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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Hospice workers are saints. My Dad has been under 24 hour hospice care for 2 weeks as of today. No food, nothing really to drink, let he lingers on and that amazing crew of folks never leaves his side. They try to comfort my Mom and my family, and they are always positive. I’m not positive about this – ever, but it does inspire me to see them.
Usually during Halloween week I post a bunch of “scary” recipes and goodness knows there are plenty of those in my collection. Please refer to previous years in this blog for some wonderful vintage Halloween recipes, too. But I think this one is a good one for this week.
1 1/4 cups Pillsbury’s best all purpose flour
3 1/4 oz. package coconut cream pudding and pie filling mix, not instant (likely you could use vanilla Jello non-instant and modify this if coconut is not available)
1/4 tsp. salt
1/2 cup solid shortening
2 T butter, softened
10 – 12 servings
Combine ingredients, blend at low speed until moistened. Press into ungreased 13×9 inch baking pan. Bake at 350F for 15 – 18 minutes until light golden brown. Cool while preparing filling:
2 cups sour cream
1 1/3 cups sweetened condensed milk (the vintage recipe favorite)
1 can orange flavor instant breakfast drink (ew)
Combine in mixer bowl and beat for 1 minute. Pour into baked crust.
That crust seems particularly interesting, and could be filled with a variety of things. Has anyone tried this one?
2 egg yolks
1/2 cup honey
1/4 cup lemon juice
1/4 tsp. salt
24 campfire marshmallows
1 cup whipping cream (whipped) or 2 cups aerosol whipping cream
Beat egg yolks, then add honey, lemon juice and salt. Heat until thick (about 15 minutes). Add marshmallows, heat and stir until melted. Remove from heat and chill. Fold in whipped cream just before serving. Serve on ice cream, cakes, etc.
Would you eat this?
1 14-oz. package pizza mix
1/2 cup finely diced salami
1/2 cup finely diced boiled ham
1/2 cup finely diced bologna
1/2 cup shredded mozzarella cheese
1/2 cup cream-style cottage cheese
Combine packets of flour and herbs from pizza mix. Prepare dough according to package directions. On waxed paper, roll dough to 18×8 inch rectangle. Combine salami, ham, bologna and cheeses; spread over dough. Carefully roll up jelly-roll fashion, starting with long side. Cut into six 3-inch rolls. Place seam side down, on greased baking sheet. Bake at 425F till golden, about 12 minutes. Heat pizza sauce from mix; pass with rolls. Serves 6.
Diced salami, ham and bologna. Oh boy.
I needed something to make me laugh today, and this definitely fits the bill. Another gem from the 1974 Better Homes and Gardens Snacks and Appetizers, the caption on the photo reads: “Cater to the men in the crowd by serving robust Pickled Knackwurst with cold beer.” There’s a lot wrong with that sentence!
1 1/2 pounds full cooked knackwurst
1 medium onion, thinly sliced
2 1/2 cups water
1 3/4 cups vinegar
2 tablespoons sugar
1 tablespoon pickling spice
1 1/2 tsp. salt
1 tsp. crushed dried red pepper
1 tsp. whole allspice
3/4 tsp. whole black pepper
Slice knackwurst diagonally into 1/2-inch-thick pieces. Separate onion into rings. In 2-quart crock or jar alternate layers of knackwurst and onion. In saucepan heat together water, vinegar, sugar, pickling spice, salt, red pepper, whole allspice, and black pepper till warm. Pour over knackwurst and onion. Cover and chill for 3 days.
Threat meat, onion, cauliflower, and cherry peppers on skewers.
4 chicken breasts
2 cans stewed tomatoes
2 Tbsp. cornstarch
1/2 tsp. oregano – basil
1/4 tsp. hot pepper sauce
1/4 cup grated cheese
Place chick. in baking dish – bake covered 15 min – 425F. Drain. Combine tomatoes, cornstarch, oregano, pepper sauce – till thick (maybe over low heat?). Pour sauce over chicken. Top with cheese. Bake uncovered 5 min – or 10 min longer.
This could be good, or a little funky. What do you think of these flavor combinations?
1 10-oz. jar raspberry jam
Vanilla ice cream
2 12-oz. bottles lemon-lime carbonated beverage, chilled
Combine jam and 1/2 cup cold water; mix well. Divide jam mixture among 5 tall glasses, using about 1/4 cup for each. Add a scoop of sherbet, then a scoop of ice cream; top with another scoop of sherbet. Carefully fill with carbonated beverage. Makes 5 servings.
From the same cookbook that brought us the Applemint Parfait delicacies that I wrote about last week, here’s an Orange-Onion Salad, with a really scary dressing. Family Dinners In a Hurry is not the best cookbook in the Betty Crocker line, but perhaps in 1973 this seemed like a good idea:
2 large onions
1 medium Bermuda onion
Pare orange, cut crosswise into slices. Peel onion and cut crosswise into thin slices. On 4 lettuce-lined plates, alternate slices or orange and onion. Top each serving with pimiento strips. Serve with fruit salad dressing.
1/3 cup frozen lemonade or limeade concentrate (thawed)
1/3 cup honey
1/3 cup salad oil
1 tsp. celery seed
Stir together all ingredients.
Wow. So scary. I can’t even imagine those ingredients together without making a face.
I’ve been researching WWI recipes for a program and have had a taste for Oatmeal Cookies. This one has no raisins, but included nuts, which means it could have been a recipe from that era, especially with the absence of flour. At any rate, these sound delicious!
1 cup brown sugar
1/2 c. Mazzola oil
1 1/2 c. H-O oats (I’m not sure what that is – likely not instant)
Cook together 3 mins. Add 1 egg – dash of salt. Add 1 teaspoon vanilla, 1/2 c. nut meats. Bake 375F 10 mins.
Molly’s post this month features a fun anthology of dessert recipes from authors – what’s not to like? Next month we will be having a celebration of her newest book, so stay tuned!-AA
Here’s a book, fresh out of the oven, full of dessert recipes old and new. It’s Bake Love Write, edited by Lois Winston, USA Today bestselling author of the Anastasia Pollock Crafting Mystery series. But this isn’t just another cookbook offering indulgent sweets (although there are some that sound so good they make you want to cry). Each of the 105 recipes was contributed by an author who also shared the best advice she’s ever received on love and writing.
Some of the contributing authors? Terry Shames, B.V. Lawson, Helena Fairfax, Bobbi A. Chukran, Sloan McBride, me. Some of the recipes? Molten Chocolate Lava Cakes, Lavender Shortbread Cookies, Retro Homemade Peach Pie (Amy will like that one). And what doesn’t appear anywhere in the cookbook? Prunes. Amy will like that, too.
I have some rhubarb in the refrigerator and I’m going to make Helena Fairfax’s Rhubarb Crumble and Custard. I won’t show you the recipe (the e-book is only 99 cents and a portion of the proceeds will go to charity), but if you visit the Bake Love Write Pinterest page, you’ll see a picture of it and many of the other recipes, which are sure to make you drool. Just please be sure to wipe your chin when you’ve finished.
And here’s something fun starting today and running through October 23rd – Thirty of the authors in Bake Love Write are having a scavenger hunt and offering over 60 prizes to participants who visit the authors’ websites and blogs. Full information can be found on Sloan McBride’s blog, including links to the authors’ pages and a link to the answer sheet.