Chantilly Strawberry Roses

Chantilly Strawberry Roses -The Vintage Cook

Brunch Week continues! We are whipping up some fantastic ideas for Mother’s Day.

THEN: I was reading through the May of 1985 Gourmet Magazine, sigh, the memories. Rest in Peace Gourmet Magazine (1941-2009). A restaurant review featured a photo of delicately carved strawberries into roses-there wasn’t a recipe with it or instructions. There was another recipe in the magazine for strawberries with a “Rum Chantilly” cream, but it had some other fruits, so I decided to take the best of both ideas and marry them into one recipe. (more…)

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Honeycrisp & Carrot Waldorf Salad

THEN: A traditional Waldorf salad is composed of  apples, mayonnaise, lemon juice, sugar, celery, broken nuts, and dark raisins.

NOW: Today we are twisting up the classic salad by using the now famed Honeycrisp apple (Oh my heart belongs to the sweetness of Honeycrisp), instead of the traditional tart Granny Smith. Honeycrisp apples were first produced in 1960 when the macoun and honeygold apple were cross-pollinated in a University of Minnesota breeding program, but it wasn’t until 1991 that the apple was made available to the consumer. (more…)

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Deviled Egg Recipes

There seems to be as million ways to make good ole’ deviled eggs. My friend Mary Edwards posted a photo of her deviled eggs on Facebook and they looked so creamy and tasty I asked about her recipe. She says she has never measured and her ritual is something like this:

I had ten eggs here – so I whipped the egg yolks with a good amount of mayo – about 4 generous tablespoons – a couple of generous tablespoons of whole grain Dijon mustard, a little seasoned salt, a little sugar (about 1 teaspoon), about 2 teaspoons of Coleman’s mustard, and a couple of cap fulls of apple cider vinegar – and then I finish with a dusting of more seasoned salt & cayenne pepper.

This is a vintage cooking style at its best. (more…)

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Dark Chocolate Covered Raisinet Cookies

Introducing my first post in Cake Box Recipes. Since so many of my old cookbooks have recipes using cake mix, I thought it would make a nice category for The Vintage Cook.


OK, so everyone has a favorite movie theater treat, right? Usually I just stick to a salty bucket of over-saturated with butter-oil popcorn. But back in the day when candy didn’t cost an arm and a leg, I used to get Raisinets! Yum~ My girls would probably cringe, since they are of this age of those wax-coated, grainy, flavorless little cookie dough ball thingys. Oh but the Raisnets… could it be the idea of actually eating something healthy that got me hooked, or perhaps it was that sweet and slightly tart chewy combination? Who knows. But now, they EVEN HAVE DARK Chocolate Raisinets, oh goody gumdrops, it can’t be true.

Turns out that Raisinets are the number one largest selling candy in United States history. They were introduced to us in 1927 by the Blumenthal Chocolate Company and then Nestlé acquired the brand in 1984 (right around the time I started going to the movies!)

I hope you will enjoy this recipe. I played around with different combinations and finally got it exactly the way I envisioned. Now pass the popcorn please!~



Dark Chocolate Covered Raisinet Cookies
Author: Lanie
Prep time:
Cook time:
Total time:
An easy cookie Inspired by the Dark Chocolate Raisinet.
  • 1 stick butter or margarine, melted
  • 1 pkg. (16.5 oz) Duncan Hines Dark Chocolate Fudge Cake Mix
  • 2 large eggs
  • 2/3 cup mini semi-sweet chocolate chips
  • 1 cup raisins
  • 1 (3.5 oz) box Dark Chocolate Raisinets
  • For the Glaze: (optional but really worth the extra effort)
  • 3/4 cup sugar
  • 1/4 cup milk
  • 1/4 cup butter or margarine
  • 2 Tablespoons Hershey’s Special Dark Cocoa Powder
  1. Preheat oven to 350 degrees.
  2. For the cookies: Melt the butter in a big mixing bowl. With a big spoon, stir in the cake mix and eggs until well mixed. Stir in chips, raisins and candy. Cover and chill this batter for 15 minutes. Mound rounded Tablespoons or with a cookie scoop onto a parchment lined baking sheet. Bake for about 12 minutes. Cool completely.
  3. For the glaze: In a non-stick pan, whisk together all of the glaze ingredients. Turn heat to medium-high and continue whisking. Once mixture comes to a full boil and bubbles, let cook for 1 1/2 minutes. With a temperature safe basting brush or a spoon, coat the tops of the cookies. Let cool. Makes 2 dozen.


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