Thursday, February 26, 2015


As most of my readers know, I was born and raised in Southern Indiana which has several Amish communities. One thing about the Amish is the good food they serve and I am always looking for Amish recipes. I found this recipe on the internet posted by Flour On My Face. The notes in the recipe are hers. By the way, if you ever have a chance to eat at an authentic Amish restaurant, take advantage of the opportunity. Here is a delicious Amish lemon pie recipe.

Preheat oven to 300
2 eggs, separated
2 tbs flour
1 c milk
1 c sugar
1 tbs butter, softened
1 lemon, juice and zest ( 1/3 cup)
1 unbaked pie crust
Prepare your pie crust and line a 8 inch pie pan with it.
Put your crust in the fridge while you prepare the pie filling.
Cream the butter and the sugar together with a wooden spoon until
combined. (Note: There is no creaming of the butter and sugar in the modern
sense of the word. 1 tablespoon of butter and 1 cup of sugar will not
really “cream” together. Just mix them together so the butter is completely incorporated into the sugar.
This recipe called for mixing the flour into the egg yolks slowly. This does not work well and I knew it wouldn’t work but I try to make the recipe as written and only make changes when I have to. This was one of those cases. Beat the egg yolks into the cup of milk and slowly added the flour. I then whisked it in until all lumps are gone.
In a separate bowl beat the egg whites until stiff peaks form. Once you have the egg whites ready you can safely add the lemon juice and lemon zest to your egg and milk mixture. Stir to mix everything together and fold your stiffly beaten egg whites into the milk mixture.Pour into chilled pie crust and bake for 50 to 60 minutes in a preheated 300 degree oven. For the last 8 to 10 minutes of baking time I turned the oven temp up to 375 degrees to get a little color on the crust and the top of the pie. Cool on a wire rack.
Once the pie is cool put it in the refrigerator and chill at least two hours or even over night before serving. Serves 8 


This recipe goes together quickly but tastes best when allowed to sit in refrigerator a few hours.

1 head cabbage, chopped or shredded
2 large carrots, chopped or shredded
2 tbsp finely chopped onion
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 tbsp fresh lemon juice
2 tbsp distilled white vinegar
1/2 tsp salt
dash of black pepper, optional

In a large salad bowl mix cabbage, carrots, and onion.

Whisk mayonnaise, sugar, milks, lemon juice, vinegar, salt and pepper in a small bowl until smooth and sugar is completely dissolved.

Pour the dressing over the cabbage mixture and toss until mixed thoroughly.

Cover bowl and refrigerate until serving time. It is best to refrigerate for a few hours making this a great make-ahead dish.

Note: File photo


During the depression when apples were expensive and crackers were less expensive, the Mock Apple Pie was very popular.

2 cups water
1 1/2 cup sugar
2 teaspoons cream of tartar
25 Ritz Crackers, crushed
1 teaspoon butter
1 teaspoon cinnamon
Pastry for two-crust pie

Combine water, sugar and cream of tartar. Bring to a boil. 
Add Ritz crackers and boil for 2 minutes without stirring. Pour into shell. 
Dot with butter and sprinkle with cinnamon. 
Top with crust. 
Bake at 400 degrees F for 15 to 20 minutes.


1 can whole kernel corn
1 can creamed-style corn
1 cup dairy sour cream
1/2 cup butter, melted
1 box (8 1/2-oz) Jiffy cornbread mix
2 eggs

Heat oven to 300 degrees.

Drain whole-kernel corn then combine all ingredients in a large mixing bowl and mix well. Pour mixture into a greased 2-quart casserole dish or baking pan and bake for 1hour and 40 minutes.

Wednesday, February 25, 2015


For all those looking for a new hair treatment!!


1 pennyworth of borax
1/2 pint of olive-oil
1 pint of boiling water

Pour the boiling water over the borax and oil; let it cool; then put the mixture into a bottle. Shake it before using, and apply it with a flannel. Camphor and borax, dissolved in boiling water and left to cool, make a very good wash for the hair; as also does rosemary-water mixed with a little borax. After using any of these washes, when the hair becomes thoroughly dry, a little pomatum or oil should be rubbed in, to make it smooth and glossy.

This is from The Book of Household Management (1861)

Tuesday, February 24, 2015


This recipe is a little different twist on the old-fashion bread pudding. I have had this recipe for years.

1/2 cup butter, divided
1 loaf (16-oz) day old French bread, cut into small cubes
1 cup chopped walnuts (or pecans, if you prefer), divided
4 large eggs
1 cup heavy cream
1 can (14-oz) sweetened condensed milk
1 can (14-oz) coconut milk
1 cup firmly packed brown sugar
1 tbsp + 1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
pinch of salt
4 medium to large very ripe bananas, mashed
whipped cream for garnish, optional
fresh banana slices for garnish, optional
additional coarsely chopped nuts for garnish, optional

Using 1 tablespoon of the butter, butter a 9 x 13-inch baking pan; place remaining butter in a small saucepan and melt of low heat.

Spread the bread cubes out in the baking pan and drizzle with the melted butter.

Place the nuts in a large (dry) skillet and toast over medium-low heat stirring constantly for a couple of minutes until nuts are light brown and give off a toasted fragrance. Immediately remove from heat and transfer to a small bowl to cool; set aside.

In a large mixing bowl, beat the eggs just to break up the yolks. Mix in the heavy cream, sweetened condensed milk, cocont milk, brown sugar, vanilla extract, spices and salt. Whisk mixture to combine thoroughly until smooth. Stir in the bananas and 3/4 cup of the nuts.

Pour the banana mixture over the bread cubes, pushing bread cubes down with the back of a spoon to coat completely with the mixture.

Sprinkle the remaining nuts over the mixture then cover with plastic wrap and refrigerate 8 to 12 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator, remove plastic wrap and replace with foil.

Bake 15 minutes, remove foil and bake another 45 minutes or until the top is browned and the sides are pulling away from the pan.

Cool before cutting to serve. Serve each piece garnished with whipped cream, banana slices and chopped nuts, if desired.

Monday, February 23, 2015


1 lb sharp Cheddar cheese, shredded

1 1/2 cups all-purpose flour
1/4 cup butter, softened
1 tsp salt
1/4 tsp ground red pepper

Let cheese stand at room temperature for 1 hour.

Preheat oven to 375 degrees.

Process cheese, flour, and remaining ingredients in a food processor about 30 seconds or until mixture forms a ball.

Fit cookie press with a star-shaped or sawtooth disk following the manufacturer's instructions. 

Working quickly, press the dough about 2-inches apart, onto ungreased baking sheets. Score dough at 2-inch intervals using a sharp knife.

Bake at 375 degrees 8 to 10 minutes or until lightly browned. Carefully separate hot cheese straws along the scored lines and remove to wire racks to cool.

Yield: Approximately 8 dozen.

Sunday, February 22, 2015


This post is not a recipe but interesting anyway.

Thursday, February 19, 2015


Another old clipping. I love these.

Click on photo to enlarge for easier reading.

Wednesday, February 18, 2015


This is another recipe from my 1955 MARSHALL TOWNSHIP PTA cookbook. This recipe was submitted by Margie Deckard who was my late mother's cousin.

2 egg whites
1 1/2 cups sugar
5 tbsp. cold water
1 1/2 tsp. light corn syrup
1 tsp. vanilla

Put egg whites unbeaten, sugar, water, and corn syrup in upper part of double boiler. Place over rapidly boiling water, beat constantly with egg beater and cook seven minutes or until frosting will stand in peaks. Remove from fire, add vanilla and beat until thick enough to spread.