Blintzes

1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
4 eggs
2/3 cup milk
1/3 cup water
1Tbsp. melted butter

Combine flour, sugar, salt, eggs, milk, water and 2 tsp. melted butter in a blender or processor for 1 minute. Heat remaining butter in 8" skillet (for 6" blintz) just till bubbly. Pour about 2 Tbsp. batter into hot skillet, rotating till batter covers the bottom. Cook till blintz bottom is golden brown, 1 to 2 minutes. Top should look cooked through and not wet. Turn out onto waxed paper; stack with waxed paper between each. Should make twelve.

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Corned Beef 'N' Cabbage Casserole

Note: Okay, so Elaine was German through and through, but on St. Patrick's Day Weekend there's a little Irish in all of us!

1 medium head cabbage, shredded (about 8 cups)
1 small onion, chopped
1 cup water
1 can (15 1/2 oz.) white hominy, rinsed and drained
3/4 pound thinly sliced corned beef, chopped
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce

In a large Dutch oven or saucepan, combine cabbage, onion and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the cabbage is tender. Add remaining ingredients; simmer for five minutes. Serves six.

Apple Caramel Cake

3/4 cup unsalted butter, melted
1 1/3 cup light or dark brown sugar
1 3/4 tsp. cinnamon
1 cup pecan halves
2 medium Granny Smith apples sliced in thin wedges
2 cups flour
1/2 tsp. baking soda
1 1/4 tsp salt

Heat oven to 375 degrees. Coat sides of 9" frying pan with cooking spray. Place 3 Tbsp. melted butter in bottom of pan; swirl to coat bottom. Sprinkle with 1/3 cup brown sugar and 1/4 tsp. cinnamon. Arrange 12 pecan halves around edge of pan. Arrange apple slices in pan. Chop remaining pecans.

Stir together flour, baking soda, salt and remaining spice in medium sized bowl until combined. Beat together remaining butter and brown sugar in medium sized bowl until smooth. Stir in 3/4 cup water. Stir in flour mixture and chopped nuts just until combined. Spoon onto pan evenly over apples. Bake at 375 degrees for 30 minutes. Test center and cool on rack for 10 minutes. Invert, remove pan and serve. Serve eight.

Red Devil's Food Cake

Note: This is another recipe with no mixing or baking instructions. However, there's are curious quantity notes for certain items. I'm guessing these are adjustments to the original recipe as they are added in Elaine's handwriting to this recipe card. I've added them in parenthesis where they appear.

1 1/2 cups cake flour (2)
1 tsp. baking powder (1 1/4)
1/2 tsp. salt (1/4)
4 Tbsp. butter (1/2 cup)
1 cup sugar
2 eggs well beaten
1/2 cup thick sour milk (3/4)
1/2 cup boiling water (1/3)
2 squares Baker's unsweetened chocolate (melted)
1 tsp. soda
1 tsp. vanilla

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Marble Cake

Note: Okay, I haven't challenged you with one of these in a while. Here's a title and a list of ingredients. No explanation of how to mix these, baking temperature or baking time. If you try this and figure out the missing pieces, please post here for everyone to see!

White Part

3/4 cup sugar
1/2 cup shortening
1 egg white
1/2 cup milk
1 cup flour
1 tsp. baking powder
1 tsp. vanilla

Dark Part

Use same amount of all articles (from above) and add:
1 egg yolk
1 tsp. cinnamon
1 tsp. cloves
pinch of salt 

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Blitz Torte (10 to 12 Servings)

Note: This recipe comes from an old, yellowed newspaper clipping.

Cake Layers

1/2 cup each: butter, sugar
4 egg yolks
1 tsp. vanilla
1 cup sifted flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup milk

Meringue Layers

4 egg whites
3/4 cup sugar
1/2 cup slivered almonds

Custard Filling

1/2 cup sugar
1/4 cup cornstarch
2 cups scaled milk
1 egg slightly beaten
1 tsp. almond extract

For cake layers, cream butter and sugar; beat in egg yolks and vanilla. Sift flour with baking powder and salt; add to creamed mixture alternately with milk, blending until smooth. Spread in two 9-inch round pans which have been greased, waxed paper-lined and again greased. To prepare meringue, beat egg whites until soft peaks form. Gradually add sugar, continuing beating until stiff but not dry. Spread smoothly over unbaked batter; sprinkle with almonds. Bake at 350 degrees for 40 minutes. Cool in pans.

To prepare custard: In top of double boiler, combine sugar and cornstarch; stir in milk. Cook, stirring constantly until slightly thickened. Add small amount of hot mixture to egg; return to double boiler. Cook over hot water, stirring constantly, about 3 minutes longer. Add flavoring; cool. To assemble cake, remove cake from pans; spread custard between layers. Keep refrigerated.

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Corn Pudding

1 can of corn
2 eggs well beaten
2 Tbsp. sugar
pinch of salt
pinch of pepper
1 cup milk
2 Tbsp. flour
3 Tbsp. butter
1 green pepper cut into small pieces

Mix well all ingredients and pour in casserole dish. Bake in moderate oven (325 to 350 degrees) for one hour.

Quick Coffee Cake

Note: This is another favorite from the People's Gas Light & Coke Co. The condition of the card tells me it was well used by Elaine.

1 1/2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. mace or nutmeg
6 Tbsp. sugar
2 Tbsp. shortening
1 egg
1/2 cup milk or water

Sift dry ingredients. Cut in shortening; add unbeaten egg and milk or water and stir to a smooth dough. Turn into a shallow pan and cover with top mixture.

Top Mixture

4 Tbsp. sugar
2 Tbsp. flour
1 tsp. butter
1/4 tsp. mace or cinnamon

With a fork mix all ingredients thoroughly; scatter over top of coffee cake and bake in a hot oven (400 degrees) 25 minutes.

American Coffee Cake

Note: This recipe comes from the inside box top of a pound of Jelke's Good Luck Margarine.

3/4 cup GOOD LUCK Margarine
1 1/3 cups sugar
3 eggs, unbeaten
3 cups sifted all purpose flour
3 tsp. baking powder
1/4 tsp. salt
Grated rind of one lemon
1 cup milk
3/4 cup pecans

Cream GOOD LUCK and sugar until light and fluffy. Add eggs, one at a time, and beat mixture well after each addition. Combine ingredients and sift three times. Add lemon rind to milk. Add dry ingredients and liquids alternately, a small amount at a time, to the creamed mixture. Blend well. Sprinkle nuts in the bottom of an angel cake pan which has been well-greased. Pour batter over nutmeats. Bake in moderate oven (325 degrees) until done - approximately 60 minutes. Turn upside down on a plate. Sprinkle with powdered sugar. Yield: 1 medium sized loaf.

Banana Cake with Frosting

Note: This is a second banana cake recipe from the old recipe box. It comes from Sylvia Greer and includes a frosting for the cake. Enjoy!

2 cups cake flour
1 level tsp. baking powder
1 level tsp. baking soda
1/2 tsp. salt
1/2 cup shortening
1 1/2 cups sugar
1 whole egg
1 egg yolk
1 cup mashed bananas
3/4 cup buttermilk or sour milk

Cream shortening and sugar. Add eggs then bananas. Add dry ingredients alternately with buttermilk. Bake at 375 degrees for 25 minutes.

Frosting

1/2 cup white sugar
1/2 cup brown sugar
1/3 cup water

Cook until liquid and beat into the white of an egg that's been beaten stiff. Flavor with vanilla.

Bisquick Style Mix

2 cups shortening
9 cups sifted flour
1 tsp. salt (1 1/2 to 2 tsp. may be used)
1/4 cup double acting baking powder

Cut shortening into the 3 other items until small particles. Store in a tightly closed tin on pantry shelf.

Devil's Food Cake - 3 Layers

2 1/4 cups cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
6 Tbsp. butter
1 1/2 cups sugar
3 eggs well beaten
3/4 cup boiling water
3/4 cup thick sour cream
3 sq. bitter chocolate
1 1/2 tsp. soda
1 1/2 tsp. vanilla

Sift flour and measure. Add baking powder and salt and sift again. Cream butter, add sugar gradually and cream until light. Add eggs and beat vigorously. Add sour cream. Add flour slowly mixing slightly. Melt chocolate. Add water and mix quickly. Add soda to chocolate mixture and stir until thickened. Cool slightly and add to batter. Beat (low) until mixed (don't overbeat). Add vanilla. Bake in greased pans for 25 minutes at 350 degrees.

Ingredients for 2 Layers

1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. butter
1 cup sugar
2 eggs
1/2 cup water
1/2 cup sour cream
2 sq. bitter chocolate
1 tsp. soda
1 tsp. vanilla

Aunt Clara's Cookies

Note: Here's another favorite from Aunt Clara. The recipe card is titled simply 'Cookies'. If you look at the card you'll see the flour, salt and soda should be sifted together...a least that's how I read it.

1/2 cup shortening
1/2 cup butter
2 1/2 cups brown sugar
2 eggs
2 1/2 cups flour
1/4 tsp. salt
1/2 tsp. soda
1 cup chopped pecan nuts

Bake at 350 degrees 10 to 15 minutes.

Doughnuts

Note: Here's another favorite from The Peoples Gas Light & Coke Company.

1 cup sugar
4 Tbsp. melted shortening
1 tsp. mace
5 cups sifted flour
1 tsp. baking powder
2 eggs
1 tsp. salt
1 cup buttermilk or sour milk
1/2 tsp. baking soda

Mix sugar, salt, eggs, melted shortening and mace and stir well. Add milk and stir again. Add flour which has been sifted with baking powder and soda. Turn out on slightly floured board; roll to 1/4 inch thickness and cut out. Fry in deep fat, drain on paper and roll in sugar.

Cheese Torte

Crust

1 pkg. zwieback bread
1 cup sugar
2 heaping Tbsp. butter
1 tsp. cinnamon

Mix together with hands. Take out 1 cup to sprinkle over top. Pad the rest in a pie tin on bottom and sides.

Filling

2 lbs. cottage cheese
3 eggs well beaten
1 cup sugar
2 heaping Tbsp. flour
1 tsp. vanilla
1/2 pint cream

Mix together and beat for a few minutes. Place in pie tin and sprinkle 1 cup crust mix over top. Bake slow for 1 hour.

Note: There is no temperature setting for 'bake slow' so experiment. I suggest starting at 300 degrees and see if that works. If you try this and find the right baking temp, please post a comment.

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Date Cake

Note: It's been awhile, but here is another recipe with no instructions other than ingredients and baking time and temp. I'm assuming you blend all this together and put it in a cake pan of sorts, but figuring it out is all part of the fun here at Elaine's Old Fashioned Recipes.

2 Tbsp. butter
1 cup sugar
1 egg
1 tsp. baking soda
1 cup hot water
1 1/2 cups flour
1 pkg. dates
1 tsp. vanilla
1/4 tsp. salt

Bake slow at 350 degrees - about 30 to 40 minutes

Banana Cookies

Note: This one is another recipe from Aunt Clara.

1 1/2 cups flour
1 cup sugar
1/2 tsp. soda
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
3/4 cup shortening
1 cup mashed ripe banana
1 egg well beaten
1 3/4 cups Quaker oats
1/2 cup chopped nuts

Sift flour, sugar and all dry ingredients. Cut in shortening like for biscuits. Add egg, banana, oats and nuts. Mix well (add flour if necessary) and drop by spoonful on ungreased cookie sheet. Bake at 400 degrees for 12 to 15 minutes.

Cherry Winks

Sift together:
2 1/4 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda

3/4 cup margarine
1 cup sugar
2 eggs
1 tsp. vanilla
2 Tbsp. milk
1 cup chopped nuts
1 cup chopped dates
1 cup drained maraschino cherries
3 1/2 cups crushed corn flakes

Blend margarine and sugar and cream. Add eggs and vanilla. Beat well and blend in milk. Fold in sifted dry ingredients. Add nuts, dates and cherries and mix.

Drop dough by teaspoon into crushed corn flakes and toss lightly to coat and place on greased cookie sheet. Top each with 1/2 or 1/4 of a cherry. Bake at 375 degrees for 12 to 15 minutes.

Makes 5 dozen.

Baby Ruth Cookies

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. vanilla
1/2 tsp. salt
2 Baby Ruth bars cut small

Cream butter and sugar until smooth. Beat in egg. Stir in other ingredients. Chill and drop by half teaspoons on greased cookie sheet. Bake in a moderately hot oven (350 degrees) for 10 to 12 minutes. Makes 75 cookies.