Jalapeño Cheddar and Tomato Biscuits with Cream of Carrot Soup

By Cedar | October 2, 2013

cream of carrot soup vintage recipe

This week I have two retro recipes for you. When I planned this meal, I didn’t even consider that both components would be orange, but it was the perfect way to ring in October’s arrival. The jalapeño cheddar and tomato biscuits turned out absolutely amazing. Slightly spicy, a little cheesy, and the tomato ingredient is that “I can’t quite put my finger on it” ingredient, that makes these truly special. I am already planning all sorts of other combinations for future meals (including one using my current favorite cheese, smoked gouda). The soup was equally delicious, and I am also thinking of doing a version of it with some curry or Indian spices. Yum!

tomato cheese biscuits vintage recipejalapeno cheddar cheese and tomato biscuits recipe

Jalapeño Cheddar and Tomato Biscuits.

This recipe is adapted from the cookbook 108 World’s Fair Recipes from Borden’s! from 1939. The front of the cookbook describes Borden’s Chateau as “a mellow mild, golden cheese food. It spreads, slices or melts. Digestible as the milk from which it is made.” Borden’s Chateau was available in “plain or pimiento”. To me this sounds an awful lot like Velveeta. I decided to substitute the “golden cheese food” with some delicious jalapeño cheddar cheese that I have bought quite a few times recently.

Here is the recipe, with my changes:

  • 2 cups sifted flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ounces of jalapeño cheddar cheese, grated
  • 2 tablespoons butter
  • 1 heaping tablespoon tomato paste
  • 1/2 cup water (plus more)

Directions:

  1. Preheat oven to 450°F.
  2. Sift flour once. Measure. Add baking powder and salt and sift again. Stir in grated cheese, making sure it is thoroughly mixed.
  3. Cut in butter.
  4. In a liquid measuring cup add tomato paste, add part of the water, mixing to break up the paste. Add enough water to make it 1/2 cup. Stir into biscuit mixture. Add more water (a tablespoon at a time) if necessary to bring the dough together (I ended up adding  4-5 more tablespoons of water).
  5. On a floured workspace roll dough 1/2” thick. Cut with biscuit cutter.
  6. Place on pan and bake for 10-12 minutes. 2 minutes before removing from oven, brush tops with melted butter.

(makes 12 large or 24 small biscuits)

cream of carrot soup vintage recipecream of carrot soup vintage recipe

Cream of Carrot Soup

This soup recipe came from the Osterizer Blender Cookbook from 1966 (pictured above). I don’t have a sexy vintage Osterizer (or even a modern blender), so I adapted it slightly and used my immersion blender in the pot.

Ingredients:

  • 1/4 cup butter
  • 1 onion, finely chopped
  • 2 cups carrots, finely chopped
  • 2 whole cloves
  • 2 tablespoons flour
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups milk
  • 1/2 cup cream
  • A pinch of cayenne pepper
  • Salt and pepper

Directions:

  1. In a large pot over medium heat add butter, onions, carrots, and cloves. Stir regularly until soft. Remove cloves.
  2. Stir in flour. Slowly add vegetable stock, a few tablespoons at a time, to avoid clumps in the flour. Stir in the milk. Bring to a gentle boil, then reduce to a simmer for about 10 minutes.
  3. With an immersion blender puree the soup. Before serving add in the cream, cayenne, and salt and pepper to taste. Garnish with cut chives.

cream of carrot soup vintage recipe

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