Gundry - Retro Recipes from the 50s and 60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love

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To Adriana, my best friend.
Many of our nostalgic moments revolve around food.
From cocktails to Jell-O, what amazing memories we have.
Thank you for being my sister.

The 1950s and 1960s are my two favorite culinary eras. With French influence from a role model of mine, Julia Child, and stately influence from another role model, Jacqueline Kennedy, parties were a bit more glamorous, and suburban high life included backyard barbecues, fondue nights, and cocktail parties. The drinks of the day included .

Were in the revival era of midcentury entertainment with long-gone TV and movie franchises etching their mark on modern-day media. Shows like Mad Men have had many of us hooked. Baby names of eras past have surged in popularity. Reycling the best concepts from the past becomes a way to connect with others in the presentespecially around food. (I particularly love the abundance of cheese found in many old-school appetizers!) Youll find common ground in shared experiences, between reminiscing over Grandmas version of are greedily snatched up when I invite friends over for a dinner party.

Cooking food from the past allows you to escape into a time-travel portal. For an hour, you dont need to update your phone or check up on your social media accounts. No matter how your familys schedules intersect, you can all find comfort in . The past brings people together, and when you can share a memory about a beloved dish, you spark deeper connections, turning mealtimes into the best parts of the day.

I hope this book inspires you to seek out those connections. Call up your siblings and see if they remember your grandparents version of . Its your opportunity to laugh, reminisce, and turn whats old into something new by following in the footsteps of cooks from decades past. Why 103? When you come to our house, we want you to know you can always bring a friend, or two, or three. And when looking back on the best from the past, theres always time for a few more recipes.

Addie Gundry

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 while reading the morning paper, we can always count on breakfast to be the perfect start to the day.

Yield: Serves 8 to 10 | Prep Time: 15 minutes | Cook Time: 45-55 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.

INGREDIENTS

Cake

1 (15.25-ounce) box yellow cake mix

1 cup sour cream

cup vegetable or canola oil

4 large eggs

cup packed light brown sugar

1 teaspoon ground cinnamon

Glaze

cup confectioners sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream

DIRECTIONS

1. For the cake: Preheat the oven to 325F. Coat a 9 13-inch baking dish with cooking spray.
2. In a large bowl, combine the cake mix, sour cream, 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.

Yield: 1416 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.

INGREDIENTS

3 tablespoons unsalted butter, softened

cup granulated sugar

1 large egg, at room temperature

1 teaspoons vanilla extract

1 cup mashed cooked Yukon Gold potatoes

cup buttermilk, at room temperature

1 cups all-purpose flour, plus more for dusting

cup cake flour

1 teaspoon baking powder

1 teaspoon baking soda

teaspoon kosher salt

teaspoon grated nutmeg

Vegetable oil, for frying

Cinnamon sugar, for coating

DIRECTIONS

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 inch thick.