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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From the 1963 Better Homes and Gardens Barbecues and Picnics, here is an interesting side dish from the “Mariner’s Meal.” The meal is supposed to include “green onions for munching,” “submarine sandwiches,” and apparently a big ham to cut. Why is the boat up on land like that with it’s cushions next to the wet bow? Perhaps they are eating before sailing. At any rate, this baked beans recipe has an interesting kick.
6 slices bacon
1/2 cup finely chopped onion
2 1-pound cans (4 cups) pork and beans
1/2 cup drained sweet-pickle relish
2 tablespoons molasses
1/2 tsp salt
Fry bacon till crisp; drain and crumble. Cook onion in 2 tablespoons bacon drippings till tender but not brown; add to beans. Add relish, molasses, salt, and bacon. Turn into 1 1/2 quart casserole. Bake in moderate oven (350F) about 50 minutes. Makes 4 or 5 servings.
The title of this one is actually “Party Desert” but that doesn’t seem quite right. Still, this sounds like a fun summer treat, a version of Poke Cake. The stains seem to indicate that it was a popular recipe, too.
1 pkg. white cake mix
2 3/0(z) cherry Jello
2 C boiling water
1 small pkg. bowl cool whip
1 chilled can cherry pie filling
Bake cake 9×13 pan. Before cake done: dissolve Jello. Pierce cake while hot – deep to bottom. Pour hot jello over hot cake and chill, slowly. After cool, spread cool whip. Then cherry pie filling. Refrigerate.
Wow! Two weeks have passed since I last wrote. My husband, after being laid off since February, started a new job two weeks ago and everything is different here. But I have made a couple pairs of earrings. I’ll be catching up here with some fun BBQ vintage advice for the holiday weekend coming up. In the meantime, enjoy this clipping. On the back is an ad for “White Rain” shampoo at $.79.
Coconut Cream Cake
1/2 cup margarine
2 cups sugar
5 eggs, separated
2 cups sifted flour
1 tsp. soda
1 cup buttermilk
1 7-oz. can coconut (1 2/3 cups for cake and 1 cup for frosting)
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries
In large bowl of electric mixer, blend shortening and margarine together at mediums peed. Add sugar gradually and beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Sift flour and soda together; add alternately with buttermilk, beginning and ending with flour mixture. Add 1 2/3 cups coconut, pecans and cherries to cake batter. Beat egg whites until stiff peaks form. Fold into batter. Pour into 3 greased and floured 9-inch cake pans. Bake in a 350F oven 25 – 30 minutes.
Frosting: 1/2 cup margarine, softened
1 8-0z. package cream cheese, softened
1 1-lb. box powdered sugar, sifted
1 tsp. vanilla
1/8 tsp. salt
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries
1 cup coconut
Mix margarine and cream cheese together on medium high speed of mixer. Gradually add confectioners sugar and continue beating until smooth. Add vanilla and salt and mix. Add pecans, cherries and coconut. Spread between layers and top of cake.
A while ago I made to to an area gem show and found skulls at nearly every booth. I bought gold ones and made earrings to thank some coworkers for some favors. The other is a pair I thought would be fun. I love polka dot anything. Would you wear skulls year round?
Pineapple Torte (12 to 16 servings)
1 pound marshmallows
1/2 cup milk
1 can (1 pound, 4 1/2 oz.) crushed pineapple, drained
1 cup whipping cream, whipped
2 cups graham cracker crumbs
Heat marshmallows and milk in top of double boiler, stirring frequently until marshmallows are melted. Add pineapple; chill until partly set. Fold in cream. Sprinkle half of crumbs in the bottom of a 7x11x1 1/2-inch pan. Spoon marshmallow mixture on top; cover with remaining crumbs. Cover with clear plastic; freeze until firm.
For the Earring Challenge my talented designer friend at Sj Wentling Designs issued this year, I am including photos from some earrings I made for a breast cancer fundraiser raffle held at my recent karate tournament. I found the charms through Etsy and eBay and there was a lot of interest in them at the event. I am glad there are so many ladies taking karate! The tournament went pretty well too; I got a couple first place trophies in form and sparring. But I have to say making the earrings was my favorite part!
Molly MacRae brings us a dubious Mother’s Day “treat” this month with some funny additions. I think this might be better for the dark winter mornings.-AA
Here’s a workhorse of a recipe. Not only does it make a stout breakfast sure to give your family a good start any day of the week, but it’s also suitable for a special occasion like Mother’s Day. “Really?” you ask skeptically. “Porridge?” Yes, really. I think there might be a lot of mothers out there who would appreciate your thoughtful preparations if you follow the tip in the recipe’s last line. I haven’t tried it yet myself, but Mother’s Day is coming up . . .
(Favorite Scottish Recipes, compiled by Johanna Mathie, published by J. Salmon, Ltd, 1995)
2 pints water
or 1 pint water and 1 pint milk
5 oz. porridge oats
Pinch of salt
Bring the water, or milk and water to the boil in a saucepan; add the oats. Stir briskly to avoid lumps. Simmer with the lid on for 10 minutes. Remove from the heat. Add the salt, replace on the heat and cook for a final 10-15 minutes. Serves 4.
Traditionally porridge would be served with separate bowls of double cream. Each spoonful of porridge is then dipped into the cream before eating. For an extra treat sprinkle with sugar and whisky.
This one has “Karen B.” written on the back. Was it Karen’s recipe? Was it typed for Karen? It’s always fun for me to try and figure out these little mysteries. This recipe sounds delicious, whether it was Karen’s or not!
1 package of lemon jello
1 cup hot water
Dissolve jello into hot water. Cut into pieces, 10 to 12 marshmallows. Add to warm jello. Then add 1 can crushed pineapple juice, 1/2 cup salad dressing, 1 cup or more cottage cheese, 1 cup nut meats, Maraschino cherries.
I might skip or at least cut down the salad dressing. The jello, pineapple juice, cottage cheese, and cherries may work on their own. What would you change?
A lovely librarian at a show I did last weekend mentioned that her family liked Chocolate Eclair Cake at every party. Kind of like the Mushy Pudding Cake in my family (A keyword search of this will pull up several versions in the blog.). I remembered that my Mom had a clipping given to her of this cake by a friend.
1 box graham crackers
2 3 oz. pkgs. French vanilla instant pudding
3 1/4 cups cold milk
9 oz. Cool Whip
Butter 9×13″ pan. Line bottom with whole graham crackers. Make pudding with cold milk. Blend in cool whip.Put 1/2 mixture over graham crackers. Add another layer graham crackers, then the other 1/2 of pudding mixture. Top with layer of graham crackers. Spread chocolate topping over graham crackers.
Melt: 3 tbs. butter, 2 squares unsweetened chocolate. Add: 2 tsp. Karo white syrup, 1 tbs. vanilla, 3 tbs. milk, and 1 1/2 cups confectioners sugar. Chill overnight.
Earring update: My talented designer friend of SJ Designs Jewelry continues to inspire me with her earring challenge for 2015. I did a craft fair and displayed my earrings on my vintage sundae boat dishes. I was happy with the sales and have been experimenting with wire butterflies. I should have ones I like posted soon but for now I will post a couple of my favorites that I made for the show. If you like to make earrings, join the challenge. It’s really fun!
1/2 cup butter
1/2 cup packed brown sugar
1/2 tsp. vanilla
1 cup quick-cooking rolled oats
3/4 cup flour
2 tablespoons wheat germ
1/4 tsp. salt
1/4 tsp. baking soda
1 slightly beaten egg
1 cup mashed cooked sweet potatoes (interesting)
2/3 cup sweetened condensed milk
1 tsp. pumpkin pie spice
1/2 tsp. finely shredded orange peel
1/4 cup chopped walnuts
In mixer bowl beat butter, brown sugar, and vanilla till light. Combine rolled oats, flour, wheat germ, salt and baking soda; stir into butter mixture till crumbly. Pat 3/4 of mixture (about 1 1/2 cups) into bottom of a 9x9x2-inch baking pan. Bake in 350F oven 10 minutes. Meanwhile in a medium bowl beat together egg, sweet potatoes, condensed milk, pumpkin pie spice, and orange peel; pour over baked layer in pan. Combine nuts with remaining crumbs; sprinkle over top. Bake in 350F oven for 25 to 30 minutes or till golden. Cool; cut into bars. Makes about 2 1/2 dozen.
I can’t believe my little guy is 7 years old today. I was blogging in 2008 when we adopted him at 3 days old; it’s in the archives here. I have to laugh at these pictures – Josh is wearing the shirt in O’s baby picture that O is wearing today.
I will be baking O a cake later, and his favorite is vanilla. Here is a great cake recipe, named after the founder of the Shaker movement, featured in my Southern Heritage Southern Living Cakes volume.
Mother Ann’s Birthday Cake
1 cup butter, softened
2 cups sugar
3 cups flour
1/4 cup cornstarch
1 tablespoon baking powder
1/2 tsp. salt
1 cup milk
2 tsp. vanilla extract
12 egg whites
About 1 cup peach jam
Butter Cream Frosting
Cream butter; gradually add sugar, beating well.
Combine flour, cornstarch, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in the vanilla.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350F for 25 – 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes: remove layers from pans, and let cool completely.
Spread peach jam between layers; spread top and sides with Butter Cream Frosting.
Butter Cream Frosting
3/4 cup butter, softened
2 1/4 cups sifted powdered sugar
3 tablespoons milk
3/4 tsp. vanilla extract
Cream butter: gradually add sugar, beating well. Add milk and vanilla, beating until smooth.
This clipping reminded me of the onion pie Molly MacRae put up here on Monday. I like the name of Snappy Supper Pie:
3 eggs, separated
1 cup dairy sour cream
1/2 cup Pillsbury’s Best All Purpose Flour
1/2 tsp. salt
1 cup shredded Cheddar cheese
1 can (10 1/2 oz.) condensed cream of chicken soup
1/2 tsp. instant minced onion
3 tablespoons flour
1 cup cubed cooked ham
1 can (8 oz.) green beans, drained
1/2 cup cubed Cheddar cheese, if desired
No need to sift the flour; measure by lightly spooning into cup and leveling off. Separate eggs, putting whites in small mixer bowl and yolks in large mixing bowl. Beat egg whites at high speed until soft mounds form. In large mixing bowl, combine egg yolks, sour cream, flour and salt. By hand, blend well. Fold egg whites gently but thoroughly into egg yolk batter. Pour half of batter into a greased 10-inch pie pan or 1 1/2 quart casserole. Sprinkle with 1/2 cup shredded cheese. Bake at 375F for 10 minutes. Remove from oven; spoon filling into center. Pour remaining batter over filling. Sprinkle with cheese. Return to oven; bake for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
Filling: In large saucepan, combine undiluted soup, instant minced onion, pepper and flour. Simmer for 5 minutes; stir in ham, green beans, and cheese.
Seafood Supper Pie: (oh boy) Substitute 1 can tuna, drained, or 1 can large shrimp, drained, for the ham. Gently stir tuna in with cubed Cheddar cheese.
This doesn’t sound too bad – except for the seafood variations…
My designer friend Sarajo Wentling has inspired an awesome jewelry obsession in me now, I think. I’ve been making lots of earrings for various raffles, craft fairs and more. I made these pink and silver earrings to raffle at a book reading last night, and attached them to the recipe postcard for the story I read. (I know they are kind of hard to see, but I forgot to photograph them by themselves!) While these butterfly earrings are kind of plain, I made them for a hipster niece who likes black. I’m posting them partly as I am now trying to make my own butterfly beads – but more on that to come. Check out Sarajo’s blog for more information on the earring challenge and to see her beautiful designs.