Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Fall is always a time of Halloween, Harvest, or simply Fall parties. It is also a time when family and friends gather to watch their favorite sports teams both college and professional. Eating is always a big part of these parties and gatherings. Here are some recipes to help make your gathering or party successful. Recipes include, Orange Punch, Pineapple Orange Fruit Salad, and Homemade Soft Pretzels. Whether you choose one recipe or all three, you are sure to have a hit!
ORANGE PUNCH
An old Southern Indiana recipe.
2 tall cans orange Hi-C drink
1 pkg orange Kool-Aid
1 bottle (2-liter) 7-Up soda
1 fresh orange
Prepare the Kool-Aid per package directions. Chill all the ingredients. Place all the ingredients, except the orange, in a large punch bowl. Cut the ends off the orange, slice into thin rings and float on top of the punch.
PINEAPPLE ORANGE FRUIT SALAD
8 oz cream cheese, softened
1 can (14-oz) sweetened condensed milk
1 small carton frozen whipped topping, thawed
2 cans drained pineapple chunks
2 small cans Mandarin oranges, drained
1/2 cup chopped pecans or walnuts
With an electric mixer beat the cream cheese and sweetened condensed milk together until blended. Fold in the whipped topping. Gently fold in the pineapple chunks, oranges, and nuts. Chill before serving.
HOMEMADE SOFT PRETZELS
2 pkgs active dry yeast
2 cups warm water
5 to 6 cups all-purpose flour
1 1/4 cups enriched cornmeal
2 eggs
1/3 cup sugar
2 tsp salt
Coarse salt, optional for garnish
TOPPING:
1 egg, beaten
1 tbsp water
Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff.
Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough.
Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown.
Enjoy!
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