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Two sisters who love to bake...

1950’s Vintage Rhubarb Custard Pie

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1950’s Vintage Rhubarb Custard Pie Recipe.

This 1950’s Vintage Rhubarb Custard Pie Recipe is an old fashioned recipe from my grandma who is obsessed with pies. This is her all time favorite pie. She is currently 92 years old and baking pies has always been her specialty in the kitchen. All my life growing up my grandma would always grow her own fresh rhubarb in her backyard garden and then use it to make homemade pies.

Rhubarb is currently in season as I write this recipe post. My mom and sister have already baked this pie recipe twice so far this month!

You can use your favorite pie crust recipe or use store bough pie crusts with this recipe.  I know a lot of the Rhubarb Pie recipes I see do not have a top crust so if you prefer to go that route you will only need one 9″ pie crust. I usually use an oil based pie crust recipe because it has been fail proof for me.

  • Pie Crust (8-9″)-Makes 2 crusts (top & bottom)
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • ⅔ cup vegetable oil
  • 4-6 Tablespoons cold water (or milk)

I am not going to lie, this Rhubarb Custard Pie does not photograph super well but we think it tastes amazing!


1950's Vintage Rhubarb Custard Pie
 
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Recipe type: Dessert
Ingredients
  • 3 large eggs
  • 3 Tablespoons milk
  • 2 cups sugar
  • ¼ cup all purpose flour
  • 4 cups cut chopped rhubarb
  • 2 pie crusts (9')
Instructions
  1. Preheat oven to 400 F. degrees.
  2. Put the bottom pie crust in a 9" pie pan. Set aside top pie crust.
  3. Mix all the other ingredients in a large bowl, then put in prepared pie pan and cover with the top crust. Poke holes in top of crust and cover the edges of the pie with foil or pie shield. You may want to put a cookie sheet under pan in case it bubbles over.
  4. Bake at 400 F. degrees for 45-60 mins. Cool and sever.

 

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Oatmeal Peanut Butter Chocolate Chip Cookies (Flourless Gluten Free)

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Oatmeal Peanut Butter Chocolate Chip Cookies (Flourless Gluten Free)

Oatmeal Peanut Butter Chocolate Chip Cookies. These cookies do not contain flour making this recipe flourless and also gluten free as long as your oats are marked gluten free and the rest of the ingredient labels as well. This recipe makes soft chewy large cookies.

This recipe is technically my base recipe for Monster Cookies but I omitted the candy M&Ms to make them peanut butter oatmeal chocolate chip cookies instead. I also make these as just peanut butter oatmeal cookies and omit the chocolate chips sometimes as well.

I scoop the cookies and roll them into about 2″ round balls then I flatten them down about halfway with the palm of my hand or the bottom of a glass. You could also use a large cookie scoop if you have one. The recipe makes about 24 large cookies. You can cut the recipe in half if you want to make a smaller batch.

Oatmeal Peanut Butter Chocolate Chip Cookies (Flourless Gluten Free)
 
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Recipe type: Dessert
Ingredients
  • 3 large eggs
  • 1½ cups brown sugar
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 2 teaspoons baking soda
  • ½ cup soft butter
  • 1½ cups peanut butter (regular or chunky)
  • 4¼ cups oats (quick)
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 F. degrees
  2. In large bowl mix eggs, sugars, vanilla, soda, butter, peanut butter and oats. Then add chocolate chips and mix.
  3. Scoop large balls of dough onto ungreased cookie sheet. About 2 inch around, then take the back of a spoon and give them a small squish.
  4. Bake for 11-13 mins.

 

 

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Copycat Crumbl Kentucky Butter Cake Cookies

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Copycat Crumbl Kentucky Butter Cake Cookies.

Kentucky Butter Cakes are so good and these cookies are equally as good. This buttery sugary cookie is a favorite of mine. It produces a soft cake like cookie and the buttery glaze on top is delicious.

A copycat Kentucky butter cake cookie. Makes buttery sugar cookies topped with a buttery sweet glaze. I love Kentucky butter cakes. I also make them into cupcakes and now cookies. Sugar and butter are two of my favorite ingredients. :)

You may need to adjust the glaze recipe just slightly, it may need a little more water or a little more sugar to get the right consistency. You want it thin enough to spoon on top of the cookies but not so thin that it all runs right off. Sometimes I have to adjust it just a little, probably because my measuring is a little off when I’m in a hurry baking.

Recipe makes about 9-10 large cookies.

Copycat Crumbl Kentucky Butter Cake Cookies
 
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Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) softened salted butter (add ¼ teaspoon salt if using unsalted)
  • ¼ cup regular sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all purpose flour
  • ½ + ¼ teaspoon baking powder
  • -Glaze-
  • 2 Tablespoons butter
  • ¼ cup sugar
  • ½ teaspoon water
  • ¼ teaspoon vanilla
  • -Powdered sugar for topping, optional-
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In a medium sized mixing bowl, stir softened butter, sugars, egg, & vanilla together. Stir in flour and baking powder.
  3. Roll into 2-2.5" balls or use a large cookie scoop and drop onto ungreased cookie sheet.
  4. Use a flat bottomed glass to slightly press the cookies flat or the palm of hand.
  5. Bake for 10-13 minutes or until the cookies look set and edges are just barley browning.
  6. Let cool & then prepare glaze.
  7. To make the glaze, cut butter into a few pieces and place into small saucepan on top of stove, add sugar, water, and vanilla. Place on medium heat and stir until the butter melts down. Spoon glaze on to the cooled cookies.
  8. Dust with powdered sugar if desired.

 

 

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Banana Bread Cake

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Banana Bread Snacking Cake in a 8×8″ square baking pan.

I took my families all time favorite banana bread recipe which is super moist with sour cream and altered it to make an incredible banana bread cake! It bakes in an 8×8″ square baking dish and gives you a thick banana cake that is sweet and moist. Secret ingredient is cinnamon.

Top is sprinkled with a cinnamon and sugar mixture and the batter also has a little cinnamon in it.

Makes an 8×8″ cake that can be sliced into 9 pieces.

Banana Bread Cake
 
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Recipe type: Dessert
Ingredients
  • For The Banana Bread Cake:
  • 6 tablespoons salted butter, softened (add ¼ tsp salt if using unsalted)
  • 1 cup white sugar
  • 2 large eggs
  • 2-3 ripe bananas, mashed
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 teaspoons baking soda
  • 2 cups all-purpose flour
  • -Topping-
  • 2 tablespoons white sugar
  • ¼ teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F
  2. Grease an 8x8" baking dish, In a small bowl, mix together 2 tablespoons of sugar and cinnamon and set aside for topping.
  3. In a large bowl, mix butter and sugar together. Stir in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in baking soda and flour.
  4. Pour into prepared baking dish.
  5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

 

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Butterscotch Thumbprint Cookies

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Butterscotch Thumbprint Cookies.

Butterscotch Thumbprint Cookies are a soft sugar cookie filled with a homemade butterscotch sauce. You can also add caramel sauce. The difference between a caramel sauce vs. a butterscotch sauce is the type of sugar used. Butterscotch is made with brown sugar and caramel is made with regular sugar. I prefer butterscotch sauce. It is easy to make using only 3 ingredients.

Below is a photo (left) of the butterscotch sauce. Photo (right) is of the thumbprint cookies after they are baked.

   

The photos show the butterscotch sauce before it is set. It will harden after sitting 20 minutes or so but it still remains a little on the soft side and doesn’t harden completely like royal icing.

Recipe makes about 32 cookies depending on the actual size you make them.

 

Butterscotch Thumbprint Cookies.
 
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Recipe type: Dessert
Ingredients
  • 2 cups all purpose flour
  • ¼ teaspoon baking powder
  • ½ cup plus 3 Tablespoons soft butter (I used salted, if using unsalted add ¼ teaspoon salt)
  • ½ cup + 3 Tablespoon sugar
  • 1 large egg
  • ½ teaspoon vanilla
  • -Butterscotch sauce-
  • ⅓ cup packed brown sugar
  • ¼ cup salted butter (4 Tablespoons)
  • 2 Tablespoons heavy whipping cream
Instructions
  1. Preheat oven to 350 F. degrees.
  2. In small bowl mix flour and baking powder together. In large bowl with mixer, cream together the butter and sugar, add in eggs and vanilla until well combined. Slowly add in the flour mixture.
  3. Take a tablespoon of dough, roll into ball and put on ungreased cookie sheet. Push your thumb down in the middle.
  4. Bake at 350 F. degrees for 11-13 mins. Remove from oven and let cool.
  5. Prepare butterscotch sauce: Combine brown sugar and butter in a small saucepan. Cook over medium heat, stirring constantly, until it begins to boil. Continue cooking for 1 minute.
  6. Remove from heat. Stir in whipping cream.
  7. Cool sauce for 15 minutes.
  8. Spoon about a ½ teaspoon into the middle of each cookie. Let set and butterscotch will harden some.

 

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Apple Cider Donut Cake

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Apple Cider Donut Cake.

Hello Fall! It is that time of year where apple cider is readily available at all the grocery stores. I have been buying it and using it to bake with. I’m sharing my latest recipe for Apple Cider Donut Cake which is topped with cinnamon and sugar. I took my Baked Apple Cider Donuts recipe and made it into a cake form for people who wanted a cake or didn’t have a donut pan. You can also make these into muffins or mini muffins (just adjust the baking time accordingly).

I made the cake in a 8×8 baking pan.

After it is done baking I brushed the top with melted butter and topped with cinnamon and sugar. You could instead top with cinnamon and sugar before baking if you prefer.

Some recipes call for the apple cider to be boiled down, some don’t. I chose to not boil down the cider and I like the way they turned out. I think it had plenty of tang to it without boiling. I just didn’t want to mess with an additional step. If you want to boil it down for a stronger flavor this can be done by starting with 1 1/2-2 cups of apple cider in a saucepan and boiling it until it is reduced to 1/2 cup for the recipe.

 
Apple Cider Donut Cake
 
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Recipe type: Dessert
Ingredients
  • ½ cup (1 stick) butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (omit if using salted butter)
  • ½ cup apple cider
  • ---Topping---
  • 1.5 Tablespoons melted butter
  • ¼ cup sugar
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 F. degrees. Grease an 8x8" baking pan and set aside.
  2. In a mixing bowl stir butter, brown sugar, and sugar together. Mix in egg, vanilla, cinnamon and nutmeg (optional).
  3. Add flour, baking powder and salt and mix well.
  4. Slowly mix in apple cider until it is well combined.
  5. Pour into prepared 8x8" square baking dish.
  6. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  7. Remove from oven and let cool.
  8. Mix cinnamon and sugar together in a small bowl for the topping.
  9. Once cake is cool brush with melted butter then top with cinnamon and sugar mix.
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