Happy Halloween and welcome to Vintage Cocktail Friday! This week we are making a very appropriate cocktail: The Fallen Angel. It is from our “new” cocktail book, The Calvert Party Encyclopedia from 1964. We just picked this book up last weekend when we were on vacation. Swanky! And did you see that vintage cocktail stirrer? Oh yeah, it’s from Boom Boom Room. Love. It. “How is it?” “Good!” The Verdict: Minty From The Tasting Notes - Minty and citrus-y, but you could still taste the gin. Which is a good thing, if you...

Happy Halloween! This week we are celebrating with one of the most traditional of mid-century Halloween Foods: The Homemade Doughnut! And because I hate standing around frying things, this is a No-Fry (aka Baked) Doughnut! It is also no-knead, as in you can make it in your upright mixer and don’t have to get your hands in the dough. Which makes it even easier. No, no. No thanks necessary. I just love you guys that much. This dough was so incredibly soft. It practically poured out of the mixing bowl. I am thinking that if you are...

What’s the appropriate snack to eat when you’re getting the family ready for Halloween? Great Pumpkin cookies, of course! « Previous Rob Roy, 1977 – Vintage Cocktail Friday   Next » No-Fry Doughnuts, 1976 – A Mid-Century Halloween Recipe Test ...

Has it been a long week for you guys? It’s been a long week for us. Whew. But it’s okay, because now we shall drink. “How is it?” “It’s almost a Manhattan, but not quite. “ The Verdict: Good From The Tasting Notes – Obviously, very similar to a Manhattan (made with whiskey), but smoother in flavor. Good.  And according to Wine Spectator, it’s no longer a faux pas to use Scotch in a cocktail, so be ashamed no more and drink up! Also, EVERYONE* knows that the best Manhattan is made is with brandy. *Everyone being...

So, everyone’s been waiting for me to make a meatloaf with hot dogs in it, right? Right? Well, good news if you’ve been waiting. I’ve gone ahead and done it. This is Frankfurter Meat Loaf! Okay, before we get any farther into this post, I just want to say that any impure thoughts that this loaf or images of this loaf conjure up are in no way my fault and are completely the fault of your own imagination. Got that? This is all on you, not me. You. And in no way did I pick this because of any juvenile reason like, when I saw the recipe...

Hot dogs and gelatin aren’t the most photogenic ingredients out there. So I asked for a bit of kid-created art to help illustrate this week’s recipe. Let’s try a few Masked Hot Dogs! « Previous Banana Spook Cake – A Mid-Century Recipe Re-Run   Next » Frankfurter Meat Loaf, 1965 – A Vintage Recipe Test ...

Who is excited for Halloween?!? In preparation for the scariest day of the year, I bring you possibly the most hilarious cake we’ve ever made here on the blog: Banana Spook Cake. This thing is hilarious on so many levels, but mostly on the level of bananas sticking out of things. I mean, come on. Who can resist a cake with bananas sticking out of it. In any case, enjoy this one! I thought it would be appropriate if I told you all a Halloween tale today. This is a tale of mystery, magic, mashed bananas and heroism. This is the tale of: THE...

Who’s ready for a cocktail? This is Robert Burns!   Call Mr. Plow, that’s my name, that name again is Mr. Plow! “How is it?” “It’s strong, but pretty good.” The Verdict: Pretty Good From The Tasting Notes - Well-balanced with a slightly sweet, fruity flavor. Definitely strong, but not overwhelming. Good, and something we would make again! « Previous Aunt Maria’s Vermont Maple Sugar Pie, 1945 – A Vintage Pie Recipe Test   Next » Banana Spook Cake – A...

If you like sugar (and I mean really, really like sugar) then have I got a pie for you! This is Maple Sugar Pie!   This recipe come from one of my all-time favorite cookbooks, From Ridgewood Kitchens, which was published in 1945.  It’s a church cookbook (you know how I feel about those!) and many of the recipes have great illustrations to go along with them. Speaking of recipes, how great is this recipe? “Butter the size of a walnut”? No temperature or baking time mentioned? Classic, classic American recipe format. I love it! In...

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