Friday, December 8, 2017

Vintage Recipe - Sausage Cheese Puffs

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Looking at this recipe for Sausage Cheese Puffs I am almost certain it is the Bisquick Sausage Ball recipe my best friend and I would make every Christmas. It is SO GOOD! I would always use half spicy and half mild pork sausage as well as sharp cheddar cheese. The resulting sausage balls are not spicy but they have SO MUCH FLAVOR! These are always a welcome addition at a potluck or party!

Mine needed a bit longer to bake than this recipe states. My first sheet baked for 20 minutes. The second sheet for 18 minutes.



This recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
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Sausage Cheese Puffs

Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1 lb Sausage
  • 3 c. Baking Mix (like Bisquick or Homemade Baking Mix)
  • 4 c. Cheese, shredded
  • 3/4 c. Water

instructions:

Cook and crumble sausage. Drain well.

Combine baking mix and cheese. Add sausage. Add water and toss with a fork.

Shape into 1 1/2" balls.

Place 2" apart on an ungreased baking sheet.

Bake at 400° F for 12 to 15 minutes until puffed and golden.

NOTES:

Cooked Sausage Cheese Puffs may be frozen and then reheated in a 425° oven for 7-9 minutes
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Friday, December 1, 2017

Vintage Recipe: Swedish Spritz Cookies

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


The Christmas Season is well known for it’s seemingly endless supply of cookies. Spritz Cookies are on favorite among many. They have a rich buttery shortbread-like texture and a pleasant almond flavor. They are also known as Swedish Butter Cookies when made with vanilla extract.

“Spritz” is German for “spritzen” which means “to squirt”. It seems an appropriate name because you will need a cookie press to make these cookies. If you do not have a cookie press, you can use a pastry bag fitted with a large star tip.

The following three recipes for Spritz Cookies were all handwritten on index cards. They were found together in an old large recipe file box. All the recipes have almond extract in them but you can substitute vanilla extract instead for a rich butter cookie.

The ages of the recipe cards are unknown. The original recipes have been scanned and are transcribed below. They can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. 

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

Pin it

Swedish Spritz (Cookies)

Find more vintage recipes at www.littlehouseincolorado.com

ingredients:


  • 1 Cup Butter
  • 3/4 Cup Granulated Sugar (1 1/4 Cups)
  • 1 Egg (2)
  • 1 tsp. Almond Extract or Vanilla Extract (2 tsp)
  • 2 3/4 Cups Flour (4 1/4 Cups)
  • 1/4 tsp Salt (1/4 tsp)
  • 1/2 tsp. Baking Powder (3/4 tsp)
  • 2/3 Cup Granulated Sugar
  • 3 Egg Yolks
  • 1 tsp. Almond Extract or Vanilla Extract
  • 2 1/4 Cups Flour

instructions:


  1. Cream butter and sugar together.
  2. Add egg yolks one at a time and beat after each one.
  3. Add extract and flour.
  4. Put through a Cookie Press.
  5. Bake at 350˚ for 20 minutes.
Created using The Recipes Generator



Pin it

Spritz

Find more vintage recipes at www.littlehouseincolorado.com

ingredients:


  • 1 Cup Shortening (1 1/2 Cups)
  • 3/4 Cup Granulated Sugar (1 1/4 Cups)
  • 1 Egg (2)
  • 1 tsp. Almond Extract or Vanilla Extract (2 tsp)
  • 2 3/4 Cups Flour (4 1/4 Cups)
  • 1/4 tsp Salt (1/4 tsp)
  • 1/2 tsp. Baking Powder (3/4 tsp)

instructions:


  1. Combine all ingredients
  2. Add egg yolks one at a time and beat after each one.

NOTES:

This particular recipe card had adjustments made to it. The ingredients have the original measurement with the adjusted measurement beside it in parentheses.
Created using The Recipes Generator



Pin it

Spritz (Cookies)

Find more vintage recipes at www.littlehouseincolorado.com

ingredients:


  • 2 Cups Shortening
  • 1/2 Cup Granulated Sugar
  • 2 Eggs
  • 1 TBS Almond Extract
  • 5 1/2 Cups Flour
  • 1/2 tsp Salt
  • 1 tsp. Baking Powder

instructions:

Combine all ingredients. Put through a cookie press. Bake at 375˚ for 8-10 minutes.
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Sunday, November 12, 2017

Vintage Recipe: Ohio Buckeyes

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


Today’s vintage recipes is Ohio Buckeyes. These sweet treats are called “Buckeyes” because they look like buckeye nuts. The peanut buttery center is coated in a chocolate shell leaving a small opening in the top.

I’ve been making buckeyes for at least a couple decades. It’s a favorite around the holidays when we give ourselves permission to indulge a bit. Although this version calls for crunchy peanut butter and margarine, my family likes them best when made with creamy peanut butter (pictured above) and butter.

To make dipping easier, allow the peanut butter balls to chill in the freezer before dipping them in the chocolate. They seem to stay on the toothpick a little better. If desired (and to achieve a more “authentic” buckeye look), the holes left from the toothpicks can be smoothed over after dipping.



The recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown. It has been scanned and transcribed below and can be printed for use in your own home kitchen. Enjoy!


Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
Pin it

Ohio Buckeyes

Find more vintage recipes at littlehouseincolorado.com

ingredients

Filling
  • 1 1/2 c. chunky peanut butter (can also use creamy peanut butter if desired)
  • 1 1/2 lbs. powdered sugar, sifted
  • 2 sticks margarine (or butter), softened
  • 1 1/2 tsp. Vanilla Extract
Coating
  • Chocolate Bark (the kind used for candy/dipping)

instructions

Mix filling ingredients together well.

Shape into balls about 1 1/2" diameter.

Melt chocolate bark in a double boiler.

Stick a toothpick into each ball and dip into chocolate, leaving an uncoated circle on top to resemble a buckeye.

Set on wax paper and allow chocolate to harden.  Can also be frozen.

NOTES:

Freezing or refrigerating the peanut butter balls before dipping helps to keep them from falling off the toothpick.
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, November 1, 2017

Vintage Recipe: Chocolate Sauce

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen.


This chocolate sauce would be perfect poured over ice cream or a slab of pound cake! You can also use it as a dip for vanilla wafers or fresh fruit. Yum!

The recipe was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
Pin it

Chocolate Sauce

Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 3 squares Baking Chocolate
  • 1 stick Butter
  • 1 large can evaporated milk
  • 2 1/2 to 3 c. Granulated Sugar
  • Vanilla

instructions:

Blend together sugar, salt and spices. Add to pumpkin. Add beaten eggs. Stir in hot milk.

Pour into unbaked 9" pie crust.

Bake at 425° F until filling is set, 15 minutes. Bake 30 minutes longer.


Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Wednesday, September 20, 2017

Vintage Recipe: Impossible Cheeseburger Pie

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 



This recipe for Cheeseburger Impossible Pie is the Impossible Cheeseburger Pie from my childhood. It is a popular recipe by Betty Crocker for Bisquick Baking Mix.

It’s so simple to make and it tastes surprisingly good! If you don’t have Bisquick on hand, you can mix up a batch of Homemade Baking Mix.



The recipe was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

When I made this pie, I was a bit leery about the addition of sliced tomatoes on top. We never ate it like that when I was a kid. But, I grabbed a few tomatoes from my garden and added them anyway. They were the perfect compliment to the pie! Don’t skip them if you can help it!


The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. 

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.
betty crocker, bisquick, impossible pie, egg dish, old fashioned, vintage recipe
Pin it

Impossible Cheeseburger Pie

prep time: 15 minscook time: 30 minstotal time: 45 mins
Find more vintage recipes at littlehouseincolorado.com

ingredients:


  • 1 lb. Ground Beef
  • 1 1/2 cups chopped Onion
  • 1/2 cup Milk
  • 3/4 cup Bisquick Baking Mix or Homemade Baking Mix
  • 3 Eggs
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 Tomatoes, sliced
  • 2 cups Shredded Cheddar Cheese

instructions:

Grease pie plate. Cook ground beef until brown. Add onions and cook until clear. Spread in pie pan.

Combine milk, eggs, Bisquick, salt and pepper. Mix in 1 cup of the cheddar cheese. Pour over the ground beef mixture.

Bake at 400°F for 25 minutes.

Top with sliced tomatoes and the remaining cheese. Bake for 5 to 8 minutes more.
Created using The Recipes Generator



DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.


Tuesday, September 5, 2017

Vintage Recipe: Peanut Butter Cookies - Large Batch Recipe from Denver Public Schools

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 


This recipe for Peanut Butter Cookies makes a HUGE batch…a whopping 7 dozen cookies! The recipe comes from Denver Public Schools and was handwritten on a decorative recipe card. The age of the recipe card is unknown, however, I’m pretty sure it’s been a long time since cookies were made from scratch in school cafeterias!


I was excited to try this recipe because I love love LOVE peanut butter cookies. And since this was a public school recipe, well…one thing school cafeterias always got right back in the day were desserts. However… The results were a bit disappointing. The cookie dough was super dry and crumbly…even before being shaped and baked.


I checked the recipe and checked it again thinking perhaps I missed something. Maybe I misread something. Then I thought maybe the dough was SUPPOSED to be that way…so I continued on. I could barely make the crisscross design on the cookies without them falling apart.


And after baking, the resulting cookie just made me NEED a glass of milk to wash it down. Nice peanut buttery taste but SO DRY!


So I started over. This time stopping at 5 cups of flour.

See how the dough looks much more workable?


I could easily scoop (just over a 1 TBS measuring spoon per cookie), roll them into balls and flatten them with the crisscross pattern.



This batch of cookies was MUCH better! They were still on the crumbly side (I prefer my peanut butter cookies to have some chew), but my 17 year old devoured 5 of them as soon as he came home so I guess that means they pass.

I think perhaps they may be even better if the quantities of shortening and peanut butter were switched. And maybe a teaspoon of vanilla added…but then that makes it a whole new recipe, doesn’t it?


The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. The “recipe notes” section mentions the reduction of flour to 5 cups. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer.

We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

Yield: 7 DozenPin it

Peanut Butter Cookies - Large Batch Recipe

Find more vintage recipes at littlehouseincolorado.com
prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients


  • 1 1/2 c. Peanut Butter
  • 1 c. Brown Sugar, packed
  • 1/2 c. Granulated Sugar
  • 2 c. Shortening
  • 3 Eggs, well beaten
  • 6 c. Flour
  • 1 1/2 tsp. Baking Soda
  • 1 1/2 tsp. Baking Powder

instructions

Cream together peanut butter, shortening and sugars.

Add well beaten eggs.

Mix and sift dry ingredients together. Combine with first ingredients.

Dip with #40 scoop (1 1/2 Tbs.) onto #5300 pans (a regular cookie sheet is fine).

Flatten with fork or meat hammer.

Bake at 350° F for 15 minutes.

NOTES:

The original recipe calls for a #40 scoop and a #5300 pan.

- A #40 scoop is equivalent to 1 1/2 Tbs or a well rounded Tablespoon.
- I believe the #5300 pan refers to the size, though I have not been able to determine the exact size. Perhaps it is a jelly roll size (14 x 24") or a full sheet pan (16" x 26")

When making this, I found 6 cups of flour to be WAY too much and preferred it with only 5 cups of flour. I was able to make just under 6 dozen cookies with this change.

I think perhaps the cookies may be even better if the quantities of shortening and peanut butter were switched and a teaspoon of vanilla added.
Created using The Recipes Generator
The original recipe called for baking the cookies for 15 minutes. I experimented with cooking for less time (remember, I prefer chewy cookies) but the 15 minute bake time really produced the best tasting cookie of the bunch.

* The cookies were baked on “AirBake” style baking sheets on a layer of parchment paper. I really like this type of pan because it provides a more even bake. The bottoms of my cookies don’t burn before the tops are done. If you don’t have an AirBake pan, you can try layering or nesting 2 cookie sheets together.





DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.