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1953 Chocolate Brownie Pie

 It's a pie, it's a brownie, it's the amazing Chocolate Brownie Pie!


Chocolate Brownie Pie
Recipe from 1953 Gold Medal advertising

Preheat oven to 375˚.

Make pastry for 9-inch one crust pie; recipe is below. 

Melt together over hot water (like this) 2 squares unsweetened chocolate and 2 tbsp. of butter.

Beat together thoroughly with a rotary beater 3 large eggs, 1/2 cup sugar, the chocolate mixture (add this in slowly so the heat from the mixture doesn't cook the raw eggs), 3/4 cup dark corn syrup and 3/4 cup pecan halves.

Pour into the dough-lined pan. Bake 40 to 50 minutes just until set. Serve slightly warm, or cold, garnished with ice cream or whipped cream.

One Pie Crust

Mix together 1 1/3 sifted flour and 1 tsp. salt.

Pour into measuring cup but don't stir 1/3 salad oil and 3tbsp. cold whole milk. 

Then pour all at once over flour.

Stir until mixed. Press with hands into smooth ball. Flatten slightly. Place between 2 sheets of waxed paper (12" square). Roll out gently until dough circle reaches the edges of the paper. Peel off paper. If dough tears, mend without moistening by pressing edges together — or by pressing a scrap of dough lightly over the tear. Lift paper and dough by top corners; they will cling together. Place paper side-up in 9-inch pie pan. Carefully peel off paper. Gently ease and fit dough into pan. Build up fluter edge.


 Look at these adorable aprons from an old Sears catalog. So cute, it'd be a shame to spill something on them. I would have been afraid to wear them in the kitchen.


Recipe via livejournal
Image via Flickr

60s scotcheroos

You know what would make Rice Krispies Treats even better?

Chocolate and butterscotch.


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.



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

Mmmm, congo bars

When my high school cafeteria served congo bars a.k.a. blondies, I would forego the day's entree and buy two congo bars for my lunch. THAT's how good they are.


Congo Squares
Retro recipe from old Nestle advertising

2 3/4 cups sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup shortening
2 1/4 cups brown sugar (1 lb. pkg.)
3 eggs
1 cup chopped nuts
1 pkg. Nestle’s Semi-sweet Chocolate Morsels

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs one at a time, beating well after each addition.
Add dry ingredients, then nuts and chocolate. Pour into greased pan about 10 1/2′ x 15 1/2 ” x 3/4″. Bake at 350˚ F for 25 - 30 minutes. 

When almost cool, cut into squares approximately 2″x2″. Makes 48 squares



This old photo has nothing to do with congo bars, it's just too wonderfully weird not to share.

The woman is adding hair to a wax head. The photo is from 1927.

Recipe via GenXZ
Image via Mitch O'Connell

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 Holidays: Kookie Brittle


Toll House Kookie Brittle
Recipe from old Nestle's advertising

Preheat oven to 375˚ F. Combine 1 cup butter, 1 1/2 tsp. vanilla, 1 tsp. salt in bowl and blend well. Gradually beat in 1 cup sugar. Add 2 cups sifted flour and one 6-oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels and 3/4 cup finely chopped Diamond Walnuts; mix well. Press evenly into ungreased 15" x 10" x 1" pan. Sprinkle 1/4 cup Diamond Walnuts over the top and press in lightly. Bake at 375˚F for 25 minutes or until golden brown. Cool, then break in irregular pieces. Makes about 1 3/4 lbs.


There are no words for how much I love the graphics on this 1960s Christmas card.


Recipe via aimeebakes
Image via Kevin Kidney

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


Retro Recipe: Christmas cutout cookies

Christmas cutout cookie recipe

Christmas Ornament Cutout Cookies
Old recipe from vintage Crisco advertising

1 1/4 cups sugar
1 cup Butter Flavor Crisco
1 1/2 tsp. vanilla
2 eggs
2 1/4 cups all-purpose flour
1 cup Quaker Oats uncooked (Quick or Old Fashioned)
1 1/2 tsp. baking powder
1/2 tsp. salt

For cookies: Beat first three ingredients until fluffy. Beat in eggs. Mix combined remaining four ingredients. Cover; chill four hours or overnight. Heat oven to 375˚. Roll 1/4 dough at a time 1/8-in. thick on floured surface. Cut as desired using cookie cutters or glass. Place on ungreased cookie sheet. (For ornament hole, cut hole in cookie using drinking straw before baking. Repeat immediately after baking if hole closes.) Bake seven to nine minutes or until edges are light golden brown. Remove top wire rack; cool completely.

1 cup powdered sugar
1 to 2 tbsp. milk
1/2 tsp. vanilla
food coloring
candies or decors

For glaze: Combine first three ingredients. Tint with food color, if desired. Brush on cookies with pastry brush; decorate immediately. Makes about six dozen (depending on size).


Oh, sure, they're well-behaved now. But wait'll you see them hopped up on Christmas cookies.


Recipe via Eudaemonius
Image via Mary Pat

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

Retro Recipes from Rice Krispies

Here are four 1950s recipes using Rice Krispies cereal.

And you thought Rice Krispies Treats were the only thing you could make with Rice Krispies.


Krispy Chicken

One 1 1/2-3-lb. frying chicken, cut up
3-4 cups Kellogg's Rice Krispies 
1/2-2/3 cup butter or margarine, melted
1 tsp. salt
1/2 tps. pepper

Wash chicken pieces and dry thoroughly. Crush Rice Krispies into medium fine crumbs.Combine melted butter with salt and pepper.Dip chicken pieces in seasoned butter, then roll in Rice Krispies crumbs until well-coated. Place skin side up in shallow baking pan lined with foil; do not crowd pieces. Bake in moderate oven (350°) about one hour or until tender. Do not cover pan or turn chicken while cooking. Makes 4-5 servings.


Rice Krispies Crunchies

1/2 cup soft butter or margarine
1/3 cup brown sugar
1/3 cup granulated sugar
1 egg
1 tsp. vanilla flavoring
1 1/4 cups sifted flour
1/2 tsp. baking soda
1/2 tsp. salt
2 cups Kellogg's Rice Krispies 

Blend butter and sugars. Add egg and vanilla; beat well. Sift together flour, soda and salt; stir into first mixture together with Rice Krispies. Drop by teaspoonfuls onto greased baking sheets. Bake in moderate oven (375°) about 8 minutes. Makes 40 cookies about 1 1/2 inches in diameter.


Barbecued Hamburger Crispies

1 lb. ground beef
1 egg
1 cup Kellogg's Rice Krispies 
1 tsp. salt
1/4 tsp. pepper
1 tbsp. finely chopped onion
3 tbsp. brown sugar
1/4 cup ketchup
1/8 teaspoon nutmeg
1 teaspoon dry mustard

Combine ground beef, egg, 3/4 cup Rice Krispies, salt, pepper and onion; mix well. Mix together sugar, ketchup, nutmeg and mustard. Add half of this sauce to the ground beef mixture; mix well. Shape meat mixture into 6 balls and place in 3-inch muffin pans. Top meat balls with remaining sauce. Sprinkle with 1/4 cup Rice Krispies. Bake in moderately hot oven (400°) about 30 min. Makes 6 servings.


Skillet Cookies

2 tbsp. butter or margarine
1 cup finely cut dates
1 cup sugar
2 eggs
3 cups Kellogg's Rice Krispies 
1/2 cup chopped nuts
confectioners’ sugar

Melt butter in skillet. Add dates, sugar and eggs. Cook over low heat, stirring constantly, until mixture forms a ball (5 to 8 min.). Stir in Rice Krispies and nuts, mix well. Sprinkle a piece of waxed paper lightly with confectioners’ sugar. Shape mixture into 2 rolls about 2 inches in diameter. Wrap in waxed paper. Chill. To serve, cut into thin slices about 1/4-inch thick. Makes 5 dozen cookies.

Via Recipe Curio