a small saucpan and warm it over medium-low heat. Turn off the heat.
2.Measure the warm water into a small bowl. Add yeast and stir. Then stir the warm milk into the yeast and water.
3. Combine butter and sugar in a large mixing bowl. Stir them until creamy.
4. Crack 1 egg into the large mixing bowl and beat the mixture. Add the second egg and beat the mixture again.
5. Stir the flour and salt together in the medium mixing bowl.
6. Stir about 1 C. of the flour mixture into the butter and sugar mixture. Then stir in about 1/3 of the yeast mixture.
7. Add more flour and beat the mixture. Then add more yeast and beat again. Continue adding yeast and flour in the same way beating the batter until it is smooth.
8. Cover the large mixing bowl with a clean towel and let the batter rise in a warm place for 1 hour. When the batter has doubled in size, remove the towel. Stir the batter quickly to take out the air.
9. Use paper towels to grease the tube pan or round casserole dish with shortening or butter.
10. Pour the batter into the baking pan. Cover it with the towel. Let it rise for about 30 minutes, or until it has doubled in size. Preheat the oven to 350 degrees.
11. Remove the towel and bake the bread on the center oven rack for 40-45 minutes.
12. Cool 10 minutes in the pan. Use a butter knife to loosen the bread from the sides of the pan and turn it upside down to remove the bread.

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Rumford Dumplings (1918)

1 1/2 C. flour
1/2 t. salt
1 1/2 t. Rumford baking powder
2/3 C. milk (approximately)

Sift the flour, salt and baking powder together twice; add the milk and mix thoroughly but quickly, and drop by small tablespoonfuls into hot gravy, broth, or stew. Cover and cook for 30 minutes.

Rumford Complete Cook Book 1918

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Cherry Pie Filling (1961)

Crust:
1 C. flour
1/2 C. butter
2 T. sugar
dash of salt

Filling:
1 package vanilla pudding, prepared
1 can cherry pie filling

Prepare crust and bake until brown. Fill crust with vanilla pudding and put the cherry pie filling on top. Place in refrigerator and allow to cool through.

From the kitchen of Marlene Lake and Ella Meyer

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White Sugar Cookies

1 C. oleo
1 C. sugar
1 egg
1 t. vanilla
1/2 t. baking soda
1/2 t. cream of tartar
2 1/2 C. flour
1/2 t. salt

Roll into balls. Dip glass in sugar and press down. Bake at 350 degrees for 10-12 minutes.

From the kitchen of Ella Meyer

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Old-time Johnny Cakes (1961)

I think this recipe is much older but I took it from the 1961 Betty Crocker Cookbook so I used that date.

1 egg, well beaten
2 C. white or yellow corn meal
1 t. salt
1 1/4-1 1/2 C. milk (enough to make batter thick)

Stir corn meal, salt and milk into the beaten egg. Drop spoonfuls of batter onto a well greased hot griddle and fry to a golden brown on each side. Stir batter occasionally to keep well mixed. Serve hot with butter. Makes 12 Johny cakes.

I used a little sugar in the batter because we like our corn bread a little sweeter and it worked well.

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Dilly Casserole Bread

1 pkg. yeast
1/4 C. warm water
1 C. cream style cottage cheese, heated to lukewarm
1 T. butter
2 T. sugar
1 t. salt
1/4 t. baking soda
1 t. instant onion, minced
2 t. dill seed
1 egg
2 1/4-2 1/2 C. flour

Soften yeast in water. Combine in a large bowl, the cottage cheese, butter, sugar, salt and baking soda. Then the onion, dill seed, egg and yeast. Beat well, add flour gradually beating dough. Let rise until double and stir down dough. Turn into well greased casserole or bread pan and let rise until light. Bake at 350 degrees for 45 minutes. Makes one loaf of bread.

From the kitchen of Ella Meyer and Virginia Twite

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Salad Dressing for Coleslaw

1/2 C. sugar
2/3 C. salad oil
1/3 C. vinegar
1 t. dry mustard
1 t. celery seed
1 small onion, grated
1/2 t. salt
Green pepper (optional)

Mix together and shake well. Pour over chopped cabbage just before serving.

Add 1/4 C. catsup to convert this recipe to French Dressing.

From the kitchen of Ella Meyer

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Crunch Cake

2 C. flour
2 C. brown sugar
1/2 C. shortening (part butter)
1 C. walnuts, chopped
Mix together. Save 1 Cup of this mixture for the top.

1/2 C. sour cream
1/2 C. buttermilk
1 t. vanilla
1 t. baking soda
1 large egg
Combine with mixture above. Top with reserved cup of the mix and bake at 375 degrees for 30 minutes.

From the kitchen of Ella Meyer

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Sweet Potato Puffs (1954)

2 C. sweet potatoes, mashed
1/2 C. crushed cornflakes
1/2 t. salt
8 marshmallows
1 egg, beaten

Add beaten egg to potatoes. If dry, moisten with milk. Form into balls with marshmallows in the center. Roll in cornflakes. Brown in fat.

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Tuna Fish Salad (1954)

2 C. tuna fish
2 C. celery, chopped
1/4 C. creamy horseradish
1 C. mayonaise
1 t. salt
Lettuce

Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings on crisp lettuce. Garnish, if desired, with slices of hard-cooked eggs and a dash of paprika.

I thought this looked like a lot of horseradish, I’m not sure how it was prepared in the 50’s. I would recommend reducing the amount and slowly adding more if necessary.

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Spaghetti Hotdish (1954)

My friend Lorraine shared this recipe with me years ago and it’s one of my kid’s favorites. This actual recipe comes from one of my church cookbooks from 1954. I usually just cook it all in a fry pan but I’m sure it’s just as good or better baked in the oven.

1 lb. hamburger
1 small onion (optional)
1 large can mixed vegetables
1 large can spaghetti with tomato sauce

Fry hamburger and onion. Add mixed vegetables and spaghetti. Bake 1 hour.

From the kitchen of Lorraine Harnwell

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Tuna Hot Dish (1954)

1 pkg noodles, cooked
1 can tuna fish, drained
1 can mixed vegetables
1 can mushroom soup
1 soup can of milk
Salt and Pepper
Mix soup and milk and add a little salt and pepper. Layer in a casserole dish starting with noodles, then tuna, vegetables and ending with noodles. Pour soup mixture over the top and bake.

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Pumpkin Nut Bread

2 1/2 C. sifted flour
1 T. baking powder
1 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. mace or nutmeg
1/2 t. baking soda
1 C. chopped pecans
1/2 C. shortening
1 C. brown sugar
2 eggs
1 C. buttermilk or sour milk
3/4 C. mashed cooked pumpkin

Sift first 7 ingredients and add nuts to his mixture. Cream shortening and sugar. Add eggs and beat well. Combine buttermilk and pumpkin and add to shortening mixture. Slowly add dry ingredients. Spoon into a greased loaf pan and bake at 350 degrees for 75 minutes.

From the kitchen of Virginia Twite

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Rhubarb Pie

4 C. flour
1 1/2 C. sugar
2 eggs, beaten
4 C. rhubarb, cut into small pieces

Sift flour and sugar together. Add eggs. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Sprinkle with cinnamon. Arrange pastry strips over the top. Bake at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake 35 minutes longer.

From the kitchen of Arlette Eckman

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Banana Cake

1/3 C. shortening
1/3 C. sugar
1/2 C. brown sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. baking powder
1/4 t. salt
1 t. baking soda
4 T. sour milk
1 C. mashed banana

Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.

From the kitchen of Ella Meyer

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Fruit Cocktail Cake

1 (16oz)can fruit cocktail, Juice and all
1 egg
1 C. sugar
1 1/2 flour
1 t. baking soda
Mix and pour into greased pan.

Add topping:
1 C. brown sugar
1 small pkg. of nutmeats

Bake at 350 degrees for 45 minutes.

From the kitchen of Virginia Twite

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Pumpkin Cake

1/2 C. butter
1/2 C. sugar
1 C. brown sugar
2 eggs, well beaten
3/4 C. pumpkin
2 T. maple syrup
2 C. cake flour
1/4 t. baking soda
3 t. baking powder
1/4 t. salt
1/2 C. sour milk
2/3 C. nut meats, chopped and floured

Cream butter and sugars thoroughly. Add eggs, pumpkin and syrup and mix well. Sift dry ingredients together(3 times). Add alternately with milk. Add nuts. Bake in buttered 8X10 pan at 350 degrees for 30-40 minutes.

From the kitchen of Virginia Twite

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Rhubarb Torte

Crust:
1/2 lb. butter (2 sticks)
2 C. flour
2 T. sugar
Mix and bake in 350 degree oven for 25 minutes.

Filling:
6 egg yolks
2 C. sugar
orange rind or juice (1 T. )
4 T. flour
1 C. cream or half and half
Mix and add 4 C. rhubarb. Bake until thick.

Topping:
6 egg whites
1-2 T. sugar
Pinch of cream of tartar

Beat topping ingredients into meringue. Put on torte and brown.

From the kitchen of Arlette Eckman

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Flotegrot

This is a traditional recipe but was adjusted to serve 30 for a Norwegian gathering. You may want to reduce the amounts for your own use.

3 Qts. whipping cream
flour
milk (about 2 1/2 qts.)
1 1/2 C. sugar
Salt to taste
Sugar and cinnamon to top

Boil the whipping cream for 10 minutes, stirring constantly. Sift in flour gradually until batter begins to form. The batter will be quite thick and must be stirred constantly throughout the whole process of cooking to avoid scorching. Dip off butter as it forms and keep warm. When no more butter can be dipped off, add boiling milk–one cup at a time. Let it come to a full boil until adding the next cup of milk. Add sugar and salt. Serve with hot butter drippings and sugar and cinnamon.

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