Fruit Feed

Old recipe for German kuchen

According to Wikipedia, kuchen is "the German word for cake... used in other languages as the name for several different types of sweet desserts, pastries, and gateaux."


Apple Kuchen
Recipe from old Betty Crocker advertising

1/2 cup butter, softened
1 pckg. Betty Crocker yellow cake mix
1/2 cup flaked, sweetened coconut
2 1/2 cups sliced, pared baking apples
1/2 cup sugar
1 tsp. ground cinnamon
1 cup sour cream 
2 egg yolks or 1 egg
Heat oven to 350˚.

Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, 13 x 9 x 2 inches, building up slight edges.

Bake for 10 minutes.

Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples.

Blend sour cream and egg yolks; drizzle over apples. Note that the topping will not completely cover apples.

Bake 25 minutes or until edges are light brown. Do not over bake.

Serve warm. Makes 12 to 15 servings.

PEAR KUCHEN: Substitute 2 (16 oz. each) cans sliced pears, drained on paper towels, for the apples and 1 package of Betty Crocker devils food cake mix or German chocolate cake mix for the yellow cake mix.

PEACH KUCHEN: Substitute 1 can (29 oz.) sliced peaches, drained on paper towels, for the apples and 1 package of Betty Crocker white cake mix or sour cream white cake mix for the yellow cake mix.



According to Libby Hall, this woman is sitting in a German kitchen. Such a sweet scene.

Recipe via Extra Crispy One

Time for pie

If I make a pie, my husband will eat it for breakfast.

I, on the other hand, will eat it for breakfast, lunch, dinner and snacks until it's gone.


Old-Fashioned Apple Pie
Old recipe from a 1960s Pillsbury recipe booklet

Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix. Fit bottom crust loosely into 9-inch pie pan.

In a small bowl, combine and set aside:
   3/4 to 1 cup sugar (depending on the sweetness of the apples)
   2 tbsp. flour
   1 tsp. grated lemon rind
   1/2 tsp. ground cinnamon
   1/4 tsp. salt

Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.

Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.



Back in the day, home bakers baked ceramic pie birds into their pies to allow steam to escape while baking. When not in use, pie birds made adorable kitchen knick knacks.


 Images via Bakepedia and Country Living

Apple picking time


Just in time for apple picking season, my local Patch published a guide to when is the best time to pick various types of apples.

  • MacIntosh: September 1 - October 25
  • Honeycrisp: Beginning of September to mid-September
  • Royal Gala: Beginning of September to late September
  • Golden Supreme: Beginning of September to mid-September
  • Cortland: Middle of September to mid-October
  • Jonagold: Middle of September to mid-October
  • Macouns: End of September to late October
  • Empire: Early October to late October
  • Red Delicious: End of September to late October
  • Mutsu: Beginning of October to late October
  • Fuji: Beginning of October to late October
  • Suncrisp: Mid-October to late October
  • Enterprise: Mid-October to Mid-November
  • Gold Rush: Mid-October to Mid-November

 Apple recipes to follow in the next few days.

Show someone you love them. With Jell-O and bananas.

As you may have guessed, I haven't had a lot of luck in procuring vintage Valentine's themed recipes.


The desserts in this ad look like something my mother-in-law might have served her guests. She hated cooking and was a big fan of convenience foods. 

She's still living — she's 93! — but she's now in an assisted living situation where someone else does all the cooking. And she couldn't be more pleased.


This is my mother-in-law, Dorothy Reynolds, on her wedding day in the 1940s. She was, and still is, very beautiful.


Going Bananas Retro Style

According to this vintage guide to banana ripeness, for this recipe you should use a banana with a skin that's flecked with brown.

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Banana Pudding
1956 recipe from old Jell-well advertising

Prepare 1 pkg. of Jell-well Vanilla Pudding and Pie Filling according to directions on the box. Allow to cool. (If you prefer, use Jell-well Vanilla Instant Pudding prepared according to directions on the box.)

Line the bottom and sides of a low 9″ square dish with Jane Arden Vanilla Wafers. Cover the wafers with banana slices. Pour half of the pudding over the bananas. Add a second layer of wafers, bananas and the remaining pudding. Chill about 1 hour.

For an extra-special touch, top with whipped cream and sprinkle with crushed vanilla wafers — or make a meringue topping and brown lightly.

Recipe via Click Americana

Pretend it's 1953 and you're in Newport, Rhode Island

Just came across this photo from Jack and Jackie Kennedy's 1953 wedding reception and realized I have the perfect retro recipe that could be served in hollowed out pineapples.

I published this Tropical Tuna Salad recipe back in August.

Of course, I doubt it's the same salad the future president and first lady were eating that day, but feel free to pretend.



Image via HuffPo

Retro Shortcake


 Fruit Shortcake

recipe from 1955 magazine

2 cups flour
3 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
1 egg
3/4 cup milk
6 tbsp. butter

Make like biscuits — Add dry ingredients together. Add wet ingredients (except butter) together. Combine the two; then cut butter into the mixture until the dough resembles cornmeal.

Turn dough onto a floured surface, lightly dusting the top with flour. Using your fingers, press into a 1-inch thick round. Cut out shortcakes with a 2-inch cutter. 

Bake at 450˚ in individual cakes for 20 minutes. Add whip cream and half a cling peach. Top off with whip cream and maraschino cherry.


1950s mom did it all. Baked from scratch. Crocheted her own potholders. Wringed the water out of her laundry before hanging it up to dry. And she did it while wearing heavy wool stockings. Darn, those things look itchy!


Via Eudaemonius
Image  via Shorpy

Retro Apple Dumplings

When I read "hard sauce," I thought alcohol-spiked sauce. No such luck.

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Apple Dumplings
recipe from 1920 KC Baking Powder advertising

2 cups sifted pastry flour
2 level teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
about 3/4 cup milk
4 apples
cinamon or nutmeg

Sift together, three times, the flour, baking powder and salt; work in the shortening and mix to a dough with milk as needed; roll into a square sheet one-third inch thick and cut into four pieces. Lay a cored and pared apple on each piece, fill the center with sugar and cinnamon, then draw up the paste to cover the apple, make smooth, and bake on a buttered dish. When nearly baked, brush over with milk, dredge with granulated sugar, and return to the oven. Serve hot with hard sauce.

Hard Sauce recipe

Beat half a cup of butter to a cream, gradually beat in one cup of sugar. Grate nutmeg over the top.


In my grandmother's day, being called a "little dumpling" would have put a smile on her face.

Today it sounds like fat-shaming. 

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Image via Chatham Ho Treasures on ebay

1967 Tropical Tuna Salad

At the risk of sounding like Jessica Simpson, I don't understand why a company that sells tuna would put "chicken" in its name.


Tropical Tuna Salad
recipe from 1967 Breast o' Chicken brand tuna

1 can (6 1/2 oz.) Breast o' Chicken tuna
1 large orange, peeled and sectioned
1 1/2 cups fresh pineapple chunks (3 1/4 oz. can pineapple, drained, may be substituted)
1 cup cantaloupe, cut into cubes (half a papaya may be substituted)
2 leaves romaine lettuce
2 springs endive
1/4 cup mayonnaise or salad dressing
1/2 tsp. prepared mustard
1  1/2 tsp. lemon juice
1 tsp. sugar

Toss together chilled tuna, fruit chunks and broken lettuce and endive. Combine mayonnaise or salad dressing, mustard, lemon juice and sugar to make a dressing. Dribble dressing over salad and toss lightly. Makes four servings. If desired, the lettuce and endive may be used to make lettuce cups for the fruit and tuna mixture.

Recipe via Classic Film

Cinnamon Apple Puffs

Dang, but this looks like a great recipe. 


Cinnamon Apple Puffs
recipe from vintage Gold Medal advertisement

Combine and boil to a syrup (about five minutes): 1 cup sugar, 1 cup water and if desired 1/2 tsp. red food coloring.

Place in a greased shallow 8- x 12-inch baking dish: 1 1/2 lbs. tart apples (4 to 5 medium-sized apples), peeled and thinly slices.

Pour syrup over apples.

Sift together: 1 1/2 cups sifted Gold Medal flour, 2 tsp. double-action baking powder and 1/2 tsp. salt.

Cut in 1/4 cup shortening with pastry blender or 2 knives until mixture looks like meal.

Stir in 3/4 cup milk to make soft dough.

Drop 12 spoonfuls of dough on top of apples and make a dent in top of each. Place in the dents a mixture of 2 tbsp. melted butter, 2 tbsp. sugar and 1/2 tsp. cinnamon.

Bake 25 to 30 minutes in hot oven (450˚). Serve warm, with cream, if desired. Serves 8.


This is the kind of recipe grandmothers — like this awesome farm wife — made so often they had it memorized.


Image via Pinterest