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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Molly MacRae talks about our friend Kathleen Ernst’s upcoming book and the Laura Ingalls Wilder Little House Books today with a fun snow recipe. Last summer I went to LIW’s DeSmet, SD farm location and the family and I enjoyed a day of making hay flour, hay twists, plowing and more. I loved it.-Amy Alessio
October seems like a long way off, but I’m looking forward to it because that’s when Death on the Prairie, the new Chloe Ellefson mystery by Kathleen Ernst comes out. In the book, Chloe and her sister will be visiting all the Laura Ingalls Wilder sites – a pilgrimage of sorts and one that I wouldn’t mind making myself. I love the Chloe Ellefson series and I love the Laura series. I’ve lost count of how many times I’ve read the Little House books to myself and to my children.
I do remember my first encounter with the Little House books. My second grade teacher read them to us, and ever since hearing the chapters “Sugar Snow” and “Dance at Grandpa’s,” I’ve wanted to try Laura’s recipe for maple sugar candy. We had plenty of fresh snow last night. Even our indoor cat likes a bowl of it for a treat. Too bad we don’t have a sugar maple tree! Maybe while I’m waiting for Death on the Prairie, I’ll read the Little House books again. In the meantime, here’s the recipe for the candy.
“Grandma stood by the brass kettle and with the big wooden spoon she poured hot syrup on each plate of snow. It cooled into soft candy, and as fast as it cooled they ate it.
They could eat all they wanted, for maple syrup never hurt anybody. There was plenty of syrup in the kettle, and plenty of snow outdoors. As soon as they ate one plateful, they filled their plates with snow again, and Grandma poured more syrup on it.” Little House in the Big Woods by Laura Ingalls Wilder.
3 tablespoons margarine
1 2- to 2 1/2 pound ready-to-cook broiler-fryer chicken, cut up
1/4 cup flour
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1 21-oz. can cherry pie filling
1/2 cup dry white wine
1/4 cup packed brown sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
In 12×71/2×2-inch baking dish melt margarine in oven at 375F. Meanwhile, coat chicken with mixture of flour, 1 tsp. salt, paprika, and pepper. Place chicken in baking dish. Bake at 275F for 40 minutes, turning once after 20 minutes. In saucepan heat remaining ingredients; pour over chicken. Continue baking till chicken is done, about 30 minutes more. Skim off excess fat. Makes 4 servings.
6 egg yolks
1 1/2 lbs. Phil cream cheese (Can that be right?)
1 cup sugar
1 pinch salt
Beat all together. Add:
3 Tbls flour
1 tsp. vanilla
1 can canned milk (Pet)
Fold in beaten egg whites last. Bake in 325 F oven 1 hr 15 min.
I’m sure it is tasty with those ingredients. But what is it?
It’s time again for me to post some earrings for my designer friend SaraJo’s earring challenge. Her beads and the other ones posted from designers are amazing. I do not make beads as they do, but I’m really having fun with this.
The black and silver pair was for my sister and were leftover parts from a kit paired with a finding I liked. For the others: I bid on a lot of mixed vintage/modern beads on ebay that included some celestial pins and interesting blue beads. I made these for my sister-in-law and niece, and you can see I photographed them in the car on the way to their house for a dinner.
This same 1978 gem brought us the Pink Squirrel Fondue I shared last summer. I can’t believe I didn’t blog about the many other interesting recipes in here, including Apple-Peanut Butter Fudge. I actually think these flavors might work together. What do you think?
1 6-oz. package semisweet chocolate pieces (1 cup)
1/2 or a 7, 9, or 10-oz, jar marshmallow creme (about 1 cup)
1/2 cup peanut butter
1 tsp. vanilla
2 cups sugar
2/3 cup apple juice
Combine chocolate marshmallow creme, peanut butter, and vanilla; set aside. Butter sides of heavy 2-quart saucepan. Combine sugar and apple juice, Cook and stir over medium heat till sugar dissolves and mixture boils. Cook till soft-ball stage (240F on candy thermometer), stirring often. Remove from heat; quickly add the chocolate mixture. Stir just till blended. Pour into buttered 9x9x2-inch pan. Top with chopped peanuts, if desired. Cut when firm. Makes about 40 pieces.
2 C sugar
1 C shortening
grated rind of 1 orange
2 eggs beaten
4 C cake flour
1/2 tsp. salt
1 tsp. soda
1 C milk
1 C chopped pecans
Line bottom of Angel Food (pan) with wax paper.
(Combine) sugar, shortening, rind, eggs, (until) blended. Sift flour, salt & soda 4 times. Add alt. (alternating) mixture with milk. Add nuts and bake at 350F 1 hour.
Spoon over cake while still warm: Juice of 1 orange, 1/2 C sugar
Orange Cake comes up on a lot of Lincoln sites, even listed as Mary Todd Lincoln Cake. Maybe they both liked it? Do you have an orange cake in your recipes?
Nope, that isn’t the Pigs’ ears cookies I’m recipe I’m posting today. It is the always delicious King Cake from Chicago Pastry that my family enjoys every year. This year Mom wanted it for her birthday cake.
I’m blogging quickly today as my back is out from increasing workouts as I prepare to test for my black belt in June. It’s better than it was, but I limit my computer time.
This recipe is from one of the many Mardi Gras menus from my Southern Living Southern Heritage Celebrations volumes. You can find King Cake and many other MG recipes on this blog with a search of the holiday. Since I’ve been to New Orleans a few times for conferences, I have loved everything about the city – especially the food!
Despite the crazy name and interesting directions, these sound good.
1/2 cup butter
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups cane syrup
1 cup coarsely chopped pecans
Melt butter in a heavy saucepan over low heat; let cool. Sift together flour, baking powder and salt; set aside. Beat eggs in a large mixing bowl until light and frothy. Continue beating, and gradually add melted butter. Stir in flour mixture, mixing well, to form a dough.
Divide dough into 16 equal portions, rolling each portion into ball. Roll each ball out into an 8-inch circle on a lightly floured surface.
Heat 1 1/2 to 2 inches of oil to 375F in a medium skillet. Drop a pastry circle into hot oil using a long-handled fork; immediately stick the fork tines in the center of the pastry, and twist quickly. Hold with fork until set (pastry will fold over on itself, forming an “ear); cook until golden brown on both sides. Drain on paper towels. Repeat procedure with remaining pastry.
Pour syrup into a heavy saucepan; bring to a boil. Cook 5 minutes, stirring constantly. Dip each pastry in hot syrup, coating well on both sides. Sprinkle with pecans; let dry on buttered waxed paper. Yield: 16 pastries.
This 1966 Betty Crocker Cake Mix Cookbook is one of my favorites. I love this diagram for baking the heart out of two 8″ pans. Cut the round one in half and make it all into a heart. It also suggests writing “Be Mine” in cinnamon candies, but yuck. Pink frosting or frosting with coconut would make this one. The book doesn’t glue the parts together with frosting, just puts them together, but I’d have trouble frosting it without something holding it. Has anyone tried this?
Happy Valentine’s Day!
I’m also adding some more earrings for my friend, talented designer Sarajo Wentling. I’m so excited that she mentioned the Valentine’s Day earrings I made two weeks ago in her post as inspiration.Her own V Day jewelry is so lovely. Since I’ve been making earrings for challenges I’ve been having so much fun giving them as gifts. I just sent these three to a friend who loves greens and blues.
But on to the Lemon Jello Cake:
1 Box Lemon Flake Cake Mix (Swans Down) (I think any lemon or even white cake would work here.)
1 Box Lemon Jello (Mix together)
Add 3/4 C water. Blend.
Add 4 eggs – one at a time – Beat well.
3/4 C oil – Beat (I used Mazola.) (I love the hint.)
Put in large pan – Mine was 13 1/2 x 10.Bake 40 or 45 minutes (if glass dish is used doesn’t take quite as long) in 350F oven.
When you take it out of oven – prick all over with fork and, while still hot, pour glaze over it.
Mix: 1/2 cup lemon juice, 2 cups powdered sugar, 2 Tbsp. melted butter.
Note on card: I served it with Lemon Custard Ice Cream.
I do love the commentary on these handwritten recipes. But moving on to my earrings for the challenge – a different Valentine’s Day pair I thought my friend could wear at other times too, and a couple little fun ones featuring some blue beads I just got.
1 package Duncan Hines Strawberry Supreme Cake Mix (I’m sure other brands will work too.)
1 package vanilla instant pudding and pie filling mix
1/4 cup soft butter
1 1/3 cups water
1 package (3 oz.) strawberry-flavored gelatin
2 tablespoons flour
Preheat oven to 350F. Combine all ingredients except gelatin and flour in a large bowl; mix 2 minutes at a medium speed. Reserve 1 cup batter; spread remainder evenly in a heavily greased and floured 12-cup fluted tube pan or a 10-inch tube pan. Blend reserved batter, gelatin, and flour; spoon in ring onto batter. Using a spoon, fold gelatin mixture gently into batter. Go around pan twice; avoid scraping sides of pan.
Bake at 350F for 40 – 50 minutes, or until cake tests done. Cool in pan 25 minutes; invert onto serving plate.
For glaze, combine 1 1/2 tablespoon light corn syrup. Blend in 1 1/2 cups confectioners’ sugar. Spoon glaze over cooled cake.
I have long loved Jelly Cake, the Southern staple with the sticky jelly/confectioners’ sugar topping. But this type of frosting is new to me, from the Better Homes and Gardens 1960 Desserts Cook Book. Seems fun for Valentine’s Day!
The top part is a “spoonful of preserves,” but I think half a strawberry would look cute.
Jelly Frosting: combine 1/2 cup tart jelly, 1 egg white, and dash salt in top of double boiler. Cook over hot water, beating constantly with electric or rotary beater till jelly disappears, 3 to 4 minutes. Remove from heat; beat till mixture stands in peaks. Frosts 14 medium cupcakes or two 9-inch layers.