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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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Handwritten Mystery Pie Recipe and Earrings

This is another interesting recipe that someone obviously copied from a friend or a radio show in a hurry. It sounds good – I like the pineapple and lemon combination.

Make graham cracker crust. Drain syrup from No. 2 can pineapple chunks and add water to make 1 cup. Heat to boiling. Dissolve 3 oz. pkg. of lemon gelatin in syrup. Blend 1/2 cup of gelatin with an 8 oz. package of cream cheese. When smooth pour into pie shell. Chill until set. Arrange pineapple chunks on the set pie filling. Spoon remaining 1/2 cup gelatin over all.

Here are a couple more earrings for the weekly challenge I’m participating in, for my designer friend Sarajo. I have some news on the earring front. Studio V from Harper College is now carrying my earrings, and they asked for some spring designs. Here are a couple I brought over there. Hopefully they will help people think of spring despite the snow on the ground here.

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Lazy Daisy Coffee Cake

I love the name of this one, and the cute picture. From the 1967 Jiffy Cooking, here is a quick and easy coffee cake.

2 packages refrigerated orange Danish rolls with icing (8 rolls)

Shredded coconut. tinted yellow

Open packages of rolls; unwind rolls and separate in individual strips. Beginning at center of large ungreased baking sheet, wind 5 strips in large coil. For petals: Wind remaining 11 strips in individual coils: place around center coil, being sure open end is next to the center coil. Pinch other end to make petal tip. Bake in hot oven (400F) 10 – 12 minutes or till lightly browned. Drizzle with icing from package. Sprinkle petal edges and center with tinted coconut.

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Handwritten Recipe Wednesday: Cherry Berry on a Cloud

I’m a big fan of the cloud recipes from the late 60′s and 70′s, except of course when they use raw egg whites. This one cooks them. It’s a lot of work and steps, and involves an overnight in the oven and another overnight chilling, but I may have to try this one.

Grease 9×123 pan & preheat oven to 275F.

Beat – 6 egg whites, 1/2 tsp. cream of tartar, dash salt until stiff. Add 1 3/4 C sugar. Beat until stiff and glossy.

Spread in pan. Bake 60 min. Turn off oven & leave in 12 hours.

Mix: 6 oz. cream cheese, 1 cup sugar.

Add: 2 cups whipped cream, 2 cups miniature marshmallows.

Spread over meringue; refrig. overnight.

Serve with: 1 can cherry pie filling, 1 tsp. lemon juice, 10 oz. raspberries.

That last ingredient was hard to make out and looks like someone else wrote it in. Still, I’ll bet this is tasty. My Mom used to make meringue cookies in the oven overnight at the holidays, dyed green and pinky red of course.

 

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Happy St. Patrick’s Day: Mom’s Handwritten Double Pistachio Cake Recipe

Here is a post I put up two years ago, for a St. Patrick’s Day recipe. Do a search of the big green holiday on this blog for many many more recipes. It’s the high green holiday in my family, as my Mom is 100% Irish. Enjoy this family favorite recipe:

For the big green holiday this week, St. Patrick’s Day, I pulled out my Mom’s recipe box. She is still alive, thank God, but I have taken her recipes. Ha! This was actually a recipe from a neighbor that my mom copied.

1 lg. pkg. yellow or white cake mix (no pudding)

4 eggs (no one said this was healthy)

1 c. club soda

1/4 c. oil

1/2 c. chopped walnuts

1/4 tsp. almond

1/2 tsp. vanilla

(13×9 pan 350F 40 – 45 mins.) Cool 15 mins.

Frosting

1 box pistachio pudding mix

1 1/2 c. cold milk

1 envelope dream whip (I think you’ll have to use Cool Whip now from the container)

Blend; whip 4 – 6 mins.

Divide into 2 layers.

Mom also has a clipping from a Jello magazine advertisement for something similar. Has anyone made this one?

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Emerald Dressing

While this is green, I’m not sure anyone wants it for St. Patrick’s Day salads. From the 1968 Better Homes and Gardens Best Buffets, here is Emerald Dressing. No picture of this one!

1 cup salad oil

1/3 cup vinegar

1/4 cup chopped onion (1 small)

1/4 cup minced parsley

2 tablespoons finely chopped green pepper

2 teaspoons confectioners’ sugar (Yep, on your salad!)

1 1/2 tsp. salt

2 tsp. dry mustard

Dash to 1/2 tsp. red pepper

Combine all ingredients in jar or blender. Cover and set aside 1 hour. Shake 5 minutes or blend thoroughly  before serving. Makes about 1 1/2 cups of dressing.

Serve with sea food, cottage cheese, or tossed green salads.

Wow.

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Handwritten Recipe for 24 Hour Fruit Salad and Earrings

This recipe goes with my green food theme, and I have some fun St. Patrick’s Day earrings I made for the weekly challenge.

The recipe sounds good at any rate, and there’s a note for “Grace.” Either it’s Grace’s recipe, or the writer wants to make it for her? A big smudge/wipe in the middle may indicate that it was a favorite. I always look for that kind of thing.

1/2 lb. marshmallows – cut (or use small ones)

1 lb. grapes – cut and seeded (or get seedless!) (Green!)

1 can chunks pineapple, drained

Add bananas, cherries or other mixed fruit if desired. Mix with dressing and let stand.

Dressing: Beat 2 eggs, 1/2 C sugar, 1/4 t. salt, juice of 1 lemon. Cook until thick, stirring constantly. Cool. May add 1 C whipped cream.

Do the marshmallows, sugar, and whipped cream negate the value of the fruit? Still sounds tasty.

Here are some earrings I made out of a vintage stash (I used a few pieces from my modern beads to complete them.)  I won on eBay for the weekly challenge posted by my talented designer friend, SaraJo Wentling. I have green on the brain, and have even been bending wires into Celtic triangles for more earrings. More on that to come. Are you making or eating anything green these days?

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Green Foods: Lime Chiffon Tarts

From one of my favorite cookbook series, the Southern Heritage Southern Living titles, these lime chiffon tarts are the first of several green foods I’ll blog about in the next two weeks before St. Patrick’s Day. Readers to this blog know it’s a big holiday in my family, and I’ve already covered many many recipes for it, so this is a little variation. I may even have to write about some vegetable recipes, which is rare here!

Lime Chiffon Tarts

4 eggs, separated

1 cup sugar, divided

1/3 cup lime juice

1/2 tsp. salt

1 envelope unflavored gelatin

1/4 cup cold water

1 tablespoon grated lime rind

3 drops green food coloring

36 baked (2 3/4 inch) tart shells

Fresh mint sprigs (optional)

Beat egg yolks in top of a double boiler. Gradually add 1/2 cup sugar, lime juice, and salt, mixing well. Bring water to a boil. Reduce heat to medium; cook, stirring constantly, until thickened. Remove from heat. Dissolve gelatin in cold water; add to yolk mixture, stirring until well blended. Stir in lime rind and food coloring. Cool.

Beat egg whites (at room temperature) until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into lime mixture. Spoon 3 tablespoons filling into each tart shell. Chill. Garnish with fresh mint sprigs, if desired. Yield: 3 dozen tarts

 

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Handwritten Recipe Wednesday: Pirogy Dough

Pirogies seem to be like Kolackys – everyone has a sure fire recipe they like to use, yet there are so many different good ones. What do you put in yours?

1 1/2 cup lukewarm water

3 Tblsp margarine

3 yolks + 1 whole egg

1/2 tsp. salt

5-6 cups all purpose flour

Mix well and knead. Let rest for 30 min. Roll out part of the dough. Cut the shape you wish. (Add) Filling with cheese, meat, fruit or ?

On the back is a note in Spanish on adding water to the dough if necessary, I believe. I love it when cultures mix in recipes.

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Molly MacRae Monday: Looking Forward, Looking Back

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.

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Cherry Chicken

From the 1974 Better Homes and gardens Oven Meals, This is touted as a “colorful low-cost main dish.” I don’t think pie filling goes with chicken, but what do you think?

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.

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