Pumpkin Face Cake 1950’s


Join me for a Great Halloween Recipe!

Bake a layer cake as directed on box of Betty Crocker Honey Spice Cake Mix.

Put layers together and frost with Butter Icing (see below) tinted orange (mix red and yellow food coloring for a pumpkin color).

Make a Jack-O-Lantern face with flat black jelly candies and candy corn.
Butter Icing

Blend together:
1/3 cup soft butter
1 cup sifted confectioners’ sugar
1 1/2 tsp. vanilla
3 tbsp. cream or milk

Then stir in:
Beat well to make icing fluffy.

Add a little more milk or sugar if you need it to make the icing just right to spread.
Photo used under license from (c) camstock photos

Margies Bakery

crumb cake

Back in the 1950’s there was a Bakery named Margies and it made the best cakes, roll, breads you ever tasted! On a sunday my father would send me or one of my Sister, or Brothers to get a great tasting Crumb Cake that cost $1.00 and

some buns and fresh out of the oven rolls! Oh what a treat it was! There were a few good Bakeries in my town back then but to us Margies was the best what great memories!.

Chili Con Carne 50’s


Join me for this Great Retro Recipe!

Chili con Carne
Recipe from 1950 Campbell’s Soup advertising

2 tbsp. shortening
1 medium onion, finely chopped
1 lb. ground beef
1/2 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne pepper
2 cans (2 1/2 cups) Campbell’s Tomato Soup
2 1/5 cups kidney beans

Melt shortening in saucepan, add onion and beef, brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes. Enough for 6.
Photo used under license from (c) camstock photos


Retro Recipes

Join me for this Retro Tapioca Recipe!

Tapioca can be served in an old-fashioned ice cream dish topped with a maraschino cherry and chocolate curls and mint jelly for a classic presentation on festive occasions. Or serve tapioca plain or with whipped topping or with fruit such as peaches or apricots in light syrup, Mandarin oranges, blueberry or apple pie filling, fruit cocktail, mini-marshmallows, or rum-soaked raisins or Craisins.

1/3 c. sugar
3 tbsp. Minute tapioca
2 3/4 c. milk
1 egg or 2 egg yolks, well beaten
1 tsp. vanilla

Combine sugar, tapioca and egg in saucepan. Stir and let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in vanilla.
Cool 20 minutes. Pudding thickens as it cools. Cover pudding with wax paper or plastic wrap touching the surface before refrigeration to prevent a skin from forming.

Serve warm or refrigerate for several hours.

Variation: If you prefer a richer dessert, substitute 1/2 cup of the milk with light cream. 2 egg yolks can be substituted for 1 egg for a richer color and flavor.

Chocolate Tapioca: Increase sugar to 1/2 cup; milk to 3 cups. Add 3 squares melted Baker’s Semi-Sweet Chocolate to pan and melt before cooking.

Microwave Preparation: Prepare as above in a large microwavable bowl. Microwave on HIGH setting for 8-12 minutes (depends on your microwave), stirring occasionally until mixture comes to a full rolling boil.
Makes six servings (1/2 cup each).

Photo used under license from (c) camstock photos

Tuna Noodle Casserole II


Tuna Noodle Casserole!

There’s nothing like a warm and comforting casserole to soothe an edgy day. Combine egg noodles with a rich blend of cream of mushroom soup, evaporated milk, canned tuna, American cheese and chopped onion. Bake with a crust of potato chips and paprika. — Karena allrecipes.com


Original recipe makes 4 to 6 servings Change Servings

1 (12 ounce) package egg noodles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup evaporated milk

1 (6 ounce) can tuna, drained

3 cups shredded American cheese

1/3 cup chopped onion

1/2 cup crushed potato chips


Original recipe makes 4 to 6 servings Change Servings

1 (12 ounce) package egg noodles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup evaporated milk

1 (6 ounce) can tuna, drained

3 cups shredded American cheese

1/3 cup chopped onion

1/2 cup crushed potato chips.

Photo used under license from (c) camstock photos

Ribbon Meatloaf


Make this Great Meatloaf Recipe!

Recipe by Maureen Worman allrecipes.com

“Beautifully mellow in flavor, this meatloaf has a ribbon of cheese flowing through the middle of it. Use the cheese of your choice. In this recipe,

I use Cheddar cheese, but you could try it with blue cheese or American cheese.”


Original recipe makes 6 to 8 servings Change Servings

3 slices soft bread, torn into small pieces

1 cup milk

1 pound lean ground beef

1 pound ground lean pork

1 egg yolk

1/4 cup minced onion

1 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground dry mustard

1/4 teaspoon dried sage

1/4 teaspoon celery salt

1/4 teaspoon garlic salt

1 tablespoon Worcestershire sauce

1 egg white, beaten

1 tablespoon water

2 slices soft bread, torn into small pieces

5 ounces shredded Cheddar cheese


1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2.In a large bowl, stir together the bread and milk. Add the beef, pork, egg yolk, onion, salt, ground black pepper, dry mustard, sage, celery salt, garlic salt and Worcestershire sauce. Mix well and set aside.
3.To make filling, in a medium bowl combine the egg white and water. Toss lightly with the bread pieces and Cheddar cheese.
4.Pat 1/2 of the meat mixture into the prepared loaf pan. Cover with the cheese filling and top with the remaining meat mixture.

30 mins

1 hr 30 mins

2 hrs

Photo used under license from,(c) Can Stock Photo


50’s Old Time Penny Candy


Join me for a Great 50’s Candy Recipe!

Recipe by SHORECOOK allrecipes.com

“While using royal icing, I saw how it peeled off parchment paper just like the candy buttons from the 1950’s.

This inspired me to give candy buttons a try. As a child it was a good buy for a penny, and quantity was important.”

Original recipe makes 10 servings

2 12×16 pieces of parchment paper

2 cups confectioners’ sugar

4 1/2 teaspoons meringue powder

1/4 cup water

1/4 teaspoon vanilla extract

1 drop pink, yellow, and blue food coloring paste, or as needed.


1.Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.
2.Sift confectioner’s sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth.
3.Divide sugar mixture evenly into three bowls; beat in small amounts of different food coloring paste into each bowl until desired color has been achieved.

4.Place a #3 pastry tip into end of pastry bag; fill with one of the tinted sugar mixtures. Pipe buttons about the size of a penny onto parchment strips, 3 rows across. Repeat with remaining tinted sugar mixtures. Dry until buttons are hard, about 8 hours.

Cook’s Notes:

A resealable bag with the tip cut can be used in place of a parchment bags.

Keep exposed pastry tips covered with a damp cloth to avoid drying out.

30 mins

8 hrs 30 mins
Photo used under license from (c) camstock photos

1950’s Easy Scrambled Eggs

Retro Recipes

Join me for this great Retro Recipe!

Betty Crocker 1950s Easy Scrambled Eggs.
4 eggs
4 tablespoons milk or 4 tablespoons water
salt and pepper
2 tablespoons butter
salt and pepper
1 tablespoon oregano (optional) or 1 tablespoon parsley (optional) or 1 tablespoon chives (optional) or 1 tablespoon tarragon (optional) or 1 tablespoon chervil, to taste if desired (optional)

Break eggs into a bowl with milk or water.
Add salt and pepper.
Beat with a fork or whisk.
Heat butter in a moderately hot skillet.
Pour the egg mixture in and reduce heat to low.
[Eggs should be scrambled slowly and gently!].
When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

Total Time:

Cook Time:10 mins
Photo used under license from (c) camstock photos