Sunday, April 26, 2015


This recipe is from my 1970s JELL-O Pudding cookbook.

2 cups cold milk
1 pkg (4-serving size) butterscotch-flavored JELL-O instant pudding mix
1/3 cup crushed peanut brittle

Combine the milk and pudding mix in a bowl. Beat slowly with rotary beater or at lowest speed of an electric mixer until well blended, about 2 minutes.

Fold the peanut brittle into the pudding. Pour into 4 individual serving dishes or leave in the bowl and chill in the refrigerator for at least 5 minutes.

Saturday, April 25, 2015


My husband's aunt gave me this recipe over 40 years ago when I raised my own cucumbers and made our pickles. This makes some of the best dill pickles ever.

Thursday, April 23, 2015


This picture of a 1950s housewife is such a reminder of that era. This picture looks like it came straight from a 1950s commercial or TV show. My grandma Hawkins had that same saucepan. It had a copper bottom.


This recipe is from a dear family friend's cookbook. Jean was a much beloved lady in the county where I lived and went to school. She, with her daughter's help, made a couple of cookbooks. This recipe is from her first one. Jean has been gone for years but her recipes live on.

Note: That is a 9x5x3 pan.

Tuesday, April 21, 2015


This is not a recipe but since we love old-fashion things on this blog I wanted to share this picture I came across. How many of you remember waiting anxiously for the Christmas Wishbook to arrive at your house?
My sister and I would spend hours pouring over those beautiful catalogs.


This is another recipe from my Marshall Township PTA 1955 Cookbook. This recipe was submitted by Mrs. Jesse McPike.

2 cup diced cabbage
1 cup diced celery
1 diced pimento
Dissolve 1 box of lemon Jello in 1 pint of hot water, add 1/4 cup vinegar, 1/2 cup sugar, and 1/2 tsp salt. Let cool until thick, then add the diced vegetables. Chill until firm.

Monday, April 20, 2015


3/4 cup white sugar
2 tablespoon cornstarch
4 cups chopped rhubarb
1 tablespoon water
1 tablespoon butter, cut into small pieces
1 teaspoon ground cinnamon

Preheat oven to 400 degrees.
Lightly grease a 9-inch square baking dish; set aside.

In a saucepan mix the sugar and cornstarch; add the rhubarb and water. Stir to combine and bring to a boil. Cook, stirring, for 1 minute. Pour mixture into the prepared baking dish and dot with the pieces of butter. Sprinkle the cinnamon over the top.

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 egg, beaten
2 tablespoons white sugar

In a medium mixing bowl sift together the flour, 1 tablespoon sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs.

In a small bowl mix together the milk and egg. All at once add to the flour mixture and stir just enough to moisten.

Drop by spoonfuls onto the rhubarb mixture and sprinkle with the 2 tablespoons of sugar.

Bake at 400 degrees for 20 minutes or until lightly browned and crisp.

Saturday, April 18, 2015


1 cup sugar
2 tbsp all-purpose flour
1 12 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
6 medium tart apples, peeled and thinly sliced (about 2 1/4 lbs)
1 tbsp lemon juice
1 (14.1-oz) refrigerated pie crust
2 tbsp butter
3 tbsp maple syrup, divided
Warm maple syrup, optional

In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.

Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup. 

Note: I have no idea how old this recipe is. I got it from an old TOH and a lady from Illinois submitted this as a favorite recipe of her mother's. It reminds of pies from my childhood in the 40s and 50s.

Thursday, April 16, 2015


I love these old recipes my late mother clipped from her women's magazines over the years.


I do not like dough of any kind so I do not like dumplings. But many of you want dumpling recipes. Here is an old fashion dumpling recipe with some newer twistx of shredded uncooked potatoes, bread crumbs, etc. Before I post the recipe here are some tips your grandmother would probably give you about dumplings:

  • Leave some wiggle room. Don't crowd your dumplings. Hot steaming broth makes your dumplings swell, give them room to grow.
  • Cook slowly. Bring to a boil but them lower heat to a gently simmer. Your dumplings will be more tender and fluffy.
  • If you make a big batch to have leftovers, take the dumplings out of the broth for refrigerating. If you leave the dumplings in the broth, they may turn mushy from absorbing too much broth.
1 egg, slightly beaten
3/4 cup seasoned dry bread crumbs
1 tbsp all-purpose flour
1 tbsp minced fresh parsley
1 tbsp minced chives
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 1/2 cups finely shredded uncooked potatoes
additional flour

In a large bowl, mix all the ingredients from the egg through the pepper; stir in the potatoes. Shape mixture into 1 1/2-inch balls; dust with additional flour.

Drop dumplings on top of soup or stew of your choice. Reduce heat to low, cover and cook 30 minutes or until the dumplings are cooked through.  Serve immediately.

Note: File Photo