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Cinnamon Apple Pancakes with Apple & Brown Sugar Topping

Cinnamon apple pancakes are bursting with the warm flavors of fall. What a cozy way to kick off a chilly autumn morning!

Two large cinnamon apple pancakes on a black plate with apple topping, and maple syrup running down the sides.

There's something about lazy fall weekend mornings that makes me nostalgic for flannel pjs, a mug of hot coffee, and the aroma of cinnamon spiced apple hotcakes wafting through the air. It was a great way to start a Sunday morning, just before dad turned on the football game and mom curled up with a novel.

This is a Fast and Easy Pancakes Recipe

Before you skip to another recipe thinking these look like too much trouble, let me assure you they're super fast and easy to make. You can literally have this on the table in minutes. All you need is one bowl for the batter, a small bowl for the topping, and a skillet to cook in!

Cinnamon Apple Pancakes Ingredients

All the ingredients for cinnamon apple pancakes on a black background.

Here's what you'll need to whip up your pancake batter:

  • All purpose flour
  • Brown sugar
  • Baking powder
  • Baking soda
  • Cinnamon
  • Kosher salt
  • Milk
  • Egg
  • Vanilla extract
  • Applesauce

How to Make Apple Pancakes

  1. Start by mixing the 6 dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon and salt.
  2. Next, add in the 4 wet ingredients: milk, egg, vanilla extract and applesauce. Stir by hand just until well blended.
  3. Melt butter over medium-high heat in a skillet. When skillet is hot, pour batter in, approximately ¼ cup per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook another minute. Remove pancakes to serving plate. Top with sautéed apple topping and syrup, if desired.

Sautéed Apple Topping Ingredients

All the ingredients for sautéed apple topping on a black background.

It only takes 4 ingredients to make a delicious sautéed cinnamon & brown sugar apple topping for your homemade cinnamon apple pancakes:

  • Apples
  • Brown sugar
  • Cinnamon
  • Butter

How to Make Apple Pancake Topping

  1. Peel, core, and dice two apples (see hints below for a fast and easy method.) Place diced apples in a mixing bowl.
  2. Add brown sugar and cinnamon to the diced apples and mix well.
  3. Melt two tablespoons of butter over medium low heat. Add apple mixture to the skillet and cook on low for 10 minutes, or until apples are tender when a knife or fork are inserted. Serve immediately over pancakes.

Helpful Hints for Making Pancakes

  • Try cooking pancakes in pancake rings. You can buy them in various sizes. You simply grease the inside, pour the batter in and cook for 1-2 minutes, then remove the ring and flip. You'll have perfectly round pancakes that haven't spread all over the pan!
  • For the topping, choose apples on the tart side to balance out the sweetness of the sugar (and syrup, if you use it.) I recommend Granny Smith, Pink Lady or Braeburn.
  • Gently mix the pancake batter with a spatula or large spoon just until blended and smooth. Do not use an electric mixer, and don't mix longer than necessary. Over mixing causes the gluten to release from the flour, which results in tough, chewy pancakes.

We hope you enjoy this comforting taste of fall! If you're looking for some chilly-weather breakfast recipes, also check out our corned beef hash from scratch and Kentucky style biscuits and gravy!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Cinnamon Apple Pancakes

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Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

Cinnamon Apple Pancakes Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • 1.5 cups milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • ⅓ cup applesauce

Sautéed Apple Topping Ingredients

  • 2 apples peeled, cored and diced.
  • 2 tablespooons butter
  • 2 tablespoons brown sugar
  • ¾ teaspoon ground cinnamon

Instructions
 

Cinnamon Apple Pancakes

  • Mix flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Add remaining ingredients and stir by hand just until thoroughly blended. Be careful not to overmix.
  • Melt a tablespoon of butter in a skillet over medium high heat. When skillet is hot, add approximately ¼ cup batter per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook and additional minute. Pancakes should be lightly browned on both sides. Serve and enjoy!

Sautéed Apple Topping

  • Mix together apples, brown sugar and cinnamon in a small mixing bowl.
  • Melt butter in a skillet over medium heat. Add apple mixture and cook on medium-low 10 minutes, or until tender when poked with a knife or fork. Serve over pancakes.

Notes

Storage
Pancakes can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer in a large freezer bag or airtight container for up to 2 months. Bring to room temperature before storing.
Reheating
Reheat refrigerated pancakes in 350 degree oven for 5 minutes, or microwave for 20-30 seconds. 
Reheat frozen pancakes in microwave for 30-60 seconds.
Tried this recipe?Let us know how it was!

Boneless Apple Cider Pork Chops

Boneless apple cider pork chops is a comforting meal for a chilly autumn night. The savory taste of seared pork chops combined with tangy cider and sweet caramelized apples make this dinner a fall favorite!

Boneless apple cider pork chops on a serving platter, topped with cooked apples and surrounded by springs of fresh parsley.

This is one of those easy pork chop recipes that looks and tastes like you went to a lot of trouble, when you didn't. The seasoned pork chops cook up in minutes in a skillet, followed by a few minutes more for the apple cider reduction sauce.

This dish has its roots in 17th century Denmark, but it was also a very popular mid century meal in the U.S. And who from this era can forget Peter Brady famously impersonating Humphrey Bogart as he walked around repeating "pork chops and applesauce" in a memorable 1971 episode of The Brady Bunch?

Ingredients for Boneless Apple Cider Pork Chops

Here's what you'll need to make these fall inspired pork chops:

All the ingredients needed to make boneless apple cider pork chops, on a black background.
  • Pork chops
  • Smoked paprika
  • Kosher salt
  • Black pepper
  • Olive oil
  • Apple
  • Yellow onion
  • Garlic
  • Dried rosemary
  • Dried thyme
  • Apple cider

Pork Chops Cooking Tips

Many people complain about eating dry, tough pork chops when they were growing up. That's because the food industry had everyone scared half to death after cases of trichinosis, a food borne illness caused by eating undercooked pork, were occurring by the hundreds throughout the U.S. The solution was to overcook pork, which made many baby boomers dislike it.

Thanks to changes in hog feeding practices and public awareness, the U.S. now averages only about 16 cases per year. We now know that it is safe to eat pork cooked to 145 degrees. At that temperature, it won't be dry and tough.

I recommend searing pork over a medium-high heat to get it to sizzle without burning. It should just be lightly caramelized on each side. This can take 2-4 minutes depending on how high your heat is, so watch carefully. At this point, pork chops should not be fully cooked. Remove from heat.

Once your apples and onions have been cooked and softened in the skillet, add the apple cider. When it comes to a simmer, add the pork chops back to the pan, and using the meat thermometer to check, cook just until the thickest park of the pork chop reaches 145 degrees.

What Kind of Apples Go With Pork?

Sweet apple varieties pair well with the saltiness of pork. My favorites for this dish are Braeburn, Gala, Fuji and Honeycrisp. They are sweet, yet keep their shape without breaking down too much from cooking.

We hope you enjoy this family friendly pork recipe. It makes a great weeknight dinner full of fall flavors!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Boneless apple cider pork chops on a serving platter, topped with cooked apples and surrounded with fresh sprigs of parsley.

Boneless Apple Cider Pork Chops

Boneless apple cider pork chops combine the savory taste of seared seasoned pork chops with tangy fall cider and sweet caramelized apples. A perfect family friendly autumn meal!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 4
Calories 337 kcal

Ingredients
  

  • 4 pork chops Boneless, ½ inch thick
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 apple cored and thinly sliced
  • 1 small yellow onion cut in half and thinly sliced
  • 2 cloves minced garlic
  • ¾ teaspoon dried rosemary
  • ¾ teaspoon dried thyme
  • 1 cup apple cider

Instructions
 

  • Mix paprika, salt and pepper in a small bowl, then season pork chops on both sides.
  • Heat olive oil over medium high heat in a large skillet. Add pork chops and sear for 2-4 minutes on each side, until golden brown. Remove, transfer to a plate and cover.
  • Add the apple,onion, and garlic to the skillet and cook until onion is caramelized and apples are softened, 6-8 minutes. Add rosemary, thyme and apple cider. Bring mixture to a simmer, then return pork chops to the pan and cook until apple cider is reduced by half and the pork chops register 145 degrees on a meat thermometer, approximately another 6-8 minutes. Do not overcook.
  • Remove pork chops to a clean platter and top with apples and onions for serving. Garnish with parsley or fresh rosemary if desired.

Notes

Use a sweet apple such as Braeburn, Fuji, Gala or Honeycrisp to complement the salty pork.
Heat the olive oil in the skillet for a couple of minutes before adding the pork chops for searing. This will bring it to the correct temperature to turn it golden brown and seal in the juices.
 

Nutrition

Calories: 337kcalCarbohydrates: 17gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 651mgPotassium: 674mgFiber: 2gSugar: 12gVitamin A: 288IUVitamin C: 5mgCalcium: 33mgIron: 1mg
Keyword Pork, 1970's Dinner, Apples, Fall, Autumn, Company, Entertaining
Tried this recipe?Let us know how it was!

Candy Apple Salad with Apple Cider Vinaigrette

Candy apple salad is a delightful twist on the traditional garden salad, and can be enjoyed year-round. Crunchy apples, chewy cranberries, and sweet candied walnuts make this a salad lover's delight!

Candy Apple Salad in a white salad bowl, with a serving bowl with wooden serving spoons behind it.

I love a dish that you can serve year-round, and this fresh candy apple salad goes effortlessly from a springtime lunch entrée to a holiday side dish.

This is a less-fussy variation of the mid century favorite classic Waldorf salad, and is sometimes referred to as cranberry apple walnut salad. Borrowing apples, walnuts, and greens, then deviating with cranberries, feta cheese, and an apple cider vinaigrette, it's a light and tasty cousin of the mayonnaise-based Waldorf. The "candy" in the name comes from the candied, or glazed, walnuts used in the recipe.

When to Serve Candy Apple Salad

There are so many great serving ideas for this sweet and savory salad. Here are just a few:

  • Add grilled chicken and feature it as a main dish in the spring or summer
  • Bring it to a potluck gathering as a fall harvest salad
  • Make it an autumn fruit salad Thanksgiving side dish
  • Feature both red and green apples for a beautiful holiday salad
  • Serve as a healthy fruit and nut salad at a vegan meal

As you can see, this festive apple walnut salad is as versatile as it is delicious!

Salad Ingredients

Ingredients for candy apple salad on a black background.

Apple Cider Vinaigrette Ingredients

All ingredients for apple cider vinaigrette on a black background.
  • Olive oil
  • Apple cider vinegar
  • Dijon mustard
  • Basil
  • Garlic powder
  • Oregano
  • Black pepper
  • Sugar

How to Prepare a Cranberry Apple Walnut Salad

Preparing this salad couldn't be easier. Simply tear the butter lettuce leaves to bite size pieces, slice & add the apples, then toss in the cranberries & glazed walnuts and sprinkle the feta on top!

Combine all the ingredients of the salad dressing, and stir well or shake, then mix it again right before serving.

Candy apple salad in a white salad bowl, with apple cider vinaigrette being poured on top from a small glass pitcher.

Tips for a Great Salad

  • Put the dressing on each individual serving when it's time to eat. Putting it on the salad earlier will make it turn soggy.
  • Feta cheese is recommended for a nice mild taste that doesn't overwhelm. As an alternative you can use gorgonzola or bleu cheese.
  • Butter lettuce is recommended for its nutritional value. Feel free to add other greens to the mix such as fresh spinach, kale, or arugula.
  • Choose an apple with a sweet/tart balance like Honeycrisp, Pink Lady, Fuji or Empire. If you enjoy a tart apple in contrast to the sweet cranberries and walnuts, a Granny Smith will work. I brush a little bit of orange juice on my apples after I slice them to slow down the browning process.
  • For quick & easy salad prep, use a bag of dried & sweet cranberries & glazed walnuts. If you prefer to add them separately, add ⅓ cup of cranberries and ½ cup homemade candied walnuts.

Looking for some apple recipes? Try our easy taffy apple recipe, homemade slow-cooked apple butter, and apple Brown Betty.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Candy Apple Salad with Apple Cider Vinaigrette

Crunchy apples, chewy cranberries, and sweet candied walnuts make this a delightful twist on a traditional garden salad.
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Prep Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

Salad Ingredients

  • 2 heads butter lettuce
  • 2 apples thinly sliced
  • ½ cup feta cheese
  • 3.5 oz package dried & sweet cranberries & glazed walnuts salad topping

Apple Cider Vinaigrette

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon dried basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons sugar

Instructions
 

Salad Instructions

  • Tear lettuce into bite sized pieces.
  • Toss in sliced apples, feta cheese, and cranberries & walnuts.
  • Store in airtight container in refrigerator until ready to serve.

Apple Cider Vinaigrette Instructions

  • Add all ingredients together in a mixing bowl, and whisk vigorously until well combined. Serve with salad.
  • Store in an airtight container in refrigerator until ready to serve.

Notes

Substitutions
In place of packaged cranberries & glazed walnuts, you can substitute ⅓ cup of dried cranberries and a ½ cup of candied walnuts.
Instead of butter lettuce (Bibb lettuce), you can use romaine.
You can substitute gorgonzola or bleu cheese in place of feta.
Storage
Store salad in an airtight container for up to 5 days. 
Store apple cider vinaigrette in tightly covered container in the refrigerator for up to 1 week.
Keyword apple, fall, autumn, spring, holiday salad, summer salad, thanksgiving side dish, christmas side dish, christmas salad
Tried this recipe?Let us know how it was!

Sip into Fall: How to Make the Perfect Apple Butter Old-Fashioned Cocktail

An Apple Butter Old Fashioned cocktail is a flavorful variation of the classic Old Fashioned cocktail. This version adds a distinctive fall seasoning, making it the perfect drink for a chilly autumn day.

An apple butter old fashioned cocktail in a tumbler with apples and other fall related items

This Twist on a Classic Cocktail is Perfect for Crisp Fall Days--and Nights!

Growing up in the midwest, there was always a late fall weekend devoted to apple picking as the weather turned cooler. We would drive out to the country and fill a few bushel baskets with fresh apples, and then devise inventive ways to use them all up. The apple butter Old Fashioned is one of my favorites!

This variation on the classic Old Fashioned is easy to make and tastes delicious, with distinctive notes of caramel, vanilla, apples and spice. It uses apple cider and apple butter instead of the usual sugar that is normally added to an Old Fashioned.

The Old Fashioned cocktail is one of the most iconic drinks you can have. It has been around since the mid-1800's and has been popularized in movies and television shows such as Mad Men. Seasonal variations such as this one show it can evolve while retaining its basic character.

Ingredients You'll Need for An Apple Butter Old Fashioned Cocktail

A list of ingredients for an apple butter old fashioned that includes a bottle of bourbon, orange bitters, apple, cinnamon stick and apple cider.

This variation is even easier to make than the original. Just add the following:

Bar Tools Needed

This classic cocktail variation doesn't require any special tools, but here are a few basics you'll need that will make a good drink every time:

  • Mixing glass
  • Jigger
  • Bar spoon
  • Strainer

How to Make It

This cocktail mixes up just like the original--only easier. Simply pour all of the ingredients into a mixing glass with ice and stir. Then strain into a rocks glass with ice and garnish with an apple wedge and cinnamon stick.

Add the orange bitters
Pour in the apple cider
Add the bourbon
Four pictures that show how to pour the ingredients for an apple butter old fashioned into a mixing glass.
Pour into a rocks glass

How to Serve

Serve this drink in a rocks glass with a ball or block of ice which will melt slowly, keeping the drink nice and cold without watering it down while you enjoy it.

Tips For Success

To prepare this cocktail you need the right tools, but otherwise it's an easy drink to mix up. Just remember these tips to create this fall classic:

  1. Always mix with a quality Bourbon. A cheap whiskey will make a poor-tasting drink. I prefer Buffalo Trace as an everyday mixer.
  2. Use fresh apple butter for just the right amount of sweet and spice.
  3. Garnish for a finished presentation. I like to garnish with an apple wedge and cinnamon stick, but you can always use an orange as well.

Frequently Asked Questions

Why is it called an Old Fashioned?

Legend has it that people requested that their cocktail not be made from a mix, but made the 'old fashioned way', or from scratch.

What is Apple Butter?

It is a preserve made from fresh apples and cooked down to a smooth purée.

Before you go, did you try this cocktail? Why not leave a comment in the comments section along with a rating? I always appreciate hearing from you and getting your feedback.

An apple butter old fashioned cocktail in a tumbler with apples and fall-related items in the background

The Apple Butter Old Fashioned Cocktail

Kevin Mayfield
Apple Butter Old-Fashioned Recipe: A Twist on a Classic Cocktail
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Prep Time 11 minutes
Total Time 11 minutes
Course Cocktails
Cuisine American
Servings 1 Serving
Calories 179 kcal

Ingredients
 
 

  • 2 dashes Orange bitters
  • 2 ounces Apple Cider
  • 2 ounces Bourbon
  • 1 teaspoon Apple Butter
  • 1 Apple Wedge
  • 1 Cinnamon Stick

Instructions
 

  • Put ice cubes in your mixing glass.
  • Add 2 dashes of Orange Bitters.
  • Pour in Apple Cider.
  • Add the Apple Butter.
  • Pour in the Bourbon.
  • Stir for 30 seconds to mix the ingredients thoroughly.
  • Put large block of ice into your rocks glass
  • Strain the drink into the rocks glass.
  • Lastly, slide the apple wedge and cinnamon stick into the drink, and you're ready to enjoy!

Notes

Use only a quality bourbon for a great tasting drink--lower quality mixers always show through.
You can add more apple butter if you want a stronger apple taste.

Nutrition

Calories: 179kcalCarbohydrates: 10gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 3mgPotassium: 38mgFiber: 1gSugar: 9gVitamin A: 83IUVitamin C: 4mgCalcium: 2mgIron: 1mg
Keyword 1940's cocktails, 1950's cocktails, 1960's cocktails, bourbon cocktails, Don Draper cocktails, Kentucky, madmen cocktails, mid century cocktails, rat pack cocktails
Tried this recipe?Let us know how it was!

Homemade Slow Cooked Apple Butter

Apple butter is a comforting autumn treat made by mixing apples with sugar & spices, then slow-cooking into a rich, smooth spread. It's perfect to top off muffins, pancakes, ice cream, oatmeal, and even cocktails!

Apple butter on top of a biscuit on a white plate, with the remainder of the apple butter in a Corningware bowl behind it.

Every fall when I was young, my family would drive from Chicago to Michigan to pick apples at my Uncle's apple orchard. When we got home we would drop off bushels of apples at my Grandma's house, and the first thing on her list to make was spiced apple butter. I can still remember that comforting aroma wafting through her house as the apples cooked!

What is Apple Butter?

Apple butter is not butter at all, but rather a spreadable fruit preserve that has a consistency similar to butter. It was first made in the Middle Ages by monks living on orchards in Germany and Belgium. It made its way to the U.S. by way of Appalachia in the mid-1800's.

An apple butter recipe, often called spiced apple butter, consists of several pounds of apples mixed with a combination of spices such as sugar, brown sugar, cinnamon, cloves, nutmeg, and/or allspice. The mixture is slow cooked for a whole day to allow the apples to break down to a smooth consistency.

Apple Butter Ingredients

All of the ingredients needed to make apple butter on a black background.

You'll only need a few ingredients:

  • Apples
  • Brown Sugar
  • Sugar
  • Cinnamon
  • Salt
  • Cloves
  • Vanilla extract

Types of Apples You Can Use

The end result should be a sweet and spicy fruit spread, therefore you'll want to avoid tart apples. Gala apples are my favorite variety for this recipe. If you can't get Gala, other good options include Jonathan, Fuji or McIntosh.

Steps for Making Apple Butter

  1. Peel, core and dice apples, then place in a 6 quart crockpot.
Apples in crockpot after they have been peeled, cored and diced.

2. Add all remaining ingredients to crockpot except vanilla, then cover and cook on low for 10 hours, stirring occasionally.

Apples and spices inside slow cooker prior to cooking.

3. After 10 hours, remove lid and use an immersion blender to smooth any remaining chunks of apples. Stir in vanilla, and continue cooking uncovered for 1-2 hours, until desired consistency (it will thicken further as it cools.) Place apple butter in airtight container or jars and refrigerate until ready to serve.

Apple butter on top of a biscuit on a white plate, with the remainder of the apple butter in a Corningware bowl behind it.

Helpful Hints

  • For best results, peel your apples. Some recipes call for leaving the skins on, however you always risk getting undissolved tough skin in your finished product.
  • Peel apples quickly using an apple peeling tool.
  • Dice apples quickly using a chopping tool. I use the large dicing blade.
  • Use an immersion blender to quickly and neatly blend your ingredients inside the crockpot.
  • Keep your finished product refrigerated. This recipe does not include instructions for canning for long-term preservation.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Apple butter on top of a fluffy biscuit on a white plate.

Homemade Crockpot Apple Butter Recipe

A warm, comforting autumn slow-cooker recipe that fills your home with the wonderful aroma of apples & spice. Makes 2-3 quarts.
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Prep Time 30 minutes
Cook Time 11 hours
Course Breakfast
Cuisine American, American Southern, German
Servings 25
Calories 110 kcal

Equipment

  • 1 6 qt. slow cooker
  • 1 immersion blender

Ingredients
  

  • 5.5 lbs. Gala apples peeled, cored, and diced into small pieces
  • 1 cup brown sugar
  • ¾ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 2 teaspoons vanilla extract

Instructions
 

  • Place apples in the bottom of a 6 quart slow cooker.
  • In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, cloves, and salt. Pour the mixture over the apples and stir until well combined.
  • Place the lid on the slow cooker and turn the heat on low. Cook for 10 hours, stirring occasionally.
  • Remove lid and use an immersion blender to puree apples until completely smooth. (If you don't have an immersion blender, place mixture in a blender, puree, and return mixture to slow cooker.)
  • Continue cooking uncovered on low, stirring occasionally, for an additional 1-2 hours until desired consistency is reached. Apple butter will continue to thicken upon cooling.
  • Transfer to an airtight container or individual airtight containers. Store in refrigerator for up to 2 weeks.

Notes

Storage
Store in airtight container or in sealed jars in refrigerator for up to 2 weeks. 
Variations
  • Add ¼ teaspoon allspice for additional spice.
  • Add ¼ teaspoon pumpkin pie spice for fall flavor.
  • Use a tablespoon of Bourbon in place of the vanilla for added depth.
 

Nutrition

Serving: 2TbsCalories: 110kcalCarbohydrates: 29gProtein: 0.3gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 27mgPotassium: 121mgFiber: 3gSugar: 25gVitamin A: 55IUVitamin C: 5mgCalcium: 17mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Apple Brown Betty: An Orchard to Oven Treat

Apple Brown Betty is a classic American dessert featuring fresh baked apples seasoned with brown sugar, cinnamon and nutmeg, and topped with an irresistible crunchy crumb topping. A fall favorite!

Apple Brown Betty in a parfait glass, with a scoop of ice cream and a cinnamon stick on top.

If you're looking for fall dessert ideas, look no further than this fast and easy homemade Apple Brown Betty. Served warm and ala mode, it's nothing short of dessert heaven!

The origin of this recipe dates back to the mid 1800's, and is very similar to an apple crisp. the difference is that an apple crisp topping is made with oats, and the Apple Brown Betty is oat-free. I am not a big fan of oats in desserts. They taste mealy to me, so I make this Brown Betty instead.

How to Choose The Right Apples

Apple Brown Betty is sweetened with sugar, therefore I prefer an apple on the tart side to offset the sweetness. I recommend Granny Smith, Honeycrisp, or Pink Lady for the best combination of flavors. Red Delicious are too sweet and the gritty texture isn't as appealing in this dessert.

Ingredients for Apple Brown Betty

All ingredients for Apple Brown Betty on a black background.

Here's what you'll need to make this classic Apple Brown Betty:

  • Apples
  • Orange Juice
  • All purpose flour
  • Sugar
  • Cinnamon
  • Nutmeg
  • Salt
  • Butter

How To Make Old Fashioned Brown Betty

  1. Peel and slice three apples, and place them in the bottom of a pie dish. Cover with ¼ cup of orange juice.
Three peeled and sliced apples in the bottom of a pie dish

2. In a mixing bowl, combine the flour, sugar, cinnamon, nutmeg and salt. Cut the butter into the mixture until it forms crumbs.

Mixing bowl of flour, sugar, cinnamon nutmeg and salt with butter cut in to resemble coarse crumbs.

3. Sprinkle the crumb mixture on top of the apples in the pie dish.

Flour crumb mixture sprinkled on top of the apples in the pie dish.

4. In a preheated 375 degree oven, bake for 45 minutes or until top is browned and sides are bubbling.

Apple Brown Betty just removed from the oven.

5. Allow to cool for at least 15 minutes, then serve in bowls or parfait glasses. Garnish with vanilla ice cream or whipped cream and a cinnamon stick for a beautiful presentation!

Apple Brown Betty in a parfait glass, with a scoop of ice cream and a cinnamon stick on top.

Helpful Hints for Making this Rustic Apple Dessert

  1. To peel, slice and core the apples quickly and easily, try an apple peeling tool. It will render uniformly sliced apples for even cooking. I use this for all my baked apple desserts!
  2. Use very cold butter to cut into the flour mixture. Cutting in the cold butter is what forms the crumbs -- warm butter will flatten, which you don't want.
  3. Fork test the apples before you remove them from the oven -- they should be tender without being mushy.
  4. Add ½ teaspoon allspice to the flour mixture if you'd like to spice it up a little more.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Apple Brown Betty in a parfait glass, with a scoop of ice cream and a cinnamon stick on top.

Apple Brown Betty: An Orchard to Oven Treat

Apple Brown Betty is a classic American dessert with fresh apples baked in sugar, cinnamon and nutmeg, and covered with an irresistible crunchy crumb topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 3 Granny Smith Apples peeled, cored and sliced
  • ¼ cup orange juice
  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon kosher salt
  • ½ cup butter cold and diced into cubes

Instructions
 

  • Preheat oven to 375 degrees.
  • Grease a 9-inch pie plate with butter. Distribute peeled & sliced apples evenly in the pie plate.
  • In a mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and kosher salt.
  • Place cubes of butter in the mixing bowl and cut in with a sharp knife until the mixture resembles coarse crumbs. Sprinkle crumbs evenly over the top of the apples in the pie pan.
  • Place in oven and bake for 45 minutes, or until top is browned and sides are bubbling. Test the apples with a knife to ensure they are tender. They should be tender without being mushy.
  • Cool on a wire rack for at least 15 minutes before serving. If desired, serve with whipped cream or vanilla ice cream.

Notes

Variations:  
  • Add ½ teaspoon of allspice to the flour mixture for a more spicy flavor.
  • Use ¾ cup granulated sugar and ¼ brown sugar for the 1 cup of granulated sugar. Brown sugar will add a deeper flavor to the dessert.
  • Use lemon juice or apple cider in place of orange juice on the apples.
Helpful Equipment
Use an apple peeler/corer/slicer tool for fast and easy preparation of the apples. They can be found at most kitchen supply stores.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 5 days. Reheat in a 350 degree oven for 10-15 minutes, or warm up in microwave at 20 second intervals until heated through. 
 
 
 

Nutrition

Calories: 375kcalCarbohydrates: 59gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 172mgPotassium: 142mgFiber: 3gSugar: 44gVitamin A: 544IUVitamin C: 9mgCalcium: 17mgIron: 1mg
Keyword apple, fall, autumn, Thanksgiving dessert, Christmas dessert, winter dessert, fall dessert
Tried this recipe?Let us know how it was!

Easy Taffy Apples Recipe (Caramel Apples)

Taffy Apples are a delicious fall treat consisting of fresh, tart and crunchy apples covered in a sweet & chewy caramel, then rolled in crushed peanuts -- or not!

One caramel apple between two taffy apples on an oblong serving plate.

Carmel apples, or taffy apples as we called them in the midwest, bring to mind the season of cozy cable knit sweaters, golden leaves, hayrides and halloween. If fall had a taste, it would taste like a taffy apple!

The owner of a candy shop in Newark is credited with inventing this treat in the late 19th century. As he was thinking of ways to use his excess caramel, he picked up an apple and dipped it into some hot caramel. Viola! The taffy apple recipe was born.

In the 1950's, the Kraft Foods company introduced individually wrapped caramels and promoted them as a fast and easy way to make caramel apples at home. When I was in school in the 1970's, taffy apples were a popular treat at bake sales, Halloween parties, and fall festivals. I also recall receiving them wrapped in cellophane on Halloween, in the days when neighbors often passed out homemade goodies!

Best Apples For Making Caramel Apples

With over 7500 varieties of apples in the world, choosing the right one for your caramel apple recipe can be daunting. Fortunately, your local grocery store carries a handful of varieties, many of which will work perfectly.

The caramel coating on a taffy apple is very sweet, so to counterbalance it I prefer to choose an apple with some tartness to it. My favorite varieties include Granny Smith, Pink Lady, and Honey Crisp. Braeburn and Jonathan apples will also work well.

Organic vs. Conventional Apples

Producers spray conventional apples with a wax coating that acts as a preservative and adds an eye-catching shine. When making caramel apples, you need to thoroughly wash this coating off, otherwise the caramel will not stick to the apples. To avoid this, I prefer to use organic apples which do not have a coating. Of course, you still need to wash them, but there's no waxy coating to scrub off.

Caramel Apple Ingredients

Here's what you'll need to make a quick batch of taffy apples at home:

  • 8-10 medium sized cold (refrigerated) apples
  • Wooden popsicle sticks for each apple
  • Two 11 oz. bags of caramels
  • 4 tablespoons heavy whipping cream
  • ⅛ teaspoon salt
  • Crushed salted peanuts (optional)
All of the ingredients to make taffy apples, on a black background.

How to Make the Carmel for Taffy Apples

Using the 1950's method, unwrap 22 oz. of caramels, and place them in a nonstick saucepan or double boiler with the whipping cream and salt. Heat on a very low heat, stirring periodically until caramels are melted and creamy.

Getting the Apples Ready to Serve

Push a wooden popsicle stick where the stem has been removed in each apple. Dip into hot caramel until ¾ of the apple is covered. If desired, roll the caramel coated apple in a bowl of crushed salted peanuts, then set on parchment paper or in individual cupcake liners and refrigerate until ready to serve.

Helpful Hints When Making Caramel Apples

  • Use organic apples because they aren't sprayed with a waxy coating that needs to be scrubbed off for the caramel to adhere.
  • Refrigerate your apples for at least an hour prior to dipping them in hot caramel sauce. Hot caramel sets faster on cold apples and resists sliding off.
  • Use a nut grinder to quickly grind your peanuts into the perfect sized pieces for taffy apples.
  • Use wooden popsicle sticks rather than skinny bamboo sticks to hold your apples. They are easier to grasp and the apple is more stable on the wider stick.
  • Store apples in the refrigerator for up to 5 days to prevent bacteria growth and rotting. They can be stored in airtight plastic bags, although the caramel tends to stick to the bags. You can buy caramel apple containers that are ideal for storage, bake sales, and gift giving.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Carmel apple with a wooden stick set on a piece of parchment paper, ready to serve.

Easy Taffy Apples Recipe (Caramel Apples)

5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 10
Calories 395 kcal

Equipment

  • 10 popsicle sticks
  • 1 nut grinder optional
  • 10 caramel apple storage boxes optional

Ingredients
  

  • 10 Granny Smith apples organic
  • 22 oz. caramels
  • ¼ cup heavy cream
  • ⅛ teaspoon salt
  • ½ cup chopped salted peanuts optional

Instructions
 

  • Remove stems from apples, then wash. Thoroughly scrub off wax coating if you are not using organic apples. Dry apples and push wooded popsicle sticks into the stem opening until secure. Refrigerate for at least 1 hour.
  • Grind peanuts and place on a plate or in a shallow bowl.
  • Roll out a sheet of parchment paper large enough to hold all of the apples spaced a couple of inches apart.
  • Unwrap individual caramels and place In a nonstick saucepan or double boiler. Add cream and salt; heat on a low stirring occasionally until caramels are melted and creamy.
  • Remove apples from refrigerator and dip into hot caramel, rolling until approximately ¾ of the apple is covered. Remove from caramel and if desired, immediately roll into ground peanuts. Place on parchment paper. Store in airtight container in refrigerator.

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 75gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 217mgPotassium: 391mgFiber: 5gSugar: 60gVitamin A: 212IUVitamin C: 9mgCalcium: 108mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Homemade Thousand Island Dressing

Homemade Thousand Island dressing is fresh, tangy, and a mid century favorite that tastes great on salads, sandwiches, and even as a dipping sauce for appetizers at your next party!

A tossed salad with thousand island dressing on the top.

The Legend of Thousand Island Dressing

Legend has it that in the late 1800's, a famous actress named May Irwin was vacationing in the Thousand Islands region between the U.S. and Canada. Impressed by the salad dressing served by a local chef, she requested the recipe and took it back with her to New York. There, it quickly gained popularity, spreading to restaurants and kitchens throughout the country. I'm not sure if it's true, but it makes for a great story!

Classic Thousand Island Dressing Ingredients

Known for its signature pinkish-orange color and its rich, slightly sweet taste, this quick and simple dressing typically consists of a base made from a combination of mayonnaise and ketchup, which gives it its distinct color. This is the classic Thousand Island dressing recipe, with popular variations listed below.

Thousand Island dressing ingredients on a black background

Ingredients include:

  • Mayonnaise (I prefer using organic mayonnaise)
  • Ketchup
  • Sweet pickle relish
  • White onion
  • Kosher Salt
  • Sugar
  • White Vinegar
  • Pepper
All ingredients in a clear mixing bowl, ready to be whisked together.

If you're wondering how to make Thousand Island dressing, it couldn't be easier! All you have to do is toss all of the ingredients into a bowl and whisk them together. Chill in the refrigerator for at least 30 minutes prior to serving.

I love making salad dressing from scratch because you're eliminating artificial ingredients including preservatives, food coloring, etc. But the very best thing about it is the incredibly fresh taste! If you make this salad dressing once, you won't ever want to buy it in a bottle again.

Thousand Island dressing in a gravy boat with a ladle, ready to serve.

Recipe Variations

Here are some alternatives you can try if you'd like to change things up a bit:

  • Add 1 finely chopped hard boiled egg
  • Use a dash or two of hot pepper sauce
  • Replace the sweet pickle relish with dill pickle relish
  • Include 1 teaspoon of horseradish sauce
  • Substitute cocktail sauce in place of ketchup
  • Add 1 clove of finely minced garlic
  • Use a red onion in place of a white onion
  • Add a teaspoon a Worcestershire sauce

You can also make vegan homemade Thousand Island dressing by using a vegan mayonnaise (regular mayonnaise has eggs in it.)

Serving Ideas

Here are some great serving ideas for this classic salad dressing recipe:

  • On an iceberg wedge as your signature salad dressing
  • As your secret sauce recipe on a hamburger
  • As a tangy mayo-ketchup dressing on a reuben sandwich
  • As a vegetable dipping sauce on an appetizer tray

We hope you enjoy this retro condiment recipe! If you're looking for other vintage salad dressing recipes, try our homemade vinegar and oil salad dressing, or our sweet vinegar and oil salad dressing.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

A garden salad on a white salad plate, with Thousand Island dressing being spooned over it.

Homemade Thousand Island Dressing

Homemade Thousand Island dressing is fresh, tangy, and a mid century favorite that tastes great on salads, sandwiches, and even as a dipping sauce for appetizers at your next party! 
5 from 1 vote
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Prep Time 5 minutes
Servings 8

Ingredients
  

  • 1 cup mayonnaise
  • ¼ cup ketchup
  • 4 teaspoons sweet pickle relish
  • 4 teaspoons sugar
  • 2 tablespoons white vinegar
  • 2 teaspoons white onion minced
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper

Instructions
 

  • Add all ingredients to a small mixing bowl.
  • Whisk everything together until fully combined.
  • Place in an airtight container and chill in refrigerator for at least 30 minutes before serving.

Notes

Storage:
Salad dressing can be stored in an airtight container in the refrigerator for up to one week. Do not freeze.
Variations:
    • Add 1 finely chopped hard boiled egg
    • Use a dash or two of hot pepper sauce
    • Replace the sweet pickle relish with dill pickle relish
    • Include 1 teaspoon of horseradish sauce
    • Substitute cocktail sauce in place of ketchup
    • Add 1 clove of finely minced garlic
    • Use a red onion in place of a white onion
    • Add a teaspoon a Worcestershire sauce
 
Tried this recipe?Let us know how it was!

Lipton California Dip (Lipton Onion Soup Dip)

Lipton California Dip (also known as Lipton Onion Soup Dip or French Onion Dip) was a mainstay at every cocktail party from the 1950's - 1970's. This simple, two ingredient recipe has a creamy consistency and features an onion-forward flavor with herbal undertones.

Ruffled potato chips in a bowl with a smaller bowl of Lipton California Dip on the side, with a martini sitting next to the bowls on the table.
A popular mid century cocktail party appetizer

I was looking through an old box of family photos and came across some pictures of a 1960's cocktail party. My parents loved to host parties, and a wave of nostalgia came over me as I recalled my dad mixing martinis at his bar while my mom set out the Lipton California Dip.

This popular French onion dip was at virtually every gathering I attended as a child. So imagine my surprise when I recently whipped up a batch for visiting friends, only to have them tell me it was the first time they had ever tried it! (They loved it, by the way.) It made me realize that many people born in the latter half of the 70's and beyond didn't grow up with it like the previous generation had. Perhaps it's time for a renaissance!

The Origins of Lipton California Dip

Lipton's California Dip originated in 1952 when the Lipton company introduced its famous recipe to the world. Combining the convenience of a dry soup mix with the rich taste of sour cream, this appetizer quickly gained popularity. It was on the table at virtually every celebration or family gathering of the era.

So Easy -- Just Two Ingredients

What makes this recipe so wonderful is that it's easy to whip up quickly with only two ingredients:

  1. Lipton Onion Soup Mix: This mix contains dehydrated onions, beef bouillon, onion powder, and a blend of spices. It forms the core of the dip, providing a burst of savory flavor.
  2. Sour Cream: The creamy, tangy base comes from sour cream, which perfectly complements the robust taste of the onion soup mix.

I love this original recipe for Lipton California Dip, but if you find it too tangy, adding ¼ cup of real mayonnaise will cut down on the tanginess and make it even creamier.

Easy Variations Make This Recipe Fun!

This recipe has so many possible variations. Here are some of my favorites:

Skinny Dip:  Mix 16 oz plain yogurt with 1 envelope Lipton’s onion soup mix for a healthier version of Lipton’s California Dip. 

Avocado Dip:  Mash a small ripe avocado. Mix 16 oz sour cream with 1 envelope Lipton’s onion soup mix, then stir in the mashed avocado.

Hot Chili Dip: Cook 1 lb. of lean ground beef in a skillet; drain and return to skillet. Mix in 1 cup chili sauce, 1.5 Tbs. chili powder, and 1 cup Lipton California Dip. Stir over low heat until warm and transfer to a serving bowl.

Seafood Dip: Mix 16 oz sour cream with 1 envelope Lipton’s Onion Soup Mix. Add 1 cup finely chopped cooked shrimp, clams, or crabmeat. Stir in ¼ cup chili sauce and 1 Tbs. prepared horseradish. 

Vegetable Dip: Combine 16 oz sour cream with 1 envelope Lipton’s Onion Soup Mix and 2 teaspoons of chili powder. Add in 1 cup finely chopped green pepper and 1 cup finely diced tomato. 

Vintage 1962 ad for Lipton California Dip
Vintage 1962 ad for Lipton California Dip

What To Serve With Lipton Onion Soup Dip

Potato chips are the obvious choice to go with onion dip. Here are some other serving ideas for your party:

  • Corn chips
  • Tortilla chips
  • Pretzel sticks
  • Crackers
  • Shrimp
  • Meatballs
  • Cut vegetables such as carrot sticks, celery sticks, cucumber slices, broccoli and cauliflower florets, bell pepper slices

If you're looking for other vintage appetizer recipes, try our cream cheese crab dip or cheese and chipped beef ball.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Lipton California Dip inside a small dipping bowl with a potato chip on the top for garnish.

Lipton California Dip (Lipton Onion Soup Dip)

A savory, vintage chip & dip recipe that stands the test of time.
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Servings 12

Ingredients
  

  • 1 envelope Lipton Onion Soup Mix
  • 16 oz sour cream
  • ¼ cup mayonnaise (optional)

Instructions
 

  • Mix together 1 envelope of Lipton onion soup mix with 16 oz. sour cream. Stir well.
  • If desired, add real mayonnaise to cut the sharpness of the onion flavor and increase the creaminess of the dip.
  • Chill for 30 minutes. Transfer to a serving dish and serve with your choice of chips, crackers, cut vegetables, pretzels or shrimp.

Notes

Variations
Skinny Dip:  Mix 16 oz plain yogurt with 1 envelope Lipton’s onion soup mix for a healthier version of Lipton’s California dip.
Avocado Dip:  Mash a small ripe avocado. Mix 16 oz sour cream with 1 envelope Lipton’s onion soup and mix in the mashed avocado.
Hot Chili Dip: Cook 1 lb. of lean ground beef in a skillet; drain and return to skillet. Mix in 1 cup chili sauce, 1.5 Tbs. chili powder, and 1 cup Lipton California Dip. Stir over low heat until warm and transfer to a serving bowl.
Seafood Dip: Mix 16 oz sour cream with 1 envelope Lipton’s Onion Soup Mix. Add 1 cup finely chopped cooked shrimp, clams, or crabmeat. Mix in ¼ cup chili sauce and 1 Tbs. prepared horseradish.
Vegetable Dip: Mix 16 oz sour cream with 1 envelope Lipton’s Onion Soup Mix and 2 teaspoons of chili powder. Add 1 cup finely chopped green pepper and 1 cup finely diced tomato.
Tried this recipe?Let us know how it was!

Very Cherry Pie - A Classic American Dessert

Juicy, tart cherries encased in a flaky, buttery crust makes very cherry pie an irresistible classic American dessert often enjoyed at holidays like Independence Day and Thanksgiving.

Cherry pie on a cooling rack surrounded by fresh cherries, and with a white bowl of cherries and a white kitchen towel next to it.

There's something undeniably nostalgic and comforting about the aroma of a freshly baked cherry pie wafting through the air. With its rich ruby-red filling nestled between layers of flaky, golden crust, cherry pie has long been a symbol of Americana, evoking images of picnics, Fourth of July celebrations, and cozy gatherings with loved ones.

What Makes a Great Cherry Pie

A cherry pie's success lies in the perfect balance between the filling and the crust. The filling primarily consists of ripe cherries, which can be either sweet or tart, fresh or frozen, depending on personal preference. Sweet cherries lend a candy-like flavor, while tart cherries contribute a tangy, refreshing twist. Personally, I like a combination of both in my cherry pie, which is what makes it very cherry!

Growing up in the midwest, fresh, tart Montmorency cherries (or "pie cherries" as we called them) were readily available. Now that I live in Los Angeles, the only tart cherries I can find are frozen, so that's what I use. This recipe calls for 6 cups of ripe, pitted cherries with the stems removed. They can be either fresh or frozen.

Ingredients for a Double Crust Very Cherry Pie

Ingredients for a double crust pie dough laid out on a black background.
Double crust pie dough ingredients
Ingredients for cherry pie filling laid out on a black background.
Cherry pie filling ingredients

Fresh vs. Frozen Cherries for Cherry Pie

When it comes to making a cherry pie, you'll need to decide whether to use fresh or frozen cherries. Both options have their advantages, and understanding the differences can help you choose the best option for your pie.

  1. Flavor: When in season, fresh cherries offer a wonderful burst of flavor. They have a vibrant, juicy, sweet-tart taste that will positively impact the overall taste of your pie. However, high quality frozen cherries will still deliver an excellent taste, especially if they were frozen at the peak of ripeness.
  2. Texture: Fresh cherries have a firm and crisp texture that adds a pleasant bite to your pie. In contrast, frozen cherries tend to become softer after thawing, which can result in a slightly different texture in your pie. They may release more juice during baking, possibly leading to a slightly runnier filling. However, this can be controlled by adjusting other ingredients in your recipe.
  3. Availability: One major advantage of using frozen cherries is their availability throughout the year. Fresh cherries are typically only available during a limited period of time, depending on your location and the cherry variety. Frozen cherries offer a convenient alternative that can help you enjoy this delicious dessert whenever you'd like.
  4. Preparation: Fresh cherries require more preparation compared to frozen cherries. You'll need to wash, pit, and stem each individual cherry, which can be a time-consuming process. On the other hand, frozen cherries come pitted and ready to use, saving you considerable time and effort.
  5. Price: Fresh cherries are a seasonal fruit, so their prices tend to be higher when they are out of season or if they are imported from other regions. Frozen cherries are generally more cost-effective and can be a budget-friendly option, especially when fresh cherries are not readily available or are too expensive.

Ultimately, the choice between fresh and frozen cherries for your pie depends upon your preferences for taste and convenience, plus their availability.

Type of Crust for a Very Cherry Pie

There is much debate over whether to use butter or shortening to make a pie crust. Butter is ultra-flavorful but can be difficult to handle. If it's not at the perfect temperature it can tear easily. Shortening crusts are easier to work with and hold their shape better, but they're not as flavorful and can taste greasy after you bake them.

The solution? I prefer to use both -- 75% butter to 25% shortening. This imparts the delicious flavor of butter into a flaky crust while making it easier to work with, and it holds its shape well.

Helpful Hints For Making Dough for a Double Crust Pie

Don't be intimidated by making pie dough -- it takes just a few ingredients and a little practice. Here are some tips to keep in mind:

  1. Use cold butter and vegetable shortening direct from the refrigerator. I like Crisco Baking Sticks to make chilling and measuring easy.
  2. Use very cold ice water to gradually moisten the dough. Be careful not to over-moisten. If you do, add a small amount of flour until it is the right consistency.
  3. Do not overwork the dough or it will become tough. As you add water, you should toss it lightly, using your fingers like prongs to toss the dough like you would use forks to toss a salad. Gently work in the cubes of butter and shortening until small pea and almond sized lumps form.
  4. Test a small part of the dough to see if it will hold together. If it starts to fall apart as you form a disc, it is still not damp enough and you'll need to add more water.
  5. If you're using frozen cherries, for best results you should thaw, then pre-cook the cherries. This will reduce the water caused by the freezing process, and will thicken the filling so you don't have a runny pie.
  6. Carefully watch the pie during baking. The edges tend to brown much faster than the rest of the pie. If this occurs, carefully place a crust protecter over the edge when it reaches the desired level of doneness.
Flour, butter, shortening and salt combined with water just until pea tossed until butter forms pea and almond sized pieces in the dough.
Toss dough with water until pea sized lumps form
Two discs of dough on a rolling surface ready to be rolled into pie crust.
Divide dough into two even discs
A single pie crust rolled out and ready to use.
Roll out each disc individually to form top and bottom crust
Cherries inside bottom crust
Add cherry pie filling to bottom crust
Cherries inside bottom crust with butter on top
Sprinkle cornstarch on top and add a few thin slices of butter
Using two hands to crimp the edges of pie dough
Set the top pie crust in place and crimp the edge
Pie with top and bottom pie crust in place and edge crimped.
Pie crust ready for egg wash and decorating
A red basting brush basting the top of the pie crust with egg wash
Apply egg wash with a small basting brush
Decorative stars cut from excess dough placed on the top of the pie crust.
Add decorations made from excess pie dough

Once your pie is decorated, for an added touch you can sprinkle it with some Demerara sugar to give the crust a nice sparkle and to add a satisfying little crunch to it. Set your pie in a preheated oven at 425 degrees Fahrenheit for 15 minutes, then turn the oven down to 375 and continue baking for 30 minutes or until crust looks done and the filling is bubbling through the vent holes.

A cherry pie with a browned crust, just out of the oven.

Last but not least, don't fret about your pie looking perfect! Pies are made with love and they taste delicious regardless of how they look. I guarantee nobody is going to turn down a delicious piece of pie because the appearance isn't perfect! Put it on the table and serve it with pride (and a scoop of vanilla ice cream or a dollop of whipped cream) and enjoy!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

A cherry pie with a browned crust, just out of the oven.

Very Cherry Pie - A Classic American Dessert

Juicy, tart cherries encased in a flaky, buttery crust makes very cherry pie an irresistible classic American dessert!
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Prep Time 25 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 789 kcal

Ingredients
  

Double Crust Pie Dough

  • ¾ cup butter cold
  • ¼ cup vegetable shortening cold
  • 2⅓ cups all purpose flour
  • ⅛ teaspoon salt
  • 1 cup ice water (but only use enough to moisten dough)

Cherry Pie Filling

  • 6 cups pitted fresh cherries, stems removed, or 48 oz bag of frozen cherries
  • 1½ cups sugar (¼ cup less if you use sweet cherries)
  • ¼ teaspoon salt
  • 4 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 tablespoon milk

Instructions
 

To Make Double Crust Pie Dough

  • Add the flour and salt to a large, deep bowl.
  • Cut the butter and shortening into small cubes. (Cut tablespoon sized slices into 9 pieces.) Add to the flour and salt mixture.
  • Using your fingers, work the butter and shortening into the flour and salt until you have pea and almond sized lumps.
  • Sprinkle ice water into the mixture a little at a time. Gently toss the mixture with your fingers a few times without squeezing, pressing or kneading the dough. Repeat just until dough is moist enough to hold together without breaking apart.
  • Flour your hands and form the dough into a ball, working it as little as possible in the process.
  • Divide the dough in half and form two equal sized discs. On a heavily floured surface, roll one out, place in pie dish and fill with cherry pie filling.
  • Roll the other disc out and set on the top when pie is filled and ready.

TO MAKE THE CHERRY PIE FILLING

    Step 1 - ONLY IF YOU ARE USING FROZEN CHERRIES:

    • Thaw cherries and drain in a colander until all excess liquid is removed.
    • Combine the cherries, sugar, cornstarch salt, vanilla extract, almond extract, and lemon juice in a large saucepan or dutch oven over medium-high heat. Bring to a simmer stirring constantly until the mixture starts to thicken (approximately 10 minutes.). Remove from heat and allow to cool to room temperature.

    Step 1 - ONLY IF YOU ARE USING FRESH CHERRIES:

    • Combine the cherries, sugar, cornstarch salt, vanilla extract, almond extract, and lemon juice in a large mixing bowl.

    Step 2

    • Fill bottom of pie crust with cherry mixture. Add a couple of pats of butter on top. If filling still looks very juicy, sprinkle another tablespoon of cornstarch over all.
    • Cover with the top crust and crimp edges. Using a sharp knife, cut several vent holes in the top of the pie crust.
    • Mix together egg and milk to make an egg wash. Using a pastry brush, cover the entire crust with the egg wash.
    • If you are going to decorate the top -- roll out leftover pieces of dough. Using a cookie cutter, cut pieces of dough and set them on top of the pie crust. Do not brush with egg wash. If desired, sprinkle with Demerara sugar rather heavily over all.
    • Bake at 425℉ for 15 minutes. Turn oven down to 375℉, and bake for an additional 30 minutes or until crust is golden and filling is bubbling through the vent holes. While baking, check periodically to see if you need to add a crust protector to prevent the edge from burning.
    • Remove to a cooling rack and allow to cool for a minimum of 2 hours before slicing.

    Nutrition

    Calories: 789kcalCarbohydrates: 114gProtein: 8gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 94mgSodium: 359mgPotassium: 385mgFiber: 4gSugar: 68gVitamin A: 900IUVitamin C: 11mgCalcium: 42mgIron: 3mg
    Keyword 1950's dessert, barbecue, Cherry Pie, cookout, Holiday dish, picnic
    Tried this recipe?Let us know how it was!

    Grilled Corn on the Cob (In the Husk)

    This grilled corn on the cob has a smoky and slightly charred flavor that enhances its natural sweetness. The tender, juicy kernels are rich and flavorful with a delicious crunch. It's easy to see why this is on the menu of virtually every backyard barbecue!

    Four ears of browned, grilled corn in a row on a wooden serving tray.

    Grilled corn on the cob in the husk is a delicious and popular dish enjoyed during the summer months, especially at barbecues, picnics, and outdoor gatherings. It's a simple yet flavorful way to prepare corn, and the husk helps retain moisture while imparting a smoky flavor.

    Preparing Corn in the Husk for Grilling

    To prepare grilled corn on the cob in the husk, start by selecting fresh ears of corn with the husks still intact. The husks should be green and tightly wrapped around the kernels. It's important to choose corn that is as fresh as possible for the best flavor.

    Six fresh ears of corn on a white platter, ready to be prepared for grilling.

    Before grilling, remove any loose or excess husks from the ear of corn, but leave the innermost layers intact. Gently peel back the remaining husks to expose the corn kernels without removing them completely. Then remove the silk threads by hand or with a corn silk brush. Close the husk around each ear of corn, then soak them in cold water for an hour. This will moisten the husks so they don't go up in flames on the grill.

    How to Grill Corn on the Cob

    After they're done soaking, shake the excess water from the corn. If you'd like, you can once again peel back the husks and optionally season the corn with a pat of butter, salt, and pepper, or your preferred spices. If you do, close the husk around each ear of corn again before cooking.

    Because grills vary, I always recommend checking the cooking instructions for your particular make and model. We have a gas grill, so we heat the grill to a medium high heat of 350-400 degrees Fahrenheit. The corn is then cooked for 20 minutes, turning every few minutes to avoid overcooking in any one particular spot.

    Corn on the cob just off the grill with the husks still on.

    When the corn is done cooking, remove from the grill, peel off the husks, and serve with butter and your favorite seasonings.

    Six ears of grilled, browned corn stacked on a wooden serving tray.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    Four ears of browned, grilled corn in a row on a wooden serving tray.

    Grilled Corn on the Cob (In the Husk)

    Tender and juicy grilled corn on the cob has a smoky and slightly charred flavor that enhances its natural sweetness.
    No ratings yet
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    Prep Time 1 hour 10 minutes
    Cook Time 20 minutes
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 94 kcal

    Ingredients
      

    • 6 ears corn on the cob in the husk
    • 1 tablespoon butter per ear
    • 1 dash salt per ear
    • 1 dash pepper per ear

    Instructions
     

    • Prep the corn by peeling back the green husks and removing the silk threads by hand or with a corn silk brush.
    • Soak corn with husks in cold water for one hour. Remove and shake off excess water.
    • Preheat the grill to medium high heat; 350-400 degrees F on an electric grill.
    • If desired, apply a tablespoon of butter and some salt and pepper to each ear of corn, then close the husk around it.
    • When the grill is ready, place the corn on the grill and cook for 20 minutes, turning every few minutes to prevent burning.
    • Transfer to a platter, remove husks and serve with butter and your favorite seasonings.

    Nutrition

    Serving: 1earCalories: 94kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 35mgPotassium: 244mgFiber: 2gSugar: 6gVitamin A: 227IUVitamin C: 6mgCalcium: 2mgIron: 0.5mg
    Keyword barbecue, cookout, corn, picnic, Side Dish
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    Fast and Easy Homemade Barbecued Beans

    These fast and easy homemade barbecued beans have a sweet and smokey summertime flavor that perfectly complements any outdoor gathering.

    A cast iron skillet full of barbecued beans, with a wooden spoon set on the edge of the pan.

    If you're having a summer barbecue, there's one side dish that's sure to make an appearance on your table: good old fashioned barbecued beans, or baked beans as they are often called. These smoky, savory, and slightly sweet beans are a delicious complement to ribs, burgers, hot dogs, or whatever you have cooking on your grill.

    The Secret is in the Sauce

    The heart of barbecued beans lies in the sauce. The sweet, smoky, and tangy flavors mingle with the beans, creating a delightful taste sensation. The sauce typically incorporates a combination of a tomato base combined with molasses, brown sugar, mustard, vinegar, and spices. This complex blend of flavors creates a harmonious balance that enhances the natural earthiness of beans. There are no hard and fast rules when it comes to making barbecue sauce, and there are certainly regional preferences for either sweeter, smokier, or spicier flavors. Feel free to taste as you go along and adjust to your liking.

    What Kind of Beans Are Best for Baked Beans?

    While there are countless bean varieties to choose from, certain types work particularly well in barbecued beans. Popular choices include pinto beans, cannellini beans, navy beans, and kidney beans, each bringing a unique texture and flavor to the dish. This recipe calls for 3 different types of beans, but if you prefer one over another, you can use just a single kind.

    To make this barbecued beans recipe quick and easy, I use canned beans. This avoids the steps of rinsing, separating, and soaking dried beans and makes preparation very fast, saving time when you're busy getting ready for company.

    Ingredients for Fast and Easy Homemade Barbecued Beans

    I love the simplicity of this recipe. The flavor explosion in this dish is created from some of the most basic ingredients in your pantry!

    Ingredients for easy homemade barbecued beans laid out on a black background.

    There are a couple of optional ingredients in fast and easy homemade barbecued beans:

    • Tomato Paste: If you want to add a bit stronger tomato flavor, I suggest adding a tablespoon of tomato paste. You can buy tomato paste in squeezable tubes instead of cans. These make it easy to use just a little, instead of taking a tablespoon from a can.
    • Smoked Paprika or Liquid Smoke: The original recipe does not call for either of these. But if you prefer a smoky flavor with a peppery bite, opt for a teaspoon of smoked paprika. If you want the smokey flavor without the pepper, add a teaspoon of liquid smoke.

    I like to make these an hour or two ahead of time to let the flavors meld together. Then you can just keep them warm in an oven, or on a low indirect heat on the grill until it's time to serve.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    A cast iron skillet full of barbecued beans, with a wooden spoon set on the edge of the pan.

    Easy Homemade Barbecued Beans

    These fast and easy homemade barbecued beans have a sweet and smokey summertime flavor that perfectly complements any outdoor gathering.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 257 kcal

    Ingredients
      

    • 8 oz bacon
    • 1 medium yellow onion diced
    • 2 cloves garlic minced
    • ½ cup tomato sauce or ketchup
    • 1 tablespoon tomato paste (optional)
    • ½ cup water
    • ¼ cup molasses
    • ½ cup brown sugar
    • 2 tablespoon apple cider vinegar
    • 1 tablespoon prepared yellow mustard
    • 15 oz can kidney beans drained and rinsed
    • 15 oz can pinto beans drained and rinsed
    • 15 oz can cannellini beans drained and rinsed
    • 2 teaspoon Worcestershire sauce
    • 2 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon smoked paprika or liquid smoke (optional)

    Instructions
     

    • In a deep oven-safe skillet or Dutch oven, cook bacon until crisp. Remove and drain on a paper towel, leaving the oil in the skillet.
    • Add onion to skillet and cook until translucent, about 5 minutes. Add garlic and cook one minute. Stir in tomato sauce, tomato paste, water, molasses, brown sugar, apple cider vinegar and mustard. Simmer over low heat for 5 minutes.
    • Chop bacon into pieces, then add to pot along with beans, Worcestershire sauce, salt, pepper, and smoked paprika or liquid smoke. Cover and simmer 5 minutes, then remove lid and simmer for 5 more minutes. If consistency is too thick, add water to desired consistency.
    • Beans can be served at this point, or kept warm on the barbecue grill or in the oven until ready for serving.

    Notes

    If you prefer a smoky flavor to the beans, add the smoked paprika, which will also give it some peppery zest. If you prefer just the smokiness without the pepper, add the liquid smoke.
    If you prefer a slightly more tomato taste, add the tablespoon of tomato paste. It is easy to do when you buy tomato paste in a squeezable tube, which can be kept in the refrigerator. 
    Store in an airtight glass or plastic container in the refrigerator for 3-4 days.
    Reheat on the stovetop, adding water to thin the consistency if necessary.
     

    Nutrition

    Calories: 257kcalCarbohydrates: 49gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 1679mgPotassium: 571mgFiber: 9gSugar: 24gVitamin A: 223IUVitamin C: 4mgCalcium: 118mgIron: 4mg
    Keyword baked beans, barbecue, Beans, cookout, picnic, summer side dish
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    Old Fashioned Homemade Lemonade

    Old fashioned homemade lemonade is a refreshing drink that captures the essence of summertime in a glass! This thirst-quenching classic beverage is made using a simple 3-ingredient recipe that has been passed down through generations.

    A pitcher of homemade lemonade with 4 glasses full, sitting on a wooden platter next to a lemon.

    If Life Gives You Lemons...Make Lemonade

    I'm lucky enough to have a lemon tree in my backyard in Southern California. I hate to see them go to waste, so I am constantly making recipes that call for fresh lemons. One of my favorites is this fresh-squeezed lemonade!

    Lemonade was first served in Paris in the 17th Century. It was originally a sparkling drink sweetened with honey. In Europe it continues to be a fizzy drink, but the US version is simply made with lemons, still water, and sugar. It was a popular mid century thirst-quencher, and glass makers made all kinds of brightly colored "lemonade sets" consisting of a pitcher and matching glasses for serving the popular drink.

    Types of Lemons for Lemonade

    There are two main types of lemons commonly used for lemonade:

    • Eureka Lemons: Eureka is the most common variety of lemon found in the grocery store. It is a tart, juicy and highly acid lemon with a thick rind that is great for zesting. It can generally be found year-round.
    • Meyer Lemons: The Meyer lemon is a hybrid cross between a lemon and a mandarin orange. It has a milder, sweeter flavor than the Eureka lemon and is slightly less acidic. It's generally available from late winter through late spring.

    Lemonade can be made with either variety, but is traditionally made with the more tart and juicy Eureka lemon. If you decide to make it with a Meyer lemon, you may want to use a ¼ cup less simple syrup to begin with, then gradually add more while testing it to avoid over sweetening.

    How to Squeeze Lemons

    Lemons have seeds and rinds, so you can't put them in a food processor to liquify them. I begin by cutting the lemons in half and using a lemon squeezer, but you can also use a citrus dome. If you don't have the hand strength for either of these, you can use a juice extractor.

    A lemon squeezing tool held over a measuring cup, with Lemon juice flowing into it.

    Good Lemonade Begins With a Simple Syrup

    Simple syrup is the best way to sweeten lemonade. Sugar doesn't dissolve completely in cold liquid. It often floats in the drink when you stir it, and settles to the bottom while chilling in the refrigerator. When you heat water and add sugar to make a simple syrup, the sugar will dissolve completely and your drink will sweeten evenly without sugar granules floating around. So start by making an old fashioned simple syrup for your old fashioned homemade lemonade!

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    A pitcher of old fashioned lemonade ready to pour into the 4 surrounding glasses that are garnished with a lemon wedge.

    Old Fashioned Homemade Lemonade

    A refreshing, thirst-quenching beverage that tastes like summer in a glass!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Drinks
    Cuisine American
    Servings 8
    Calories 103 kcal

    Ingredients
      

    • 6 cups cold water divided
    • 1 cup lemon juice fresh squeezed, about 8-10 lemons
    • 1 cup sugar

    Instructions
     

    • Heat 1 cup of water in a small saucepan over medium heat. When water is hot (but not boiling), add in sugar, stirring constantly until sugar is fully dissolved.
    • Remove from heat and allow to cool for 15 minutes.
    • Mix 5 cups of cold water and lemon juice in a pitcher. Add the simple syrup and stir until completely blended. Serve in a glass over ice. Store in refrigerator for up to 7 days.

    Notes

    Pink Strawberry Lemonade Variation: Add 1 cup pureed strawberries into the pitcher with the lemonade. 
    Add ice to individual serving glasses rather than to the pitcher. When ice is added to the pitcher, it dilutes the lemonade as it melts. 
     
     

    Nutrition

    Serving: 1cupCalories: 103kcalCarbohydrates: 27gProtein: 0.1gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.001gSodium: 9mgPotassium: 32mgFiber: 0.1gSugar: 26gVitamin A: 2IUVitamin C: 12mgCalcium: 7mgIron: 0.04mg
    Keyword kids drink, lemons, barbecue recipe, picnic recipe, cookout recipe, summer drink, non-alcoholic drink
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    Grilled Barbecued Beef Short Ribs

    This is the ultimate recipe for grilled barbecued beef ribs that are tender and juicy, with a caramelized, smokey char and a tangy, spicy sauce that will make them the star of your summertime cookout!

    A stack of grilled beef ribs basted with barbecue sauce on a wooden cutting board.

    Beef Short Ribs: A Great Choice For the Barbecue

    Beef short ribs are an excellent choice for barbecuing due to their rich flavor, tender texture and succulent marbling. The smoky, charred exterior in contrast to the tender, fall-of-the-bone interior are meat lover's delight. Basted with a sweet and tangy barbecue sauce with a hint of spice, grilled barbecued beef short ribs make the perfect centerpiece to any summer cookout.

    Short ribs come from the lower portion of the rib cage and are meatier, more marbled and more flavorful than back ribs. They are cut in 2-inch portions; you can purchase them already divided in your grocer's meat department. If you prefer to purchase an uncut slab, you can ask the butcher for it.

    The Key to Perfect Flavor is in the Barbecue Sauce

    Barbecue sauce is essential to enhancing the flavor of barbecued ribs. A good sauce adds depth, richness, smokiness, and a delicious tang to the meat. The sauce acts as a glaze, caramelizing and forming a crust on the ribs. It also adds an irresistible color and texture to the dish.

    A Dry Rub Will Further Enhance the Flavor of Beef Short Ribs

    Our mid century recipe calls for applying a simple rub consisting of equal parts kosher salt, pepper, celery salt and garlic powder prior to cooking. Cover the ribs generously (approximately 1 tablespoon per pound) with the seasonings, then place in a sealed plastic bag or airtight container in the refrigerator for at least 1-2 hours to marinate. You can also marinate them in the refrigerator overnight. The rub will enhance the flavor and tenderize the meat.

    Ingredients for Grilled Barbecued Beef Short Ribs

    An uncooked slab of beef ribs on a wooden cutting board with the seasonings for the rub below it.
    A slab of beef short ribs with the seasonings for the rub
    All of the ingredients for barbecue sauce set on a black background.
    Ingredients for barbecue sauce

    A Note About Grilling Beef Ribs

    Barbecue grills cook differently based on the make and model of your grill, and whether it's charcoal or gas. We strongly recommend following your manufacturer's recommendation for grilling beef short ribs. Our procedure for cooking on our gas grill is as follows:

    1. On the grill, sear ribs at 400 degree on direct heat for 10 minutes, flipping them over half way through.
    2. Baste ribs with barbecue sauce. Wrap tightly in heavy aluminum foil and grill for 40 minutes on 350 degree indirect heat.
    3. Remove from heat, open, flip the ribs and baste again. Re-seal in aluminum foil and cook for another 40 minutes at the same temperature.
    4. Open the foil so the ribs are exposed, and continue grilling at the same temperature for another 10 minutes. Using a meat thermometer, check to ensure the ribs are at least 165 degrees before serving.

    As a general rule, you should plan on grilling approximately ¾ pound of bone-in beef short ribs per person, or 3-4 lbs for 4 people.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    A stack of grilled beef ribs on a wooden cutting board.

    Grilled Barbecued Beef Short Ribs

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 30 minutes
    Servings 6 people
    Calories 504 kcal

    Ingredients
      

    Ribs & Seasoning Rub Ingredients

    • 4-5 pounds beef short ribs
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon celery salt

    Barbecue Sauce Ingredients

    • ¼ cup Bourbon
    • ¼ cup apple cider vinegar
    • 1 teaspoon garlic powder
    • 1 cup ketchup
    • 4 tablespoons brown sugar
    • 2 teaspoons black pepper
    • 2 teaspoons onion powder
    • 2 tablespoons yellow mustard
    • ½ teaspoon cayenne pepper
    • ¼ cup water
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon molasses

    Instructions
     

    • Mix together kosher salt, celery salt, black pepper and garlic powder. Rub seasoning mixture generously over ribs. Seal ribs in an airtight container and refrigerate a minimum 1-2 hours, or overnight.
    • Heat gas grill to 400 degrees Fahrenheit and place the ribs on direct heat for 10 minutes, turning once half way through.
    • Prepare barbecue sauce by adding all ingredients to a saucepan. Bring to a simmer over low heat and simmer for 10 minutes, stirring frequently.
    • Remove ribs; baste generously with barbecue sauce. Wrap in heavy aluminum foil and seal tightly.
    • Grill on indirect heat at 350 degrees for 40 minutes; remove from heat and unwrap. Flip the ribs over, baste again with barbecue sauce, and re-seal aluminum foil. Return to grill on indirect heat at 350 degrees for 35 minutes.
    • Open foil to expose ribs, and continue grilling for 15 more minutes. Check with meat thermometer to ensure temperature is at least 165 degrees. Ribs are ready to serve!

    Nutrition

    Serving: 6gCalories: 504kcalCarbohydrates: 25gProtein: 43gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 2906mgPotassium: 1037mgFiber: 1gSugar: 19gVitamin A: 288IUVitamin C: 2mgCalcium: 55mgIron: 6mg
    Tried this recipe?Let us know how it was!

    Classic Potato Salad Recipe

    This classic potato salad recipe is a dish that has graced the table of many family gatherings and picnics over the years. It features a comforting blend of red potatoes, smoky bacon, and old-fashioned seasonings that make for the perfect side dish at a backyard barbecue or potluck gathering.

    A serving of potato salad on a small green salad plate, with paprika sprinkled on top. Salt shaker and serving bowl of potato salad sitting next to plate.

    Choosing The Right Potatoes for Potato Salad

    One of the key elements of a great potato salad lies in choosing the best potatoes. The ideal potato should strike a balance between creamy and firm, holding its shape while yielding a tender bite. Varieties like Yukon Gold, red-skinned, and fingerling potatoes work exceptionally well, as they maintain their texture and absorb dressings beautifully.

    My mom always used red potatoes for her potato salad, and after trying several types I like them the best, too. The russet potatoes I tried turned out fluffy, but broke apart when I added the rest of the ingredients. Yukon Gold potatoes held up well, but were not as flavorful as the red.

    Red potatoes have a natural waxy texture, which allows them to hold their shape even when cooked and tossed in dressing. Additionally, red potatoes have a subtly sweet and slightly nutty flavor that complements the other ingredients in the salad, such as mayonnaise, herbs, and crunchy vegetables. Their thin red skin adds a pleasant touch of color to the dish, while also containing beneficial nutrients like fiber, potassium, and vitamin C. Whether you prefer a classic potato salad or a creative twist, red potatoes provide a sturdy and flavorful foundation that enhances the overall appeal of this popular side dish.

    Ingredients in our Classic Potato Salad Recipe

    All of the ingredients for the classic potato salad recipe on a black background.

    Potato salads can come with all kinds of ingredients now, but back in the 1950's and 60's, the contents were very basic. I like this recipe because the focus of the flavor is on the potatoes themselves, and not a bunch of added ingredients. I believe potato salad should taste potatoey!

    • Red potatoes
    • Bacon
    • Hard boiled eggs
    • Yellow onion
    • Mayonnaise
    • Salt
    • Pepper
    • Paprika

    I usually cook my own bacon, but if you're in a time crunch I recommend Hormel Real Bacon Pieces. One jar is equivalent to six pieces of bacon. I prefer the bacon pieces to the bacon bits, because the bacon bits are just too small. If you don't like bacon, it's okay to leave it out.

    Tips for the Best Flavored Potato Salad

    • Use red potatoes, skin-on, for the best flavor and texture in your potato salad. For detailed instructions on how to properly cook potatoes for potato salad, click here.
    • Use a yellow onion, and dice it into medium sized pieces. If you're using my favorite chopping tool, use the larger sized dicing tray.
    • Cook bacon until crisp, being careful not to burn. Well cooked bacon adds a crispy texture and smoky flavor, but burned bacon ruins the flavor of potato salad.
    • Use real mayonnaise and not Miracle Whip or another dressing.
    • Make potato salad a day ahead and refrigerate overnight to allow all the flavor to meld together before serving.
    • Taste test for salt and pepper before serving. Potatoes absorb a lot of salt, so you may want to adjust to your personal taste.
    Can I use a sweet onion in place of a yellow onion?

    I don't recommend substituting a sweet onion in this recipe. A yellow onion gives it the strong flavor that it needs against all of the potatoes. The flavor of a sweet onion tends to get lost in this potato salad.

    Can the eggs be left out?

    It's better to keep the eggs in because they add both color and flavor to this dish. You can, however, leave out the bacon if you prefer.

    Can I freeze potato salad and eat it later?

    Freezing is not recommended, because the mayonnaise breaks down and separates. It doesn't hold its flavor well in the freezer either. You can store it in a tightly sealed container for up to 5 days in the refrigerator.

    Can I use russet potatoes instead of red potatoes.

    Yes, just be sure you cook them properly for potato salad. You can refer to this guide here for the proper cooking instructions.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    A serving of classic potato salad on a green salad plate. Paprika is sprinkled on top.

    Classic Potato Salad Recipe

    This recipe features a comforting blend of red potatoes, creamy dressing, and old-fashioned seasonings that make for the perfect nostalgic side dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 20 minutes
    Course Salad, Side Dish
    Cuisine American
    Servings 12
    Calories 458 kcal

    Ingredients
      

    • 5 lbs red potatoes skin on
    • 1 dozen hard boiled eggs
    • 20 ounces mayonnaise not Miracle Whip
    • 1 yellow onion large
    • 6 pieces lean bacon cooked crisp
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • paprika for garnish

    Instructions
     

    • Put clean, scrubbed potatoes in a large pot and add cold, salted water until they are covered by 1-½ inches. Bring to a boil; once potatoes are boiling cook approximately 15-20 minutes. Potatoes should be soft enough to pierce with a paring knife or fork with slight resistance without breaking apart.
    • When potatoes are finished, drain, cool and cut into cubes. It is not necessary to peel them, but if you want to peel them, do so while they are warm.
    • Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let stand 12 minutes.  Remove from hot water; cool, peel, then chop eggs.
    • Combine chopped eggs and potatoes in a large bowl.  Mix in mayonnaise, then gently fold in chopped onion and bacon. Mix in salt and pepper.
    • If you have time, refrigerate overnight. Before serving, season with additional salt and pepper to taste. Transfer to a serving bowl and garnish with paprika.

    Notes

    • Watch potatoes carefully and test frequently to avoid overcooking.
    • If you don't have time to cook bacon, you can substitute a jar of Hormel Real Bacon Pieces (not bits.)
    • If you prefer, you can leave out the bacon.
    • Start with 20 ounces of mayonnaise from a 30 ounce jar. When it's mixed in, if it is too dry, continue adding mayonnaise until it is the consistency you want.
    • Store in an airtight container in the refrigerator for up to 5 days.
     

    Nutrition

    Calories: 458kcalCarbohydrates: 31gProtein: 4gFat: 36gSaturated Fat: 6gPolyunsaturated Fat: 21gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 20mgSodium: 732mgPotassium: 885mgFiber: 3gSugar: 3gVitamin A: 45IUVitamin C: 17mgCalcium: 26mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Sliced Watermelon Wedges

    Sliced watermelon wedges, bursting with sweet and juicy flavor, go hand-in-hand with summer picnics and backyard barbecues.

    A rectangular serving plate with 7 watermelon wedges stacked, with a large square serving plate behind it and one quarter of a whole watermelon on it.

    When you take a bite into a watermelon wedge, you are greeted with a slight crunch and a burst of vibrant, sweet, thirst-quenching flavor. You can serve it as an appetizer or side dish, and it's also sweet enough to be a healthy dessert!

    What Type of Watermelon to Choose

    Believe it or not, there are more than 1200 varieties of watermelon in the world! But you probably only get a choice of one or two at your local grocery store. If you were growing up in the mid century years, you remember the bright pink watermelon slices dotted with black seeds. You usually had a special plate or cup for discarding the unwanted seeds. And Our grandparents used to tease us by saying that if we swallowed a watermelon seed, we would grow a watermelon in our tummies!

    In the 1990's, seedless varieties became available and now many kids grow up without having to spit seeds out or worry about old wives tales. Most grocery stores that I frequent offer both a seeded and seedless option. The flavor in both is very close, so it's just a matter of your personal preference. If you're going for a retro vibe, choose seeded. If you prefer to skip the seeds, get the newer, seedless variety.

    Watermelon is Good for You

    There are many health benefits to eating watermelon. It's composed of 92% water, so it's great for hydration on a hot, sunny day. Watermelon is diet-friendly at only 46 calories per cup. Plus it's high in vitamin C and potassium, and has no fat, cholesterol or sodium. It's considered a heart-healthy food that may contribute to lowering blood pressure. For a full list of watermelon's benefits from the Mayo Clinic, click here.

    How to Slice Perfect Watermelon Wedges

    It's easy to cut perfect watermelon wedges in just 4 steps:

    1. Cut off both rounded ends of the watermelon.
    2. Set the watermelon on a cutting board on one if it's cut ends, and slice it in half down the center.
    3. Lay one half on the cutting board with the flat side face down, and cut it in half lengthwise.
    4. Turn one of those pieces fruit side up, and slice it into one inch wedges. Repeat with other sections.
    A 4-photo collage showing the 4 steps to cut a watermelon into wedges.

    Now you have a perfectly sliced watermelon! It tastes best when it's crisp and cold, so keep it covered in the refrigerator until you're ready to serve. Enjoy!

    A rectangular serving plate with 7 watermelon wedges stacked, with a large square serving plate behind it and one quarter of a whole watermelon on it.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    Fudgy Dark Chocolate Brownies

    Fudgy dark chocolate brownies are a chocolate lovers dream! With their rich, decadent flavor and moist, chewy texture, this sweet treat is the ultimate indulgence!

    Two dark chocolate brownies stacked on top of each other on an antique white and silver dessert plate.

    Better Than Box-Mix Brownies

    Oh how you'll love these, because you don't need to wait for butter to soften, and you mix it all in one bowl! Why use a box mix when brownies taste better AND are quick and easy from scratch? Granted, there are some great tasting box-mix brownies out there, but I just looked at the ingredients on a popular box mix and we just don't need all those additives. So let's make some brownies the 1950's way!

    Ingredients for Fudgy Dark Chocolate Brownies

    You probably have everything you need in your kitchen for these brownies right now! If you don't have cocoa powder, invest in a good quality one for the richest taste. I win rave reviews when I use the Guittard Cocoa Rouge, but the Ghirardelli Cocoa or Ghirardelli Majestic Cocoa are also excellent choices. Honestly, you can use any cocoa and nobody is going to complain!

    All ingredients for Chewy Dark Chocolate Brownies on a black background.

    Hints for Making Perfect Brownies

    • Make sure your cocoa powder is unsweetened. You are adding your own sugar to sweeten the brownies.
    • Use all purpose flour and not self-rising flour. You will add your own baking soda to the mix.
    • Use semi-sweet chocolate chips or dark chocolate chips for the best flavor. Milk chocolate chips will not give it the dark chocolate flavor.
    • Use a plain vegetable oil or canola oil. Using olive oil or other oils that have flavor can affect the taste of the brownies.
    • Use an 8 x 8 baking dish lined in parchment paper for best results. This recipe was not designed for a larger pan.
    • Test brownies by inserting a toothpick in the center. The toothpick should only have a few crumbs attached to it.
    • Allow brownies to cool at least 2 hours before cutting. Otherwise they will tear and be gooey. Brownies will firm up the longer they cool.
    Brownies on a cutting board, cut into 9 individual servings.

    Looking for brownie recipes? Check out some of our others, like 30 Minute Fast and Easy Brownies and 20 Minute Sheet Cake Brownies with Fudgy Icing.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    Two brownies stacked on top of each other on a white plate.

    Fudgy Dark Chocolate Brownies

    With their rich, decadent flavor and moist, chewy texture, this sweet treat is a chocolate lover's dream!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course Dessert
    Cuisine American
    Servings 9
    Calories 329 kcal

    Ingredients
      

    • 5 tablespoons unsalted butter
    • 1-¼ cups granulated sugar
    • 2 eggs large
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • ¾ cup unsweetened cocoa
    • ½ cup all purpose flour
    • ⅛ teaspoon baking soda
    • 1 tablespoon cornstarch
    • ¼ teaspoon kosher salt
    • 1 cup chocolate chips dark chocolate or semi-sweet chocolate

    Instructions
     

    • Preheat your oven to 325 degrees Fahrenheit.
    • Line an 8 x 8 inch metal pan with non-stick aluminum foil or parchment paper, and grease with butter or non-stick cooking spray.
    • Place butter and sugar in a microwave safe bowl and heat for approximately 1 minute, until butter is melted, then stir.
    • Stir in the eggs, egg yolk, vanilla and vegetable oil. Mix in the cocoa powder until thoroughly combined.
    • Stir in the flour, baking soda, cornstarch and salt just until combined. Gently mix in the chocolate chips.
    • Spread brownie batter into your lined pan; batter will be very thick. Bake for 25-30 minutes, until toothpick inserted in center comes out with a few crumbs attached. Do not overtake Cool on a wire rack for 2 hours before cutting.

    Notes

    • You can double the recipe and bake in a 9 x 13 pan for approximately 30 minutes.
    • Store brownies in an airtight container for up to 3 days. No need to refrigerate.

    Nutrition

    Serving: 9gCalories: 329kcalCarbohydrates: 51gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 75mgSodium: 98mgPotassium: 192mgFiber: 3gSugar: 39gVitamin A: 276IUCalcium: 35mgIron: 2mg
    Keyword 1950's brownies
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    Cream of Chicken & Wild Rice Soup

    This cream of chicken & wild rice soup is a comforting dish that brings together the rich flavors of tender chicken and chunky vegetables with rice in a velvety cream-based broth in a meal that's sure to please the whole family!

    A blue bowl of cream of chicken and wild rice soup with a spoon in it.

    I loved it when my mom cooked up a pot of chicken and rice soup. It was a comforting lunchtime meal, and with a loaf of hot French bread and a salad, it makes a perfect dinnertime entree as well.

    Mom used white rice in her recipe, but I prefer Rice-a-Roni's wild rice with seasonings in mine. Rice-a-Roni has been around since 1958 and was frequently used in mid-century recipes. If you're in a time crunch you can toss in the boxed version. But if you'd like to try an easy and delicious homemade version, try my fellow blogger Staci's copycat recipe called Simple Wild Rice Blend.

    The Two Step Process For Making Soup

    This soup is easy to make, and I make it in two steps:

    1. Cook the chicken in a pot with seasonings to make a broth. The chicken will absorb the flavor of the seasonings as it cooks and tenderizes. You can reserve the broth and use it later to thin out the chicken and rice soup if necessary.
    2. Prepare the cream of chicken and rice soup, adding the cooked chicken toward the end of the process.

    I put the chicken on to cook first, then as it's cooking I start making the cream of chicken soup.

    Ingredients for Cream of Chicken & Wild Rice Soup

    The ingredients for step 1 of cream of chicken and wild rice soup laid out on a black background.
    Step 1 ingredients
    The ingredients for step 2 of cream of chicken and wild rice soup laid out on a black background.
    Step 2 ingredients

    A Note About Cooking the Chicken

    • When cooking the chicken breast, I just cut the celery and carrots into 2 or 3 pieces. I put the parsley in whole, and a ¼ of an onion in one piece. They don't have to be chopped up because they are there to add flavor, not to eat. Even if you use the broth later, you will strain these items out of it. With no chopping involved in this step, preparation is quick and easy!
    All ingredients from step 1 shown in a large saucepan in 1.5 quarts of water.
    Step 1

    The chicken will simmer for 10 -30 minutes, depending on the size of your pieces. It's ready when the temperature reaches 165 degrees and there's no pink in the middle, and you can pull it apart easily using two forks:

    Cooked chicken breast on a cutting board, being pulled apart using two forks.
    Pull chicken into bite-sized chunks using two forks

    Tips for Perfect Cream of Chicken and Wild Rice Soup

    • To chop the vegetables in this recipe quickly, I always use a Vidalia Chop Wizard. It's my very favorite, can't live-without kitchen gadget. It saves so much time, it's safer than using a knife, and everything you chop comes out uniform in size and shape. I use the smaller sized dice for the carrots and celery, and the larger sized dice for the onion.
    • Cook the cream soup low and slow in a covered pot. Stir it frequently, as it has a tendency to stick to the bottom of the pot if left unattended for too long.
    • If you can, make it a day ahead to give the flavors a chance to really settle in. As with most soups and stews, it's delicious on the first night and even better on the second!
    • Reserve and refrigerate the broth you cooked the chicken in. Cream soups have a tendency to thicken after they've cooled or been refrigerated, and adding a scoop or two of the broth rather than plain water or milk will help retain the original flavor.

    If you're looking for more hearty soup recipes, also try our old fashioned split pea and ham, loaded baked potato soup and easy lasagna soup.

    Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

    A blue bowl of cream of chicken and wild rice soup with a spoon in it.

    Cream of Chicken & Wild Rice Soup

    An old-fashioned comforting meal in a bowl