Author: Andi Cohen-Rabiner

I'm a home cook and baker taking on the recipes of old. I collect vintage cookbooks and glassware and combine my collections to cook vintage recipes plated on vintage glassware.
Tuna Salad Crescent Bake

Tuna Salad Crescent Bake

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A Recipe from 100 Bake-Off Recipes…from the 20th annual Bake-Off (1969)

About the Recipe

When I first saw this recipe, I thought – oh that looks like one that will become a staple! And don’t get me wrong, it’s really good, it just needs a few adjustments. Give this one a try for sure, but half the amount of mayo and half the amount of cottage cheese and you should be good. I actually liked this one a little bit better cold, but it would have been marvelous hot if it hadn’t been so wet.

Another note – I might try this in a 9″ pie dish next time. I’m guessing that the crescent rolls used to be packaged a little bit differently, because this certainly wasn’t close to a square.

For more recipes in the Pillsbury Challenge, click here!

About the book

It seemed appropriate to use this very American cookbook on the 4th of July. Something about 1969 screams stars and stripes throughout cultural references to the time, and certainly this book with it’s “GREAT AMERICAN EVENT” on the inside cover stands as the same.

One more note on this one – Ann Pillsbury, our wonderful cookbook narrator has been replaced! Further research reveals that Ann Pillsbury, much like Betty Crocker, never really existed in the first place. “Ann” could be a reference to Charles Alfred Pillsbury’s wife, Mary Ann (pure speculation, I have found no research to support this).

At any rate, she disappears for Bake-Off #20 being replaced by the Director of the Pillsbury Consumer Service Kitchens, Barbara Thornton. This, like the cookbook title, continues to evolve over the next few books. Stay tuned!

The Recipe!

Ingredients:

1 can (8 oz.) Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 eggs, slightly beaten
1 1/3 c grated Parmesan cheese
1 1/2 c salad dressing or mayonnaise (NOTE: Use half this amount for less mushy dish)
6 hard cooked eggs, chopped
1 family-size can (9 1/4 oz) chunk style tuna, drained
1 c peas*
1 c creamed cottage cheese (NOTE: Use half this amount for less mushy dish)
6 slices processed American cheese
1/2 c soda cracker crumbs
Paprika

Directions:

Unroll crescent dough and place in an ungreased 9-inch square or 12×8-inch (2 qt.) baking dish. Press over bottom and 1 1/2 inches up sides to form a crust. In small mixing bowl, combine beaten eggs with Parmesan cheese. Spread half of egg-cheese mixture over crust. Set aside remaining mixture for topping.

In large mixing bowl, combine salad dressing, hard cooked eggs, tuna, peas, and cottage cheese; mix well. Spoon mixture into crust; spread evenly. Top with cheese slices. Spread remaining egg-cheese mixture over cheese slices. Sprinkle with cracker crumbs and paprika.

Bake at 400*F for 20-30 minutes until light golden brown. Serve warm or cold.

Betty Browns

Betty Browns

by Andi Cohen-Rabiner ♥ 3 Comments

A Recipe from Bake-Off Cook Book From the 19th annual Bake Off (1968)

About the Recipe

Imagine brownies – but apple cinnamon flavored. That’s what you get with this yummy dessert. There’s not a ton of direction in this recipe, but I used the regular baking rules – cream the butter and sugar, add the egg, sift together dry ingredients, add dry to wet – and it seemed to work well.

I didn’t quite get the dry crumb in the picture. As a matter of fact, these are super moist. I would almost leave them in the pan and eat them like brownies rather than cutting them into bars in the future. I definitely agree with the note – having these warm with a small scoop of vanilla is delightful!

For more recipes in the Pillsbury Challenge, click here!

About the book

Year 19 of the Bake Off is notable as the divisions expanded from just junior and senior into something a little more “modern” – Flour, Convenience Mix, and Refrigerated Fresh Dough – representing “the latest trends in cooking methods, eating habits, and even tastes.” And representing for me personally increased challenge in finding the exact pre-fabricated ingredients being asked for in a lot of these recipes.

That said, these definitely start to skew toward a much simpler cook. This recipe I threw together in 10 minutes before it went into the oven. Lovely!

About the glassware

I don’t get to use this Pink Daisy Divided Dish enough! I got my hands on it pre-Mrs. Maisel, and thank goodness because it’s much harder to find now and I really love it.

And a side note – that’s my calico gal, Leia in the photo. Always trying to photo bomb…

The Recipe!

Ingredients:

1/2 c butter or margarine, softened
1 cup sugar
1 egg
1 cup flour
1/2 t soda
1/2 t baking powder
1/4 t salt
1 t cinnamon
2 cups thinly sliced or finely chopped peeled apples
1/2 cup chopped walnuts

Directions:

In large mixing bowl, combine all ingredients except apples and nuts.** Mix in apples and nuts. Spread batter into greased 9″ square pan. Bake at 350* for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into bars.

**Not in the original recipe, but follow normal baking rules: Cream butter and sugar. Add egg. Sift together dry ingredients and add gradually to wet ingredients.

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Shrimp Sandwich Roll

Shrimp Sandwich Roll

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A Recipe from …from the 18th annual Bake-Off Bake-Off Cook Book (1967)

About the Recipe

I couldn’t resist the urge to make this weird savory roll, and while it was a lot of fun, I probably won’t make it again. I’m not sure how the original maker got that wonderful pink color in hers, but in modern times we are less generous with the Red 5 food dye.

Also an interesting challenge – pimento cheese spread is no longer at the popularity level that it had been in the ’60’s. My only option was a fancy pimento cheese spread with actual shreds of cheese in it. It did the trick, but was a bit more challenging to spread.

Full disclosure – I redacted a word from the title of this dish. While it may have been socially acceptable in 1967, it’s not acceptable now.

For more recipes in the Pillsbury Challenge, click here!

About the book

There are some lovely illustrations in this book. I find it interesting how focused it is on the family matriarch still being the leader in taking care of the home and cooking the meals. In this illustration inside of the front cover, this mom has a full on outfit change from going out in the day and being with her husband at home. Such an interesting lens from which to view the world.

About the glassware

I had intended to use a different platter for this dish… but then there’s that moment when you roll up your dish and say “honey, grab the platter, quick!” and you end up with your Butterfly Gold Corelle. Oh well!

The Recipe!

Ingredients:

5 eggs, separated
1/2 t cream of tartar
2 T sugar
1/4 c water
3/4 c flour
2 t baking powder
1 t salt
1 t parsley flakes
10 large stuffed green olives
5 oz. jar pasteurized process cheese spread with pimiento

Filling:
2 4.5 oz. cans shrimp, drained
8 oz. package cream cheese, softened
1 T lemon juice
1/2 c chopped pecans
1/2 c crushed pineapple, drained
1/2 c (5 oz. can) water chestnuts, drained and sliced
1/2 t salt

Directions:

Grease bottom of 15×10 inch jelly roll pan, line with waxed paper and grease again. Beat egg whites with cream of tartar in large mixer bowl at high speed of mixer until soft peaks form. Gradually add sugar; continue beating until stiff but not dry.

Combine all remaining ingredients except olives and cheese spread in small mixer bowl. Mix at low speed just until blended. By hand, fold egg yolk mixture in to egg whites. Spread in pan. Bake at 400*F for 10-12 minutes. Invert onto wire rack; remove waxed paper. Spread with Filling. Place olives along one 10-inch side. Roll up jelly roll fashion. Spread with cheese spread. Refrigerate.

Filling:
Combine all ingredients in large mixer bowl. Mix just until blended.

Polynesian Buffet Chicken

Polynesian Buffet Chicken

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A Recipe from …from the 17th annual Bake-Off The Pillsbury Busy Lady Bake-Off Recipes (1966)

About the Recipe

I love a good chicken recipe, and this one is definitely a winner. I actually cut this recipe in half, which was more than enough for my husband and I for dinner and leftovers. Even halving the recipe though there was way too much batter for my 4+ lbs. of chicken thighs.

That said, it was a crunchy, delicious recipe with a lovely seasoning balance. I’ll definitely make it again.

For more recipes in the Pillsbury Challenge, click here!

About the book

It’s 1966 and America has launched into Hawaii MANIA! There are at least 6 of the recipes in this book of only 100 that are Hawaii’n / Polynesian / tropical island themed. The rise of Elvis’s tropical movies surely had something to do with it.

This book is also notable for the launch of the bundt pan with the prize winning Tunnel of Fudge cake. Which, while I would have loved to make it required an ingredient that’s fairly difficult to find in my local stores. I’ll keep it on the back burner for now, but if you’re a nerd about kitchen history like I am read more about the cake and the bundt pan here.

About the glassware

Once again, I love a chance to get out my Corelle Butterfly Gold platter. It seemed like the right color combo for this tropical dish.

The Recipe!

Ingredients:

2 broiler-fryer chickens, cut into serving pieces
1 cup flour
1-2 t salt
1 t pepper
1-2 t paprika
1-2 t cinnamon
1-2 t ginger
1-2 t nutmeg
16 oz. can crushed pineapple, undrained
1 egg
2 c shredded coconut
1/2 c butter, melted
8 oz can pineapple slices, cut into quarters

Directions:

Line two 13×9 baking pans with foil; brush with butter; Wash and drain chicken; sprinkle generously with salt.

In mixing bowl, combine flour, salt, pepper, paprika, cinnamon, ginger, nutmeg, crushed pineapple and egg; beat until well blended. Dip chicken pieces in batter. Place in pan. Sprinkle with coconut; drizzle with melted butter.

Bake at 350*F for 40 minutes. Remove from oven; top with pineapple quarters. Bake 40 minutes longer. If chicken browns too rapidly, cover with foil.

Sweet Applets

Sweet Applets

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A Recipe from From Pillsbury’s 15th Grand National – 100 NEW Bake-Off Recipes (1964)

About the Recipe

Just as every great banana bread recipe is mostly banana, this totally scrumptious take on an apple muffin is mostly apple. The result of the recipe and the insane amount of shredded apple is a super moist, tender crumb nestled under a slightly crunchy top. YUM! 10/10 this recipe is going right into breakfast rotation!

For more recipes in the Pillsbury Challenge, click here!

About the book

Yet again we’re getting a lovely progression of easy recipes that all look stunningly delicious. The ’60s are such a delightful time for home cooking. It’s like everyone decided to start to get adventurous at once. If anyone has any historical context for why this progression happened, I’d love to read more on it. #cookingnerd

About the glassware

I rarely get a chance to use my split-dishes, so it was fun to pull this out of the cupboard. In all truth, the cradle belongs to another dish, but I love the ultra-mod feel of it with these ’60s desserts. The dish itself is a Snack Server or Compass promotional dish from 1959. Is it possible that these Applets have been served in it before?!

The Recipe!

Ingredients:

1 1/2 c flour
2 t double-acting baking powder
1/2 t salt
1/2 t nutmeg
1/2 c sugar
1/3 c shortening
1 egg
1/3 c milk
1 1/2 c pared, shredded apple
1/4 c butter, melted
1/2 c sugar
1 t cinnamon

Directions:

Sift together flour, baking powder, salt, and nutmeg. Set aside.

Add sugar gradually to shortening, creaming well. Blend in the unbeaten egg; mix well.

Add milk alternately with dry ingredients. Stir in apple.

Fill well-greased muffin cups two-thirds full. Bake at 400*F for 20-25 minutes until golden brown. Remove from pan; cool 10 minutes. Dip in melted butter, then roll in mixture of cinnamon and sugar.

Serve warm or cold.

Potato Pan-Burger

Potato Pan-Burger

by Andi Cohen-Rabiner ♥ 5 Comments

A Recipe from Pillsbury’s 13th Grand National Bake-Off Cookbook (1962)

About the Recipe

I have never in my life bought potato flakes – until this recipe came along. And I’ll admit, I’m kind of blown away by them. One minute you have these weird flakes in a box… BAM! Mashed potatoes. Life changing.

This is a great recipe, especially for a crowd. It’s like a busy person’s shepherd’s pie. I can see this being a kid-pleaser for sure with all of the meat and butter and potato-y goodness. It was super simple to make. The thing that took the longest was adding the potatoes a tablespoon at a time, but worth the effort to get something that kind of looked like a bun when it was spooned up.

My only adjustment to this is to maybe play with the spices a little bit, or have some common condiments on hand for a “make-your-own pan-burger” buffet.

For more recipes in the Pillsbury Challenge, click here!

About the book

The recipes seem to be getting better and better as we come up into the ’60’s. We’re still using butter and full fat milk, and the time saving substitutions haven’t moved too far into processed food yet. My favorite thing on this one is the absolutely gorgeous full color photos of the grand prize winners.

Really just stunning. And the little illustrations to go along with them are to die for. I can tell already that this is one I’ll come back to over and over again.

About the glassware

My husband found this Pyrex Snowflake Casserole dish at a flea market, where it had come straight from an estate sale. It was an absolute steal when I got it, barely used, in perfect condition. I have the lid that goes along with it, which I’ll make sure to feature in the future. It’s my husband’s favorite color (which I’m sure is why he grabbed it) and it’s such a great size for all of these big family-sized dishes.

The Recipe!

Ingredients:

1 1/2 lbs. ground beef
1/2 c chopped onion
1/4 c flour
1 T catsup
3/4 c beef broth
1/2 t salt
1/4 t pepper
1 can cream of mushroom soup
1 c sour cream

Potato Puff Topping:
1 1/2 c water
1/4 c butter
1 1/2 t salt
1/2 c milk
2 c potato flakes
2 eggs
1 c flour
2 t baking powder

Directions:

Brown ground beef and onion in large skillet, stirring occasionally. Drain. Blend in flour and catsup. Add beef broth, salt, and pepper. Cook until thick, stirring constantly.

Stir in cream of mushroom soup and sour cream. Reheat, and if your skillet measures less than 2 1/2 quarts, transfer filling to a 2 1/2 quart casserole or two 1 1/2 quart casseroles.

Make the potato puff topping. Drop the topping by rounded teaspoonfuls to cover the filling. Bake at 425* for 25-30 minutes until golden brown.

Potato Puff Topping:
Heat water, butter, and salt to boiling in saucepan. Remove from heat. Add milk. Stir in potato flakes. When flakes are soft and moist, whip lightly with fork.

Add 2 unbeaten eggs, beating well after each. Stir in flour and baking powder. Beat well.

Sesame Peanut Drops

Sesame Peanut Drops

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A Recipe from Pillsbury’s BEST 11th Grand National Bake-Off Cookbook (1960)

About the Recipe

Who doesn’t love a peanut butter cookie? And this one is super nutty and delicious with the sesame seeds. YUM! I used crunchy, natural peanut butter for a really savory result. If you like a more crunchy cookie, give it a smash with the fork. If you’re into something more chewy, use a drop method and just leave it be. Either way, these are sure to please any peanut lover’s palate.

For more recipes in the Pillsbury Challenge, click here!

About the book

Another book that was gifted to me, this one had so many great recipes that it was difficult to choose just one! I’m trying for some variety though, so we landed on the cookies. That said, this is for sure one I’ll revisit when all is said and done.

About the glassware

This little Butterprint bowl is one of my favorites! It’s the perfect size for a bowl of cereal or soup, and I use it like that often. One of the few pleasures of being quarantined at the moment is getting to use that bowl on a regular basis. And it wasn’t too shabby for displaying the cookies either!

The Recipe!

Ingredients:

1/4 cup sesame seed
1 1/2 cups sifted flour
1/2 t soda
1/2 t salt
1/4 cup shortening
1/4 cup peanut butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 t vanilla

Directions:

Toast sesame seeds at 375*F for 5-8 minutes, stirring occasionally. Cool.

Sift together flour, soda, and salt. Cream together shortening and peanut butter. Gradually add sugar and brown sugar, creaming well. Blend in half of the dry ingredients, then the eggs, then remaining dry ingredients; mix well. Add vanilla and sesame seed.

Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. If desired, flatten with fork, criss cross fashion. Bake at 375*F for 10-12 minutes.

Berry Pie

Berry Pie

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A Recipe from Praise for the Cook (1959)

About the Recipe

Okay, so technically this is berry pie and not specifically strawberry pie. The good news is, that means I have plenty of opportunity to make it again this summer as different berries come into season. The better news is that – oh my goodness, this pie is amazing. I’ve included the recipe for the fail-proof Crisco Crust below as well so that you can make the whole thing from scratch. It’s well worth the extra effort.

This recipe is part of the Strawberry Season collection.

About the Book

Praise for the Cook was released in 1959 by the Proctor and Gamble company specifically to promote the use of Crisco. I found this little gem hiding on a shelf in my favorite antiques barn, and it’s been in regular rotation.

Keep the recipe for this crust and use it liberally. It’s so easy to make and spot on when it comes to the bake… just like most other things in this handy booklet.

The Recipe!

Ingredients:

3 cups drained canned berries OR 4 cups fresh fruit
2/3 cup berry juice or water
3/4 cup sugar
1/4 t salt
4 T flour OR 3 T minute tapioca

Crisco Pastry for 9″ double crust:
2 cups sifted enriched flour
1 t salt
3/4 c Crisco
4 T water

Directions:

Combine berries and juice in saucepan and bring to boil. Stir in sugar, salt, and flour. Cook over low heat until thickened. Cool while making pastry. Line 9″ pie plate with bottom crust and pour in filling. Place top crust over filling, trim and seal. Prick to allow for escape of steam. Bake in hot oven, 400*, about 30 minutes or until crust is nicely browned.

Crisco Pastry for 9″ double crust:
Combine flour and salt in mixing bowl. Cut in Crisco with pastry blender or two knives until mixture is uniform. Sprinkle water over the mixture, a tablespoon at a time, tossing lightly with a fork. When all water has been added and mixed, work dough into a firm ball with the hands.

Strawberry Shortcake

Strawberry Shortcake

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A Recipe from How to get the most out of your new Deluxe Sunbeam Mixmaster (1957)

About the Recipe

Confession time – I’ve never made strawberry shortcake from scratch before. Growing up, we used to get strawberries, whipped cream from a can, and those little yellow mini sponges that tasted just a little bit like actual yellow sponges. I don’t mean any offense to my parents, because as a kid it was great – but oh my goodness is this cake delicious.

It’s really a very savory cake until you decide how much sugar you really want in it. The shortcake itself is very crumbly and savory, and I used minimal sugar to coat the berries and even less in my whipped cream. The result is a light, fluffy cake that had the whole table going back for seconds.

This recipe is part of the Strawberry Season collection.

About the Book

Brand name booklets are my favorite. That said, this one is so so specific to this particular Sunbeam mixer. There’s a certain amount of know-how that you have to bring to the table for these recipes… unless of course you have the actual mixer. That said, it’s a great little booklet so far, and the photographs and illustrations are so fun. Can’t wait to dip into it again!

The Recipe!

Ingredients:

2 c sifted all-purpose flour
3 t baking powder
3/4 t salt
1/4 c sugar
1/2 c shortening
1 egg
1/3 c plus 1 T milk
2 pts. strawberries, crushed and sweetened
1/2 pt. heavy cream, chilled

Directions:

Clean strawberries, mash lightly, sweeten. Save a few pretty ones for garnish. Set oven at 450*F to preheat. Sift flour, baking powder, salt and sugar into large Mixmaster bowl. Add shortening. Put egg into small Mixmaster bowl. Beat on No. 12 speed 1/4 min. Add milk. Remove from Mixer. Blend shortening and flour on No. 1 speed until like cornmeal, then add milk mixture. Beat only until blended. Pat dough into greased 9″ layer pan. Bake about 15 min. or until browned. Split shortcake, brush with melted butter. Put strawberries between and on top. Pile on the whipped cream or pass the cream pitcher. Garnish with whole berries.

Can also be baked as individual – pat dough out on floured surface, cut with 3″ cutter, put on cookie sheet. Bake 12 min.

Strawberry Jam

Strawberry Jam

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A Recipe from Culinary Arts Institute Encyclopedic Cookbook (1950)

About the Recipe

This is a delightfully simple strawberry jam recipe. It’s a little bit on the sweet side for me, but other than that, sheer perfection. Put it on a little bit of fresh or crusty bread and you’ve got a breakfast fit for a king!

This recipe is part of the Strawberry Season collection.

About the Book

This was actually the first vintage cookbook in my collection. It’s still my go-to and favorite. I am the third person to own it, having met the second person at the yard sale from which I bought it. I love this book so much. There are several editions, this one is from 1950.

The Recipe!

Ingredients:

3 cups large firm berries
3 cups sugar

Directions:

Wash strawberries carefully, hull and measure. Crush berries in large kettle. Heat slowly to boiling, stirring constantly. Add sugar and continue cooking rapidly until mixture gives sheeting test for jelly or spoon leaves a mark across the center of pan. Pour into sterile glasses and seal. Makes about 3 (6-ounce) glasses.