New Vintage Recipes Coming Soon
I will begin posting those soon. Now that my antique shop is closed I have more time on my hands to do the fun things.
Vintage recipes from vintage cookbooks, old magazines and other resources that I own or have for sale in my online antique shop.
My life is a book not a short bio....... but if you want to buy antiques from me please visit my online antique shop www.mygrannysatticantiques.com
Thaw and crush a 10 ounce package of frozen red raspberries.
Combine with 1 1/2 tsp cornstarch to which you have blended 1 Tbls. of sugar.
Boil until clear and thick.
Serve over wedges of pie and enjoy.
Thoroughly mix together the sugar, gelatin and salt. Add the milk. Stir over medium heat until the gelatin and sugar are dissolved. Chill until partially set.
Add the flavorings and fold in the coconut and whipped cream.
Pile into a baked pie shell. Use a fruit topping, such as the Raspberry Topping (see next post), to spread on the top before serving.
Combine the pie filling, almonds, 1/2 cup of sour cream, egg, flavorings and cinnamon. Pour into the unbaked pie shell and bake for 45 minutes at 375 degrees. Cool.
Blend the 1 Tbls. sugar into the remaining sour cream to decorate the edges of the baked pie.
Do not decorate until the pie has cooled.
Soak the gelatin in the cold water until it is soft and then dissolve it in the hot milk. Whip the cream.
Add the sugar, salt and vanilla to the dissolved gelatin.
Set the bowl containing the mixture in ice water, stirring the mixture until it begins to thicken. While it is still soft fold in the whipped cream, adding about one-third at a time.
Pour the mixture into a mold lined with ladyfingers or bars of spongecake.
Mix and sift together the flour, baking powder, baking soda and salt. Beat the eggs in the bowl in which the cake will be mixed. Add the sugar, cream with the melted fat. and add flavoring or spices. Add the flour mixture. Mix well. Bake at 350 degrees for about 30 minutes and check every 5 minutes for doneness.