Posts Tagged ‘antique recipes’

Old-Fashioned Apple Butter

Tuesday, July 19th, 2011

Caramel Apple BreadNow that the growing season is in full-swing, an over-abundance of fruit can be made into a variety of tasty treats. Try this recipe.

You Will Need:
4 lbs tart apples
2 Cups cider
4-5 C sugar
2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground allspice

Cut apples into quarters, but do not peel or seed them.
Combine with cider in enamel or stainless-steel pot.
Bring to a boil.
Reduce heat to lowest setting and cover pot.
Simmer, stirring occasionally for 52 minutes or until apple chunks are soft.
Remove from heat and with back of wooden spoon, mash apples through a sieve.
Measure the pulp and transfer it to a 6-8 qt casserole or heavy saucepan.
Add 1/2 Cup of sugar for every Cup or pulp.
Add cinnamon, cloves, and allspice, stirring occasionally.
Cook over medium heat about 4 hours or until a tablespoon of the apple butter will stick to a saucer when the saucer is turned upside-down.
Ladle the apple butter to be stored into sterilized jars. Let it cool to room temperature, then seal.

Try as a spread over our Caramel Apple Bread!

Stainless Steel Kitchen ScaleHaeger Large Rectangular Baker

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Snow-Tunnel Cake

Tuesday, April 26th, 2011

Peace Lady ApronUse skim milk and low-fat or sugar free whipped topping for a healthier version of this recipe. If you are feeling adventurous, try using softened ice cream as a filling, then freeze the cake when you are finished for a delicious ice cream cake! Or, add some chocolate shavings or thinly sliced fruit to the top of your finished cake. Just remember Angel Food cake is very delicate, so nothing too heavy. Enjoy!

You Will Need:
1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 Cups milk
1 (3.9 ounce) package instant chocolate pudding mix

Prepare and bake the cake as directed on the package.
Allow to cool.
Remove from pan.
Slice a 1 inch layer off the top.
Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep.
Tear the removed cake into small pieces and set aside.

In a medium bowl, combine milk and pudding mix.
Beat on low for 2 minutes.
Fold cake pieces and 1 3/4 cups of whipped topping into pudding.
Fill trench with pudding mixture.
Replace top of cake.
Spread remaining whipped topping over top and sides of cake.

Farm Fresh Utensil CrockPottery Berry Colander

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Flapper Pudding – An Old-Fashioned Dessert Recipe

Wednesday, March 24th, 2010

Wicked Joe CoffeeWhile not a strictly Yankee recipe, Flapper Pudding is a 1920’s vintage recipe and a favorite family dessert. This one is fun to do with the kids. Set them to crushing the graham crackers while you mix the filling. The chilled pineapple and whipped cream make this a great spring and summer treat.

You Will Need:
1 C Sugar
1/2 C Stick butter
3 Eggs (broken into sugar)
1/2 lb Graham crackers rolled fine
1 9oz can Crushed Pineapple (drained)
1 C Pecan nut meats


Cream Butter.
Break eggs into sugar.
Beat until smooth.
Fold in pineapple and nuts.
Spread a layer of Graham cracker crumbs in bottom of baking dish.
Layer filling and graham cracker crumbs three times, topping with crumbs.
Chill 12 hours.
Serve with whipped cream.

Hager Medium Rectangle BakerSummer Berry Bread

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