Vintage Recipe Thursday -- Lucky 13th Edition Peach Cobler Recipe

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

*************************

I thoroughly enjoy cobblers and of course, peach cobblers. They also remind me of my college days. We were pretty lucky to have a tasty college kitchen and peach cobblers were among the favorites and most requested. Our cafeteria director was happy to oblige our requests and listen to our suggestions, likes and dislikes. We were lucky indeed.

Peach Cobbler Recipe
1 cup flour
1/8 teaspoon salt
1/4 cup milk
1/3 cup sugar
1 tablespoon butter
6 halves canned peaches
1 teaspoon baking powder

Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly. Pat in sheet 1/3 inch thick. Place peaches in a casserole. Sprinkle with sugar. Place dough on top of peaches. Cut slits to allow steam to escape. Bake in hot oven (450 F.) 30 minutes.
Boil 1/4 cup sugar in 1/4 cup water 4 minutes. Add 1/4 teaspoon vanilla extract. When cobbler has baked 20 minutes add syrup. Bake 10 minutes. If desired, serve with cream. 6 servings. Mrs. M. D. Mycue, Huron, S. D.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy at 3 Sides of Crazy: Baked Onions with Brown Gravy

Joy at SJ Dessert Examiner: Easy Chocolate Brownies

Bean at Coyote Craft: Pecan Drops Cookies

Annie at Annie's Home: 1234 Cake

Vintage Recipe Thursday -- 12th Weekly Edition Cream Pie, Macaroon Cream Pie, Banana Cream Pie, Pineapple Cream Pie Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

*************************

June is National Dairy Month so I'm sharing 4 cream pies this week.

Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, well beaten

Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring. Pour into baked pastry shell. Cool. Serve with whipped cream. If desired, cover pie with meringue. Bake in slow oven (325 F.) 20 minutes.

Macaroon Cream Pie
Prepare filling for cream pie (above). Add 1 cup dried, crushed, almond macaroons. Cook until flavors are blended. Pour into baked pastry shell. Cover with meringue. Bake in slow oven (325 F.) 20 minutes. If desired, 1 tablespoon lemon juice and 1/2 cup chopped nuts may be added to filling.

Banana Cream Pie
Prepare filling for cream pie. Cool. Cover bottom of baked pastry shell with thinly sliced bananas. Sprinkle generously with coconut. Cover with cream filling. Cool. Serve with whipped cream.

Pineapple Cream Pie
Prepare filling for cream pie. Add 1 cup well-drained crushed pineapple. Heat thoroughly. Pour into baked pastry shell. Serve with whipped cream.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy at 3 Sides of Crazy: Pineapple Casserole

Marcia at Frugal Housekeeping: Vidalia Onions Casserole with Parmesan Cheese, Pesto, and Twinkie Pie

Bean at Coyote Craft: Cheater Sourdough Starter and Simple Sourdough Bread

Mocha Cake Recipe With Coffee Butter Icing Recipe

I love a good mocha cake and this recipe looks very manly to me with the coffee and all the spices, currants, raisins, and citron, so I thought you might want to consider it for Fathers' Day in a couple of weeks. I have not tried it and usually prefer to use butter rather than shortening, but it looks like it would be quite good. It's up to you if you want to substitute with butter or not. I hope you enjoy it. I'm pairing it with a delicious Coffee Butter Icing.

I'm participating in Tamy's Simply Delicious Sunday at 3 Sides of Crazy.

Mocha Cake

Mocha Cake - All about craft/Flickr

1/2 cup shortening
1 cup brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup currants
2 eggs, well beaten
1 tablespoon coffee
1/2 cup boiling water
1 teaspoon cinnamon
1/2 cloves
1 cup raisins
1/2 cup finely sliced citron

Combine coffee and boiling water. Boil 3 minutes. Strain and cool. Cream sugar with shortening. Add eggs. Beat thoroughly. Sift flour, measure and sift with baking soda, salt and spices, reserving 1/4 cup of the flour for dredging the fruits. Add dry ingredients alternately with coffee to first mixture. Beat until smooth. Add fruits. Mix well. Pour into well-oiled loaf pan. Bake in slow oven (350 F.) about 1 hour.

Coffee Butter Icing
1/3 cup butter
2 tablespoons lemon juice
3 cups powdered sugar
4 tablespoons strong coffee (cold)
few grains of salt

Cream butter. Sift sugar. Combine ingredients. Beat until smooth.

Vintage Recipe Thursday -- 11th Weekly Edition Fresh And Canned Cherry Pie Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

*************************

I look forward to cherry season each year. I'm sharing two cherry pie recipes today, one fresh cherry pie and one canned cherry pie. This way we can have delicious cherry pie all year, regardless of season. You'll see that these recipes assume you know a bit more about baking than usual for Searchlight Household and that they are both very similar recipes.

Fresh Cherry Pie
3 1/2 cups pitted cherries
2 tablespoons flour
2 tablespoons butter
1 cup sugar

Fill a pastry-lined pan with cherries. Add sugar which has been blended with the flour. Dot with butter. Cover with top crust. Bake in moderate oven (425 F.) 50 minutes.

Canned Cherry Pie
3 1/2 cups well-drained canned cherries
sugar
2 tablespoons flour
2 tablespoons melted butter

Sweeten cherries to taste. Combine flour and butter. Add to cherries. Heat to boiling, stirring constantly. Bake in moderate oven (425 F.) 35 minutes.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Kristen at Wise Antics of Life: Honey Cocoa Cake with Fudge Frosting

Gudrun at Kitchen Gadget Girl: Family Recipe: Nanaimo Bars

Bean at Coyote Craft: Cheese Sauce

Tamy at 3 Sides of Crazy: (her computer is going crazy. She'll be back next week.)

MIX SHAKE STIR Giveaway Winners!

The three winners of MIX SHAKE STIR are:

Kimi at My Plate, My World
Amanda at Mrs. W's Kitchen
Ben at What's Cooking

Congratulations!!

Category: COOKING

Format: HARDCOVER BOOK

Publish Date: 5/11/2009

Price: $29.99/$32.99

ISBN: 9780316045124

Pages: 224

Size: 9" x 9"