Peanut Butter Chiffon Pie – Using Knox Gelatin

Vintage Knox Recipe Card

Hi Friends!

Finally after a long wait, here is another trusted family favorite!! My Grandma was an avid collector of recipes and her family cook book is loaded with many vintage recipes and recipe cards from years and years ago!! This is really a neat thing to sift through all these timeless artifacts. So this week as I was making Preakness snacks for Pudge we came across this one and thought we’d try it. Pudge luvd it and thought it would be nice to share with you. We made a scan of the recipe card – and you can see it’s vintage all right!! Not sure of the year but it is probably close to the 1950’s.

Here is the recipe and we hope you enjoy it as much as we did too!

Peanut Butter Chiffon Pie – vintage Knox Gelatin recipe

Ingredients:

1 envelope Knox Gelatin
1 Cup Cold Water
2 Egg Yolks, well beaten
1/2 Cup Sugar or Light Corn Syrup
1/2 Teaspoon Salt
2 Egg Whites
1/2 Cup Peanut Butter
1/2 Teaspoon Vanilla
1 Baked Pie Shell

Directions:

Soften gelatin in 1/4 Cup Water. Combine egg yolks, 1/2 of the sugar or corn syrup, 1/4 cup water and salt in top of double boiler and blend. Add gelatine. Place over boiling water. Beat constantly with a rotary beater until thick ad fluffy. Cool. Place peanut butter in a bowl, add remaining water gradually; beat until smooth. Add egg mixture and vanilla; blend with beater. Chill until slightly thickened. Beat egg whites until foamy, add remaining sugar or corn syrup gradually, beating until stiff Fold into peanut butter mixture Turn into baked pie shell or crumb crust and chill until firm. If desired, just before serving top with chopped peanuts, chocolate shavings and whipped cream!! Make a decadent dessert for a special occasion or anytime!

We have had this recipe many times over the years and we like it in summer most especially. Keeps us cool!!

Enjoy!

hee hee!

Lemon Sponge Pie!

Mom, Mable and Buttons!

Hi Friends!
Hee hee! It’s been a getting warmer out and we’ve been thinking about pasture picnics! One of my Grandma’s favorite summertime picnic food for family gatherings was a good old fashioned Lemon Sponge Pie! We love the lemons and it was the perfect dessert after munching a lot at the picnic table! Light and with the succulence of lemons, it was delicious. We hope you’ll give it a try!

Ingredients:

1 Tablespoon Butter
1 cup sugar
2 egg yolks
Juice of 2 lemons
1 cup of milk
1 Tablespoons of flour.

Cream the butter, sugar, egg yolks and flour and then add the juice of 2 lemons. Lastly fold in egg whites and a pinch of salt.

Bake in your own pie crust choice in a very slow oven until done.

Quick, easy and delicious!

Enjoy!!

Yummy Chocolate Brownies!

Buttons in the barn

Hi Friends!

One of my favorite after school treats (yes goats go to school!) was a plate of delicious brownies! I’d gulp them down super fast and as you may have guessed they did not last long! Mom would have to make a double batch to have enough for all the kids!

This is a very easy recipe and takes only minutes to make!

Brownies for Buttons

Ingredients:

1/2 Cup butter
1 Cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

In a large sauce pan, melt the butter. Remove from heat and stir i the eggs, sugar and vanilla. Beat in the cocoa, flour and add in the salt and baking powder.

Bake at 350 degrees for approximately 25 – 30 minutes. Serve warm with a scoop of ice cream on top!

Devils Food Cake! A Favorite Sunday Dessert!

Buttons!

Hi Everyone!

My Grandma loved to make a nice Sunday dessert to compliment a big family Sunday dinner! We really love Sunday Dinners here in the barn too and sometimes even Mable, Cruella and I will make a delicious cake. This one my Grandma liked to make in a loaf pan and then she would put some buttercream frosting on top with toasted chopped pecans and toasted flaked coconut!

Devils Food Cake – very old recipe

Ingredients:

2 Cups Dark Brown Sugar
1/2 cup Butter
2/3 cup Unsweetened Chocolate or Cocoa
1/2 cup Sour Milk
1/2 cup Boiling Water
1 teaspoon Baking Soda
Pinch of Salt
3 Scant Cups Flour after Sifting
2 Eggs

Directions:

Cream butter, add sugar gradually and eggs well beaten. Then add chocolate which has been melted in the boiling water. Add milk alternatively with flour which has been mixed and sifted with soda. Beat briskly for a few minutes. Bake in a loaf pan or in two layer cake pans in a moderate oven until done.

Frost the cake with your personal favorite frosting. We like the buttercream frosting with toasted coconut and toasted chopped pecans on top!

Enjoy!!

Pineapple Upside Down Cake!

Buttons

Hi Friends!!

A family favorite for dessert after a big Sunday Dinner was Pineapple Upside Down Cake! We loved it warm from the oven with a bit of ice cream or whipped cream on it! The warm gooey pineapple and cherries with the brown sugar and delicious cake is forever etched in my mind!! It’s perfect for picnics too and of course a cold winter day as well.

Here is the recipe that we hope you’ll enjoy!

Pineapple Upside Down Cake

2 Cups of Flour
3 teaspoons baking powder
1/42 teaspoon salt
1 cup of sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla
2/3 cup of milk

Directions:

Sift dry ingredients, cream butter and sugar. Add eggs and add milk alternatively with flour that has been sifted with baking powder and salt. Butter cake pan with a heavy coating of butter. Line the buttered pan with brown sugar. Place in pan, slices of pineapple with maraschino cherries in center of each pineapple ring.

Pour batter over the rings into the pan and bake from 45 to 60 minutes at 350 degree oven. Server while warm, garnish with ice cream or whipped cream!

Enjoy!

Kidney Bean Salad!

Buttons and her friend Thor!

Hi Friends!
Thor and I were in the Tack Room kitchen today and he thought that a nice healthy recipe from Grandma’s cookbook would be a wise choice. We looked and found this really good one that has a great taste and good source of protein too!!

Grandma loved her salads and in the Spring and Summer this particular salad would grace the table. We have had a really cold winter and our thoughts here in the barn are longing for Spring so we are bringing a little taste of warmer times and summer picnics now just to get us in the spirit!

Kidney Bean Salad

Ingredients:

1 cup dark red kidney beans
1/2 cup chopped celery
2 chopped hard cooked eggs
2 Tablespoons of chopped sweet relish
2 Tablespoons of chopped pimento
1 Tablespoon of finely chopped onion
1 teaspoon of salt
1/2 cup mayonnaise
1 cup cucumber

Combine all the ingredients and server cold on crisp lettuce leaves. Serves 4!

We hope you’ll enjoy this recipe for a yummy side dish that would be a great lunch or great for picnics!

Wilbur’s Hot Cocoa!

Buttons!

Hi friends!

It’s been a very chilly few days! The cold made Pudge and the barn pals long for a good batch of hot cocoa so we reached up on the shelf and brought down the Wilbur’s Cocoa! Wilbur buds are very popular in our area of Lancaster County and so is their hot cocoa. They have a recipe available on the container so I thought I’d share it with you so you can enjoy the soothing sweet treat on a cold winter day.

Directions:

For each cup of cocoa, mix together 1 heaping teaspoon Wilbur’s Cocoa with 1 teaspoon sugar, a pinch of salt and 1 tablespoon of water. Boil mixture until slightly thickened. Add 1 cup scalding milk. Heat thoroughly, but do not boil. Add whipped cream and/or marshmallows!

Pudge and the barn pals like LOTS of marshmallows so I gave them a bunch.

We hope that you all stay warm and enjoy a cup of hot cocoa!

Prune Cake!

Buttons

Hi Friends!

This week we have a very delicious cake and probably not one you may have thought of! My Grandma had the best prune cake ever!! We have enjoyed this warm from the oven with homemade whipped cream and it is so wonderful! This is really nice on a winter day with a cup of hot tea! It’s one of her recipes from decades ago but also one we still enjoy very much today.

So here are the list of ingredients. It is so easy to make too. Just mix up all ingredients and bake in a moderate oven until done.

Ingredients:

2 cups prunes mashed fine
2 eggs, beat eggs and prunes together
2 1/2 cups of flour
1 cup of sugar
1 teaspoon of ground cloves
2 teaspoons of cinnamon
1 teaspoon baking soda

Bake and enjoy warm with fresh whipped cream or even a dollop of ice cream!

Graham Bread! An Old Recipe and Family Favorite!

Hi everyone!

Hee hee! One of my favorites from Grandma’s recipe book is yummy Graham Bread hot from the oven!! This sweet treat gives a little pizazz to the morning cup of tea or coffee and I highly recommend this easy to make recipe. It’s easy to eat too!!

Ingredients:

1/4 cup sugar
1/4 cup Baking Mollassas
1 level tablespoon of shortening
1 level tablespoon of baking soda
1 “tea” cup of sour milk
pinch of salt
Enough Graham flour only to thicken.

Mix all ingredients together, put mixture into small loaf pan and bake at 350 degrees until done. Take out of the oven, slice and put a pat of butter on the warmed slices!

We hope you enjoy!!

Cheese or Welsh Rarebit!

Buttons and her pals Mable and Cruella!

Hi Friends!

I have a delightful dish for you! My Grandma used to serve this on cold days for a quick supper or lunch. We loved it and it was a great comfort food for us. Gave us the warmth from the dish and we liked the cheesy taste! Pudge calls it cheese rabbit, but that’s not so Pudge!

Try it over toast, english muffins, rice, potatoes, eggs or anything really. We used to enjoy it over pumpernickle toast and sometimes we had tomato soup with it.

We hope you enjoy it!

Directions:

Make a white sauce using:

1 Cup of Milk
1 Tablespoon of butter
2 Tablespoons of flour with a dash of salt and pepper.

Cook until thick and then add from 1/4 to 1/2 pound of cheese of your choice cut up fine.

Serve up on wafers or toast! Don’t forget to sprinkle with paprika!