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.

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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.

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Pie-bird-in-pie

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.

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 Images via Bakepedia and Country Living


Apple Muffins

I haven't tried this Apple Muffin recipe yet. Am thinking that since apples taste great with cheddar cheese, these muffins probably would, too.

Many people swear that Granny Smith apples are best for baking, but you can bake with pretty much any red apple (except for Red Delicious) available in your grocery store.  I don't know why, but Red Delicious aren't considered a great choice for baking. 

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Apple Muffins
1940s recipe from old Betty Crocker advertising

Sift together into bowl:
   2 cups sifted flour
   1/4 cup sugar
   1/2 tsp. salt
   4 tsp. baking powder
   1/2 tsp. ground cinnamon

Blend in:
   1 well-beaten egg

   1 cup milk (use whole or 2% for best results)
   1/4 cup shortening, melted and cooled

Stir just enough to mix the ingredients.

Carefully fold in:
   1 cup sliced apples that have been sweetened with 1/4 cup sugar

Pour into well greased muffin pan. Fill each cup 2/3 full.

Bake 20 to 25 minutes in a moderately hot oven (400°F).

Serve piping hot. Makes 12 medium-sized muffins.

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I want this 1950s apple shaped cookie jar. Alas, by the time I found it online, it had already been sold.

Recipe via Recipe Curio
Image via Muggsey and Mae


Apple picking time

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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.


This sounds kinda good to me. (Don't judge.)

Here's a reminder that summer isn't over yet. The recipe is billed as a "Summer Night Sensation" and it's made with Spam.

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Spam 'n' Cheese Ribbon Loaf
Vintage recipe from 1950s Spam advertising.

Cut in 8 slices 1 whole can of Spam.

Mix together: 1 (3-oz.) package cream cheese, softened with a little milk; 1 tsp. lemon juice; 1 tsp. grated onion; 1 tbsp. minced parsley; and 1/4 tsp. salt.

Spread between slices of Spam.

Chill 4 hours (or longer; overnight if desired). Slice and serve. Good with deviled eggs or potato salad.

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1950s bathing beauties at Rockaway Beach in Queens. 

 

The first and second bathing suits from the left don't appear to be made of stretchable fabric. And all three would have had big metal zippers up the back.

 

Image via Forties, Fifties, Sixties


Baked Beans Hawaiian

All the college kids are coming back to Boston this week. They're adorable but they tie up traffic and fill subway cars. As a result, I have to leave the house 15 minutes earlier in the morning to get to work on time.

This easy recipe is dedicated to them. Though they'll have to make it in their dorm-appropriate microwave ovens.

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Baked Beans Hawaiian
Recipe from 1950s B&M baked beans advertising

B&M baked beans
B&M brown bread
pineapple slices

Ring a casserole with slices of juicy pineapple. Fill the casserole with baked beans. Heat in medium oven 'til piping hot and bubbly. Serve with brown bread.

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Did you ever try Boston Baked Bean candy? 

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Recipe via flickr


Aloha from the 80s

I may be the only person in America who's never tried Shake 'n Bake.

And I'm probably the only person who's visited Hawaii without ever attending a luau. 

This Pork Luau recipe was invented for me.

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Pork Luau
Retro recipe from 1980 advertising

1 envelope Shake 'n Bake Seasoned Coating Mix for Pork
1/2 tsp. ground ginger
6 pork chops, 1 inch thick 
1 can (20 oz.) sliced pineapple in juice
1 pkg. (6 oz.) Stove Top Stuffing Mix for Pork

Place Shake 'n Bake and ginger in shaker bag; shake to blend. Coat chops and arrange on rack as directed on package. Drain pineapple, measuring juice; add water to equal 1 3/4 cups; set aside. Top each chop with a pineapple slice; dice remaining pineapple and set aside. Bake chops at 425˚ for 40 to 45 minutes, or until tender. Always cook pork thoroughly.

Meanwhile, prepare stuffing mix as directed on package, substituting measured pineapple juice for water and stirring in the diced pineapple after the crumbs. Serve with pork chops. 

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I miss the days when travel agents, with their office walls covered in posters, would do all the work of planning and booking your vacation for you. 

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Recipe via Charm and Poise
Image via DP Posters


This recipe looks amazing

This is kind of an American toad-in-the-hole. Amazing. Only I would serve it with baked beans instead of mushroom gravy and barbecue sauce.

(BTW, here's the toad-in-the-hole recipe I use. It's amazing, too.)

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Frankfurter Loaf
Vintage recipe from a 1967 Good Housekeeping Cookbook

8 skinless frankfurters (not all beef)
1 10-oz. package cornbread mix (I recommend Jiffy)
Canned mushroom gravy
Bottled barbecue sauce

1. Preheat oven to 375˚F.

2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.

3. Prepare cornbread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.

4. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.

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Old photos of my nephews wearing coordinating leisure suits are a source of entertainment till this day. Unfortunately, I don't have copies. Standing in is this image from an old Sears catalog.

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Recipe via Mid-Century Menu
Image via Sew Country Chick


Retro Happy Hour: Planter's Punch

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Planters' Punch
Vintage recipe from 1947 Myers's rum advertising

One of sour (one part fresh lime juice). Two sweet (two parts sugar). Three of strong (three parts Myers's Jamaica Rum). Four of weak (four parts water and ice).

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I have a soft spot for old neon signs. They're disappearing fast, largely because they're ridiculously expensive to fix.

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Recipe via Classic Film
Image via Peter Zarria


The retro way to doctor up your canned baked beans

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Frenchwise Baked Beans
Vintage recipe from old French's advertising

1/4 cup French's Onion Flakes
2 tbsp. butter
4 cups canned baked beans
2 tbsp. French's Prepared Mustard
2 peeled or 1 cup tomatoes
1 tsp. salt
2 tbsp. brown sugar

Cook onion flakes in butter over low heat until soft. Add to beans. Stir in mustard. Put half the beans in pot or casserole. Slice half the tomato on top. Sprinkle on half the salt and sugar. Add remaining beans. Top with tomato, salt, brown sugar. Bake 30 minutes in hot oven (400˚F).
Serves 6.

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This little cowboy looks about ready to make his way over to the chuck wagon for some beans.

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Image via Christian Montone