Hey, my mom used to make that!

Retro Happy Hour: Three cocktails made with chocolate mint cordial

Here are three 1970 cocktail recipes from Hiram Walker.

Misted Chocolate Mint

Pour Hiram Walker Chocolate Mint over crushed ice in a mist glass. Sip with a straw.

Italian Mousse 

Combine 1 1/4 oz. Hiram Walker Chocolate Mint, 1 oz. Hiram Walker's Vodka, 1/2 oz. cream. Shake with cracked ice and serve in a champagne saucer. Garnish with grated chocolate.

Ski Lift

Combine in a mug 1 1/2 oz. Hiram Walker Chocolate Mint and 6 oz. hot chocolate made with milk and unsweetened chocolate. Top with whipped cream. Garnish with grated chocolate and use candy cane as stirrer. (This is really a cold-weather cocktail. I'll remind you of it come winter.)

Click here to see the 1979 cocktail recipe from Hiram Walker.

Retro Happy Hour: Boozy Fruit

Today, we're eating our cocktail. Or cocktails? 

This 1948 ad suggests you simply pour Cointreau over fruit — fresh or canned — and serve.

Click here for another fruity idea from Cointreau.

Via alsis35

Fancy-schmancy Jell-O dessert recipe from 1926

The recipe for Pineapple and Raspberry Neapolitan comes from this 1926 Jell-O recipe booklet. It's easy to make and looks nice enough to serve to company — the highest praise, according to my mother.

Here's what the Pineapple and Raspberry Neapolitan looks like when finished.

Dissolve a package of Lemon Jell-O in one-half pint of boiling water and add one-half pint of juice from canned pineapple. When cold, whip and then fold in two or three slices of canned pineapple, finely chopped. Turn into round or square mold, filling half full. Chill.

Dissolve a package of Raspberry Jell-O in a half pint of boiling water, add half a pint of of juice of canned or fresh raspberries, whip, and fold in the berries. Pour into the mold after the Lemon Jell-O has hardened. Note that fresh pineapple should not be used.

Click here for an easy trick using lime Jell-O.

Via Shelf Life Taste Test

Retro Recipe: Edible Easter Baskets

 These edible baskets are adorable. And full of fiber, if you care about that sort of thing.

Really, you could fill these baskets with just about anything — even fresh fruit if, like me, you had your fill of fruit cocktail in your elementary school cafeteria.

 

Crunchy Fruit Baskets

2 cups* (16 - 17 oz.) of Del Monte Fruit Cocktail
5 shredded wheat biscuits
1/2 cup shredded coconut
1/2 cup melted butter or margarine
1/4 cup sugar
1 pint vanilla ice cream

 Chill the fruit cocktail in the refrigerator. Crumble biscuits with your fingers until very fine. Mix with coconut, sugar and butter. Butter 6 custard cups. Cut 6 strips of plain paper (1/2" x 7") and place strip down sides and across bottom of each cup so ends extend over edge of cup. Now divide the crust mixture evenly into cups. Using back of a teaspoon, press firmly onto bottom and sides of cups. Bake in moderately hot oven (375˚ F) for 10 minutes. Cool at least 20 minutes in cups. Carefully lift out by paper ends. Drain fruit cocktail. Spoon ice cream into baskets, fill with well-drained fruit cocktail and serve.

* The original 1953 recipe calls for 2 No. 303 cans of fruit cocktail.

 Click here for another retro-tastic recipe that uses fruit cocktail.

Via saltycotton

Retro Recipe: Homemade Chocolate Sauce

Why buy chocolate sauce when making it is so easy?

This retro recipe is from Hershey's.

2 oz. Hershey's Baking Chocolate, melted
1 tbsp. melted butter
1/3 cup boiling water
1 cup sugar
2 tbsp. light corn syrup
1/2 tsp. vanilla
few grains salt

Melt chocolate in double boiler. Add butter. Add boiling water gradually. Bring to a boil, add sugar and corn syrup. Boil 5 minutes. Cool. Add vanilla and salt.

 Click here for a retro recipe for Warmed Fruit Cocktail Sauce.

Via Eudaemonius

Retro Dessert: Cream Cheese Clouds

This recipe is so easy, I'm surprised there's no Jell-O in it.

This 1989 recipe from the National Dairy Board makes 10 Cream Cheese Clouds.

1 8-oz. pkg. cream cheese, softened
1/2 c. powdered sugar
1/4 tsp. vanilla extract
1 c. heavy cream
1 can cherry pie filling
chopped nuts (optional)

Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the back of a spoon, shape into ten 3 1/2" shells. Place on wax paper-lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired. Makes 10. 

 

Retro Recipe: Warmed Fruit Cocktail Sauce

This recipe is officially called "Fruit Cocktail Hot."

Hello? Rule number one of recipe creation is: come up with a delicious-sounding name for your recipe. So I've decided to refer to this as Warmed Fruit Cocktail Sauce.

Now doesn't that sound much better?

Here's the recipe for Warmed Fruit Cocktail Sauce.

3 1/2 cups (27 - 29 oz.) of canned fruit cocktail
2 tbsp. cornstarch
1 orange
2 tbsp. lemon juice
1 3" stick cinnamon
8 whole cloves

Drain syrup from fruit cocktail into saucepan. Blend sugar, cornstarch. Grate rind from orange, squeeze juice. (About 1/4 to 1/3 cup.) Combine ingredients except fruit. Cook and stir until mixture boils and thickens. Add fruit; heat. Serve hot on cake, vanilla pudding or ice cream. Makes 4 cups of sauce.

 Click here for another retro recipe using fruit cocktail.

Via Shelf Life Taste Test

Retro cupcake ideas

Ideas come from this 1957 Betty Crocker ad:

Merry-Go-Round Cakes: Use Betty Crocker White Cake Mix. Frost cupcakes with Chocolate Fudge Frosting. Trim with animal crackers. Add candies.

Cake Cones: Use Devil's Food Cake Mix, filling flat-bottomed cones a scant 1/2 full. Trim with Fluffy White Frosting and candy sprinkles.

Snowballs:Betty Crocker Yellow Cake Mix makes these cupcakes. Frost with Betty Crocker Fluffy White Frosting. Roll in coconut.

Trix Cakes: Use Betty Crocker Cake Mix. Frost cupcakes with Fluffy White Frosting. Then dip in Trix, the gay fruit-colored cereal.

Close-up of Peach Surprise: Use Honey Spice Cake Mix, first placing in each of 14 custard cups, 1/2 tsp. butter, 1 tsp. brown sugar and 1 peach half.

Kissin' Cakes: Use Betty Crocker Peanut Delight Cake Mix and Peanut Creme Frosting Mix. Make candy nose and eyes, a cherry mouth.

Click here to see a more recent recipe for Red Velvet Cupcakes.

Via Flickr/jbcurio

Retro Recipe Whipped Chocolate Pudding

Here's Carnation's 1963 recipe for Whipped Chocolate Pudding.

1 tbsp. (1 envelope) unflavored gelatine
1 package (4 oz.) chocolate pudding and pie filling mix
1 2/3 cups (large can) undiluted Carnation Evaporated Milk
1 cup water
1/8 tsp. peppermint extract
2 tbsp. orange juice
1 cup angel food or other cake squares
chocolate sauce

Combine gelatine, pudding, 1 cup Carnation and water in saucepan. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and add peppermint extract. Chill until mixture mounds from a spoon. Whip pudding until smooth. Chill 2/3 cup Carnation in refrigerator tray until soft ice crystals form around edges (10 - 15 minutes). Whip until stiff (about 1 minute). Add orange juice. Whip very stiff (about 2 minutes). Fold into pudding mixture. Layer pudding mixture and cake squares in a 1 1/2-quart mold or bowl. Chill until firm, about 2 hours. Unmold. Top in chocolate sauce if you wish. 

Click here for a spiked dessert recipe.

Via Dying for Chocolate

Retro Recipe: Peach Cobbler

Here's the 1948 recipe for Old Style Peach Cobbler.

2 1/2 cups sliced canned cling peaches
3/4 cup canned cling peach syrup
1/4 cup brown sugar (packed)
1 1/2 tbsp. cornstarch
Few grains salt

Dough

1 tbsp. granulated sugar
1/8 tsp. baking soda
1 cup prepared biscuit mix (or your own biscuit recipe)
1/3 cup cultured sour cream
2 to 3 tbsp. milk (if needed)
Sweet or sour cream for topping

Place peaches in bottom of a 1-quart casserole. Mix peach syrup, brown sugar, cornstarch and salt. Pour over peaches. Set casserole in hot oven (425˚) while mixing dough. Stir sugar and soda into biscuit mix. Add cream and milk to make soft dough; mix lightly. Place by spoonfuls on top of hot peaches. Bake 30 to 35 minutes until well browned. Serve warm with sweet or sour cream. Serves 6 to 8.

Via tikitacky