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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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: 9781250146328
Publisher: St. Martin''s Publishing Group
Publication date: 01/09/2018
Series: RecipeLion Series
Pages: 240
Sales rank: 542,292
Product dimensions: 7.50(w) x 9.10(h) x 0.70(d)

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.

Read an Excerpt



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.



1 (15.25-ounce) box yellow cake mix

¾ cup confectioners' sugar

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.


3 tablespoons unsalted butter, softened

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.


Banana Pancakes

2 cups buttermilk

1 tablespoon unsalted butter

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.


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


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.


1 thick slice of bread

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


½ cup heavy cream

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.


1 pound breakfast sausage

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.



1½ cups whole milk, lukewarm

½ cup confectioners' sugar

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.


12 ounces bacon

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.


1/3 cup unsalted butter, cut into cubes

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.


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



Vintage Duncan Hines Coffee Cake

New England Potato Doughnuts

Fluffy Banana Pancakes


Berry Almond Scones

Biscuits and Gravy

Hot Cross Buns

Bacon and Cheddar Quiche

Three Cheese Soufflés

Creamed Chipped Beef

Old-Fashioned Donut Muffins



Party Cheese Ball

Super Easy Crab Puffs

Shrimp Cocktail

Pigs in a Blanket

Oysters Rockefeller

Cheesy Fondue

Cream Cheese–Stuffed Celery

Southern Deviled Eggs


Slow Cooker Party Meatballs in Grape Jelly


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



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



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



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



Chocolate Malt Milkshake

Shirley Temple

Old Fashioned


Vodka Gimlet Cocktail

Whiskey Milk Punch

Mint Julep

Tom Collins


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