I was pretty excited when I picked out this recipe. Grapefruit Cream Pie! How good does that sound? Well, it probably sounds better if last week you had to eat a Crabmeat and Grapefruit Cocktail. Compared to that, a Grapefruit Pie sounds like the best thing in the world. In a quick side note, I subbed out a graham cracker crust for the pastry shell, which I do for almost every mid-century recipe that calls for a pre-baked pie shell. On a positive note, I am finally starting to get the hang of sectioning citrus fruit. On a not so positive...

This week I made a parfait out of canned grapefruit and canned crabmeat. And topped it with sauce. This is Canned Grapefruit-Canned Crabmeat Cocktail!   I was intrigued by this recipe from the moment I read it. I wanted to see if crab and grapefruit really did taste good together. But honestly, I mostly made this recipe because I wanted to use my awesome starburst glasses. Though it is obviously too big. I can’t see anyone eating this much crab-grapefruit cocktail. This is probably enough for a whole party full of people. This...

This week we decided we were going to get crazy. We decided we were going to put ketchup on onions. These are Deviled Onions! Just in case you decide to get all crazy with the onions and ketchup yourself, make sure you leave the root end on the onion when you are boiling it, otherwise they will just all come apart in the water. Trust me on that one. When you are finished boiling them, then you can cut off the root end. Mmmm…spicy! If you look at it sideways, you can totally pretend it is a baked apple. I think. “Is this just...

Hooray for Friday and hooray for vintage cocktails! This is Champs Elysees! We’ve been looking for excuses to use our recently acquired Chartreuse, and this recipe fit that bill nicely! “Looks like we didn’t waste the Chartreuse.” The Verdict: Very Good From The Tasting Notes – This drink was strong and fruity but not sweet. The bitters really brings it together. Like a fruity version of a Brandy Manhattan. A good use of our hard to find Chartreuse, it really accents the herbal flavor. Would be good as a pre-dinner cocktail! « Previous Golden...

I know that Lent is over, but I was digging around in the archives recently and came across this bad boy from last year and knew I had to share it again. Who doesn’t love a giant tuna sandwich covered with cheese? Enjoy! This week we are having tuna! Tuna covered with Velveeta. Mmmm…mmm! Tom’s favorite. This is Golden Tuna Shortcake! This excellent recipe was sent to us by Amy and Kathleen! Thank you so much, Amy and Kathleen. Any time I can find an excuse to feed Tom processed cheese, I am happy. I didn’t feel like rolling...

So, I think I’ve kinda jumped the gun a bit over here by starting to test summer recipes. But hey, the weather was really nice this weekend, so I decided to make pie. This is Raspberry Pie! I was mostly excited about this recipe because the raspberries in this pie aren’t cooked! I am always looking for pie recipes that use fresh fruit rather than cooked. And unflavored gelatin? Hallelujah! Unfortunately, since I jumped the gun on the whole summer thing and had no ripe berries, I had to settle for grocery store berries. This caused...

I really like chicken soup with dumplings. These dumplings, though… hmm. « Previous Reader's 2015 Lamb Cake Gallery and Vintage Cookbook Winner!   Next » Raspberry Pie, 1941 – Vintage Recipe Test ...

Thank you so much to everyone who sent in a lamb cake photo this year! If you missed the deadline, feel free to send in your picture anyway and I will add it to the gallery. There were so many great submissions this year, and so many pictures of delicious, delicious cake! And keep an eye out for the bunny! But before we get to the gallery, let’s announce the winner. I did a random drawing with everyone’s name who sent me a lamb cake, and the winner is: Bethany S.! But, of course, I couldn’t just pick one winner. So...

Who is ready to eat some lamb cake???? It’s time for everyone to dust off their lamb and rabbit pans and get ready to make some molded cakes! To help you out, I’ve pulled together this post to make sure you get all the tips and advice that you need. If you have any questions, please leave them in the comments below and I will answer them as completely and quickly as possible. First, the basics. Check out my lamb cake tutorial/tip post to get advice about how to properly bake, de-pan and frost your fluffy little cake friend: And now...

‹ Navigate ›