Make decorated Easter cookies a part of your holiday tradition with this cute Easter egg design. Why should Christmas have all the cookie fun??
What did kids – and adults – eat in the mornings back in the fifties when eggs, bacon, toast and pancakes weren’t on the menu? Take a look back at these popular vintage 1950s breakfast cereals to get a glimpse into the options people had back then!
During WWII, countless products were limited in order to help meet the demands both of the military and the citizens back home. Here’s a look at what those ration books and rationing stamps looked like.
From the 1981 C&H private collection comes fresh look at one of your favorite Christmas cookies: Golden thumbprints, the classic sweet-topped cookies.
During World War I, patriotic citizens were asked to eat less of certain foods, and to avoid waste. See how WWI food rationing posters promoted these goals.
A perfect way to preserve summer fruits for year-round enjoyment is to do as your ancestors did and make some tutti-frutti. What’s that? Find out!
Caramel! Maple! Buttermilk! When there are such amazing flavors that can be made into homemade fudge candy, why does chocolate fudge always grab the attention?
Indulgent much? This retro recipe for a Milky Wonder Cake makes one of the sweetest desserts ever. With the frosting, you’re looking at nine candy bars and four cups of sugar in one cake.
Get the recipes for two classic desserts: a buttermilk spice cake with penuche icing, and a delicious burnt sugar cake.
Introducing the first kids’ cereal even mothers will love New Cabbage Patch Kids brand Cereal is the one cereal both moms and kids can feel
Whether these antique enameled blue glass sugar caskets were used for sugar cubes or for jewelry, the handpainted pieces that have survived are prized for their beauty.
If you want a taste of good old-fashioned maple flavor, here are some vintage maple syrup recipes that should give you the classic taste you’re looking for.
The flavor of homemade caramel syrup depends entirely on how hot the sugar has gotten before water was added. But when you get it right, you end up with an amazingly complex and sweet syrup to pour on desserts and use in a variety of ways. Here’s a look!