11. Vintage Recipes

Be sure to check out our vintage recipe archive online at:
http://bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed. 
Email recipes{at}tias.com if you would like to submit a recipe.

As with collectibles, people also have very strong feelings about foods
from their past.  Sometimes these special recipes get lost.  This section
is to help people who are looking for lost recipes from their past.  If you
submit a request, please include the geographical region where you tasted
the recipe.  If you have a vintage recipe request send it to
recipes{at}tias.com and we might just publish it here.

TIAS.com merchants have thousands of cookbooks for sale! You can
see them here: http://www.tias.com/books/cooking/

Be sure to check out our vintage kitchen collectibles section online at:
http://www.tias.com/showcase/1/Kitchen_Collectibles/1.html

Last week Margaret requested a recipe for a fresh apple cake. We received
three receips that might be what she's looking for. Thanks to Janis K and
Carol T for responding!

>From Janis K:
The first recipe is baked in the oven, not the microwave, but it's so good
I begged Grandma for the recipe when I was in high school

The second one is for the microwave.

Grandma' Florence's Apple Bread
Two loaves

This apple bread freezes well, and so Grandma Florence always had this
treat in her freezer, ready to defrost for guests.

Preheat oven to 350F

4 cups diced, peeled fresh apples
1 1/2 cups sugar
3/4 teaspoon cinnamon
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 eggs beaten
3 cups unsifted flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped raisins

Grease 2-9x5" bread pans.

Combine apples, sugar and the 3/4 teaspoon cinnamon and let stand for 30-35
minutes, or until the juices run from the apples.  Combine oil, vanilla,
eggs and add to the apple mixture.

Combine the flour, baking powder, soda and 2 teaspoons cinnamon, salt and
mix well into the apple mixture.  Stir in the raisins and chopped pecans. 
Pour into the prepared bread pans.  Bake for 45 minutes or until a cake
tester comes out clean.
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