1015 tillamook vintage fondue Recipes

  • Rich Gruyere And Spice Fondue Served In A Roasted ...
    pumpkin, pumpkin , opened, cleaned, and seeded............ and
    17 More
    pumpkin, pumpkin , opened, cleaned, and seeded............, butter, softened ..........., ground nutmeg .........., ground cinnamon ....., fondue ..............., extra virgin olive oil ..........., shallots, minced .........., garlic, minced ..............., emmenthaler cheese, shredded ..........., gruyere cheese, shredded ................, cornstarch, cold water, dry white wine (good quality ), salt , to taste, freshly ground black pepper , to taste, freshly grated nutmeg , to taste, ground cinnamon, punch ground smoked paprika
    35 min, 19 ingredients
  • Hot Crab Fondue
    cream cheese, mayonaise, prepared mustard, garlic powder and
    8 More
    cream cheese, mayonaise, prepared mustard, garlic powder, old bay seasoning, dry white wine like chardonnay or 1/4 cup of sherry but i prefer the white wine, juice of half a lemon, lemon zest, lump crabmeat, canned, green onions, sliced, baguette , cut into cubes, toothpicks for stabbing bread and dipping in fondue
    20 min, 12 ingredients
  • Vintage Cheese And Crabmeat Soup
    margarine, all-purpose flour, salt, ground black pepper and
    5 More
    margarine, all-purpose flour, salt, ground black pepper, milk, shredded cheddar cheese, hot pepper sauce, crab meat, drained, chopped fresh chives
    9 ingredients
  • Vintage Hamburger Goulash
    ground beef, browned, onions, large chopped and
    6 More
    ground beef, browned, onions, large chopped, red pepper flakes, elbow macaroni, crushed tomatoes, garlic salt (i use lawry s), pepper, chili powder
    30 min, 8 ingredients
  • Vintage Fresh Mushroom Soup
    fresh mushrooms, oil and
    8 More
    fresh mushrooms, oil, water (chicken broth may be substituted), nonfat dry milk powder, onion flakes, parsley flakes, flour, sherry wine, salt and pepper, to taste, green onion tops, thinly sliced (for garnish )
    30 min, 10 ingredients
  • Vintage Pinwheel
    eggs, powdered sugar, flour, vanilla sugar, baking powder and
    1 More
    eggs, powdered sugar, flour, vanilla sugar, baking powder, jam, any kind
    1 hour , 6 ingredients
  • Vintage Apple Delight
    apples, red-hot candies, water, sugar, butter, softened and
    6 More
    apples, red-hot candies, water, sugar, butter, softened, sugar, flour, baking powder, salt, milk, brown sugar
    50 min, 11 ingredients
  • Vintage Vinegar Custard Pie
    sugar, flour or 3 tbsp rice, cold water, eggs, beaten and
    6 More
    sugar, flour or 3 tbsp rice, cold water, eggs, beaten, butter or 3 tbsp margarine, white vinegar, unbaked pie shells, dried beans, salt, aluminum foil
    1 hour 5 min, 10 ingredients
  • Fun-do Fondue Fun-do Fondue
    bread, active dry yeast, warm water , 110 and
    17 More
    bread, active dry yeast, warm water , 110, mashed potato flakes, sugar, cooking oil, salt, egg, flour, sesame seeds, milk, fondue, shredded swiss cheese, flour, salt, nutmeg, pepper, garlic, white wine, kirch , if desired
    30 min, 20 ingredients
  • Oregon Coast Rarebit Oregon Coast Rarebit
    tillamook butter, milk and
    8 More
    tillamook butter, milk, shredded tillamook sharp cheddar cheese, paprika, teriyaki sauce, egg, slightly beaten, oregon dungeness crabmeat, hard-boiled eggs, quartered, bread, toasted and cut into triangles, tomato, chopped for garnish
    20 min, 10 ingredients
  • Vintage Cold Box Biscuits Vintage Cold Box Biscuits
    white flour , plus and
    9 More
    white flour , plus, white flour (use more flour if dough sticky), baking powder, cream of tartar or 1/2 tsp baking soda, if you do not have, salt, sugar (optional), lard or 1/2 cup white shortening, milk, egg, beaten, flour , for board
    25 min, 10 ingredients
  • Vintage Hamburger Goulash Vintage Hamburger Goulash
    ground beef, onions, red pepper flakes (to taste) and
    5 More
    ground beef, onions, red pepper flakes (to taste), elbow macaroni, crushed tomatoes (large can), garlic salt, pepper, chili powder
    40 min, 8 ingredients
  • Vintage Rumford Gingerbread Vintage Rumford Gingerbread
    shortening, brown sugar , packed, egg, molasses, flour and
    7 More
    shortening, brown sugar , packed, egg, molasses, flour, baking powder, baking soda, salt, ginger, nutmeg, ground cinnamon, boiling water
    35 min, 12 ingredients
  • Vintage Baked Apples Vintage Baked Apples
    baking apples (such as golden delicious, jonagold, pippin... and
    6 More
    baking apples (such as golden delicious, jonagold, pippin, or rome beauty), brown sugar , firmly packed, port wine, cinnamon , about 3 inches, lemon juice, cream or vanilla ice , optional to serve
    45 min, 7 ingredients
  • Vintage And Native American Acorn Bread Vintage And Native American Acorn Bread
    acorn meal, flour, baking powder, salt, sugar, egg, beaten and
    3 More
    acorn meal, flour, baking powder, salt, sugar, egg, beaten, milk, corn oil, butter, melted but not too hot
    30 min, 9 ingredients
  • Vintage Comfort French Toast Vintage Comfort French Toast
    eggs, nutmeg, cornflakes, butter, milk, salt, sugar and
    1 More
    eggs, nutmeg, cornflakes, butter, milk, salt, sugar, dense white bread
    8 ingredients
  • Vintage Baked Beans Vintage Baked Beans
    dry navy beans, mustard, salt pork, molasses, salt and
    1 More
    dry navy beans, mustard, salt pork, molasses, salt, onion, chopped
    6 ingredients
  • Vintage Cake Icing Recipes 1889 - 1929 Vintage Cake Icing Recipes 1889 - 1929
    these vintage cake icing recipes are taken from mom s old... and
    31 More
    these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.
    15 min, 32 ingredients




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