Subject Index Archives

November 9, 2004

Flannel Cakes

1 quart (4 cups)of flour
1 pint (2 cups) milk or water
1 tablsoon butter - melted
1 teaspoon baking soda
2 teaspoons cream of tarter
Add melted butter to milk or water. Then stir in the baking soda. Now slowly stir into flour. Take cream of tarter and mix with a small amount of water. Add to flour mixture. Now pour out a spoonful onto hot lightly greased skillet.
Original Recipe
One quart of flour; one pint of milk or water. Put one tea-spoonful of carbonate of soda into the milk or water. Dissolve two tea-spoonfuls of cream of tarter in a small quantity of water. Add it to the batter immediately before baking it. To be baked in thin cakes, on a griddle. These are favorite breakfast cakes in Virginia.

Lady Baltimore Cake

1 cup butter
2 cups sugar
3 1/2 cups pastry flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup milk
6 egg whites
1 teaspoon vanilla extract

Lady Balitmore Cake Icing
2 1/4 cups sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cups raisens
2/3 cups chopped pecans
3 shredded figs

Cream butter and add sugar gradually. Mix and sift all dry ingredients and alternatly with the milk, beginning with the flour mixture. Beat the egg whites until stiff and fold them in gently. Add vanilla extract. Bake in three 7-inch layer cake pans at a temperature of 360 degrees (moderate oven) for about 25 minutes.
Directions for Icing
Cook sugar, corn syrup, water and salt together until the temperature of 248 degrees is reached or to the firm ball stage. Pour the hot syrup into the well beaten egg whites while beating constantly. Add vanilla extract and continue beating until the frosting will hold its shape when tossed over the back of a spoon. Now stir in your raisins, pecans and shredded figs.

Apple Pudding no.1

Half lb of mashed apple
Half lb butter
Half lb sugar
5 eggs
2 tablespoon brandy (or rose-water)
Half a nutmeg
1 pastry crust

Peel apples and core them; cut them in small pieces, and stew in very little water til they are soft. Pass them through a sieve to free them from lumps. Beat the butter and sugar smooth, whisk the eggs and add to it; then stir in the apples (which should be half a pound when mashed), brandy (or rose-water) and nutmeg. Cover your pie plates with a rich pastry crust and bake in moderate over.

Great Meatloaf

1 1/2 pounds to 2 pounds ground beef or chuck
1/2 cup finely chopped onion
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces can tomato sauce, divided
1 teaspoon milk or cream
1 egg, slightly beaten
2 tablespoons honey
1 tablespoon plus 2 teaspoons Worcestershire sauce, divided
1/4 teaspoon dry mustard
2 tablespoons brown sugar
1 dash prepared mustard

Mix beef, onion, flour, salt, pepper in a bowl. Take a separate bowl and mix can of tomato sauce and add tablespoon of milk or cream, mix. Then add half tomato sauce mixture with beef mixture and add egg, honey, 2 teaspoons worcestershire sauce.
Now mix remaining tomato sauce mixture with tabelespoon of worcestershore sauce, dry mustard, brown sugar and dash prepared mustard.
Put beef mixture in 9-inch square baking pan and then pour tomato sauce mixture over beef mixture. Baking 350 for about an hour.

November 10, 2004

Creamed Potatoes

6 med potatoes, peeled, & cubed to 1/2 inches
3 tablespoons buter
1/4 cup flour
1 teasoon salt
1/4 teaspoon pepper
2 cups milk
creole seasoning

Bring to a boil the potatoes, reduce heat, cover and cook for 15-20 mins. Melt butter in saucepan. Stir in flour, salt, & pepper until smooth. Gradually add milk. Then bring mixture to a boil stirring for 2 mins or until thick.
Drain potatoes & place in serving dish. Pour sauce over potatoes & toss gently. Sprinkle paprika, creole seasoning, and parsley on top of potatoes.

Corn Chowder

2 cans cream style corn
1 can evaporated milk
1 can regular corn
5 small/medium potatoes, peeled & diced
1 small onion, diced
about 4 cups water
1 1/2 tablespoon cornstarch mixed in small amt cold water
salt & pepper to taste

Put your potatoes in the water & boil till slightly undone. Then add onion, cream corn, corn, milk, salt, pepper, & cornstarch. Simmer until thick.

Tried & Tested Easy Hearty Chili

2 lbs ground beef
1 med onion, chopped (I have used dry minced onion before)
3 cloves garlic (I always add garlic powder to taste)
3 cups water
1 (16 oz) can whole tomatoes,un-drained & chopped
1 (8 oz) can tomato sauce
2 tablespoons all-purpose flour
1 ? teaspoons salt
? teaspoon sugar (I add brown sugar to taste)
3 tablespoons chili powder
1 teaspoon ground cumin
? teaspoon dried oregano
? teaspoon dried whole basil
dash of red pepper
1 (16 oz) can pinto beans or dk red kidney beans

Combine ground beef, onion, and garlic (or garlic powder) in a large skillet. Cook until meat is browned, stirring to crumble meat. Drain off pan drippings and pour meat ingredients into large pot. Add water, tomatoes, tomato sauce, flour, salt, sugar, chili powder, cumin, oregano, basil, and pepper mixing well. Cover and simmer 1 ? hours (I let it simmer on really low heat for several hours for better flavor) Add pinto (or kidney) beans and simmer for another 30 minutes or however long you think best. Ladle into individual bowls and serve immediately.

Yummy Beef Stew

Mock Tender Roast cut into pieces
1 small can-Garlic Flavored Tomato Paste
1 small can-Regular Tomato Paste
1 large Onion diced
2 cups frozen Corn
2 cups frozen Peas
1 can Green Beans
4 Carrots
4 large Potatoes
about 1 tablespoon Garlic Powder
dash of Onion Powder
about 1 tablespoon Dried Oregano
about 1 teaspoon Dried Rosemary
about 1 tablespoon Dried Basil
4 Bay Leaves
Salt & Pepper to taste
Brown Sugar to taste

First cut your roast into pieces for stew. Then fry them up with butter, salt & pepper in skillet. When pretty well browned and slightly cooked throw into your pot or pots (I needed 2 pots). Now dice up your carrots and potatoes. Add to pot(s). Open your tomato sauce cans and add them along with 1 can water for each. Add additional water to just barely cover veggies & meat. Let boil for a little while, till about when the carrots & potatoes have just lost their extreme hardness-about 30 minutes I guess. Now add your diced onion, garlic powder, dash of onion powder, oregano, rosemary, basil, bay leaves, salt & pepper to taste, and brown sugar to taste. Bring to a simmer, and simmer for a few hours occasionally stirring. Don't be alarmed if stew seems rather thin. By simmering for a few hours it will thicken up. Now when stew seems to be nearing a finish (its thickening & smelling really good) add your peas, corn & green beans. Let simmer for a little while longer until stew is to your liking.

Fried Rice

2 eggs
2 tablespoons light soy sauce
1 tablespoons sherry wine (optional)
2 tablespoons peanut oil
1 slice ginger, minced
4 cups cooked rice*
2 cups cooked chicken, shrimp, ham or combination of all three
4 scallions, sliced

Lightly beat eggs. Set aside. Mix together sherry wine and the two soy sauces. Set aside. Heat dry skillet or wok. When smoking hot, swirl in peanut oil. Stir in minced ginger. Add rice and cooked meat and stir-fry 2 minutes. Pour in soy sauce mixture. Stir. Add scallions. Stir-fry 1 minute. Pour eggs over top of rice, covering as much area as possible. Continue to stir fry the rice and cook until egg firms, about 1-2 minutes.
NOTE: *Try to use a fresh batch of rice. It makes a difference. If using cold, leftover rice, add two tablespoons water to the soy sauce mix. Serves 4-6

Raspberry Salad

9 cups salad greens
2 cups fresh/frozen raspberries
2 tablespoon olive oil
2 tablspoon cidar vinegar
4 teaspoon sugar
1/8 teaspoon salt
dash pepper

In salad bowl, combine greens and 2 3/4 cups berries. Mash remaining berries (strain and discard seeds optional.)
Whisk together berry juice, oil, vinegar, sugar, salt & pepper. Best if sets for at least 30 mins. Then drizzle over salad, gently tossing.
Yielf: 12 servings

Peachy Keen Pork Chops & Rice

4-6 thin boneless pork chops
1-2 tablespoons oil (I used olive)
1 can of peaches (in syrup)
3-4 tablespoons brown sugar
1/2- 1 teaspoon ginger
dash of majoram
dash of dried mint leaves
1 1/2 teaspoon corn starch & a little cold water to dissolve in
salt and pepper to taste
3 or more cups of cooked rice

Salt and pepper pork chops then brown your pork chops in oil. When well browned drain of excess oil. Add peach syrup, brown sugar, ginger, majorum and mint leaves. Slice peaches and add to mixture. Cover and let simmer until pork chops are cooked throughly (about 10-20 minutes). When done add the cornstarch (that is already dissolved in a small amount of cold water) and stir and continue simmering until mixture is thickened. Place pork chops and sauce over hot cooked rice.

Spicy Honey Mustard Tilapia

8 tilapia fillets
1/2 cup of mustard
1/4 cup honey
1 teaspoon bronze seafood seasoning
1 teaspoon dill
1 tablespoon olive oil
1/4 teaspoon balsamic vinegar
dash of the following:
creole seasoning
poppy seed
1/2 cup of melted butter

Mix all the seasonings, balsamic vinegar, olive oil, mustard, and honey together in a bowl. Then take your butter and pour it into a baking dish large enough for 8 fillets. Place your fish into baking dish, then spoon over your honey mustard mixture. Bake at 375 F for about 30 mins.

Mocha Milk Punch

1 quart coffee ice cream, divided
2 cups strong coffee, chilled & divided
2 cups milk, divided
1/2 cup bourbon, divided
1/2 cup light rum, divided
1/2 cup creme de cacao, divided
Additional coffee ice cream
Sifted cocoa (optional)

Combine hald of all ingredients, except additional ice cream, in container of an electric blender; process until smooth. Repeat procedure with remianing ingredients, except additional ice cream. Pour punch into chilled bowl and top with scoops of addiotnal coffee ice cream. Sprinkle with softed cocoa, if desired. Yeild: about 3 quarts.

Orange Blush

2 (6 ounce) cans frozen orange juice concentrate thawed & undiluted
2 cups cranberry juice cocktail
1/2 cup sugar
1 (28 ounce) club soda, chilled
Crushed Ice

Combine orange juice concentrate, cranberry juice cocktail, and sugar in a serving pitcher; stir well to dissolve sugar. Chill throughly. Stir in chilled club soda just before serving. Pour over crushed ice in glasses & serve. Yeild: 12 servings.

Homemade Vanilla Custard & Strawberries

The Custard:
3 eggs beaten
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups milk
1 cup whipping cream
1 teaspoon vanilla extract
The Strawberries:
You can slice fresh strawberries onto custard or you can make this strawberry mixture:
1 quart of strawberries (crushed)
1 cup sugar

Combine eggs and sugar in top of double boiler; beat well. Add flour , stirring until smooth. Gradually add in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon. 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla. [Note: For those like me who don't have a double boiler just use a small pan on the bottom with water and place a medium or larger pan on top to cook the ingrediants. Pour mixture into six 6-ounce custard or dessert cups. Cover and chill throughly.
Mix strawberries & sugar and then spoon into custard. Serve chilled for best results. Yeilds 6 servings

Strawberry Pizza

2 1/2 cups flour
2 sticks butter (total of 1 cup)
2/3 cups confectioners sugar

1 8 oz cream cheese
1 cup powdered sugar
1 1/2 or 2 cups whipped topping

1 qt crushed strawberries
1 1/8 cup confectioners sugar
3 tablespoons corn starch
3 tablespoons water
1 teaspoon vanilla

Directions: For crust mix flour and powdered sugar. Then blend in butter. Press into baking pan and bake for 10 to 12 minutes at 350. Cook throughly. Then cool. For the filling cream together cream cheese, powdered sugar, and whipped topping. After the above crust is cooled spread filling mixture. For the topping mix all the ingredients. Work until thickened. Spead on filling. You can garnish with strawberry halves.

Watermelon Ice

4 Cups seeded 1-inch watermelon chunks
1/4 cup thawed frozen unsweetened pineapple juice concentrate
2 tablespoons fresh lime juice
Fresh Melon balls (optional)
Fresh Mint leaves (optional)

Place Melon chinks in a single layer in plastic freezer bag; freeze until firm, about 8 hours. Place frozen melon in food processor container fitted with steel blade. Let stand 15 minutes to soften slightly. Add pineapple juice and lime juice. Remove plunger from top of food processor to allow air to be incorporated. Process until smooth, scraping down sides of container frequently. Spoon into individual desert dishes. Garnish with melon balls and mint leaves if desired. Freeze left overs. Makes 6 servings Variations:
Honeydew Ice:
Substitute honey dew for watermelon and unsweetened pineapple-guave-orange juice concentrate for pineapple juice concentrate.
Cantloupe Ice:
Sunstitute cantaloupe for watermelon and unsweetened pineapple-guava-orange juice concentrate for pineapple juice concentrate.
Recipe by Tabby

Chicken n Dumplins

1 stewing hen cut up
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
1 cup milk
About 3 tablespoons flour
About 1 cup milk

Boil your chicken. While its near done take 2 cups flour, salt, and baking powder and cut in butter and do so until small crumbly appearance. Then add one cup of milk to mixture and stir. Bring broth to a boil, drop in dumpling mixture by tablespoonfuls, then turn heat down to simmer and cook for about 10 minutes. The less cooked at a time the better they turn out. When all dumplings have been cooked and set aside in a dish with the cut up chicken, take the 3 tablespoons of flour and mix with a enough water to make a thick mixture then pour into remaining broth stirring immediately. Then take and add about a cup of milk, along with salt and pepper to taste.

Creamed Chicken

? cup butter
? cup flour
1 ? cup milk
6 slices or so toast
Cooked chicken (about a cup)
Optional: 1 tablespoon sherry

Have your chicken cooked, I fry mine in some butter. Take the butter and melt it in a saucepan. Then when all your butter is melted add your flour slowly and stir constantly. Boil mixture for about one minute then add your milk. Key is to constantly stir. Then keep stirring until it becomes thick. Then add your salt & pepper to taste, and then chicken, then sherry if being used. Pour over toast. Note: Its excellent over homemade bread that is toasted.

Honey Mustard Chicken

1/3 cup Dijon Mustard
1/3 cup honey
2 tablespoons chopped fresh till or 1 tablespoon dried dill
1 teaspoon freshly grated orange peel
2 tablespoons of orange marmalade for more ZEST (optional)
1 (2 1/2 lb) chicken, quartered

Preheat oven to 400 F. Combine mustard & honey in small bowl. Stir in dill & orange peel. Line a baking sheet with foil. Place chicken skin-side down on prepared pan. Brush sauce on top of chicken; coat well. Then turn chicken over and gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Then brush the skin with remaining sauce. Bake until juices run clean when thickest part of chicken is pierced with a knife, should be about 30 minutes. Or for a quicker meal use skinless chicken breasts. Broil chicken turning once until no longer pink, about 15 minutes. Prep Time: 10 minutes Cooking Time: 30 mintues (or 15 minutes for the speedier method) Serves 4

Brown Applesauce Cake with Caramel Frosting

1 cup butter or margarine, softened
2 cups firmly packed brown sugar
1 egg
3 cups all purpose flour-divided
2 teaspoons baking soda
? teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups applesauce
2 cups raisins (optional)
1 cup black walnuts or pecans
1 tub of caramel cake frosting ~Duncan Heines

Cream butter in large mixing bowl; gradually add brown sugar, beating until light and fluffy. Add egg, beating well. Combine 2 ? cups flour, soda, salt, and spices; add to creamed mixture beginning and ending with the flour mixture. Beat well after each addition. Dredge raisins and walnuts (or pecans) in remaining ? cup flour. Pour batter into a greased and floured 10-inch tube pan. Bake at 350o for 1 hour and 15 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan, and cool completely. Then add your caramel icing.

Mayflower Grape Cake

1/2 cup shortening
1 1/2 cups sugar
3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup water
1 1/2 teaspoons vanilla extract
4 egg whites

Grape Filling
1 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon salt
1 cup grape juice
1 cup water
1/2 cup lemon juice
2 tablespoons butter or margarine, softened

Grape Frosting
1 1/2 cups sugar
2 egg whites
1/4 cup plus 2 tablespoons grape juice
1 teaspoon corn syrup

Cake Directions
Cream shortening: gradually add sugar, beating well. Combine flour, baking powder, and salt; set aside. Combine milk and water. Add flour mixture to creamed mixture alternatly with milk mixture, beginning and ending with flour mixture. Mix well after eacg addition. Stir in vanilla.
Beat egg whites (at room tempature) until stiff peaks form; fold into batter.
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 to 15 minutes; remove layers from pans, and let cool completly.
Split each layer horizontally and spread grape filling between layers, reserving 1/2 cup grape filling. Spread grape frosting on top and sides of cake. Drizzle top of cake with remaing grape filling. Yeild: one 4 layer cake.

Grape Filling:
Combine sugar, cornstarch, salt, grape juice, and water in a medium saucepan, stiring well. Bring mixture to a boil over medium heat,and boil 1 minute, stirring constantly.
Remove from heat; add lemon juice and butter, stirring until well blended. Cool. Yeild: about 2 cups.

Grape Frosting:
Combine sugar, egg whites(at room temp), grape juice and syrup in the top of a large double boiler. Beat on low speed of electric mixer until well blended.
Place over boiling water; beat constantly on high speed about 7 minutes or until stiff peaks form. Remove from heat, and beat until frosting is thick enough to spread. Yeild: enough for one 4 layer cake.

Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 oz. bottle of red food coloring
3 Tbl. cocoa powder
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar

Cream shortening, sugar, eggs, and vanilla. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to batter. Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350?. Let cool completely. Cover with frosting.
Blend all ingredients until smooth.
Recipe by Chari

Easy Popovers with Whipped Cream

2 eggs
1 cup milk
1 cup flour
1 tablespoon melted butter
? teaspoon salt
1 tablespoon brown sugar
? teaspoon cinnamon
? teaspoon nutmeg
Whipped Cream:
1 cup heavy whipping cream
1 ? tablespoons sugar

Beat your eggs till fluffy. Add brown sugar. Then alternately add flour and milk. Beating mixture after each addition. Then add melted butter, cinnamon, nutmeg and salt. Beat well. Take your muffin pan and grease generously. Put in oven heated to 450 for a few minutes until muffin pan is good and hot. Then pour mixture into muffin tin about two thirds full. Then put into oven and cook for 20 minutes at 425 degrees. Then turn oven down to 350 and cook an additional 20 minutes. For the Whipped Cream, beat the whipping cream for about a minute, then add the sugar and keep beating it. It should form stiff peaks when its ready. Serve whipping cream in warm (not hot) popovers. Makes 8 popovers.

Onion, Garlic and Herb Bread

2/3 cup chopped onion
2 cloves garlic, minced
1 T butter
1 cup + 2 T water
? tsp herb (thyme, basil, oregano or rosemary)
3 cups bread flour
1 T sugar
1 ? tsp salt
1 ? tsp yeast

Saute the onion and garlic in butter until tender. Cool to room temperature. Add to bread machine, along with other ingredients in order.
Recipe by Tara

Easy Lasagna

1 1/2 jars sp sauce of your choice.
(We usually use Ragu Parmesean & Romano)
1 lb ground chuck or beef
1 lb (15 oz) ricotta cheese or cottage cheese
2 eggs
8-10 oz of mozz cheese
(we usually use abt 2 to 3 regular size bags of shredded chz)
onion (optional)
1 box lasagna noodles
Parmesean cheese

Put small amount of sauce on bottom of 9x13 baking pan. In seperate bowl mix together meat (uncooked), ricotta (or cottage) cheese, and eggs. In pan add noodles (uncooked), then on top of noodles add 1/2 of meat mixture. Then sauce, then cheese. Repeat layers until you reach the top and top with noodles, sauce then more cheese & sprinkle parmesean. Now cover with foil and bake at 350 for about 1 1/2 hours. (This is one of those meals you can make early in the day, throw in the fridge and later toss in the oven)

Homemade Enchilada's

1 Tbl vegetable oil
4 cloves garlic, chopped
1/2 large chopped onion
3 Tbl red chile powder
3 tsp oregano
1 tsp crushed whole cumin seed
2 1/2 Tbl cocoa
6 cup water or meat stock
couple bouillon cubes, optional

Meat Mixture:
1 pound ground beef
1/2 large onion, chopped
Add a pinch of garlic & onion powder.

Other Ingredients:
2 tsp vegetable oil
8 (8 inch) flour tortillas
8 ounces shredded Colby cheese

For the Sauce:
Combine garlic and oil, saut? around until garlic is a golden color. Now add red chili powder, oregano, and cumin. Stir until mixture is hot and begins to smell good. Now add cocoa, water or meat stock and bullion cubes (if adding). Bring the sauce to a gentle simmer, and let simmer till needed.
For your meat mixture:
While the sauce is simmering, fry up a pound of hamburger, onion, and a pinch of garlic and onion powder. Now grate 1 lb. Monterey Jack or a mild cheddar cheese. Set aside. These will be used between the layers of your enchilada. Fry your tortillas in another tablespoon of vegetable oil. Preheat oven to 350 (175 Fahrenheit). Spoon some meat mixture & cheese into center of each tortilla. Then roll up and put in a 9 X 13 baking dish or pan. Pour sauce over tortillas and top with cheese and any remaining meat mixture. Put in oven and bake for 20 to 30 minutes.

Crab Rangoons

1 package of cream cheese, softened
about 3/4 to 1 cup of imitation or real crab meat, diced/flaked
2 green onions, chopped fine
dash of pepper (white pepper would probably be good but we used black)
about 2 tablespoons sugar
Wonton/Egg Roll wrappers

Whip up the cream cheese so its fluffy. Add the crab, green onions, pepper, and sugar. Mix well. Now fold your egg roll or wonton wrappers as usual, adding in the about a tablespoon or two of the cream cheese mixture. Fry in hot oil for about 5 minutes or until wrapper is browned.

Black Bean Soup

1 pound dried black beans
1/2 package bacon
1 cup chopped onion
1 teaspoon dried thyme
3 garlic cloves, sliced
2 bay leaves
1/2 teaspoon salt
5 cups chicken or vegetable stock
3 cups water

3 corn tortillas, cut into 1/4" strips
6 tablespoons minced onion
6 tablespoons minced cilantro
6 lime wedges

Rinse dried beans. Cover with water to 2 inches above beans; bring to a boil and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. Cook the bacon in the pan over medium heat until crisp. Remove the bacon from pan. Add chopped onion, thyme, garlic and bay leaves to bacon drippings; saute for 4 minutes. Add the beans, bacon, stock and 3 cups water to pan. Bring to a boil; reduce heat, and simmer 1-1/2 hours, stirring occasionally. Add salt, and simmer for 30 minutes or until beans are tender. Discard the bay leaves. Puree the soup if desired or mash it well with a masher.

Place the tortilla strips in a single layer on a cookie sheet. Bake at 350 for 12 minutes until strips are toasted. Serve the soup and sprinkle with the various toppings.

Molasses Crinkles

3/4 cup shortening
1 cup brown sugar
1 beaten egg
1/4 cup molasses
2 1/4 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup granulated sugar

Mix together all ingredients except granulated sugar. Chill 4 hours or overnight. Preheat oven to 350F. Shape in balls the size of walnuts and dip one side in granulated sugar. Place sugared side up on ungreased cookie sheet 2 to 3 inches apart. Bake 15 minutes.

Persimmon Bread

1 1/2 cups sugar
1/2 cup oil
1 cup mashed persimmons
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cups all purpose flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1/2 cup chopped dates
1 cup finely chopped walnuts or pecans

Cream sugar and oil, add eggs and mix well. Add persimmons and all the spices. Sift flour, baking powder and soda together. Add to mixture. Add dates and walnuts or pecans. Mix well. Spray or grease 4 mini loaf pans and fill 3/4 full. Bake 350 for 55 minutes or until sides pull away from pab. Cool in pans on rack for 5 minutes then turn out on rack to cool completly.

Sweet Potato Custard Pie

1 cup mashed, cooked sweet potato
1-1/2 cups sugar
1-2/3 cups milk
3 eggs
1/2 teaspoon salt
1/8 teaspoon ground ginger
1 teaspoon grated fresh orange rind
1 unbaked 9-inch pastry shell

Preheat oven to 350 degrees F. Mix sugar, milk, eggs, salt, ginger, and orange rind into cooked sweet potato. Turn into unbaked pastry shell and bake for 1 hour or until knife inserted in center comes out clean. (If desired, serve warm with 1 cup of heavy cream whipped with 1/4 cup brandy.)

Tilapia Parmesan

6 tilapia filets
1⁄4 cup Parmesan cheese,grated
6 garlic cloves,minced and roasted
2 tablespoons fresh parsley flakes
2 tablespoons fresh bread crumbs
1 tablespoon olive oil
2 tablespoons butter

Mix Parmesan cheese,garlic,parsley,and bread crumbs;set aside.
Heat large saut? pan and add olive oil and butter.Season filets with salt
and pepper.Saut? filets 2 to 3 minutes per side until almost done.Sprinkle
cheese mixture on filets and saut? for an additional 1 to 2 minutes on each

November 11, 2004

Cajun Gravy

4 tablspoon butter
1/2 cup minced onion
1/3 cup minced celery
1/3 cup green pepper
2 minced cloves or garlic
1/2 cup flour
2 15 oz cand of chicken broth or 1 qt of homemade chicken stock
1 bay leaf
1 teaspoon chili flakes
1/2 teaspoon black pepper

In a medium saucepan, saute onion, celery, and green pepper in butter of moderate heat until the onions are translucent. Add garlic and flour and mix until well incorperated. Continue to cook over moderate heat, stirring frequently, until the mixture is a light brown color, which takes about 5 minutes. Add 1 cup of stock or broth and bring to a boil, stirring constantly with a whisk. Add remaining stock or broth and bring to a boil stirring constantly. Add bay leaf, chili flakes, and black pepper. Let simmer for 10 minutes, stirring frequently. If a thicker gravy is desired, simply let boil and reduce slightly. Add salt if needed.

Cherry Cheese Loaves

2 packages (1/4 oz each) active dry yeast
1/2 cup lukewarm water (110 - 115)
1 cup sour cream (8 oz)
1/2 cup butter or marg, cubed
1/2 cup sugar
2 eggs
4 cups flour

2 packages, one 8 oz and one 3 oz, cream cheese - softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 21 oz can cherry pie filling

2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract

In large bowl dissolve yeast in warm water. In saucepan heat sour cream, and butter to 110-115 degrees. Add to yeast. Add sugar and eggs then mix well. Do not knead. Cover and refridge over night.
In small bowl beat cream cheese, sugar, egg and almond extract until smooth, then divide into 4 portions.
Roll each into 12 in x 8 in rectangles. Spread 1/4 of cream cheese mixture down center of each rectangle. Spoon 1/4 of pie filling over cream cheese. Fold lengthwise into one thirds. Pinch side seams and ends to seal. Place seam side down on greased baking sheets.
With sharp scissors make several 1 inch diagnol cuts near center of loaves. Cover and let rise in warm place until doubled, which is about 1 hour. Bake 375 for 20-25 minutes or until lightly browned.
Combine glaze ingredients. Drizzle over warm loaves. Cool on wire racks. Refridgerare. Yeilds 4 loaves.

November 12, 2004

White Fricassee

Cut a pair of chickens into pieces, as for carving; and wash them through 2 or three waters. Then lay them in a large pan, sprinkle them lightly with salt, and fill up the pan with boiling water. Cover it and let the chickens stand for half an hour. Then put them immediatly into a stew-pan; adding a few blades of mace, and a few whole peppercorns, and a handful of celery, split thin and chopped finely; also, a small white onion sliced. Pour on cold milk and water (mixed in equal portions) sufficient to cover the chickens well. Cover the stew-pan, set it over the fire, and let it stew till the chickens are throughly done, and quite tender. While the chickens are stewing, prepare, in a small sauce-pan, a gravy or sauce made as follows: - Mix two tea-spoons of flour with as much cold water as will make it like a batter, and stir it till quite smooth and free from lumps. Then add to it, gradually, half a pint of boiling milk. Next put in a quarter of a pound of fresh butter, cut into small pieces. Set it over hot coals, and stir until it comes to a boil, and the butter is well melted and mixed throughout. Then take it off the fire, and, while it is hot, stir in a glass of madeira or sherry, and four table-spoons of rich cream, and some grated nutmeg. Lastly, take the chickens out of the stew-pan, and pour off all the liquor, &c. Return the chicken to the stew-pan, and pour over it, hot, the above-mentioned gravy. Cover the pan closely, and let it stand in a hot place, or in a kettle of boiling water for ten minutes. Then send it to the table in a covered dish.
To the taste of many persons, this fricassee will be improved by adding to the chicken, while stewing, some small, thin sliced of cold boiled ham.
Rabbits or veal may be fricasseed in the above manner.

November 18, 2004

Molasses Cake

1 cup molasses or cane syrup
1/4 cup butter, cut in pieces
1/2 tablespoon cinnamon
2 small eggs, beaten
1 3/4 cups sifted flour
1/2 teaspoon soda dissolved in small amt of warm water

Take molasses or cane syrup and add butter pieces into a saucepan. Stir over very low heat until butter is soft enough to mix together easily. Then add cinnamon, beaten eggs, and sifted flour. Then after you stir that till most of lumps are out, add in the soda which was dissolved in warm water.
Grease baking pan and bake 350 for 45 minutes.
350 for about 45 minutes
note: recipe cut in half from original

Original recipe
Molasses Cake. - Cut up a quater of a pound of fresh butter unto a pint of West India Molasses. Warm it just sufficiently to soften the butter, and make it mix easily. Stir it well into the molasses and add a tablespoon of powdered cinnamon. Beat three eggs very light and stir them, gradulally into the mixtire, in turn with barely enough of sifted flour (not mroe than a pint and a half) to make it about as thick as a pound-cake batter. Add, at the last, a small or level tea-spoonful of pearlash, or a full one of soda, dissolved in a very little warm water. Butter some small tin cake-pans, or patty-pans, put in the mixture, and set them immediatly into the oven, which must not be toohot, as all cakes made with molasses are peculiarly liable to scorch on the outside.

Cream Cheese frosting
1 package cream cheese
1 tablespoon milk
3/4 cup powdered sugar
dash cinnamon

Cream the cream cheese, add the powdered sugar and then mix well. Add the milk and test to make sure its sweet enough, if not you can add more powdered sugar till desired. Then add dash of cinnamon and spread on cooled Molasses cake.

November 21, 2004

Strawberry Cakes

4 1/2 cups flour
2 sticks butter
3 eggs
2 tablespoons sugar

Strawberry Filling
2 cups strawberries
1 cup

4 cups powdered sugar
4 egg whites

Take flour and cut butter into it, until it resembles a crumbly texture. Beat eggs in separate bowl. Add into eggs the sugar, mixing well. Add egg mixture to flour mixture. If mixture seems very stiff add a little cold water. Knead dough until it is no longer sticky. Roll dough out onto floured surface, into a thick sheet. Use a biscuit cutter or glass to cut circles out of the dough, dipping utensil into flour so as not to stick. Butter baking sheets, laying the cakes on it, but leaving maybe an inch apart or so. Preheat oven to 425 and bake until light brown*. Original recipe said bake in brisk oven.

*Not sure on the temperature of the oven, but I am guessing a rather hot oven since these are very biscuit - like I think -, and many recipes that called for brisk oven were biscuit like or pie like. Once I try these I'll update my oven figure if needed. If you try this recipe and find a better oven temp please let me know on the tagboard! Or if you know what general temp is a "brisk oven" hehe

Now mash the strawberries and add the sugar. Reserve some strawberries whole to add to the top of the cakes.
Once the cakes are cool half them. Add a generous amount of the mashed strawberry mixture to the bottom of the half. Cover with the top piece and press it down slightly. To make the icing beat the egg whites till foamy. Then add the powdered sugar a small amount at a time and beat well after each addition of powdered sugar. Then ice the sides and top with icing. Before icing has dried add some whole strawberries, one large one in the center and then smaller ones around it forming a circle.

Original Recipe:
Strawberry Cakes. - Sift a small quart of flour into a pan, and cut up among it half a pound of the best fresh butter; or mix in a pint of butter if it is soft enough to measure in that manner. Rub with your hands the butter into the flour, till the whole is crumbled fine. Beat three eggs very light; and then mix with them three table-spoonfuls of powdered loaf-sugar. Wet the flour and butter with the beaten egg and sugar, so as to form a dough. If you find it too stiff, add a very little cold water. Knead the dough till it quits your hands, and leaves them clean. Spread some flour on your paste-board, and roll out the dough into a rather thick sheet. Cut it into round cakes with the edge of a tumbler, or something similar; dipping the cutter frequently into flour to prevent its sticking. Butter some large square iron pans or baking sheets. lay the cakes in, not too close to each other. Set them in a brisk oven, and bake them light brown. have ready a sufficient quantity of ripe strawberries, mashed and made very sweet with powdered white sugar. Reserve some of your finest strawberries whole. Reserve some of your finest strawberries whole. When the cakes are cool, split them, place them on flat dishes and cover the bottom piece of each with mashed strawberry, put on thickly. Then lay on the top pieces, pressing them down. Have ready some icing, and spread it thickly over the top and down the sides of each cake, so as to enclose both the upper and lower pieces. before the icing has quite dried ornament the top of every cake with the whole strawberries, a large one in the centre, and the smaller ones placed round in a close circle.
These are delicious and beautiful cakes if properly make. The strawberries, not being cooked, will retain all their natural flavour. Instead of strawberries you may use raspberries. The large white or buff-coloured raspberry is the finest, if to be eaten uncooked.

November 22, 2004

Sweetened Condensed Milk

1 c. milk
2/3 c. sugar
1/3 c. boiling water
3 tbs. butter, melted

Combine in a blender and blend until smooth.
Makes 1 1/4 c. or a 14 oz. can.
Keeps in the refrigerator.

Melted Butter

Sometimes Called Drawn Butter.
MELTED butter is the foundation of most of the common sauces. Have a covered sauce-pan for this purpose. One lined with porcelain will be best. Take a quarter of a pound of the best butter, cut it up, and mix with it about two tea-spoonfuls of flour. When it is thoroughly mixed, put it into the sauce-pan, and add to it four table-spoonfuls of cold water. Cover the sauce-pan, and set it in a large tin pan of boiling water. Shake it round continually (always moving it the same way) till it is entirely melted and begins to simmer. Then let it rest till it boils up.
If you set it on hot coals, or over the fire, it will be oily.
If the butter and flour is not well mixed it will be lumpy.
If you put too much water, it will be thin and poor. All these defects are to be carefully avoided.
In melting butter for sweet or pudding sauce, you may use milk instead of water.

Cranberry Sauce

Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done. Just before you take them from the fire, stir in a pound of brown sugar.
When they are thoroughly done, put them into a deep dish, and set them away to get cold.
You may strain the pulp through a cullender or sieve into a mould, and when it is in a firm shape send it to table on a glass dish. Taste it when it is cold, and if not sweet enough, add more sugar.Cranberries require more sugar than any other fruit, except plums.
Cranberry sauce is eaten with roast turkey, roast fowls, and roast ducks.

Kitchen Pepper

Mix together two ounces of the best white ginger, an ounce of black pepper, an ounce of white pepper, an ounce of cinnamon, an ounce of nutmeg, and two dozen cloves. They must all be ground or pounded to a fine powder, and thoroughly mixed. Keep the mixture in a bottle, labelled, and well corked. It will be found useful in seasoning many dishes; and being ready prepared will save much trouble.

Sweetmeats - Preserved Fruits

General Remarks.
THE introduction of iron ware lined with porcelain has fortunately almost superseded the use of brass or bell-metal kettles for boiling sweetmeats; a practice by which the articles prepared in those pernicious utensils were always more or less imbued with the deleterious qualities of the verdigris that is produced in them by the action of acids.
Charcoal furnaces will be found very convenient for preserving; the kettles being set on the top. They can be used in the open air. Sweetmeats should be boiled rather quickly, that the watery particles may exhale at once, without being subjected to so long a process as to spoil the colour and diminish the flavour of the fruit. But on the other hand, if boiled too short a time they will not keep so well.
If you wish your sweetmeats to look bright and clear, use only the very best loaf-sugar. Fruit may be preserved for family use and for common purposes, in sugar of inferior quality, but it will never have a good appearance, and it is also more liable to spoil.
If too small a proportion of sugar is allowed to the fruit, it will certainly not keep well. When this experiment is tried it is generally found to be false economy; as sweetmeats, when they begin to spoil, can only be recovered and made eatable by boiling them over again with additional sugar; and even then, they are never so good as if done properly at first. If jellies have not sufficient sugar, they do not congeal, but will remain liquid.
Jelly bags should be made of white flannel. It is well to have a wooden stand or frame like a towel horse, to which the bag can be tied while it is dripping. The bag should first be dipped in hot water, for if dry it will absorb too much of the juice. After the liquor is all in, close the top of the bag, that none of the flavour may evaporate.
In putting away sweetmeats, it is best to place them in small jars, as the more frequently they are exposed to the air by opening, the more danger there is of their spoiling. The best vessels for this purpose are white queen's-ware pots, or glass jars. For jellies, jams, and for small fruit, common glass tumblers are very convenient, and may be covered simply with double tissue-paper, cut exactly to fit the inside of the top of the glass, laid lightly on the sweetmeat, and pressed down all round with the finger. This covering, if closely and nicely fitted, will be found to keep them perfectly well, and as it adheres so closely as to form a complete coat over the top, it is better for jellies or jams than writing-paper dipped in brandy, which is always somewhat shrivelled by the liquor with which it has been saturated.
If you find that your sweetmeats have become dry and candied, you may liquefy them again by setting the jars in water and making it boil round them.
In preserving fruit whole, it is best to put it first in a thin syrup. If boiled in a thick syrup at the beginning, the juice will be drawn out so as to shrink the fruit.
It is better to boil it but a short time at once, and then to take it out and let it get cold, afterwards returning it to the syrup, than to keep it boiling too long at a time, which will cause it to break and lose its shape.
Preserving kettles should be rather broad than deep for the fruit cannot be done equally if it is too much heaped. They should all have covers belonging to them, to put on after the scum has done rising, that the flavour of the fruit may be kept in with the steam.
A perforated skimmer pierced all through with holes is a very necessary utensil in making sweetmeats.
The water used for melting the sugar should be very clear; spring or pump water is best. But if you are obliged to use river water, let it first be filtered. Any turbidness or impurity in the water will injure the clearness of the sweetmeats.
If sweetmeats ferment in the jars, boil them over again with add itional sugar.

November 24, 2004

Connecticut Sausage Meat

A scaled down recipe:
2 lbs ground pork
3 1/4 teaspoons sage
2 1/2 teaspoon salt
1 1/2 teaspoon brown sugar
1/2 teaspoon black pepper
1/3 teaspoon cayenne
optional: 1/4 cup pure maple syrup

Mix spices together and then add pork, then syrup if using. You can make into patties and then freeze. Fry in the usual manner.

Original Recipe:
To fifteen pounds of the lean of fresh pork, allow five pounds of the fat. Having removed the skin, sinews, and gristle, chop both the fat and lean as fine as possible, and mix them well together. Rub to a powder sufficient sage-leaves to make four ounces when done. Mix the sage with three ounces of fine salt, two ounces of brown sugar, an ounce of powdered black pepper, and a quarter of an ounce of cayenne. Add this seasoning to the chopped pork, and mix it thoroughly. Pack the sausage-meat down, hard and closely, into stone jars, which must be kept in a cool place, and well covered. When wanted for use, make some of it into small, flat cakes, dredge them with flour, and fry them well. The fat that exudes from the sausage-cakes, while frying, will be sufficient to cook them in.

November 27, 2004

Baked Rice Pudding

1/2 cup uncooked rice
2/3 cup molasses or cane syrup
1 teaspoon cinnamon
1 teaspoon salt
1 tablespoon butter
4 cups milk

Stir together all ingredients, except milk. Once thoroughly mixed add in milk. Stir well. Preheat over to 350 Fahrenheit. Bake first hour stirring occasionally. Then finish baking until firm, which for me took a total of about 2 hours.

Here is the original recipe:
Baked Rice Pudding. One gill of rice; two thirds of a cup of molasses; one tea-spoonful of cinnamon; one of salt; a small piece of butter. Stir this together, and add a quart of milk. Bake this in a moderate oven. Stir it occasionally for the first hour. Bake three hours.

March 3, 2005

My Best Cake


3/4 cup butter, softened
2 cups sugar
4 eggs, separated
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Butter Cream Frosting

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in Vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
Pour batter into two greased and floured 9-inch round cakepans, or a 13x9x2 in rectangular baking pan. Bake at 325 for 40-45 minutes or until wooden pick inserted comes out clean. Cool in pan(s) 10 minutes, then remove and cool completely before frosting.

Butter Cream Frosting
3/4 cup butter or margarine, softened
2 1/4 cups sifted powdered sugar
3 tablespoons milk
3/4 teaspoons vanilla extract

Cream butter; gradually add sugar, beating well. Add milk and vanilla, beating until smooth. Yield: enough for one 3 layer cake.

Pineapple Upside-Down Cake

1/2 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
1 (8oz) can sliced pineapple, drained
(I have used crushed and it worked out good too)
9 maraschino cherries (optional)
3 eggs, separated
1 cup sugar
1 cup all purpose flour
1/4 teaspoon salt
1/4 cup plus 1 tablespoon water
1 teaspoon vanilla

Cream butter, gradually add brown sugar, beating until light and fluffy. Spread creamed mixture evenly in a 9-inch cast iron skillet. Arrange pineapple slices and cherries evenly over creamed mixture.
Beta egg yolks until thick and lemon colored. Gradually add sugar, beating well. Combine flour and salt; add to yolk mixture alternately with water, stirring well after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
Spoon batter evenly over pineapple slices in skillet. Bake at 350 for 50 minutes or until wooden pick inserted in center comes out clean. Cool 30 minutes in pan, and invert cake onto serving plate. Yield one 9-inch cake.

Cream Cheese Pound Cake

1 cup margarine, softened
1/2 cup butter, softened (do not substitute)
1 (8oz) package cream cheese, softened
3 cups sugar
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla extract

Combine first 3 ingredients; beat well with a heavy duty mixer. Gradually add sugar; beat until light and fluffy (about 5 minutes). Add eggs, one at a time; beat well after eacg addition. Add flour to creamed mixture; beat well. Stir in vanilla.
Pour batter into a well greased 10inch tub pan. Bake at 325 for 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes; remove from pan and cool completely. Yield: one 10 inch cake.
Note: This cake is so rich it needs no frosting.

Grilled Shark

1 tablespoon sherry
4 or 5 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary (1/2 teaspoon if fresh)
1/2 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon minced garlic
1/4 teaspooon blackend steak seasoning (optional)
1/8 teaspoon dill
2 Shark steaks, close to an inch thick

Combine first 9 ingredients in a jar. Shake well. This is best if prepared much earlier than when you are ready to cook the shark to allow the ingredients to blend thier flavors. Pour half the mixture with the shark steaks in a bowl and let marinate for about 20 minutes turning once or twice. Then place on the grill and cover and cook until meat begins to flake off. You can pour remaining mixture over shark while cooking.

My Mother In Law's Persimmon Bread

1 1/2 cups sugar
1/2 cup vegetable oil
1 cup mashed persimmons
1/2 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cups all purpose flour
1 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1/2 cup chopped dates
1 cup finely chopped walnuts or pecans

Cream sugar and oil, add eggs and mix well. Add persimmons and all the spices. Sift flour, baking powder and soda together. Add to mixture. Add dates and walnuts or pecans. Mix well. Spray or grease 4 mini loaf pans and fill 3/4 full. Bake 350 for 55 minutes or until sides pull away from pab. Cool in pans on rack for 5 minutes then turn out on rack to cool completly.

Russian Black Bread

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

May 14, 2005

Old World Maple Bread Pudding

1 loaf Ecce Panis Country Wheat (16oz)
[ a simliar loaf can be substituted]
2 cups of milk
1 1/2 cups sugar
1 stick of softened butter (1/4 lb butter)
3 eggs
1 tablespoon vanilla
1 tablespoon cinnamon
1 or 2 tablespoons maple syrup

Slice and crumble bread. Place in a large bowl. Add sugar and softened butter to bread. Scald milk and pour hot milk over the bread mixture. Beat the 3 eggs and then pour into bread mixture. Add your vanilla, cinnamon, & maple syrup. Mix throughly. Butter an ovenproof casserole dish and pour mixture into it. Preheat oven to 350 and cook for about a little over an hour. Pudding should be very firm.

Notes: I bought the bread for only .59 cents as day old product. Look for deals like that on "stale" bread ~ they make great puddings. I like a firm, not really wet bread pudding and this one fits my tastes well. I GREATLY altered an 1840's recipe for this one.

May 16, 2005

Cheesy Fish & Bacon Bake

abt 1 1/2lbs Catfish (or other)
1/2 cup cornmeal
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 or so slices UNCOOKED bacon
1 cup cheddar cheese

Rinse fish in cold water and pat dry.
Combine cornmeal salt & pepper in bowl. Dredge fish into cornmeal mixture. Place in greased pan. Place bacon on top. Bake uncovered at 425 for 20 minutes. Remove from oven. Broil 5 inches from heating element for 4 minutes. Then add cheese and put back in oven after turning it off and let the heat of the oven melt the cheese a little.

October 14, 2005

Making Bread

-This is taken from a book published in 1839 The Good Housekeeper -

A large family will, probably, use a bushel of flour weekly; but we will take the proper quantity for a family of four or five persons.

Take twentyone quarts of flour, put it into a kneading trough or earthen pan which is well glazed, and large enough to hold double the quantity of flour. Make a deep, round hole in the centre of the flour, and pour into it half a pint of brewer's yeast, or the thick sediment from home-brewed beer--the last if good, is to be preferred. In either case the yeast must be mixed with a pint of milk-warm water, and well stirred before it is poured in. Then with a spoon stir into this liquid, gradually, so much of the surrounding flour as will make it like thin batter; sprinkle this over with dry flour, till it is covered entirely. Then cover the trough or pan with a warm cloth, and set it by the fire in winter, and where the sun is shining in summer. This process is called "setting the sponge." The object is to give strength and character to the ferment by communicating the quality of leaven to a small portion of the flour; which will then be easily extended to the whole. Setting sponge is a measure of wise precaution--for if the yeast does not rise and ferment in the middle of the flour it shows that the yeast is not good; the batter can then be removed, without wasting much of the flour, and another sponge set with better yeast.

Let the sponge stand till the batter has swelled and risen so as to form cracks in the covering of flour; then scatter over it two table spoonfuls of fine salt, and begin to form the mass into dough by pouring in, by degrees, as much warm water as is necessary to mix with the flour. Twenty-one quarts of flour will require about four quarts of water. It will be well to prepare rather more; soft water is much the best; it should in summer be warm as new milk; during winter, it ought to be somewhat warmer, as flour is a cold, heavy substance.

Add the water by degrees to the flour, mix them with your hand, till the whole mass is incorporated; it must then be worked most thoroughly, moulded over and over and kneaded with your clenched hands, till it becomes so perfectly smooth and light as well as stiff, that not a particle will adhere to your hands. Remember that you cannot have good bread, light and white, unless you give the dough a thorough kneading.--Then make the dough into a lump in the middle of the trough or pan, and dust it over with flour to prevent its adhering to the vessel. Cover it with a warm cloth, and in the winter the vessel should be placed near the fire. It now undergoes a further fermentation, which is shown by its swelling and rising; this, if the ferment was well formed, will be at its height in an hour--somewhat less in very warm weather. It ought to be taken at its height, before it begins to fall.*

Divide the dough into seven equal portions; mould on your paste-board, and form them into loaves; put these on well floured tin or earthen plates, and place immediately in the oven.

The oven, if a good one and you have good dry wood, will heat sufficiently in an hour. It is best to kindle the fire in it with dry pine, hemlock furze or some quick burning material; then fill it up with faggots or hard wood split fine and dried, sufficient to heat it--let the wood burn down and stir the coals evenly over the bottom of the oven, let them lie till they are like embers; the bricks at the arch and sides will be clear from any color of smoke when the oven is sufficiently hot. Clean and sweep the oven,--throw in a little flour on the bottom,--if it burns black at once, do not put in the bread, but let it stand a few moments and cool.

t is a good rule to put the fire in the oven when the dough is made up--the batter will rise and the former heat in about the same time.

When the loaves are in the oven, it must be closed and kept tight, except you open it for a moment to see how the bread appears. If the oven is properly heated, loaves of the size named, will be done in an hour and a half or two hours. They will weigh four pounds per loaf, or about that--thus giving you twentyeight pounds of bread from twentyone quarts (or pounds) of flour. The weight gained is from the water.

It is the best economy to calculate (or ascertain by experiment) the number of loaves of a certain weight or size, necessary for a week's consumption in your family, and bake accordingly. In the winter season bread may be kept good for a fortnight; still I think it the best rule to bake once every week. Bread should not be eaten at all till it has been baked, at least, one day. When the loaves are done, take them from the oven, and place them on a clean shelf, in a clean, cool pantry. If the crust happen to be scorched, or the bread is too much baked, the loaves, when they are taken out of the oven, may be wrapped in a clean, coarse towel, which has been slightly damped. It is well to keep a light cloth thrown over all the loaves. When a loaf has been cut, it should be kept in a tight box from the air, if you wish to prevent its drying.

*There are three processes in fermentation--the vinous, which makes the dough light and white--the acetous, which turns it sour and rather brown--and the putrefactive, which utterly spoils it.--The only good bread is made by baking the dough when the vinuous fermentation is exactly at its height. As soon as the acetous commences, the dough is injured. It it may be in a measure restored by mixing diluted pearlash or sal?ratus, and working it thoroughly with every portion of the dough--then baking it quickly.


.... or Brown Sauce for Ragout, Game, Poultry, Fish, &c.

If you want gravy immediately, see Potato Soup, or Glaze. If you have time enough, furnish a thick and well-tinned stewpan with a thin slice of salt pork, or an ounce of butter, and a middling-sized onion; on this lay a pound of nice, juicy gravy beef, (as the object in making gravy is to extract the nutritious succulence of the meat, it must be beaten to comminute the containing vessels, and scored to augment the surface to the action of the water); cover the stewpan, and set it on a slow fire; when the meat begins to brown, turn it about, and let it get slightly browned (but take care it is not at all burned): then pour in a pint and a half of boiling water; set the pan on the fire; when it boils, carefully catch the scum, and then put in a crust of bread toasted brown (don't burn it) a sprig of winter savory, or lemon thyme and parsley--a roll of thin cut lemon-peel, a dozen berries of allspice, and a dozen of black pepper. Cover the stewpan close, and let it stew very gently for about two hours, then strain it through a sieve into a basin. Now, if you wish to thicken it, set a clean stewpan over a slow fire, with about an ounce of butter in it; when it is melted, dredge to it, by degrees, as much flour as will dry it up, stirring them well together; when thoroughly mixed, pour in a little gravy--stir it well together, and add the remainder by degrees; set it over the fire, let it simmer gently for fifteen minutes longer, skim off the fat, &c. as it rises; when it is about as thick as cream, squeeze it through a tamis or fine sieve--and you will have a fine rich Brown Sauce, at a very moderate expense, and without much trouble.

-Taken from The Cook's Own Book 1832


1 oz. of ginger,

1/2 oz. of cinnamon,

1/2 oz. of black pepper,

1/2 oz. of nutmeg,

1/2 oz. of allspice,

10 cloves,

6 oz. of salt.

Mix all well together, keep in a bottle. It is an agreeable addition to any brown sauces or soups.
All kinds of spice should be dried and pounded, and put into small bottles and corked up tight, and labelled, except nutmeg.

Recipe Converted to Our Measurements today:
4 tablespoons ginger
2 tablespoons cinnamon
2 tabelsoons black pepper
2 tablespoons nutmeg
2 tablespoons allspice
10 whole cloves

October 17, 2005

Like 1859 Sweet Potatoe Pie

1 cup brown sugar
3 cups mashed sweet potatoe
1/2 cup butter
1/2 cup of milk
3 eggs, beaten
1 teapoon cinnamon
1/2 teapoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Cream your butter. Then add sweet potatoe and sugar, mixing well. Next add in eggs. Next stir in the milk. Add your spice and vanilla being sure to mix well.
Pour into 2 unbaked pie shells. Bake at 350 for about 40mins to an hour, or until knife comes out clean.

DIRECTIONS for procuring the best...Potatoes

Potatoes, take rank for universal use, profit and easy acquirement. The smooth skin, known by the name of Howe's Potatoe, is the most mealy and richest flavor'd; the yellow rusticoat next best; the red, and red rusticoat are tolerable; and the yellow Spanish have their value - those cultivated from imported seed on sandy or dry loomy lands, are best for table use; though the red or either will produce more in rich, loomy, highly manured garden grounds; new lands and a sandy soil, afford the richest flavor'd; and most mealy Potatoe much depends on the ground on which they grow - more on the species of Potatoes planted - and still more from foreign seeds - and each may be known by attention to connoisseurs; for a good Potatoe comes up in many branches of cookery, as herein after prescribed.---All Potatoes should be dug before the rainy seasons in the fall, well dryed in the sun, kept from frost and dampness during the winter, in the spring removed from the cellar to a dry loft, and spread thin, and frequently stirred and dried, or they will grow and be thereby injured for cookery.
A roast Potatoe is brought on with roast Beef, a Stake, a Chop, or Fricassee; good boiled with a boiled dish; make an excellent stuffing for a turkey, water or wild fowl; make a good pie, and a good starch for many uses. All potatoes run out or depreciate in America; a fresh importation of the Spanish might restore them to table use.
It would swell this treatise too much to say every thing that is useful to prepare a good table, but I may be pardoned by observing, that the Irish have preserved a genuine mealy rich Potatoe, for a century, which takes rank of any known in any other kingdom; and I have heard that they renew their seed by planting and cultivating the Seed Ball, which grows on the vine. The manner of their managing it to keep up the excellency of that root, would better suit a treatise on agriculture and gardening than this - and be inserted in a book which would be read by the farmer, instead of his amiable daughter. If no one treats on the subject, it may appear in the next edition.

November 1, 2005

New England Beet Hash


AKA Red Flannel Hash

1/2 package sliced bacon
2 or 3 medium/large potatoes cubed small
2 cans beets, drained and chopped fine
1 small onion chopped fine
salt and pepper to taste

Boil potatoes till just before done. Drain and then set aside. Fry bacon till done. Set off onto paper to drain. If there is excess grease pour off grease into a cup. Saute onion. Now add potatoes and fry a little, add more bacon grease or butter if needed. I take the can from the beets and use it to chop the beets very fine. Now add beets to potatoes and onions. Next add bacon, crumbled, and fry a little until all is mixed in well together.You may need to add more grease, thus use it from what you drained off into the cup or butter. Add salt and pepper to taste.

Note: This recipe was given to me by my grandmother, though she used hamburger. I recall my mom making it with bacon, but you can use corned beef or hamburger {though I don't think hamburger is very tasty} for this recipe.

November 3, 2005

Jane Latta's Gingercake

2 cups Molasses
1 cup Sugar
1 cup Lard
1 cup Milk
1 teaspoon Ginger
2 teaspoons Soda
4 Eggs
2 pints Flour

Beat sugar & shortening, add eggs & molasses. Sift other dry ingredients & add to batter alternately with milk.
Bake in two or three 9x13 inch pans at 350 degrees for 30 to 45 minutes.

Source: Latta Plantation

November 6, 2005

Boston Brown Bread

1/2 cup all purpose flour
2 cups whole wheat flour
1/2 cup molasses
2 cups buttermilk
2 teaspoons baking soda
1 teaspoon salt
optional 1 cup raisins

Lightly coat three 19 ounce cans with vegetable oil. Mix all ingredients together thoroughly and then fill each can just two-thirds full. Let the batter rise for a half hour, then bake in a 350? oven for 40 to 45 minutes, or until a toothpick comes out clean. Cool the "baking tins" until you can handle them easily, then slide a thinbladed knife around the loaves and shake them out.

Note: I remember my mother bought canned brown bread. I couldn't find that product in Louisiana, and no wonder why, its a New England product!

January 8, 2006


2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/3 cup melted butter
Mix and sift all dry ingredients. Beat egg yolks thoroughly and add milk to them. Stir the milk mixture into the dru ingredients. Add melted butter and fold in the well beaten egg whites.
Bee Brand Variations
(of course you can use whatever brand, just quoting the book here)
1- Spiced Waffles: Add 1/4 cup brown sugar together with 1 teaspoon of Bee Brand Cinnamon, 1/2 teaspoon of Bee Brand Allspice and 1/4 teaspoon of Bee Brand Nutmeg to the dry ingredients and proceed as directed.
2- Pecan Waffles: Add 1/2 cup of chopped pecan nut meats together with 1 teaspoon of Bee Brand Cinnamon to the dry ingredients. Proceed as directed.
3- Waffles - A la Bee Brand: Make a syrup of 2 cups of sugar, 1 cup of water, 2 tablespoons white corn syrup and 1/2 teaspoon of Bee Brand Maple Flavor. Boil one minute and serve with hot crispy waffles.
- From 1929 Flavor and Spice Booklet

February 3, 2006

Rice Pudding

1/4 cup butter
1 cup sugar
3 eggs
2 1/2 cups cooked regular rice, cooled
3 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon molasses
2 tablespoons whipping cream (optional)
3/4 cup grated coconut (optional)

Preheat oven to 325 degrees. Then take a 12x8x2 baking dish and add the butter and place in preheated oven. Heat until butter melts. Beat eggs in a large bowl, then gradually add sugar - beating well. Stir in milk, rice, vanilla, cinnamon, salt, nutmeg, molasses, and whipping cream if desired. Pour mixture into baking dish, sprinkle coconut over top if desired. Bake uncovered at 325 degrees for 1 hour. Yields 10 servings.

January 30, 2007


This is a handwritten receipe from an old cookbook( dated 1824) that is in my collection. Though I dont believe this recipe is quite this early I do believe it is Victorian in age.
It did not give directions but I will improvise. This is a serious amount of pudding being made.

11 lbs fruit (raisins & currants)
6 lbs suet
8 lbs flour
1 lb bread crumbs (or add l lb flour)
1 lb candied fruit
1 lb sugar
36 eggs
1 pint Brandy
2 nutmegs
1/2 packet mixed spice

Mix all together. Put a pudding cloth over it put it into boiling water, boil for 4 hours.
NOTE: A Pudding cloth is a foot-square white cotton cloth that is placed over the bowl and then tied with ordinary string that is untreated and unmeltable. Caution must be taken to remove the bowl from the boiling water.

Raspberry Acid

This is another handwritten recipe found in my old cookbook that dates 1824. This receipe is certainly Victorian in age. I haven't run across this recipe on the web as of yet.

12 pounds of Raspberries
5 oz of Tartaric Acid
2 quarts of water
Let it remain 24 hours and run it through a sieve taking care not to bruise the fruit. To each pint of clear liquor put 1 1/2 lbs of loaf sugar pounded. Stir it frequently and let it be bottled when the sugar is dissolved. The whole process to be cold. Not be corked for a week.

NOTE: Most of us do not have Tartaric Acid in our kitchens but you can purchase it just the same and still for food consumption. I found a cheese supply website selling it here.

February 5, 2010

Lemon Icebox Pie


2 cans sweetened condensed milk
4 lemons, juiced
2/3rd cup sugar, divided
6 eggs, separated
1 box vanilla wafers
1/4th cup butter, melted

Preheat Oven 350 degrees.
To prepare the crust crush up about 1/2 box of vanilla wafers. Mix the melted butter with the crushed crumbs in a bowl. Halve this mixture and add to two pie plates. Use a fork and spread evenly. Place whole cookies around the whole pie pan. Set aside. For the filling mix sweetened condensed milk, egg yolks and 1/3rd cup sugar. Next add the juice of the lemons. Mix well. Pour half of this mixture into each pie plate with prepared crust. Now whisk egg whites in a bowl until frothy, then add about 1/3rd cup sugar to egg whites. Continue to whip egg whites until stiff peaks form. Then spread meringue over each pie. Bake pies for about 15 minutes. Remove from oven and let cool before placing in fridge for several hours.

Originally posted March 22, 2007

April 7, 2007

Sailor Cake

6 ounces light brown sugar
6 ounces butter
1 pint molasses
1 ounce baking soda
4 eggs
1 1/2 pound flour
2 tablespoonsful cinnamon
1/2 pint thick milk

Warm the butter with the molasses. Drop the dough on tins and bake in a quick oven.

From Agricultural Almanac 1887

April 14, 2007

Marilla Cuthbert's Raspberry Cordial

What was Diana Berry's favorite beverage from Anne of Green Gables? Why it was Raspberry Cordial! So here is a recipe for Raspberry Cordial taken from an Almanac of 1892.

Raspberry Cordial
Crush one pound of raspberries and store into them on quart of water and the juice of two oranges; add a sliced lemon, cover, and let the mixture stand two hours, then strain, and add one pint of sugar. Cool on ice before serving. Cherry or grape cordial may be made in the same way.

You could try the cherry or grape using the above method, but if you have a lot of blackberries on hand you can try this recipe:

Blackberry Cordial
Crush ripe blackberries, and to each gallon of juice add one quart of boiling water; let it stand twenty-four hours, stirring it a few times; strain , and add two pounds of sugar to each gallon of liquid; put in jugs and cork tightly.

April 20, 2007

Stewed Pears

This is a handwritten recipe found in my old cookbook that dates 1824. This recipe is certainly Victorian in age. The name of this recipe is:

To Stew Pears

Peel 25 nice pears (any cooking sort will do) lay in the bottom of a stewpan with 1 lb loaf sugar. The rind of a lemon cut in thin strips, a little of the juice, with enough liquid cochineal to make it a nice bright color, let them stew slowly 'till down, try them with a silver fork take them up and add about a tablespoonsful of arrowroot mixed with water to the syrup to thicken. do not take off the stems in peeling the pears & keep a little of the syrup in another basin to throw over them when dished.

April 21, 2007

A Pretty Supper Dish

I love my little cookbook published in 1824. I just cant help myself finding unusual things that I would like to try some day. This one is quite simple really called 'A Pretty Supper Dish'
Boil a tea-cupful of rice, having first washed it in milk till tender; strain off the milk, lay the rice in little heaps on a dish, strew over them some finely powdered sugar and cinnamon, and put warm wine and a little butter into the dish.

April 27, 2007

Vintage Recipe American Maid Biscuit

American Maid Biscuit

1/2 Pint Flour
2 level Teaspoonsful Baking Powder
1/2 Teaspoonful Salt
2 level Teaspoonsful Lard
[Milk also needed]

Sift flour, baking powder and salt together throughly, then work in the lard. Add milk sufficient to make a soft dough then turn in a floured board and work just enough to get the dough in shape. Roll or pat out and cut with a biscuit cutter. Bake in hot oven - 15 minutes will do.

Note: American Maid was a flour company during the early part of the 20th century. It was ran around Houston, Texas. Funny enough this recipe was on the inside of sheet music given by the American Maid flour company.

May 21, 2007

Maryland White Potatoe Pie

Need to use up those few potatoes? Here is a great recipe to put those potatoes to good use. I have a whole basket full of potatoes in my pantry that I need to go through, since I haven't been able to cook as much as I normally do. So this recipe has come in handy. I would make sure you have a deep pie dish to keep it from spilling over.

2 medium potatoes, cooked, peeled and mashed
2/3 cup butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup whipping cream
1/2 cup milk
2 teaspoons lemons, rind of
2 tablespoons lemon juice
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
4 eggs, beaten

First combine the mashed potatoes, butter, sugar, baking powder and salt in medium mixing bowl; mix well. Then gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla and nutmeg. Add eggs; mix well. Pour mixture into pie crust. Bake at 350'F for 55 minutes or until knife comes out of center clean. Cool.
Yields one 9-inch pie.

Apple Custard Pie

Apple Custard Pie

1 cup sugar
1/4 water
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
5 medium sized baking apples, peeled, cored, and sliced
1 unbaked (9-inch) pie crust
1 egg beaten
1 tablespoon all-purpose flour
2/3 cup whipping cream

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring until butter melts. Then add the apples, cover, and simmer for 10 minutes until apples are tender. Drain apples, reserving 1/2 cup of the syrup.
Arrange apples onto pie crust, then pour reserved syrup onto apples. Bake in oven heated to 450F for 5 minutes. Reduce heat to 375 and continue baking another 15 minutes. Remove pie from oven.
Now combine egg and flour in a small bowl. Stir until well blended and almost no lumps. Gradually add the whipping cream and then pour over the apples. Put pie back into the oven and bake for another 10 minutes at 375. Cool before slicing.
Yield: one 9-inch pie.

May 24, 2007

Tips on Making Homemade Bread

Homemade bread does not last in our house. But I haven't made it in ages since I have been so busy moving all over the place and haven't even had a chance to get settled in....until recently that is. So yesterday I was planning on making some pizza dough (which came out really good) but while I was at it I made two loaves of bread. The thing I always worry about is the yeast. I am afraid to waste so much flour if the yeast does not work properly. So this is what I do to "test" the yeast. First according to the directions for making bread you add a little sugar, about 1 teaspoon, to about 1 cup of warm water and 1 package of yeast. Now for the warm water I just warm it on the stove. I don't have a thermometer so I use my fingers to test the temp. If the water has gotten too hot where it feels just slightly uncomfortable to my finger than it was too hot. If that happens I usually take out a 1/4 cup of water and replace with cool tap water. Never let the water come to a boil, that is WAY too hot. You only want your water nice and warm, about 105 - 115 degree F. So anyway then you pour the warm water over the yeast and sugar that is sitting in a bowl. Cover and set in a slightly warm spot. Come back in 5 minutes. If the yeast water has bubbles on top and a thick frothy coating on top you are good to go for bread making. It also should have this nice doughy aroma. So if your yeast water makes it through active, then proceed with the bread making. If not, then you haven't wasted all that flour.
Here is the recipe I use for making bread, which I usually end up doubling.

1 cup warm water
1 teaspoon sugar
1 package yeast (which is about 2 teaspoons)
1 1/2 tablespoon sugar
1 teaspoon salt
2 3/4 - 3 cups flour
2 tablespoons vegetable oil

Dissolve the yeast with 1 teaspoon sugar and warm water as directed above. If yeast is pronounced active then proceed by mixing 1 1/2 tablespoons sugar, salt, oil, half of flour mixture with yeast mixture. Mix until smooth. Then stir in remaining amount of flour until you have a nice soft dough.
Lightly knead dough on floured surface until it is smooth and elastic. Place in a greased bowl, turning once to grease top, cover with towel or cloth, then let rise in a warm place until doubled in size, which usually takes about 1 to 2 hours. I just place in the oven with the oven light on and it rises beautifully.
Then punch down dough, turn out onto floured surface, resting the dough for about 15 minutes. Then shape into so it will fit in your breadpan. Pinch bottom edges to seal. Place down seam side down, in well greased bread pan (9 x 5 x 3) Cover and let rise again for about an hour, or until doubled in size, then bake at 375 F for 50 minutes, or tap loaf and when it sounds hollow its finished. Remove from oven, then from pan to cool. I always butter the top, but thats optional. Now the hard part. Do NOT cut the bread until it has fully cooled.
This recipe yields 1 loaf.

August 27, 2007

Candy from the Late 19th Century

Old Candy Ad

I'm really sorry for taking so long in getting around to another post. Its been really hectic. Though life hasn't been too "sweet" for me, I thought it needed some sweetness. So here I give you some recipes from my old cookbook, Compendium of Cookery dated 1890. I've not yet tried any of these but they are on the "to do" list!

Ginger Candy - Boil a pound of clarified sugar until, upon taking out a drop of it on a piece of stick, it will become brittle when cold. Mix and stir up with it, for a common article, about a teaspoonful of ground ginger; if for a superior article, instead of the ground ginger add half the white of an egg, beaten up previously with fine sifted loaf sugar, and twenty drops of strong essence of ginger.

Lemon Candy - Put into a kettle three and one-half pounds of sugar, one and one-half pints of water, and one teaspoon cream of tartar. Let it boil until it becomes brittle when dropped in cold water; when sufficiently done take off the fire and pour into shallow dish which has been greased with a little butter. When this has cooled so that it can be handled add a teaspoonful of tartaric acid and the same quantity of extract of lemon , and work then into the mass. The acid must be fine and free from limps. Work this in until evenly distributed, and no more,a s it will tend to destroy the transparency of the candy. This method may be used for preparing all other candies, as pineapple, ect, using different flavors.

Peppermint, Rose or Horehound Candy - They may be made as lemon candy. Flavor with essence of rose, or peppermint, or finely powdered horehound. Pour it out in a buttered paper, placed in a square tin pan.

Chocolate Caramels - Two cups of brown sugar, one cup of molasses, one cup chocolate grated fine, one cup of boiled milk, one tablespoon of flour; butter the size of a large English walnut; let it boil slowly and pour on flat tins to cool; mark off while warm.

Molasses Candy - One cup of molasses, two cups of sugar, one tablespoon vinegar, a little butter and vanilla, boil ten minutes, then cool it enough to pull.

August 29, 2007

Chocolate Cookies

Chocolate Cookies

Well we are supposed to be getting the needed supplies soon to make a couple of the candies I posted below. But today, despite an oncoming headache, I could not help myself at making a batch of chocolate cookies. With two little helpers in the kitchen to assist { aka 'my boys' } they turned out delectable. You will find these are a refreshing change of pace from the ordinary chocolate chip cookies. So strap on your apron and try this lovely, and did I mention easy, little recipe for Chocolate Cookies...

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate
1 1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

First melt your chocolate in a small saucepan. In a mixing bowl cream your butter. Gradually add the brown sugar to the butter, being sure to mix well. Then add the egg and vanilla to the butter mixture, giving it a through beating. Now add your melted chocolate to the butter mixture. Beat till smooth.
Now in another bowl mix flour, baking powder, and baking soda. Slowly add to creamed mixture, stirring well. Drop by heaping teaspoonfuls onto a greased cookie sheet, spacing them about 2 inches. Bake at 375 for about 8 minutes, or until done. Remove from cookie sheets and cool on wire rack or marble slab, as we do.

If you don't have enough of the squares, as was the case for me, then you can substitute 3 tablespoons of powdered cocoa with 1 tablespoon vegetable oil to equal 1 (1-ounce) unsweetened chocolate square. I just added it to my bar of chocolate and melted all together.

September 10, 2007

1890 Quick Waffles

Basic Ingredients for Waffles - 1890 style

The finished product - Waffles - from 1890 to today

I have in my collection a cookbook, which I have mentioned before, called Compendium of Cookery. Well we wanted to make waffles one morning so instead of using a modern recipe, we decided to use an old one, just something extra special about that to us.

4 cups sweet milk
1 cup butter (melted)
6 cups flour, sifted
6 eggs (divide yolks from whites)
4 teaspoons baking soda
2 tablespoons sugar (optional, not in original recipe)

Mix together melted butter, milk, and flour. Beat egg yolks then add to mixture. Whip egg whites until very frothy, then fold into mixture. Add baking powder and sugar (optional), stir, then cook in waffle maker.

NOTE: You can cut all the ingredients in half in order to serve a family of four or so.

The original recipe didn't add sugar, but we found it did improve the recipe. If you are looking for something like the store bought then keep on looking. These waffles, when made in an ordinary waffle maker, are not the crispy types of waffles we have today in the market and on the shelves. But they are great with maple syrup!

July 3, 2008

Warming up for Fall

Apple Butter Muffins
I know its not Autumn yet, but Apple Butter always puts me in the mood for fall foods. I had some Apple Butter on hand and wanted to try it in some muffins. I combined a few recipes to make this very scrumptious recipe and then used the goodness of whole wheat, instead of just all purpose flour. I use half regular whole wheat and half Hodgson Mill's Naturally White all purpose flour. The White flour has not been bleached or bromated, but is in fact wheat, but you wouldn't know it really. I use it in substitute of all purpose flour and you wont know the difference, except that it tastes better than using bleached and stripped flours. These muffins were a big hit with the boys too, so even your little ones can enjoy them. What makes these muffins extra special is the shot of apple butter in the center. Too yummy!

Finished Product

Whole Wheat Apple Butter Muffins

1 cup all-purpose or white-wheat flour
1 cup whole wheat flour
2/3 cup brown sugar
1/4 cup granulated white sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1 cup apple butter - setting aside 1/4 cup
1/4 cup vegetable oil
1/4 cup milk
2 eggs
Natural Sugar (like Sugar in the Raw, not granulated)

Preheat oven to 400 F. In a large bowl combine the wheat and white flours, brown sugar, white sugar, baking powder, baking soda, salt, cinnamon, ground cloves, and ground ginger. In another bowl combine 3/4th cup apple butter, oil, milk, and eggs and mix together. Now add the wet ingredients to the dry ingredients and combine until moistened.

Spoon about 1 heaping tablespoon of batter into greased muffin cups or paper cupcake liners. Then spoon a little apple butter from the reserve onto each muffin. Now finish filling the muffin with batter about 3/4th or so full. Next sprinkle some of the natural sugar onto the tops of the muffins. Bake at 400 degrees F. for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 4-5 minutes then remove to a rack to cool.

And if that is not enough to satisfy the taste for Autumn harvest foods, I have an Apple Butter & Pumpkin Pie in the oven right now. I'll post the photos and recipe of that later.

August 27, 2008

Cinnamon and Allspice Pear Butter


The summer fruits are coming in and we were fortunate enough to be given some pears recently. So I decided to try my hand at making some pear butter. I didn't follow any recipe but just let my instincts be my guide with this one. One thing about fruit butters are that they are very easy to make! It set just right for a fruit butter, I think, with a great homey flavor. I made homemade biscuits this morning so that I could use the pear butter. It was perfect! So in the end here is my recipe for ....

The pear butter boiling down.

Cinnamon and Allspice Pear Butter
about 15 to 25 small pears
water to cover
about 4 cups sugar
1 heaping tablespoon ground cinnamon
1 or 2 whole allspice, ground fine - (about 1/8 teaspoon ground allspice)

Slice and core the pears. Mine were small so just quartering them was sufficient. Then add them to large pot. Pour in enough water to cover them. Let the water get warm but not hot enough to handle yet. Take off the heat and begin peeling the pears. Once you are finished with that let the pears boil down for about 30 minutes to an hour. While in the pot mash them. Add the cinnamon, allspice, and sugar. Continue stirring and let the mixture boil until it has reduced to a little less than half.
Wash and sterilize jars, pour into pint or quart jars, and water bath them for about 10 minutes. My batch made three wide mouth pint jars.

October 27, 2008

Molasses Cake {1871}


Molasses Cake - original recipe
One Cup of molasses - an ordinary teacup.
One cup of sugar.
One cup of butter.
One cup of cream.
Six cups of flour (or a sifted quart).
One teaspoonful of soda, small.
Two teaspoonfuls of cream of tartar.*
Spiced and fruits as you choose.
Four eggs.

Stir the sugar and butter together, add the yelks of the eggs, then the molasses, and then the cream and flour in small portions, alternatly, till all the flour is in, and last of all add the whites of the eggs, beaten to a stiff froth. The sodashould be sifted in the flour, and the cream of tartar added to the cream or milk. If the cream is sour, put half the quantity of cream of tartar. You may bake this cake in a large pan or in small patties.
Let it bake in a moderarte oven, steadily. Try it with a straw before removing from the oven. If you take it out before it is done, it will fall, and never rise again.

*If the cream is sour, use only one spoonful of cream of tartar.
- From The Young Housewife's Counsellor and Friend 1871

The cake batter before going into the oven.

My Notes and Observations
The above is the orginal recipe. I had to cut it in half because I didnt want that much. That would have made two cakes - using 9inch round cake pans. So I cut the recipe in half and added about a tablespoon or so of cinnamon. The flour would be about 2 cups. I did a little over 2 cups {using liquid measure - all I had} and it came out rather stiff and had to add a little more milk to make a better batter. But I think if you use a scanty 2 cups in dry measure it will be perfect. I also oiled and floured my pan. I baked it at about 375 degrees, for about 35 minutes.It rose really well and when I tested it with a fork and it came out perfectly clean. A nice warm treat on a cold and dreary morning.

December 9, 2008

Plain Short Cake

I made some shortcakes this morning and adapted the recipe from my 1891 edition of Queen of the Household Cookbook.

2 cups flour
1 heaping teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter {half a stick}
1 tablespoon lard
abt 3/4 cup cold water

Preheat oven to 400 degrees. Mix flour, salt and baking powder. Then cut in butter and lard till mixture has a crumbly texture. Then pour over enough water to make a firm dough. Then flour your surface and roll the dough to about 1/4th an inch thick. Cut into squares and prick with a fork. Bake for 15 - 20 mins or until done. {I am using a toaster oven to bake so you may need to adjust the baking time for a regular oven}

The original recipe would make double the amount of the above recipe. I knew that so I cut the recipe in half. Here is the original recipe.
One quart flour, 1 saltspoon salt, 2 heaping teaspoons baking powder; mix thoroughly; then add 1/4th a pound butter 1/8th pound lard, and enough cold water to make a thick paste. Roll out about 1/4th inch thick, and cut into squares; prick with a fork and bake immediately.

Note: You probably can make this mixture {omitting the water} ahead of time and then freeze. I served over mine with some leftover strawberry mixture we had. My eldest hates strawberries so he dipped his shortcake into maple syrup. This is a good basic shortcake.

February 19, 2009

Farmhouse Smoked Sausage Soup

Well this may not be exactly old-fashioned but it sure is a satisfying soup and serves as a little different than the norm.

1lb Smoked Sausage {I used Eckrich Smoked Sausage}
1 onion, diced
1 can dark red kidney beans
1 can fire roasted tomatoes
1 cup or so Beef Broth
abt 1 or 2 cups mixed frozen veggies
Half of a 7oz package of small pasta Shells
abt 1/8th teaspoon Italian Seasoning
abt 1/8th teaspoon Oregano
Few Shakes Worcestershire Sauce
Few Shakes Tabasco Sauce
salt and pepper to taste
1 tablespoon butter

First dice onion and saute well with butter in soup pot. You shouldn't have much if any excess butter, to this add the beef broth and mix around. Then add the can fire roasted tomatoes. Add a little water to take out the concentrated look of the tomatoes. Next add the kidney beans, smoked sausage {cut up in slices}, mixed veggies, seasonings, few shakes Worcestershire and Tabasco sauce. Salt and pepper to taste. Then finally add the shells and let cook on medium heat until shells are soft. Then turn down to low and simmer until desired taste.

Note: Sorry for a lack of exact measurements...when I cook on my own I don't always measure things out.

June 27, 2009

Molten Milk Chocolate Mini Cakes

These rich mini's can satisfy your chocolate cravings in the best of ways.

No flour needed!

Molten Milk Chocolate Mini Cakes
4 {1oz} squares semi-sweet chocolate
1/2 cup butter
3/4th cup sugar
1/2 cup cocoa powder
3 eggs, beaten
milk chocolate chips

Milk Chocolate Icing
2/3 cup heavy whipping cream
1 cup milk chocolate chips

Preheat oven to 300. Now grease one 12 count muffin tin with butter, nonstick spray or vegetable oil . Next dust your greased cups with cocoa powder. Using microwave or double boiler melt the butter and semi-sweet chocolate. Once fully melted add in the suagr, cocoa powder, eggs, and vanilla. Pour equally into muffin cups. Sprinkle some of the milk chocolate chips in the center of each cake. Bake for about 30 minutes and then remove from oven and let cool in pan for about 10 minutes. After that remove them from the tin to complete cooling.

While the cakes were cooking you could melt on low heat the chocolate chips and cream. Do this until chips are completely dissolved. Then put the icing in the fridge. Keep in fridge about 30 - 40 minutes, stirring occasionally.

Once cakes have been cooled and the icing cool and thick, dip each cake into the bowl of icing. Store the cakes in the fridge until ready to be eaten. When ready to be served, warm each mini cake for about 20 or 30 seconds in the microwave. {Yes I know, totally not old fashioned - but totally scrumptious lol!}

Note: I used only 1/4th cup butter by accident and it came out just as good. I'm sure it would have made a little more batter had I used the whole half a cup. These do have a slight brownie like taste, but we still love'em! Basic recipe from

Out of the oven and before they were dipped in the icing

December 4, 2009

Banana Cream Pudding


1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 tsp vanilla
4 bananas, sliced
1 {12oz} box vanilla wafers
1 or 2 cups whipped cream

Mix the sugar with cornstarch in a double boiler. Next, stir in milk - mixing well. Now add the eggs and blend well. Cook in the double boiler, stirring constantly with a spoon, until the pudding becomes thick and can coat the spoon. When it's finished add in the vanilla. Set aside to cool to room temperature. When it's cooled down proceed with putting your banana pudding together.

Line a large bowl or dish with about 1/2 of the vanilla wafers. Next add 1/2 of the banana slices and arrange on the 1st layer of vanilla wafers. Spoon over 1/2 the pudding on top of the bananas. Add 1/3rd of your whipped cream {I used the can variety for a shortcut}. Now repeat your vanilla wafer, banana slices, pudding and whipped cream layers. I had a few cookies left over so I added them to the top. I also sprinkled the crumbs of the cookies on top as a finishing touch.

Cover and set in fridge to cool several hours before eating.


December 14, 2009

Cinnamon Roll Biscuits


2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, divided
3/4 cup milk
1/4 cup sugar
1 teaspoon ground cinnamon

1 cup confectioners' sugar
1 tablespoon butter or margarine, melted
5 teaspoons milk
1/8 teaspoon vanilla extract

In a large bowl, combine dry ingredients. Cut in 4 tablespoons of the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8 to 10 times. Roll into an 11-in. x 8-in. rectangle about 1/2 in. thick. Melt remaining butter; brush 1 tablespoon over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with long edge. Cut into 12 equal slices. Place with cut side down in a greased 8-in. square baking pan. Brush with remaining butter. Bake at 450 degrees F for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; spread over warm biscuits. Serve immediately.

Some references to Cinnamon Roll biscuits in old cookbooks.

CINNAMON ROLLS Make a nice light biscuit dough either as for raised biscuit or as baking powder or cream biscuit Roll the crust quite thin spread with a little melted butter scatter over powdered sugar dredge over powdered cinnamon cut into cakes or biscuits roll over and if made of yeast let them raise a while and then bake

BAKING POWDER BISCUIT Mrs Newton Marsh Sift one quart of flour mix into it thoroughly one tablespoonful of baking powder and a little salt then mix into these three tablespoonfuls of lard put in cold water enough to mix them up soft roll and cut out quite thick and bake in a very quick oven

The Home Cook Book 1876

Cinnamon Rolls - Mix a rich baking powder biscuit dough to which has been added one-half cup of sugar and one-half teaspoon of cinnamon to each pint of flour. Roll out as nearly square as possible, spread lightly with softened butter, sprinkle with sugar and cinnamon mixed. Beginning at one end, roll closely and carefully. With a sharp knife cut off half-inch sections and lay them in greased baking pans about two inches apart. Bake quickly.

1908 Good housekeeping

CINNAMON ROLLS. - Make a rich biscuit dough, using baking powder and sweet milk. Roll out into a sheet one-fourth inch thick and cut into strips two and one-half inches wide. Rub two cupfuls of brown sugar and one-half cupful butter to a cream, add to it enough ground cinnamon to give the desired flavor, rub well together and spread upon the strips of dough. Cut in sections, sprinkle with raisins or currants, roll up, place in pans and bake in a rather hot oven. When partly baked, brush with sugar and butter.

BAKING POWDER BISCUIT. - One pint of flour, sifted twice, one tablespoonful of butter, one tablespoonful of lard, three-quarters teaspoonful of salt, two teaspoonfuls of baking powder, about three-quarters cupful sweet milk. Do not roll heavily. Simply press it out a little with the hand. Do not handle it any more than necessary. Cut into biscuit shape. Let stand a few minutes, and then bake 18 minutes in a rather quick oven.

1903 Just for two: a collection of recipes designed for two persons

CINNAMON ROLLS. - Rub two tablespoons butter into pint flour. Beat one egg and add to it two-thirds of a cup of milk, teaspoon baking powder, one-half teaspoon salt. Mix all together and roll into a thin sheet. Spread lightly with butter, dust over four tablespoons sugar and little cinnamon. Cut into biscuits and bake thirty minutes. Serve warm. Mrs. F.

1896 Three Rivers cook book: with supplement

Cinnamon Biscuits. - Rub four ounces of butter into one pound of flour. Add half a pound of pounded loaf-sugar, one ounce of ground cinnamon, and half an ounce of volatile. Moisten with water into a soft dough ; roll out pretty thin, and cut to taste with fancy cutters. Glaze on the top with coarse melted sugar.

1862 The practice of cookery and pastry

Cinnamon Biscuit.--Grind in a clean mortar a quarter of a pound of sweet almonds, blanched; to which add, gradually, the whites of three eggs, and then three-quarters of a pound of the best pulverized loaf sugar, and two ounces of ground cinnamon ; form into a paste, which should be laid out on greased tins, in diamond or other shapes; ice with cold water, to produce a gloss, and bak4s, and bake.

1844 The complete confectioner, pastry-cook, and baker: plain and practical

December 31, 2009

The Old South Bread Pudding


I recently learned from an old source, dating in the 1880s, that in the South if you asked for bread you could be handed biscuits, corn bread, or some other sort of "bread". In the North you would have only received what we today consider bread. But the old southern ways started dying off after the civil war. The reason I mention this is my bread pudding I awhile back uses biscuits instead of "bread'. I used the idea of a recipe for leftover biscuits and cheese. The texture was a perfect bread pudding so I decided to try it out in a bread pudding.

Here is my recipe for The Old South Bread Pudding:

1 dozen small biscuits
3 tablespoons butter, sliced and cut into triangles.
2 cups milk
2 eggs
1/2 cup sugar
1/4th cup pecans
1 heaping teaspoon cinnamon
1/2 teaspoon vanilla
couple pinches of nutmeg
golden raisins
Sugar in the Raw

Slice the biscuits in half. If using a non-stick cake pan then you don't need to grease, otherwise I would grease your pan. Now line the biscuit halves on the bottom of the pan, the insides of the cut biscuits should be what you see. Lay the triangles of butter into areas where there are "holes". If you need more butter that is fine. Next sprinkle half your pecans, some raisins, and some sugar in the raw. Lay the remaining biscuits out, where the tops {not insides} of biscuits are showing. Sprinkle the remaining pecans, some more golden raisins and some sugar in the raw crystals. Now beat your two eggs. Then add milk, cinnamon, nutmeg, vanilla and sugar and stir well. Pour egg and milk mixture over biscuits. Throw in a "moderate" oven aka 350. I let it cook for about an hour.

Note: I used 1 cup evaporated milk - diluting it by 1/2 cup water 1/2 cup evap milk. The other 1 cup was regular milk.

January 7, 2010

Shrimp Stuffed Bell Peppers


I became inspired when I ran across a recipe in the "New Southern Cook Book" of 1906 called Crabs or Shrimp Baked in Bell Pepper. However, the set of seasonings just isn't what would go well for our family. Plus stuffed peppers just have to have rice! So I put a little this and that and came up with the following recipe:

5 bell peppers, whole
1 bell pepper, diced
1 small onion, diced
2 small stalks celery, diced
1 tablespoon garlic, minced
1 2/3 cups rice, cooked
1/4th cup +2 tablespoons breadcrumbs
1 tablespoon Parmesan Cheese
1 lb shrimp, cleaned
2 tablespoons chicken broth
about 3 tablespoons butter
Creole Seasoning
Italian Seasoning
Salt & Pepper

Take 5 bell peppers and cut the tops off and remove seeds from inside. Place in casserole dish and set aside. In about 1 or 2 tablespoons butter saute bell pepper, onions, celery, and garlic until tender. Remove veggies from skillet and into a large bowl. Now add shrimp to skillet with about 1 tablespoon butter and sprinkle a dash of creole seasoning and Tabasco sauce. Saute until just done. Cut shrimp into smaller pieces. Now add shrimp and remaining butter, if any, into bowl with veggies. To this add 5 tablespoons of breadcrumbs, all of the rice, Parmesan cheese, creole seasoning {about 1/2 - 1 teaspoon for mild}, a couple dashes of Italian Seasoning and salt and pepper to taste. Next, add about two tablespoons of chicken broth to the mixture. Mix well. Then stuff the five peppers. Sprinkle 1 tablespoon breadcrumbs over the top. In addition you could also sprinkle with Parmesan Cheese if desired. Cook in oven at 350 for about 20 - 25 minutes, or until bell peppers are tender to your liking.

Note: I cooked mine for 35 minutes and they still came out a little firm for my tastes, so I think next time I will set them in salted boiling water for about 10 minutes before stuffing them and placing them in the oven. I also think crab would have been a nice addition if I had had any.

Here is the original recipe if your interested - Crabs or Shrimp Baked in Bell Pepper - Use one dozen bell peppers, one quart of picked shrimps, one teacupful of grated breadcrumbs, two tablespoonfuls of butter, one teaspoonful of mixed mustard, one-fourth teaspoonful of pepper, one-eighth teaspoonful of celery seed, one egg, salt, grating of nutmeg. Cut the stem end from the peppers; cut out the seed and veins; soak the peppers half hour in cold water. Cream the butter; add the egg and seasonings; next add the crumbs. Mix these ingredients well and add to the shrimps. Drain the peppers, stuff with the mixture, arrange in a pan open side up. Cook twenty minutes in a hot oven. Crabs may be prepared the same way. Serve as a fish course at dinner.--Miss Parloa

January 11, 2010

Victorian Lemon Cake


I converted a recipe for a lemon cake taken from "The improved housewife, or, Book of receipts: with engravings for marketing" published in 1844. To me this is a pleasant cake that would do well with a lemon frosting, if for dessert. I, however, chose a lemony glaze to keep it a breakfast cake.

1/2 cup butter
1 1/2 cup granulated sugar
3 eggs, separated {I'll have to try two eggs next time}
1/2 teaspoon baking soda
1/2 cup milk
Grated rind and juice of 1 lemon
2 cups sifted flour

Cream butter, add sugar gradually. Add in egg yolks 1 at a time, mixing well after each. In a bowl or cup dissolve soda into milk. Stir milk into creamed mixture. Add rind and juice of lemon. Stir well. Now gradually add in flour. Beat egg whites until stiff peaks form. Now fold egg whites into cake batter. Pour batter into greased and floured cake pan. This makes {1} 9 inch round cake. Recipe can be doubled for a double layer cake.

Lemon Glazing
Juice of 1 lemon
1/3 cup granulated sugar

Blend lemon juice and sugar until well dissolved. Pour over cake after it has cooled a little but is still warm. I poked the cake with a fork to let some of the glazing soak into the cake to give it some tangy bursts.

Here is the orginal recipe, Lemon Cake - Take one teacup of butter, and three of powdered loaf sugar; rub them to a cream; stir into them the yolks of five eggs well beaten; dissolve a teaspoonful of salaeratus {soda} in a teacup of milk, and add the milk; add the juice and grated peel of one lemon, and the whites of the five eggs; and sift in, as light as possible, four teacups of flour. Bake in two long tins about half an hour. Much improved by icing.

February 2, 2010

Taffy or Vinegar Candy

Finished Taffy Candy wrapped in wax paper.

I think during the 19th century this particular kind of Taffy was known as Vinegar Candy. The old cookbooks keep pointing to that. For example, my old cookbook, Queen of the Household, has this recipe: Vinegar Candy - One quart sugar, I pint water, 4 tablespoons vinegar, butter size of an egg, I teaspoon vanilla. Boil 20 minutes and pull it. If you halve this recipe it brings me very close to what I used to make our Taffy. One 1870's cookbook has the same exact ingredient list except they add cream of tarter to it.

The steps, followed by the recipe:

Stirring the syrup to dissolve sugar.

Poured finished syrup onto well buttered marble slab.

Worked candy into mound.

Candy on the left has been pulled longer than that on the right. You can see the color and transparency differences beginning to emerge.

Twisting two ropes of pulled candy together to form finished product.

Here is the recipe I used:

2 cups sugar
3/4 cup water
1/4 cup vinegar
1 tablespoon plus 1 1/2 teaspoon butter
1/2 teaspoon vanilla

First combine sugar, water, vinegar and butter in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Cover and continue to cook 2 or 3 minutes to wash down crystals. Now uncover and cook without stirring until mixture reaches soft crack stage which is 270 degrees. When it reaches that stage remove from heat and stir in vanilla. Now pour syrup onto well buttered 15 x 10 x 1 inch jellyroll pan or marble slab. Cool slightly. Work candy into mound using buttered spatula, cut in half. With buttered hands pull, fold, and twist each portion until candy is opaque and begins to stiffen. Pull each section then into a rope and twist the two ropes together. Cut in pieces and wrap with waxed paper.

February 17, 2010

Blackberry Syrup


While I was intending to make a seedless blackberry jam with the wild bramble fruits here, my efforts went another direction when the smell of the boiling syrup made my other half prompt me to stop where I was at. So even though all the jelly jars and lids had been boiled and waiting for jam, they instead received syrup. I also used a Gold Peak Tea bottle to pour our "in use" syrup. Here is how I ended up making it.

I first boiled a one gallon bag of blackberries, which were this past summers harvest. The berries were frozen and I did add a little water here and there to the berries until they began providing liquid on their own. I boiled and mashed them with a fork for couple of hours. Once they had produced a lot of liquid and the berries had broken down really well I then strained the berry pulp through the cheesecloth and collected the juice. Now I needed to measure the juice to find out how much sugar to use. The juice to sugar ratio is about 1 to 1. So if you have say 2 cups of juice then add two cups sugar. Next I brought the sugar and blackberry juice to a boil. If I were making a thin syrup I would boil for about two minutes at a rapid boil. However, I let mine boil down longer than that, but not too long or else I would end up with jam. My hubby would test the syrup several times by putting it in the freezer to check how it was thickening. When we decided it was thick enough we took it off the heat and poured it into sterlized jars.

Everyone loves the blackberry syrup. We even add some to our sweet tea or have it over pancakes. It's really delicious. I've even been thinking of a way to make blackberry bon bons with the syrup - but haven't tried it yet.

Then to not be very wasteful we took the pulp, added a can of whole cranberry sauce {would have used fresh cranberry sauce if I had any}, some sugar and cinnamon mixed it together and made double pie crust. When it came out of the oven I had a glaze of sugar, milk and a little vanilla which I poured over it. It was good but our wild blackberries are extremely seedy - which is why I was making seedless jam to begin with. So the pie was indeed very seedy - however my 6yr didn't even mind the seeds. So it was worth the extra effort.

March 9, 2010

Home Made Marshmallows


Marshmallows in the mid 1800s used to contain the extract of the marshmallow plant. But by the later part of that century and into the 20th they took on more of the form as we know them today. Most recipes before 1900 use gum arabic instead of gelatine. The The Mendelssohn Club cook book of 1909 uses Knox Gelatine, which can still be found in stores today. Here is the recipe we used to make our homemade marshmallows.

4 cups sugar
4 packets Knox unflavored gelatine
1 3/4th cup water - divided
1 tablespoon vanilla extract
1/3 cup powdered sugar
1/3 cornstarch

In a bowl combine the 4 packs of gelatine with 3/4th cup water. Let this set between 10 and 30 mins so it may "bloom". In one pot pour in 4 cups sugar and 1 cup of water. Next bring to boil the sugar and water with medium heat, stirring constantly. Once it comes to a boil stop stirring and boil until a candy thermometer reaches 244 degrees - the firm ball stage. Once that stage is reached slowly pour syrup into gelatine, beating {at high speed if you have an electric mixer}. Add in vanilla and continue to beat until basically it fluffs up. This takes between 15 and 30 minutes worth of beating time total.
Now combine cornstarch and powdered sugar together and sift into a jelly roll pan,cookie sheet or casserole dish. Pour marshmallow mixture into your pan and let it rest overnight. Next day slice marshmallows into squares. They are excellent, esp in hot chocolate.

Notes: You can make this with any flavoring. I am going to try a cinnamon flavored batch one day. Also you probably could coat these with chocolate for a marshmallow candy.

Enjoy the old fashioned way of things? Interested in the Victorian era? If so have a browse around our other site A Victorian Passage. Updated Regularly!

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