Tag: Pillsbury

Swiss Cheese Braid

Swiss Cheese Braid

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

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

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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

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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

by Andi Cohen-Rabiner ♥ 3 Comments

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

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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

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

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.

Sweet Applets

Sweet Applets

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A Recipe from From Pillsbury’s 15th Grand National – 100 NEW Bake-Off Recipes (1964)

About the Recipe

Just as every great banana bread recipe is mostly banana, this totally scrumptious take on an apple muffin is mostly apple. The result of the recipe and the insane amount of shredded apple is a super moist, tender crumb nestled under a slightly crunchy top. YUM! 10/10 this recipe is going right into breakfast rotation!

For more recipes in the Pillsbury Challenge, click here!

About the book

Yet again we’re getting a lovely progression of easy recipes that all look stunningly delicious. The ’60s are such a delightful time for home cooking. It’s like everyone decided to start to get adventurous at once. If anyone has any historical context for why this progression happened, I’d love to read more on it. #cookingnerd

About the glassware

I rarely get a chance to use my split-dishes, so it was fun to pull this out of the cupboard. In all truth, the cradle belongs to another dish, but I love the ultra-mod feel of it with these ’60s desserts. The dish itself is a Snack Server or Compass promotional dish from 1959. Is it possible that these Applets have been served in it before?!

The Recipe!

Ingredients:

1 1/2 c flour
2 t double-acting baking powder
1/2 t salt
1/2 t nutmeg
1/2 c sugar
1/3 c shortening
1 egg
1/3 c milk
1 1/2 c pared, shredded apple
1/4 c butter, melted
1/2 c sugar
1 t cinnamon

Directions:

Sift together flour, baking powder, salt, and nutmeg. Set aside.

Add sugar gradually to shortening, creaming well. Blend in the unbeaten egg; mix well.

Add milk alternately with dry ingredients. Stir in apple.

Fill well-greased muffin cups two-thirds full. Bake at 400*F for 20-25 minutes until golden brown. Remove from pan; cool 10 minutes. Dip in melted butter, then roll in mixture of cinnamon and sugar.

Serve warm or cold.

Potato Pan-Burger

Potato Pan-Burger

by Andi Cohen-Rabiner ♥ 5 Comments

A Recipe from Pillsbury’s 13th Grand National Bake-Off Cookbook (1962)

About the Recipe

I have never in my life bought potato flakes – until this recipe came along. And I’ll admit, I’m kind of blown away by them. One minute you have these weird flakes in a box… BAM! Mashed potatoes. Life changing.

This is a great recipe, especially for a crowd. It’s like a busy person’s shepherd’s pie. I can see this being a kid-pleaser for sure with all of the meat and butter and potato-y goodness. It was super simple to make. The thing that took the longest was adding the potatoes a tablespoon at a time, but worth the effort to get something that kind of looked like a bun when it was spooned up.

My only adjustment to this is to maybe play with the spices a little bit, or have some common condiments on hand for a “make-your-own pan-burger” buffet.

For more recipes in the Pillsbury Challenge, click here!

About the book

The recipes seem to be getting better and better as we come up into the ’60’s. We’re still using butter and full fat milk, and the time saving substitutions haven’t moved too far into processed food yet. My favorite thing on this one is the absolutely gorgeous full color photos of the grand prize winners.

Really just stunning. And the little illustrations to go along with them are to die for. I can tell already that this is one I’ll come back to over and over again.

About the glassware

My husband found this Pyrex Snowflake Casserole dish at a flea market, where it had come straight from an estate sale. It was an absolute steal when I got it, barely used, in perfect condition. I have the lid that goes along with it, which I’ll make sure to feature in the future. It’s my husband’s favorite color (which I’m sure is why he grabbed it) and it’s such a great size for all of these big family-sized dishes.

The Recipe!

Ingredients:

1 1/2 lbs. ground beef
1/2 c chopped onion
1/4 c flour
1 T catsup
3/4 c beef broth
1/2 t salt
1/4 t pepper
1 can cream of mushroom soup
1 c sour cream

Potato Puff Topping:
1 1/2 c water
1/4 c butter
1 1/2 t salt
1/2 c milk
2 c potato flakes
2 eggs
1 c flour
2 t baking powder

Directions:

Brown ground beef and onion in large skillet, stirring occasionally. Drain. Blend in flour and catsup. Add beef broth, salt, and pepper. Cook until thick, stirring constantly.

Stir in cream of mushroom soup and sour cream. Reheat, and if your skillet measures less than 2 1/2 quarts, transfer filling to a 2 1/2 quart casserole or two 1 1/2 quart casseroles.

Make the potato puff topping. Drop the topping by rounded teaspoonfuls to cover the filling. Bake at 425* for 25-30 minutes until golden brown.

Potato Puff Topping:
Heat water, butter, and salt to boiling in saucepan. Remove from heat. Add milk. Stir in potato flakes. When flakes are soft and moist, whip lightly with fork.

Add 2 unbeaten eggs, beating well after each. Stir in flour and baking powder. Beat well.

Sesame Peanut Drops

Sesame Peanut Drops

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A Recipe from Pillsbury’s BEST 11th Grand National Bake-Off Cookbook (1960)

About the Recipe

Who doesn’t love a peanut butter cookie? And this one is super nutty and delicious with the sesame seeds. YUM! I used crunchy, natural peanut butter for a really savory result. If you like a more crunchy cookie, give it a smash with the fork. If you’re into something more chewy, use a drop method and just leave it be. Either way, these are sure to please any peanut lover’s palate.

For more recipes in the Pillsbury Challenge, click here!

About the book

Another book that was gifted to me, this one had so many great recipes that it was difficult to choose just one! I’m trying for some variety though, so we landed on the cookies. That said, this is for sure one I’ll revisit when all is said and done.

About the glassware

This little Butterprint bowl is one of my favorites! It’s the perfect size for a bowl of cereal or soup, and I use it like that often. One of the few pleasures of being quarantined at the moment is getting to use that bowl on a regular basis. And it wasn’t too shabby for displaying the cookies either!

The Recipe!

Ingredients:

1/4 cup sesame seed
1 1/2 cups sifted flour
1/2 t soda
1/2 t salt
1/4 cup shortening
1/4 cup peanut butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 t vanilla

Directions:

Toast sesame seeds at 375*F for 5-8 minutes, stirring occasionally. Cool.

Sift together flour, soda, and salt. Cream together shortening and peanut butter. Gradually add sugar and brown sugar, creaming well. Blend in half of the dry ingredients, then the eggs, then remaining dry ingredients; mix well. Add vanilla and sesame seed.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. If desired, flatten with fork, criss cross fashion. Bake at 375*F for 10-12 minutes.

Olive Cheese Nuggets

Olive Cheese Nuggets

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A Recipe from 100 Grand National Recipes Collected for You at Pillsbury’s Best 8th Grand National (1957)

About the Recipe

Quick confession – I love weird recipes. And this one falls into the “this is very odd, but it just might be delicious” category. The cheese crust is so tender and yummy. And it provides the perfect wrap for the olives (I used ones stuffed with pimentos, but trying different stuffings would work well).

A few quick notes if you give this one a try – the dough wraps around the olives way better if you take some time to really work it with your hands and give it a few kneads. I chose to put them in the oven right away, however if given the option I would definitely make these ahead of time and refrigerate them before the bake. If nothing else, it gives the butter time to reconstitute, so that you end up with even more flake when it comes out of the oven.

All in all, this was actually a really fun recipe, and a total hit at the socially distanced barbecue!

For more recipes in the Pillsbury Challenge, click here!

About the book

This book was a gift from a very generous fellow member of a cookbook group I belong to. Every day I marvel at these humans all around the world who preserve and enjoy these old books and recipes. We come from all walks of life, but really do come together over food, and it’s just so amazing.

Of note on this one – there was one male senior contestant and four teenage boy contestants! The recipes they entered with were a little outside of what I was looking for this time around, but I’ll circle back and try them in the future.

About the glassware

Spring Blossom is my favorite Pyrex pattern, and this little guy came from my mother. She got it as a gift, and when she saw my passion for the old glassware growing she decided to gift it, along with two others to me. It’s a little odd, but it hold memories of crab dip and steamed greenbeans and late night dinners and snacks. Thanks, mom!

The Recipe!

Ingredients:

1 cup shredded sharp cheddar cheese
1/4 cup soft butter
3/4 cup flour
1/8 t salt
1/2 t paprika
medium sized stuffed green olives

Directions:

Blend together cheddar cheese and butter in mixing bowl. Sift together flour, salt and paprika into cheese-butter mixture. Mix together to form a dough. Shape around olives, using about a teaspoonful of dough for each olive. Place on ungreased baking sheet.**

Bake in moderately hot oven (400*F) 12-15 minutes until golden brown. Serve hot or cold.