Vintage Recipes Series ~ Cream Cheese Squares

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I have a collection of old handmade recipe albums, recipe card boxes and a box full of recipes that I have been collecting for several years.  If I see someone’s recipe card collection for sale, I just can’t pass it up.  I feel bad that someone’s hard work collecting these recipes is being sold so I buy them and put on my bookshelf.  I have recipes from the 20s through about 2005 or so.  Some are not vintage but I have no idea what to call them.

Collection

Collection 2

Some recipes are written on the backs of envelopes and some are typed out neatly on cards.  It’s really a treasure trove of someone’s life in the kitchen.  It’s fun to go through them.

I decided that a few times a month, I would pick a recipe, make it, and blog about it.   Many of these recipes have no attribution or even a publishing date and are handwritten.  If it does have any publishing info, I’ll post it.  Except for the box of recipes that I have collected, I have no idea who even belonged to these boxes/albums.

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As you can see from the picture, the ingredient list in this recipe ~ Cream Cheese Squares ~ is a mess.  Luckily, there aren’t too many ingredients.  The recipe looks like it’s from the late 70s or early 80s from a column called Common Sense Cooking by Ruth McDaniel.  I did a bing search and it looks like Mrs. McDaniel has passed away.

These cream cheese squares are delicious!  They are cheesecake in bar form.  The recipe is easy however, saving 1 cup of the base to sprinkle on top is too much.  One-half cup would be plenty.

Cream Cheese Squares 1

Cream Cheese Squares

1/3 cup butter, room temperature
1/3 cup packed brown sugar
1 cup flour
1/2 cup chopped nuts ~ I used pecans
1 (8 oz) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tbsp fresh lemon juice
2 tsps milk
1/2 tsp vanilla

Preheat oven to 350º.

Cream butter and brown sugar in a medium bowl. Add flour and chopped nuts and mix to make a crumb mixture. Reserve 1/2 cup and set aside. Press remainder in greased, 8-inch square pan. Bake 15 minutes until lightly browned. Let cool while you make the cream cheese mixture.

Blend sugar and cream cheese in a medium bowl with a mixer until smooth. Add egg, milk, lemon juice, and vanilla. Beat well until smooth. Pour over warm crust and sprinkle the reserved crust mixture over the cream cheese mixture. Bake for 25 minutes.

Cool and cut into squares.

I keep them in the refrigerator because I like cheesecake cold but the recipe doesn’t say anything about keeping them there.

Makes 9 bars.

Cream Cheese Squares 2

Cream Cheese Squares 3

Happy Cooking!

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Banana Bread Muffins

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Bananas are not my favorite fruit but I try to eat one a couple times a week since they are so good for you.  Consequently, I have lots of bananas that are on their way to yucky.

I came across this recipe while going through some community cookbooks and it turned out to be a great choice.  The muffins have great banana flavor and are nice and moist.  There is nothing worse than dry muffins.  I used cinnamon as my spice of choice since it’s my favorite and using a tablespoon did not make it too cinnamon-y. Mixing up some spices will work as well.  Just use your favorite baking spices.

Mr. Meat Eater ate them for breakfast for several days so they do keep for a 3-4 days in a container.  I think they would freeze well, too.

Banana Bread Muffins 1

Banana Bread Muffins 2

Banana Bread Muffins

Muffins:
1/2 cup butter, room temperature
1 tsp vanilla
1 cup sugar
2 eggs
3 ripe bananas, mashed
3/4 cup sour cream
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tbsp cinnamon, nutmeg, allspice or your choice of spice ~ you can also mix spices

Topping:
2/3 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/3 cup melted butter

Preheat oven to 350º. Grease muffin tins with cooking spray.

Cream the butter, vanilla, and sugar in a large mixing bowl until fluffy. Beat in the eggs. In a small bowl, combine the smashed bananas and sour cream. In another bowl, mix the flour, baking soda, salt and whatever spice/spices you decide on. Blend the dry ingredients into the wet ingredients, alternating with the banana mixture.

Spoon into prepared muffin tins. Sprinkle topping over the top.

Bake 20-30 minutes or until a toothpick inserted in the middle comes out clean.

Topping: Mix all the ingredients together and sprinkle on tops of the muffins before baking.

Makes 12 muffins

Adapted from:  Paws-itively Good Chow

Banana Bread 3

Happy Cooking!

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Red Velvet Cream Cheese Brownies

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Oh my ~ these are delicious!  I know red velvet everything is big right now and I don’t usually follow trends but this recipe sucked me in.   I actually made them around Valentine’s Day and I put the recipe aside and forgot about it until I downloaded the pictures and there they were.

I chose to try this recipe because it made the brownies from scratch ~ no boxed brownie mix was involved.  I am trying to stay away from boxed mixes especially since it’s so easy to bake from scratch without all the preservatives.  I also liked that it didn’t use a whole bottle of red food coloring like so may recipes do.  Be careful when using it because it turns everything red.  The only thing I did different from the recipe was to leave out the nuts.

Brownies 1

Red Velvet Cream Cheese Brownies

Brownies:
1 stick butter
1 cup sugar
1 tsp vanilla
1/4 cup unsweetened cocoa powder
pinch of salt
1 tbsp red food coloring
1 tsp white vinegar
2 eggs
3/4 cup flour
1/4 cup toasted almonds

Cream Cheese Layer:
8 ozs cream cheese, softened
1/4 cup sugar
1 egg
1/8 tsp vanilla

Preheat oven to 350º. Butter an 8×8 baking pan and set aside.

Brownie layer: Melt the butter either on the stove top or in the microwave and pour into a large mixing bowl. In order, add the sugar, vanilla, cocoa, salt, food coloring, and vinegar, mixing between additions. In an small bowl, whisk the eggs and stir into the cocoa mixture. Fold in the flour until combined. Stir in the walnuts if using. Save 1/4 cup of this mixture and set aside. Pour what’s left into the prepared pan.

Cream cheese layer: Blend the cream cheese, sugar, egg, and vanilla together in a medium bowl. Gently spread this mixture on top of the brownies mixture in the prepared pan.

Using a spoon, drop the remaining cocoa batter over the top of the cream cheese layer. Using the tip of a knife or a skewer, drag it through the cream cheese layer and the dropped batter to create a swirl effect.  Try not to mix in the brownie layer on the bottom as much as you can.

Bake for 30 minutes and allow to cool completely before cutting.

Makes 8 servings

Adapted from Food Network

Brownies 2

Brownies 3

Happy Cooking!

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Guinness Chocolate Cake

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Well, I’ve made Guinness cupcakes and brownies so it only stands to reason that I would eventually make a Guinness cake.

This cake is very moist and delicious.  After a day or two, it tastes even better.   For the frosting, the directions said to make it look like the head of a glass of Guinness but I am not thrilled with all that drippy frosting so I just frosted the top with no dripping on the sides.

Guinness Chocolate Cake

Guinness Chocolate Cake

12 oz Guinness Extra Stout
1 stick plus 2 tbsp butter
3/4 cup unsweetened cocoa
2 cups sugar
3/4 cup sour cream
2 eggs
1 tbsp vanilla
2 cup flour
2 1/2 tsp baking soda

Frosting

8 oz cream cheese, softened
1 1/4 cup confectioner’s sugar
1/2 cup heavy cream

Preheat oven to 350º. Line the bottom of a 9 inch springform pan with parchment paper, then butter the parchment and the sides of the pan.

Pour the Guinness into a saucepan and add the butter by the tablespoonful and heat until the butter is melted. Whisk in the cocoa and sugar and set aside.

Beat the sour cream with the eggs and vanilla in a large mixing bowl. Pour the Guinness mixture into the sour cream mixture and whisk in the flour and baking soda.

Pour the batter into the prepared ban. Bake for 45 minutes to 1 hour. Mine took 1 hour exactly.

Let cool completely on a cooling rack. When completely cool, remove from pan and set on a cake stand. I put the cake stand on top of the cake and flipped it right side up so that the bottom of the cake became the top and I was able to remove the bottom of the springform pan and the parchment paper. The bottom is also smoother and flatter to frost.

Frost the top of the cake so that it looks like a head of a glass of beer.

Makes 10-12 servings.

Frosting

Lightly whip the cream cheese until smooth with a mixer. Sift in the sugar and beat together. When smooth, beat in the heavy cream. Frost top of cake using all the icing.

Adapted from Paws-itively Good Chow

Happy Cooking!

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Peanut Butter Dog Biscuits and Pumpkin Dog Cookies

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I like to make my own dog treats especially in light of all the dog treats that are recalled and those that are killing our pets.  I just don’t trust any of them.  I usually give my dogs vegetables as treats but I like to give them a biscuit now and then.

These treats have no preservatives so if you make them, I would put most in the freezer so they don’t spoil.  I gave almost all of them away to my friends dogs at the dog park.

The peanut butter recipe is from Paula Deen ~ who I swore I would never make another recipe from but I justified it by telling myself it’s just dog biscuits.  The pumpkin recipe I found on Cesar Milan’s website.  Both were given 2 paws up by my mutts!

Dog Biscuits 1

Peanut Butter Dog Biscuits

3/4 cup milk ~ I used 2%
1 egg
1 cup smooth peanut butter
2 1/4 to 2 1/2 cups whole wheat flour ~ I used white wheat but you can use regular flour
1 tbsp baking powder

In a large mixing bowl, whisk together the milk, egg, and peanut butter. Add in the flour and baking powder to make a very stiff dough. You may have to use your hands to mix in the last bit of flour.

On a floured surface, roll the dough out to 1/4 inch thick. Cut into desired shapes.

Bake at 325º on a parchment-lined baking sheet for approx. 20 minutes or until hard.

Cool completely before giving any to your dog. Store extras in the freezer for up to 3 months.

Serving size varies according to the shapes you cut them in but expect to get at least 2 dozen.

Dog Cookies Again

Pumpkin Dog Cookies

1/2 cup canned pumpkin
4 tbsps molasses
4 tbsps water
2 tbsps vegetable oil
2 cup whole wheat flour ~ I used white wheat but you can use regular flour
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon, optional ~ I used 1/2 tsp

Preheat oven to 350º

In a large mixing bowl, mix together the pumpkin, molasses, vegetable oil. and water.

Add the flour, baking soda, baking powder and cinnamon and mix. The dough will be semi-stiff.

Scoop out dough ~ I used a small scoop, abt a tbsp ~ and place on a parchment paper lined baking sheet. Flatten with a fork.

Bake about 25 minutes or until hard. Cool completely before giving any to your dog. Store any extras in your freezer.

Makes at least 2 dozen dog cookies.

Happy Cooking!

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Quick and Easy Lemon Bars from 101 Farmhouse Favorites by Gooseberry Patch

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The Gooseberry Patch Giveaway has now ended!

I have been so slow over the past couple of days that I haven’t even gotten to write a new post here.  It seems the colder it gets, the slower I get.

This recipe comes from Gooseberry Patch’s 101 Farmhouse Favorites ~

101farmhouse

If you want a chance to win this awesome cookbook, please comment on the previous post ~ HERE!  Comment with your favorite comfort food and you’re entered to win!!  Reading through the comments makes me hungry!

Quick and Easy Lemon Bars was submitted by Lynda McCormick who I “met” on a message board on AOL years ago.  She is an awesome cook and I wish she would start her own blog because every recipe of hers that I have made has been wonderful!  Anyway, we lost touch when the message board went away but she found me on Facebook and have been back in touch since then.

This recipe is another of hers that I really like.  Super easy, very lemony, and great to make and take at the last minute.  I made half the pan sprinkled with coconut and half the pan sprinkled with chopped pecans.  I like the coconut better only because no one else in my family are big coconut eaters and I love it.  The bars are just delicious!

Lemon Bars 2

Quick and Easy Lemon Bars
Submitted by Lynda McCormick, Burkburnett, TX

16 oz pkg angel food cake mix
22 oz can lemon pie filling
Optional ~ chopped pecans, sweetened flaked coconut

Combine the dry cake mix and the pie filling in a large bowl; mix well.

Spread in a greased 15×10 jelly-roll pan; sprinkle with the chopped pecans or coconut, if desired.

Bake at 350º for 30 minutes.

Let cool and cut into bars.

Makes 24 to 30 bars depending on how you cut them.

Lemon Bars 1

Happy Cooking!

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Apple Crumb Pie

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Mr. Meat Eater and I are pie people.  We like cake, too, but almost always choose pie over cake.   Even though we love pie, I don’t make it very often because we would eat too much.  Last week I had some apples that were well on their way to spoiling so the first thing that came to my mind was…pie!

I searched around and found a recipe on Allrecipes that I changed up to suit us.  It’s easy and delicious.  I used MUCH less sugar than the recipe called for ~ I used barely 1/4 cup since my apples were sweet and 3/4 cup just seemed like too much sugar to me.

Apple Crumb Pie

Apple Crumb Pie

Pie:
1 pie shell, unbaked
6 cups sliced apples
1 tbps lemon juice
2/4 cup sugar ~ I used less than 1/4 cup
2 tbsps flour
1/2 tsp cinnamon
1/2 tsp nutmeg

Topping:
1/2 cup flour
1/2 cup packed brown sugar
3 tbsp cold butter

Preheat oven to 375º.

Place sliced apples in a large bowl and sprinkle lemon juice over the apples. Mix the rest of the pie ingredients (except crust) in a small bowl and sprinkle it over the top of the apples and mix until all the apples are coated evenly. Spoon into unbaked shell.

In another small bowl, mix together the flour and brown sugar. Cut in the butter until the mixture looks crumbly. Sprinkle over filling in the pie shell. Cover loosely with aluminum foil.

Bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes until the top is golden brown.

Cool and serve.

Makes 8 servings.

Happy Cooking!

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