Welcome to All Easy Cooking Recipe Kitchen
Copyright © 2003 All Easy Cooking Recipe Kitchen 

These Old Time Recipes from the file of Mrs. Johnson who  lived in Canadian, Texas. She had a number of recipes she saved from the local newspaper, magazines and friends. Most recipes date back to the 40s, 50s, and 60s. She had a unique way of storing her recipes. After she cut them out she pasted them into an old catalog. Thank you Ida Lancaster for sharing your mother’s recipes with us.

More Old Time Recipes

POTATO  BREAD
1 med. potato, peeled and diced
2 pkgs. dry yeast
2 tbsp. butter or margarine
2 tbsp. sugar
2 tbsp. salt
1 c. milk
5 1/2 to 6 c. all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid.  Mash potato, and measure 3/4 cup; set aside.  Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees.  Dissolve yeast in potato liquid in a large mixing bowl.  Add butter and stir well.  Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour.  Gradually stir in enough of the remaining flour to make a stiff dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes).  Place in a well greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.  Punch dough down, and divide in half.  Shape each half into a loaf.  Place in two well-greased 8 x 4 x 3 inch loaf pans.  Cover and let rise in a warm place (85 degrees), free from drafts.  Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped.  Yield 2 loaves. 

GERMAN  COFFEE  CAKE
2 c. flour
3/4 c. sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 tsp. salt
4 tsp. baking powder
1/4 c. Crisco
2 eggs
1 c. milk
Greased 8 inch square pan

Sift together dry ingredients.  Work in Crisco with a fork or fingers.  Add eggs and milk.  Stir until smooth.  Cover with topping.

TOPPING
1/4 c. Crisco
1 c. brown sugar
4 tbsp. flour
1/4 tsp. cinnamon
1/8 tsp. salt
Chopped nuts

Blend with fork.  Sprinkle evenly over cake batter.  Sprinkle with nuts.  Bake for 30 to 40 minutes at 350 degrees.  Double recipe and use 9 x 13 inch pan. 

DUTCH  APPLE  CAKE
4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

Peel, core and finely chop apples.  In large mixer bowl, combine eggs and vanilla.  Beat at high speed of electric mixer for 2 minutes or until light.  Gradually add oil, beating for 2 minutes or until thick.  Gradually beat in sugar, stir together flour, baking soda, salt and cinnamon.  Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each addition.  Beat at medium speed for 3 minutes.  Turn batter into greased and floured 9 inch tube pan.  Bake in 350 degree oven for 55 to 60 minutes or until cake tests done.  Remove from pan after cool.  Drizzle with confectioners icing.

CONFECTIONERS  ICING
1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk 

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency

PARKERHOUSE  ROLLS
3 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
3/4 c. milk
1/4 c. sugar
1/3 c. butter or margarine
1/2 tsp. salt
2 eggs
Butter or margarine, melted 

In large mixer bowl combine 1 1/2 cups flour and the yeast.  In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in as much of remaining flour as you can mix in with a spoon.    Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in warm place until double (about 1 hour).  Punch down; divide dough in half.  Cover, let rest 10 minutes.  On lightly floured surface, roll each half of the dough to 1/4 inch thickness.  Cut with a floured 2 1/2 inch round cutter.  Brush with melted butter.  Make an off-center crease in each round.  Fold so large half overlaps small half slightly.  Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan.  Cover, let rise until nearly double (about 30 minutes).  Bake in a 375 degree oven for 15 to 18 minutes or until done.  Makes about 2 dozen. 

SWEET  CREAM  CAKE
2 eggs
1 c. sugar
1 tsp. vanilla
1 2/3 c. flour
2 tsp. baking powder
3/4 tsp. salt
1 c. sweet cream

Beat eggs until thick and lemon colored.  Gradually beat in sugar and vanilla alternately with dry ingredients and cream.  Bake in loaf pan about 40 minutes in moderate oven, 350 degrees.

CREAM  CAKE
1/2 c. oleo
1 c. vegetable oil
2 c. sugar
2 c. flour
1 c. buttermilk
5 eggs (separated)
1 tsp. soda
1 tsp. vanilla
1 c. coconut
1 c. nuts
dash of Salt 

Cream butter, sugar, oil and egg yolks.  Add flour, salt and soda.  Alternately with buttermilk stir in vanilla, coconut and nuts.  Fold in beaten egg whites. Bake in greased pan 25 minutes at 350 degrees.  Note:  I use a large cookie sheet and cut as for bars.

FROSTING
1 pkg. (8 oz.) cream cheese
1/4 c. margarine
4 c. powdered sugar

SPICE  CAKE
2 c. brown sugar
1/2 c. shortening
2 c. flour
1 c. sour cream
3 eggs (separated)
1 c. raisins
1 c. walnuts (chopped)
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cloves
2 tsp. cinnamon
2 tsp. allspice (optional)
 

Cream together the sugar and shortening, add the spices and beaten yolks of the eggs.  Sift together the dry ingredients, and add alternately with sour cream. In separate bowl beat egg whites until stiff, fold in last with nuts and raisins.  Pour into greased and floured 9 x 13 inch pan.  Bake at 350 degrees for 40 minutes.

FROSTING
2 c. sugar
4 tbsp. cocoa
Dash of salt
1 tsp. vanilla
1 tbsp. butter or margarine
Canned evaporated milk or cream to moisten

Stir over LOW heat to the soft ball (230 degrees) stage.  Remove from heat, beat until cool and spread on cooled cake.

POTATO  BISCUITS
Two cups bread sponge, 2 cups mashed potatoes, 1 cup flour; let raise; add 1 cup lard or butter, 2 eggs, 1/2 cup sugar, pinch of salt.  Stiffen not quite as stiff as bread.  Let raise until light.  Put out into biscuits, 1/2 inch thick, let raise again.  Bake in oven at 400 degrees 8-9  minutes.

BUTTERMILK  BISCUITS
2 c. sifted flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 c. solid shortening
3/4 c. buttermilk

Blend flour, baking powder, salt and baking soda together in a medium sized bowl.  Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal.  Make a well in the center of the dry ingredients; add buttermilk all at one time.  Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times.  Roll out dough to 1/2 inch thickness.  Cut with floured cutter or knife using even pressure to keep side straight.  Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides.  Brush tops lightly with milk.  Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown.  Makes about 24 (1 1/2 inch) biscuits

BAKING  POWDER  BISCUITS
2 c. flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. shortening
1 tbsp. sugar
2/3 c. milk

Sift dry ingredients together.  Finely cut in shortening.  Stir in milk to make a soft dough.  Pat out on floured surface to 1/2 to 3/4 inch thickness.  Cut with round cutter.  Bake 10 to 12 minutes at 450 degrees

CORN  BREAD  STICKS
1 c. corn meal
1/2 c. flour
3 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
3/4 c. sweet milk
3 tbsp. shortening, melted
1 lg. egg

 

Sift together flour, baking powder, salt, sugar and corn meal.  Combine melted lard, milk, and beaten egg.  Pour into dry ingredients; give a few quick stirs and pour into greased molds.  Bake in hot oven at 375 degrees for about 25 minutes. 

GOLDEN  CORN  BREAD
1 c. yellow corn meal
1 c. sifted flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
1 c. milk
1 egg, beaten

Preheat oven to 425 degrees.  Combine corn meal, flour, sugar, baking powder and salt in a bowl.  Cut in shortening.  Mix egg and milk together and add to dry ingredients with a few swift strokes.  Bake in a 9 x 9 x 2 inch pan for 20-25 minutes. 

APRICOT  BREAD
1/2 c. orange juice
1 c. apricots
1 c. sugar
2 tbsp. shortening
1 egg
1/4 c. water
1/2 c. chopped walnuts
2 c. flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. (heaping) salt 

Preheat oven to 350 degrees. Cut apricots into quarters.  Then soak apricots in warm water for 30 minutes.  Drain apricots, reserving 1/4 cup for next step.  Mix together sugar, shortening and egg.  Then stir in the reserved water and orange juice.  Sift together flour, baking powder, baking soda and salt.  Stir this into the first mixture.  Add apricots and nuts.    Then bake in a greased and lightly floured 9 x 4 loaf pan.  At 350 degrees for 55 to 60 minutes.  

WAFFLES
2 c. flour
2 eggs, beaten separately
3 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. melted butter or fat

Stir flour, sugar, salt and baking powder into mixing bowl.  Beat yolks well and add milk and beat, adding this to the flour slowly beating until perfectly smooth.  Then add melted butter and fold in stiffly beaten egg whites.  This recipe makes approximately 10 waffles.

HAM  LOAF
1 1/2 lb. center cut fresh pork, ground
1 1/2 lb. very lean smoked ham, ground
11 soda crackers, soaked in 1 c. milk
3 eggs
1 can tomato soup 

Mix all ingredients and make into loaf.  Cover with can of tomato soup, then sprinkle brown sugar over top of soup.  Bake for 2 hours at 350 degrees in pan of water.  Serves 9.

LEMON  SPONGE  PUDDING
1 c. white sugar
2 tbsp. flour
Pinch of salt
2 eggs
1 tbsp. melted oleo
1 c. milk
Juice of 1 lemon

Mix sugar, flour, salt and juice of lemon.  Add melted oleo, milk and slightly beaten egg yolks, fold in egg whites, beaten stiff.  Bake in 1 1/2 quart Pyrex dish, set in a pan of hot water.  Bake at 350 degrees for 1 hour.

SUGAR  COOKIES
2 c. flour
1 c. sugar
1/2 c. butter or shortening
2 eggs
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. sour milk

Cream butter and sugar, add beaten eggs.  Add salt, baking powder, soda, and nutmeg to flour.  Add flour and milk to sugar mixture alternately.  Bake at 375 degrees for 8 to 10 minutes. 

SCALLOPED  CORN
2 cups corn
2/3 c. milk
1 1/4 tsp. salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs

Mix corn, egg, milk and seasonings.  Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish.  Add half of the corn mixture, then another 1/4 of crumbs.  Repeat layers, ending with the balance of crumbs.  Bake 30 minutes at 350 degrees.  Serve hot.  Serves 6. 

From the recipes files of Mrs. Johnson, Canadian, TX
Thank you Ida for sharing your mother's recipes.

More Old Time Recipes from Mrs. Johnson