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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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
1/2 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.
I like how this one is from the kitchen of a man, Bill May, possibly?
1 loaf frozen white bread (thawed)
1/4 C red candied cherries (chopped)
1/4 c. slivered almonds
1/4 C golden raisins
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.
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.
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 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?
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.
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.