I’m back with my vintage monday posts, and they always include an old recipe and the links from around the web I want to share with you.
My enormous cookbook collection is not news if you read this blog regularly, what you might not know is that my cooking magazine collection is even bigger. I counted them this past May – 228 cookbooks and 406 magazines – after the flood dared touch some of the latter, which was the one thing that I dreaded the most, loosing even one of them, even if I hadn’t opened it in years. Suffice to say that the twenty or so that were soaked, very very soaked, were nursed back to health by yours truly, who went through each one of them, separating each and every leaf, and repeating it at least two, sometimes three times as they started to dry.
Interesting how I can be so focused and organized in one area and completely lacking the same skills in others. Ever read about those with ADHD and how they make piles? I’m putting my reputation on the line, but it’s true.
Me and my piles.
Me and my piles.
So let’s wing it and talk about my favorite links these past weeks:
If you’re into Pinterest, and I bet most foodies are, this is genuinely good info.
Thoughts about food. Yes, food, in general.
About cats and dogs. And horses, birds, bears…
Chances are that no matter how this week unfolds, someone is having a worst day than you
What did they tell you about not trusting your opponent?
English transtlations… so many good ones!
My pinterest boards are very active, so I’ll share some recipes I pinned:
Whole Wheat Blackberry Challah, so pretty and inspiring I want a batch of these Mixed Seeds Swedish Crackers… now!
Renee’s Volcano Buffalo Burgers… the name says it all. And I’m firing up the grill!
Honeycomb Ice Cream … did you read that? There’s honeycomb inside the ice cream
The dip just turned into a Spinach Artichoke Melt…
Julie’s Lemon Raspberry Butter Cake… ’nuff said
Anyway, my favorite source for the vintage recipes I post here, are my bon appetit magazines that go as far as 1982, and an old binder with pasted recipes torn from magazines, also from the early 80’s. A time when the recipe for no-churn ice cream made with condensed milk was all over the ads, or the impossible bisquik pie – which let’s face it, are now all over the web.
Shortbread is an interesting thing, because you can take a century old recipe and it’ll still be as good as a new and improved one, the changes through the years – like adding some rice flour or cornstarch – lacking in significance as a whole.
Shortbread is all about the proportions of three ingredients: butter, sugar and flour. The rest are fillers. Like the raisins here. But worth adding. If you’re into raisins that is. If not, it’s good without them. Good old fashioned shortbread.
Shortbread is all about the proportions of three ingredients: butter, sugar and flour. The rest are fillers. Like the raisins here. But worth adding. If you’re into raisins that is. If not, it’s good without them. Good old fashioned shortbread.
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| Scored and about to go into the oven |
Vintage Monday: Old Fashioned Raisin Shortbread
- Yield: 0 about 20 squares 1x
Print Recipe
Pin Recipe Scale
Ingredients
- 1/3 cup orange juice
- ¾ cup raisins
- ¾ cup 175g unsalted butter, room tº
- ¼ cup sugar
- 1 ½ cups flour
- ¼ teaspoon salt
Instructions
- In a small saucepan boil orange juice with raisins until almost no juice is left, about 5 minutes. Let cool completely. Can be done ahead and kept for a day at room tº or in the fridge for a few days.
- Preheat the oven to 300º. Have ready a square or round 8-inch pie or cake pan with removable bottom.
- In a bowl cream butter with a wooden spoon. Add sugar and combine very well. Add flour and salt and mix thoroughly until well combined and no dry spots are visible.
- Dump into the pan, and with lightly floured hands, pat evenly on the bottom. Score with a sharp knife without reaching the bottom, and bake for 40 to 45 minutes, until it turns lightly golden and dries out.
- Let cool on a wire rack and carefully unmold. Cut along the lines, and store in an airtight container.
from Bon Appetit, December 1985
Jeannie Tay says
September 17, 2013 at 15:44Scrumptious looking shortbread, love the addition of raisins! Pinned!
Cocoa and Lavender says
September 17, 2013 at 14:38I have never seen raisins in shortbread – but I think it is a great concept! Like Anna, I have never counted my cookbooks… I am afraid to do so… and the magazines? Stashed everywhere. It is an illness, but one I am glad I have! Love the links, both the humor and the Pinterest ones. Thanks!
wp_vknotes_admin says
September 17, 2013 at 15:08An illness, indeed!
Anne ~ Uni Homemaker says
September 17, 2013 at 06:34Love this raisin shortbread recipe Paula! Will be putting this on my to-bake list. Pinning! 🙂
e / dig in says
September 17, 2013 at 05:27i cull my magazines and recipe tear outs every couple of months. 'am i going to make this, seriously?' no? out it goes to make space for somethign new. but some mags i can never throw out, espeically very old ones from the 1980s that have novelty appeal.
you are right paula, this shortbread is ageless. i would love to try it.
wp_vknotes_admin says
September 17, 2013 at 11:38When I throw stuff I'm only making space for new things, jaja!
Kalyan Panja says
September 17, 2013 at 05:03Just mouthwatering…looks delicious!
laurasmess says
September 17, 2013 at 03:56These look so delicious Paula! I am a bit obsessed with shortbread; it's been a very long time since I've eaten some good ones but I'm excited about your version! Love those plump raisins. They'd go perfectly with the touch of orange. Thanks lovely!
Angie Schneider says
September 17, 2013 at 03:19228 cookbooks and 406 magazines….now I don't feel guilty having just 50 cookbooks…
The shortbread looks fantastic!
Liz Berg says
September 17, 2013 at 02:00Perfectly made shortbread! I'm so glad you salvaged those magazines. A pipe burst and ruined a huge stack of my Bon Appetits and Gourmets…I was bummed.
Medeja says
September 17, 2013 at 00:35Omg, tell me where do you keep those books and magazines 🙂
That shortbread looks so nice..I like that orange juice used in it.
vanillasugarblog says
September 16, 2013 at 23:12I love shortbreads!
They are the perfect vessel for kicking up recipes.
And yet, I've never done a raisin shortbread. LOL
wp_vknotes_admin says
September 17, 2013 at 15:10Apparently, no one mixed shortbread and raisins; intresting, since I saw the recipe and thougnt it was an obvious match…!
Monet says
September 16, 2013 at 22:54Delicious. I'm glad you have held onto so much…and then shared it with us here. These look just perfect. I love shortbread but I have yet to make it with raisins. Thank you for sharing! Another sweet post and a great start to the week. I hope you had a beautiful Monday!
yummychunklet says
September 16, 2013 at 22:27Raisin? Maybe if they were chocolate chips instead!
The Ninja Baker says
September 16, 2013 at 21:13Interesting how orange juice is added to these delectable raisin bars. They do look dee-licious, Paula!
Kudos to you for actually organizing your piles into folders. My filing system is er, uh unique…But I pretty much know where things are – most of the time.
Bless you for your dedication to restoring your recipes <3
Karen @ Lemon Grove Cake Diaries says
September 16, 2013 at 20:32Wow so many magazines I would love the chance to look through your collection – so many ideas!! Also now I can tell my husband that my own collection is not that big when he complains that I brought another magazine into the house 🙂 I am a big fan of shortbread it sounds delicious with the orange juice and raisons added in!
Deb says
September 16, 2013 at 18:28You've made my day! My cookbook collection is half your size and my bookshelf is FULL! (I find it impossible to pare down my collection.) What an irresistible recipe! Butter and raisins are a magical combination!
Dana @ Simply Romanesco says
September 16, 2013 at 18:15Your cookbook and magazine collections are impressive, Paula! And this shortbread is pure deliciousness. Simple, rustic, and absolutely amazing 🙂
Susan Lester says
September 16, 2013 at 15:55I love how rustic this looks. These do remind me of my grandma. Thanks for all the ohter links, too!
Funny – I guess because of moving so often as a kid, I go through my collections of magazines & cookbooks pretty regularly and purge – I'm like that with everything. It's just a habit. I was going to say at least I don't move so much anymore, but I've moved twice in the pat 4 years, so that would be a lie.
peanutbutterandonion says
September 16, 2013 at 15:55OMG, I love shortbread so so so so much, and then you throw raisins into the mix. You are my BFF food blogger now..;)
anna @ annamayeveryday says
September 16, 2013 at 13:30I too have many many cookbooks (dare not count them) and had literally hundreds of magazines which I moved from house to house. Then a couple of weeks ago I had a major cull and sat on the floor for 2 days tearing out pages to keep and chucking the rest. Now I have more room on my shelves for new books and magazines!! Your shortbread looks just delicious.
Renee says
September 16, 2013 at 12:36You sure do have a lot of cookbooks and magazines. They certainly are a treasure and I'm glad to see you were able to save them after the flood. Some of my favorite cookbooks are from the 80's and early 90's. There's something about that time and the popular recipes then (and how they are still great today). Now shortbread is something that calls my name at all hours of the day and night. Love the touch of orange with the raisins in this one.