Tuesday, February 21, 2012
Posted by Solanah at 8:48 AM
Friday, February 17, 2012
This morning I went to a very book heavy estate sale. Estate sales are the best places to find vintage cook books, and I found a 1960 Ladies Home Journal Cookbook for $1. It has everything. Like my mother I sit down and read cookbooks like a magazine, and so far I'm only through the soup section. It has some pictures, a dinner party section (complete with a time table of what you should be doing the day of the party) and menu plans.
I've been wanting to try out a creamed soup all winter, and we had lots of mushrooms, so that's perfect! I liked the soup, but I think next time I'll add more mushrooms, and saute the mushrooms and garlic in some butter before adding the broth. I also garnished with dill as we're out of fresh parsley and it worked pretty well! So with those minor alterations it will become a winter go to soup. And it was so easy!
1/2 pound mushrooms chopped fine
1 cup chicken broth
2 cups cream or milk
Dash white pepper
1/4 teaspoon salt
1/8 teaspoon crushed garlic
Minced parsley (garnish)
Combine the chopped mushrooms in a saucepan with chicken broth and simmer for 5 minutes. Buzz half of the mushrooms with cream or milk, pepper, marjoram, thyme, salt and garlic in an electric blender. Add mixture to the remaining mushrooms and broth, and heat well. Serve from a tureen or in individual soup cups with a sprinkling of parsley. Yield: 1 quart.
This soup may be made with non-fat skim milk and will then have only 30 calories per serving.
Thursday, November 24, 2011
Thursday, October 20, 2011
However, I later made them as muffins, and glazed the tops with the frosting, and they turned out fantastic. So this will be made quite a bit this year as pumpkin muffins, perfect in the morning with tea!
* 3 Cups sifted all purpose flour
* 5 teaspoons baking powder
*1 teaspoon salt
*1 teaspoon cinnamon
*1/4 teaspoon cardamon
*1 1/4 Cups canned pumpkin
*1/2 Cups milk
*1/2 Cup shortening
*1 1/2 Cups sugar
*1 teaspoon vanilla
*1/4 Cup butter
*2 Cups sifted confectioners sugar
*3 Tablespoons hot water
*1/4 teaspoon maple flavoring
This coffee cake was pretty good, but not my favorite. I think it needs butter. Lots and lots of butter
* 3 Tablespoons Shortening
* 1/3 Cup Sugar
* 1 Egg
* 1 teaspoon vanilla extract
* 1 teaspoon Salt
* 1 1/2 Cups flour
* 3 teaspoons baking powder
* 2/3 Cup milk
* 1 Tablespoon shortening
* 1/4 Cup Sugar
* 1 teaspoon cinnamon
* 1 Tablespoon flour
* 1/8 teaspoon salt
Pre-heat oven to 400° F
Beat egg, then add shortening, sugar, salt, and vanilla extract. Mix well, then add milk.
Whisk together flour and baking powder, and combine with egg mixture.
Pour into greased 9X9 oven proof glass dish.
For topping, combine all topping ingredients using a fork into a crumbly mixture, and pour on top of cake batter.
Bake for 25 to 30 minutes.
*1/2 pint water
My great grandmother Lois was a Oakie, so southern food is a normal part of anyone's diet at grandmas house. Cornbread, fried okra, and anything in bacon fat.
Bacon fat needs to make a comeback.
My mother is the best baker ever, yes she's my mother, but still. I have yet to taste a chocolate chip cookie, lemon bar, or cheesecake to even come close to the deliciousness she makes.
My father is Hispanic, so I love spicy food. If it doesn't make me cry, it's not hot enough.
My husband makes the best soup, with no recipe, which is a weekly staple. I've tried to recreate it, to no avail.
My brother is vegan, so I'm always on the lookout for a good vegan recipe. But I add cheese to everything, so I rarely find one I'm satisfied with.
My Aunt and her four daughters make pies. It's adorable. Their key lime is fantastic.
And me? I am a recovering picky eater, with a major salt tooth and love of cheese. And pasta. And sushi. And breakfast food. And bacon fat.
I also have a love of the past, which is why I've started this blog. After years of collecting vintage cookbooks and loose leaflets from old magazines, it's time to do something with them. So here I will share vintage recipes that I'll be "testing", as well as some of my own (ok, like three), vintage kitchen tips and tricks, and lets not forget the fantastic cookbook images!
Because a good recipe has no expiration date.