Thursday, October 20, 2016


I love this vintage ad from Gold Medal Flour. I thought you might enjoy it, too.

Wednesday, October 19, 2016


I call this Southern Indiana bread because it was a popular bread in the area where I was born and raised. As an adult, I have lived in five states but I believe Southern Indiana has the best cooks of all the states I have lived in!

1 tsp. nutmeg
1 tsp. cinnamon
3 c. sugar
1 cup oil
4 eggs
1 1/2 tsp. salt
1 can pumpkin
2/3 c. water
2 tsp. baking soda
3 c. flour
1/2 c. chopped pecans

Beat the spices, sugar, oil, eggs, and salt together by hand until creamy. Add the pumpkin, water, baking soda and flour and beat again. Add the pecans. Grease and flour 3 13-oz coffee cans. Fill each can 1/2 full of batter. Bake at 350 degrees for 1 hour.

Note: Lots of luck finding the coffee cans now days.

Note: File Photo

Tuesday, October 18, 2016


As you can probably tell, I am thoroughly enjoying my 1894 White House Cookbook find. Here is another jewel from that book.

Put in the centre of a dish a pineapple properly pared, cored and sliced, yet retaining as near as practicable its original shape. Peel, quarter, and remove the seeds from four sweet oranges; arrange them in a border around the pineapple. Select four fine bananas, and peel and cut into slices lengthwise; arrange these zigzag-fence fashion around the border of the dish. In the V-shaped spaces around the dish, put tiny mounds of grapes of mixed colors. When complete, the dish should look very appetizing. To half a pint of clear sugar syrup add half an ounce of good brandy; pour over the fruit and serve.

Note: It is too bad we don't have a picture of this dish.

Monday, October 17, 2016


2 (1-oz each) squares unsweetened chocolate, broken into pieces
1/2 cup boiling water
1/2 cup shortening
2 cups packed brown sugar
2 eggs, separated
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk*
1/2 cup water
1/2 cup chopped walnuts
1 teaspoon vanilla extract

In a small bowl, stir the chocolate into the boiling water until melted; let cool for 10 minutes. In a mixing bowl, cream the shortening and brown sugar together. Beat in the egg yolks and the chocolate. Combine the flour, baking powder, baking soda, and salt; add to the egg mixture alternately with the buttermilk. Gradually beat in the water, nuts, and vanilla extract. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into the cake batter. Pour batter into a greased 13-in. x 9-in.- x 2-in. baking pan. Bake at 350 degrees 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Cocoa Frosting:
6 tablespoons butter, softened
3 1/2 cups confectioners' sugar
1/2 cup baking cocoa
1 1/2 teaspoons vanilla extract
Pinch of salt
4 to 6 tablespoons milk

In a mixing bowl, cream butter. Combine the sugar and cocoa; gradually add to the butter with vanilla salt and enough milk to achieve desired spreading consistency. Frost cake.

*You can sour milk by using 1 1/2 teaspoons white vinegar in a measuring cup and adding enough milk to make 1/2 cup.

Note: This is a file photo I saved with this recipe. I got it from a TOH magazine back in the 1990s. I remember it being in the "My Mom's Favorite Recipes" section.

Saturday, October 15, 2016


1 cup yellow cornmeal
1/2 cup shredded cheddar cheese
2 teaspoons baking powder
3/4 teaspoon salt
2 slightly beaten eggs
1 can cream-style corn
1 cup buttermilk
1/4 cup oil
1 1/2 (more or less to suit taste) finely minced jalapeno peppers

In a mixing bowl, mix together the cornmeal, baking powder, salt, and the cheese. In another bowl combine the eggs, corn, buttermilk, oil and peppers. Stir the cornmeal mixture into the egg mixture just until moistened. Pour batter into a greased 9-inch iron skillet or a baking pan and bake at 350 for an hour or until it tests done. By the way, wear gloves when seeding peppers or wash hands thoroughly before touching your skin afterwards.
Note: File Photo

Friday, October 14, 2016


Don't, when you drink, elevate your glass as if you were going to stand it inverted on your nose. Bring the glass perpendicularly to the lips, and then lift it to a slight angle. Do this easily.

Drink sparingly while eating. It is far better for the digestion not to drink tea or coffee until the meal is finished. Drink gently, and not pour it down your throat like water turned out of a pitcher.

Thursday, October 13, 2016


3 family size tea bags
handful (according to taste) fresh mint
9 cups water, divided
1 cup sugar
fresh lemon slices

Remove tags from tea bags. Place tea bags and mint into a heat-proof pitcher and pour 2 cups water over them.

Bring 4 cups water to a rolling boil; pour into pitcher and cover with lid or a plate. Steep 10 minutes.

Remove mint and tea bags, add the sugar and stir until dissolved.

Add lemon slices along with 3 cups cold water.

Serve over ice. Garnish with a sprig of fresh mint, if desired.

File Photo

Wednesday, October 12, 2016


3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup water
1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

In a mixer bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in the vanilla.

Combine the flour, cocoa, baking soda, baking powder, and salt; add to the sugar mixture alternately with the water. Fold in the sauerkraut, coconut and pecans.

Divide batter evenly between the 3 prepared pans and bake at 350 degrees 20-24 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes. Remove from pans and cool completely on wire racks.

2 cups semisweet chocolate chips, melted
2/3 cup mayonnaise (do not substitute light or fat-free mayo)
2/3 cup flaked coconut, divided
2/3 cup chopped pecans, divided

Combine the melted chocolate and mayonnaise in a bowl; set aside 1 1/4 cups for frosting. Add half the coconut and half the pecans to the remaining frosting.

To assemble: Place one layer on cake plate and top with half the coconut/pecan frosting mixture. Top with a second layer and top with the remaining coconut/pecan mixture. Top with the third cake layer. Spread the reserved frosting over the top and sides of the cake. Combine the remaining coconut and pecans; press onto sides of cake.

Note: Store cake in the refrigerator and cut with a serrated knife.

Yield: 12 servings
File Photo

Tuesday, October 11, 2016


1 1/4 cups White Lily (a Southern staple) all-purpose flour
1/2 tsp salt
1/2 tsp granulated sugar
1/4 cup unsalted butter, chilled and cut into small pieces
1/4 cup shortening, chilled and cut into small pieces
1 1/2 tsp sour cream
2-3 tbsp ice water

Combine flour, salt and sugar; cut in the butter then shortening until mixture is crumbly. Add the sour cream and lightly work in to the crumbly mixture until you can form a ball. Pour 1 1/2 teaspoons of ice water over dough and press down with a rubber or silicone spatula. Add more water, a drop or two at a time untilyou have a soft ball. Form into a disk, dust lightly with flour, wrap in plastic wrap and refrigerate at least 30 minutes before rolling out.

Roll out dough and place into a lightly buttered 9-inch pie plate. Refrigerate while you make the apple filling.

Preheat oven to 375.

1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 tsp salt
1 1/2 tbsp White Lily all-purpose flour
2 tsp apple pie spice*
2 large eggs
5 medium Granny Smith or other tart apples, peeled and chopped
Vanilla ice cream for serving, optional

Using a mixer, combine butter, sugars, salt, flour, and apple pie spice. Add the eggs, one at a time, mixing after each. Stir in the chopped apples by hand.

Pour the filling into the refrigerated crust and bake at 375 30-35 minutes or until set. Cool completely on a wire rack before cutting to serve. Delicious with vanilla ice cream.

*May substitute 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/2 tsp allspice.

Note: File Photo

Friday, October 7, 2016


Old fashion pasties like these were an important part of men's lunchboxes when they worked in the mines, quarries, and factories. This old fashion recipe is from a lady in Michigan. I have had it for years.

3 cups diced peeled potatoes
1 cup diced carrots
1 medium chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted

Combine the potatoes, carrots, onion, salt and pepper in a bowl. Add the beef and pork mixing well. Add the butter and toss; set aside.

4 cups all-purpose flour
1 1/4 teaspoons salt
1 cup lard or shortening
3/4 cup cold water

Combine the flour and salt in a bowl. Cut in the lard or shortening until the mixture is like coarse crumbs. Gradually add the water, tossing with a fork until a ball forms. Divide dough into 5 equal portions. Roll each portion on a lightly floured surface until it forms a 10-inch circle. Place 1 cup of the meat filling in the center of each circle. Fold pastry over the filling and seal the edges tightly with a fork; cut some air vent slits in the top of each one. Place on a greased baking sheet and bake at 375 degrees for 50 minutes to an hour or until golden brown.

Yield: 5 pasties
Note: File Photo