They were not wrong! A perfect mix of sweet and salty. One of my favorite combinations.
We did have a bit of a discussion on weather to use butter, like the ingredients say, or shortening, like the directions say. In the end my sister in law settled the argument saying that Grandma used shortening. It was her recipe so that’s what I used.
Next time I might experiment with butter. As well as a slightly shorter bake time. I baked mine for 12 minutes and they were pretty crispy. I will try 10 and see how that goes.
As usual I skipped the nuts. I also want to try other kinds of potato chips. When crushing the chips I made sure to leave some larger pieces.
Potato Chip Cookies: Recipe
1/2 C butter
1/2 C brown sugar
1/2 C white sugar
1 C sifted flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla
1/2 C chopped nuts
1/2 C crushed potato chips (Pringles)
Cream shortening, add sugar until fluffy, add egg and vanilla. Beat well. Add flour, salt, and baking soda. Stir until mixed. Stir in potato chips and nuts. Drop by teaspoon on ungreased cookie sheet.
Bake 10-15 minutes at 350.
I covered my cookies sheet with parchment paper.
What I didn’t feed to the teenagers I sent with my hubby to work. People were surprised about potato chips in cookies but loved them!
When my father in law gave me his mother’s recipe box and vintage cookbooks, this is the recipe he remembers most fondly. We all agreed with him and enjoyed this easy family recipe.
It is a simple meal that tastes like home. Good old fashioned comfort food. Very similar to a Shepard’s Pie. The tomato meat sauce with green beans goes perfect with mashed potatoes. Hamburger Pie is an easy recipe perfect for busy nights! You also could make it ahead to bake the next day. I haven’t tried it but if you could also freeze to make later. Just be sure to use a freezer to oven safe pan.
Need a fun dessert too? You can’t go wrong with this chocolate cake “Wacky Cake” from the depression era.
Plus looks so pretty in my Pyrex bowl! This was my grandma’s and I think it’s especially fun to make old family recipes in it. How many times did Grandma R make this? What all did Grandma D make in this dish? So many stories I’d like to hear!
My only change in this recipe is that I used homemade mashed potatoes and not instant. I wasn’t sure if it called for fresh or canned green beans. I used fresh and steamed them. Next time I would likely use canned. Remember this is an easy recipe! Use instant and canned to save on time!
How pretty is this handwriting? You can tell from the wear that it was much loved and used. I wish I had such beautiful penmanship!
A hearty and easy family favorite. Classic comfort food.
2 TBSP butter
1 medium onion chopped
1 lb ground beef
1 TBSP A1 steak sauce
1 tsp salt
2 C green beans or one can
1 can tomato soup
Instant mashed potatoes or homemade
Saute onion in butter until tender but not brown. Add ground beef, A1 sauce, and salt. Brown lightly. While the meat is browning make the instant potatoes according to the directions on the package. Stir in beans and tomato soup.
Pour the mixture into 1 1/2 qt casserole. Top with mounds of mashed potatoes.
Bake at 350 for 25 minutes or until potatoes begin to brown.
If you enjoy rib sticking good old fashioned recipes be sure to check out Meatball Stew and Cavatini. Both have that made by Grandma comfort food flavor we all love.
Please be sure to join me on Facebook, Twitter, and follow me on Pinterest to be first to see the vintage recipes I share. If you try a recipe I’d love to hear about it! When you see something you like do me a favor and share it!
My Mom’s sweet neighbor picked me some rhubarb and I was excited to get to baking.Much to my son’s dismay I do not have a copy of the rhubarb pie his Great Grandma and Aunt made.After asking around I finally decided on Oma’s Rhubarb Cake. A poster in a Vintage Recipe Group on Facebook shared this one with me.It is delicious! The crunchy top goes perfect with the soft moist cake.
Next time I will definitely be using another cup of rhubarb.I did use half brown sugar and half white. I love the flavor brown sugar gives. You could easily sub in more if you like.
Rhubarb Coffee Cake
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Need more rhubarb recipes? Here are a few I found.
I’m on a mission to find the perfect frosting for Wacky Cake the best ever chocolate cake
Unfortunately I over cooked this frosting and it was delicious but much to hard.
Completely my fault, I know you will have better results! Plus I want to share with you all the recipes I try from my recipecollection.
This recipe was in Grandma R’s recipe box. Check out the note that says “home ec”. I bet this recipe is from her highschool days!
Unfortunately it’s written in pencil so it’s a bit hard to see in pictures.
White Fudge Frosting Recipe:
White Fudge Frosting:
3 C sugar
1/8 tsp salt
1 C milk
2 Tbsp butter
1/2 tsp vanilla
1/2 tsp almond extract
Combine sugar, salt, and milk in saucepan. Bring quickly to boil, stirring only until sugar is dissolved. Boil, without stirring, until a small amount of mixture forms a very soft ball in cold water. (234 degrees). Remove from heat. Add butter and flavoring. Cook to lukewarm. Beat until right consistency. Place over hot water to keep soft while spreading.