Welcome to the Vintage Cookbooks and Crafts blog!For over seven years I have been writing this blog as a fond nostalgic parody of recipes and crafts from the 70's and earlier. Do you remember a trend fondly? From chiffon cakes to pom poms for roller skates, you're speaking my language.
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This year is speeding by but lots of fun things are happening. My Etsy shop is not quite ready to go, but I have a trunk show with the jewelry, infinity scarves and place mats next week. I also have a novella in a new anthology coming and the family has stayed healthy for the last couple of weeks, thank goodness.
I wish I had time to make these – maybe this weekend the boys and I will attempt it. What is your favorite apple recipe?
Cream: 1 1/2 C sugar, 3/4 C shortening, 2 eggs.
Sift together and add to above after moistening with coffee: 2 1/2 C flour, 3/4 tsp. cinnamon, 1 tsp. soda, 3/4 tsp. salt (3/4 C coffee).
Fold into mixture: 3 C apples, 1/2 C nuts
Pour into greased (2) 13×9 loaf pans. Sprinkle with topping.
Topping: 1/2 C brown sugar, 1 tsp. cinnamon.
Bake at 350F for 45 minutes.
I made a couple pairs of earrings for the challenge from my designer friend at SJ Designs Jewelry, but my necklaces are far outselling my earrings so far. Guess I’ll just have to keep these! (I’m already wearing the moon pair…)
Soup weather blew into central Illinois yesterday, and we thought it might be nice to have mushroom soup sometime this week. I’m sure I could find a recipe for it in one of the wonderful cookbooks on my shelves, but instead I decided to try something different – different that’s also kind of the same. My sister Jenny gave me a file full of her favorite recipes as a wedding present in 1978, and among them is one for potato soup that’s become one of our favorites, too. It’s a wonderful, warm, comfort food soup. But the really great thing about the recipe is the way it puts up with substitutions and variations. You can make it with water, make it with broth, leave out the celery, add bacon or sausage, caramelize the onions, substitute leeks, add roasted garlic, add cream, add herbs, or leave out the margarine, etc. I’ve never added mushrooms to the basic recipe, but I bet it’ll make a knockout mushroom soup.
Peel and slice:
2 medium-sized potatoes
Skin and chop:
2 medium-sized onions
4 ribs of celery
Sauté these ingredients in 1 ½ tablespoons butter
Boiling water to cover
½ teaspoon salt
Boil the vegetables about 20 minutes
Pour mixture into a blender with:
2 tablespoons margarine
Makes about 3 cups
P.S. Still no bombe report from my kitchen, and I suspect the same is true for Amy. Isn’t it funny how time slips away? I won’t promise, but maybe I’ll get my experimental Thyme Bombe made by next month.
Last weekend I had the pleasure of teaching self-defense in the morning then earring design at a library How-To Fest. It was so much fun, with a big enthusiastic crowd especially at the earring class.
Today’s recipe is a bit dubious. However, all my pumpkin pies turn out raw, so perhaps I should try this version:
1 envelope Knox Unflavored Gelatine
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
2 eggs, well beaten
1 (16-oz.) can pumpkin (about 2 cups)
1 Johnston’s graham cracker Ready-Crust pie crust
In heavy medium saucepan, combine unflavored gelatine, cinnamon, ginger, nutmeg and salt; stir in sweetened condensed milk and eggs. Mix well. Let stand 1 minute. Over low heat, cook and stir constantly until gelatine dissolves and mixture thickens slightly, about 10 minutes. Remove from heat. Stir in pumpkin, mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Do you have a favorite pumpkin pie recipe?
The class cleaned me out of some supplies, but I did have some fun making these for the challenge hosted by my talented friend at SJ Designs Jewelry:
Today all four members of my family are home sick, but on the mend. The boys have sinus infections, the husband has bronchitis, and I’m still on the mend with the asthma/sinus infection. I hope all of you are doing well!
This look good – I do love anything with that Butterscotch Instant Pudding.
1/3 C shortening
2 Tablespoons sugar
1 pkg. Butterscotch pudding
1 egg unbeaten
1/3 cup milk
1/4 c dates
1 pkg. choc. chips
1/4 c. nuts
1 cup flour plus 2 tsp.
2 tsp. baking powder
1/4 tsp. salt
(Is that a big or small package of chips? Likely small, but I do love chocolate chips. The dates likely add an interesting note to these, too.)
Bake 350F for 12 minutes.
I made some book earrings for my sister and some more fall ones for the boutique that carries some of my necklaces and earrings. I may keep the book ones, though! Thanks as always to my talented friend SaraJo for her earring challenge this year and constant inspiration and encouragement.
Molly MacRae delves into the mysteries of handwritten recipes and old clippings today. I have a collection of these from my Mom and some that I’ve purchased. This is always fun to do!
Molly’s latest Haunted Yarn Shop mystery, KNOT YOUR USUAL SUSPECTS, is out! I have my copy! Do you? http://amzn.to/1KA8vMp
Oh, and Molly? Prunes and caramel should not even be typed on the same page! -AA
Last month I said I was going to experiment with a dessert called a bombe and report back on how it turned out. Bombes are made by layering several kinds of ice cream into a round mold or bowl. When unmolded, a bombe looks something like a cannon ball or one of those round bombs you used to see in Saturday morning cartoons. I was going to use two kinds of gelato – ginger for the outside layer, and lemon with thyme for the center – and call it a Thyme Bombe. I asked Amy to make a bombe with vanilla ice cream and prune caramel ice cream. Amy, did you get around to doing that? If you didn’t, don’t worry. I bombed on the bombe, too. But we can make them this month, though, okay?
To make up for the missing bombe report, I got out an old stationery box of my grandmother’s handwritten recipes and newspaper clippings dating from the turn of the last century to the mid-to-late 40s. There are a lot of cooked cucumber recipes and several dozen clippings from a column of suggestions for housewives on everything from how to make a cleaning fluid by mixing salt and gasoline to how to kill rats (interestingly, not with the salt/gasoline).
Tonight I found three intriguing clippings from the Chicago Record Herald, a paper published from 1901-1914. Unfortunately, my grandmother clipped everything so closely, there are only partial dates to tease us. These three items came from a paper dated October 8th in an unknown year. Someday I’ll go to the University of Illinois Newspaper Library and track that paper down.
The first item is a recipe for Tomato Figs – a way of preserving little pear tomatoes the way you might figs or dates. Don’t they sound interesting? And what a great way to use up an abundance of tiny toms at the end of the summer. I’m really tempted to try this. The next recipe I’m not at all tempted to try, but it shows how eating habits have changed. When was the last time you ran cold water over brains until they were plump? And how do you like the way Granny cut off the last line “and serve with . . .” I hope it wasn’t tomato figs.
The last item is the best, though. It’s from the column on the back side of the recipe page, and because of where the recipe ended (and Granny’s habit of clipping closely), we’re left with only part of a story and a couple of lines that ought to tickle the brains of any amateur sleuth, baked or otherwise. “Priest is found dead in be[d].” “Rev. J.P. Aylward of Kankakee is thir[d] to expire suddenly.” What do you think? Sounds fishy to me.
We usually make an apple pie from apples we’ve picked over Labor day weekend, but it’s 90 degrees here now and I’ve been struggling with smallish asthma attacks all week. But these sound good, despite scant directions! What are you cooking this weekend?
Sugar Cookies Filled
Bake 350F until brown
about 20 minutes (feeling) then cool
Cream: 1 cup margarine, 2 cups sugar, 2 eggs – well beaten, 1 tsp. soda in 1 cup sour cream, 1/2 tsp. salt, 1 tsp. vanilla, 1 tsp. baking powder
Add flour to right thickness. Dough will be soft. Keep soft & work with. Roll out and add filling.
Filling: 2 cups raisins, 1 cup cold water, 1 cup sugar, 1/2 tsp. salt, 1 Tblsp. flour, 1 tsp. margarine.
Cook about 20 mins. then cool.
It’s getting to be apple pie time of year again, and this one is kind of interesting. I love cheddar plus apple pie, so why not this?
Ricotta Cheese Apple Pie
3 cups thin sliced apples
1/4 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup ricotta
1/2 cup sugar
1/2 cup heavy cream
1/2 tsp. salt
1 1 /2 tsp. grated lemon peel
Line 9 in. pie pan with pastry. Put sliced apples in crust, with 1/4 cup sugar, cinnamon & nutmeg. Beat eggs slightly, combine with ricotta, 1/2 cup sugar, cream, salt & lemon peel. Mix & pour over apples covering evenly. Bake 425F for 10 minutes. Lower temp. to 350F and bake 30 minutes longer.
I did have a few minutes this week to work on fall jewelry and will put these earrings up on my designer friend SaraJo’s blog for her challenge. Are you ready for fall?
2 pkgs Butterscotch pudding: Cook until thick. (I would think instant would work here too.) Add 1 large can pumpkin. Put in cooked pie crust. Refrigerate when ready to serve. Top with whipped cream plus teas. honey.
I like the idea of combining whipped cream with honey over it too. Yum.
I went to a gem show over the weekend to get beads to make fall items for the boutique that carries my jewelry plus a small Etsy shop I’ve decided to open in September. The gem show was amazing fun, and I’m already having fun making earrings and necklaces. I’ve also received some batches of vintage beads and jewelry I’m taking apart and re-using. Here are this week’s earring challenge designs. The challenge is from my designer friend at SJ Designs Jewelry, and has really inspired me this year.
Readers here know about the Icebox cake, OKA Mushy Cookie Pudding, that my family loves. It is a layered confection with Jello pudding and vanilla wafers. Today’s handwritten recipe is not one we’d want to make ourselves, with the dubious cooking of the eggs (and the total lack of directions), but it reminded me of the family favorite. Likely all the ingredients except the wafers were cooked into a thickened substance and layered with the wafers, refrigerated, then eaten.
1/2 lb. vanilla wafers
1 large piece butter (love that measurement)
1 can Eagle brand condensed milk
1/2 cup lemon juice (That is a lot!)
I’ve always wanted to try yarn bombing, but I definitely don’t want to try the prune caramel ice cream recipe Molly suggests for me this month. Where does she find these recipes? The Thyme Bombe sounds fabulous, though, and I’ll look forward to that recipe in the next book. I’ll head over to her Pinterest board now to see what else she has discovered about that fun dessert.-AA
What better way to celebrate a mystery involving yarn bombing than with a recipe for a bombe? Knot the Usual Suspects, book 5 in my Haunted Yarn Shop Mysteries, comes out on September 1st. In the book, Kath and TGIF (Thank Goodness It’s Fiber, the needlework group that meets at Kath’s yarn shop) are planning to yarn bomb their town in conjunction with the opening of a craft show. What’s yarn bombing? It’s the art of fiber graffiti. People go out, often at night, and spread a little fiber anarchy with knitting, crochet, wrapping, twining—you name it—putting sweaters and leg warmers on statues, giant feet on mailboxes, vines and leaves on signposts, cozies on fire hydrants, etc. You can see some great examples on my Yarn Bombing Pinterest board.
So then we come to the bombe. I mentioned bombes in my book Lawn Order, but sad to say, I didn’t really know what a bombe was until I looked it up. They’re pretty cool (literally and figuratively). They’re an ice cream desert made in a round bowl or mold. Some of them end up looking like cannon balls, or those round bombs you used to see in Saturday morning cartoons, hence the name bombe. You can see examples of some tasty-looking bombes and recipes for them on my Bombes Pinterest board. I’ve never made a bombe, but I’ve concocted recipes for two that I think should turn out pretty well.
The first one I’ll make and report back on in September. I’m going to use two kinds of gelato – ginger for the outside layer, and lemon with thyme for the center. After unmolding it, I’ll drizzle a salted caramel sauce over it, and I’ll call it a Thyme Bombe.
The other bombe is one Amy won’t be able to resist, so I’ll let her make it. The outside layer should be a good vanilla ice cream, and the center will be prune caramel ice cream. If Amy refuses, I’ll go ahead and make that one, too, but in that case she can’t have any – no matter how delicious it is. Here’s the recipe for prune caramel ice cream, Amy. It comes from the Sunsweet Recipes booklet put out in 1950 by the California Prune and Apricot Growers Association.