Jello Mold Recipe

This is a recipe I did several years ago.  I thought it would be fun to resurrect the jello mold post, since I am thinking of making another one.  Just to let you know, my family had mixed feelings about it.  Little Bit loved it, I thought it was not horrible, but everyone else, hated it!  But I have committed myself to making everything in my great grandmothers cookbook, so we must endure jello molds!
Do you know what these are?

If you guessed Jello molds, you are right!

I went ahead and took the plunge.  I did not own one single mold, so I went in search for them at thrift stores.  It was actually more difficult than I thought it would be.  After visiting three separate stores, I finally found some molds that could work.

Then the molds sat in the cabinets for about a week until I got up enough nerve to make a jello mold.  I was talking with my in-laws while they were here this weekend, and they expressed how much they enjoyed jello molds.  I am sorry, but the thought of including a radish in jello does not excite me.  While I was reading through the recipes, I could not believe what was put in them.  Ugh!  My family will probably stare at the jello mold, and never have a spoonful touch their mouths.

I found one that was “safe” to start with.  I say safe, because it sounds good until the cottage cheese is placed on top.

It’s the yummy Hawaiian Salad!!! Sounds exotic!  It contains a package of strawberry jello, can of pineapple and cottage cheese placed on top.  Oh and do not forget the cherry, and the lettuce!  Now I am thinking that each thing sounds good, individually.  But placed together, I must admit I am nervous. Well, I decided, I better do it.  I promised myself I would make everything in the cookbook.  Everything!!!

I began by making the Jello.  I greased the molds just a little.  I have never made one, and I am not sure if this is necessary, but I wanted to be on the safe side.

Drain the pineapple, and add the can to the Jello when poured into the mold.  You then have to wait for three hours.  I did these steps last night.

I chose to have it for dinner tonight. Here are the results.

A clean break from the mold!! Oh my goodness!

Oh, but wait, it is not done.

There is your Hawaiian Delight!  Unfortunately, I do not have a cherry to make totally scrumptious!

Sugar Cookies

We ve developed a tradition in this house.  It really wasn’t one we tried to do, it just happened!  Every year, I seem to be behind on my Christmas baking, and end up making sugar cookies on the 23rd of December.  Not early, but late in the day, so they are impossible to decorate!  We have begun waiting until the 24th to decorate in between masses.  My kids are still young enough to be in the children’s service, but they are old enough to acolyte at the midnight one.  So on Christmas Eve, we attend church at 5pm, come home and then head off to mass at 1030.  During the time at home, I have tried to keep them occupied so they will stay calm.  We make reindeer food, watch a movie, eat grilled pimento cheese sandwiches and chips and color Christmas cookies.  This has seemed to work out so well, that it is now a tradition!  Another tradition to this cookie decorating is that the last one can always be piled high with frosting and consumed by the decorator.  I try my hardest not to judge on how much frosting is on the cookie because, after all, it is Christmas!

I use my great grandmothers Christmas Crisp Holiday Sugar Cookie recipe, and they always make the best cookies!  So I thought I would share this recipe with you today.


Christmas Crisp Holiday Sugar Cookie

Cream 1/2 cup butter, 1/2 cup lard and 1 1/2 cups sugar together.  Add two well beaten eggs.  1 tablespoon vanilla and beat until light.  Dissolve 1/2 teaspoons of soda in 3 tablespoons sour cream (or buttermilk).  Sift three cups flour with 1/2 teaspoon salt, 1/2 teaspoon baking powder.  Add the sour cream mixture and flour to the creamed together ingredients and blend well.  Chill until very cold.  Roll until thin as a dime on floured surface and cut into Christmas shapes with cookie cutters.  Bake at 350 for 8 minutes until a delicate golden brown.

I have written the recipe exactly how my great grandmother wrote it in the Record Book.  A couple of changes can be made to the ingredients.  Instead of lard you can use shortening or another cup of butter.  If you use butter, I would use slightly less than a 1/2 cup and make sure it is very very cold!  Also, I do not roll mine out quite so thin.  I like a fatter cookie! to frost, I use a butter cream recipe.  Makes the cookies that much better!

Do you have any vintage recipes in your Christmas traditions?

Vintage Picnic Tips


My great grandmother passed this wonderful handwritten/magazine clipping cookbook on to my mother in 1968 as a hope chest item for when she were to get married.  My great grandmother did this for all of her grandkids, and the recipes are dated between 1950-1968.  In these pages you will find great tidbits of information that I thin apply to even today.

Today I would like to share with you the

Pointers for Picnickers section.  In this section you will find some pretty handy information on how to tote your food for an easier and cleaner trip.  This will be in two parts, so today I want to talk about three of them.


The first is a neat pack for potato salad. Here is what the excerpt says:

Neat Pack for Potato Salad

Have your salad bowl and eat it too.  Cut the tops from whole green peppers; scoop out seeds; then fill them with creamy potato salad.  Allow one to a customer.  Pack them in a wax-paper-lined cardboard box for easy carrying.

Isn’t that such a great idea?  I particularly love the bit about allow one per customer!


Next, lets talk about cake in a cup.

Cake in a Cup

Bake gingerbread or spice cake in heavy paper cups.  Serve cold or let ’em warm a bit by the fireside.  Wonderful with a squirt of whipped-cream-in-a-can and a pour of tangy lemon sauce.

I love this idea, and I particularly love that it gets fancy with the lemon sauce.  This picnic sounds pretty classy!


Finally, let’s talk deviled-eggs.

Picnic Deviled-egg toter

A plastic egg-storage tray is ideal for carrying deviled eggs to a picnic.  Arrange the stuffed halves in both the bottom part of the tray and the cover, tuck parsley sprigs between the rows, cover lightly with waxed paper or aluminum foil, and be of to your picnic to serve the eggs right off the tray.

Love, love the parsley sprig bit.  You can also do this same idea with a cardboard egg carton as well.

Hope you have enjoyed this tips!  They can be used for modern picnics as well.

What ideas do you have?



VIntage Recipe-Happy Hour Cake


I love cooking vintage recipes!  I especially love cooking from my Great Grandmothers cookbook she made for my mother.  This book is a compilation of recipes dating from the 1940’s through 1960’s, and given to my mother in 1968.  It was made with much love to help prepare my mom for marriage.  There are fun stories of married life, but also delicious recipes from magazines, newspapers and creations from my great-grandmother herself.  A very special book indeed.

Last year, I began cooking a recipe a day, but then life began to takeover, and suddenly I could not keep up anymore.  I still want to make a cookbook of vintage recipes, but, I may have to be more creative with my time to carry out this goal.

I decided to post today a fun and very different recipe for cake, called “Happy Hour Cake”.  This is a recipe from my grandmother, and I must admit I was nervous to try it.  I did not know how beer would taste in a cake.  I mean, we love to put brandy and sweeter alcohols in our cakes, but beer?  To me this is different.

But, I womaned up and cooked this cake, and to my surprise, I like it!  So here is the recipe for you to enjoy, and have a happy time eating it.


Happy Hour Cake

1 1/2 cups of sugar

2/3 cups shortening ( I used butter, my son is very allergic to shortening.  I am sure you can also use animal lard as well.)

2 well beaten eggs

1 teaspoon salt

1 teaspoon cloves

2 teaspoons nutmeg

1 teaspoon cinnamon

2 3/4 cups flour

1 teaspoon soda

1 1/2 cups chopped dates ( I left these out because I did not have dates)

1 1/2 cups mashed bananas

1/2 cup chopped nuts (I left these out due to a horrible allergy to nuts in our family)

1 teaspoon vanilla

1- 12 oz can of beer

Cream shortening and sugar.  Add dry ingredients, add beaten eggs and mix well.

Add bananas, dates, nuts and vanilla and mix well until blended.

Add beer to blend.

Bake in large, long pan at 350 for 45 to 60 minutes

Carmel Icing

5 tablespoons butter

1 cup brown sugar

1/4 cup milk

Boil together for 3 to 5 minutes.  Add vanilla.

Add 1 cup sifted powdered sugar and mix well until it is the right consistency to spread on cake.


A Random 1950’s Meal

Well, here is an interesting 1950’s lunch.
I decided to cook from the Record Book, so I opened up the book, and found the most interesting recipe:  Sloppy Joe Franks.  Nothing screamed 1950’s to me more than hotdogs served in a tomato sauce, made by tomato soup no doubt, and yellow squash.

Not entirely sure what I was thinking, but it did end up being a kid favorite, and I am sure grown ups can fancy this up with brats and more fresh ingredients.  This does make a good lunch though, and I hope that you will take this recipe and make it your own.

Sloppy Joe Franks

1/2 cup chopped onion                                                 1/3 cup water
2 tablespoons butter                                                     1 to 1 1/2 tablespoons steak sauce
1 pound franks (8-10) cut into thirds                             1 teaspoon prepared mustard
1 can condensed tomato rice soup                                4 drops tobasco
Cook onion in butter till soft.  Add remaining ingredients.  Let bubble slowly without covering, about 15 minutes or till sauce is nice and thick.  Stir once in a while near the end of cooking.  Ladle into toasted buttered buns.  Makes 8-10.
Have a great weekend!

Weekly Menu, on a Tuesday


Hello again.  I will get the hang of this posting on my cooking site, just please hang in there with me!

Thank you for being patient!

I thought I would post this weeks menu, even thought it is a bit late, in the hopes that maybe you all will read it anyway!

We are running a little low on groceries, so the menu is not as fun as it might be.  Lots of left overs and using what we have, which is the way of vintage, and of those waiting to go to the store!  So in this weeks menu, you may not find unique dishes, but they are definitely unique with what they are made with!

So here we go:

Sunday:  Pulled pork sandwiches, baked black beans using a bunch of different leftover condiments and they ended up being really tasty, homemade mac and cheese and salad.

Monday: Spaghetti, salad, and garlic parmesan bread.  The spaghetti sauce was unique in that it was made from our canned tomatoes and sauce with maple sausage.  This maple sausage was the only meat I had thawed out!  I forgot to take beef out of the freezer, but let me tell you the mistake was well worth it.  I make our sauce a little spicy, so the maple sausage was a delicious and sweet flavor!

Tuesday:  Pork enchiladas, pinto beans and corn.  The pork is leftover from Sunday!  It should be delicious in the enchiladas!

Wednesday:  Cream of mushroom soup and salad!  We have a ton of salad in our garden, so if you keep seeing salad as the veggie, I apologize for the lack of creativity!

Thursday:  Deer chili.  We still have plenty of deer from the buck in the fall, so I want to make sure we eat!

Friday:  Pigs in a blanket and homemade potato chips with, you guessed it, salad!

Saturday:  It is way to close to mothers day, and I will not want to cook!

Sunday:  I have no idea, as it will be mothers day, and I will not cook!

I hope you are all having a fun week cooking!  I will post some recipes this week!

Love to you all,


Vintage Cooking Tips


Here is a dose of vintage cooking tips for this week.  Love these little tidbits of information.  Some are totally relevant today, but others are dated, which I totally love.  They can still be used, but since we have microwaves and so many electric gizmos that are supposed to make our lives easier, we probably do not need to use them as much.  But, I guess in a way, this is giving you options!  Old fashioned versus new!  Bits of the Past! Ha!

To cut the time for baking potatoes in half, place potatoes on oven rack and invert an iron utensil over them.

If some yolk gets into the white when you are separating eggs, touch a cloth moistened with c old water to the yolk and it will stick to the cloth.

Run cold water over marshmallows before cutting and the marshmallows will not stick to your scissors.

Pierce chicken livers on all sides before placing in the pan to keep them from popping and splattering grease.