"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Saturday, December 19, 2015

Tuesday, October 20, 2015

It's that time of year when I start searching for and testing out

new recipes............for something different 
to serve for the holiday dinners.
The new Taste of Home issue ( The Ultimate Thanksgiving Issue) pg. 70, arrived in my mail box the other day. Full of wonderful looking treats from roasted Turkey to this
Cranberry Cheese Crumb Pie
I was concerned because usually this kind of mixture goes well on graham cracker crust......
but this recipe called for refrigerated pie pastry.
I was also concerned about cooking this mixture for 55 minutes..........
but the result.............
was wonderful!
This is definitely a pie I will fix for this Thanksgiving celebration.


Cranberry Cheese Crumb Pie
1 sheet refrigerated pastry crust                            
1 pkg. (8 oz.) cream cheese, softened                  
1 can (14 oz.) sweetened condensed milk             Topping
1/4 cup lemon juice                                               1/2 cup flour
Cranberry Layer                                                 1/4 cup packed brown sugar
1 can (14 oz.)  whole cranberry sauce                   1/2 tsp. ground cinnamon
2 Tbs. cornstarch                                                   1/4 cup cold butter, cubed
1 Tbs. brown sugar                                                3/4 cup chopped pecans


preheat oven to 375. F Unroll pastry into a 9 in. pie plate. flute the edge. In a mixing bowl , beat cream cheese, condensed milk and lemon juice until smooth. Spread evenly into crust.
In as small bowl, mix cranberry layer ingredients and spoon over cream cheese mixture.
In another bowl mix topping flour, brown sugar, and cinnamon. Cut in butter with pastry blender or fork until mixture is crumbly. Add pecans and spread mixture over cranberry layer. 
Bake 45-55 minutes until crust and topping are golden brown and bubbly. Cover edge loosely with foil during the last 10 minutes to prevent over browning. Remove foil and cool 1 hour on wire rack. refrigerate 2 hours before serving. ENJOY                                       

Friday, July 17, 2015

I just fixed the most amazing and wonderful tasting cake today.........

from scratch........no mixes.........a little extra time and effort.....
but so worth it.
This is from Fannie Farmer's cookbook ( you can read about her on my embroidery blog)

I chose the Lord Baltimore Cake today......although there is a Lady Baltimore Cake that more are familiar with.
The filling for this cake is so tasty and wonderful........

Here is the recipe

LORD BALTIMORE CAKE
1 stick butter                 1 cup milk
1 cup sugar                   2 cups cake flour
5 egg yolks                   2 1/2 tsp baking powder
1 whole egg                  1/4 tsp salt
2 tsp. vanilla
Preheat oven to 350. Grease and lightly flour two 8 inch round cake pans. Cream butter and sugar slowly, beating until light . Add the egg yolks and beat well. Add the whole egg, vanilla, and milk. Beat well. Combine flour, baking powder, and salt and add to first mixture. Beat until smooth. Spread in the pans and bake for about 20 to 25 minutes until toothpick comes out clean. Cool in pans for 5 minutes before turning out onto racks. Fill with Lord Baltimore Filling and frost with Seven Minute frosting.........recipes follow.

SEVEN MINUTE FROSTING 
A light billowy frosting with a sheen, Seven minute frosting dries out quickly, so keep it refrigerated if you're not using it withing a few hours.
1 1/2 cups sugar                            2 egg whites
1/4 tsp. cream of tarter                  1/4 cup water
1/8 tsp. salt                                    2 tsp vanilla
Mix sugar, cream of tarter, salt, egg whites, and water in a pot or bowl over simmering water. Beat steadily over low heat with a rotary or hand mixer until the frosting stands in peaks about 5 -7 minutes, no more. Remove from the heat and continue to beat until thick enough to spread. Add the vanilla before spreading. You will have enough to fill and frost an 8 or 9 inch two layer cake.
LORD BALTIMORE FILLING
1 recipe Seven Minute Frosting                                    2 tsp lemon juice
1/2 cup dry macaroon crumbs***** See photo            12 candied cherries in quarters***see note
1/4 cup chopped pecans                                                1/4 cup chopped almonds
Divide the frosting in half.  Leave one half of the frosting plain.........but add the macaroon crumbs, pecans, almonds, cherries and lemon juice to the other half .........this will be the filling for the cake.
Use the plain half of frosting to frost sides and top of cake. 


******I could not find coconut macaroons, but an elderly lady in the store told me that these coconut cookies would work..........she was right!
Also, I did not use candied cherries............my husband would not try this cake if it had the candied rubbery cherries in it...........so.........
I use dried cherries instead.
I chopped up about 1/2 cup of dried cherries.

This is how the filling looks


this is how the cake looks! It is so light , fluffy.......
and delicious! Enjoy


Tuesday, July 14, 2015

A shelf in my kitchen is filled with vintage cookbooks that I collect..........

some of them are from the 30s

but most of them are from the 40s and 50s. 

I not only love them for the recipes, but for the extra ideas and help pages that are in most. Some books have instructions on how to set a pretty table .......for just the family, or for a large group.
I not only collect the cookbooks, but at least once a month, I pick out a recipe from one of the books.......
buy the ingredients.......
and cook or bake it for my family........
who sometimes will try it ........and like it.........
and sometimes........they wont even try a spoonful.......
but that is okay......
I want to try it!
I love the graphics from this time period as well. 
My most favorite cookbooks are those that have a story from the author........
about their life growing up or about the particular recipe printed.
The recipe above is from a collection of magazine cut outs.......pasted into a spiral........
that I found in an estate sale.
It is dated 1950 and it states
" Ann Pillsbury's Elegant But Simple Recipe"
I will post the recipe at the end of this post.
How about you?
Do you collect recipes or cookbooks?
What time period do you like most?
Do you try the recipes? Did you or your family like it?
Here is the recipe..........enjoy!




Thursday, April 2, 2015

A recipe from Yesteryear

 I collect vintage cookbooks..........for myself........and sometimes my shop
As I was reading through this book, I was delighted to find a recipe from a famous Inn in the late 50s named Yesteryear. As most of you know.......that is the name of my vintage shop. 


This cookbook is one of the 3 volumes by the Ford company. The Ford Treasury of Favorite Recipes from Favorite Eating Places.

These cookbooks were created for the traveler and had the location of the restaurant or inn with a special recipe from that particular place. I wanted to research and see if these restaurants were still in business..........so  I decided to start with my namesake...........Yesteryear  I will also post the recipe at the end of the history piece I found on this old place in 1959.
The cookbook states that this was "designed in 1900 by Frank Lloyd Wright, this restaurant occupies a large rambling eighteen room home. 
Lunch, dinner, daily. Closed January 1 to February 26 
Yesteryear out of cookbook Ford Treasury of famous eating places volume 3 page 116
1900
B. Harley Bradley House Constructed

The B. Harley Bradley House in Kankakee, Illinois, is widely acknowledged as Wright's first Prairie Style design.
It is listed on the National Register of Historic Places individually and as part of the Riverview Historic District.

Following an extensive restoration, the Bradley House now enjoys the opportunity to be appreciated by architecture fans from around the world.

Source: Wright in Kankakee Added by: Theo Skolnik
Bradley House at 701 South Harrison Ave. is the other Riverview home designed by Frank Lloyd Wright. The house was built in 1901 for B. Harley Bradley. Bradley was the grandson of David Bradley, designer of the steel Diamond Breaker plow and the man for whom the Village of Bradley is named. B. Harley Bradley was married to Anna M. Hickox, the sister of the above mentioned Warren Hickox, Jr. In 1913, the home was owned by A.E. Cook, a real estate promoter from Evenston, Illinois. In 1915 it was obtained by Joseph J. Dobson, a member of the Chicago Board of trade for 22 years. Mr. Dobson was also a renowned birder who used the stable on the property for his bird house factory. The house was deeded to Mrs. James F, Nelis, Sr. in 1949 for her faithful service as Mr. Dobson’s Secretary. The Bradley House thereafter came to be known as Yesteryear, a popular restaurant that did business there for over 30 years. It was then renovated by Stephen B. Small in 1986[1]. The house entered one of the darkest chapters of Kankakee’s history when kidnappers called Small at his home posing as Kankakee City Police. The criminals claimed the Bradley House had been vandalized, luring Small out into the open where he was kidnapped and subsequently murdered[2]. Architect Ron Moline and the law firm of LaBeau, Dietcheweiler and Assoc. purchased the property, turned the house into offices, and finished the renovations started by Small in 1991. Today Bradley House is owned by Architect Gaines Hall and his wife Sharon, who purchased it in January 2005. They have returned the house to a private residence restoring both the house and stable to Wright’s original design. Plans are underway, initiated by the Community Foundation of Kankakee River Valley, to transfer the house to a non-profit entity. 
And now for the recipe:
GERMAN CRUMB CAKE
2 cups brown sugar
3 cups bread flour
1 cup butter
2 tsp. nutmeg
1 tsp. soda( baking soda)
2 eggs
1 cup sour milk (buttermilk)
1/2 tsp. salt
Mix sugar with flour and cut in butter with 2 knives. Reserve one cup of this mixture and to remaining add soda and spices sifted together.  Add unbeaten eggs with milk and mix slightly. Pour into tow 9X 14 cake pans about an inch deep. Sprinkle top with 1 cup reserved sugar, flour and butter mixture. Bake in 350 oven for 35 to 40 minutes. Serve hot. 

Saturday, February 14, 2015

Buttermilk Biscuits

I like to use buttermilk for many things. It makes a great pie and it also makes wonderful , tall, fluffy, biscuits. Following the recipe below, place your biscuit dough on a floured surface and pat into a square that is about 2 inches high. Cut with a knife into 9 sections. Dip the biscuits into butter before placing them onto the baking sheet............

and you will have a plate of tall, fluffy, biscuits

perfect for morning breakfast, brunch, or dinner!
Also, in baking, I always use a lot of eggs and rely on my chickens to produce them for me. Sometimes, my chickens hide the eggs and I don't discover a nest for a week or two. I don't want to throw all of those eggs away.........yet I don't want bad eggs.
If you visit my country blog, you can find out how to tell a good egg.........from a bad one.
Just click onto this link


Buttermilk Biscuits
2 1/4 cups flour
1 Tbs. baking powder
1 Tbs. sugar
1 Tsp. baking soda
1 Tsp. salt
1 stick cold butter, diced into small chunks
1 cup buttermilk

Preheat oven to 450 F. spray pan lightly with cooking spray.
Whisk together flour, baking powder, sugar, baking soda and salt until mixed. Add cold butter chunks and using a pastry blender, mix until the mixture resembles crumbs.
Fold in the buttermilk until a dough forms.
Sprinkle flour on to your work space and turn dough out on to it.
Lightly work dough into a square that is about 2 inches high.
Use a knife or pizza cutter to cut 9 squares.
Melt 1/4 cup of butter and roll biscuits in the butter and then place them on baking sheet.
Bake in oven for about  11 to 12 minutes until light golden brown. Enjoy!

Wednesday, February 4, 2015

Helen Corbitt, the woman who created Texas Caviar

Helen Corbitt (1906–1978) an American chef and cookbook author was an instructor and managed the tearoom at the University of Texas in 1955. In 1955, after being courted by Stanley Marcus for eight years, she joined Neiman-Marcus as Director Of Food Services for the Neiman Marcus’s Zodiac Room. Texas Caviar, is a festive contribution to our Texas palate by Helen Corbitt . Legend has it that the sophisticated New Yorker, new to the state and tasked with preparing a fancy dinner using only locally grown foods, almost met her match in the humble cowpeas, which she was none too fond of. 

Hoping to make them both posh and palatable, she pickled the little devils and unwittingly created one of the Lone Star State’s favorite party dishes. 
 This recipe is on page 13 of her cookbook under the title of Pickled Black Eyed Peas.
Here is the recipe 
RECIPE: PICKLED BLACK-EYED PEAS
2 fifteen-ounce cans cooked black-eyed peas
1 cup salad oil (modern palates may prefer less oil; start with 1/4 cup and add more to taste)
1/4 cup wine vinegar or more, to taste
1 whole garlic clove
1/4 cup thinly sliced onion
1/2 teaspoon salt
cracked or freshly ground black pepper

Drain liquid from the peas. Place peas in a bowl, add remaining ingredients, and mix thoroughly. Store in a glass jar in refrigerator and remove garlic bud after one day. Store at least two days and up to two weeks before eating. You’ll need a plate and fork for these.
**NOTE**
The vintage cookbook above, copyright 1957, is currently for sale on my Etsy shop.
You can find it by clicking onto this link

Wednesday, January 14, 2015

My son came home on leave and brought us a pineapple from Hawaii,

did you know that pineapple is the only fruit allowed to come across state lines because of it's high acidity?  It was so pretty and smelt so wonderful!
I decided to make an upside down pineapple cake with it.......in my iron skillet.
Preheat oven to 350 F 
Just pick out a large 10 in. iron skillet and spray bottom and side with a light coat of cooking spray. 
Mix 3/4 cup brown sugar with 2 tablespoons of butter with a fork until crumbly. Press the sugar into the bottom of the skillet. Arrange either fresh or canned pineapple rings on top of the sugar. Add maraschino cherries  into the pineapple holes and in between. 

Mix up the cake batter, ( recipe follows below) and spread on top  of pineapple/sugar.
Place into oven and bake about 40 to 45 minutes until browned. 


Carefully and quickly invert on to pan. 
Enjoy!

Sugar- Pineapple
3/4 cup brown sugar
2 Tbs. butter
Canned pineapple rings or fresh pineapple
Maraschino cherries
Cake Batter
1 1/4 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup shortening
1 egg
1 tsp. vanilla
Beat all ingredients in a large mixing bowl until well combined. Follow instructions above .
Enjoy!