I hope you all had a wonderful Thanksgiving, dear readers. And now the Christmas season is finally here! Let’s ring in the cheer with some delicious and easy treats.

Here is a recipe for Divinity Fudge that goes all the way back to my dad’s dad’s mom – my great grandmother! These fluffy, melt-in-your mouth candies have a deliciously nutty aroma that you will not be able to resist! You can chop your nuts and mix them in, or you can top your candies with nut halves, or you can do like I did – BOTH!

Divinity Fudge
From my great grandmother

2 cups sugar
½ cup water
½ cup light or dark corn syrup
2 egg whites
1/8 teaspoon salt
½ teaspoon almond extract
½ teaspoon vanilla extract
½ cup chopped walnuts or pecans, if desired
40 walnut halves or pecan halves (toasted, if desired)

Combine sugar, water, and syrup in saucepan.  Heat, stirring until sugar dissolves.  Boil without stirring until syrup forms a hard ball in cold water (265 degrees on candy thermometer).  Remove from heat and quickly beat the egg whites and salt until stiff.  Slowly add syrup in a thin stream to the egg whites, beating constantly.  Beat until candy thickens and begins to loose its gloss (about 5-7 minutes, depending on the weather and temperature where you are).  Add almond and vanilla extracts (and the chopped nuts, if desired) Quickly shape with teaspoon into large pieces and drop onto a greased plate or wax paper.  Put half a nut on each piece.

Well, it’s an exciting day for Vintage Victuals, dear readers. It is VV’s third blogoversery! I can’t believe that my first post three years ago has led to so many fun recipes, fun people, and fun food! Thank you all for being a part of this special place – it wouldn’t be the same without you!

My family had an impromptu get together last night, so I whipped together an old-time favorite: a pumpkin roll with cream cheese filling. I started making this tasty treat years ago when I was in college, and it has become a much-loved tradition, especially for my brothers and my husband. I often make it for Thanksgiving, as it nicely complements our usual collection of pies and tarts. It is always a major crowd pleaser!.

Assembly is easier than it sounds – the process is very similar to my Auntie Gladys’s Chocolate Yule Log,which you should check out for Christmas! It helps to have an extra set of helping hands during the rolling process, but just remember – it’s going to taste amazing even if it doesn’t look perfect!

Pumpkin Roll with Cream Cheese Filling
from Libby’s

For cake roll:
1/4 cup powdered sugar
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 1/2  teaspoon cloves
1 1/2 teaspoon nutmeg
1/4 teaspoon salt
3 large eggs
1 cup sugar
2/3 cup pumpkin puree

For filling:
1 eight-ounce package of cream cheese, softened
1 cup powdered sugar, sifted for lumps
6 tablespoons butter, softened
1 teaspoon vanilla
1/4 cup powdered sugar for sprinkling

Preheat your oven to 375 degrees. Grease a 15″ by 10″ jelly-roll pan, and line with parchment paper. Grease and flour the parchment paper. Lay a smooth tea towel on a flat surface and sprinkle it with the powdered sugar. Set these aside.

In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. In a large electric mixer bowl, beat the eggs and sugar until thick and light in color.

Add the pumpkin and beat vigorously. Stir in the dry ingredient mixture until completely moistened. Spread the batter evenly into the prepared jelly roll pan.

Bake for 13-15 minutes, or until the top of the cake springs back when lightly touched. Quickly loosen and turn the cake out onto the prepared towel. Carefully peel off the parchment paper. Sprinkle with more powdered sugar. Roll the cake up in the towel, starting with the narrow end. Allow the rolled cake to cool completely on  a wire rack.

Meanwhile, beat the cream cheese, powdered sugar, butter, and vanilla with an electric mixer. The filling should be completely smooth. Carefully unroll the cooled cake, and remove the towel. Spread the filling evenly over the cake, and re-roll the cake. Wrap in plastic wrap and refrigerate for at least one hour. (I can’t usually manage to get the boys to stay away from it for that long, so good luck!)

You may want to slice a sliver off of the ends of the cake to create a clean look. Plus, you get to sample the slivers just to make sure the cake is completely delicious. Sprinkle with powdered sugar just before serving.

Happy Halloween, dear readers! I hope you all had a day filled with magic, mystery, and (of course) delicious food. Here is a festive fall recipe to celebrate the day.

I have adapted Paula Deen’s pumpkin bars so that they are more flavorful, and more munchable. Her recipe gives us a great start, with an unbelievably moist and tender pumpkin cake topped with fluffy cream cheese frosting. But extra spice and a thinner cake make for a more finger-friendly (and finger-lickin’ GOOD) pumpkin bar. And the toasted pecan topping really takes this tasty dessert over the top…

Pumpkin Bars
adapted from Paula Deen’s recipe

For the bars:
1 cup oil
1 2/3 cups sugar
4 eggs
1 15-ounce can of pumpkin puree
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg

For the frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup pecans, chopped and toasted (optional)

Preheat your oven to 350 degrees. Grease two 9×13 inch pans with non-stick spray and set aside.

In a medium electric mixer bowl, beat the sugar and oil. Add the eggs one at a time, beating to incorporate. Add the pumpkin and the vanilla, mixing until fully incorporated.

In a separate bowl, whisk together the dry ingredients. Add the dry mixture to the pumpkin mixture, mixing on low speed until smooth and creamy. Split the batter evenly between the two prepared pans and smooth with a spatula. Bake for about 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely.

Meanwhile, prepare the frosting. Use an electric mixer to beat the cream cheese and butter together. Next, add the powdered sugar (be sure to sift it if it is lumpy). Add the vanilla, and beat the frosting until it is smooth and creamy.

Frost the cakes and slice into bars. Sprinkle with pecans, if desired. Yield 32 to 40 bars. Enjoy!!

If you ask me, nothing is more comforting than a big bowl of delicious, cheesy mashed potatoes! This version features the intermingling of tangy buttermilk with sharp, melty cheddar cheese. Leave the skins on the potatoes for extra texture, color, and nutrition. This dish makes a perfect pair with saucy pork chops, roasted chicken, holiday turkey, or juicy pot roast.

Buttermilk-Cheddar Mashed Potatoes

5-6 medium red potatoes
2 tablespoons butter
1/2-3/4 cup buttermilk
Salt and pepper to taste
1/2 cup sharp cheddar cheese, diced or shredded

Place potatoes in a large pot and completely cover with cold water. Salt the water, if desired. Place on the stove and bring to a boil. Boil the potatoes for about 20-30 minutes, or until fork tender. Drain the water and return the potatoes to the pot. Over low heat, add the butter and mash the potatoes with a masher or ricer. We like to leave ours a little lumpy for texture. Gradually add and stir in the buttermilk, until the potatoes reach your desired consistency. Season to taste with salt and pepper. Last, add the cheddar cheese and allow it to melt before serving.

If you ask me, sweet potatoes are hard to improve upon – the simple richness of a sweet potato baked to caramelized perfection is my ideal. That is why I love this simple, old-fashioned recipe for mashed sweet potatoes. It subtly enhances the flavor and texture of the sweet orange flesh without overwhelming the main ingredient with unnecessary embellishments. This dish is pleasingly fluffy and light, and it melts in your mouth like sweet candy.

Mashed Sweet Potatoes
adapted from Southern Cooking by Mrs. S. R. Dull

4 medium sweet potatoes
2 tablespoons butter
1/4 teaspoon salt
3 tablespoons milk
1 large egg
2 tablespoons dark brown sugar, packed

Place clean potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork tender (boiling time will depend on the size of the potato). Carefully peel the hot potatoes and slice cross-wise into 1/2″ slices – this will prevent any stringy parts of the potato from ruining the texture of the dish. Place the potato pieces in a medium bowl and mash with the butter until melted and incorporated. Allow the mixture to cool to room temperature.

Preheat your oven to 375 degrees. Add the salt, milk, egg, and brown sugar. Beat gently with a fork until light. Spoon the mixture into a greased baking dish. (At this point, you can cover and refrigerate the dish for up to 24 hours.) Bake uncovered for 20-30 minutes, until piping hot all the way through and edges are beginning to brown.

Note: For a more upscale dish, you could embellish this recipe by mixing brown sugar, cinnamon, and chopped pecans and topping the potatoes with this crumbly mixture. But sometimes I just like the simple sweet decadence of the potatoes alone!

Happy New Year, dear readers!! Best wishes for a wonderful 2011 to you all!!

My mom has been making this recipe since the 1970s when, she says, it was “all the rage.” We have tweaked the original to suit our family’s tastes. It is a delicious and festive appetizer that we often serve during the holidays. My whole family gets excited and hovers around the famous cheese ring. I believe that the combination of cheese, jam, and nuts on a cracker is a Southern thing – if you haven’t tried it, it will change your life!!

Cheddar Cheese Ring
based on Rosalynn Carter’s Cheddar Cheese Ring

1 pound sharp cheddar cheese, finely grated
1 cup pecans, chopped and toasted
1/4 cup finely chopped sweet onion
1/4 teaspoon freshly ground black pepper
1 cup mayonnaise
Strawberry jam
Crackers

Toss together the shredded cheese, pecans, onion, and pepper in a large bowl. Add the mayo gradually, using only enough so that the mixture comes together in a mold-able dough-like ball. Use your hands to shape the cheese mixture into a ring on your serving platter. The ring should be about 6″ from edge to edge. You can cover and refrigerate the ring at this stage for up to 48 hours.

Fill the center of the ring with the strawberry jam. Serve with crackers. For those who aren’t familiar with this setup, you smear some cheese on the cracker and then top with a dab of jam. Enjoy!!

Last year, I threw together a batch of these cookies without really measuring any ingredients or thinking about it at all! I took them to a dinner with friends. My brother-in-law would not stop talking about how delicious they were, so this year I tried really hard to re-create what I had made last year. I had him sample the results, and he was very happy that I had re-captured the original magic.

These cookies are chewy and doughy with crisp edges and buttery centers. The combination of creamy white chocolate, tart cranberries, and just a hint of spice is perfect for the holiday season. I hope you will give them a try!

White Chocolate Cranberry Cookies
adapted from my dad’s famous chocolate chip cookies

2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups white chocolate chips
1 cup dried cranberries

Preheat your oven to 375 degrees. In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg – set aside. In a large electric mixing bowl, cream butter, sugars, and vanilla. Add the eggs, beating well until incorporated. With the mixer on low speed, gradually add the flour mixture – blending until a very stiff dough forms. Using a wooden spoon, stir in your chocolate and cranberries until evenly distributed. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake for 7-10 minutes, or until lightly golden brown on top. Cool on racks.

There is nothing like a day of baking cookies to get you into the Christmas spirit. I went on a cookie-baking rampage the other evening while listening to Frank Sinatra and Nat King Cole sing my favorite Christmas carols on the stereo… Here is a “new” vintage cookie recipe that my family already loves that I am happy to share with you on this Christmas Eve Day.

These cookies truly do melt in the mouth!! They are delicious golden discs of heaven…. Their texture is soft and chewy, and they are sweet and buttery on the tongue. I used some very finely chopped pecans in mine, and each cookie is like a divine bite of pecan pie melting in your mouth! A hit of cinnamon or nutmeg would not hurt if you are craving a bit of spice…

Melt-in-the-Mouth Cookies
from Woman’s Day Collector’s Cook Book from 1960

1/2 cup butter, softened
1 cup light brown sugar, packed
1 teaspoon vanilla
1 egg
3/4 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup nuts, finely chopped (I used pecans)

Preheat your oven to 400 degrees.

Using an electric mixer, cream the butter. Add the brown sugar, vanilla, and egg, and beat until the mixture turns a light brown color. Add the flour, baking powder, salt, and nuts, and beat until combined.

Keep batter chilled while working with it. Drop by scant teaspoonfuls onto a baking sheet, about 1 1/2″ apart.

Bake for 4-5 minutes. Cool for about 30 seconds on the sheet before removing to a cooling rack. Cool completely and store in an air-tight container. Enjoy!

Happy Thanksgiving, dear readers!!

Here in the United States, we are celebrating Thanksgiving, the harvest, our families, delicious food, and life in general. This recipe celebrates all of those, fully and simultaneously.

Again, I’m afraid I have been holding out on you, dear readers. Don’t hold it against me – just know that I still have plenty of special family recipes up my sleeve… This is pretty much my mom’s family’s most prized, most loved, most famous and most delicious recipe. And here we are, over two years into this blogging adventure together, and I am finally handing over the goods!

You will love this recipe. If you don’t, then you are pretty much crazy. Nanny’s apple pie is the BEST. There is one small secret to this recipe. It’s such a simple, innocent secret. It’s not even a secret ingredient – it’s a secret LACK of an ingredient… Nanny’s apple pie has no cinnamon in it – nope, not even a pinch, not a twiddle, not a hint – none! The simple beauty of this secret is that it lets the apples speak for themselves in all their juicy, tangy, sweet glory. It’s amazing how the ingredients we use to enhance flavors can actually end up masking them. Once you try this, you will never go back to the spice rack again.

Nanny’s Apple Pie

Pastry:
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
6 ounces shortening
2 ounces ice water (more or less)

Filling:
2 tablespoons flour
3 tablespoons sugar
6-7 McIntosh apples, peeled, cored and sliced

Preheat your oven to 375 degrees.

Sift together the dry ingredients for the pastry in a large bowl. Add the shortening and blend with a pastry blender until the consistency is like small peas. Add the ice water, a little bit at a time, and chop the mixture with a knife. Mix with your hands until the dough forms a ball. Divide in half. Roll one piece in flour, and roll out to about 1/4″ thick. Place this in a 9″ pie dish, making sure you leave a generous edge over the lip of the dish. Roll out the other piece and set aside.

For the filling mix the flour and sugar in a small dish. Sprinkle a little bit of the mixture on the bottom of the prepared pastry shell in the pie dish.

Add the apples into the pie dish. With half way full, sprinkle more of the sugar mixture over the apples.

Sprinkle the rest of the mixture on top of all the apples.

Place the second piece of pastry over the apples. Tuck under and pinch to the bottom pastry all around the edge, decorating the edge if desired. Cut four slits on top.

Bake the pie for 15 minutes at 375 degrees; then turn down to 350 and bake for 30 more minutes.

Allow pie to cool before serving. Top each piece with vanilla ice cream and enjoy!

Sometimes I like to consider myself a sophisticated foodie:  a worldly woman with high-class taste in food, wine, and the finer things in life.  Other times, all I want to do is sit down in front of the TV with a big bag of sour cream and onion potato chips and an icy cold Coke.

Well, you might consider this dish a combination of those two sides of me . . . because these colorful, flavorful, and decadent mashed potatoes actually taste like a delicious sour cream and onion potato chip.  The fresh herbs add a punch of flavor, and the sour cream brings a hint of creaminess.  Leaving the skins on your red potatoes puts that perfect colorful touch on this delicious dish.  Enjoy!

Sour Cream and Herb Mashed Potatoes

4-6 medium red potatoes, scrubbed clean
2/3 cup sour cream
3 tablespoons chives, thinly sliced
2 tablespoons parsley, chopped
Salt and pepper to taste

Place the potatoes in a large pot and cover with water.  Place on the stove and bring to a boil; cook until fork-tender, about 20-25 minutes.  Remove the potatoes to a bowl, reserving the liquid in the pot.  Mash potatoes until coarse.  Add the sour cream, chives, and parsley.

Continue to mash until desired consistency is reached, adjusting with the reserved liquid if necessary. Season with salt and pepper to taste.  Serve immediately.