Hey, my mom used to make that!

Happy Retro New Year

Via Mr. Booze

Happy Holidays

Via Colorful Life

Retro Happy Hour: Ethan Allan Egg Nog

Here's the recipe for Ethan Allan Egg Nog.

2 qts. ready-made chilled eggnog
1/2 cup orange juice, chilled
1 pt. (2 cups) rum
2 cups whipped cream
1 orange rind, grated

Mix eggnog with orange juice and rind in punch bowl. Fold in whipped cream and keep chilled. Add rum. Add a slice of orange for decoration and serve immediately.

Via Eudaemonious

1956 recipe for Fruit Cocktail Eggnog Pie

Here's Knox gelatine's recipe for Fruit Cocktail Egg Nog Pie.

1 (1 lb. 14 oz.) can of fruit cocktail
1 envelope Knox gelatine
1 1/2 cups commercially prepared eggnog
1/8 teaspoon salt
1 1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup whipping cream
1 9-inch baked pie shell

Drain fruit cocktail thoroughly; measure 1/2 cup of the syrup. Stir gelatine into syrup; place over boiling water and stir until gelatine is dissolved. Remove from heat; stir into eggnog. Add salt and flavorings. Chill until mixture mounds when dropped from spoon. Whip cream; fold into gelatine mixture along with 1 1/2 cups well drained fruit cocktail. Chill again 5 to 10 minutes, until mixture mounds. Heap into baked and cooled pie shell. Chill 2 to 4 hours. Decorate with remaining fruit cocktail.

Click here for another retro pie made with fruit cocktail.

Via tikitacky

Retro dip for holiday parties

Here's the 1967 recipe for Trim-a-Tree Dip.

1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese (4 oz.)
1/2 cup crumbled blue cheese (2 oz.)
1 tbsp. Worcestershire sauce
1/4 cup minced onions
1 tsp. chopped parsley
Few strips of pimiento

In small mixer bowl, blend first 5 ingredients; beat thoroughly at medium speed until fluffy. If necessary, chill until mixture mounds. Pile mixture on inverted 5-inch flat-bottomed bowl, with spatula, shape into a peaked tree.

 

Via Xray Delta One

Retro recipe: Christmas-y coffee cake

Here's how to make this Festive Coffee Ring.

1/2 cup warm, not hot, water (105˚ to 115˚ F)
1 package Fleischmann's Active Dry Yeast
1 egg
1 tablespoon sugar
2 1/2 cups Bisquick
2 tablespoons of margarine or butter 
2 tablespoons brown sugar
1/3 cup candied fruit
1/2 cup chopped walnuts

Dissolve yeast in warm water. Add egg, sugar and Bisquick. Beat vigorously. Turn onto surface dusted with Bisquick. Knead until smooth, 20 times. Roll into 16 x 9-inch rectangle. Spread with margarine or butter. Sprinkle with sugar, fruit and walnuts. Roll up, beginning at wide side. Pinch dough together to seal. Place sealed side down on greased baking sheet. Pinch ends together to form a ring. With scissors make cuts 2/3 through ring at 1-inch intervals. Turn each section on its side. Cover. Let rise in a warm place (85˚F) about 1 hour. Bake in moderate oven (375˚ F) 15 to 20 minutes. Ice with confectioners' sugar icing. Decorate with candied cherries and walnut halves. 

Click here for a no-bake retro fruitcake recipe.

Retro Happy Hour: Five Holiday Cocktails from 1953

Here are Canada Dry's holiday cocktail recipes from the above 1953 ad.

Holly Ball
For a festive look, spear red and green maraschino cherries on a sprig of mint or holly. Place in tall glass with ice cubes. Add a jigger of whiskey, fill with Canada Dry Ginger Ale.

Glacier Highball
Pack tall glass and pointed paper cone with shaved ice, insert cone on ice in glass, leaving cone-shaped "glacier." Add a jigger of Scotch whisky, fill with Canada Dry Club Soda.

Kris Kringle Punch
28 oz. bottle Canada Dry Ginger Ale
28 oz. bottle Canada Dry Club Soda
28 oz. bottle Canada Dry Grapefruit
28 oz. bottle Canada Dry Hi-Spot Lemon
3/4 cup sugar
1 small jar (8 oz.) maraschino cherries
Citrus fruit slices
Optional: add your favorite liquor to taste (gin, rum, whiskey or vodka)

Pour ice cold Ginger Ale, Club Soda, Grapefruit and Hi-Spot over ice in large punch bowl. Add sugar, cherries and fruit slices. Add liquor if desired. Stir gently 'til sugar dissolves. Makes about 30 punch cup servings

Candy Cane Collins
Pour a jigger of gin or vodka over ice cubes in a tall glass. Fill with delightful Caada Dry Collins Mixer. Garnish with citrus slices and candy cane.

Christmas Sparkler
Fill tall glass with cracked ice. Add 5 dashes of bitters, 2 oz. whiskey, gin or rum. Fill with Canada Dry Grapefruit, add lemon spiral, stir.

Via Alsis35

1958 recipe: melt-in-your-mouth Snow Man Cake

Here's the recipe for Durkee's Coconut Snowman — no molds required.

Using standard 9 x 13 x 2 pan, bake 1 regular size box yellow cake mix according to package directions. Invert cake on rack, let stand for 3 hours. Cut according to diagram (click image to enlarge), 2 squares each size: (A) 5" x 5", (B) 3 1/4" x 3 1/4", (C) 2" x 2". Round corners and stack pieces as in illustration.

Cut arms (D). Attach to sides of body with toothpicks. Fasten forearm (E) in position. With boiled icing, frost snowman, cover with Durkee's Coconut. Decorate with candies. Cut hat from black paper.

 Via tikitacky

Butterscotch Cut Out Cookies for Christmas

Here's the 1993 recipe for Butterscotch Cut-Out Cookies.

Cookies:

1 cup butterscotch flavored chips
1 cup Land O Lakes Butter, softened
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
2 tbsp. milk
2 tsp. vanilla

Frosting:

2 cups powdered sugar
1/4 cup Land O Lakes Butter, softened
1 to 2 tbsp. milk
1 tsp vanilla

In 1-quart saucepan melt butterscotch chips over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour into large mixer bowl; add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour). Heat oven to 375˚. On lightly floured surface rill out dough, half at a time, to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely.

In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting with food coloring. Frost and decorate cookies as desired.

Yields 4 to 5 dozen.

 Click here for tips for making and mailing holiday cookies.

Via Eudaemonius

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.

Via Charm and Poise