1960s recipes Feed

Crusty Spam Bake

If you can look past the awful name of this recipe, it actually sounds pretty good. If you like Spam, that is.

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Crusty Spambake
Old recipe from 1965 Spam advertising

1/2 cup Kellogg's Corn Flake Crumbs
2 tbsp. brown sugar
1/8  tsp. ground cloves
1 12-oz. can Spam
2 tbsp. prepared mustard
pineapple slices
melted butter

Combine the Corn Flake Crumbs, brown sugar and cloves.

Cut Spam crosswise into eight slices. Spread both sides of slices with mustard, then coat generously with a flavor crust of the Corn Flake Crumbs mixture. Place Spam and pineapple slices individually in a foil-lined shallow baking pan; do not crowd. Brush pineapple slices with butter.

Baker in moderate oven (350˚F) 20 minutes. Serve on heated platter, placing a Spam slice on each pineapple slices. Add parsley, if desired. Yields four servings of two slices each.

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 Hawaii consumes 7 million cans of Spam a year. There are only 1.42 million people currently living on the islands. Let that sink in.

Recipe via Duke University Libraries


Chocolate Mousse Cake

Love Ladyfingers — Brits call them sponge fingers.

Did you know they have only about 25 calories each? Really. Google it, if you don't believe me.

You can find Ladyfingers in the bakery section of your supermarket.

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Chocolate Mousse Cake
Old recipe from 1967 British Carnation advertising

1 2/3 cups (14 1/2 oz. can) undiluted Carnation Evaporated Milk
1 cup water
3 level tbsp. corn starch
3 level tbsp. sugar
2 level tbsp. gelatin
2 level tsp. instant coffee
1/4 lb. block dark unsweetened baking chocolate
24 or 30 single Ladyfingers

Line the bottom and sides of an 8" x 4" x 3" loaf pan with wax paper, letting the paper extend beyond the rim. Line the sides with Ladyfingers, and the bottom of the pan as well if desired. Break chocolate into squares. Place cornstarch and sugar in a saucepan, add coffee, gelatin and 1 cup evaporated milk diluted with 1 cup water. Blend and stir over medium heat until boiling. Remove from heat, add Chocolate and stir until smooth. Cool until partially set. Whip remaining well-chilled evaporated milk until stiff. Fold it into the chocolate mixture. Into the loaf pan alternately add two layers each of the chocolate mixture and Ladyfingers. Chill 2 to 3 hours. Lift from the pan and remove paper. Decorate with whipped cream and toasted almonds. Serves 6.

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Let's see, what could you do while waiting for your Chocolate Mousse Cake to chill?

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Recipe via Roundabout63
Image via suz1212


Holiday Baking: Tomato Soup Fruitcake

For some Americans, the tomato soup fruitcake is a holiday classic.

For the rest of us, it's a head-scratching oddity.  

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Tomato Soup Fruitcake
Old recipe from 1962 Campbell's advertising

1 3/4 cups all purpose flour
1 cup sugar
3 tsp. baking powder
1/2 tsp. each: ground cloves, cinnamon and nutmeg
1/2 cup shortening
1 can Campbell’s Tomato Soup
2 eggs
1 cup chopped candied fruit, or raisins, or prepared mincemeat
1 cup chopped walnuts

Preheat oven to 350˚ F. Grease and flour a 9-inch tube pan. In large bowl, sift dry ingredients together. Add shortening and 1/2 can soup. Beat until smooth. Add remaining soup and eggs. Beat again until smooth. Fold in fruit and nuts. Pour into pan. Bake about 1 1/4 hours. Cool in pan 10 minutes; remove.

Frosting

Soften 3-oz. package cream cheese with 1 tbsp. milk; gradually blend in 2 1/2 cups sifted confectioners sugar and 1/2 tsp. vanilla extract.

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 Seems to me, fruitcake should be served on old-fashioned china.

Like this Christmas plate from Johnson Brothers:

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Or this pattern from Spode:

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Or this classic from Lenox:

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Retro Happy Hour: Spicy Holiday Punch

Here's a nifty old recipe for homemade holiday punch. Make it with or without alcohol. 

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Spicy Punch
Old recipe from 1964 Sprite advertising

1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup fresh lemon juice
12 bottles of Sprite (bottles held about 8 oz. back in the day, so "12 bottles" would equal about one and a half 2-liter bottles' worth of Sprite)
food coloring, if desired

Combine all ingredients except Sprite. Add food coloring, if desired. Chill. Add cold Sprite just before serving. Makes 38 4-oz. servings.

If desired, add 1 part blended whiskey to 5 parts punch. Also good with brandy or rum.

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 Nice girls don't hang around the punchbowl making eyes at strange men. Just saying.

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Recipe via SenseiAlan
Image via My Luscious Life


P-Nutty Butterscotch Crunchies

These candies (or are they cookies?) are to die for. And they're super-easy to make.

They travel well, too. So if you're looking for holiday treats to mail, these would be ideal.

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P-Nutty Butterscotch Crunchies
Recipe from a 1961 ad

 1/2 cup peanut butter
1 (6-oz.) package butterscotch morsels (1 cup)
1 (3-oz.) can chow mein noodles (2 cups)
candied cherries

In top of double boiler combine peanut butter and butterscotch morsels. Place over hot (not boiling) water till butterscotch morsels melt. Stir until blended. Add chow mein noodles and stir until well-coated. Drop teaspoonfuls onto waxed paper lined cookie sheet. Top with candied cherry. Chill until set.

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 Page from the 1956 Sears Christmas catalog.

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Recipe via Click Americana


Two out of three ain't bad

There are three Halloween inspired ideas on this old recipe sheet but I've only posted two. I thought the first idea posed too great a risk of choking someone, especially a child.

Halloween party treats

Ghost Sandwiches
Spread one slice of bread first with peanut butter and then with dark jelly. Cut it and another plain slice in half, diagonally. Cut oval-shaped eyes and mouth in each of the plain halves and then place them over the jelly halves. Make as many Ghost Sandwiches as you need for your guests.

Goblin Cookies
Mix together 2 tbsp. of softened butter, 2 tbsp. of peanut butter, 1 tsp. of milk, 1/2 cup powdered sugar, 1/2 tsp. of vanilla and a few drops of yellow and red food coloring. Stir in one cup of any dry sweet cereal. Mix well. Drop by teaspoonful onto a piece of wax paper. Put jelly bean in center of each cookie and place cookies in the refrigerator until firm. Recipe makes 12 cookies.

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These vintage Halloween masks from the 1960s have a creep factor all their own.

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Even the Davy Jones mask is kind of creepy:

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Recipe via And Everything Else, Too
Images: socal72girlebay

 


New Orleans Style Bran'n Molasses Muffins

I'm not buying this "New Orleans Style" thing. Anyone who knows anything about New Orleans knows that they don't eat bran there.

If you want add a genuine New Orleans flavor to these bran muffins you're either going to have to wash them down with a Hurricane or pour whiskey sauce all over them.

1967 ad with recipe for muffins

New Orleans Bran'n Molasses Muffins
Recipe from 1967 Kellogg's advertising

1 cup Kellogg's All-Bran
1/2 cup milk
1/2 cup Brer Rabbit Molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely cut, pitted dates
1 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1. Combine Kellogg's All-Bran, milk and Brer Rabbit Molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well.Stir in raisins. 

2. Sift together flour, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full.

3. Bake in moderately hot oven (400˚F) about 20 minutes. Serve hot.

Yields 12 muffins, 2 1/2 inches in diameter.

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 In this alternate reality, Ken and his friend Allan do the cooking.

"Oh, Allan, do put that rolling pin away," suggests Barbie.

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Recipe via Classic Film
Image via Pinterest


Retro Holiday Happy Hour: Modhouse Punch (made with or without alcohol)

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Modhouse Punch
1960s recipe from old Sprite advertising

1 6-oz. pkg. lime Jell-O
2 cups hot water
1/2 cup to 1 cup bottled lime juice (though I bet fresh lime juice would be better)
2 12-oz. cans frozen concentrate for limeade
90 oz. Sprite
1 tsp. almond extract (this is mentioned in the ingredients list but not the recipe; use your discretion) 

Dissolve gelatin in hot water. Then stir in frozen limeade concentrate. Add lime juice.

To serve, pour into bowl over 1 1/2 quarts of cracked ice. Add Sprite.

If you like, add a fifth of vodka.

Makes about 48 4-oz. servings.

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A little mod inspiration — Carnaby Street in London, all decked out for Christmas in the 1960s.

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Via Shelf Life Taste Test
Photo via Wiggle That Wotsit


60s scotcheroos

You know what would make Rice Krispies Treats even better?

Chocolate and butterscotch.

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Chocolate Scotcheroos
Retro recipe from 1960s Nestle's advertising

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Kellogg's Rice Krispies
1 cup (6-oz. pkg. Nestle's Semi-Sweet Chocolate Morsels
1 cup (6-oz. pkg.) Nestle's Butterscotch Morsels

1. Combine sugar and syrup in 3-quart saucepan. Cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove form heat. Stir in peanut butter; mix well. Add Rice Krispies; stir well until blended. Press mixture into 13 x 9-inch pan.

2. Melt Nestles Chocolate and Butterscotch Morsels together over very low heat or over hot but not boiling water, stirring until well-blended. Remove from heat; spread evenly over Rice Krispies mixture. Cool until firm. Cut into bars.

Makes 48 bars, 2 x 1 inches each.

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You've got to hand it to 3M. They managed to make a Scotch tape ad look sophisticated. 

Recipe via Shelf Life Taste Test
Scotch tape ad via my other blog Found in Mom's Basement


Cake mix pound cake

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Devil's Food Pound Cake
Retro recipe from 1969 Duncan Hines advertising

Duncan Hines Devil's Food Deluxe Cake Mix
1 pkg. chocolate instant pudding mix (4-serving size)
4 eggs
1 cup water
1/2 cup Crisco oil (use only Crisco oil as some other oils may cause the cake to fail)

Blend all ingredients and beat 2 minutes at medium speed. Put batter in greased and floured 10-inch tube pan.

Bake at 350˚ for 50 - 60 minutes until center springs back at light touch.

Cool right side up for about 25 minutes. Remove from pan.

Chocolate Glaze
Stir over low heat 2 tbsp. cocoa, 1 tbsp. plus 2 tsp. water, 1 tbs. Crisco oil, 1 tbsp. corn syrup until smooth. Remove from heat, beat in 1 cup confectioners' sugar (I would sift the sugar first). Drizzle over cake.

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Ladies, I think you should wear red lipstick to make your Devil's Food Pound Cake.

 

Recipe via Obsequies
Image via Pirate Treasure