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Mid Century Recipes

30 Minute Fast and Easy Brownies

Winner of Insider's Brownie comparison test

When you have a craving for brownies, you want them ready five minutes ago. These are faster to make than a box mix, and taste better!

30 Minute Fast and Easy Brownies on a white plate with a fork. Glass of milk and napkin next to the plate.

When Kevin gets a craving for chocolate and we don't have anything in the house, it can get dangerous. He turns into some kind of chocolate hunting monster that growls and tears cabinets apart searching for a morsel. When I tell him I can have homemade brownies ready in about a half an hour, it calms him enough to sit and wait -- but only for that long!

No Waiting For Butter To Soften

One thing I like about this recipe is that you don't have to wait for butter to soften, because you melt it before adding other ingredients. Another thing I like is that you don't need to use a mixer, you simply mix it all by hand using a spatula. In fact, you mix the whole thing in a saucepan and then pour it into a greased 13 x 9 pan for baking -- how easy is that?!

A close up image of 30 minute fast and easy brownies in a baking pan
30 Minute Fast and Easy Brownies

The ingredients you need are things you probably always have in your cabinet. I love knowing I can calm the chocolate monster without having to worry about running to the store! Here's what you'll need:

  • Butter
  • Unsweetened cocoa powder
  • Vanilla extract
  • Sugar
  • Eggs
  • Flour
  • Baking powder
  • Salt
  • Optional: chocolate chips and/or chopped nuts

Hints for Perfect 30 Minute Fast and Easy Brownies

  • Make sure each ingredient is fully mixed in before adding the next.
  • If you're adding any chocolate chips or chopped nuts, stir them in at the very end, right before you pour the batter into the baking pan.
  • If you can wait (Kevin never can) allow the brownies to cool fully. They will cut easier and cleaner, plus they will taste better because the flavors have been allowed to fully incorporate together.

Do you love fast and easy brownies? Try our recipe for 20 Minute Sheetcake Brownies with Fudgy Icing. Let us know which one is your favorite!

A square brownie on an ivory plate with a glass of milk above it and a fork next to it

30 Minute Fast and Easy Brownies

Nancy Blackstone
When you have a craving for brownies, you want them ready five minutes ago. These are faster to make than a box mix, and taste better!
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 Brownies
Calories 240 kcal

Ingredients
 
 

  • ¾ cup butter
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 ¼ cups sugar
  • 4 large eggs
  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup chocolate chips optional
  • ½ cup chopped pecans or walnuts optional

Instructions
 

  • Preheat oven to 350 degrees. Grease a 9 x 13 baking pan with butter and set aside.
  • In a medium pan, melt butter over medium-low heat.
  • When butter is completely melted, use a rubber spatula to mix in cocoa powder.
  • Turn off heat and stir in vanilla and sugar.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in flour, baking powder and salt until fully incorporated.
  • If you are adding chocolate chips and/or chopped nuts, gently mix them in now.
  • Pour batter into the prepared 9 x 13 baking dish. Bake for 20-25 minutes until toothpick inserted in the center comes out with only a few crumbs on it. It will finish the baking process as it cools.

Notes

  • You can add any flavor chips to these brownies just before baking - milk chocolate, semi-sweet, peanut butter or white chocolate.
  • Brownies cut easier and cleaner when they are fully cooled -- if you can wait that long!
  • The brownies will taste better a couple of hours after they come out of the oven, because the flavors have had time to bind together during the cooling process.

Nutrition

Calories: 240kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 57mgSodium: 215mgPotassium: 85mgFiber: 2gSugar: 25gVitamin A: 268IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword 30 minute brownies, brownies kids can make, easy from scratch brownies, no preservative brownies
Tried this recipe?Let us know how it was!

Halloween Cocktails: The Corpse Reviver is Scary Good

As we descend into chilly autumn nights and prepare for trick or treating, don't be afraid to summon the 'spirits' for the Corpse Reviver cocktail. It's so good, it may just bring back the dead.

Corpse Reviver cocktail in a cocktail glass with an orange twist on a purple background.
Have no fear - the Corpse Reviver cocktail will stir up some Halloween fun

The Original Corpse Reviver

As with most of the cocktails I write about, calling anything an 'original' is a little tricky because many of these drinks were created in a time when record-keeping was a little lax. Bartenders just put things together and passed them along by word of mouth. After some casual research, I learned that there are several different Corpse Reviver cocktails. Not just variations, but completely different drinks with very different base spirits.

This cocktail recipe is a Cognac-based version that began appearing in the late 1800's. It was said to offer a cure for the common hangover. This is a pretty strong drink itself, so use caution or you just may get the opposite result!

A word about Calvados -- I love to read about history, and I came across my first mention of Calvados while reading about the Normandy region of France. Apparently, the farmers there grow very unique varieties of apples not found anywhere else. Calvados is said to be made from over 100 different varieties of these apples. You can taste the care that goes into creating this regional specialty. It's got far more depth than an ordinary apple brandy.

It Takes Three High Quality Ingredients

The list of ingredients is not long, but they are very high quality spirits:

  • Cognac
  • Calvados
  • Sweet Vermouth

That's all it takes to make a fun Halloween cocktail!

Tips for a Successful Corpse Reviver

Even though this is a simple cocktail to mix up, there are a few key points to keep in mind:

  • You should use Cognac rather than brandy because it will give the cocktail a nuttier after taste.
  • Don't skimp on the Calvados. You may be tempted to use apple brandy, but using French Calvados compliments the Cognac with a pleasant sweetness.

Whether you're ready to 'bring out your dead' or just have a treat on Halloween, the Corpse Reviver is just the ticket to fun.

Close up of a Corpse Reviver cocktail.

Halloween Cocktails: The Corpse Reviver is Scary Good

Kevin Mayfield
This Halloween themed cocktail is definitely a treat and not a trick!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Classic Cocktails
Cuisine American
Servings 1 Cocktail
Calories 142 kcal

Ingredients
 
 

  • 1 ounce Cognac
  • 1 ounce Calvados
  • ½ ounce Sweet Vermouth

Instructions
 

  • Add two scoops of ice into a mixing glass.
  • Pour all of the ingredients into the glass and stir for 30 seconds to ensure ingredients chill.
  • Strain into a chilled cocktail glass.
  • Add twist of orange peel to glass.

Notes

Use Calvados for a better tasting drink rather than an apple brandy
Serve very chilled 

Nutrition

Calories: 142kcalCarbohydrates: 1gProtein: 1gSodium: 1mgPotassium: 1mgIron: 1mg
Keyword Calvados, Cognac, Corpse Reviver, Halloween Cocktail, Vermouth
Tried this recipe?Let us know how it was!

Let's Dish About Vintage JAJ British Pyrex

JAJ Pyrex was manufactured in Sunderland, England for 50 years. This gorgeous oval casserole in Flora pattern was manufactured in the 1960's - 70's.

Cooks Fall in Love With Pyrex

In 1851, Corning Glass Works was founded under another name in Summerville, MA. By 1868 the company had settled in Corning, NY where they adopted the Corning name. They invented Pyrex in 1922 as bakeware that could withstand high temperatures while being beautiful enough to go from oven to table. This eliminated the need for a separate serving dish and more cleanup work. Cooks loved the new kitchenware, and a love affair with Pyrex began that exists to this day.

Pyrex Goes to England, and then to France

Meanwhile, in 1852 Sunderland Glassworks was founded in Sunderland, England. After changing hands several times, it was purchased by James A. Jobling (JAJ) in 1886 and eventually renamed James A. Jobling & Co. By 1921 the company was struggling financially and on the brink of bankruptcy when Jobling's nephew suggested approaching Corning Glass Works for a license to manufacture Pyrex in England. It was granted, and new life was breathed into the dying company as sales took off in the U.K. Pyrex eventually acquired the company, and in 2007 U.K. manufacturing was moved from England to France.

JAJ Pyrex, aka Crown Pyrex

Image of the crown imprint on the bottom of a JAJ pyrex dish
The crown stamp on the bottom of my JAJ Pyrex

JAJ Pyrex had their own unique colors and patterns which are highly collectible today. From the early 1950's until 2007, the bottom was stamped with a Crown and the words "Made in England." Kevin photographed it (above), but the white stamp on white milkglass makes it a little difficult to see.

The oval casserole dish pictured at the top is in the Flora pattern, and though I can't locate an exact manufacturing date, several sources state that it was manufactured in the late 1960's/early 1970's. I love the bold, cheerful mid century flower pattern and colors. I found this dish and stand on Etsy. I normally wouldn't pay for overseas shipping, but it was so exquisite I couldn't resist! I don't think the stand is original to the dish. Though many Pyrex casseroles did come with a stand, I can't find a reference to this particular style of stand anywhere. But it is period correct and the casserole fits in it perfectly, so I'm happy with it.

I only have a handful of vintage Pyrex pieces and am looking forward to collecting more. Do you collect vintage Pyrex? If so, please tell us about it and post some pictures!

World's Best Sloppy Joes From Scratch

The World's Best Sloppy Joes are healthy, delicious, easy and fast. Both kids and adults love this mid century creation. What more could you ask for!

Close up of a sloppy Joe on a bun

If you're like me, anytime you make sloppy Joes you brown up a pound of ground beef or turkey and grab a can from your cupboard to mix in. Well, not anymore! Give up the preservatives and high fructose corn syrup and make tastier ones from scratch -- in a snap!

A Mid Century Meal That's Still a Favorite Today

Sloppy Joe on a bun, sitting on a plate with potato chips and a fork

Sloppy Joes are thought to have originated in Sioux City, Iowa at a corner joint called Ye Old Tavern. Supposedly a cook named Joe combined the popular loose meat (ground hamburger) sandwich with tomato sauce, and the sloppy joe was born. It first appeared in cookbooks in the 1940's and has remained a casual family favorite ever since.

The 1950's recipe shown on this vintage card tastes very similar to the popular canned sloppy joe mixes, only better. The freshly chopped onion, celery and green pepper make a world of difference in the taste of this dish.

Mid century sloppy Joe recipe card
1950's Recipe Card for Sloppy Joes

I used to dread it when a recipe called for chopped items like onions and peppers. Not only are the vapors too much for my eyes, but it took me a long time to chop and dice. And even though I have taken knife skills classes, I'm still dangerous when I wield a knife. Kevin has had to come running with a bandage more times than I care to remember. I have since graduated to an onion chopper to make this task faster and easier, and tearless!

Sloppy Joe Ingredients laid out in individual bowls
Ingredients for World's Best Sloppy Joes

Here's What You'll Need to Get Cooking

The ingredients you need to make the World's Best Sloppy Joes from scratch are:

  • Ground beef or ground turkey
  • Yellow onion
  • Celery
  • Green Pepper
  • Worcestershire sauce
  • Sea salt
  • Pepper
  • Sugar
  • White vinegar
  • Tomato sauce
  • Ketchup
  • Buns for serving

Helpful Hints For Making Sloppy Joes

  • Measure and prep all of your ingredients in advance to make cooking go very fast.
  • Cook beef or turkey in skillet until almost, but not quite, fully browned. Then add vegetables and simmer for 5-7 minutes while meat continues to brown and vegetables tenderize.
  • Cook ahead of time then store in an airtight container in the refrigerator for up to 3 days or in a freezer bag in the freezer for up to 6 months, and reheat for a fast meal.
Close up of a sloppy Joe on a bun

World's Best Sloppy Joes From Scratch

Nancy Blackstone
The World's Best Sloppy Joes are healthy, delicious, easy and fast. Both kids and adults love this mid century creation. What more could you ask for!
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 -6 Servings
Calories 355 kcal

Ingredients
 
 

  • 1 pound ground beef or turkey
  • 1 cup diced yellow onion
  • ½ cup diced green pepper seeds removed
  • ¼ cup diced celery
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 tablespoon sugar
  • 1 tablespoon white vinegar
  • 8 ounce can tomato sauce
  • ¼ cup ketchup

Instructions
 

  • In a skillet, cook the meat over medium heat until it is almost browned, then add the onion, green pepper and celery. Cook on medium-low until onions are clear and vegetables are crisp-tender, 5-7 minutes. 
  • Add all remaining ingredients to the skillet and simmer for 30 minutes. Serve over hamburger buns, or store in refrigerator or freezer for re-heating later.

Notes

Meat mixture can be stored in the refrigerator for 3 days or in freezer bags in the freezer for up to 6 months. 
Serve on slider buns for appetizers. Kids also love sloppy joes on slider buns for their meal!

Nutrition

Calories: 355kcalCarbohydrates: 16gProtein: 21gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 917mgPotassium: 671mgFiber: 2gSugar: 11gVitamin A: 378IUVitamin C: 14mgCalcium: 54mgIron: 3mg
Keyword 1940's recipes, 1950's recipes, 1960's recipes, From Scratch Sloppy Joes, Mid Century Dinners, Old Fashioned Sloppy Joes
Tried this recipe?Let us know how it was!

Hollywood Monastery Pumpkin Bread

The Hollywood Monastery Pumpkin Bread recipe, shared by an order of cloistered nuns living in Hollywood, California, is absolutely heavenly.

A slice of pumpkin bread with a pat of butter on top, sitting on an orange plate next to a glass of milk.

Hollywood Nuns are Famous -- for Their Pumpkin Bread

Located just over a half mile from the entertainment epicenter of Hollywood & Vine sits the Monastery of the Angels, an order of Dominican Nuns founded in 1924. Dedicated to a life of prayer, study and penance, the order of 18 nuns lives and works primarily in silence as they contemplate their relationship with God.

Several decades ago, one of the novitiates baked her Grandmother's family recipe for pumpkin bread to celebrate The Feast of St. Martha, the patron saint of servants and cooks. The nuns liked it so much that they decided to sell it in their little gift shop to raise funds for their order and its charitable programs. It is still made at the monastery today, at a rate of approximately 800 loaves a day. If you live locally you can order it (and other treats) for pickup, or they ship around the world. A 2 pound loaf of pumpkin bread currently sells for $14.50 from their gift shop.

Pumpkin bread sliced into 1 inch slices on a cutting board
Close up image of 3 slices of pumpkin bread on an orange plate

So Easy and Delicious to Make at Home

With fall upon us, you may want to bake a few loaves at home. It's easy to make, and super moist and flavorful. They are beautiful and make a lovely gift. And the smell in the house while they're baking is out of this world!

Two loaves of pumpkin bread on a cooling rack

This recipe makes three 8" x 4" loaves which are nice to serve at a holiday brunch or to share with friends and family. For the best results you should use three loaf pans that are all 8" x 4". If you use different sized pans it will impact the size of the loaves and the baking time, and you may not get the results you are hoping for. I only have two 8" x 4" pans, so rather than use my other larger one, I borrowed an 8" x 4" from my neighbor and returned it to her with a loaf of pumpkin bread inside!

Pumpkin Bread Ingredients

  • Flour
  • Sugar
  • Baking soda
  • Cinnamon
  • Nutmeg
  • Salt
  • Eggs
  • Vegetable oil
  • Canned pumpkin (not pumpkin pie mix)
  • Walnut halves

Just a Few Tips for Perfect Pumpkin Bread

  • Use the correct size loaf pans for perfectly sized loaves (8" x 4")
  • Hand stir the ingredients rather than use an electric mixer so as not to overwork the batter
  • Grease the loaf pans well with butter or baking spray for easy removal of the bread
  • Test with a wooden toothpick - bread is done when toothpick inserted in center comes out clean

Let's make some pumpkin bread that will have everyone singing your praises!

Close up image of 3 slices of pumpkin bread on an orange plate

Hollywood Monastery Pumpkin Bread

Nancy Blackstone
The Hollywood Monastery Pumpkin Bread recipe, shared by an order of cloistered nuns living in Hollywood, California, is absolutely heavenly.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 36 slices
Calories 176 kcal

Ingredients
 
 

  • 3 ½ cups flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 ½ teaspoons salt
  • 4 large eggs beaten
  • 1 cup oil
  • â…” cup water
  • 15 oz canned pumpkin not pumpkin pie mix
  • walnut halves

Instructions
 

  • Preheat oven to 350 degrees. Using butter or baking spray, grease the baking pans well.
  • Sift the flour, sugar, baking soda, cinnamon, nutmeg and salt together in a large bowl. 
  • In a medium bowl, mix together the eggs, oil, water and canned pumpkin. Pour into the dry ingredients, mixing by hand until fully blended.
  • Fill each loaf pan evenly with batter, then top with walnut halves over all. 
  • Bake for 1 hour or until toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before removing from pan. Cool on wire rack 15 minutes more before cutting and serving.

Notes

Use all the same size pans, 8" x 4"
Grease pans well before adding batter
Mix batter by hand and not an electric mixer so as not to overbeat the batter
Check doneness with wooden toothpick

Nutrition

Calories: 176kcalCarbohydrates: 27gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 167mgPotassium: 46mgFiber: 1gSugar: 17gVitamin A: 1869IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Christmas recipe, halloween recipe, Holiday bread recipe, Holiday quick bread recipe, holiday recipe, pumpkin quick bread recipe, quick bread recipe, Thanksgiving quick bread recipe, Thanksgiving recipe
Tried this recipe?Let us know how it was!

The Martinez Cocktail is the Best of Both Worlds

The Martinez cocktail is said to have inspired the Martini and several other famous mid century drinks. It uses the best parts of two of my favorite cocktails, the Martini and the Manhattan.

A Martinez cocktail in a coupe glass surrounded by ingredients bottles and a mixing glass
The Martinez cocktail was the inspiration for many of our mid century favorites.

The 'Below the Radar' Classic

My regular bartender knows that my go-to cocktail is a Manhattan. I prefer it to be made with a wheated bourbon like Weller Special Reserve because I enjoy the sweetness of the drink. But he also likes to surprise me from time to time and introduce me to drinks I may otherwise not have tried. The Martinez is a good example. One night he served me a cocktail that looked like a Manhattan and tasted like a combination of a Martini and a Manhattan, but was somehow different.

I was surprised to learn that the Martinez had been around since at least the 1880's and inspired so many drinks, and yet I'd never even heard of it. It does not appear in Jacques Straub's Drinks book from 1914, either. So at some time this drink fell off the radar. But the drinks it is said to have inspired, like the Martini, have gone on to become very famous. Sort of like Carl Perkins--he originally wrote and sang 'Blue Suede Shoes,' but some other guy became famous for it.

Where did the Martinez Cocktail Come From?

There are a few legends surrounding this drink and who actually created it. Some say it has to do with people catching the ferry to the northern California town of Martinez, where cocktails were served. Another tale involves a miner who hit it big and ordered a special drink for the local bar crowd. The last story is of a bartender who tossed together some ingredients to satisfy a patron who ordered something he didn't have, and it became a hit! Regardless of how it got started, this gin-based drink is very satisfying, and has become the basis for other mixed drinks for good reason.

Cocktails Change Over Time

Like most cocktails, the Martinez has evolved and changed over time and has become a simpler drink to mix. Even the type of gin used to mix it has changed. Some experts suggest using a Dutch Genever or an Old Tom Gin as the base spirit. Those are great suggestions, but I prefer a Dry Gin like Bombay. It's crisp and refreshing and not too 'juniper-y,' and therefore doesn't overpower the other ingredients.

For vermouth, I prefer the French Dubonnet Rouge, which gives the drink a wonderful spicy flavor. For something different, I sometimes substitute Dubonnet for Cocchi Vermouth di Torino to make a Manhattan. Give it a try!

Lastly, my method for making a Martinez features Maraschino cherry liqueur rather than Curacao orange liqueur. I have become a huge fan of Luxardo Maraschino cherry liqueur -- it starts off tasting very sweet, and finishes with a wonderful nutty taste.

Ingredients for a Delicious Martinez Cocktail

You'll recognize the list of ingredients for the Martinez as parts of many other cocktails you probably already mix up.

  • Dry Gin
  • Sweet Vermouth
  • Maraschino Cherry Liqueur
  • Orange Bitters

Tips for Successful Martinez

This is not a complex drink to make, and keeping it simple will produce a quality drink.

  • Mix in a mixing glass with plenty of ice, using bar spoon to stir. Do not shake this cocktail since shaking will splinter the ice and make for a 'watered down' cocktail.
  • Garnish with an orange peel rather than a lemon. This gives the drink a smooth initial taste rather than a tart one.

Have you tried this drink with Genever? Let me know and I'll include that in a future update.

A close up cocktail in a coupe glass with a black background

The Martinez Cocktail is the Best of Both Worlds

Kevin Mayfield
The Martinez cocktail contains the best of a Martini and Manhattan to create a wonderfully unique cocktail
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Classic Cocktail
Cuisine American
Servings 1 Cocktail
Calories 179 kcal

Ingredients
 
 

  • 1 ½ Ounces Dry Gin
  • 1 ½ Ounces Sweet Vermouth
  • ½ Ounce Maraschino Cherry Liqueur
  • 2 dashes Orange bitters

Instructions
 

  • Place two scoops of ice in a mixing glass
  • Pour in all ingredients and stir for 30 seconds or until nice and chilled
  • Strain into a coupe glass
  • Add an orange peel for garnish

Notes

I use a little extra Cherry liqueur as a personal preference. Cut it in half if you find the drink too sweet.
Try substituting Angostura bitters instead of orange bitters for a different taste.

Nutrition

Calories: 179kcalCarbohydrates: 7gProtein: 1gSodium: 1mgPotassium: 1mgSugar: 5gIron: 1mg
Keyword Cherry, Dry Gin, Gin, Manhattan, Maraschino, Martinez, Martini
Tried this recipe?Let us know how it was!

The Cream Cheese Ball was an Easy Cocktail Party Starter

Mid Century cocktail parties required plenty of food and drinks. This fast, fun and tasty chipped beef cream cheese ball was always the life of the party!

Chipped Beef and Cream Cheese ball on a party platter with crackers
Short on time? Make a snack that is long on taste!

Get The Party Started Right

Back in the days before an app was something on your smartphone, people crowded around the appetizer table with a cocktail in hand to mingle, talk and graze before the main meal. Or maybe they were waiting for the big game to start. It was an opportunity to talk a little shop or catch up on the latest neighborhood news. So it was important to have a well stocked appetizer table near the bar for guests to snack a little--but not too much!

Original handwritten recipe card

When Nancy and I got engaged, her mother gave her "THE" famous cookbook of the time so she could expand her culinary skills. Then they sat down together and wrote out many family favorite recipes and added them to the book. Many are written on local stationary that have both her and her mother's notes on them. This recipe card was one Nancy herself wrote out while her mom dictated. I remember we served this often at the holidays and at several football parties over the years -- there was never any left over. We hadn't made it for a long time, but we just revisited it recently and I was surprised to remember how good it really was!

Simple Ingredients Make this a Go-To Appetizer

Whether you have unexpected guests or are planning a big party, you'll appreciate how quick and easy this is to prepare with only a handful of ingredients:

  • Cream Cheese
  • Smoked, chopped, pressed beef lunchmeat (We use Buddig Beef)
  • Mayonnaise
  • Lemon Juice
  • Garlic Salt
  • Green Onions

Tips for a Successful Cream Cheese Ball

In just a few minutes you'll have a crowd-pleasing appetizer that will free your time to focus on the main dish or the game. Just keep these things in mind:

  • Slice the lunch meat in short, thin strips for easy mixing
  • Juice a fresh lemon rather than using bottled lemon juice for the best flavor

What was your go-to party appetizer? Was it sour cream and onion soup mix? That one always made the mid century party circuit!

Chipped beef and cream cheese ball appetizer on a party platter with crackers.

Cream Cheese and Chipped Beef Ball

Nancy Blackstone
This fast and easy appetizer will be an instant hit at your next mid century cocktail party.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine American
Servings 48 Servings on Crackers
Calories 40 kcal

Ingredients
 
 

  • 8 ounces smoked, chopped, pressed beef lunchmeat we use Buddig Beef
  • 5-6 green onions
  • 16 ounces cream cheese softened
  • ½ teaspoon fresh squeezed lemon juice
  • 6-10 dashes garlic salt
  • 1 tablespoon mayonnaise
  • Serving crackers

Instructions
 

  • Slice the lunch meat into thin strips
  • Cut the green onion into small slices and set aside
  • Mix all of the ingredients except the green onions and form into a ball
  • Roll the ball over the chopped green onions to cover the ball
  • Place on party platter in center and surround with crackers

Notes

Always try and use fresh squeezed lemon juice rather than the bottled juice for a lighter taste 

Nutrition

Calories: 40kcalCarbohydrates: 1gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 152mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 140IUVitamin C: 2mgCalcium: 23mgIron: 1mg
Keyword Appetizer, Chipped Beef, Cocktail Party, cream cheese, Snack
Tried this recipe?Let us know how it was!

Old World Authentic Italian Lasagna

This family recipe for authentic Italian lasagna is straight from Italy, passed down through generations, with a flavor that will transport you to a bistro overlooking the Amalfi Coast.

Lasagna on a plate with two breadsticks and a fork, a glass of red wine next to the plate
Authentic Italian Lasagna

I am so thrilled to be able to share the third installment of a 3-part series of related authentic Italian recipes this week. Thanks to my friend Joel and his mom Mary Ann who shared their generations old family recipes with me, we started with Authentic Italian Meatballs, then Authentic Italian Sunday Sauce, both of which are used to make this final dish, authentic Italian lasagna.

Invest The Time To Make This From Scratch

Why should you make this from scratch? In Kevin's words, "This is the best lasagna I've ever had anywhere -- including Italy."

When I first saw this recipe and realized that it required making the meatballs, the Sunday sauce and then the lasagna, I thought it was going to be difficult. I want to emphasize that this recipe is not difficult, it is actually easy. But it is time consuming. You have to first make the meatballs which isn't difficult but takes a while. Then you have to make the sauce which is fast and easy to put together, but takes 3 hours to slow simmer. Then you have to get your lasagna ingredients together and assemble the lasagna which is easy. But it takes a little time to cook the noodles and mix up the meat sauce and ricotta cheese blend.

Some days I like to have a big cooking project to fill the day, starting in the morning and ending with a delicious dinner and bottle of wine. This certainly works for that! And it also makes a wonderful family cooking project. There are lots of safe ways to involve kids in making the meatballs, sauce and lasagna. This is a great way to get them excited about cooking, and ends with a food that they love. Win!

Break it Into Stages if it Seems Overwhelming

If you don't have the time for a big cooking project, breaking this into stages works. I made the meatballs on a Thursday evening, the Sunday sauce on Friday, and then assembled the lasagna on Saturday morning and put it in the refrigerator for the flavors to steep for the day. Then I popped it in the oven an hour before company arrived. I served it with a Caesar salad compliments of Joel's wife Becky, along with some hot garlic bread. A spectacular dinner!

Authentic Italian Lasagna is About Preparation

Lasagna comes together quickly once you have all the ingredients ready, but it takes time to prepare everything before assembly. Follow these steps to get it ready:

  1. Make the meatballs and the sauce.
  2. Mash 10 meatballs and 4 sausages from the Sunday sauce. Then add 12 cups of sauce to it to make a ground meat sauce.
  3. Cook the lasagna noodles until very al dente. I cook them in a large stockpot with a little olive oil and a little kosher salt in the water. Cook for the minimum amount of time recommended, immediately drain into a colander and rinse in cold water to stop the cooking. Take a couple of large cookie sheets sprayed with non-stick spray and when the noodles are rinsed cold, lay them out on the cookie sheets making sure they don't touch.
  4. Make the ricotta mixture in a bowl.
  5. Have a pot of warm Sunday Sauce ready.
  6. Set the shredded mozzarella nearby.

Assembling the Lasagna

Now you're ready to assemble the lasagna! This recipe, with one pound of noodles, will make one 9 x 13 tray of lasagna with 4 layers of noodles and lots of Sunday sauce leftover to use as a pasta topping with the same meal or as leftovers. You can easily get two 9 x 13 trays of lasagna from this recipe, but you'll need to cook 2 pounds of lasagna for that. I made two trays of lasagna and still had plenty of Sunday Sauce leftover.

Layers go as follows:

  • Plain Sunday Sauce
  • Noodles
  • Ricotta mixture
  • Meat Sauce
  • Repeat, ending with a layer of noodles on top. Add plain sauce to the top of the noodles, then sprinkle heavily with mozzarella cheese.
  • Step 1 of building authentic Italian lasagna - sauce being poured into the bottom of a 9 x 13 pan
    Step 1 - Layer plain sauce on bottom of 9 x 13 pan
  • Step 2 of building authentic Italian lasagna - adding 4 lasagna noodles on top of sauce in a 9 x 13 pan
    Step 2 - Add a layer of lasagna noodles on top of sauce
  • Step 3 in building authentic Italian lasagna - adding ricotta cheese mixture on top of noodles in a 9 x 13 pan
    Step 3 - Add ricotta cheese to top of noodles and spread
  • Step 4 building authentic Italian lasagna - adding meat sauce on top of ricotta cheese mixture in 9 x 13 pan
    Step 4 - Add a layer of meat sauce on top of ricotta
  • Step 4 b building authentic Italian lasagna - repeat layers ending with noodles on top, then top with mozzarella cheese
    Step 5 - Repeat layers to top of pan, ending with noodles. Top with a layer of plain sauce, then cover with mozzarella
How to assemble lasagna

You can either cover this and refrigerate it until you're ready to cook, or pop it in the oven immediately at 375 degrees for one hour. Serve with a salad, garlic bread, and red wine.


Buon Appetito!

Lasagna on a plate with two breadsticks and a fork, a glass of red wine next to the plate

Old World Authentic Italian Lasagna

Nancy Blackstone
This family recipe for authentic Italian lasagna is straight from Italy, passed down through generations, with a flavor that will transport you to a bistro overlooking the Amalfi Coast.
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Italian
Servings 12 servings
Calories 645 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 375 degrees
  • Make the meatballs and the Sunday sauce.
  • Mash 10 meatballs and 4 sausages from the Sunday sauce and add 12 cups of sauce to it to make a ground meat sauce.
  • Cook the lasagna noodles until very al dente. Rinse in cold water to stop the cooking. Lay noodles on a couple of large cookie sheets sprayed with non-stick spray making sure they don't touch.
  • In a large bowl mix the ricotta cheese, eggs, parsley, parmesan cheese, salt, pepper and nutmeg.

To Assemble:

  • Begin with a layer of plain Sunday sauce on the bottom of a 9 x 13 pan.
  • Add a layer of noodles.
  • Spread a layer of ricotta cheese mixture on top of the noodles.
  • Pour a layer of meat sauce over the ricotta cheese mixture.
  • Repeat all of the layers until you run out of noodles, ending with a layer of noodles on top. Pour a layer of Sunday sauce over the noodles, the cover the top with a layer of shredded mozzarella. 
  • Cover the lasagna pan with foil and bake at 375 degrees for 35 minutes. Remove the foil and bake an additional 25 minutes, until lasagna is bubbling and has a light brown crust.
  • Remove from the oven and let rest for 20 minutes before cutting.

Notes

Take a couple of large cookie sheets sprayed with non-stick spray and when the lasagna noodles are rinsed cold, lay them out on the cookie sheets making sure they don't touch until you're ready to use them.
This recipe makes enough for two 9 x 13 trays of lasagna. If you want to make two, you will need to cook two pounds of lasagna noodles.
If desired, you can add a layer of fresh spinach leaves while assembling the lasagna.

Nutrition

Calories: 645kcalCarbohydrates: 33gProtein: 37gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 159mgSodium: 823mgPotassium: 398mgFiber: 1gSugar: 2gVitamin A: 1162IUVitamin C: 6mgCalcium: 522mgIron: 2mg
Keyword Authentic Italian Dinner, From scratch lasagna, lasagna, meat sauce
Tried this recipe?Let us know how it was!

Old World Authentic Italian Sunday Sauce

Slow cooked with Italian sausage and meatballs, this spicy and flavorful authentic Italian Sunday sauce is the best you'll ever have!

A bowl of red authentic Italian Sunday sauce with meatballs and Italian sausage inside
Authentic Italian Sunday Sauce with meatballs and Italian sausage

My friend Joel loaned me a charming book of generations-old family recipes that his mom, Mary Ann, put together for him. This is part 2 of a 3-part series of recipes from that book. The first recipe is for the Old World Authentic Italian Meatballs that go into this sauce. The third is for Old World Authentic Italian Lasagna, which uses this sauce in the recipe. Of course this Sunday sauce is also amazing over any pasta. One batch produces enough to both make lasagna and serve over pasta -- and that's exactly what I did!

A bowl of red Italian Sunday Sauce in a white bowl
Sunday Sauce without the meat

Is It Sunday Sauce or Sunday Gravy?

There is a long standing debate among Italian American families on whether this pasta topping should be called sauce or gravy. In a 2014 informal survey of New York restaurant owners, there was little agreement. Some said it depends on the color, others on whether there is meat in it. The two terms probably originated when Italian immigrants first settled in the U.S. Some adopted the American word gravy which was used to describe a topping for food, while others adopted sauce, derived from the Italian word salsa, meaning "topping." The term varied from neighborhood to neighborhood. In Brooklyn, one restaurant owner puts the same item on the menu twice, labeling one as "sauce" and the other as "gravy," and letting patrons order their preference. One thing everyone agrees on -- this is the meal that nonna made every Sunday when the family gathered together for dinner!

Sunday Sauce is Meant to Be Shared

This recipe makes A LOT of sauce! I was tempted at first to cut it in half because it was an overwhelming amount for Kevin and me. But as Mary Ann pointed out, it was created to feed a large family, and it can be used in so many ways. I used it to make two trays of lasagna and still had plenty left to serve over pasta for a couple of nights. This recipe was meant to be shared, so we invited Joel's family of 4 for dinner and let them take home leftovers. We gave some to other neighbors and still fed ourselves for a couple of nights. It can be stored in the refrigerator for 3-4 days, or in an airtight container in the freezer for up to 4 months.

You Can Make It Spicy or Mild -- or in Between

You can use either mild or hot Italian sausage when you make your Sunday sauce. Joel told me his family always makes it with hot Italian sausage and the red pepper flakes. Kevin and I don't tolerate super spicy very well, but we did want it to have a medium level of spice. So I used 3 links of mild Italian sausage and 3 links of hot Italian sausage, and I opted for 1 teaspoon of red pepper flakes instead of 2. It was still quite spicy, but not too much.

If you don't care for hot/spicy seasoning, then opt for all mild Italian sausage and just a few red pepper flakes, or even none at all. It will still have ridiculously delicious flavor, but it won't have the heat. I have always added a teaspoon of sugar when I make pasta sauce, but that wasn't listed in the ingredients here so I didn't do it. It was delicious and not too sharp, probably due to the excellent quality of the San Marzano tomatoes. But if you want to take the edge off of a strong tomato taste, add a teaspoon or two of sugar.

Hand typed recipe for Authentic Italian Sunday Sauce
Mary Ann's hand typed family recipe for Sunday Sauce

How to Cook the Sunday Sauce

Brown the meatballs and sausage in a skillet first, reserving the drippings. Put a thin coat of olive oil over the bottom of a large stockpot, then add the drippings from the skillet to your stockpot. (If you didn't just brown the meats, add enough olive oil to heavily coat the bottom of the pan.) Then add the tomato paste and water, cook for a minute and add the remaining tomatoes with water. You should not drain any of your cans before adding them to the pot. Bring the sauce to a boil, then turn it down to a very low heat to simmer.

When the sauce begins to simmer, add in the meatballs and sausage and continue cooking on a low simmer, uncovered, for 3 hours. It's important that you check on it frequently and stir it at least every 15 minutes to make sure nothing is sticking to the bottom of the pot and burning. If it gets too thick, add a little water. If grease accumulates at the top you can skim it; mine did not need to be skimmed.

A Note About the Tomatoes

You will need four 28 ounce cans of either tomato puree or crushed tomatoes. Not wanting to commit either way, I chose to purchase two of each. Mary Ann made it a point of saying that San Marzano tomatoes are preferred. I had never heard of them, and at first I thought it was a brand name. But San Marzano tomatoes are plum tomatoes grown in volcanic soil near Naples, in the small town of San Marzano Sul Sarno, Italy. They are considered the gold standard of tomatoes for their balance of sweetness and acidity. There are many brands, but they have to be produced in this region to be labeled San Marzano. Most large grocery chains carry them, although I had to visit two stores to find both the tomato puree and crushed tomatoes.

And Then There's Wine, Because...

About halfway through cooking I added ½ cup of red wine because, well, The Godfather. If you've seen The Godfather, you understand. And if you haven't, then you're not even allowed to make this!

I could have easily added a cup of red wine and it would have tasted great, but I used a light hand. "You never know, you might have to cook for 20 guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh…? And a little bit o' wine. An' a little bit o' sugar, and that's my trick." - Clemenza to Michael, The Godfather.

Salute!

Get Your Ingredients Together

To make this dish you will need:

  • Authentic Italian meatballs
  • Italian sausage
  • Tomato paste
  • Crushed tomatoes
  • Tomato puree
  • Garlic
  • Red pepper flakes
  • Salt
  • Pepper
  • Oregeno
  • Bay leaf
  • Red Wine (optional)

A Few Points To Remember

  • Determine the level of spiciness you want and plan the ingredients accordingly
  • Brown the meatballs and Italian sausage in a skillet before starting the sauce and reserve the pan drippings
  • Use San Marzano tomatoes for the best flavor
  • Simmer on a low heat and stir often to prevent sticking and burning on the bottom of the pot
  • Add some wine because...
A bowl of red authentic Italian Sunday sauce with meatballs and Italian sausage inside

Old World Authentic Italian Sunday Sauce

Nancy Blackstone
Slow cooked with Italian sausage and meatballs, this spicy and flavorful authentic Italian Sunday sauce is the best you'll ever have!
5 from 12 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine Italian
Servings 20 Guys
Calories 170 kcal

Ingredients
 
 

  • 3 cloves minced garlic
  • 1-2 teaspoons crushed red pepper
  • 18 ounces tomato paste
  • 56 ounces San Marzano tomato puree
  • 56 ounces San Marzano crushed tomatoes
  • 9-¼ cups water
  • 1 Tablespoon salt heaping
  • 1 Tablespoon black pepper heaping
  • 1 Tablespoon oregano heaping
  • 1 large bay leaf
  • 1 ½ pounds Italian meatballs browned
  • 6 Italian fennel sausage links browned and cut in half
  • ½ - 1 cup red wine optional

Instructions
 

  • Coat the bottom of a large stockpot in oil and add the drippings from browning meatballs and sausage, if you have them.
  • Saute the garlic and red pepper in the pot over low heat for one minute.
  • Add the 3 cans of tomato paste and saute in oil for one minute, being careful not to burn.
  • Add the cans of crushed tomato and tomato puree, then stir in the water and mix well.
  • Stir in the salt, black pepper, oregano and bay leaf. 
  • Cook sauce on medium-low heat until it begins to boil, then turn it down to a simmer. 
  • Drop in the meatballs and sausage. Stir well. 
  • About half way through cooking, stir in ½ to 1 cup red wine if desired.
  • Simmer on low for 3 hours uncovered, stirring frequently. Sauce will cook down; if it gets too thick add water to desired consistency. 
  • After 3 hours, remove bay leaf. Serve over pasta, or reserve the sauce for the lasagna recipe.

Notes

You can substitute country style pork ribs or pork chops for Italian Sausage in this recipe, or you can use both. If using ribs or pork chops, brown on all sides in the same skillet used to brown the meatballs, and add them to the sauce at the same time you add the meatballs. Simmer in the sauce for 3 hours.
Use San Marzano tomatoes for the best flavor.
Use hot Italian sausage if you like it spicy/hot, use mild if you don't. Use a combination of the two if you like it somewhere in the middle.
Start out by gradually adding the red pepper, tasting as you go. You can't take it out once it's in, and it can get hot! It's okay to eliminate it if you prefer a milder sauce.
If you prefer a meat sauce to whole meatballs and sausage, after the sauce is done cooking mash the cooked meatballs and sausage well, and mix it into the sauce.
If you like your tomato sauce a little sweeter, add a teaspoon or two of sugar to cut the sharpness of the tomatoes. 
Store in airtight container in refrigerator for up to 4 days, or in the freezer for up to 4 months.

Nutrition

Calories: 170kcalCarbohydrates: 19gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 699mgPotassium: 956mgFiber: 4gSugar: 11gVitamin A: 1003IUVitamin C: 22mgCalcium: 63mgIron: 4mg
Keyword Italian pasta sauce, Italian Sunday Gravy, Italian Sunday Sauce, Spaghetti and Meat Sauce, Spaghetti and Meatballs, The Godfather pasta sauce
Tried this recipe?Let us know how it was!

Old World Authentic Italian Meatballs

These authentic Italian meatballs are the real deal! This well-loved family recipe, originating in Italy and passed down through generations, will make you think you're dining in a little Italian village.

Two dozen meatballs piled into a blue bowl on top of a red checkerboard tablecloth

The Search for Authentic Italian Recipes

On a quest for authentic old Italian recipes, I called on my neighbor Joel, who grew up in an Italian-American family in Rochester, New York. He told me that his mom, Mary Ann, had put together a cookbook for him of his grandmother's from-scratch recipes. He offered to lend it to me and I nearly broke my legs running down the stairs to get it after he dropped it off. The three ring binder she compiled is a treasure trove of magnificent Italian recipes, and I couldn't wait to dive in.

The binder began with the most loving note from Mary Ann. She explained that although her family has never followed recipes while cooking, she wrote down and quantified her mom's Italian heritage recipes as a legacy to her children and grandchildren. I was so touched when I read it, because I could tell she feels the same way about preserving family recipes as I do. Families bond over food, sharing favorite meals for holidays, celebrations, Sunday gatherings, and even funerals. Smelling these foods while they're cooking and taking the first bite can bring back a flood of memories and emotions.

Typed Recipe Card with Italian Meatballs Recipe
Mary Ann's typed recipe from her handmade cookbook
A pile of meatballs in a white bowl, topped with Italian red sauce
Authentic Italian meatballs in Sunday sauce

These meatballs were part of the family's Sunday Sauce recipe, and ideally should be served with that. If you will be having them with Sunday sauce, brown them in a skillet without cooking them all the way through. Then transfer to the pot of sauce, where they will simmer for 3 hours until they are thoroughly cooked. The meatballs add flavor to the sauce, and vice versa. A winning combination! The meatballs and sauce can also be used to make a tray or two of Authentic Italian Lasagna, which is absolutely out of this world!

Ingredients for Authentic Italian Meatballs

Photo of ingredients needed for Italian meatballs

You will need the following ingredients to make these authentic Italian meatballs:

  • Ground beef
  • Ground pork
  • Eggs
  • Pecorino Romano cheese, grated
  • Fresh parsley, chopped
  • Garlic powder
  • Salt
  • Pepper
  • Italian breadcrumbs
  • Milk

For best results, put everything into a large bowl, adding the breadcrumbs and milk last. Then mix with your hands until well combined, and form into meatballs. It doesn't get much easier than that! This recipe will yield roughly 2 dozen 1-½ - 2 inch meatballs. Joel said his grandma made really large meatballs, roughly 2-½ - 3 inches. If you decide to do that, this recipe will yield approximately 12-18 meatballs.

You can use either all beef or a mixture of pork and beef. In all transparency, Italian recipes often include some veal in the meatballs, and Mary Ann's recipe mentions it as an option. I am opposed to eating veal so I do not purchase it. Joel told me he uses 1 pound of ground beef and ½ pound of ground pork. That's how I made them, and they were perfect! For the best flavor you should use either ground chuck (80% lean) or close to it. I used 85% lean ground beef and the flavor was excellent.

These meatballs can be browned in a skillet, cooked through in a skillet, browned in an oven, or baked completely in an oven. Because they are normally served with Authentic Italian Sunday Sauce, it's best to brown them in the skillet and then remove them to a platter and use the skillet drippings to cook the sauce.

Meatballs piled into a blue bowl on top of a red checkered tablecloth

Old World Authentic Italian Meatballs

Nancy Blackstone
These authentic Italian meatballs are the real deal! This well-loved family recipe, originating in Italy and passed down through generations, will make you think you're dining in a little Italian village.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine Italian
Servings 24 Meatballs
Calories 120 kcal

Ingredients
 
 

  • 1 pound ground chuck 80/20 mix
  • ½ pound ground pork
  • 2 large eggs
  • ¾ cup grated Pecorino Romano or Parmesan cheese
  • ½ cup chopped fresh parsley or ¼ cup dried parsley
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 ¼ cups Italian seasoned bread crumbs
  • ½ cup milk

Instructions
 

  • Add first 8 ingredients to a large mixing bowl.
  • Add breadcrumbs to the mixing bowl and top with milk. Using your hands, mix all ingredients together for several minutes until well combined, then form into balls.

If you are cooking in sauce:

  • Heat 1 tablespoon of olive oil over medium-low heat in skillet. Add meatballs and brown on all sides, turning frequently to avoid scorching. Cook just until fully browned, then remove and cook in pasta sauce for at least 90 minutes, until fully cooked through.

If you are baking:

  • Line large baking sheet with parchment paper and place meatballs on top of parchment paper. Bake in 400 degree preheated oven for 20 minutes or until internal temperature reaches 165 degrees on a meat thermometer.

If you are pan frying:

  • Heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add meatballs and cook, turning frequently to brown evenly and avoid scorching. Cook 15-20 minutes depending on the size of the meatballs, until internal temperature is 165 degrees on a meat thermometer.

Notes

If the meat mixture is too dry, add another egg, or add milk or water by the tablespoon and mix in until it reaches desired level of moisture.
If the meat mixture is too wet, add breadcrumbs by the tablespoon and mix in until it reaches desired consistency.

Nutrition

Calories: 120kcalCarbohydrates: 5gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 38mgSodium: 451mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 175IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword Authentic Italian Meatballs, Authentic Italian spaghetti and meatballs, food for a crowd, food for a group, grandma's lasagna recipe, Sunday Sauce and Meatballs
Tried this recipe?Let us know how it was!

Classic Martini Cocktail Recipe

From movies to books to television, the classic Martini cocktail is probably one of the best known drinks and for good reason -- they are simple to make, and served properly chilled are a great refreshment.

Martini cocktail bar set in a glass with olives and vodka or gin bottles.
Either gin or vodka make a delicious Martini that will make you linger at lunch just a little longer!

A Clear Cocktail with a Cloudy Past

As with just about every cocktail, it is often difficult to truly know how and where they began or who created them. The Martini is claimed on both coasts, New York and San Francisco. Was it really a variation on the Martinez? Was it shortened from Martini and Rossi? No one can really say, but it gained popularity in the US during Prohibition since gin was a simple, fast, and cheap spirit to produce during those "trying" times. The Martini kind of fell out of favor for a while, but made a strong comeback in the mid century period.

The Martini Cocktail Proves Less is More

When Jacques Straub wrote his "Drinks" book in 1914, the Martini had already lost some of its original ingredients such as orange bitters and maraschino liqueur, and listed only two ingredients:

This is a snippet from the 1914 Drinks book for making a dry martini.
Jacques Straub knew that simplicity was key for making a great Martini--even in 1914.

The Martini may have evolved into a 'duo' (two ingredient) cocktail, but you'd think you were in line at a hipster coffee shop ordering a double caff, half soy latte when you hear all of the unique, personal customizations people request when ordering a Martini. There are so many options and questions that it can be confusing, and not just a little off-putting. Even the olives have variations, such as blue cheese stuffed or pimento.

But that didn't stop the Martini from becoming one of the favorite drinks for mid century drinkers. Whether you're watching an episode of Mad Men or reading a spy novel, you can see plenty of evidence that the Martini became the 'it' cocktail of the time. It even became a sort of shorthand for referring to expensive, excessive business meals by executive types--the 'two martini lunch'.

What Does a Dry Martini Mean?

Many Martini recipes call for equal parts spirit and vermouth. However, a "dry" Martini means that there is less vermouth than gin or vodka. Decreasing the amount of vermouth in the mix is what gives a Martini it's "dry-ness". Some people jokingly tell the bartender to "just wave the vermouth bottle over the glass" or "keep the gin in the same room as the vermouth." One mid century American president was said to pour vermouth in his glass and swirl it around a little before dumping it out and adding the gin.

Vodka or Gin?

Is it true that we have the fictional spy James Bond to thank for swapping out the gin for vodka in the Martini? It's one of many theories about the preferences people have for ordering this cocktail.

It could also be that Americans began drinking more vodka and less gin starting in the early 60's just as the Martini was becoming popular again. Either way, both spirits bring a unique flavor to the drink and have their followers.

Which did James Bond really prefer? So that he didn't have to choose, Bond created a drink called The Vesper which contained both gin and vodka and a type of French vermouth that was discontinued in the late 60's.

Shaken or Stirred?

I'm fairly certain we do have James Bond to thank for this question. Or at the very least his creator, Ian Fleming. There's been much debate from book to book and movie to movie about how James ordered the drink, and the reasons why you would shake it or stir it.

Does it make a difference? A Martini should be very cold when served, so shaking it in a cocktail shaker is the quickest way to accomplish this. Some people claim that this also causes the ice to chip and can water down the drink. Maybe that's exactly what Fleming intended. When you're saving the world you need to keep your wits about you and can't get sloppy by having too much alcohol!

A Duo For the Ages

Just like Lennon and McCartney or Fred and Ginger, good things come in twos. Aside from lots of ice to chill it, here's all you need for a wonderful classic Martini:

  • Gin or Vodka
  • Dry Vermouth

Tips for a Successful Classic Martini Cocktail

Since this is cocktail making in its purest form, you should follow these tips for how to serve your guests a memorable Martini.

  • Ask them what they prefer. By now you've figured out that everyone who drinks Martinis has a preference.
  • Mix using quality ingredients. This isn't Prohibition, so you don't have to serve inferior-quality spirits. Good quality doesn't mean you have to break the bank -- the customer service staff at your local liquor store will ask you a few questions about your preferences and recommend the best options in your price range.

Martinis keep evolving and there are many, many variations that include flavor-infused vodkas -- even chocolate! Many modern drinks append 'tini' to the end of a title, such as the "Apple-tini," to blend the old with the new.

My Dirty Secret to a Great Martini

OK, truth time on my own personal preferences for making a Martini. I prefer vodka as the base spirit and an equal part of vermouth. I'm perfectly fine with the old reliable standby, Martini & Rossi dry vermouth. But here's where the purists may have a problem with me. I prefer two bar spoons full of the salty, bitter olive juice in my drink which makes it a Dirty Martini. Lately, I've really been enjoying the Filthy brand of olives (I get no compensation from them, I just like their olives). And yes, I prefer my Martini shaken, not stirred!

Frequently Asked Questions

What is the original martini?

According to Jaques Straub's 1914 Drinks book, a Martini calls for Italian vermouth, gin and orange bitters. Although some refer to a Martinez as a possible 'original' Martini.

Whys is it called a dirty martini?

Typically a Martini is crystal clear, but when you pour a little extra juice from the olives into the drink it turns cloudy or 'dirty'.

Did James Bond drink vodka or gin martinis?

Typically Bond drank vodka martinis. Although his Vesper Martini did include both gin and vodka.

Similar Cocktails:

You may also enjoy these other cocktails:

James Bond Vesper Martini Cocktail

The Rum Collins is Good Enough to Die For

The Americano is a Delicious Classic

The Martinez Cocktail is the Best of Both Worlds

I'd love to hear your Martini stories. Which do you prefer, gin or vodka?

Martini cocktail bar set in a glass with olives and vodka or gin bottles.

Classic Martini Cocktail Recipe

Kevin Mayfield
The suave Martini is a mid century favorite cocktail with deep roots in films and books. It is a refreshing, simple cocktail best enjoyed ice cold.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Classic Cocktail
Cuisine American
Servings 1 Cocktail
Calories 132 kcal

Ingredients
 
 

  • 2 scoops ice
  • 1 ½ Ounces Gin or Vodka
  • 1 ½ Ounces Dry Vermouth
  • Olives or a lemon twist for garnish

Instructions
 

  • Place two scoops of ice in cocktail shaker
  • Pour in spirit and vermouth 
  • Cover with lid and shake vigorously for several seconds
  • Strain into a cocktail glass
  • Add garnish of olives or lemon twist
  • (optional) Add two bar spoons of olive juice

Notes

You can play around with the amount of vermouth you add to the drink, but 50-50 is considered optimal. Feel free to experiment and add more vermouth for an Upside Down Martini.
If you add bar onions the drink becomes a Gibson, which is also delicious.

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 1gSodium: 1mgPotassium: 1mgCalcium: 1mg
Keyword Dirty Martini, Gin, James Bond, Mad Men Cocktails, Mad Men Martini, Martini, Martini & Rossi, Olives, Shaken not Stirred Martini, Vesper, vodka
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20 Minute Sheet Cake Brownies With Fudgy Icing

Delicious 20 minute sheet cake brownies have an old fashioned bottom cake with a sweet, fudgy icing full of nuts. Makes enough to feed a crowd!

Two brownies with nuts on top sitting on an orange plate with a fork next to it

My neighbor Susan's 96-year-old Aunt Helen has a collection of hand written recipes that she has built over many years, and I was lucky enough to borrow them. This is one that they made frequently. Kevin took one look at the name of the recipe and said "I could be eating brownies in 20 minutes? What are we waiting for?" So I turned on the oven and mixed up a batch!

A large index card with the hand written recipe for 20 minutes brownies on it
Aunt Helen's original handwritten recipe for 20 Minute Sheet Cake Brownies

What is a Jelly Roll Pan?

20 Minute sheet cake brownies with nutty fudge frosting in a jelly roll pan
The thin jelly roll pan makes enough to share with a crowd

I love to make brownies, and I usually make them in an 8 x 8 pan or occasionally a 9 x 13 pan for a double recipe. But I had never made brownies in a jelly roll pan. In fact, I didn't even know what a jelly roll pan was! It is a roughly 10 x 15 sheet pan with 1" high sides that is usually used for making cake rolls. It is smaller than a half-sheet cake pan which is 12 x 18. You can use either one, but I prefer the 10 x 15 jelly roll pan because with the half-sheet cake pan the brownies (or whatever you're baking) will turn out much thinner.

Comparing These to Modern Brownies

What I love about these brownies is the very soft, fluffy, cake-like bottom layer that's not too sweet, topped by a firm, solid, sweet layer of icing that's almost like a thin layer of fudge. The brownies are slim which makes them a nice and light dessert or snack. Modern brownies tend to be much thicker and chewier, often with candy, caramel, nuts or chocolate chips inside. While they both have their merits, the speed, simplicity and lightness of this mid century recipe can't be beat. Modern brownies seem to taste best warm out of the oven, but these are better after they have had time to cool completely, even overnight, so that the icing has properly solidified into its fudge-like candy coating.

Sheet Cake Brownies are Fit For a Crowd

If you need a dessert recipe to feed a lot of people, this is the perfect one because it will yield roughly 35 2-inch square servings. My neighbor used to take these brownies to share at work. It would also be great for a picnic, potluck, or a large holiday gathering.

You'll Need These Ingredients

  • All purpose flour
  • Sugar
  • Butter or margarine
  • Unsweetened cocoa powder
  • Milk
  • Vinegar
  • Eggs
  • Baking soda
  • Vanilla extract
  • Powdered sugar
  • Pecans or other nuts (optional)

Tips For Perfect 20 Minute Sheet Cake Brownies

  1. Grease your pan with butter or spray it with non-stick cooking spray.
  2. Make icing while brownies are baking so it's ready as soon as they come out.
  3. Add nuts to icing immediately after mixing. Icing hardens and you won't be able to add them in later. If you don't want nuts, it's okay to skip them entirely.
  4. Apply frosting immediately after cake comes out of the oven, while it's still hot. Since this icing solidifies into a candy-like coating, it spreads and adheres best when the cake is hot.

A Couple of Notes About the Hand Written Recipe Card

The hand written recipe card says to use a jelly roll pan, but gives its dimensions as 12 x 18 which are actually the dimensions for a half-sheet pan which is larger. These pans are easily confused, but there is actually quite a bit of difference in size and your recipe will turn out differently depending on which you use. After making this recipe I believe the intended pan is a jelly roll pan and not a half-sheet. Therefore, the correct pan dimensions will be somewhere right around 15 x 10 or slightly less.

Also, the hand written recipe card says to use 1 box (2 lb.) of powdered sugar for the icing. I can assure you that it should say 1 box (1 lb.) of powdered sugar for this recipe. It was impossible to even attempt to incorporate 2 lbs. of sugar in the mix. Since I had followed the handwritten recipe and added 2 lbs. of powdered sugar and found that it was way too much, I simply doubled all the rest of the ingredients and made a double recipe of the icing. I spread the entire double recipe of icing on top of the brownies, which gave it an extra thick fudgy topping. Next time I might just do it on purpose, it turned out great!

Now that we know how to make them, let's bake some old fashioned brownies!

Two brownies stacked on top of each other on an orange plate

20 Minute Sheet Cake Brownies With Fudgy Icing

Nancy Blackstone
These thin brownies with a thick fudge frosting are a chocolate treat that can be shared with friends and family.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 35 2" x 2" Brownies
Calories 223 kcal

Ingredients
 
 

Brownies

  • 2 cups flour
  • 2 cups sugar
  • 2 sticks butter ½ pound
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup water
  • ½ cup milk
  • 1 tablespoon vinegar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Icing

  • 1 stick butter 8 tablespoons
  • 4 tablespoons unsweetened cocoa
  • 6 tablespoons milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped pecans

Instructions
 

  • Preheat oven to 400 degrees. Spray jelly roll pan with non-stick cooking spray.

Brownies

  • In a large bowl, mix the flour and sugar together and set aside.
  • Add 2 sticks of butter, 4 tablespoons of cocoa and 1 cup of water to a saucepan. Mix and heat over medium heat just until it begins to boil. Add to flour/sugar mixture and mix well. 
  • Add 1 tablespoon of vinegar to ½ cup of milk and stir. Mix in with the flour mixture.
  • Add eggs, baking soda and 1 teaspoon of vanilla to batter and combine well. 
  • Pour batter in a 10 x 15 jelly roll pan and bake for 20 minutes.

Icing

  • While brownies are baking, melt 1 stick of butter in a saucepan. 
  • Add 4 tablespoons of cocoa and 6 tablespoons of milk and mix well.
  • Remove from heat and stir in 1 pound of powdered sugar, 1 teaspoon of vanilla and 1 cup of pecans. Apply frosting on brownies as soon as they are removed from the oven.

Notes

For best results use a 10 x 15 jelly roll pan to bake brownies
Margarine can be substituted for butter
Walnuts or other nuts can be substituted for pecans in the icing, or you can eliminate the nuts altogether 
If you prefer a thicker layer of icing, double the icing recipe

Nutrition

Calories: 223kcalCarbohydrates: 31gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 32mgSodium: 108mgPotassium: 53mgFiber: 1gSugar: 25gVitamin A: 269IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword 1950's brownies, 1960's brownies, Brownies, chocolate, Fudge, fudge brownies, iced brownies, Jelly Roll Pan, Vintage Brownie recipe
Tried this recipe?Let us know how it was!

Americana Star Flatware by International Silver Company

Americana Star Flatware from the 1950's with atomic stars adorning the handles is an excellent example of mid century kitchenware design.

A set of Americana Silver Star Flatware in a presentation box, with a flatware brochure inside

Americana Star - Mid Century American Made Flatware

I fell in love with this stainless steel flatware set the first time I saw it. The atomic starburst design on the handles give away its 1950's atomic era origin.

Americana Star was made by the International Silver Company which was founded in Meriden, Connecticut in 1898. They acquired many already established silver companies both in the U.S. and abroad, and by the 1920's were the world's leading producer of silver and silver plated products. The companies they owned ranged from very high-end silver producers to ones that made very affordable products. This Americana Star set was stainless steel and fell into the very affordable everyday flatware category. I am guessing there was quite a bit of it produced, as it is still easily found in antique stores and online sites that sell vintage flatware.

Tablespoon, teaspoon, knife, dinner fork and salad fork in Americana Star flatware pattern

I was unable to find any specific information on the exact dates of manufacture or the original price of this product, but if I do uncover anything I will update this page. If you have information you can share, we would love to hear from you. In the meantime, we are enjoying using this iconic mid century flatware set in our food photography, and occasionally at our dinner table as well!

The Softest, Fluffiest Homemade White Bread You Can Make

This recipe for simple white bread is super soft, moist, fluffy and surprisingly easy to make.

Two white bread loaves cooling on a rack.

The Best Thing Since...

I've always enjoyed making bread at home. Pro tip: always eat breakfast or lunch ahead of baking bread. Otherwise the smell of the fresh, hot baking bread that fills every corner of the house will drive you crazy -- ask me how I know!

Bread has been a part of our diets for at least the last 12,000 years, when it was made from grass grains. Over time the grains and methods changed, and it was probably the ancient Egyptians who created an early version of wheat bread that we may recognize. Here in the US, breads continued changing and white bread was developed as a way of showing how clean and pure the flour was. Since it required more processing and was expensive, people saw it as a status symbol. In the mid century there were plenty of brands of sandwich bread available nationally and regionally. But many mid century cooks still made it from scratch.

Some breads are easier than others to make. Factors include whether it requires many ingredients, or it takes a long time to make because you have to let the dough rise and then punch it down multiple times. Sometimes you just want to make an easy, quick white bread, but choosing which one can be a challenge. Just because it's easy doesn't mean it will taste good. In fact, it's usually the opposite. There are plenty of recipes for this simple staple, but they vary widely in terms of density and hardness.

I remember my grandmother in Kentucky hardly ever came home with 'store bought' bread; she always baked it. Her 'recipe' was pretty simple because she tended to use just the staples. It was always fun watching her cook and listening to her tell the old time mountain stories. She never wrote anything down, but having watched her make white bread many times I felt confident I could recreate it. Nancy had a mid century handwritten recipe that was very similar to how she made it. I've made a few modifications to this recipe over the years, but it's a very good recipe just as it is.

  • A front and back recipe card for homemade white bread.

When we were first experiencing the shutdown and shortages due to Covid, I wanted some comfort food. Nothing says that like hot, crusty, fresh bread from the oven. Just one problem -- we couldn't get dairy products in our area and there was no powdered milk to be found. So I had to experiment making bread without milk. I'd seen my grandmother do it, so it didn't seem all that hard. It turns out to have been a blessing in disguise. Removing the milk and adding more water made that batch the fluffiest, softest bread I'd ever baked. This is how I will make it from now on.

Single loaf of white bread cooling on a rack.

Only 5 Ingredients for Tasty White Bread

Compared to some recipes, this one is pretty simple in both the ingredients and the steps. You'll want to make sure you have enough all-purpose flour on hand, but that's the only caveat. This recipe makes two loaves, and friends are delighted to receive one if it is too much for you. To make it, it only takes only 5 ingredients plus water:

  • Warm water
  • Yeast
  • Unsalted butter
  • Sugar
  • Salt
  • All-purpose flour
A loaf of homemade whitebread sliced open to show the swirl pattern.
Using my grandmother's secret of rolling the dough makes it fluffy and soft

One Last Twist

One thing my grandmother always did when baking white bread was to shape the dough by hand into a rectangle as wide as her baking pan--usually about 8 or 9 inches. Then she would roll that rectangle up into a tube and fold the ends under and place that into the baking pan. It gives the bread a very nice swirl look when you slice it open, like in the picture above. There may also be some practical reason for that step, but I don't know -- I just like how it looks.

Tips for Successful White Bread

Some people are a little afraid to bake bread so they use a bread machine, which is the next best thing. If you haven't already, I encourage you to give it a try from scratch with this easy recipe. Once you make it yourself you'll see it's really fun and delicious. Here are a few things to keep in mind:

  • Use a stand mixer with a dough hook for the easiest mixing of the dough
  • Don't get concerned about forming the dough into an exact rectangle or tube shape
  • Place dough in a greased 9" x 5" loaf pan for baking
  • Keep a piece of foil nearby to place over the top of the loaves as they bake to keep the crust from getting too brown
  • Store cooled bread in airtight containers or plastic wrap and eat it promptly. It gets stale quickly without preservatives
Single loaf of white bread cooling on a rack.

The Softest, Fluffiest Homemade White Bread You Can Make

Kevin Mayfield
Warm, fluffy homemade white bread has been a staple of cooks long before and after mid century because it is that good!
4.83 from 56 votes
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Bread
Cuisine American
Servings 24 slices
Calories 162 kcal

Ingredients
 
 

  • 3 cups warm water just warm to the touch, not hot
  • 2 packets dry yeast .25 oz each
  • 5 tablespoons unsalted butter divided
  • ¼ cup sugar
  • 1 tablespoon salt
  • 7 cups of all-purpose flour

Instructions
 

  • In your mixing bowl, add the packets of yeast and a ½ cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-½ cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
  • Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
  • Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary.  I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
  • Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
  • Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
  • Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
  • Place the dough back on the floured surface and split it into two equal balls.
  • Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it. 
  • Shape into a rectangle about as wide as your 9 inch baking pan.
  • Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
  • Repeat for second dough ball.
  • Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
  • Place both loaves into an oven that has been pre-heated to 400 degrees.
  • Bake for 30 minutes, rotating once halfway through baking.
  • Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
  • Remove from the baking pan and cool on a wire rack before slicing.

Notes

Always use fresh yeast to ensure it will be active. Old yeast may cause your bread to fail.
I like to place my dough in a warm, dark place that doesn't get a lot of air while it's rising, so I place it in an unheated oven.
If the loaves of bread are getting too brown while baking, place a piece of foil over the top to prevent over browning.
Store bread in an airtight container or tight-fitting plastic wrap and eat it promptly. It will get stale quickly since it has no preservatives.

Nutrition

Calories: 162kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 293mgPotassium: 41mgFiber: 1gSugar: 2gVitamin A: 73IUVitamin C: 1mgCalcium: 7mgIron: 2mg
Keyword 5 ingredient bread, bread from scratch, easy bread recipe, Fluffy Bread, Moist Bread, Soft Bread, White Bread
Tried this recipe?Let us know how it was!

What twists do you put on your homemade white bread recipes? Do you add any other ingredients? Drop us a line and let us know.

The Brandy Daisy is actually a Family of Cocktails

The Daisy is a classic cocktail family of fruit-forward drinks that have likely been the inspiration for several mid century cocktails we all enjoy today.

A Brandy Daisy cocktail shown with a lemon twist in a cocktail glass surrounded by its ingredients
The modern recipe for a Brandy Daisy is a bubbly delight and the perfect cocktail

Picking a Daisy is the Hard Part

These popular cocktails have been around since at least the late 1800s and are part of the Sour family of drinks. The Brandy Daisy is the oldest known version, and has produced many alternatives and variations as it evolved. By the mid-1940's, many recipes added new ingredients like grenadine, orange liqueur (or an orange slice), lime juice, and powdered sugar. In Jacque Straub's book "Drinks", (as seen in these photos) other juices, like raspberry, make an appearance. He also lists out base spirit variations such as the Gin Daisy. There's even a recipe for a Chocolate Daisy! But by the mid century period, the Daisy became less complicated. It settled on just a few ingredients that have stayed stable even until today.

This excerpt from Jacques Straub's Drinks book was first publish in 1913.
An excerpt from Jacques Straub's "Drinks" book

The Daisy has inspired several famous drinks such as the Sidecar, and, so I'm told, the Tequila Daisy or Margarita -- which is the Spanish word for "daisy." One look at the list of ingredients below in the original recipe, and you can see that just substituting tequila for brandy gets you close to how we make Margaritas today.

The family is Always Adding New Members

It is claimed that the more recent 'it' cocktail of the 90's, the Cosmo, is a descendent of the Daisy's simple base spirit/sweetener/fruit juice combination. Take out the Brandy and substitute it with Vodka, and once again you can see its roots (no Sex in the City reference, I promise!)

Ingredients for Two Variations of The Daisy

Just choosing which Brandy Daisy recipe to make among all the variations can work up your thirst! So, to taste the evolution of the drink I've chosen two different recipes. One is an original recipe and the other is a more modern version.

A Common Modern Daisy Recipe One of the Original Daisy Recipes*
Brandy3-4 Dashes gum syrup
Yellow Chartreuse2-3 Dashes Curacao Liqueur
Lemon JuiceJuice of half small lemon
Seltzer Water or Sparkling WaterOne small wine glass of Brandy
Two Dashes of Jamaica Rum
Seltzer or Club Soda Water
The most common version of the Brandy Daisy we drink these days has a much simpler list of ingredients.

* As seen in "The Bartenders Guide or How To Mix Drinks: The Bon Vivant's Companion," the early edition of Jerry Thomas' book, 1876, 2nd Edition. This is the oldest recipe I have found.

A Brandy Daisy cocktail shown with a lemon twist in a cocktail glass surrounded by its ingredients

I decided to perform a bit of a "taste test" between these two Daisy recipes to see which one we would prefer. I found the modern recipe to be very drinkable and similar to a Sidecar. The Yellow Chartreuse gave it a more complex, floral, earthy flavor than more common orange liqueurs (you can also use Green Chartreuse.) The 1876 recipe tasted very smooth with none of the rough edges you might find in a Sour cocktail. I preferred the original recipe and Nancy really liked the modern version made with Chartreuse. By the way, if you're not familiar with Chartreuse, then you really owe it to yourself to get a bottle of this wonderful liqueur. I'm a sucker for anything made by monks using a recipe from the 1600's, and this does not disappoint!

Bar Tools Needed

These drinks require several tools and accessories that a bar should have, such as:

  • Cutting board
  • Bar knife
  • Citrus juicer
  • Cocktail shaker
  • Strainer
  • Seltzer bottle (for a splash of soda)

Tips for Success

When mixing up a Daisy, keep these things in mind for a successful batch:

  • Use only fresh lemon juice. Anything from a bottle will most likely taste overpowering.
  • Use a cocktail shaker half-filled with fresh ice cubes or some cracked ice. Strain into a chilled cocktail glass (not a rocks glass or old-fashioned glass) to get the most out of your drink.
  • Try using gum syrup (or the French spelling of gomme.) It will give your drink a richer taste than regular simple syrup, and you can easily find it in liqueur stores or online. You could also try making it at home since it is a 2:1 sugar to water mixture that adds powdered gum arabic.
  • Garnish with a simple twist of fresh lemon. No mint leaves or maraschino cherry for this cocktail!

    FAQ

    What's the difference between a Daisy and a Sour?

    A Daisy is more or less a Sour that uses a liqueur rather than just a measure of sugar, or sweet syrup/sugar syrup.

    Why is it called the Daisy 'Family' of drinks?

    It is often referred to as a 'family' because by definition a Daisy became the prototypical recipe for a cocktail, meaning that it has a base spirit, an acid and a sweet. So you can see how that combination encompasses many drinks that trace their lineage to the Daisy, such as the Sidecar and Margarita.

    Can you use Triple Sec in place of Curacao?

    Yes, Triple Sec is an orange liqueur like Curacao, and they can be used interchangeably in this drink or in others, such as an Orange Cordial.

    The Daisy is a wonderful cocktail, especially if you like fizzy sour drinks which are popular here in Southern California. You can follow one of the many recipes for the first Daisy from the late 19th century, try a more modern one, or create one of your own recipes. Either way, it's so much fun to experiment! I like to add a little Grand Marnier for a touch of sweetness with a hint of orange. There is no single drink that is more versatile! Which Daisy cocktail your favorite?

If you're looking for some refreshing classic cocktails, also try the Amaretto Sour, Tom Collins, Whiskey Sour and the Brandy Alexander.

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.

 

A Brandy Daisy cocktail shown with a lemon twist in a cocktail glass surrounded by its ingredients

The Daisy is Not Just a Drink -- It is a family of Cocktails

Kevin Mayfield
The tangy Daisy family of cocktails is ever changing and growing, making it hard to 'pick' just one Daisy!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Classic Cocktails
Cuisine American
Servings 1 Cocktail
Calories 181 kcal

Ingredients
 
 

The variation of the Brandy Daisy from 1876:

  • ¾ Ounces Curacao liqueur
  • ¾ Ounces Gum syrup
  • ¾ Ounces Fresh lemon juice
  • ¾ Ounces Jamaica rum
  • 1 ½ Ounces Brandy
  • Splash of seltzer or club soda

Modern variation of the Brandy Daisy recipe:

  • 1 ½ Ounces Brandy
  • ¾ Ounces Yellow Chartreuse
  • ¾ Ounces Fresh lemon juice
  • Splash of seltzer or club soda

Instructions
 

  • The directions are the same regardless of which variation you choose to make:
  • Add one scoop of cracked ice to a cocktail shaker.
  • Pour in all ingredients.
  • Shake and strain into a cocktail glass.
  • Pour in sparkling water or seltzer to fill the glass.
  • Add a lemon twist for garnish.

Notes

Regardless of which recipe you choose, adding in a quality spirit will always make for a better tasting drink.
Feel free to substitute bourbon or gin for the brandy.
Nutrition is calculated for the modern version.

Nutrition

Calories: 181kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 23mgFiber: 1gSugar: 9gVitamin A: 1IUVitamin C: 8mgCalcium: 1mgIron: 1mg
Keyword brandy, Chartreuse, Curacao, Daisy, Lemon, Rum, Sour, Vintage Cocktails
Tried this recipe?Let us know how it was!

Chocolate Frosted Pecan Cookies are a Shortbread Delight

These chocolate frosted pecan cookies are a delicious melt-in-your-mouth shortbread with a swirl of irresistible chocolate cream cheese frosting on top. Get your glass of milk ready!

Three chocolate frosted pecan cookies on a plate

A Mid Century Cookie Recipe Handed Down

This is Kevin's VERY FAVORITE cookie recipe. It is a staple in our house every year during the holiday season, and occasionally at other times as a special treat. It was passed down to me by his mom, who used to make them for him when he was a little boy. I must admit, they are really delicious! They've got a flaky pecan shortbread bottom that melts in your mouth, and a creamy swirl of chocolate on top.

A Few Hints For Perfect Pecan Cookies

These cookies are easy to make, but they take a little time because the butter needs to be brought to room temperature for mixing. And after mixing, the dough should be refrigerated for an hour before you form it into cookies. If it is too warm and soft, the sticky dough is hard to work with and won't shape or bake well.

Preparing the cookie dough for Chocolate Frosted Pecan Cookies

Once the dough comes out of the refrigerator, shape it into balls just large enough to accommodate a center indentation. If you use a medium cookie scoop, it's about 1-¼ to 1-½ scoops of dough per ball. This recipe makes 1-½ dozen cookies, so you should have 18 evenly sized balls (I often double the recipe.) A depression then needs to be made in the center, which is where the frosting will go when the cookies have cooled. Kevin came up with the idea of using the back of a round teaspoon to make the center indentation. It works perfectly!

A Nut Grinder Is Helpful

One thing that makes my life easier for so many of my baking recipes, including this one, is a nut grinder. My friend Susan gave me one for Christmas a couple of years ago, and when I first opened it I thought it would rarely get used. Boy was I wrong! What I love about mine is that it has two settings for a course or fine chop, and the nuts fall into a measuring cup so I know exactly when to stop. Plus, the chopped nuts are all a consistent size, just perfect for baked goods.

All About The Frosting

This frosting is sooooo lucious! And thanks to the cream cheese it's not too sweet, so it compliments the sweet cookie nicely. The cream cheese needs to be brought to room temperature first, so I usually take it out of the refrigerator when the cookies go in the oven. By the time they bake and cool, the cream cheese is ready.

Chocolate frosting being piped onto a pecan cookie using a 1950's vintage dessert decorator

Ingredients You'll Need For Pecan Cookies

The recipe calls for 2 oz. of unsweetened chocolate; I break it up into its individual pieces (there should be 4) and then put them in a microwavable safe glass container. Then I heat it at 30 second intervals, stirring in between, just until it is melted. When the first 4 ingredients are in the bowl, I mix in 1 tablespoon of milk which usually makes it the perfect consistency. If your frosting is still too thick, gradually add in more milk, one teaspoon at a time, until it reaches desired consistency. For decorating, I'm lucky to have a box of my mom's original 1950's decorating tools -- I use this old fashioned piping tool with a flower tip to decorate the top of these cookies. But there are inexpensive ones available that make it so easy. If you don't have a decorator, simply spoon some chocolate on the top of each cookie. After all, who cares how fancy it looks -- it's the taste that counts!

For the cookie:

  • Butter
  • Flour
  • Powdered sugar
  • Heavy cream
  • Vanilla
  • Chopped pecans

For the frosting:

  • Cream cheese
  • Powdered sugar
  • Unsweetened chocolate squares
  • Vanilla
  • Milk

Tips to make you look like one smart cookie when you're baking these

  • Chill cookie dough in refrigerator for 1 hour before forming into cookies
  • Use the back of a round teaspoon to make the center indentation
  • Melt the chocolate for the frosting in the microwave for 30 second intervals, then stir and repeat just until melted
  • Pipe the frosting in the center of a cooking using the flower tip of a dessert decorator for bakery-style beauty
Four chocolate frosted pecan sandies cookies on a plate

Chocolate Frosted Pecan Cookies

Nancy Blackstone
These amazing chocolate frosted pecan cookies are a special treat any time of year.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 261 kcal

Ingredients
 
 

Cookies:

  • ¾ cup butter room temperature
  • ¼ cup heavy cream
  • 1 teaspoon vanilla
  • 1 ¾ cup flour
  • 6 tablespoons powdered sugar
  • 1 cup chopped pecans

Frosting:

  • 3 oz package cream cheese room temperature
  • 2 cups powdered sugar
  • 2 oz. unsweetened chocolate melted
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk

Instructions
 

Cookies:

  • Preheat oven to 325 degrees.
  • Cream butter until light and fluffy, then beat in heavy cream and vanilla. 
  • Blend flour and 6 tablespoons of powdered sugar together and gradually add to the creamed mixture. Mix pecans in by hand.
  • Form the dough into one large ball, wrap it in plastic wrap and chill in the refrigerator for 1 hour.
  • Form dough into 18 small balls and place 2 inches apart on a greased cookie sheet. Using your thumb or the back of a rounded teaspoon, make a depression in the center for the frosting.
  • Bake at 325 degrees for 20 minutes. Remove to cookie rack and cool completely, about 45 minutes to one hour.

Frosting:

  • In a large bowl, combine cream cheese, powdered sugar, melted chocolate, vanilla, and 1 tablespoon of milk.
  • Beat with an electric mixer until fully blended and frosting has a creamy texture. If it is too thick, add additional milk 1 teaspoon at a time until it reaches desired consistency. 
  • Using a dessert decorator with a flower tip, pipe the frosting onto the top of each cookie. If you don't have a dessert decorator you can use a spoon to dollop frosting on the top of each cookie. 

Notes

You can double the recipe to make 3 dozen cookies if you like
Take the cream cheese out of the refrigerator when you put the cookies in the oven and it will be ready once the cookies have cooled
Melt the chocolate in a microwave safe glass container in the microwave at 30 second intervals, stirring in between just until chocolate is melted

Nutrition

Calories: 261kcalCarbohydrates: 27gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 86mgPotassium: 77mgFiber: 1gSugar: 16gVitamin A: 353IUVitamin C: 1mgCalcium: 19mgIron: 1mg
Keyword chocolate top knots, Christmas cookies, Christmas desserts, frosted cookies, holiday cookies, holiday desserts, pecan sandies, pecan shortbread cookies, Santa's favorite cookies, shortbread cookies
Tried this recipe?Let us know how it was!

California Pottery Monterey Dinnerware Adds Subtle Elegance

Adding these robin's egg blue pieces to our mid century collection of California Pottery Monterey dinnerware have added a touch of class to our photos.

The blue setting of Monterey dishware add a touch of flair to mid century place settings.

Adventures in Collecting: Temptation, Frustration, Patience!

You may have noticed that I have a thing about the Metlox California Pottery Monterey dishware from my previous post. I just love the modern shapes and speckled pastel colors. They look great in a mid century setting and really complement any dish you may be serving.

It is difficult to be responsible when collecting, especially something that was made fifty years ago in multiple colors. When I'm searching for pieces in one color or pattern, it never fails that I find the pieces I'm looking for in another color instead. When looking for blue, I always seem to find green, rose or yellow. The temptation is always there to purchase the other colors and collect them all. A good case in point are the somewhat rare salt and pepper shakers in this photo. I had found a set online and ordered them. I eagerly awaited their arrival, but was heartbroken to open the box and find they were crushed like little eggs during shipping. Sure, there was one other set for sale online -- in the color rose. I was tempted, but took a pass.

Thankfully. patience is its own reward. Soon, another pair of blue salt and pepper shakers came up for sale. I purchased them, and was very relieved when they arrived intact. I don't have anywhere near a complete set, but it's growing. The unique serving bowls have already appeared in one of our posts. Right now I'm on the lookout for the pitcher that goes with this set.

Southern California Craftsmanship in Monterey Dishware

One of the reasons I like Metlox Pottery, in addition to its mid century beauty, is that it was manufactured near where we live in Southern California. You can find pieces of it in virtually every antique market here, although not necessarily in great condition because it was a very practical and affordable everyday dinnerware set that was well loved and used by families. I have already written a brief history of the company in my previous post so I won't repeat the story, but if you're interested in reading about it you can do so here.

Even though it takes patience (not my greatest virtue) and can be frustrating, I truly enjoy collecting. I'm keeping my eyes peeled for more pieces -- hopefully in the right color. Are you also collecting this set? If so, please share photos of your favorite pieces!

Ultimate Chicken Fried Steak With White Pepper Gravy

This chicken fried steak with white pepper gravy is more tender and delicious than even Grandma used to make because it's made with ribeye rather than cube steak.

Chicken Fried Steak on a plate next to mashed potatoes and green beans, with white gravy being poured over steak.
Chicken Fried Steak with White Pepper Gravy

Ultimate Chicken Fried Steak with White Pepper Gravy is the Ultimate Comfort Food

When someone asks me what my favorite comfort food is, chicken fried steak is at the top of the list. Kevin loves it too, and with fall arriving in a few days he has been craving it, so I made it this week. I was lucky to even get this photo shoot done; he nearly bit my arm off in the process. You see, we actually eat the food we photograph after our photo shoots. Many food photographers doctor their foods with things to make them photograph better, but render them inedible. We hate the thought of wasting food, so if it has been featured here we have either eaten it or one of our neighbors has. We rush it from the oven or stovetop to our photography room and then to the dining table. Bentley runs after us picking up any crumbs that have dropped along the way.

A close up of a piece of chicken fried steak on a fork with white gravy on top

What Exactly is Chicken Fried Steak?

Cube steak is a term for meat that has been pounded flat by a meat tenderizer. The name comes from the shape left on the meat from the pounding, which is called "cubing." The cut of meat is typically top round or top sirloin. In some areas it is also called "minute steak" because it cooks up very quickly. It's called "chicken fried" because it is battered and fried like chicken.

A Dish With Strong Texas Roots

There's no way to know exactly who invented chicken fried steak, but it most likely evolved from German veal cutlets. Its early roots seem to come from Texas, quite possibly from German immigrants who settled there and used a more affordable cut of meat than veal to make their cutlets. However, various restaurants in the state of Texas lay strong claim to its origin.

My mom used to make chicken fried steak the traditional way with cube steaks. Served beside or over mashed potatoes, there was nothing more satisfying on a cold fall or winter night. It was a popular mid century dish for cost conscious cooks because it made lower priced, tougher cuts of meat tender and tasty after it was battered and fried. I've upped the game by switching to the more substantial, tender and flavorful ribeye steaks which are popular in Texas.

There are a Number of Variations of Chicken Fried Steak

Chicken fried steak on a plate next to mashed potatoes and green beans.

If you have made chicken fried steak before, you may have dipped it in egg and buttermilk, and then in a flour, cracker or bread crumb mixture before frying. Our family makes it differently using no egg at all, but simply a salt water brining dip before coating. You may be tempted to skip or modify this recipe as a result, but just look at that picture! It has not been altered; the steak comes out that beautifully breaded and crunchy. You won't be disappointed!

Here's What You'll Need:

  • Boneless ribeye steaks
  • Salt
  • All purpose flour
  • Baking soda
  • Baking powder
  • Paprika
  • Onion powder
  • Garlic powder
  • Kosher salt
  • Black pepper
  • Vegetable Oil
  • White pepper gravy

Preparing the Oil for Frying

An electric skillet is ideal for making this dish because you can set it to the exact temperature. If you do not have an electric skillet, of course you can make it in a deep, heavy frying pan. Using a cooking thermometer designed to withstand the high oil temperature is helpful. Otherwise you can judge the correct temperature by simply touching a wooden spoon to the oil. If small bubbles form around the spoon, then the oil is ready for frying. If it is bubbling hard, your oil is too hot and you should turn down the temperature before frying. (Oil temperature that is too high results in food that is overcooked on the outside and undercooked on the inside.) If there are no bubbles, your oil is not yet hot enough. (Oil temperature that is too low will result in food that is soggy and soaked in oil.)

Cooking Tips For Recipe Success

  • Brine the meat in saltwater for a minimum of 2 hours before cooking
  • Heat the oil to the proper temperature before putting the steaks in to cook
  • Set a timer so steaks are cooked evenly on both sides
  • Preheat an oven to 250 degrees if you will need to keep steaks warm while preparing the gravy

Serving Suggestions

My favorite side dishes with chicken fried steak with white pepper gravy are mashed potatoes and fresh garlic green beans or Southern sweet creamed corn.

A close up of chicken fried steak on a plate with white pepper gravy being poured over the top

Ultimate Chicken Fried Steak With White Pepper Gravy

Nancy Blackstone
This chicken fried steak with white pepper gravy is more tender and delicious than even Grandma used to make because it's made with ribeye rather than cube steak.
5 from 2 votes
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Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Main Dish
Cuisine American
Servings 4 Servings
Calories 1056 kcal

Ingredients
 
 

  • 4 boneless ribeye steaks ½" thick
  • 2 tablespoons salt
  • 40 oz vegetable oil
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper

Instructions
 

  • Tenderize and flatten the steaks by pounding them with the smooth side of a meat mallet, then place them in a shallow dish and cover them completely with a brining solution of cold water and 2 tablespoons of salt. Refrigerate them, covered, for 2-4 hours.
  • When brining is complete, add oil to a deep, heavy skillet and heat to 365 degrees.
  • In a large bowl combine flour, baking powder, baking soda, paprika, onion powder and garlic powder.
  • Using a pair of tongs, lift one steak from the brining solution, and dip into the flour mixture, coating it heavily with the flour. Then lift the steak from the flour mixture and quickly dip it back into the brining solution, then back to the flour mixture for another heavy coating of flour. Set each steak aside on a plate covered with parchment paper until all steaks are finished. 
  • Using the tongs, gently set each steak in the preheated oil. Set a timer for 6 minutes and don't touch the steaks while they are cooking. When the timer goes off, using the tongs gently grip one end of each steak and turn it over. Set a timer for another 6 minutes, leaving the steaks undisturbed while cooking. 
  • When cooking is complete, serve with a white pepper gravy. If you are using your cooking pan to prepare the gravy, remove the steaks from the frying pan to a baking dish lined with parchment paper, and set them in a preheated 250 degree oven while preparing the gravy. If you are using a separate pan to prepare the gravy, put 2 tablespoons of the oil used to cook the steaks into the gravy cooking pan, as well as some of the crumbs from the bottom of the steak pan. Then proceed with the gravy recipe and serve steaks with gravy when it is ready.

Notes

 Don't skip the meat brining step -- it adds both flavor and tenderness to the meat
Make sure oil is at the proper temperature before putting the steaks in to cook or the dish could easily be over or undercooked
Time your cooking to ensure steaks are properly cooked on both sides
Keep steaks warm in a 250 degree oven if you need time to prepare the gravy 

Nutrition

Calories: 1056kcalCarbohydrates: 74gProtein: 78gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gCholesterol: 207mgSodium: 4260mgPotassium: 1039mgFiber: 3gSugar: 1gVitamin A: 131IUVitamin C: 3mgCalcium: 221mgIron: 11mg
Keyword comfort food, comfort food dinners, cube steaks, minute steaks, steak with gravy, Texas dinners, Texas foods, Texas ribeye steaks
Tried this recipe?Let us know how it was!

White Pepper Gravy Goes Great with Meat and Potatoes

There's nothing better than a hot, creamy white pepper gravy to serve over your favorite foods like chicken fried steak, chicken and potatoes.

A close up of chicken fried steak on a plate with white pepper gravy being poured over the top
White pepper gravy over chicken fried steak

What is Gravy?

Gravy can mean different things in different parts of the world. It originated in medieval France as simply juices produced by cooking. What we now know as gravy in the United States was popularized in British cooking in the 1800's. It was made by taking the pan drippings from a roast and thickening it with flour to create a creamy sauce to complement the meat or to add to potatoes or rice. It can be very simple, like this recipe is, or it can be seasoned with things like wine to add another element to a dish. So feel free to experiment with different flavorings if you like!

This simple milk and pepper gravy is easy and takes only a few minutes to prepare. It is delicious served over dishes that call for a white gravy. It is not highly seasoned so as not to take away from the flavor of the food, only to enhance it and give it a creamy texture.

What You'll Need

  • Butter (you can also add pan drippings, if you have some)
  • Flour
  • Whole milk
  • Heavy cream
  • Pepper
  • Salt

If you are making this gravy to go with chicken fried steak or another dish that produces drippings, use 2 tablespoons of the pan drippings from that dish plus 2 tablespoons of melted butter, because this will enhance the flavor of your gravy to that of the dish you are serving. And if you are making it to go with potatoes or another dish without drippings, use 4 tablespoons of butter. But if you don't have pan drippings and would still like to enhance the flavor the gravy, no problem. Simply replace a 1 cup of the milk with a 1 cup of broth for a flavor boost. Or replace ½ cup of the milk and the heavy cream with 1 cup of broth.

White pepper gravy being poured over a chicken fried steak

White Pepper Gravy Goes Great with Meat and Potatoes

Nancy Blackstone
There's nothing better than a hot, creamy white pepper gravy to serve over your favorite foods like chicken fried steak, chicken and potatoes.
5 from 2 votes
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Condiment
Cuisine American
Servings 2 cups
Calories 154 kcal

Ingredients
 
 

  • 4 tablespoons butter OR 2 tablespoons pan drippings plus 2 tablespoons butter
  • 4 tablespoons flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 teaspoons freshly ground black pepper
  • salt to taste

Instructions
 

  • Melt butter in pan (with grease drippings, if using.)
  • Add flour and mix well, cooking over low heat for a couple of minutes until flour is lightly browned.
  • Turn the heat up to medium; slowly stir in the milk and the heavy cream. Cook on a low simmer, stirring constantly until thickened, about 5 minutes.  
  • Add freshly ground pepper. Salt to taste.

Notes

Be cautious about salting the gravy if you are serving it over a salty dish such as chicken fried steak or chicken. You don't want an overly salty meal.
If you would like to add some additional flavor to the gravy, you can eliminate 1 cup of milk and add 1 cup of chicken or beef broth in its place, OR eliminate ½ cup of milk AND the heavy cream and use one cup of broth in their place.
Gravy will keep in the refrigerator for 3 days. Reheat on the stovetop, adding some milk to reconstitute to desired consistency. 

Nutrition

Serving: 0.25cupCalories: 154kcalCarbohydrates: 7gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 82mgPotassium: 104mgFiber: 1gSugar: 3gVitamin A: 495IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Keyword homemade gravy, how to make gravy, white pepper gravy
Tried this recipe?Let us know how it was!

The Gimlet Cocktail is Refreshing and Delicious

The thirst-quenching Gimlet cocktail supposedly has its roots in British Naval history but has made appearances in classic noir books and films as well.

A gimlet cocktail in a coupe glass with dry gin and Rose's lime juice on a silver tray.

A Little Gin Makes the Medicine Go Down

OK, so it's not exactly Mary Poppins, but if you believe the legends about how this drink got its start it might make sense. Supposedly the British Navy discovered that the vitamin C in limes worked to prevent scurvy. But it was difficult getting sailors to willingly eat the sour fruit or drink the bitter juice, so a cunning medical officer mixed it with gin. Who knows if that is true -- but it makes for a good story.

The gimlet has been a popular drink for many years. It was a favorite during Prohibition because the lime juice helped mask sub standard bathtub gin. It's not unusual to watch a movie or TV show and see the Gimlet make an appearance as a supporting character. From Raymond Chandler's The Long Goodbye to Mad Men, the Gimlet shows up and steals the scene. In fact, Chandler said that a good Gimlet is "half gin and half Rose's Lime juice and nothing else." Who am I to argue with that! I agree with his nod to simplicity, and therefore I leave out the simple syrup in my recipe. I also cut back on the lime juice to make it more drinkable.

Ingredients needed for a Gimlet Cocktail

Since my version is a duo cocktail, the list of ingredients is short:

  • Dry Gin
  • Rose's Lime Juice

However, if you, too, feel the lime juice is a bit strong, then add in some simple syrup to even it out -- ¾ of an ounce should do just fine.

Tips for Success

This cocktail is hard to mess up, but if you do the following you'll mix it like a pro:

  • Chill the glass ahead of time and fill it with crushed ice for a nice look
  • Cut back the lime juice until you've found a mix that works for you
  • Choose a gin that tastes good and don't rely on the lime juice to cover for an inferior spirit

What do you think, is the Gimlet a summertime only drink, or do you enjoy it year-round? If you live in a warm climate like SoCal, it will be in season year 'round!

A gimlet cocktail in a coupe glass with dry gin and Rose's lime juice on a silver tray.

The Gimlet is a Wonderful Gin Cocktail

Kevin Mayfield
The medicinal Gimlet is a great warm weather cocktail that is sure to quench your thirst -- as well as keep you safe from scurvy!
5 from 1 vote
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Prep Time 2 minutes
Total Time 2 minutes
Course Classic Cocktails
Cuisine American
Servings 1 Cocktail
Calories 104 kcal

Ingredients
 
 

  • 1 ½ ounces of dry gin
  • ¾ ounces of Rose's Lime Juice

Instructions
 

  • Place one scoop of ice in a cocktail mixing glass
  • Pour in gin and lime juice
  • Stir to mix and cool, then strain into a coupe or cocktail glass
  • Add a lime wedge for garnish

Notes

Be careful  to not overdo the lime juice, as it is strong and can cause the drink to be very sour
Use only a quality dry gin that you wouldn't mind sipping neat

Nutrition

Calories: 104kcalCarbohydrates: 2gProtein: 1gFat: 1gSodium: 1mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 6mgCalcium: 3mgIron: 1mg
Keyword 50's cocktails, 60's cocktails, Chandler, Gin, Lime, Mad Men Cocktails, Noir, rat pack cocktails, The Long Goodbye
Tried this recipe?Let us know how it was!

Let's Dish About Salem's Streamline and Tricorne Dinnerware

This futuristic Salem Tricorne place setting looks like something out of 2001: A Space Odyssey, but it's from the Ohio River Valley, right hear on earth.

This futuristic placesetting was manufactured in Ohio.

WOW!! If that's what you said the first time you saw this Salem Tricorne & Streamline dinnerware, then you and I are twinning. I can't take my eyes off of it!

Where on Earth Did Salem Tricorne Come From?

I was perusing an online store for midcentury items when a photo of this striking set came up, and it literally took my breath away. The seller had picked up a number of these dishes from the art deco collection of the LA County Museum of Art. This triangular shaped pattern, called Salem Tricorne, was produced beginning in the mid 1930's. It was designed by 19-year-old art college student Don Schreckengost during a summer internship with the Salem China Company. This futuristic dinnerware was manufactured in many colors and patterns. But this color, called Mandarin Orange, was the most popular. All colors and patterns remain highly collectible today.

The Salem China Company manufactured dinnerware in Salem, Ohio from 1898 to 1960. The Tricorne Art Deco design refers to the plates, platters, saucers and bowls. They were often sold alongside the Streamline design which included the cups, creamers, lidded sugar bowls, coffee pots, teapots, gravy boats and covered serving bowls.

I Bought Some...Then I Bought More

The day after I purchased two place settings online, Kevin and I were browsing through an antique store. While I was examining some Dorothy Thorpe cocktail glasses, Kevin said "Hey, there's the orange stuff you like." Sure enough, there it was on the bottom shelf of the cabinet behind us. I was shocked to see eight complete sets including the serving platter, all in great condition, right there in front of us -- and at a great price. In spite of the great price, I was hesitant to buy them. Afterall, I had just purchased a set of two, and I didn't need a set of 10. Then he pointed to a sign at the top of the cabinet -- "25% off everything in cabinet." SOLD!

  • Two pieces of coffee cake stacked on a plate next to a hot cup of coffee
  • A slice of pumpkin bread with a pat of butter on top, sitting on an orange plate next to a glass of milk.

I now own much more Salem Tricorne than I need, so we have started putting some of it to work. You can see it featured on our recipes for cinnamon sour cream coffee cake and Hollywood Monastery Pumpkin Bread. It shows beautifully in photos, so you'll be seeing it featured many more times in our future posts!

If you have any pieces of Salem Tricorne & Streamline dinnerware, we would love to see them. Please tell us about your collection and share a photo or two!

Split Pea and Ham Soup is an Old Fashioned Meal in a Bowl

Split pea and ham soup with potatoes, celery and carrots is a meal in a bowl that will warm your soul in the fall and winter months.

Bowl of split pea and ham soup with a celery leaf on top
This hearty soup is a meal in a bowl

I used to love it when my mom made a big ham for a holiday dinner, because I knew it meant we would be getting split pea soup the next day. The ham bone adds a wonderful smokey flavor to the soup, and the chopped ham and vegetables make it a filling cold weather meal. But I have to admit, I made the above bowl of soup on a day that hit 113 degrees in Los Angeles -- soup in air conditioning works, too!

Split Pea Soup Has Been Around Since 500 BC

Split pea soup was popularized in the Navy. Like its cousin navy bean soup, it's a nutritious and low cost meal that's easy to prepare in large quantities. But split pea soup was sold in Athens, Greece as early as 500 BC, when Greeks and Romans began cultivating peas.

A One Pot Meal With Lots of Garden Veggies

If you have a garden full of veggies, you can shop in your backyard for most of the ingredients! Here's what you'll need:

  • ham shank or salt pork
  • chicken broth
  • split peas
  • carrots
  • russet potatoes
  • yellow onions
  • celery
  • bay leaf
  • dried thyme
  • minced garlic
  • kosher salt
  • pepper

I love that you can simply toss everything into a pot and have a meal 90 minutes later. Just make sure to stir periodically, because the split peas tend to sink to the bottom and can stick. And I'm sure you don't like to scrub pots any more than I do!

Where to Buy a Ham Shank

If you're not making this soup from leftover ham, you can purchase a large ham bone, ham shank or salt pork at the grocery store. I picked mine up for about $6 at our local Honey Baked Ham store, which sells just the soup bones. It still had plenty of ham on it to chop off and serve with the soup, and it had outstanding flavor.

Make it Vegetarian/Vegan

If you prefer a vegetarian version of this meal, leave out the ham and substitute vegetable broth in place of chicken. If you want to strengthen the flavor, leave out the water and use 8 cups of vegetable broth.

Bowl of Split pea and ham soup with crackers on the side

Split Pea and Ham Soup is an Old Fashioned Meal in a Bowl

Nancy Blackstone
Split pea and ham soup is a tasty and highly nutritious old fashioned meal in a bowl. Packed with meat, vegetables and seasonings, it will satisfy even the heartiest of appetites.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soups and Stews
Cuisine American
Servings 8 Servings
Calories 244 kcal

Ingredients
  

  • 4 cups low sodium chicken broth
  • 4 cups water
  • 1 large ham bone
  • 2 cups split peas
  • 2 large carrots diced
  • 1 medium yellow onion diced
  • 2 large celery sticks sliced
  • 2 medium russet potatoes cubed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 2 cloves minced garlic
  • ¼ teaspoon black pepper

Instructions
 

  • Cut off excess meat from ham bone, chop and reserve for serving.
  • Add chicken broth, water and ham bone to a large soup pot, then add all remaining ingredients.
  • Bring to a boil, then turn down heat and simmer, stirring occasionally until vegetables are tender, approximately 1-½ hours.
  • Put some reserved chopped ham in the soup bowls and pour soup over top for serving.

Notes

The cooked, chopped ham is reserved until serving because cooking it in the soup will cause it to dry out.
Be sure to stir the soup periodically so that the ingredients don't stick to the bottom of the pot.
You can substitute beef broth or vegetable broth in place of chicken broth. Or if you prefer, you can use 8 cups of water and leave out the broth.
You can make a vegetarian/vegan version of this split pea soup by eliminating the ham bone and cooking the soup with vegetable broth.
This soup will keep in the refrigerator for up to 3 days, or in an airtight container in the freezer for up to 2 months.

Nutrition

Calories: 244kcalCarbohydrates: 44gProtein: 16gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 356mgPotassium: 892mgFiber: 14gSugar: 6gVitamin A: 3092IUVitamin C: 6mgCalcium: 56mgIron: 3mg
Keyword Fall Foods, old fashioned soup split pea soup, one bowl meals, One dish meals, soup meals, vegan split pea soup, vegetarian split pea soup
Tried this recipe?Let us know how it was!

Hershey's Black Magic Dark Chocolate Cake Recipe

This vintage Hershey's recipe has a deep, rich cocoa flavor, moist texture, and decadent whipped cream filling. Topped off with a creamy chocolate ganache frosting, it's the perfect cake for birthday celebrations!

Hershey's Black Magic Dark Chocolate Cake on a cake stand, with a slice cut out and sitting on a white dessert plate next to a glass of milk.
Hershey's Black Magic Cake

The BEST Chocolate Cake Recipe

Chocolate is the most popular cake flavor in the world -- it is the most searched for cake in 81 countries! There are a lot of recipes out there, but this is by far my favorite out of the many I've tried.

But don't just take my word for it. Ina Garten, aka The Barefoot Contessa, uses this recipe as the base for her popular Beatty's Chocolate Cake, which she famously refers to as the "most fabulous cake" she's ever made. She tops it with a chocolate buttercream frosting, but the ingredients for the base cake are the same as the ones in this classic Hershey's recipe, although she uses a dutch process cocoa. (I have tried it both ways and they taste the same to me. Hershey's Special Dark Cocoa is dutch process cocoa.)

A Mid Century Cake Recipe with a Secret Ingredient

This surprisingly beginner-friendly chocolate cake was introduced to the world on the Hershey's Cocoa can in 1972. It quickly won rave reviews for its rich chocolate flavor and ease of preparation. Among family and friends, this is my most requested cake for birthdays and holidays.

Original Black Magic Cake recipe on a 1972 Hershey's cocoa can.
The original recipe on a Hershey's Cocoa can.

The batter can be prepared in one large bowl, making it almost as easy to make as a boxed cake mix. It contains all the things you would expect in a chocolate cake recipe, but includes a surprise ingredient -- strong, hot black coffee -- the secret to giving it an extra rich, dark chocolate flavor.

A slice of Hershey's Black Magic Dark Chocolate Cake on a white serving plate next to a dessert fork.

Equipment Needed For Cake, Filling & Frosting

  • Two 8-inch round pans (since I make this as a layer cake, I use round pans. If you're making the cake without a center layer, you could use different pans such as a bundt pan, tube pan, or rectangular pan.)
  • Whisk or fork
  • Electric mixer
  • Wire racks

Black Magic Chocolate Cake Recipe Ingredients

All of the ingredients needed for Hershey's Black Magic Cake on a black background.
Black Magic Cake Ingredients

For the cake you will need:

  • All purpose flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Hershey's unsweetened cocoa powder
  • Vegetable oil
  • Large eggs
  • Buttermilk (or make your own buttermilk* )
  • Vanilla extract
  • Strong black coffee (can substitute with 2 tsp. instant coffee in 1 cup boiling water)

*If you don't want to use buttermilk, you can make your own sour milk by adding a tablespoon of white vinegar or a tablespoon of lemon juice to one cup of milk, which is equal to one cup buttermilk.

All of the ingredients needed to make the cake filling, set on a black background.
Filling Ingredients

For the filling you will need:

  • Whipping cream
  • Cream cheese
  • Powdered sugar
  • Vanilla
Ingredients needed to make chocolate ganache frosting, set on a black background
Chocolate Ganache Frosting Ingredients

For the chocolate ganache frosting you will need:

  • Semi-sweet chocolate chips
  • Whipping cream (heavy cream)

How to Make Hershey's Black Magic Cake

Heat oven to 350 degrees Fahrenheit

  1. Add all dry ingredients to a large mixing bowl and mix with a fork or whisk until well blended.
  2. Add all the wet ingredients (including hot black coffee) into a small mixing bowl, and whisk until thoroughly mixed.
  3. Slowly pour the wet ingredients into the dry ingredients. Mix with an electric mixer on low to medium speed for 2 minutes, or whisk by hand for 2 minutes. Cake batter will be very thin.
  4. Pour batter into two 8-inch cake pans, dividing evenly between prepared pans. Bake in preheated oven for 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
  5. Set pans on wire racks to cool for 15 minutes, then run a knife around the side of each pan and remove cakes. Allow to cool completely.
Three steps for making black magic cake.
1. Dry and wet ingredients. 2. Mix the two together. 3. Divide between two cake pans.
Two 8 inch round black magic cakes in cake pans, just taken out of oven.
Hershey's Black Magic Cake just out of the oven

How to Make the Filling

I use a stabilized whipped cream for the filling, which means it has a small amount of cream cheese added to keep it from falling flat. For best results, chill bowl and beaters in the freezer for at least 30 minutes before making.

  1. When cakes are fully cooled, whip cream cheese, powdered sugar and vanilla on medium speed of mixer. When cream cheese is fluffy, slowly add 1 cup of heavy whipping cream, mixing until fully incorporated. Turn speed to high and mix until stiff peaks form.
  2. Transfer one cake from the cooling rack to a cake plate. Spread the whipping cream on top of one of the chocolate cakes, then set the second layer on top.

Important Note

To make this a 4-layer cake, simply cut the two cakes in half, then DOUBLE the recipe for the filling so you have enough whipped cream to go in between each layer.

Stabilized whipped cream in a clear mixing bowl, ready to spread on cake.
Stabilized whipped cream ready to spread

How To Make the Frosting:

  1. Put chocolate chips in a mixing bowl. Heat whipping cream in a saucepan just until it comes to a simmer. Pour over chocolate chips and stir until it is fully mixed and chocolate is smooth. Allow to cool to room temperature, about 1 hour. Do not chill or it will harden.
  2. When mixture has cooled, whip with electric mixer on high speed until a fluffy chocolate frosting forms. Spread over top of the cake and down the sides of the cake layers.
  3. Store finished cake in an airtight container or covered with plastic wrap in the refrigerator until ready to serve.
Three step process for making chocolate ganache.
1. Pour cream on chocolate. 2. Stir until fully combined. 3. Whip until fluffy, then spread on cake.

Helpful Hints For Perfect Black Magic Cake

  1. Beat the batter on a low speed. Over beating will release the gluten from the flour and can cause the cake to have a more dense, less fluffy texture.
  2. Scrape down the sides of the bowl frequently to make sure all ingredients are fully mixed in.
  3. Chill the bowl and the beaters in the freezer for at least 30 minutes before whipping the cream for best results.
  4. Make stabilized whipped cream rather than plain for the center to keep it from going flat.
  5. For best results, let cold ingredients sit at room temperature for ½ hour before mixing and baking.
  6. Use parchment circles on the bottom of your cake pans for easy removal. If you don't have any, you can cut them from a parchment paper roll.
  7. Carefully monitor the cakes as they are baking because ovens vary in temperature. Avoid opening the door until you think they are ready to test, because releasing the heat from the oven can negatively affect the cake.

Frequently Asked Questions

Can I use something other than cream cheese in the whipped cream filling?

Yes, you can substitute 6 oz. of mascarpone cheese in place of the cream cheese.

Do I have to whip the chocolate ganache?

No, if you prefer a thinner layer of chocolate, simply apply the chocolate ganache with a flat spatula after the chocolate is fully mixed with the cream.

Does this cake have to be refrigerated?

Yes, because it contains fresh cream it needs to be kept in the refrigerator.

Can I frost it with something other than chocolate ganache?

Sure, you can use any frosting you like. If you want to cut down on the chocolate, a vanilla buttercream or cream cheese frosting is a good alternative. Chocolate buttercream is a sweeter alternative to chocolate ganache. Chocolate ganache is favored by people who like dark chocolate.

The first time you try this rich Hershey's cocoa cake, you'll swear off using cake mixes. If you love the flavor of chocolate, then this will be one of the best cakes you've ever had. The inclusion of coffee in the batter and whipped cream in the center gives this decadent cake its rich flavors, bite after perfect bite!

Craving chocolate? In addition to this moist chocolate cake, try our fudgy dark chocolate brownies or our 30 minute fast and easy brownies!

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 slice of Hershey's Black Magic Dark Chocolate Cake on a white serving plate next to a dessert fork.

Hershey's Black Magic Dark Chocolate Cake Recipe

This vintage Hershey's recipe has a deep, rich cocoa flavor, moist texture, and decadent whipped cream filling. Topped off with a creamy chocolate ganache frosting, it's the perfect cake for birthday celebrations!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 534 kcal

Ingredients
  

Cake Ingredients

  • 1-¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups Hershey's cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong black coffee (or 2 tsp. instant coffee plus 1 cup boiling water)
  • 1 cup buttermilk or sour milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla

Filling Ingredients

  • 1 tablespoon cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • 1 cup heavy whipping cream

Frosting Ingredients

  • 12 ounces semi sweet chocolate chips
  • 1-½ cups heavy whipping cream

Instructions
 

Cake Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch round pans, and line the bottom of the pans with a parchment circle.
  • Put first 6 ingredients (all of the dry ingredients) in a large mixing bowl and whisk until combined.
  • Put remaining ingredients (all of the wet ingredients) in a small mixing bowl and whisk until thoroughly combined.
  • Pour the wet ingredients into the dry ingredients and beat with an electric mixer on low for 2 minutes, or whisk by hand for 2 minutes. Batter will be very thin.
  • Divide batter evenly into prepared pans. Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Set cakes on wire racks to cool; remove from pans after 15 minutes and set aside to cool completely.

Whipped Cream Filling Instructions

  • When cakes are fully cooled, whip cream cheese, powdered sugar and vanilla on medium speed of mixer. When cream cheese is fluffy, slowly add 1 cup of heavy whipping cream, mixing until fully blended. Turn speed to high and mix until stiff peaks form.
  • Transfer one cake from the cooling rack to a cake plate. Spread the whipping cream on top of that cake, then set the second layer on top.

Chocolate Ganache Frosting Instructions

  • Put chocolate chips in a mixing bowl. Heat whipping cream in a saucepan just until it comes to a simmer. Pour over chocolate chips and stir until it is fully mixed and chocolate is smooth. Allow to cool to room temperature, about 1 hour. Do not chill or it will harden.
  • When mixture has cooled, whip with electric mixer on high speed until a fluffy chocolate frosting forms. Spread over top of the cake and down the sides of the cake layers.
  • Store finished cake in an airtight container or covered with plastic wrap in the refrigerator until ready to serve.

Notes

    • Beat cake batter at the lowest speed possible. Over beating will release the gluten from the flour and can cause the cake to have a more dense, less fluffy texture.
    • Make stabilized whipped cream rather than plain for the center, to keep it from going flat.
    • Chill bowl and beaters for at least 30 minutes in the freezer before whipping the cream for the filling. 
    • For best results, let cold ingredients sit at room temperature for ½ hour before mixing and baking.
    • Carefully monitor the cakes as they are baking because ovens vary in temperature. Avoid opening the door until you think they are ready to test, because releasing the heat from the oven can negatively affect the cake.
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Nutrition

Calories: 534kcalCarbohydrates: 58gProtein: 6gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 66mgSodium: 460mgPotassium: 323mgFiber: 4gSugar: 48gVitamin A: 540IUVitamin C: 0.2mgCalcium: 93mgIron: 3mg
Keyword 1970's dessert, Birthday Cake, Cake from scratch, chocolate ganache, whipped cream desserts
Tried this recipe?Let us know how it was!

Chocolate Buttercream Frosting - the Perfect Cake Topping

Chocolate cake covered with chocolate buttercream frosting sitting on a round cake platter

This chocolate buttercream frosting is a creamy, chocolatey, perfect topping for your favorite dessert cake.

Why Buy It When It's So Easy To Make?

I'm all for modern conveniences, but not when it comes to frostings. They are so easy to make with things you probably already have on hand, plus they taste incredibly fresh and delicious. And there's something to be said about having things homemade, without all those preservatives. So why reach for one on the store shelf when you can easily make it the old fashioned way?

Can Something Really Be Too Chocolatey?

Another bonus to making homemade frosting is that you can adjust the flavorings to your exact liking. Kevin and I both LOVE chocolate, so there is no such thing as too chocolatey for either one of us. But this buttercream frosting has a lot of cocoa in it, so if you're one of those aliens that doesn't like the chocolate flavor to be too strong, you may want to cut it back. Start by mixing it with only ½ cup of the cocoa, then taste it. If more chocolate is okay with you, then add the final ¼ cup at the end.

Five Ingredients Is All You Need

Here's everything you'll need to whip up this delicious chocolate buttercream frosting:

  • Butter
  • Powdered sugar
  • Cocoa powder
  • Vanilla extract
  • Milk

I bet you don't even need to go shopping!

One Tip For Chocolate Buttercream Frosting Perfection

The one thing you need to do that will guarantee perfect frosting is to allow the butter to come to room temperature so that it whips up nice and fluffy with the other ingredients. That means it will need to sit out for close to an hour. If you take your butter out of the refrigerator when you remove your cake from the oven, it will reach room temperature at about the same time your cake is ready to be frosted.

Do you need a cake to go with your frosting? Try our decadent chocolate cake!

Close up photo of chocolate cake covered in chocolate buttercream frosting

Chocolate Buttercream Frosting

Nancy Blackstone
A smooth, creamy and delicious chocolate buttercream frosting that goes well on cake or cupcakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours 16 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 159 kcal

Ingredients
 
 

  • 2 â…“ cups powdered sugar
  • ¾ cups unsweetened cocoa powder
  • 6 tablespoons butter room temperature
  • 2 teaspoons vanilla extract
  • â…“ cup milk

Instructions
 

  • Mix together powdered sugar and cocoa powder and set aside. You can start with ½ cup of cocoa and add more at the end if you want a lighter chocolate taste.
  • Put the butter in a large bowl and beat with an electric mixer on medium speed until it is smooth and creamy. Mix in the vanilla. 
  • Add the sugar/cocoa mixture to the butter/vanilla and beat well. 
  • You can frost cake or cupcakes immediately.

Notes

Use whole milk for the creamiest texture
You can use other milks and milk substitutes, but the frosting may turn out thinner 
If you use unsalted butter, add ¼ teaspoon of salt to the batter
For a less chocolatey taste, reduce the cocoa powder to ½ cup

Nutrition

Calories: 159kcalCarbohydrates: 27gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 55mgPotassium: 94mgFiber: 2gSugar: 23gVitamin A: 186IUCalcium: 17mgIron: 1mg
Keyword best chocolate frosting, buttercream, cake frosting, chocolate dessert, Dessert topping, ultra chocolatey frosting
Tried this recipe?Let us know how it was!

Navy Bean Soup is a Traditional Favorite

This American Navy Bean soup dates back to the 1800's and was a mid century staple because of its simplicity and good taste.

Traditional Navy Bean Soup in a blue bowl with spoon.

Set Sail for Good Taste

Navy bean soup gets its name from its origins as a staple on US warships. Due to its low cost and high nutritional value, it was an inexpensive way to feed hungry sailors and soldiers. It first appeared in a Naval cookbook in the early 1900's but had been around for much longer than that. The common, small white bean used in this soup is native to the Americas. There are many names and versions that encompass the family of ham and bean soups. The US Senate restaurant's famous "Senate Soup" is a very close cousin to Navy Bean soup.

This soup could be made with just a few things usually kept on hand. Most cooks had a canister of dried beans on the counter at all times. It was also a good way to use leftovers from ham dinners which were also a frequent item on the menu.

mid century typed recipe card
This 1950's recipe card calls for salt pork, but a ham hock will give it a richer flavor

How to Cook With a Ham Hock

The 1950's recipe card above calls for a piece of salt pork in the recipe, but cooking the soup with the bone of a ham hock will give it a richer flavor. If you're making a holiday ham, keep the bone with some meat on it and use it to make soup. If not, you can buy a ham hock from your local grocery store or meat market. I bought this one for a few dollars from our local Honey Baked Ham store. It came with plenty of meat on the bone. I trimmed most of it off, leaving some for flavor. The trimmed ham was chopped and kept in the refrigerator and added to the soup upon serving. Cooking all of the ham with the soup leaves it too dried out, so reserving some cooked ham to add just before serving is best.

A large soup bone on a cutting board

Just a Few Ingredients are all that's Required for this Soup

The simplicity is what made this soup such a standout for mid century cooks. With only a few main ingredients cooks could have a hearty cold-weather meal ready to go.

This version of the soup is the simplest one. At first glance it may seem like it doesn't have enough ingredients to give it flavor, but rest assured this was some of the tastiest soup I've ever eaten. Of course you can always add to it, but the flavor is delicious as is.

  • White Navy dried beans
  • Salt Pork or ham bone
  • Onion
  • Flour
  • Celery leaves
  • Salt if desired

Tips for Successful Navy Bean Soup

While there are not many steps to making this soup, with these pointers you'll be able to cook it up right every time.

  • If you choose to use a ham bone rather than salt pork, check with your local meat market or a Honey Baked Ham store in your neighborhood for a nice, meaty hock.
  • Go through your beans while rinsing them prior to cooking and pick out the ones that look bad or black.
  • Soaking the beans for 4 hours or overnight in cold water will make them softer for faster cooking.
  • The soup gets more flavorful with time. Cook it first thing in the morning to serve in the evening, or cook it the day before. It will keep in an airtight container in the refrigerator for 3-5 days.

On chilly autumn days, this soup is a perfect warm up. Let us know if you try it and what you include in your version of it.

Traditional Navy Bean Soup in a blue bowl with spoon.

Navy Bean Soup is a Traditional Favorite

Kevin Mayfield
This hearty American classic soup eats like a meal and was a favorite of mid century cooks. It is simple to make and keeps well overnight for leftovers.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 1 hour 45 minutes
Total Time 5 hours 45 minutes
Course Soups and Stews
Cuisine American
Servings 4 Servings
Calories 216 kcal

Ingredients
 
 

  • 1 cup dried white beans
  • 8 cups water
  • 1 small piece of salt port or ham bone
  • 1 small yellow onion minced
  • 1 tablespoons butter
  • 2 tablespoons flour
  • ¼ cup celery leaves
  • salt to taste

Instructions
 

  • Rinse the beans in a colander and pick out any that look bad. Soak in cold water for 4 hours or longer. 
  • Drain the beans, put them in a large pot. Add the 8 cups of water and the salt pork or ham hock to the pot. Simmer on low heat until ham beans are soft (about 1-½ hours)
  • Brown the minced onion in butter, then add it to the soup with the celery leaves and cook for an additional 15 minutes
  • Mix the flour in a little cold water until fully dissolved, then stir it in to soup.
  • If desired, add a little water or milk to the pot until soup is desired consistency. Add salt to taste, if necessary. Serve immediately or place in an airtight container in the refrigerator and reheat to serve.

Notes

Modern twist:  You can give the flavor of this very traditional recipe a pop by adding 1-2 cloves of garlic and a sprig of thyme.
To make it a more substantial meal, add a half cup of chopped or shredded carrots and 1-2 chopped russet potatoes and serve with chopped ham.
Soak the beans for 4 hours or overnight in cold water to reduce the prep time.
Make several hours or a day before serving to allow flavors to soak in. 
Kept in an airtight container in the refrigerator, the soup will keep for 3-5 days.

Nutrition

Calories: 216kcalCarbohydrates: 35gProtein: 13gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 69mgPotassium: 975mgFiber: 8gSugar: 2gVitamin A: 154IUVitamin C: 2mgCalcium: 147mgIron: 6mg
Keyword bean soup, Beans, Ham, Navy Bean Soup
Tried this recipe?Let us know how it was!

How to Make The Classic Rusty Nail Cocktail Recipe

This mid century classic cocktail provides a harmonious blend of smoky undertones with a hint of sweetness. Crafted with Scotch whisky and a honey-infused Scotch whisky liqueur, it has become a favorite among those who enjoy the distinctive flavor of Scotch.

A rusty nail cocktail in a round rocks glass with a slice of lemon on a white bar napkin

This mid 20th century classic cocktail combines Scotch whisky and a Scotch liqueur for a double dose of Scotch goodness!

This Mid Century Favorite Has a Long History

If you like Scotch, then you'll like this classic Rusty Nail cocktail, which is as iconic as the Rat Pack itself. This approachable drink, served in a rocks glass, is the embodiment of elegance and sophistication. It is the perfect cocktail!

The Rusty Nail is a relative newcomer to the scene, as it appears to have been created in the early 1960s in a famous New York City bar. It quickly gained popularity among legendary figures like Frank Sinatra and his Rat Pack, solidifying its place in the annals of cocktail history, and has had a good run ever since. The name itself, inspired by a mostly forgotten relic of British industries, speaks volumes about its rugged charm.

Liqueur Made with Scotch and Honey Has to Be Good

Drambuie, the whisky liqueur that gives the Rusty Nail its characteristic sweetness, is a blend of Scotch whisky, heather honey, and secret herbs and spices. The heather honey provides a depth of flavor while allowing the Scotch to shine through, creating the perfect balance of sweet and smoky.

The Few Ingredients Needed to Make a Rusty Nail

A bottle of Drambuie and a bottle of Johnnie Walker Black scotch with a lemon

Technically this is a duo cocktail, meaning that there are only two ingredients needed to make it. It's very simple:

  • Your favorite quality Scotch whisky
  • Drambuie liqueur, the sweet, blended Scotch-based liqueur
  • Curly strip of lemon twist for garnish, although some people recommend an orange peel or orange twist

Some modern versions of the Rusty Nail recipe call for equal parts smoky Scotch and sweet Drambuie, or even a dash of orange bitters, but I prefer the classic recipe with the more simple combination of scotch and one part Drambuie so that I get the full effect of the smoky whisky.

Bar Tools Needed

You don't need many bar tools to mix this simple cocktail, just use the following basics:

  • Mixing glass (no cocktail shaker needed)
  • Strainer
  • Jigger
  • Bar spoon
  • Bar knife

How to Make a Rusty Nail Cocktail

1. Pour Scotch into a mixing glass
2. Pour Drambuie into the mixing glass.
Three steps of pouring and stirring spirits for a rusty nail cocktail in a mixing glass.
3. Stir vigorously for 20-30 seconds.

Since this drink only has two ingredients, just follow these simple directions:

  1. Place a handful of fresh ice cubes into a mixing glass
  2. Pour in a couple of ounces of blended Scotch whisky
  3. Add ¾ ounces Drambuie
  4. Stir for about 20-30 seconds to chill the drink
  5. Place a large ice cube into your glass
  6. Strain the drink into the glass and add a lemon peel for garnish

I recommend using a single jumbo square or round ice cube to keep this slow-sipping drink cold while you enjoy it.

Tips for a Successful Rusty Nail

This Scotch throwback drink has stayed around because it was so tasty and yet so simple to put together. But keep these points in mind to make a great Drambuie cocktail:

  • The key to a truly exceptional Rusty Nail is in selecting the best Scotch whisky for the drink. For a balanced and approachable experience, opt for a quality Scotch like Johnnie Walker or Famous Grouse.
  • If you're looking to add a smoky twist to your drink, consider a single malt Scotch from the Isle of Skye, a region steeped in spirit history. William Grant & Sons have mastered the art of crafting exceptional Scotch which makes it a great choice when deciding what to reach for when crafting your cocktail.
  • Always mix with spirits that you would drink neat, meaning never mix with an inferior spirit and hope that the other ingredients will cover it up. They won't. My golden rule is that if I wouldn't drink it or serve it to guests on its own, then I won't mix with it either.
  • If you prefer a sweeter drink, add a little more Drambuie than the recipe calls for (about an ounce instead of ¾ ounce).

Frequently Asked Questions

Why is it called a Rusty Nail?

Remember to take all cocktail origin stories with a grain of salt! One story claims that back in the old days, the bartender used an actual rusty nail to stir the drink with, and that is how the name stuck. Others put it down to the drink's color. Either way, the drink's name is just part of its fun.

What is the best whisky for a Rusty Nail?

Since I will be mixing with it, I'll use a good quality Scotch whiskey that you can normally find at your local grocery store or liquor store, such as Johnnie Walker Black. It tastes great and is reasonably priced.

What is Drambuie?

Drambuie is a sweet whisky liqueur made from a blend of Scotch whisky, secret spices, herbs and heather honey. It was created for Bonnie Prince Charlie in the 18th century. The name comes from Scots Gaelic 'A Dram Buidheach' and means 'The drink that satisfies'. It has a colorful history of owners and keepers of the secret recipe. Gina MacKinnon of the MacKinnon clan encouraged her fiancé to buy the failing business and create the Drambuie Liquor Company.

It's nice to see this elegant, old fashioned drink is still a favorite with the modern cocktail set. The naturally low-carb Rusty Nail is a great drink to enjoy before dinner. Here are some variations on the drink that you might like to try if you like Scotch cocktails:

  • Check out our Manhattan cocktail and substitute Scotch as the key ingredient, and you'll have a Rob Roy.
  • Mix the Rusty Nail up with a peated single malt Scotch and a little less Drambuie and you'll have a Smoky Nail.
  • Add a splash of cherry liqueur to the Rusty Nail recipe, and you'll have a Rusty Compass with additional sweet notes.

After enjoying a few of these drinks, you'll probably decide to keep a bottle of Drambuie in your home bar going forward. It always makes a great drink!

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.

 

The Rusty Nail is Double Scotch and Honey Goodness.

Kevin Mayfield
This mid century staple cocktail is a wonderful blend of smokey Scotch whisky and spicy, honey flavored Drambuie.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 minutes
Total Time 2 minutes
Course Cocktails
Cuisine American
Servings 1 Serving
Calories 186 kcal

Ingredients
 
 

  • 1.5 ounces blended Scotch whisky
  • ¾ ounce Drambuie
  • Lemon peel garnish

Instructions
 

  • Place a handful of fresh ice cubes in a mixing glass.
  • Pour the Scotch and the Drambuie into the mixing glass.
  • Stir 20-30 seconds to mix.
  • Place a large ice cube in a rocks glass and strain the cocktail over it.
  • Top with a lemon twist for garnish.

Notes

You can mix with equal part ingredients for an even sweeter drink.
Use a quality blended Scotch.

Nutrition

Serving: 1drinkCalories: 186kcalCarbohydrates: 7gPotassium: 0.4mgSugar: 0.04gIron: 0.01mg
Keyword 1960's cocktails, Mad Men Cocktails, mid century cocktails, New York Cocktails, Scotch
Tried this recipe?Let us know how it was!

Mashed Potato Pancakes Make an Easy and Delicious Breakfast Side

Creamy, buttery potatoes on the inside and a browned, crusty shell on the outside make these mashed potato pancakes an easy and delicious breakfast from leftover mashed potatoes!

Hearty leftover mashed potato pancakes on a mid century plate

Mid century cooks had to know how to stretch food whenever possible. Creative ways to use leftovers was a must. These potato pancakes are a delicious example of that rule. And since mashed potatoes are made by beating them with butter and milk, the potato pancakes have a nice buttery flavor to them.

Who actually has leftover mashed potatoes?

Potatoes were always a staple at our house. Pretty much every meal featured them in one form or another. Whether it was my mother's freshly grated hash browns for breakfast, hand cut fries for lunch, or whipped mashed potatoes for dinner, we had the starch food category covered. I remember my mom buying two things in bulk: giant sacks of potatoes and small, strong yellow onions. We never had to throw any of either away.

As Nancy has mentioned before, written recipes were pretty much non-existent in my southern family. So understanding how my mother made something required some trial and error to duplicate it. In the days before every call was a video call, I remember talking to her on the phone and having her try to walk me through how to make these mashed potato pancakes. Having her say 'this much' for a measurement did not help! But we eventually got the mixture right.

As I grew older, I was surprised to learn that mashed potato pancakes were not just a southern dish. They are similar to potato latkes, which are usually made from shredded potatoes rather than mashed. Recipes vary for each and can include eggs, butter, milk, flour, cheese, onions, and even some other vegetables. They are pretty much a global food and a staple of many cultures, just like the humble potato.

What You'll Need to make Mashed Potato Pancakes

Assuming you actually have leftover mashed potatoes (a rarity in our house), just a few other ingredients are all that's needed to make up this delicious breakfast side:

  • Vegetable Oil
  • Mashed Potatoes
  • Egg
  • Milk
  • Chopped green onion
  • Salt and pepper

You can, of course, salt and pepper to taste, but you may want to go easy on the salt until you've tried one first.

Tips for Success

This recipe is pretty easy to pull off but here are a few things to make it even easier:

  • Cook pancakes in vegetable oil rather than butter. Oil has little taste and doesn't interfere with the potato goodness. It also doesn't burn in the hot pan as easily as butter.
  • Form the patties in your hand and set in pan with a spatula, or spoon potatoes directly into the warmed oil and flatten with a spatula.
Leftover mashed potatoes, green onion and egg in a mixing bowl.

Give these easy mashed potato pancakes a try for your next breakfast, and enjoy the tasty difference in flavor and texture from your usual hash browns!

How does your family prepare these? What other ingredients do you add?

Hearty leftover mashed potato pancakes on a mid century plate

Easy and Delicious Mashed Potato Pancakes

Kevin Mayfield
These light, fluffy mashed potato pancakes are a crispy alternative to hash browns as a side to your southern breakfast.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 5 pancakes
Calories 149 kcal

Ingredients
 
 

  • 2 tablespoons vegetable oil
  • 2 cups mashed potatoes generally 2 large or 3 medium russet potatoes - leftovers work great
  • 1 large egg
  • 2 green onions chopped
  • Salt and pepper to taste

Instructions
 

  • Pour oil in skillet and heat over medium heat for 2 minutes.
  • Mix mashed potatoes, egg and green onion in a mixing bowl, reserving a few green onion pieces to sprinkle on top for serving.
  • Mix with your hands until all ingredients are thoroughly combined.
  • Scoop out potatoes with a tablespoon, drop into skillet, and flatten with spatula. Cook first side until crispy brown--about 3-5 minutes, then flip once and cook the other side another 3-5 minutes.
  • Remove from skillet and place on a plate lined with a paper towel to absorb the oil. Sprinkle with remaining green onions and serve immediately.

Notes

Modern Twist: You can make cheesy potato pancakes by adding ¼ cup of shredded cheese while mixing
Serve with sour cream, ketchup or hot sauce if desired

Nutrition

Calories: 149kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 40mgPotassium: 291mgFiber: 2gSugar: 1gVitamin A: 104IUVitamin C: 20mgCalcium: 16mgIron: 1mg
Keyword hash browns, latkes, Mashed Potatoes, Potato Pancake, potato side dish
Tried this recipe?Let us know how it was!

How to Make Homemade Mashed Potatoes

There is no side dish as universally loved as hot, buttery, creamy mashed potatoes. They are fast and easy to make, and if you follow this simple recipe they'll turn out perfect every time!

A large blue bowl of homemade mashed potatoes with a pat of butter on top and sprinkles of parsley.

Mashed potatoes are easy to make and are a tasty companion to virtually any meal.

Just a Few Basic Ingredients is all You Need

A photo of the 5 ingredients needed to make mashed potatoes, including butter, potatoes, milk, salt and parsley

There are only a few ingredients needed to make traditional mashed potatoes:

  • Russet potatoes
  • Milk
  • Butter
  • Salt
  • Parsley

Step by Step Instruction for Making Mashed Potatoes

Three photo collage; first shows potatoes being cut in squares, seconds shows them in a pot cover with water, third sows a knife going into a potato to check for doneness.
  1. Cut potatoes into roughly one inch squares.
  2. Put into a large pot and add cold water until potatoes are covered by about 1 inch.
  3. Bring water to a boil and then cook on a low boil for approximately 25 minutes, or until you can easily pierce potatoes with a knife or fork. Drain well in colander.
Three image collage, the first showing butter melted into hot milk in a measuring cup, second shows cooked potatoes in a large glass bowl, the third shows milk and butter mixture being poured into bowl for mixing.
  1. Put milk and butter together in a microwave safe cup and melt.
  2. Place drained potatoes in a mixing bowl.
  3. Beat potatoes with an electric mixer on low, gradually adding the milk and butter mixture just until fully mixed and potatoes are smooth.

Expert Tips

Here are a few tips to ensure everything turns out just perfect:

  • Add hot milk and butter only. Cold dairy products will result in cold potatoes.
  • Remove any knots or imperfections in the potatoes before cooking by cutting them out with a knife.
  • Mix or hand mash just until blended and smooth. Over mashing/mixing can result in potatoes with a gluey consistency.
  • Discard potato peels in the trash can and not the garbage disposal. Potato peels will clog up your garbage disposal and make a big mess!
  • Add a pat of butter and freshly chopped parsley to the top for a lovely presentation.

This long time staple of dinners is economical and easy to make, and leftovers keep well for 3-5 days when covered and refrigerated. Simply reheat by adding a little milk to the cold potatoes and warming on the stovetop.

Looking for more potato recipes? Try our cheesy potato casserole with fresh potatoes, mashed potato pancakes. and the best baked potato soup!

What type of potatoes are best for making mashed potatoes?

My favorites are russet, and after that red. They have the best texture and flavor for mashed potatoes. Yukon Gold can also be used, but my favorite remains russet.

Should I remove the skins before boiling?

If you don't want to include potato skins in your mashed potatoes, it is easiest to peel the potatoes before you boil them. However, if you would like to leave the skins on, by all means do so. Just make sure you scrub them well with a potato scrubber before boiling.

What does it mean when mashed potatoes have a waxy, gummy consistency?

Gluey potatoes have been over-beaten. Over beating results in too much starch being released, resulting in a shiny, gluey consistency. Next time, remember to stop beating as soon as the potatoes have reached a smooth consistency. If potatoes won't reach a smooth consistency, it's because they weren't cooked long enough. It's okay to eat them anyway, but the texture might not be as pleasing as you'd like.

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].

How to Make Homemade Mashed Potatoes

Kevin Mayfield
Mashed potatoes are a perfect complement to virtually any main dish. This versatile vegetable plays a supporting role to meat, chicken and fish without overpowering the taste.
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 Servings
Calories 222 kcal

Ingredients
 
 

  • 6 medium potatoes or 3 large
  • 3 tablespoons butter
  • â…“ cup milk
  • 1 teaspoon salt optional

Instructions
 

  • Peel potatoes and remove any dark spots.
  • Cut into ½ inch slices, then cut slices into quarters.
  • Add potatoes to a large pot of water; add ½ teaspoon of kosher salt. Bring to a boil, then turn down heat and simmer until potatoes are tender when a knife is inserted inside - approximately 30 minutes.
  • Drain potatoes in a colander, then move them to a large mixing bowl. Put butter and milk in microwavable safe container and heat in microwave 45 seconds - 1 minute, until milk is hot and butter is melted. 
  • Remove butter mixture from microwave and stir in salt until dissolved. Add to bowl with potatoes. 
  • Mash with potato masher or mix with an electric mixer just until light and fluffy. Transfer to a serving bowl and serve immediately.

Notes

Place a wooden spoon on lip of cooker to keep water from boiling over as potatoes cook - it is said that a wooden spoon helps absorb some of the heat.
We prefer to use Russet baking potatoes when making this dish (they result in the fluffiest potatoes due to their low moisture and high starch content), but Yukon Gold work well, too.
Feel free to add things like cheddar cheese and sour cream to your potatoes when serving to give them a punch of flavor.

Nutrition

Calories: 222kcalCarbohydrates: 38gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 456mgPotassium: 916mgFiber: 5gSugar: 2gVitamin A: 201IUVitamin C: 42mgCalcium: 43mgIron: 2mg
Keyword Mashed Potatoes, Potatoes
Tried this recipe?Let us know how it was!

Filet Mignon Steak and Mushrooms in Sherry Wine Sauce

This fabulous filet mignon steak and mushrooms in sherry wine sauce tastes as delicious as it looks. It is fast and easy to prepare, and its tenderness and flavor will leave your guests in awe.

Photo of filet mignon in wine sauce on a dinner plate with mashed potatoes and green beans

Did You Know There Are Literally Millions of Types of Steaks?

My dad was a butcher and owned a meat market in Chicago in his younger days, until large grocery chains put most mom and pop markets out of business. When I was learning to cook he taught me how to select and cut meats. I was surprised when he said that there are literally millions of types of steak cuts!

My Dad in his meat market, circa 1940's

Some of the variables include the breed, gender, and age of cattle, the kind of feed they were raised on, the degree of marbling or fat, and the type of cut. One thing is for sure, the king of steaks is the beef tenderloin, from which filet mignon is made. Coming from the short loin, it is the most tender and least marbled cut of beef. Only about 2% of the animal makes up beef tenderloin, making it a rare and expensive cut. Therefore it is often thought of as a "special occasion steak," reserved for holidays and other celebrations.

Selecting Your Steaks

Chef Richard in a chef's jacket carving a turkey
Chef Richard learned dad's carving skills

Now that my dad is gone, my brother Richard has taken over the holiday meat carving responsibilities. If you purchase a beef tenderloin roast, you will need to sharpen your knife to carve off individual steaks for this recipe. The nice thing about that is that you have complete control over the thickness and weight of the steaks. You will need evenly cut steaks, approximately one inch thick and weighing 4-5 ounces each. It's difficult to skillet-cook steaks properly if they are much thicker and larger than that. Since I usually make a maximum of 4 steaks when I cook this, I buy individual steaks from the meat counter. Some grocers are happy to work with you to get the thickness just right, others aren't. If you go to a meat market you'll probably pay a little more, but the butcher will make sure you get exactly what you want.

What You'll Need

Here's what you'll need to have on hand to cook filet mignon steak and mushrooms in sherry wine sauce:

  • Filet Mignon steaks
  • Salt
  • Pepper
  • Butter
  • Mushrooms
  • Yellow onion
  • Minced garlic
  • Beef broth
  • Cooking sherry
  • Cornstarch

A Few Helpful Hints

  1. Remove steaks from refrigerator, salt and pepper them, then let them sit at room temperature for 15-30 minutes. This allows the moisture to evaporate, the seasonings to set in, and the temperature to stabilize for more even cooking.
  2. Prepare your other ingredients while your steaks are sitting out. This dish moves along quickly, and it's much easier when you have all your ingredients measured, chopped, and ready to go.
  3. Measure the temperature of your steaks with a meat thermometer inserted in the center to ensure correct doneness. Meat will continue cooking after it is removed from the heat, so take it off just before it reaches the desired temperature. Temperature chart: Medium rare (pink): 130-135 degrees, Medium (some pink): 135-145 degrees, Medium well (a little pink): 145-155 degrees, Well done (brown): 155-165 degrees.

Serving Suggestions

Mashed potatoes and fresh garlic green beans make perfect side dishes for this wonderful steak.

Photo of filet mignon in wine sauce on a dinner plate with mashed potatoes and green beans

Filet Mignon Steak and Mushrooms in Sherry Wine Sauce

Nancy Blackstone
This fabulous filet mignon steak and mushrooms in sherry wine sauce tastes as delicious as it looks. It is fast and easy to prepare, and its tenderness and flavor will leave your guests in awe.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Dish
Cuisine American
Servings 4 Servings
Calories 522 kcal

Ingredients
 
 

  • 4 1-inch thick filet mignon steaks roughly 4-5 oz. each
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons butter divided in half
  • 6 ounces sliced fresh mushrooms
  • ¼ cup diced yellow onion
  • 1 clove minced garlic
  • ½ cup beef broth
  • ¼ cup cooking sherry
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

Instructions
 

  • Remove steaks from refrigerator, salt and pepper them, then let them sit at room temperature for 15-30 minutes.
  • In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add steaks to pan; cook over medium heat for 4 minutes on each side or until meat thermometer inserted in center reaches desired doneness. Remove steaks from pan and cover with foil to keep warm.
  • Using the same pan, melt the additional 2 tablespoons of butter. Add the mushrooms, onion and garlic and saute for 3 minutes. Add the broth and sherry to the pan. Mix the cornstarch in 2 teaspoons of cold water and whisk into pan. Bring to a boil and cook for one minute, whisking constantly.
  • Return steaks to pan for 30 seconds, then remove to platter or plates for serving. Spoon mushroom wine sauce over the top of the steaks.  

Notes

1. If using minced garlic from a jar, use 1 teaspoon
2. You can substitute low sodium beef broth if you prefer
3. Make sure steaks are uniform in size and weight, and not more than an inch thick for even cooking

Nutrition

Calories: 522kcalCarbohydrates: 4gProtein: 28gFat: 43gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 129mgSodium: 575mgPotassium: 616mgFiber: 1gSugar: 1gVitamin A: 351IUVitamin C: 2mgCalcium: 22mgIron: 4mg
Keyword Beef Tenderloin Steaks, Holiday Meal, Special Occasion Dinner, Steak in wine sauce, Valentines Meal
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Let's Dish about our first set of California's Metlox Monterey Dinnerware

Produced by Metlox Pottery in Southern California, the Monterey line of mid century dinnerware offered a laid back, practical style in wonderful speckled colors.

The laid back elegance of Metlox's Monterey line of dish ware is still a favorite today. The soft pastel colors compliment any setting.

I've always been a fan of things that are functional, simple and just work. This line of elegant dishware falls into that category for me. It's not as whimsical and fun as Franciscan Ware patterns like Starburst or Oasis, but therein lies the beauty.

We attended Modernism Week in Palm Springs earlier this year and had the opportunity to learn more about mid century dishware from an exhibitor there. He had set up part of his extensive collection for close-up viewing, and I found these dishes very intriguing. The collector admitted to not knowing much about the company that made them, including when or where they produced their products. He showed me his original boxes and they had absolutely no information printed on them! A missed opportunity for the Metlox company.

A little further digging reveals that there is not an exact record documenting the history of this line. According to expert collectors, "Monterey was produced by Metlox after they purchased molds and patterns from Vernon." The detailed explanation can be found at the Vernonware website under the "FAQ's."

Metlox Pottery was founded in Manhattan Beach in 1927 as a ceramic sign maker. In 1931 they began producing dinnerware, and in mid century they developed some modernist designs that became popular, especially with California families. Though they changed hands several times throughout the years and produced pottery items other than dinnerware, it is the dinnerware that remains the most collectible today.

Functionally Elegant: Monterey Mid Century Dinnerware

Though sometimes faded, the state of California logo is a nice touch on each item.

Monterey dishware was produced in several different pastel colors with slight speckles in the pottery. Some people collect one particular color, others collect mixed colors. They're fun to display either way. The first pieces we bought are green. As a transplant from the midwest, I love the state of California logo printed on the bottom of each piece. Some of them are pretty faded by now, but if you look closely you can see it.

These dishes are very delicate and chip almost just by looking at them. Unfortunately we've had a few online purchases arrive at our house in pieces. (Heartbreaking!) I wouldn't recommend them for everyday use and I'm sure they're not dishwasher safe, but we've been having fun with them for occasional meals. Some of you may have spotted some in a few of our food photos. We've used them in Kentucky Style Biscuits and Gravy and a few others.

After purchasing this lovely set we found a great deal on several of the robin's egg blue pieces which we were thrilled to add to our growing collection. Eventually we'd like to own a setting in each color that was produced, which in addition to these would include pink, black, and sand. We'll be on the lookout for them -- they are very hard to find, so we'll cross our fingers for a little luck.

We'd love to hear about your favorite dishware and see your photos. Please share!

Kentucky Style Biscuits and Gravy - A Southern breakfast favorite

Creamy, peppery, full of flavor -- Kentucky style biscuits and gravy is the Sunday breakfast dish your family will beg for!

North Meets South

My husband was born in Chicago, but his parents were born and raised in the Appalachian Region of eastern Kentucky. In the post WWII era, coal mining was the primary way to make a living. In search of a better life, they moved to Chicago shortly after they were married, but what his mother brought with her was priceless...the Southern style recipes of Kentucky comfort food.

Recipes? What Recipes?!

I use the term "recipes" lightly...I never saw her refer to a recipe in my life. She and her sisters would get together and cook up the tastiest meals I've ever eaten by using only sight, texture and taste, without a measuring cup or spoon to be found. This was both fascinating and frustrating all at the same time. I wanted to be able to recreate these foods, many of which I'd never heard of, for my husband who had grown up with them. But with all the flour flying and salt shaking and milk pouring going on, it was all I could do to watch, much less write things down. Eventually I picked up the technique, then was able to quantify the ingredients in a written recipe.

Southern style breakfasts were always my favorite meal. There was no need to eat again until dinner after a feast like this. Kevin's mom would make plates full of eggs over easy, hash browns from freshly shredded potatoes, bacon and sausage patties, from-scratch biscuits, and to top them off my very favorite item -- a giant cast iron skillet of sausage gravy.

A word about biscuits

If you already know how to make from-scratch biscuits, then by all means make and serve them with this gravy. The purpose of this recipe is to master the gravy first. We will tackle the homemade biscuits in another recipe. Popping some refrigerated biscuits in the oven while you whip up the gravy makes this a fast and easy recipe to prepare. When using store-bought biscuits, Kevin prefers the Pillsbury Flaky Layers Buttermilk Biscuits.

Creamy sausage gravy poured over hot biscuits makes a delicious breakfast
Biscuits and Gravy Ingredients

To make the sausage gravy you will need:

  • Vegetable oil
  • Breakfast sausage
  • Flour
  • Milk
  • Salt
  • Pepper
  • Paprika
  • Don't forget the biscuits!

Make sure you fully cook the sausage

You start by spreading the vegetable oil in a skillet. With a plastic spatula or wooden spoon, break the sausage up as small as you can in the pan while it's heating over medium heat. It's really important to cook the sausage fully as this is pork, and you can get sick if pork is not fully cooked. So make sure your sausage is browned well.

Lightly brown the flour

Once your sausage is fully cooked, sprinkle in the flour, then stir constantly until it is fully incorporated. It will be very dry. Cook it a minute or two until the flour takes on a light brown tint from the sausage.

Add the milk, season, and stir constantly

I use whole milk in this recipe, it gives the gravy a thickness and richness that low-fat or fat free milk does not. However, if you prefer to use low-fat milk it will not ruin the recipe. The key is to add the milk slowly and stir constantly until it comes to a simmer. This will ensure that lumps don't form and that the gravy doesn't stick to the skillet as it cooks. It should take about 10 minutes to cook and thicken to the point that it's ready to eat.

This recipe doesn't take long and I know you're in a hurry to eat it, but be sure not to turn up the heat too high and cook it too fast. It's best cooked at a medium temperature to allow the flour and milk to absorb the savory flavor of the sausage. If it's cooked too quickly the gravy will have a chalky flour taste to it. And that would not taste like authentic Kentucky style biscuits and gravy!

Kentucky style biscuits and gravy

Kentucky Style Biscuits and Gravy

Nancy Blackstone
This hearty and delicious biscuits and gravy recipe gave the hard working people of the South the energy and stamina they needed to get through the morning's duties. This is a Sunday morning favorite, and always requested by guests.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 656 kcal

Ingredients
 
 

  • 1 tablespoon vegetable oil
  • 16 ounces package sage pork sausage
  • â…“ cup all purpose flour
  • 4 cups whole milk
  • ½ teaspoon salt
  • ½ teaspoons black pepper
  • â…› teaspoon paprika
  • 1 package refrigerated buttermilk biscuits

Instructions
 

  • Break up sausage in 1 tablespoon of vegetable oil in skillet and cook over medium heat until pink is gone and sausage is browned.
  • Reduce heat to medium-low; sprinkle in the flour and mix until all lumps are gone and flour is fully absorbed by the sausage (the sausage will look very dry.) Continue to cook for one more minute until the flour is slightly browned.
  • Slowly stir in the four cups of milk and turn the heat up to medium-high. Add salt, pepper and paprika. Stir constantly until gravy is very thick, about 10 minutes.
  • Serve over hot biscuits and enjoy!

Notes

Lowfat, nonfat, or canned milk can be used in the recipe, but the gravy tastes richer with whole milk.
If it gets too thick, thin gravy by gradually adding more milk until desired consistency is reached. 
Leftover gravy can be stored in the refrigerator, expect it to thicken. Reheat it on the stovetop, adding milk until desired consistency is reached.
If you don't have paprika, you can shake in a drop or two of liquid cayenne pepper. 

Nutrition

Calories: 656kcalCarbohydrates: 51gProtein: 22gFat: 40gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 71mgSodium: 1470mgPotassium: 585mgFiber: 1gSugar: 11gVitamin A: 326IUVitamin C: 1mgCalcium: 230mgIron: 4mg
Keyword Biscuits and Gravy, homemade gravy, old fashioned biscuits, Simple Biscuits, Southern style biscuits
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Brandy Alexander - Make John Lennon's Favorite Cocktail

This mid century Brandy Alexander cocktail -- full of chocolatey decadence -- will rock your world. It's no wonder John Lennon was known to have a few too many!

The Brandy Alexander is an easy to make chocolate flavored cocktail that is mixed with cream and Creme de Cacao liqueur. Blend it up instead of merely shaking and it is like drinking a milk shake.

My personal recollections of the Brandy Alexander

I always think of John Lennon when I drink a Brandy Alexander cocktail. It is said that it was a favorite drink of his when he was out on the town in Los Angeles. Apparently he couldn't handle them very well. If you're a Beatles fan like me, you'll know the story of him being ejected from a nightclub for heckling performers while drunk. Okay, not one of his better moments!

Mysterious beginnings

This cocktail hit my list of classic mid century cocktails because it is a close cousin to the Grasshopper, which I covered in another post. Like most cocktails, many people either try to directly take credit for inventing it or for having it named after them. The Brandy Alexander was created in the 1900's and is thought to have sprung from another drink made with gin, named simply "Alexander." Not being a gin guy, I probably won't be mixing that variation. I personally like to imagine that it was named after a Russian tsar, but who really knows? It most likely was named after the bartender that invented it. Like many frozen cocktails, it gained a big following in the 1950's, but slowly faded away by the 1970's. It has gotten plenty of mentions in movies and literature. I'm a little surprised that it is not more popular today.

The drink is pretty simple to make with only three ingredients. The method you use to make it impacts the taste. I've tried it shaken and served over ice and it was a good enough drink, but when I put it in the blender the froth really made it pop. Nancy said it needed to be more chocolatey, so I added a little cocoa powder to the recipe and that completed it. John Lennon was right, it really does taste like a milkshake now. 'Imagine' that!

Brandy Alexander Cocktail Recipe

Kevin Mayfield
The Brandy Alexander is a cool way to drink a chocolate frozen treat! This mid century cocktail is a favorite for those who like a sweet cocktail.
5 from 3 votes
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Prep Time 3 minutes
Total Time 3 minutes
Course Cocktails
Cuisine American
Servings 1 Serving
Calories 393 kcal

Ingredients
 
 

  • 1 ½ ounces Brandy
  • 1 ½ ounces Creme de Cocoa
  • 1 ½ ounces heavy whipping cream
  • ¼ teaspoon Hershey's Cocoa powder
  • Handful of ice cubes

Instructions
 

Shaken

  • Pour ingredients into a cocktail shaker and shake vigorously for 30 seconds. Pour into cocktail glass and garnish with cherries.

Blended

  • Pour all ingredients into a blender and pulse/blend for about 10-20 seconds. Pour into cocktail and garnish with cherries.

Notes

You can use whipped cream as a topping
Try drizzling some chocolate syrup across the top of the drink to add to the chocolate flavor
Add a little nutmeg sprinkled across the top for a flavor variation

Nutrition

Calories: 393kcalCarbohydrates: 24gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 17mgPotassium: 37mgFiber: 1gSugar: 12gVitamin A: 625IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword 1960's cocktails, madmen cocktails, midcentury party cocktails, party cocktails
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Corned Beef Hash From Scratch is the Best Breakfast Around

Corned beef hash is a hearty favorite with its stick-to-your-ribs goodness. It takes a while to make but is definitely worth waiting for!

Guess What -- It's not Irish

Many people think corned beef is Irish because it is commonly served at St. Patrick's Day, but it has no origins in Ireland. It became popular in America with Irish settlers because corned beef was used as a less expensive alternative to bacon in the Irish dish of bacon and cabbage. Often served by Irish-Americans at celebrations, it then became associated with St. Patrick's Day.

Corned beef hash came about in post WWII England when foods were being rationed. Corned beef was readily available because it was stored in tins with a long shelf life, and shipped to England from various points around the world. When combined with potatoes, it provided a filling and cost effective family meal.

Until recently, I had only eaten corned beef in restaurants or from a can. It never occurred to me to make it from scratch. But one day as I was doing my "recipe archeology," as Kevin likes to call it, (studying my collection of vintage handwritten recipes) I came across this one. All I know about it is that it came from an estate sale in Utah. I thought I'd give it a try.

Photo of handwritten recipe cards showing vintage corned beef hash recipe

There were so few ingredients in the recipe that our expectations weren't high -- we thought it would be rather plain. WOW - were we wrong! Kevin took the first bite when it came out of the oven and gasped -- I thought that meant it was bad. Then he managed to sputter out that it was the best he had ever tasted. I took the next bite and had to agree, it was out of this world! There's no going back to canned corned beef hash now.

This recipe is super simple to make

Making corned beef hash only takes a few ingredients. Here's what you'll need:

  • Corned beef brisket with seasoning packet
  • Potatoes
  • Minced Onion
  • Minced Parsley
  • Salt (optional)

Though the recipe comes together quickly once the corned beef is cooked, you have to allow quite a bit of time to cook it. If you're planning on making corned beef hash for breakfast, I would cook the brisket the day before. I bought a packaged raw corned beef brisket that came with a seasoning packet at the grocery store meat counter, covered it in water and let it simmer according to package directions, about 2-½ hours. When it was done I removed the brisket to a cutting board but kept the corned beef stock it was cooked in. I used it for cooking the hash both on the stovetop and to moisten it periodically in the oven. Using the brisket stock enhances the flavor more than using plain water.

Tips for Success

While this dish is not complicated, there are a few things to keep in mind to ensure it stays moist and tender:

  • Cut the brisket into ¼ in thick slices and then cut that into cubes.
  • Don't over mix the ingredients so that they break down. The goal is to have distinct ingredients so that you can taste the various flavors.
  • Save the stock from cooking the brisket and add that to the frying pan when stovetop cooking.
  • Be sure to check for dryness every 10 minutes while it's in the oven. Add stock to keep it from drying out and getting too tough. I added 4 half-cups of stock at various points during baking.

The last thing you may want to do is fry some sunny side up or over easy eggs and set them on top when it comes out of the oven. This is one breakfast sure to satisfy the whole family!

Corned Beef Hash From Scratch is the Best Breakfast Around

Kevin Mayfield
This hearty breakfast side dish is simple to make and sticks to your ribs. It is easy to make, but takes some time, so plan ahead. Serve it with a poached egg on top for a delicious start to your day.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine British
Servings 4 Servings
Calories 269 kcal

Ingredients
 
 

  • 1 ½ cups cooked cubed corned beef
  • 2 cups cubed raw potatoes
  • 1 teaspoon minced onion
  • 1 tablespoon minced parsley
  • Salt optional
  • 1 cup corned beef stock

Instructions
 

  • Preheat oven to 375 degrees
  • Mix the meat, potatoes and seasonings in a mixing bowl
  • Add ½ to 1 cup of corned beef stock, until mixture is moist
  • Pour into oven-safe frying pan and cook on stove top for 5 minutes
  • Transfer frying pan into oven and bake for 40-45 minutes
  • Add corned beef stock a half cup at a time as needed while baking to keep moist

Notes

Remember to keep the stock from cooking the corned beef because you'll need to add some in as you cook this in the oven and on the cooktop to ensure it stays nice and moist
Make sure your skillet is safe to use in the oven and doesn't have a  plastic handle

Nutrition

Calories: 269kcalCarbohydrates: 20gProtein: 16gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 48mgSodium: 1206mgPotassium: 842mgFiber: 2gSugar: 2gVitamin A: 87IUVitamin C: 47mgCalcium: 28mgIron: 3mg
Keyword Big Breakfast, British Food, Corned Beef, Hash, Potatoes, Side Dish
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Delicious Meatloaf with Ground Beef, Onion and Tomato Sauce

One bite of this delicious ground beef meatloaf with onion and tomato sauce will take you back to a time when this was a tasty and economical dinner staple.

Delicious meatloaf with tomato and onion on platter set on a bed of parsley

A classic recipe of mid century moms

Kevin's best buddy, Jim, recalls eating this meatloaf once a week as a little boy in the early 1960's. It was one of his favorite dinners growing up. Years later when he moved into his own place, his mom jotted the recipe down on an index card and gave it to him. When Kevin and I tasted it we both felt like we had stepped into a time machine -- the flavor is very different (delicious!) from the more modern versions of meatloaf we're used to. Would you believe that Jim has never made it? That's okay, when he comes to visit us, I'll make it for him!

Handwritten meatloaf recipe on index card page 1
Meatloaf recipe on index card, page 2

Mom, Where does meatloaf come from?

Meatloaf is of German origin and got its start in the United States from the Pennyslvanial Dutch settlers in colonial Pennsylvania. It became popular during the WWII era of the 1940's as it was economical, hearty, and easy to stretch. At that time it was made with whatever ground meats were available, sometimes including a combination of ground beef, pork, sausages and organ meats. Filler such as cornmeal, breadcrumbs or crackers were used to bind it together and stretch it.

What is modern day meatloaf?

Today when someone says they are making meatloaf, it could mean anything from a vegetarian or vegan version made with something like lentils or chickpeas, a turkey version, or one made with a combination of different meats. There are so many variations that you really don't know what you're going to get. But in the 1950's and 60's, virtually everyone's mom made meatloaf with ground beef, onion and tomato sauce. In the 70's, sometimes my mom would skip chopping the onions and add a pouch of dried onion soup instead.

It Takes Just a Few Basic Ingredients

Here's what you'll need to make delicious meatloaf with ground beef, onion and tomato sauce:

  • Ground Beef
  • Tomato Sauce
  • Egg
  • Salt
  • Onion
  • Crackers

Making the meatloaf couldn't be any easier -- just put all the ingredients in a bowl and mix with your hands. Then form it into a loaf and bake! Serve it with classic sides like mashed potatoes and green beans.

Tips for Success

This recipe calls for ground chuck, which is generally 80% - 85% lean. I like a leaner version, so I use one pound of 90% or 92% lean ground beef, and ½ lb. of 85% lean ground beef for the extra flavor a little more fat adds.

I like to shape my meatloaf and then place it on a low fat roasting pan with a drainage rack to cook rather than put it in a loaf pan. In my experience it cooks faster and more evenly when the air is allowed to circulate around it. If you prefer a loaf pan, it may need a few minutes longer to cook.

Entire meatloaf on platter set on a bed of parsley

Meatloaf with ground beef, onion and tomato sauce

Nancy Blackstone
This hearty meatloaf is packed with old fashioned flavor that's hard to resist. The best thing about making meatloaf is having it on sandwiches the next day!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 255 kcal

Ingredients
 
 

  • 1 ½ pounds ground beef
  • 8 ounces can tomato sauce
  • 1 large egg
  • 1 ½ teaspoons salt
  • ½ cup yellow onion chopped
  • 12 saltine crackers crushed

Instructions
 

  • Preheat oven to 350 degrees
  • Put all ingredients into a large mixing bowl. Using your hands, mix together until fully combined.
  • Form into the shape of a loaf, and place on a roasting pan that allows drainage.
  • When done baking, remove from oven and let sit for 5 minutes before slicing. 

Notes

Modern Twist: Use ground turkey in place of ground beef for a modern meatloaf meal
If you like, spread ketchup over top of the meatloaf before baking
Cooking this on a roasting or broiling rack with drainage will make for a leaner and more evenly cooked meatloaf.
The original recipe calls for ground chuck; I use ½ lb. of ground chuck (80-85% lean) and a pound of leaner ground beef to lower the overall fat without losing the taste.
Meatloaf leftovers make excellent sandwiches!

Nutrition

Calories: 255kcalCarbohydrates: 6gProtein: 16gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 697mgPotassium: 354mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 3mgCalcium: 26mgIron: 2mg
Keyword 1950's meatloaf, 1960's meatloaf, meatloaf, midcentury meatloaf
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New York Style Cheesecake with Shortbread Crust

This creamy New York style cheesecake has a delicious cookie-like shortbread crust that is out of this world. It's rich and full of flavor without being overly sweet.

New York style cheesecake on a red pedestal cake stand

Cheesecake baking is my superpower. My friends and family know this, so when a party dessert is needed it's automatically assumed that "You're going to bring one of your cheesecakes, right?" I make a lot of flavored cheesecakes, but this one is my most requested. And it is jaw dropping FANTASTIC, if I do say so myself!

New York Style Cheesecake - Simply the Best

Slice of New York Style Cheesecake with Shortbread Crust

I thought I knew what cheesecake was until I started taking regular business trips to New York. No one makes them better than the restaurants and delis there. Cheesecake may have been invented in Greece, but it was perfected in New York. New York style cheesecakes have golden flat tops and tend to contain a lot more cream cheese and heavy cream than others, making them the tallest, thickest, richest cheesecakes in the world. I don't even want to know how many calories are in a slice -- it's something I eat only on rare occasions, and I want to forget about calories and enjoy it when I do!

One of the best cheesecakes on the East Coast comes from Junior's, a landmark restaurant founded in 1950 on Flatbush in Brooklyn. This New York style cheesecake recipe uses their shortbread crust and a version of their Original New York Cheesecake that I have slightly modified to be less sweet and more lemony. I am not a big fan of ultra-sweet tasting desserts, so I tend to pare down the sugar and increase other flavorings when I bake.

What You'll Need to Make It

For the crust:

  • All Purpose Flour
  • Salt
  • Unsalted butter
  • Sugar
  • Egg yolk
  • Vanilla extract

For the filling:

  • Cream cheese
  • Sugar
  • Corn starch
  • Vanilla extract
  • Lemon Juice
  • Eggs
  • Heavy whipping cream

Eight Steps to Cheesecake Success

It is not difficult to make cheesecake, but there are steps you need to follow to ensure it turns out properly. Skipping any one step can ruin the consistency of the cheesecake.

There are eight steps I always take to ensure cheesecake baking success:

  1. Bring all cold cheesecake ingredients to room temperature before mixing (to prevent lumpy batter that is unevenly distributed.)
  2. Use only a springform pan (the sides remove; a cake this soft cannot be lifted out.) All springform pans are not created equal -- I prefer this springform pan. It is made in the USA and pricier than others but so worth it. It is heavy duty, cooks evenly, doesn't leak, and won't damage the sides of the cheesecake upon removal.
  3. Always wrap the springform pan in heavy duty, wide aluminum foil and use a circle of parchment paper in the bottom. This prevents it from sticking and makes it easy to slide off the pan.)
  4. Grease the sides of the pan with butter before pouring in the batter (prevents the cheesecake from sticking.)
  5. When making the batter do not over mix the ingredients. Once you add the eggs, beat the batter the minimum amount of time necessary to get it fully mixed.
  6. When ready to bake, place the foil-wrapped pan into a larger pan (I use a roasting pan) with hot water coming a half inch up the side of the pan (ensures even cooking and helps prevent cracks.)
  7. Make sure your oven is fully pre-heated to the appropriate temperature before placing the cheesecake inside.
  8. Do not open the door of the oven during baking as it can cause cracks and other problems with the consistency of the cake.

It's important not to skip any of these steps if you want picture-perfect results!

When it is Done Baking

  • Carefully remove baked cheesecake from oven to a cooling rack and do not move or touch it until it is fully cooled.
  • After it is fully cooled, carefully remove the sides and chill the cheesecake in the refrigerator.
Cheesecake pan with parchment circle inserted
Parchment insert
Cheesecake pan with parchment insert and exterior foil wrap
Foil wrap
springform pan wrapped in foil with prepared shortbread crust
Baked shortbread crust in foil wrapped pan
New York style cheesecake on a red pedestal cake stand

New York Style Cheesecake With Shortbread Crust

Nancy Blackstone
A rich and creamy deluxe New York style cheesecake with a heavenly shortbread crust that will make you the hit of any party. The not-too-sweet filling with a hint of lemon is absolutely divine!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings
Calories 564 kcal

Ingredients
 
 

Junior's Shortbread Crust:

  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • ¼ teaspoon salt
  • ½ cup unsalted butter at room temperature 1 stick
  • â…“ cup sugar
  • 2 extra large egg yolks
  • 2 teaspoons pure vanilla extract

New York Style Cheesecake filling:

  • 32 ounces cream cheese full fat at room temperature
  • 1 â…“ cups sugar divided
  • ¼ cup cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 extra large eggs
  • ¾ cup heavy whipping cream

Instructions
 

Shortbread Crust:

  • Wrap the outside of a 9 inch springform pan in aluminum foil; grease the sides of the pan with butter and insert a parchment circle in the bottom of the pan.
  • Mix the flour, cornstarch and salt in a small bowl and set aside.
  • In a large bowl mix the butter and sugar on the high setting of an electric mixer. Add vanilla and egg yolks and mix just until fully blended.
  • Add the flour mixture and beat on low until dough forms. Using your hands, form the dough into a ball, wrap in cellophane and chill in refrigerator for 30 minutes. 
  • When dough is chilled, preheat oven to 350 degrees. Flour your hands, then place the dough in the springform pan and press the dough from the center outward using the heel of your hands. Fill the bottom and go partially up the sides of the pan. Poke the crust generously with a fork, which prevents bubbling and allows the crust to bake evenly.
  • Bake at 350 degrees approximately 15-20 minutes, until crust is firm and golden. Transfer to a wire rack when baking is complete and leave oven on while preparing cheesecake filling.

New York Cheesecake Filling

  • In a large bowl beat cream cheese, â…“ cup of the sugar and cornstarch with an electric mixture several minutes, until well blended and creamy. 
  • Beat in remaining 1 cup of sugar, then add the vanilla extract and lemon juice. Continue mixing until fully blended. Add in the eggs, mixing until well combined.
  • Add the cream and beat on low just until fully incorporated. Do not overmix. Pour over shortbread crust.
  • Place the springform pan on a shallow rack in a large roasting pan. Add hot water to the roasting pan until water comes up approximately 1 inch on the side of the foil wrapped pan. 
  • Bake approximately 75 minutes, until the top is a golden tan color. Very carefully remove the cheesecake pan from the roasting pan over a sink, and gently remove the foil. Be careful not to cause too much movement or shaking to the cake pan. Set the cake pan on a wire rack and leave it to cool for 2 hours. Cover lightly with plastic wrap and refrigerate overnight or until cold -- approximately 8 hours. 

Notes

Avoid opening the oven door when baking. Temperature fluctuations can harm the cake.
Handle warm cheesecake carefully, as it is easily damaged. Handle it as little as possible until fully cooled. 
Cut cheesecake with a sharp, wet knife. Carefully wipe knife and dip in water again before each cut is made. Dragging a dry knife through a cheesecake will tear it apart.

Nutrition

Calories: 564kcalCarbohydrates: 43gProtein: 8gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 313mgPotassium: 150mgFiber: 1gSugar: 31gVitamin A: 1564IUVitamin C: 1mgCalcium: 97mgIron: 1mg
Keyword Birthday Cake, easy cheesecake, New York dessert, New York food, new york style cheesecake, shortbread crust
Tried this recipe?Let us know how it was!

Love cheesecake? Try our lighter, faster, easy-to-make Atomic Orange Cheesecake With Whipped Cream Topping as an alternative.

What is your favorite cheesecake flavor? What other cheesecake recipes would you like to see from us?

The Tom Collins is a Grownup Summertime Lemonade

The thirst-quenching Tom Collins dates from late 18th century England, and may have gotten its name from a popular practical joke of its time in the U.S.

This refreshing cocktail contains dry gin and fresh lemons combined with lots of ice and some soda water. This drink is like lemonade for grownups.
Tom Collins cocktail in a vintage Dorothy Thorpe Collins glass.

Revenge of the Lemons

If you're a regular reader of my cocktail ramblings, you may remember my lament about the overwhelming number of lemons our tree produces in the spring and early summer. Nancy has been cooking up plenty of lemon recipes and desserts but it barely puts a dent in the number of lemons we get. I've been looking to add more classic lemon cocktails to my repertoire. I'm also looking for ways to beat the heat here in Southern California where temperatures rise into the triple-digits. We are now into late summer and (finally) a drop in lemon production. Now that there are fewer lemons to use, I've gotten more selective on what I use them for.

When it comes to cocktails, there's no better spirit to quench your thirst than gin. And more specifically, a Tom Collins is a great refresher. A friend refers to the Tom Collins as grown up lemonade. It's tart thanks to the lemon juice. The sugar takes some of the bite out of the lemon. It gets bubbly fun from the sparkling water. Lastly, the dry gin does not overpower the ingredients and really compliments the fresh lemons. This is such a popular drink that they named its intended drinking glass after it!

What you'll need

Pucker up! This is one tart drink. To mix it up right you'll need lots of ice and the following:

A note on gins: As you probably know, there are many different types and brands of gins to choose from. I've admitted before that I don't particularly enjoy gin like I do bourbon. However, I recently bought a new brand of gin and it has completely changed my mind. I expanded from the very juniper-y Tanqueray to something a bit more subtle -- Bombay Dry Gin. It is not overpowering and tastes wonderful. I can't wait to make a few more gin-based cocktails now!

Tips for a successful Tom Collins

It's hard to go wrong with this easy-to-make classic, but keep a couple of tips in mind to really land this one:

  1. I've always read that you should use ¾ oz of lemon juice, but every time I've made it with that much lemon juice, it's been too tart. I've learned to back that down to ½ oz of lemon juice.
  2. Use a quality dry gin like Bombay that complements and doesn't flood the taste with too many botanicals.

About the glass

This drink should be served in a Collins glass which is a tall, narrow glass approximately 2 ½" wide and more than 5" tall. However, you needn't be constrained by tradition. Feel free to experiment and see what works best for you. A friend serves these in mason jars stuffed with ice and topped with lemon slices and they taste great!

I was excited to use a glass I recently acquired for my collection which is a mid century Dorothy Thorpe glass. Her signature was a painted silver band on the glasses. You may recognize her hand painted glasses from the TV series Mad Men.

So have fun and keep cool with the Tom Collins.

The Tom Collins is a summertime grownup Lemonade

Kevin Mayfield
This classic cocktail is perfect to cool off with on a hot summer day. The dry gin quenches your thirst and the lemons give it a perfect tart taste.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course Cocktails
Cuisine American
Servings 1 Serving
Calories 191 kcal

Ingredients
 
 

  • 2 oz Dry Gin
  • ½ oz fresh squeezed lemon juice
  • ¾ to 1 oz simple syrup to taste
  • Sparkling water

Instructions
 

  • Prepare a Collins glass by placing it in the freezer an hour ahead of time to chill.
  • Combine gin, lemon juice, simple syrup into a cocktail shaker with plenty of ice
  • Shake well and strain into a Collins glass filled with fresh ice
  • Pour soda water to taste or to fill the glass
  • Garnish with lemon slice and a Luxardo cherry

Notes

  1.   You can use more fresh lemon juice if you like more tartness
  2.   Experiment with different types of gin such as Old Tom

Nutrition

Calories: 191kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 13mgPotassium: 29mgFiber: 1gSugar: 16gVitamin A: 1IUVitamin C: 5mgCalcium: 4mgIron: 1mg
Keyword 1960's cocktails, madmen drinks, madmen party drinks, midcentury cocktails, Party drinks
Tried this recipe?Let us know how it was!

Farfel Garlic Egg Noodles - You'll Love This Fun Side Dish

These farfel garlic egg noodles are absolutely addictive! Hot spoonfuls of tiny egg noodle pasta in a garlic butter sauce are a bit of heaven on earth.

This traditional Jewish farfel garlic egg noodles dish makes a tasty complement to any meal.

This side dish is seriously addictive. No matter how much we make, our family finds a way to consume it all.

Who can resist a dish with a name like farfel? The name is fun, the tiny noodles are fun -- and to top it all off, it's incredibly delicious!

What is Farfel?

Farfel is a traditionally Jewish pasta side dish consisting of a small egg or matzah noodle. The word farfel (farfl) is Yiddish and comes from the German word varveln, meaning "small noodle." It is similar to the German egg noodle dish, spaetzle.

Woman enjoying a large spoon of farfel.
Our family LOVES farfel!

This particular recipe was introduced in my family in the 1940's by my dad's sister, my Aunt Lucille. She and her husband were members of the Club International at the Drake Hotel in Chicago, and this dish was served at a dinner they attended. Lucille enjoyed it so much that she asked the chef to come to the table. She paid her compliments and asked if he would be willing to share the recipe. He obliged, and it has been a family favorite that has been passed down through generations ever since. My family seriously loves this dish. Just take a look at my niece Tracy over this massive crockpot of farfel at Thanksgiving last year!

Just 5 Easy Ingredients

Farfel is so simple to make and takes only 5 ingredients:

  • Box of tiny egg noodles
  • Can of sliced mushrooms
  • Butter
  • Garlic
  • Salt

Use The Proper Egg Noodles

Make sure you use a very small egg noodle. I like to use Acini di Pepe because is very tiny and pretty in the dish. Orzo is small and works well too, but I don't think it looks as attractive.

Mushrooms are a Must

Mushrooms chopped very finely

If you are not a mushroom fan, put the mushrooms in this dish anyway! Almost everyone in my family dislikes mushrooms, but leaving them out really leaves it lacking something important. It doesn't have a mushroom flavor or texture because you chop them so finely, and they add an important element to the dish. Trust me, mushroom haters will gobble it up and not even know they're there. The secret is to chop the mushrooms into very fine pieces. This helps enhance the flavor of the farfel garlic noodle recipe, and the mushroom haters won't even notice. If they ask what those tiny flecks are, just say "seasonings!"

This recipe should be made several hours or a day in advance of serving, therefore I usually make it in the morning to serve with dinner. This allows the noodles to absorb the flavors, making it even tastier at dinnertime. My sister has a large family and usually doubles or triples the recipe. She makes it in the morning and leaves it in a warm crockpot all day until serving time which saves space in the refrigerator. But f you do that, remember to stir it often so it doesn't stick or burn on the bottom.

Tips for Making Garlic Farfel Egg Noodles

  1. Watch the butter carefully when you're melting it in the skillet because it burns easily, and if that happens there is no saving it.
  2. Taste as you salt. Noodles tend to need salt, and everyone likes a different amount. Therefore after you have mixed in the initial teaspoon of salt taste it, and if necessary add more to your liking. I usually add two or more teaspoons.

Farfel Garlic Egg Noodles

Nancy Blackstone
Farfel Garlic Egg Noodles are a delicious side dish to meat entrees, and are a must-have on a holiday buffet. Easy to make ahead and keep warm in a crock pot until serving.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Jewish
Servings 8 Servings
Calories 359 kcal

Ingredients
 
 

  • 1 box acini di pepe pasta
  • 16 tablespoons butter
  • 5 cloves garlic chopped
  • 6.5 ounces canned sliced mushrooms
  • 1 teaspoon salt plus more to taste, if necessary

Instructions
 

  • Prepare noodles in salted water according to package directions. Drain and rinse in cold water.
  • Grease casserole dish with butter and set aside.
  • Mince garlic cloves and chop mushrooms as finely as possible.
  • Melt butter over low heat in a large skillet. Add minced garlic, mushrooms and one teaspoon of salt to melted butter and cook on low heat, stirring constantly for one minute.
  • Place drained noodles in a large bowl and pour garlic/mushroom/butter/salt mixture over the top; mix thoroughly.
  • Put noodles in casserole dish greased with butter. Refrigerate for several hours or overnight to allow the flavors to set in.
  • Before serving, bake in a covered casserole dish at 325 degrees for 30 minutes.

Notes

If you want to make this dish ahead and keep it warm in a crockpot, after noodles are combined with butter mixture put them into the crockpot. Set crockpot on the lowest setting and stir noodles frequently so they don't burn or stick to the bottom.
If you're using minced garlic from a jar, use 2 - ½ teaspoons.
After mixing the butter mixture into the noodles, taste for salt and add more to your liking. Noodles absorb a lot of salt. It may need 2 or more teaspoons.
Recipe can easily be doubled or tripled to feed a crowd.

Nutrition

Calories: 359kcalCarbohydrates: 33gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 589mgPotassium: 44mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 1mgCalcium: 13mgIron: 2mg
Keyword 5 ingredients, Christmas side dish, Farfel, Garlic Noodles, Holiday dish, holiday side dish, Jewish side dish, Side Dish, Thanksgiving side dish
Tried this recipe?Let us know how it was!

Broccoli, Velveeta Cheese and Ritz Crackers Casserole

This Broccoli and Cheese Casserole is a tasty comfort food that combines crunchy and nutritious broccoli with an irresistible creamy cheese sauce. Its velvety texture, savory flavors, and crisp, buttery topping make it the perfect side dish on any dinner table.

This broccoli and cheese casserole features melted cheesy Velveeta with buttery cracker crumbs on top.
Velveeta broccoli casserole

If you're like me, then you're always looking for easy side dishes that can be prepared ahead of time for weeknight family dinners or holiday family gatherings. This delicious side dish is one of my family's absolute favorites because of its basic ingredients, velvety cheese sauce, and crispy cracker crumb topping. It's a great way to get even the pickiest eaters to eat their veggies.

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Velveeta Cheese Was a Mid Century Staple

The cheese in this recipe is not cheddar cheese, it's Velveeta, a pasteurized cheese product invented by the Monroe Cheese Company in 1918 and purchased by Kraft foods in 1927. By mid century it had gained a huge following, and was promoted in a 1950's Kraft Foods brochure as "a bargain in nutrition". It continues to be a hugely popular product to this day; a shortage nearly caused pandemonium just prior to the 2014 Super Bowl because it is used in so many Super Bowl snacks. Velveeta is popular in chip dips, cheese soup recipes, and grilled cheese sandwiches, among other things. One of those other things is this broccoli cheese casserole recipe!

Why You'll Love This Recipe

  • It's a fast and easy side dish recipe to prepare.
  • It can be made ahead of time and refrigerated until it's time to bake.
  • Just a few very simple ingredients is all you need.
  • It's a great recipe for a weeknight or a special occasion.
  • It looks impressive on a holiday table.
  • You can make it ahead and refrigerate it until you're ready to bake it.
  • It's the best way to get kids to eat broccoli, and will appeal to picky eaters.
  • It can be converted to a main dish by adding cooked, cut-up chicken -- one of those easy casserole recipes that's great for busy week nights.

Ingredients

Here's what you'll need to make this cheesy broccoli casserole:

  • 3 lbs. fresh broccoli florets
  • 16 oz. Velveeta cheese
  • 1 large sleeve (or 2 small sleeves) Ritz crackers
  • ½ cup butter
All ingredients needed to make broccoli and Velveeta casserole on a black background.

Steps to Prepare Broccoli and Velveeta

I love this great side dish recipe, first because it is delicious, and second because it takes minutes to prepare but looks & tastes like it takes much longer.

  1. First, butter a 9x13 baking dish (or spray with cooking spray) and set aside.
  2. Next, simply cut the florets (top of the broccoli) off of the fresh broccoli stems, then steam them over boiling water for about 12 minutes -- just until they start getting soft and turning bright green. Don't boil them directly in the water or steam them for too long or they will turn mushy. In my experience, frozen broccoli florets do not work well in this recipe, so invest the couple of minutes it takes to cut them fresh.
  3. When steaming is complete, arrange the lightly cooked broccoli in the greased casserole dish. (At this point, if you'd like to sprinkle on a little salt and black pepper you can, although I don't find it necessary.)
  4. Using a rolling cheese slicer, slice room temperature Velveeta in long, thin strips and place slices over the broccoli in the casserole dish.
  5. Cover the Velveeta with a large sleeve (or two small sleeves) of crushed Ritz cracker crumbs.
  6. Last, melt a stick of butter in the microwave and drizzle melted butter over the casserole. Pop in a 350 degree oven and twenty minutes later you're ready to eat!
Broccoli cut into florets on a wooden cutting board.
Cut the florets from the broccoli stems.
Bright green steamed broccoli laid on the bottom of a casserole dish.
Steam broccoli until bright green, then lay in casserole dish.
Broccoli in casserole dish covered with long layers of Velveeta cheese.
Cover broccoli with a layer of Velveeta cheese sliced with a cheese slicer.
A layer of Ritz crackers crumbled over the top of the layer of Velveeta cheese.
Sprinkle a heavy layer of crumbled Ritz crackers over the top of the Velveeta.
Pouring butter over the Ritz cracker crumbs in casserole.
Pour melted butter all over the top of the Ritz crackers.
A spoonful of cooked broccoli and cheese casserole being lifted out of the casserole dish for serving.
Bake and serve!

Other Side Dishes You Might Enjoy:

Tips for the Perfect Broccoli Velveeta Casserole Recipe

  • Use fresh broccoli; frozen broccoli gets soggy in this recipe.
  • Bake casserole in the oven; the broccoli gets overcooked in a slow cooker.
  • Use a rolling pin or bottom of a drinking glass to crush the crackers, then set crushed crackers aside in a small bowl until you're ready to use them.
  • Add â…“ cup chopped green or red peppers with the broccoli mixture in the prepared baking dish if you'd like to get some extra veggies.
  • Substitute margin for butter if you're on a low calorie diet.
  • Leave the crushed crackers and butter topping off if you're making this ahead, and add them right before you put it in the oven.

Frequently Asked Questions

How do you steam broccoli?

If you don't have a steamer, simply place the florets in a steaming basket or a metal colander over a large pot of boiling water, and let the steam partially cook them until they are bright green and tender-crisp, about 12 minutes. Cook time will vary so keep your eye on it and test for tender-crisp status with a fork. You don't want the broccoli tender, because it will continue to cook and tenderize while it's in the oven.

Can I use other crackers besides Ritz for the topping?

Yes, Townhouse crackers area good substitute for Ritz. I don't recommend using a saltine cracker because it's rather flavorless. The buttery ritz cracker topping or Townhouse buttery crackers add flavor, and turn a nice golden brown color when baked. It's the best part!

Can I reheat leftover broccoli casserole?

Absolutely! Cover and store in an airtight container or sealed with plastic wrap in the refrigerator for up to 3 days. The next day, heat in oven at 350 degrees for approximately 30 minutes, or until warmed through.

This broccoli casserole recipe goes great with poultry, ham, pork chops, and beef. Tell us what you like to serve it with!

A spoonful of cooked broccoli and cheese casserole being lifted out of the casserole dish for serving.

Broccoli, Velveeta Cheese and Ritz Crackers Casserole

Nancy Blackstone
This buttery, cheesy, cracker topped broccoli casserole is melt-in-your-mouth delicious. It will make you forget you're eating your vegetables!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 58 kcal

Ingredients
 
 

  • 3 pounds fresh broccoli cut into florets and steamed
  • 16 oz Velveeta Cheese cut into long thin strips
  • 1 sleeve Townhouse Crackers crushed
  • 8 tablespoons melted butter

Instructions
 

  • Preheat oven to 350 degrees. Spray a 9 X 13 casserole with non stick spray.
  • Cut tips off of a head of broccoli; steam over boiling water for about 12 minutes, just until it starts to soften and color is bright green. Arrange over the bottom of the greased casserole dish.
  • Using a cheese slicer, slice long, thin strips of Velveeta and place over the broccoli. Sprinkle crushed Townhouse crackers over the top of the casserole.
  • Melt 1 stick of butter and pour evenly over the top of the cracker crumbs. Bake at 350 degrees 20 minutes, until cheese is melted and cracker crumbs are toasted.

Notes

Can be made up to a day ahead and stored in the refrigerator. If you do that, top with crackers and butter right before putting it in the oven.
In my experience frozen broccoli florets do not work well in this recipe, so invest the few minutes it takes to cut them fresh.
Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 58kcalCarbohydrates: 11gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 56mgPotassium: 538mgFiber: 4gSugar: 3gVitamin A: 1060IUVitamin C: 152mgCalcium: 80mgIron: 1mg
Keyword Broccoli, broccoli casserole, Cheese, cheesy broccoli, Holiday, Velveeta
Tried this recipe?Let us know how it was!

How to Make the Classic Stinger Cocktail Recipe

The fresh, minty flavor of the Stinger classic cocktail makes it appropriate both as a before-dinner cocktail or after dinner digestif. There are only two ingredients in the following recipe, making It one of the easier cocktail recipes to make.

Stinger cocktail with a sprig of mint in a cocktail glass

The History of the Minty Stinger Cocktail

This classic cocktail has a long history. This iconic after-dinner drink has graced the finest of cocktail glasses and delighted the upper class of New York City and beyond since the late 19th century. It's said that the Stinger was a favorite of Reginald Vanderbilt, a member of high society in the early 1900s. The first time I tried it, I was pleasantly surprised at how refreshing it is. It may soon become your favorite drink, too. I first saw a recipe for it the always-helpful Jaques Straub's manual, "Drinks."

s copy of an early recipe for a stinger cocktail
Jacques Straub's Stinger Drink Recipe from "Drinks", 1914, uses equal parts cognac or brandy mixed with the liqueur.

This cocktail became very popular during prohibition in the United States in the 1920’s, since the strong mint liqueur helped hide some really bad tasting, illicitly produced spirits.

The Stinger was a staple of many classic bar manuals, and It's mentioned in the "Fine Art of Mixing Drinks" by David A. Embury as well as celebrated in David Wondrich’s "Imbibe." This classic drink even makes an appearance in Tom Bullock's "The Ideal Bartender".

It continued to be a popular drink into the mid century period where people like Cary Grant, Jayne Mansfield, and even the iconic Frank Sinatra and Bing Crosby indulged in this minty delight during the classic cocktail hour.

Ingredients you'll need for a Classic Stinger

Bottle of Cognac and Creme de Menthe on a black background

This minty fresh drink is referred as a duo cocktail, meaning it contains only two ingredients:

  • Cognac
  • White Creme de Menthe (you can use the Green Creme de Menthe if you prefer a splash of color)

Many early mixed drinks recipes used Cognac and Brandy interchangeably. Some say Brandy is a type of Cognac or that Cognac is a type of Brandy. Either one will do just fine, as it is essentially the same spirit. Brandy is not produced in the Cognac region of France, but is otherwise the same thing. Kind of like champagne versus sparkling wine.

Bar Tools Needed

You don't need any special bar tools to mix this cocktail, so there are no excuses not to whip one up. Use the following basics:

  • Cocktail shaker
  • Bar spoon
  • Jigger
  • Strainer

How to Make this Easy Stinger Recipe

Pour in Cognac
Add Creme de Menthe
Process steps for making a Stinger Cocktail pouring Cognac and Creme de Menthe into a cocktail shaker and then straining into a cocktail glass.
Strain into a cocktail glass

With only two ingredients, this cocktail is very easy to make. Just follow these simple directions:

  1. Place a handful of fresh ice cubes into a cocktail shaker.
  2. Pour a jigger of Cognac into the shaker followed by a jigger of Creme de Menthe.
  3. Shake for 20-30 seconds and strain into a chilled cocktail glass.
  4. Garnish with a fresh mint sprig or a mint leaf for a pop of color and an extra burst of mint flavor.

You can also serve this drink in a rocks glass filled with crushed ice for something different. Some bartenders prefer to use a mixing glass and stir the cocktail so it remains clear of ice chips. Either method works well to mix and chill the drink.

Tips for Success

Since there are only two ingredients in a Stinger, it is hard to make a wrong turn. However, keep these things in mind:

  • Don't mix this drink with an inferior Cognac because it will have a very harsh, alcohol-forward taste. The same goes for the Creme de Menthe. I've always had good luck with De Kuyper mixers since they offer good quality at a good price, and are readily available at your local grocery store or liquor store.
  • You can use a dash of simple syrup if you prefer to make the drink less powerful and more sweet.
  • For an extra smooth cocktail sure to please most taste buds, cut back the amount of Cognac you use and mix the drink with equal parts of Cognac and Creme de Menthe.

Frequently Asked Questions

Can you make a Stinger without Cognac?

Yes, you can substitute Brandy if you don't have any Cognac handy. Or, if you are very adventurous, substitute tequila for a south of the border twist to this classic, referred to as a Tequila Stinger.

What are some other Stinger Variations?

If you add a dash of red pepper to the recipe you'll have a Green Hornet. Or you can substitute vodka to make a Vodka Stinger, and you get a whole new flavor profile.

Its minty, refreshing profile is perfect for capping off an elegant meal or unwinding during cocktail hour. So, raise your glass and toast to the enduring appeal of the Stinger cocktail, a high society drink that has stood the test of time and continues to grace the finest of cocktail glasses. Soon, it will be one of your favorite drinks. If you like minty drinks, don't forget about the Grasshopper which is perfect as a dessert or after dinner cocktail. As always, you can't beat the Old Fashioned as the first or last cocktail of the evening.

    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.

Stinger cocktail with a sprig of mint in a cocktail glass

The Refreshing Stinger Cocktail

Kevin Mayfield
A cool, refreshing mid century cocktail that is good before or after dinner.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course Classic Cocktails
Cuisine American
Servings 1 Cocktail
Calories 236 kcal

Ingredients
 
 

  • 2 ounces Cognac or Brandy
  • 1 ounce white Creme de Menthe

Instructions
 

  • Put two generous scoops of ice in a cocktail shaker
  • Pour Cognac and Creme de Menthe over ice
  • Shake for 20 seconds and strain into cocktail glass

Notes

You can also serve this cocktail in a rocks glass with crushed ice.
Some people prefer to use a cocktail mixing glass and stir the ingredients rather than shaking them.

Nutrition

Calories: 236kcalCarbohydrates: 12gFat: 1gPolyunsaturated Fat: 1gSodium: 2mgPotassium: 1mgSugar: 12gIron: 1mg
Keyword classic cocktails, cocktails of the 1950's, mad men cocktail drinks, mid century cocktails
Tried this recipe?Let us know how it was!

Classic Whiskey Sour Cocktail with Egg White

This tart and frothy drink, whipped up with egg whites, is enjoying popularity once again thanks to Leonardo DiCaprio's character in the movie Once Upon a Time, in Hollywood.

The famous, frothy Whiskey Sour mid century cocktail

In our house we've had many debates about cocktails made with egg white. Nancy's great-grandfather was a famous bartender who wrote a drinks guide in 1914. In fact, I use his book to research drinks, and it is shown in some of our cocktail photos. The first time we read through it we noticed many drink recipes contained egg white. Nancy thought it sounded gross. I couldn't really disagree.

The last time I gave much thought to drinking raw eggs was when I watched Sylvester Stallone do it in Rocky. (Yes, I tried it a few times back in the day. No, I didn't get sick. Yes, I think it's gross now.)

So, it was with some trepidation one night when, at our speakeasy, the bartender served me a drink made with egg white. Much to my surprise, it tasted great. In addition to giving it more texture and flavor, it just looks frothy and delicious. Now I'm a believer!

Which brings us to the Whiskey Sour. This cocktail originated around the time of the American Civil War, and has fallen in and out popularity several times since. I was recently reminded of this classic while watching one of the coolest movies about the end of the mid century era, Once Upon a Time, In Hollywood. The main character, Rick Dalton, shakes one up at his home bar -- egg white included -- and pours it into an ornate beer stein to sip while learning his lines as he floats in his pool. The only problem comes when, the next morning, he laments having had eight of them!

How to Make a Whiskey Sour. Wet or Dry?

There are a few different ways to make a drink containing egg white. When using a cocktail shaker you can mix it either "wet" or "dry," meaning with or without the ice. You can even make it wet, strain it out, remove the ice and shake it "dry" again. You are shaking to ensure you get the egg integrated into the other ingredients to form that smooth, creamy topping. Or you can mix the egg white separately with a whisk until they are nice and thick to give your cocktail a frosty look.

What you'll need

This is a classic recipe that consists of that bartending holy trinity: spirit, sugar, citrus. You should have:

Tips for a successful Whiskey Sour

There's not much to making this drink, but follow these tips to make it great every time:

  1. Use fresh squeezed lemon juice.
  2. Test to find your balance of sugar to lemon. I sometimes cut back the lemon to ¾ oz and up the simple syrup to a full ounce to make it less sour.
  3. Start with a dry shake and then add ice and shake it again. Shake it a little longer than you think you should, and keep going!
  4. If you follow the directions above, you will end up with a frothy drink--which I happen to like, but not everybody does. If you prefer a less frothy drink, shake for less time and let it sit and separate.

Frequently Asked Questions

Why do you put egg white in a whiskey sour?

Bartenders add whipped egg whites to a cocktail to give the drink a more rich, silky drinking texture.

Is it safe to drink egg white in cocktails?

The risk is apparently minimal and here in the US it is safe enough. Many of the eggs we use to cook with are pasteurized and most chickens are now vaccinated for Salmonella. However, like anything in life really is safe!

Similar Cocktails

You may also enjoy these other cocktails:

The Smooth Classic Manhattan cocktail is Easy to Enjoy

The Original Old Fashioned Cocktail is a Longtime Favorite.

How do you make your Whiskey Sours with or without egg white?

Classic Whiskey Sour Cocktail with Egg White

Kevin Mayfield
This mid 1800's classic cocktail combines the holy trinity of cocktail making: spirit, sugar, and citrus to form a smooth, satisfying drink that oozes old school charm.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Classic Cocktails
Cuisine American
Servings 1 Cocktail
Calories 249 kcal

Ingredients
 
 

  • 2 ounces Bourbon
  • 1 ounce fresh squeezed lemon juice
  • ¾ ounce simple syrup
  • 1 small egg, separated

Instructions
 

  • Add the egg white, bourbon, lemon juice and simple syrup into cocktail shaker. Shake for 15 seconds.
  • Add scoop of ice to shaker and shake vigorously for another 15-20 seconds.
  • Strain into a coupe glass and top with a Luxardo cherry for garnish.

Notes

You can make this drink without the egg white if you like
If you are unsure how to separate out an egg yolk, just follow these simple steps:
  • Crack fresh egg over a small bowl.
  • Grasp a half of egg shell in each hand and pour the egg yolk back and forth between egg shells letting the egg white separately fall into the dish.
In order for this drink to work, you must not get any yolk in the drink mixture.

Nutrition

Calories: 249kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 141mgSodium: 67mgPotassium: 96mgFiber: 1gSugar: 16gVitamin A: 207IUVitamin C: 11mgCalcium: 26mgIron: 1mg
Keyword 1950's cocktails, bourbon drinks, egg white cocktails, Movie Cocktails, once upon a time in Hollywood
Tried this recipe?Let us know how it was!

Easy Homemade Simple Syrup Recipe

A basic ingredient you should always have on hand, simple syrup takes the guesswork out of many cocktails. If you'd rather not crush sugar cubes, then this recipe is for you.

a small pitcher of simple syrup with a small bowl of sugar

Building Blocks

You have probably noticed that there are a few ‘foundational’ components to making most cocktails. Usually you need a base spirit, sugar, water and fruit. These all play a role in the drink, but today let’s focus on the sugar.

I decided to include a very easy to make simple syrup sweetener recipe to give you an option for making your cocktails taste better.

Simple Syrup versus the Sugar Cube

Sugar makes a drink more drinkable! Since many cocktails use juices like lemon or lime which can be pretty overpowering, the sugar takes off the sour/bitter edge and makes for a better tasting drink.

I’ve already pointed out my personal preference in making an Old Fashioned and using a muddler to crush up the sugar cubes. But because the sugar crystals never dissolve all the way in cold liquids, it can leave a gritty residue in the drink. That’s where Simple Syrup comes in. It’s fast, easy, and leaves no residue at the bottom of the glass.

You can make it ahead of time and store it in the refrigerator for weeks. This way it's there when you need it. You can even buy it in the store, but beware, many contain high fructose corn syrup rather than sugar. 

What you'll need

Like the name says, simple syrup is very easy to make. It contains two ingredients:

  • Sugar
  • Water

Combined in equal parts over heat until fully dissolved. Then place the mixture in a covered container and place in the refrigerator to cool. If covered, it will stay fresh for a couple of weeks--if it lasts that long!

Tips for Success

Once you get comfortable with this basic simple syrup sweetener recipe and it’s uses, you can branch out and get more bold in your recipes. The only word of caution is that the syrup is a supporting cast member, not the star attraction. Lastly, a little goes a long way.

Which do you prefer, simple or more complex syrups?

Variation: Honey Simple Syrup

There are a few bourbon cocktails that call for a honey simple syrup. This is a very smooth and sweet syrup that stands up to a spicy rye or bourbon cocktail.

Instead of granulated sugar, use an equal amount of honey and water. Just heat over a low flame until dissolved. Let cool and store in a covered container.

Variation: Sweet and Sour Simple Syrup

If you find yourself mixing up a batch of Tiki cocktails, you will be required to add sweet and sour mix. This is simply a slight variation to simple syrup.

Just make your syrup as usual, but squeeze some fresh lime juice into it until it has a tangy taste. What could be easier?

Use this recipe when making a Blue Hawaii Tiki Cocktail.

a small pitcher of simple syrup with a small bowl of sugar.

An Easy Homemade Simple Syrup Recipe

Kevin Mayfield
A basic ingredient you should always have on hand, simple syrup takes the guesswork out of many cocktails. If you'd rather not crush sugar cubes, then this recipe is for you.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 6 minutes
Course Cocktails
Cuisine American
Servings 0.5 cup
Calories 48 kcal

Ingredients
 
 

  • ½ cup granulated sugar
  • ½ cup water

Instructions
 

  • Combine sugar and water in a small saucepan over low heat
  • Stir until brought to a low simmer and sugar is dissolved
  • Allow to cool, then pour into a covered container and store in the refrigerator

Notes

You can experiment with flavors by using different types of sugars, like Demarara or brown sugar
Honey can be substituted in place of sugar for a smooth, sweet mixer
Try a little cinnamon for use in cool weather cocktails
Add flavors such as orange including an orange rind for a sweet & fruity blend

Nutrition

Serving: 1TablespoonCalories: 48kcalCarbohydrates: 12gSodium: 1mgPotassium: 1mgSugar: 12gCalcium: 1mgIron: 1mg
Keyword blue Hawaii, bourbon simple syrup, Cocktail additive, cocktail syrup, honey simple syrup, mid century cocktails, sugar syrup simple cocktail syrup, sweet and sour mix, sweet and sour simple syrup
Tried this recipe?Let us know how it was!

Traditional Eggs Benedict, an American Classic.

We have a friend who calls traditional Eggs Benedict the King of Brunch. She's not wrong either. As with many classic dishes, there are many who try to lay claim to creating it. It seems to have emerged in the middle 1800's in New York City at around the same time as that other New York classic, the Manhattan cocktail. I like that one of the origin legends has a stockbroker ordering it at the Waldorf Hotel to cure a hangover. Maybe too many Manhattans? The version of the recipe we know today keeps evolving and now includes adding all sorts of ingredients that the 1800's chefs could never have imagined, such as avocado and chorizo sausage.

This classic egg recipe is not difficult to master but it does take coordination and timing to have your components finish cooking around the same time so you can assemble them into a hearty, but oh so elegant way to start the day.

What you'll need

Eggs Benedict is pretty simple, but the tricky part is in the timing. With these simple ingredients, you'll be able to create this classic:

Kitchen tools you may want to ensure success:

  • A slotted spoon makes it much easier to lift your poached eggs without breaking them
  • A pan large enough to poach more than one or two eggs at a time

Tips for success for traditional Eggs Benedict

It's all about the timing. Ensuring that your main parts of the recipe come off at the same time so you can build it while it's hot is key. It's not that hard, just remember:

  • Break each egg into a separate little dish and then use that to slide the egg into the simmering water.
  • I use a 10 inch pan for the poaching which is large enough to ensure my four poached eggs don't mingle together. Picture placing them at the 2 o'clock, 4 o'clock, 8 o'clock and 10 o'clock positions in the pan that should give them enough room.
  • My order of cooking is as follows: Cook Hollandaise sauce first and cover to keep warm. Heat the 10" pan water to simmer--not boiling. Once that is simmering, start Canadian bacon browning. Then pour in each egg to the proper position. Start toasting the muffins. About 3-5 minutes later, scoop out the eggs and let drain. Take off the bacon and pat away grease. Muffins should be popping up right about now.
  • Assembly is easy: place a muffin half on a plate, add a Canadian bacon slice, place poached egg on bacon and then spoon over Hollandaise sauce. I like to sprinkle a little paprika for garnish along with chives for color.

I'm confident that if you follow those tips above, you'll be amazing friends and family with this recipe every time out.

Feel free to experiment after you've mastered these traditional Eggs Benedict and add or substitute other ingredients such salmon instead of Canadian bacon; or add spinach for a healthier alternative to meat.

Traditional Eggs Benedict, an American classic.

Kevin Mayfield
This elegant breakfast or brunch sensation requires coordination and plenty of whisking to ensure success but is not hard to master.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 Servings
Calories 175 kcal

Ingredients
 
 

  • 4 Fresh eggs
  • 4 Slices of Canadian Bacon you may need to add more bacon if yours cooks down too much
  • 2 English muffins sliced open
  • Hollandaise sauce as desired

Instructions
 

  • Bring water to simmer in a 10" pan for egg poaching. Add vinegar--if desired.
  • Pour in each egg individually and cook for 3-5 minutes depending on doneness.
  • Place slices of Canadian bacon in small pan on medium heat and brown for 3-5 minutes turning occasionally.
  • After cooking, remove poached eggs from pan using a slotted spoon and place in paper towel for draining.
  • Remove Canadian bacon and pat dry of grease.
  • Slice open English muffins and toast until golden brown.
  • Place each English muffin half cut side up on a plate.
  • Add slice of Canadian bacon to each muffin.
  • Place poached egg on each bacon slice.
  • Spoon over Hollandaise sauce to taste.
  • Add dash of paprika and chives for garnish.

Notes

Always use fresh eggs to poach. Older eggs do not firm up and can create a wispy runny egg.
Some folks say that adding the vinegar is not necessary and influences the taste of the eggs. I don't use it and the eggs turn out just fine.

Nutrition

Calories: 175kcalCarbohydrates: 14gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 178mgSodium: 452mgPotassium: 196mgFiber: 1gSugar: 1gVitamin A: 238IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Keyword Brunch, eggs benedict, Hollandaise Sauce, New York food
Tried this recipe?Let us know how it was!