Love the desserts and sweets your Grandma used to make when you were a child? Longed for that special treat Mom used to make? Look no further!

Flapper Pie

Another wonderful recipe that has been lost in time. My grandmother on my father’s side used to make it often for her family. It was on all the menus in dinner restaurants in the 1920s. This recipe was written on a piece of paper that I found in an old cookbook my grandma gave me when I got married. I have made it a few times and it always impresses.

Serves 6-8 – Prep. time 20 min. – Cooking time 10-15 min

Ingredients

Graham Cracker Crust

• 1 ¼ cups graham cracker, finely crushed
• ¼ cup melted butter
• ½ cup sugar
• Dash cinnamon

For the filling

• 2 ½ cups milk
• ½ cup white sugar
• ¼ cup cornstarch
• 3 egg yolks
• 1 teaspoon vanilla
• Pinch salt

Meringue topping

• 3 egg whites
• 1 pinch cream of tarter
• ⅓ cup sugar

Directions

To make the crust

1. Mix the ingredients thoroughly. Set aside 2 tablespoons for garnish.
2. Press the mixture into a pie pan to form a shell, and refrigerate to set.

To make the filling

1. In a saucepan, combine the filling ingredients and cook over medium heat, stirring constantly.
2. Continue cooking until the custard has thickened.
3. Allow the mixture to cool while preparing the meringue topping.

To make the meringue

1. Beat the egg whites until foamy.
2. Add the cream of tartar and gradually beat in the sugar.
3. Beat until stiff peaks form. Set aside.

To assemble and bake

1. Preheat the oven to 350°F.
2. Spread the filling in the crust while it is still slightly warm, and spoon the meringue on top.
3. Swirl the meringue with a fork and swirl to form peaks.
4. Bake until the meringue is golden brown (about 10-15 minutes). Sprinkle with the reserved crust mixture to garnish.

 

Lazy Daisy Cake

In the early 1900s, food in America was changing. Baking became easier with the advent of the gas stove, and with the population becoming more diverse, new ingredients were appearing. In 1914, a recipe for Lazy Daisy cake appeared in the Chicago Sunday Tribune.

Serves 12 – Prep. time 20 min. – Cooking time 35 min.

Ingredients

For the cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• ¼ cup butter
• 1 teaspoon vanilla extract
• 4 eggs, room temperature
• 2 cups sugar

For the topping

• ½ cup butter, melted
• ¾ cup packed brown sugar
• 6 tablespoons evaporated milk
• 1 ½ cups shredded coconut
• ½ teaspoon salt

Directions

1. Preheat the oven to 350°F and butter two 9-inch cake pans.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In a saucepan, heat the milk and add the butter. Cook until the butter melts. Add the vanilla.
4. In a separate bowl, beat the eggs with the sugar until pale and thick. Gradually fold in the dry and wet ingredients alternatively, until just combined.
5. Pour the batter into the prepared cake pans and bake until set, 30–35 minutes.
6. Allow the cakes to cool slightly while you preheat the broiler.
7. To make the topping, combine the ingredients in a mixing bowl. Spoon the topping onto the cakes and gently spread it out. Brown them under the broiler for 3–4 minutes, being careful not to let them burn.
8. Serve warm.

 

Cheesy Strawberry Shortcakes

This recipe was my Dad’s favorite dessert and my mom would make it for his birthday and father’s day. I still can see his face light up when she made it. It was her grandmother who made it when he was a child, so this recipe has been in our family for well over 80 years and it is such an easy dessert to make during strawberry picking season!

Serves 6 – Prep. time 25 min. – Cooking time 17 min

Ingredients

• 1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons cold unsalted butter, diced
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• Whipping cream

Directions

1. Preheat oven to 425ºF.
2. Sift together flour, baking powder, cinnamon, salt, and soda into a mixing bowl. Add the butter and blend with a pastry tool until the mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.
3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 ⅓-inch round cutter. Bake on an ungreased baking sheet for 15–17 minutes until golden brown. Cool on the wire rack.
4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the other cake’s half. Arrange some more strawberry slices. Garnish with whipped cream and enjoy.

 

1920s Cream Puffs

We, modern folks, did not create the glorious thing that is the cream puff, so please enjoy this tasty relic of days gone by.

Serves 10 – Prep. time 25 min. – Cooking time 35 min.

Ingredients

• 1 cup water
• ½ cup butter
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 2 tablespoons milk
• 1 egg yolk, lightly beaten
• 2 cups heavy whipping cream
• ⅓ cup icing sugar
• 1 teaspoon vanilla extract
• Additional icing sugar for dusting

Directions

1. In a large saucepan, heat the water, butter, and salt until boiling. Add the flour in one addition and stir quickly with a sturdy wooden spoon until smooth. Set it aside for 5 minutes to cool.
2. One at a time, mix in the eggs. Beat until the batter is smooth and shiny.
3. Preheat the oven to 400°F, and mix the milk with the egg yolk to make an egg wash.
4. Measure out ¼ cupfuls and place them on a baking sheet. Brush them with the egg mixture. Bake for 30–35 minutes, or until golden brown. Cut a small slit in the top for steam and remove them to cooling racks.
5. In a clean bowl, beat the cream until it begins to thicken. Gradually add the icing sugar and vanilla, and continue mixing until thick.
6. Slice the cream puffs and scoop out some of the soft dough inside. Fill with cream, and dust with icing sugar.

 

Fudge Squares

The only identification on this recipe said that it came from Chatelaine. From the condition of the paper, I’d say it was either a well-loved recipe, or it came from sometimes in the 1600s.

Serves 12 – Prep. time 10 min. – Cooking time 30 min.

Ingredients

• 2 squares unsweetened chocolate
• ¾ cup sifted pastry flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ⅓ cup vegetable shortening
• 1 cup sugar
• 1 teaspoon vanilla
• 2 eggs
• ⅓ cup dates, finely chopped
• ⅓ cup walnuts

Directions

1. Preheat the oven to 350°F and coat an 8-inch square baking pan with butter or cooking spray.
2. Melt the chocolate in a double boiler.
3. Sift the flour with baking powder and salt.
4. In a separate bowl, beat the shortening with the melted chocolate. Gradually add the sugar and vanilla.
5. Add the eggs and beat until fluffy. Stir in the flour, dates, and walnuts.
6. Bake for about 30 minutes, or until the squares start to pull away from the edges of the pan.

 

*** All these recipes are from Louise Davidson’s cookbook Vintage Dessert Recipes: Timeless and Memorable Old-Fashioned Sweet Recipes from Our Grandmothers! To get yourself a copy of the book, click on the cover or here.

To download the recipes, click here.