Old Fashioned Recipes

Back to the menu

Golden Corn Bread

  • 1 c. yellow corn meal
  • 1 c. sifted flour
  • 1/4 c. sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1/4 c. shortening
  • 1 c. milk
  • 1 egg, beaten

Preheat oven to 425 degrees.  Combine corn meal, flour, sugar, baking powder and salt in a bowl.  Cut in shortening.  Mix egg and milk together and add to dry ingredients with a few swift strokes.  Bake in a 9 x 9 x 2 inch pan for 20-25 minutes.

Buttermilk Biscuits

  • 2 c. sifted flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1/3 c. solid shortening
  • 3/4 c. buttermilk

Blend flour, baking powder, salt and baking soda together in a medium sized bowl.  Cut in shortening with a pastry blend or two knives until mixture resembles coarse cornmeal.  Make a well in the center of the dry ingredients; add buttermilk all at one time.  Stir with a fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10-15 times.  Roll out dough to 1/2 inch thickness.  Cut with floured cutter or knife using even pressure to keep side straight.  Place on baking sheet close together for soft sided biscuits or 1 inch apart for crusty sides.  Brush tops lightly with milk.  Bake at 450 degrees for 10-15 minutes or until biscuits are golden brown.  Makes about 24 (1 1/2 inch) biscuits.

Potato Bread

  • 1 med. potato, peeled and diced
  • 2 pkgs. dry yeast
  • 2 tbsp. butter or margarine
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 1 c. milk
  • 5 1/2 to 6 c. all-purpose flour

Cook potato in a small amount of boiling water 10 to 15 minutes or until tender; drain and reserve liquid.  Mash potato, and measure 3/4 cup; set aside.  Add enough water to reserved liquid to make 1 cup; cool to 105 to 115 degrees.  Dissolve yeast in potato liquid in a large mixing bowl.  Add butter and stir well.  Stir in sugar, salt, milk, mashed potatoes, and 1 cup flour.  Gradually stir in enough of the remaining flour to make a stiff dough.  Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes).  Place in a well greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.  Punch dough down, and divide in half.  Shape each half into a loaf.  Place in two well-greased 8 x 4 x 3 inch loaf pans.  Cover and let rise in a warm place (85 degrees), free from drafts.  Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Yield 2 loaves.

Parkerhouse Rolls

  • 3 to 3 1/2 c. all-purpose flour
  • 1 pkg. active dry yeast
  • 3/4 c. milk
  • 1/4 c. sugar
  • 1/3 c. butter or margarine
  • 1/2 tsp. salt
  • 2 eggs
  • Butter or margarine, melted

In large mixer bowl combine 1 1/2 cups flour and the yeast.  In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in as much of remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in warm place until double (about 1 hour).  Punch down; divide dough in half.  Cover, let rest 10 minutes.  On lightly floured surface, roll each half of the dough to 1/4 inch thickness.  Cut with a floured 2 1/2 inch round cutter.  Brush with melted butter.  Make an off-center crease in each round.  Fold so large half overlaps small half slightly.  Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan.  Cover, let rise until nearly double (about 30 minutes).  Bake in a 375 degree oven for 15 to 18 minutes or until done.  Makes about 2 dozen.

Ham Loaf

  • 1 1/2 lb. center cut fresh pork, ground
  • 1 1/2 lb. very lean smoked ham, ground
  • 11 soda crackers, soaked in 1 c. milk
  • 3 eggs
  • 1 can tomato soup

Mix all ingredients and make into loaf.  Cover with can of tomato soup, then sprinkle brown sugar over top of soup.  Bake for 2 hours at 350 degrees in pan of water.  Serves 9.

Back to the menu