Tag Archives: MCM food

baking, Breads, food, Guide to Easy Entertaining, MCM food

Herb Batter Bread

 

Betty Crocker's Guide to Easy Entertaining
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Herb Batter Bread

Author: Betty Crocker

Ingredients

  • 1 1/4 cups warm water (110º-115º F)
  • 1 pkg active dry yeast
  • 2 tbsp soft shortening
  • 2 tsp salt
  • 2 tbsp sugar
  • 3 cups flour sifted
  • 1/2 tsp nutmeg
  • 1 tsp sage
  • 2 tsp caraway seeds

Instructions

  • In mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, and half the flour. Beat 2 minutes, medium mixer speed or 300 hand strokes. Scrape sides and bottom of bowl frequency. Add remaining flour, nutmeg, sag, caraway seeds and blend with spoon until smooth.
  • Scrape batter from sides of bowl. Cover with cloth and let rise in warm place (85F) until double (about 30 minutes). If kitchen is cold, place dough on rack over bowl of hot water and over completely.
  • Beat about 25 strokes. Spread sticky batter evenly in greased loaf pan. 8-1/2" x 4-1/2" x 2-3/4" or 9"x5"x3". Pat top of loaf into shape with floured hand.
  • Let rise until batter reaches 1/4" (smaller loaf) or 1" (larger loaf)- about 40 minutes.
  • Heat oven to 375º F. Bake 45-50 minutes, or until brown. To test tap crust; it should sound hollow, Immediately remove from pan. Place on cooling rack or across bread pan. Brush top with melted butter or shortening. Do not place in a direct draft.

Notes

To make individual loves, follow recipe above- except divide batter into 6 miniature greased loaf pans (4 1/4" x 2 2/5" x 1 1/2". Bake 30-35 minutes.

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Spiced Tangerines “Meet the Millers” December 27, 1960

 

spiced tangerines
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Spiced Tangerines

“Meet the Millers” & Home Service Iroquois Gas Corporation December 27, 1960
Author: Meet the Millers

Ingredients

  • 6 whole peeled tangerines
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 cup vinegar
  • 2 2" sticks of cinnamon
  • 1/2 tsp whole allspice
  • 18 cloves

Instructions

  • Combine all ingredients except cloves and tangerines and simmer 5 minutes.
  • Insert 3 cloves in each tangerine.
  • Place 3 at a time in the liquid and cook 5 minutes.
  • Repeat.
  • Place all the tangerines in the syrup and let stand overnight.

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Chicken Pate “Meet the Millers” December 27, 1960

 

Chicken Pate
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Chicken Pate

Chicken Pate recipe from "Meet the Millers" & Iroquois Gas Corporation, December 27, 1960
Course: Appetizer
Author: Meet the Millers

Ingredients

  • 1 lb chicken livers
  • Boiling Water
  • 1 cube chicken bouillon
  • 1 cup butter
  • 2 tbsp grated onion
  • 2 tsp salt
  • 1/4 tsp mace
  • 1/8 tsp cloves
  • 1 1/2 tsp dry mustard
  • 1/8 tsp anchovy paste
  • 1 tbsp brandy

Instructions

  • Cover chicken livers with boiling water, add 1 chicken bullion cube and simmer 20 minutes.
  • Drain and grind very fine.
  • If using a blender, blend with all other ingredients, using butter to moisten.
  • If using a grinder, blend all ingredients thoroughly.
  • Pack in mold and chill.

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baking, Buffalo, Buffalo History, Christmas, Cookies!, Desserts, Holiday recipes, Holiday Recipes, Holidays, Iroquois Gas Corporation, MCM food, National Fuel Gas, vintage

Shortbread Cookies

 

Holiday Recipes from Home Service Iroquois Gas
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Shortbread Cookies

Author: Home Service Iroquois Gas

Ingredients

  • 1/2 pound butter
  • 1/2 cup sugar
  • 2 tbsp sugar
  • 2 1/2 cup flour sifted
  • dash salt
  • sugar (for sprinkling)

Instructions

  • Mix the first four ingredients (Butter, sugar, flour, salt) 
  • Roll out to 1/3" to 1/2" thickness.
  • Cut with square cookie cutter; sprinkle tops with sugar and prick with a fork,
  • Bake on ungreased cookie sheets at 300º F for 20-25 minutes.
  • Cookies will dry out but not brown.

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Butter Cookie Cookbook, Christmas, Cookies!, Holidays, MCM food, Pillsbury, vintage

Toasted Coconut Drops Cookies & Butter Frosting recipes

 

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Toasted Coconut Drops

Servings: 5 dozen
Author: Mrs JC Wilkinson, Des Moines, Iowa

Ingredients

  • 1 cup evaporated milk
  • 1 tbsp vinegar
  • 1 1/2 cups coconut
  • 2 3/4 cup flour *
  • 1 tsp soda
  • 1/2 tsp double acting baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 1/2 cup brown sugar firmly packed
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 cup unblanched almonds chopped

Instructions

Combine

  • evaporated milk & vinegar, set aside to sour

Toast

  • coconut at 375º for 5-7 minutes, stirring until golden brown

Sift Together

  • Flour, soda, baking powder & salt

Cream

  • The butter, gradually adding the brown sugar, creaming well.

Add to the creamed sugar and butter

  • The two unbeaten eggs, vanilla extract, and almond extract. Beat well

Stir In

  • half the dry ingredients, mix thoroughly

Blend in

  • the sour evaporated milk, Then stir in the remaining dry ingredients.

Add

  • The toasted coconut and 1/2 cup unblanched almonds. Chill 15 minutes.

Drop

  • by teaspoonfuls onto a greased baking sheet.

Bake

  • In moderated oven (375º) 10 to 12 minutes. Cool. Dip tops of cooking into frosting; sprinkle with chopped almonds

Notes

*if using self rising flour decrease soda to 1/4 tsp and omit baking powder and salt
Print Recipe

Butter Frosting

Author: Mrs. JC Wilkinson

Ingredients

  • 1/2 cup melted butter
  • 2 cups confectioners sugar sifted
  • 1/4 cup boiling water
  • 1/4 tsp almond extract

Instructions

  • Add 1/4 cup melted butter gradually to 2 cups sifted confectioners' sugar in mixing bowl.Blend in 1/4 cup boiling water and 1/4 tsp almond extract.

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