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Amy AlessioWelcome to my page, where the Vintage Cookbooks blog has lived for over 9 years! Sign up for my newsletter to receive a copy of TREASURES, the first story in my Amazon bestselling Alana O’Neill short mystery series with vintage recipes. My newsletter will send bonus recipes as well as news of my upcoming shows and books right to your email box. Treasures
In TREASURES, Alana, a young mother, discovers an unlikely secret after a fire in an antiques mall in this short mystery with recipes. This is the first in the Alana O’Neill mysteries and includes vintage recipes for: Congo Squares, Kolackys, Chiffon Cake, Pound Cake and Dark Chocolate Cake. Alana’s adventures continue in the separate stories: MISSING ANDY, FELLED BY FRUITCAKE and BLAST FROM THE PAST.
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Elves’ Blueberry Muffins

I’m not sure what makes these “Elves” muffins, but I suppose you could make them in mini muffin pans or hope elves will make them and clean up for you.

From my Southern Living 60′s Complete Holiday Cookbook, “Elves’ Blueberry Muffins.”

2 2/3 c. flour

1 c. blueberries

1/4 c. butter

1/4 c. sugar

1 egg

1/2 tsp. salt

4 tsp. baking powder

1 c. milk

Mix 2/3 cup flour with blueberries and let stand for 1 hour. Cream the butter, sugar, and egg in a bowl. Sift remaining flour with salt and baking powder and add to creamed mixture alternately with milk. Add floured blueberries and mix well. Place in greased muffin pans. Bake at 400F for 25 minutes.

 

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Handwritten Recipe Wednesday: Stollen

Do any of you make this Christmas favorite? It seems like a lot of work, and also delicious like Panettone and some other fruity breads! I wonder how this one rises with no yeast?

I like how this one is from the kitchen of a man, Bill May, possibly?

2T sugar

2T oleo

1 loaf frozen white bread (thawed)

1/4 C red candied cherries (chopped)

1/4 c. slivered almonds

1/4 C golden raisins

1 egg

Powdered sugar

Mix sugar & oleo into dough. Add cherries, nuts and raisins. Knead until well mixed. On floured surface pat the dough to ten inches, fold lengthwise almost in half. Place on lightly greased baking sheet. Let rise on warm draft free place until doubled in size. Brush with beaten egg. Bake in preheated 350F oven, about 30 minutes.

Place on rack to cool. Sprinkle with powdered sugar.

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Chocolate Enchantments and Delights

I had a book manuscript due today that I wrote with two amazing colleagues on programs in libraries. I had another due earlier this month that another extraordinary librarian wrote with me. I’m so grateful for these opportunities, and am even more grateful that they are done!

I’ve looked for a lot of fast and easy recipes this busy season, and these two from the 60s Southern Living Cookies and Candy Cookbook fit the bill, under the Dropped Cookies section.

Chocolate Enchantments

1 14-oz. package caramels

3 Tbsp. water

1/2 c. semisweet chocolate pieces

3/4 c. chopped nutmeats

1 c. quick rolled oats

Place the caramels and water in top of a double boiler over boiling water. Heat, stirring occasionally, until caramels are melted. Reduce heat until water in double boiler is hot, not boiling. Add chocolate pieces and stir until melted. Remove from heat and stir in nutmeats and oats. Drop quickly by teaspoonfuls onto waxed paper. Chill. 3 dozen

Chocolate Delights

2 C sugar

4 T cocoa

1 C cream

24 marshmallows

2 C. graham cracker crumbs

1 C. chopped nuts

2 tsp. vanilla

Mix the sugar, cocoa and cream in a saucepan and cook to soft-ball stage, stirring constantly. Cool slightly, then add the marshmallows, crumbs, nuts and vanilla. Mix well. Drop by teaspoonfuls on waxed paper.

 

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More Holiday Cookies: Dusen Confecto

here’s another fun one from my Western Electric Christmas Cookie booklet, though the name is unfamiliar to me. I believe this is a sort of Linzer cookie without the cutout on the top layer. As a big fan of all things similar to kolackies, though, this sounds delicious to me!

2 1/3 cups sifted all-purpose flour

1/2 cup sugar

1/4 tsp. salt

1 cup butter

3/4 cup grated unblanched almonds

1 1/2 tsp. vanilla

1/2 cup currant or raspberry jelly

1/2 cup granulated sugar for coating

Sift flour, sugar and salt together into bowl; cut in butter with pastry blender until mixture resembles coarse meal. Blend in almonds and vanilla; work mixture with fingers until a ball of dough is formed. Roll dough thin on floured surface; cut with small cutter; place on greased cooky sheets. Bake at 350 F 8 – 10 minutes. Spread bottom of half of the cookies while hot with jelly; place another cooky on top sandwich fashion; coat cookies with granulated sugar. Makes about 7 dozen.

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Handwritten Recipe Wednesday: Fruitcake Cookies

I found this clipping from December, 1964, in one of my boxes of handwritten recipes. This has a lot of ingredients, but would be easier to make than regular fruitcake. Also, it makes 10 dozen. If you don’t want that many, change the recipe.

1/4 cup butter

1/2 cup brown sugar

1/4 cup jelly

2 eggs

2 tsp. soda

1 1/2 Tbsp. milk

1 1/2 cups flour

1/2 tsp. allspice

1/2 tsp. cloves

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 lb. chopped pecans

1 lb. raisins

1/2 lb. candied cherries, chopped

1/2 lb. candied pineapple, chopped

1/2 lb. citron, chopped

Cream butter, sugar, jelly and eggs. Dissolve soda in milk and add to the creamed mixture.

Gradually add half of flour, sifted with spices. Dredge nuts and fruit with remaining flour and stir into batter. Mix well.

Drop by teaspoon onto buttered and floured cookie sheets. Decorate tops with candied cherries if desired. Yield: 10 dozen cookies.

 

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Quick Choco-Mint Fudge

I did not have a photo to go with today’s recipe,so I added this one from last night at the Brookfield Zoo’s Holiday Lights program. Josh is still a good sport about getting in cute photos with Owen, though he won’t smile, haha!

Here’s another quick and easy recipe from my 1960′s Southern Living Holiday Cookbook:

2 c. sugar

3 tbsp. butter

1/2 tsp. salt

1 c. evaporated milk

1/2 c. mini marshmallows

1 1/2 c. semisweet chocolate pieces

2/3 c. chopped pecans

1/2 tsp. peppermint extract

Combine the sugar, butter, salt and milk in a large saucepan and bring to a boil over medium heat, stirring constantly. Boil, stirring, for 5 minutes and remove from heat. Add the marshmallows, chocolate, pecans and peppermint extract and stir until the marshmallows and chocolate are melted and blended. Pour into a greased 8-inch square pan and cool. Cut into squares. 2 pounds.

 

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Frosty Winter Bars & Swedish Spritz

Congratulations to Vicki C. on winning a copy of Molly MacRae’s new book, Plagued by Guilt! I drew randomly from among those folks who commented Monday through yesterday. Enjoy the book!

Here are some more easy and fun holiday cookies from my 1960′s Southern Living Holiday Book. The boys and I always make Spritz. My Italian Grandma made ribbon like cookies from her cookie press. I’m not sure what makes this recipe “Swedish” but it still sounds delicious!

Frosty Winter Bars

1 1/2 C butter

1 C sugar

1 egg, well beaten

1/2 C milk

1 1/2 C flaked coconut

1 1/4 C chopped pecans

1 C graham cracker crumbs

Whole graham crackers

6 tbsp. light cream or evaporated milk

1 tsp. vanilla

2 C powdered sugar

Melt 1 cup butter in a saucepan and stir in the sugar, egg and milk. Bring to a boil over low heat, stirring constantly, then remove from heat. Stir in the coconut, 1 cup pecans and graham cracker crumbs. Cover bottom of 13×9 inch baking dish with whole graham crackers and spread coconut mixture over crackers. Cover with whole graham crackers. Soften remaining butter in a bowl. Add the cream, vanilla and powdered sugar and beat until fluffy. Spread over crackers and sprinkle with remaining pecans. Refrigerate overnight and cut into bars. Cookies may be frozen.

I might add chocolate chips to this, too.

Swedish Spritz

2 1/2 C sifted flour

1/2 tsp. baking powder

1/4 tsp. salt

1 C butter

3/4 C sugar

1 egg

1 tsp. vanilla

Sift the flour, baking powder and salt together. Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla and beat well. Add the flour mixture and blend well. Press through a cookie press onto a cold, ungreased cookie sheet. May be shaped into 3/4 inch balls and flattened on cookie sheet with a fork. Bake at 400F for 5 to 8 minutes or until delicately browned. 4 1/2 dozen.

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Handwritten Recipe Wednesday: Mincemeat Fruitcake

If I couldn’t see this, I wouldn’t believe it. Mincemeat and fruitcake should not go together, though Molly’s Monday post might be worse. Don’t forget to add a comment to Monday’s post by the end of today for a chance to win a copy of her newest book, Plagued by Quilt. It is a wonderful book!

On to something not so wonderful:

1/2 C. butter

1 C sugar

1 tsp. vanilla

2 eggs

2 1/2 C flour

1 1/2 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

1 lb. Heinz mincemeat (is that still a thing?)

1/2 C apple butter

1 c nuts

Cream butter & sugar thoroughly. Add vanilla & one egg at a time, beating after each addition. Add mincemeat, apple butter and nuts & mix thoroughly. Fold in flour, baking powder, soda and salt, sifted together. Pour into greased pan, having lined the bottom of the pan with wax paper. Bake in slow oven for 1 1/4 hours. May be aged as ordinary fruit cake. (What does that mean?)

Molly, want to try this one?

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Molly MacRae Monday: Book Giveaway and Mincemeat Yam Chiffon Recipe

Looking for a great book to give someone this season? Comment below before Wednesday 12/3 for a chance to win Molly MacRae’s latest gem, Plagued by Quilt, from her Haunted Yarn Shop series. I really think this is my favorite in the series so far, though I have liked all of them. What I do not like so much is mincemeat, but at least it’s not prunes! Enjoy Molly’s post, below. -Amy

It shouldn’t come as any surprise to Amy, that in addition to loving prunes, I also love mincemeat. I haven’t had it in years, but Christmas always makes me think of the mincemeat tarts. I have a pan for making individual tarts, and I should probably do that this year . . .

What I probably won’t do this year is make Mincemeat Yam Chiffon Tarts as found in 75 Easy Yam Recipes, not even if Amy begs me. Some of the photographs in this booklet, put out by the Louisiana Sweet Potato Commission, are color and some are black and white. See if you can decide which makes a more appetizing presentation. Here’s a picture a color picture of Minted Yam and Pineapple Bake and a black and white picture of the tarts.

And here’s the recipe for the tarts. Happy holidays!

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Christmas Cookie Kick-Off: Praline Strips

Yesterday I turned 43, and was happy to see the start a brand new year! Over the last few weeks I’ve been recovering from pneumonia, but am starting to feel like myself again. I was thinking it would be fun to feature vintage cookie recipes for the next month that you could easily make and take to fun occasions. I’m starting with my Western Electric Power Company holiday cookie booklet – one of the all time favorites in my collection. These cookies seem easy and fun!

24 whole graham crackers

1 cup butter

1 cup brown sugar, packed

1 cup chopped pecans

Arrange graham crackers in ungreased 15x10x1 inch pan. Place butter and sugar in saucepan. Heat to boiling point; boil 2 minutes. Stir in pecans; spread evenly over crackers. Bake at 350 degrees about 10 minutes.Cut each cracker in half while warm. Makes 48.

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