Molasses Cookies

Notebook 24

We called these molasses crinkles

We call these cookies Molasses Crinkles, and we make them all year round, but most often at the holidays. I think because they are like a spice/gingerbread cookie, they suit the autumn and winter months quite well. They are delicious – especially warm out of the oven. Yum!

Also, here’s a reminder that I have an entire page of Vintage Holiday Recipes compiled from all the recipes I have posted over the years. If there are any you think are missing, just let me know and I’ll find them! Great recipes for fruit cakes, pies and even cocktail party foods are all on one page.

There’s also a page for Reader Requests, where you can post a question about a lost recipe. The vintage recipe community is growing, and hopefully someone will recognize what you are looking for and provide the answer!

Molasses Cookies

3/4 c shortening

1 c brown sugar

1/2 c white sugar

1 egg

4 T molasses

2 cups flour

1/4 tsp salt

2 tsp soda

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp ginger

Chill dough. roll in sugar and bake, 350 10 minutes

Jello Frosting

Notebook 23

I’m not so sure about this one

I’m not entirely sure about this recipe for Jello Frosting. The idea is interesting – a whipped cream frosting with a Jello flavor added to it, but to me it sounds horrible. However, I don’t like whipped cream frosting to start with, so there’s that.

Jello Frosting

1 pt cream whipped

1 pkg Jello

1/2 c powdered sugar


Whip cream partially – add jello and sugar. Finish whipping

Choc. Frostings

Notebook 22

Choc. Frostings

I bet you thought I had forgotten all about this little site, possibly mothballed it, or otherwise lost interest. BUT, in reality, I just had to take a step back and reprioritize. I realized I was trying to keep up with four blogs, Girl Scouts, volunteering at school, work, family, etc., and something had to give. Even though this site was the one that really kicked me off into my blogging life, I felt it would be strong enough to run by itself for a while. And it has! In the almost year that I took off, there has not been a significant reduction in visitors on a daily basis. That makes me very proud! We are doing something right, friends!

This recipe comes from the red notebook I have been working through. I have about 40 more recipes scanned and I’ll be trying to post once or twice a week for you. I’m not sure why this is a plural of frosting….frostings. That doesn’t make sense to me, but it could have been just an error when it was jotted down in the book.

Choc. Frostings

1 cup sugar

1 square chocolate

1/3 c milk – part cream

1 tsp vanilla

Pinch salt


Boil 3 minutes. Take off stove and beat until thick enough to spread.

Brown Baggin’ It Food Truck

Quite some time back, I posted about a side project cooking up the sample food for a food truck project. At the time, the owner was still pulling together everything, including getting the sample dishes made and photographed for her menu. A large group of locals spent a few hours in their kitchens making up the goods, and boy do they all sound delicious! I made Tequila Shrimp Quesadillas and Tequila Corn Chowder. Other items on the menu are Pulled Pork and Coleslaw with mango bourbon BBQ sauce, whiskey sugar flank steak, and many more. I’m not the best photographer but the items I made looked really delicious!



Just this morning I learned that the project is almost ready to go live! The Brown Baggin’ It food truck will be geared toward high school and college students at lunch time, and feature low priced, nutritious foods that are the kind of things young people like to eat – burritos, pizza, tacos, etc. There will also be a night time menu geared toward adults, and that will continue to be low priced / nutritious, but also will bring in the dishes with some alcohol ingredient.

Not only will the food be a decent, viable and nutritious option for students, but it will give back 50% of the truck profits to a local charity. Who does that anymore?

The sticking point is FUNDING. Food trucks are expensive. The owner has asked that the word go out asking for backers. Any donation is wonderful! Please click through to the Indiegogo page to learn more about the goals of this business and the motivation behind it, as well as to please and pretty please make a donation to help purchase the truck. Having eaten institutional school lunches on occasion, I can attest that anything is better than what the nice lunch lady in her hairnet is going to serve (apologies to any lunch lady reading).

Brown Baggin’ It Food Truck Funding Page CLICK IT, you know you want to!

Once the truck is funded, students in the Fullerton, CA area can look forward to something better than McDonalds or Del Taco for lunch, and at food truck meet ups, grown ups in SoCal will enjoy some of the finer dishes made with spirits. Can you say strawberry mojito tacos? I sure can!

Vinegar x oil dressing

Vinegar Oil Dressing


This basic recipe for a vinegar & oil salad dressing would be easy to make ahead and have ready to use when desired. I pre make all my salad dressing, especially a vinegar based type because the flavors blend over night and taste much more rich together. These days with good garlic powder and onion powder, you don’t even need to use the fresh garlic and onion as called for in this recipe. As you become familiar with the recipe, you can make changes as you desire, such as using red wine vinegar, balsamic vinegar, flavored oils, adding and subtracting herbs, etc.

Vinegar x oil – Dressing

1 3/4 cups cider vinegar

1 3/4 cups sugar

1/2 cup mazola oil

2 teaspoons salt

2 small garlic [cloves] chopped

1 lg onion chopped

add parsley flakes




I do like a good gingersnap, the ginger-y the better, and I like them crunchy. Not everyone does, but I feel like the “snap” in gingersnap should be the sound the cookie makes as I break it in half. This particular recipe has the baker roll the dough into small balls, but it could easily be flattened with a fork.


Oven 375

3/4 c shortening

1 c sugar

1/4 c molasses

1 egg

2 c flour

2 tsp soda

1/4 tsp salt

1 tsp cinnamon

1 tsp cloves

1 tsp ginger

Cream shortening and sugar. Add molasses and eggs. Beat well. Add dry ingredients and mix well. Roll in small balls – dip into sugar. Bake on greased cookie sheet. About 4 doz.

More Doughnuts

Doughnuts 2

This recipe sheet is virtually identical to the previous entry for raised and cake doughnuts. Each type would be cooked in hot oil. Let the dough cook for a bit, then turn it over so the other side cooks. I recall reading (though not from where exactly) that the oil should be deep enough for the dough to initially sink. It then rises to the top of the oil, at which time it should be turned over.

Raised Doughnuts – Sweet dough

sugar 3/4 cup

salt 1 teaspoon

Shortening 1 stick

eggs 3

flour 3 1/2 cups

Milk 1/2 cup

1 yeast in 1/2 cup warm water

Cake doughnuts

3/4 cup of sugar

shortening 1 teaspoon

1 teaspoon salt

1/2 teaspoon of nutmeg or cinnamon

eggs 3

milk about 1 cup

1 teaspoon vinegar

3 teaspoon baking powder

flour to make a thick dough