My mother used ladyfingers in many of her homemade desserts.
Delight Fantastic old recipe from vintage Kraft advertising
1. Dissolve 1 3-oz. pkg. lime-flavored gelatin and 1 3-oz. pkg. raspberry-flavored gelatin using 1 1/2 cups boiling water for each. Pour each into an 8" square pan. Chill overnight; cut in cubes
2. Dissolve 1 3-oz. pkg of lemon-flavored gelatin using 1 cup boiling water. Cool, while you soften 1 8-oz. pkg. of Philadelphia Cream Cheese. Add gelatin mixture gradually blending until smooth. Chill until slightly thickened.
3. Fold in cubed gelatin and 6 cups (1 pkg.) Kraft Mini Marshmallows. Pour into 9" spring form pan lined with 2 3-oz. pkgs. of split ladyfingers. Chill until firm. Serves 10 to 12.
Crisco's Chocolate Fluff Cake vintage recipe from 1953 Crisco advertising
All measurements are level. (When are they not, I wonder?) Measure into a bowl:
2 3/4 cups sifted cake flour (or make your own) 1 2/3 cups sugar 2/3 cup Crisco 1 tsp. salt 1 cup milk
Mix thoroughly by hand or by electric mixer (medium speed) for two minutes. Stir in 4 1/2 tsp. double-acting baking powder.
Add 1/3 cup milk, 5 egg whites and 1 tsp. vanilla.
Mix thoroughly by hand or mixer (medium speed) for 2 min. Pour into two 9-inch layer pans (1 1/2" deep) which have been rubbed with Crisco or lined with waxed paper. Bake in moderate oven (350˚F) for 30 to 35 minutes. Cool cake in pan on rack 15 min. Before removing, loosen edges with spatula. Place rack over cake in pan; invert together. Cool and frost.
Chocolate Fluff Frosting
In top of double boiler combine: 1 1/2 cup sugar, 1/8 tsp. cream of tartar, 1/3 cup water 2 unbeaten egg whites; beat constantly with egg beater (or mixer on low) till frosting stands in peaks. Melt 3 squares chocolate. Cool, fold carefully into frosting. Frost cake between layers, on sides and top. Cut thin shavings from warm, unsweetened bar of chocolate to make curls on top of cake.
This retro mom spent so much time teasing her hair she had no time left to bake a birthday cake.
Must remember these for when holiday baking season begins.
Nuts-for-Chocolate Bars old recipe from 1993 advertising
2 cups flour 1 cup sugar, divided 3/4 cup (1 1/2 sticks) butter, divided 1 pkg. (4 oz.) Baker's German's Sweet Chocolate 1 cup Karo Light or Dark Corn Syrup 3 eggs 1 1/2 tsp. vanilla 1 1/2 cups chopped Diamond Walnuts
Heat over to 350˚F. Mix flour and 1/2 cup of the sugar in small bowl. Cut in 1/2 cup of the margarine until mixture resembles coarse crumbs. Press firmly into bottom of a greased, foil-lined 13 x 9-inch baking pan. Bake 20 minutes or until edges are lightly browned.
Microwave chocolate and remaining 1/4 cup butter in large microwavable bowl on high for 1 1/2 min. or until butter is melted. Stir in corn syrup, remaining 1/2 cup sugar, eggs and vanilla until well blended. Pour over crust. Sprinkle with walnuts. Bake 30 min. or until filling is set. Cool in pan. Cut into bars. Makes 3 dozen.
1990s moms bought their jeans from the JCPenney catalog.
Shaking things up a bit. (Or should that be stirring?) Here's a cocktail recipe from new, not retro, advertising.
Cariel Berry Vodka Lemonade
1 small tub frozen strawberries in syrup, thawed 1 can (12 oz.) frozen pink lemonade, thawed 1 can (12 oz.) frozen cranberry juice, thawed 6 cups water 1 1/2 cups vodka 2 cans (12 oz. each) lemon-lime soda lemon slices, optional for garnish mint, optional for garnish
Spoon strawberries into an ice cube tray and freeze until firm.
In a 3-quart pitcher, mix pink lemonade, cranberry juice, water, and vodka. Refrigerate until ready to serve.
Just before serving, add the lemon-lime soda to the mixture. Serve over the strawberry cubes; garnish with lemon slices and mint.
Moms and dads in the 60s knew how to party. Where do you think you got it from?
Comfort food season is just around the corner. Hold on to this recipe for when you need to warm your body and lift your spirits.
Star Corn Pudding vintage recipe from 1948 Del Monte advertising
3 tbsp. chopped onion 2 tbsp. butter or margarine 1 tbsp. flour 1/2 cup milk 2 eggs, slightly beaten 1 No. 2 (1lb. 4 oz.) can Del Monte Golden Cream Style Corn Salt and pepper to taste 4 firm tomatoes
Saute onions in butter till limp. Blend in the flour. Add milk gradually, stirring constantly till smooth and thick. Stir slowly into beaten eggs. Add corn; season. Wash and core tomatoes. Cut 3 times across blossom end to within 3/4 in. of stem end. Place in shallow 1 1/2 qt. baking dish and open segments. Pour corn mixture around tomatoes. Place dish in pan of hot water and bake in moderate oven (350˚F) about 40 minutes. Garnish with parsley if desired. Serves 6.
I can't stop looking at this amazing 1940s kitchen. And the ginormous boy. Looks like the illustrator put a giant child's head on a grown man's body.
If you needed an excuse to extend the grilling season, here it is. This recipe makes 3 quarts of sauce.
Schaefer Beer-B-Cue Sauce vintage recipe from 1961 Schaefer beer cookbooklet
1 can (12 oz.) Schaefer beer 2 bottles (14 oz. each) ketchup 1 bottle (12 oz.) chili sauce 2 tbsp. freshly ground black pepper 1 1/2 cups firmly packed brown sugar 1/4 cup Worcestershire sauce 1/3 cup prepared mustard 1 tbsp. dry mustard 1 1/2 cups wine vinegar 1 cup lemon juice 1/2 cup thick bottled steak sauce Dash Tabasco sauce 1 tbsp. soy sauce 2 tbsp. salad oil Minced or crushed garlic
Combine all ingredients except the garlic. Pour into pint jars. This sauce may be stored for several weeks in the refrigerator or longer in the freezer. About an hour before using the sauce, add the garlic, if desired. Makes about 6 pints.
Retro dad required appropriate equipment — and clothing — for serious backyard barbecuing.
"These briquettes are hot. You kids go play somewhere else."
Beef Porcupines recipe from 1971 Rice-A-Roni advertising
Combine 1 pkg. Beef Rice-A-Roni with 1 lb. ground beef and 1 egg, beaten. Shape into polpette or small meatballs (approx. 20). Brown on all sides in skillet. Combine contents of Beef seasoning packet with 2 1/2 cups hot water. Pour over meat. Cover and simmer 30 minutes. Thicken gravy, if desired.
1970s moms were kind of laid back. And they really liked the color orange.
Bundt cakes beg you to eat them on the good china, while sipping Earl Grey from a delicate teacup.
Saucy Apple Swirl Cake 1979 recipe from old Pillsbury advertising
1/4 cup sugar 2 tsp. cinnamon 1 pkg. Pillsbury Plus Yellow Cake Mix 15-oz. jar (1 2/3 cups) applesauce 3 eggs
Heat oven to 350˚F. Grease and flour 12-cup fluted tube or 10-inch tube pan. In small bowl, combine sugar and cinnamon; set aside. In large bowl, blend cake mix, applesauce and eggs until moistened. Beat 2 minutes at highest speed. Pour 1/2 of batter into prepared pan. Sprinkle with sugar mixture. Cover with remaining batter. Bake at 350˚F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool upright in pan for 25 minutes; turn onto serving plate. Cool completely. If desired, dust with powdered sugar. Makes 16 servings.
HIGH ALTITUDE — Above 3,500 feet: Add 3 tbsp. flour to dry cake mix. Bake at 375˚ for 35 to 40 minutes.
Many 1970s moms cooked with avacado green appliances and mushroom-themed pots from Sears.