While looking for an “interesting sounding” dessert – I came across this Derby Dqiquiri Pie in the A Cooking Affaire. This happens to be one of my favorite vintage recipe books. It’s huge, it has so many recipes – and a lot that I haven’t heard of let alone tasted.

I haven’t made this one – but it certainly fits the “interesting” requirement for today’s recipe share.

Enjoy and Happy baking! 💋

Derby Daiquiri Pie

Prep Time 30 minutes
Cook Time 2 hours


Step 1 Ingredients

  • 1 package gelatin (unflavored)
  • ½ C granulated sugar
  • ¼ tsp salt
  • 5 eggs yolks
  • ½ C lime juice
  • ¼ C Orange juice, concentrate. Thawed
  • 1 oz light rum

Step 2 Ingredients

  • 1 pie crust 9-inch
  • ½ C granulated sugar
  • 5 egg whites
  • 1 C heavy whipping cream
  • 3 Tbsp Confectioners' sugar, sifted
  • 1 oz light rum
  • 1 tsp lime zest


  • Prepare pie crust by placing it into pie pan and baking. Place in refrigerator to chill quickly or set aside.

Step 1 Instructions

  • Over medium heat, in a heavy saucepan, mix gelatin, sugar, and salt.
  • Stir in egg yolks, orange concentrate, and lime juice.
  • Stir and bring to a boil
  • Remove from het. Mix in 1 oz light rum
  • Place in refrigerator to chill. Stir occasionally until it begins to form mounds when spoon is lifted out.

Step 2 Instructions

  • Beat egg whites until they begin for form soft peaks. Slowly add in granulated sugar.
  • Continue beating until stuff peaks are formed. Gently fold this into the previous mixture.

Final Steps

  • Pour mixture into prepared, and cooled pie shell. Chill in refrigerator until firm.
  • Whip the heavy cream, gradually adding the confectioners' sugar and 1 oz rum. Dollop onto pie and sprinkle with lime zest. Serve.
Course: Dessert
Cuisine: American
Keyword: Daiquiri, Dessert, Pie

Perhaps you’ll think of this as more of a homemade Hamburger Helper, and you would not be wrong. That’s pretty much what Hamburger Helper is – a skillet lasagna of some sort.

I think it’s much tastier than a boxed version – and you can switch this up quite a bit to make it your own. I have never purchased a spaghetti sauce mix. So, I just leave out that ingredient as well as the tomatoes and instead use a chunky spaghetti sauce.

Let me know if you tried this and if you changed it up at all.

Enjoy and Happy baking! 💋

Skillet Lasagne

Prep Time 15 minutes
Cook Time 35 minutes
Need a quick meal? Try this quick, easy and super tasty skillet lasagne!


  • 1 lb ground beef
  • 1 envelope spaghetti sauce mix (2 ½ oz)
  • 2 C Cottage Cheese (1lb)
  • 3 C medium-size noddles, uncooked (egg noodles are great!)
  • 1 Tbsp basil
  • 1 Tbsp parsley
  • 1 tsp salt
  • 3 ½ C tomatoes (I assume crushed)
  • 1 C water
  • 1 C shredded mozzarella cheese (4 oz)


  • Lightly brown ground beef in skillet* over a medium heat
  • Sprinkle half spaghetti sauce mix over ground beef
  • Spread cotage cheese over a layer of meat
  • Lay noodles over top
  • Sprinkle remaining spaghetti mix over top, as well as basil, parsley, and salt
  • Add tomatoes with their liquid, and water
  • Make sure everything (especially noodles) is moistened
  • Cover tightly with lid and simmer on medium heat 30 - 35 minutes or until noodles are cooked
  • When done, remove from heat or lower heat to low/keep warm. Sprinkle cheese over top. Place lid back on and let stand approximately 15 minutes before serving.


*The recipe calls for browning the ground beef in an electric skillet.  If you do not have one or do not want to use one, a stove-top skillet works perfectly.  Browning at 350 degrees and then simmering at 225 - 250 degrees.

This recipe comes from the Cooking with Friends community recipe book.

Peaches and Cream Cheese Cake

So, when I first opened up to this recipe in a church-style recipe collection – I assumed it was a cheesecake. But, it’s a cream-cheese, cake. A little disappointed as I continued to read – but I wanted to get it out to you quickly as well as try it myself.

The instructions were absolutely all-over-the-place, which can be very common in these older community-gathered recipe books. But I think I put it together “well enough”. Have any suggestions or questions – let me know if the comments below.

Though I know that there are a lot of people who aren’t a fan of cream cheese. I love have varied cream cheese can be. Try this fun summer, fruity, cream cheese cake and let me know what you think!

Enjoy and Happy baking! 💋

Peaches n Cream Cheese Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
A delicious and easy summer treat!


  • ¾ C all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • oz package vanilla pudding (not instant)
  • 3 Tbsp butter
  • ½ C milk
  • 1 egg
  • 1 canned peaches (Size not specified - assuming 15 oz)


  • 1 8 oz package cream cheese
  • ½ C granulated sugar
  • 3 tsp juice (fruit)

Additional Topping (Please read notes below)

  • 1 tsp sugar
  • 1 tsp cinnamon* (Please read notes below! I suggest only ¼ tsp cinnamon.)


  • Preheat oven to 350°
  • Sift together the flour, baking powder, salt, pudding.
  • Mix in butter, milk, and egg.
  • Grease pie (baking) pan
  • Pour batter into pan
  • Lay peaches on top of batter
  • Mix together cream cheese, sugar and juice to make the topping
  • Spread topping on top of peaches
  • Mix together additional topping ingredients: sugar and cinnamon. Sprinkle over cake
  • Bake for 30 - 35 minutes


*There were absolutely no instructions given on how to use this additional topping.  In fact, the entire instruction set was out of order.  The "Grease pie pan" came just before "Bake at 350 for 30 to 35 minutes".  I would suggest ONLY using 1/4 spoon cinnamon and combining it with the 1 tsp sugar for a sprinkled topping which is placed on top just before baking.  If you have any other ideas or suggestions - let me know in the comments.
Course: Dessert
Cuisine: American
Keyword: Baking, cake, Dessert

I’ve had this recipe for a few years, and can’t remember what book or friend it came from. It must have been given to me by someone, as it is written in my recipe notebook. I have the ingredients written down, but not the directions. So, I’m wondering if it was a recipe that I had to “decipher” from the handwriting of someone else. I just mix and bake per general cake and frosting directions – and it works perfectly.

Banana Cake with Cream Cheese Frosting

Banana Cake with Cream Cheese Frosting and Walnuts

Regardless of where it came from, it’s yummy!

You can leave out the walnuts if you don’t like them or have an allergy. I love the crunch they add to the cake and the frosting. You can also choose to only put the walnuts in either the cake batter or the frosting. Or, you could just sprinkle on top.

Enjoy and Happy baking! 💋

Banana Cake with Cream Cheese Frosting

Prep Time 15 minutes
Cook Time 35 minutes
Servings 20 servings


  • 3 large bananas (not overly ripe)
  • 8 Tbsp butter, softened
  • 3.4 oz pakage banana pudding mix
  • ¾ C dark brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ C granulated sugar
  • 1 ½ C all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 C walnuts, well chopped


  • 8 tbsp butter, softened
  • 8 oz cream cheese, softened
  • 1 Tbsp maple syrup
  • 4 C powdered sugar
  • 1/2 walnuts, well chopped
  • 1/2 walnuts, well chopped (reserved for topping)


  • Preheat oven to 350°
  • Prepare a 9x13 cake pan
  • With *mixer, blend bbannas, butter, and vanilla.
  • Mix in eggs, brown sugar and granulted sugar
  • In separate bowl, sift together dry ingredients. Add to wet ingredients and mix.
  • Stir in walnuts
  • Pour into pan and bake approximately 35 minutes or until toothpick comes out clean
  • Allow to cool


  • Mix together butter, cream cheese, and maple syrup. Add powdered sugar 1/2 at a time. Finally, fold in walnuts. Spread on cooled cake. Sprinkle with additional walnuts if desired.


*I prefer to use an Immersion Hand Blender
Course: Dessert
Cuisine: American
Keyword: Banana Cake, cake, Cream Cheese Frosting

As I flipped through my vintage recipes books the other day, my eyes were immediately drawn to this one. It sounded so exciting! Fairy punch. Who doesn’t want to try that?

I love that the directions call for *unfermented grape juice*. This makes me wonder if there was a similar common recipe that called for an alcoholic version. I guess you could always try it with fermented juice. I may come across that recipe in another one of my dozens of vintage recipe books. Who knows!

I have several notes on the recipe. You can find them just under the instructions. I also think that you would want to double or triple this recipe for any type of party.

Enjoy and Happy cooking! 💋

Fairy Punch

Prep Time 15 minutes


  • ¼ of a fresh pineapple, cubed (approimately 1 ¼ Cup, or one can of chunk pineapple)*
  • 1 quart unfermented grape juice, regular
  • 1 Cup cold tea (recipe did not specify on sweet or unsweet)
  • 3 oranges, juiced
  • ½ banana, sliced
  • 2 Cups granulated sugar
  • Ice (amount not specified)
  • Carbonated water
  • "a few cherries"**
  • 1 lemon washed, sliced***


  • Mix pineapple, grape juice, cold tea, orange juice, lemon, banana, sugar, and cherries. Blend well.
  • This step called for placing a "small block of ice" in a punch bowl and then pouring the punch over it. You then add additional ice and pour in the carbonated water when you are ready to serve.
    I suggest adding a small bag of ice to a punch bowl, adding your punch and then carbonated soda just before party time.
  • If you want to keep this in the refrigerator, keep the punch and carbonated soda separate until ready to drink. Then mix a glass at a time.


*It's really hard to go wrong with the amount of pineapple.  It doesn't have to be exact and can be increased or decreased based on preference.
**I'm assuming this should be Maraschino cherries.  If not, be sure to pit the fresh cherries before use.
***The recipe did not distinguish if the lemon was an ingredient IN the punch or a garnish.  I zested the lemon,  added the lemon zest and the sliced lemon to the blender.
Course: Drinks
Cuisine: American
Keyword: Fairy Punch, Punch, Vintage Drink Recipes

This sweet treat from the Home Cooking vintage recipe book is easy and delicious! Whip it up and let me know how much you enjoyed it.

This recipe calls for oleo. If you’re not sure what that is, I go into detail over on What is Oleo?, but to put it simply – it’s margarine. I suggest just using butter. Butter is better, in my humble opinion.

The icing portion calls for “1 box powdered sugar”. This should be approximately 1lb (16 ounces), so it should be just over 3 1/2 cups.

Enjoy and Happy cooking! 💋

Italian Creme Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 people
This beautiful, quick and easy recipe for Italian Creme will be a hit at home and your next party! Whip it up and serve it up in no time!


  • ½ C Crisco (or shortening of your choice)
  • 1 stick butter (8 tablespoons)
  • 2 C white granulated sugar
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 C pecans, chopped
  • 1 C buttermilk
  • 2 C cake flour*
  • ½ tsp salt
  • 5 eggs, separated
  • 2 C coconut, shredded sweetened


  • 1 stick oleo (8 tablespoons butter)
  • 8 oz ceam cheese
  • 1 tsp vanilla
  • 1 box powdered sugar (1lb, so approximately 3.5 cups)


  • Preheat oven to 350°F
  • Cream together the butter, Crisco, and sugar.
  • Slowly add egg yolks, 1 at a time.
  • Sift together flour, salt, and baking soda.
  • Combine with other mixture and mix in buttermilk and vanilla.
  • Stir in coconut and pecans.
  • Pour into 3 round 9-inch prepared cake pans
  • Bake 30 - 35 minutes


  • Beat together oleo (butter), cream cheese, vanilla, powdered sugar. Softly stir in pecans.
  • Once cakes have cooled, ice and assemble. Sprinkle additional coconut and pecans over the cake.


*If you don't have cake flour, don't worry, you can quickly make some! 
  • For each cup of cake flour that you need:  Take one cup of all-purpose flour, and then remove 2 tablespoons.  Now, add 2 tablespoons of cornstarch. Sift the two ingredients together and use in recipe as written. 
Course: Dessert
Cuisine: Italian
Keyword: Dessert, Italian Creme Cake

Have a vintage recipe that calls for oleo and are confused on what it is? Well, let me tell you. You either have it in your refrigerator or you have my favorite substitute.

What is Oleo?

Oleo is short for oleomargarine. Which, as you can guess by the name is a whipped oil used as a butter substitute.

Alternative names: marge, oleo, and oleomargarine.

My suggestion: Just use butter. Always.

I find that any form of margarine ruins a good recipe. And, in my own opinion, butter gives every recipe a better flavor and is better for you. Do your own research on that and come to your own conclusion.

Happy cooking! 💋

Have an older recipe that is asking you to use sweet milk? Don’t panic and think you need to buy something fancy or use a can of condensed sweet milk. In fact, make sure that you do not use condensed milk. You may already have sweet milk in your refrigerator!

What is Sweet Milk?

When an older recipe calls for sweet milk, it is referring to whole milk. That’s it! The word sweet was used to distinguish it from buttermilk — which is the complete opposite of sweet tasting.

When a recipe calls for sweet milk, I would generally make sure to use the whole milk and not a thinner form. This is especially true in pies or anything that needs to have a creamy texture. But, use your personal judgment on the recipe.

So, this recipe out of the Home Cooking vintage recipe book calls for a 9×12 pan. I’ll admit – I just assume that my pans are 9×13. This had me running a quick Google and Amazon search to see how common the 9×12 size is. And, wow, I feel like I should look at the sticker when I purchase a pan. Some of mine may be 9×12 and some may be 9×13. They fit together so nicely – I’ve never thought about a difference in size. But now I will. Every. Time. 😂

All of that to say this – the recipe calls for a 9×12 pan. If you make it in a 9×13, then I assume the bar cookies will be flatter than if you used the smaller pan size. Use what you will – they’ll still be delicious.

Something to keep in mind when you pick up a vintage recipe book that was put together by a community group or church. The recipe may not be *well-written*. Be sure to read it several times to make sure you’re understanding the intent of the person who provided the recipe. I’ve included a picture of this recipe from the book at the bottom of this post as an example of one that wasn’t written in a format that we typically expect in today’s era.


Blondie Bar Cookies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 bars
Simple and delicious, this treat will quickly become a favorite in your kitchen.


  • 1 9 x 12 baking dish


  • 1 ½ Cup Cake Flour*
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ Cup softened butter
  • ½ tsp vanilla
  • 1 egg yolk only

Top Layer

  • 1 egg white only
  • 1 Cup Pecans or walnuts, whole or chopped
  • 1 Cup brown sugar


  • Preheat oven to 350°F
  • Prepare 9x12 baking dish
  • Sift and mix all dry ingredients (not including nuts)
  • Mix together the, butter, white sugar, vanilla, 1 egg, and 1 egg yolk until light
  • Combine dry and wet and ingredients thoroughly
  • Spread mixture into 9x12 baking dish

Top Layer

  • Beat 1 egg white. Slowly add in 1 cup brown sugar. Spread over top
  • Sprinkle nuts over top
  • Bake 20 - 25 minutes, being careful to not overbake.


The recipe called for pecans.  I added the walnut suggestion as that is how I have always had blondie bars.  You can leave them out if you have an allergy or do not like them.
*If you don't have cake flour, don't worry, you can quickly make some! 
  • For each cup of cake flour that you need:  Take one cup of all-purpose flour, and then remove 2 tablespoons.  Now, add 2 tablespoons of cornstarch. Sift the two ingredients together and use in recipe as written. 
Course: Dessert
Cuisine: American
Keyword: Baking, Bars, Cookie Bars, cookies

vintage recipe

Hazelnut is one of my favorites – especially during the autumn months.

One of my favorite flavors, this hazelnut recipe comes from one of the most comprehensive vintage cookbooks I’ve found – Favorite Recipes of Presbyterian Women.

This recipe didn’t actually give good instructions for the egg wash. After only listing 4 egg yolks and then instructing you to place all 4 in the cookie dough mixture, it then instructed you to use the remaining egg yolk with an unspecified amount of milk to make the egg wash.

So I have adjusted and updated.

Hazelnut Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Servings 5 dozen cookies
One of my favorite flavors, this hazelnut recipe comes from one of the most comprehensive vintage cook books I've found - Favorite Recipes of Presbyterian Women.


  • 3/4 c butter, softened
  • 1 c granulated sugar
  • 2 c all-purpose flour
  • 4 egg yolks only
  • 1 c hazelnuts, ground

Egg Wash

  • 1 tbsp milk
  • 1 egg


  • Preheat oven to 350
  • Cream together butter and sugar
  • Add egg yolks and mix
  • Mix in flour, then nuts
  • Refrigerate for approximately 1 hour
  • Roll cookie dough to 1/4 inch. Cut out cookies
  • Place on prepared baking sheet
  • Make egg was by beating together egg and milk
  • Brush egg wash over cookies
  • Bake 12 - 15 minutes


This recipe didn't actually give good instructions for the egg wash. After only listing 4 egg yolks and then instructing you to place all 4 in the cookie dough mixture, it then instructed you to use the remaining egg yolk with an unspecified amount of milk to make the egg wash.
Course: Cookies, Dessert
Cuisine: Germany
Keyword: cookies, Hazelnut