vintage recipe

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old magazine cutting that my mum kept - I am still going though her things two years after she passed away. I cannot ever remember her making these, but she did make the most amazing Drop Scones (Scotch Pancakes) and these little cheesy griddle cakes remind me a lot of that style of pancake. I love the fact that this recipe uses very little flour too, and is protein rich with cottage cheese, eggs and milk. The original recipe suggested serving these straight from the &quot;griddle&quot; with crispy fried bacon, or with butter, jam or honey.

Cottage Cheese Griddle Cakes

(6 ozs) cottage cheese, NOT low-fat

eggs, milk

(2 ozs) SR Flour

white pepper (for savoury ones)

salt butter

Butter

Add the melted butter to the cottage cheese...

Add the melted butter to the cottage cheese and mix well.

Gradually whisk in the eggs & milk, to...

Gradually whisk in the eggs & milk, to make a thick batter.

Stir in the flour and whisk until the...

Stir in the flour and whisk until the batter is smooth. Please note it may look a little lumpy due to the cottage cheese, but that's fine. Add the salt and white pepper if using and mix again.

Heat a heavy-based frying pan. skillet or griddle...

Heat a heavy-based frying pan. skillet or griddle that's well greased with bacon fat/dripping or butter.

Drop spoonfuls of the cottage cheese batter in...

Drop spoonfuls of the cottage cheese batter in the pan/griddle and cook over a low to medium to heat to avoid them burning.

Turn them over several times to cook evenly....

Turn them over several times to cook evenly. They are cooked when they are puffed up and have a few holes in them.

Serve freshly cooked with crisp, hot bacon OR...

Serve freshly cooked with crisp, hot bacon OR with butter, jam or honey.

These griddle cakes are light and easily digestible...

These griddle cakes are light and easily digestible and are particularly good for anyone who wants a lower gluten pancake.

This 1950's inspired recipe can be made with vegan-friendly pectin or gelatin. It can also be made with all sorts of fun different flavours. See the section above for some flavour suggestions and options for making probiotic jello.

Fun Fruit Juice Jello

Pectin or gelatin (see notes)

juice

cream whipping cream or coconut cream)

fresh fruit

Stir in enough pectin or gelatin to set 4 cups of liquid. Follow the proportions on the package because it changes depending on exactly what brand your are using. Stir until the crystals are dissolved.

Remove the boiling juice from the heat. Pour 1 cup of jellied juice into a 6 cup jello mold. Mix in 1 cup of cold juice. 

Add in the prepared fruit. It will float on top of the liquid creating a single layer.

Place the jello mold in the fridge and leave it to cool until it is starting to set (about 30 to 60 minutes).

Leave the second cup of jellied juice out on the counter so that it will only cool slightly. 

After 30 minutes, whip the cream until it thickens and forms nice peaks.

Gently mix whipping cream into the second cup of jello, then spread it over the set jello layer in the fridge.

Refridgerate for at least 4 hours before serving so that everything can set up nicely.

The BEST and most festive Thanksgiving and Christmas dessert! Plus its just 6 ingredients to make!

Cranberry Pie aka Nantucket Pie

cranberries

walnuts

sugar

Cake

eggs

butter

flour

Preheat oven to 350 degrees

Grease a springform pan (you really do need a springform (cheesecake) pan for this. An 8 or 9 inch work best.

In a medium bowl combine cranberries, walnuts and 1/2 cup of sugar. Toss well.

Pour mixture directly into your well-greased spring form pan.

Spread evenly and pat down a bit.

In a medium bowl, combine butter sugar and eggs. Mix until smooth add the  flour. Mix until smooth.

Batter is thick, spread batter gently over the cranberry/walnut mixture until all areas are covered. With a spatula and your fingers.

Place springform pan on a parchment paper lined  baking sheet (to catch drips…trust me) and bake for 30-35 minutes.

Once removed from the oven let it sit for 15 minutes. Then ever so gently go around the perimeter of the pan with a butter knife, gently breaking the connection of the pie and the pan. Slowly, release the side of the pan and remove the ring.

Let the pie sit for another minute. Then gently invert onto a plate. As you slowly begin to remove the bottom of the pan from the top of the pie use a butter knife to guide the topping away from the pan, if necessary, Newer pans just come right off no problem (be sure to grease your pan really well with an oil spray). If you want more of a thicker cakey-feel you can always the increase the batter ingredients by 50%, which I have done, however, this original way is how I like it best. I love the crispy edges that result from the sugar and cranberry juice!

Cool and serve.

A holiday side that shouldn't be forgotten! 

Classic Creamed Pearl Onions

oz frozen pearl onions

vegetable broth

heavy cream

nutmeg

Salt and pepper

Preheat oven to 375 degrees F and grease an 8x8 baking dish.

Bring a large pot of water to a boil. Once boiling, add frozen onions and simmer for 5-8 minutes or until tender. Drain.

In another large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.

While continuously stirring, slowly add in the heavy cream and broth to saucepan. Simmer another 1-2 minutes over low heat and add nutmeg.

Remove from heat and stir in ¼ cup of the parmesan cheese and season with salt and pepper.

Add onions to sauce and stir until fully combined.

Transfer mixture to the prepared baking dish and top with remaining cheese.

Bake for 30-35 minutes or until top begins to brown.

Rolled, chilled, and cut out sugar cookies from my personal favorite, tried and true, Vintage Betty Crocker Traditional Rolled Sugar Cookies!

Vintage Betty Crocker Rolled Sugar Cookies

shortening ((part butter

vanilla lemon

Gold Medal (all-purpose) flour

tsp baking powder

salt

Mix the shortening, sugar, eggs, and flavoring together thoroughly (best to cream the the shortening and sugar together until smooth first). Blend in the flour, baking powder, and salt. Cover and chill for at least an hour.

bake

Heat oven to 400 degrees F (205 degrees C) and line your baking sheet(s) with parchment paper. Roll the dough to 1/4 inch thickness on a lightly floured pastry mat or board. Cut out desired shapes and transfer them to your baking sheet(s). Bake 6-8 minutes or until very lightly brown.

It's a cross between angel food cake and a pound cake. 

Old Fashioned Whipped Cream Cake

heavy whipping cream

tsp vanilla extract

all-purpose flour

tsp salt

Berries

Preheat oven to 325˚F. Beat cream for 5-7 minutes or until stiff peaks form. Set aside.

In a medium bowl beat eggs, sugar, and vanilla for 2 minutes or until fluffy. Add flour, baking powder and salt to the egg mixture. Gently fold in 1 cup of the whipped cream until uniform in color (place the other cup of whipped cream in refrigerator). Do not overmix batter.

Pour batter into a greased 9”x13” rectangular pan. Alternatively you can use a 9” bundt pan instead. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Allow to cool and dust with powdered sugar. Serve with remaining whipped cream and berries if desired.

Enjoy my Grandma&#x27;s classic Biscuit Sausage Gravy recipe over your favorite homemade buttermilk biscuits!

Best Sausage Gravy Recipe

pork sausage

unsalted butter

black pepper

fine sea salt (plus more to taste)

garlic powder

milk

Heat a large skillet over medium-high heat. Add...

Heat a large skillet over medium-high heat. Add the sausage and brown until there is no pink visible.

Add the butter and stir it around to...

Add the butter and stir it around to melt it. Once the butter has melted, stir in the flour, pepper, salt, and garlic powder (stir for about 2 minutes). Once it has reached a uniform consistency and the sausage crumbles are evenly coated, remove the skillet from the heat and let it rest for 10 minutes.

Return the skillet to the stove, and heat...

Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).

Taste and adjust seasonings.

7 simple ingredients make up this classic, old fashioned pound cake. It's thick and rich with a golden interior. Top with a sweet vanilla glaze for a simple dessert.

Old Fashioned Pound Cake

salted butter (room temperature, 340 grams)

sugar (400 grams)

vanilla extract (3 grams)

eggs (room temperature)

cake flour (390 grams)

baking powder (2 grams)

salt (4 grams)

vanilla flavoring

heavy cream (or half and half)

Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker&#39;s Joy spray or cake release.

In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.

Add the sugar and beat until the mixture is light and fluffy.

Mix in the vanilla.

Add the eggs, one at a time, beating well after each addition.

Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.

Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.

Pour the batter into the prepared pan.

Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)

Allow the cake to cool for 5 minutes, then invert it to a serving plate.

To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.

Drizzle the glaze over the top of the cake.

Serve with raspberry sauce, caramelized bananas or fresh fruit.

Learn how to make a Roy Rogers drink...an easy recipe with just 3 ingredients. This summer drink with cherries and cola will take you back!

Roy Rogers Drink Recipe

cola

grenadine syrup

ice cubes

maraschino cherries

Fill a 12 ounce glass with ice cubes.

Add 8 ounces of cola.

Pour in 1 ounce of grenadine syrup over top.

Stir to mix, then add maraschino cherries as desired.

Serve immediately.

Divinity is a classic southern holiday candy that is little more than egg whites and sugar. Make these on a dry day, rainy weather and high humidity will keep this candy from setting.

Divinity Kisses

granulated sugar

light corn syrup

water

vanilla

Hershey’s Chocolate Kisses (unwrapped)

Combine sugar, corn syrup and water in a 2 quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Cook without stirring until the syrup reaches 260F (hard ball stage) or until a small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet malleable.

Immediately beat egg whites and salt in the bowl of an electric mixer at high speed until stiff peaks form. Gradually pour the hot syrup in a thin stream over the egg whites, beating at high speed. Add vanilla and beat until the candy is stiff and holds its shape.

Piping method: Quickly transfer the candy to a large piping bag with 1/2-inch hole snipped. Swiftly pipe the candy into the paper liners, about 5 at a time, and quickly press a chocolate kiss into the tops of each 5 candies. Continue with the next five cups and chocolate kisses until all 30 pieces of candy are piped into cups and topped with a kiss. Cool.

Drop method: Quickly drop candy by spoonfuls onto waxed paper using two spoons. Use one spoon to dip the candy from the bowl and the other spoon to push the candy off of the first spoon and onto the waxed paper. Top each candy with a chocolate kiss. Cool.

Drying divinity candy: Divinity requires a brief drying period before storage. After piping in cupcake liners or dropping the candy on waxed paper, leave the candy uncovered for about 12 hours or overnight. The finished candy should be dry to the touch on the outside, but light and soft inside.

Storage: Divinity should be stored in an airtight container at room temperature. If you’re packaging them for short term (a few pieces that will be eaten soon after) a candy box is acceptable. Long-term storage requires air-tight packaging. Packaged air-tight, candies will stay fresh at room temperature for 10-14 days. Do not store candies in the refrigerator. Condensation from refrigeration will make the candies slimy.

Top 10 vintage recipe recipes from across the web

The most viewed vintage recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cottage Cheese Griddle Cakes

Fun Fruit Juice Jello

Cranberry Pie aka Nantucket Pie

Classic Creamed Pearl Onions

Vintage Betty Crocker Rolled Sugar ...

Old Fashioned Whipped Cream Cake

Best Sausage Gravy Recipe

Old Fashioned Pound Cake

Roy Rogers Drink Recipe

Divinity Kisses

Top 10 vintage recipe recipes from across the web

The most viewed vintage recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage Cheese Griddle Cakes

Fun Fruit Juice Jello

Cranberry Pie aka Nantucket Pie

Classic Creamed Pearl Onions

Vintage Betty Crocker Rolled Sugar ...

Old Fashioned Whipped Cream Cake

Best Sausage Gravy Recipe

Old Fashioned Pound Cake

Roy Rogers Drink Recipe

Divinity Kisses

The most viewed vintage recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine