Thanksgiving: Old Fashioned Desserts

Most of us tend to think of pumpkin pie when we think of dessert for our Thanksgiving dinner, but there are other old fashioned desserts to consider serving on this day of sharing with our family and friends. The recipes below are from various cookbooks I collect, and I thought they might inspire us to try something new to our table but old to others.

Take note that in a lot of older cookbooks they don't share the pie crust recipe with the filling recipe. It's assumed most people know how to make their own pie crust. Of course in 2011 it's also easy to pick up a pie crust at the store:)

Pumpkin Pudding Cake

Farm Journal Cooking for Company

Published in 1968

1 2/3 cup sifted flour

1 1/2 cup sugar

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. ginger

1/3 cup soft shortening

1 cup cooked, mashed or canned pumpkin

1/3 cup water

1 egg

2/3 cup raisins

1/3 cup walnuts or pecans

Sift dry ingredients together into mixing bowl; add shortening, pumpkin and water. Beat 2 minutes on medium speed of electric mixer or until ingredients are well mixed. Add egg, beat 2 minutes longer. Stir in raisins and nuts.

Pour into a 1 1/2 quart ring or Turk's head mold that has been well greased and lightly dusted with fine, dry bread crumbs. Bake in moderate oven at 350 degrees F. about 45 minutes or until cake tests done. Serve with whipped cream. Makes 8 servings.

Pumpkin Nut Pie

Modern Priscilla Cook Book

Published in 1924

1 cup prepared pumpkin (canned or fresh pureed)

1 cup brown sugar

1/4 tsp. nutmeg

1/4 tsp. cinnamon

1 tsp. salt

1/2 cup chopped nut meats

2 cups milk

2 tbsp. flour

2 eggs

1/2 cup grated coconut

Pastry

Mix ingredients, pour into a pastry lined plate, and bake in a moderately hot oven. Time in cooking: 5 minutes at 400 degrees F. then 40 minutes at 350 degrees F. Servings 6.

Indian Pudding: Two Recipes

American Woman's Cook Book

1 quart milk

1/3 cup cornmeal

1/2 cup raisins

1/2 tsp. cinnamon

1/2 cup brown sugar

1/2 tsp. salt

1/2 tsp. ginger

1 egg

Place the milk in a double boiler and when it is scalding hot add the cornmeal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and stir in the other ingredients adding the beaten egg last. Bake two to three hours in a slow oven (250-350 degrees F.) and serve hot with hard sauce or any preferred sauce. One-half cup dates or figs may be used instead of the raisins.

Indian Pudding #2

2/3 cup cornmeal

1 quart hot milk

1 tsp. cinnamon

3/4 cup sugar

2 eggs

1 tbsp. shortening

1/2 tsp. salt

2 cups chopped apples

Slowly add the meal, moistening with cold water, to the hot milk, stirring constantly, and cook to a thick mush. Add the other ingredients and mix well. Turn into a greased baking dish and bake in a slow oven at 250-350 degrees F. for two hours and a half. Serve hot with any sauce.

Mock Cherry Pie

Practical Recipes for the Housewife

1 cup cranberries

1/2 cup raisins

3/4 cup sugar

1 tbsp. flour

1 tsp. butter

Cut the cranberries and halves and the raisins into pieces. Mix flour and sugar together and add to the cranberries and raisins. Fill the lower crust with the mixture and dot over it with butter. Bake between crusts. (Top with a second crust and cut 3 slits in the top)

On OFL we have recipes for more pumpkin treats:

http://oldfashionedliving.com/pumpkin4.html

Last Minute Halloween Treats

We aren't having our Halloween bonfire with our teens and their friends until the weekend after Halloween, so I still have time to decide on treats for the party. If you are rushing around this week trying to figure out a homemade treat to make, try one of the following recipes. I'm going to make at least two of the following bars, plus I'll pick up candy after Halloween when it's marked down. Teens eat a lot, so I may have to make 3 or 4 pans now that I think about it:)

Halloween Crispy Bars

Ingredients:
1/4 cup margarine
1 pkg. (10 oz.) marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 1/2 cups crispy rice cereal
2 cups candy corn

Grease a 9x13 pan with margarine or spray well with pan spray.In a large pan, slowly melt the margarine over low heat. Add the marshmallows and stir constantly until they have completely melted in with the margarine. Remove from heat. Stir in cinnamon and vanilla. Add the rice cereal and candy corn. Stir until well coated. Spread margarine on your hands and press into the pan lightly until even in the pan. Chill, then cut into squares.

Crispy Caramel Chocolate Bars

Ingredients:
5 cups crispy rice cereal
1 bag caramels of 49 caramels
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
3 tbsp. water

Melt the caramels over low heat, mixing with the water. In a large bowl place the cereal. Add the caramel and mix. With buttered fingers, press the cereal mixture into a 13 x 9 inch buttered pan. Sprinkle the chocolate and butterscotch chips evenly over the top of the cereal mixture. Place in 200 degree oven for 5 minutes until morsels are soft. They won't actually melt, but will be soft so they can be spread. Remove from the oven and use a butter knife to spread and swirl the softened chips evenly. Cut in squares.

Triple Chocolate Bars

Ingredients:
2 tbsp. cocoa
1 cup flour
1 tsp. baking powder

1/4 tsp. baking soda
1/4 tsp. salt

3/4 cup stick margarine
1 1/2 cups brown sugar
1 egg
1 tbsp. milk
1 tsp. vanilla extract
1 1/2 cups semi sweet chocolate chips
1 1/2 cups cocoa crispy rice cereal

Preheat oven to 350 F. Butter or spray a 13x9 baking pan. In a large bowl, combine the flour, cocoa, baking powder, baking soda and salt. Mix well with a dry spoon or fork. In another large bowl, beat the margarine and brown sugar until light. Add the eggs, milk and vanilla; beat well. Gradually add flour mixture, beating well after each addition. Stir in the chocolate chips and the cereal to mix well. Bake for 30 minutes. Cool. Frost if desired, or cut into squares and serve as is.

German Chocolate Bars

Ingredients:
1/2 cups margarine, stick variety
1 pkg. German chocolate cake mix
1 1/2 cups miniature marshmallows
1 (6 oz.) pkg. semi sweet chocolate chips
2 cups toasted oat cereal or crispy rice cereal
1 (14 oz.) can sweetened condensed milk

Heat oven to 350 degrees F.. Melt the margarine in a 15 x 10 1/2 x 1 inch jelly roll pan by placing in the oven once it's heated. Sprinkle the dry cake mix over the melted margarine and pat evenly onto the pan. Sprinkle with marshmallows, chocolate chips and cereal. Drizzle condensed milk evenly over the top. Bake 20 minutes. Cool and cut into bars. Makes 48 bars.

On OFL you'll find more recipes for Halloween:

http://oldfashionedliving.com/holidays/main.html

Halloween Party Appetizers

I love appetizers. They are dainty, fun and for those of us not on the cocktail party circuit, they are a special treat. When it comes to sharing Halloween recipes I always have to struggle because there are already so many cool recipes out there, and I don't like to repeat what's been done. I was looking through my Modern Encyclopedia for Cooking this morning, and my eye caught the appetizer section. Whether a party is for adults, kids, adults or a mix of all three, presentation is the key. An appetizer buffet can turn into a Halloween themed party by sprinkling the counter with Halloween themed confetti and decorating your home with pumpkins, flowers and other fall decor.

Everyone is so excited about their costumes it's often hard to get them to eat a full mean during Halloween festivities, but who can resist an buffet of appetizers?

Grape Shrub

3 cups grape juice

6 tsp. lemon juice

3/4 cup cold water

4 tbsp. sugar

dash salt

2 pints sherbet, orange or lime

Combine all the ingredients except the sherbet and chill thoroughly. Serve in juice glasses with a scoop of sherbet. Serves 12.

Note: Shrubs were traditional beverages made in Colonial times, always with fruit that was past it's prime. It was made as a syrup, sometimes with alcohol, but always with sugar and some type of acid such as lemon juice or vinegar to preserve it. Water was added to this to make the beverage as it was needed.

Apple Tempters

2 tbsp. lemon juice

2 tsp. sugar

2 tbsp. water

2 tart red apples

slice of sharp cheese, 1/2 inch thick

1 stalk celery

Combine the lemon, sugar and water. Cut the unpeeled apple into 1/2 inch cubes. Marinate in the lemon mixture for an hour. Remove to drain. Cut the cheese into 1/2 inch cubes and cut the celery in 1/2 inch lengths. On each toothpick stick a cube of cheese, apple and celery. Cover and store in the refrigerator to keep moist and cold til serving time. The apples will not discolor.

Makes 30-36.

Dried Beef Pin-Wheels

1/4 cup Roquefort cheese

2 drops Worcestershire sauce

1/4 tsp. grated onion

5 whole slices dried beef

2 carrots

Mash the cheese and blend with the Worcestershire and onions. Spread on each slice of dried beef . Roll up as a jelly roll. Make rolls about 4 inches long and thick enough to be 3/4 inch in diameter. Chill. Then cut into 1/2 inch lengths. Cut slender carrots into 1/8 inch thick crosswise slices. Stick a slice of carrot and dried beef roll on each toothpick. Makes about 40.

Potato Scoops

1 1/2 ounces cream cheese

2 tbsp. Roquefort cheese

1 tsp. chili sauce

1/2 tsp. vinegar

1/8 tsp. Worcestershire sauce

1/2 tsp. paprika

dash of salt

30-40 potato chips *see note

Blend the cheeses thoroughly, then add the rest of the ingredients except the potato chips. Mix well. Drop about 1 tsp. of the mixture into center of each potato chip just before serving. Makes 30-40.

Note: The Tostitos Scoops work great for this recipe!

Norse Nods

2 tbsp. anchovy paste

2 tbsp. creamed butter

2 tbsp. finely cut chives

1/2 tsp. lemon juice

24 wheat crackers *see note

optional: pimiento

Combine the first four ingredients and blend well. Spread about a 1/2 tsp. of anchovy mixture on each cracker. Garnish with pimiento or a small piece of chive.

Note: They didn't have the type of wheat crackers we have back in 1949, so I adapted this recipe. Wheat Thins work well, or the wheat Ritz crackers, which I really like.

On OFL I shared plans for an old fashioned apple social:

http://oldfashionedliving.com/holidays/social.html

~Brenda

An Easy Ham Dinner for Family

With the cool weather upon us I'm using the oven on a regular basis, and I decided to make an easy ham dinner this week while my husband had a day off work. For once we were all home together and ham is a family favorite.

I wanted to mention a few things about the ham. I always buy it on sale, and my favorite type of ham is the butt portion. It has more meat and less fat than the shank or the picnic ham, and it's moister than a boneless ham. On sale I can get it for a little over a dollar a pound. I usually buy a 3-4 pound ham for our family. Below are the instructions on how I cook it. It's very simple, and I don't use a glaze or seasoning. The Buttercup squash was on sale for .50 a pound at the grocery store, so I picked that up for the dinner as well.


Simple Baked Ham

Ingredients:
3-4 pound butt portion ham
water
corn starch

Place the ham cut side down in a large roaster pan. Add about a 1/2 inch of water to the bottom of the pan. 1-2 cups of water. Cover with the lid, and bake at 350 degrees F. for one hour until ham is heated through completely.

Allow the ham to sit for 5 minutes or so then remove from the pan to a platter. Set aside. Depending on how many drippings collected in the pan, add 1-3 cups of hot water into the pan, stir and bring to a boil. In a small bowl, add 2 tablespoons of cornstarch. Mix in 1/4-1/2 cup water and stir briskly with a fork to dissolve the cornstarch. Add this to the pan of drippings, stirring it in as it boils. Boil until it thickens, then turn off the heat.

Spoon up the gravy into a bowl, and serve with sliced ham.

Buttercup Squash

Ingredients:
One whole buttercup squash
2 tbsp. butter or margarine
salt
garlic pepper OR
black pepper and garlic powder

Place the squash on a towel or hotpad. Using a large, sharp knife cut the squash in half. Hold the squash firmly and cut straight down. I flip it over and cut from the other side as well until I've cut it in half completely.

Place both halves skin side down in a pie plate or glass pan that will fit into the microwave. Add enough water to the bottom so it's about 1/4 inch. Place in the microwave and cook 5 minutes on high. Check the squash for tenderness by piercing with a fork. It should go through the skin easily. Cook for 4 more minutes, pierce again. If it's still not tender cook for 2 more minutes. If the microwave does not have a rotating tray, then turn the dish each time. Remove when tender.

Place a tablespoon of butter in each half and season to taste. I served the squash as is out of the shells, but it can be scooped out into a serving dish first, then seasoned if you wish.

Dinner Notes: I also made mashed potatoes since there was gravy and the kids are not fans of squash. Don't forget to use the leftover ham bone for soup.

On OFL we have a tips and recipes for spaghetti squash:

http://oldfashionedliving.com/squash.html

~Brenda

Recipes for Fall Entertaining

Fall is a wonderful time of year to give lunches, dinners or small parties. It's cooled off enough to enjoy baking for friends, and to serve hot beverages as well. The rich colors of fall are also lovely to use as decorating themes. Fill baskets with herbs, leaves, pine cones, small pumpkins, apples or squash.

Hot Apple Punch
Farm Journal, 1968

2 1/4 cups sugar
1 quart water
2 cinnamon sticks
8 whole allspice berries
10 whole cloves
1 piece ginger root, quarter size
1 quart orange juice, any type
1 pint lemon juice or 16 ounce bottle
2 quarts apple cider or juice

Combine the sugar and water. Boil 5 minutes. Remove from heat; add spices. Let syrup stand, covered for one hour. Strain. Just before serving, combine the syrup, fruit juices and cider; bring quickly to a boil. Remove from heat and serve. Makes 4 1/2 quarts.

Notes: Place the spices in a muslin bag or cheesecloth and just pull them out instead of straining. Instead of boiling before serving, add the ingredients into a crockpot and heat on high until hot then turn on warm.

Scalloped Apples
Modern Priscilla Cook Book, 1924

5 apples
3/4 cup sugar
2 tbsp. butter
2 eggs
1 tsp. cinnamon
1/2 tsp. salt
2 cups fresh bread crumbs

Boil the apples to a pulp, adding sugar. Stir the butter, beaten eggs, cinnamon and salt into the apple sauce. Grease a baking dish and put in one layer of crumbs, then a layer of apple pulp, and so on until all the apple is used. Cover the top with crumbs and bake in a moderate oven. (350 degrees F.) for 45 minutes. Servings 6. Serve with custard, cream or ice cream.

Apple Injun
Modern Priscilla Cook Book, 1924

3 cups milk
1/2 cup corn meal
1 tsp. cinnamon
1 tsp. salt
1 1/2 cups brown sugar
1 pint milk (cold)
2 tbsp. butter
1 quart sweet apples

Scald three cups milk, sift in corn meal, stirring rapidly and cook five minutes. Remove from fire, add cinnamon, salt, sugar, cold milk, butter and apples, cut in eighths. Bake in a deep covered dish in a 300 degree F. over for 4 hours. Servings, 8.

Notes: I'm guessing the name is because of the corn meal mixture-- there is a corn dish I've seen called Indian Corn. It does not say to peel and core the apples, but I would. Often very old cookbooks will assume you know to do certain steps-- peeling and coring is one of these.

Cider Punch
Practical Recipes for the Housewife

1 quart cider
1 quart white grade juice
2 quarts water
juice of two oranges
juice of two lemons
1 cup sugar

Grate part of the orange and lemon rinds. Dissolve sugar in fruit juices. Pour in cider and add grated rinds. Pour over lump of ice for use in a punch bowl.

Maple Ginger Snaps
Home Comfort Cook Book, 1948

1/2 cup shortening or butter
2 cups sugar
1 cup maple syrup
6 cups sifted flour
1 tsp. ginger
1 tsp. baking soda
1 tsp. salt
1/2 cup cold water

Cream shortening and sugar. Beat in syrup. Resift flour with the dry ingredients. Add to the creamed mixture alternately with the water. Knead well. Roll thin. Cut. Bake on greased tins in moderate oven (350 degrees F.) Cool. Remove from tins.

We have an article with old fashioned Halloween party ideas:

http://oldfashionedliving.com/holidays/halloweenparty.html

~Brenda

Fall Recipes: Acorn Squash

I love acorn squash and thought I would share a few tips and recipes in honor of the Canadian Thanksgiving which is on Monday, October 10. Our Canadian friends tend to fix the same type of traditional foods that we do for our American Thanksgiving. Acorn is the perfect squash to serve for a holiday meal or a Sunday dinner. It's easy to cook, and goes well with any main dish.

BASIC COOKING
If the squash is larger in size it should be cut in half with a very sharp knife. Place the squash on a cutting board that has been placed on top of a towel. This will help keep it from slipping. Remove the seeds and loose pulp, then place it in a baking dish cut side down. Bake the squash at 350 degrees F. for about 30 minutes or until it tests tender using a fork.

Acorn squash can be cooked then mashed and used in any recipe that calls for pumpkin, including pies and bread. There are quite a few types of acorn squash, and they can all be used the same, regardless of color, etc.

Stuffed Acorn Squash
The Farm Journal, 1968

3 medium acorn squash
1 1/2 cups soft bread crumbs
1 cup grated sharp cheese
1/4 cup softened butter or margarine
3 tbsp. chopped green pepper
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. pepper

Split squash, remove seeds. Place cut side down in baking pan. Bake in hot oven (400 degrees F.) for 45 minutes until tender.

Remove from oven. When cool enough to handle, scoop out pulp, leaving shells 1/4 inch thick. Mash pulp; add remaining ingredients. Pile lightly into shells and bake at 350 degrees F. until lightly browned-- about 30 minutes. Makes 6 servings.

This is from the 20th Century Cookbook, published in 1905. They lump winter squash into one category, but that would include acorn, hubbard, butternut etc. The text is directly from the book:

Baked Winter Squash: Boil or steam, mash and let get cold, then beat up light with 1 tablespoon melted butter, 2 raw eggs, 3 tablespoons milk; pepper and salt to taste. Put in buttered bake dish, sift dry crumbs over the top and bake in a quick oven. (note: quick oven would be 250-300 degrees F.)

Baked Squash L'Elegante: Boil or steam. Drain and put in a baking dish, put over them bits of butter, pepper and salt, sprinkle thickly with sugar, and bake in the oven a nice brown.

Stuffed Acorn Squash
McCall's Cook Book, 1963

2 medium acorn squash
salt
1/2 pound sausage meat, sliced
2 tbsp. finely chopped onion
3/4 cup finely chopped pared apple
1/4 tsp. dried oregano leaves

Preheat oven 375 degrees F. Scrub squash. Cut in half crosswise, scoop out seed and stringy portion. Sprinkle squash with salt. Place, cut side down, in shallow baking pan. Add hot water to measure 1/2 inch. Bake, uncovered, 30 minutes or until tender. Meanwhile, in medium skillet, saute sausage meat until browned, breaking it into small chunks with fork as it browns.

Remove sausage from skillet; set aside. Drain all except 2 tbsp. drippings from skillet. Add onion, saute until golden. Return sausage with the remaining ingredients to skillet, tossing lightly. Fill squash halves with mixture, bake uncovered 30 minutes.

Notes: I'm not sure what sausage they used originally for this but I use breakfast sausage. Rather than slice and break into chunks as mentioned, I put the ground sausage in the pan and break it up with a wooden spoon as it cooks. I doubt I have 2 tbsp. of drippings left when it's done but it works with less to saute the onion.

Try this Roasted Butternut Squash Soup recipe from OFL:
http://oldfashionedliving.com/Roasted-Butternut-Squash-Soup.html

Brenda

Fall Recipes: Gold Nugget Squash

Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. ~George Eliot

I picked up a Gold Nugget squash the other day to give it a try. I've always loved acorn and butternut squash but had never tried this variety. It has a rough textured skin the color of pumpkin and it can be microwaved whole or baked. It can also be substituted for acorn squash if you can't find Gold Nugget.

To microwave: Poke 4-5 holes in the skin with a fork. Cook for 8-10 minutes in the microwave until the skin is softer and the flesh in tender. Smaller squash may cook faster.

Baked Gold Nugget Squash

Ingredients
3-4 Gold Nugget Squash
1 tablespoon vegetable oil

Preheat oven to 350 degrees F. Cut each squash into 6 wedges. Remove seeds and pulp from the pieces. Place the squash in a baking pan or casserole, drizzling with the oil. Season with salt and pepper, then turn the pieces over so the skin is up and the flesh is on the botton. Bake for 20 minutes, turn over the pieces and bake for 20 more minutes or until tender.

Squash and Apple Bake
Virginia State Apple Board

Ingredients:
2 Sweet Dumpling or Golden Nugget squash (about 1 1/4 pounds each)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 large Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
1 medium leek, white part only, thinly sliced

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.

Winter Squash Soup

Ingredients:
1/4 cup butter
1 large sweet onion chopped
2 garlic cloves, peeled and minced
3 15 ounce cans chicken broth
3 pounds winter squash, Gold Nugget works well.
1 1/4 tsp. fresh thyme
1 1/4 tsp. fresh minced sage
1/4 cup cream or half and half

Peel halve and seed the squash, then cut into chunks. Melt the butter in large pot on medium heat. Add the onion and garlic to the butter and cook until softened,8-10 minutes. Add the broth, squash and herbs. Bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Puree soup in blender for a smooth soup or mash with potato masher for more texture. Return to pan and season with salt and pepper before serving if desired.

On OFL we have an article with recipe for Roasted Butternut Soup:
http://oldfashionedliving.com/Roasted-Butternut-Squash-Soup.html

~Brenda

Caramel Treats for Fall

Certain flavors, scents and colors remind me of fall. Pumpkin, apples, and caramel are the taste of fall for me, and I'm sure for many of you. Today I have a few recipes to try now that we can heat up our ovens on cool, fall days.

Caramel Crispy Bars

Ingredients:
1 package (14 ounces)caramels
3 tablespoons water
5 cups crispy rice cereal
1 cup peanuts, chopped
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Melt the caramels with the water in double boiler over low heat, stirring until caramels are melted and smooth. You can also do this in a microwave, heating a minute at time, stirring in between until smooth.

Place the cereal and peanuts in a large bowl. Pour over the caramel and toss until well coated. Using buttered fingers, press the mixture into greased 9x13 inch baking pan.

Preheat oven to 200°F. Sprinkle the chocolate and butterscotch chips over the mixture, then bake 5 minutes, or until the chips are soft.

Remove the pan from oven and spread the warm chips over the top of the bars with a wooden spoon or spatula. Cool, then cut into bars.

Apple Cake with Caramel Frosting

Ingredients:
1 1/2 cups vegetable oil
2 cups granulated sugar
2 large eggs
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
1 tsp. vanilla
2 1/2 cups flour
1 cups chopped pecans
3 cups cored, peeled and chopped apples

Combine the oil, sugar and eggs in a large bowl. Beat until creamy with an electric mixer. Sift flour and measure into a bowl. Sift again and add the salt, baking soda and baking powder. Add the dry ingredients to the wet a little at a time, beating after addition. Fold in chopped pecans and apples. Spread evenly into a 9x13 baking pan that has been buttered or sprayed well.

Bake in 350 degree oven for 55 or 60 minutes. Cool, then frost with the frosting below.

Caramel Frosting

Ingredients:
2 tbsp. butter
1/3 c. heavy cream or half and half
2/3 c. brown sugar, firmly packed
1/8 tsp. salt
3 c. confectioners' sugar
1/2 tsp. vanilla extract

Mix the butter, cream, brown sugar and salt in medium pan. Bring to a boil, stirring constantly. Remove from heat, add the vanilla, then gradually add the confectioners' sugar until it's the thickness desired.

Caramel Coffee Cake

Ingredients:
1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped

Cream the butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until light. Combine cinnamon, brown sugar, and pecans in small bowl. Grease and flour 9x13 baking pan. Pour half of batter into pan and spread evenly. Sprinkle half of filling over the batter. Pour and spread the remaining batter over this and sprinkle with the remaining filling. Bake for 35 minutes at 350º F. Remove from over and pour the caramel topping over the cake, spreading evenly. Place the cake under the oven broiler for about 3 minutes until the frosting begins to bubble. Cool.

Caramel Topping

Ingredients:
1/2 cup butter
6 tablespoons milk or cream
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped

Melt the butter in a pan over medium heat. Add the milk, brown sugar, and pecans to the melted butter, continue to heat, and stir for 3 more minutes.

On OFL we have apple recipes for a fall brunch:

http://oldfashionedliving.com/applebrunch.html

~Brenda

It's Apple Season!

A local orchard messaged me this week that starting Friday the Gala and Honeycrisp apples would be ready to pick, and it made me feel like fall had arrived. Honeycrisp are a little expensive for my taste, but I love Gala apples. They have that perfect blend of tart and sweet plus the crisp, fresh texture.

I know everyone has their favorite apple for eating, and cooking or baking. What I tend to do is buy a selection and the kids and I eat them fresh then as they age I use them in cooking and baking. If you have a favorite multi-purpose apple, let us know in the comments. I'd love to know everyone's favorites.

Today I have a Apple Brown Betty recipe which is a classic, and can be made from scratch easily. Yes, it breaks my rule of avoiding dishes with complicated directions, but once you read through them it's a fairly simple dessert. The brown betty recipe as well as the buttered crumbs and hard sauce are all from my copy of Foods and Homemaking by Carlotta C. Greer, published in 1933.

Apple Brown Betty

Brown Betty is sometimes called scalloped apples.

2 cups soft bread crumbs

2 tbsp. butter

3 cups apples, chopped or cut into bits

1/2 cup sugar

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup water

1/2 lemon, juice and grated rind

Butter the bread crumbs (see below). Wash, pare, and core the apples, then chop. Add the remaining ingredients to the apples. In the bottom of a buttered baking dish put 1/4 of the crumbs. Put 1/2 of the apple mixture on top of the crumbs. Add 1/4 more of the crumbs, and top with the remainder of the apples. On top of this put the remaining crumbs.

Bake in a moderate oven of 375 degrees (my oven seems to run hotter so I used 350) for 40-60 minutes until the apples are tender and the crumbs brown. Cover the dish during the first 20 minutes of baking. Serve hot with cream or hard sauce (see below).

Buttered Bread Crumbs

2 cups soft bread crumbs

2 tbsp. butter

Put the butter in a saucepan and heat until it is melted. Add the crumbs; stir to mix. Do not brown the crumbs.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

1 tsp. vanilla

Cream the butter. Add the sugar gradually and continue to cream the mixture. Add the vanilla. Mix. Chill the sauce. Use it on HOT desserts.

NOTES: If you've never made your own bread crumbs it's very simple. Below is what to do for 2 cups of crumbs, which is what the recipe for the brown betty needs.

Homemade Soft Bread Crumbs

You'll need:

8-9 slices of homemade or purchased bread

This will make about 2 cups of crumbs depending on how thick the bread is. If the bread is very soft allow it to sit out on the counter uncovered for a couple of hours before cutting.

Remove the crust with a sharp knife, and use for something else, or chop and put out for the wildlife.

Using a serrated knife, or a chopper, cut the crumbs over and over until they resemble crumbs. If you start to do this and the bread is smashing rather than cutting, let it sit out longer and try again in a bit.

It's really simple if you have a good knife or a chopper. Once the bread has been turned into crumbs continue with the buttered crumb directions above.

On OFL we have apple recipes galore:

http://oldfashionedliving.com/appleharvest.html

http://oldfashionedliving.com/applebrunch.html

http://oldfashionedliving.com/holidays/applepie.html

http://oldfashionedliving.com/apples2.html

~Brenda

Back to School Snacks

School starts the day after Labor Day in Michigan so we've started buying supplies while they are on sale. (I love those .20 notebook sales!) Things are a bit different this year at our house. My oldest moved into his dorm last week, my middle son is a senior in high school, and my daughter is going into 6th grade. I'm also considering getting a part time job in addition to my freelance writing to help out with expenses. There are a lot of changes this year, so I'm trying to prepare. Today I was going through my recipes for after school snacks, and treats I can make to send with my oldest to the dorm. Yes, he has room and board, but we know my homemade snacks are MUCH better.

Today's recipes are the ones I pulled out to make once school starts. Though the popcorn recipe at the end is calling to me to make much sooner:)

Lemon Fruit Dip
Ingredients:
1 cup lemon pie filling
1 cup plain yogurt
1/2 cup orange juice

Stir together and serve with fruit.

Notes: You could use other pie filling but lemon is smooth which is why it works with this recipe. Plain yogurt is used because the filling and the juice adds the sweetness.

Molasses Cookies
Ingredients:
3/4 cup margarine
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
3/4 ground cloves
3/4 ground ginger

Mix the moist ingredients, then combine with the dry ingredients that have been sifted together into a bowl. Once dough is mixed form it into balls about 1 inch in size. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes in 375 degree F. oven. Sprinkle with granulated sugar while still warm.

Gingersnaps
Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3 cups sifted flour
1/4 tsp. salt
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Cream shortening and brown sugar. Add egg and molasses; beat well. Add flour, salt, soda and spices. (I like to sift them all together first). Mix well and chill for an hour or so. Form into small balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350 degrees F. for 10 minutes. Makes 9-10 dozen.

Notes: You can use dark molasses for a spicier gingersnap. I also use parchment paper on the baking sheets and spray them with cooking spray. These are the perfect cookie jar cookie!

Snack Cracker Mix
Ingredients:
2 cups oyster crackers
1 cup mini pretzels
1 cup square cheese crackers like Cheeze-Its
3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder

Whisk together the oil, dressing mix, lemon pepper and garlic powder. Pour over the crackers in a large bowl, and stir until coated. Place the crackers evenly on a large baking sheet or two if needed. Bake in the preheated 275 degrees F oven for 15 to 20 minutes. Remove from oven and cool before storing in a resealable plastic bag.

Notes: I often use garlic pepper in place of the lemon pepper and garlic powder-- using 1/2-1 tsp. to spice this up. Another variation is to use garlic powder AND 1/2 tsp. of Cajun seasoning. The cracker mixture can vary depending on your family's tastes.

Popcorn Crunch
Ingredients:
2 quarts popped corn
1 1/3 cup peanuts or other nuts
1 cup melted butter or margarine
1 1/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup corn syrup (Karo or store brand)

Cook the butter, sugar, vanilla and syrup for 10 minutes until golden brown. Pour over the popcorn and the nuts. Toss and press onto greased cookie sheet. Cool. Break up and store til eaten.

On OFL I have some great apple recipes that would make nice snacks as well:
http://oldfashionedliving.com/Old-Fashioned-Apple-Recipes.html

Breakfast Breads for Back to School

Teenagers in particular tend to grumble when reminded they need to eat something other than a toaster pastry before school in the morning. We always have cereal and granola bars on hand at our house, but breakfast breads are a nice alternative too. I've found that variation helps keep the kids interested in breakfast. Today I have recipes for easy breakfast breads that can be made ahead of time.

The first recipe makes TWO 9x13 pans, which will last a couple of mornings. This makes a nice after school snack as well.

Apple Breakfast Bread

Ingredients:

7 cups sifted all purpose flour

1/2 cup baking powder

1 1/2 tsp. salt

1 2/3 cup granulated sugar

1 cup shortening

3 large eggs, beaten

2 1/4 cups water

3 1/2 cups of diced baking apples

3 tbsp. melted butter

4 1/2 tsp. ground cinnamon

Mix flour, baking powder, salt and 6 tbsp. sugar with the shortening using a fork or pastry cutter. Add the eggs and water; mix until it forms a soft dough. Place the batter equally into two well buttered 9x13 baking pans. Spread evenly. Combine the apples, butter, cinnamon and 1 2/3 cups sugar. Spread evenly over batter in each pan. Bake at 400 degrees for about 25 minutes. Makes 25 servings.

Apple Coffee Cake

Ingredients:

1 cup granulated sugar

1/4 cup plus 2 tbsp. butter or margarine

1 egg, beaten

1 tsp. vanilla

2 cups chopped apples

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup brown sugar

1 tsp. ground cinnamon

Cream the granulated sugar and 1/4 cup butter with an electric mixer til light. Add the egg, vanilla, apples, flour, soda and salt. Pour into a square baking pan. Top with a mixture of 2 tbsp. butter, brown sugar and cinnamon. Bake in 350 degree F. oven for 30-35 minutes. 6 servings.

Spicy Coffee Cake

Ingredients:

1 1/2 cups flour

1/2 cup shortening

1 cup brown sugar

1/2 cup pecans, chopped

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. baking soda

1 egg

1/2 cup evaporated milk

1 1/2 tsp. vinegar

1/4 tsp. salt

Combine the flour, shortening and brown sugar with a fork or pastry blender. Measure out 1 cup of the flour mixture and mix in a small bowl with the pecans for a topping; set aside. Combine the egg, milk, vinegar and salt-- whisk well. Mix together the spices and baking soda. Add to the egg mixture with the remaining flour mixture. Put into a 8x8 square pan that has been buttered or sprayed with cooking spray. Sprinkle with the reserved topping. Bake at 350 degrees F. for 30 minutes. Serve with butter.

Peach Coffee Cake

Ingredients:

3 cups flour

3 cups granulated sugar

3 tsp. baking powder

1 1/2 tsp. salt

3 eggs, beaten

1/2 cup milk

1 lb. 13 oz. can sliced peaches, drained

cinnamon sugar mixture*

1/2 lb. margarine

Sift the dry ingredients; add eggs and mix with a fork or pastry cutter until it's resembles crumbs. Add milk. Spread 1/3 of the mixture in a 9x13 pan. Arrange 1/2 of peaches over the crumble layer. Repeat layers, ending with the crumble mixture. Top with cinnamon sugar mixture and dot with the margarine. Bake at 350 F. for 1 hour or until toothpick comes out clean. 12 servings.

*mix 1/2 cup sugar with 1 tsp. ground cinnamon

On OFL we have recipes for muffins, another favorite breakfast:

http://oldfashionedliving.com/muffins.html

~Brenda

Autumn Dinner Recipes

Two sounds of autumn are unmistakable, the hurrying rustle of crisp leaves blown along the street or road by a gusty wind, and the gabble of a flock of migrating geese. Both are warnings of chill days ahead, fireside and topcoat weather. ~Hal Borland

Regular reader and contributor Liz told me about a fabulous Octoberfest dinner she gave for friends and family. I asked for her Sauerbraten recipe a few years ago since she said it was such a success (read below)!

Of everything, I think the gravy for the sauerbraten was the biggest surprise hit. They were about to just eat it like a side dish instead of just over the meat! ~Liz

SAUERBRATEN
Recipe courtesy Alton Brown, 2005, Food Network
4-6 Servings
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional seasoning
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries (natural food stores may have this in bulk)
1 teaspoon mustard seeds
1 (3 ½ to 4 lb.) bottom round roast beef
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps, crushed fine
1/2 cup seedless raisins, optional

In a large saucepan over high heat, combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool. Pat the roast dry and rub with vegetable oil and salt on all sides. Heat a large sauté pan over high heat, add the meat and brown on all sides, approx. 2-3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade (I used a very large hefty zip lock bag & placed it in a large dish). Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day. After 3 days of marinating, preheat the oven to 325 degrees F. Add the sugar to the meat and marinade, put it in a roasting pan, cover and place on the middle rack of the oven and cook until tender, approx. 4 hours. (Don't leave it in the plastic bag!)

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps (I found if the cookies were crushed super fine enough, there were no lumps). Add the raisins if desired (I didn't). Slice the meat and serve with the sauce (gravy).

Super Deep Dish Baked Apples
From Comstock/Wilderness

Ingredients:
30 oz. can Comstock/Wilderness® More Fruit Apple Pie Filling
1 1/4 cups walnuts, coarsely chopped (divided)
1/2 cup golden raisins
2 tsp. ground cinnamon (divided)
3/4 cup flour
3/4 cup quick-cooking oats
1/2 cup brown sugar
1/2 tsp. salt
1/3 cup cold butter (cut into pieces)

Preheat oven to 425°F. In medium bowl combine fruit filling, raisins, 1 tsp. cinnamon and 1/2 cup nuts; divide and spoon into 4 individual ovenproof serving bowls. Set aside. In a separate bowl, combine flour, oats, brown sugar, salt, butter and 1 tsp. cinnamon. With a pastry blender or fork, cut in butter until a crumbly mixture is formed, stir in 3/4 cups walnuts. Divide and top each of the 4 bowls of filling with crumbly mixture. Bake 30 to 35 minutes or until pie filling is bubbly and topping is crispy. Serve with ice cream if desired. Makes 4-6 servings

Squash with Apples and Dried Cranberries
From Nubella.com

1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
1 cup dried cranberries
2 Tbs. sugar
2 tsp. unsalted butter, melted

Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until tender. Remove from steamer basket and set aside. Combine the apples, cranberries and sugar in a heavy saucepan over medium heat. Cook 12 minutes, stirring frequently until juice has evaporated. Add apple mixture to squash. Cook 4 minutes or until liquid has evaporated. Stir in melted butter and salt to taste and toss.

Need a new turkey dressing this holiday season?
http://www.oldfashionedliving.com/turkeydressings.html

~Brenda

Halloween Snacks For Teens

I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion. ~Henry David Thoreau

We are having a Halloween party for our teens this weekend so I've been thinking about snack and appetizer recipes that I can make for the crowd. We are asking everyone to come dressed as zombies, and we have decorations I've either saved over the years or I bought after Halloween last year.

I don't go all out for themed food because their friends are 15 through 18 years old, and mostly boys. They do love the decorations but inhale the food too quickly to appreciate anything cute. I do have Halloween and fall themed serving platters and bowls that I use each year. I'm making two pans of brownies, and putting out a large bowl of Halloween candy. I will probably serve tortilla chips, nacho cheese and the fixings. I also love dips and I might serve one or two of the following recipes for those that want something besides nachos.

Crab Dip

Ingredients:
2 packages cream cheese (8 ounce each)
2 cans crab meat (6-8 ounces)
2 tablespoons horseradish
2 tsp. lemon juice
2 tablespoons chopped green onion or chives

Combine all ingredients with a large wooden spoon until mixed well. Cover and chill until just before serving time.

Dried Beef Dip

Ingredients:
3 packages cream cheese (8 ounces each)
4 ounce jar dried beef
1/2 of a large sweet onion, minced

Shred the dried beef, and soak in warm water for 5 minutes to soften. Drain and add to the cream cheese and minced onion. This can also be put into a food processor to blend more completely. Scrape out into a serving dish and serve with bagel pieces, or pretzels.

Clam Dip

Ingredients:
8 ounce block of cream cheese
1 cup sour cream
1 10 1/2 ounce can of minced clams, drained
1 tablespoon minced onion
1/2 tsp. garlic powder
1/2 tsp. dried basil
dash or two of cayenne pepper
1 tbsp. lemon juice

Soften cream cheese at room temperature. Blend with sour cream. Add the clams, onion, spices and lemon juice. Mix together well until smooth. Chill til serving. Makes 2 cups. Serve with vegetables to dip, pretzels or crackers.

I have an article on OFL featuring Halloween entertaining ideas from 1905. Click Here.

~Brenda

Old Fashioned Fall Apple Recipes

Everyone must take time to sit and watch the leaves turn. ~Elizabeth Lawrence

I love autumn as many of you know, and apples are one of my favorite things this time of year, especially when they are fresh from an orchard. I finished an article for OFL last week with old fashioned apple recipes, and afterwards I found another one of my old cookbooks that had a few neat recipes. As I said, I love visiting orchards, but sometimes they aren't the most inexpensive place to buy apples, especially if they're geared more towards tourists. I picked up a bag of fresh Gala apples at the local grocery store for .59 cents a pound this week.

The following recipes are from 1933 edition of Magic Chef Cooking published by the American Stove Company in St. Louis, Missouri.

Scalloped Apples

Temperature 400 degrees F.; Time, 30 minutes

6 medium apples

1/4 tsp. cinnamon

1/4 tsp. salt

1 tablespoon lemon juice

1/4 cup water

3/4 cup brown sugar

1/4 cup flour

1/3 cup butter

Pare, core and slice the apples. Place in a buttered casserole and add the cinnamon, salt, lemon juice and water. Work the sugar, flour and butter together until crumb like in consistency. Spread this over the apples and bake at 400 degrees for 30 minutes. 6 servings.

Apple Dumplings

Temperature, 425 degrees F.; Time, 35-40 minutes

1 1/2 cups flour

1/2 tsp. salt

1/2 cup fat

4 1/2 tbsp. water

6 apples

6 tbsp. sugar

3/4 tsp. cinnamon

3/4 tsp. butter

For Syrup:

1 cup water

1/2 cup sugar

1/4 cup butter

Make a paste of the flour, salt, fat and water according to the directions for Plain Pastry (below). Roll out and cut into 6 inch squares. Place a pared and cored apple on each square. Add 1 tbsp. of sugar, 1/8 tsp. cinnamon, and 1/8 tsp. butter to each apple. Fold the dough around the apples. Prick with a fork and place in a baking dish. Heat the water, sugar and butter together until the sugar and butter are melted. Then pour this syrup around the dumplings. Bake at 425 degrees for 35 to 40 minutes. 6 servings.

Plain Pastry

1 1/2 cups flour

1/2 tsp. salt

1/2 cup fat

4-5 tablespoons ice water

Sift the salt with the flour which has been sifted once before measuring. The fat should be worked into this, care being taken not to soften it more than necessary. Use a fork or two knives to cut it in. When the fat has been worked until it is of uniform size, add the the cold water, slowly, until the mixture becomes a stiff dough which will hold together in one ball.

Note: Use shortening for the fat in both recipes.

Apple Tarts

Temperature, 400 degrees; Time, 35 minutes

3 cups apples

1/3 cup sugar

1/3 tsp. salt

2 tbsp. flour

1/2 tsp. cinnamon

1/2 pint cream

Mix the sliced apples with the sugar, salt, flour and cinnamon. Put into small pastry lined tart tins. Pour in enough cream to almost cover. Strips of pastry may be put across the top, if desired, or the tarts can be baked with no covering. Bake at 400 degrees for 35 minutes.

Plain Tart Pastry

1 cup pastry flour

1/3 tsp. salt

1/3 cup butter

3 tbsp. ice water

Measure the flour after sifting once. Sift again with the salt. Cut in the butter and add enough ice water to make a stiff dough. The dough may be baked over small pans made expressly for the purpose, or muffin pans may be used. Makes 6 tart shells.

You can read my new article with more old fashioned apple recipes here.

~Brenda

"Spread Your Own Party" from 1934

Anyone who's followed this blog for awhile or my writing on Old Fashioned Living knows I love finding articles or books with references to old fashioned parties and celebrations. Though I love all of our modern technology and being able to chat with all of you online, we've kind of lost some of the simple ways to entertain along the way. I was looking through my cookbooks this weekend and found an idea for a canape party. I think this would be wonderful for a baby or bridal shower. It's from the Practical Recipes for the Housewife, published by the Detroit Times in 1934.

Let canapes run riot in your after-bridge refreshment menus-indeed, they have to the extent that hostesses are now having "spread your own" parties. By that we mean they simply provide the canape spreads, the crackers, and let the guests help themselves. Unsalted crackers are favored for the canape spread-toasted if you wish, or some prefer Melba Toast, which it is possible to buy if you do not wish to go to the trouble of making it.

Celery, olives, marinated in salad oil, and perhaps salted nuts will add sufficient variety to satisfy anyone's appetite. However, if a more elaborate menu is desired, one creamed hot dish with tiny biscuits, followed by a simple dessert may be included.

They suggested using some of these canape spreads that serve 6-8 persons.

Roquefort and Cream Cheese Spread

Mash one four ounce package Roquefort cheese with one three ounce package cream cheese, one tablespoon minced onions and one-quarter cup top milk or cream.

Cottage Cheese and Green Pepper Spread

Combine one-half pound fresh cottage cheese with two tablespoons minced green pepper, one tablespoon minced onion, a dash of cayenne and one tablespoon garlic flavored French dressing. (Allow one cut clove of garlic to stand in French dressing for several hours or longer.)

Lobster Spread

Combine one six-ounce can of lobster, minced, one tablespoon lemon juice, one and a half tablespoon mayonnaise and one tablespoon garlic flavored French dressing (above).

Minced Ham and Egg Spread

Combine one-eighth pound minced cooked ham (two-thirds cup) with three shelled hard-cooked eggs, minced, two tablespoons minced onion, one and a half teaspoon prepared mustard, one teaspoon bottled condiment sauce and two tablespoons mayonnaise. (Kitchen Bouquet is considered a condiment sauce.)

Pineapple and Chicken Spread

Combine one-quarter cup canned crushed pineapple with one-half cup chopped chicken and two tablespoons mayonnaise.

Crabmeat Spread

Mix one six and a half ounce can of crabmeat, minced with one-half cup chopped celery, one-quarter cup minced pimento, one quarter cup garlic flavored mayonnaise, one-eighth teaspoon salt and one-eighth teaspoon paprika.

On OFL we have some tea sandwich recipes for parties.

~Brenda

Warm and Hearty Fall Soups

The days and nights are starting to cool off here in Michigan finally. I always think of baking and fixing soup when it cools off. They both make the house smell wonderful, and warm the body. Today I have a few soup recipes to try out this fall.

Potato Bacon Cheese Soup

Ingredients:
6 to 8 large baking potatoes
2 cups whole or 2% milk
4 cups chicken broth
2/3 cup all purpose flour
2/3 cup butter or margarine
8-12 strips bacon, cooked, drained
1 cup sour cream, light or regular
8 oz. (1 cup) Mexican Blend cheese, shredded
salt and pepper to taste

Bake or microwave potatoes until tender. Cool until you can handle, then peel. Mash or dice the potatoes for the soup. In a large pan, melt the butter, then mix in the flour by stirring it in to the melted butter. Cook this mixture on a medium heat for 1 minute, then slowly whisk in the milk and broth until everything is dissolved and mixed smooth. Add the salt and pepper, potatoes, cooked and cheese. Crumble the bacon and mix in. Cook the soup until the cheese has melted and all is heated through. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.

Barley and Split Pea Soup

Ingredients:
2 cups split peas
6 cups water
2 14.5-ounce cans chicken broth (4 cups)
1/3 cup minced sweet onion
3 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 tsp. dried, crushed thyme
1/2 cup barley
6 cups water
1 cup carrots, diced
2 cups diced cooked ham

Drizzle a tiny bit of oil in a soup pot, and saute the onion til softened. Rinse the split peas. Place in a soup pot with the onions, adding 6 cups of water, chicken broth, seasonings, and garlic. Boil for 2-3 minutes, then reduce heat and simmer for about 1 to 1/2 hours or until peas are tender.

Meanwhile, combine the barley with 6 cups of water in a saucepan. Boil one minute, then reduce heat and simmer for 1 1-1/2 hours or until most of the water has been absorbed. (You can also buy quick cooking barley and cook according to directions.)Drain the barley using a colander and add to the split peas. Stir in chopped carrots and the ham. Simmer 15 to 30 minutes longer until the carrots are tender, stirring occasionally. Makes 6 servings.

Beefy Mushroom Potato Soup

Ingredients:
1 lb. ground chuck
7-10 potatoes (peeled and cubed)
2 cans low sodium cream of mushroom soup
2 cans beef broth
1 16 oz. light sour cream
1 cup very thinly sliced and halved sweet onion

Boil the potatoes for about 20 minutes or until tender. In a soup pot brown beef and onions. Drain fat. Add the cream of mushroom soup with the beef broth and heat to boiling. Reduce the heat to low and add the sour cream. Drain the potatoes and add to the soup pan as well. Cover and simmer for 10 minutes. Serve warm.

On OFL we have more hearty soup recipes here.

~Brenda

Cooking for A Crowd: 16th Birthday Party

This weekend we are having a 16th birthday party for my middle kid. My in laws came over and brought two nephews, so for two nights we have 4 extra people, plus Saturday evening is the party which we're guessing will have between 15-20 teenagers. All week I got ready for the party but I also realized I had to cook for the four extra people starting Friday night. Today I'm sharing our menu for the weekend, and the party.

Friday evening dinner:
Grilled Brats and hotdogs
Skillet Fried Potatoes
Lemonade and Soda

Recipe: Skillet Fried Potatoes

Ingredients:
1/2 Vidalia Onion, sliced thinly
10-12 fairly small red potatoes
Oil
salt and pepper

Wash and scrub potatoes, prick with a fork. Place them in the microwave so they don't touch. Set it on the setting for one potato. Check with a fork to see if any are done. Remove the ones that are, and continue to cook the ones left on the setting for one potato. Remove and cut in half to cool slightly. While cooling start to saute the onion in the skillet. Cut the potatoes into chunks and add to the pan. Stir them quite often til all are browned. Season with salt and pepper. Serve warm.

Saturday Breakfast:
Cereal
Toast
Milk
Coffee

Saturday Lunch:
Deli Meat
Bread: White & Rye
Mustard and Mayonnaise
2 bags of chips
Soda Pop

Party (Starts at 6 p.m.)
Nacho Cheese- large 6 pound, 11 ounce can
Taco Meat
Tortilla Chips
Refried Beans (16 ounces)
Salsa and Hot Sauces
Sour Cream
Peppers
Hot Pork Rinds
Grilled Hotdogs with buns
Baked Beans w/Sausage
Half Sheet Cake

Notes: I've had three evening parties/bonfires for teens now, and they all have went really well. They love nachos, and they love sweets. I always have two bags of marshmallows for them to roast over the fire if they wish, and plenty of canned pop on ice.

Taco Meat: I used about 4 pounds of ground chuck, browned and drained, then mixed in two packets of Taco Bell Seasoning and 1 1/2 cups of water. I cooked it for about ten minutes more after browning earlier. I cooled it and stored it in the refrigerator until the party. I will warm up a bowl of it at a time since I'm not sure how much they will use.

Refried Beans: Remove from can, add a little hot sauce and heat up in the microwave for 3-4 minutes. Stir and serve.

Nacho Cheese: I put this in a crock pot for about 2 hours, then turn it off and put in a ladle for guests to serve themselves.

Cake: I ordered a half sheet cake, then found out afterwards that one of the moms decorates cakes and made him 1/4 sheet cake. She sent it over the day of the party. Lesson: Teens never tell you everything when it comes to plans or messages from parents, so prepare for it.

Recipe: Baked Beans with Sausage

Ingredients:
2 28 ounce cans homestyle baked beans, any variety
1 pound hot sausage
1/2 Vidalia onion

Brown the sausage til no longer pink. Remove with a slotted spoon to a casserole dish or baking pan. Saute the onion til soft in the same pan with the sausage grease. Remove again with slotted spoon. Add to the casserole, then add the two cans of beans. Stir gently til mixed. Cover and either bake for a half hour or so on 350 degrees F. or microwave for 8 minutes, stir and cook 5 more. I did this because it was hot and so much was going on. You could also cook in a crockpot on low for a few hours.


Tomorrow I will blog about the party, the decorations and what it was like entertaining that many teens.

~Brenda

Valentine's Day: Recipes from 1938

Nobody has ever measured, even poets, how much a heart can hold. ~Zelda Fitzgerald

I have a Watkins Cookbook from 1938, which has some really wonderful recipes in it, though many of the products have been discontinued. I've used Watkins vanilla for years now, and love it. I thought I'd share a few dessert and cake recipes from the cookbook with adjustments.

Strawberry Tarts

6 individual pie shells, baked *see note
1 1/2 cups ripe strawberries
1 cup sugar
1 cup water
4 tbsp. red currant jelly
1 tbsp. cornstarch

Boil sugar and water for 3 minutes. Add jelly and the cornstarch which as been dissolved in a little cold water. Stir constantly until boiling point. Cook over boiling water until it thickens. Cool. Fill pastry shells 2/3 full of sweetened ripe berries, or cook berries in the hot syrup until tender then remove berries and cool. Cover the berries with cold syrup and chill.

Notes: I would suggest buying tart shells that you can prebake then use for this recipe. OR you can cover the bottom of inverted muffin tins with circles of pie crust, prick the crust several times with a fork, and bake at 400 degrees F. for ten minutes or so til lightly browned. Cool. I also think frozen berries would work fine for this recipe. It's asking for sweetened strawberries. Taste them, if they are too tart add a little sugar.

Cinnamon Pudding Sauce

1/3 cup butter
2 cups sifted confectioners' sugar
1/3 cup light corn syrup
3/4 tsp. cinnamon

Cream the butter, slowly beat in the sugar and cinnamon, which have been blended together ahead of time, adding a little of the corn syrup at a time while beating in the sugar mixture. Beat well and chill before serving.

Notes: Drizzle this over waffles, cake, pound cake, or ice cream.

Cocoa Cake with Sour Cream

3 eggs
1 1/2 cups sugar
3 tbsp. cocoa
1/4 tsp. salt
1 1/2 cup thick sour cream
1 tsp. soda
2 cups flour
1 tsp. baking powder
1 tsp. vanilla

Beat eggs well. Sift cocoa, salt and sugar. Add to eggs. Dissolve the soda in a little hot water, cool slightly and add to wet ingredients. Sift flour 3 times. Add to the mixture alternatively with the sour cream. Add vanilla. Mix thoroughly and bake at 350 degrees F. Bake 30 plus minutes, testing with toothpick or cake tester.

Notes: It doesn't list pans, but the other cake recipes say layer, sheet or loaf pan. I'm sure a 9x13 pan would also work. I use that most of the time. Thick sour cream- don't use lowfat or fat free. They don't seem as thick to me. I would also spray the pans with cooking spray and flour lightly before adding the batter to the pan. Any frosting will work, but here is a simple recipe:

Uncooked Frosting

2 cups powdered sugar
8 tablespoons cocoa
1 tablespoon butter
Enough coffee to blend
1 tsp. vanilla

Dissolve the cocoa in a small amount of hot coffee. Mix all ingredients to a smooth paste. Spread on cake layers.

For more Valentine's Day or entertaining recipes visit OFL:
http://oldfashionedliving.com/holidays/chocolate3.html

~Brenda

Friday Recipes: Winter Squash

Winter squash is great this time of year, and there is so much that you can do with it. Whether it's from your garden or the produce section, don't miss out.

Always look for firm squash that are not damaged. When a recipe calls for cooked squash, simply cut it in half, scoop out the seeds and strings, and place it upside down in a pan with about a 1/2 inch of water. Cook the squash at 350 degrees for 40-60 minutes, depending on the size. It's done when you can easily pierce through the skin with a fork. Cook enough to handle and scrape out the squash you need for the recipe.

Try these recipes this year:

Stuffed Winter Squash

3 small acorn or butternut squash
3 green onions
1 tablespoon olive oil
1 cup finely diced celery
1 bunch fresh spinach, coarsely chopped
3/4 cup whole wheat bread crumbs
1/4 tsp. salt
1/4 cup almonds or pecans, finely ground
1 tablespoon butter

Cut in half and clean the squash. Bake at 350 degrees for 35-40 minutes or until tender. Sauté the onions in oil until soft. Add diced celery. Cover and simmer on medium heat until just tender. Add spinach; stir to wilt. Combine the crumbs with salt and ground nuts. Stuff the squashes with spinach and sprinkle the crumb mixture on top. Dot with butter. Return to oven for 10-15 minutes. Serves 6.

Serve the following dish with a mixed green salad and rolls for a nice autumn dinner. Serves enough for company!

Roasted Beef and Squash

2 tablespoons olive oil
4 pounds chuck roast
1 onion, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
3/4 cup beef broth
2 tablespoons fresh sage, chopped
3-4 pounds butternut squash
Optional: 2 tablespoons herb vinegar

Preheat oven to 350 degrees. In a Dutch oven (or a pan that can go from stovetop to oven) heat the oil until warmed. When the oil is hot, add the roast and brown slowly for about 10 minutes on each size. Meanwhile, slice the onions and mince garlic. Remove the roast to a platter and season with the salt and pepper-set aside. Lower the heat and sauté the onion and garlic until light golden-be very careful not to brown completely or scorch. Add the broth/wine and the sage. Cook for one minute. Return roast to the pot, and cover. Bake for 1-1 1/2 hours (add more broth or water is it becomes dry). Meanwhile, peel the squash, remove seeds and cut into one inch cubes. After the roast has cooked for the 1 1/2 hours, add the squash and bake 30 more minutes. Do not over bake or the squash will become mushy. Makes 8-10 servings.

Squash Cornbread

1 cup cooked winter squash
1 egg
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
3/4 cup yellow corn meal

Place squash in a blender or food processor. (You can also mash it as long as it's cooked well-this is great for leftovers) Beat the egg lightly and add to the squash in a large bowl. Add the other ingredients and mix lightly. Place the batter into a cast iron skillet or 9 inch square pan that has been coated with butter or margarine. Dot the batter with butter if you wish and bake at 350 degrees for 40 minutes.

Savory Butternut Squash

1 butternut squash-about 3 pounds
2 tablespoons butter or margarine
1 garlic clove, minced
2 tsp. ground ginger
1/4 tsp. cumin
salt and pepper to taste

Heat oven to 400 degrees. Half the squash and scoop out the seeds and strings. Place it cut side up in a baking pan, adding 1/4 inch of water to the pan. Bake for 35-45 minutes until tender. Cool, then peel and cut into 2 inch chunks. In a large skillet melt the butter and saute the garlic over low heat for 1 minute. Do not brown, or scorch. Add the squash, toss and cook for 2 minutes. Add the remaining ingredients, and toss to coat. Cook for 2-3 more minutes and serve.

Winter Squash Pie

1 9 inch unbaked pie shell
2 cups cooked winter squash
2 cups whole or lowfat milk
3 eggs
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup honey

Place 1 cup milk in a blender and add the squash, a little at a time, blending til smooth. Add the eggs and spices and blend. Pour the mixture in a large bowl, and add the remaining 1 cup milk, brown sugar and honey. Stir until well blended. Pour into the unbaked pie crust and bake at 425 degrees for 10 minutes. Lower the heat to 325 degrees and bake for 30 more minutes. Cool. Serve with whipped cream!

More you might like:
Butternut Squash Season
Delicata Squash Tips and Recipes
Harvesting and Using Summer Squash
Discovering Spaghetti Squash

Old Fashioned Holiday Recipes

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart. ~Washington Irving

Today I have some fun recipes from the Practical Recipes for the Housewife book published by the Detroit Times in 1934. I know some of you wondered if it was still available in print. I always watch ebay for vintage cookbooks, as well as used book sources online such as the sellers on Amazon and Barnes and Noble. Offline I also always check thrift stores and church sales. If you have time for auctions there are many good deals at those too. As far as I know the book was never reprinted.

The recipes below are for beverages.

Frosted Russian Chocolate

2 cups strong boiling black coffee
2 ounces chocolate
1/2 cup sugar
2 cups scalded milk
1 tablespoon cornstarch
cinnamon
grated nutmeg

Dissolve cornstarch in coffee and cook in double boiler with coffee, chocolate, spices and sugar. Then add milk to this thickened liquid. Stir well and boil for one quarter hour. Serve chilled with some cracked ice in tall glasses.

Mint Squash

Four sprigs of mint
juice of one lemon
1 tablespoon powdered sugar
Cold water
ginger ale

Bruise all but tip of one sprig of mint in a glass. Add strips of lemon rind, juice of the lemon, sugar and chill. When ready to serve, fill glasses with ice cubes, pour over ginger ale and serve with a sprig of mint on top of ice.

The following recipes are dainty and can be used for afternoon tea or open houses.

Chicken and Pineapple Sandwiches

1 cup canned crushed pineapple
1 cup chopped cooked or canned chicken
2 loaves white bread
1/2 pound walnut meats
1/2 cup mayonnaise

Drain pineapple, and mix with the chopped chicken and mayonnaise. Spread between buttered slices of white bread. Cut each sandwich into quarters diagonally, forming triangles. This recipe makes 50 sandwiches.

Orange Cream Cheese Sandwiches

Mix one package of cream cheese with one teaspoon of grated orange rind, and add enough orange juice to spread. Use as a filling for very thin sandwiches of white or whole wheat bread, cut into shapes with a cookie cutter.

I have one last recipe for an interesting salad.

Pomegranate Salad

6 canned pear halves
1/3 cup pecan meats, chopped
pomegranate seeds
2 packages cream cheese
watercress
cream mayonnaise
lettuce

Arrange crisp lettuce leaves on individual salad plates. Place half a canned pear on each plate. Mix cream cheese and chopped nuts, form into balls. Place one ball into the center of pear. Place a few sprigs of watercress at the blossom end of each pear. Serve with cream mayonnaise sprinkled lightly with pomegranate seeds. Serves 6.

I hope you enjoy the recipes!
~Brenda