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Vintage Cookie Recipes!

Vintage Cookie Recipes!

Bake your way back in time with these vintage cookie recipes that are as delightful today as they were decades ago. Perfect for any occasion, these classic treats bring the perfect blend of comfort and nostalgia to your kitchen.

Espresso Fudge Cookies

Indulge in the rich, velvety flavor of homemade fudge cookies with this exceptional vintage recipe I got from my dear Aunt Eunice. The addition of espresso gives them a lovely kick!

Makes 16 | Prep. time 10 minutes | Cooking time 10-12 minutes | Resting time 45 minutes

Ingredients

  • ½ tablespoon pure vanilla extract
  • 3 large egg whites
  • Pinch of kosher salt
  • 1 teaspoon espresso powder
  • 1 cup unsweetened cocoa powder
  • 2¼ cups powdered sugar
  • 1 cup chocolate chips
  • 1 cup mixed nuts, finely chopped

Directions

  1. Beat the vanilla extract and egg whites in a large mixing bowl until foamy.
  2. In another large mixing bowl, combine the salt, espresso powder, cocoa powder, and sugar.
  3. Gently add the espresso mixture to the egg white mixture, folding to combine.
  4. Using a cookie scoop, drop the batter onto a baking sheet lined with parchment paper. Let rest at room temperature for 45 minutes.
  5. In the meantime, preheat oven to 350°F (177°C).
  6. Bake for 10-12 minutes or until golden brown on the edges.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 88, fat 1 g, carbs 19 g, sugar 16 g, Protein 2 g, sodium 47 mg

 

 

Peanut Butter Cookies

Believed to have originated in the US in the early 20th century, around the 1930s and 1940s, the peanut butter cookie came about from the rise of peanut butter-based recipes after it became popular in the early 1900s. Since then, this cookie has become a classic American treat. My Mom used to make this especially for my sister Helen, who loves anything with peanut butter!

Makes 24 | Prep. time 10 minutes | Cooking time 8-10 minutes

Ingredients

  • ½ cup shortening
  • 3 tablespoons whole milk
  • 1¼ cups light brown sugar
  • ¾ cup smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • Pinch of kosher salt
  • 1 teaspoon baking soda
  • 1¾ cups all-purpose flour

Directions

  1. Preheat oven to 375°F (191°C). Line 2 baking sheets with parchment paper.
  2. Whisk the shortening, milk, brown sugar, peanut butter, and vanilla extract in a large mixing bowl until smooth.
  3. Mix in the egg until well combined.
  4. Combine the salt, baking soda, and flour in a medium mixing bowl. Gradually add it to the shortening mixture, combining until a smooth batter forms.
  5. Using a cookie scoop, shape the batter into bite-sized balls. Arrange them on the prepared baking sheets. Flatten the balls with a fork.
  6. Bake for 8-10 minutes or until golden brown.
  7. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 165, fat 8 g, carbs 19 g, sugar 11 g, Protein 3 g, sodium 146 mg

 

 

Christmas Pinwheel Cookies

The origins for these classic holiday cookies is not exactly know, but nonetheless these are fun, delicious, and beautiful cookies that will make a great addition to your holiday table!

Makes 12 | Prep. time 10 minutes | Cooking time 12 minutes | Chilling time 8 hours

Ingredients

  • 1 cup powdered sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons almond extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon red or green food coloring

Directions

  1. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  2. Mix in the egg, vanilla extract, and almond extract until smooth.
  3. Gradually add the flour and salt, combining until a smooth dough forms.
  4. Divide the dough in half. Add the food coloring to half the dough.
  5. Split the white dough and colored dough in half to make 2 pieces of dough from each. Roll out each half into an 8-inch square.
  6. Stack 1 white square and 1 colored square on top of each other. Pat them with a rolling pin a bit until they stick to each other.
  7. Roll the stacked squares into a tight log. Repeat the process with the remaining halves.
  8. Cover the logs with plastic wrap and refrigerate for at least 8 hours.
  9. Preheat oven to 350°F (177°C). Line 4 baking sheets with parchment paper.
  10. Slice the logs into ⅛-inch thick rounds. Arrange the logs onto the prepared baking sheets.
  11. Bake for 8-12 minutes or until golden brown on the edges.
  12. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 46, fat 2 g, carbs 5 g, sugar 1 g, Protein 1 g, sodium 33 mg

 

 

Jam Coconut Buttons

This recipe was one of my Grandma Rose’s favorites. She used to have a cookie metal box with an old teddy bear image on top that was always filled with this cookie. My grandmother’s house has long been sold, but if I visited there even now, I might just check the bottom cupboard behind her chair where she stored the famous cookie box. You just never know.

Makes 24 cookies | Prep. time 30 minutes | Cooking time 12–13 minutes (per tray)

Ingredients

  • 1 cup butter (at room temperature)
  • ½ cup packed brown sugar
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ cups shredded coconut
  • ¼ cup jelly or jam (your choice)

Directions

  1. Preheat the oven to 375°F (191ºC). Line two baking sheets with parchment.
  2. In a medium bowl, beat the butter and sugar until fluffy. Add the egg yolks and vanilla and mix well. Mix in the flour and salt.
  3. Lightly beat the egg whites in a bowl, and pour the coconut into a separate bowl.
  4. Roll the cookie dough into 1-inch balls. One at a time, moisten them in the egg yolk and then roll them in the coconut. Set them 2 inches apart on the cookie sheets.
  5. Using the tip of your finger or the handle of a spoon, make an indent in each cookie.
  6. Measure about half a teaspoon of jellie or jam into each indent.
  7. Bake for 13–16 minutes, or until lightly browned.

Nutrition per serving

Calories 118, fat 5 g, carbs 17 g, sugar 12 g, Protein 1 g, sodium 88 mg

 

 

Date and Walnut Cookies

Here is another variation of the classic date cookie. But this time, with walnuts! These cookies are reasonably healthy, so if you’re looking for a lighter treat you and your family will love, this is one of the best. You’ll enjoy the walnuts’ crunchiness and the dates’ chewy sweetness. This was my Aunt Eunice’s favorite cookie.

Makes 40 | Prep. time 20 minutes | Cooking time 12-14 minutes

Ingredients

  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup boiling water
  • 1 teaspoon baking soda
  • Pinch of kosher salt
  • 3 cups all-purpose flour
  • 1 cup walnuts, roughly chopped
  • 1 ½ cups dates, finely chopped

Directions

  1. Preheat oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
  2. Beat the sugar and butter in a large mixing bowl until light and fluffy.
  3. Mix in the eggs and vanilla extract until smooth.
  4. Whisk the water and baking soda in a small mixing bowl. Add the mixture to the sugar mixture, combining well.
  5. Gradually add the salt and flour, combining until a smooth dough forms.
  6. Fold in the walnuts and dates.
  7. Using a cookie scoop, drop the batter onto the prepared baking sheets.
  8. Bake for 12-14 minutes or until golden brown.
  9. Let cool completely before serving, or store the cookies in an airtight container.

Nutrition per serving

Calories 151, fat 7 g, carbs 19 g, sugar 11 g, Protein 2 g, sodium 33 mg

 

 

Samoa Cookies

These tasty, gooey cookies everyone can’t resist were introduced in 1974 to finance the Girl Scouts organization. I loved these growing up and still do. They are easy to make once you have shortbread cookies on hand.

Makes 24 | Prep time 30 minutes | Cook time 5 minutes | Chill time 1-3 hours

Ingredients

  • 24 shortbread ring cookies
  • ¼ cup butter
  • ⅓ cup white sugar
  • ½ cup golden corn syrup
  • 1 teaspoon vanilla extract
  • ½ cup condensed milk
  • 4 cups coconut flakes
  • ½ cup chocolate chips, melted

Directions

  1. Combine butter, sugar, and corn syrup in a saucepan.
  2. Heat the saucepan and cook for 3 minutes.
  3. Slowly add the condensed milk.
  4. Mix and remove from heat.
  5. Add the vanilla.
  6. Mix well until creamy.
  7. Add coconut flakes
  8. Spoon the mixture over shortbread cookies.
  9. Let cool.
  10. Place in refrigerator to cool some more.
  11. Melt the chocolate chips in the microwave for 30 seconds to 1 minute and stir until smooth.
  12. Line a baking sheet with parchment paper and set aside.
  13. Dip the cookie bottoms in the melted chocolate.
  14. Place the cookies on parchment paper to harden, chocolate-side up. Let set for 10-15 minutes. Turn over and drizzle lines with the remaining chocolate on top of each cookie.
  15. Place in the refrigerator for 1-3 hours before serving.

Nutrition Facts per Serving

Calories 142, total fat 7 g, carbs 20 g, sugar 12, Protein 1 g, sodium 60 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Cookie Forgotten Recipes: Old-Fashioned Vintage Cookies 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.

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.

Forgotten Classic Recipes That Are Still Amazing Today

Forgotten Classic Recipes That Are Still Amazing Today

Old South Leftover Turkey Casserole

This is a recipe my mom used to make after Thanksgiving or whenever we had leftover cooked turkey. It’s a perfect quick weeknight meal.

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • Butter or cooking spray for greasing
  • ½ cup melted butter
  • ½ cup onion
  • ½ cup green peppers, chopped and seeded
  • 3 tablespoons flour
  • 3 cups milk
  • ½ pound egg noodles, uncooked
  • 1 tablespoon poppyseeds
  • 1 teaspoon salt or to taste
  • ⅛ teaspoon red pepper flakes or to taste
  • ¼ cup diced pimientos
  • 3 cups diced cooked turkey
  • 2 tablespoons shredded Parmesan cheese

Directions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking dish with butter or cooking spray.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and pepper and stir-cook until softened and translucent.
  4. Add the flour and stir the mixture. Add the milk and stir-cook until the mixture is thickened.
  5. Add the noodles and poppyseeds and stir the mixture. Season with red pepper flakes and salt to taste.
  6. Mix in the pimientos and cooked turkey.
  7. Add the turkey mixture to the greased baking dish and cover with foil.
  8. Bake for about 45 minutes until cooked well and noodles are soft.
  9. Remove the foil, top with the Parmesan cheese, and bake uncovered for 8–10 minutes.
  10. Serve warm.

Nutrition per serving

Calories 751, fat 36 g, carbs 58 g, sugar 12 g, Protein 47 g, sodium 806 mg

 

 

Sweet Stuffed Cabbage Casserole

I don’t even think I have to say anything about this incredible casserole because almost everyone knows it and because the photo says it all. This is my go-to cabbage roll recipe. My mom used to make it a lot when I was growing up. Here again, you can use any type of green cabbage, I usually use Savoy cabbage.

Serves 6 | Prep. time 20 minutes | Cooking time 1 hour 45 minutes

Ingredients

  • Butter or cooking spray for greasing
  • 1 large green cabbage head
  • 1 ½ pounds lean ground beef
  • 1 ½ cups rice, cooked
  • 1 large egg
  • 1 small yellow or white onion, finely diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 tablespoons brown sugar

Directions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Bring a large pot of salted water to a boil. Gently add the cabbage and cook for 15 to 20 minutes until it leaves start to peel.
  3. Transfer the cabbage to an ice bath, let it cool down for a few minutes, then drain it.
  4. Peel some of the cabbage leaves, discarding their hard stems.
  5. Mix the beef, rice, egg, onion, salt, and pepper in a large mixing bowl until well combined.
  6. Spoon ¼ cup of the mixture into the base of a cabbage leaf, fold the sides into the middle, then roll it forward to fold it and set it aside.
  7. Repeat the process until you finish the meat mixture. Reserve the remaining cabbage for another use.
  8. Combine the tomatoes, lemon juice, Worcestershire sauce, sugar, salt, and pepper in a large mixing bowl.
  9. Pour half the mixture into a deep baking dish. On top of it, place the stuffed cabbage, then pour the remaining sauce on top.
  10. Cover the casserole with foil and bake for 1 hour and 15 minutes.
  11. Remove the foil and bake for another 10 to 15 minutes until the sauce thickens.
  12. Serve hot.

Nutrition per serving

Calories 414, fat 24 g, carbs 35 g, sugar 17 g, Protein 17 g, sodium 754 mg

 

 

Layered Chocolate Cake

You’ll have fun making this old-fashioned cake. The layers must be baked individually, so that is the most time-consuming part. When assembling, keep wooden skewers on hand, and don’t hesitate to spoon the frosting back on as it melts.

Serves 12 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

Cake

  • 1 cup butter, softened
  • 1¾ cups sugar
  • 5 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 3½ cups self-rising flour
  • Milk as needed

Icing

  • 3 cups sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 1 ⅔ cups evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter

Directions

  1. Preheat the oven to 350°F (177°C) and grease as many 9-inch round cake pans as you have.
  2. Cream the butter and sugar and add the eggs and vanilla. Mix well.
  3. Add the flour alternately with milk, stirring just to combine, until you have a good cake batter consistency.
  4. To each cake pan, add ½ cup of batter and bake for about 8–10 minutes. As they are ready, set the layers between moist tea towels. Continue until all the batter is cooked.
  5. For the icing, combine sugar, cocoa, and salt in a large, heavy saucepan. Add the milk and mix well. Cook on medium, stirring frequently until the mixture reaches a full rolling boil. Bring to a softball stage without stirring.
  6. Turn off the heat, then add vanilla extract and butter and mix well.
  7. To assemble, your cakes and icing can be slightly warm. Lay out a cake layer and cover it with a layer of frosting. Repeat, securing the layers with wooden skewers as necessary.
  8. Poke holes in the cake so the icing soaks in. Spoon any melted icing back onto the cake as you go.
  9. Continue until all the layers are stacked and iced.

Nutrition per serving

Calories 729, fat 29 g, carbs 114 g, sugar 83 g, Protein 10 g, sodium 287 mg

 

 

Peach Streusel Coffee Cake

If the aroma of this cake baking in the oven doesn’t take you back to your childhood, nothing will! With a sweet peach layer over a moist white cake and a hearty streusel topping, this cake is a real treat.

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

Ingredients

Cake

  • 1 pound peaches, peeled and sliced
  • 2 cups granulated sugar, divided
  • ¾ cup butter at room temperature
  • 2 ½ cups all-purpose flour
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 (12 ounce) can evaporated milk

Topping

  • ¾ cup all-purpose flour
  • ¾ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter

Directions

  1. Preheat the oven to 350°F (177°C) and butter a 9-inch springform pan.
  2. In a medium saucepan, combine the peaches with ½ cup sugar and cook on low, stirring frequently, until the sugar is dissolved.
  3. In a mixing bowl, beat the butter and the remaining 1½ cups of sugar until light and fluffy.
  4. Add the egg and vanilla and mix well.
  5. Combine the dry ingredients in a separate bowl and gradually add them to the batter, alternating with the evaporated milk.
  6. Spread the batter evenly in the prepared pan and top with the cooked peaches. Bake for 40 minutes.
  7. Prepare the topping by combining the ingredients and mixing until a sandy texture is formed.
  8. After 40 minutes, add the streusel topping over the peaches. Bake for 20–25 more minutes, or until a tester inserted in the center comes out clean.
  9. Cool at least half an hour before serving.

Nutrition per serving

Calories 477, fat 21 g, carbs 67 g, sugar 42 g, Protein 5 g, sodium 458 mg

 

 

Pumpkin Pie

A perfect addition to any Thanksgiving feast, this pumpkin pie is so simple to make and the perfect ending to any meal. Garnish it with some sweetened whipped cream, if you like.

Serves 8 | Prep. time 5 minutes | Cooking time 1 hour

Ingredients

  • 1 (9-inch) plain pastry pie shell
  • 2 eggs, lightly beaten
  • 2 cups pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 (12 ounces) can evaporated milk

Directions

  1. Preheat the oven to 425°F (218°C).
  2. In a mixing bowl, combine all the ingredients together.
  3. Pour the mixture into a pie shell.
  4. Bake for 15 minutes and then reduce the oven temperature to 350°F (177°C).
  5. Continue baking until a knife inserted in the center of the filling comes out clean (about 45 minutes).
  6. Let the pie cool before serving.

Nutrition (per serving)

Calories 256, fat 9 g, carbs 40 g, sugar 22 g, Protein 6 g, sodium 293 mg

 

 

Fudge Squares

This recipe is one my grandma used to make often. I found in her recipe box with the note of delicious and to make it again. From the condition of the paper magazine clipping, I’d say it was either a well-loved recipe, or it came from some time in the 1600s!

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

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 (177°C) 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 the 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.

 

 

  

***These recipes and more are found in Louise Davidson’s Forgotten Recipes 5-Cookbook Set: Slow Cooker – Casserole – Cake – Pie – Square and Bar. 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.

Delicious Vintage Recipes You Can Make At Home

Delicious Vintage Recipes You Can Make At Home

Savor the flavors of classic recipes from the previous generations with these delicious and easy-to-make old-fashioned vintage recipes.

Amish Church Soup

This is another simple and nutritious soup that deserves more attention these days. It hails from the Depression and still makes a great lunch. My mother ate it with biscuits, but I like a nice crunchy artisan loaf.

Serves 6 | Prep. time 5 min. | Cooking time 30 min.

Ingredients

  • ¼ cup butter
  • 3 cups cooked navy beans
  • 1 small carrot, finely diced
  • 4 cups milk
  • 4 slices buttered bread, cut into small chunks
  • Salt and pepper to taste
  • 2 tablespoons fresh chives, chopped

Directions

  1. Melt the butter in a Dutch oven and brown the onions.
  2. Add the beans, carrot, and milk, and bring it up to a boil, add the bread and let simmer for 5-10 minutes, and then take it off the heat.
  3. For thicker soup. Mash some of the beans and stir them back in.
  4. Season with salt and pepper, stir in the chives and serve.

 

 

Chicken Fricassee

This recipe is similar to one found in The International Jewish Cookbook, which was published in 1919. My grandmother made it often.

Serves 4–6 | Prep. time 10 min. | Cooking time 1 hour

Ingredients

  • 1 whole chicken, about 5 pounds
  • 1 small onion, chopped
  • 1 parsnip root, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 stalk celery, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1 tablespoon flour
  • ¼ cup parsley

Directions

  1. Cut up the chicken into serving pieces.
  2. Place a pot with a tight-fitting lid onto the stove, and put the chicken fat in the bottom of it.
  3. Sprinkle the onion, parsnip, carrot, and celery on top of the chicken fat, and pour a few tablespoons of water over it.
  4. Season the chicken with salt, pepper, and ginger, and layer the pieces on top of the fat with the largest ones on the bottom.
  5. Cover the pot and place it on the back of the stove (over low heat) and add more water if necessary.
  6. Cook for an hour. Toward the end, you can thicken the drippings with a little flour, and shake the pot a bit to prevent lumps.
  7. When you’re ready to serve, chop up some parsley and sprinkle it over the chicken.

 

 

Smothered Swiss Steak

Nothing beats coming in from outdoors on a cold winter afternoon to the smell of this dish bubbling away. This is our family recipe; I hope you like it. It’s not from Switzerland; in fact, the name comes from the old way of tenderizing meat by hitting it with a mallet or rolling it with a rolling pin – “swissing.”

Serves 4–6 | Prep. time 10 min. | Cooking time 1 hour 40 minutes

Ingredients

  • 2 pounds round steak, cut into serving pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • ¼ cup shortening
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 green bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ cup tomato paste
  • 2 cups stewed tomatoes
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Mashed potatoes for serving

Directions

  1. Preheat the oven to 325°F.
  2. Using a meat mallet, pound the steaks on both sides.
  3. Season the meat with salt and pepper, and toss it in the flour to coat.
  4. Melt the shortening in a Dutch oven and brown the meat.
  5. On top of the meat, add the onion, celery, pepper, mushrooms, and garlic.
  6. In a bowl, mix the tomato paste with the stewed tomatoes, beef broth, Worcestershire sauce, and sugar, and pour that over.
  7. Cover, and bake for 1½ hours. Serve over mashed potatoes.

 

 

Creole Rice

There are so many recipes for this rice dish, but what’s lovely about the old ones is the simplicity of the ingredients list. The 1920s cook used what was easily on hand.

Serves 4–6 | Prep. time 5 min. | Cooking time 20 min.

Ingredients

  • 2 teaspoons butter or bacon grease
  • 1 large onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 cup canned tomatoes, rubbed through a sieve
  • 3 cups cooked rice
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • Optional: ½ cup ham or cooked sliced sausages

Directions

  1. Melt the butter or bacon fat in a skillet and cook the onion and green pepper until softened.
  2. Add the tomatoes, rice, salt, paprika, and meat if using, and cook to heat through.

 

 

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 dinners restaurant 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 me.

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

Ingredients

Graham Cracker Crust

  • 1¼ cups graham crackers, 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

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 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.

 

 

 

***These recipes and more can be found in Louise Davidson’s Vintage Recipes: Timeless and Memorable Old-Fashioned Meals from Our Grandmothers. To get your copy, click on the cover or click here.

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

Delicious Vintage Recipes!

Delicious Vintage Recipes!

Celebrate the flavors of classic recipes from the previous generations with these old-fashioned vintage recipes.

Barbecue Cocktail Franks

Serves 4-6 | Prep. time 10 minutes | Cooking time 20 minutes

Ingredients

  • ⅓ cup minced onion
  • 1 pound cocktail franks
  • 2 teaspoons sugar
  • 2 tablespoons butter, melted
  • ¼ teaspoon black pepper
  • ¾ teaspoon dry mustard
  • 3 tablespoons ketchup
  • ½ teaspoon Worcestershire Sauce
  • 2 tablespoons vinegar

Directions

  1. Preheat the oven to 350°F. Grease a small casserole dish with some cooking spray or melted butter.
  2. Heat the butter over medium heat in a medium saucepan or skillet.
  3. Add the onion and stir cook for 4–5 minutes until softened and translucent.
  4. Mix in the seasonings, sugar, ketchup, and vinegar; stir-cook for 1 minute.
  5. Place the franks in the casserole dish and top with the prepared sauce to coat evenly.
  6. Bake for 20 minutes, stirring occasionally.
  7. Serve warm with toothpicks.

 

Aunt Maddie’s Cream of Tomato Soup

Serves 6 | Prep. time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4–5 cups tomatoes
  • 2 cups milk
  • 2 cups water
  • 1 pint beef broth
  • ½ teaspoon baking soda
  • ⅓ cup tomato paste
  • 2 tablespoons butter, melted
  • Crackers for serving
  • Salt and ground black pepper to taste
  • Shredded cheese for serving
  • Crackers for serving

Directions

  1. Parboil the tomatoes in a large cooking pot with 2 cups of hot water for 1 minute.
  2. Let cool, then remove the seeds and skin.
  3. Add the tomatoes and the tomato water to a large cooking pot. Bring to a boil over medium-high heat.
  4. Add the baking soda and stir until the mixture boils again.
  5. Mix in the milk, butter, and beef broth; boil the mixture again. Season with some salt and pepper.
  6. Mix in the tomato paste. Reduce heat to low and simmer for about 20 minutes.
  7. To serve, top soup with some shredded cheese if desired. Serve with crackers if desired.

 

1960s Maple-Glazed Baked Ham

Serves 18–20 | Prep and Resting time 30 minutes | Cooking time 3 hours 20 minutes

Ingredients

  • ¾ cup light-brown sugar, firmly packed
  • 1 cup dark corn syrup
  • 1 boneless ham, fully cooked, about 8–10 pound
  • Whole cloves
  • 2 tablespoons prepared mustard
  • 1 tablespoon maple flavoring

Directions

  1. Preheat the oven to 325°F.
  2. Add the ham, fat side up, to a shallow roasting pan. Insert a thermometer in the ham.
  3. Bake until the thermometer reads 130°F, about 2½–3 hours.
  4. Remove the ham from the oven, remove the thermometer, and finally remove the ham rind.
  5. Make diamond-shaped cuts in the ham fat and place a clove in each diamond shape.
  6. In order to glaze, increase the oven temperature to 450°F.
  7. Combine all the remaining ingredients in a mixing bowl.
  8. Spread half the glaze over the ham; bake for 10 minutes.
  9. Spread remaining glaze and bake for 10 more minutes.
  10. Serve warm.

 

Lamb Stew with Dumplings

Serves 6–8 | Prep. time 10 minutes | Cooking time 20–30 minutes

Ingredients

  • 3 tablespoons butter
  • 2½ pounds boneless lamb, cut into 2-inch cubes
  • Water or beef stock
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • 2 teaspoons Worcestershire sauce
  • 8 small carrots, peeled and cut into 1-inch pieces
  • 1 cup diced celery
  • ½ cup diced onion
  • 1½ teaspoons celery salt

Dumplings

  • 2 teaspoons baking powder
  • 1½ cups sifted flour
  • ¾ teaspoon salt
  • 3 tablespoons shortening or melted butter
  • ¾ cup milk

Directions

  1. Heat the butter in a large cooking pot over medium heat.
  2. Add the lamb and stir-cook until evenly brown.
  3. Add the salt, pepper, Worcestershire sauce, and enough water (or beef stock) to cover the lamb. Bring to a boil.
  4. Simmer the mixture over low heat for about 1–1½ hours until the meat is tender.
  5. While the lamb is cooking, prepare the dumplings. In a bowl mix the baking powder, flour, and salt. Add the shortening (or butter) and milk. Mix until just combine and the dough holds together. Do not overmix for fluffier dumplings.
  6. Add the celery salt and vegetables to the lamb and simmer for 10 more minutes. Season to taste.
  7. Drop large spoonfuls of the dumpling mixture one at a time into the lamb stew.
  8. Simmer for 10 minutes. Cover with lid or foil and simmer for 10 more minutes.
  9. Serve the stew warm.

 

Whoopie Pies

Serves 8 | Prep. time 30 minutes | Cooking time 1 hour

Ingredients

  • 1¼ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 cup buttermilk
  • ½ cup (1 stick) unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup packed brown sugar

Filling

  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups marshmallow cream
  • 1¼ cups confectioners’ sugar
  • 1 teaspoon vanilla

Directions

  1. Preheat the oven to 350°F. Grease two baking sheets with cooking spray or melted butter.
  2. Whisk the flour, cocoa, baking soda, and salt in a medium-large bowl.
  3. Combine the buttermilk and vanilla in another bowl.
  4. Beat the butter and brown sugar in a third bowl until the sugar dissolves.
  5. Add the eggs and combine well.
  6. Alternately add the buttermilk and flour mixture in batches, mixing continuously until you get a smooth mixture.
  7. Place ¼-cup mounds of the mixture on the baking sheets, keeping a 2-inch interval between them.
  8. Bake both sheets simultaneously, one above the other, for about 12 minutes or until the tops of the pies are puffed, switching the top and bottom sheets halfway through.
  9. Let cool completely.
  10. Prepare the filling by whisking the filling ingredients in a mixing bowl for 2–3 minutes.
  11. Arrange half of the prepared cakes, spread the filling over them, and top with the remaining cakes.

 

 

All of these recipes and more are found in Louise Davidson’s book Vintage Recipes Vol. 2: Timeless and Memorable Old-Fashioned Recipes from Our Grandmothers! Click here or on the cover to get your copy now!

To print or download the recipes, click here.