You decide, here are some fascinating vintage sweets recipes to try:

Spam® Donuts

Fun Fact: Spam® was invented in 1937

Ingredients:

1 (12 ounce) can Spam®, cubed
2 tablespoons olive oil
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1 quart vegetable oil, for frying
2 cups powdered sugar
2 tablespoons milk

Directions:

1. Slice Spam® into planks and cube into tiny cubes. In a large skillet, add olive oil and cook Spam over medium-high heat until it’s browned and crispy on all sides. Remove from heat and let cool. Reserve a few for sprinkling on top of the donuts later.

NEXT…

2. Working with one biscuit at a time, roll it out into a flat round and sprinkle a small handful of crispy Spam on top. Fold the biscuit over and reshape it into a round. Use a small cutter to cut a round out of the donut. Repeat, shaping all the donuts. If the dough gets really sticky, flour the donuts lightly to prevent sticking.
3. Preheat the vegetable oil to 325°F in a cast iron skillet or other large pan. Once oil is hot, add donuts in batches and fry for 2-3 minutes per side until they are golden brown. Remove donuts and let them drain on a paper towel.
4. For glaze, whisk together powdered sugar and milk.
5. Drizzle donuts with glaze and top with the reserved Spam cubes. Serve while warm.

Photo and recipe courtesy of Vintage Recipe Cards

For more Spam® vintage sweets recipes and more, go to: Over 100 Easy-to-Make SPAM® Recipes | SPAM® Brand

Beef Fudge

A unique member of vintage sweets recipes!

Fun Fact: once you learn the basic recipe, you can make 100+ different kinds! This includes egg nog, vegan, candy corn, and Chai tea!

Ingredients:

½ pound butter (2 sticks)
1 large can evaporated milk
4 cups sugar
12 oz chocolate chips
2 cups marshmallow fluff
2 tsp vanilla
1 cup cooked ground roast beef (crusty, dry parts removed and only seasoned with salt)
1 cup chopped walnuts

Directions:

Photo and recipe courtesy of Mid-Century Menu

1. Cook butter, milk and sugar for 5 minutes, stirring often.
2. Remove from heat and stir in chocolate chips and marshmallow fluff until melted.
3. Stir in vanilla and ground beef roast and walnuts.
4. Beat until firm and pour into a well-greased 8×13 pan
5. Note: This recipe is from the Poll-Ette Hostess Cookbook from 1967

Varieties of Fudge: https://food.allwomenstalk.com/varieties-of-fudge-for-sweet-tooths-to-make-at-home/

Ham and Bananas Hollandaise, 1973

Bet you haven’t tried these vintage sweets recipes!

Fun Fact: The top 3 banana producing countries in the world are India, China, and the Philipines.

Ingredients:

6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

Directions:

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.
2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.
3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.
4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling, and pour over bananas.
5. Bake 5 minutes longer, or until slightly golden.

Nice with a green salad for brunch or lunch.

Makes 6 servings.

**If you cannot find hollandaise sauce mix or recipe, you can make a quick ‘mock’ hollandaise:**

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 teaspoon mustard
Mix all ingredients until blended.

Tuna and Pear Pizza

Fun Fact: Pizza in English translates to Pizza in Greek, Italian, and Spanish!

Cooking time: 45-50 mins.
Preparation time: 30 mins. plus time for dough to rise
Main cooking utensils: saucepan, large baking sheet
Oven temperature: 425-450°F; and then – 325°F
Oven position: center

Ingredients:

7-8 oz. can tuna in oil
2 medium onions
2 ripe pears
7-8oz can tomatoes
seasoning
pinch dried oregano
1/2 cake compressed yeast
pinch sugar
2/3 cup water
2 cups all-purpose flour
2 tablespoons margarine
little oil
small can anchovy fillets
picked walnut slices

Directions:

1. To prepare filling, drain oil from tuna fish into a pan.
2. Peel and chop the onions and pears and toss in the oil.
3. Add flaked tuna, canned tomatoes with liquid from the can, season well.
4. Simmer in uncovered pan until a firm mixture is formed: this takes 15-20 minutes; and add oregano.

THEN…

5. Cream the yeast with the sugar and then add tepid water.
6. Sift the flour and a pinch of salt, rub in the margarine.
7. Make a well in center, pour in yeast liquid, sprinkle flour over the top
8. Leave for 15 minutes, then knead until a smooth dough.
9. Form yeast mixture into a 10-11 inch round on greased baking sheet, brush dough with oil.
10. Top with tuna mixture, then anchovy fillets, and pickled walnut slices.
11. Allow dough to rise 20-25 minutes.
12. Bake in center of a 425-450°F oven for 10-15 minutes, and lower heat to 325°F, and allow another 10-15 minutes.

Makes 6 servings.

TO SERVE: Hot for a buffet or supper dish or as an hors d’oeuvres.

Related Read: More Recipes @ Gross Old Fashioned Recipes Your Grandma Probably Made (liveabout.com)