Zucchini bread (untested)

This recipe is written in ballpoint pen in a handwriting I don't recognize.

Ingredients:

• 3 eggs
• 1 cup oil
• 2 cups sugar
• 2 cups peeled and grated zucchini
• 3 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1/2 cup nuts (type of nuts isn't specified)

Instructions:

1. Beat eggs until light and foamy
2. Add oil, sugar, zucchini and vanilla
3. Mix lightly but well
4. Mix flour, baking soda, baking powder, salt and cinnamon in a separate bowl
5. Add flour mixture to first mixture and blend
6. Add nuts
7. Bake in two greased 9-inch by 5-inch load pans at 325°F for 1 hour or until done
8. Remove from pan and cool on rack

Zucchini bread using honey (untested)

This recipe is written in ballpoint pen in handwriting I don't recognize. The mixing instructions are limited. The type of baking pan is not specified either. I assume a regular bread pan would be sufficient, but I don't know how many.

Ingredients:

• 2 cup sugar OR 1 cup honey
• 1 cup oil
• 3 teaspoons vanilla
• 3 eggs
• 2 cups grated zucchini
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 1 cup chopped nuts
• 1/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon all spice

Instructions:

1. Mix sugar (or honey), oil, vanilla, eggs and zucchini
2. Add remainder of ingredients
3. [mixing instructions aren't included beyond the point]
4. Bake at 350°F for 1 hour

San Jose Muffins (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. It looks like it may have been a recipe she got from a Betty Crocker product package or a magazine clipping since it features Betty Crocker pancake mix. With ingredients that give a nod to Southwest and/or Mexicali cuisine, I think these muffins might be a great side to a big bowl of chili.

Makes 10 muffins

Ingredients:

• 1 cup Betty Crocker pancake mix
• 1 egg
• 1 tablespoon chopped pimento pepper
• 1 tablespoon chopped green pepper
• 1-7 ounce can of whole kernel corn, well-drained (1 cup)
• 1/3 cup milk
• 1 tablespoon sugar
• 1 tablespoon oil
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Instructions:

1. Pre-heat oven to 400°F
2. Grease bottoms of 10 medium muffin cups
3. Measure pancake mix, egg, sugar, and oil into a bowl
4. Blend for 15 second on low speed, scraping bowl constantly
5. Beat 1/2 minute at high speed, scraping bowl frequently
6. Stir in remaining ingredients
7. Fill muffin cups 2/3 full
8. Bake for 15-20 minutes or until golden

Pumpkin Raisin Loaves (untested)

This recipe is written in Grammy's handwriting. It is dated January 1970 and attributed to Better Homes & Gardens. It is noted as being one of their "Fast Bread Ideas".

Ingredients:

• 3/4 cup canned pumpkin
• 1/3 cup water
• 1 egg
• 1 teaspoon pumpkin pie spice
• 1-14 ounce package apple cinnamon muffin mix
• 1/2 cup raisins

Instructions:

1. Combine pumpkin, water, egg, and spice
2. Add muffin mix and raisins
3. Stir until just moistened
4. Turn into 3 greased 5.5-inch by 3-inch by 2-inch loaf pans (one 9-inch by 5-inch by 3-inch loaf pan)
5. Bake small loaves in 350°F oven for 35-40 minutes (bake large loaf for 50 minutes)
6. Turn from pan; cool on rack
7. Drizzle loaves with confections sugar icing

Confections sugar icing
Add enough milk to 2 cups sifted confectioners sugar to make it a good pouring consistency

Carrot Bread from Hawaii (untested)

This recipe is written in a handwriting I don't recognize. To my knowledge, Grammy never traveled to Hawaii, but she had family members that lived there during the 1940s and her mother-in-law, Sarah Lipe Caraway, traveled there. This recipe may have come from one of them.

Ingredients:

• 2 1/2 cups whole wheat flour
• 1 1/2 cups brown sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup oil
• 1 teaspoon vanilla
• 2 cups grated carrots
• 3 eggs
• 1 cup dates or 1/2 cup raisins or 1/2 cup coconut
• 1/2 cup nuts

Instructions:

1. Mix dry ingredients well
2. Add all liquid ingredients
3. Let mixture rest for 20 minutes
4. Bake in 2 loaf pans at 300°F for 1 hour and 15 minutes

Notes from writer of recipe:

"Better when aged"

"I double recipe and bake in 3 pans."

Pineapple Carrot Cake

This recipe isn't in Grammy's handwriting. Since it is noted as being from the kitchen of Alta Camp, it is probably in Alta's handwriting. Alta's notes at the bottom of the recipe, "Better if made several days ahead and kept in ref [refrigerator]."

Ingredients for cake:

• 1 1/4 cups salad oil
• 3 eggs
• 2 cups sugar
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons vanilla
• 1 cup grated carrot
• 1 cup drained crushed pineapple
• 1 cup nuts

Ingredients for glaze:

• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 cube Nerco [probably a brand of margarine—I'd use butter]
• 1/2 tablespoon corn syrup
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla

Instructions for cake:

1. In a bowl, mix salad oil, eggs, and sugar
2. Sift together in a separate bowl flour, baking soda, salt, and cinnamon
3. Beat dry mixture into first wet mixture
4. Mix in vanilla
5. Add carrot, pineapple, and nuts
6. Pour into well-greased 13-inch by 9-inch by 2-inch pan
7. Bake at 325°F for 55 minutes
8. Test middle with toothpick. When it comes out clean, it's done

Instructions for glaze:

1. While cake bakes, combine ingredients in a large saucepan over low heat for 5 minutes
2. After cake is baked, pour glaze slowly over hot cake

Hidden Gold Cake

This recipe is written in Grammy's handwriting. It is dated October 6, 1968 and attributed to the Sacramento Bee.

Ingredients:

• 2 cups sugar
• 2 cups flour
• 2 teaspoons baking soda [originally written as baking powder—she probably changed it for the altitude at which she was cooking]
• 1 cup oil
• 1 teaspoon salt
• 4 eggs
• 3 cups grated raw carrots
• lemon frosting [probably store-bought]
• chopped nuts

Instructions:

1. Mix and sift dry ingredients
2. Add oil
3. Mix well
4. Add eggs one at a time, beating well
5. Stir in carrots
6. Pour into 3 greased and flour 8-inch layer pans
7. Bake at 350°F for about 35 minutes
8. Don't open the oven door for the first 25-30 minutes of baking time
9. Let cool in pans for 10 minutes
10. Remove to cake racks
11. When thoroughly cool, frost with lemon frosting and garnish with nuts

Barbara's Glazed Pineapple-Carrot Cake

This recipe is in Grammy's handwriting and is attributed to "Barbara". This cake is served with a homemade buttermilk syrup that might be good to use on other things like pancakes.

Ingredients for cake:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup salad oil
• 2 teaspoons vanilla
• 1 can (8 1/2 ounces) crushed pineapple, well drained
• 2 cups finely shredded carrots
• 1 cup coarsely chopped nuts (almonds or pecans)
• 1 cup flaked coconut

Ingredients for buttermilk syrup:

• 2/3 cup sugar
• 1/4 teaspoon baking soda
• 1/3 cup buttermilk
• 1/3 cup butter or margarine
• 2 teaspoon light corn syrup
• 1/2 teaspoon vanilla

Instructions for cake:

1. Sift flour
2. Measure and sift flour with sugar, baking soda, cinnamon, and salt into a bowl
3. Beat eggs together with the oil, buttermilk and vanilla
4. Add wet mixture to dry ingredients all at once and mix until smooth
5. Mix in pineapple, carrots, nuts and coconut
6. Pour into lightly greased and floured 9-inch by 13-inch baking pan
7. Bake at 350°F for 45 minutes or until center spring back when lightly touched
8. Remove cake from oven and lightly prick it all over with a fork
9. Slowly pour hot buttermilk syrup over the cake

Instructions for buttermilk syrup:

1. Put sugar, baking soda, buttermilk, butter and light corn syrup in a saucepan
2. Bring to a boil over medium heat
3. Boil for 5 minutes
4. Remove the sauce from heat
5. Add vanilla and stir in
6. Slowly pour syrup over cake that has been lightly pricked all over with a fork (as indicated in previous instructions for cake)

Alta's Rhubarb Cake (untested)

This recipe is written in Grammy's handwriting. It is attributed to Alta Hall and is dated August 1975.

Ingredients for cake:

• 1 1/2 cup sugar
• 1/2 cup butter
• 1 egg, beaten
• 1 teaspoon baking soda
• 2 cups flour
• 1 teaspoon salt
• 1 cup sour milk or buttermilk
• 4 cups chopped rhubarb, floured

Ingredients for topping:

• 1/2 cup sugar
• 1/4 cup butter
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Instructions:

1. Cream sugar and butter
2. Add egg; beat well
3. Sift dry ingredients
4. Add alternately with milk to creamed mixture
5. Add rhubarb and vanilla; mix well
6. Pour into 9-inch by 13-inch pan
7. Mix remaining ingredients until crumbly
8. Sprinkle over batter
9. Bake at 350° for 35-45 minutes

Tomato Cake (untested)

This recipe is written in Grammy's handwriting and is attributed to Kennedy.

Ingredients for cake:

• 1 tablespoon butter
• 1 teaspoon cinnamon
• 2 cups sugar
• 1 teaspoon nutmeg
• 1 cup flour
• 1 teaspoon baking soda
• 1 cup nuts
• 1 tablespoon lemon skin
• 1 cup raisins
• 1/4 teaspoon salt
• 1 can Campbell's tomato soup

Ingredients for filling:

• 1 package Philadelphia cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon cream (if desired)

Instructions for cake (incomplete):

1. Sift all dry ingredients together
2. Add raisins and nuts
3. Add soup last

Instructions for filling:

1. Mash cream cheese well
2. Add powdered sugar and vanilla
3. If too thick, add cream

There are no instructions for baking temperature or time. Also, I'm curious if the filling is supposed to be used as frosting or if another frosting is supposed to be used.

Orange peanut salad

A hint of the tropics with a dash of Thai influence... Hubby saw this and thought it sounded a lot like the strange sort of concoction a kid makes when they're home alone from school. You be the judge.

Click on the image above to view larger

I have to smile at the editorial text in italics next to the recipe that reads:

"You will probably never again use vinegar in dressings once you try the 'witching drop of lemon juice.' Practically all famous chefs have discarded vinegar because lemon juice gives a more exquisite flavor. Learn for yourself what these chefs have proved."

But the recipe calls for "French dressing" and lemon juice isn't listed at all. I have to chuckle.

This recipe is one of a set of gorgeously illustrated vintage Sunkist recipes I found in Grammy's recipe box preserved in nearly pristine condition. Feel free to download the image so you can print it out and use it in your kitchen.

When A Zucchini Gets Away From You

It's my fault. I was the one on "zucchini watch", and I failed in my duties. I failed to check the zucchini growing in the garden, and it got too big (as zucchini will do).

So what do you do if your zucchini gets away from you?

We decided to try the recipe, "Stuffed Zucchini", out of Grammy's recipe box. The recipe had been cut out of a magazine and looks like it's circa 1960s-1970s.

Hubby did the preparing on this one and found the recipe to be very easy to follow (which is a pleasant bonus when making a vintage recipe).

Here's what the recipe says (with our editorial comments in red italics):

Stuffed Zucchini
No browning or boiling, just bake and serve.
2 pounds zucchini [obviously, we just had one BIG one!]
1/2 pound ground beef
1/4 cup mayonnaise
2 teaspoons dehydrated onion flakes [Hubby used French's Fried Onions instead]
2 teaspoons dried parsley flakes
1 teaspoon oregano leaves
1 teaspoon salt [definitely needed more]
1 teaspoon lemon juice
1/4 teaspoon pepper
2/3 cup spaghetti sauce [Hubby used Prego traditional]

Halve zucchini. Scoop out centers leaving 1/4-inch shell; place in shallow baking dish. Coarsely chop zucchini centers; mix with next 8 ingredients. Spoon into shells. Top with sauce. Bake in 350 degrees F in oven for 30 minutes. Serves 4. [If you use 2 pounds of zucchini]

In the future, Hubby suggests that browning the ground beef would be better. Why? Because brown food tastes better!!!! And it would also reduce baking time.

Hubby said that the baking aroma brought back memories of his grandmother's kitchen because culinary creations of this kind were common during the 1960s. After baking was over, Hubby let it cool a bit since it came out of the oven the temperature of "hot magma".

Once it had cooled a bit, the tasting commenced. The flavor of the sauce against the filling mixture was good, but it definitely needed more salt. Once Hubby pumped up the salt, the flavor came alive. Hubby said it's not something that he would be addicted to, but it is most definitely a great quick meal option for using up zucchini from the garden--particularly zucchini that's gotten out-of-control huge!