Sheet pan – McCallum Vintage Recipe Divas (2024)

Vintage RecipesDecember 3, 2013Comments: 11

“Here you will notice page 9 of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

DROP COOKIES

Drop cookies, unlikestampedcookies, are merely “dropped” on the baking sheet. Usually the dough is measured out in level tablespoonfuls, leaving space on the cookie sheet to allow for the cookies to spread while baking. Sometimes a teaspoon is used for dropping the dough, but if a round measuring tablespoon is filled level full, then pushed out on the sheet with a spatula, a cookie of nice round shape results.

Drop cookies are often of the soft, moist, cake-like kind though some types flatten during baking to make a crisp, thin cookie. Drop cookies may be glazed or frosted and decorated for an especially attractive appearance.

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Aunt Jenny's Old-Fashioned Christmas Cookies, Christmas, Cookies, Holidays, Vintage RecipesDecember 3, 2013Comments: 11

“Here you will notice page 6 of the Vintage Spry cookbook “Aunt Jenny’s Old-Fashioned Christmas Cookies”, published in 1952 and distributed by Lever Brothers Company”

FOR PERFECT SUGAR COOKIES
…Follow These Easy Steps!

1. Beat Spry, sugar, salt, flavorings, and eggs together in one easy step! No tedious creaming…no separate beating of eggs!
2. Sift flour, baking powder, and soda onto Spry mixture and mix thoroughly. Add milk and mix to a soft, smooth dough.
3. Measure level tablespoons of dough and turn out with spatula onto Spry-coated cookie sheet, leaving about 2″ between.
4. Stamp into thin rounds, using flat-bottomed glass covered with damp cloth. Easier, quicker than rolling and cutting!
5. With spatula, remove cookies from sheet immediately to wire racks. Keep them apart until cold. Store in airtight tin.

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Candy, Cookies, Desserts, Vintage RecipesNovember 14, 20131 Comment

Here’s the war-time recipe for Baby Ruth Cookies. 1940’s

• 1/2 cup butter or other shortening
• 3/4 cup white sugar
• 1 egg
• 1 1/3 cups flour
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 2 Baby Ruth candy bars, cut in small pieces

Directions

Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoonfuls on greased cookie sheet. Bake in a moderately hot oven (375˚F) for 10 to 12 minutes. Makes 75 cookies.

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Breads, Breads, Retro Recipes, Vintage RecipesNovember 14, 2013Leave a comment

Clabber Girl recipe for “modern” corn meal biscuits from Family Circle, November, 1957

Yields 12 biscuits

• 1 1/2 Cup Sifted all-purpose flour
• 1/2 Cup Cornmeal
• 1/3 Cup Shortening
• 2/3 Cup Milk
• 2 1/2 Teaspoons Clabber Girl Baking Powder
• 1/2 Teaspoon Salt

Directions

Sift together flour, baking powder, and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles course crumbs. Add milk all at once. Stir lightly with fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch thick. Cut with 2 inch cutter. Place on lightly greased baking sheet. Bake in 450 F (very hot) oven 12-15 min.

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Desserts, Retro RecipesNovember 12, 2013Comments: 3

Pineapple Polynesian

• 1 quart vanilla ice cream
• 1 1/2 cups flaked coconut
• 2/3 cup packed brown sugar
• 1 tablespoon cornstarch
• 1/2 cup butter or margarine
• 1 tablespoon lemon juice
• 2 teaspoons finely shredded orange peel
• 4 cups cut-up fresh pineapple (about 1 medium)
• 1/4 cup rum or apricot brandy

Directions

Shape ice cream into 6 to 8 balls as pictured and roll in coconut. Place on waxed paper-covered baking sheet and freeze.

Mix brown sugar and cornstarch in chafing dish or skillet; add butter, lemon juice and orange peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple; heat until fruit is hot, about 2 minutes. Heat rum in small saucepan just until warm; ignite and pour flaming rum on pineapple. Stir; spoon over each serving of ice cream. 6 to 8 servings.

Fresh Fruit Polynesian: Omit coconut. Substitute 4 cups cut-up or sliced fresh fruit for the pineapple. Choose from the following: strawberries and peaches, bananas and raspberries or pears and blueberries.

Cakes, Cakes, Cakes, Desserts, Retro Recipes, Vintage RecipesNovember 11, 20131 Comment

America’s favorite cake flour since 1894. For over 100 years, bakers have preferred swans down cake flour. That’s because swans down is made from the finest American soft winter wheat and repeatedly sifted so that it’s 27 times finer than all-purpose flour. Swans down cake flour is a pure soft flour that does not contain a leavening agent or salt. It is the perfect flour for all of your special baking needs.

APPLE HARVEST CAKE

• 1 1/4 c. flour
• 1 c. whole wheat flour
• 1 c. sugar
• 3/4 c. firmly packed brown sugar
• 1 tbsp. cinnamon
• 2 tsp. baking powder
• 2 tsp. salt
• 1/2 tsp. soda
• 3/4 c. cooking oil
• 1 tsp. vanilla
• 3 eggs
• 2 c. (3 med.) peeled finely chopped apples
• 3/4-1 c. chopped nuts

Directions

Preheat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan (nonstick finish pan too). In large large bowl, blend first 11 ingredients with 1 cup of the apples and nuts. Pour into prepared pan. Bake 50-65 minutes until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes; cool. Turn onto serving plate.

APPLE HARVEST CAKE GLAZE:

• 1/2 c. powdered sugar
• 1/4 tsp. vanilla
• 2-3 tsp. milk

Directions
In small bowl, blend glaze ingredients until smooth. Spoon over cake.

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Meat dishes, Meatloaf, Meatloaf, Retro Recipes, Vintage RecipesOctober 15, 2013Comments: 2

Instructions On Recipe Card
Heat oven to 350°.

STEP 1 Beat slightly with fork in large bowl 1 egg
STEP 2 Finely chop enough onion to fill 1/4 cup

Add to the egg and mix well
STEP 3
1/4 cup chopped onion
1 1/2 pounds ground beef
1 cup dry bread crumbs
1 1/4 cups milk
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon catsup
1 tablespoon horseradish

STEP 4 Spread half the meat mixture in ungreased loaf pan, 9x5x3 inches.

STEP 5 Put on meat mixture 3 peeled hard-cooked eggs

STEP 6 Cover with remaining meat mixture. Pat top of loaf to make smooth. Bake uncovered 1 1/2 hours. 6 servings

Another idea for recipe
Tuck Away Baby Beefies: Shape each mixture into 8 small loaves, each about 3x2x1 inch. Push large pimient-stuffed olives into centers of loaves. Place loaves in ungreased baking pan, 13x9x2 inches. Bake uncovered 45 minutes. 6 to 8 servings.

Flip forward to 2013 friends ….McCallum Vintage Recipes Divas Stuffed Meatloaf adaption 2013

Instructions for 2013 Recipe

Heat oven to 350°.

STEP 1 Beat slightly with fork in large bowl 1 egg
STEP 2 Finely chop enough onion to fill 1/4 cup
STEP 3 Add to the egg and mix all ingredients listed below
1/4 cup chopped onion
1 1/2 pounds lean ground beef 93/7%
1/2 pounds Italian sausage
1/2 cup dry Panko bread crumbs
1 teaspoon dry Steak Seasoning
1/4 teaspoon pepper
3 tablespoons A-1 Sauce

SAVE FOR LATER
14 Slices good quality Swiss Cheese
6-7 medium Baby Bella Mushrooms sliced ( save 6-8 slices for decoration)
1/2 cup Rotel Diced tomatoes

STEP 4 Spread half the meat mixture in un greased loaf pan, 9x5x3 inches.
STEP 5 Put on meat mixture sliced Swiss cheese to taste ( we used at least 5 slices on that layer)
STEP 6 Add Sliced baby Bella evenly on top of Swiss cheese
STEP 7 Put on top of portabella mushrooms, sliced Swiss cheese to taste ( we used at least 5 slices on that layer)
STEP 8 Cover with remaining meat mixture. Pat top of loaf to make smooth.
STEP 9 Spoon Rotel tomatoes on top of meatloaf
STEP 10 Bake uncovered 40 min uncovered
STEP 11 Remove from oven, set on heat proof area.
STEP 12 Use last 4 slices of Swiss cheese, in a diamond pattern on meatloaf, top with mushroom slices.
STEP 113 Bake another 10 min, till cheese melts.

ENJOY!