Doughnuts are my weakness. I remember my mother's plump, nutmeg scented buttermilk cake doughnuts. Depending on how she rolled and cut them, some would turn out almost ball shaped. I can almost taste them now and I'm ashamed to say, I've never made them myself (an issue I must correct!).
This recipe features sour milk in place of buttermilk and the measurements for flour are non-existent. It is helpful if you've worked with doughnuts previously before attempting this recipe.
Rhoda's Sour Milk Doughnuts
1 cup sugar
2 eggs
pinch of salt
pinch of ginger or nutmeg
1 cup sour milk
1 teaspoon baking soda
1 teaspoon shortening (Mazola is ok)
Flour to make stiff dough to roll out
Fry doughnuts in several inches of hot oil until golden brown on each side. While still warm, roll some in powdered sugar or a mix of cinnamon/sugar.
The name of this recipe was enough to send shivers down my spine. How delicious does this sound?
This dessert features lady fingers and macaroons smothered in a vanilla custard and topped with meringue. Easy to make, this would be a terrific dessert for this Easter weekend, or any special occasion.
I've taken liberties in writing the recipe which is a bit confusing at first. Read both the original and my interpretation before attempting.
Macaroons & Lady Fingers Pudding
Prepare the serving dish:
6 lady fingers
6 macaroons
In a serving dish (that is oven proof), layer the lady fingers and broken macaroons.
Prepare the custard:
3 egg yolks
2 Tablespoons sugar
pinch of salt
rounded teaspoon corn starch
1 pint milk
1 teaspoon vanilla
In a sauce pan, mix together the eggs, sugar, salt and corn starch. Then add milk. Heat over medium stove until begins to thicken. Remove from heat and add vanilla. Set aside to cool.
Final assembly:
3 egg whites
3 tablespoons sugar
Whip egg whites and sugar until stiff. Pour custard into the serving dish to cover lady fingers and macaroons. Top with egg whites and place into oven until lightly browned. Serve with whipped cream.
Recipe resources from the web:
Coconut Chocolate Macaroons [recipe] - David Lebovitz
Vanilla Coconut Macaroons [recipe] - Serious Eats
Date Macaroons [recipe] - Joy of Desserts
A Necessity for Ladyfingers [recipe] - La Tartine Gourmande
Charlotte and Biscuits La Cuillre (Ladyfingers)[recipe] - La Cerise
How to make your own ladyfingers! [recipe] - Zoe Bakes
I don't think I've ever eaten a souffle but I made need to overcome this deficiency. My recipe box is full of souffle recipes which must have been popular with the cook at that time.
This souffle features coffee as it's main flavor, perfect for dessert. It's also a great way to use leftover coffee!
Coffee Souffle
1 1/2 cups brewed coffee
3/4 cup milk
3/4 cup sugar
1 tablespoon gelatin
3 eggs
Put coffee, milk, gelatin and 1/2 the sugar in a double boiler. Cook for a few minutes. Then add the beaten yolks and rest of sugar. Cook for 10 minutes or so. Take off and add beaten whites & vanilla.
As with most old recipes, the ingredients and instructions are a bit incomplete. Note that the 3 eggs should be separated and used separately. Also, the baking method is not mentioned. Souffles are typically baked in a souffle dish for 20-25 minutes at 400F. The souffle will rise a couple inches above the rim and will become a golden brown.
I love homemade caramels. My mother would make them around the holidays as a special treat. The key to a good caramel is cooking it just to the right temperature without going too far *and* remembering to keep stirring! It will burn quickly if not watched.
For those who have patience, homemade caramels are your reward :-) When cooled, cut the caramels into small squares and wrap with waxed paper. Perfect for snacking or gift giving.
Caramel Candy
6 oz. sugar
6 oz. butter
1/2 can caro syrup (i.e. Karo, light corn syrup)
Bring to a boil. Then, when boiling, stir constantly so it won't burn. Stir until forming a soft ball then add flavor and nuts, if wanted.
Unfortunately, I am uncertain how large a can of caro syrup would be since they only come in bottles today. I suspect it would be about 1 cup.
How divine is this? At first, it puzzled me and then I figured it out. A scripture cake is a fun, bible learning way to make a cake. Each ingredient can be found in the bible verse listed in the recipe. A good way to spend a Sunday with the kids!
Scripture Cake
by Eleanor Tollefsen
1/2 cup Judges 5:25 last clause
2 cups Jeremiah 6:20
2 TB I Samuel 14:25
6 Jeremiah 17:11
1 cup I Kings 4:22
2 tsp Amos 4:5
II Chronicles 9:9 to taste
1 tsp Leviticus 2:13
1/2 cup Judges 4:19 last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12
Beat the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add. Add Kings, Amos, Chronicles and Leviticus alternately with Judges. Fold in Nahum, Numbers and Samuel then add the six Jeremiah whites beaten stiff. Bake two hours in greased 10" tube pan at 300F. Makes 28 servings. This is delicious.
Be careful if attempting this - the directions reference Samuel twice, since it appears in the ingredient list twice (but for different things). I know this would be too confusing for me to make :-)
My mother will be upset to learn that I don't own a bible so I can't even look these up. I had many years of bible school as a tyke but I don't remember a book of the bible named 'Nahum' ... it just doesn't ring a bell with me.
Tapioca pudding was my enemy as a child. I thought it was the most disgusting thing. I didn't like the texture and I certainly didn't like those little fish-eye looking tapioca pearls.
Well, my tune has changed over the years and somewhere along the way I fell in love with tapioca pudding. On some days, I downright crave it. I haven't made it in awhile but this recipe is tempting me. I like the use of egg whites in the final step.
Ett's (i.e. Etta's) Tapioca Pudding>
1 quart milk
1/2 cup sugar
pinch of salt
1/2 cup tapioca (not instant)
3 egg yolks
1 tsp vanilla extract (or to taste)
I'm guessing on the amount of salt and vanilla since both ingredients did not have measurements. Also, the instructions are a bit lacking. I assume the ingredients are brought up to a light boil and when tapioca is done, the beaten egg whites are folded in.
It sounds as though it will be light and airy, unlike some tapioca puddings which seem too thick and paste-like.
How delicious does this sound? A red star in the upper left corner means this must be good. And, that someone took the time to clip the recipe and pasted it to a card, means it's worth the effort to make.
It reminds me of an upside-down cherry cake my mother used to make. I love anything with cherries, so this recipe is perfect for me. This recipe would also be perfect to make with kids or for beginner bakers. Just pour and layer everything into a pan, then bake. In 30-25 minutes, you have a piping hot and delicious dessert!
Cherry Crumb Pudding
1 1lb 6oz can of cherry pie filling
1 1lb 3oz pkg. white cake mix
1/2 cup butter or margarine, cut into thin slices
1/2 cup chopped pecans
1 teaspoon almond flavoring (extract)
Put cherry pie filling into a 7 1/2 x 11 1/2 x 2-inch baking pan and spread evenly. Add white cake mix and spread evenly over filling. Cover cake mix with butter slices. Sprinkle with pecans. Bake in 375F electric oven for 35 minutes.
Note: Blueberry pie filling may also be used.
note: click on image to view a larger version
I love that this recipe was written on a piece of notebook paper from the First National Bank of Muskogee, Oklahoma. It's an added bit of history to give provenance to the recipe.
At first, I was uncertain what this recipe was for and didn't comprehend the title. I thought it said 'paw' cakes ... and then it struck me, 'pancakes'. I am uncertain if the first word is Silva or Sitva, either way I assume it is a person's name. I like the use of cornmeal in this recipe, which will give a bit of texture and flavor. As with any pancake, I think they are always best with buttermilk.
I decided to participate in this week's 'Vintage Recipe Thursday' held by Joy of Desserts. Actually, I'm cutting it a bit close since it's nearing 10:30pm on Thursday night. Hopefully, Joy will pardon my tardiness on this week's entry!
It appears that the amount of buttermilk is in question -- although 1 cup was written, '1/2' was later notated. This likely means 1 1/2 cups, but use caution if making this recipe. Begin with 1 cup, then increase up to 1 1/2 cups if needed to achieve appropriate batter consistency. 
Update: 5/21/09 - I made the recipe using nearly 1 1/2 cups buttermilk. The pancakes are delicious! (see above photo)
Silva's Pan Cakes (i.e. Pancakes)
1 cup flour, sifted
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
2 tablespoons mazola oil
1 egg
1 cup (or 1 1/2 cup?) buttermilk
No instructions given in the recipe but as with most pancakes, mix it all together (a few lumps are ok). Heat a cast iron skillet over medium heat and when hot, give a light brushing of oil. Pour 3" circles into the skillet, leaving room circles for the pancakes to spread out a bit. When bubbles begin to form over the top of the pancake, flip and fry for another minute or until lightly browned on the bottom.
Personally, I always have the hardest time making pancakes. Success is always in getting the right level of heat in the pan. I tend to get my too hot and ultimately scorch a few pancakes.
This recipe reminds me of something from my childhood that I've tried to recreate without any luck. I'm one of those people who loves cottage cheese and can eat it in almost any way imaginable.
I like that this recipe is typed. It reminds me of my mother's electric typewriter that I grew up using (yes, I just dated how old I am). There's something about the whir of the typewriter and clacking of the hammer against the paper which makes me smile. The good ol' days!
The recipe instructions are straight to the point and easy to follow. Since the ingredients are all common, this makes for a quick meal during the week. You could even prepare this the night before and refrigerate, then pop into the oven the next day.
Noodle & Cottage Cheese Bake
8 oz. egg noodles
1/4 cup chopped onion
3 Tablespoons flour
2 cups milk
1/4 cup oleo (or butter)
1/4 cup chopped green pepper
2 teaspoons salt
1/2 teaspoon celery seed
2 cups cottage cheese
Cook noodles, drain. Cook onion & green pepper in oleo for 3 minutes. Stir in flour, salt & celery seed, milk & then the cottage cheese. Sprinkle with paprika and bake in casserole 40-50 minutes.
Do you have a vintage recipe or recipe box that you cherish? If you'd like to share it on Recovered Recipes, just send me a photo to my email (allen [at] recoveredrecipes [dot] com) and I'll get it posted for others to see.
