Tag: Betty Crocker

Paintbrush Cookies

Paintbrush Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s New Boys and Girls Cookbook (1974)

About the Recipe

It was a rainy day where I live on the south shore of Long Island, and I thought, what a perfect day for baking cookies with Maxx. This recipe had 2 things going for it right off the bat: It’s right there on the page – “Remember these cookies for something to do on a rainy day” and Maxx’s two favorite things to do right now are to bake cookies and paint. The rain started; we gathered ingredients!

All in all, these are not my favorite sugar cookies (I’m just now realizing that I didn’t publish a post on my favorites, which I’ll have to amend soon…). They’re a honey cookie, really and kind of… meh. But the painting part, I absolutely love! It’s so simple I can’t believe I’ve never seen it before – egg wash paint – brilliant! It doesn’t add any taste, but the colors come out wonderfully.

Though it doesn’t seem like a lot of “paint,” it actually goes quite a long way. The effect is like watercoloring on cookies. Maxx and I used soft watercolor brushes which worked well. So much fun!

Pro-tip for those also painting with toddlers: Pick complimentary colors so that the paint doesn’t come out brown when they inevitably dip their paintbrush in every color at once.

About the book

This is one of those essential kids cookbooks to have in a collection if you collect that sort of thing. I didn’t actually start collecting kids cookbooks until I had a kid, and they’re just so darn cute! This one is kind of a celebration of the original mid-century designs, updated with a little ’70s flair.

The Recipe!

Ingredients:

1/3 cup sugar
1/3 cup soft shortening
2/3 cup honey
1 egg
1 t vanilla
2 3/4 cups flour
1 t baking soda
1 t salt

Egg Yolk Paint:
1 egg yolk
1/4 t water
food coloring

Directions:

Mix sugar, shortening, honey, egg and vanilla thoroughly in bowl. Stir together flour, baking soda, and salt in another bowl. Mix the dry ingredients into the shortening mixture. Chill dough 1 hour.

Heat oven to 375*F. Lightly grease a baking sheet.

Divide chilled dough into 3 portions. (Place 2 portions of dough in refrigerator until ready to use.)

On a lightly floured board, roll out dough with floured rolling pin. Roll to 1/4-inch thickness. (For easiest rolling, use a lightly floured cloth-covered board and rolling pin.) Cut into different shapes.

Place on prepared baking sheet. With small paintbrushes, paint designs on cookies with Egg Yolk Paint (below).

Bake 8-10 minutes. For clear colors, do not let cookies brown.

Let cookies cool about 2 minutes on a baking sheet, then cool on a wire rack.

Egg Yolk Paint:
Blend egg yolk and water well in small bowl. Divide mixture among several small custard cups. Add a few different food coloring to each cup to make bright colors. If “paint” thickens, add a few drops of water.

Bonbon Cookies

Bonbon Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s Cooky Book (1963)

About the Recipe

It’s kind of a hectic time of year in our house, which means that I’m stressed. And when I’m stressed, I bake. I was looking for something that really felt like a treat, and anything called a Bonbon was sure to fit the bill!

While I absolutely love this cookbook, again the recipe is written fairly simply. I’ll offer a few tips for cookie making success on this one:

  • Start by creaming your butter, then adding the sugar gradually. Add the vanilla after the sugar is fully incorporated.
  • The dough was super easy to scoop and mold. I put 3 chocolate chips in each cookie. Next time, I’ll probably use baker’s chocolate or a chocolate bar to have it melt for a bit more of a gooey middle.
  • For the icing – you’ll want a flood consistency. To get there, use the recipe below and then add 1 or 2 drops of cream at a time until you get to the right texture. When you stir it, it should settle into a smooth consistency again, but not be runny. If it’s runny, you’ve gone too far.
  • Once you have the right icing consistency, hold the cookie from the bottom and dip the top straight down, then lift it straight up. Let it drip off a little bit (give it a little shake if you’d like) and then flip it right side up. If you’re using a topping over the icing, dip the wet icing right into the topping, and again flip it right side up.

This was exactly what I was looking for in a cookie treat, and they turned out so freaking pretty! I added just a little bit of blue to the icing, which looked especially nice under the silver and gold sprinkles. All in all, these were a total success and got a big thumbs up from the husband, Maxx, and my coworkers. They’re definitely going into rotation the next time someone asks me to bring dessert to the party.

About the book

The Betty Crocker Cooky Book is one of those essential cookbook collector books. It’s got a cookie recipe for every occasion and the kind of mid-century graphics that make you want to get in the kitchen and try another recipe. If you find it, grab it! You won’t be sorry.

About the plate

I don’t usually go into plates that aren’t glassware, but this one deserves a mention. The plate belonged to my husband’s Grandma Anna. They have some beautiful gold leafing on them, and serve as the perfect snack plate. We’re so happy to have them to use.

The Recipe!

Ingredients:

1/2 cup butter or margarine
3/4 cup sifted confectioners’ sugar
1 T vanilla
Food coloring, if desired
1 1/2 cups flour
1/8 t salt
Fillings: candied or maraschino cherries, nuts, or chocolate pieces
Toppings: chopped nuts, coconut, colored sugar

Bonbon Icing:
1 cup sifted confectioners’ sugar
2 1/2 T cream
1 t vanilla
Red, green, or yellow food coloring, if desired

Directions:

Mix butter, sugar, vanilla, and food coloring. Measure flour by dipping method (see notes below) or by sifting. Blend flour and salt in thoroughly by hand. If dough is dry, add 1 to 2 tablespoons cream. 

Heat oven to 350*F. For each cooky, wrap 1 level teaspoonful dough around a filling suggested above. Bake 1′ apart on ungreased baking sheet 12-15 minutes, or until set but not brown. Cool; dip tops of cookies in icing. Decorate each cooky with one of the toppings suggested above. Makes 20-25 cookies.

Bonbon Icing:

Mix sugar, cream, vanilla, and food coloring (if desired). If icing is too thick, mix additional cream by the drop full in the icing until flood consistency is reached.

Notes:

How to Measure Flour by Dipping:

  1. Dip graduated measuring cups into flour sack or canister
  2. Level off with spatula or straight-edged knife. Do not tap or pack more flour into cup before leveling off.
  3. Pour flour into mixing bowl with other ingredients. Or stir flour and other dry ingredients together.
Vodka Punch

Vodka Punch

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Big League Cookbook (1970)

About the Recipe

The Super Bowl just happened here in the States. As is popular, my best friend hosted a Super Bowl party with some friends, and I helped prepare some yummy additions to the meal. To start – this delightful vodka punch!

We decided early on to make this a virgin punch, and to let everyone add their own alcohol. Honestly, it was delightful as a punch on its own. It stood on good feet without ice, though chilled this would make an excellent addition to a picnic or barbecue. The kids (aged 2-16) enjoyed it as well, and most folks enjoyed seconds and thirds. It was the perfect, bright and light addition to an otherwise heavy feast. 10/10 will make again.

And just in case it’s hard to read, here’s the note from Mrs. Dick Cecil (Atlanta Braves-Chiefs Vice President) – This is a punch which really tastes good and has been a great help on many occasions. We entertained four Latin American peace officers one time who didn’t speak English and we didn’t speak Spanish. After they arrived, and I learned of the dilemma, I quickly went to the kitchen and added another bottle of vodka and we had a great time — ending the evening doing the Mexican Hat Dance!

About the book

I’ve been waiting for the perfect moment to break out this cookbook. It’s basically a community cookbook, but that community is the 1970 Atlanta Braves and Chiefs (a short-lived soccer team). The Braves team includes a number of famous players and Hall-of-Famers, including Hank Aaron and Hoyt Wilhelm. The history contained in this book is enough to make any sports fan excited (including my husband, who was also super excited to find this one). With that, I’ll leave you with some photos of the book itself. This post is 1 of 2 from this book and the Super Bowl. Find more photos and the other recipe here: Buttermilk Pound Cake (To be updated soon…)

The Recipe!

Ingredients:

3 quarts unsweetened pineapple juice
8 lemons juiced
8 oranges juiced
3 limes juiced
4 quarts ginger ale
One-two quarts vodka

Directions:

Mix together, and enjoy!

Ginger Cookies

Ginger Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from The Christmas Cookie Book (1949)

About the Recipe

For this year’s Christmas gathering, I was craving a special treat to work on with my son and one of my favorite chosen niblings. With fingers crossed, I pulled out this recipe, made a few small tweaks (a little less molasses makes for a crunchier, sturdier cookie wall), and worked with my family to start architecting a design.

I have to say, these cookies were absolutely superb. They held up to decorating, and with a 2-year-old and a 5.5-year-old going to town, hyped up on sugar, that’s no small feat. They had a nice crunch, but didn’t break teeth. They have just a hint of sweet, and plenty of spice coming up behind. All in all – an absolutely perfect, Christmas-y cookie.

For those who also would like to build, I used Alton Brown’s Royal Icing recipe, which not only worked splendidly, but lasted for a few days stored in an airtight container.

About the book

The Christmas Cookie book was a gift from a dear friend of mine. Back when I was first starting my collection, she knew that my house was a hub for Christmas, and that I was very into these old cookbooks. I had absolutely no idea there were quite so many varieties of Christmas cookies, and I think I’ll work on trying a new one from this book each year, especially if they’re as successful as this ginger cookie recipe was.

One thing to note here – it’s very common for books of this time period to have kind of half recipes. You’ll notice in the recipe below, that this book has a delightful variation on that – it gives you not quite enough information in some places, and way too much in others. I absolutely love it.

In addition to the heaps of lovely, over/underwritten recipes, there’s a wonderful collection of little illustrations throughout the book:

Building the Houses

I try not to make these blog posts too long, but I can’t resist a special section for this one:

Maxx and Auntie Gwendolyn work on decorating together
Maxx thinks about adding a little bit more…
The finished product. Not bad for 2 years old!

The Recipe!

Ingredients:

5/8 cup molasses
1 3/4 cups sugar
1/2 cup butter
1/2 cup thick sour cream
2 T finely chopped orange peel
2 t cinnamon
1 t each cloves, all-spice, ginger
4 egg yolks
2 t baking soda
6 cups flour (about)

Directions:

Heat molasses and sugar until dissolved. Add butter and allow to cool before adding cream, chopped orange peel and seasonings. Add one yolk at a time alternately with the flour sifted with soda. Cut out in Christmas tree, stocking or bell shapes. Brush with egg yolk and sprinkle with colored sugar. Or cut out in Santa Claus shapes to be frosted after baking. Bake in a moderate oven (350*) for about 15 minutes. This cookie has a wonderful flavor, but has a bad habit of rising, then falling, in the oven, and so ends up with a wrinkled surface. It therefore looks much better when decorated.

Lemon Squares

Lemon Squares

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Betty Crocker’s Cooky Book (1963)

About the Recipe

I’ve been on a baking kick lately and I was looking for something new, but maybe outside of the normal flavors of the season. There is a point where there is too much ginger, nutmeg, and cinnamon, and it’s possible I’ve hit my limit a little early this year. So when I went looking for a dessert, I wanted something that would lift up an otherwise heavy meal. Clearly lemon squares are the answer.

Sometimes lemon squares or lemon bars can be complicated. These are some of the easiest and most effective and delicious that I’ve made. The bottom is buttery and crumbly and just melts in your mouth. The whole thing took about an hour from start to finish and makes 16 squares. It was perfect for a quick and yummy dessert to make on the fly.

This recipe is a little on the sparse side. Betty seems to bank on the baker knowing certain technical skills and best practices when it comes to cookies and bars. I’ll offer a few tips to make this recipe really a success:

  • Use refrigerator cold butter to cut into your flour and confectioner’s sugar. Cut it into smaller pieces, and then toss it in. It makes it much easier to blend.
  • I used a pastry blender to get the base mix down to a sand-like texture. It would be just as easy to pop it all into a food processor and pulse until you get the same texture. This helps to create that buttery, crumbly base that no one can resist.
  • My husband loves a lemony lemon bar, so I added a little bit more juice than recommended. Next time, I’ll also add some fresh zest or dried lemon peel to really make it zing.
  • Wait until it cools to cut it! If you don’t you risk the top kind of coming apart on you. I also recommend keeping a wipe nearby to clean your knife as you cut, just to make it a little bit more neat.
  • The recipe doesn’t call for the confectioner’s sugar on top, but who doesn’t love a little dusting on the top of a lemon bar?

About the book

The Betty Crocker Cooky Book is a staple of any mid-century cookbook collection. It seemed like everyone had a copy… except for me. But lo and behold, my favorite Antiques Barn in New Paltz, NY came through again! I found it hiding on a cart, just waiting for me to grab it up.

It’s worth the reminder here that Betty Crocker was not a real person, but a very complex (and effective) marketing scheme. I love the detail that they give to her character in these books. Worth a read to really get yourself in the mood for some vintage baking:

The Recipe!

Ingredients:

1 cup flour
1/2 cup butter or margarine
1/4 cup confectioners’ sugar
2 eggs
1 cup granulated sugar
1/2 t baking powder
1/4 t salt
2 T lemon juice

Directions:

Heat oven to 350*F. Measure flour by dipping method or by sifting. Blend flour, butter, and confectioners’ sugar thoroughly. Press evenly in square pan, 8x8x2″. Bake 20 min.

Beat rest of ingredients together. Pour over crust and bake 20 to 25 minutes more. Do not overbake! (The filling puffs during baking but flattens when cooled.)

Chicken Breasts Baked in Cream

Chicken Breasts Baked in Cream

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s New Dinner for Two Cook Book (1964)

About the Recipe

Chicken is a staple in our household, but even our favorites can start to get old. I had some chicken breasts in the freezer so I went on a search through my books! Betty Crocker (almost) never fails, and this recipe looked simple enough for a Friday evening. Fair warning though – it takes 2 hours to bake! The cook time on this in total is about 2.5 hours all told.

I made a few adjustments on this one – I substituted olive oil for the shortening and used fat free half and half instead of proper cream. Removing all of the fat from this dish meant getting rid of some of the richness. We ended up with a (more cholesterol friendly) baked chicken, rich in flavor but not in fat. Oh – and as with most recipes, the amount of onion and garlic is just a suggestion. Go to town, with Betty’s blessing I’m sure.

About the Book

I found this book in a giant antiques mall in Virginia on a recent road trip with the husband. There was a whole section just of antique and vintage books and I was in heaven! If you’re in the area (or even just slightly out of the way), the Factory Antique Mall in Verona, VA is well worth the trip.

All of the Betty Crocker books in this time period and format are worth the purchase. The mid-century illustrations are so fantastic, and the recipes, for the most part are excellent. This one is dedicated to small families or “the career girl enjoying her first apartment.” In particular, this recipe comes from the section dedicated to when company comes. The recipes and menus feel like they’re adapted for when you were planning for two… and then surprise! company comes. All in all, this book is wonderful. Snag it if you find it.

The Recipe!

Ingredients:

2 whole chicken breasts (about 2 lb.)
3 T shortening
1/3 cup chopped onion
1 small clove garlic, minced
3/4 cup chicken broth
3/4 cup cream (20% butterfat)
1 1/2 t salt
1/8 t pepper
2 t Worcestershire sauce

Pan Gravy:
2 T fat
2 T flour
1 cup liquid (water, meat stock, or bouillon cube broth)

Directions:

Heat oven to 300*F (slow). Cut chicken breasts in half crosswise, making four serving pieces. In a heavy skillet, brown breasts in shortening until golden. Add remaining ingredients. Cover tightly. Bake about 2 hr. or until tender. Just before serving, remove chicken from skillet; keep warm while making Pan Gravy

Pan Gravy:
Remove meat to warm place. Pour off clear fat (not drippings); measure amount needed into small saucepan. Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan — heat mixture if necessary; set aside.

Add flour to fat in saucepan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling.

Take pan off heat. Gradually stir in liquid and drippings from roasting pan. return pan to heat; bring to boil, stirring constantly. Boil 1 min. Season and serve.

Blueberry Peach Pie

Blueberry Peach Pie

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Outdoor Cook Book (1961)

About the Recipe

Nothing quite says summer like a fresh fruit pie. This is a delightfully simple pie recipe, designed for making quickly and toting to a picnic or barbecue. Peach and blueberry is a classic combination, and this pie just works.

I used pre-made Pillsbury pie crusts (because some days there’s just not time to make it from scratch, and that’s okay), but feel free to use your favorite 9-inch crust, anything will do. Two quick adjustments – I doubled the butter, using about 3 tablespoons dotted across the pie. Next time I’ll also toss the blueberries in a little bit of lemon juice. This pie is a little bit on the sweet side, and that little bit of acidity would go a long way.

Don’t make my mistake – let it cool and set before serving to avoid some of the soupy mess you see above. And trust me when I say this is worth the wait. It tasted even better when I had it for breakfast this morning.

Otherwise, I’m pleased to report that my friend Raab (dressed in his ’50’s bowling shirt and toting his adorable daughter, Lila) enjoyed it quite heartily as dessert to our first barbecue of the season.

About the Book

This book is everything you’d look for in a mid-century style cookbook – a little bit absurd, great illustrations, and a little bit of racism (buyer beware…). It came my way via the sister of a good friend of mine who heard through the grapevine that I was also a collector.

It almost seems a shame to start with a pie, as the heart of this cookbook is in all of the great outdoor recipes found within – clambakes, broiled steaks, banana boats. But don’t fret – there will be more coming from this classic as the summer gets on.

The Recipe!

Ingredients:

Pastry for 9″ Two-crust Pie
1 to 1 1/2 cups sugar*
1/3 cup flour
1/2 t cinnamon
2 cups fresh blueberries
2 1/2 cups pared and sliced fresh peaches
1 1/2 T butter

*Use maximum amount of sugar only if berries and peaches are quite tart

Directions:

Heat oven to 425*F (hot). Stir sugar, flour, and cinnamon in small bowl. Pour blueberries in bottom of pastry-lined 9″ pie pan. Sprinkle half of the sugar-flour mixture evenly over berries. Arrange peach slices over berries. Sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust which has slits cut in it for steam to escape. Seal and flute. Bake 40-50 min. Cool and serve.

If using frozen fruit: Use 1 pkg. (16 oz.) frozen blueberries and two pkg. (12 oz. each) frozen peaches, thawed and drained well, saving juice. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 t cinnamon with 1/2 cup peach juice; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Add blueberries and mix lightly. Pour into pastry-lined pie pan; dot with butter; arrange peaches over blueberries and cover with top crust.

Chicken Tetrazzini

Chicken Tetrazzini

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Dinner in a Dish Cookbook (1965)

About the Recipe

This is one of those recipes that all of a sudden starts to come together and smell amazing as you’re cooking it. It was so quick and simple (don’t let the roux scare you!) and super tasty and comforting on a chilly northeastern night.

Becky and I substituted frozen peas for the mushrooms to great success. I would actually say that you can sub in any veggie here that you’d like and it’ll be equally as tasty. We also added some extra mozzarella to the top. because – why not? And finishing it off in the broiler is definitely the perfect finishing touch.

For more recipes from my Weekend at Becky’s click here!

About the book

When I got to Becky’s house this time around, I was presented with a big, silver-wrapped box. Inside that box was a cornucopia of vintage cookbooks, this one included. I was so excited to see this particular book mixed in with the rest. I’ve been eyeing these Betty Crocker books for awhile and I’m so excited to have it.

Any Meal in a Dish book is good to have on your shelf – this one is great. If the recipes don’t get you, the gorgeous mid-century modern illustrations will. If nothing else, if you see this book give yourself a few minutes to thumb through and enjoy.

The Recipe!

Ingredients:

1/4 cup butter
1/4 cup all purpose flour
1/2 t salt
1/4 t pepper
1 cup chicken broth
1 cup whipping cream
2 T sherry
7 oz. spaghetti, broken into small pieces, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350*F. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Add sherry. Stir in spaghetti, chicken, and mushrooms. Pour into a square baking dish, 8x8x2″. Sprinkle with Parmesan cheese. Bake 30 min. or until bubbly in center. If desired, brown top by placing briefly under broiler. Garnish with parsley and green olives, if desired.

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