Betty knows that the only thing more American than apple pie is pumpkin at Thanksgiving. But Betty puts a twist on this traditional dessert by baking Pumpkin Chiffon Pie. Whether you are carving the turkey at your house or serving potatoes as a guest at someone else's, Betty's recipe will be a hit. Evoke the spirit of mid-century bakers with these retro baking supplies. You may not need a pie bird for this treat, but it is a cute addition to your vintage kitchen and useful with other pies as it lets the steam escape while baking.
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With Halloween around the corner don’t forget the sweets! Perfect for a party or trick-or-treaters, pumpkin whoopie pies are both retro and irresistible. First created in the 1920’s, this version adds an Autumn twist to the classic dessert. Martha Stewart has two great recipes - one for pumpkin cookies with cream cheese filling, the other for mini chocolate cookies with pumpkin cream cheese frosting (see links below). Betty knows you can’t go wrong with either one. Don’t have time to bake from scratch this year? Pick up a whoopie pie mix (photo above and link below) from Stone Wall Kitchen. With treats this good there will be no need for Halloween tricks.
Betty knows that invitations set the mood for a party. With these retro cards your guests will get to step into the past while attending your mid-century Halloween bash. Now all you need to do is select your guest list; it is invite only after all.
Betty and her family savor the season with a Sunday drive in the country. She packs a picnic of seasonal fruits and veggies with hot soup to keep them warm. After a hike, they enjoy baked apples filled with cinnamon and sugar. Betty and her husband spend the rest of the afternoon laying on a blanket reading while their kids play in the leaves.
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Before the kids, Betty and her husband would pack a picnic and take their bicycles for a spin. With her red cruiser she was ready for a beach trail or woodsy ride. These romantic weekends were among her favorites. 
This Thanksgiving day, as you wonder how long to cook the turkey and if you have enough food, there is no longer any need to stress. Betty is here to help! With two of her favorite simple side dishes and her turkey time table, you can sit back and enjoy the parade! All you need is her candied carrot and tart green beans with bacon recipes and your dinner will be a hit.
If you haven't planned a Halloween party, it's not too late to celebrate. Have a few friends over to watch a classic scary movie, like The Birds and make Betty's favorite October treat, spicy pumpkin custard. Happy Halloween!
Betty loves to send holiday cards to her friends and family. Being that Halloween is one of her favorite holidays, she always makes sure to mail spooky greetings in time for October 31st. These vintage style cards by Hello! Lucky are perfect for retro wishes on All Hallows Eve.
Betty knows that Halloween sweets aren’t just for little goblins and ghouls. After she tucks her trick or treaters into bed, the grownups have cocktails and creepy cakes. Betty serves her guests angel and devil’s food, perfect for Halloween night. No one goes home empty handed. Betty fills treat bags with candy corn, a holiday favorite since 1880. So this October 31st treat yourself, you dessert it!
Check out Betty’s favorite recipe for Angel and Devil’s food cake below!
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Better Homes and Gardens: Pies and Cakes 1966
Angel Cake
1 cup sifted cake flour
¾ cup sugar
12 egg whites (1 ½ cups)
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ teaspoons vanilla
¾ cup sugar
Sift flour with ¾ cup sugar 4 times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks but still moist and glossy. Add remaining ¾ cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about ¼ of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan in moderate oven (375 degrees) 35-40 minutes, or until done. Invert cake in pan; cool. Remove from pan.
Red Devil’s Food Cake
½ cup shortening
1 cup sugar
3 egg yolks
1 teaspoon vanilla
2 ½ cups sifted cake flour
½ cup cocoa (regular-type, dry)
1 ½ teaspoon soda
1 teaspoon salt
1 1/3 cups cold water
3 egg whites
¾ cup sugar
Cream shortening and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Sift together cake flour, cocoa, soda, and salt; add to creamed mixture alternately with cold water, beating well after each addition.
Beat egg whites until soft peaks form; gradually add ¾ cup sugar, beating until stiff peaks form. Fold into batter; blend well. Bake in 2 greased and lightly floured 8x1 ½-inch round pans in moderate oven (350 degrees) about 35-40 minutes or till cake tests done. Cool 10 minutes; remove from pans. Cool; frost with Chocolate Frosting.
Every October Betty spends her weekends preparing for her annual costume party. She starts by transforming her house with devilish décor. Placing paper pumpkins on the table and candles on every shelf Betty's ranch becomes a haunted house. Surrounded by antique family photos, a ouija board is the perfect prop. For those more interested in the future Betty sets out fortune telling cards. But her favorite decoration is a set of poison cocktail glasses. So this weekend take the skeletons out of your closet, dig up your holiday décor and get into the spirit like Betty does every year!
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Now that it is officially fall Betty and her family spend their weekends picking pumpkins, hiking through their local state park and taking afternoon drives in the country, all the while enjoying the changing leaves. Sporting a cozy sweater, gloves and scarf Betty is ready for the cool weather. She packs away her summer dresses replacing them with cardigans and skirts, all perfect for autumn. Dressed in shades of orange, yellow, blue and cream Betty takes to the outdoors enjoying her favorite season.
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As the days get shorter and the nights turn cool, Betty decorates her home to celebrate the fall. But being the mid-century modern woman that she is Betty likes to mix in non-traditional colors like purple and gray to evoke the spirit of the season. Using leaf plates and trays at every meal and autumnal accents around her home, Betty brings the outdoors in. With cozy blankets in every room how can you resist getting wrapped up in the season? 
With autumn around the corner and the apple harvest starting again, Betty and her husband take the kids on a Saturday drive to their favorite orchard. They spend the day in the golden fall sun, the air a little crisp, picking out the best of the bunch. But Betty’s favorite part is the cider doughnuts they buy at the farm. Come Sunday morning Betty and her daughter are busy making applesauce (see recipe below) which the family eats as an afternoon snack. The rest is stored in mason jars to be shared with family and friends.
This weekend head to an apple orchard near you with Betty’s seasonal harvest finds. Use a vintage basket for collection and retro measuring cups for precision while making apple treats. Don’t forget to serve everything on apple inspired bowls and plates! To find a pick-your-own farm or apple festival near you check out the links below.
www.nationalapplemuseum.com/festivals.html
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Applesauce
Betty Crocker's Cook Book for Boys and Girls: 1957
Wash, peel, quarter and core 8 medium apples. Add water about 1/2 inch deep in pan. Cover tightly and bring to a boil (about 5 minutes) Turn down heat and simmer until tender. Stir in about 1/2 cup sugar to taste. Reheat to boiling. Sprinkle lightly with cinnamon or nutmeg and serve warm or cold.
