Easter Feed

Alternative ways to dye Easter eggs

Easter 1

Now that it's just my husband me, for Easter I hard-boil the eggs and my husband dyes them. He uses food coloring and white vinegar.

Easter 2

My grandparents colored their eggs with onion skins. The result was the most beautiful reddish brown color you can imagine.

Pinterest is full of directions for alternative ways to dye Easter eggs. If you're looking to try something different this year, here are some links I found.

Making reddish-brown eggs using onion skins.

Making blue eggs using red cabbage.

Making red eggs using beets, cranberries or Red Zinger tea.

Making tie dye eggs using food coloring and paper towels.

Making speckled eggs with food coloring and uncooked rice.

Future Retro Happy Hour: Bailey's Easter cocktail

Easter cocktail

Consider this a future retro recipe. It's an Easter cocktail from Baileys Irish Cream with a Hint of Coffee — and an excuse to buy yourself some Cadbury Mini Eggs.


890a5d4b45e925b222ed41ad37f88f6eHere's the recipe for Baileys Easter Espressotini:

Drop several ice cubes into a shaker and pour over 2 1/2 oz. (or about 1/3 cup) of Baileys with a Hint of Coffee.

Add a scant ounce (or about 1/2 tsp.) of vodka and an equal amount of espresso.

Shake vigorously and strain into a chilled cocktail glass.

Garnish with three Cadbury Mini Eggs.


Easter Egg Pie with Coconut

 Here's a great make-ahead dessert for your Easter celebration. 

Easter Pie

Easter Egg Pie
Old recipe from 1951 Jell-O advertising

1 pkg. Jell-O Vanilla Pudding (note: this is NOT the instant pudding)
2 tsp. gelatin
2 cups milk
1/2 cup heavy cream
dash of salt
1/4 tsp. vanilla
1 cup toasted, shredded, sweetened coconut
1 baked 9-inch pie shell

Combine pudding and gelatin. Add milk and cook as directed on package. Cool to room temperature, stirring occasionally (you don't want a 'skin' to form).

Combine cream, salt and flavoring. Whip until mixture holds its shape. Fold into pudding. Then fold in 1/2 cup of the coconut. Place in bowl of ice water and chill until mixture begins to stiffen. Turn into pie shell. Chill Garnish with border of remaining coconut. Decorate with candy Easter eggs or Jordan almonds if desired.


When you get to be a woman of a certain age, you can laugh hysterically at photos like this without feeling the need to apologize.

Old scary easter bunny

 Want to see more old photos of creepy Easter bunnies scaring the daylights out of children? Click here.

Recipe via File Photo Digital Archive

Turkey AND Ham for Thanksgiving?

Make Thanksgiving a carnivore's dream with these easy peasy turkey and ham recipes.

Turkey and ham 87 copy

Both recipes come from the above 1987 advertising for Reynolds Oven Cooking Bags.

Thankfully Simple Turkey

1 tbsp. flour
1 turkey size (19" x 23 1/2) Reynolds Oven Cooking Bag
1 medium onion, sliced
2 stalks celery, sliced
16- to 20-lb. turkey, thawed and rinsed
2 tbsp. vegetable oil

Preheat oven to 350˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Place onion and celery in bag. Remove neck and giblets. Lightly stuff turkey, if desired. Brush with oil. Place turkey in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag into thigh. Bake to 180˚F or 2 3/4 to 3 1/4 hours. Add 1/2 hour for stuffed turkey. Makes: 16 to 20 servings.


Take -A-Holiday Ham

1 tbsp. flour
1 turkey size (19" x 23 1/2") Reynolds Oven Cooking Bag
12- to 16-lb. fully-cooked hame, bone-in
whole cloves

Preheat oven to 325˚F. Shake flour in Reynolds Oven Cooking Bag; place in roasting pan at least 2 inches deep. Remove skin, trim fat from ham, leaving a thin layer. Lightly score surface of ham; stud with cloves. Place ham in bag. Close bag with nylon tie; make 6 half-inch slits in top. Insert meat thermometer through slit in bag. Bake to 140˚F or 2 1/2 to 3 1/4 hours. Makes: 16 to 22 servings.


There is no explaining this old pinup.



Why is the turkey on a leash? 

Why is she wearing ballet slippers with her skating outfit?

And why is she wearing both in a barnyard?

We will never know.


Click here to see more ridiculous Thanksgiving pinups fro the past. 

Retro Easter Cake

This is a super-easy cake you could make with the kids.

Vintage easter cake from ad

Ginger Picture Cake
recipe from 1948 PYREX ad

2 cups flour
1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 1/2 tsp. ginger
2/3 cup sugar
1 egg
3/4 cup dark molasses
3/4 cup boiling water
1/2 cup shortening

Sift flour once, then measure. Sift flour and dry ingredients together. Add egg and molasses. Now mix well. Pour boiling water over shortening in PYREX measure. Add to mixture and beat. Pour into greased PYREX cake dish and bake for 45 minutes at 325˚ F. Top with whipped cream and candy Easter eggs.

Via alsis35

Retro Jell-O Dessert: Orange Blossom

 The recipe comes from this 1986 ad.

Jell-o recipe vntage

Orange Blossom

3 large SUNKIST Oranges
1 package (4-serving) JELL-O Brand Lemon Flavor Gelatin
1/2 teaspoon ginger
3/4 cup boiling water
1/2 cup cold water
Ice cubes
3/4 cup thawed BIRDS EYE COOL WHIP Whipped Topping

Cut oranges in half crosswise. Remove pieces with a grapefruit knife. Scrape shells with a spoon; scallop, if desired. Chill. Dissolve gelatin and ginger in boiling water. Combine cold water and ice cubes to make 1 cup. Stir into gelatin until thickened. Remove unmelted ice. Measure 1 cup; add orange pieces. Chill until very thick. Blend topping into remaining gelatin; chill until mixture will mound. Spoon half fruited gelatin into shells. Spoon creamy gelatin around edges. Chill 10 min. Fill with remaining fruited gelatin. Garnish. Makes 6 servings.

Via Recipe Curio

Happy Easter no matter how you eat your ham

Last week I posted all kinds of recipes for baked ham. One thing they all had in common was a sweet glaze. 

In my family, we've always preferred our hams savory.

There's always prepared horseradish on the table. Once I grated some fresh, too, but it wasn't as strong as the prepared stuff — we like our eyes to water.


We also have to have three kinds of mustard: Dijon, Gulden's and French's. Why? Because my brother Tomo, a.k.a. The Condiment King, insists.

I'd love to know about your family's Easter traditions.

Have a wonderful Easter Sunday!

Via AtHomeInNapa

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.

Edible Easter baskets


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 for hatching Easter egg cake

Honestly, I don't think this is a cake for beginners. Or people who aren't slaves to detail.

Applying the dyed coconut exactly where you want it — and not letting it fall where you don't — is a daunting task.

Easter chick cake

This recipe is from a 1969 ad for Baker's coconut.

Using 1 box of cake mix, bake an 8-inch and a 9-inch layer cake. Cool. Cut 9-inch layer as show in diagram A and 8-inch as shown in diagram B. Split 2 ring sections from diagram B. Arrange pieces as shown in diagram C, placing split rings sections above and below smaller zigzag piece.

Next, make 4 1/2 cups (2-egg white) Seven Minute Frosting; secure cake pieces with frosting. Tint 3 cups frosting pink with red food coloring; frost egg portion of cake. Frost rest of cake with remaining frosting.

Now, using 1 package (7 oz.) Baker's Angel Flake Coconut and food coloring, tint 1/2 cup coconut yellow, 1/3 cup coconut pink and 1 cup coconut green. Sprinkle yellow coconut over head, neck and beak. Sprinkle green coconut over nest, and remaining white coconut around diamonds.

Decorate with string licorice sticks and jelly beans.

Here's a close-up of the diagram.

Close-up of cut cake

Click here for a recipe for individual Molten Spiced Chocolate Cabernet Cakes. (They're mush easier to make than it sounds.)

Via one of my other blogs, Found in Mom's Basement


ADDENDUM posted 28 March 2013

Am still feeling guilty for discouraging you from trying the above recipe. Hope this makes up for it.

I just came across photos of a super-easy bunny cake idea from 1956. And when I say super-easy, I mean a child could put together this Easter rabbit — which is a good thing because the type is too small to be readable.

Click the image to enlarge it.

Bunny cake

Via alsis35