vintage

Vintage Lemon Apricot Nectar Cake

lemon

sugar

apricot nectar

vegetable oil

eggs

lemon juice (see note)

Preheat the oven to 325°F and grease and flour a 10 to 12-cup bundt pan.

Use a mixer to combine the cake mix, sugar, apricot nectar, oil, and eggs. Combine on low then switch to medium and mix for 2 minutes. Pour the batter into the prepared pan.

Bake for 35 to 45 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Allow to cool for about 10 minutes then place a serving platter over the cake and invert it onto the platter.

In a small bowl, combine the powdered sugar and lemon juice. Drizzle over warm cake.

Tomatoes and Rice

bacon grease

sweet onion, finely diced

garlic,

chicken broth

(28-ounce) can petite diced tomatoes, undrained

white rice

salt

In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.

Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.

This Whipping Cream Cake is an example of vintage recipes at their finest! This luscious cake is both simple and unique and is sure to become a family favorite.

Whipping Cream Cake

unsalted butter, room temperature

eggs, room temperature

all-purpose flour

heavy whipping cream (do not whip)

vanilla extract

Spray a 12-cup bundt pan with nonstick cooking...

Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy - about 5 minutes.

Add one egg at a time, beating after...

Add one egg at a time, beating after each egg.

Add salt to the measured flour, whisking to...

Add salt to the measured flour, whisking to combine and aerate the flour. Then alternately add the flour and heavy whipping cream starting and ending with the flour. Scrape down the sides and mix to combine. Add in vanilla extract and mix until incorporated. 

Start the cake in a COLD oven by...

Start the cake in a COLD oven by placing the cake into the oven, closing the door and heating the oven to 325°F. Bake for 1 hour and 15 mins or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 45 minutes before inverting onto a serving plate. 

Top with whipped cream and fresh berries.

Apple Dapple Sheet Cake

unsalted butter, melted

baking soda

pecans

brown sugar

milk

unsalted butter

Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray; set aside.

In a large bowl, stir together the oil, melted butter, and sugar. Add the eggs and mix well. Stir in the vanilla.

In another bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the apples and pecans.

Spread the mixture into the prepared pan and bake for 45 to 55 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Poke holes all throughout the cake with a skewer or toothpick.

Make the caramel sauce by combining the brown sugar, milk, and butter in a small saucepan over medium heat. Bring to a low boil and cook, stirring constantly, for 1 1/2 minutes or until the mixture is about 200°F. Drizzle the sauce over the warm cake - paying special attention to get the sauce down into the holes poked into the cake. Allow to cool, then slice and serve at room temperature or slightly warm. Store covered in the refrigerator.

Vanilla Wafer Cake

butter, room temperature

vanilla wafers, crushed

(6-ounce packages) frozen coconut, thawed (see note)

Preheat the oven to 325°F.  Grease and flour a 10 to 12 cup Bundt pan. 

In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine. 

Spread the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Old Fashioned Fruitcake Cookies

almond extract

lemon extract

pineapple

red cherries

green cherries

Preheat the oven to 300°F and line a cookie sheet with a silicone mat or parchment paper. Set aside.

Use a mixer to cream the butter and sugar together until fluffy. Add the egg, vanilla extract, almond extract, and lemon extract and mix well.

In another bowl, whisk together the flour, salt, and baking soda. Gradually add the flour mixture to the butter mixture and mix well. Fold in the candied fruit and pecans.

Drop the dough by heaping tablespoonsful onto the prepared cookie sheet about 3 to 4 inches apart. Bake for 20 to 25 minutes or until just golden brown. Allow to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container for a few days or in the refrigerator for longer. Cookies can be wrapped tightly and frozen for a few months.

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Old-Fashioned Baked Pumpkin Pudding

(15 ounce) can 100% pure pumpkin

evaporated milk

egg, room temperature

cinnamon

nutmeg

ginger

Powdered sugar nutmeg

Old Fashioned Butter Rolls

flour

shortening

water

unsalted butter, very soft

nutmeg (or cinnamon)

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.

In a large bowl, cut the shortening into the flour using a pastry blender or two forks. The goal is to get the shortening cut into tiny pea-size pieces.

Add the water and stir until combined. Use your hands to gently knead the dough until it holds together.

Turn the dough out onto a lightly floured surface and roll the dough into a thin rectangle that is about 10x16-inches. Spread the soft butter to cover the dough then sprinkle with the sugar and nutmeg (or cinnamon). Carefully and tightly roll the dough up jelly roll style and pinch to seal the long edge. Cut the dough into 12 even rolls and place them into the prepared dish.

Combine the milk and sugar in a small pot over medium high heat. Stir until the milk just begins to bubble. Remove from the heat and stir in the vanilla. Pour the mixture over the rolls.

Bake uncovered for 35 to 45 minutes or until the rolls are brown on the tops. Serve warm.

Make the sauce:

Old Fashioned Peanut Butter Meringue Pie

(9-inch) pie shell

peanut butter

cornstarch

eggs,

butter

Bake the crust for a filled pie according to the package instructions and cool completely.

Preheat the oven to 325°F. In a small bowl, use a fork to mix the powdered sugar and the peanut butter together until it is crumbly. Spread about half of the peanut butter mixture in the bottom of the cooled pie crust. Set the other aside.

In a medium saucepan, whisk together the cornstarch, 2/3 cup sugar, and salt. Add the egg yolks and milk and whisk well.  Heat over medium low heat, stirring constantly to prevent scorching, until thickened - about 10 minutes. The mixture should be the consistently of thick pudding. Remove from the heat and add the vanilla and butter. Stir until the butter has melted. Pour the mixture over the peanut butter mixture in the bottom of the pie crust.

Make the meringue by beating the egg whites in a clean bowl until frothy. Gradually add the other 1/4 cup sugar and continue to beat until you get to the stiff peak stage. The time to get there varies based on the mixer you&#039;re using. The meringue should be glossy. Spread over the custard filling in the pie. Sprinkle the remaining peanut butter crumble mixture over the meringue and bake for 20 to 30 minutes or until golden brown. Cool completely and then chill in the refrigerator for 2 to 4 hours or overnight before serving.

A vintage Depression-Era snack cake made with raisins, molasses and cozy spices without any eggs, milk or butter that&#8217;s super moist and perfectly sweet.

Raisin Cake

molasses

raisins

cloves

baking powder

Sweet, crunchy, and with a bit of crunch.

Alice Cookies

butter, softened

Tablespoons white sugar

egg, separated

walnut halves

Preheat oven to 375˚F. Cream butter and sugars together. Beat in egg yolk and vanilla. Sift in flour 1 cup at a time and mix until combined.

Roll cookie dough into 1”-1 1/2” balls. Flatten each ball slightly with the bottom of a flat mug or cup.

Whip egg white. Dip fork into egg white. Make a cross hatch pattern with the back of the fork. Press a single walnut on top of each cookie.

Bake for 10-12 minutes and allow to cool before serving.

Old fashioned 7 Minute Frosting that tastes like marshmallow cream. A light and fluffy frosting for just about any cake!

7 Minute Frosting

¼ teaspoon cream of tartar (or 1 teaspoon corn syrup)

Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. Mix thoroughly.

Simmer 2&quot; of water in the bottom of a double boiler of medium heat. Place the top double boiler over the boiling water and beat constantly using an electric mixer on high speed until mixture holds a stiff peak. This will take at least 7 minutes, but most likely closer to 10 minutes.

Remove from the heat.

Add vanilla and beat until thick enough to spread.

Makes 5-6 cups of frosting. Perfect for cakes or cupcakes.

MOIST AND TENDER SOUTHERN LITTLE LAYER CAKE WITH TRADITIONAL BOILED CHOCOLATE FROSTING!

Southern Little Layer Cake (10 Layers)

butter (2 sticks)

butter-flavored shortening

eggs (room temperature)

unsalted butter (2 sticks)

brown sugar (packed)

cocoa powder (sifted)

oz evaporated milk

sea salt.

Preheat oven to 350 F.

Line 5 (8-inch) round cake pans with parchment paper. (I used 10 disposable pans). Grease the pans and flour lightly. Set aside.

In a large bowl, cream together sugar, butter and shortening.

Add eggs one at a time, mixing well after each egg.

Mix in vanilla extract. Set aside.

In a large bowl sift together flour, salt, and baking powder.

Add dry ingredients into the wet ingredient, alternating with the milk until batter is combined. Be sure to scrape down the sides of the bowl.

Pour 1 cup of the batter into each prepared pan and spread into an even layer.

Bake for 10-12 minute until edges are lightly golden and center of cake is set. Do not overcook. The cake will continue to cook as it cools.

Once pans are warm to the touch, remove cake and place on a cooling rack to finish cooling.

Repeat with the next five cakes.

While layers are cooling make the frosting (see note about frosting before continuing)

To make the frosting, in a large saucepan melt butter in deep skillet.

Stir in granulated sugar, brown sugar, cocoa powder, and evaporated milk.

Bring to boil until it reaches about 235 F. on a candy thermometer.

Reduce heat to low and add vanilla extract and salt.

Keep the icing hot while you frost the cakes. Frosting should be the texture of thick chocolate syrup.

Place the first layer on a cake board on top of a cooling rack. Place a pan on a baking sheet under the cooling rack to catch the dripping frosting.

Spoon about 1/4 cup of frosting (may need a tad bit more) in between each layer and spread it over it out. Repeat until all layers have been stacked and frosted.

Next, make up another batch of frosting.

When frosting is done pour it over the top of the cake. This will fill in any gaps and give the cake a smooth frosted finish.

Let the cake sit until the icing is firm.

Slice and serve!

1925 Chocolate Sandwiches

Dutch cocoa powder

white bread

wheat, pumpernickel, or rye bread

Heat 5 tablespoons butter along with sugar in small saucepan on low until melted. Sift in cocoa, salt, peanut butter, and vanilla extract to pan and stir until melted and smooth. Remove form heat and allow to cool for 15 minutes.

While filling is cooling take bread slices and use a cookie cutter to cut out of the center of 4 slices. Take the cut out shape of one color and add it to the other color to make 2-toned slices of bread.

Spread remaining butter over 4 slices of bread. Add filling on top and spread before adding decorative slices on top. Serve within 2 hours of assembling.

Cold Oven Pound Cake aka. "Smelly Cake"

c. butter

c. solid shortening (Crisco, etc.)

c. sugar, granulated

c. flour, sifted

vanilla butter and nut flavoring

Easy Cornflake Cookies

corn flakes cereal

corn syrup

peanut butter*

Place the cornflakes in a large bowl and set aside.

In a medium saucepan, combine the corn syrup, sugar, and salt. Cook over medium heat, stirring constantly to prevent scorching, until the mixture just begins to bubble. Immediately remove from the heat and stir in the peanut butter and vanilla. Stir until smooth. Pour the mixture over the corn flakes and use a large spatula to fold the mixture together.

Once the cornflakes are well coated, use a large cookie scoop or two spoons to portion the mixture out onto wax or parchment paper. Work quickly to prevent the mixture from firming up. Allow to cool completely. Store in an airtight container at room temperature for up to a week.

Commonly known as croquettes, salmon is combined with fresh parsley and seasonings, crushed saltine crackers and egg, shaped into patties and pan fried for an old southern favorite. Traditionally, I serve these with mashed potatoes and creamed peas.

Salmon Patties

salmon fillet,

onion

black pepper,

Old Bay seasoning,

parsley

saltine

egg,

water,

Old School Skillet Fried Okra

lb okra (about 4 cups, cut)

pepper

corn meal

Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water.

In a large bowl, add salt, pepper, and corn meal to damp okra.  Toss lightly to coat.

Heat a large cast iron skillet over medium heat and add vegetable oil.

Once oil is heated, carefully add okra including meal remaining in the bottom of the bowl.  Stir frequently until the okra is browned and cooked through (about 20 minutes) - being cautious not to burn it.  I also like to mash mine up a bit to get that hash-like consistency.

How to make a beautiful vintage inspired buttercream cake with fresh flowers! This cake is perfect for Mother&#39;s day, small weddings, bridal showers, baby showers, birthdays and more!

Vintage cake with vanilla buttercream

cake flour

Tablespoons baking powder

egg whites (room temperature)

Top 22 vintage recipes from across the web

The most viewed vintage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vintage Lemon Apricot Nectar Cake

Tomatoes and Rice

Whipping Cream Cake

Apple Dapple Sheet Cake

Vanilla Wafer Cake

Old Fashioned Fruitcake Cookies

Old-Fashioned Baked Pumpkin Pudding

Old Fashioned Butter Rolls

Old Fashioned Peanut Butter Meringu...

Raisin Cake

Alice Cookies

7 Minute Frosting

Southern Little Layer Cake (10 Laye...

1925 Chocolate Sandwiches

Easy Cornflake Cookies

Salmon Patties

Old School Skillet Fried Okra

Vintage cake with vanilla buttercre...

Black Cherry Jello Salad with Cream...

Grandma's Fermented Dill Pickles

Old Fashioned Salmon Patties

Top 22 vintage recipes from across the web

The most viewed vintage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vintage Lemon Apricot Nectar Cake

Tomatoes and Rice

Whipping Cream Cake

Apple Dapple Sheet Cake

Vanilla Wafer Cake

Old Fashioned Fruitcake Cookies

Old-Fashioned Baked Pumpkin Pudding

Old Fashioned Butter Rolls

Old Fashioned Peanut Butter Meringu...

Raisin Cake

Alice Cookies

7 Minute Frosting

Southern Little Layer Cake (10 Laye...

1925 Chocolate Sandwiches

Easy Cornflake Cookies

Salmon Patties

Old School Skillet Fried Okra

Vintage cake with vanilla buttercre...

Black Cherry Jello Salad with Cream...

Grandma's Fermented Dill Pickles

Old Fashioned Salmon Patties

The most viewed vintage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine