Weight Watchers Strawberry Milk Shake

While this recipe names Weight Watchers, it is from such an old version of their program that I suggest users recalculate how this would work in the modern program. I have no idea if it would be allowed or not! If it sounds tasty, good luck finding strawberry or raspberry diet soda. We used to have ample choices of fruit sodas, but that market has thinned down quite a lot in recent years and cola is king. Hansen’s may still be available in some areas.

Weight Watchers Strawberry Milk Shake

8 oz strawberry or raspberry diet soda

1/3 cup instant non-fat dry milk powder

1/2 cup frozen, unsweetened strawberries

Combine all ingredients in blender & blend. One serving equals 8 oz milk & 1/2 fruit

Squash Rolls / Apple Muffins

This might seem like a strange combination – squash rolls and apple muffins. I think these were recipes jotted in a small notebook for the cook to keep handy. The recipe on the back is Pancakes (My Recipe). Perhaps these were popular recipes in this family. There is very limited instruction, probably because the cook knew how to complete these recipes and the important part to her was the ingredients and basic method. I do this with recipes as well, jotting down just the ingredients. Might not be the best habit, honestly, because I am rather forgetful, haha. Sometimes I look at the notes later on and wonder how I cooked that list of ingredients.

It’s unfortunate that our cook did not note what type of squash to use in her rolls. I’m going to suggest butternut because it is sweet after it’s cooked, easy to remove the seeds from the middle, and relatively available in your local grocery store in those prepacked bags already peeled and chopped if you so desire.

Squash Rolls

1 cup squash cooked & sifted (pureed?)

1/3 cup butter

1/3 cup sugar

1 cup milk, scalded

1/2 yeast cake

Salt

Mix stiff & raise over night. Shape into rolls, raise & bake

 

These muffins sound lovely Рthe apple probable adds a light sweetness and moistness to the muffin.  With the cinnamon sprinkle on top it would remind you of apple pie. The usual instructions to grease your muffin pan or use muffin papers are missing, which again leads me to believe this person knew to do those things automatically.

Apple Muffins

1/2 cup sugar

4 tsp baking powder

1 egg, well beaten

1/2 tsp salt

4 tbsp melted butter

1 cup milk

2 cups flour

1 cup chopped apple

Beat egg, add sugar & butter, then rest of ingredients. Sprinkle with 1/2 tsp cinnamon mixed with 2 tbsp sugar. Bake 20 minutes.

 

PS happy birthday to a certain site reader – you know who you are.

Ripe Cucumber Pickles (for yellow cucumbers)

You might think to yourself “why would you need to note that the cucumbers should be ripe” when you first glance at this recipe card. Honestly, I have only made sweet pickles and have never processed them to be stored in the pantry; I freely admit my lack of knowledge in most things pickling. But, since we have seen so many recipes for green tomatoes (not yet ripe), it stands to reason that there will be many recipes for ripe and unripe produce. In this case, I quickly looked on google, which told me that when cucumbers become over ripe, they lose their green color and turn yellow. So, this recipe is a method to use up all the cucumbers on your vines so none go to waste.

Ripe Cucumber Pickles (for yellow cucumbers)

8 large cucumbers

1/2 cup salt

3 1/2 cups brown vinegar

2 tbsp mustard seed

1 tbsp celery seed

1 tbsp whole pickling spice

1 1/2 cups sugar

Peel cucumbers & remove seeds. slice lengthwise. Sprinkle with salt, let stand 2 hours. Place salted cucumbers in colander & rinse. Let drain for 1 hour. Boil spices, sugar & vinegar 5 minutes. Add cucumbers & simmer 15 to 20 minutes. Pack in hot jars & seal.

Plain Beets Canned / Harvard Beets

This recipe card is one of those folded deals, so it has double the space on the front and back, but when folded it fit nicely into the index card sized boxes that were so popular with our predecessors. These days we save bookmarks and pins, not much printed or handwritten documentation. I email recipes to friends and even share Notes on my iPhone. My mother typed out all the recipes she had and I have no idea what happened to the original sources. “All My Best” aka Mom’s Cookbook fills a 3″ binder with three to four recipes per page. It’s packed full! As an historian I love seeing and using so many recipes she collected during her life, but I also wonder about where she acquired them and from whom. Sometimes she noted who they came from (various relatives and friends usually). When it says who gave her the recipe, it brings back memories of either those people or stories my mother told me associated with them. I think that’s why this site appeals to me so much – it’s a melding of the digital age and the traditional recipe exchange between friends and family. I hope you are enjoying the postings – we have a ton more recipes to post! The next question I have to consider is what to do with all the source material I have collected over the years, but that’s a question for another day. :-)

Plain Beets Canned

Cook young tender deep red Beets. Peel & pack in hot quart jars. Add 1 tsp salt. Process 2 1/2 hours in hot bath to seal.

Harvard Beets

1 1/4 cup sugar (brown)

2 cups vinegar

1 tsp salt

Cook young tender beets. Then boil above 3 ingredients for 5 minutes. Stir in 1 tbsp cornstarch dissolved in a little vinegar. Boil altogether for 10 minutes. Pour over beets.

Pancakes (Bisquick basic recipe)

This recipe uses the homemade Bisquick Basic Recipe we discovered recently. Of course, you will want it to be the full version and not the type without the shortening.

Pancakes (Bisquick Basic Recipe)

2 cups Bisquick

1 egg

1 1/3 cup milk

Beat all ingredients until smooth.

Yield 18 small ones