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Old Fashioned Cookbooks With Favorite Recipes. Betty Crocker Was My Friend.

Updated on November 13, 2015

Old Fashioned Cookbooks

My favorite old cookbook recipes. There are cookbooks in families which are always favorites. These are my favorite books. When I was young and had children running around the house Betty Crocker was my friend. I could always depend on finding good recipes for the kids in her books.

Some are vintage and with old fashion recipes. Some are newer books I use. I hope you enjoy them and the recipes.

My Old Books
My Old Books | Source

Better Homes and Garden New Cook Book

Better Homes and Garden New Cook Book
Better Homes and Garden New Cook Book | Source
Drop Biscuits
Drop Biscuits | Source

Better Homes and Garden Cookbook

My Better Homes and Garden cookbook is almost 50 years old so it is in bad shape. It's the book I used to learn how to cook. Always loved baking powder biscuits but didn't like rolling them out. So you will see the recipe for the drop baking powder biscuits, the recipe I always use. Our granddaughters love them. I don't know what I would have done without this book I was so young and dumb when it came to cooking.

Our mother never wanted us in the kitchen and never taught us how to cook.

My husband, bless his heart, got his Old Fashion Fudge from this cookbook. You can find it here Papa's Old Fashioned Fudge. He made his fudge anytime we had a family get together. I'm not sure if it will ever be made again.

Baking Powder Biscuits

From Better Homes and Garden Cook Book.


2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup shortening

3/4 cup milk

BAKING POWDER BISCUITS: In a medium mixing bowl stir together flour, baking powder, and salt. Using a pastry blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center. Add milk all at once. Using a fork, stir just till moistened. Turn dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing dough 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter Hint: (if you don't have a biscuit cutter, a glass works well to cut biscuits). Place biscuits 1 inch apart on a ungreased baking sheet. Bake in a 450° oven for 10 to 12 minutes or till golden. Remove from baking sheet; serve warm. Makes 10 biscuits.

DROP BISCUITS: To make drop biscuits: Prepare as above, except increase milk to 1 cup. Do not knead or roll or cut the dough. Using a big spoon drop dough into 12 mounds on a greased baking sheet. Bake as directed above. Makes 12 biscuits.

BUTTERMILK BISCUITS: Prepare as above, except stir 1/4 teaspoon baking soda into dry mixture and substitute buttermilk or sour milk for the milk Bake as directed above. Makes 10 to 12 biscuits.

Favorite Recipes Of America

This book comes from a set of 4. Old Cookbook Favorites of Mine with Recipes
This book comes from a set of 4. Old Cookbook Favorites of Mine with Recipes | Source

Never-Fail Divinity Fudge

From Favorite Recipes of America "Desserts"

I have made this recipe at Christmas. It's easy and turns out every time.

4 cups sugar

1 3/4 cups water

3 egg whites

1 cup light corn syrup

2 tsp. vanilla flavoring

1 cup chopped nuts

Beat egg whites until stiff. Set aside. Cook 1 cup sugar and 3/4 cups water until it spins a thread ( 230-235 candy thermometer) Slowly add to stiffly beaten egg whites, beating with electric mixer on medium speed. Cook remaining sugar, water and corn syrup until brittle when tested in cold water. Add slowly to egg white mixture, beating constantly until stiff. Add vanilla and nuts. Pour into 9X13 pan. When cool, cut into 1-inch squares. Store in a tight container.

The chart below is from my candy thermometer. It may be a little different than some charts but is what I use to make candy or frosting like the Snowy White Frosting Hub I have.

Candy Temperature Chart

223-235 F
The syrup will drip from the spoon and form thread.
Soft ball
235-245 F
The syrup forms a ball when dropped in cold water.
Firm ball
245-250 F
The syrup is a stable ball, press with finers it will smash down
Hard Ball
250-266 F
Hard ball when dropped in water
Soft Crack
285-295 F
bendable threads
Hard Crack
Becomes Brittle

Left Over Egg Yolk Hint

You can freeze egg yolks if you're going to use them for something sweet then add 1/4 tsp of sugar per egg.

If you are going to use them in something other than sweet item then add the small pinch of salt to each egg yolk.

Put the egg in the ice cube tray one egg per section. Freeze, remove from tray and put in a Ziploc bag. Place in the freezer. Be sure to mark you bag so you know which eggs have salt and which have sugar.

Land Of Cotton

Land Of Cotton
Land Of Cotton | Source

Mayonnaise Biscuits

From Land of Cotton Cook Book

This is also a good biscuit recipe.

Mayonnaise Biscuits

2 cups self-rising flour

1/4 cup mayonnaise

1 cup milk

Preheat oven to 425° degrees. Blend flour and mayonnaise with the fork until mixture resembles coarse meal. Add milk and blend all ingredients. Fill greased muffin tins 1/2 full and bake for 10 minutes.

Variation: All-purpose flour may be used by adding 1 teaspoon baking powder and 1/2 teaspoon salt to each cup of flour.

North Country Recipes Remembered

North Country Recipes Remembered
North Country Recipes Remembered | Source

Italian Beef Sandwiches

From North Country Recipes Remembered


1 chuck roast, thawed, remove bone

Brown meat and put in the crock pot or slow oven, 250 for 5 hours.

Add 1/4 c. Worcestershire sauce 1 clove garlic

1/4 c. vinegar Salt and pepper

1/4 c. water 2 drops Tabasco or red pepper sauce

1/2 pkg. onion soup mixes 1 green pepper in stripes

Walmart Still Cookin'


Pizza Cups

From Wal-Mart Still Cookin'

Walmart cookbooks always have good recipes in them there from people in our own towns.


1/4 lb. ground beef

1 (6 oz.) can tomato paste

1 Tbsp. instant minced onion

1 tsp. Italian seasoning

1/2 tsp. salt

1 (10 oz.) can refrigerate biscuits

1/2 to 3/4 c. shredded Mozzarella cheese

Brown and drain beef. Stir in tomato paste, onion, and seasonings.

( Mixture will be thick) Cook over low heat for 5 minutes, stirring frequently.

Place biscuits in greased muffin tins, pressing to cover bottom and sides. Spoon about 1/4 cup of meat mixture int biscuit-lined cups and sprinkle with cheese. Bake at 400° for 12 minutes or until golden brown.

Favorite Brand Name Recipe Cookbook

Hot Beacon Spread
Hot Beacon Spread | Source

Hot Bacon Spread

From Favorite Brand Name Recipe Cookbook.

This cookbook has so many good recipes in it. It uses brand name items for the recipes and most are very easy to make.


1 package 9 8 oz ) Oscar Mayer Bacon

2 packages ( 3oz. each ) cream cheese

1 tablespoon milk

2 tablespoons finely chopped onion

1/2 teaspoon horseradish

Preheat oven to 375°. Cook bacon until crisp; drain and crumble. Blend cream cheese with milk. Stir in onion, horseradish and crumbled. bacon. Spread in the individual casserole or small ovenproof platter. Bake 15 minutes. Serve with crackers or fresh vegetable relishes.

Makes 1 cup

The Victory Cook Book

I love this wartime book it is so funny some of the things it says. A formal dinner or lunch has 10 courses.

Menu for a Wedding:

Creamed Sweetbreads in Ramekins, Bouillon, Buttered Rolls, Celery, Molded Fruit Salad, Ice-cream, Bride's cake, Groom's Cake, coffee and Candies.

Here is a recipe for English Plum Pudding. I have never made it. Way to hard but someone made it from this book. Marked in the cookbook was the word it was elegaunt. I just thought it was interesting to read. My Mom would not have cooked English Plum Pudding and this is her old cookbook. She never spells anything wrong she corrects my spelling all the time so I'm pretty sure she didn't spell elegaunt beside this recipe. It's also not her handwriting.

The Victory Cook Book


English Plum Pudding

.From The Victory Cook Book

English Plum Pudding

This recipe has Elegaut written beside it and also 1947.

3/4 cup sifted flour

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon maze

1/2 raisins, chopped

1/2 pound dried currants, chopped

1/4-pound citron, chopped

1/8-pound lemon peel, chopped

1/8-pound orange peel, chopped

1/8-pound blanched almonds, chopped

3/4 cup hot milk

1/2 cup fine bread crumbs

1/2-pound suet, chopped

1/4 cup fruit juice

1/2 cup jelly

Sift the flour, salt, soda and spices together; stir in fruit and almonds, Pour milk over bread crumbs and let stand 10 minutes. Beat sugar with egg yolks until light and fluffy. Add suet and crumbs to egg yolk mixture; stir into flour-fruit mixture. Add fruit juice and jelly and mix thoroughly; fold in stiffly beaten egg whites. Fill greased mold, 2/3 full, cover tightly and steam for 3 1/2 hours, Serves 12. Use grape, plum or currant jelly.

How To Steam Puddings:

To steam puddings; generously grease molds and covers. Use a steamer or deep covered kettle with the rack. Have water, to half the death of the mold, boiling rapidly. Keep the water boiling constantly and add more boiling water as needed. If you desire put in the oven 5 minutes to dry top.

Betty Crocker's Cake and Frosting Mix Cookbook
Betty Crocker's Cake and Frosting Mix Cookbook | Source

Betty Crocker's Cake and Frosting Mix Cookbook

Betty Crocker was my friend when I was young and a new wife and mother. The book I used a lot was Crocker's Cake and Frosting Mix Cookbook. When I was a pretty new mother and had never baked before I made our three-year-old son the train cake in this book for his birthday. He loved it.

Prepare Betty Crocker Devils Food Cake Mix as directed on package. Place in small loaf pans or make a 9x13 pan. After the cake is cooled cut 4x21/2-inch pieces. I used the 9x13 pan and cut my train from that.

Prepare Betty Crockers Chocolate Fudge Frosting Mix as directed. Place upside down on individual aluminum foil "plates" or large serving tray. Frost sides and tops of loaves. Decorate with hard candy the circle mints for the wheels and the candle holders, the red 1-inch gumdrop for smokestack. Use candles on the engine and first car. "Fill" each additional care with one of these: red cinnamon candies, nonpareils, peanuts and colored decorators' sugar.

Betty Crocker's Cooky Book
Betty Crocker's Cooky Book | Source
Russian Tea Cakes
Russian Tea Cakes | Source

Betty Crocker's Cooky Book

Here are two cookbooks I used when our children were growing up. We loved to make lots of cookies for Christmas so we used the old. It's Betty Crocker's Cooky Book.

In later years, I bought each of my kids this book. I had to go on Ebay to find it. It was originally printed in 1963. I bought each of the kids a First Edition. I think it was the next year they came out with a new edition of this book. One of the recipes from the book was Russian Tea Cakes a favorite of my husband.

Russian Tea Cakes

1 cup softened butter or softened margarine

1/2 cup sifted confectioners' sugar

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1/4 teaspoon salt

3/4 cup finely chopped nuts

Powdered sugar

  1. Heat oven to 400ºF.
  2. Mix butter sugar, and vanilla thoroughly. Measure flour by dipping method or by shifting. Stir flour and salt together, blend in, Mix in nuts. Chill dough.
  3. Roll dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on the wire rack.
  5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Makes 4 dozen cookies


Hint 1

Buy a magnifying sheet and place it over the page of your cookbook while cooking. It will keep the page clean and you will see the recipe better. When done the sheet can be wiped off if you spill something on it.

Hint 2

If you spill something on your cookbook blot the pages with a paper towel and then slip a piece of waxed paper between the pages that have had the spill and before putting the book away.

Hint 3

If you have trouble separating your eggs this video shows and easy way of doing it. It works I have tried it. It really works.

Please Rate My Cook Book Recipe Hub.

5 out of 5 stars from 3 ratings of Old Cookbook Recipes. Favorites of Mine.
Do Not Copy
Do Not Copy | Source

Copyright © 2015

Old Fashioned Cookbooks With Favorite Recipes. Betty Crocker Was My Friend.


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