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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Souper Crescent Pizza

Souper Crescent Pizza

A Recipe from Bake-Off Cookbook 100 winning recipes from BAKE-OFF 26 (1975)

About the Recipe

Okay, so nothing about this recipe is particularly genius, but it is yummy and simple and fun. I love the hack of using the tomato soup as a base for the pizza sauce (apologies to my Italian friends, I’m sure that’s heresy), and I can see so many opportunities to really make this recipe your own.

In short: classic, fun, messy, delicious.

For more recipes in the Pillsbury Challenge, click here!

About the book

In this book, the crescent roll is King! Out of the 100 recipes (including the GE Microwave Winner) 49 of the recipes use the crescent rolls as a base. As someone who loves a quick dinner, this is thrilling. As someone who seeks to learn new baking techniques – oy, with the crescents already!

The good news is, this is a great book for those who are looking for quick hacks to delightful dishes.

About the glassware

I love pulling out my Federal Glass Atomic Flower snack plates. I found these at an antiques barn in North Carolina, and thought they were so cute! They’re part of a set that also has teacups, but I love them on their own.

The Recipe!

Ingredients:

8 oz. can Pillsbury refrigerated Quick Crescent or Italian Flavor Dinner rolls
1/4 t oregano
1/4 t Italian Seasoning
1 cup (4 oz.) chopped salami, cooked ham or pepperoni
10 3/4 oz. can condensed tomato soup
8 slices (12 oz.) Mozzarella or Muenster cheese

Directions:

Preheat oven to 350*F. Separate crescent dough into two rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/4 inch up sides to form crust.

Blend seasonings, salami and soup; spread over crust. Top with cheese.

Bake 30-40 minutes until golden brown. Cut into squares. Serve immediately. Refrigerate any leftovers.

TIP: To reheat, wrap in foil; heat at 350*F for 12-15 minutes.

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Ham ‘n Cheese Crescent Snack

Ham ‘n Cheese Crescent Snack

A Recipe from Silver Anniversary Bake-Off Cookbook 100 winning recipes from BAKE-OFF 25 (1974)

About the Recipe

A simple, fun twist (or should I say fold?) on snack sandwiches, this recipe is a great use of the refrigerated crescent rolls. I know these days deviled ham sounds a little dubious, but it works really here. I can see these being a hit for kids and adults alike, olives and all.

I used cheddar cheese on mine, and substituted the Everything Bagel Seasoning again for the seeds. In the moment, I misread the teaspoon of topping for a tablespoon of topping, and while that doesn’t sound like a big change in theory, it was a LOT of topping. The end result for me was a bit saltier than some may prefer, but for me – heaven!

For more recipes in the Pillsbury Challenge, click here!

About the book

This sounds like an odd thing to note in a cookbook, but if you’ve looked at as many as I have in as short a span as I have it makes a massive difference – the index in the back of this book is finally arranged more closely to the modern indexes we see today. I can finally search for all things “Sandwich” and find all of the sandwich recipes. Joy!

I do love the closing sentence in the forward – “…one theme as remained the same since a quarter of a century ago — to hare with you the exciting world of cooking.” It’s so true, and I feel it every time I open one of these booklets.

About the glassware

My Old Town Blue Corelle platter at it again. An interesting history note – this pattern was developed for Corelle and there were Pyrex pieces created as a compliment instead of the other way around, which is usual. Must have been a popular pattern! And as it was released in 1970, it felt right to use with this ’74 dish.

The Recipe!

Ingredients:

8-oz. can Pillsbury Refrigerated Quick Crescent or Italian Flavor Crescent Dinner Rolls
1 t prepared mustard
1/3 cup sliced stuffed green olives or pitted rip olives, if desired
4 1/2 oz. can deviled ham
1 cup (4 oz.) shredded Swiss or Cheddar cheese
1 egg, slightly beaten
1 t sesame seed, if desired

Directions:

Preheat oven to 375*F. On ungreased 15×10-inch jelly roll pan, separate crescent dough into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.

In small bowl, combine mustard, olives and deviled ham. Spread ham filling lengthwise down center third of dough to within 1 inch of ends; sprinkle with cheese.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Fold ends of dough 1 inch over filling. Fold strips of dough at an angle halfway across filling, alternating from side to side. Brush with egg; sprinkle with sesame seed.

Bake 15-20 minutes until golden brown. Refrigerate any leftovers. About 1 dozen snacks.

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One Step Boston Cream Pie

One Step Boston Cream Pie

A Recipe from Bake-Off Cook Book 100 winning recipes from Bake-Off 23 (1972)

About the Recipe

Okay – this pie – this is not a one step pie. The name of the dish is a lie. You’ve been warned.

It is however a Boston Cream Pie that bakes all at the same time with the cream already inside, which is nice. And not only that, it’s a really really good pie.

Ignore my glaze (I’ve never been good at glaze…), as I substituted honey for the corn syrup. While the flavor was spot on, it does nothing for the chemical reaction necessary to stop crystals from forming to see that beautiful smooth glaze that you see in the cookbook. That said, if you don’t have corn syrup lying around, from a flavor perspective the honey substitute was just fine.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s the debut of Poppin Fresh! That creepy, yet oddly comforting talking blob of dough that we know and love today as the primary marketing tool for Pillsbury products has finally come to be!

Let us all raise our triangles in celebration as we poke him in the belly – HOO HOO!

With this transition, we also see the forward in the book moving now to “The Pillsbury Kitchens.”

The Recipe!

Ingredients:

5 eggs
1/8 t baking powder (in egg whites)
1 cup sugar
1 cup butter or margarine, softened
2 cups flour
1/8 t baking powder (in batter)
1 t vanilla

Filling:
18 oz. can (2 cups) vanilla pudding**

Glaze:
1 t unsweetened cocoa
1 T cooking oil
1 T corn syrup
1 T plus 1 t water
1 cup powdered sugar

Directions:

Preheat oven to 325*F Grease and flour 9-10-inch deep dish pie pan or 9-inch round cake pan.

Separate 2 eggs; beat egg whites until frothy. Add 1/8 t baking powder; beat until peaks form. Set aside.

In large bowl, cream sugar and butter. Add 2 egg yolks and 3 eggs, one at a time, beating after each addition. Blend in flour, 1/8 t baking powder and vanilla. Mix 1 minute.

Fold 2 cups prepared batter into beaten whites. Pour remaining batter into prepared pan, spreading evenly to form a small rim. Spoon pudding over batter. (Pudding should not touch edges.) Spoon egg white batter around edge and gently spread over pudding.

Bake 20 minutes; reduce temperature to 300* and bake 40-50 minutes or until top is evenly browned and toothpick inserted in center comes out clean. Cool 20 minutes.

In small saucepan, heat cocoa, oil, syrup and water, stirring until smooth. Add powdered sugar; mix well. Spread over pie. Cool 2 hours before serving.

**If desired, cook 1 package (4 serving size) vanilla pudding and pie filling mix as directed on package; cool and use as pudding.

Swiss Cheese Braid

Swiss Cheese Braid

A Recipe from Bake-Off Cook Book from Pillsbury 100 prize winning recipes from the 22nd Bake Off (1971)

About the Recipe

Wow oh wow were these loaves a hit! The beer combined with an abundance of yeast made what sounds like a heavy recipe, in actuality light, fluffy loaves of bread.

A few quick notes on some changes that I made that seemed to work well:

  • I used my KitchenAid mixer to do 90% of the mixing. I used the regular beater for the initial mix of the yeast into the first two cups of flour, than switched to the dough hook on the “Stir” setting while I added the additional flour. Once the dough was fairly set, I did a minute or so by hand to check the elasticity and texture of the dough.
  • I have a new obsession with Everything Bagel seasoning, and I just can’t resist the urge to throw it on a loaf of bread, especially when there are 2 loaves to play with. That said – go with a sprinkle, not a heaping like I did and the loaf won’t pull apart quite so much during the bake.
  • I used Guinness beer, which comes in 11.4 oz. bottles and made up the rest of the liquid volume with water, which worked fine.
  • The only processed cheese I could find at the store was American, sliced, from the deli… which also worked fine, but I can’t help but wonder how a processed Swiss or Velveeta would have worked in this recipe.

For more recipes in the Pillsbury Challenge, click here!

About the book

I hate to say it, but there’s nothing spectacularly interesting about this book. It’s a good book with several recipes that look to be easy to create, but nothing out of the ordinary. It’s almost like the editors were in the process of puzzling about what comes next. And the next book is notable indeed…

About the glassware

I can’t tell you how I ended up with two loaf pans with green patterns on it, but there you are! The Spring Blossom was a gift from my father, and the Meadow Green came from a flea market. They’re wonderful pans, and always come perfectly clean.

The Recipe!

Ingredients:

1 can (12 oz.) beer or 1 1/2 cups milk
1/2 cup warm water
2 T sugar
1 T salt
2 T butter or margarine
1 package (8 oz.) pasteurized process Swiss or American cheese, not natural cheese
5 cups flour
2 packages active dry yeast

Directions:

Generously grease bottom and sides of two 9×5-inch loaf pans.

In large saucepan, warm beer, water, sugar, salt, butter and cheese. (Cheese does not need to melt completely.) Cool to lukewarm (~220*F).

In large mixer bowl, combine 2 cups flour with yeast; add warm (not hot) cheese mixture. Beat 3 minutes at medium speed. By hand, gradually stir in remaining 3 cups flour to make a fairly stiff dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Punch down dough; divide in half and shape into two 11×5-inch rectangles. Cut each rectangle into 3 long strips, leaving strips joined at one end. Braid; place in prepared pans. Cover; let rise in warm place until light and doubled in size, 45-60 minutes.

Bake at 350* for 40 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped. Remove from pan immediately; cool completely.

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Waldorf Salad Pie

Waldorf Salad Pie

A Recipe from Pillsbury’s Bake Off Cook Book prize winning recipes from the 21st Bake Off (1970)

About the Recipe

If you’re a fan of apple pie, but prefer something a little more savory than the traditional (or really want to impress some friends) than this is the apple pie recipe for you! One bite of this tender pie and you understand why Mrs. Anne Atkinson of Canton, OH won the runner up prize for it.

As good as the pie on the whole is, as always a great pie is driven by a great crust, and this one is really good. The added egg gives a little bit more structure and crunch to the pie overall. It would work well for a quiche or tart as well.

For more recipes in the Pillsbury Challenge, click here!

About the book

As we turn the page into a new decade, the contest becomes more exciting. The forward expresses a rigorous testing and is by the Editor this time around. Also of note – Bob Barker hosted the rewards luncheon pre-Price-Is-Right days!

The Recipe!

Ingredients:

2 cups flour
1 T sugar
1 t salt
2/3 cup solid shortening
1/4 cup cold water
1 egg
2 T butter or margarine if desired

Filling:
1-2 cups (1-2 medium) sliced cooking apples
1 cup (8.5 oz can) drained, crushed pineapple
3/4 cup sugar
1/3 cup (1 small stalk) chopped celery
1/3 cup raisins
1/4 cup chopped nuts
2 T flour

Directions:

Prepare filling; set aside. (No need to sift flour; measure by lightly spooning into cup and leveling off.)

In large mixing bowl, combine flour with sugar and salt. Cut in shortening until crumbly. Combine water with egg; add to flour mixture, stirring lightly with fork until dough holds together. Divide dough in half. Roll out 1/2 of dough on floured surface to a circle 1″ larger than inverted 9-inch pie pan. Fit loosely into pan.

Pour filling into unbaked bottom crust. If desired, dot with butter. Roll out remaining dough for top crust; cut slits for steam to escape. Place top crust over Filling. Fold top crust under bottom crust. Seal; flute edge.

Bake at 400*F for 30-35 minutes until light golden brown. Serve warm or cold.

Filling:
In large mixing bowl, combine all ingredients. Mix well.

Tuna Salad Crescent Bake

Tuna Salad Crescent Bake

A Recipe from 100 Bake-Off Recipes…from the 20th annual Bake-Off (1969)

About the Recipe

When I first saw this recipe, I thought – oh that looks like one that will become a staple! And don’t get me wrong, it’s really good, it just needs a few adjustments. Give this one a try for sure, but half the amount of mayo and half the amount of cottage cheese and you should be good. I actually liked this one a little bit better cold, but it would have been marvelous hot if it hadn’t been so wet.

Another note – I might try this in a 9″ pie dish next time. I’m guessing that the crescent rolls used to be packaged a little bit differently, because this certainly wasn’t close to a square.

For more recipes in the Pillsbury Challenge, click here!

About the book

It seemed appropriate to use this very American cookbook on the 4th of July. Something about 1969 screams stars and stripes throughout cultural references to the time, and certainly this book with it’s “GREAT AMERICAN EVENT” on the inside cover stands as the same.

One more note on this one – Ann Pillsbury, our wonderful cookbook narrator has been replaced! Further research reveals that Ann Pillsbury, much like Betty Crocker, never really existed in the first place. “Ann” could be a reference to Charles Alfred Pillsbury’s wife, Mary Ann (pure speculation, I have found no research to support this).

At any rate, she disappears for Bake-Off #20 being replaced by the Director of the Pillsbury Consumer Service Kitchens, Barbara Thornton. This, like the cookbook title, continues to evolve over the next few books. Stay tuned!

The Recipe!

Ingredients:

1 can (8 oz.) Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 eggs, slightly beaten
1 1/3 c grated Parmesan cheese
1 1/2 c salad dressing or mayonnaise (NOTE: Use half this amount for less mushy dish)
6 hard cooked eggs, chopped
1 family-size can (9 1/4 oz) chunk style tuna, drained
1 c peas*
1 c creamed cottage cheese (NOTE: Use half this amount for less mushy dish)
6 slices processed American cheese
1/2 c soda cracker crumbs
Paprika

Directions:

Unroll crescent dough and place in an ungreased 9-inch square or 12×8-inch (2 qt.) baking dish. Press over bottom and 1 1/2 inches up sides to form a crust. In small mixing bowl, combine beaten eggs with Parmesan cheese. Spread half of egg-cheese mixture over crust. Set aside remaining mixture for topping.

In large mixing bowl, combine salad dressing, hard cooked eggs, tuna, peas, and cottage cheese; mix well. Spoon mixture into crust; spread evenly. Top with cheese slices. Spread remaining egg-cheese mixture over cheese slices. Sprinkle with cracker crumbs and paprika.

Bake at 400*F for 20-30 minutes until light golden brown. Serve warm or cold.

Betty Browns

Betty Browns

A Recipe from Bake-Off Cook Book From the 19th annual Bake Off (1968)

About the Recipe

Imagine brownies – but apple cinnamon flavored. That’s what you get with this yummy dessert. There’s not a ton of direction in this recipe, but I used the regular baking rules – cream the butter and sugar, add the egg, sift together dry ingredients, add dry to wet – and it seemed to work well.

I didn’t quite get the dry crumb in the picture. As a matter of fact, these are super moist. I would almost leave them in the pan and eat them like brownies rather than cutting them into bars in the future. I definitely agree with the note – having these warm with a small scoop of vanilla is delightful!

For more recipes in the Pillsbury Challenge, click here!

About the book

Year 19 of the Bake Off is notable as the divisions expanded from just junior and senior into something a little more “modern” – Flour, Convenience Mix, and Refrigerated Fresh Dough – representing “the latest trends in cooking methods, eating habits, and even tastes.” And representing for me personally increased challenge in finding the exact pre-fabricated ingredients being asked for in a lot of these recipes.

That said, these definitely start to skew toward a much simpler cook. This recipe I threw together in 10 minutes before it went into the oven. Lovely!

About the glassware

I don’t get to use this Pink Daisy Divided Dish enough! I got my hands on it pre-Mrs. Maisel, and thank goodness because it’s much harder to find now and I really love it.

And a side note – that’s my calico gal, Leia in the photo. Always trying to photo bomb…

The Recipe!

Ingredients:

1/2 c butter or margarine, softened
1 cup sugar
1 egg
1 cup flour
1/2 t soda
1/2 t baking powder
1/4 t salt
1 t cinnamon
2 cups thinly sliced or finely chopped peeled apples
1/2 cup chopped walnuts

Directions:

In large mixing bowl, combine all ingredients except apples and nuts.** Mix in apples and nuts. Spread batter into greased 9″ square pan. Bake at 350* for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into bars.

**Not in the original recipe, but follow normal baking rules: Cream butter and sugar. Add egg. Sift together dry ingredients and add gradually to wet ingredients.

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Shrimp Sandwich Roll

Shrimp Sandwich Roll

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.

Polynesian Buffet Chicken

Polynesian Buffet Chicken

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.