Thursday, December 18, 2014


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

Cook 1 cup water, 1/2 cup butter, 1 cup flour. Add 4 beaten eggs, 1 at a time. Drop in greased muffin tins, 1/2 full and bake in hot oven. Cool. Fill with ice cream or any favorite sauce.

Wednesday, December 17, 2014


Pastry for a 2-crust pie
3/4 cup sugar
1/4 cup cornstarch
2 cans (16-oz each) pitted, red tart cherries, drained - reserve 1 cup of the liquid
1 tbsp butter
1 1/2 cups fresh or frozen blueberries
1 tsp milk
1 tbsp sugar, optional
1/8 tsp cinnamon, optional

Preheat oven to 400 degrees.

Line a 9-inch pie pan with pastry to make bottom crust.

In a medium saucepan, combine the sugar and cornstarch; gradually add the cherry liquid. Cook over medium heat until just beginning to boil, stirring occasionally. Boil 1 minute until thick and clear, stirring constantly. Remove from the heat and stir in the butter until melted. Gently stir in the cherries.

Place the blueberries into the pastry-lined pie pan. Top blueberries with the cherry mixture.

Using a small heart-shaped cutter, cut 4 or 6 hearts from the second crust then carefully place the crust over the filling. Flute the edges to seal and place the hearts on top to decorate.

Brush the crust with the milk. If desired, combine the cinnamon and sugar and sprinkle over the top.

Bake at 400 degrees for 40 to 55 minutes or until golden brown. If edges start to get too brown, cover with a foil ring or pie edge protectors.

Allow to cool several hours before cutting.

Tuesday, December 16, 2014


This is a recipe I have had for so many years I have no idea where I got it.

Click on pictures to enlarge for easier reading.


This is a recipe from my little 'The Cookie Book' from 1970.

Click on picture to enlarge for easier reading.

Monday, December 15, 2014


This is an old recipe I have had longer than I care to remember!

Sunday, December 14, 2014


This cake is floating around the internet but I don't think it was really an Elvis Presley cake. I do think, however, it is something Elvis would have no doubt liked. I have the cookbook made by his longtime cook, Nancy Rooks and his uncle Vester Presley. This is not among the cakes she published. Whether Elvis ate it or not, the reviews on this cake are great. Too much sugar for this diabetic but many of you might like to try it.

1 box white cake mix (plus the ingredients called for to make it)
1 8 oz. can of crushed pineapple
1 cup sugar
1 8 oz. package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners sugar
1 tsp. vanilla
1 cup chopped pecans

Bake the cake according to the package directions.   Remove from oven and poke holes in the top of the cake with a pick or a meat fork works well.

Place the pineapple with it's juice (don't drain) and the 1 cup sugar in a sauce pan over medium heat and bring to a boil.   Pour evenly over the cake.   Allow to cool. 

Beat the cream cheese and butter together until fluffy.  Add the confectioners sugar and vanilla until smooth.  Stir in the chopped pecans.   

Spread over the top of the cake.  You can serve immediately.  Refrigerate the leftovers.

Friday, December 12, 2014


I loved it when my grandma would make fried cornbread for me. I sometimes make it still when I get to thinking about her good meals.

2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps coconut oil, but you can use whatever you like)

Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonfuls into oil. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil.

Tuesday, December 9, 2014


This recipe was from Nancy Rooks, Elvis Presley's longtime cook.

1 lb chicken gizzards
1/2 cup Mazola margarine
1 tsp seasoned salt
1 tsp lemon pepper
3 1/3 cup long grain wild rice
1/4 tsp curry powder
1/2 cup sliced mushrooms
1/3 cup chopped onion
1 tbsp chopped green pepper

Wash gizzards, put into cold water and cook with margarine, seasoned salt, and pepper until almost done. Pour rice into the pot, stir, and add curry powder, mushrooms, onion, and green pepper. Let rice and gizzards cook over a very low flame and serve hot. Serves 3 or 4.

Monday, December 8, 2014


This is a Better Homes and Gardens through the years recipe.

Note: Click on the pictures to enlarge for easier reading.

Thursday, December 4, 2014


This old cookie recipe is from a little cookie book dated 1970.

Wednesday, December 3, 2014


Last week our poll asked, "What is Your Favorite Thanksgiving Meat?" The following are the results of that poll.

  • 57% - Turkey
  • 42% - Ham
  • 0% - Game
  • 0% - Other
It appears the turkey is still king of the Thanksgiving table.

Tuesday, December 2, 2014


1 cup butter, softened
1 cup sugar
2 eggs, beaten
2 tsp vanilla extract
1 cup sour cream
5 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 tbsp ground nutmeg
Fine colored sugars for garnish

In a large bowl, blend the butter and sugar together until fluffy; set aside.

Stir the eggs, vanilla extract, and sour cream together until well mixed; set aside.

Combine the flour, baking soda, baking powder, salt, and nutmeg in another bowl.

Add the flour mixture alternately with the egg mixture to the butter mixture, blending well. Chill dough in refrigerator overnight.

Preheat oven to 375 degrees.

Roll out the dough, using a softball size amount at a time, on a floured surface with a floured rolling pin. Roll out to 1/16 to 1/8 of an inch thickness. Cut with desired cookie cutter designs.

Arrange cookies on ungreased cookie sheets and sprinkle with colored sugars as desired.

Bake at 375 degrees for 5 to 7 minutes or until a golden color.

Cool completely on wire racks before storing loosely covered.

Yield: 7 to 8 dozen cookies.

Note: File Photo

Monday, December 1, 2014


Before I receive a ton of notes telling me this is not a vintage recipe, you are right. However, Cracker Barrel is known for it's old-fashion appearance, style of food, and trinkets so I am putting this recipe here.

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Preheat your oven to 350 degrees.
Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk).
Place chicken breasts in a baking dish.
Season with seasoned salt.
Pour 3/4 of the prepared soup over the chicken breasts.
Add broccoli to chicken that has been covered with the cheddar soup.
Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli.
Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color).
When chicken has been removed from oven sprinkle with shredded cheddar cheese.