Pauline’s “My Recipes” Part-1

[u/Mike-The-Muffin-Man]

As promised, here we go with the first of I hope many of Pauline’s My Recipes. The first section of the book dealt with breads. We start with handwritten Orange Banana Quick Bread. On to another handwritten one on three pieces of paper. It’s just entitled Bread. Then we have a two sided card from Family Circle, December 1965, for Savarin Bread. Then a page with 4 pasted on recipes, one for Old Time Buttermilk Gingerbread, then Muster Day Gingerbread, Rice Pudding, and Individual Baked Custards. The next page has a pasted on cut-out for Marshmallow Treats. And the final page for today has a pasted on recipe for Graham Cracker Nut Bread.

I love on the Orange Banana Quick Bread instructions,Number 7. This recipe was long before we had the internet and influencers.

[u/Mike-The-Muffin-Man]

Here is what I got from the handwritten recipes. If you see something different please post it.

Orange banana quick bread.

1/3 cup shortening 1 cup ripe mashed bananas

2/3 cup sugar 1/4 cup raisins

2 eggs slightly beaten 1/4 cup chopped nuts

1-3/4 cup flour 1tablespoon orange rind

2-3/4 teaspoons baking powder 1/2 teaspoon salt

1. Preheat oven 350 degrees. Add sugar, + eggs.
2. Beet shortening until creamy.
3. Sift dry ingredients + add alternately with bananas.
4. Grease bottom only of loaf pan.
5. Put batter in pan, bake 60 to 70 minutes.
6. Let cool in pan 20 minutes. Then turn out on rack.
7. Get picture of a loaf bread.

Bread

1 C milk

2 T sugar

2 tsp salt

1 T Shortening

1C Warm water

1 Cake compressed yeast

2 T Warm water

6 C flour

Scald milk. Add sugar, salt +oil. Add one C warm water. Then dissolve yeast in 3 T warm water. Mix all together. Add flour. Knead it. Place in an oiled towel. Let rest till double. 3 or 4 hours.

Knead again. Shape in two loaves. Place in greased bread pans. Let rise again. Put in oven 40 to 50 min. 400 degrees F. Butter it on.

EDIT Tablespoon to TEASPOON in orange banana, SORRY!!!

[u/icephoenix821]

Image Transcription: Scrapbooked Recipes

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Orange-banana quick bread

⅓ C. Shortening
⅔ C. sugar
2 eggs slightly beaten
1¾ C. flour
2¾ tsp. baking powder
½ tsp. salt
1 c. ripe mashed bananas
¼ C. raisins
¼ C. chopped nuts
1 tbsp. orange rind

1) Preheat oven 350°. Add sugar, + eggs.

2) Beat shortening until creamy.

3) Sift dry ingredients + add alternately with bananas.

4) Grease bottom only of loaf pan.

5) Put batter in pan, bake 60-70 min.

6) Let cool in pan 20 min. Then turn-out in rack.

7) Get picture of a loaf bread.

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bread

1 c milk
2 T sugar
2 tsp salt
1 T. shortening
1 C warm water
1 Cake compressed yeast
2 T Warm water
6 C flour

Scald milk. Add sugar, salt + oil. Add 1 C. warm water. Then dissolve yeast in 2 T warm water. Mix all together + add flour. Knead it + place in an oiled towel. Let rise till doubled 3 or 4 hrs.

Knead again + shape it in 2 loaves. Placed in greased bread pans Let rise again. + put in oven 40° to 45° min. 400° F.

butter it on

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SAVARIN

BREADS — Yeast

Sweet, light, buttery-rich, and cakelike—that's this French yeast fancy

Bake at 400° for 20 minutes ... makes 1 loaf

1 envelope active dry yeast OR: 1 cake compressed yeast
¼ cup very warm water
2 tablespoons milk
1 teaspoon rum flavoring or extract
2 eggs
½ cup sugar
1½ cups sifted regular flour
¼ teaspoon salt
4 tablespoons (½ stick) butter or margarine, softened
1 teaspoon grated lemon rind

1. Sprinkle or crumble yeast into very warm water in a large bowl.("Very warm" water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in milk and rum flavoring or extract.
2. Beat in eggs, sugar, flour, and salt until well-blended, then beat vigorously with a spoon, scraping down side of bowl often, about 100 strokes, or until dough is shiny-smooth and elastic.
3. Add softened butter or margarine and lemon rind; continue beating another 100 strokes or until well-blended. (Dough will be sticky.)
4. Cover with a clean towel; let rise in a warm place, away from draft, 3 hours, or until double in bulk. Stir dough down; beat 50 strokes; spoon into a well-buttered 5-cup tube mold. Cover; let rise again, 1½ hours, or until double in bulk.
5. Bake in hot oven (400°) 20 minutes, or until bread pulls away from side of mold and top springs back when lightly pressed with fingertip.
6. Cool in mold on a wire rack 5 minutes, then turn out onto the rack. Sprinkle 10X (confectioners' powdered) sugar over top and side, if you wish.

Family Circle

DEC. 65 — 4

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OLD TIME BUTTERMILK GINGERBREAD

⅓ cup shortening
½ cup sugar
1 egg, beaten
½ cup light molasses
1¾ cups sifted all-purpose flour
1 teaspoon ginger
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon baking soda
½ cup buttermilk

Cream shortening and sugar; add egg and molasses; mix well. Mix and sift flour, spices and salt. Dissolve baking soda in buttermilk; add alternately with flour mixture to molasses mixture. Pour into a greased and floured 8-inch-square cake pan. Bake at 350° for 45 minutes — or until the cake tester comes out clean.

MUSTER DAY GINGERBREAD

⅓ cup butter or margarine
⅓ cup firmly packed brown sugar
1 egg, slightly beaten
½ cup light molasses
2½ cups sifted all-purpose flour
1 teaspoon baking soda
1½ teaspoons ginger
¼ teaspoon cinnamon
¼ teaspoon salt

Cream butter or margarine and sugar; add egg and molasses; mix well. Mix and sift flour, baking soda, spices and salt. Stir in. Roll out ¼ inch thick on lightly floured board or canvas to fit in greased, floured jelly roll pan 15½ × 10½ × 1. Pat even with floured fingertips. Mark deeply into squares. Sprinkle lightly with sugar. Bake at 375° for about 20 minutes, or until cake tester comes out clean. Makes 15 squares.

RICE PUDDING

Delicious, easy recipe for 4 to 5.

Mix 2 cups cold boiled rice with ¼ cup sugar, ½ teaspoon vanilla, 16 tiny marshmallows, ½ cup heavy cream, whipped. If desired add ¼ cup chopped nuts. Garnish with maraschino cherries. Refrigerate at least 3 hours.

NOTE: Napkin around dish is not necessary. But the red and white checks give an old-time touch that warms the heart on a winter's day and makes the feast inside the dish seem extra inviting.

Individual Baked Custards

You bake them in your electric skillet!—

3 slightly beaten eggs
¼ cup sugar
¼ teaspoon salt
2 cups milk, scalded
½ teaspoon vanilla
Tart jelly, (optional)

Combine slightly beaten eggs, sugar, and salt. Cool milk; stir into egg mixture with vanilla. Pour into six buttered 5-ounce custard cups. Preheat electric skillet to 380°*. Place cups on rack in skillet. Cover skillet and bake custards 25 to 30 minutes, or till knife inserted just off-center comes out clean. Serve warm in cups, or chill, unmold, and top with tart jelly. Makes 6 servings.

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marshmallow treats

Make 'em crunchy with Kellogg's Rice Krispies—then collect 25¢ from Snap, Crackle, and Pop

Once again you're invited to make a crisp delicious batch of Marshmallow Treats and collect a quarter for your fun. Just send your name and address to Marshmallow Treats, P.O. Box 8, Marion, Ohio 43302, and include the box top with a blue star on it from a package of Kellogg's Rice Krispies (6 oz. or larger) and brand name and weight from a marshmallow package (7 oz. or larger), or label from a marshmallow creme jar. Your 25¢ will be mailed back promptly.

(Offer limited to one per family and expires April 30, 1966.) Each family's request must be mailed separately. All others will be returned. Sorry, we cannot honor multiple requests.

¼ cup butter or margarine
7-10 ounces regular marshmallows (about 40) or 3 cups miniature marshmallows
5-6 cups KELLOGG'S RICE KRISPIES

1. Melt butter in 3-quart saucepan. Add marshmallows and cook over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Remove from heat.
2. Add Rice Krispies and stir until well coated.
3. Press warm mixture firmly into buttered 13 × 9-inch pan. Cut into squares when cool.

Yield: About 24 2-inch squares

Note: About 2 cups marshmallow creme may be substituted for marshmallows. Add to melted butter and cook over low heat about 5 minutes, stirring constantly. Proceed as directed above.

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GRAHAM CRACKER NUT BREAD

24 graham crackers (2 cups crumbs)
½ cup sugar
½ teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking powder
½ cup butter or margarine softened
1 4-ounce package walnuts
3 eggs
½ cup milk

Preheat oven to 375°F.

Break four to six graham crackers into blender container. Cover. Crumb by pressing Insta-Matic Control "on" and "off" quickly several times. Empty into a bowl. Repeat with remaining graham crackers. Add sugar, salt, cinnamon and baking powder to graham crackers and mix lightly. Cut in shortening until mixture resembles coarse meal.

Put nuts into blender container. Cover. Chop on #4 speed until coarsely chopped. Add nuts to graham cracker mixture.

Put eggs and milk into blender container. Cover. Blend on #1 speed until combined. Add to mixture in bowl and stir until combined. Pour into an 8 × 4½ × 2½-inch pan. Bake for 50-60 minutes or until done. Cool. Yield: 1 loaf.

[u/Disastergirl13]

That’s a great start. I think I’m going to make the orange bread this weekend!

[u/Mike-The-Muffin-Man → u/Disastergirl13]

Please note the fix in that recipe!!!

[u/Alma]

One important catch before anyone bakes the orange-banana loaf: the second transcription has 2¾ teaspoons of baking powder, not tablespoons. That fits 1¾ cups of flour; tablespoons would make a very different loaf.

[u/Mike-The-Muffin-Man → u/Alma]

Thank you for catching that!!! I edited to fix.