Author: Retrogirl

Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

This yummy coffeecake is simple to make, and will quickly become a favorite

Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

These light, slightly sweet buns will remind you of springtime!

Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in their Rumford Complete Cookbook, first published in 1908 (though my copy is the 1948 edition, so I can’t say if this recipe is in the earlier editions).

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circular molasses cookies on a white plate, with a red striped tablecloth

Old-Fashioned Puffy Molasses Cookies


  • Author: Retrogirl
  • Total Time: 20 Minutes
  • Yield: 4 Dozen 1x

Description

Quick and easy molasses cookies–great for after school, dessert, or as a lunchbox treat!


Ingredients

Scale

1 cup shortening

1 cup granulated sugar

2 large eggs, beaten

1/2 cup whole milk

1/2 cup molasses

3 cups sifted all-purpose flour

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon baking soda


Instructions

Preheat your oven to 375 degrees

Using an electric mixer or a wooden spoon, cream together the shortening and sugar.

Add the eggs, then the milk, molasses, and the dry ingredients until all are blended together.

Drop by the teaspoonful onto cookie sheets lined with parchment paper. Give them a little room to spread–approximately 2 inches apart.

Bake at 375 degrees for 10-12 minutes, then move to a cooling rack until completely cool.

  • Prep Time: >10 Minutes
  • Cook Time: 10-12 Minutes
  • Category: Baking
  • Method: Baking

Keywords: Molasses Cookies

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Sheet Pan Scottish Shortbread

Sheet Pan Scottish Shortbread

This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.) There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea. Shortbread can be 

Virginia Spoon Bread

Virginia Spoon Bread

This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder. Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked 

Coconut Lime Pound Cake

Coconut Lime Pound Cake

A few years ago, I posted a recipe for a Classic Pound Cake from The Rumford Complete Cookbook. This recipe makes a loaf cake with a lovely crumb, wonderful flavor, and it’s not too moist, nor too dry.

This pound cake recipe is a variation of the earlier recipe. The first edition of the book is from 1908, and my edition is from 1948. I’m not sure when the pound cake (or Plain Loaf Cake, as it’s listed) was added to the book, but it’s at least 75 years old.

It’s a cinch to make, and turns out beautifully every time!

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slices of pound cake with a glaze on top

Coconut Lime Pound cake


  • Author: Retrogirl

Description

This moist cake is a snap to make, and is perfect for brunch, dessert, or tea time


Ingredients

Scale

1/2 cup butter

1 cup granulated sugar

2 eggs, beaten

1/2 cup whole milk

1 teaspoon lime juice

2 cups sifted all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

zest of 1 lime

1/2 cup flaked coconut

For the Glaze:

1 cup confectioner’s sugar

juice of 1 lime, or a bit more


Instructions

Preheat your oven to 350 degrees.

Grease and flour a loaf pan (I use a standard Pyrex loaf)

Cream butter and sugar until it’s light and fluffy.

Add eggs, lime juice, and lime rind.

Add  milk alternately with flour, salt, and baking powder.

Stir in the coconut, then pour into your prepared pan.

Bake 45-55 minutes, or until the cake is golden on top, and a toothpick inserted in the center comes out clean.

Let Cool.

Stir together the confectioners sugar and juice of one lime until it makes a drizzle-able icing–not too thick that you need to spread it, but not too thin either. Add more lime juice if needed.

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Impossible Buffalo Zucchini

Impossible Buffalo Zucchini

A quick and easy vegetarian dinner that you can easily customize to make it the way you like it

Italian Sausage and Artichoke Soup

Italian Sausage and Artichoke Soup

This hearty soup is full of sausage, tomatoes, artichokes, and pasta, and makes a great lunch or dinner on a cold day!

My Tiny Sicilian Grandmother’s Orange Walnut  Coffeecake

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake

My grandma Guiseppina (Americanized to Josephine) stood about 4 foot ten, and was one of those wonderful cooks who rarely used a recipe. Thankfully, she did have some written recipes for baking. This is one of them.

It’s full of walnuts and orange peel and topped with an orange juice and sugar glaze, and it’s perfect for breakfast, brunch, or dessert. Try it–you won’t be disappointed!

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Orange Coffeecake in a round fluted pan

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake


  • Author: Retrogirl

Description

This coffeecake is full of walnuts, orange peel, and Grandma’s love!


Ingredients

Scale

1/2 Cup Butter

11/2 Cup Granulated Sugar, Divided

2 large eggs

1 Cup Whole Milk

1 Teaspoon Baking Soda

1 Cup Walnut Halves or Pieces

1 Large Navel Orange

2 Cups All-Purpose Flour

1 Teaspoon Salt


Instructions

Grease and flour a round or square baking dish and preheat your oven to 375 Degrees.

In a mixing bowl, cream the butter and 1 cup of sugar. Beat in two eggs, and the baking soda dissolved in milk. Stir in the walnuts. Unless you have your own orange tree, wash and dry your orange. Using a vegetable peeler, peel the orange, trying to get at little of the pith as possible. Using kitchen shears, snip the peel into small matchstick-style pieces, then stir into the batter. Add the flour and salt, and stir just to combine.

Pour the batter into the prepared pan, and bake for 25-30 minutes. When cool, combine 1/2 cup sugar with 1/4 cup orange juice and spoon over the cake to make a glaze.

When the glaze is dry, serve

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Cranberry Coffeecake

Cranberry Coffeecake

If you can wait, let this cake sit for a day to develop the flavors and soften the texture–it’s 100% worth it!