Retro Recipes from the '50s and '60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love

Retro Recipes from the '50s and '60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love

by Addie Gundry

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Overview

In Retro Recipes from the ‘50s and ‘60s, Cutthroat Kitchen star Addie Gundry serves up nostalgic recipes from the Mad Men era, like Beef Wellington and Grasshopper Pie. Post-war rationing became a distant memory, and the rise of home entertainment culture made for prettier, more complex food. With French influence from Julia Child, and elegant aspirational figures like Jacqueline Kennedy, suburban dinner parties went glam. Backyard barbecues, fondues gathering everyone around a table, and not to mention cocktail parties were booming. From 1950's casseroles and hors d'oevres to more modern, adventurous dishes, there's plenty to celebrate and embrace! Each recipe is paired with a full-color, full-bleed finished dish photo.

Product Details

ISBN-13: 9781250146311
Publisher: St. Martin''s Publishing Group
Publication date: 01/09/2018
Series: RecipeLion
Sold by: Macmillan
Format: NOOK Book
Pages: 240
Sales rank: 32,552
File size: 238 MB
Note: This product may take a few minutes to download.

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her cookbooks include Everyday Dinner Ideas and Essential Slow Cooker Recipes.
ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant. Her books include Everyday Dinner Ideas, Family Favorite Casserole Recipes, and Festive Holiday Recipes.

Read an Excerpt

CHAPTER 1

Breakfast

My husband and I savor our weekends, when we can enjoy a cup of freshly brewed coffee alongside a homemade breakfast. Whether we try to outdo each other with how many Fluffy Banana Pancakes we can stack or enjoy a fancier meal of Three-Cheese Soufflés while reading the morning paper, we can always count on breakfast to be the perfect start to the day.

Vintage Coffee Cake

Yield: Serves 8 to 10 | Prep Time: 15 minutes | Cook Time: 4555 minutes In 1949, Duncan Hines, previously known for his restaurant recommendations, agreed to have his name used as a brand. His discriminating taste made him an authority on good cooking. When his line of cake mixes came out, he decided to use fresh eggs with his mixes instead of dehydrated ones because he thought they tasted better, and other cake-mix companies followed suit. This version follows in those footsteps.

INGREDIENTS

Cake

1 (15.25-ounce) box yellow cake mix
Glaze

¾ cup confectioners' sugar
DIRECTIONS

1. For the cake: Preheat the oven to 325°F. Coat a 9 × 13inch baking dish with cooking spray.

2. In a large bowl, combine the cake mix, sour cream, ¼ cup of water, vegetable oil, and eggs. Mix well.

3. In a small bowl, combine the brown sugar and cinnamon.

4. Layer half the cake batter in the prepared baking dish, then half the brown sugar mixture.

5. Top with the remaining batter, then the remaining brown sugar mixture.

6. Bake for 45 to 55 minutes, until the cake is set. Let cool in the baking dish while you prepare the glaze.

7. For the glaze: In a small bowl, combine the confectioners' sugar, vanilla, and heavy cream until it is smooth and has a pourable consistency.

8. Once the cake has cooled, drizzle the glaze over the cake. Cut into squares and serve.

New England Potato Doughnuts

Yield: 14–16 doughnuts | Prep Time: 20 minutes | Cook Time: 2-4 minutes per doughnut

Doughnuts may indeed be my favorite food, acceptable in the morning for breakfast and late at night for dessert. The first recipe for potato doughnuts was published in 1938 by Glenna Snow in the Akron Beacon Journal. Her recipe inspired the launch of a doughnut chain called Spudnut Shops that opened nationwide in the 1950s and is still around today.

INGREDIENTS

3 tablespoons unsalted butter, softened
DIRECTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar on medium speed for 1 minute, until fluffy.

2. Add the egg and vanilla and mix until pale yellow.

3. Add the mashed potatoes and buttermilk and beat until smooth.

4. Add the all-purpose flour, cake flour, baking powder, baking soda, salt, and nutmeg. Mix until combined. The dough will be sticky.

5. Dust a work surface with flour. Place the dough on the counter and work a little bit of flour into the dough to make it easier to work with.

6. Gently press the dough down with your hands to about ½ inch thick.

7. Using a doughnut cutter or two biscuit cutters (one large and one small), cut into rounds. Reroll scraps to use all the dough.

8. In a large pot or Dutch oven, heat 2½ inches of vegetable oil to 375°F. Line a baking sheet with paper towels.

9. Carefully place a few doughnuts at a time in the hot oil and cook for 2 to 4 minutes on each side, until puffy and golden.

10. Transfer the cooked doughnuts to the prepared baking sheet. Let them cool for a few minutes, then toss in cinnamon sugar. Serve.

Fluffy Banana Pancakes

Yield: 12 pancakes | Prep Time: 15 minutes | Cook Time: 15 minutes

I used to stack piles of pancakes on my plate and see how many layers I could realistically fit on my fork. With pancakes this fluffy, I'd be shocked if you could cram on more than four, but I dare you to try! I even make this rich, sweet banana topping when I'm serving up regular pancakes or waffles.

INGREDIENTS

Banana Pancakes

2 cups buttermilk
Toppings

1 tablespoon unsalted butter
DIRECTIONS

1. For the banana pancakes: Place the buttermilk in a large bowl. Whisk in the mashed banana, eggs, melted butter, and vanilla.

2. In a medium bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and chopped pecans.

3. Pour the flour mixture into the banana mixture and stir just until combined. Do not overmix.

4. Let the batter rest for 5 to 10 minutes.

5. In a large nonstick skillet, melt the butter over medium heat.

6. Pour about 1/3 cup of the batter into the skillet for each pancake. When small bubbles start to form on the pancakes, flip and cook on the other side until golden. Transfer the cooked pancakes to a plate and repeat with the remaining batter.

7. For the toppings: In a small skillet, melt the butter. Add the sliced bananas, sprinkle with the brown sugar, and cook until the bananas start to caramelize, about 5 minutes.

8. Top the pancakes with the caramelized bananas and toasted chopped pecans. Serve with warm maple syrup.

NOTE

To toast the pecans, cook them in a 350°F oven for 5 minutes.

Egg-in-a-Hole

Yield: Serves 1 | Prep Time: 5 minutes | Cook Time: 5 minutes

This vintage brunch recipe goes by many names: egg-in-a-hole, egg in a frame, gashouse egg, the Popeye, you name it. Popularized on 1950s diner menus across the country, this throwback recipe became a down-home staple that you can easily make at home today.

INGREDIENTS

1 thick slice of bread
DIRECTIONS

1. Using a biscuit cutter or can, cut a hole in the center of the bread and set aside.

2. In a cast-iron or nonstick skillet, melt the butter over mediumlow heat.

3. When the butter has melted, place the bread in the skillet with the smaller bread circle next to it.

4. Crack the egg directly in the hole of the bread.

5. Cook for 30 seconds or a bit longer before flipping over.

6. Sprinkle with salt and pepper, then flip and salt and pepper again. Turn the bread circle to brown the second side as well.

7. Cook until the bread is golden and the egg yolk starts to set up but is still soft. Try not to break the yolk.

8. Carefully transfer to a plate and serve with the cut-out piece of bread to dip into the yolk.

Berry Almond Scones

Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 18-22
My grandmother baked everything from scratch. She knew instantly whether someone had taken a shortcut or whether they

INGREDIENTS

½ cup heavy cream
DIRECTIONS

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the heavy cream, sour cream, and vanilla.

3. In a large bowl, whisk together the flour, ½ cup of the sugar, the baking powder, baking soda, salt, orange zest, and almonds. Add the cubed butter to the flour mixture and toss to coat.

4. Add the cream mixture to the flour mixture and mix until combined.

5. Dust a work surface with flour. Place the dough on the work surface and knead six to eight times.

6. Roll the dough out to a 12-inch square.

7. Take the top and bottom of the dough and fold toward the center into three equal layers, like a letter. Then take the left and right sides of the dough and fold toward the center into three equal layers, like a letter. You'll end up with a 4-inch square. Chill for 10 minutes.

8. On a floured surface, roll out the chilled dough into a 12-inch square.

9. Sprinkle the berries over the dough and gently press them down.

10. Fold the edges over to create a circle 7 to 8 inches in diameter. The berries will now be covered by the dough.

11. Cut the dough into 8 wedges. Place the scones on the baking sheet.

12. Brush melted butter over each scone and sprinkle each with the remaining 1 tablespoon sugar.

13. Bake for 18 to 22 minutes, or until the scones are golden. Transfer to a wire rack to cool slightly. Serve warm.

Biscuits and Gravy

Yield: Serves 8 | Prep Time: 15 minutes | Cook Time: 20-25 minutes

Whenever we went on a family road trip, my dad bragged about this breakfast place where his family used to stop when he traveled to visit family in Texas, which served up the best biscuits and gravy he'd ever eaten. Our family was always on a quest to find something just as good, and it wasn't until this homemade version that I finally found it.

INGREDIENTS

1 pound breakfast sausage
DIRECTIONS

1. In a large skillet, crumble and brown the sausage over medium-high heat until fully cooked.

2. Reduce the heat to medium. Sprinkle half the flour over the sausage and stir until the flour is fully mixed in. Add the rest of the flour and cook, stirring, for another minute.

3. Turn the heat up to medium-high and stir in the milk and half-and-half.

4. Add the salt, black pepper, and cayenne pepper.

5. Stir the mixture until a thick gravy forms, about 5 minutes. Add a bit more milk or half-and-half if needed.

6. Serve the gravy over warm biscuits.

Hot Cross Buns

Yield: 15 buns | Prep Time: 45 minutes plus proofing time | Cook Time: 20-25 minutes

Hot Cross Buns were a staple for my mom. The family-owned corner bakery was run by a gregarious baker who would sneak in an extra bun when my mom got a few for the family.

INGREDIENTS

Buns

1½ cups whole milk, lukewarm
Syrup
Icing

½ cup confectioners' sugar
DIRECTIONS

1. For the buns: In a small bowl, combine the milk, granulated sugar, and yeast. Stir until combined and let rest for 15 minutes.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 cups of the flour, the salt, cinnamon, nutmeg, and cardamom until combined. Mix in the eggs and butter.

3. Pour the yeast mixture over the flour. Switch to the dough hook attachment and mix for 5 to 6 minutes. Add the dried fruit and orange zest and mix for another minute. Add more flour if the dough is wet. It should be soft and elastic.

4. Coat a large bowl with the vegetable oil, place the dough in the bowl, and roll it so all sides are coated with a bit of oil. Cover with plastic wrap and place in a warm spot until doubled in size, 1 to 2 hours.

5. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

6. Divide the dough into 15 pieces. Roll each piece of dough into a bun and place on the prepared baking sheet. Cover with a damp tea towel and set aside for 30 minutes, until the buns have doubled. Bake the buns for 20 to 25 minutes, until golden brown.

7. For the syrup: In a small saucepan, combine a ¼ cup of water and the granulated sugar and bring to a boil over low heat. Let it boil for a few minutes until the syrup has thickened. Remove from the heat and brush the tops with the syrup.

8. For the icing: In a small bowl, whisk together the confectioners' sugar, cream cheese, butter, vanilla, and water until a creamy consistency is achieved. Transfer the icing to a piping bag and pipe an "X" over each bun. Serve.

Bacon and Gruyère Quiche

Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 40-45 minutes

Quiche was popularized in the United States in the 1950s, and given its heartiness and portability, it's easy to see why. Take it to a luncheon or brunch potluck with friends; it's one dish that never goes out of style.

INGREDIENTS

12 ounces bacon
DIRECTIONS

1. Preheat the oven to 375°F.

2. Cut the bacon into small pieces and cook until crisp. Drain on paper towels.

3. In a medium pan, heat the olive oil over medium heat. Add the shallots and 3 of the thyme sprigs and cook, stirring, until the shallots are soft and starting to caramelize. Turn off the heat and set aside; remove and discard the thyme.

4. In a large bowl, whisk together the eggs and heavy cream. Set aside.

5. Spread the shallots over the bottom of the pie shell.

6. Add half the bacon and half the Gruyère over the shallots.

7. Pour the egg mixture over the bacon and cheese. Sprinkle with the nutmeg and cayenne.

8. Bake for 20 minutes.

9. Spread the remaining bacon and Gruyère over the top of the quiche.

10. Bake for 20 to 25 minutes more, until the quiche is set and golden.

11. Let cool for 15 minutes before cutting. Garnish with a sprig of thyme, if desired, and serve.

Three-Cheese Soufflés

Yield: Serves 8 | Prep Time: 50 minutes | Cook Time: 40-45 minutes

While many Americans grew to love soufflés back in the '50s and '60s, my own love for the dish developed when I lived in France. I've made all sorts of soufflés, from savory to sweet, but this classic breakfast version might be my favorite of the bunch.

INGREDIENTS

1/3 cup unsalted butter, cut into cubes
DIRECTIONS

1. In a small saucepan, melt the butter over medium-high heat. Stir in the flour and mix until smooth, about 1 minute. Slowly whisk in the milk, mustard, salt, white pepper, and nutmeg.

2. Bring to a boil and cook, stirring continuously, for 1 to 2 minutes, or until thickened. Reduce the heat to medium, add the Gruyère, cheddar, and Parmesan, and stir until melted. Remove from the heat and transfer to a large bowl to cool.

3. Separate the eggs. Place the egg whites in a medium bowl and let sit for 30 minutes.

4. In a small bowl, beat the egg yolks until thick, about 4 minutes. Slowly stir in 1/3 cup of the hot cheese mixture to temper the eggs.

5. Add the tempered egg yolk mixture to the remaining cheese mixture and stir until combined. Let cool for 20 to 30 minutes.

6. Preheat the oven to 325°F. Place eight ungreased 8-ounce ramekins in 2 baking pans.

7. Beat the egg whites with the cream of tartar on high speed until stiff.

8. Using a spatula, stir about one-quarter of the egg whites into the cheese mixture. Carefully fold in the rest of the egg whites.

9. Spoon the mixture into the ramekins, filling them about three-quarters full. Pour 1 inch of hot water into the baking pan around the ramekins, being careful not to get water in the soufflés.

10. Bake for 40 minutes, or until the tops have puffed up and are golden.

11. Remove from the water and serve.

(Continues…)



Excerpted from "Retro Recipes from the '50s and '60s"
by .
Copyright © 2017 Addie Gundry.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

1

Breakfast

Vintage Duncan Hines Coffee Cake
New England Potato Doughnuts
Fluffy Banana Pancakes
Egg-in-a-Hole
Berry Almond Scones
Biscuits and Gravy
Hot Cross Buns
Bacon and Cheddar Quiche
Three Cheese Soufflés
Creamed Chipped Beef
Old-Fashioned Donut Muffins

2

Appetizers

Party Cheese Ball
Super Easy Crab Puffs
Shrimp Cocktail
Pigs in a Blanket
Oysters Rockefeller
Cheesy Fondue
Cream Cheese–Stuffed Celery
Southern Deviled Eggs
Rumaki
Slow Cooker Party Meatballs in Grape Jelly

3

Soup, Salads, and Sandwiches

Chicken Corn Chowder
Slow Cooker Split Pea Soup
Slow Cooker Beef Stew
Chicken and Sausage Gumbo
Chili Con Carne
Watergate Salad
Waldorf Salad
Caesar Salad
Sea Breeze Salad
Ambrosia Salad
Strawberry Pretzel Salad
Old-Fashioned Potato Salad
Monte Cristo
Tuna Melt
Elvis’s Favorite Sandwich
Patty Melt Sandwich

4

Sides

Red Hot Applesauce
Easy Spanish Rice
Broccoli Casserole
Old-Fashioned Baked Mac ‘n’ Cheese
Slow Cooker Green Bean Casserole
Dude Ranch Beans
Classic Corn Pudding
Herb Garlic Popovers
Classic Scalloped Potatoes
Peas Juliette
Easy Buttermilk Cornbread Muffins
Bundt Cake Noodle Ring

5

Dinner

No-Peek Chicken and Wild Rice Casserole
Classic Meatloaf
Slow Cooker Beef Bourguignon
Turkey Tetrazzini
Very Best Salisbury Steak
Homemade Chicken Pot Pie
Simple Tuna Croquettes
Honey-Glazed Spiral Ham
Farmer’s Pork Chops
Easy Beef Stroganoff
Reliable Chicken and Dumplings
Homemade Sloppy Joes
Creamed Chicken on Waffles
Slow Cooker Roast Beef
Buttermilk Fried Chicken
Old-Fashioned Tuna Noodle Casserole
Country Fried Steak
Chicken a la King
Chicken Kiev
Beef Wellington
1950s Goulash

6

Dessert

Hummingbird Cake
Knickerbocker Glory
Pineapple Upside-Down Cake
Creamsicle Jell-O Mold
Chocolate Cream Pie
Holiday Fruit Cake
Peanut Brittle
Homemade Chocolate Fudge “Tootsie Rolls”
Grasshopper Pie
Cinnamon Whiskey Cake
Chocolate Mayonnaise Cake
Lemon Chiffon Cake
Baked Alaska
Magic Tomato Soup Cupcakes
Harvey Wallbanger Cake
Raspberry Jelly Roll
Bananas Foster
Hot Milk Cake
Homemade Candy Buttons
Old Time Popcorn Balls
Crispy Rice Treats
Favorite Carrot Cake
Easy Strawberry Shortcake
Cherries Jubilee
Classic Peanut Butter Cookies

7

Drinks

Chocolate Malt Milkshake
Shirley Temple
Old Fashioned
Manhattan
Vodka Gimlet Cocktail
Whiskey Milk Punch
Mint Julep
Tom Collins

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About the Author

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