I love digging through my vintage recipe collection and finding new (well old, really) recipes to try. Here are a couple that are perfect for the holidays but would be tasty treats at anytime of the year. This old-fashioned gingerbread recipe is perfect for the holidays since it is quick, easy, and serves eighteen. The Scandinavian Almond Crescents make a wonderful treat for sharing with family, friends, co-workers, teachers, etc. They would also make a great “food” gift that’s sure to please. I hope you will enjoy these recipes.
Scandinavian Almond Crescents
This recipe was cut from the back of an old Parkay margarine package.
- 1 container (8 oz)Soft Parkay Margarine
- Sifted powdered sugar
- 1 1/2 tsps almond extract
- 2 1/4 cups flour
- 1/2 cup finely chopped almonds, toasted
Beat margarine and 1/4 cup powdered sugar until light and fluffy. Blend in extract. Add flour; mix well. Stir in almonds. Shape level teaspoonfuls of dough into crescents; place on ungreased cookie sheet. Bake at 325 degrees for 25 to 30 minutes or until lightly browned. Remove from cookie sheet immediately. Cool 5 minutes; sprinkle lightly with additional powdered sugar.
Yield: Approximately 5 dozen cookies
Old Fashioned Gingerbread
- 2 eggs
- 1 cup sugar
- 1/2 cup shortening
- 1 cup molasses
- 1/2 cup sour milk with 1 tsp soda*
- 2 1/4 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 1/2 tsp ginger
- 1 cup hot water or hot coffee
Preheat oven to 350 degrees.
Mix eggs, sugar, shortening, molasses, and milk thoroughly. Add flour, baking powder, salt, cloves, cinnamon, and ginger. Mix into sugar mixture; mix well. Add the hot water or coffee; blend thoroughly. Grease and lightly flour a 9 x 13-inch baking pan. Pour batter into prepared pan and bake at 350 degrees for 40 to 45 minutes. Serves 18.
*Sour milk is buttermilk
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com