Diva Tasting: Vintage Treats…

Sweet Vintage Treats

Vintage Breakfast Cookies

Ingredients

½ Cup Shortening

1 Cup White Sugar

½ Cup Molasses

1 Teaspoon Baking Soda

½ Cup Warm Coffee

1 Egg

3 Cups All-Purpose Flour

½ Teaspoon Salt

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Cloves

1 Cup Dried Cranberries

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a small cookie sheets.

Step 2 In a large bowl, cream together the shortening and sugar until smooth. Stir in the molasses and egg. Dissolve the baking soda in warm coffee; stir into the molasses mixture. Combine the flour, salt, cinnamon and cloves; Gradually stir into the batter. Mix in the cranberries. Press dough into bottom of the cookie sheets.

Step 3 Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm. 40 Cookies.

Breakfast Nut Bars

½ Cup Shortening

½ Cup Brown Sugar Packed

1 Teaspoon Baking Soda

½ Cup Warm Coffee

1 Egg

1 Box Yellow Cake Mix

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Cloves

1 Cup Chopped Walnuts (Shaken in 1 Teaspoon of Flour)

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a small cookie sheets.

Step 2 In a large bowl, cream together the shortening until smooth. Mix in the brown sugar and egg then Combine the cake mix, cinnamon and cloves to create the batter. Mix in the nuts. Press dough into bottom of the cookie sheets.

Step 3 Bake for 12 to 15 minutes in the preheated oven. Cool for 5 minutes on the cookie sheets then cut each strip into 2 inch bars while still warm. 40 Cookies.

Concord Grape Pie

Ingredients

1 Recipe Pastry For A 9 Inch Double Crust Pie

5 Cups Concord Grapes

1 ¼ Cups White Sugar

¼ Cup All-Purpose Flour

1 Pinch Sea Salt

¾ Teaspoon Lemon Juice

2 Tablespoons Butter

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack.

Step 2 Wash and stem grapes; squeeze grapes out of their skins. Save the skins and set aside. Place grape pulp in a large saucepan; mash a few at the bottom to release their juice. Cook over medium-low heat until grapes come to a full boil. Remove pulp from heat, and press through a food mill to remove seeds. Combine pulp and skins in a large bowl. Stir in lemon juice.

Step 3 In a separate bowl, mix sugar, flour, and salt. Stir into grape mixture. Pour filling into pastry crust, and dot with butter. Cover with second pastry shell. Flute edges, and cut little slits in the top crust for steam to escape.

Step 4 In preheated oven on sheet pan for 45 to 50 minutes, or until crust is brown and juice begins to bubble through slits in top crust. Allow to cool before serving.

Ye Old Watergate Salad

Ingredients

1 (3.4 Ounce) Package Instant Pistachio Pudding Mix

1 (8 Ounce) Can Crushed Pineapple, With Juice

1 Cup Miniature Marshmallows

1 Cup Chopped Walnuts

½ (8 Ounce) Container Frozen Whipped Topping, Thawed

Directions

Step 1 In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill

Real Southern Banana Pudding:

Ingredients

Cup White Sugar

Cup All-Purpose Flour

¼ Teaspoon Salt

3 Eggs, Beaten

2 Cups Half n Half

½ Teaspoon Vanilla Extract

2 Tablespoons Butter, Softened

2 Bananas, Peeled And Sliced

½ (12 Ounce) Package Vanilla Wafer Cookies

Directions

Step 1 In medium saucepan combine sugar, flour, and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.

Step 2 Layer pudding with bananas and vanilla wafers in a serving dish or trifle bowl. Chill at least one hour in refrigerator before serving.

Southern Ambrosia

1 (11 Ounce) Can Mandarin Oranges, Drained

1 (8 Ounce) Can Crushed Pineapple, Drained

3 ½ Cups Frozen Whipped Topping, Thawed

2 Cups Shredded Coconut

1 ½ Cup Chopped Pecans

2 Cups Miniature Marshmallows

½ Cup Half N Half

1 Cup Maraschino Cherries

Directions

Step 1 In a large bowl, combine the oranges, pineapple, whipped topping, coconut, nuts, marshmallows and milk.

Step 2 Mix together well and chill 1 hour before serving. Garnish with cherries. Serves 12

Napoleon Bars

Ingredients

1 Cup Butter, Softened, Divided

5 Tablespoons Unsweetened Cocoa Powder

¼ Cup White Sugar

1 Egg, Beaten

1 ¾ Cups Graham Cracker Crumbs

1 Cup Flaked Coconut

½ Cup Finely Chopped Almonds (Optional)

3 Tablespoons Heavy Cream

2 Tablespoons Custard Powder

2 Cups Confectioners’ Sugar

4 (1 Ounce) Squares Semisweet Baking Chocolate

2 Teaspoons Butter

Directions

Step 1 In the top of a double boiler, combine 1/2 cup softened butter, cocoa powder, and sugar. Stir occasionally until melted and smooth. Beat in egg and stir until thick, 2 to 3 minutes.

Step 2 Remove from the heat and mix in graham cracker crumbs, coconut, and almonds. Press into the bottom of an ungreased 8×8-inch pan.

Step 3 For the middle layer, beat remaining 1/2 cup softened butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

Step 4 While the second layer is chilling, melt semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat.

Step 5 Spread melted chocolate mixture over chilled bars. Let the chocolate set before cutting into squares.

Shortbread Cookies

Ingredients

1 cup butter, softened

½ cup superfine sugar

2 cups all-purpose flour

Directions

Step 1Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square pan with foil, leaving an overhang on all sides.

Step 2 Mix butter and sugar together with a spoon until texture is sandy. Slowly mix in flour. Knead dough a few times until crumbly, not smooth. Pat dough over the bottom of the prepared pan. Prick all over with a fork.

Step 3 Bake in the preheated oven until set, about 45 minutes. Score with a knife while still warm. Lift out foil and let cookies cool on a baking rack. Break apart on cut lines when completely cooled.

Cookie Balls No Bake

Ingredients

1 (14 Ounce) Package Chocolate Stripe Cookies. Crushed To Crumbs

1 (8 Ounce) Package Cream Cheese, At Room Temperature

1 (12 Ounce) Package Chocolate Baking bark, or as needed

½ Cup Chopped Pecans (Optional)

Directions

Step 1 Line a baking sheet with parchment paper.

Step 2 Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour.

Step 3 Melt chocolate bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Step 4

Dip cookie balls in the melted chocolate bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes. Makes 12

Note: For decoration, drizzle chopped pecans over top.

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