1965 Southern Cooking - Fried Chicken & Buttermilk Biscuits

Fried Chicken

The one on the left is made with King Arthur White flour. While the one on the right is gluten-free and made with almond meal from Trader Joe's.

1/2 C. flour

1 tsp. salt

some pepper

1 tsp. paprika 

I had 8 legs and thighs pieces and there was enough mix leftover for more.

Put everything in a paper sack and shake one chicken piece at a time. Place chicken on a plate. Heat either grape seed oil or shortening in heavy skillet to the depth of 1/2 inch. When warm add the chicken and fry both sides until lightly browned. Turn pieces frequently. When all pieces are evenly browned, cover and cook slowly 30 to 40 min., or until thickest pieces are tender when pierced with a fork. Drain on plate with paper towel.  

Buttermilk Biscuits

These are so good! We love them so much I made fresh ones for lunch today. :) AND they taste Cracker Barrel's. 

2 C. flour {I used King Arthur White Flour}

1 1/2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/3 C. shortening

3/4 C. buttermilk

Blend first four ingredients together in a bowl, with a spoon. Cut in shortening with a pastry blender until mixture resembles cornmeal. Make a well in the center of the dry ingredients; add buttermilk all at one time. Stir with a fork until dough follows fork. Gently form dough into a ball and put on a lightly floured surface. Knead lightly with finger tips 10 to 15 times. Gently roll dough 1/2 in. thick. Cut with a small glass cup, lightly flour first. Place on a baking sheet, greased, close together for soft-sided biscuits. Brush tops lightly with milk. Bake 450 degrees 10 to 15 min., or until biscuits are golden brown. 

Both of the above recipes are from The Southern Cook Book of Fine Old Recipes {1965}. You can buy your own copy here. 

Peanut Butter Fudge (Family Recipe)

Peanut Butter Fudge
Time: 1 1/2 hr. before serving. 3 doz. squares. 2 lbs.

1 16-oz pkg. light brown sugar (2 c)

4 T butter

1 t vanilla

1 can evaporated milk

1 t cider vinegar

1 12-oz jar peanut butter (1 1/2 c)

1. Butter 8"x8" baking pan; set aside. 

2. In heavy 3-qt pan, mix brown sugar, evap milk, butter, & vinegar; over med-low heat, heat to boiling, stir constantly. Set candy thermometer in place & continue cooking, with out stirring, until temp. reaches 238 or soft-ball stage. Remove pan from heat.

3. With wooden spoon, beat until mix begins to thicken and cool slightly. Stir in vanilla & peanut butter until well blended. Pour into pan.

4. Refrigerate fudge until firm. When cold, cut fudge in 6 strips, then cut each crosswise 6 squares.

~Ashley

Pecan Pie (August 1954)

Pecan Pie

Makes 1 nine-inch pie

Bake at 425 degrees F for 10 minutes, then at 325 degrees F for 35 to 45 minutes. 

3 eggs

1 Cup Sugar

1 Cup Light Corn Syrup

1 TBSP melted butter

1 tsp Vanilla

Pinch of Salt

2 Cups shelled Pecans

1. Prepare pastry shell (recipe below).

2. Beat eggs slightly in large bowl; add sugar, corn syrup, butter, vanilla, and salt. 

3. Beat until mixture is well blended and frothy; stir in pecans. 

4. Pour into unbaked pastry shell.

5. Bake pie in hot oven (425 F) 10 minutes; reduce heat to slow (325 F) and bake 35 to 45 minutes longer, or until filling is firm in center. 

Pastry Shell

Makes one nine-inch shell

1 Cup sifted flour

1/2 tsp Salt

1/3 Cup shortening 

About 3 TBSP cold water

1. Sift flour and salt into medium-size bowl.

2. Cut in shortening with pastry blender or 2 knives until mixture is crumby. 

3. Sprinkle water over flour-shortening mixture; mix lightly with fork until dough just holds together.

4. Roll out to a 12-inch round on lightly floured pastry cloth or board. 

5. Fit into 9-inch pie plate; trim overhanging to 1/2 inch; turn overhang under, folding flush with rim of pie plate: flute edge. 

 Recipe from: "Family Circle: August 1954" 

Image from: telegraph.co.uk

Apple Pie Recipe {Gluten-Free}

Apple Pie Filling 

5 C. Apples {about 5-6 apples}

1 /3 or 2/3C. Sugar {depending on taste}

1/4 C. Cornstarch or Arrowroot powder

2 tsp. Cinnamon + any spices you enjoy!

Splash of lemon juice 

Add all the ingredients together in the pie crust. Bake according to your pie crust instructions. 

Crisp Topping {For Pies or Crisps}

1 C. Flour {any kind. For a Gluten-free option I use almond meal from Trader Joe’s}

1 C. Oats

1/2 C. Brown sugar 

1/4 C. White sugar

1 tsp. Cinnamon

1/2 C. Butter {soften} 

Sprinkle of salt 

Combine all the ingredients in a bowl. Mix well with a mixer. Crumble crumbs on top of pie. 

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Pie Crust

For the pie crust I just use a pre-made gluten-free one from Whole Foods. You can use your favorite pie crust recipe, or a pre-made one.  Enjoy!

~Ashley

Vintage Recipe Sites

Vintage Recipes - http://recipecurio.com/   

Retro Housewife Recipes - 1940s - 1950s - 1960s - 1970s 

A Vintage Recipe Collection - http://a-recipe-collection.blogspot.com/

Vintage Recipes - http://www.vintagerecipes.net/

Charming Vintage Recipes - http://charmsofdays.blogspot.com/

Grandma's Vintage Recipes - http://grandmasvintagerecipes.blogspot.com/

Chocolate Chip Cookies

Chocolate Chip Cookies
By: Ashley P. of A Girls Guide to Home Life 

Oven - 375 degrees

1 C. Butter soften

1 1/4 C. Brown Sugar

1/2 C. Sugar

2 eggs

2 TBSP Milk

2 tsp Vanilla

2 C. Flour

1 tsp Baking Soda

1/2 tsp Salt

2 C. Chocolate Chips

2 1/2 C. Oats (If, you want oatmeal chocolate chip cookies. I didn't add the oats when I made them for the seniors luncheon.)

1 tsp Cinnamon (Optional. I sometimes add this in the cookies when Fall weather comes.)

You can also add a few drops of peppermint and red sugar sprinkles around Christmas and Valentines for a holiday cookie. =)

Heat oven to 375 degrees. Beat together butter and sugars in a mixing bowl, until creamy. Add eggs, milk, and vanilla; beat well. Mix in flour, soda, and salt. Add in chocolate chips, and any of the optional ingredients now. Mix well. Drop by teaspoons, or what ever you use to scoop out cookie dough, onto a greased cookie sheet or, parchment lined cookie sheets. Bake for 9-10 minutes. Cool for a few minutes on cookie sheet before removing cookies onto a cooling rack.

~Ashley