Tag Archives: bad food photography

Christmas Cake

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Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.

Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Frosty Pumpkin Pie

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Gingersnap Crust (below)

1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans

Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST

Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.

©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Schwalbennester (Swallow nest)

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4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.

© Shufunotomo Co., Ltd., Japan 1972

Beef Upside-Down Pie

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Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750

Creole Beef and Rice

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Pieathlon 8 – Rum and Butterscotch Pie

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Long time readers will recall the annual pie challenge thrown down by Dinner is Served 1972. For those of you new to the club, long story short a bunch of vintage recipe bloggers swap pie recipes and endeavour to master long loved/forgotten/dreaded pie and report back on our successes and missteps. You’re welcome.

Recipe
1 tablespoon rum
1 package butterscotch instant pudding
18 gingersnaps
2 tablespoons sugar
2 tablespoons unsalted butter
Light cream

Instructions
Crush 12 gingersnaps and mix with sugar, butter and 1 tablespoon of water. Spread over bottom of 8-inch pie plate. Cut 6 gingersnaps in half, arrange around edge of pie plate. Prepare pudding according to package directions, using combined rum and cream instead of milk. Pour pudding into gingersnap shell. Chill for at least 2 hours. Serves 6.

Looks easy as pie, right? It’s 2021, and easy, like God, left the universe in late 2019. I swear to Cheezits that Jell-O Instant Butterscotch Pudding is the toilet paper of 2021. Nowhere I looked locally could I find a single solitary box. I tried Target, Walmart, the local market, Instacart. Not one single fucking box was anywhere to be found. What are you people doing with all the pudding? I tried Amazon and if I wanted 24 boxes I could get them for $30. I don’t need 24 fucking boxes of pudding. I just wanted to make one pie not get into pudding wrestling.

Since I was missing one of the key ingredients, I had to make the pudding from scratch, which kinda leveled up the pie a smidge. I used the Unbelievable Butterscotch Pudding recipe from Sally’s Baking Addiction. And since I was being all kinds of fancy now I substituted Knob Creek Bourbon for the rum as the pudding recipe called for bourbon – and I was afraid that a bourbon/rum double whammy might offend my clearly sophisticated palate. Also, 100 proof is 100 proof bitches.

The pudding came out delicious. I highly recommend the recipe. I also highly recommend Knob Creek. While I didn’t follow exactly what Taryn sent me as my challenge, I do consider sitting on my kitchen floor in my pjs drinking bourbon while eating cookies dunked in pudding on brand for 2021.

Checkout the pies made by the other bloggers:

Retro Food for Modern Times

The Nostalgic Cook

Dr. Bobb’s Nostalgic Kitchen

Silverscreen Suppers

Recipes for Rebels

Grannie Pantries

A Book of Cookrye

Dinner is Served 1972

Oreilles de Porc au Fromage (Pigs’ Ears with Cheese Sauce)

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ingredients:
4 pigs’ ears
salt
2 carrots
2 onions
4 cloves
1 sprig thyme, or ½ teaspoon dried thyme
1 bay leaf
pepper
1 Tablespoon flour
2 Tablespoons butter
juice of 1 lemon
½ cup crumbled cantal or mild cheddar cheese
2 egg yolks, slightly beaten
1 cup heavy cream
nutmeg

instructions:

  1. Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
  2. Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
  3. Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
  4. Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
  5. Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.

A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.

©Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Turkey Loaf

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8-ounce can tomato sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire Sauce
2 pounds fresh ground turkey
3 slices bread, cubed
2 eggs, beaten
½ cup minced onion
¼ cup minced green pepper
2 tablespoons prepared horseradish
2 teaspoons salt
1 teaspoon dry mustard
⅓ cup milk

Heat oven to 375°. Blend together tomato sauce, brown sugar and Worcestershire Sauce. Reserve ½ cup tomato sauce mixture; gently mix the balance with all remaining ingredients. Form into loaf shape and place in a 9x5x3-inch pan. Spread reserved tomato sauce over top of loaf and back for 1 ¼ hours.

SERVES 6
Preparation Time 1 ½ HR
Approximate calories per serving… 250

SUGGESTED MENU
Turky Loaf
String Beans with Cheese Sauce
Marinated Cucumber Slices
Golden Rice Pilaf
Custard

From the Kitchens of Dorothy Taylor

©1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

Grape Bavaroise

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1 ½ pkts lemon jelly tablets
1 tablespoon lemon juice
hot water
½ lb. white grapes
½ pint milk
6 level teaspoonfuls custard powder
4 level teaspoonfuls sugar
½ pint double cream
black and white grapes for decoration

  1. Place the ½ pkt lemon jelly tablet in a graduated measure, add lemon juice and make up to ½ pint with hot water. When jelly has dissolved leave in a cold place until the consistency of unbeaten egg white. Fold in the skinned and pipped grapes. Turn into a 2-pint ring jelly mould. Leave to set.
  2. Make a custard using milk, custard powder and sugar. Leave to cool, stirring occasionally to prevent a skin forming.
  3. Dissolve the 1 pkt jelly in ½ pint hot water. Leave to set to consistency of egg white.
  4. Whip cream to consistency of cold custard. Fold through custard. Whisk jelly and fold into cream mixture. Spook over set jelly in mould.
  5. Leave until set. Unmould on to a serving dish. Decorate with sugar-frosted grapes.

SUGGESTED MENU

15/Taramasalata SET1
46/Boeuf Bourguignonne, Duchesse Potatoes, Cole Slaw SET 2
65/Grape Bavaroise SET 4

Numbers refer to other Good Housekeeping card

Good Housekeeping Cookery Cards Hot and Cold Desserts. Set 4.


Plátanos al Horno (Baked Bananas)

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4 servings

You will need
4 large, ripe bananas
1 cup orange juice
4 tablespoons butter
½ cup brown sugar
2 teaspoons cinnamon
Optional: cream or whipped cream as a topping.

Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.

© Shufunotomo Co., Ltd., Japan 1975