Recipes A – H

I’m trying to limit this swarm of recipes to some I have actually used, and to others I am still assuring myself that I will someday try. Someday. It looks as if I only make desserts, but those are what we need real recipes for, not for everyday stews and staple entrees. I will add more recipes, and perhaps emphasize healthier options in time. For now, just reading these pages may clog our arteries, and contribute to our (just one or two) extra pounds. – LLF

** Recipes A Through H **

Almond Cheesecake
Angel Cheesecake
Apple Crisp
Apricot Stack Cake
Bavarian Cream Variations
Best Oatmeal Cookies
Black Raspberry Crumble
Black Raspberry Pie
Blackberry Pie Variants
Brandied Fruit Bars
Butter-Pecan Cookies
Candy Cane Cookies
Carrot Cake
Cheesecake, working recipe
Chicken-Barley Soup
Chicken Casserole with Rice …
Chicken Italienne
Chipotle’s Chicken Marinade
Chocolate Chip Cookies
Chocolate Cream Pie, working version
Cocoa Brownies, Modified
Coconut Cookies
Coconut Cream Pie
Coconut-Pecan Frosting
Coffee Can Pumpkin Bread
Company Carrots
Cranberry-Bran Bread
Cranberry-Orange Relish
Cream Cheese Frosting
Creamy Peppercorn Dressing
Dill Dip
Egg Custard
Fluffy White Frosting II
Four-Ways Sauce
German Chocolate Cake
Gingersnaps, with notes
Graham Cracker Pudding
Grains, Rice Cooking Times, Ratios
Granny Smith Apple Pie
Gravy Tips, Troubleshooting
Greek Cookies
Gumbo Sans Okra
Hershey Bar Chocolate Cake
Hershey’s Chocolate Mousse
Homemade Marshmallows
Homemade Salsa


Almond Cheesecake

2 8-ounce packages cream cheese, softened
1 cup sugar
pinch salt
4 eggs
1 to 2 tablespoons lemon juice
1 teaspoon vanilla
1 cup toasted natural almonds, chopped coarsely *
graham cracker crumbs to coat baking pan

In a small mixing bowl, beat cream cheese, salt and sugar to combine well. Add eggs singly, beating well after each. Stir in lemon juice and vanilla; beat till smooth. Stir in toasted nuts and combine well.

Butter a 9-inch round cake or springform pan very well; coat pan with graham cracker crumbs, shaking out excess crumbs. This may use 1/2 cup crumbs or so. (A conventional graham-cracker crust can be used, but this is rich enough, and not as sweet as some cheesecakes. It’s more messy to remove pieces from the pan without the crust–but who cares?)

Pour batter into the prepared pan and bake at 350 degrees about 55 to 60 minutes, until just set. A water bath might be helpful, but I never mind if the top cracks a bit. Cool in pan on rack. This makes a rather dry, crumbly cheesecake, so whipped cream might be nice with it. But I always just wolfed it down straight.

— adapted from a recipe Craig Claybourne prepared on Tom Snyder’s late-night NBC show circa 1975

* Claybourne used toasted chopped hazelnuts.


Angel Cheesecake

crust –
1 cup graham cracker crumbs
1 tablespoon sugar
2 tablespoons butter, softened

filling –
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 cups sour cream
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon lemon peel, grated
5 egg yolks

5 egg whites
1 tablespoon lemon juice
1/2 cup sugar

about 2 cups macerated, sweetened fruit, optional

Combine crust ingredients and press into the bottom of a 10-inch springform pan, or 9-inch square cake pan. For the filling, gradually beat 1/2 cup sugar into the creamed cheese; add vanilla, lemon peel and salt. Add the sour cream, and blend in the egg yolks.

In a small bowl, beat the egg whites and lemon juice to soft peaks. Gradually add 1/2 cup sugar and beat to stiff peaks, but not dry. Fold the cheese mixture into the egg whites, and pour batter into the pan. Bake at 325 degrees about 55 to 60 minutes, or until almost set. Cool completely before serving, topped with thickened cherries or strawberries, if desired.

–from Better Homes and Gardens 1960’s Cheese cookbook


Apple Crisp

3 pounds tart apples
1 cup unbleached flour *
1 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, chilled, cut in small chunks

Preheat oven to 375 degrees. Butter an 8-inch [square] baking dish. Peel, core and slice apples into small chunks; pile them into the prepared dish. Mix about 2 teaspoons flour into the apples.

Combine the remaining flour with brown sugar, cinnamon and salt; blend well. Add the butter and blend to a crumbly meal consistency. Spoon this topping evenly over the apples, packing it down lightly.

Bake the crisp about 30 minutes, until the top is crunchy and the apples are tender and bubbly. Serve warm.

* I once had a similar recipe [called English Apple Pie?] which included
oatmeal in the topping, I believe, so I may try including some. I think it also had some sugar mixed with the apples. I may not bother peeling the fruit, either. – LLF

–from American Home Cooking


Apricot Stack Cake

3 cups dried apricots (chopped, perhaps?)
1/3 cup sugar
2 cups water

1/2 cup shortening, softened (I’d try butter)
7/8 cup sugar
2 large eggs
1 – 1/2 tablespoons milk
1 – 1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 – 1/2 teaspoon hot water
3 cups flour, sifted

1 – 1/2 cups heavy cream
1/4 cup sugar (I’d use powdered sugar for this.)

For the filling — in a 2-quart saucepan, combine the apricots, 1/3 cup sugar and2 cups water. Bring this to a boil and simmer 20 minutes. Puree the fruit in batches in a food processor; keep it warm in a covered bowl.

For the cake — In a large mixing bowl, cream together the shortening and 7/8 cup sugar. Add the eggs singly, beating well to combine. Stir together the next 6 items; add this to the creamed mixture. Gradually stir in the flour, till well blended. (You may have to do that part with your hands, I’d guess.)

Divide the dough into 6 pieces; form them into balls, and roll each ball out to a 9-inch circle on a well-floured surface. Bake these on well-greased cookie sheets for 8-9 minutes at 400 degrees F. to a pale golden color.

On a serving plate, alternate cake layers and filling, using 1/2 cup filling between each layer. * Let the cake stand overnight. If you like, top the cake with the cream whipped with 1/4 cup sugar. [How about warming it slightly, and serving with ice cream?]

* The recipe doesn’t say to cool the cake layers before filling–so maybe you don’t, or not completely?

— from Gourmet, June 1989 “Picnics Past”


Bavarian Cream Variations

2 tablespoons (2 packages) unflavored gelatin
1/2 cup cool milk (coffee or fruit juice for some variants)

1 – 2/3 cups milk, kept separate, heated
1 cup sugar
8 egg yolks
1 teaspoon vanilla (or more)

5 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tartar

1 cup heavy cream

In a small cup or bowl, sprinkle gelatin into 1/2 cup of cool milk or other liquid and set aside. While gently heating 1 – 2/3 cups milk in the microwave or a saucepan, beat the sugar and egg yolks in a large saucepan with an electric mixer until they look pale and thick. With the mixer on low speed, very slowly add hot milk to the egg yolks [since you don’t want to curdle the egg] ; blend well.

Cook the egg yolk mixture over moderate heat, stirring constantly, until the custard will coat the back of a spoon. Remove from heat, and keep stirring to cool the mixture somewhat. Gently stir the gelatin over low heat to dissolve. Add gelatin to warm yolk mix; strain custard, stir in vanilla and set aside.

In a clean bowl, and using clean beaters for the mixer, beat the egg whites until foamy; stir in the salt and cream of tartar and beat to stiff peaks. Fold whites into the still-warm custard.

In yet another bowl over a pan of ice, beat heavy cream till it doubles its volume and just holds its shape. Place the custard over the ice and stir until it is cool, then fold in whipped cream. Chill in a large mold or individual dishes. Makes about 2 quarts. This would also be good pie filling, making 2 9-inch pies; use baked and cooled pastry or graham cracker crust.

Almond or Hazelnut –
Toast 1 – 1/2 cups nuts in a shallow pan about 15 to 20 minutes at 325 degrees, stirring nuts occasionally, to a light brown. Puree nuts in a blender or processor with 1 cup very hot milk; let this steep at least 1 hour, then strain the nut milk, and use as part of the milk for the custard.

Berry or Orange –
Dissolve the gelatin in 1 cup strained fruit juice. Decrease milk for custard to 1 – 1/4 cups, and add grated zest of 2 oranges to the milk.

Chocolate –
Dissolve gelatin in cooled coffee if desired. Use just 2/3 cup sugar; heat just 1 – 1/3 cups milk, and add 8 ounces semisweet baking chocolate to hot milk, stirring to melt the chocolate.

Vanilla –
Follow the basic recipe, adding 1 teaspoon additional vanilla.

–from Julia Child’s The French Chef, if memory serves

Note: This recipe has to be at least close to the one used at a now-forgotten restaurant near Grayling, Michigan, which I had the good fortune to taste one June in the mid-1970’s. With fresh local strawberries, it made a fabulous pie, in a buttery graham cracker crust, garnished with whole berries. I can still taste it… Sadly, having found the very easy Hershey’s Chocolate Mousse recipe [given separately], I deeply doubt I’ll ever go to this much trouble making a dessert again. But I’m sure it’s yummy! – LLF, April 2012



A traditional New Orleans-style recipe for their famous beignets! Grab a
cafe au lait and you’re set!
Prep Time: approx. 30 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 3 Hours . Makes 10 servings.
Printed from Allrecipes, Submitted by Regina

2 – 1/4 teaspoons active dry yeast
1 – 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners’ sugar

1 In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

2 Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

3 Shake confectioners’ sugar on hot beignets. Serve warm.

ALL RIGHTS RESERVED Copyright © 2003


Best Oatmeal Cookies

1 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vannilla

1 – 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

3 to 5 cups quick-cooking oatmeal

1 cup chopped walnuts, optional
1/2 cup raisins, optional

In a large bowl, cream together the shortening and sugars. Beat in the eggs and vanilla, blending well. Sift together the next 5 ingredients, and gradually add them to the creamed mixture. Gradually stir in the desired amount of oatmeal, then nuts or raisins, if desired; chill the dough at least 1 hour.

Preheat the oven to 325 degrees. Roll dough into 1-inch balls, or drop by teaspoonfuls, 1 to 2 inches apart on well-greased cookie sheets. [Cookies should be placed farther apart if the lesser amount of oatmeal is used, as they will spread more.] Bake in upper third of the oven, until the cookies have puffed up slightly, and the edges are just brown. Be careful not to overbake them. Let cookies stand on sheets until they’re firm enough to handle, then cool on racks. Makes about 5 dozen cookies.

–from Helen M. Sempsrott, circa 1965


Black Raspberry Crumble

Berry filling –
1/2 cup granulated sugar
1/4 cup brown sugar
2 to 2 1/2 tablespoons flour
pinch of cinnamon
pinch of salt
4 cups black raspberries, rinsed and drained on paper towels

In a large bowl, combine sugars, 2 tablespoons flour, cinnamon and salt till well blended. Add the berries, and toss them gently until well-coated with the sugar mixture. If they seem very juicy, sprinkle in up to 1 1/2 teaspoons more flour. and mix it in gently. Spread berries evenly in a lightly-buttered 8-inch square glass pan. Top with the Streussel mixture given below.


Streussel –
3/4 cup flour
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup cold butter, cut in bits
2/3 cup rolled oats (or oatmeal)

To make the streussel, sift together flour and salt, and blend with cold butter until mixture resembles coarse meal. Add sugar and oats, and toss to combine well. Sprinkle streussel evenly over raspberries, and bake in the middle of a 350 degree oven for 35 minutes, until topping is brown and the berries are bubbly. Cool on a rack at least 10 minutes, and serve with vanilla ice cream or whipped cream.

–from Gourmet, June 1983, “Black Raspberry Memories”


Black Raspberry Pie

Pastry dough –
2 1/4 cups sifted flour
1/4 teaspoon salt
1/4 cup cold lard, in bits
1/2 cup cold butter, cut in bits
4 to 6 tablespoons ice water

In a large bowl, stir together flour and salt. Blend in lard and butter till mixture resembles coarse meal. Add enough ice water to allow dough to hold together, which will depend on how much moisture is in the flour and shortenings; start with 4 tablespoons water, adding more as necessary. Divide dough in half, gently forming each into a ball; flatten each slightly, wrap them in waxed paper, and chill dough for 45 minutes before rolling out crusts.

Berry filling –
1 cup granulated sugar
3 to 4 tablespoons flour
1/4 teaspoon grated lemon peel
3 1/2 cups black raspberries, rinsed and drained on paper towels
1 tablespoon fresh lemon juice
1 tablespoon butter, cut in bits

In a large bowl, combine sugar, 3 tablespoons flour, and grated lemon peel. Add the berries and lemon juice, and toss gently to coat them with the sugar mixture. If they seem very juicy, add up to 1 tablespoon more flour and mix it in gently but thoroughly.

On a lightly-floured surface, roll out one ball of pastry dough to about 1/8 inch thickness. Carefully transfer dough to a 9-inch pie pan, and trim crust flush with the edge of the pan. Roll out the remaining ball of dough to 1/8 inch thickness. Spread berries evenly in the pan, and dot them with bits of butter. Drape second crust over berries, and trim top, leaving a 1-inch overhang; tuck this under the bottom edge, and crimp the edges together to seal them. Make several vent slits in the top crust, and brush the top with milk and a sprinkle of sugar if desired. place pie pan on a baking sheet in the lower third of the oven. Bake for 10 minutes at 425 degrees; Reduce the heat to 375 degrees and bake 40 to 50 minutes more, until crust is golden and the filling is bubbly. Cool on a rack.

–from Gourmet, June 1983, “Black Raspberry Memories”


Blackberry Pie Variants

25 december 2012 update –

What I seem to make is more like blackberry soup so far; it tastes all right, but you could drink it through a straw, almost — and I used nearly 1/2 cup flour. Next time, I’ll try the following:

pie dough for a double 9-inch pie [3 cups flour, 1 cup shortening, 1/2 cup icewater, 1/4 teaspoon salt …]

4 cups blackberries, fresh or thawed frozen ones, rinsed and drained
1 1/4 cups sugar
1/2 cup flour
1 to 2 teaspoons lemon peel
1/4 teaspoon salt
1 tablespoon butter, cut in bits

milk or cream to brush top crust
1 to 2 tablespoons sugar for sprinkling

Prepare crusts and filling as usual. After cutting steam vents in the top crust, brush the crust with milk or cream, and sprinkle it with sugar. Bake in the lower third of a 425 degree oven for 15 minutes; reduce heat to 350 degrees and bake for 45 to 55 minutes more. Allow pie to cool, and pray you can eat it with a fork, not a soup ladle. – LLF


[Most recipes here seem similar, some using flour for thickening, some using tapioca, which would be less opaque, showing off the berries a bit more, probably. Cornstarch seems not to be used, perhaps because its thickening power decreases with acidic ingredients. Some add a dash of cinnamon, though you wouldn’t want to overdo that, even for us cinnamon lovers.]

Blackberry Pie III

“Blackberries are plentiful where I am, and they taste great. Here is a
recipe for such a pie. The pioneers thought that blackberries were a weed.
it came into cookbooks for medicinal purposes – “blackberry syrup for
cholera and summer complaint”. This nuisance became very popular, and the
berry is
unique and very tasty.”

Yield: 1 pie

1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour *
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter

Preheat oven to 450 degrees F (230 degrees C). ** Line a 9 inch pie pan
with half the pastry. Save remaining pastry for top crust. Chill both while
preparing the blackberries.

Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and
dot with butter or margarine. Cover with top crust, and slash in several
places. Brush the crust with milk, and sprinkle with sugar, if desired.
Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue
baking for 35 to 40 minutes, or until browned.

*One person, who tried this with wild berries, mentioned that this made a
very runny filling. If your berries seem juicy after thawing and rinsing,
you might need to drain them on paper towels, or add a bit mor flour.
** Another note mentioned that the crust edges burned quickly at 450
degrees, which does sound high, so you might do the first part at 400 or


[Here’s one using more flour, more sugar, and no lemon juice. It’s also
baked at a lower temperature.]

Brigid’s Blackberry Pie

“Blackberries are a plant sacred to the Irish Goddess Brigid and the Norse
thunder God Thor! This simple recipe will bring you back to the Old Religion
no time!”

Yield: 1 9-inch pie
READY IN 1 Hr 15 Min

1 (15 ounce) package pastry for a 9 inch double crust pie
4 cups fresh blackberries
1 1/2 cups white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon butter

Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish
pie pan with one of the crusts. Place the blackberries in a large bowl.
Stir together the sugar, flour, and salt. Sprinkle over the berries, and
toss to coat.

Pour into the pie crust. Dot with butter. Place the other pie crust over
the top, and secure to the bottom crust by pressing with a fork, or fluting
with your fingers. Cut a design in the top crust with a sharp knife to vent
steam. Bake for 1 hour in the preheated oven, or until the top crust is
browned. Let cool to almost room temperature before serving to allow the
filling to set.


[Here’s one using tapioca, and far less sugar than the others. The baking
time given seems pretty short to me for such a hefty pie.]

Blackberry Pie IV
SUBMITTED BY: Michele Brady

“This is the easiest and yummiest pie recipe. Handed down from my granny!”

Yield: 1 9-inch pie

4 cups blackberries
1/2 cup white sugar
3 tablespoons instant tapioca
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 350 degrees F (175 degrees C.) In a large mixing bowl,
combine blackberries, sugar and tapioca. Be careful not to damage the

Pour the filling into the pie crust. Top with pats of butter. Cover with
top crust, seal and crimp edges, then cut slits in the top for steam vents.
Bake in the preheated oven for 30 minutes, or until golden brown.*

* This baking time sounds far too short, even to bake the crust. Perhaps
the juices don’t need to bubble when you use tapioca, I don’t know, but you
still don’t want raw pastry dough.

–from, December 2006


Brandied Fruit Bars

1 1/2 lb. (3 firmly-packed cups) dried fruit
1/2 c. brandy or dark rum
7 oz. (2 c.) pecan halves
1 c. sifted unbleached flour
1/2 tsp. baking powder
1/4 tsp. salt
3 large eggs
1 c. sugar

Use any variety or combination dried fruit–they must not be too dry. Slice larger fruit to pieces 1/4 to 1/3 inch wide. Macerate fruits in leakproof jar, placing this in a wide bowl to catch drips, and add rum or brandy; let stand, turning jar occasionally, at least 3 hours.

Before baking, adjust oven rack to center, and preheat oven to 350 degrees. Prepare a 9 by 13 by 2 inch pan by molding aluminum foil to line
the pan, then dampeningg the pan before placing foil. Melt butter in pan in the oven, then brush to coat the foil as well as possible. Let stand until
cool and set; coat with fine dry bread crumbs, shaking out excess crumbs.

Toast the pecans in a shallow pan in the oven, shaking the pan a few times, for about 10 minutes, just until they are very hot and smell toasted.
Set aside to cool.

Stir together flour, baking powder and salt. With electric mixer, beat the
eggs just to mix. Add the sugar and beat to mix. Add sifted ingredients, and
beat only to mix. Remove bowl from the mixer, and add fruit (with any unabsorbed liquid) and the nuts, using a large rubber or wooden spatula.

Turn batter into the prepared pan, smooth the top, and bake for 45 minutes, reversing pan once, until top is richly browned and springs back when
pressed lightly.

Remove from oven; let stand until cool. Then cover with cookie sheet, and flip; remove pan, and carefully peel off foil. Cover with another
cookie sheet, and flip to right cake. Before cutting this into bars, chill it well, even freeze it first. Use serrated french bread knife; makes 32 bars.

–from “Maida Heatter’s…Cookie Book”


Butter-Pecan Cookies

1 cup softened butter
3/4 cup light brown sugar
2 teaspoons vanilla
2 cups sifted flour
1/4 teaspoon salt
pecan halves
colored sugar – red and green for christmas

Cream butter and sugar till light and fluffy; stir in vanilla to blend. Sift together flour and salt, and add this gradually to the creamed mixture, beating well. Chill dough at least 1 hour.

For each cookie, roll about a tablespoon of dough between your palms to form a 1-inch ball, and roll each in colored sugar to coat well. Place cookies on ungreased baking sheets, and center a nice pecan half on each cookie. Bake in the upper third of your oven, at 325 degrees for about 8 minutes, or until the edges are firm, but try not to brown the bottoms. Makes about 2 dozen cookies.

–from Mary Alice Sedam, circa 1960

Note: I tried these again after a lapse of many years, and can’t seem to get the proportions to work. The cookies seem to spread out too much, and get too thin now. I understand they’ve learned to incorporate more water into butter these days, so suspect that’s the problem. Adding more flour does not seem to help, as this makes the cookies tough. Next time, I may try a little cornstarch. – LLF, May 2012


Candy Cane Cookies

1/2 cup powdered sugar
dash salt
1 cup butter, softened
1 – 1/2 cups flour
1/2 teaspoon vanilla [white would be great]
red food coloring, the amount depends on how concentrated it is – add sparingly
1/4 teaspoon peppermint extract, optional

In a medium bowl, thoroughly blend sugar, salt and butter. Gradually stir in the flour and mix well; divide the dough. Add vanilla to one portion of dough, red food color to the other, and peppermint extract if desired. Let the doughs rest at least 15 minutes at room temperature. Roll about 2 teaspoon portions of each color into 6 to 8 inch long “strings”, being careful that they don’t break. Twist white and red ropes together and crook one end to resemble a candy cane. Place cookies 1 inch apart on ungreased baking sheets. Bake cookies about 8 to 10 minutes in the upper third of a 325 degree oven; cookies should firm up, and the bottoms will brown slightly, but you don’t want the tops to brown. I forget how many cookies to expect from this recipe, perhaps 18 canes.

–from Better Homes and Gardens Cookies and Candies book, 1960’s edition

Note: Rather than divide the dough, I find it simpler to divide the ingredients, and just mix the doughs in separate bowls, and I have often doubled the recipe. Apparently, I need to rework this recipe, with today’s watery butter causing the cookies to spread too much. I’ll try adding a tablespoon or so of cornstarch and hope that helps. If not, move on! Just cut out cane shapes from regular sugar cookie dough, and make the stripes with colored sugar or frosting. This is too tedious, and butter is too expensive, if these won’t look like they should. – LLF, May 2012


Carrot Cake

1 – 1/2 cups cooking oil
2 – 1/2 cups sugar
4 egg yolks
5 tablespoons water

2 – 1/2 cups sifted flour
1 teaspoon salt
1 – 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1 – 1/2 cups grated raw carrot *
1/2 cup chopped walnuts, optional
4 egg whites
pinch of cream of tartar

With an electric mixer, beat oil and sugar together in a large bowl until light and fluffy, which takes several minutes. Add the egg yolks individually, beating well after each. Add the water 1 tablespoon at a time and combine well.

Sift together the dry ingredients, then gradually stir them by hand into the sugar mixture, blending well. Add the grated carrot, and walnuts if used; combine well. In a small bowl, beat the egg whites with a pinch of cream of tartar until they form stiff peaks. Carefully fold these into the batter, retaining as much volume as possible.

Pour the batter into a well-greased and floured** large tube pan; bake in the center of a 325 degree oven 50-60 minutes, turning frequently, until it tests done. Cool cake completely before frosting with Cream Cheese Frosting, listed separately. Decorate if desired with walnut halves.

–from Western Star desserts cookbook, c. 1971

* I don’t measure the carrots, and suspect it’s usually more than this amount.

** With a really good nonstick pan, such greasing and flouring may be unnecessary.


cheesecake – working recipe

2 c. graham cracker crumbs
6 T. melted butter

3 8-oz. bricks cream cheese, softened
1 and 1/2 c. sugar
6 eggs, beaten well
1 pint sour cream
1 T. vanilla powder [for extract, add 1 more T. flour]
2 T. flour

preheat oven to 375 degrees. mix crumbs and butter; press onto bottom of springform pan. bake crust 5 minutes; remove pan from oven, reduce heat to 325 degrees and place water bath on lower oven rack.

With an electric mixer, beat softened cream cheese with sugar until thoroughly smooth; mix in sour cream and vanilla, then add -beaten eggs and blend; add flour to combine.

Pour filling into pan, and bake for 65 minutes or to just about set. Turn off the oven and leave pan inside, with the oven door ajar, for 30 minutes more. chill cheesecake thoroughly before serving.

–LLF, 8 february 2012


Chicken-Barley Soup

2-3 qt. well-skimmed chicken broth, thinned with water, etc. *
2-3 c. chopped celery
3-4 c. sliced carrots
3-4 c. sliced onion
1-2 c. diced bell pepper
2 c. canned or frozen green beans
about 1 to 1.25 c. barley, or brown rice **
2-4 large garlic cloves, minced
2-3 T. dried parsley
2-3 bay leaves
2-3 tsp. fennel seed
2 tsp. thyme
2 tsp. basil
1 tsp. crumbled sage
1/2 to 1 tsp. tarragon
1/4 to 1/2 tsp. oregano
up to 1/4 tsp. cayenne or hot sauce
pinch mace or nutmeg

2 c. canned or frozen corn
2 c. canned or frozen peas
2 c. pureed cooke spinach – canned is fine, optional
1-2 lb. cooked chicken or turkey, cut into bite-sized pieces
2-3 tsp. worcestershire sauce
1-2 tsp. balsamic vinegar, optional
prepared mustard to taste
marjoram, pepper, salt to taste
1/2 to 1 tsp. brown sugar, optional

In a very large kettle, cook the first group of ingredients over low to medium heat until the vegetables are tender, and the barley is cooked, about 45-55 minutes once the liquid starts boiling. If you prefer the barley to have more texture, add it only after the kettle has boiled for 10-15 minutes, which I generally do if I remember. Barley is more forgiving than
rice, so the timing is not too critical.

Stir in the remaining ingredients and cook on low heat 5-10 minutes, to make sure everything is hot. Adjust the seasonings to suit your taste. This can make anywhere from 5 to 8 quarts of soup, which can either be rather thin, or quite stew-like, depending on how much barley is used. Barley will absorb nearly 4 times its own volume of broth, so reduce the amount called for if making a very small batch, or skimping on the liquid.

* Any liquid from draining canned vegetables can make up part of the cooking broth. I generally stew the chicken for this soup, then use its broth in this recipe, but canned broth is also fine here.

** Brown rice would be fine in this soup, but it has a more distinct flavor than barley, and the barley adds a sense of richness somehow, almost as if there were lots of fat in the dish.

— LLF, c. 2000


Chicken Casserole with Rice and Cheese
[a.k.a Chicken “Glop”]

2 to 3 c. chicken broth
1/2 to 3/4 c. brown rice *
1 14?-oz. can green beans, including liquid **
1 to 2 medium carrots, sliced
1 to 2 ribs celery, sliced
1 to 2 large onions, chopped
1 clove garlic, minced
1/2 to 1 tsp. poultry seasoning – which is usually parsley, sage, rosemary and thyme, plus a pinch of basil, marjoram or tarragon, with perhaps a smidgen of cayenne
1/4 tsp. ground black pepper
small pinch of nutmeg or mace, optional
1/4 to 1/2 tsp. fennel seed, optional

2 to 2.5 c. cooked chicken or turkey, chopped
1 11-oz. can cream of mushroom soup ***
1 small onion, chopped, microwaved about 1 minute
8 to 12 oz. cheese, coarsely grated – cheddar, colby, monterey jack or swiss are fine

In a 2 or 3 quart saucepan, bring the broth, rice and veggies to a boil, then cook for about 35 to 40 minutes on low heat. spoon enough of this mixture into a 2 to 2.5 quart casserole for a good layer – just be careful not to include very much of the broth if it comes out soupy.

Next, add the chopped chicken in a covering layer, then spread the mushroom soup, and sprinkle with the cooked onion. Top with enough cheese to thoroughly cover the casserole. Bake about 30 minutes at 375 degrees, or until the filling bubbles and the cheese melts, and browns slightly if desired.

* With brown rice, I tend to use a ratio of 4 parts cooking liquid to 1 part rice, more or less. If you prefer white rice, cook the vegetables about 20 minutes before adding the rice, and you could use about 1/2 c. less broth. You could probably use barley, with similar cooking times and broth amounts as for brown rice.

** about 2 c. frozen green beans would be fine, just add an extra 1/2 c. broth or water.

*** Cream of celery or cream of chicken soup would also work, I just like mushroom soup with green beans myself.

–from L. Frederick, c. 1992


Chicken Italienne

8 to 12 oz. boneless, skinless chicken breast [about 4 good-sized pieces]
3 oz. mozarella cheese, in 4 thin slices, at room temperature
about 1 teaspoon prepared mustard
about 1/2 cup flour for dredging
salt, pepper, Italian seasoning to taste
2 to 3 tablespoons cooking oil, to coat large skillet

about 1/2 lb., 2 cups raw carrots, julienned
6 oz. raw mushrooms, cleaned and sliced
2 ribs celery, sliced thin
1 large onion, chopped
1 clove garlic, minced
1 to 2 cups water, chicken broth or white wine for braising liquid

4 to 6 green onions, thinly sliced, including some green tops
2 tablespoons chopped fresh parsley
1 5-oz. can water chestnuts, drained and sliced [optional]

Place chicken breasts between two sheets of waxed paper and pound them flat [okay, to 1/4 to 1/3 inch thickness) with something heavy, such as a meat mallet or saucepan. In a shallow bowl, combine flour and seasonings. Place a slice of cheese on each chicken fillet and spread cheese with a bit of mustard. Roll up chicken and cheese, and dredge each piece in the flour.

Place the oil in a large deep skillet and heat to medium high, when the oil starts to sizzle a bit. Brown chicken for about 5 minutes, turning it often with tongs or a spatula. Carefully move the chicken to a plate. Place the carrots, mushrooms, celery and onion in the skillet, toss to coat with oil, and saute about 5 to 8 minutes on medium high heat. Add garlic and cook, stirring, for 1 minute, then add cooking liquid and reduce heat to medium. Arrange the chicken rolls on top of the vegetables, cover the skillet and cook about 10 to 15 minutes, till meat is done and cheese is melted. Remove chicken to a clean serving plate. Check vegetables for seasoning, and place them in a serving dish; stir in green onion, parsley and water chestnuts. Serves two, with pasta, rice or garlic bread.

–from Julia Child, as prepared on some television talk show I can’t remember, c. 1973 – LLF



1 – 1/2 pounds dried pinto beans *
pinch baking soda

2 to 3 tablespoons cooking oil
1 to 2 ribs celery, sliced
2 to 3 medium carrots, sliced
1/2 to 1 cup red or green bell pepper, diced
1 large onion, chopped
2 to 3 cloves garlic, chopped
1 large chipotle chile (a dried, smoked jallapeno – a hottish pepper)
1 ancho chile (a dried poblano – a mild pepper)
1 bay leaf
1 to 2 teaspoons dried basil
1 to 2 teaspoons cumin seed
1 to 2 teaspoons fennel seed
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon, crumbled fine
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
pinch ground allspice

1 to 2 15-ounce cans diced tomatoes [Italian style, with green chiles, or a can of each]
1 14-ounce can beef broth, optional
1/2 to 1 cup ketchup
1 to 2 teaspoons worcestershire sauce
1 to 1 – 1/2 teaspoons beef boullion powder, optional
salt, pepper, other seasonings to taste

3 to 4 large onions, chopped
1 tablespoon butter or oil
sprinkle of salt

2 large onions, sliced thin
sprinkle of salt
1 to 1 – 1/2 pounds ground beef
2 cloves garlic, minced
ground pepper, italian seasoning, cumin seed, fennel seed, crushed red pepper flakes to taste

In a 6-quart pressure cooker ** or other heavy covered kettle, bring the dried beans slowly to a boil, using at least 2 quarts cold water in the kettle. Once boiling, immediately add the pinch of baking soda, and remove the kettle from the heat; allow the kettle to cool to room temperature, adding more cold water as needed as the beans swell. Rinse beans in a large colander at least once.

Place beans back in the kettle with the next group of ingredients (oil through allspice), and enough cold water to cover the beans by an inch or more. WARNING!!! if you use a pressure cooker,take care not to fill the kettle much beyond the halfway mark, and be sure you add oil to the kettle, as this helps keep the beans from foaming up, which can clog the valves of your pressure cooker, an extremely not-good thing! That is what can cause the scary, kitchen-splattering blow-ups you hear of, which prompt the warnings never to do dried beans in a pressure cooker. Well, I’ve done so for years now with no problems, and that’s how all my aunts prepared beans. It is just critically important not to over-fill your pot, and to have a little oil in it when cooking beans. Unless you enjoy scraping down your entire kitchen, and like replacing pressure cookers often. In which case, I recommend professional counseling.

The initial cooking time will vary somewhat, depending on the type of beans you use, and how long they have been in storage. Navy beans will be tender in 45 minutes, counted from the time the kettle comes up to full pressure. Pintos, kidney beans and most others will need slightly longer to cook, say 55 to 65 minutes.

When you can open the pressure cooker, add the third group of ingredients (tomatoes, broth, ketchup, et cetera), and allow soup to simmer while you prepare the next items. In a covered casserole, microwave the onions and butter about 8 to 9 minutes, until very soft and caramelized; add them to the soup kettle. Brown the meat, onions and seasonings about 15 minutes in a covered skillet; break up the meat as needed, then stir into the kettle. Adjust the seasonings, and let the soup stand a bit to combine flavors.

* Any dried beans will work, I just like pintos. I even know folks who make chili with green beans, and it’s all right. But I think limas would taste weird in chili – they aren’t much good in anything else!

** If you can get beans to cook properly in a regular kettle, great! I just can’t any more, they will not get tender no matter how long they cook; I wonder if they now process them differently. They will need to cook twice as long in a regular pot,or perhaps more, and you could wait to add the other veggies until about the last hour of cooking. Canned beans would be fine, too, you’d just use less salt.

Note: I know, I know, who needs a recipe for chili, of all things? Well, it could be time for that Alzheimer’s test; I just remembered that I didn’t add ketchup to today’s batch, explaining why it didn’t taste quite right. I may not need a recipe exactly, but apparently it’s time for an ingredients checklist! – LLF, November 2012


Chipotle’s Chicken Marinade

Recipe #1 (UPDATED: 7/20/10) Submitted by Ramya Maddela
All Purpose Chipotlesque Marinade (EDITED)

1 (2 ounce) package dried ancho chiles
1 (7 ounce) can chipotle pepper in adobo sauce (discard chipotle pepper, skim out seeds)

1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
2 teaspoons salt
1 red onion, quartered
1/4 cup oil (canola/vegetable/olive)
1 whole boneless, skinless naturally raised chicken (about 3 lbs, thighs work well too)

Soak dry chilies overnight in water, until soft. Remove seeds.
Add chilies and rest of the ingredients in blender or food processor. Puree until smooth.
Stab chicken with fork to let the marinade soak in. If you’re marinating overnight, you won’t need to stab it too much. If you’re marinating for an hour, stab it all over!
Spread marinade over chicken, refrigerate for one hour or up to overnight.
After marinating, grill on medium high on an indoor grill where the chicken can be pressed flat.
If using a skillet, heat oil to medium high. Place a foil-wrapped brick on top of chicken to press it flat.
If using an outdoor grill, use charcoal to make it ultra delicious. Place foil wrapped bricks to press chicken flat.
You can also make this on a Panini grill on medium high heat. Place something heavy on top to weigh it down.

*Using naturally raised chicken makes the biggest difference and can be found at Whole Foods or Trader Joe’s or any other store that specializes in natural foods. If you can’t get boneless whole chicken, de-bone a whole chicken yourself (yuck), or get boneless thigh meat, or just leave the bones in! Chipotle places emphasis on good wholesome meat that has been fed a vegetarian diet, free of hormones and antibiotics. You just will not have the same taste using typical grocery store chicken that was raised with antibiotics and hormones in their factory farms. [Please don’t sue me…. I’m just reiterating what Chipotle values. You should watch Food Inc. If you don’t believe me, prepare it with your regular chicken breast. Then prepare this with naturally raised chicken or Amish chicken (vegetarian fed, no antibiotics or hormones). If you can’t taste the difference, you may be deficient in taste receptors).]

*This works for steak too. Chipotle uses 50% naturally raised beef (they’re working on getting it up to 100%) so make sure you use naturally raised, free range, grass fed beef as well!

*If you’re lazy, throw all the ingredients into a crockpot (bones included), cook on low for 10-12 hours or high for 4-6. You will have meat that falls off the bone because it’s so tender and the consistency is similar to a stew! You can add 2 cups water or a low sodium stock to keep it from drying out.


Recipe #2
1 (2 ounce) package dried ancho chiles
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
1/2 red onion, quartered
1/4 cup vegetable oil
4 chicken breasts (6 ounces each)

Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats and refrigerate at least one hour, up to 24 hours. After marinating, heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning only once, until done. 4 minutes per side of chicken.
Recipe will make four burritos.
Recipe source:


Chocolate Chip Cookies

1 c. butter or margarine, softened
1 c. sugar
1 c. brown sugar
2 eggs, lightly beaten
1 tsp. vanilla
1 tsp. water
1/2 tsp. baking soda
1/2 tsp. salt
2.5 to 3 c. flour
2 c. [12 oz.] chocolate chips, chilled

In a large mixing bowl, cream together the shortening and sugars; beat in the eggs and stir in water and vanilla. Sift the dry ingredients together and gradually mix into the creamed mixture until well blended. Stir in the chips until well distributed. Chill the dough at least 1 hour.

Preheat the oven to 350 degrees. On greased baking sheets, drop rounded teaspoons of dough at least 1 inch apart. Bake in the upper third of the oven for about 10 minutes, until the edges are firm and the cookies are lightly browned. Let cookies stand a minute before cooling on racks. Yields about 5 dozen cookies.

–from Nestle’s Toll House morsels bag, c. 1965


Chocolate Cream Pie, working version

3/4 to 1 c. sugar
5 T. cornstarch
5-6 T. cocoa powder, hersheys
1/2 to 1 tsp. instant coffee powder
1/4 tsp. salt

3.5 c. milk
2? T. chocolate syrup
1-2 T. butter, in bits

1 baked 9-inch pie shell
1 8-oz. tub cool whip *
1-2? oz. semisweet chocolate, shaved, optional,
or 5-6 Oreo cookies, crushed, also optional

In 2-quart saucepan, combine dry ingredients, removing all possible lumps.
Gradually, add milk, and chocolate syrup to taste. Add butter and cook,
over medium heat, stirring constantly, until mixture thickens and comes to a
boil. Cook 1-2 minutes longer, still stirring. Let filling cool somewhat,
then spoon into baked and cooled pie shell. When filling is fully cooled,
cover with whipped topping, and shaved chocolate or crushed Oreos if

* For real whipped cream, beat 1 c. heavy cream with a dash of salt to firm
peaks, beating in 1 to 3 T. powdered sugar if desired.

–LLF, April 2005

July 2013 notes –

I mostly use this for pudding these days, with the following adjusted amounts of components:

4 cups milk
1 tablespoon butter, optional

1 cup granulated sugar
6 tablespoons cornstarch
6 tablespoons unsweetened cocoa powder
1/2 to 1 teaspoon instant coffee powder
1/8 teaspoon salt

I’ve made a procedural change here as well. After reading a recipe that specified heating milk before adding dry ingredients, I tried it with this one, on a really rushed day. Frankly, I expected extra lumps, since I’ve always understood that cornstarch must be mixed with cold liquid. But so far, so good! If anything, I find fewer lumps doing it the new way. It also goes faster, as I can assemble and mix the dry ingredients while the milk heats, and lazy soul that I am, I also appreciate not having to stand and stir for so long. Result — we have pudding more often now. Who knew? – LLF


Cocoa Brownies, Modified

3/4 c. flour
1/2 c. cocoa powder
1/2 to 1 tsp. instant coffee powder, optional
pinch salt

1/2 c. butter, softened
1-1/4 c. sugar
2 large eggs
1/2 to 1 tsp. vanilla

1/2 c. chopped walnuts, optional

Sift dry ingredients together, or at least blend them thoroughly,in a mixing bowl. In a separate bowl, cream together butter and sugar till fluffy; add eggs one at a time, beating well after each; stir in vanilla and combine well.

Gradually stir in dry ingredients and blend well; stir in walnuts if used. Pour and scrape batter into a well-buttered 9-inch square pan, smoothing and leveling the top as well as you can. Bake for 20-25 minutes in the middle of a preheated 350 degree oven, or till tester comes out with moist crumbs attached, and the edges pull away from the pan. Cool thoroughly in cake pan before cutting brownies–if you have that much self-restraint.

(In the “Gourmet” recipe original, it calls for 3/4 c. butter and 1-1/2 c. sugar–just a tad too sweet, and a baking time of 25-30 minutes. These seem moist enough without the extra shortening, but you could add 1/4 c. applesauce if you wish, and use the longer baking time)


Coconut Cookies

2 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. coconut extract, optional (if not used, add extra vanilla)

1/2 tsp. salt
1/2 tsp. baking soda
3 c. flour

2 c. sweetened flaked coconut, about 7 oz.

Cream together butter and sugar; beat in eggs to mix well; stir in extracts and combine well.

Combine next 3 ingredients to mix well, and gradually add to the creamed mixture to blend well. A bit more flour may be needed to keep dough from being too sticky. Stir in coconut, gradually, and mix well. Chill dough at least 1 hour.

Preheat oven to 325 degrees. Form dough into 1.5 inch balls (about 2 T. dough) and place them 2 inches apart on well-greased baking sheets. Bake
in upper third of oven until cookie tops firm, and edges start to brown. Let cool slightly on sheets before carefully removing to racks. This makes about 5 dozen cookies

— LLF c. 1992


Coconut Cream Pie

1/4 c. sugar
1/2 c. brown sugar
5 T. cornstarch
1/8 tsp. salt

1 c. heavy cream *
2 c. milk
1/2 tsp. vanilla, or coconut extract
1 c. sweetened shredded coconut

1 9-inch baked deep-dish pie shell

1 c. heavy cream
pinch of salt
3/8 c. powdered sugar
1/4 tsp. vanilla
about 3/4 c. toasted shredded coconut **

Combine first 4 items in heavy saucepan, and thoroughly de-lump sugar and cornstarch. Add 1 c. cream and blend well. Add milk and cook, stirring
constantly, over medium heat until mixture thickens and comes to the boil.
Cook 1-2 minutes more, still stirring, and remove from heat; stir in extract
and 1 c. coconut and mix well. Let filling cool to room temperature before
spooning into baked pie shell. Chill pie for 1 hour before topping and

To make topping, whip 1 c. heavy cream and pinch salt until it forms soft peaks. Graddually add powdered sugar and beat to firm peaks. Stir in vanilla and spread topping over chilled pie filling. Cover this with toasted coconut, completely coating cream. Chill pie slightly before serving.

* For the cholesterol conscious, substitute an extra 1 cup milk for the
cream. And frozen whipped topping is fine for the top, though it can seem a little too sweet to me.

** Place shredded coconut in a shallow baking pan and toast in a 375 degree
oven 5-8 minutes? until it just starts to brown–do not leave it too long,
as it burns readily. Cool in pan on rack before placing over whipped cream.

— LLF c. 1990


Coconut-Pecan Frosting*

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter

1 tsp. vanilla
1 and 1/3 c. flaked coconut
1 c. chopped pecans

Combine first 4 ingredients in a medium saucepan. Cook over medium heat,
stirring constantly, until the mixture thickens, about 12 minutes. Remove
from the heat and stir in the vanilla. Add the nuts and coconut, and beat
until the frosting is thick enough to spread. Use to frost * German
Chocolate Cake layers.

–from same source as German Chocolate Cake recipe, given separately


Coffee Can Pumpkin Bread

3 cups granulated sugar
1 cup cooking oil
3 eggs
1 1/2 cups water
1 15-ounce can pumpkin – about 2 cups

3 1/2 cups all-purpose flour
1/2 teaspoon salt *
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground clove
1 cup chopped pecans or walnuts, optional

Preheat oven to 375 degrees.**In a large mixing bowl, combine sugar, oil and eggs, and beat to mix well. Stir in water and pumpkin and combine well. In another bowl, stir or sift the dry ingredients together; then gradually add these to the pumpkin mixture and combine reasonably well.

Divide batter between 3 well-greased (nominally) 1-pound metal coffee cans, or 3 9-x-5-inch bread pans. Do not fill pans more than halfway, as these will rise above the pan tops, especially in the coffee cans. Bake for 1 hour and 15 minutes, or until centers are set. Cool in pans for 10-15 minutes before carefully removing them to cool completely on racks.

* I note this lists no salt, so I’ve added a bit … though if you eat the bread with salted butter it may be fine.
** Most recipes call for a lower oven temperature, so I may try 350 — or start it at 375 degrees for 15 minutes, then reduce heat to 350 for the duration.

Note: my mother had a similar recipe for years — on a folded sheet of typing paper that looked like an early Xerox copy, obtained long ago from one of her work mates I always thought. But somehow, we both let it get away from us, and this recipe looks very much as I half-remember it. Most pumpkin bread recipes don’t include water, which I think makes the bread considerably lighter. I’ll probably adjust the spices — this sounds heavy on the clove to me. I’d guess my mother also added vanilla, as it’s one of her favorite things. But this looks close enough, yay! –LLF

–from, August 2014


Company Carrots

2.5 lb. carrots

1/2 c. mayonaise
1 lb. chopped or minced onion [this seems like a lot]
2 T. prepared horseradish
salt and pepper, to taste
1/4 tsp. dill seed, optional

1/2 c. saltines, crushed fine
2 T. margarine or cooking oil
2 to 3 T. chopped fresh parsley
paprika for garnish

In a large saucepan, cook trimmed whole carrots in salted water until
tender, about 30 minutes. [They could be microwaved, but with this
quantity, it might not save much time.] Drain them, reserving 1/4 c. of the
cooking liquid. Cut carrots lengthwise, and arrange in a 9-inch square
baking dish, and set aside. Combine the reserved cooking liquid and next 6
ingredients, and pour this over the carrots. (This sauce can be made ahead
and refrigerated.) Sprinkle the cracker crumbs over the dish, dot it with
margarine, sprinkle with parsley and paprika. Bake 20 minutes at 350
degrees, or until brown and bubbly. Cool slightly before serving.

–from Helen M. Sempsrott, c. 1977 Cranberry-Orange Relish


Cranberry-Bran Bread

3 c. flour, unbleached or all-purpose
3/4 c. sugar
2 T. baking powder
1 1/2 tsp. salt
3/4 tsp. soda

3 c. bran flakes, or slightly more
3/4 c. oatmeal
3/4 c. fresh cranberries, chopped, or dried, soaked to make this amount
1 1/2 c. brown sugar
2 1/4 c. water–part of liquid could be orange juice
3/4 c. applesauce
4 1/2 T. butter or oil
1 T. dried orange peel
1/4 to 1/2 tsp. cinnamon
1/8 tsp. each ginger and allspice

3 eggs, beaten well
3/4 tsp. vanilla

Combine the first 5 ingredients in a large mixing bowl. In a 3-quart saucepan, combine ingredients from bran flakes to spices. Stir over low heat just
until the cereals soften, and sugar mostly dissolves, but don’t let it get too warm. Stir in eggs and vanilla, and blend well. Pour this whole mess into the bowl with the dry ingredients, and mix well.

Pour batter into 2 well-greased loaf pans. Bake loaves in preheated 375 degree oven for 15 minutes; reduce heat to 350 degrees and bake 30-35 minutes more, till loaves test done. Let breads cool in pans for 5 minutes before removing to racks. Cool completely.

To keep more than a day or so, wrap bread and keep chilled, perhaps on paper towels to absorb any excess moisture. Bread freezes very well.

— LLF, January 1999


Cranberry-Orange Relish

2 12 oz? bags fresh cranberries
1.5 to 2 navel oranges
1 to 1.5 c. sugar
dash salt

Rinse the fruit well, then process [using the regular blade attachment] in batches to the desired consistency–I like a few chunks, so it doesn’t take that long, and you can pack the hopper pretty full with the berries. Cut oranges into about 1-inch chunks, before running about 3/4 of an orange in a batch–these also process quickly. Add the salt and 1 c. sugar; mix well, then gradually add more sugar as needed. Serve as a nice counterpoint to rich holiday dinners.

–LLF, 12/07


Cream Cheese Frosting

1 8-oz. package cream cheese, at room temperature
1/2 c. butter (1 stick), softened
1 tsp. vanilla
3 c. sifted powdered sugar, more or less

Combine softened chream cheese and butter and blend well, by hand or at very low speed with a mixer. Stir in vanilla, then gradually add enough powdered sugar to spread smoothly without being so soft it runs off the cake readily. This will frost a 9 X 13-inch cake, or one baked in a tube pan. Be sure the cake has thoroughly cooled, and if possible chill the frosting a bit before spreading it on the cake.

–from Western Star desserts cookbook, c. 1971


Creamy Peppercorn Dressing

2 tablespoons Spice House creamy peppercorn dressing mix
2 tablespoons warm water

1 – 1/3 cups sour cream
2/3 cup mayonaise
1 to 2 tablespoons vinegar, optional

Combine seasoning mix with warm water and let stand a few minutes. Add sour cream and mayonaise, and mix well. If desired, thin with vinegar and stir well. Makes about 2 cups dressing.

–from Spice House dressing package


Dill Dip

1 cup sour cream, mayonaise, or plain yogurt *
4 teaspoons Spice House Dill Dip seasoning

Combine sour cream and seasonings; stir well, and let stand for several minutes before serving. This makes a great dip for veggies.

* You could combine these to suit your taste, of course.

–from Spice House Dill Dip mix package


Egg Custard

2 eggs
1/4 cup granulated sugar
1 cup milk
pinch of salt
dash vanilla extract
freshly-grated nutmeg

Preheat the oven to 325 degrees, and place the rack in the middle position. In a medium mixing bowl, beat the eggs well with a wire whisk; add milk, salt and vanilla and mix thoroughly. Pour the custard into small well-buttered baking cups, or a (well-buttered) 3 to 4 cup casserole dish. Grate your desired amount of nutmeg over the top. If possible, place baking dish or dishes into a larger pan with at least 1 inch of water in the bottom, to act as a water bath while baking. Bake the custard about 45 to 50 minutes, or until the top is just set. Allow to cool completely before serving. (this recipe may be doubled, but if prepared in a larger dish, the baking time will be longer.)

–from, February 2014



apples – 1 pound = 3 medium = 3 cups sliced

bananas – 1 pound = 3 medium = 2 – 1/2 cups sliced

berries – 1 pint = 1 – 3/4 cups [illogical!]

bread – 1 slice = 1/3 cup crumbs = 3/4 cup cubes

butter – 1 stick = 4 ounces = 8 tablespoons = 1/2 cup

cheese (hard) – 4 ounces = 1 cup shredded

cocoa powder – 1 pound = 4 cups

cornmeal – 1 pound = 3 cups

cream, heavy or whipping – 1/2 pint = 1 cup = 2 cups whipped

flour, all-purpose – 1 pound = 4 cups sifted

flour, cake – 1 pound = 4 – 1/2 cups sifted

lemon – 1 medium = 3 tablespoons juice = 1 tablespoon grated peel

macaroni – 1 cup raw = 2 to 2 – 1/4 cups cooked. 1 pound raw = 8 cups cooked

noodles, dried – 1 cup raw = 1 – 3/4 cups cooked. 1/2 pound raw = 4 to 5 cups cooked

onion – 1 small = 1/4 cup chopped. 1 medium = 1/2 cup chopped. 1 large = 1 cup chopped

orange – 1 medium = 1/3 to 1/2 cup juice = 2 tablespoons grated peel

potatoes, sweet – 1 pound = 3 medium = 2 – 1/2 to 3 cups sliced

potatoes, white – 1 pound = 3 medium = 2 – 1/3 to 2 – 1/2 cups sliced = 2 cups mashed

raisins – 1 pound = 3 cups

rice, white – 1 pound = 2 – 1/2 cups raw = 8 cups cooked

sugar, brown – 1 pound = 2 – 1/4 cups packed

sugar, granulated – 1 pound = 2 – 1/4 to 2 – 1/2 cups

sugar, powdered – 1 pound = 4 to 4 – 1/2 cups unsifted = 4 – 1/2 to 5 cups sifted

tomatos – 1 pound = 3 medium

yeast (active dry) – 1 package = 1/4 ounce = 2 – 1/4 teaspoons

Notes: these should be taken as rough guides, some of the amounts don’t sound likely, and some don’t sound helpful. Consult the separate listing Grain Cooking Times for more information. – LLF, May 2012


Fluffy White Frosting II

1 cup sugar
1/4 teaspoon cream of tartar
dash salt
1/3 cup water

2 egg whites
1 teaspoon vanilla extract

In a small saucepan, combine first 4 ingredients; cook and stir until bubbly and sugar is dissolved. In a large bowl, combine egg whites and vanilla; beat at low speed a few seconds. With mixer running, slowly add the hot sugar syrup to the egg whites. Beat mixture on high speed to stiff peaks, about 7 minutes. Cool frosting before using on cakes.

Caramel Variation –

As above except: substitute 1.25 cups brown sugar, and decrease the water to 1/4 cup.

Lemon Variation –

As above except: omit cream of tartar, use 1 tablespoon lemon juice as part of the 1/3 cup water, and replace vanilla with 1/4 teaspoon lemon extract.

–from Better Homes and Gardens New Cookbook


Four-Ways Sauce

3 pounds ground beef [ground chuck is good] *
3 tablespoons flour

2 quarts tomato juice *
3 tablespoons dried minced onion
2 teaspoons garlic, dried minced or powder
1 tablespoon chile powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground hot red pepper – original stresses this be level
1/4 teaspoon ground allspice

1/2 teaspoon thyme leaf
1/4 teaspoon marjoram
1/4 teaspoon oregano leaves
1/4 teaspoon rosemary leaves
5 large bay leaves
12 whole cloves

Brown half the meat and flour in a large kettle, and cook the rest in a
large skillet; when done, place all in the kettle. Add tomato juice and
first 9 seasonings. Place the remaining ingredients in a cheesecloth bag
and add this to the kettle.

Cook the sauce at a bare simmer, stirring occasionally, for at least 4
hours, 5-6 is recommended. Serve sauce over spaghetti, topped with grated
cheese, chopped onions, and kidney beans if one insists. To be authentic
Cincinnati chili, also have oyster crackers to accompany the dish.

–from Lyle Hiteman, c. 1965

* Over time, I’ve come to use 2 to 2 – 1/2 pounds beef, and a bit less tomato juice–whatever comes in a large can. I also use far more onion than specified, chopping 1 or 2 large onions to cook with the meat. I’m apt to add more garlic as well, and more of many seasonings. And I add 1 teaspoon basil, which is never called for in the original recipe. You can use ground cloves, and just pick out the bay leaf if you don’t want to mess with a cheesecloth bag. I’m not sure, but I probably also throw in some fennel seed, I’m such an iconoclast. -LLF, 2/07

German Chocolate Cake

1 4-oz. bar sweet german chocolate, broken in small pieces
1/2 c. boiling water

1 c. butter, softened
2 c. sugar
4 egg yolks
1 tsp. vanilla

2.5 c. sifted cake flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

Melt the chocolate in boiling water and set aside to cool. Cream butter and sugar until light and fluffy; add egg yolks singly, beating well after each. Add the cooled chocolate and vanilla; mix well

Sift the dry ingredients together, then add to the creamed mixture
alternately with the buttermilk. Beat until quite smooth, then fold in the egg whites and combine well.

Pour batter into 3 deep 8- or 9-inch round pans, which have been lined with buttered and floured waxed paper. Bake layers 30-40 minutes at 350 degrees, till they test done. Remove cake to cool thoroughly on racks. When cooled, frost the tops only of each layer with Coconut-Pecan Frosting [see recipe given separately], then stack the layers together.

–from recipe on Baker’s Sweet German Chocolate wrapper, also found in a
Craig Claiborne dessert cookbook. my mother has been making this for 50



2 cups packed brown sugar
1 and 1/2 cups shortening, softened *
1/2 cup molasses **
2 eggs, beaten lightly

1/2 to 1 teaspoon salt
4 teaspoons baking soda
4 to 6 teaspoons ground ginger
4 to 6 teaspoons ground cinnamon
2 to 3 teaspoons ground cloves
4 and 1/2 to 5 cups sifted all-purpose flour

granulated sugar for rolling, about 1 cup, but it varies

In a large mixing bowl, cream together the shortening and brown sugar; add molasses and combine well. Add eggs and beat to blend well.

Sift the dry ingredients together if desired, and add this to the creamed mixture, 1 cup at a time, mixing thoroughly after each addition. I’ve never tried starting this job with a mixer, but you’d need to finish mixing by hand anyway. The dough will get very hard to stir for the last cup of flour or so, so recruit another arm or two if you can. 4 1/2 cups flour is nominal, but I usually add more, aiming for a soft but not too sticky dough consistency. Cover and chill the dough at least an hour.

Preheat your oven to 350 degrees, or just a bit higher. Roll the dough between your palms to about 1 inch to 1 1/4-inch diameter balls. Roll the balls in sugar till well-coated, and place them 1 inch apart on well-greased cookie sheets, flattening them slightly. I’m not really sure how long to bake these–in the upper third of the oven–but it’s probably at least 8 minutes, turning the trays once. Watch for the cookies to puff up noticeably, then subside again; they should be done at that point, unless you like them quite hard. Allow cookies to cool on the trays about 1 minute or so before removing them to racks to cool completely.

Notes: The yield depends on exactly how large you make each cookie, of course, but I tend to get between 4 and 5 dozen. Feel free to decrease the amounts of spices–I use double what I’ve seen in most recipes because that’s what I like — but I would advise keeping the relative proportions the same. For example, if you only use 3 tsp. ginger, use a like amount of cinnamon, and 1 1/2 tsp. clove.

* I use butter or margarine for these, I’ve never tried Crisco, though it should work. Using all butter is fine, and that may help the cookies keep a bit better (though they usually tend to disappear pretty quickly, somehow). Of course butter’s expensive these days, and the spices make this a costly recipe anyway. I’ve found places to buy spices by the pound now, which helps cut the expense quite a bit. All margarine works fine, though I don’t recommend using the soft tub kinds. They would probably be all right, but you’d have to play around with the amount of flour to compensate for the additional liquid. I most often use 1 stick of butter and 2 sticks margarine when I make these.

** I’ve used everything but maple syrup in this recipe at one time or another, including sorgham molasses when someone gave me a big tin of it. (What else can you do with that awful stuff, anyway?) And I haven’t noticed that it makes much difference what you use, really. Some molasses is thicker or thinner than others; once you get used to how the dough should feel, you will make allowances with the amount of flour you add. I’ve even seen directions for substituting brown sugar, water and a few drops of vinegar if you don’t have molasses on hand, but I can’t recall trying it, and I don’t remember the proportions now. No doubt, one can Google it if needed. Mostly I just get store-brand molasses, and people still eat the cookies. Frankly, using reasonably fresh, flavorful spices is the only remotely critical thing about this recipe, and when I’ve gotten cloves that weren’t the best, or if the ginger I had was a little old, I’ve even fudged on that, combining some “new” spices with some of the dubious items, and the cookies still came out all right.

–LLF, adapted from “Better Homes and Gardens Cookies and Candies “, 1960’s edition


Graham Cracker Pudding

Serve warm with lemon sauce or whipped cream. Substitute chopped dates for the raisins, if you like.” Original recipe yield: 6 servings.

1/4 cup shortening
1/3 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 cup raisins
1/4 cup chopped walnuts
(try 1/2 to 3/4 cup crushed pineapple instead of nuts/raisins?)

2 cups graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt

2/3 cup milk
1 egg white

1. Preheat oven to 350 degrees F (175 degrees C). Grease six, 6 ounce, ovenproof custard cups.

2. Cream together shortening, sugar and vanilla. Beat in egg yolk. Stir in raisins and nuts. In a separate bowl, combine graham cracker crumbs, baking powder and salt. Add to batter alternately with milk, stirring until smooth. Whip egg white until stiff. Fold into batter. Pour into prepared custard cups.

3. Bake in preheated oven 25 to 30 minutes, until set.

Prep Time: = 15 Minutes
Cook Time: = 30 Minutes
Ready In: = 45 Minutes

Nutrition Info
Servings Per Recipe: 6
Calories: 335
Total Fat: 16.1g
Cholesterol: 38mg
Sodium: 333mg
Total Carbs: 44.5g
Dietary Fiber: 1.6g
Protein: 5g

–from c. 2006

[After all this, I learned that what Chuck wanted was far simpler, just graham crackers, canned fruit and whipped cream. Except that didn’t quite suit him, either. Oh well. LLF, February 2011]


Grains, Rice – Cooking times, Ratios

Place desired amount of grain in heavy saucepan with appropriate volume of cold water–or just slightly more water. Bring pan to boil, partly covered; stir grain, cover pan and reduce to low heat; cook to al dente/absorbing liquid. Some grains will need frequent stirring, and may require extra water, I find.

grain type – ratio of water to grain – minutes to cook on stove

barley – 3 to 1 – 30-40

brown rice – 2.5 to 1 – 35-40

* bulgar – 2 to 1 – soak 1 hour if medium

cornmeal –

kasha – 2 to 1 – 15-18

kus-kus –

millet – 2 to 1 – 20-

** oatmeal – 3 to 1 – 2-10

quinoa – 2 to 1 – 10-15

white rice – 2 to 1 – 8-10

wild rice – 3 to 1 – 50-60

* bulgar is precooked, just soak in hot water, then drain before using

**oatmeal is stirred into boiling water, then stirred constantly, with pan uncovered; cooking time varies with fineness of cut


Granny Smith Apple Pie

double recipe Basic Pie Dough (see separate recipe, listed within Pastry Doughs) — for 2 crusts

14 – 1/2 tablespoons sugar
3 tablespoons flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 teaspoon grated fresh lemon zest

2 – 1/2 lb. (about 6) Granny Smith apples
1 tablespoon fresh lemon juice
3 tablespoons cold unsalted butter, cut in bits
1 tablespoon half-and-half or milk
1 to 2 tablespoons sugar

On a lightly-floured surface, roll out pie dough for the bottom crust; fit this carefully into a deep-dish 9-inch pie pan, leaving at least 1/2 inch overhang of dough. Chill the pan and crust while you roll out the second crust and prepare the filling.

In a large bowl, mix the dry ingredients well. Peel, quarter, core and thinly slice the apples. Add them to the sugar mixture, tossing to coat them well. Mound the apples in the pie shell; sprinkle them with lemon juice, and dot with butter. Drape the top crust over the apples, seal the crust and crimp the edges. Make slits in the crust for steam vents, and brush the top with cream, then sprinkle with 1 to 2 tablespoons sugar.

Bake in the lower third of the oven 15 minutes at 425 degrees; reduce heat to 375 degrees and bake 40 to 45 minutes more, till crust is golden and the filling is bubbly. Cool on rack.

–from Gourmet January 1991, “25 Favorite Desserts”


Gravy Tips, Troubleshooting

* To thicken gravy:
If you’ve already made the gravy, and find that it is still too thin, do not add more dried flour to the gravy or else lumps will form. Rather, use one of the following suggestions:

– Whisk flour and broth or water in a small bowl to blend, then add this slurry to the gravy. Continue to simmer the gravy until it is just thick enough to coat a spoon.

– Mix equal amounts of flour and room temperature butter in a small bowl to form a paste. Whisk this paste into the gravy, and simmer until the gravy thickens.

* To avoid lumpy gravy:
– If adding warm broth, add it gradually.

– If adding boiling broth, add it all at once.

– Always whisk constantly when adding the broth.

* To fix lumpy gravy:
– Transfer the lumpy gravy to a blender and blend until it is smooth, adding more turkey stock or chicken broth to thin, if necessary. To prevent burns, it is best to puree the hot gravy in small batches, keeping the lid down tight with a kitchen towel. Add chopped fresh thyme, sage, rosemary or tarragon to the blender to further flavor the gravy, if desired.

— from November 2005


Greek Cookies

1 c. butter, softened
1 egg yolk
1/3 c. powdered sugar
1 T. vanilla

2 c. flour
dash salt

1 tsp. ground cloves, or enough whole ones to decorate cookies
about 3/4 c. sifted powdered sugar for rolling baked cookies

Cream the butter; add egg yolk and sugar, and beat smooth. Stir in the vanilla, then beat in the flour and salt, and ground cloves if used. Chill the dough thoroughly.

Preheat oven to 325 degrees. Roll dough into 1-inch balls, and place these 1 inch apart on ungreased baking sheets. If using whole cloves, push one into the center of each cookie now. Bake 15 minutes, then remove to cool slightly. While cookies are still a bit warm, roll them carefully in powdered sugar to coat; finish cooling on racks.

–from Better Homes and Gardens Cookies and Candies cookbook


Gumbo, sans Okra*

2 to 3 tablespoons cooking oil
1 large onion, sliced
2 stalks celery, sliced
2 medium carrots, halved and sliced
about 2/3 cup diced green pepper
about 1/2 cup red bell pepper, diced

4 to 6 cups chicken broth
2 to 3 cloves garlic, minced
2 cups diced peeled tomatoes, 1 14-oz. can
3/4 to 1 cup browned flour**
2 to 3 teaspoons dried parsley
1 teaspoon dried celery
1 teaspoon thyme
1 teaspoon basil
1 to 2 teaspoons fennel seed, ground?
1/2 teaspoon rosemary, crumbled
1 to 2 bay leaves
1/2 teaspoon cayenne, to taste
1/4 teaspoon black pepper
pinch allspice

1 small onion, diced
1 small clove garlic, minced fine
1/2 to 1 teaspoon file powder
1/2 teaspoon marjoram
1/2 teaspoon fine basil
1 to 2 teaspoons worcestershire sauce
salt, pepper, cajun seasoning to taste***
1 pound cooked chicken or turkey, chopped
1/2 pound polish sausage or andouil, in bites

1/3? pound cooked shrimp****

In large kettle, saute onion, celery, carrots and peppers in oil to soften/caramelize a bit. Add next group of ingredients: simmer, stirring often, about 1 hour. Add remaining ingredients, and adjust seasoning to taste; bring to simmer again and cook 10-15 min. longer, still stirring frequently. Adjust seasonings final time, stir in shrimp long enough to be heated through, and serve stew over rice.
* but naturally, 1 c. okra may be included if you like, or if you’re a purist; if fresh, brown it with the other raw vegetables, if frozen, add in time to cook thoroughly? however long that is

** to brown flour, spread 2-3 c. flour in large shallow baking pan and bake about 1 hour at 325 degrees, stirring occasionally to break up clumps. cool thoroughly and store tightly covered–freeze unused portion for another use, as it goes rancid very quickly even in the refrigerator. This is nice to use in making brown gravy, also as a roux-substitute in red beans. the traditional alternative, if you prefer, is to use a brown roux of 1/2 cup flour and 1/2 cup oil cooked together in a heavy pan, stirring constantly, until dark/mahogany colored but not burned. to me, this is laborious, and there is already enough fat in the stew without it.

*** or you can use cayenne if desired–or add pinch of chipotle powder. you could also use hot sauce, just watch for more acidity from this source than you may want.

**** add uncooked shrimp earlier, fully cooked shrimp just to heat through

–LLF, February 2005


Hershey Bar Chocolate Cake

2 – 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla

2/3 cup hershey’s syrup
7 small Hershey’s milk chocolate bars, about 11 oz., melted and cooled

1 cup buttermilk

Preheat oven to 350 degrees. Grease and flour either 2 9 X 5-inch loaf pans or one 9-inch tube pan. Sift together the dry ingredients in a medium bowl and set aside.

In a large bowl with an electric mixer, cream together butter, sugar, eggs and vanilla. Add syrup and cooled chocolate and blend completely. Add the flour mixture gradually, alternately with the buttermilk, and combine well. Pour batter into prepared pans.

Bake loaf pans 55 minutes or till they test done. In tube pan, bake 45 to 60 minutes or till it tests done. Cover pans with foil until completely cool. [I have no memory of this step from the old recipe, but suspect this uses less fat than the vintage recipe, so conserving moisture makes sense. – LLF] Frost cooled cake, or dust with powdered sugar.

–from “Hershey Bar Cake Recipe”, the closest I’ve found to a long-lost newspaper recipe I had circa 1971 – LLF

Hershey’s ® Chocolate Mousse
Provided by:

3 to 4 teaspoons unflavored gelatin*
4 tablespoons cold water
8 tablespoons boiling water
1/4 to 1/2 tsp. instant coffee powder, optional
2 cups white sugar ^
1 cup HERSHEY®’S Cocoa Powder
healthy pinch salt
4 cups heavy cream, chilled
1 to 2 teaspoons vanilla extract

In a small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. If adding coffee powder, stir it in at this point. Cool slightly.

Stir together sugar, cocoa and salt in 2-quart bowl; chill, with mixer beaters, in the freezer at least 10 minutes. Add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff.** Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving. Garnish as desired. Cover and refrigerate leftover desserts. Makes 6-8 realistically-sized servings.

[I’m tempted to make some changes already: try 2/3 to 3/4 c. sugar, 1/3? c.
cocoa, and add some Hershey bars, chopped?, to the cream, to leave some
little flecks of chocolate to melt on the tongue…yum!]

* Use the lesser amount of gelatin if using the strong Bulk Foods gel.

** I didn’t find that this got really stiff while beating, but it sets up
quite firmly once chilled–of course, I may need to decrease the gelatin
used a bit, 07/11/06.

^ This now seems too sweet; cut back to 1- 3/4 cups sugar. – LLF 6/2012 And think I’ll cut boiling water back to 4 tablespoons, and try cold milk rather than water. – LLF 2/2013

Amount Per Serving – 1/2 c. size [get real, folks!]

Calories: 327
Total Fat: 22.5g
Cholesterol: 82mg
Sodium: 25mg
Total Carbs: 29.5g
Dietary Fiber: 1.4g
Protein: 3g

Homemade Marshmallows

1 – 1/2 tablespoons unflavored gelatin [= 3 envelopes]
1/2 cup cold water
1 – 1/2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon kosher salt
1 tablespoon vanilla extract

well-sifted powdered sugar, for dusting

Combine the gelatin and 1/2 cup cold water in bowl of an electric mixer, and let sit while syrup cooks. Meanwhile, combine sugar, corn syrup, water and salt in a small saucepan; stir over medium heat until the sugar dissolves. Raise the heat to high, and cook until the syrup reaches 240 degrees on a candy thermometer: remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high, and whip until the mixture is very thick, about 15 minutes. Add vanilla, and mix thoroughly.
Generously dust a 9 by 12-inch non-metal baking pan with powdered sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more powdered sugar. Let this stand uncovered overnight, until it dries out.
Turn the marshmallows out on a board, and cut them in squares, dusting cut sides with more powdered sugar.
–from Barefoot Contessa Family Style, August 2010

Toasted Coconut Variation
1 7 oz. package sweetened flake coconut, toasted
1 recipe Homemade Marshmallow batter, above
sifted powdered sugar
Sprinkle half the toasted coconut in the bottom of a 9 by 12-inch non-metal cake pan. Pour in marshmallow batter and smooth the top. Sprinkle remaining coconut over the top, and allow to dry uncovered overnight. Turn marshmallows out onto a board and cut into squares, dusting cut sides carefully with powdered sugar.

Marshmallows can also be dipped into melted chocolate, or the powdered sugar may be mixed with cinnamon if desired.


Homemade Salsa

4 cups ripe tomatoes, peeled, cored and chopped
5 jalapeno peppers, cored, seeded and chopped
2 medium yellow onions, chopped
1/2 of a green bell pepper, chopped
1 cup canned tomato sauce
1 teaspoon salt
1 teaspoon minced garlic, about 1 medium clove
2 tablespoons chopped fresh cilantro leaves
1 – 1/2 tablespoons red wine vinegar
Salsa Jalapena (La Vitoria brand) to taste

Combine all ingredients and mix well. Cover and keep chilled for several days.

–from a forgotten cookbook, circa 1985

Notes: I add oregano to this recipe, sometimes a pinch of toasted cumin seed, and a little basil, fresh or dried, and skip the last ingredient. Maybe that’s why my salsa never quite suits me, though. – LLF



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