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Delicious 1980s Vintage Recipes

Delicious 1980s Vintage Recipes

Bacon-Wrapped Smokies

Serves 16 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 pound bacon slices, cut into thirds
  • 1 (14-ounce) package beef cocktail wieners
  • ¾ cup brown sugar

Directions

  1. Preheat the oven to 325°F (163°C).
  2. Wrap each cocktail wiener with a piece of bacon and then secure it with a toothpick.
  3. Arrange the wrapped wieners onto a large baking sheet and sprinkle with brown sugar.
  4. Bake for about 40 minutes. Serve warm.

Nutrition (per serving)

Calories 214, fat 14.5 g, carbs 8.8 g, sugar 7.7 g, Protein 11.4 g, sodium 805 mg

 

 

 

Beef Stroganoff

Serves 6 | Prep time 15 minutes | Cooking time 20 minutes

Ingredients

  • 4½ cups uncooked noodles
  • 1 pound lean ground beef
  • ½ pound fresh mushrooms, sliced
  • 1 large onion, halved and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 (14½-ounces) can low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 cup sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

  1. In a pan of lightly salted boiling water, cook the noodles for about 8–10 minutes or according to the package’s instructions.
  2. Through a strainer, drain the noodles and then rinse with cold water.
  3. Again, drain the noodles completely and set them aside.
  4. Meanwhile, heat a large saucepan over medium heat and cook the beef, mushrooms, and onion for about 8–10 minutes. Add garlic and cook for about 1 minute.
  5. Remove from the heat and drain the grease completely.
  6. Transfer the beef mixture into a bowl and cover with a piece of foil to keep warm.
  7. In the same pan, melt butter over medium heat. Add in the flour and stir until smooth.
  8. Slowly, add in the broth and tomato paste and bring to a boil.
  9. Cook for about 2 minutes, stirring occasionally.
  10. Stir in the cooked beef mixture, sour cream, salt, and black pepper and cook for about 3–4 minutes, stirring continuously. Divide the noodles onto the serving plate.
  11. Top with beef mixture and serve.

Nutrition (per serving)

Calories 380, fat 16.4 g, carbs 27.8 g, sugar 2.8 g, Protein 30 g, sodium 262 mg

 

 

Turkey and Almond Casserole

Serves 8 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

For the casserole

  • Olive oil cooking spray
  • 2 (10¾-ounce) cans condensed cream of mushroom soup, undiluted
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground white pepper
  • 5 cups cooked turkey meat, cubed
  • 3 cups cooked rice
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 4 celery ribs, chopped
  • 1 cup almonds, sliced

For the topping

  • 1½ cups Ritz crackers, crushed
  • ⅓ cup butter, melted
  • ¼ cup almonds, sliced

Directions

  1. Preheat oven to 350°F (177°C).
  2. Grease a 13 x 9-inch baking dish with cooking spray.
  3. For the casserole, in a bowl, add the soup, sour cream, mayonnaise, lemon juice, onion, salt, and black pepper and mix until well combined.
  4. Add the turkey meat, rice, water chestnuts, celery, and almonds and gently stir to combine.
  5. Place the turkey mixture evenly into the prepared baking dish.
  6. Bake for about 25 minutes.
  7. For the topping, in a bowl, add all ingredients and mix until a crumbly mixture forms.
  8. After 25 minutes of baking, remove the baking dish from the oven and evenly sprinkle the top with topping mixture.
  9. Bake for about 10–15 minutes or until the top becomes golden brown.

Nutrition (per serving)

Calories 641, fat 34.4 g, carbs 47.9 g, sugar 4.4 g, Protein 34.6 g, sodium 980 mg

 

 

Blackened Salmon Fillets

Serves 4 | Prep time 10 minutes | Cooking time 10 minutes

Ingredients

  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 2 tablespoons paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground white pepper
  • 4 skinless, boneless salmon fillets
  • ½ cup unsalted butter, melted

Directions

  1. In a small bowl, mix together the dried, spices, salt, black pepper, and white pepper.
  2. Coat the salmon fillets with ¼ cup of the melted butter evenly and sprinkle with spice mixture.
  3. Drizzle one side of each salmon fillet with half of the remaining butter.
  4. Heat a large, heavy-bottomed skillet over high heat.
  5. Place the salmon fillets, buttered side down, and cook for about 3-5 minutes.
  6. Flip the fillets and drizzle the top with the remaining butter.
  7. Cook for about 3–5 minutes or until blackened.
  8. Serve hot.

Nutrition (per serving)

Calories 400, fat 31.6 g, carbs 3 g, sugar 0.5 g, Protein 28.3 g, sodium 950 mg

 

 

Lemon Cake

Serves 12 | Prep time 20 minutes | Cooking time 35 minutes

Ingredients

For the cakes

  • 3¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
  • 1 cup plus 2 tablespoons butter, softened
  • 2¼ cups white sugar
  • 6 eggs, whites, and yolks separated
  • 1 cup plus 2 tablespoons milk
  • 1¾ teaspoons fresh lemon juice
  • ¾ teaspoon lemon peel, grated

For the filling

  • 2¼ cups white sugar
  • 5½ tablespoons all-purpose flour
  • 1 egg, beaten
  • ½ cup fresh lemon juice
  • 2 tablespoons lemon peel, grated
  • 2 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease 3 (9-inch) cake pans with cooking spray and then dust each with a little flour.
  3. For the cake, in a bowl, add flour, baking powder, and salt and mix well.
  4. In another bowl, add butter, and with an electric mixer, beat until smooth and creamy.
  5. Add the sugar and beat until fluffy.
  6. Add the egg yolks, one at a time, beating well after each addition.
  7. Add in the flour mixture, alternating with milk until well combined.
  8. Add in the lemon juice and lemon peel, and mix until just combined.
  9. In a clean glass bowl, add the egg whites, and with a clean electric mixer, beat until stiff peaks form.
  10. Gently fold ⅓ of the whipped egg whites into the flour mixture.
  11. Add the remaining whipped egg white and gently stir to combine.
  12. Divide the mixture into the prepared cake pans evenly.
  13. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean.
  14. Remove the cake pans from the oven and place them onto the wire racks to cool for about 10 minutes.
  15. Then invert the cakes onto the wire racks to cool completely.
  16. Meanwhile, for the filling, in a saucepan, add the sugar, flour, egg, lemon juice, peel, and beat until well combined.
  17. Place the saucepan over low heat and cook until the mixture almost comes to a boil, stirring continuously.
  18. Cook for about 1 minute, stirring continuously.
  19. Add the butter and beat until melted completely.
  20. Remove from the heat and set aside to cool.
  21. Arrange the cakes onto a smooth surface.
  22. With a serrated knife, slice each cake in half horizontally and evenly.
  23. Repeat with the remaining cake layers and filling, ending with a layer of lemon filling on the top of the cake.
  24. Cut into desired-sized slices and serve.

Nutrition (per serving)

Calories 624, fat 22.7 g, carbs 100.8 g, sugar 68.3 g, Protein 8.6 g, sodium 210 mg

 

 

These recipes and more are found in Louise Davidson’s Retro Cookbook – The Most Popular Vintage Recipes from the 1980s. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Pie Recipes!

Vintage Pie Recipes!

Mom’s Vintage Rhubarb Pie

This recipe dates back to the 1920s and always brings back golden memories of going to cut the rhubarb in our garden and eating a piece of the pie together with my mom as soon as it had cool down a bit. Sometimes, she would just do the regular crust and sometimes with a lattice pattern. I add coarse sugar on the top for added sweetness!

Serves 8 | Prep. time 10 minutes | Cooking time 50 minutes

Ingredients

  • 1 (10-inch) double-crust pie crust
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 cups rhubarb, chopped into ½-inch pieces
  • 1 cup sugar
  • Egg wash (whisk 1 egg and 2 tablespoons of water)

Directions

  1. Preheat the oven to 425°F (218°C). Grease a (9-inch) pie pan with melted butter or cooking spray.
  2. Mix all the filling ingredients in a medium bowl. Combine well.
  3. Arrange the bottom pie crust over the pie pan and spoon the filling mixture into it.
  4. Place the top crust atop the filling and crimp the edges together with the bottom crust. Cut off the extra dough if needed
  5. Cut some holes in the top crust for steam to escape. Brush some of the egg wash lightly on the crust top.
  6. Bake for 15 minutes.
  7. Turn down the temperature to 325°F (163°C) and bake for 30-45 minutes more, until the top is evenly golden.
  8. Serve warm.

Note: For a lattice pattern, lay the top crust flat on a flour-dusted cutting and cut even strips of dough ½ to ¾ -inch wide. I use a ruler and a pizza cutter for this step. Place half of the dough strips over the pie’s rhubarb filling, in parallel lines, spaced evenly. From the middle, fold over every other strip to the same side. Lay a strip of dough perpendicular to the already placed strips to start your weaving pattern in the middle of the pie, at the fold. Fold the strips back down over the just-placed strip. Fold the other strips that were not the first time over the strip that was just placed and lay another strip of dough at the fold. And continue in this fashion until all the pie is covered. Crimp the edges of the strip with the bottom crust. 

Nutrition (per serving)

Calories 264, fat 9 g, carbs 43 g, sugar 26 g, protein 4 g, sodium 143 mg

 

 

Indiana Sugar Cream Pie

One of the things I love about vintage recipes is that they use ingredients we tend to have on hand. This recipe, for instance, is a good choice when you feel like having custard, but don’t have (or want to use) any eggs. We suggest good quality cream, vanilla, and nutmeg—but in the spirit of the recipe, use what you have.

Serves 8 | Prep. time 10 minutes | Cooking time 40 minutes

Ingredients

For the crust

  • 1⅔ cups all-purpose flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ cup butter
  • 2 large eggs, lightly beaten

For the filling

  • 1½ cups heavy cream
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 tablespoon butter, finely chopped
  • Freshly grated nutmeg

Directions

  1. In a mixing bowl, combine the flour, sugar, salt, and baking powder. Mix well.
  2. Cut in the butter until a coarse meal is formed. Add the eggs and mix until the pastry comes together. Wrap and refrigerate for one hour.
  3. Roll out the dough for a (9-inch) pie plate. Trim and flute the edges. Place the pie shell in the freezer.
  4. Preheat the oven to 425°F (218°C).
  5. Make the filling. In a bowl, mix the cream, milk, and vanilla.
  6. In a separate bowl, combine the flour, sugar, and salt.
  7. Slowly whisk the milk mixture into the flour mixture until combined.
  8. Remove the pie crust from the freezer. Scatter the butter pieces over the bottom of the crust, and season with some nutmeg.
  9. Whisk the batter again and carefully pour it into the crust. Place the pie on the middle rack in the preheated oven.
  10. Bake for 10 minutes, and then open the oven door. Using a fork, carefully stir the filling, being careful not to damage the bottom of the pie.
  11. Turn the heat down to 325°F (163°C) and bake until it is set, about 30 minutes.
  12. Remove the pie to a cooling rack and sprinkle with some more nutmeg. Cool, and serve.

Nutrition (per serving)

Calories 522, fat 30 g, carbs 56 g, sugar 30 g, protein 7 g, sodium 272 mg

 

 

Bourbon Pecan Pie

The pecan pie was invented in the 1890s and made its way to Thanksgiving tables, earning a spot right alongside pumpkin pie. This recipe takes more of a southern twist and uses the flavor of bourbon to make it extra special.

Serves 8 | Prep. time 20 minutes | Chilling time 1 hour | Cooking time 1 hour 10 minutes

Ingredients

For the crust

  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons butter, cubed and well chilled
  • ¼ cup vegetable shortening
  • ¼ cup ice water

For the pie filling

  • ¼ cup + 2 tablespoons butter, melted and browned
  • ⅔ cup dark brown sugar
  • 1⅔ cups corn syrup
  • 3 eggs
  • ¼ cup high-quality bourbon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • 1½ cups pecans, chopped
  • 1½ cups pecans, whole
  • Whipped cream for garnish, optional

Directions

  1. To make the crust, combine the flour, baking soda, and salt in a large bowl or food processor and mix.
  2. Cut in the butter and vegetable shortening until crumbly.
  3. Add the water and mix just until a dough forms.
  4. Transfer to a lightly floured surface, roll into a ball, and flatten it slightly. Cover in plastic wrap and chill for one hour.
  5. Preheat the oven to 400°F (204°C).
  6. Remove the crust from the refrigerator and lightly flour a work surface.
  7. Place the crust on the work surface and roll it out into a circle large enough for a (9-inch) pie dish.
  8. Lift the crust from the counter and drape it over the pie dish, crimping the edges with your fingers or a fork.
  9. Line the bottom of the crust with parchment paper and place a layer of dried beans or baking weights inside.
  10. Bake for 20 minutes, or until lightly golden brown.
  11. Remove the pie crust from the oven, lift out the weights and parchment paper, and reduce the temperature of the oven to 350°F (177°C).
  12. To make the filling, place the melted butter in a bowl along with the brown sugar, corn syrup, eggs, bourbon, vanilla extract, and salt. Whisk until well blended and creamy.
  13. Place the chopped pecans in the pie crust. Pour the filling over the chopped pecans and then arrange the whole pecans on top.
  14. Bake for 50 minutes.
  15. Remove from the oven and let it sit and let cool completely. The pie will continue to cook as it cools, so don’t cut into it right away.
  16. Serve with whipped cream, if desired.

Nutrition (per serving)

Calories 836, fat 51 g, carbs 92 g, sugar 70 g, protein 9 g, sodium 282 mg

 

 

Chocolate Chip Pie

This pie becomes popular in the 1980s. Its chocolate morsels made it an instant hit.

Serves 12 | Prep. time 5-10 minutes | Cooking time 30 minutes

Ingredients

  • 1 (9-inch) deep-dish pie shell, unbaked
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ¾ cup unsalted butter, melted and cooled to room temperature
  • 6 ounces semi-sweet chocolate morsels
  • 1 cup chopped walnuts
  • Sweetened whipped cream or ice cream, for serving

Directions

  1. Preheat the oven to 325°F (163°C).
  2. In a large mixing bowl, whisk the eggs until foamy.
  3. Add the flour, granulated sugar, and brown sugar. Mix until well-combined.
  4. Add the melted butter and combine well.
  5. In a small mixing bowl, combine the walnuts and chocolate morsels. Add this mixture to the flour mixture and mix until well-combined.
  6. Transfer the filling into the pie crust.
  7. Bake for about 30 minutes or until the crust is golden-brown.
  8. Serve warm with ice cream or whipped cream on top.

Nutrition (per serving)

Calories 390, fat 26 g, carbs 39 g, sugar 28 g, protein 5 g, sodium 137 mg

 

 

Lemon Meringue Pie

The origin of this pie dates back to the 1970s when this crisp-topped pie hit the food scene. It was a favorite among bakers who used it as a culinary means to impress their family and friends.

Serves 6–8 | Prep. time 10 minutes | Cooking time 50–55 minutes

Ingredients

Pastry

  • 1⅜ cups flour
  • 4 teaspoons superfine sugar
  • ⅜ cup butter or margarine
  • Egg yolk

Filling

  • Zest and juice of 2 lemons
  • 1½ tablespoons corn flour
  • 1½ tablespoons butter
  • 5 tablespoons superfine sugar
  • 2 egg yolks

Meringue

  • 2 egg whites
  • 7 tablespoons superfine sugar

Directions

  1. Mix the flour, butter, and sugar until you get a crumb-like consistency.
  2. Add the egg yolk and enough water to mix until you get a firm dough.
  3. Refrigerate for 20 minutes.
  4. Preheat the oven to 400°F (204°C).
  5. Add the prepared dough to an 8-inch flan tin and press it to cover the bottom surface.
  6. Line with paper and add pastry weights (baking beans). Blind bake for about 15 minutes.
  7. Remove the paper and weights. Bake for 5 minutes more until crispy.
  8. Reduce temperature to 325°F (163°C).
  9. In a bowl, combine the lemon juice and enough water to make around 10 ounces of liquid.
  10. Combine 2 tablespoons of the lemon juice water with the corn flour in another bowl.
  11. Add the corn flour mixture, lemon zest, sugar, and butter to a medium saucepan or skillet.
  12. Heat over medium heat for 6–8 minutes, stirring continuously.
  13. Remove from heat and let cool for a while.
  14. Mix in the egg yolks and pour the mixture over the baked pastry.
  15. In a mixing bowl, whisk the egg whites and sugar until the sugar dissolves.
  16. Pour the meringue over the pastry filling and bake for 35–40 minutes until slightly golden and crisp.
  17. Slice and serve warm.

Nutrition (per serving)

Calories 250, fat 13 g, carbs 31 g, sugar 14 g, protein 5 g, sodium 17 mg

 

***These recipe and more can found in Louise Davidson’s Pie Forgotten Recipes: Old-Fashioned Pie Classics That Are Still Amazing Today! To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Vintage Recipes that Still Amaze Today!

Vintage Recipes that Still Amaze Today!

Check out these vintage recipes our mothers and Grandmothers made back in the day. They still rock today with so much flavor and are easy to make.

Hot Cross Buns

When Easter is around the corner, hot cross buns always hit the shelves. This retro recipe for the traditional yeasted sweet buns studded with currants or raisins dates back to 1912, but their origin dates back to the 12th century when an Anglican monk is believed to have marked crosses on top of buns in honor of Good Friday. Around the 16th century, the buns gained popularity in England to become the symbol of Easter weekend. Superstitious people also believed that the buns carried magical and medicinal properties. Some also believed that the buns prepared on Good Friday would never go stale!

Serves 12 | Prep. time 10–16 minutes | Cooking time 20 minutes

Ingredients

  • 2 tablespoons butter
  • ½ teaspoon salt
  • 1 cup scalded milk
  • ¼ cup sugar
  • 2 eggs, beaten
  • ¾ teaspoon cinnamon
  • ½ yeast cake
  • 3 cups flour
  • ¼ cup currants or ¼ raisins, stoned and quartered

Directions

  1. Dissolve the yeast cake with ¼ cup lukewarm water in a mixing bowl.
  2. Add the butter, sugar, and salt to another mixing bowl. Mix well.
  3. Add the milk, 1 beaten egg, and the dissolved yeast cake; mix well.
  4. Add the cinnamon and flour; mix thoroughly.
  5. Add the raisins and stir to combine; cover and allow to rise overnight at room temperature.
  6. Shape into12 large biscuits; arrange them 1 inch apart on a greased baking pan.
  7. Set aside to rise.
  8. Preheat the oven to 350°F (175°C).
  9. Brush the remaining beaten egg on top and bake for 20 minutes until golden brown.
  10. Remove from the oven and allow to cool before using ornamental frosting to make cross shapes on top.

 

Creamed Clam Chowder

This comforting chowder is simple to prepare, but that doesn’t mean it compromises on deliciousness. It does taste yum despite its simplicity, which works in its favor. Make this classic recipe from the 1910s and soothe your tiredness with its comforting warmth.

Serves 4–5 | Prep. time 5–10 minutes | Cooking time 8–10 minutes

 Ingredients

  • 1 (10¾-ounce) can condensed cream of potato soup, undiluted
  • 1 (10¾-ounce) can condensed cream of celery soup, undiluted
  • 2 (6½-ounce) cans minced/chopped clams, drained
  • 2 cups half-and-half cream
  • ¼ teaspoon ground nutmeg
  • Pepper to taste

Directions

  1. Add all of the ingredients to a medium saucepan or skillet.
  2. Stir and heat over medium heat until the clams are cooked well.
  3. Serve warm.

 

Chicken and Mushroom Casserole

Three words perfectly describe this retro casserole—simple, quick, and delicious. Even if you have a picky palate, this chicken casserole won’t disappoint you. This is one easy weeknight dinner for the whole family.

Serves 4 | Prep. time 4–10 minutes | Cooking time 46 minutes

Ingredients

  • ½ cup low-sodium chicken broth or water
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 (10½-ounce) can condensed cream of mushroom soup
  • ½ pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • ½ cup milk
  • 1 cup fresh mushrooms, sliced
  • 1½ cups dry uncooked penne pasta or other cut pasta
  • ½ cup grated mozzarella cheese
  • ¼ cup sour cream
  • Garnish (optional)
  • Chopped fresh parsley
  • Grated parmesan cheese

Directions

  1. Preheat the oven to 425°F (220°C). Grease an 8-inch-square baking dish with some cooking spray.
  2. Add the milk, chicken broth, condensed soup, salt, thyme, garlic powder, and pepper to a mixing bowl. Mix well.
  3. Add the pasta, chicken, and mushrooms.
  4. Pour into the baking dish, cover with foil, and bake for 35–40 minutes until the pasta is cooked well.
  5. Stir; add sour cream and combine well. Top with mozzarella cheese.
  6. Bake for 5 more minutes, uncovered, until the cheese melts.
  7. Serve warm.

 

Baked Beef Three Bean

My aunt gets the credit for this three-bean recipe that is fulfilling in every sense. Mixed with bacon and ground beef, this vintage recipe was a great hit at barbeque parties and church picnics.

Serves 12 | Prep. time 14–20 minutes | Cooking time 60 minutes

Ingredients

  • 5 bacon strips, diced
  • ½ cup diced onion
  • ½ pound ground beef
  • 2 (16-ounce) cans pork and beans, undrained
  • 1 (16-ounce) can butter beans, rinsed and drained
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 cup canned or frozen corn
  • ¼ cup sugar
  • ¼ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons prepared mustard
  • ¼ cup barbecue sauce
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Add the bacon to a medium saucepan or skillet.
  3. Cook over medium heat until crispy. Crumble.
  4. Add the onion and stir-cook until softened. Add the beef and stir-cook until evenly brown and no longer pinkish.
  5. Add the barbecue sauce, sugars, ketchup, mustard, molasses, chili powder, and salt; stir well.
  6. Add the beans and corn. Stir again.
  7. Grease a 2½-quart baking dish with some cooking spray.
  8. Add the beef mixture and bake for 55–60 minutes until the beans are cooked well.
  9. Serve warm.

 

Pineapple Glazed Ham

Presenting the all-time popular recipe from McCall’s Great American Recipe Card Collection. This vintage recipe brings alive tropical flavors to savor.

Serves 6 | Prep. time 10 minutes | Cooking time 49- minutes

Ingredients

  • ¼ cup dry white wine
  • 1 (2-pound) boneless ham
  • 3 canned pineapple slices
  • Maraschino cherries

Glaze

  • ½ teaspoon dry mustard
  • ½ cup pineapple preserves
  • Dash ground cloves

Directions

  1. Add the glaze ingredients to a mixing bowl. Mix well.
  2. Preheat the oven to 350°F (175°C). Grease a baking dish with some cooking spray.
  3. Place the ham in the baking dish and bake for 10 minutes.
  4. Pour the wine on top and bake for 20 more minutes.
  5. Brush the ham with the glaze mixture. Place the pineapple slices on the ham with toothpicks and decorate with cherries
  6. Bake for 16–20 minutes until the glaze is slightly browned.

 

Orange Roly Poly

Orange Roly Poly rocked the 1920s with its amazing sweet citrus taste that melts in your mouth. You can slightly update the recipe by using your choice of dough instead of biscuit dough; it still works like a charm.

Serves 4 | Prep. time 10 minutes | Cooking time 1 hour 30 minutes

Ingredients

  • 1 orange
  • 1 package biscuit dough
  • Sugar to taste

Directions

  1. Roll the biscuit dough over a baking sheet.
  2. Peel the orange, slice, and remove the seeds. Place all the orange slices over the dough; sprinkle sugar on top.
  3. Gradually roll up the dough. Pinch the edges together.
  4. Place the dough on a piece of cloth and tie it up.
  5. Boil water in a saucepan; drop the tied-up cloth in it and continue to boil for about 90 minutes.
  6. Slice the dough into pieces and serve with your choice of sauce, preferably orange or lemon-flavored.

 

All Recipes are Louise Davidson’s cookbook Vintage Recipes Vol. 3: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers. To learn more, click here or on the cover.

To print or download these recipes, click here.