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Greek White Bean and Feta Burgers

Greek White Bean and Feta Burgers

When I was a vegetarian, I tried lots of different veggie burgers–commercially made, grain-based burgers, bean burgers, Impossible burgers, Beyond Meat burgers–you name it. Even now that I can eat poultry and seafood again, I still love a good veggie burger. I often make black 

Any-Season Applesauce Cake

Any-Season Applesauce Cake

I love apple season! We always end up buying tons of fresh, crunchy apples to eat and bake with, but by mid-winter, some of them start to get a little past their prime. Easy fix–make applesauce! This simple cake goes together in a snap, but 

Granny Smith Apple Cake

Granny Smith Apple Cake

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During our annual trip to Tennessee, I found my absolute favorite apple variety from childhood–Arkansas Black apples!

Unfortunately, they don’t taste the same as I remember, but I didn’t discover that until we had bought a half peck of them.

We also bought a peck of apples from the Fifes and Drums of Yorktown fundraiser, so we had LOTS of apples!

I made apple fritters, curried turkey salad with apples (with leftover Thanksgiving turkey), and this Granny Smith Apple Cake.

It’s super easy, not overly sweet, has a nice fine crumb, and is great with a glass of milk!

What you’ll need:

6 medium granny smith apples (or whatever variety you have on hand)

1 cup, plus 5 tablespoons sugar

1 tablespoon cinnamon

1 1/2 cups cake flour (if you can’t find it in your grocer, this is the brand that I use

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 tablespoons orange juice

1 teaspoon vanilla extract

Start by peeling and chopping the apples into small chunks, then toss them with 5 tablespoons sugar and 1 tablespoon cinnamon. Set aside.

Preheat oven to 350 degrees.

In a mixer bowl, beat eggs on low and add sugar, beating until combined.

Add half of the cake flour, the baking powder, and the salt, then add the oil, orange juice, and vanilla.

Beat until combined, then add the rest of the flour. Beat just until combined.

Pour half of the batter into a greased and floured Bundt pan.

I like to use shortening and flour because my pan is old and not very non-stick anymore, but you can also use cooking spray if your pan is better than mine!

Evenly sprinkle half of the apples over the batter, then pour the rest of the batter over the apples.

Finish by sprinkling the rest of the apples onto the batter layer, and bake 60-70 minutes, or until the cake is browned and starting to pull away from the pan sides, and a toothpick inserted into the cake comes out clean.

Cool 15 minutes and remove from the pan. Let cool completely before serving.

half apple bundt cake

As you can see, the cake will be chock full of apple chunks! You can serve as-is, with ice cream, with a caramel, custard, or bourbon sauce, or just with a sprinkle of confectioners sugar.

It’s your food–make it the way you want it!

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granny smith apple bundt cake

Granny Smith Apple Cake


  • Author: Retrogirl
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 12 Servings 1x

Description

This granny smith apple cake SCREAMS autumn!


Scale

Ingredients

6 medium Granny Smith apples

1 cup plus 5 tablespoons sugar

1 tablespoon cinnamon

1 1/2 cups cake flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 tablespoons orange juice

1 teaspoon vanilla extract


Instructions

Preheat your oven to 350 degrees.

Peel and dice the apples, then toss them with 5 tablespoons sugar and 1 tablespoon cinnamon. Set aside.

In a mixing bowl, beat eggs on low speed, then add sugar, beating until combined.

Add half of the cake flour, the baking powder, and salt.

Beat in the oil, orange juice, vanilla, and then the remaining cake flour. Beat just until combined.

Pour half of the batter into a greased and floured Bundt pan.

Place half of the apples over the batter, then pour on the remaining batter.

Spread the rest of the apples on the top.

Bake 50-60 minutes, or until the cake is starting to pull away from the sides and a toothpick inserted into the center comes out clean.

Cool in the pan for 15 minutes, then remove from the pan and cool completely.


Notes

Serve plain, with a sprinkle of confectioner’s sugar, with a custard sauce, or bourbon sauce.

  • Category: Dessert
  • Method: Baking

Keywords: Granny Smith apple cake, autumn dessert, apple recipes

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Holiday Leftovers Shepherd’s Pie

Holiday Leftovers Shepherd’s Pie

A quick and yummy way to use up those holiday leftovers!

Penne With Broccoli and Turkey Meatballs

Penne With Broccoli and Turkey Meatballs

A quick, easy, and healthy pasta dinner

Easy Chicken Stroganoff

Easy Chicken Stroganoff

When I was a kid, my mom used to make Beef Stroganoff every now and then, and I Loved It.

That combination of beef strips, onions, mushrooms, and the sour cream/beef broth sauce was heavenly. Never mind that the beef was usually tough since it was a good way to use chewier cuts of beef. I didn’t care.

As an adult with a red meat allergy, I can’t have beef stroganoff anymore, so I developed this easy chicken version.

It has all the taste that I remember, but I can still eat it!

Stroganoff has its roots in 19th century Russia, but became popular in the US in the 1950s, so it’s a perfect recipe for the Retro Kitchen!

You can, of course, use beef or tofu, or any other protein that you like. You can even use vegetable broth and leave out the meat altogether–just add more onions and mushrooms.

Maybe toss in some baby portabellas with your white mushrooms. It’s entirely up to you and your tastebuds.

This super easy dinner comes together quickly, but tastes like you spent hours in the kitchen!

What you’ll need:

2 large chicken breasts

4 Tablespoons butter

1-1/2 cup chicken broth

1 teaspoon salt

several grinds of freshly cracked black pepper

1 clove garlic, minced

3 cups sliced white mushrooms

1 medium onion, sliced

3 Tablespoons cornstarch

1 cup sour cream

1 teaspoon Worcestershire sauce

hot cooked egg noodles

Dried Parsley flakes

Slice chicken into strips and saute in butter in a large skillet.

Add salt, pepper, garlic, and onions. Cook and stir for five minutes.

Add one cup of broth and the mushrooms. Cover and cook another five minutes.

Combine 1/2 cup broth with the cornstarch and Worcestershire sauce. Stir together, then stir into pan.

Stir in the sour cream, toss with the noodles, and sprinkle with parsley flakes. That’s it! Super easy, super yummy.

This made enough for three large or four medium servings. If you serve it with a salad, you can serve smaller portions, and have tons of leftovers for lunch the next day!

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Easy Chicken Stroganoff


  • Author: Retrogirl

Description

This hearty chicken stroganoff has all the taste of classic beef stroganoff, but it’s great for people who can’t eat red meat, or just want less of it in their diet


Scale

Ingredients

2 large chicken breasts

4 tablespoons butter

11/2 cups chicken broth

1 teaspoon salt

fresh cracked black pepper

1 clove garlic, minced

3 cups sliced white mushrooms

1 medium onion, sliced

3 tablespoons cornstarch

1 cup sour cream

1 tablespoon Worcestershire sauce

hot cooked egg noodles

dried parsley flakes


Instructions

Cut the chicken into strips. In a large skillet, saute the chicken in butter.

Add the salt, pepper, garlic, and onions. Cook and stir five minutes.

Add one cup broth and the mushrooms. Cover and cook another five minutes.

Combine 1/2 cup broth with the cornstarch and Worcestershire sauce and stir into the pan.

Stir in the sour cream. Toss the sauce and chicken mixture with the noodles, and sprinkle on the parsley flakes.


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Weihnachtsbrot

Weihnachtsbrot

This past Christmas, I made some recipes out of a vintage cookbook from the mid 1960s called Jingle Bells and Pastry Shells. I love these old books with their illustrations and stories about the recipes! This recipe is for a semi-sweet Christmas cake/bread, full of 

Chocolate Cream Roll

Chocolate Cream Roll

Not too long ago, Stephan and I were binge-watching The Great British Baking Show, and I was seriously digging the episodes where the contestants were making cream rolls. Having made cream rolls and jelly rolls before with varying degrees of success, I felt bad for 

Creamy Asparagus Brunch Pockets

Creamy Asparagus Brunch Pockets

I found a similar recipe years ago that was listed as part of a spring luncheon menu. Modern ingredients like refrigerated crescent rolls make it much quicker and easier, and the sprinkle of sesame seeds on top give it a nice nutty crunch!

This recipe is perfect for spring when the asparagus is in season, but it’s great year-round!

This post may contain affiliate links, which cost you nothing but may earn me a small commission.

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Creamy Asparagus Brunch Pockets


  • Author: Retrogirl
  • Prep Time: 15 minutes
  • Cook Time: 15-18 minutes
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Description

A quick and easy recipe for brunch, lunch, or dinner


Scale

Ingredients

1 pound fresh asparagus, trimmed and cut into 1 inch pieces

4 ounces cream cheese, softened

1 tablespoon mayonnaise

2 tablespoons finely diced yellow onion

2 tablespoons diced pimiento, drained

dash of salt and a few grinds of fresh pepper

two 8 ounce tubes of refrigerated crescent rolls

1 tablespoon butter, melted

2 tablespoons sesame seeds


Instructions

Preheat oven to 375 degrees

Bring 2 cups of water to a boil and cook asparagus for 3-5 minutes. Drain.

In a medium bowl, combine the cream cheese and mayonnaise until smooth. Stir in the onion, pimiento, salt, pepper, and asparagus until combined, then set aside.

Unroll the tubes of crescent rolls and press the edges of two together to form a rectangle. 

Repeat with the remaining crescents.

Spoon 1/4 of the cream cheese mixture into the center of one of the dough rectangles, then top with another rectangle. Pinch the edges shut or crimp them with the tines of a fork. Repeat with the remaining dough and filling and place them on a baking sheet lined with parchment or a nonstick liner.

Brush the tops of the pockets with butter and sprinkle with sesame seeds.

Bake for 15-18 minutes or until golden brown.

 


Notes

Serve with a side salad and fresh fruit.

  • Category: Baking
  • Cuisine: Brunch

Keywords: asparagus recipes; brunch recipes; crescent rolls

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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

This post may contain affiliate links which cost you nothing, but may earn me a small commission. I love Autumn! It’s hands-down my favorite season (Halloween!!!) Because I live in the south (sort of), we don’t get those crisp days where you get to wear 

Irish Soda Bread Mini Loaves

Irish Soda Bread Mini Loaves

This post contains affiliate links, which cost you nothing but may earn me a small commission. I’m a big fan of homemade bread. Quick breads, yeast breads, biscuits–doesn’t matter. I’ve been making a soda bread for about 25 years that you bake in a springform 

Cabbage Un-Rolls

Cabbage Un-Rolls

This post may contain affiliate links which cost you nothing, but may earn me a small commission.

The first time I had cabbage rolls was at my grandfather’s funeral in 1996. It was January. In Cleveland. There was A LOT of snow on the ground, and it was COLD.

When we got back to the church hall after the interment, we dug into the buffet that had been laid out. When I got to a large pan of funny-looking, but heavenly-smelling rolls, I decided to just try one to see if I liked it.

I was not disappointed.

When I asked what they were, the church ladies seemed shocked that I had never had them before, and my mom was shocked that I liked them.

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Cabbage Un-Rolls


  • Author: Retrogirl
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This recipe gives you all the yummy taste of traditional cabbage rolls, without all the work of actually rolling them!


Scale

Ingredients

1 tablespoon olive oil

1 pound ground beef or ground turkey

23 garlic cloves, minced

1 large onion, chopped

1 small head of cabbage, chopped

21/2 cups water

2/3 cup long-grain rice

1 tablespoon Worcestershire Sauce

1 teaspoon each salt, onion powder, and dried oregano

1/2 teaspoon each ground black pepper, dried mustard

28 ounce can crushed tomatoes

grated Parmesan


Instructions

In a Dutch oven or soup pot, heat the olive oil and saute the onion and garlic.

Add the ground meat and cook until no longer pink.  

Stir in the cabbage, water, rice, Worcestershire sauce, and seasonings.

Reduce the heat, cover the pot, and simmer 30-ish minutes, or until the rice is tender.

Stir in the tomatoes and heat another five minutes, or until heated through.

 

 

 


Notes

Serve with a hearty sprinkle of Parmesan or Parmigiano-Reggiano and maybe a sprinkle of garlic salt.

  • Category: Main Dish
  • Method: Stovetop

Keywords: cabbage rolls, comfort food, easy one pot meals

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This is really good in the winter, because it’s warming comfort food, but it’s tasty anytime.

As I mentioned, you can use ground beef (which is traditional), ground turkey, TVP, meatless crumbles, or even meatless meatballs.

Serve as-is, or add this yummy Italian Batter Bread on the side!

It’s your food–make it the way you want it.

What’s your favorite winter-warmer? Tell us in the comments!

Italian Batter Bread

Italian Batter Bread

This post may contain affiliate links that cost you nothing but may earn me a small commission. During the shutdown of 2020, I baked a lot of bread. A LOT of bread. I always have flour in the pantry, but I had to order yeast 

Just Give Me The Recipe, Karen…

Just Give Me The Recipe, Karen…

I’ve seen a number of memes and posts on social media lately that poke fun at food bloggers for giving the history of a recipe or ingredient, or for telling personal stories about making or eating the food, and the memories that go along with