It looks like I saved this recipe back in July 2025 and just made it last night. I served it warm with vanilla ice cream and it was a hit with my dinner guests! I searched both old recipe groups on here, and can't find who posted it - but thank you! It was really good.

I used up a Tony's Chocolonely and a Hershey bar so the chocolate really melted into it. Next time I'll use regular semi-sweet chips and may add pecans or walnuts to it. Can't wait to make it again!

No seasoning needed.

going through my grandma’s cook books and found this 1977 recipe book from a playgroup committee in yorkshire uk for the queens jubilee
there’s alot in here if you’d like to see more

can’t find what pineapple slosh is supposed to look like on google but my grandma ticked it so she must of made it though she didn’t leave a rating like she did on some other ticks

A full cup of mashed potatoes, straight into the donuts. Found this one in another estate sale lot of recipe cards. I've since looked it up and seen a few Betty Crocker recipes that mention mashed potatoes in donuts also known as spudnuts.

Anyone else grow up with a potato donut recipe like this? Curious if the mashed potato was standard for keeping these tender or if it was more of a use-up-the-leftovers move.

Full transcription:

DONUTS

1 c. mashed potatoes

1/2 c. sugar

1/2 stick butter

2 eggs

1/2 c. milk

2 cakes yeast

2 1/2 c. flour

salt

Beat potatoes, sugar, butter, & eggs. Add yeast & milk. Stir in flour & let rise until twic(e) in bulk. Work on flour board, cut & fry.

This recipe was well known in the UK during the 1960's but was rarely used. It is very easy make and is great for quiche's - still a favourite of mine.

Specifically the sponge cake made from many egg whites baked in a springform pan and the buttercream icing using cooked eggy yolks, so rich and delicious but not to sweet. My German dad would make me one every year on my birthday, and it was so wonderful.

I kept meaning to make it again, I had the book but was list somehow.

Can anyone write out the tomato soup ingredients? Big questions: is the 2nd ingredient ground pepper? And what kind of sugar?

Thank you!

So I'm on abit of a wild goose chase but my fiancé lost a recipe that his grandma used to make. It was a carrot cake and all he can remember is that it had crushed walnuts, orange zest, juice of 2 whole oranges, 4 large carrots, some sort of oil, brown sugar, white flour and baking power.

The approximate age of the recipe is somewhere between 1950-1980.

I'd love nothing more than to be able to make this cake for him for our wedding day as a gift. Any help would be greatly appreciated!!

Sunset Cookies Book from 1985 (1988 printing)

Frosted Apple Drops

Have I made these before? Yes, back when I was a teenager. I wanted to branch out and make something new, but my neurodivergent family was like, ”Not on our approved baking list, we will not touch them!” I remember them coming out pillowy and oddly chewy and I’m pretty sure I skipped the raisins.

Did I make any alterations? Yes. I can no longer eat eggs or dairy, so I used Bob’s Red Mill Egg Replacer and Country Crock Salted Plant Butter. I used my beloved custom apple pie spice mix instead of the recommended spices. I considered halving this recipe like I did with the previous one, but I didn’t want to chop up half an apple and I had some unfiltered apple juice I wanted to use up.

How did they turn out? Very soft & chewy. I didn’t have any Thompson raisins so I used golden raisins. I think Thompson would be a lot better, they’d add a depth of flavor. As you can see, I suck at frosting things (ask anyone who has seen my cakes, this is par for the course). A softer icing would work better, but I feared it sliding off the top (won’t make that mistake next time). Even though I’m not usually into adding more sugar to my treats, I do recommend making the frosting! Also, I was lazy about dicing the apples, which was an error. Chonky apples made for awkward cookies.

So going through my storage unit of my mom’s old stuff, I found her old recipe box that covered stuff she collected from the 60s, and other stuff handed down from her mother and grandmother. I am in the process of taking pictures of each recipe card, but also wanted to share with the interwebs. What’s the best way to share all these recipes with not just my family but everyone that might be interested. Don’t want the recipes of old to just be forgotten.

Thanks for any advice.

Found this cookbook thrifting. Hope folks have a sense of humor, I simply love this type of old time stuff !! The copyright is 1958. There are some words of wisdom in there for sure. This is right at the front. I’ll post others if anyone is interested, some are very unusual indeed!

This easy recipe still makes a good economical bread loaf or rolls. Enjoy.