We have Rice Krispies Treats, the Brits have Krackolates

This is an old British recipe. I've converted it to US measures.

 The photo in the ad is a little misleading — it was to me, anyway. Don't the Krackolates look muffin-size? They're actually the size of chocolates.

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Chocolate Krackolates
Recipe from a 1953 English ad from Kellogg's and Cadbury's

7 tbsp. Kellogg's Corn Flakes
1 level tbsp. cocoa
1 tbsp. sugar or confectioners' sugar
1 tbsp. corn syrup (if corn syrup is not available, double the quantity of sugar)
2 tbsp. butter

To improve the flavor, add:
2 tbsp. shredded coconut or 1 tsp. grated orange peel

Melt butter and corn syrup in saucepan. Do not boil. Add the cocoa. Remove from heat, stir in sugar. Using metal spoon, quickly fold in coconut or orange peel) and corn flakes, until coated. Spoon into eleven or twelve portions. 

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Vintage Christmas cards and vintage ornaments equal twice the holiday awesomeness. 

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Recipe via totallymystified


Easy peasy spiked eggnog

This recipe calls for you to whip up some cream and fold it into store-bought eggnog. That makes the result homemade, as far as I'm concerned.

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Bacardi Eggnog
Recipe from 1955 Bacardi advertising

1. Pour 2 quarts of non-alcoholic eggnog into a punch bowl.

2. Stir in a fifth of Bacardi rum, light or dark.

3. Fold in a pint of stiffly whipped cream, then chill for at least 3 hours in the refrigerator.

4. Top individual servings with a light sprinkling of ground nutmeg.

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So, Vern got the macrame plant hanger from his craft-y mother.

Right before he snapped the photo, Dad referred to Mom's creation as a commie hippie rope contraption.

Mom didn't think that was funny but it cracked up Bobby Joe.

Recipe via Jon Williamson


Guinness Gingerbread

Okay, your mother probably didn't make Guinness gingerbread when you were a kid. But I bet you wish she had.

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Guinness Gingerbread

1 1/4 sticks (10 tbsp.) butter, plus some for greasing
1 cup golden syrup (you may substitute with corn syrup)
1 cup packed plus 2 tbsp. brown sugar
1 cup Guinness stout
2 tsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups all-purpose flour (I suggest you sift it)
2 tsp. baking soda
1/4 cup sour cream
2 eggs
1 rectangular aluminum foil pan or 13" x 9" x 2" cake pan 


Preheat oven to 325˚F.

Grease your aluminum foil pan or line your cake pan with aluminum foil and grease it.

Put the butter, syrup, brown sugar, Guinness and spices into a pan and melt gently over low heat.

Take off heat and whisk in the flour and baking soda. Be patient and whisk thoroughly to get out any lumps.

Whisk the sour cream and eggs together then beat into gingerbread mixture, whisking again to get a smooth batter. 

Pour this into your foil loaf/cake pan and bake for about 45 minutes; when it's ready, it will be risen in the center and coming away from the pan at the sides.

Let the gingerbread cool before cutting into slices or squares.

It's me again. Gingerbread tends to look too much like an unfinished cake waiting to be frosted, so I always dust the finished gingerbread with powdered sugar. Makes a big difference.

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 Can you tell what's driving me crazy about this old holiday photo of Mary Tyler Moore?

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It's the brown carpeting. It has nothing to do with the holidays. Details matter! So don't forget to dust your gingerbread with powdered sugar.    ; )

Recipe via Irish Central
Image via Vintage Everyday


Oh, fudge!

If you're making food gifts for the holidays, you're probably making fudge. Here are a few old fudge recipes for you to try.

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Marshmallow Cream Fudge
Recipe from 1958 Nestle's advertising

Bring to a full boil — stir constantly: one 5 to 10 oz. jar marshmallow cream; 2/3 cup evaporated milk; 1/4 cup butter; 1 1/2 cup sugar; 1/4 tsp. salt.

Boil 5 min. over moderate heat, stirring constantly.

Remove from heat. Stir in till melted: 12 oz. (2 cups) Nestle's Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; 1/2 cup nuts, chopped (optional).

Pour in greased pan 8" x 8" x 2".

Chill well. Yield: approximately 2 1/4 lbs.

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C&H Potato Fudge
Recipe from a bag of C&H powdered sugar

3 squares (3 oz.) unsweetened chocolate
1/2 stick butter
1/3 cup cold mashed potatoes
1 tsp. vanilla extract
dash salt
4 cups powdered sugar

Melt chocolate and butter over low heat. Remove from heat and add potatoes, vanilla extract and salt. Mix well. Blend in powdered sugar and mix. When mixture is moistened, turn out on board. Knead until smooth and thoroughly mixed. Press into 8-in. square pan. Chill. Cut into 1 inch squares. Makes 1 1/2 lbs.

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Carnation Velvet Fudge
Recipe from old Carnation advertising

3 squares (3 oz.) unsweetened chocolate
3 cups sugar
2 tbsp. corn syrup
1 cup evaporated milk, undiluted
3 tbsp. butter
1 tsp. vanilla

Cut chocolate over sugar into 2-quart saucepan. Add corn syrup and evaporated milk. Place over medium heat, stirring until sugar dissolves and chocolate melts. Bring to boiling; cover and cook 2 minutes. Uncover and cook, stirring occasionally, to 234˚F or until soft ball forms when a small amount of mixture is dropped into cold water. Remove from heat. Add butter and let cool without stirring until mixture is 110˚F or pan is cool enough to hold in palm of hand. Add vanilla and beat until thick and no longer glossy. Spread in buttered pan. When firm, cut in squares. Makes 1 3/4 lbs.

Variations Just before turning beaten candy into buttered pan, add one of the following:
Nut fudge — 3/4 to 1 cup chopped nuts
Coconut fudge — 1/2 cup shredded coconut
Raison Roll — 1/2 cup raisins and 1/2 cup chopped nuts. Form fudge into roll, chill and slice.

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 Julie Andrews wants you to have a nice holiday season. And she wants to serve you a bread and cookie sandwich.

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 Recipes via Classic FilmRecipe CurioRetro Magic Shop
Image via The Julie Andrews Movie Club


Homemade corn meal biscuits

Homemade biscuits. The way to knock the socks off your Thanksgiving guests. Better still, this recipe is easy.

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Corn Meal Biscuits
Recipe from 1957 Clabber Girl advertising

1 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup yellow corn meal
1/3 cup shortening
2/3 cup milk

Sift together flour, baking powder and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch think. Cut with 2-inch cutter. Place on lightly greased baking sheet. Bake in a 450˚F (very hot) oven 12 to 15 minutes. Yields 12 biscuits.

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If you don't have a biscuit cutter, just use an upturned drinking glass that's been dipped in flour. 

Recipe via tikitacky


Thanksgiving twofer

Here are two Thanksgiving-worthy recipes from 1952.

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Walnut Pumpkin Cake

1 pkg. spice cake mix
1 tsp. baking soda
canned pumpkin
1/2 cup water
1/2 cup finely chopped walnuts

Add baking soda to cake mix. Substitute pumpkin for liquid called for on package in same amount; combine with the 1/2 cup water. Mix cake as package directs, using a little over half the pumpkin-water mixture for first addition of liquid. Add walnuts last. Bake as package directs. Fill layers and frost with whipped cream, sprinkling more chopped walnuts between layers. Decorate with whole walnuts.


Walnut Cranberry Quickie

Dissolve 1 pkg. lemon gelatin in 1 3/4 cups boiling water; cool until syrupy. Put walnut half in each of 6 individual molds. Arrange banana slices over walnuts. Spoon 2 tbsp. gelatin into each mold. Mix remaining gelatin with 1 cup whole cranberry sauce and 1/3 cup chopped walnuts. Fill molds with this mixture; chill. Serve with balls of seasoned cream cheese rolled in chopped walnuts.

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Step back, Junior. That oven's very hot.

 

Recipe via tikitacky
Image via Carl Guderian


Retro Happy Hour: Seven-Up Collins

I'd make this drink in a tall glass — you'll want to leave room for a decent amount of Seven-Up — a jigger of gin is an ounce and a half.

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Seven-Up Collins
Recipe from 1956 Seven-Up advertising

Ice, a jigger of gin and chilled 7-Up to the top of the glass.

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Petey's Bungalow Lounge is a bar on the main drag in Oak Lawn, Illinois. I love their old neon sign, though I've never been inside. It pretty much looks like a place where Don Draper would go to get drunk and go home with a woman whose name he already forgot.

Recipe via Leif Peng
Image via Found in Mom's Basement


Libby's Famous Pumpkin Pie Recipe

This is my go-to pumpkin pie recipe.

Though this ad is from 1987, according to Very Best Baking, Libby's Famous Pumpkin Pie Recipe has been featured on Libby's pumpkin labels since 1950.

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Libby's Famous Pumpkin Pie
Recipe from 1987 Libby's advertising

2 eggs, slightly beaten
1 1/2 cups Libby’s solid-pack pumpkin
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1 1/2 cups (12-oz. can) evaporated milk
1/4 tsp. cloves
1 9-inch unbaked pie shell

Preheat oven to 425˚F. Mix filling ingredients in order given. Pour into pie shell. Bake 15 min. Reduce temperature to 350˚F and continue baking for 45 min. or until knife inserted into center of filling comes out clean.

Cool completely. Garnish, if desired, with whipped cream.

Makes one 9-inch pie.

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I've always gotten best results by making my pies using glass (Pyrex, actually) pie plates. 

Turns out, I'm not the only one.

According to kitchn, "Glass takes its time to heat and heats evenly which makes it a perfect candidate for virtually any pie you're making."

 

Recipe via Click Americana
Image via James Vaughan


The cutest Thanksgiving idea ever

This idea comes from a 1942 Ocean Spray ad.

Slice your jellied cranberry sauce and cut out shapes with a cookie cutter. The result is perfect individual servings of cranberry sauce.

This is so adorable, I can't stand it.

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Back in the day, to get the cranberry sauce out of the can in one piece, one just opened both ends of the can with a can opener and the jellied sauce slid right out. Today, the bottom of the can is often such that a can opener doesn't work on it.

What to do?

Open the can on one end. Then, gently insert a knife in between the cranberry sauce and the side of the can to loosen. You don't have to run the knife all the way around, just getting the knife in there should do it.

Click here to watch a one-minute demo. (Where would we be without YouTube?)

Recipe via Click Americana


Turkey AND Ham for Thanksgiving?

Make Thanksgiving a carnivore's dream with these easy peasy turkey and ham recipes.

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Both recipes come from the above 1987 advertising for Reynolds Oven Cooking Bags.

Thankfully Simple Turkey

1 tbsp. flour
1 turkey size (19" x 23 1/2) Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16- to 20-lb. turkey, thawed and rinsed
2 tbsp. vegetable oil

Preheat oven to 350˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff turkey, if desired. Brush with oil. Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into thigh. Bake to 180˚F or 2 3/4 to 3 1/4 hours. Add 1/2 hour for stuffed turkey. Makes: 16 to 20 servings.

 

Take -A-Holiday Ham

1 tbsp. flour
1 turkey size (19" x 23 1/2") Reynolds Oven Cooking Bag
12- to 16-lb. fully-cooked hame, bone-in
whole cloves

Preheat oven to 325˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Remove skin, trim fat from ham, leaving a thin layer. Lightly score surface of ham; stud with cloves. Place ham in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag. Bake to 140˚F or 2 1/2 to 3 1/4 hours. Makes: 16 to 22 servings.

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There is no explaining this old pinup.

 

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Why is the turkey on a leash? 

Why is she wearing ballet slippers with her skating outfit?

And why is she wearing both in a barnyard?

We will never know.

 

Click here to see more ridiculous Thanksgiving pinups fro the past.