Tuesday, May 04, 2010

Two More Blast from the Past Recipes


Do recipes make you hungry? Sometimes they make me want to cook and other times, just eat. But I don't think I've ever been as hungry as these two Mockingbird babies. The nice, tall man installing our new gutters at the lake house in Mineola, TX discovered them in the arbor (in the photo I posted before, covered in coral and yellow trumpet flowers.) Aren't they the cutest little things? Kara Lennox also has a baby Mockingbird just outside her window.
Okay, but enough about baby birds. They don't need recipes and they'll eat just about anything wiggly presented to them by their parents. We tend to be a little more discriminating. Here are two more recipes I mentioned in the next Brody's Crossing book, tentatively titled Texan in Her Heart, which will be out in 2011.
Sausage Pinwheels
As told to Victoria Chancellor at a party in the 1980s
1 package crescent dinner rolls (makes 8 crescent rolls) Use regular or reduced fat, or generic.
1 package pork sausage (about 10 or 12 ounces) I use Jimmy Dean Reduced Fat Pork Sausage.
Preheat oven to temperature indicated on the crescent rolls. On a cutting board or clean flat surface, unroll the crescent roll dough trianges. Put two triangles together to form a rectangle. Push and work the seam so that it doesn't separate. You will eventually create four rectangles.
Separate pork sausage into four equal parts. Carefully pat and thin the sausage onto the dough rectangle. Leave a little room at the edges so the pinwheel can be rolled and joined together. Roll the rectangle so you have a long column that will create your pinwheels. Cover in waxed paper or plastic wrap and place in the freezer for about 10 to 15 minutes.
Remove from freezer. Using a sharp knife, cut the column into about 1/4 inch slices and place them on a sprayed cookie sheet. (I cover my cookie sheet with aluminum foil and spray that for easy clean up.) Place in preheated oven and bake for 10 -15 minutes, or per the directions on the package. The pinwheels should be crisp and browned but not overcooked and burnt. You just want to make sure the sausage has cooked all the way through. Serve warm or at room temperature. You will not have any leftovers!
Note: You can use other things to make pinwheels, such as ham slices, bacon, etc. It just needs to roll nicely. If using bacon, make sure your knife is really sharp and you've kept the pinwheel dough in the freezer until it's firm. Cheese does NOT work well in these.
Fudge Oatmeal Refrigerator Cookies
From Southern Living Best Recipes
2 cups sugar (Note: You can use less sugar, but they need some to be fudge-like.)
1/2 cup evaporated milk (NOT condensed milk)
2 T. cocoa
1 stick butter
1/2 t. vanilla
2 1/2 cups quick cooking oats
Combine first four ingredients in a saucepan. Heat and cook 2 minutes, stirring constantly, until heated and bubbly but not boiling. Remove from heat. Add vanilla and stir. Add oatmeal and mix thoroughly. Drop by teaspoonsful onto waxed paper on cookie sheets or other flat surfaces. Refrigerate. Ready to eat as soon as they don't burn your tongue! They will taste more like fudge if they are refrigerated until cool. Will keep in a container for days in the refrigerator.
I hope you enjoy the "Blast from the Past" recipes. I also hope they all stay in the finished version of the book! Happy reading, baking, and eating.

7 comments:

Gillian Layne said...

If these are "blasts from the past" then I am seriously old, because recipes like these are staples in my small town. :)

Victoria said...

Hi, Gillian. You're absolutely right - these are staples of small towns, families, and pot luck dinners. Most of them have just been around for a long time! And I can see that you are not "seriously old." :-)

Estella said...

I have this recipe, but it is called Uncooked Cocoa Cookies. Someone gave it to me in the early 60's.

Victoria Chancellor said...

Hi, Estella. I got the recipe from my Southern Living cookbook from the late 70s or early 80s, but I'm sure it's been around forever. (Personally, I think Fudge Oatmeal Cookies sounds better than "uncooked cocoa," but maybe that's just me. ;-) Glad you enjoy them also.

Trish Milburn (Tricia Mills) said...

Oh, fudge oatmeal. Yum!

Linda Henderson said...

Both of these recipes sound great. I will have to try them both, I'll pass them on to my daughter too.

Victoria said...

Linda, they are both easy and yummy. I hope you enjoy them. Have a great weekend.