Hey, my mom used to make that!

Coconut Orange Loaf

Here's the recipe for Coconut Orange Loaf.

2 1/2 cups once-sifted all purpose flour
1 cup granulated sugar
3 1/2 tsp. Magic Baking Powder
3/4 tsp. salt
1/4 tsp. mace
3 tsp. orange rind
1/2 cup orange juice
3/4 cup milk
2 eggs well-beaten
2 tbsp. Planters' Peanut Oil
1/2 cup shredded coconut
1 cup seedless raisins

Preheat oven to 350˚F (moderate).

Sift together into a large bowl the flour, sugar, baking powder, salt and mace. Add orange rind. Make a well in center. Combine then add the orange juice, milk, eggs and oil. Stir until just blended. Stir in coconut and milk.

Pour batter into a well greased 4 1/2 x 8 1/2-inch loaf pan.

Bake for 1 hour or until done.

 Click here for a retro coffee cake recipe.

Via Shelf Life Taste Test

Retro Recipe: Crackle Top Peanut Butter Cookies

Here's the 1970s recipe for Crackle Top Peanut Butter Cookies.

3/4 cup Parkay Margarine
3/4 cup sugar
3/4 cup brown sugar, packed
1 egg, slightly beaten
3/4 cup Kraft Smooth or Crunchy Peanut Butter
1 tsp. vanilla
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
Granulated sugar

Cream margarine and sugars. Blend in egg, peanut butter and vanilla. Add flour, sifted with baking soda and salt; mix well. Chll 20 - 30 minutes.Form rounded teaspoons of dough into balls, roll in sugar and place on ungreased baking sheets. Bake at 375˚, 10 - 12 minutes. Yields five dozen cookies.

Click here for another retro peanut butter cookie recipe. 

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Retro Happy Hour: Egg Nog

Here's Red Roses' 1936 recipe for Egg Nog.

Beat separately the yolks and whites of 6 fresh eggs. Add 1/2 cup sugar to the yolks while beating, and 3/4 cup sugar to the whites after they have been beaten very stiff. Mix the egg whites with the yolks. Stir in 1 pint of Four Roses Whiskey and 1 ounce Jamaica rum. Stir thoroughly and serve very cold with grated nutmeg on each glass. This recipe makes 5 pints of egg nog.

 Click here for a retro recipe for Irish Coffee.

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This Nut Log is made in an empty milk carton

Here's the very curious Nut Log recipe.

1/4 pound butter or margarine
1 cup (6-oz.) semi-sweet chocolate morsels
1 10-oz. package mini marshmallows
1 8- or 10-oz. package crisp rice cereal
2 cups Spanish peanuts
2 cups chopped pecans
1 cup raisins
3 cups popped popcorn

Melt the butter, chocolate and marshmallows together in top of double boiler. Mix remaining ingredients in a very large bowl. Pour melted chocolate sauce over dry ingredients in bowl and mix thoroughly. Then spoon the mixture into empty, clean milk carton — pack tightly — and place in refrigerator. In about an hour your Nut Log will be firm and ready to serve. Peel the carton away and slice. Makes about 24 servings.

 Click here for Nestle's 1967 recipe for Butterscotch Yule Log.

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Retro Fruit Cake recipe from Betty Crocker

Here's Betty Crocker's recipe for Old-Time Fruit Cake.

1 cup salad oil
1 1/3 cups sugar
1/4 cup molasses
4 eggs
2 cups sifted Gold Medal flour
1 tsp. baking powder
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup orange juice
1 cup more sifted Gold Medal flour
2 2/3 cups seedless raisins (15 oz.)
2 cups cut-up dates (1lb.)
2 cups mixed candied fruit (1 lb.)
1 cup nuts, broken in half

Heat oven to 275˚ (slow). Line with brown paper two loaf pans, 8 1/2 x 4 1/2 x 2 1/2. Mix oil, sugar, molasses, eggs. Beat vigorously with spoon or electric mixer 2 minutes. Sift together the 2 cups flour, baking powder, salt, spices and stir in alternately with orange juice. Mix the 1 cup flour into the fruit and nuts. Pour batter over fruit, mixing thoroughly. Pour into prepared pans. Place a pan of water on lower oven rack. Bake cakes 2 1/2 to 3 hours. After baking, let cakes stand 15 minutes before taking from pans. Cool thoroughly on racks before removing paper. Store by wrapping tighly in aluminium foil, place in covered jar in cool place to ripen.

 

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Retro fruit cake requires no baking

Here's Pet's 1957 recipe for Festive Fruit Cake.

Line with waxed paper bottom and sides of 9-in. tube pan or loaf pan holding about 6 cups. Put into 2-qt. bowl 3/4 cup Pet Evaporated Milk, 24 large marshmallows finely cut (or 3 cups of mini marshmallows); and 1/3 cup orange juice or alcoholic flavoring. Let stand. Measure 6 cups graham cracker crumbs (about 6 doz. 2 1/3-in. crackers, crushed) and put into a large bowl with 1/2 teasp. cinnamon, 1/2 teasp. nutmeg, 1/4 teasp. cloves, 1 1/2 cups California seedless raisins (1/2 golden and 1/2 dark are best), 3/4 cup finely cut dates and 1 cup chopped walnuts. Add 1 1/4 cups cut-up candied fruit, bulk or canned ready-mixed. Mix in milk mixture with a spoon, then with hands until crumbs are moistened. Press firmly into pan. If desired, top with additional nuts and candied fruit. Cover tightly. Chill 2 days before slicing. Keep in refrigerator. Makes 3 1/2 lbs.

For a 1992 recipe for fruit cake squares, click here.

 

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Let the holiday baking begin

Today I start posting old recipes for holiday treats.

First off, one of my favorites, Marshmallow Fluff's Never-Fail-Fudge.

2 1/2 c. sugar
3/4 tsp. salt
1/2 stick butter or margarine
1 5 oz. can evaporated milk (2/3 c.)
1 Jar (7 1/2oz) Marshmallow Fluff
3/4 tsp. vanilla
1 12-oz. package semi-sweet chocolate pieces
1 /2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test). Remore from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

The factory where Marshmallow Fluff is made is only about a mile from where I live. It's a surprisingly small operation, with only about 20 employees. Because Fluff is made from non-perishable ingredients (it's basically sugar and powdered egg whites), the whole operation is relatively simple. It's a family-run company and, by all accounts, the owners are nice people. Small wonder then that Marshmallow Fluff is a New England institution.

Images: My Vintage Vogue, Tally ho!

Turkey Divan made with leftover turkey

Here's the 1987 recipe from Heinz.

1 pkg. (10 oz.) frozen broccoli spears
4 large slices cooked turkey
1 jar Heinz HomeStyle Turkey Gravy
1/2 cup shredded Swiss cheese
1 Tbsp. grated Parmesan cheese
Dash red pepper
Freshly ground black pepper
Toasted slivered almonds

Blanch broccoli in boiling water 1 min.; drain thoroughly. Divide broccoli among 4 individual baking dishes; top with turkey. Combine gravy and next 4 ingredients. Heat until cheeses are melted; stir frequently. Pour about 1/3 cup gravy mixture over each serving. Cover dishes with foil; bake in 350˚F oven, 20 min. Garnish with almonds. Makes 4 servings.

Happy Thanksgiving

Personally, I can't think of a better way to celebrate Thanksgiving than to spend it cooking for family and friends. One reason is, it makes me feel extra close to my grandmothers, both of whom have passed away. They were amazing cooks. When I was little, I loved hanging out in the kitchen while they cooked. I learned a lot just by watching. Now, whenever I'm preparing a special meal, I feel as though they're close by.

Best wishes to you and your family for a wonderful Thanksgiving.

— Paula

Image: 833vintage

Chef's advice for a perfect turkey

When this 1987 ad ran, Chef Byron J. Brady, creator of Heinz HomeStyle gravies, was one of only 31 Certified Master Chefs in the country. Here are his turkey roasting tips.

1. Start with a good pan. The bird should have plenty of room.

2. Stuff lightly. Never pack stuffing in tight. (Otherwise, the turkey will take longer to cook to the center.)

3. Tent with heavy aluminium foil, or oiled baking paper.

4. One hour before bird is done, remove foil so skin will brown crisply (1/2 hour if using oiled baking paper).

5. Like wine, let it breathe. Before you carve, let turkey stand for about 20 minutes, so juices won't drain and leave the meat dry.

6. Relax. You've done enough. Let Heinz handle the gravy. With all due modesty, we've gone about making our gravies with the same attention to detail you've spent on this meal. Simmering just so long. Seasoning just right. Thickening just so. Stirring until ribbony smooth. We've even stored this marvelous turkey gravy in a jar, instead of a can.