Tag: Brand Name Recipe

Lemon Meringue Pie

Lemon Meringue Pie

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Pyrex Prize Recipes (1953)

About the Recipe

I have a confession to make: This was my first lemon meringue pie. I know! Crazy! But when two of my best friends requested one for their birthday, how could I refuse? And this – this is an amazing pie. Plus, I had exactly the prescribed pie plate in my Pyrex collection.

The part I found the most challenging was actually adding the meringue to the top of the pie. If you do it right and get your nice, glossy, stiff peaks, it’s incredibly hard to spread. I’ll probably pipe it in the future, just to make it a little easier. Though I do love the rustic look that came out of just plopping it on and filling in gaps.

A few quick tips to help your pie come out as beautifully as mine did:

  • Separate your eggs when they’re cold, then let them come to room temperature. It will help to keep your yolks from scrambling when you’re making the custard, and it will make a more successful meringue.
  • I added just a touch (maybe half or quarter of a teaspoon) of cream of tartar to my meringue to help it to hold its structure.
  • Take your time. No really – take your time. When you’re cooking the flour, sugar, and water it may take more than 12 minutes. It’s okay. Wait until it gets really nice and thick or your custard won’t set. Make sure you’re scraping the bottom. I used a spoon, but a rubber, heat-resistant spatula will work well for this.
  • Do your mise en place for this one. You’ll need ingredients quickly, and will not be able to walk away from stirring your custard to grab something.

Lemon meringue pies can be daunting. I get it. But it give it a whirl! There’s nothing like meeting a baking challenge and enjoying the fruits (or lemons!) of your labor.

About the book

I love this little book. It’s a little love story for anyone who has these beautiful pieces of glassware in their home. Each recipe recommends a specific dish to use to make sure your recipe comes out perfectly. It makes good use of everything from the coffee pots to the Flameware to the little Flamingo Pie Plate I got to use for this pie. Enjoy a little bit more of the goodness from Pyrex Prize Recipes:

  • A Pyrex spread fit for any holiday feast! May all of our tables be so colorful and bright!

The Recipe!

Ingredients:
FILLING:
2/3 cup flour
1 1/4 cups sugar
1/2 t salt
2 1/4 cups cold water
3 egg yolks
1 T butter
1 T grated lemon rind
1/3 cup lemon juice

MERINGUE:
3 egg whites
1/2 t salt
6 T sugar

Directions:

Prepare baked pie shell according to directions in your favorite recipe or pre-made crust in PYREX 8 1/2-inch Pie Plate #909

  1. Filling. Mix flour, sugar, and salt together in a PYREX Flameware Saucepan. Blend with the cold water. Cook over low direct heat until thick, stirring constantly, about 10 to 12 minutes. 
  2. Blend a little of this hot filling mixture with slightly beaten egg yolks. Combine with filling remaining in Saucepan. Cook 2 minutes longer over low direct heat, stirring constantly. Add butter.
  3. Remove from heat and add lemon rind and lemon juice. Cool about 5 minutes. Pour into cool baked pie shell. 
  4. Meringue. Beat egg whites with salt until foamy. Add sugar, a tablespoon at a time, beating continually, until meringue stands in firm peaks. 
  5. Spread meringue over warm pie filling, making sure the meringue touches crust all the way around to prevent shrinkage. Bake.

Time: bake meringue-topped pie 8-10 minutes
Temperature: 400*F hot oven
Amount: 6-8 servings
Dish: PYREX 8 1/2-inch Pie Plate #909 or #209

Frankfurter-Corn Bread Shortcake

Frankfurter-Corn Bread Shortcake

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Pyrex Prize Recipes (1953)

About the Recipe

Okay friends, it’s time for some good, old-fashioned mid-century nonsense! I’ve actually made this recipe a few times, including once for my mother-in-law. I hate to say it, but it’s actually really really good.

That said, I’ve modernized it over the past couple of years of making it. Here’s how:

  • I use fresh veggies instead of the canned tomatoes. I like using the colorful cherry tomato medley, but any fresh tomato will give you better flavor than the canned version.
  • The husband doesn’t like celery, so I substituted broccoli in. Honestly, use the vegetables you like. Make sure you have the onion, but otherwise – have fun!
  • I like to add 2 T of sugar to the cornbread mix when I make it myself. The sweet and savory combination is really nice.
  • There is so much salt in this dish. Please feel free to cut it down. Your body will thank you.

Cooking with hot dogs is weird. But folks did it for a reason! And this recipe is a good one if you’re feeling a bit brave. Enjoy!

About the book

I had forgotten how lovely this little cookbook is. For each recipe, there’s a recommendation or photo of what Pyrex to use. The photos are, well honestly they’re awful. But I kind of love them. And this dedication is everything for those of us who like to cook vintage dishes in vintage dishes.

The Recipe!

Ingredients:

1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup fat
2 1/2 cups tomatoes (#2 can)
8 frankfurters
1/2 t salt

PACKAGED TOPPING:
1 package corn muffin mix (11 3/4 oz.) or

HOMEMADE TOPPING:
3/4 cup flour
3 t double-acting baking powder
1 t salt
3/4 cup corn meal
2 T shortening
1 egg, well beaten
2/3 cup milk

Directions:

Brown celery, onion, and green pepper (or veggies of your choice) in fat in a PYREX Flameware Saucepan. Remove the saucepan from heat; add tomatoes, frankfurters cut into eighths, and 1/2 t salt. Pour into greased PYREX bowl.

Packaged Topping. If you use corn muffin mix, prepare according to directions on the package.

Homemade Topping.  Sift together flour, baking powder, and 1 t salt. Stir in corn meal. Cut shortening into flour mixture until well blended. Add well-beaten egg and milk, and mix until dry ingredients are moistened. 

Pour corn meal batter on top of tomato-frankfurter mixture in the PYREX bowl. This topping may be garnished with additional small slices of frankfurters. 

Bake uncovered about 35 minutes in a moderate (375*F) oven. 

6-8 servings. PYREX 2 1/2-quart bowl

Peanut Butter Cupcakes

Peanut Butter Cupcakes

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Homes & Gardens Dessert Cookbook (1968)

About the Recipe

When I volunteered to bring a dessert to an upcoming barbecue with friends, it should be noted that: 1. No one was surprised. And 2. I had no idea what I was going to bring. I have a friend with a tree-nut allergy and most mid-century baking requires some kind of tree nut. But then I found this little gem – all peanuts all the time.

These little guys turned out light and fluffy, and super peanut-buttery savory. I can see why the recipe says “Tops for a small-fry party –.” They were a total hit with kids and adults alike.

I used peanut-butter on a few of them, but most were topped with my own strawberry jelly buttercream. A kind of do-it yourself recipe that I made for the moment. I creamed together the butter and strawberry jam, then slowly added the powdered sugar until it was the right texture. And I did it grandma style – measuring with my heart.

Check out my step by step video for more tips and tricks below!

About the book

I know I’ve waxed poetic about this cookbook before. It’s one of my favorites. I can honestly say that it has a dessert for every occasion, and it’s never let me down. I noticed as I was going through my cookbooks, that I actually have a first printing of this book from 1960 that my grandma gave me (yes, that grandma). I’ll have to start experimenting to see how they differ.

If you grab this book, have faith in it! Go for one of the weird recipes, like this one. You’ll probably surprise yourself (and hopefully your enthusiastic taste-testers!).

The Recipe!

Ingredients:

1/2 cup peanut butter
1/3 cup shortening
1 t vanilla
1 1/2 cups brown sugar
2 eggs
2 cups sifted enriched rlour
2 t baking powder
1/2 t salt
3/4 c milk

Directions:

Cream together peanut butter, shortening and vanilla. Gradually add brown sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. 

Sift together dry ingredients; add alternately with milk.

Place paper bake cups in muffin pans; fill 1/2 full. Bake in moderate oven (375*F) 20 minutes or until done.

“Frost” with peanut butter. Sift a small dot of confectioners’ sugar atop each.

(For Andi’s Strawberry Jam buttercream, cream 1/2 cup softened butter with about 1/2 cup strawberry jam. Add powdered sugar until the texture is right.)

Makes about 2 dozen.

The Video!

Enjoy this step-by-step video chock full of tips and tricks to make your peanut butter cupcakes come out magnificently!

Cocoa Meringues

Cocoa Meringues

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Hershey’s Recipes (1949)

About the Recipe

As soon as this little advertising booklet arrived in the mail, I started reading it through. I’m not a big chocolate person, but I did grow up just outside of Hershey. As a result, I’m discerning in what chocolate recipes I’ll consider making. As soon as I saw the cocoa meringues, I knew it was one I wanted to try.

Vinegar does a ton of leg work in stabilizing generally delicate meringues. It’s one of the “family secrets” that people pass down from when grandma taught them how to make a good meringue. I was so excited to see it as part of this recipe. Hershey’s clearly wants you to be successful. I also did some quick research on what “Hershey’s Breakfast Cocoa” actually was. Long story short – it’s unsweetened cocoa powder. Grab whatever you have available, as long as it’s not hot cocoa mix.

Check out the video for some additional tips and tricks!

About the book

These little advertising booklets always get me. The recipes are usually so good (they want you to buy more, after all). Having grown up just outside of Hershey, I couldn’t resist snapping this one up when I saw it. There are a few Hershey’s booklets out there, as well as some reprints and updates. Beware the one from the 1970’s! It comes with that “low-fat, low-sugar, low-salt” mentality which just breaks so many of these amazing recipes.

The Recipe!

Ingredients:

3 egg whites
1 cup granulated sugar
1 teaspoon vanilla
1/2 Tablespoon vinegar
3 1/2 Tablespoons Hershey’s Breakfast Cocoa (any unsweetened cocoa powder will work here)

Directions:

Beat egg whites until very stiff. Add sugar gradually, beating constantly. Add vanilla and vinegar, continuing the beating. Then beat for 5 minutes.

Stir in cocoa.

Drop by spoonfuls on ungreased baking sheet which has been covered with waxed paper. Bake in a very slow oven (275 degrees F.) for 1/2 hour or until dry.

Makes about 3 dozen.

The Video!

Enjoy this step-by-step video chock full of tips and tricks to make your meringue cookies come out magnificently!

Yummy Porcupine Meatballs

Yummy Porcupine Meatballs

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from A Campbell Cookbook Cooking with Soup (1970)

About the Recipe

It’s Memorial Day weekend, which means the kiddo and I are hanging out with Aunt Becky – and it’s time for another Weekend at Becky’s recipe! This one was a perfect, easy addition to dinner that everyone enjoyed.

Porcupine meatballs are actually a depression era recipe combining ground meat, rice, and canned soup – all inexpensive staples. They’re called “porcupine” not because we’re eating cute little spiked animals, but because traditionally when cooked the meat shrinks. That leaves the little rice grains spiking out of the meatballs, giving them the appearance of small porcupines.

For these we did an easy substitute of ground turkey for the beef (neither of us are red meat eaters, generally). It was absolutely successful. I’ll give my usual recommendation here to use the ground meat or “meat” of your choice. I have no doubt that any would work. But honestly – that’s it! This recipe is very easy, and very delicious. Sure to be a staple in my house in the future.

For more recipes from a Weekend at Becky’s, click here!

About the book

This is another family book, owned by Becky’s grandma, and clearly very well used. She put little check marks next to recipes she made. And in this book, she left a little list of page numbers at the front of the book. The meatballs came from one of her indexed pages, and it’s clear to understand why.

The Recipe!

Ingredients:

1 can (10 3/4 oz.) condensed tomato soup
1 lb. ground beef (or any ground meat or “meat” of your choice)
1 cup packaged pre-cooked rice
1 egg, slightly beaten
1/4 cup finely chopped onion
1 t salt
1 small clove garlic, minced
2 T shortening
1/2 soup can water
1 t prepared mustard

Directions:

Mix 1/4 cup soup with beef, rice, egg, onion, and salt. Shape firmly into 16 meatballs. Brown meatballs and garlic in shortening; pour off fat. Blend in remaining soup, water, and mustard. Cover; simmer for 20 minutes or until done. Stir now and then. 4 servings.

Soft Molasses Cookies

Soft Molasses Cookies

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A Recipe from Hamilton Beach Food Mixer Instructions and Tested Recipes (1948)

About the Recipe

On a bright Mother’s Day morning, I was in a rush to get something in the oven. We were already starting to run late to a picnic and I wanted something easy to make and bring. This little Hamilton Beach booklet was sitting so invitingly on my counter, and something about a molasses cookie felt like exactly the right choice.

This recipe is designed to be made fully in your mixer – one bowl, one paddle, done! While usually I like to be a little more process oriented and precise, I decided to trust the process. The combination of buttermilk and baking soda created a fluffy, cake-like cookie. I substituted real maple syrup for the molasses without a problem. If you’re a ginger cookie fan, this easy recipe should suit you fine.

About the book

The Hamilton Beach booklet came from a close friend who saw it and grabbed it for me. It originally came with the Hamilton Beach Food Mixer and was created in collaboration with the College of Home Economics at Syracuse University. The goal, of course, being – use your mixer! I’ll let the rest of the booklet speak for itself…

The Recipe!

Ingredients:

2 cups sifted flour
1 t soda
1/2 t salt
1 1/2 t ginger
1/2 t cinnamon
1/2 t cloves
1/2 cup brown sugar, packed firmly
1 egg, unbeaten
1/3 cup molasses
1/3 cup buttermilk
1/2 cup shortening, soft

Directions:

*A quick note from your author: I’ve simplified this recipe for a modern mixer. Please see the image above (or message me) if you’d like the original

Preliminary: Preheat oven to baking temperature (350 degrees F). Have all ingredients at room temperature.

Sift into your mixer bowl flour, [baking] soda, salt, ginger, cinnamon, and cloves. Add in the rest of the ingredients (brown sugar, egg, molasses, buttermilk, and shortening). Beat at speed 3 for 3 minutes. Thoroughly mix all ingredients. Stop beater.

Baking: Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350 degrees F for 15-18 minutes.

Calumet Muffins

Calumet Muffins

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A Recipe from The Calumet Book of Oven Triumphs! (1934)

About the Recipe

There’s nothing like a basic muffin recipe with loads of variations to have in one’s back pocket. This one is fabulous to have at the ready for whatever fun fillings you’d like to put inside. It’s more on the savory side than sweet, making it a perfect base recipe to play with.

A few quick notes about my variation:

  • Strawberries were on sale this week, so I used a cup of 1/4″ diced strawberries as the flavor profile. A quick toss in a little bit (less than a teaspoon) of flour kept them floating rather than sinking during baking.
  • If you’re going to use butter, make sure to let your milk and egg come to room temperature. This wouldn’t have been an issue in 1934, but certainly was in 2025. Oops. I ended up using vegetable oil, which worked just fine.
  • For the future, I’ll probably add a little bit of spice here. It’s a very plain muffin, which is great as a base, but not so exciting overall.

In the end, Maxx gave these a very enthusiastic thumbs up. Fresh out of the oven with a little bit of butter, they were absolutely divine.

About the book

I’ve had this little booklet lurking in my collection for awhile. The Calumet Baking Powder company put out this little booklet a few times over the 1930’s and the recipes are great. They’re easy to follow, and designed to be delicious. After all, the better the recipe, the more times you’ll make it. And the more times you make it, the more baking powder you’ll use. *wink!*

I love the tips and tricks to help make sure that the home baker is successful. It brings everything down to earth and makes it all so simple. Enjoy Calumet’s art deco design and tips for success:

The Recipe!

Ingredients:

2 cups sifted flour
2 t baking powder
2 T sugar
1/2 t salt
1 egg, well beaten
1 cup milk
4 T melted butter or other shortening
1 cup 1/4″diced strawberries (optional)

Directions:

Sift flour once, measure, add baking powder, sugar, and salt, and sift again (or combine all dry ingredients in a bowl and whisk to combine). Combine egg, milk, and shortening. Add to flour, beating only enough to dampen all flour. Fold in fruit if using. Bake in greased muffin pans in hot oven (425*F) 25 minutes, or until done. Makes 12 muffins.

Skillet Spanish Rice

Skillet Spanish Rice

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A Recipe from Easy One-Dish Meals with Hunt’s Tomato Sauce (196?)

About the Recipe

I was having a busy day and I needed something that would be quick, easy, and didn’t require me standing at the stove for a long period of time. Not only did this fit the bill, but sheesh! It was so tasty! I love a good one-dish meal, and these little advertising booklets never fail to deliver.

I have almost no notes on this one. You could make it exactly as is, and it will come out delicious. Alternative ground meats to beef will work in this one, though be careful with poultry which will easily overcook and become dry. If you’re going to use poultry, I recommend cooking the dish as directed, but without the ground meat, and then cooking and adding the meat as a finishing touch. I’ll also add some more veggies to this in the future for added nutrition. A winner!

About the book

Anyone who reads my posts regularly knows that I love an advertising booklet. While there’s no date on this one, based on the design, the recipes, and the illustrations, my best guess is sometime in the late ’60’s. There were three of these little Hunt’s booklets that came out around the same time. While I don’t have the other two (yet!), you can bet that I’ll be on the lookout.

I also love how the booklet cheers on the home chef. Saucery! Tempting tomato flavor! New flavor combinations! You’re a creative cook! Thanks, Hunt’s. I am a creative cook!

The Recipe!

Ingredients:

1/4 cup pure vegetable oil, such as Wesson Oil
1 medium onion, thinly sliced
1/2 medium green pepper, chopped
1/2 lb. ground beef
1 cup regular rice, uncooked
2 8-oz cans Hunt’s Tomato Sauce
1 3/4 cups hot water
1 t prepared mustard (optional)
1 t salt
Dash of pepper

Directions:

Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt’s Tomato Sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly and simmer 25 minutes. Makes 4 servings.

For packaged precooked rice: Use 1 1/2 cups water for 1 1/2 cups rice; and simmer, uncovered, only 5 minutes

Royal Coconut Cookies

Royal Coconut Cookies

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Quaker Surprise Recipes (195?)

About the Recipe

My family and I were invited to join a close friend / auntie for dinner tonight, and I was asked to bring dessert. I wanted to grab a recipe that was fairly simple so that my 2-year-old son, Maxx could help. These sweet, crispy on the outside, chewy on the inside cookies were exactly the right choice!

The recipe is written very simply, so I’ll offer a few reminders:

  • The year is now 2024, and stand mixers exist. Please feel free to use one. I forgot at first, and was wondering why I was having some difficulty getting everything to come together. An electric beater will also work, or you can go old school and pull out a hand beater!
  • There’s a ton of sweetness already in this recipe. Unsweetened coconut flakes will do just fine if you can find them.
  • I used vanilla extract, which worked well, but I think this recipe would really come to life with the almond extract.

All in all, this was the perfect recipe to make with Maxx. And he was so excited to try them with his friend Weatherby!

About the book

This little booklet is so stinkin’ cute! It comes from the Mary Alden Test Kitchen in partnership with Quaker Oats/Mother’s Oats (according to this article, acquired in 1911). Dating the book was challenging, but I’m guessing mid/late 1950’s. That seems to be the height of Mary Alden’s other cookbooks. Instant oats are also nowhere to be found in this booklet, and they were introduced in 1961. Any other marketing/brand name collaboration would have highlighted that kind of new product innovation. Anyway – enough of the history! Enjoy the book!

The Recipe!

Ingredients:

1 1/4 cups sifted enriched flour
1 t baking powder
1 t soda
1/2 t salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or shortening, soft
1 egg
1/2 t almond or vanilla extract
1 cup Quick Quaker or Mother’s Oats, uncooked
1 cup coconut

Directions:

1. Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and flavoring. Beat until smooth, about 2 minutes.

2. Fold in rolled oats and coconut.

3. Shape dough into small balls; place on greased baking sheet.

4. Bake in a moderate oven (350*F) 12 to 15 minutes. Makes 3 dozen cookies

Macaroni with Paprika-Mushroom Sauce

Macaroni with Paprika-Mushroom Sauce

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A Recipe from Recipes by Rakusen’s (195?)

About the Recipe

When a friend brought this (along with 2 other also amazingly vintage Rakusen’s books) back from England for me, I couldn’t wait to give it a go. These recipes are classics, and this one didn’t disappoint.

This comes together almost like an easy macaroni and cheese without the cheese. The sauce is rich and delicious, and pairs delightfully with the mushrooms. That said, both the husband and I agreed that more vegetables and even small bites of meat (I would go chicken or steak) would go well with this, and there’s more than enough sauce to make it happen. All in all, an excellent start to cooking with these little booklets. And hey – this was fully Maxx approved, so you know it’s gotta be good!

What do we think, Maxx?
OMNOMNOM!

About the book

I try to keep these entries short and sweet to let you get to the recipe quickly, but forgive me on this one while I wax poetic a little bit about this book. As I said, it came from a friend who brought them from England for me. Rakusen’s is like the Manischewitz of England. It was founded in Leeds in 1900 and is a top provider of Kosher ingredients throughout the country. It was just so fun to look through these booklets, clearly designed to enjoy Rakusen’s fine line of products throughout the year.

There’s no date on the booklet, but it looks to be about 1950’s/60’s, and online listings of them seem to be in line with that as well. The illustrations and funky fonts lean more toward late ’50’s/early ’60’s, but regardless are everything that just works for these old advertising booklets. As per usual though, I remain grateful that food photography has come a long way since that time period.

The Recipe!

Ingredients:

1/2 cup butter
1 large onion
1/2 lb. mushrooms
1 cup sour cream
1 1/2 t paprika
1/2 t salt
1/8 t pepper
8 oz. macaroni

Directions:

Melt butter in frying pan. Chop onion and sauté in butter until light brown. Remove onion. Slice mushrooms and sauté in same fat until tender. Add remaining ingredients (including onion), except macaroni. Mix well and heat. Cook macaroni in boiling, salted water until tender. Drain. Place in serving dish and pour sauce over. Serve at once. Serves 6.