Lemon Sugar Cookies

Cookies seem to be my go to for today. With so many varieties to choose from, it’s hard to decide which to make! For this post, I will be sharing with you another vintage recipe that I have personally tried and just like the Spicy Applesauce Cookies these are equally soft and delicious! Growing up my grandma loved to make homemade lemon bars, but I could never stomach the taste of lemon until she made Lemon Sugar Cookies and I was hooked! Do note that the recipe, similar to the last, makes a decent batch of cookies. If you are needing to fill up cookie tins, these are the way to go! Hope you Enjoy!

Recipe Credit: http://www.recipecurio.com

Original Recipe Credit: ” The WORKBASKET” Magazine, 1978.

Spicy Applesauce Cookies

Yule is right around the corner and what better way to celebrate than with homemade cookies? Over the years I have collected several vintage recipes, but one of my favorites always ends up being the Spicy Applesauce Cookies. Super quick to make, and soft in texture you will see why I love them so much. Did I mention that they make your house smell absolutely amazing?! Below I have posted the original recipe. If you decide to try them out, let me know what you think!

*Note: The recipe calls for chopped nuts; however, it is completely optional! If you have an allergy to them, please omit that ingredient. Thanks!*

Spicy Applesauce Cookies


1/2 cup. Shortening

1 1/2 cups. Pure Cane Dark Brown Sugar (packed)

1 Egg

1 tsp. Vanilla

3/4 cup. Applesauce

2 cups. All-Purpose Flour

1 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

1 1/2 tsp. Pumpkin Pie Spice

3/4 cup. Chopped Nuts (Optional)*


Preheat oven to 375 degrees. Grease cookie sheet. In a large bowl, beat shortening and sugar until fluffy. Beat in egg, vanilla and applesauce. Combine flour, baking powder, soda, salt and spice; stir into mixture. Stir in nuts*. Drop by teaspoon onto cookie sheet. Bake for 12 minutes. Cool on rack. Makes 4 dozen.

Original Recipe Credit: C&H Sugar Kitchens

Old-Fashioned Butterscotch Cake

Grandma always told me that when life hits you hard, you need something sweet to brighten your day. This couldn’t be more true.

On November 15th, I began to lose feeling in my left side and the following day on the 16th, I landed myself in the ER. Over 9 hrs and several tests/MRI later, I was informed that I have a rare disease called Tarlov Cyst Disease. I won’t go into detail on here as to what the disease entails, but I can say that it’s not good. If you wish to follow me on my journey and/or learn more about TCD, I set up a new blog to document that journey and will post the link at the end of the page.

With this being said, something sweet is definitely what I needed after such devastating news. So what could be made? Old-Fashioned Butterscotch cake. That is what. Normally, I would say homemade Butterscotch pudding, but cake seemed better at the time. It’s super easy to make and not overly sweet, but sweet enough to bring a smile to your face. Hopefully, this recipe finds a special place in your heart as it has mine. Cheers to better days!

Old Fashioned Butterscotch Cake


2 1/2 cups. Flour

3 1/2 tsp. Baking Powder

1/2 tsp. Salt

3/4 cup. Butter

1 1/2 cups. Dark Brown Sugar (Packed)

3 tbsps. Canola Oil

2 tsp. Vanilla

4 Large Eggs

1 1/4 cups. Milk

Butterscotch Frosting


1 cup. Butterscotch chips

2 tbsp. Butter

3 cups. Powdered Sugar

5 tbsps. Milk


  1. Prepare your sheet pan with baking spray to grease the bottom and sides. Preheat oven to 350 degrees.

2. Combine the flour, baking powder and salt in a medium sized bowl and set aside while you mix wet ingredients.

3. Add your butter, dark brown sugar and canola oil to your mixer bowl and beat together until fluffy and blended, light in color. This usually takes 3-4 minutes- be patient.

4. Add your eggs and vanilla extract and mix until combined.

5. Add your milk.

6. Add your remaining dry ingredients, slowly until fully combined. You don’t want to overmix but it needs to be smooth and well incorporated. 

7. If you’re using a jelly roll pan for a thinner sheet cake, your bake time should be approximately 15 minutes. For a thicker cake (9×13) you’ll bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

8. After removing cake from the oven, place on a wire cooling rack for up to 5 minutes. Make your frosting and smooth onto cake after it has cooled completely.

Butterscotch Frosting

  1. Melt butterscotch chips and butter together in a microwave safe bowl. Start with one minute and then melt in 10 second increments, so you don’t burn/overcook.

2. Add melted butterscotch/butter mixture to your mixing bowl. 

3. In alternating increments, add powdered sugar and milk until fully combined.

Note: * If baking in a 9×13, check your cake at 25 minutes. Every oven is different!*

Recipe Credit: http://www.julieblanner.com

Original Recipe Link: https://julieblanner.com/incredible-butterscotch-cake/

*Living Rare Blog Link: https://livingrareofficial.wordpress.com/