1970s
Boston brown bread: No-bake steamed coffee can bread retro recipe
Slow steaming mellows the delightful molasses flavor of Boston brown bread, which is cooked inside 1-pound cans.
Slow steaming mellows the delightful molasses flavor of Boston brown bread, which is cooked inside 1-pound cans.
When chocolate combines its unmistakably rich, luscious flavor with ordinary ingredients, the result is always extraordinary… such as in rocky road cake.
Nothing can top the nostalgic aroma of bread baking in your oven. Fruit and spice sparkle in these raisin-cinnamon rolls — great for breakfast or brunch.
Here are three super-cute, easy-to-make vintage Easter basket cakes you can make, based on ideas from the ’50s, ’60s & ’70s!
Here are two old-fashioned hot cross buns recipes – for Irish Hot Cross Buns and New York Hot Cross Buns – made the real vintage way.
In 1965, Instant Quaker Oatmeal hit grocery store shelves, and so was born a popular hot breakfast cereal that has lasted more than 50 years.
People loved all eight kinds of Snackin’ Cake that you mix, bake and serve it in the same plan. Flavors like Banana Walnut, Chocolate Chip and Coconut Pecan.
This Baker’s Chocolate Decadence cake from the ’80s is made doubly rich with chunks of chocolate plus raisins, dates, and almonds. It’ll put everyone in the holiday spirit.
Here are 20 classic mincemeat recipes (used to make the holiday favorite, mince pie) – as remembered through the decades by chefs, cookbook authors, in newspapers and family cookbooks.
If you have been looking for the perfect authentic old-fashioned fruitcake, this is for you! Get 20 traditional Southern fruitcake recipes – from Plantation Fruit Cake and beyond – right here.
Sweet delight – this quick apple coffee cake: A classic recipe from the ’70s is a golden cake dotted with raisins topped with sliced apple and brushed with apple-jelly glaze,
Kids need fiber. And when they’re eating these delicious Giant Raisin Bran cookies, they love getting it. Get the classic cookie recipe from Kellogg’s here – plus a similar recipe from 1976!
Here’s a recipe for a surprise holiday cake! It’s a tomato soup fruitcake that you make it with Campbell’s tomato soup. Get the retro recipe right here.
When most gifts are going under the tree, here are two Old-fashioned Christmas desserts that will grace your table for the holidays.
What’s new about these old-fashioned no-bake Thanksgiving pie recipes? They make a light and creamy and fluffy pumpkin pies, because they’re made with delicious non-dairy Cool Whip.
Here’s an easy-to-make recipe for Cheerios on a stick – no-bake snack treats that combine Cheerios with peanut butter, marshmallows and a few other goodies .
If you’d like to become a more creative baker, you might consider replacing the ordinary chocolate chips you’re using with m&ms mini baking bits. Just use your imagination, or use this jumbles recipe, for starters.
Children love them Here is a group of irresistible cookies of every kind which you’ll enjoy making as much as giving. Cookies are part of
If you’ve never thought of putting luscious, ruby-red cranberries into a pie, hurry and find out how royally delicious this Ann Pillsbury creation really is!
Use Best Foods for moister, richer spice cakes… the best you’ve ever tasted. Amazin’ Raisin Cake Recipe
Two inexpensive dinner recipes from 1950: Succotash chowder with croutons, skillet bread, margarine, stewed prunes; then spaghetti with chili bean sauce, crackers, cabbage salad, boiled raisin cake.
3 taste surprises from raisins and Betty Crocker Date Bar Mix!
Cuffins are a great new way to please your family. These delicious single-serving cakes can be baked in any standard cupcake or muffin pan!
Spicy Walnut Bars recipe The spices are cinnamon, allspice, nutmeg and ginger. Ingredients 2 cups light brown sugar, packed 3/4 cup margarine or other shortening
Taste the flavor of times long gone. In Heartland Natural Cereal. Your first taste of Heartland Natural Cereal will seem strangely familiar. As if you’ve
Favorites from our dining room A fitting end to luncheon at the Institute, this Southern specialty is layered with a rich filling of pecans, fruit,
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