Even Charlie Brown loves snack mix

When I found this among my Grandmother’s clipped recipes I was excited because I love Charlie Brown and the Peanuts gang for their holiday specials. Since Thanksgiving is less than a week away (ABC will have the Gang on Wednesday evening) and Christmas is right around the corner I thought it would be great to share this. I have looked on Amazon for the seasoning packets and they do still exist.  But I certainly prefer making food with fresh ingredients without the added preservatives.

I have been searching online to find the first version of this which was actually called ‘Party Mix’ and have found various versions of the recipe which has differences in the amounts of the ingredients (and bagel chips weren’t part of the first recipe which began in the early 1950’s).  I plan to try one of those this weekend.  There are so many versions on the internet from so many people; the possibilities are truly endless for this  ‘Party Mix.’ A search for ‘vintage cereal box 1950’s images’ is so interesting too.  I recall some of those cereal boxes from my childhood.  Do you have any memories to share regarding your family’s much loved version of this snack mix?

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Ooey Gooey Chocolate Chipper Goodness

I just had to make these cookies.  For some reason which I am associating with a friend, I kept saying Chocolate Chipper all week at various times and had those two words stuck in my brain.

 

I substituted unsalted butter for shortening, baked them at 350 degrees for 12 minutes and allowed them to cool on the sheet for 5 minutes.  I found that chilling the dough between baking batches was a good thing and I added both milk chocolate and peanut butter chips.  Yummy!!

So addicted to cookies lately!

What are you baking these days?

The Chaotic Cooking-Through Challenge: Month Seven

My most favorite time of the year has arrived.  When November 1st rolls around I know that the holiday season of Thanksgiving and Christmas has come.  I enjoy the food and ambiance of this season better than any other time of year.

For November there couldn’t be any other category for our challenge than:

Pies and Pie Crusts

When you think of Thanksgiving you most certainly think of homemade-from-scratch pies alongside that yummy Turkey or Ham (or at least I do :0) ).  This month’s category gives you an opportunity to bake and share some pies when you celebrate Thanksgiving with your loved ones.  Pumpkin is always on the top of my list but there are many other pies out there that are just as scrumptious.  And nothing beats a homemade pie crust.  It is so simple to get together that you’ll be asking yourself why you’ve been buying those pre-made ones from the grocery store (the secret is ice cold water and other cold ingredients to get it just perfect when blended together).  Last Autumn I had shared a Pumpkin Pie recipe and story which can be found at this link, if you’re interested.

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking and Baking!!

🙂

From My Grandmother’s Recipe Box : Molasses Cookies

I have been doing a lot of cooking and baking in the past several weeks; however, not anything new from my Cooking-Through Cookbook choice for the year.

Last week I made a new recipe of Chocolate Chip cookies and my first-ever batch of Ginger cookies.  Both were from my one Allrecipes magazine and they were really good.

Today I decided to make my first-ever batch of Molasses cookies.  I’ve been wanting to bake Molasses cookies for a while now.  I found the recipe which belonged to my Grandmother and decided that was the one to make.  I used a mild-flavored brand of molasses called ‘Grandma’s Molasses’ and followed the recipe as written but without the cloves.  I didn’t take any photos while mixing the batter but I have photos below after chilling it.

 

I baked them for 10 minutes and allowed them to cool on the sheet for 3 minutes before moving them to the cooling rack.

My husband said that he likes the Ginger cookies better than these (and there was molasses in those cookies as well as ginger added to these cookies but the amounts were different for each cookie).  Maybe it’s the type of molasses used but I don’t care for the flavor of these so much either.  I don’t recall my Grandmother baking these and if she did I don’t remember eating them (I was a rather picky-eater as a child so Molasses wasn’t something I would have enjoyed at that time of my life).  I do want to try other Molasses cookie recipes though to see if I will like any of those better than these.

Try them and let me know what you think.

Update on 10/22/2017: After allowing the cookies to sit for a day I’ve discovered that the flavor is much better than it was yesterday and I do enjoy the cookies.

 🙂

The Chaotic Cooking-Through Challenge: Month Six

I’m releasing this category a day early because I keep myself away from the computer and internet on Sundays, for the most part.  This gives you all an opportunity to jump right into the next month’s category, one day earlier! 🙂

When October begins for me it means that the cooler weather is about to set-in and comfort foods are my go-to recipes.

I thought what better category for October could there be other than:

Soups and Stews

My crockpots are often used for these types of Autumn and Winter foods.  They are perfect for those days when you are busy with other things and activities with your families and you can always make extras to freeze for other busy days.

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking!!

🙂

The Chaotic Cooking-Through Challenge: Month Five

Welcome to month five of our cooking-through cookbook challenge.

I hope you’re having fun!

This time of year for us is when Autumn is beginning to come around and Fairs are in full swing.  Baking and comfort foods are about to take center stage in our kitchens.

So for September let us enjoy:

homemade-from-scratch cakes

This includes any frosting recipes that you may find in your book to go along with those homemade cakes you’re about to bake.

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking & Baking!!

🙂

Homemade Chicken and Waffles

I recently shared a recipe about the homemade waffles which we made for our Chicken and Waffles dinner.

I don’t always think about sharing recipes of some of the foods which I’ve eaten for years but which are considered regional/ethnic foods of my rural area and family heritage.  Chicken and Waffles is one of them.  It’s actually a very simple meal to get together and truly a “from scratch” meal.  Don’t knock it until you try it!  You will find that it is very good over freshly made homemade waffles.  🙂

The ingredients list is quite short and we tend to make it after we’ve roasted a chicken in the oven and have leftovers.  Take some left over or recently cooked chicken, cut into smaller pieces, and some chicken broth (either homemade or canned) and put both in a medium size pot (you can made as much or as little as you want).  Get that heated and to a boil on your stove; now you need a thickening agent.  We take equal parts cold water and flour and whisk together in a bowl until it’s smooth.  Once you have that (start with 3/4 cup cold water and 3/4 cup flour; you can always make more) whisked together you will just whisk it slowly into your boiling chicken/broth mixture on the stove.  Add it gradually because you may not need all of it to get to the consistency that you desire; really it is your choice on how thick you want the chicken mixture to be.  I think when it coats a spoon nicely it is good.  I don’t like it to be too thick and chunky; but if you prefer that, go for it.  Once it is as thick as you want just keep it heated on the stove (don’t let it burn/stick to your pot), and stir it occasionally, while you make your waffles.  Add some salt and pepper to your chicken mixture if you desire or add it to your plate at the table; your choice.

That’s all there is to it.

Serve over your favorite waffles and enjoy!

 I just thought of ham, potatoes and green beans – have you heard of it?

What about Shoo-Fly pie? Have you heard of that one?!

Those are other Pennsylvania German/Pennsylvania Dutch recipes commonly made here.

Stay tuned…

Chaotic Cooking-Through Challenge : Homemade Waffles

We needed Waffles for our Chicken and Waffles so I opened my Better Homes & Gardens Cookbook which I’m cooking-through and made their recipe for Easy Waffles.  We’ve made homemade waffles before and I wanted to try another recipe. These are quick to get together and we had 12 waffles made with all that batter.  What a great tasty waffle recipe! 😊

Enjoy!

 

 

The Chaotic Cooking-Through Challenge: Month Four

We now have been cooking-through our books for three months and have enjoyed various recipes.  I have been enjoying this challenge especially since I’ve really been looking at certain sections of the book and reading various recipes which I’ve been overlooking for many years.  Even though I’m not making every recipe in my book I am actually concentrating on a particular section each month and determining which recipes to try.  I think that having a full month to actually look at certain recipes is a good thing for me.

For August I’m introducing something unique to my challenge:

*it’s a Wildcard month*

That means only one thing: you can make any recipes from the cookbook which you haven’t made so far during this challenge

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking!!

🙂

Makin’ relish

I haven’t had much time to cook-through my recipe book lately to keep up with my cook-through challenge.  Summer has become a busy time for us.

Now it’s relish makin’ time.  Zucchini Relish to be exact.  This is so simple to make and the best tastin’ relish.  I’m using our own home grown zucchini and onions but I had to buy the peppers since ours aren’t ready yet.

I’ve been making this relish since 2015 from the Ball Blue Book.

 

The veggies are sitting in salt water for now.  In a couple of hours they will be ready to be cooked with the vinegar and spices for canning.

We are having a better year with our garden compared to 2016 and have been preserving many things.  We will be very busy when our tomatoes begin to ripen.  We have 6 Roma tomato plants and plan to can a lot of them.  We also have 4 others for eating and they are all growing quite well along with everything else.

I hope to find time soon to make some new recipes for the cook-through challenge.  As I said in the beginning we will make as many recipes from our books as time allows.  And summer isn’t allowing me much time for that!

 Happy summer!

The Chaotic Cooking-Through Challenge: Month Three

I hope that you found the challenge of chicken and beef recipes exciting and made some yummy food last month!

For July lets dig through our books for some yummy

Appetizers and Beverages

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking!!

🙂

Easy Homemade Rice Pilaf

I enjoy various flavored rice and Rice Pilaf is one of them.

I have found a quick, easy and tasty way to make a homemade Rice Pilaf which tastes much like one of those packs found in the store.  I have the ingredients on hand and you probably do too.

Ingredients

long-grain rice (not quick cooking); I love Uncle Ben’s because it tastes great and cooks perfectly every time!

chicken bouillon cubes (or another flavor you enjoy)

Directions

Mix together the ingredients needed as stated on the box of the rice and for each cup of water add one bouillon cube to the pot

Cook your rice as stated on the box and your bouillon cubes will dissolve and flavor your rice

My husband doesn’t like white rice unflavored but he loves this one since I’ve begun making it this way.  It has great flavor and you can always add any other ingredients which you enjoy.  We both think this tastes like the packs of Rice Pilaf with flavorings that we were buying.

Enjoy!

Chaotic Cooking-Through Challenge : My Homemade BBQ Sauce

To kick off month two I will share my homemade BBQ sauce recipe which was inspired by the BBQ sauce recipe listed in the Poultry section of the Better Homes & Gardens Cookbook which I’m cooking-through.

Last week we had grilled chicken and I made this sauce so I have some photos to share.

A couple summers ago my husband was grilling chicken and asked me for some BBQ sauce to put on it near the end of the grilling time.  I looked in my fridge and found a bottle of some old out-dated sauce.  I had been seeing various recipes to make homemade sauce and while watching those cooking shows about BBQs in the South I wanted to try my hand at creating my own.  Some people love dry-rubs for meats and others love a sauce.  I like both as long as the food is tasty.  🙂  I pulled out my trusty BHG cookbook and another recipe or two which I had clipped from somewhere and compared recipes for homemade BBQ sauce.  I have created my signature BBQ sauce from the inspiration of BHG cookbook’s recipe and another recipe and since that day I haven’t bought BBQ sauce.  This doesn’t make a lot of sauce (approx 3/4 cup) and it is always perfect for chicken, burgers, deer chipped-steak or anything else tasty.  (You could double or triple the recipe as needed for your needs too)

In a small saucepan stir together the following:

Ingredients

1/2 cup ketchup

3 Tbsp brown sugar

1 Tbsp mustard

1 Tbsp water

1 tsp Worcestershire Sauce

1/4 tsp granulated garlic or garlic powder

1 tsp liquid smoke (I use Hickory liquid smoke)

Directions

Cook on the stove on a low to medium heat and stir as needed for 2-5 minutes.  Do not boil.

Now your sauce is ready for whatever you want to add some pizzazz to.

Enjoy!

 

 

The Chaotic Cooking-Through Challenge: Month Two

Month One was fun with salads and salad dressings and I hope you are enjoying this opportunity to create some new foods for those you love.  I know that I have found some “keeper” recipes which I will add to my rotation of foods.

For Month Two the categories are:

any Chicken or Beef recipes

or make them meatless if you are vegetarian

I challenge you to look through your book for recipes which fall into the above category and make as many as you want too.

I encourage you to have fun, take photos, share your food with others and link your blog posts back to this post on my site so that we all can see what you are making and enjoying.  It is not a requirement to have a blog to join-in on this.   I’d love to see your comments though if you are participating.

I know that you will find satisfaction in various ways by choosing your own ingredients and creating healthy dishes in your own kitchen.  A good home-cooked meal is always a great centerpiece at any gathering and shows your feelings towards others. 🙂

(To read more detailed information concerning the cook-through challenge please go to this link: Chaotic Cooking-Through Challenge)

Happy Cooking!!

🙂

Dreaming about cookies!

I recently acquired these two cookie books…

And all I’ve been able to do is dream about cookies.

I’ve been making more cookies lately (just the standards which I love so much) and I Love, Love, Love what Betty says in her Picture Cook Book about them:

I don’t have a proper old-fashioned cookie jar but I do like having cookies in an air-tight container on my kitchen counter (as I do now).

So I couldn’t help myself when I learned about Betty’s vintage cooky book.  I was drawn to it immediately and searched for one online; a used one, of course.

This Betty Crocker Cooky Book is from 1963 (First Edition First Printing) and it looks like new.  I don’t know if the price sticker on the front is from 1963 though.  The cover with all of the cookies just draws you to this book and there are many recipes inside.

This Woman’s Day Cookie Cook Book is from 1963, Third Printing.

It only cost 75 cents back when it was sold in ’63 which is such a bargain by today’s standards.

I’m guessing that many housewives in the 1960’s were very busy baking cookies once they retained one or both of these publications.  I can only imagine how magical Christmas must have been back in that time with so many cookies coming out of mom’s oven.  They can really make a home so warm and inviting especially when the smells are floating through the house as they are baking.  Ah…such great memories!!

What cookies do you enjoy making and keeping in your home?  Do you have a proper old-fashioned cookie jar full of cookies all of the time?  Please share some of your cookie memories with me.

Chocolate chip are my most-favorite cookies and I love using milk chocolate and dark chocolate chips versus the semi-sweet; and I must use butter in the recipe!  I’ve been addicted to the Nestle brand of chips because the chocolate content is better than Hershey’s (in my opinion the taste is so much better) and European chocolate is the best over anything because their number one ingredient is almost always chocolate (cocoa) versus sugar.  Do you look at the ingredients listed on your chocolate chips?  When you see sugar listed first you will find that the taste is just not as good as those which have the cocoa ingredients first.

(On a side-note, I love European chocolate over the American chocolate.  If you haven’t tried any European chocolate you’re missing out on something very extraordinary in taste and quality.  It seems like sugar has become the number one ingredient in all chocolate made in America anymore and the cocoa content is minimal.)

So many cookies…

so little time…

The Order of Patrons of Husbandry a/k/a The Grange

You may have heard of The Grange.  You may even be a member or your family was active in their local Grange many years ago.  It doesn’t seem to be an active organization where I live anymore but they still do exist.

As a youth I had heard of the Grange but wasn’t really aware of all that they did in our country’s history and more importantly I didn’t know that they were such an important organization for the many rural families of our country.  I think that they were such an important agricultural type organization where the rural farm families could gather at their local building to support one another, find others with the same interests as their own as well as share food and fellowship with one another.  I seem to remember reading that many rural families during World War 2 would gather there to home-can foods together and share equipment.  That must have been such a fun and wonderful time; don’t you think?

What really peaked my interest in knowing about them is this recipe book.

This book had been my Grandmother’s.

It is evident as I look through that all recipes are from Grange members.

It lost its covers and some pages are missing as well.  As you can see my brother was hired by my Grandmother to make a new cover for it. 🙂

As I was on my journey to bake through all of the Pumpkin Pie recipes in my possession to find the one which I fell in love with first, my Grandmother’s, I had looked at the ones in this book.  You can read all about my Pumpkin Pie adventures in this post: Eating Our Way Through Autumn; One Pumpkin Pie at a Time.

But as I was reading all of the members’ organization names and county names I began to realize that this particular cookbook wasn’t from the Pennsylvania Grange.  So I began my journey through the world wide web to determine where it could be from.  Lo and behold, somewhere I found a photo of a page of recipes in a Grange cookbook which was being sold on the internet (possibly Amazon) and I compared that page to my book.  Fortunately the page on the internet was in existence in my Grange cookbook.  I finally found the one which my Grandmother used so much and it is the one titled Ohio State Grange Cook Book which is from 1970 (with red spiral bound plastic).

As you can see in the top photo there are a lot of stains and I believe the book became wet somewhere along the way because of the big stains on the top of most of the pages.  Pies were something which my Grandmother often made; she was a great baker and loved to bake all of the time.  The photo above has the Pumpkin Pie recipes on the right page.  I made one of them but I still can’t seem to find the right mixture of ingredients for the pie which she always made unless I’m not remembering the taste correctly.

But onto the cookbooks again…

After determining which Grange this book is from I began to wonder why she had this particular one since we live in Pennsylvania (although Ohio is our neighbor) and, of course, how did she get an Ohio Grange Book??  From what I recall, her one brother (my Great-Uncle) would visit family in Ohio.  I don’t remember if they were my Grandmother’s family too or if they were my Great-Uncle’s wife’s family in Ohio.  But I have seen photos of him visiting a cemetery of family members in Ohio.  So I guess it’s possible that the Grange cookbook found its way from their through that route.  I just don’t know.  I was just so happy to finally learn which Grange this book had come from.  And apparently it was well-loved by my Grandmother.

About two summers ago I had been at a flea market and came across a woman who was selling her late mother-in-law’s things.  They were going to move into the home but there was just so much stuff.  She was telling me information since I was interested in her cookbooks which she was selling.  I bought 3 of them.  Two were vintage Better Homes and Garden cookbooks which I discussed in the post about my collection and one of them was this Grange cookbook.

After reading through this amazing collection of vintage recipes I was so excited to have found such a treasure for what I seem to remember to be only 25 or 75 cents!!!  This book contains so many rare and old recipes which you are not going to find in too many other places.

There is a section containing recipes from various noted individuals in Washington, D.C. of the time (1976) including…..

There are various recipes in the book which claim to have been served to President George Washington in the White House too!
There is even a section titled Special Diabetic Recipes.  I find that unusual for a cookbook published in 1976 and yet so fascinating, especially for a Grange cookbook.  Those Grange members were sure concerned for their members’ health and well being and made sure to include those types of recipes in their Bicentennial Cookbook.  The only recipe which we’ve made so far was the Pennsylvania Dutch Mustard recipe which it says is over 100 years old.  It was a disaster and my husband and I proclaim to never eat any others then French’s!  It smelled horrible and the taste was horrific!  Needless to say it was dumped out.  At least we can say we tried; can’t we?!

But due to these two Grange cookbooks I  began to look at other various used Pennsylvania (PA) Grange cookbooks on the internet; Amazon mostly.  That’s where I tend to visit for used cookbooks, by the way.

I started reading reviews about what appears to be the most-loved of all PA Grange cookbooks.  The one originally published in 1972.  You can buy reprints of this book but I seem to remember to have read some reviews somewhere that stated some recipes are missing from the reprints.  That is one of the main reasons I don’t like buying a reprint.  Too often they are missing items/recipes from the original publication.  So off I began my search for a used one on Amazon for a descent price.  I received an Amazon gift card last year from someone who told me to ‘treat myself’ so I decided to use it towards the purchase of two PA used State Grange Cookbooks.

Here is the 1972 book which claims to be the best loved version of all of the ones which the PA Grange has sold.

And this one is from 1950 even though there is no date on the inside.

I am satisfied with my PA Grange collection of cookbooks.  But most importantly, I have finally determined which one my Grandmother loved the most.

Now if I only could go back in time and watch her make the best Pumpkin Pie ever (and get the recipe)!!!!!

I hope that when I get to Heaven she’ll have one waiting for me as well as a big bowl of her delicious Rivel Soup!

Chaotic Cooking-Through Challenge : Creamy Parmesan Salad Dressing

I decided to make another salad dressing because we are busy eating salads right now since lettuce is fresh in our garden.

My second recipe is a variation of a Creamy Italian Dressing by changing it up a bit to become a Creamy Parmesan Dressing.

Here are the ingredients which I used in my recipe.

I was unable to find the recipe that I used on the BHG website to provide a link for you.  But if you search online you can find various recipes.

I made notations in my book and plan to make this again since we like this one.  It tastes much like one from that famous company who sells their Buttermilk dressings.

🙂

Italian Sausage Vegetable Soup

On a recent cool, damp and rain-all-day Saturday I threw together my Italian Sausage Vegetable Soup to simmer all day in the crockpot and I made a wonderful bread to go along with it as well as a salad.  I posted my recipe once before but wanted to share it with you again as well as give you a few photos.

Italian Sausage Vegetable Soup

Take approximately 1 pound of Italian Sausage and boil in water until it is cooked (you may want to put a few knife holes in each piece so that it will cook better).  Then take the sausage out of the water and either slice it up or take it out of the casing so that it is like ground beef pieces (or buy Italian Sausage already out of the casing) and place into a frying pan which has olive oil (or your oil of choice) heated in it and fry for a little while (until pieces are the way you like or some have browned, your choice).  When almost finished frying, add in some minced garlic and diced onion (again, your choices).  When the garlic and onion have heated for about 2-3 minutes, transfer everything to your crock pot.

To this meat mixture, add two 15-oz cans of beans/peas (I used one can of Northern Beans and one can of Black Eyed Peas; you could use whatever you like or have on hand), a quart of home-canned tomatoes (or a comparable size that you buy in the stores), carrots (as much as you want), roughly 2-3 cups of beef broth (or other broth you have or like), pinch of salt and pepper or other seasonings you prefer.  Put on high for an hour or two and then low for 6 hours.  Add in 1/4-1/2 tsp Italian Seasoning and some frozen or fresh chopped sweet peppers, frozen or fresh sliced zucchini and squash (I have frozen zucchini and squash from my garden last year).  Keep on low until ready to eat (roughly two more hours).  If you want you could add spinach or kale at some point in the recipe (I added kale near the end).

To go with the soup, I made a Cheddar Herb Bread using white sharp cheddar cheese (use a good quality cheese if you are able to) as well as dried rosemary (store bought) and my own dried parsley versus the cilantro that is mentioned as an option in the recipe; I make mine in an 8″ x 8″ square dish.  I saw this recipe once in a Better Homes & Gardens magazine and am glad I gave it a try; it is a quick and easy bread to mix together.  Here is the link to that recipe on their website: Cheddar Herb Bread.  It is a fantastic bread!  It reminds me of a rosemary bread that we received at a well-known Italian restaurant along with some dipping oils and it smells so good in the kitchen when baking. I reheated my piece in the microwave at supper time and put on some butter; yummy!

Enjoy!

My Vintage Betty Crocker Picture Cook Book, Copyright 1950

I love used vintage cookbooks from the early to mid 20th century and I’m happy with my small but ever-growing collection.  When I search online for vintage cookbooks I always narrow my results to ‘used’ books because I want a book with character.

I decided to treat myself and leave work early one day last week to go to a used-book sale at a library in the city where I work (“early bird gets the worm,” as they say).  They have two sales a year and I was there for one before but this time I was concentrating on looking through all of the cookbooks for anything vintage.  So many of the books looked rather new and appeared as if they weren’t even opened or used and only $2.00 for most books.  I found several Better Homes & Gardens cookbooks and Betty Crocker ones too.  Most were newer and not the vintage ones I enjoy but I did find a reprint of the 1950 Betty Crocker Picture Cook Book.  On the inside it states that it is a reprint of the 1950 book and I believe the reprint date was 1988 or somewhere around that time and that it includes all of the original content/recipes from the book.  I chuckled to myself as I flipped through it and recognized the pages from my original book which is the First Edition (Sixth Printing).  Also, this one had a soft cover and copies of the front and back cover of the original one and it just wasn’t the same for me (many pages seemed distorted as it was “reprinted”).

Here is my original book which I bought last year through Amazon and has the character I’m looking for in a vintage book.  It is in very good condition for its age too.  I’m not going to get into too much detail about this book in relation to the recipes and content exclusive to this cookbook because Marianne over at Happily Mrs has chosen to cook-through this book for my challenge and she will most likely be sharing much with you as she blogs about her food.  I bet you will want to buy one for yourself too! 🙂

These older cookbooks are more then just a collection of recipes.  They give us a glimpse into the home life of housewives during the time period they were written and are so valuable in that regard.  The newer cookbooks today just don’t compare to these older ones, in my opinion.  Everything which I’ve made from this book so far has been really good and a “keeper.”  I love all of the photos and how-tos included.  I’ve been successful with my white yeast breads using the recipe and photo instructions in here.

I want to share the character of my book with you which makes it so much more special.  I am thinking of myself as a safe-keeper of these older books until I pass on into the next life.  Hopefully the next person will care for these books in the same manner that I do.  They are getting more rare and difficult to find in such good condition.  But the antique business has picked up in recent years in the United States and throughout the world more people are beginning to appreciate the value of these vintage items and prices are going through-the-roof for such things.

At one time it lived here although I don’t remember if the seller who sent it to me was from this place.

As I turn the page with the above sticker I am greeted by such a wonderful dedication page.

I’m sure Hilma so enjoyed cooking with this book.  It probably brought a smile to her face every time she saw this from her friend, Sarah Fiske.

This book has a section on ‘making work easy’ with short cuts.  I wrote about this once before at this link: Unique Discovery.

This book is truly a treasure and has so much it in that I want to make as well.  If I could go back to the 1950’s and have a cookbook club I would certainly use this book and have a monthly dinner party to enjoy all of the foods. 🙂  I’ve been wondering though how much this book cost when it was published and sold in the 1950’s.  Does anyone know?  I’m very happy that I purchased this book as ‘used’ versus a reprint.  I would like to read it as a novel but I keep getting distracted or side-tracked with something in the book or something else all together.  As I type this post I am sitting here listening to Old Fashioned (Vintage) Christmas music and enjoying my trek through the mid 20th century.  If you find one of these used treasures somewhere along your travels in life just hang onto it.  There is a lot inside that you will enjoy!

Chaotic Cooking-Through Challenge : Vinaigrette Salad Dressing

I’m so happy I began this Challenge and chose this cookbook.

As it is now Springtime and we are enjoying more fresh salads I am excited to begin making homemade salad dressings.  They are not something which I’ve typically made unless a special dressing was needed for a homemade salad and I certainly overlooked the simplicity and ease in putting these together.

My first recipe which I’ve made is a Vinaigrette Onion Salad Dressing.

This Better Homes & Gardens Cookbook’s many recipes has variations written to “change-up” the basic recipe and I chose to add fresh spring onion (Thanks, Dad!) to mine to turn the basic Vinaigrette dressing recipe into an Onion Vinaigrette.

Here are the ingredients which I used in my recipe.  Not much to making it and I have everything in my home without having to purchase anything extra.

Because the recipes which I will be making are not my own but BHG’s and I don’t want to have any copyright violations I will provide a link in my blog post to the recipe on the BHG website, if available.  I will provide the tweaks and variations which I did to their recipe here in my blog posts.

This Basic Vinaigrette recipe is at the following link: Basic Vinaigrette

I used olive oil, dried oregano and freshly ground black pepper for the seasonings but I did not use the mustard they suggested.

The various dressing recipes in the book mention that they can be stored in the refrigerator for up to 2 weeks so I only made half the recipe.  We really enjoyed it though and there is still some left.

I made sure to mark the book with the date and my instructions on ingredients/substitutions which I used.

This one’s definitely a “keeper” and I will make it again!

What all are you enjoying at your table?