Tag: old fashion home cooked meals

Super Simple Festive Cranberry Sauce

Super Simple Festive Cranberry Sauce

This homemade cranberry sauce is so simple, why wouldn’t you make it instead of buying canned sauce?

Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

Midwest Favorite Gooey Butter Coffeecake

Midwest Favorite Gooey Butter Coffeecake

When I was five, we moved from Ohio to Missouri, and I had Gooey Butter Coffeecake for the first time. I was hooked. After I left Missouri, I didn’t have it again for a few decades, but this recipe brought all those childhood memories screeching back.

If you’ve never had it, don’t let the name put you off–it’s delicious, and not at all messy…except for the powdered sugar! The recipe comes from Prairie Home Cooking, circa 1999.

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Midwest Favorite Gooey Butter Coffeecake


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  • Author: Retrogirl
  • Total Time: 45-55 minutes
  • Yield: 9 squares 1x

Description

This yummy coffeecake brings back memories of Sunday mornings as a child in the midwest


Ingredients

Scale

Crust:

1 cup all-purpose flour

3 Tablespoons granulated sugar

5 Tablespoons salted butter, cold

1 Tablespoon ice water

Filling:

11/4 cup granulated sugar

3/4 cup salted butter, softened

1 large egg

1 cup all-purpose flour

2/3 cup evaporated milk

1/4 cup light corn syrup

1 teaspoon vanilla extract


Instructions

Preheat your oven to 350 degrees.

Grease a 9 inch square pan, or line with parchment.

In a medium bowl, combine the flour and sugar, then cut in the butter using two forks or a pastry blender.

Add ice water until the dough holds together.

Pat the dough into the bottom and up the sides of the prepared pan.

In a mixing bowl, cream the butter and sugar, then beat in the egg.

Alternately add the flour and the milk, then beat in the corn syrup and vanilla extract.

Bake 25-35 minutes or until the top is lightly browned and a toothpick comes out clean after being inserted in the center of the cake.

Cool, then dust with confectioner’s sugar, or drizzle with an icing made from confectioner’s sugar and heavy cream.

Notes

If you are accustomed to using unsalted butter, please don’t for this recipe. The difference in flavor is huge.

  • Prep Time: 20 minutes
  • Cook Time: 25-35 minutes
  • Category: Baking
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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 

Sheet-Pan Scottish Shortbread Cookies

Sheet-Pan Scottish Shortbread Cookies

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 molded, hand-formed, cut with cookie cutters–and they all look lovely. But sometimes, you just don’t have the time to lovingly hand-form each biscuit and poke perfectly even holes in each one.

That’s when sheet pan Scottish shortbread is the perfect solution! Just mix it, spread it in the pan, bake it, and cut it into bars as soon as it comes out of the oven. Boom! Scottish shortbread in a snap.

Can also be made gluten-free!

And bonus! Cleanup is quick and easy–you don’t have to clean your counters, a rolling pin, or cookie cutters/molds afterward. Just your mixing bowl and beater, the pan, and the knife you use to cut them.

This vintage recipe came from a magazine (I think Southern Living?) in the early 1990s.

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Sheet Pan Scottish Shortbread


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  • Author: Retrogirl
  • Total Time: 40-45 Minutes

Description

A super-simple plate of Scottish shortbread can be yours in a snap–just make it a sheet pan/tray bake!


Ingredients

Scale

1 pound salted butter (seriously–don’t used unsalted. The difference in flavor is huge)

1 cup granulated sugar

2 teaspoons pure vanilla extra or vanilla paste

3 cups all-purpose flour

1/2 cup cornstarch


Instructions

Preheat your oven to 350 degrees.

Beat softened butter using an electric mixer on medium speed, until creamy.

Gradually add the sugar, beating until the mixture is fluffy.

Beat in the vanilla extract.

Combine the flour and cornstarch, and gradually add to the mixing bowl. Beat at low speed just until combined.

Press into a 15 x 10 x 1 jellyroll pan (no need to grease the pan first).

Bake at 350 degrees for 15 minutes, then reduce the heat to 325 degrees, and bake for an additional 20 minutes.

Within 5 minutes of removing the pan from the oven, use a sharp knife to cut the shortbread into bars.

Cool completely, and store in an airtight container.

  • Prep Time: <10 Minutes
  • Cook Time: 35
  • Category: baking
  • Method: baking
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Olde Virginia Spoon Bread

Olde 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 

My Tiny Sicilian Grandmother’s Orange Walnut  Coffeecake

My Tiny Sicilian Grandmother’s Orange Walnut Coffeecake

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

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 pan and cut into wedges. It has raisins and is semi-sweet, and a mix of all-purpose and whole wheat flour. It has an almost cake-like texture, but isn’t as sweet as cake.

I’ve also made soda bread with all whole-wheat flour, which makes a much denser consistency. Tasty, but heavy.

This recipe is perfect–a nice crumb, good flavor, and since they’re baked in mini loaf tins, you get a good crunch-to-squish ratio (yes, that’s a technical baking term…)

This one is based on a mid-19th century recipe, when baking soda first became commercially available in Ireland, though whole wheat flour and a round loaf shape are more traditional.

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Irish Soda Bread Mini Loaves


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  • Author: Retrogirl
  • Total Time: 35-45 Minutes
  • Yield: 8 Loaves 1x

Ingredients

Scale

4 Cups All Purpose Flour

4 teaspoons sugar

1 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup buttermilk

1 egg


Instructions

Preheat the oven to 375 degrees. In a large bowl, combine all of the dry ingredients. Using a pastry blender or your hands, work in the butter until it’s in small crumbs and is blended throughout the flour mixture. Stir in the egg and buttermilk. The dough will be wet and sticky–this is normal.

Divide the dough into eight portions and place each in the wells of a mini-loaf pan that you’ve sprayed with cooking spray. Bake for 25-35 minutes, until the loaves are golden brown and sound hollow when you tap them.

  • Prep Time: 10 Minutes
  • Cook Time: 25-35 Minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Irish
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Serve with butter, or enjoy them plain. I like to serve this with Leek and Potato Soup for an entirely Irish dinner (and dunk them in the soup)!

Don’t have a mini-loaf pan? Click here to get one

This is one of my favorite rainy-day go-to recipes. What’s yours? Let us know in the comments below!

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Old-Fashioned Silver Cake with Lime Cream Filling

Old-Fashioned Silver Cake with Lime Cream Filling

This vintage 1940s recipe is just as delicious now as it was then!