In last week’s blog I shared a letter from Deffenbaugh Disposal Service we received over 50 years ago. There was a recipe scribbled on the back. People have asked what the recipe was, so here it is. After reading through this recipe, I’m not sure I’d have the energy to make it anymore! Boston Brown Bread Combine:1 C. sifted flour1 t. baking powder1 t. soda1 t. salt Add:1 C. yellow corn meal1 C. whole wheat flour In another bowl combine:¾…
After the celebrations are over and you have some portions of food left, why not take ham slices and make this yummy dish? It’s from the Stephenson’s Apple Orchard Cookbook. Mine is so stained and dog-eared I can barely read it, but It’s a great way to use ham that wasn’t eaten at Christmas. Ham Roulades- From Stephenson’s Apple Orchard Sauce: 2 tablespoons butter¼ cup flour¼ teaspoon salt1 cup hot milk ½ cup grated Swiss cheese (or Mozzarella) Melt butter…
Thanksgiving is a time for feasting on tried and true comfort foods. This one came to mind today. I didn’t make it often but it was always a hit when I did. Chocolate-Dipped Coconut Macaroons Ingredients 3/4 cup sweetened condensed milk 1/4 teaspoon almond extract 1 1/2 teaspoons vanilla extract 1/4 teaspoon fine salt 1 large egg white 3 cups shredded unsweetened coconut 1 (4 ounce) bar semisweet chocolate, chopped, or to taste Directions Preheat the oven to 350 degrees…
As a writer, do you ever despair, wondering if anyone will ever read your work? You never know who or when those words you so diligently planned, typed and edited will ever be seen. This past month Neoma Foreman a writing friend of mine who lives in Walker, MO, sent me a page from a 1950 cookbook from her town’s Baptist Church. Neoma’s daughter-in-law recently bought the book in an auction and gave it to her. Although I wondered why…
Pumpkin Pie from Scratch We grow our own pumpkins so I don’t use the canned stuff from the grocery store. There is no comparison in the taste. Pumpkin Preparation for Pie Cut a 3-4 pound pumpkin in half and scoop the seeds out. Place the pumpkin, cut side down, on an aluminum-covered cookie sheet. Bake in the oven at 350 degrees for about an hour until a fork pierces the pumpkin skin easily. Take the pumpkin out of the oven…
Recently we hosted our annual family picnic at our farm. We always pick pumpkins and any other produce on a hayride through nearby fields after a hearty lunch of hot dogs and delicious sides. This year Vic planted turnips. Most in the guests didn’t know what they were or what they tasted like. Our dear ancestor, Lucy, could have told them. In 1890 that’s all she and her children had to eat after a killing drought and prairie fire consumed…
Prep Time: 40 minutes Cook Time: 2 hours Total Time: 2 hours, 40 minutes Yield: Serves 8 Ingredients For the Crust: • 1-3/4 cups vanilla wafer crumbs (made from vanilla wafers) • 1/4 cup light brown sugar, packed • 1/3 cup butter, melted For the Pecan Filling: • 1 cup granulated sugar • 2/3 cup dark corn syrup • 1/3 cup butter • 2 large eggs, lightly beaten • 1-1/2 cups pecans, chopped • 1 teaspoon vanilla extract For the…
Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe Ingredients • 1/2 c. all-purpose flour • 3/4 c. sugar, divided • 3/4 tsp baking powder • 1/3 c. international Delight Milk Hot Chocolate (found in the dairy department) • 1 Tbsp vegetable oil • 1/2 tsp vanilla • 1/4 c. peanut butter • 2 Tbsp cocoa powder • 3/4 c. boiling water Toppings • Ice Cream • Chocolate Syrup • Peanut Butter Instructions 1. Combine flour, 1/4 c. sugar, and…
Here’s a light cake for a hot summer evening desert. Magic Custard Cake 4 large eggs, separated, at room temperature ¾ cup granulated sugar ½ cup unsalted butter at room temperature ¾ cup all-purpose flour 2 cups milk, lukewarm 1 teaspoon vanilla extract Powdered sugar for dusting. Preheat over to 325 degrees. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper. Warm milk in microwave and set aside. Using an electronic mixer, whisk egg…
It seems like the wrong time of the year to be talking about spaghetti sauce–until you see one of the ingredients in this recipe. I make pesto every year from my crop of basil. I freeze small portions in sandwich bags to use in this spaghetti recipe and also I use it to make pesto bread. I’ll give you the pesto bread recipe next week. Spaghetti Sauce Combine and fry 10 minutes: 1 lb. ground beef 1 onion-chopped 4 cloves…