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Cloverleaf Dinner Rolls

Apryl Niksch — Wed, 02 Dec 2020 00:23:24 +0000

Ingredients
Wet Ingredients
Dry Ingredients
Make your own ingredients
Dietary Substitutions
- Equipment
More Bread recipes

These classic Cloverleaf Dinner Rolls have a soft, fluffy texture with golden, buttery tops. They are perfect to make for special holiday dinners like Thanksgiving, Christmas or Easter. This vintage-inspired recipe is a cherished family recipe that comes from my Nan’s handwritten notebook.

Ingredients

Wet Ingredients

Yeast is a leavening agent that produces carbon dioxide gas and alcohol during fermentation. During the baking process, gas gets trapped in the dough and the alcohol evaporates. Instant yeast speeds up this process, cutting the rise time in half.
Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”. MAKE YOUR OWN! Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Eggs are produced by female chickens and consist of an egg white and a yolk, which provide protein, richness and moisture to baked goods.

Dry Ingredients

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. When used in pie fillings, it produces a clear, smooth texture. In baked goods, it helps retain moisture, producing a light, tender texture.
Pink salt adds essential minerals and nutrients to baked goods.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

Use a premium gluten-free flour blend.
Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

Swap out the butter with vegan butter. I use Violife Plant Butter.
To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
Replace the dairy with unsweetened oat milk

Equipment

Recommended tools: (affiliate links)

stand mixer

mixing bowl

liquid measuring cup

Cloverleaf Dinner Rolls

Course Bread

Cuisine American

Keyword bread, rolls

Prep Time 15

Cook Time 15

Servings

Equipment

Ingredients

YEAST MIXTURE

¼ c. warm water (110°)
3 T. sugar
2 ¼ tsp. instant yeast 1 packet

WET INGREDIENTS

1 c. warm whole milk or buttermilk (110°)
⅓ c. melted butter
1 egg

DRY INGREDIENTS

3 ½ c. bread flour
1 tsp. salt

Instructions

PREP

Mix together the warm water, instant yeast and sugar in the mixer and let sit for 5 minutes.
Melt butter and set aside to cool.
Warm up the milk to 110°.

DOUGH

Add liquid ingredients milk and egg to the yeast mixture.
Add in the dry ingredients flour and salt.
Knead in mixer for 8-10 minutes until the dough is soft and doesn't stick to the sides of the bowl.
To see if the gluten has fully developed, take a small piece of dough and hold between both hands and stretch using your thumbs and first fingers up against the light (windowpane test) and if you can stretch it without breaking it and see through it, then its ready to rise. If not, knead dough on a lightly floured surface for a few more minutes until soft and the stretch test works.
Place dough into a greased bowl and use proofing setting on oven or place by a fire until doubled in size (about 1 -1 1/2 hours).

SHAPE DOUGH

Spray a muffin pans with non-stick spray.
Punch dough and use bench scraper to divide into 36 pieces.
Knead each piece into ball on your palm and dip in some melted butter. Place 3 balls into each muffin cup.
Cover rolls and let them rise again for about 30 minutes.
Pre-heat oven to 375°.

BAKE

Bake at 375° for 15-18 minutes. Remove rolls from pans and brush immediately with butter.

More Bread recipes

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Cranberry Harvest Muffins

Apryl Niksch — Sat, 28 Nov 2020 23:39:51 +0000

Ingredients to make Cranberry Muffins
Dry Ingredients
Equipment
Related Recipes
- Here are some more muffin recipes to try!

These Cranberry Harvest Muffins are hearty with fresh, tart cranberries and a punch of warm spices, perfect for a holiday brunch or coffee break. Fresh cranberries can only be found in the store during the limited fall months, but they are easy to stock up and store for later. I make these every year for Thanksgiving morning as they are perfect to start the morning off with the Macy’s Thanksgiving Day Parade and a cup of coffee.

Ingredients to make Cranberry Muffins

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water. Use whole, fresh or frozen cranberries in the pie.
Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Use fresh cranberries if you have them on hand, however, frozen cranberries will work as well but do not let them defrost or they will become mushy. To chop the fresh berries, I use a pampered chef hand food chopper. For frozen berries I use a mini food processor as they tend to be harder to chop.

Dry Ingredients

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
Pumpkin Pie Spice

Pumpkin Pie Spice

Sourdough Zucchini Muffins

Equipment

muffin pan:

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.

Cranberry Harvest Muffins

Course Breakfast

Cuisine American

Keyword cranberry muffins, muffins

Prep Time 15

Cook Time 23

Servings

Equipment

Ingredients

DRY INGREDIENTS

1 ¾ c. unbleached flour
1 T. cornstarch
1 T. Pumpkin Pie Spice
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

WET INGREDIENTS

⅓ c. butter room temp or melted
2 T. canola oil
⅓ c. brown sugar
½ c. sugar
1 egg
½ c. buttermilk or milk
2 T. orange juice
1 T. orange zest
1 ½ tsp. vanilla

MIX-INS

1 c. cranberries (rough chop) fresh or frozen
½ c. nuts (walnuts or pecans) chopped

Instructions

PREP

Line muffin pan with muffin liners, or spray with non-stick spray.
Chop cranberries and chop nuts and set aside.
Melt butter and set aside.

MAKE BATTER

Whisk together dry ingredients in a bowl. Make a well in side the bowl.
Add melted butter, oil, buttermilk, egg, vanilla, orange zest and juice, and mix well.
Add chopped cranberries and nuts.
Let batter rest 15 minutes in the bowl.
Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

Bake at 400° for 10 minutes. Reduce oven to 350° and bake an additional 10-13 minutes. (oven time may vary). Let cool and store in air-tight container.

Here are some more muffin recipes to try!

Sourdough Blueberry Muffins

Sourdough Strawberry Banana Muffins

Sourdough Banana Bread

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Cranberry Harvest Muffins appeared first on Vintage Baked Modern.

Thanksgiving Cut-Out Sugar Cookies

Apryl Niksch — Sat, 28 Nov 2020 00:03:52 +0000

Ingredients to make Sugar Cookies
FAQ’s
Related Recipes
More Thanksgiving recipes
More 60’s Cookbooks

These Thanksgiving Cut-Out Sugar Cookies are are a soft, tender butter cookie topped with royal icing that are easy to make for your Thanksgiving dessert table. Decorated sugar cookies are always popular during the holidays, however, this versatile recipe can be your “go-to” sugar cookie all year. My vintage inspiration for this recipe is from Betty Crocker’s Cooky Book (1963), however, I was also inspired to change the recipe a bit using my great-grandmothers recipe with the addition of a bit of bourbon and nutmeg to evoke the flavors or fall.

Betty Crocker’s Cooky Book (1963) is your ultimate guide to easy-to-follow, nostalgic cookie recipes that never go out of style. This is an original copy my grandmother passed down to me. With over 150 cookie recipes, this vintage cookbook has a cookie for every occasion like classic drop cookies, to festive holiday ones for Valentine’s Day, Easter, Halloween, and Christmas, and treasured Heritage Cookies. In addition, the “Best Cookies” section will walk you through beloved flavors of mid-century America.

What sets this cookbook apart are the charming, whimsical illustrations, and practical baking tips that made it a staple in kitchens across the country. In fact it was actually just re-published this year in 2025 with the original retro look and feel.

Bite into nostalgia with these original vintage recipes for both Mary’s Sugar Cookies, made with sugar and Ethel’s Sugar Cookies, made with confectioners’ sugar. These nostalgic cookies are by far the most widely shared sugar cookie recipe shared across the globe.

Ingredients to make Sugar Cookies

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.
Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

All-purpose unbleached flour is made from ground wheat kernels with the bran and germ removed. It has a moderate protein content of 10-12%, making it a versatile option for most baked goods.
Cornstarch is made from the starchy center of dried corn kernels and often used as a thickener in pie fillings and lightens the texture of baked goods.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
Pink salt is a type of rock salt found near the Himalayas, that is minimally processsed and contains trace minerals.

Homemade Ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Baker’s Tips

For sugar cookies to keep their original cookie cutter shape and ensure less spread, it is really important to chill them 2 times during the process. First chill: After mixing the cookie dough, roll out immediately between 2 sheets of parchment paper into desired thickness 1/4″ or 3/8″ and place the stacks of rolled dough on a baking sheet to chill in the fridge for a few hours or overnight. Second chill: Cut out the dough into shapes and then chill again for 5-10 minutes. To obtain an even cookie thickness, I roll out my cookies with a Joseph Joseph rolling pin.
Although my signature sugar cookie has vanilla, bourbon, and a hint of nutmeg, you can use other flavors such as fresh lemon zest with a bit of lemon extract. Another popular flavor combination is vanilla with a bit of pure almond extract. When adding flavors to your dough use the best all-natural quality to make a difference in the taste of the cookie. For other extracts such as almond or lemon, I use Frontier Organic pure extracts.

How to decorate sugar cookies

Always color your plain white frosting first with white food color while it is still in the mixer. This will help set the royal icing so the color won’t bleed. My favorite food color brand of natural gel food color is Chefmaster. I only use all-natural decorations like sanding sugar, jimmies or non-perils, read the ingredient labels on pre-made decorations (you’ll see most have artificial flavor) and stay away from those brands.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour like our Vintage Baked Modern gluten free flour blend or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour like our Vintage Baked Modern gluten free flour blend or a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What are the best baking sheets to use for these cut-out cookies?

Use light-colored, aluminum cookie sheets to reflect even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may burn or darken on the edges before they are fully cooked through.

How can I get my cookies to brown evenly while baking?

For even browning, place only 2 cookie sheets in the oven at the same time. Place the cookie sheet horizontally and rotate them halfway through the baking process. To rotate, spin the cookie sheets around 180° and swap the cookie sheets from top to bottom and vice versa.

Thanksgiving Cut-Out Sugar Cookies

Course Dessert

Cuisine American

Keyword cookies, sugar cookies, thanksgiving

Prep Time 15

Cook Time 12

Servings

Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

2 ¾ c. unbleached flour
2 T. cornstarch
1 tsp. salt
½ tsp. baking powder
½ tsp. nutmeg

WET INGREDIENTS

1 c. unsalted butter room temp
¾ c. sugar
⅓ c. powdered sugar
1 egg + 1 egg yolk
1 Tbsp. bourbon
1 ½ tsp. vanilla

ROYAL ICING

3 c. powdered sugar
2 egg whites
⅓ c. water
1 T. lemon juice
1 T. vanilla
½ tsp. cream of tartar

Instructions

PREP

Line baking sheets with parchment paper.
Whisk together dry ingredients.

MAKE BATTER

Mix together butter, sugar, and powdered sugar until light and fluffy.
Add egg, egg yolk, sour cream, vanilla and mix until combined.
Add in dry ingredients and mix well.
Split dough into 2 sections. Roll out dough to 1/4" or 3/8" between 2 pieces of parchment paper cut to the size of your baking sheets.
Chill dough for 1 hour to overnight.

BAKE

Preheat oven to 375°. Remove the top sheet of parchment and use it to line your baking sheets. Cut the chilled dough into shapes, chill again for 5-10 minutes and bake for 10-12 minutes.
If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill once cut for 5-10 minutes before baking.

ROYAL ICING

Place powdered sugar and meringue powder in mixer with paddle.
Add water, lemon juice, and vanilla and beat for 5-7 minutes until light and fluffy and stiff peaks form.
Portion out into 3 bowls and add 1/2 tsp. water and gel food color until desired consistency is reached. Cover right away since it will dry out quickly.
Place your tipless piping bag into a tall glass with piping bag folded open around the rim of the glass. Pour colored frosting down into the piping bag. Cut a very small hole in the bottom of bag and pipe.
Let cookies dry on the table with a fan blowing on them for a few hours. Then lay in single layer in a large container, layer with parchment paper. Store in air-tight container or heat seal in individual bags.

More Thanksgiving recipes

Vintage Thanksgiving Recipes: Dessert & Pie Recipes

Cloverleaf Dinner Rolls

Breads & Scones

Cranberry Harvest Muffins

Muffins & Quick Breads

More 60’s Cookbooks

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Apple Cranberry Pie

Apryl Niksch — Sun, 15 Nov 2020 17:36:57 +0000

Ingredients to make Apple Cranberry Pie
Make your own ingredients
Storage
Related Recipes
More pie recipes
Cookbook Collection

Apple Cranberry Pie combines natural ingredients like a blend of juicy apples, tart cranberries, and homemade apple pie spice, nestled in a flaky, all-butter lattice crust. I was inspired to make this by a classic cranberry-apple pie recipe featured in Farm Journal’s Best-Ever Pies 1981 cookbook, and also wanted a twist on my traditional apple pie. As the fall season sets in and we start to crave a warm, cozy slice of pie, be sure to add this quintessential Thanksgiving dessert your new holiday family favorite this year.

My vintage inspiration.

My vintage inspiration for this apple cranberry pie recipe came from a recipe for cranberry-apple pie in my copy of Farm Journal’s Best-Ever Pies (1981). Their recipe states…”One of those pies you’ll want to bake all winter long. Delicious whether you serve it plain or with a scoop of ice cream.” I couldn’t agree more this pie is perfect for Thanksgiving or on a cold winter day.

My modern modifications to the original recipe included: using Instant ClearJel instead of cornstarch, adding more fruit for a full pie, adding brown sugar in addition to white sugar for more sweetness, added apple pie spice to enhance the warmth of flavors, added orange juice in addition to the orange zest to give it some zing.

I also have been inspired to make other recipes from my vintage Farm Journal cookbooks like Old Fashioned Lemon Meringue Pie from “Farm-Journal’s Complete Pie Cookbook” (1965), and my Oatmeal Apricot Cookie from “Freezing and Canning Cookbook” (1963).

Farm Journal’s Best-Ever Pies (1981)

Try another recipe inspired by the book Peach Slab Pie

Ingredients to make Apple Cranberry Pie

Crust

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Filling

Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water. Use whole, fresh or frozen cranberries in the pie.
Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
Apple pie spice is readily available in stores and usually contain a blend of spices like cinnamon, nutmeg, mace and cloves.

Make your own ingredients

Apple Pie Spice: Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Homemade Apple Pie Spice

Baker’s Tips

CRUST

To avoid a tough crust, add vodka or white vinegar to prevent excess gluten from forming. This not only keeps the crust flaky, it also prevents shrinking during baking.
To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
Work quick to keep everything cold as possible.

FILLING

When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy.
Fresh fruit filling or pre-made filling will both work. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

ASSEMBLE PIE & BAKE

To prevent a soggy crust, dust the bottom crust with a thickening agent and brush with an egg wash.
Use a ceramic or glass pie plate, which conduct slow, even heat.
To make the lattice pattern, cut strips of dough, weave into pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling.
For a shiny, brown crust, brush the entire pie with egg wash sprinkled with course sanding sugar.
Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking.
Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Apple Cranberry Pie

Course Dessert

Cuisine American

Keyword 1980’s, pies

Prep Time 30

Cook Time 50

Servings

Equipment

Ingredients

CRUST

2 c. unbleached flour
2 tsp. sugar
1 tsp. salt
12 T. butter cold & diced into cubes
⅓ c. ice cold water
1 T. vodka (or lemon juice or white vinegar)

PIE FILLING

4 c. apples sliced or diced
3 c. cranberries fresh or frozen
½ c. sugar
¼ c. brown sugar
2 T. Instant ClearJel or cornstarch
2 T. orange zest
2 T. orange juice
2 tsp. Apple Pie Spice
2 T. diced butter
pinch salt

Instructions

PREP

Prep apples by slicing or cutting into bite-size pieces and set aside.
Prep cranberries by chopping into large bite-size pieces and set aside.
Dice up butter into small cubes and put in freezer until making the crust.
Place ice cubes in glass of water and set aside.

CRUST

Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
Pour out the crust onto a piece of saran wrap, cut in half and shape into (2) round disks. Refrigerate 10-20 minutes if using right away or overnight.
Pull out first disk for the bottom crust and roll between 2 sheets of parchment paper with enough to hang 1” over your pie pan. Roll out 1/8" thick, use a rolling pin to ensure even layer. Trim excess dough off with paring knife and crimp edge using your fingers or a fork.
Once you roll out the bottom crust, place it in fridge to ensure the crust from shrinking. Place back in fridge until use. Follow this same process again with the other disk.
Roll out the second (top) crust. Use a pastry cutter to cut into 10 (1") strips. Cut strips 1" wide with ruler and knife or pastry cutter. Place strips in a weave pattern on a flat baking sheet lined with parchment paper and put back in fridge until ready to use.
For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
To prevent a soggy crust, dust bottom crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream) and pierce pie shell with fork.

MAKE PIE FILLING

Place apples, sugar, brown sugar, ClearJel, orange zest and juice, apple pie spice, salt, and stir until incorporated.

ASSEMBLE PIE

Pull out the bottom crust from refrigerator.
Pour filling into crust, top with diced butter spread around.
Place the lattice crust on top of the filling.
Place decorative shapes on top of lattice crust with a dab of egg wash.
Brush pie with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover crust with a pie protector or foil rim around the edge and bake an additional 45-50 minutes.
Watch to see when pie starts to bubble, remove the pie protector and bake 5 more minutes.

More pie recipes

Peach Slab Pie

Fresh Strawberry Pie

Strawberry Rhubarb Pie

Cookbook Collection

Vintage Canning Recipes (2000’s)

Vintage Canning Recipes (1970’s)

Cookbook Collection

Tried this recipe? Leave a comment below!

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This post includes original cookbook images and text excerpts from Farm Journal’s Best-Ever Pies (1981), shared for educational and historical purposes. All rights belong to the original publisher.

Leave a comment below and let me know how it turned out for you!

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The post Apple Cranberry Pie appeared first on Vintage Baked Modern.

Old-Fashioned Apple Pie

Apryl Niksch — Wed, 04 Nov 2020 21:48:20 +0000

Ingredients to make Apple Pie
- CRUST
- PIE FILLING
Dietary Substitutions
Storage
Related Recipes
Pie recipes

Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg. The art of making a pie is so special to me, as the aroma puts me right back in my Nan’s kitchen after a day of picking fresh apples.

I think of making apple pie as more of a “project.” It takes time to make and roll out the dough, prep the apples, make the filling, assemble and bake it. You can find all types of modern gadgets out there to speed up the prep time like apple peelers/slicers. Nan always peeled and cut her apples by hand with a small, old-fashioned wood-handled paring knife. I’ve tried all sorts of fancy apple gadgets over the years, but somehow cutting the apples by hand somehow makes me feel like she’s here in my kitchen today.

Ingredients to make Apple Pie

CRUST

All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

PIE FILLING

Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
Pink salt adds essential minerals and nutrients to baked goods.
Apple pie spice is readily available in stores and usually contain a blend of spices like cinnamon, nutmeg, mace and cloves. MAKE YOUR OWN! Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Homemade Apple Pie Spice

Old Fashioned Lemon Meringue Pie

How to zest and juice a lemon

Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.
To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.

Baker’s Tips

CRUST

To avoid a tough crust, add vodka or white vinegar to prevent excess gluten from forming. This not only keeps the crust flaky, it also prevents shrinking during baking.
To save time, make the pie crust ahead of time and place in refrigerator or freezer until needed.
Work quick to keep everything cold as possible.

FILLING

When using frozen fruit, do not thaw before adding it to the pie filling or it can make the pie watery and mushy.
Fresh fruit filling or pre-made filling will both work. Its easy to pre-make homemade pie filling after you pick or harvest fresh fruit in season. Follow the USDA canning procedures or store in freezer safe containers or ziploc bags.

ASSEMBLE PIE & BAKE

To prevent a soggy crust, dust the bottom crust with a thickening agent and brush with an egg wash.
Use a ceramic or glass pie plate, which conduct slow, even heat.
To make the lattice pattern, cut strips of dough, weave into pattern on top of a piece of parchment paper. Chill until use, and lay the pattern on the top of the filling.
For a shiny, brown crust, brush the entire pie with egg wash sprinkled with course sanding sugar.
Put the assembled pie in the fridge for about 15 minutes prior to baking to ensure the crust from shrinking.
Cover crust with pie protector or foil to make sure the filling is cooked through but that the crust doesn’t burn.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.use Violife Plant Butter.

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.

Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Old-Fashioned Apple Pie

Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg.

Course Dessert

Cuisine American

Keyword apple pie, apple recipes, pies

Prep Time 20

Cook Time 50

Servings

Equipment

Ingredients

CRUST

2 c. unbleached flour
1-2 tsp. sugar
1 tsp. salt
12 T. butter cold & diced into cubes
1/3 c. ice cold water
1 T. vodka lemon juice or white vinegar

PIE FILLING

8 c. apples sliced or diced
1/3 c. sugar
1/3 c. brown sugar
2 T. instant clearJel or cornstarch
2 T. lemon juice
1 T. lemon zest
1 T. Apple Pie Spice
1 tsp. vanilla
2 T. diced butter
pinch salt

Instructions

PREP

Prep apples by slicing or cutting into bite-size pieces and set aside.
Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half. Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

Place apples, brown sugar, ClearJel, lemon juice, apple pie spice and vanilla and stir until incorporated.
Pour filling into crust, top with diced butter spread around. Place top crust over the filling. Brush with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

Bake pie at 400° for 15 minutes. Reduce oven to 375° cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Pie recipes

Peach Slab Pie

Fresh Strawberry Pie

Strawberry Rhubarb Pie

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

The post Old-Fashioned Apple Pie appeared first on Vintage Baked Modern.

Pumpkin Bars Recipe

Apryl Niksch — Wed, 21 Oct 2020 01:39:45 +0000

Ingredients for Pumpkin Bars
Make your own Ingredients
FAQ’s
Storage & Freezing
- Related Recipes
More Pumpkin Recipes

This Pumpkin Bars recipe is really more like a moist pumpkin sheet cake that is loaded with pumpkin puree, bold pumpkin pie spice and homemade cream cheese frosting. For all the “Pumpkin Spice Everything” fans, did you know that long before pumpkin spice became the flavor craze it is today, McCormick’s created their original Pumpkin Spice Blend way back in 1934? My vintage inspiration to make these pumpkin bars is from my mom, who passed down the recipe to me years ago and I now make it every fall season.

The Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte. As you look at grocery isles today, you will see everything from pumpkin spice yogurt to baked goods, cookies, candy and even savory items.

Ingredients for Pumpkin Bars

Dry Ingredients

All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
Pink salt adds essential minerals and nutrients to baked goods.
Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice. You can find it pre-made or make your own.

Wet Ingredients

Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Cream Cheese Frosting

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Pumpkin Pie Spice:

Pumpkin Pie Spice

Baker’s Tips

Let batter rest in bowl covered with a towel for 15 minutes before scooping into baking pan to help hydrate the flour.
Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.
For the best natural taste and texture, use full-fat cream cheese vs. cream cheese in a tub, labeled as a “spread” containing additives. Variations like those labeled as “whipped” or “light” are spreads and may contain liquid, food starch and other additives. If your are going to pipe the cream cheese frosting, you can stabilize it by adding 1-2 T. of cornstarch or unflavored gelatin.
To decorate, frost these pumpkin bars with my homemade cream cheese frosting or simply dust with confectioners sugar. You can decorate each square with natural fall sprinkles or pipe a rounded pumpkin in the center of each bar.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is already sweetened and seasoned and contains other ingredients.

What is the best baking pan for these pumpkin bars?

Aluminum baking pans that are light in color are best for conducting even heat. Lightly coat the pan with non-stick spray. This will prevent the bars from sticking to the pan when released.

Can I make the batter ahead of time?

Yes, you can make batter ahead of time and store until ready to bake. Put batter in a sealed container in the refrigerator and use within 3-5 days.

Storage & Freezing

Place bars in an air-tight container and place on counter up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

Pumpkin Bars

Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15

Cook Time 35

Servings

Author Apryl Niksch

Equipment

Ingredients

DRY INGREDIENTS

2 c. unbleached flour
2 T. cornstarch
2 tsp. baking powder
1 tsp. baking soda
1 T. Pumpkin Spice Blend
1 tsp. salt

WET INGREDIENTS

½ c. unsalted butter room temp
1 c. sugar
⅔ c. brown sugar
3 eggs
2 c. pumpkin puree not pumpkin pie filling
½ c. oil
2 T. buttermilk or milk
2 tsp. vanilla extract

CREAM CHEESE FROSTING

½ c. unsalted butter room temp
8 oz. cream cheese room temp
3 c. confectioner sugar
1 T. vanilla

Instructions

PREP

Preheat oven to 350 degrees. Grease 18 x 13 (half-sheet) baking pan.
Whisk together dry ingredients in large bowl.

CAKE BATTER

Place butter, brown sugar, sugar and eggs in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
Add the dry ingredients.
Add the remaining wet ingredients pumpkin puree, oil, buttermilk, and vanilla and mix just until batter comes together.
Pour batter into pan 2/3 full.

BAKE

Bake for 20 minutes until toothpick in the center comes out clean.

CREAM CHEESE FROSTING

Place butter and cream cheese in mixer and beat together.
Add in confectioners sugar and vanilla.
Add egg white and beat until light and fluffy.

ASSEMBLE CAKE

After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.

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Pumpkin Pie Cake

Apryl Niksch — Mon, 12 Oct 2020 00:36:16 +0000

How to make Pumpkin Pie Cake
Bottom Layer
Pumpkin Pie Filling
Top Layer
Make your own ingredients
FAQ’s
Related Recipes
More Pumpkin recipes
More cake recipes

Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream. This recipe came is a vintage family favorite from the 1960’s when cake mixes started to become popular.

Do not mistake this cake with similar ones like “Pumpkin Dump Cake” or “Pumpkin Pie Cake” where the pumpkin pie layer is placed as the bottom layer. This version has three layers: the bottom layer is a cake mix crust, the middle layer is a creamy pumpkin pie filling, and the top layer is a nutty, buttery crust. This cake tastes delicious right out of the oven with a dollop of fresh, homemade whip cream.

How to make Pumpkin Pie Cake

Bottom Layer

cake mix: Conventional cake mix combines pre-measured dry ingredients like flour and leavening, that when mixed with wet ingredients like oil and milk, quickly makes a fool-proof baked cake or cupcakes.
Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking.

Pumpkin Pie Filling

Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.
Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
Evaporated milk is unsweetened cow’s milk that has been cooked to remove 60% of its water, making it thicker and creamier than regular milk.
Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.
Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Top Layer

Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make your own ingredients

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

Pumpkin Puree: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450° for 45 minutes. Puree in a Vitamix or high-speed blender.

Homemade Pumpkin Spice Blend:

Pumpkin Pie Spice

Homemade Cake Mix:

Homemade Cake Mix

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

FAQ’s

Is homemade whip cream easy to make?

Yes! Be sure to place your metal bowl and whisk attachment in the fridge before making. It is important to use superfine sugar to prevent clumps, but you could also use confectioners sugar. To prepare whip cream ahead of time, simply stabilize with 1-2 tsp. of clear jel or unflavored gelatin.

Can I use pumpkin pie filling?

No. This recipe uses pumpkin puree. Pumpkin pie filling is sold with additives like sugar and spices, so it will make the recipe too sweet and the spices will be unbalanced.

Pumpkin Pie Cake

Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15

Cook Time 1

Servings

Equipment

Ingredients

BOTTOM LAYER

1 box of cake mix vanilla, yellow or spice (reserve 1 c. for top)
1 egg
½ c. butter melted

PUMPKIN PIE FILLING

3 ½ c. pumpkin puree (not pumpkin pie filling) 29 oz. can
3 eggs
⅔ c. evaporated milk
⅔ c. brown sugar
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1 tsp. vanilla

TOP LAYER

1 c. cake mix (reserved from above)
1 c. pecans chopped
⅓ c. butter room temp
⅓ c. brown sugar

HOMEMADE WHIP CREAM

1 c. heavy cream
2 T. sugar
1 tsp. vanilla

Instructions

PREP

Pre-heat oven to 350°.
Reserve 1 c. of the cake mix into a separate bowl.

BOTTOM LAYER

Mix together remaining cake mix, egg, and press into melted butter in a 9×13 pan.

PIE FILLING

In a bowl, mix together pumpkin, eggs, evaporated milk, and brown sugar, spices and vanilla. Pour on top of the bottom layer.

TOP LAYER

In a bowl, combine ingredients and mix with fork or hands. Spread on top of pumpkin pie layer. Bake cake at 350° for 60-65 minutes.

HOMEMADE WHIP CREAM

Pre-chill your metal bowl and whisk attachment of mixer. Blend together ingredients in cold metal bowl and mix until stiff peaks form, about 3-4 minutes. Do not over beat.

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Vintage Pumpkin Recipes (1990’s)