Tag Archives: retro recipes

Christmas Cake

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

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.


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.

Chocolate Macaroons

1 can (14 oz) sweetened condensed milk
3 squares unsweetened chocolate
1/4 teaspoon salt
2 cans (4-oz size) shredded coconut
1 teaspoon vanilla extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. In top of double boiler, combine condensed milk, chocolate, and salt; cook over boiling water, stirring frequently, until chocolate melts and mixture thickens. Remove from heat.

3. Add coconut and vanilla; mix well. Drop by rounded tablespoonfuls, 1 inch apart, on prepared cookie sheet.

4. Bake 10 to 12 minutes, or just until cookies are set. Transfer at once to wire rack, to cool.

Makes 2 dozen.


1 1/2 cups shredded coconut
1/2 cup sweetened condensed milk
Dash salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1. Preheat oven to 350F. Generously grease large cookie sheet.

2. Combine all ingredients; mix well.

3. Drop by teaspoonfuls, 1 inch apart, on prepared cookies sheet, pressing down ends of coconut with back of spoon.

4. Bake 15 minutes, or until golden brown. Cool 5 minutes before removing from cookie sheet.

Makes 1 1/2 dozen.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Egg, Cheese & Olive Casserole

8 slices white bread, crusts removed
1/2 pound Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
6 eggs
1 teaspoon dry mustard
4 cups milk
2/3 cup rip olives, drained and sliced
6 green stuffed olives

Butter a 8×13-inch baking pan. Alternate layers of bread, cheese and ripe olives. Beat eggs and combine with dry mustard and milk. Pour over bread-cheese layers.

Refrigerate for at least 1 hour, or overnight.

Bake in a 350° oven for 1 hour. Garnish with green stuffed olives and serve.

Serves 6 to 8
Preparation time 1 HR., 20 Min.
Approximate calories per serving…. 450

Suggested Menu
Egg, Cheese and Olive Casserole
Buttered Peas and Carrots
Endive Salad
Lemon Ice and Cornflake Cookies

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