Zucchini is in season! Summer squash season is one of my favorites. So when I was in the mood to bake something, how lucky that I had some fresh zucchini to make these delightful loaves with.
I honestly don’t have much to say or change on this recipe. I used chopped walnuts, but any nut will do. I also think this would be spectacular with some chocolate chips or dark chocolate chunks.
Pro tip: A slice of the bread heated up slightly, topped with a scoop of ice cream – pure heaven. Enjoy!
About the book
This book is truly one of the bibles of baking. I was lucky enough to stumble on a first edition, first printing. The recipes are classics. It includes little illustrations to show you how to manage each recipe just so. It’s perfect for any beginner baker or experienced chef.
The Recipe!
Ingredients:
3 eggs 2 cups granulated sugar 1 cup vegetable oil 2 cups grated, peeled raw zucchini 3 t vanilla extract 3 cups all-purpose flour 1 t salt 1 t baking soda 1/4 t double-acting baking powder 3 t ground cinnamon 1 cup coarsely chopped filberts or walnuts
Directions:
Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir well until blended, add nuts, and pour into two 9 x 5 x 3-inch loaf pans. Bake in a preheated 350* oven for 1 hour. Cool on a rack.
This year’s July 4th weekend also happened to be the 10th anniversary of our beautiful house in High Falls, NY. We had a few friends over to hang out and barbecue. Clearly a festive dessert was in order. With blueberries in season, this looked to be the perfect fit.
This pie definitely takes a bit of time to make with more than a few steps to get there. But oh wow was it ever worth it! A few tips and tricks to get you to the finish line:
I used a butter pie crust recipe that my grandma passed down to me for this one. If you decide to make your own, don’t forget to refrigerate it overnight. Especially when you’re blind baking (baking with no pie filling) it makes a massive difference. That said – feel free to use a premade crust. Totally fine, just make sure to roll it out a little bit so it fits the 9-inch pie plate.
I used fresh blueberries instead of frozen without a problem. Just cook them with a tiny bit of water until they start to break down before running through the rest of the recipe.
I added some fresh lemon zest into the filling along with the lemon juice. No regrets.
My only error (and it wasn’t critical) is that I used instant pudding instead of cook and serve. I’ll definitely go for the cook and serve next time. It would have made for a more set pie. But again – not a critical failure, just a slightly less set pie.
That’s it! This is a fantastic pie, and great to make ahead and take with you next day. I might even say that it was better on day 2. Maybe.
Enjoy!
About the Book
This is such a cute little booklet. Classic mid-century illustrations accompany a note from the (fictional) Ann Pillsbury. It’s definitely worth grabbing for all the creative recipes inside.
The Recipe!
Ingredients: Pastry for one-crust 9-inch pie 1/2 cup sugar 2 T cornstarch 1/4 t salt 1/2 cup water 2 2/3 cup frozen (or fresh! see my notes!) blueberries (from a 12-oz. pkg.), separated 1 T butter 2 t lemon juice 1 package vanilla pudding and pie filling 2 cups milk whipped cream
Directions:
Prepare the pastry for your pie crust. Prick generously with fork. Bake at 450*F for 8-10 minutes until golden brown. Cool.
Combine sugar, cornstarch, and salt in saucepan. Blend in water. Then add 1 cup of your blueberries. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Add butter and lemon juice. Stir in remaining blueberries. Spread in cooled baked pie shell.
Prepare your vanilla pudding and pie filling with milk as directed on package. Cool 5 minutes after cooking, stirring twice. Pour over blueberries. Cool 30 minutes, then chill until set, (Note: if you use instant pudding, spread once thickened then chill right away) 1 to 2 hours before serving. Spread top with thin layer of whipped cream.
A Recipe fromthe Mary Margaret McBride Encyclopedia of Cooking (1959)
About the Recipe
I woke up yesterday with an undeniable craving for blueberry pancakes. After a quick search through the MMMB, I came across this particular recipe. I took a look around for Blueberry Pancakes #1 – and did not find it. SO! Blueberry Pancakes #2, a delightfully over-complicated pancakes recipe it is!
Separating the eggs and beating up the whites plus the slightly high amount of baking powder makes for a wonderfully fluffy pancakes. They were well balanced between sweet, savory, and fruit. I would even make them again with different fruit or sans fruit altogether! Try a little lemon rind for a special twist if you’d like, but otherwise enjoy. And know that the extra 10 minutes or so to make them are definitely going to be worth it. Bonus points to the hubby this time around for helping to fold the egg whites!
I got to pull out my favorite Pyrex Frankenset and enlist the help of the hubby to fold in the egg whites. A wonderful way to kick-off brunch, indeed!
About the Book
I’ve said it before, and I’ll say it again – I love this cookbook. Not only is it a fantastic resource for any home cook looking for literally any recipe, but the illustrations and photographs are everything you’d look for in a mid-century cookbook. They look both appetizing and disgusting, all at once!
1 1/2 cups sifted enriched flour 2 1/2 t baking powder 3 T granulated sugar 3/4 t salt 2 eggs, separated 1 cup milk 3 T melted shortening 1 cup blueberries Melted butter Brown sugar
Directions:
Sift dry ingredients together. Beat egg yolks with rotary beater; combine with milk and shortening.
Add to dry ingredients and mix until smooth. Stir in blueberries. Then fold in stiffly beaten egg whites.
Bake on hot, greased griddle. Serve with melted butter, and sprinkle with brown sugar. Makes 12 3-inch pancakes.
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.
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.
A Recipe from …from the 18th annual Bake-Off Bake-Off Cook Book (1967)
About the Recipe
I couldn’t resist the urge to make this weird savory roll, and while it was a lot of fun, I probably won’t make it again. I’m not sure how the original maker got that wonderful pink color in hers, but in modern times we are less generous with the Red 5 food dye.
Also an interesting challenge – pimento cheese spread is no longer at the popularity level that it had been in the ’60’s. My only option was a fancy pimento cheese spread with actual shreds of cheese in it. It did the trick, but was a bit more challenging to spread.
Full disclosure – I redacted a word from the title of this dish. While it may have been socially acceptable in 1967, it’s not acceptable now.
For more recipes in the Pillsbury Challenge, click here!
About the book
There are some lovely illustrations in this book. I find it interesting how focused it is on the family matriarch still being the leader in taking care of the home and cooking the meals. In this illustration inside of the front cover, this mom has a full on outfit change from going out in the day and being with her husband at home. Such an interesting lens from which to view the world.
About the glassware
I had intended to use a different platter for this dish… but then there’s that moment when you roll up your dish and say “honey, grab the platter, quick!” and you end up with your Butterfly Gold Corelle. Oh well!
The Recipe!
Ingredients:
5 eggs, separated 1/2 t cream of tartar 2 T sugar 1/4 c water 3/4 c flour 2 t baking powder 1 t salt 1 t parsley flakes 10 large stuffed green olives 5 oz. jar pasteurized process cheese spread with pimiento
Filling: 2 4.5 oz. cans shrimp, drained 8 oz. package cream cheese, softened 1 T lemon juice 1/2 c chopped pecans 1/2 c crushed pineapple, drained 1/2 c (5 oz. can) water chestnuts, drained and sliced 1/2 t salt
Directions:
Grease bottom of 15×10 inch jelly roll pan, line with waxed paper and grease again. Beat egg whites with cream of tartar in large mixer bowl at high speed of mixer until soft peaks form. Gradually add sugar; continue beating until stiff but not dry.
Combine all remaining ingredients except olives and cheese spread in small mixer bowl. Mix at low speed just until blended. By hand, fold egg yolk mixture in to egg whites. Spread in pan. Bake at 400*F for 10-12 minutes. Invert onto wire rack; remove waxed paper. Spread with Filling. Place olives along one 10-inch side. Roll up jelly roll fashion. Spread with cheese spread. Refrigerate.
Filling: Combine all ingredients in large mixer bowl. Mix just until blended.
A Recipe from …from the 17th annual Bake-Off The Pillsbury Busy Lady Bake-Off Recipes (1966)
About the Recipe
I love a good chicken recipe, and this one is definitely a winner. I actually cut this recipe in half, which was more than enough for my husband and I for dinner and leftovers. Even halving the recipe though there was way too much batter for my 4+ lbs. of chicken thighs.
That said, it was a crunchy, delicious recipe with a lovely seasoning balance. I’ll definitely make it again.
For more recipes in the Pillsbury Challenge, click here!
About the book
It’s 1966 and America has launched into Hawaii MANIA! There are at least 6 of the recipes in this book of only 100 that are Hawaii’n / Polynesian / tropical island themed. The rise of Elvis’s tropical movies surely had something to do with it.
This book is also notable for the launch of the bundt pan with the prize winning Tunnel of Fudge cake. Which, while I would have loved to make it required an ingredient that’s fairly difficult to find in my local stores. I’ll keep it on the back burner for now, but if you’re a nerd about kitchen history like I am read more about the cake and the bundt pan here.
About the glassware
Once again, I love a chance to get out my Corelle Butterfly Gold platter. It seemed like the right color combo for this tropical dish.
The Recipe!
Ingredients:
2 broiler-fryer chickens, cut into serving pieces 1 cup flour 1-2 t salt 1 t pepper 1-2 t paprika 1-2 t cinnamon 1-2 t ginger 1-2 t nutmeg 16 oz. can crushed pineapple, undrained 1 egg 2 c shredded coconut 1/2 c butter, melted 8 oz can pineapple slices, cut into quarters
Directions:
Line two 13×9 baking pans with foil; brush with butter; Wash and drain chicken; sprinkle generously with salt.
In mixing bowl, combine flour, salt, pepper, paprika, cinnamon, ginger, nutmeg, crushed pineapple and egg; beat until well blended. Dip chicken pieces in batter. Place in pan. Sprinkle with coconut; drizzle with melted butter.
Bake at 350*F for 40 minutes. Remove from oven; top with pineapple quarters. Bake 40 minutes longer. If chicken browns too rapidly, cover with foil.
A Recipe from Pillsbury’s 7th Grand National Cookbook (1956)
About the Recipe
At first glance, this is a very complicated recipe. But then, if you start getting into the 1950’s of it all, it’s not so bad. And let me tell you, I quarantine cooking / 1950’s post war’d the heck out of this thing! I used canned everything and it was freakin’ delicious. 10/10 will make again.
This recipe is like Christmas dinner in a casserole. To Mrs. Frank J. Neeley of New York, NY – you are a mad casserole genius. The biscuit came out perfectly flaky and tender, and with all of the juices and flavors bubbling up around it as it baked, they absorbed some of that flavor. Sheer perfection.
If you’re looking for a yummy, tender biscuit this might just be the one to try. It’s going in the “experiment with me” bank for sure.
For more recipes in the Pillsbury Challenge, click here!
About the book
This was the other Pillsbury book from the wonderful Bonnie Slotnick Cookbooks in the East Village, Manhattan. There’s absolutely nothing that can replace a good, independent book seller and cookbook enthusiast. The more I speak to these fantastic humans, the more my passion for cooking out of the old books grows.
One note of interest on this one – Pillsbury starts going through a bit of an identity crisis with what to call the contest itself. This is the first year that they’ve shortened it to “Grand National.”
About the glassware
This 2.5 quart Pyrex Butterfly Gold casserole dish came to me from a friend as part of a set. The dishes belonged to their grandmother and you can feel all of the love that’s been baked into them over the years.
The Recipe!
Ingredients:
1 No. 2 (20 oz.) can pineapple chunks or tidbits 3 c (2 lb.) cubed cooked ham 2 c sliced cooked sweet potato (canned or 4 medium potatoes) 1/3 c firmly packed brown sugar 1 1/2 T cornstarch 1/2 t salt 1/2 t cinnamon 1/8 t ground cloves 2 T butter
Cranberry Whirl Biscuits: 3/4 c fresh cranberries, ground or chopped fine 3 T sugar 1 T + 1 1/2 c flour, divided 3 t double-acting baking powder 1/2 t salt 1/3 c Crisco 1 beaten egg 1/3 c milk
Directions:
Drain the pineapple, reserving juice. Measure 1 cup pineapple; add ham. Prepare the sweet potatoes if not canned. Alternate layers of the ham-pineapple mixture and sweet potato in greased 2-quart casserole, starting with the ham mixture.
Combine brown sugar, cornstarch, salt, cinnamon, and cloves in medium saucepan. Add 1 cup of the reserved pineapple juice and butter. Cook until thick, stirring constantly. Pour over mixture in casserole.
Bake in moderately hot oven (400*F) 15 minutes. Meanwhile, prepare Cranberry Whirl Biscuits.
Cranberry Whirl Biscuits: Combine cranberries, sugar, and 1 T of the flour. Set aside.
Sift together remaining flour, baking powder, and salt. Cut in Crisco thoroughly until particles are fine. Add egg and milk. Stir until dough clings together in a ball. Knead lightly 10 strokes on floured pastry cloth or board.
Roll out to a 12″-square. Spread with the cranberry mixture. Roll as for jelly roll. Cut into 1 1/4″ slices; arrange cut side down on hot mixture in casserole. Bake 25-30 minutes at 400*F until biscuits are golden brown.
Cooking Vintage 