cranberry – Papas Cutting Board

Vintage Recipe Pamphlets

I collect these small vintage pamphlets. Now and then, I like to grab these and make easy dishes based on what I already have on hand. It comforts me to bring attention to these old books.

This past weekend, I made recipes from 4 little booklets. I will include recipe, photo, and date of book.

I’m also sharing a couple of intriguing recipes and interesting ads from them.

This is what I made : Pet Milk, Pineapple and Lemon Juice drink from the Pet Milk 1926 book.

Tomato and Egg salad from the Meals without Meat 1943 book, and the Orange Cranberry Relish.

The Salisbury Steak dish from the Quick Dinners 1942 book.

Cocoa Angel Food Cake from the McNess Recipes from ’round the world’ (1930’s or 40’s)

Victor McLaglen (noted Hollywood Star) for Best Tomato Juice Cocktail using Worcestershire sauce, from the Mealtime Magic 1948 book which shows a cute little Claudette Colbert bird seed ad on the back. Sorry for any mix ups in the above explanations – I took pictures of all and put this together quickly for you. The recipes all came from these 4 booklets.

The ad about the McNess extracts not baking out or freezing out is interesting.

Cranberry White Chocolate Cookies

I freeze half this batch for later baking; I drizzle white chocolate baking discs so that I do not need to use the shortening for the top chocolate – which just makes these amazing. Delicious!

I make these every few months to restock the freezer.

Cranberry White Chocolate Cookies

These are delicious with or without the glaze –

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze: 2 cups vanilla or white chips 2 tablespoons plus 1 1/2 teaspoons shortening

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally.

I froze half of the dough balls for later baking. These are cake like on the inside and slight crunch on the outside.

These were also delicious without the glaze. Delicious and I will make again

Taste of Home Holiday & Celebrations 2008

Apricot Cranberry Bread

Jim enjoyed this every day for breakfast. He said it is moist and delicious. I’ll check mark it to make again around Thanksgiving time.

Cranberry White Chocolate Cookies

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/3 cup cranberry juice

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups dried cranberries

2 cups vanilla or white chips

Glaze:

2 cups vanilla or white chips

2 tablespoons plus 1 1/2 teaspoons shortening

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10-12 minutes or until edges begin to brown (mine baked for 14 minutes). Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave the vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Yield about 7 dozen

I used a medium cookie scoop and this made over 54 – Jim was eating them as I baked so I’m not sure how much over the 54 tally. I froze half of the dough balls for later baking.

These are cake like on the inside and slight crunch on the outside. These were also delicious without the glaze.

Delicious and I will make again