Gear up for the holiday season with this 4-ingredient Peach Petal Pie

This school year we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves to find new recipes to try that would make cooking from home fun, affordable, and easy.

Have fun replicating this easy 4-ingredient Peach Petal Pie for the upcoming holiday season, from Better Homes and Gardens New Cook Book, Souvenir Edition, 1965, TX715 .B487. This cookbook features recipes from the Better Homes and Gardens Test Kitchen from ca. 1945-1965. It is a one-stop shop for planning, prepping, cooking, and entertaining. It was designed as a binder cookbook divided into categories with helpful side tabs, for example: Meal-Planning and nutrition, desserts, canning and freezing, casseroles and one-dish meals, outdoor cooking, and table settings and entertaining.

Take a closer look at this cookbook on the In the Vintage Kitchen Shop website: https://shopinthevintagekitchen.com/products/better-home-and-gardens-new-cook-book-1965-souvenir-edition-gold-binder

Look for more fun recipes and cooking tips on the Better Homes and Gardens website: https://www.bhg.com/recipes/

Peach Petal Pie, p. 232

Heat 1 No. 2 can (2 ½ cups) peach-pie filling and pour into 8 inch pie plate. Overlap about ten ¼ inch slices refrigerated slice and bake sugar cookies around edge of pie plate. Sprinkle cookies with mixture of 1 teaspoon sugar, dash of cinnamon. Bake at 350* about 35-40 minutes or till cookie are done. Serve warm in sauce dishes with ice cream. Makes 5 servings.

 

This peach pie does not require much assembly prep. In fact, it does not even require a pre-made pie crust! All you need is a can of peach-pie filling to pour into a pie plate (or a round cake pan like I used), one tube of refrigerated bake and slice sugar cookies that you cut and place around the top edge of the pie, and mix together 1 teaspoon sugar and about ½ teaspoon cinnamon to sprinkle on top of the cookie slices. As the pie baked, the sugar cookies expanded towards the middle of the pan and created a pie crust along the top of the pie. This peach pie is delicious as dessert, but also warmed up for breakfast with granola sprinkled on top. The presentation of this pie is sure to impress this holiday season.  Bon Appetit!  

My 4 ingredients: Peach Pie filling, Pillsbury sugar cookie dough, and a sugar/cinnamon mix

The pie, ready to go in the oven

The finished pie. The cookie slices expanded toward the middle as they baked to create a top crust!

If you are looking for other pie recipes to try for the upcoming holiday season, check out these recipes from our Stout’s Favorites cookbooks, available via the Internet Archive:

Pecan Pie, Stout’s Favorites, p. 43:

https://archive.org/details/StoutsFavoritesFirstEdition/page/n45/mode/2up

Mint Dazzler, Stout’s Favorites, 2^nd ed., p. 38:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n39/mode/2up

Honey Chocolate Cream Pie, Stout’s Favorites, 2^nd ed., p. 84:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n89/mode/2up

By: Julie Hatfield, Archives Assistant, UW-Stout Archives

Celebrate Autumn with 6-ingredient Soup-kettle Supper

This school year we are featuring recipes from cookbooks located in the UW-Stout Archives Special Collections. The Special Collections are older, more rare, or Stout related books that were originally located in the UW-Stout Library’s main stacks collection. This past year we added a wealth of cookbooks to the special collections, and I scoured the shelves to find new recipes to try that would make cooking from home fun, affordable, and easy.

What better way is there to enjoy a crisp Autumn day than by cooking an easy and hearty soup recipe. Try 6-ingredient Soup-kettle Supper from Better Homes and Gardens New Cook Book, Souvenir Edition, 1965, TX715 .B487. This cookbook features recipes from the Better Homes and Gardens Test Kitchen from ca. 1945-1965. It is a one-stop shop for planning, prepping, cooking, and entertaining. It was designed as a binder cookbook divided into categories with helpful side tabs, for example: Meal-Planning and nutrition, desserts, canning and freezing, casseroles and one-dish meals, outdoor cooking, and table settings and entertaining. 

Take a closer look at this cookbook on the In the Vintage Kitchen Shop website: https://shopinthevintagekitchen.com/products/better-home-and-gardens-new-cook-book-1965-souvenir-edition-gold-binder

Look for more fun recipes and cooking tips on the Better Homes and Gardens website: https://www.bhg.com/recipes/

Soup-kettle Supper, p. 224

1 can condensed cream of vegetable soup

1 can condensed cream of chicken soup

1 can condensed onion soup

1 ½ cups milk

1 12 ounce can (1 ½ cups) whole kernel corn

1 4 ounce can Vienna sausage

Mix soups together; stir in milk and corn. Slice sausage links in coins, add. Cover and heat slowly, stirring occasionally till soup comes just to boiling. Makes 6 servings.

This soup recipe is pretty straight forward – basically dump everything into your pot, stir, and heat on the stove. I think you could make as little or as much as you want – use only half the ingredients or double the batch. I also think sizes of cans for some ingredients are made bigger now than back in the 1950s-1970s, there are more varieties to choose from, and some ingredients are not made anymore, as I have learned the past few years in my archives recipe cooking journey. For this recipe I used a 15 ounce can of corn vs. a 12 ounce can, and I did not find a can of Vienna sausage in my brief search at the grocery store. I used a 12-ounce Hillshire Farm ring of Beef Smoked Sausage that I cut up, that just needed to be heated up to serve. I also do not cook often with canned ingredients – the items mixed together looked a little random and weird together. Once the soup was mixed together and heated, it did taste pretty good. I would suggest adding a little seasoning for taste and color – the soup looks a little on the beige side – but don’t let that scare you from tasting it! Happy Cooking! 

Prepping the 6 ingredients

If you are looking for other tasty soup recipes to try, check out these Potato soup and Chili recipes from our Stout’s Favorites cookbooks, available via the Internet Archive:

Potato Soup, Stout’s Favorites, p. 34:

https://archive.org/details/StoutsFavoritesFirstEdition/page/n35/mode/2up

Country Potato Soup, Stout’s Favorites, 2^nd ed., p. 34:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n35/mode/2up

Chili, Stout’s Favorites, 2^nd ed., p. 29:

https://archive.org/details/StoutsFavoritesSecondEdition/page/n29/mode/2up

By: Julie Hatfield, Archives Assistant, UW-Stout Archives