Recovered Recipes: Vintage, Handwritten Recipes

Chocolate Fudge Candy

2009-07-16T05:35:00.000-07:00

Fudge is a decadent treat which I love. At the holidays is when my mother always made it, sometimes layering peanut butter fudge and chocolate fudge together. It makes my teeth tingle just thinking about it.

The following recipe uses few ingredients, unlike most recipes I've seen. As the name 'candy' implies, I suspect this isn't a traditional fudge but instead a chocolate treat infused with nuts and dried fruit.

Elizabeth's Chocolate Fudge Candy
1 can Challenge milk
2 pkgs. chocolate chips melted
Nuts, raisins or peanuts
2 tablespoons marshmallows

Beat together the milk and melted chocolate until creamy. Add nuts, raisins or peanuts. Beat in 2 tablespoons marshmallows.

Recipe Notes:
There are quite a few issues with this recipe but regardless, it's chocolate. It won't taste bad.

I assume the can of milk is likely evaporated milk. The packages of chocolate chips are likely small 6 ounce packages (not our modern 16 ounce bags).

In order to beat in the marshmallows, I'm also assuming you'll need to heat them so they are softened. When mixed, I would suggest pouring into a buttered pan and chilling until set. Cut into small squares.

More fudge recipe ideas:
Grandma's Fudge Recipe - White On Rice Couple
Chocolate Fudge Two-Ways - YumSugar
Tootsie Roll Fudge - Food Blogga

Bread Pudding

2009-07-13T05:34:00.000-07:00

A simple bread pudding without too many bells and whistles. When I think of bread pudding, I anticipate eggs and a rich custard binding the pieces of bread. Surprisingly, this recipe does not call for any eggs.

If making a bread pudding, you may want to consider a sauce to pour over it. You'll find a few good ideas in the links provided below.

Bread Pudding
1/4 loaf of bread
Cinnamon
2/3 cup sugar
1 teaspoon salt
1 quart milk
1-2 tablespoons butter
Raisins (optional)

Break bread in pieces in pudding pan. Shake generously over the top with cinnamon. Add about 2/3 cup sugar and 1 teaspoon salt. Mix until combined.

Pour 1 quart milk over the bread and mix thoroughly. Dot with butter and bake.

Add raisins if wanted. Use your own judgment about bread, about 1/4 loaf.

More bread pudding recipe ideas:
Bread Pudding - Simply Recipes
Savory Bread Pudding - New York Times
Tiramisu Bread Pudding - The Kitchn
Croissant Bread Pudding - Culinary concoctions by Peabody

Cranberry Crunch Bars

2009-07-08T05:24:00.000-07:00

A perfect recipe for using up that can of cranberry sauce we all seem to have in our cupboard. You'll find cranberry sauce on sale after Thanksgiving so make a mental note to stock up when it's in season. I think these bars would be delicious, especially when served with ice cream.

I hadn't thought to use it before in this way, but it seems very similar to blueberry oat bars which I've made a few times. A quick and easy dessert for when guests arrive unexpectedly.

Cranberry Crunch
1 cup rolled oats
1/2 cup flour
1 cup brown sugar
1/2 cup butter
1 can whole cranberry sauce

Mix oats, flour and brown sugar. Add in butter until crumbly, put half into 5x8" baking dish, cover with the cranberry sauce, top with balance of crumb mixture.

Bake 45 minutes or until nicely brown. Cut in squares and top with ice cream. Serves 6 to 8.

More cranberry bar recipe ideas:
Browned Butter Oatmeal Cranberry Bars - Culinary in the Country
Cranberry Bliss Bars - Something Sweet
Eggless Cranberry Bars - Madhuram's Eggless Cooking

Interview: Jane E. Garrett, Author

2009-07-06T13:41:00.000-07:00

When I started Recovered Recipes last year, I felt as though I might be the only person interested in rediscovering old recipes. In an age of online recipe sharing and food blogging, I worried vintage recipes might be doomed.

Over the months, I've come to meet others who share my passion for preserving the past and I am hopeful we can save an important piece of our heritage. Jane Garrett, an avid recipe collector herself, was one of my first readers and is very much a recipe card preservationist. Jane contacted me recently to announce the publication of her book, The Market Basket: Cooking and Eating in Lawrence, Kansas 1921-1949.

I recently received a review copy and as I flipped through it, I could feel Jane's passion on every page. The book captures over 500 recipes published in the Lawrence-Journal World newspaper as part of a weekly recipe competition held from 1921-1949. Jane lovingly transcribed the recipes and compiled them into this thoughtful collection.

In addition to the recipes, you'll find vintage advertisements, menus,and local stories found in the newspaper at that time. I particularly enjoyed a list showing 1932 grocery prices -- would anyone like 1 lb. of beef roast for 18 cents per pound?

In another snippet from 1944, it's noted that beef supplies are slim during the war time, "Since the invasion started, local markets report beef has been a scarce article and several stores practically out of beef." It continues by noting the shortage was expected to last 6-8 weeks.

I immediately felt attached to a small city in Kansas I had never visited.

The book spans 250 pages, entirely in black and white, illustrated with vintage artwork and reprinted newspaper clippings. Chapters include beverages, salads, breads, sandwiches, pancakes and doughnuts, soups, main courses, noodles and vegetables.

I reached out to Jane and asked her a few questions to which you'll find her answers below. If you'd like to receive your own copy of this book, please visit Jane's website to purchase this book.

What inspired you to write this book?

A single recipe. I was amusing myself one afternoon at the local library, sitting at the microfilm reader, "flipping" through a 1933 issue of the local newspaper. In the supermarket ads section, I spotted a recipe for "Mrs. Shultz's Apple Butter," and noticed that it was a prize-winner in a weekly contest sponsored by the newspaper. That's all it took to hook me. I wanted to know when the contest began and when it ended, and I wanted every single recipe that was selected as a winner.

From beginning to end, how long did the book take to write?

After finding Mrs. Shultz's apple butter recipe, I returned to the library day after day--whenever I had a spare couple of hours. I was a chef's apprentice, working full time and enrolled in a rigorous program, so my time was limited. But, after 18 months of chipping away at it, I amassed 1,400 prize-winning recipes, one for every week of 28 years. For the next five and a half years, I organized the recipes in two volumes (this one and the second, yet-to-be published one), and illustrated them with old newspaper ads, menus, etc. I also included food-related stories that ran in the local paper during that time. Essentially, it took me seven years to put this book together (and the one that will follow).

In rediscovering these recipes, what did you learn about the women, ingredients or cooking conditions of the time period?

These women truly labored to put food on the table. They grew and canned their own food. They baked their own bread, rolls, pies and cakes. They boned, cut and ground their own meat. They raised and processed their own poultry. Everything was made from scratch. Convenience foods were unheard of back then. Nothing much was easy--especially when money was scarce and food was rationed. How spoiled we are today !

Is there a particular recipe or contestant which caught your fancy?

There's one recipe in the book that's near and dear to my heart: Mrs. Pearson's Muffins. It's just an ordinary little recipe, but what makes it special to me is the address of the author: 1336 Massachusetts St., which happens to be my former address, my home of 17 years, a two-story 100-year-old residence complete with high ceilings, dark, dark woodwork, and a quirky old Depression-era kitchen. So many times I imagined Mrs. Pearson--a woman I've never known--bending over to put her pan of muffins in the oven.

Since the book focuses primarily on main courses and side dishes, can we expect a dessert book to follow?

Yes! The next volume--The Market Basket Vol. II: More Cooking and Eating In Lawrence, Kansas, 1921-1949--features mostly sweets. Its chapters are: Putting Up Fruits and Berries; Cookies, Bars, Candy and Pastry; Cakes, Icings and Fillings; Pies and Cobblers; Puddings and Custards; Ice Creams, Sherbets and Ices; More Sweets--From Bavarians to Whips; and Menus. In this volume is a cake recipe made for President Coolidge, recipes for old English plum puddings, all kinds of jams and jellies, and hundreds of other treats, including Anise Seed Cookies, Baked Apple Flowers, Pineapple Betty, Apple Dumplings with Lemon Sauce, Orange Meringue Pie, Banana Sherbet, etc. etc. There's also a menu for a Non-rationed Sunday Dinner.

Is it true that you have your own recipe card collection at home?

I have literally thousands of recipe cards I've collected over the years. I've found them at garage sales, estate sales, in dumpsters, and on ebay. I also have my mother's and grandmother's collections. To me, a card with a hand-written recipe on it is worth more than that recipe that's published in a mass-produced book.

Thank you to Jane for sharing her time for this interview and also for helping to preserve the past!

Hot Milk Sponge Cake

2009-06-25T10:37:00.000-07:00

This recipe card looks like it's been through a war. Splattered with a lifetime of use, the edges are cracking and crumbling. The recipe is simple and makes a basic sponge cake, perfect for a light and airy dessert.

Hot Milk Sponge Cake
1 cup sifted cake flour
1 teaspoon baking powder
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk

Sift flour once and measure. Add baking powder and sift 3 more times.

In a separate bowl, beat eggs until very thick, light and really white. Add sugar, beating constantly. Add lemon juice.

Fold in flour [into beaten eggs] alternately with hot milk. Mix quickly until smooth.

Notes
Although the recipe calls for 'eggs', I'm curious if it is really only the egg whites which are used in this recipe. Unfortunately, no baking instructions provided. I would bake in a 350-375F oven and depending on the size of pans used, would check periodically every 10-15 minutes until it tests done.

Sponge cake ideas:
Sponge Cake - Souvlaki for the Soul
Lemon Sponge Cake - Treat a Week Recipes
Japanese Sponge Cake - Just Hungry
Rhubarb Sponge Cake with Almonds - Nami-Nami

... and just in case, What To Do With Failed Sponge Cake.

Baking Powder Biscuits

2009-05-31T12:38:00.000-07:00

A staple form of bread during the 19th and early 20th century, biscuits can be made in large batches to feed a crowd. As noted, the recipe can be used for shortcakes. My mother often made similar biscuits then top with butter and chopped berries for dessert.

Baking Powder Biscuits
[and use same for shortcakes]

2 cups flour
2 heaping teaspoons baking powder
1 teaspoon salt
1 T lard
Milk

Sift together flour, baking powder and salt. Work in lard using fingers, then mix with enough milk to pat out dough with fingers. Cut into circles and bake in a hot oven.

Notes:
1 heaping cup of flour will make about four biscuits
2 heaping cups of flour will make about eleven biscuits

Coconut Pound Cake (Ruth's)

2009-05-30T12:40:00.000-07:00

Coconut gained widespread use during the 20th century and gives an exotic flavor to the common pound cake. I imagine this tasting delicious on its own but would also be nice drizzled with a berry sauce or a heaping scoop of ice cream.

Coconut Pound Cake
3 cups sugar
2 sticks margarine
1/2 cup Crisco oil
5 eggs
3 cups flour
1 tsp baking powder
1 cup milk
2 T coconut extract
1 cup flaked coconut

Beat sugar, margarine and oil until creamy. Add eggs one at a time.

Add flour and baking powder, then gradually add milk. Stir in coconut extract and flaked coconut.

Pour batter into a greased and floured tube pan (large size). Bake at 325F for 1 1/2 hours (90 minutes).

Grace's Dutch Apple Cake

2009-05-29T12:40:00.000-07:00

A small and simple cake loaded with apples and dusted with a cinnamon-sugar mix. The number of apples seems large for the amount of batter but maybe that is what makes this cake unique and interesting.

With an almost even ratio of cake to apples, I imagine it being extremely moist. And lots of cinnamon? Well, that's a must-have when dealing with apples.

Grace's Dutch Apple Cake
1 cup pastry flour
1 1/4 tsp baking powder
1/2 tsp salt
2 T sugar
1/4 cup shortening
1 egg, beaten
2 T milk
3 apples
1/2 tsp cinnamon
1 T sugar
1 T butter

Sift together flour, baking powder, salt and sugar. Cut shortening into the mixture.

Add beaten egg and milk to the mixture and stir until combined. Spread batter in a greased 10 x 6 x 1 1/2 pan.

Peel and core apples, then slice thinly. Arrange apples flat side up in rows over the batter. Sprinkle top of cake with a mix of 1/2 tsp cinnamon and 1 T sugar. Dot with 1 T butter.

Bake at 400F for 30 minutes.

Banana Pie (Etta's)

2009-05-28T12:25:00.000-07:00

I enjoy bananas in few dessert situations, but banana cream pie is one of my favorites. The following pie creates a base custard which is then used to cover the bananas in a pre-baked pie shell. Topped with stiff egg whites, the pie should be baked briefly to set the meringue.

You could consider making this a bit richer by using milk in place of the water.

Banana Pie
1 scant cup sugar
1 heaping teaspoon, Butter
2 egg yolk's, beaten
3 heaping tablespoons flour
1 1/4 cup boiling water
1-2 bananas, sliced
1 pie shell, pre-baked and cooled

Cream together the sugar and butter. Add egg yolks, flour, and boiling water. Cook until thick. Fill pie shell with this cream and sliced bananas. Cover with egg whites.

Notes:
Be careful to not scramble the eggs when adding the hot water. For the egg whites, I would suggest beat 4 egg whites with 1/4 cup sugar until stiff. After topping the pie, bake at 375F for about 10 minutes until the meringue is cooked through and lightly browned.

Poorman's Pudding

2009-05-27T12:28:00.000-07:00

Popular during the depression due to the easily accessible ingredients in a trying time, poorman's pudding utilizes sour milk and meat drippings to form a deliciously flavorful dessert.

I've not made a classic pudding before and need to attempt one soon. For an added bit of flair, this pudding could be served with a custard sauce or drizzle of cream.

Poorman's Pudding
1 cup sour milk
1 cup molasses
1/2 cup lard (or drippings, suet)
1 cup raisins
1 level teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Flour

Mix together ingredients, adding enough flour to mix as thick as cake batter (about 2 cups). Steam pudding for 3 hours.

Add any fruit or nut if wanted to suit taste.

Cheese Crackers (Aunt Bessie's)

2009-05-26T12:31:00.000-07:00

"It's Aunt Bessie's recipe, and it's a yum yum!"

Well, what more is there to say? It's clearly a good recipe based on this recommendation - and with the amounts of cheese, oleo, and nuts in the recipe, it's easy to understand why.

I imagine these being similar to a savory shortbread, equal parts fat and flour with the added flavorings of cheese and nuts. And since the dough freezes well, it's a handy treat to keep in the freezer to make for late night snacks or unexpected guests.

If you click on the image, you can view it in full-size and can read the small cartoon in the lower left corner. I quickly researched 'Wearpact Products' and found that it's a company from South Africa, so intriguing how this recipe found its way to the states (where I purchased it from an estate sale).

Cheese Crackers
1/2 lb sharp cheese
2 sticks oleo
2 cups flour
2 cups chopped pecans
1 teaspoon salt
1 teaspoon red pepper

Grate cheese, then cream with oleo. Fold in the flour, salt, red pepper, and nuts. Divide it into for 4 rolls and roll in waxed paper, pressing out air as you go. Freeze until firm, then cut into 1/4 inch thick slices.

Bake 12 minutes at 375F.

Don't let cheese get too hard before using. They cut easier if you let them set out a few minutes before cutting.

[on backside - not shown in scanned image]

You may leave them for some time in the freezing compartment before you decide to get them ready for the table.

Peanut Butter Fluff (Fudge)

2009-05-25T21:37:00.000-07:00

This is going to be a dumb question, but is this a fudge recipe? I think so.

I must admit, the proportions seem way out of whack on this one. I've checked the recipe as written and expected there to be more peanut butter and marshmallow cream. However, maybe it's more lightly flavored and not as marshmallow-centric as more modern day recipes. Either way, it's worth a try.

Peanut Butter Fluff
2 cups sugar
2 squares chocolate
1/2 cup milk
2 T butter
2 T peanut butter
2 T marshmallow cream
Pinch of salt

Boil sugar, chocolate and milk till forms a soft ball.

Remove from fire (i.e. stove) and stir in butter, peanut butter, marshmallow cream, and salt.

Beat until creamy.

I assume this would poured into a greased pan and refrigerated until firm enough to cut.

Hot Pineapple Souffle

2009-05-25T09:31:00.000-07:00

Although this is a souffle, it appears to be cooked entirely on the stove top, at least that's how the instructions appear to read (i.e. cook covered). It seems to make for a delicious, hot pudding ... even though it's called a souffle due to the addition of egg whites. Either way, I'm sure it turns out tasting good. But then again, I love anything with tapioca.

Hot Pineapple Souffle

1 can crushed pineapple
1 cup water
1/2 cup quick cooking tapioca
1/2 cup sugar
2 egg whites, stiffly beaten
Sugar and cream (for serving)

Scald a can of crushed pineapple and a cup of water in a double boiler. Stir in one half cup of a quick cooking tapioca.

Cover and let cook until the tapioca is transparent.

Add one half cup of sugar and the stiffly beaten egg whites of two eggs. Let cook covered until set.

Serve hot with sugar and cream.

Ma's Raisin Sour Cream Pie

2009-05-24T05:21:00.000-07:00

Front [recipe]

Back [see written note: 341 windows in both buildings]

Which came first -- the recipe or the notation regarding the number of windows in the buildings? We will never know, but something about this piece of scrap paper feels familiar. It reminds me of something my grandmother often did, writing small notations on the nearest piece of paper.

Likely, the buildings were the talk of the town, a large-scale building for the time period. Whether intrigued by the number of windows or merely recording publicized information on the building, this person felt the need to write it down across the piece of paper. And whimsically, the words hovering over the building like clouds.

The recipe itself seems suspect though. I've not see a pie recipe like this which does not call for eggs. Raisins, sugar and sour cream? I'm not sure how this would turn out without eggs to bind it into a custard. Possibly, the window counting drew attention away from capturing the full recipe.

Ma's Raisin Pie Sour Cream
1 cup chopped raisins
1 cup sour cream
1/2 cup sugar
Pinch of cinnamon

Use 2 crusts.

Note: I assume this is to be a baked pie, using both a top and bottom crust (?).

Heavenly Rice Pudding

2009-05-23T21:24:00.000-07:00

A delicious pudding made from rice and evaporated milk, whipped until stiffened and flavored with fruit. The recipe likely came from a Carnation milk recipe booklet or newspaper clipping. There's something intriguing about the illustration of the author - it looks as though she even has a beauty mark. How striking!

Heavenly Rice Pudding
1/2 cup evaporated milk
1 T lemon juice
16 dice marshmallows (about 1 1/2 cups)
2 cups cooked rice
1 1/4 cups drained, crushed pineapple
1 T grated lemon rind (zest)

Chill evaporated milk in refrigerator for 10-15 minutes. Whip until stiff, about 1 minute. Add lemon juice and continue whipping until very stiff (about 2 minutes). fold in remaining ingredients and place in refrigerator. Chill. Garnish with maraschino cherries and pineapple chunks.

In place of pineapple, you can use any well-drained fruit.

Food History Books & Resources

2009-05-23T14:50:00.000-07:00

Learn more about the historical context of food and recipes through the following books.

The American History Cookbook
By Mark H. Zanger
More than 350 recipes, from the First Nations and early settlers up to the 1970s. Zanger takes you on a chronological journey, explaining the ingredients, cooking methods, and historical context of the recipes presented.

Cuisine and Culture: A History of Food and People
By Linda Civitello
The author explores how historic events shaped the culinary traditions of various societies. This second edition provides expanded features and coverage.

Food in the United States, 1890-1945
By Megan Elias
The American food industry changed radically from the Gilded age to the end of WWII and in this book Megan Elias captures the key changes which effected how and what we eat today. [publication date: June 30, 2009]

The Market Basket: More Cooking and Eating in Lawrence, Kansas, 1921-1949
By Jane Garrett
Relive a weekly recipe competition from the Lawrence Journal-World which spanned three decades. In this book, Jane Garrett brings the 600+ winning recipes to life for everyone to enjoy.

Heirloom Baking with the Brass Sisters:
More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen

Online Publications

Feeding America - Cookbooks
A digitization project from Michigan State Univ. in which 76 historic cookbooks are made available for online viewing.

Feeding America - Historic Cooking Utensils
A selection of cooking implements from the Michigan State University Museum are shown, along with additional information.

Cookery by Amy G. Richards (1895); browse over 400 pages from this cookbook as scanned by the National Library of Canada.

Online Food History Resources

Not by Bread Alone: America's Culinary Heritage (Cornell Univ. Library)

The Food Timeline

Mock Salmon Roast

2009-05-22T20:59:00.000-07:00

A perfect meal for vegetarians, this 'mock' salmon recipe creates texture and flavor by combining grated carrots, cooked rice, and onion. It's seasoned with peanut butter and sage, an intriguing combination.

Personally, I'm not a huge fan of salmon, certainly not a large enough fan that I would want to create a mock version of it. I'm curious if this tastes anything similar to salmon though?

Mock Salmon Roast
1 1/2 cups grated carrot
1 cup cooked rice
1/2 cup peanut butter
1 cup warm milk
1 egg
2 T oil
1 medium onion
Sage and salt to taste

Mix peanut butter with warm milk until blended. Add remaining ingredients and mix until combined. Bake at 350F for 45-60 minutes.

Although not stated, I wonder if this would be molded into a roast shape and baked on a greased baking sheet. An alternative would be to bake in a loaf pan, like you would a meatloaf.

Rhoda's Sour Milk Doughnuts

2009-04-12T10:33:00.000-07:00

Doughnuts are my weakness. I remember my mother's plump, nutmeg scented buttermilk cake doughnuts. Depending on how she rolled and cut them, some would turn out almost ball shaped. I can almost taste them now and I'm ashamed to say, I've never made them myself (an issue I must correct!).

This recipe features sour milk in place of buttermilk and the measurements for flour are non-existent. It is helpful if you've worked with doughnuts previously before attempting this recipe.

Rhoda's Sour Milk Doughnuts

1 cup sugar
2 eggs
pinch of salt
pinch of ginger or nutmeg
1 cup sour milk
1 teaspoon baking soda
1 teaspoon shortening (Mazola is ok)
Flour to make stiff dough to roll out

Fry doughnuts in several inches of hot oil until golden brown on each side. While still warm, roll some in powdered sugar or a mix of cinnamon/sugar.

Macaroons & Lady Fingers Pudding

2009-04-10T15:01:00.001-07:00

The name of this recipe was enough to send shivers down my spine. How delicious does this sound?

This dessert features lady fingers and macaroons smothered in a vanilla custard and topped with meringue. Easy to make, this would be a terrific dessert for this Easter weekend, or any special occasion.

I've taken liberties in writing the recipe which is a bit confusing at first. Read both the original and my interpretation before attempting.

Macaroons & Lady Fingers Pudding

Prepare the serving dish:
6 lady fingers
6 macaroons

In a serving dish (that is oven proof), layer the lady fingers and broken macaroons.

Prepare the custard:
3 egg yolks
2 Tablespoons sugar
pinch of salt
rounded teaspoon corn starch
1 pint milk
1 teaspoon vanilla

In a sauce pan, mix together the eggs, sugar, salt and corn starch. Then add milk. Heat over medium stove until begins to thicken. Remove from heat and add vanilla. Set aside to cool.

Final assembly:
3 egg whites
3 tablespoons sugar

Whip egg whites and sugar until stiff. Pour custard into the serving dish to cover lady fingers and macaroons. Top with egg whites and place into oven until lightly browned. Serve with whipped cream.

Recipe resources from the web:
Coconut Chocolate Macaroons [recipe] - David Lebovitz
Vanilla Coconut Macaroons [recipe] - Serious Eats
Date Macaroons [recipe] - Joy of Desserts
A Necessity for Ladyfingers [recipe] - La Tartine Gourmande
Charlotte and Biscuits La Cuillre (Ladyfingers)[recipe] - La Cerise
How to make your own ladyfingers! [recipe] - Zoe Bakes

Coffee Souffle

2009-04-07T10:29:00.000-07:00

I don't think I've ever eaten a souffle but I made need to overcome this deficiency. My recipe box is full of souffle recipes which must have been popular with the cook at that time.

This souffle features coffee as it's main flavor, perfect for dessert. It's also a great way to use leftover coffee!

Coffee Souffle

1 1/2 cups brewed coffee
3/4 cup milk
3/4 cup sugar
1 tablespoon gelatin
3 eggs

Put coffee, milk, gelatin and 1/2 the sugar in a double boiler. Cook for a few minutes. Then add the beaten yolks and rest of sugar. Cook for 10 minutes or so. Take off and add beaten whites & vanilla.

As with most old recipes, the ingredients and instructions are a bit incomplete. Note that the 3 eggs should be separated and used separately. Also, the baking method is not mentioned. Souffles are typically baked in a souffle dish for 20-25 minutes at 400F. The souffle will rise a couple inches above the rim and will become a golden brown.

Caramel Candy

2009-04-06T19:55:00.000-07:00

I love homemade caramels. My mother would make them around the holidays as a special treat. The key to a good caramel is cooking it just to the right temperature without going too far *and* remembering to keep stirring! It will burn quickly if not watched.

For those who have patience, homemade caramels are your reward :-) When cooled, cut the caramels into small squares and wrap with waxed paper. Perfect for snacking or gift giving.

Caramel Candy

6 oz. sugar
6 oz. butter
1/2 can caro syrup (i.e. Karo, light corn syrup)

Bring to a boil. Then, when boiling, stir constantly so it won't burn. Stir until forming a soft ball then add flavor and nuts, if wanted.

Unfortunately, I am uncertain how large a can of caro syrup would be since they only come in bottles today. I suspect it would be about 1 cup.

A Sunday Scripture Cake

2009-04-05T05:43:00.000-07:00

How divine is this? At first, it puzzled me and then I figured it out. A scripture cake is a fun, bible learning way to make a cake. Each ingredient can be found in the bible verse listed in the recipe. A good way to spend a Sunday with the kids!

Scripture Cake
by Eleanor Tollefsen

1/2 cup Judges 5:25 last clause
2 cups Jeremiah 6:20
2 TB I Samuel 14:25
6 Jeremiah 17:11
1 cup I Kings 4:22
2 tsp Amos 4:5
II Chronicles 9:9 to taste
1 tsp Leviticus 2:13
1/2 cup Judges 4:19 last clause
2 cups Nahum 3:12
2 cups Numbers 17:8
2 cups I Samuel 30:12

Beat the Judges, Jeremiah and I Samuel until light. Beat the 6 Jeremiah yolks and add. Add Kings, Amos, Chronicles and Leviticus alternately with Judges. Fold in Nahum, Numbers and Samuel then add the six Jeremiah whites beaten stiff. Bake two hours in greased 10" tube pan at 300F. Makes 28 servings. This is delicious.

Be careful if attempting this - the directions reference Samuel twice, since it appears in the ingredient list twice (but for different things). I know this would be too confusing for me to make :-)

My mother will be upset to learn that I don't own a bible so I can't even look these up. I had many years of bible school as a tyke but I don't remember a book of the bible named 'Nahum' ... it just doesn't ring a bell with me.

Etta's Tapioca Pudding

2009-04-04T05:36:00.000-07:00

Tapioca pudding was my enemy as a child. I thought it was the most disgusting thing. I didn't like the texture and I certainly didn't like those little fish-eye looking tapioca pearls.

Well, my tune has changed over the years and somewhere along the way I fell in love with tapioca pudding. On some days, I downright crave it. I haven't made it in awhile but this recipe is tempting me. I like the use of egg whites in the final step.

Ett's (i.e. Etta's) Tapioca Pudding>
1 quart milk
1/2 cup sugar
pinch of salt
1/2 cup tapioca (not instant)
3 egg yolks
1 tsp vanilla extract (or to taste)

I'm guessing on the amount of salt and vanilla since both ingredients did not have measurements. Also, the instructions are a bit lacking. I assume the ingredients are brought up to a light boil and when tapioca is done, the beaten egg whites are folded in.

It sounds as though it will be light and airy, unlike some tapioca puddings which seem too thick and paste-like.

Cherry Crumb Pudding

2009-04-03T17:15:00.000-07:00

How delicious does this sound? A red star in the upper left corner means this must be good. And, that someone took the time to clip the recipe and pasted it to a card, means it's worth the effort to make.

It reminds me of an upside-down cherry cake my mother used to make. I love anything with cherries, so this recipe is perfect for me. This recipe would also be perfect to make with kids or for beginner bakers. Just pour and layer everything into a pan, then bake. In 30-25 minutes, you have a piping hot and delicious dessert!

Cherry Crumb Pudding
1 1lb 6oz can of cherry pie filling
1 1lb 3oz pkg. white cake mix
1/2 cup butter or margarine, cut into thin slices
1/2 cup chopped pecans
1 teaspoon almond flavoring (extract)

Put cherry pie filling into a 7 1/2 x 11 1/2 x 2-inch baking pan and spread evenly. Add white cake mix and spread evenly over filling. Cover cake mix with butter slices. Sprinkle with pecans. Bake in 375F electric oven for 35 minutes.

Note: Blueberry pie filling may also be used.

Silva's Pancakes (or Sitva's?)

2009-04-02T21:14:00.000-07:00

note: click on image to view a larger version

I love that this recipe was written on a piece of notebook paper from the First National Bank of Muskogee, Oklahoma. It's an added bit of history to give provenance to the recipe.

At first, I was uncertain what this recipe was for and didn't comprehend the title. I thought it said 'paw' cakes ... and then it struck me, 'pancakes'. I am uncertain if the first word is Silva or Sitva, either way I assume it is a person's name. I like the use of cornmeal in this recipe, which will give a bit of texture and flavor. As with any pancake, I think they are always best with buttermilk.

I decided to participate in this week's 'Vintage Recipe Thursday' held by Joy of Desserts. Actually, I'm cutting it a bit close since it's nearing 10:30pm on Thursday night. Hopefully, Joy will pardon my tardiness on this week's entry!

It appears that the amount of buttermilk is in question -- although 1 cup was written, '1/2' was later notated. This likely means 1 1/2 cups, but use caution if making this recipe. Begin with 1 cup, then increase up to 1 1/2 cups if needed to achieve appropriate batter consistency.

Update: 5/21/09 - I made the recipe using nearly 1 1/2 cups buttermilk. The pancakes are delicious! (see above photo)

Silva's Pan Cakes (i.e. Pancakes)
1 cup flour, sifted
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sugar
2 tablespoons mazola oil
1 egg
1 cup (or 1 1/2 cup?) buttermilk

No instructions given in the recipe but as with most pancakes, mix it all together (a few lumps are ok). Heat a cast iron skillet over medium heat and when hot, give a light brushing of oil. Pour 3" circles into the skillet, leaving room circles for the pancakes to spread out a bit. When bubbles begin to form over the top of the pancake, flip and fry for another minute or until lightly browned on the bottom.

Personally, I always have the hardest time making pancakes. Success is always in getting the right level of heat in the pan. I tend to get my too hot and ultimately scorch a few pancakes.