One of my favorite Vintage Victuals tips is to use fresh, pure ingredients when you can. After Halloween, we slice open the pumpkins that we don’t carve, clean out all the stringy junky stuff and the seeds, cut the flesh into chunks, and put it in a pot! Add a little bit of water to the bottom and cook on low for about 45 minutes, or until the pumpkin is fork-tender. Drain well and smash with a potato-smasher (or a food processor, depending on what texture you like). Voila! You have a great, fresh ingredient to put in your pies, breads, and soups! Also, cooked pumpkin freezes well. I put mine in ziplock freezer bags so that I can thaw-and-snip.

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. . . is to hide them in this delicious dish with tart apples and smoky bacon! This recipe is based on a dish that my in-laws discovered at a tiny local restaurant here in North Georgia. The sweet and salty flavors are just wonderful together.

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This is a recipe that my mom and dad used to make when they were first married. It has become a favorite of mine to feed a crowd or just to have a cozy comfort meal with my husband.

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Hello, and welcome to Vintage Victuals! I thought I would take a moment to lay out what my blog is all about.

My blog is dedicated to good ol’ fashioned cooking and baking from scratch. From traditional treats to family heirloom recipes passed down over the generations, these recipes are time-honored, tried-and-true.

With today’s thirty-minute-meals (which end up really taking forever), and grocery store take-out lifestyle, I am saddened that some of our most loved, traditional recipes are getting lost in the hustle and bustle. With this blog, I hope to take our mother’s recipes, our father’s recipes, and our grandparents’ recipes and bring them back to life!

Let’s go back to when there were no cake mixes or ready-made items. Let’s cook like our grandmothers did! I think you’ll see it’s worth the extra effort to preserve the memories and traditions of those who baked before us.