Breads, rolls and muffins Feed

Apple Muffins

I haven't tried this Apple Muffin recipe yet. Am thinking that since apples taste great with cheddar cheese, these muffins probably would, too.

Many people swear that Granny Smith apples are best for baking, but you can bake with pretty much any red apple (except for Red Delicious) available in your grocery store.  I don't know why, but Red Delicious aren't considered a great choice for baking. 

Screen Shot 2015-09-11 at 10.50.33 AM

Apple Muffins
1940s recipe from old Betty Crocker advertising

Sift together into bowl:
   2 cups sifted flour
   1/4 cup sugar
   1/2 tsp. salt
   4 tsp. baking powder
   1/2 tsp. ground cinnamon

Blend in:
   1 well-beaten egg

   1 cup milk (use whole or 2% for best results)
   1/4 cup shortening, melted and cooled

Stir just enough to mix the ingredients.

Carefully fold in:
   1 cup sliced apples that have been sweetened with 1/4 cup sugar

Pour into well greased muffin pan. Fill each cup 2/3 full.

Bake 20 to 25 minutes in a moderately hot oven (400°F).

Serve piping hot. Makes 12 medium-sized muffins.


Screen Shot 2015-09-11 at 11.14.36 AM

I want this 1950s apple shaped cookie jar. Alas, by the time I found it online, it had already been sold.

Recipe via Recipe Curio
Image via Muggsey and Mae

This recipe looks amazing

This is kind of an American toad-in-the-hole. Amazing. Only I would serve it with baked beans instead of mushroom gravy and barbecue sauce.

(BTW, here's the toad-in-the-hole recipe I use. It's amazing, too.)


Frankfurter Loaf
Vintage recipe from a 1967 Good Housekeeping Cookbook

8 skinless frankfurters (not all beef)
1 10-oz. package cornbread mix (I recommend Jiffy)
Canned mushroom gravy
Bottled barbecue sauce

1. Preheat oven to 375˚F.

2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.

3. Prepare cornbread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.

4. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.


Old photos of my nephews wearing coordinating leisure suits are a source of entertainment till this day. Unfortunately, I don't have copies. Standing in is this image from an old Sears catalog.

Screen Shot 2015-06-02 at 10.27.44 AM

Recipe via Mid-Century Menu
Image via Sew Country Chick

Holiday Baking Two-fer


Vintage recipe from old Diamond Walnuts advertising

1 (13 3/4 oz.) pkg. Pillsbury hot roll mix
1/4 cup warm water
1/3 cup each butter and sugar
1/4 tsp. mace
2 tsps. grated orange peel
1 tsp. grated lemon peel
2 eggs beaten
1/2 cup milk, scalded and cooled
1 cup Diamond walnuts
powdered sugar

Soften yeast from hot roll mix in warm water. Cream butter, sugar, mace and peels together. Beat in eggs. Then add yeast, milk and flour from mix; beat smooth. Cover, let rise in warm place (cold oven is perfect for this) until doubled,
1 to 1 1/2 hours. Stir down. Finely chop 1/4 cup walnuts; sprinkle into well-buttered 9-inch bundt pan. Coarsely chop remaining walnuts and stir into dough. Spoon into pan. Let rise until doubled (in the cold oven again), about 30 minutes. Bake in preheated 375˚F oven about 35 minutes. Let stand 5 minutes. Turn out; sprinkle with powdered sugar.

Walnut Coffee Strip

2 1/2 cups Bisquick
1/2 cup milk
1 egg, beaten
3 tbsp. soft butter
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/2 cup chopped Diamond Walnuts
3/4 cup diced mixed candied fruits
powdered sugar frosting

Stir Bisquick, milk and egg to a soft dough. Knead lightly on floured board. Roll to 9 x 12-inch rectangle. Mix butter, sugar and cinnamon; spread over dough. Sprinkle with walnuts and candied fruits. Roll up as for jelly roll. Cut in 8 slices and overlap on greased baking sheet. Bake in preheated 400˚F oven for about 20 to 25 minutes. Drizzle with powdered sugar frosting while warm.

Powdered Sugar Frosting

Mix 3/4 cup sifted powdered sugar with 2 tsp. hot water and 1/4 tsp. vanilla.


 This 60s mom very graciously poses with the housewife-y gifts she got for Christmas.


Recipe via Pinterest
Image via Groovy Pics

Retro Recipe for Homemade Doughnuts

At least once in your life, you really should try a homemade doughnut. Trust me.

I found a doughnut recipe in this Delightful Cooking booklet. I'm guessing it's from the 1920s.

Screen shot 2012-07-02 at 10.31.20 AM

Here is the doughnut recipe. Click the image to enlarge it.

Screen shot 2012-07-02 at 11.04.42 AM



3 eggs
1 cup sugar
1 tsp. salt
3 tbsp. Mazola
1 cup sour or buttermilk
5 cups sifted pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. mace or nutmeg

Thoroughly mix first five ingredients. Sift together flour, baking powder, soda and spice, and add to first mixture. Mix thoroughly but lightly and roll out on slightly floured board. Cut with doughnut cutter and fry in deep hot Mazola.

If sweet milk (that is, whole milk) is used (instead of buttermilk), eliminate baking soda and use 4 tsp. baking powder.

Crullers may be made by using above recipe — after rolling out the dough, cut in strips, twist and fry in deep Mazola.

Click here for a recipe for easy muffins.

Via Shelf Life Taste Test

Retro Recipes: Garlic Bread, Parmesan Bread and Herb Bread

Retro recipe for garlic bread

Garlic Bread

1/4 cup Mazola Margarine
1/2 clove garlic, crushed
1 loaf French bread

Blend margarine with crushed garlic. Cut French bread into diagonal slices from top almost through to bottom crust. Spread cut surfaces with margarine-garlic mixture. If desired, wrap loosely in aluminum foil. Heat in 375˚F (moderate) oven about 15 to 20 minutes. 


Parmesan Bread

Follow recipe for Garlic Bread, substituting 1/4 cup grated Parmesan cheese for garlic.


Herb Bread

Follow recipe for Garlic Bread, substituting 2 tbsp. finely chopped parsley and 2 tbsp. finely chopped chives for garlic.

Click here for the classic recipe for Grape Nuts Bread.

Via Pinterest

The famous recipe for Grape Nuts Bread

According to Recipe Curio, this old recipe for Grape-Nuts Bread is one of the six most popular recipes to come from Euell Gibbons' favorite breakfast cereal.

Grapenuts bread vintage recipe


Grape-Nuts Bread

1 1/3 cups milk, scalded
2/3 cup Grape-Nuts
2 cups sifted flour
2 1/2 teaspoons Calumet Baking Powder
1 1/2 teaspoons salt
2/3 cup sugar
1 egg, well beaten
3 tablespoons shortening, melted

Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.


Betty White's banana bread recipe

Dear God,

If You see fit to let me stick around long enough, please let me be just a tiny bit as awesome as Betty White when I'm an old lady and I'll die with a smile on my face for sure.

Love, Paula


Betty white's banana bread recipe


Betty White's Banana Bread

Preheat oven to 350˚.

Besides 2 cups sifted Fisher's Blend Flour (a strong wheat flour), you'll need:

1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt 
1 cup mashed, ripe bananas (2 large)
1 egg
1/4 cup milk
1/4 cup melted shortening or salad oil
1/2 cup chopped walnuts
1 tsp. vanilla

Stir together sifted flour, baking powder, baking soda, salt and sugar in mixing bowl. Make hollow in center; add mashed banana, egg, milk, shortening or salad oil, walnuts and vanilla. Stir only until all dry ingredients are moistened. Spread into greased and floured 5"x9"x3" loaf pan. Bake 50 minutes or until done. Remove loaf from pan and let cool on cake rack. Wrap in waxed paper before storing.  


Click here for Gene Tierney's favorite tuna salad recipe.

1978 wholegrain topping

The 1970s were not known for being particularly health-conscious. So it's surprising that this 1978 Quaker Oats ad includes a recipe for a wholegrain topping.

1978 wholegrain topping

Savory Add-a-Crunch

2 cups Quaker Oats (quick or old-fashioned)
1/2 cup butter or margarine, melted
1/3 cup Parmesan cheese
1/3 cup finely chopped nuts, wheat germ or un-processed bran, if desired
1/4 teaspoon onion or garlic salt

Combine all ingredients; mix well. Bake in ungreased large shallow baking pan in moderate oven (350˚F) 15 - 18 minutes. Cool; store in tightly covered container in refrigerator. Makes about 3 cups of topping.

Add-a-Crunch Crescent Dinner Rolls

Separate one 8 oz. pkg. refrigerated crescent dinner rolls into triangles. Brush 1 side of each triangle with melted butter; sprinkle with about 1 tablespoon Savory Add-a-Crunch. Roll up; brush tops with melted butter. Sprinkle tops with Savory Add-a-Crunch. Bake according to crescent dinner roll package directions. Makes 8 rolls.

Click here for another vintage healthful recipe.

What do you call a retro recipe that's a cross between muffins and quick bread? Bruffins.

I found this recipe in a 1959 issue of Co-ed magazine. Co-ed billed itself as the magazine "for girls and homemakers of tomorrow."

1959 dole recipe

Here's the 1959 recipe for Dole Tropical Bruffins.

1 can (8 3/4 or 9 oz.) Dole Crushed Pineapple
2 bananas
1/2 cup sugar
1 egg
1/4 cup milk
2/3 cup Grapenuts cereal
2 cups biscuit mix
1 teaspoon salt

For glaze:
1 cup powdered sugar, unsifted
2 tablespoons pineapple syrup

Preheat oven to 425˚ and grease muffin tins. Reserve 2 tablespoons of syrup from the pineapple for glaze. Slice bananas and mash with fork. Combine sugar, egg and milk; mix well, then add Grapenuts, undrained pineapple, banana, biscuit mix and salt. Stir mixture about 25 strokes until blended but not smooth. Spoon into muffin tins, almost to the top, and bake for 20 minutes.

Meanwhile, blend glaze ingredients in small bowl until smooth. Loosen bruffins with small knife and while still hot, place each, top side down, into the glaze. Transfer to cooling rack.

Makes 6, large enough to slice, using 3 1/4-inch tins — or 12, using 2 1/2-inch tins.

Click here for an awesome retro breakfast idea from Aunt Jemima.

Coconut Orange Loaf


Here's the recipe for Coconut Orange Loaf.

2 1/2 cups once-sifted all purpose flour
1 cup granulated sugar
3 1/2 tsp. Magic Baking Powder
3/4 tsp. salt
1/4 tsp. mace
3 tsp. orange rind
1/2 cup orange juice
3/4 cup milk
2 eggs well-beaten
2 tbsp. Planters' Peanut Oil
1/2 cup shredded coconut
1 cup seedless raisins

Preheat oven to 350˚F (moderate).

Sift together into a large bowl the flour, sugar, baking powder, salt and mace. Add orange rind. Make a well in center. Combine then add the orange juice, milk, eggs and oil. Stir until just blended. Stir in coconut and milk.

Pour batter into a well greased 4 1/2 x 8 1/2-inch loaf pan.

Bake for 1 hour or until done.

 Click here for a retro coffee cake recipe.

Via Shelf Life Taste Test