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In preparation for the upcoming Five Days of Fruitcake here on the blog (starting on Friday, 12/20!) I thought I would pull this unusual, and somewhat controversial, fruitcake from our archive! Pork cake made us laugh and it made us cry, but the one thing that it couldn’t do was make us forget about fat chunks. However, this was a solid recipe outside of the chunks....

Holy Cow, it’s 2012. I can’t believe it. Can you? I mean, I had just gotten used to 2011 when 2012 jumps into my lap and expects to get it’s ears scratched. But Tom and I had a whopper of a New Year’s Eve party to ring in 2012. And by “party” I mean it was just the two of us. And by “whopper” I mean we went to bed at 1o:oo p.m. I had to put those quantifiers...

Well. So. Yeah. This is a little awkward. I suppose I should clear the air. Just confess what I’ve done wrong so we can acknowledge what I’ve done, you can forgive me, and we can move past it. I’ll do it fast, like ripping off a Band-aid. Okay? Okay. Ready? *Deep breath* Itookapoundofporkfatandmadeacakewithit. Whew. Okay. That wasn’t so bad. So I made a cake...

From Faberware Gallery of Broiler & Rotisserie Masterpieces, 1965 Like this:Like Loading......

“If desired, fill center of ring with scrambled eggs.” From The Best Of Festive Foods, 1965 Like this:Like Loading......

Forever. From The Best Of bon Appetit, 1970 Like this:Like Loading......

  Welcome to another Mid-Century Menu!!!  This week we are again cooking out of the Bisquick Cook Book, which you all remember is the origins of the...

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