Hot Roll Recipe by Ruth Paget

Hot Roll Dough Recipe by Ruth Paget 

Makes 24 Rolls 

Ingredients: 

-3/4 cup milk 

-1/4 cup sugar 

-2¼ teaspoons salt 

-4½ teaspoons shortening 

-1 (3.5-ounce) package dry yeast 

-3/4 cup warm water 

-4½ cups flour 

Steps: 

1-Scald milk. Stir in sugar, salt, and shortening. Stir until shortening is all melted. 

2-Sprinkle yeast over warm water in a mixing bowl and stir until dissolve. 

3-Add lukewarm milk mixture to yeast. Add flour in two parts. Blend to incorporate all liquid into the flour. Form dough into a ball. 

4-On a floured board, knead dough until smooth and elastic. Form dough into a ball and place in a greased bowl. Brush dough with melted shortening and let rise in a warm place until doubled. (About 1 hour approximately.) 

5-Punch down dough. Let dough rise 5 minutes before shaping into 24 balls. 

6-Preheat oven to 400 degrees Fahrenheit. 

7-Let dough balls rise until doubled in size. 

8-Place rolls next to each other in a pan and bake for 15 minutes or until golden brown. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Peach Squares Recipe by Ruth Paget

Peach Squares Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1/2 cup graham cracker crumbs 

-1 ½ tablespoons melted butter 

-1 teaspoon cinnamon 

-1 (8.5-ounce) can sliced peaches 

– drained with liquid reserved 

-1 (1-ounce) envelope lime-flavored gelatin 

-6 drained maraschino cherries 

Steps: 

1-Combine graham cracker crumbs, melted butter, and cinnamon. 

2-Add the liquid from the peaches to water to form 1½ cups. Heat this liquid over medium heat and add lime gelatin. Stir liquid to thoroughly dissolve gelatin. 

3-Chill gelatin until it is thickened. Once thickened, mix in the peaches.

4-Place the gelatin mixture in an 8-inch square pan. Sprinkle the graham cracker mixture on top of the gelatin and press down to firmly anchor the graham cracker crumbs. 

5-Arrange cherries so that each serving will have one in the center. Chill the gelatin until firm and cut into 6 square servings. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Squash Pudding Recipe by Ruth Paget

Squash Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 (10-ounce) bags frozen squash 

-2 (1.7-ounce) packages butterscotch instant pudding 

-1 teaspoon cinnamon 

-1 teaspoon salt 

-2 teaspoons grated orange rind 

-1 teaspoon nutmeg 

-2 egg yolks, slightly beaten 

-2 egg whites 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Thaw squash on top of a double boiler. Add the butterscotch pudding to the squash and stir till well blended. 

3-Remove squash mixture from the heat. Add cinnamon, salt, orange rind, nutmeg, and egg yolks to the squash and blend well. 

4-Beat egg whites until stiff peaks form. Stir egg whites into the squash mixture. 

5-Pour squash-pudding mixture into a buttered, 1-quart casserole and bake for 25 to 30 minutes or until a toothpick comes out clean. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, Eating Soup with Chopsticks and Marrying France

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Cherry Cobbler Recipe by Ruth Paget

Cherry Cobbler Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (20-ounce) can cherry pie filling 

-1 cup pancake mix like Bisquick 

-1/3 cup sugar 

-1/3 cup milk 

For topping: 

-2 tablespoons sugar 

-1 teaspoon cinnamon 

Steps: 

1-Preheat the oven to 350 degrees Fahrenheit. 

2-Pour cherry pie filling in a saucepan and bring to a boil over medium heat, stirring constantly. Take filling off heat when the pie mix thickens slightly. 

3-Blend biscuit mix with sugar. Add milk to dry ingredients and stir until everything is moist. 

4-Pourt hot cherry pie filling into a round 8-inch casserole. 

5-Drop spoonfuls of biscuit dough on top of the pie filling. 

6-Mix sugar and cinnamon. Sprinkle this mixture on top of the biscuit dough. 

7-Bake for 12 minutes Serve as is or with ice cream. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Baked Applesauce Dessert Recipe by Ruth Paget

Baked Applesauce Dessert Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-butter to grease 4 custard cups 

-2 cups applesauce 

-1 cup chopped cinnamon rolls 

-1/4 cup chopped almonds 

-1 cup whipped cream (optional) 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Place ½ of the applesauce in buttered custard cups. 

3-Combine chopped cinnamon rolls with chopped nuts. Divide cinnamon roll mixture among the custard cups. 

4-Divide the remaining applesauce among the four custard cups. 

5-Bake for 15 minutes or until applesauce bubbles and topping browns slightly. 

Serve with a dollop of whipped cream, if desired. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Tomato Macaroni and Cheese Recipe by Ruth Paget

Tomato Macaroni and Cheese Recipe by Ruth Paget 

This is a good recipe for a snowed in winter day in the mountains. 

Serves 4 

Ingredients: 

-1 ½ cups macaroni 

-1 cup grated cheese of your choice 

-1 (14.5-ounce) can drained diced tomatoes 

-1 tablespoon butter 

Steps: 

1-Cook macaroni according to package instructions and drain. 

2-Place macaroni back on stove over medium heat. Add grated cheese to the macaroni and stir until melted. 

3-Add tomatoes and butter to the macaroni and stir until steam rises. 

4-Place macaroni in a serving dish and serve while hot. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Corn Fritters Recipe by Ruth Paget

Corn Fritters Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 beaten egg 

-1/4 cup milk 

-1 cup pancake mix like Bisquick 

-1 (12-ounce) can drained whole kernel corn 

-1 cup vegetable oil 

Steps: 

1-Mix egg and milk together. 

2-Add pancake mix to the egg mixture. Stir mixture till there are no lumps left. 

3-Add the corn kernels to the pancake mix. The batter will be heavy and lumpy. 

4-Heat the vegetable oil in a frying pan till it sizzles. 

5-Drop tablespoons of batter into the oil and cook for 4 minutes or until golden brown. 

6-Drain fritters on a paper towel and serve. 

Source: Rose Pennington – circa 1950s. 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books