Introducing: The Glamorous Housewife! This blogger shares a love of all things vintage, and has lots of posts about decorating, style, entertaining, and more. Most recently, I discovered her new series on YouTube called "Making it Modern" in which she adapts old recipes into modern creations. So far she has featured a pineapple upside down cake-inspired cocktail, an emerald jello salad masquerading as a modern strawberry salad, and her updated take on sausage boatees. It's a lot of fun, and I'm excited to see future installments in the series!
Wednesday, September 16, 2015
Making It Modern with The Glamorous Housewife
Happy Wednesday! I'm busy whipping up a few new concoctions in the kitchen today, so while I work, I thought I'd share another fun vintage blog to tide you over.
Introducing: The Glamorous Housewife! This blogger shares a love of all things vintage, and has lots of posts about decorating, style, entertaining, and more. Most recently, I discovered her new series on YouTube called "Making it Modern" in which she adapts old recipes into modern creations. So far she has featured a pineapple upside down cake-inspired cocktail, an emerald jello salad masquerading as a modern strawberry salad, and her updated take on sausage boatees. It's a lot of fun, and I'm excited to see future installments in the series!
So take a visit to her blog today--and come back here for more vintage apple-themed recipes just in time for the first few days of fall!
Introducing: The Glamorous Housewife! This blogger shares a love of all things vintage, and has lots of posts about decorating, style, entertaining, and more. Most recently, I discovered her new series on YouTube called "Making it Modern" in which she adapts old recipes into modern creations. So far she has featured a pineapple upside down cake-inspired cocktail, an emerald jello salad masquerading as a modern strawberry salad, and her updated take on sausage boatees. It's a lot of fun, and I'm excited to see future installments in the series!
Friday, September 11, 2015
Cheese-Apple-Sausage Pie
If you've been a loyal reader around here, you've probably noticed that I tend to gravitate toward easy recipes for bread-based dishes like sandwiches and desserts. Well, all that's about to change with this Cheese-Apple-Sausage Pie!
With fall just around the corner, I thought it was time to dip into some apple recipes. And to try cooking meat. (No, that peanut butter and bacon recipe doesn't really count.) Today's recipe allows me to meet both of those goals!
The recipe comes from an Ohio Apple Marketing Program cookbook I picked up a few weeks ago. It doesn't have a date on it, but judging by what I've read (and the hairstyles) I'd say it's vintage 70s or 80s. This is a little outside my post-WWII range, but Johnny Appleseed's birthday is a few weeks away, and we could all use more apple recipes in our lives right about now.
As you can see in the photo below, this particular brochure was distributed by A&M Farm in Midland, Ohio, an orchard still in business only about an hour northeast of Cincinnati. Their Facebook page shows that apple-picking season begins in a couple of weeks! Grab your baskets, people.
Let's get back to the recipe! Presenting:
Cheese-Apple-Sausage Pie
Serves 6 (dinner)
Serves 10 (appetizer)
1 pkg pie crust mix
2 cups grated Swiss cheese
5 pre-cooked sausages, cut 1/4"
2 medium apples, pared, sliced
1 medium onion, chopped
4 eggs
1 tbsp. flour
1 cup milk
1 cup heavy cream
1 1/2 tbsp melted butter
1) Saute sausages, drain.
2) Prepare pie crust as package directs. Line a 10" pie or tart pan with pie crust. Flute edges.
(I cheated on this part--I used a pre-made pie crust from the store. Baby steps.)
3) Layer cheese, apples, onion, and sausage in pastry lined pan.
4) Beat eggs, milk, cream, flour, salt, and butter until well-mixed. Pour over layered ingredients.
(Hmm, that's funny. I didn't notice any salt in the recipe. Also, my pie crusts must have been too small because I had more than enough ingredients and mixture for two of these things, which I hadn't planned on, but it worked out just fine. Huzzah for minor improvisation!)
5) Bake in 375 degree oven for 45 minutes, until top is puffy and golden. Let stand 5 minutes before slicing.
Ta-da! It's a pie! Two pies, in fact! Or quiches? Anyway, they turned out pretty well. I realized once they were in the oven that I had forgotten to peel the apples, but the slices were thin enough that it wasn't too disastrous. Next time, I'll remember! I'll also remember that this recipe yields enough for two pies, which is quite convenient because more is better. We've been eating this for breakfast, lunch, second lunch, and dinner. Because who would ever want to eat anything but breakfast food? And apples? It's fall, y'all!
With fall just around the corner, I thought it was time to dip into some apple recipes. And to try cooking meat. (No, that peanut butter and bacon recipe doesn't really count.) Today's recipe allows me to meet both of those goals!
The recipe comes from an Ohio Apple Marketing Program cookbook I picked up a few weeks ago. It doesn't have a date on it, but judging by what I've read (and the hairstyles) I'd say it's vintage 70s or 80s. This is a little outside my post-WWII range, but Johnny Appleseed's birthday is a few weeks away, and we could all use more apple recipes in our lives right about now.
As you can see in the photo below, this particular brochure was distributed by A&M Farm in Midland, Ohio, an orchard still in business only about an hour northeast of Cincinnati. Their Facebook page shows that apple-picking season begins in a couple of weeks! Grab your baskets, people.
Let's get back to the recipe! Presenting:
Cheese-Apple-Sausage Pie
Serves 6 (dinner)
Serves 10 (appetizer)
1 pkg pie crust mix
2 cups grated Swiss cheese
5 pre-cooked sausages, cut 1/4"
2 medium apples, pared, sliced
1 medium onion, chopped
4 eggs
1 tbsp. flour
1 cup milk
1 cup heavy cream
1 1/2 tbsp melted butter
1) Saute sausages, drain.
2) Prepare pie crust as package directs. Line a 10" pie or tart pan with pie crust. Flute edges.
(I cheated on this part--I used a pre-made pie crust from the store. Baby steps.)
3) Layer cheese, apples, onion, and sausage in pastry lined pan.
4) Beat eggs, milk, cream, flour, salt, and butter until well-mixed. Pour over layered ingredients.
(Hmm, that's funny. I didn't notice any salt in the recipe. Also, my pie crusts must have been too small because I had more than enough ingredients and mixture for two of these things, which I hadn't planned on, but it worked out just fine. Huzzah for minor improvisation!)
Ta-da! It's a pie! Two pies, in fact! Or quiches? Anyway, they turned out pretty well. I realized once they were in the oven that I had forgotten to peel the apples, but the slices were thin enough that it wasn't too disastrous. Next time, I'll remember! I'll also remember that this recipe yields enough for two pies, which is quite convenient because more is better. We've been eating this for breakfast, lunch, second lunch, and dinner. Because who would ever want to eat anything but breakfast food? And apples? It's fall, y'all!
Wednesday, September 9, 2015
Banana Shortcake
With shortcakes on hand from earlier this week, let's get a little more mileage out of those biscuits with this recipe from Chiquita Banana's Recipe Book.
Banana Shortcake
(Use fully ripe bananas...yellow peel flecked with brown)
Split homemade or baker's gingerbread, cake, cupcakes, or biscuits into 2 layers. Place whipped cream and sliced ripe bananas between layers and on top. Garnish with a cherry, if desired. Just before serving, peel and slice additional bananas and arrange them around the base of the Banana Shortcake, if desired.
It's amazing that those three simple ingredients could turn into such a light, delicious treat!
While preparing my banana shortcake, I was advised by a smart-looking banana wearing glasses and a mortar board, "Don't skip these 'how-to-do-its'!" So, of course, I'll share them with you. By the way, did you notice Professor Banana is also wearing a dress and heels? Pretty progressive for 1950.
Enjoy this plethora of tips and factoids as you buy, ripen, flute, slice, spread, preserve, and dress up your own bananas.
Just in case you need some help, here's a tutorial on how to mash bananas.
And see here, bananas are for everyone! I'm no teenager, but I could use some of those eye-brightening, skin-clearing benefits. Duly noted, Bananas.
There you have it! Strawberry Shortcake's cousin, Chiquita Banana Shortcake. Not to be confused with this little shortcake, Sheila. She's my favorite.
Even though this is an all-year round type of recipe, banana shortcake feels particularly well-suited for summer. But with temperatures getting a little cooler this week, I think it's time to dig up some recipes that are better-suited for fall. Here's looking at you, apples!
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