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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it’s getting into cocktail party season, and I’m always looking for creative and fast appetizers to bring places. I have had a tasty version of this with grape jelly, but never with currant jelly, mustard and pineapple. Has anyone had this one? It’s from the 1974 Better Homes and Gardens Snacks and Appetizers.
1/2 cup chili sauce
1/2 cup currant jelly
4 tsp. lemon juice
1 1/2 tsp. prepared mustard
2 7 3/4 jars cocktail frankfurters, drained
1 13 1/4 oz. can pineapple chunks, drained
In skillet, combine chili sauce, jelly, lemon juice, and mustard. Add frankfurters and pineapple. Simmer 15 minutes; stir occasionally. Serve warm with cocktail picks. Serves 4 – 6.
I’m trying to think ahead to Thanksgiving. I saw this interesting recipe in Mom’s recipe box, and am intrigued by some of the ingredients. What do you put in your baked beans?
(oil casserole) (I assume she means like Pam spray.)
1 jar beans
2 tablespoons margarine
1/3 C Catsup
1 tsp. syrup (I think she means like maple.)
Bake one hour at 350F – uncovered. Stir once while cooking.
I’m tempted to unleash this one on the family for Thanksgiving, and see if Mom recognizes it…
I’m sure I’ll post many things about Dad here, including anything with peanut butter in it, which he loved. Here’s a photo of Dad and Mom with my boys the day we brought Owen home. Here’s a copy of my Grandma Curtin’s Peanut Butter Cookies:
1 cup Spry (or Crisco)
1/2 half tsp. salt
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs well beaten
2 cups of sifted flour
Combine Spry, salt, soda, peanut butter, and mix well. Add granulated sugar, then brown sugar, and cream thoroughly. Add beaten eggs, mixing well. Add flour and blend. Bake 325F or 350F for 15 or 20 minutes.
Thanks everyone who wrote about my Dad. He is now at Peace, and we have a lovely Mass Saturday for him. I know he loved the holidays, and I’m excited to begin focusing on Thanksgiving now that I know he suffers no more.
Molly MacRae’s new one, Plagued by Quilt, is almost here! I’ve read it, and while I like all her books – this is the best yet! Molly and I are in a Facebook party tomorrow with several other awesome author friends (see below) . Molly tells you all about the festivities in her post below. Come join us at this link and share favorite food tips. You can drop in any time during 6:30 – 8:30 EST. -AA
There’s a lot going on this month. Tomorrow night, Amy and I are involved in a couple of “parties” on Facebook. During the Holiday Recipe Party (6:30-8:30 EST), we’ll be celebrating the start of the holiday season by sharing some of our favorite recipes, discussing books, and giving away goodies. Mel Jolly, Anne Ylvisaker, Sarah M. Anderson, Susan Miura, Amy, and I are hosting. Stop by. We’d love to see you there. Opposite the recipe party is the Wild & Woolly book launch party for the first book in Diane Vallere’s new Material Witness Mysteries – Suede to Rest, and the fourth book in my Haunted Yarn Shop Mysteries – Plagued by Quilt. Between 6:00 and 10:00 EST, we’ll have party favors for everyone who stops by, games, music, refreshments (calorie-free because they’re virtual), and we’ll draw for door prizes.
But something else happens in November – Amy and I each have birthdays. It’s always tempting to send Amy a recipe for a cake with surprise prunes in it. But she’s a good friend, so I try to keep the prunes to a minimum in November. We both like mysteries, though, so here’s a recipe for a dessert with “mystery” in its name to help us celebrate. “Peach Mystery Meringue” comes from So-Good Meals, a volume in the Better Homes & Gardens Creative Cooking Library from 1963. The only mystery about the recipe, as far as I can see, is why the word “mystery” is in the name. I don’t get it. If you do, please clue me in.
Anyway, Amy and I will be happy to see you at one or the other or both parties Tuesday night. And I’m very happy to wish Amy happy birthday!
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.