Tag Archives: vintage

Kansas City Quiche

I had a long story written up about what made a Kansas City Quiche a KC Quiche and one browser crash later it was gone. I also lost the original scan- it came from some newspaper.

Also: the Quiche will look nothing like the featured image. I needed something and it came up as a free option.

Kansas City Quiche

Course: Breakfast
Cuisine: American
Keyword: quiche

Ingredients

  • 4 strips bacon
  • 3 Wolferman's English Muffins (they are a thick English muffin)
  • 1 egg
  • cup cream
  • pinch nutmeg
  • pinch cayenne pepper
  • ¼ tsp salt
  • ½ lb Gruyere Swiss Cheese grated

Instructions

  • Fry bacon until crisp and drain on paper towel.
  • Pull muffins in half.
  • Toast medium-brown.
  • Butter to taste.
  • Beat egg with cream, nutmeg, cayenne, and salt.
  • Pour the egg mixture over grated cheese in a bowl.
  • Mix well.
  • Spread egg and cheese mixture over muffins.
  • Crumble bits of bacon on top.
  • Place under broiler, at least 6" from heat source for 1 to 2 minutes.
  • When cheese melts and top begins to show brown flecks, whisk the muffins out.
  • Watch closely; do not allow cheese to burn.
  • Serve immediately

Hawaiian Party Cake

I was trying to find something (anything) about this recipe fpr a Hawaiian Party Cake and there isn’t that much out there. I can find all sorts of cake decorating tips and tricks but only two websites with this style of cake.
Is it authentic? Doubtful. I have a feeling that it came about as part of the Hawaii is an exotic place so add some pineapples. (Fun fact- most pineapples now come out of the Philippines, not Hawaii). 

Hawaii Party Cake

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, Hawaiian Cake, Party Cake
Author: from the kitchen of Kenmore Mercy Hospital Cook Book

Equipment

  • jelly roll pan or 9"x13" pan

Ingredients

  • 1 yellow or lemon cake mix plus ingredients listed on package
  • 1 pkg vanilla instant pudding
  • 1 cup milk
  • 8 oz soft cream cheese
  • cup crushed pineapple
  • coconut shredded or flaked
  • chopped nuts
  • maraschino cherry bits

Instructions

  • Make & bake cake mix as directed on package.
  • Cool.
  • Beat together instant pudding with milk and cream cheese.
  • Spread this mixture on the cooled cake.
  • Drain liquid from the crushed pineapple and spread evenly over the pudding mixture.
  • Sprinkle with coconut, chopped nuts, and cherries.
  • Refrigerate.

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Red-Raspberry Puff

Red Raspberry Puff

Course: Dessert
Keyword: puff, raspberry

Ingredients

  • cup Vanilla wafers crushed
  • ¼ cup butter melted
  • 2 Tbsp sugar
  • 4 egg whites
  • ½ cup sugar
  • 2 cup sweetened red raspberries
  • ½ cup heavy cream
  • 2 tsp sugar

Instructions

  • Mix crumbs, butter and 2 tbsp sugar.
  • Press in 8"x8"x2" pan
  • Beat egg whites until soft peaks are formed.
  • Beat in ½ cup sugar, 1 tbsp at a time.
  • Spread over crumb mixture.
  • Bake 325° until meringe is lightly browned, about 20 minutes.
  • Cool.
  • Cut into 9 squares.
  • Top with raspberries.
  • Whip cream then beat in 2 tsp sugar.
  • Spoon over raspberries.

A vintage recipe for Peach Marlow

One of the things I have discovered about vintage recipes is that sometimes measurements can be optional. I wonder- just what sized marshmallows are intended for this recipe. I think it would be safe to assume that this recipe for Peach Marlow would use the traditional size of marshmallows (that we use for s’mores) and neither the giant ones sold today or the little ones. Another thing I’ve discovered is how they will leave out instructions- here we have the example of assuming that people already know how to whip cream and that they are doing it while allowing the peach/ marshmallow mixture to cool. (Of course NOW I’ve discovered a typo in the PDFs I created… sighs… back to fixing that)

Peach Marlow

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: marshmallow, peaches
Author: Laura M. Rischman, Director Home Service Bureau

Ingredients

  • 20 marshmallows
  • 1 cup crushed peaches
  • ¼ cup water
  • ½ pint whipping cream
  • 3 Tbs sugar

Instructions

  • Sprinkle the crushed peaches with sugar and let stand while the marshmallows and water are steaming.
  • When the liquid stage is reached, add the sweetended peaches and allow to cool.
  • When quite cold and slightly stiffened, carefully combine with the cream that has been whipped stiff.
  • Pour into trays and freeze.

Notes

If it is desired to use canned peaches instead of fresh fruit, use ½ cup from the juice instead of the water, only 18 marshmallows, omit the sugar and add ½ tsp vanilla. Follow the instructions as above.