1990s recipes Feed

Cherry Pie

Cherries aren't in season, but you're in luck. This recipe calls for jarred fruit.

Cherry pie 90 copy

Rhapsody in Cherry
Pie recipe from 1990 Crisco advertising

Crisco Crust: Use 9" pie plate. 2 cups all-purpose flour, 1 tsp. salt, 3/4 cup Crisco shortening, 5 tbsp. cold water

Sour Cherry Filling: 2/3 cup sugar, 1/2 tsp. cinnamon, 4 tbsp. cornstarch, 1 1/2 cup cherry juice, 2 cans (1 lb. each) red tart cherries packed in water and 1 cup liquid, 1 1/2 tbsp. Crisco shortening, 1 tbsp. vanilla extract

For Crust: Preheat oven to 425˚F. Mix flour, salt in bowl. Cut in Crisco until blended to form pea-size chunks. Sprinkle water, 1 tbsp. at a time. Toss lightly with a fork until dough forms ball. Divide dough into 2 parts. On lightly floured surface, roll 1 crust 1/8 inch thick, into circle 1 1/2 inch larger than inverted pie plate. Ease dough into pie plate; trim even with plate.

For Filling: Combine sugar, cinnamon and cornstarch in saucepan. Add cherry juice; cook until thick and bubbly. Stir and boil 1 minute. Add cherries; cook for 1 minute, or to second boil. Remove from heat; add Crisco shortening and extract. Spoon into prepared pastry. Roll top crust. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust; flute.
Bake at 425˚F for 15 minutes. Reduce temperature to 350˚F; continue baking for 25 minutes.






A Louisiana favorite

You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, crawfish-kabobs, crawfish creole, crawfish gumbo. Pan fried, deep fried, stir-fried. There's pineapple crawfish, lemon crawfish, coconut crawfish, pepper crawfish, crawfish soup, crawfish stew, crawfish salad, crawfish and potatoes, crawfish burger, crawfish sandwich.

Okay, it's not a direct quotation from Forrest Gump, but you get the idea.

Seafood enchiladas 91
 Seafood Enchiladas
Recipe from 1991 Louisiana advertising

1/2 cup butter
1/2 cup flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 cup chicken or fish stock
1 cup heavy cream
1 tbsp. chopped, seeded jalapenos
1/8 tsp. oregano
1/3 cup grated Swiss cheese
16 corn tortillas
2 cups grated Monteray Jack cheese

Melt butter. Add flour, whisk and cook for 5 minutes. Saute vegetables. Add stock, seasonings and cream. Cook for 10 - 15 minutes. Add remaining ingredients except for cheese. Turn off fire and stir in Swiss cheese.

4 oz. cream cheese
1/2 cup sour cream
4 chopped and seeded jalapenos
1 lb. crawfish tails (or shrimp or crap)
1 cup finely chopped green onions

Mix cheese and sour cream together until smooth. Add remaining ingredients. Steam torillas to soften. Grease 9 x 11 baking dish. Spoon filling into each tortilla. Roll and place in baking dish. Top with sauce and grated cheese. Bake at 450˚ about 20 minutes. Serves 8.


 When serving your seafood enchiladas, set your table with these 1940s crawfish salt and pepper shakers. They're available for purchase here.


Chewy Brownie Cookies


Chewy Brownie Cookies, 1993 recipe

2/3 cup Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 tbsp. water
1 tsp. vanilla
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/4 tsp. baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 375˚F.

2. Combine Crisco, light brown sugar, water and vanilla in large mixing bowl.

3. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

4. Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed until just blended.

5. Stir in chocolate chips.

6. Drop rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet.

7. Bake one baking sheet at a time at 375˚ for 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist — do not overbake.

8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Yields about 3 dozen cookies.

Retro Holiday Baking: Ultimate Sugar Cookie

Few things are as fun as making holiday sugar cookies with little kids. I let my niece and nephews start sprinkling on the colored sugar when they were only about three. The results would never have made it into Martha Stewart Living but the kids were crazy happy to show off their cookies.


The Ultimate Sugar Cookie
1994 recipe from old Crisco advertising

1 1/4 cups sugar
1 cup Butter Flavor Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup (which is NOT the same thing as maple syrup)
1 tbsp. vanilla
3 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Heat oven to 375˚F.

2. Combine sugar and Crisco in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat well.

3. Combine 3 cups of flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters.

Tip: If dough is too sticky/soft to roll, wrap each quarter of dough with plastic wrap. Refrigerate 1 hour. Keep refrigerated until ready to roll.

4. Spread 1 tbsp. of flour on large sheet of waxed paper.

5. Place quarter of dough on the floured paper. Flatten dough slightly, turn over and cover with another sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cookie cutter. Transfer to ungreased baking sheet, 2 inches apart. Sprinkle with decors or leave plain to frost when cooled.

6. Bake at 375˚F for 5 - 9 minutes, (bake smaller, thinner cut-outs closer to 5 minutes). DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove to counter or wire rack to cool completely, then frost if desired.

Makes about 3 - 4 dozen cookies, depending on size.


This kid's mom just told him that if he behaves himself at church he can have sugar cookies when he gets home. Just this once.


 Recipe via Aunt B Simply Living
Image via Pinterest


Nuts-for-Chocolate Bars

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.

The term 'mom jeans' really took off after this 2003 SNL parody commercial.



Recipe via Eudaemonius
Image via  Buzzfeed

German Sweet Chocolate Pie

If you're dieting, move along, nothing to see here.


German Sweet Chocolate Pie
recipe from 1994 advertising

1 pkg. (4 oz.) Baker's German's Sweet Chocolate
1/3 cup milk, divided
4 oz. Philadelphia Brand Cream Cheese, softened
2 tbsp. sugar
1 tub (8 oz.) Cool Whip Lite
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.)
Additional Cool Whip for topping

Microwave chocolate and 2 tbsp. of the milk in a large microwavable bowl on HIGH for  1 1/2 or 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in Cool Whip until smooth. Spoon into crust.

Freeze 4 hours or until firm. Garnsh with additional Cool Whip if desired. Let stand at room temperature 15 minutes or until pie can be cut easily. Makes 8 servings.

Via Aunt B Simply Living

Retro Sweet: Double-Chocolate Fudge


Double-Chocolate Fudge
recipe from 1993 Borden advertisement

2 cups (12 oz.) semi-sweet chocolate chips
1 (11 1/2 oz.) package milk chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 tbsp. cream or milk
2 tsp. vanilla extract
1 cup chopped walnuts (optional)

In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup Eagle Brand, 1tbsp. cream and 1 tsp. vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining Eagle Brand, 1 tbsp.cream and 1 tsp. vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. Chill 2 hours, or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosley covered at room temperature.

Via Aunt Simply Living

Retro Dessert: Chocolate Bundles

 Easie peasie pastry recipe from 1993. The perfect way to fool treat your Valentine.


Chocolate Bundles

1 sheet Pepperidge Farm Frozen Puff Pastry
1 package (6 oz.) semi-sweet chocolate chips
1/4 cup chopped walnuts
Confectioner's sugar

Thaw pastry 30 minutes. Preheat oven to 425˚F.

On a lightly floured surface, roll pastry to a 12-inch square; cut into four 6-inch squares.

In the center of each square, place1/4 cup chocolate and 1 tbsp. walnuts.

Bring pastry corners together just above chocolate; twist and turn. Fan out corners.

Place on ungreased baking sheet. Bake 10 to 15 minutes or until light golden brown. Let stand at least 10 minutes.

Sprinkle with confectioner's sugar and serve. Makes 4 individual servings.

 Click here to learn how to make Molten Spiced Chocolate Cabernet Cakes.

Via Eudaemonius

1990 recipe for ham & cheese casserole

You know what time of year it is, don't you? 

It's casserole season.

1990 ham + Cheese casserole

Cheesy Ham Casserole

1/2 cup Miracle Whip salad dressing
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups (6 oz.) 100% natural Kraft shredded sharp cheddar cheese
1 1/2 cups chopped Oscar Mayer ham
1 1/2 cups corkscrew noodles, cooked drained
1/2 cup chopped red or green pepper
1/4 cup milk
3/4 cup seasoned croutons (optional)

Mix all ingredients except 1/2 cup cheese and croutons

Spoon into 1 1/2-quart casserole, Sprinkle with remaining cheese and croutons.

Bake at 350˚, 30 minutes or microwave on high for 8 - 10 minutes or until heated through.

Makes 4 - 6 servings.