Orange Bowl Coffee Cake

Orange Bowl Coffee Cake

A Recipe from 100 New Bake-Off Recipes from Pillsbury’s 16th Grand National (1965)

About the Recipe

Sometimes a dish comes out of the oven, and you show your little brother how to properly flip a baked dish, and as he lifts the casserole dish off, you’re crossing your fingers that it comes out properly – and then it comes cleanly out of the dish with a slow waterfall of caramel-y goodness and all you can think is – WOW. Yeah. This is that recipe.

“Coffee cake” is a little bit of a misnomer here, as this is far from the crumbly baked good you’re probably thinking of. This is more like a cinnamon bun loaf with hints of orange caramel; more suitable for pulling apart than for slicing.

I’ll admit, this came out looking a little bit different than in the photo that lives in the book (no, I’m not going to put it here). Be sure to let the orange juice and eggs come to room temperature so as not to make the yeast angry and you’ll be good to go. Even through my yeast flub, this dish gets the little brother seal of approval:

For more recipes in the Pillsbury Challenge, click here!

About the book

Pillsbury really goes the extra mile on the advertising front in this booklet. Not only are they pushing the new “Pillsbury Family Cookbook” (YOURS FREE for a Ten-Day Try Out!), but they dedicate the first few pages to new Instant Blending flour – “This gay new way to put a cake together!” Divine!

The Recipe!

Ingredients:

2 packets active dry yeast or 2 cakes compressed yeast
1/4 cup warm water
1/4 cup sugar
3/4 cup butter
1 1/2 t salt
1/2 cup milk, scalded
2 eggs
1/4 cup orange juice
3 1/2 – 4 cups flour
1 cup granulated or brown sugar
2 T grated orange rind
1 cup chopped walnuts

Directions:

Soften yeast in warm water. Combine in mixing bowl 1/4 cup sugar, 1/4 cup soft butter, salt and milk. Cool to lukewarm. Stir in eggs, orange juice and yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 3-5 minutes. Place in greased bowl, turning dough to grease all sides. Cover; let rise in warm place until light and doubled, about 1 hour.

Cream 1/2 cup butter. Add 1 cup sugar and orange rind. Roll out half of dough on floured surface to a 12×8-inch rectangle. Spread with half of filling; sprinkle with 1/2 cup walnuts. Starting with 120inch side, roll jelly-roll fashion. Cut into twelve 1-inch slices. Arrange 1 inch apart on bottom and sides of well-greased 2-quart casserole or mixing bowl. Place remaining slices in center. Repeat with remaining slices in center. Repeat with remaining dough. Cover; let rise in a warm place until light and doubled, about 45 minutes. Bake at 350*F for 30-35 minutes until golden brown. Invert immediately onto cooling rack.

Variation: For orange-cinnamon coffee cake, add 1 teaspoon cinnamon to filling. If desired, drizzle warm bread with a vanilla glaze.

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Tuna-Cheesettes

Tuna-Cheesettes

A Recipe from preparing foods with Reynolds Wrap pure aluminum foil (195?)

About the Recipe

Imagine a tuna-melt. Now imagine that the tuna salad part has a few more ingredients than it really should. Now imagine that instead of quickly grilling it up, you’ve got to put it on a bun, wrap it in tinfoil, and bake it for a half hour. Voila! The Tuna-Cheesette is born!

This has all of the trappings of a classic post-war recipe – canned ingredients, using a war material for something other than artillery, a vaguely brown and smushy end product that tastes great, but just will not photograph well, no matter how hard you try. It’s worth the effort, though watch the salt levels. Both the husband and the brother commented on how salty the end result was (though it heartily got the husband seal of approval).

Aside from that – enjoy! These are great make-ahead sandwiches, and I could even see them working really well for sticking on charcoal for a camping trip or barbeque.

About the Book

I was so excited to get this booklet along with some of the Culinary Arts and Pillsbury booklets. It’s got great illustrations, and is so illustrative of that particular brand of re-marketing that was happening after the war. The advertising company that decided this booklet was a good idea took great pains to go through literally every use you can possibly imagine for aluminum foil.

The Recipe!

Ingredients:

1/4 lb. processed American cheese, cubed
3 hard cooked egg yolks, chopped
1 7-ounce can tuna, flaked
2 T chopped green pepper
2 T minced onion
2 T chopped sweet pickle
1/2 cup salad dressing
2 T chopped stuffed olives
1/2 t salt
1/8 t pepper
6 hamburger or other thick buns

Directions:

Combine ingredients except buns, mixing lightly. Split buns, spread with softened butter or margarine and fill. Wrap buns in Reynolds Wrap. Place on shallow pan and bake in slow oven (325*F) 35 minutes, until filling is heated and cheese melts. Serve hot.

Aloha Banana Bread

Aloha Banana Bread

A Recipe from Pillsbury’s BEST 12th Grand National Bake-Off Cookbook (1961)

About the Recipe

Okay, I know what you’re thinking – really, Andi? Another banana bread recipe? Hear me out though – this one is different.

I’ve written before about the wonder that surrounded the act of Hawaii finally becoming a US state. In 1961, fresh into statehood, the continental US was going crazy over everything “Hawaiian” flavored. I would say that this contestant benefited from that mania, but really this is just an excellent recipe.

The depth of flavor added by incorporating the almond, orange, and coconut to the banana bread is out of this world. It’s just enough flavor to let you know that this loaf is something different altogether. I may never make “normal” banana bread again.

For more recipes in the Pillsbury Challenge, click here!

About the book

As always with Pillsbury, there were so many great recipes in this book to choose from. This one incorporates the small black and white photos that you see on the page above near a bunch of the recipes. It’s a nice change up from the participant photos from years prior.

About the glassware

We’ve seen this pan before, so I’ll write a little bit about the company that made it – Anchor Hocking. Named after the Hocking River in Ohio and founded in 1905 as the Hocking Glass Company, Anchor Hocking is still a major producer of glassware today. The pan above is a Fire-King branded pan, produced exclusively by Anchor Hocking (much like the Corning Glass Company produces Pyrex).

Anchor Hocking is perhaps best known for its depression glass. Just before the depression as the Hocking Glass Company, they developed a machine that was able to press glass at a much higher rate than anything hand blown. When the stock market crashed, they further developed a mold that allowed them to press quickly and efficiently, selling the glasses for two for a nickel – a bargain!

For more information on Anchor Hocking, check out the museum, lovingly put together by another collector trying to preserve the history.

The Recipe!

Ingredients:

2 cups sifted flour
1 t soda
1/2 t salt
1/2 cup butter
1 cup sugar
2 unbeaten eggs
1 cup mashed very ripe bananas (2 medium)
1 T grated orange rind
1/4 cup milk
1 t vanilla
1/2 t almond extract
1 cup coconut
1/2 cup nuts, chopped

Directions:

Sift together flour, baking soda, and salt. Cream butter. Gradually add sugar, creaming well. Add eggs, bananas, and orange rind; blend thoroughly.

Combine milk, vanilla, and almond extract. Add the dry ingredients alternately with the milk mixture, beginning and ending with dry ingredients. Blend thoroughly after each edition. (With electric mixer use a low speed.) Stir in coconut and nuts.

Turn into 9x5x3-inch pan, well greased on the bottom. Bake at 350* for 60-70 minutes. Cool thoroughly before slicing.

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Yorkshire Burger

Yorkshire Burger

A Recipe from 9th Grand National Cook Book (1958)

About the Recipe

It’s been a long time since I’ve had a real Yorkshire pudding. When I saw this recipe for the first time, it didn’t actually occur to me that this would be the closest that I’d ever get to making one myself! The texture of the breading around the meatballs is like a British pudding – eggy, buttery, slightly salty. It’s absolutely delightful.

When I put it out on the table, my husband took a giant piece, grabbing 4 meatballs in one go – exactly like the picture above! Mr. Kellogg notes that his high school baseball teammates like to dig into this dish, and after seeing the excitement in my husband’s eyes when it landed on the table, I don’t doubt that they did!

One quick adaption here – we don’t eat ground beef in my house, so I substituted ground turkey. It worked really well, and I would imagine any ground meat would do fine. It was even noted at the table that some salmon or other fish based balls would also be delicious in the eggy pudding.

For more recipes in the Pillsbury Challenge, click here!

About the book

In 1958, the Bake-Off moves across the country from New York to Pennsylvania. If the photos in the book are any indication, it seems the participants had a wonderful time. Indeed, the publishers of this years book seemed to have too much fun to cram into one little volume. The front cover has the customary letter from Ann Pillsbury, and is surrounded by smaller photos of the event itself. With the 10th Anniversary to follow, they dedicate more space than usual (4 whole pages!) to the following year’s event. So exciting!

About the glassware

I just got this beautiful Butterfly Gold lasagna pan a few weeks ago (the day after I made lasagna, of course). It came from the little antiques store that I love in New Paltz, NY. I’d had my eye out for a pan like this one, and I was so excited to see it. While it’s a little shallow for casseroles (other than lasagna) in general, it’s perfect for dishes like the Yorkshire burger, and will be exactly right for bar cookies and the like.

The gravy dish was a birthday present from my husband. Spring Blossom is my favorite, and I honestly just love every excuse to bring it out of hiding.

The Recipe!

Ingredients:

1 1/2 lbs. ground beef
1/4 cup chili sauce
1 package dry onion soup
2 T chopped parsley
1/4 t pepper
1/4 t poultry seasoning
5 egg
1 T water
1 1/2 cups sifted flour
1 1/2 t double-acting baking powder
1 t salt
1 1/2 cups milk
3 T melted butter

Beef Gravy:
1/4 cup Crisco or butter
3 T flour
1 T beef extract
2 1/2 cups milk

Directions:

Combine in a mixing bowl the ground beef, chili sauce, dry onion soup, parsley, pepper, and poultry seasoning. Blend 1 of the eggs and the water. Add to meat mixture; mix well. Form into 24 small meat balls. Place in well greased 12×8-inch baking dish.

Sift together flour, baking powder, and salt. Beat 4 eggs until foamy. Add milk and melted butter; mix well. Add dry ingredients all at once to egg mixture. Beat with rotary beater (or low speed on mixer) only until smooth and well blended.

Pour over meat balls.

Bake in moderate oven (350*F) 50-60 minutes until golden brown. Serve hot with Gravy.

Beef Gravy:
Melt butter or Crisco in saucepan. Blend in flour and beef extract. Add milk. Cook, stirring occasionally, until gravy is smooth and thickened.

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Maple Memory Cookies

Maple Memory Cookies

A Recipe from 100 Prize Winning Recipes from Pillsbury’s 3rd Grand National (1952)

About the Recipe

These little maple cookies are just the right amount of sweet! They’re fairly easy to make, but be aware that the dough gets a little on the dry side as you’re combining the dry ingredients and maple syrup to the creamed mix. A few extra drops of syrup evened out the texture in the end. The walnut on top is absolutely necessary to create just the right crunch. As a bonus, they plump up a little bit in the oven and the nutty flavor shines through.

For more recipes in the Pillsbury Challenge, click here!

About the book

After so much time away from the Challenge, it was fun to be able to pick it up again with Bake-Off 3 in 1952. I was instantly reminded of why I started baking from these booklets in the first place. The recipes are so delightful, and just simple delicious, from scratch baking. I’m not much of a baking snob, but there’s really a massive difference when the chemistry of scratch ingredients is right. Anyway – as always, the 1950’s Bake Off books are total winners. Grab it if you see it.

The Recipe!

Ingredients:

2 1/4 cups sifted flour
2 t double-acting baking powder
1/2 t soda
1/2 t salt
3/4 cup shortening
1/2 cup firmly packed brown sugar
1 egg
1 t maple flavoring
1/2 cup maple syrup
1/2 cup walnuts, chopped
additional walnut halves

Directions:

Sift together flour, baking powder, soda, and salt. Cream shortening, and add gradually the brown sugar. Add the egg and maple flavoring; beat well. Add maple syrup alternately with dry ingredients to creamed mixture, blending well after each addition. Add walnuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets; top each with a walnut half. Bake in moderately hot oven (400*F) 8 to 10 minutes.

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Herb Sour Cream Bread

Herb Sour Cream Bread

A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)

About the Recipe

I love a good no-knead bread! The flavor on this bread is so delightful. It’s slightly sweet and there are just enough herbs to give it a little kick. I used fresh marjoram and thyme and dried oregano.

Full disclosure – I forgot the margarine. I put the dough in the oven for the first rise and saw it sitting on my countertop. But I baked it anyway, and it’s just as yummy. What that means though from a chemistry perspective is that it’s a little dense and a little chewy, and definitely not as crumbly as you’d want a bread to be. But the flavor is there and the flavor is great!

The recipe itself was so easy and fairly fast for a yeast bread. I can definitely see this going into rotation in my kitchen. I’m definitely going to make it again to go with a nice chowder or some chili this winter as a bread bowl. YUM!

About the Book

This is the second time I’ve baked from this delightful booklet that came from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! Whoever who put it together really took some time and put some love into the full color photos. They almost seam to echo the yeast packets, just inviting you to come try them out.

About the Glassware

This lovely little Spring Blossom one-quarter came from my mom. She gifted me the set of three casserole dishes when I went for a visit a few years ago. I saw them poking out of the back of the cabinet and just fell in love. I can remember sitting down for dinner growing up, and the smallest of these had green beans and almonds heated in the microwave just to make sure we had something green with our meal. I think of my mom every time I use them.

The Recipe!

Ingredients:

1/2 cup warm water (105*F – 115*F)
2 packages Fleischmann’s Active Dry Yeast
1 cup warm dairy sour cream
6 T softened margarine
1/3 cup sugar
1/2 t salt
1/2 t marjoram leaves
1/2 t oregano leaves
1/2 t thyme leaves
2 eggs (at room temperature)
3 3/4 – 4 3/4 cups unsifted flour

Directions:

Measure warm water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until dissolved.

Add sour cream, margarine, sugar, salt, marjoram, oregano, thyme, and eggs. Beat in 3 cups flour until well blended, about 1 minute. Stir in enough additional flour to make a soft dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Stir down. Turn into 2 greased 1-quart casseroles. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes. Bake at 375*F about 35 minutes, or until done. Remove from casseroles and cool on wire racks.

Raisin White Bread

Raisin White Bread

A Recipe from Fleischmann’s Bake-it-easy Yeast Book (1972)

About the Recipe

After a request for raisin bread from my husband was compounded with a weekly challenge in my favorite vintage cookbook group asking for a dish out of a vintage advertising book, I knew exactly where to turn!

Like many folks out there, yeast breads were scary for me. Little by little I’ve been trying my hand at more loaves. While this one is a little bit quirky with the mashed potatoes and starchy water used as a base, it’s absolutely stunningly delicious. The crust is crunchy and the inside is fluffy.

I used golden raisins, which are my favorite to bake with. This recipe would be very easy to substitute any kind of dried fruit into with success. Also, if you’re like me and don’t keep margarine around, just use a little vegetable oil instead of the melted margarine and it’ll work just fine.

Oh! And since you don’t have the book, here’s are the instructions that are provided on shaping the loaf:

About the Book

This was another book from the Bonnie Slotnick grab bag, and she was so on point sending this my way. It has all of my favorite things – advertising, photographs, tried and true recipes designed to get you buying more! The recipes seem pretty simple and straightforward, and all of your favorite types of yeast breads are included. I can’t wait to bake from it again!

About the Glassware

I pulled out my Fire King Meadow Green loaf pan for this one. Something about milk glass just makes the best bread.

I plated on my Old Town Blue Corelle platter. This pattern was released in 1972, so perhaps mine’s not the first Fleischmann’s Bake-it-easy loaf to find its way on to this platter…

The Recipe!

Ingredients:

1 cup warm potato water (105*F – 115*F)
2 pkgs Fleischmann’s Active Dry Yeast
3/4 cup warm milk (105*F – 115*F)
1/4 cup sugar
1/4 cup lukewarm mashed potatoes
6-7 cups unsifted flour
2 tsp salt
2 eggs, beaten
1/4 cup margarine, melted & cooled
2 cups dark seedless raisins

Directions:

Measure potato water into large warm bowl. Sprinkle in Fleischmann’s Yeast; stir until disolved. Add milk, 2 T sugar, potatoes, and 2 cups flour; beat until smooth. Cover; let rise until bubbly, about 1/2 hour.

Stir down; add remaining 2 T sugar, salt and 1 cup flour; beat until smooth. Stir in eggs and margarine. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 8-10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes.

Punch dough down. Turn out onto lightly floured board. Knead in raisins. Divide dough in half. Cover; let rest 5 minutes. Roll each half into a 14×9-inch rectangle. Shape into loaves. Place in 2 greased 9x5x3-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 50 minutes.

Bake at 350* about 45 minutes, or until done. Remove from pans and cool on wire racks.

Do-It-Yourself Casserole

Do-It-Yourself Casserole

A Recipe from Easy Ways to Delicious Meals, A Campbell Cookbook (1970)

About the Recipe

I’ve been making casseroles for years and years, and had never quite been able to articulate what’s been clearly printed in this book – the perfect proportions for a fantastic casserole. And the cardinal rule in vintage cooking applies – when a note says “very good,” you give that recipe a go!

Becky and I used some diced rotisserie chicken, and added some additional spice (Penzy’s Galena Street Rib & Chicken Rub) with our cream of chicken soup. I also added some shredded sharp cheddar cheese on top under the breadcrumbs. This is really a recipe that you can play and have fun with.

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

About the book

My cousin Becky was my introduction to the wonder that is the Campbell’s Soup Cookbooks – and they are wonderful. This one belonged to her great-aunt Sylvia and there are little check marks and notes all over it.

About the glassware

This little Spice o Life Corning Ware dish belonged to my cousin Doris (Becky’s Grandma). Growing up, her whole house was a treasure trove of lovely old things. It’s easy to see where the love of keeping these little treasures alive came from in my family.

The Recipe!

Ingredients:

1 can (10.5 oz) cream of celery, chicken, or mushroom soup
1/2 cup milk
1 to 1.5 cups cooked or canned meat, fish, or poultry (diced)
2 cups cooked medium noodles
1/2 cup cooked peas or green beans
2 T buttered bread crumbs, slightly crushed corn flakes, or herb-seasoned stuffing mix

Directions:

Combine ingredients according to the proportions listed above to create a variety of casseroles.

In 1 1/2-quart casserole, blend soup and milk. Stir in meat, noodles, and vegetable. If desired, season with a bit of finely minced onion or chopped parsley or a dash of herb such as thyme or sage. Top with crumbs, crisp cereal, or stuffing. Bake at 350*F for 30 minutes.

NOTE: Two cups cooked rice may be substituted for noodles if milk is increased to 3/4 cup.

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Orange Raisin Drop Cookies

Orange Raisin Drop Cookies

A Recipe from America’s Bake-Off 100 winning recipes from Bake-Off 28 (1978)

About the Recipe

My entire life my mom has been making cookies out of cake mixes. It feels so commonplace now that there are entire Pinterest and Tumblr boards dedicated to cake mix cookie recipes. In 1978, I bet it was a revelation.

These cookies are light and airy and just the right amount of sweet. They disappeared in lightening speed, and rightfully so. The mandarins add just a hint of orange, so it tastes like a citrus-y oatmeal raisin cookie. A winner!

For more recipes in the Pillsbury Challenge, click here!

About the book

After the Bi-Centennial event, Pillsbury made the decision to move from an annual contest to a bi-annual contest. This is the first year after a two year wait, and feels like the recipes almost got a chance to breathe and grow up a little bit. It’s a strong book and it was hard to pick just one recipe from it for this project. I can’t wait to go back for more!

About the glassware

This little Spice of Life Corning Ware dish was a gift from my cousin Bonnie. Growing up, her house was full of beautiful old things, and at a young age she taught me the value of learning the history of each antique – what’s the story? Why did people buy it? What do the different makes and makers mean? She infused this curiosity when it comes to vintage and antique pieces into me. So, you know – it’s all her fault!

The Recipe!

Ingredients:

1 pkg. Pillsbury Plus Yellow Cake Mix
1/2 cup cooking oil
2 eggs
2 cups rolled oats
1 cup raisins
11 oz. can mandarin oranges, chopped and drained

Directions:

Heat oven to 350*F. Grease cookie sheets. Combine cake mix, oil and eggs; blend until smooth. Stir in oats, raisins and oranges. Drop by teaspoonfuls on greased cookie sheets.

Bake at 350*F for 12-15 minutes or until light golden brown.

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Hot Dog Fiesta

Hot Dog Fiesta

A Recipe from America’s BAKE-OFF Cookbook 100 winning recipes from BAKE-OFF 27 (1976)

About the Recipe

The hot dog casserole, I think, is one of the great lost recipe trends of the 1960’s/70’s. Every one that I’ve tried has looked absolutely disguising on paper, but has ultimately been unbelievably delicious. This one is no different. The note on the recipe says to “hear [the kids] ask for seconds,” and I have no doubt that they will with this one!

Side note – this does one of my favorite things when it comes to biscuit toppings. The biscuit dough bakes in the casserole, and sops up the juices as it does. Then you have the crunchy top that you can than dip in the remaining sauce. It’s just so good.

Additional side note – if you’re not into beef, please take a chance and try this recipe with tofu or turkey dogs. It should work just as well.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s 1976 and it’s the United States Bi-Centennial! Pillsbury takes this opportunity to re-christen themselves to America’s Bake-Off. We get some lovely patriotic graphics, and the contestants were treated to a Boston clam bake! I love the little bit of extra nostalgia and cheese.

About the glassware

This 2.5 quart Butterfly Gold casserole came to me from a close friend who inherited it from their Nana. It’s so special and you can feel the love that went into every dish every time it’s used. I have the set of two – small and large – and they hold a special place in my heart.

The Recipe!

Ingredients:

2 T butter or margarine
1 lb. pkg. wieners, cut in 1/2 inch slices
10 3/4 oz. can condensed cream of potato or celery soup
8 oz. package frozen mixed vegetables with onion sauce, thawed
1 cup milk
1/4 t marjoram leaves
10 oz. can refrigerated biscuits
1/2 to 1 cup (2-4oz.) shredded cheddar or American Pasteurized Process Cheese

Directions:

Preheat oven to 375*F.

In 10-inch ovenproof fry pan, brown butter and wieners. Stir in soup, mixed vegetables, milk and marjoram; heat until hot and bubbly.

Separate biscuit dough into 10 biscuits; cut each into 4 pieces. Arrange over hot wiener mixture with points up.

Bake 20-25 minutes until biscuits are golden brown. Remove from oven; sprinkle with cheese. Serve immediately. (Refrigerate any leftovers.)

TIP: Hot meat mixture may be transferred to a 2-quart casserole. Top with biscuits; bake as directed.

To reheat, cover loosely with foil; heat at 375*F for 20-25 minutes.

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