I saw this recipe online the other day. The name brought back memories of grade school. The dear lunchroom ladies made these from scratch every day. Instead of my regular recipe, I made these for Easter last Sunday, but I tripled the recipe. They must have been okay. There were none left by the time the 33 guests took some home. Thought you might like to try them. Cafeteria Rolls Yield: 1 1/2 to 2 dozen depending on how big…
At Christmas you get to taste some new, really yummy stuff. A granddaughter brought this to our celebration. I thought I’d share the recipe with you. Pumpkin Olive Oil LoafYield: 1 loafOven temperature: 350 for 50-60 minutes 1/2 cup granulated sugar1/4 cup light brown sugar, packed1/4 cup molasses1 cup + 2 tablespoons pumpkin puree1/2 cup extra virgin olive oil2 eggs, room temperature1 teaspoon pure vanilla extract1 1/2 cup all purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon cardamom1…
Thanksgiving means pecan pie. I make mine with chocolate chips in the bottom. Yum! Here’s the recipe. Black Bottom Pecan Pie Recipe Heat oven to 350 degrees Ingredients 3 eggs2/3 cup sugar1 cup corn syrup1/3 cup melted butter1 cup pecan halves1 9-inch unbaked pastry shell Instructions Beat eggs thoroughly with sugar, a dash of salt, corn syrup, and melted butter. Add pecans. Pour into unbaked pastry shell. Bake in 350 oven for 50 minutes or until knife inserted halfway between…
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…