tag:blogger.com,1999:blog-649337092766487322024-02-07T20:04:16.792-08:00The Nostalgic CookJustifying my cookbook obsession one recipe at a time.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-64933709276648732.post-1824743852978637942023-09-05T22:30:00.028-07:002023-09-07T14:27:02.072-07:00<p></p><h2 style="text-align: left;">Pieathalon 10: Aspic Salad Pie (Why, oh why?)</h2><p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCNv2KIauf3czaVNyHMXvSuSh9UCh8MHMNYehqU2vUUF182gYbsSPxLHZenKOtJrGZTWDgJacw68pGal0u6GjxB--hw-aAiluK2S4qOcA-NlHPeywbTJQvJoO6oxjgu-Y1Bi7np3Tfu5-F4TdVXOhbGlBccBxFr4eOJZPtgUp3vsgxH-bU6VgWF3nYA/s1078/pieathalon10logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="1078" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxCNv2KIauf3czaVNyHMXvSuSh9UCh8MHMNYehqU2vUUF182gYbsSPxLHZenKOtJrGZTWDgJacw68pGal0u6GjxB--hw-aAiluK2S4qOcA-NlHPeywbTJQvJoO6oxjgu-Y1Bi7np3Tfu5-F4TdVXOhbGlBccBxFr4eOJZPtgUp3vsgxH-bU6VgWF3nYA/w400-h321/pieathalon10logo.jpg" width="400" /></a></div><br /><p></p><p></p><p>For the most part, Farm Boy and I eat fairly mundane meals that don't really inspire a lot of blogging material. So when pie time rolls around, we get really excited. Yahoo! It's time for pie!<br /></p><p>When <a href="http://www.dinnerisserved1972.com/">Yinzerella</a> sent out the Pieathalon email, I quickly sent in my submission (<a href="https://www.retrofoodformoderntimes.com/2023/09/06/not-quite-a-hershey-pie-pieathalon-x/" target="_blank">I even picked one that I thought was kind and benevolent</a>) and waited in eager anticipation to see what I would receive.</p><p>The email arrived and began with:</p><p></p><blockquote><p>Here is your recipe.</p><div>Don't hate me. You got the worst pie.</div><div>Do not blame me. Blame the raffle.</div><div>Happy baking!!!!</div></blockquote><div></div><div>Not a good sign. <br /></div><div> </div><div>Hopes dashed, I proceeded to read the recipe. <br /></div><div><br /></div><div>This "gem" was sent in by <a href="https://granniepantries.blogspot.com/">Poppy Crocker</a> and is from the book, <span><i>Recipes on Parade: Salads Including Appetizers</i> by the Military Officers' Wives Clubs, 1966. Poppy was obviously not feeling kind and benevolent!<br /></span></div><div><span> </span></div><div><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrPTpcGn2MatoWbnkl4zYYaR2ufqU36Z51anSxhmAr3ilve56ftRGA2XV8XA_RJJMqrvAworXXijyLswSbkCsgk_TRL3a9-9y5OLJsDyF_wESKn-JED3saHjLyv8O84QfKahstl6W0w2ebrkws7cz75BFNJ0OLMH9TMMBfUloFT16dufxMjUqfmKUAw/s2925/cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2925" data-original-width="2097" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrPTpcGn2MatoWbnkl4zYYaR2ufqU36Z51anSxhmAr3ilve56ftRGA2XV8XA_RJJMqrvAworXXijyLswSbkCsgk_TRL3a9-9y5OLJsDyF_wESKn-JED3saHjLyv8O84QfKahstl6W0w2ebrkws7cz75BFNJ0OLMH9TMMBfUloFT16dufxMjUqfmKUAw/w286-h400/cover.png" width="286" /></a></div><br /> </span></div><div><span> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAnEB3DYMWY2bOZtxGME0NEguo04vObc9KsbxznPH7q-IYesNwcKiZeSdteXyhqQi6vy3FCtIRMCz-IGTjpJA4vxAayMgtHXsbdRVhpS686WvmjiXkmnvql_nlpvp9-ljIQxiwX3fg4xChYRVvXe_2UQ-mjr3ihyfnv4-yo796xqo4VkS9rTzLPHxmQ/s1050/aspic%20salad%20pie%20from%20Recipes%20on%20Parade-1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="826" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizAnEB3DYMWY2bOZtxGME0NEguo04vObc9KsbxznPH7q-IYesNwcKiZeSdteXyhqQi6vy3FCtIRMCz-IGTjpJA4vxAayMgtHXsbdRVhpS686WvmjiXkmnvql_nlpvp9-ljIQxiwX3fg4xChYRVvXe_2UQ-mjr3ihyfnv4-yo796xqo4VkS9rTzLPHxmQ/w315-h400/aspic%20salad%20pie%20from%20Recipes%20on%20Parade-1.png" width="315" /></a></div><br /></span></div><p></p><p>Lemon gelatin. Mixed vegetables. Cottage cheese. Tomato sauce. No.</p><p>Gelatin salads were not really a thing in my family, probably because my dad had a lifelong aversion to gelatin after eating some at a potluck that was covered with what he thought was whipped cream, but turned out to be mayonnaise (he never forgave that particular aunt, either). So I have no nostalgic frame of reference for them. Farm Boy's mom, however, made all sorts of gelatin concoctions, most of which I would have considered dessert, but she called them salads. So Farm Boy held onto a sliver of hope that it might actually be tasty.</p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdBG2B8XsrsKxBEwzTsgffJmWqu69sF1mNmihCl9h_99LPRv7yUylzkcv_EYLxT1SJy6ur6EyqAtt8rXeeev4o6Bp-9PIGfJMRMZbRc2BIbnpT75WQS5FMIj0Imma3GrnVgF9NY-mWSBJhJ6iVbffTwELtEQpUv8E9woOINvwqf7zMDU4Boq-ZrB0ug/s1132/IMG_7773.jpg"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdBG2B8XsrsKxBEwzTsgffJmWqu69sF1mNmihCl9h_99LPRv7yUylzkcv_EYLxT1SJy6ur6EyqAtt8rXeeev4o6Bp-9PIGfJMRMZbRc2BIbnpT75WQS5FMIj0Imma3GrnVgF9NY-mWSBJhJ6iVbffTwELtEQpUv8E9woOINvwqf7zMDU4Boq-ZrB0ug/w400-h300/IMG_7773.jpg" width="400" /></a></div><p><b>Step 1:</b> Bake a pie shell. So far so good.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr20XtUPpY0SN5sOrR1TXCnSV0rBKsqq339Rd8e4lwegmxNYgyXgCxT7OmlQ9_-HTwsYTz3UWWoW6USW2RYiB-beNhUdrKV9rHzxgZMRJLtTWtkY4vMDfyvO2xTzveoyhS-BHKIl4z8ZFVmS_X2aUEYe73QvqXtcPA8UcubHLgGEJAe9WOwxF55a2bw/s849/IMG_7782.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="637" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr20XtUPpY0SN5sOrR1TXCnSV0rBKsqq339Rd8e4lwegmxNYgyXgCxT7OmlQ9_-HTwsYTz3UWWoW6USW2RYiB-beNhUdrKV9rHzxgZMRJLtTWtkY4vMDfyvO2xTzveoyhS-BHKIl4z8ZFVmS_X2aUEYe73QvqXtcPA8UcubHLgGEJAe9WOwxF55a2bw/w302-h400/IMG_7782.jpg" width="302" /></a></div><p><b>Step 2:</b> Cook the mixed vegetables and mix them with an oil and vinegar dressing. This was actually not bad. I would eat this as a side dish or a salad.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPgPPE1cd9c9F6QCKiu93jel78-Nc6mZelVKfeMyiabqXeTjnMr5NYQoSGHwEjU8T2h6lzlrBOUBrbVY40zPXsk1ASrkvbeF-To_sLgr-LyY8LFgaSo10ZNbri66qE0ZXVQDuxPd7G9BSrzNzqJbC0XCGH0NjPrUNocwwVdz1plGHT34CrWldc3-lvA/s1132/IMG_7783.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPgPPE1cd9c9F6QCKiu93jel78-Nc6mZelVKfeMyiabqXeTjnMr5NYQoSGHwEjU8T2h6lzlrBOUBrbVY40zPXsk1ASrkvbeF-To_sLgr-LyY8LFgaSo10ZNbri66qE0ZXVQDuxPd7G9BSrzNzqJbC0XCGH0NjPrUNocwwVdz1plGHT34CrWldc3-lvA/w400-h300/IMG_7783.jpg" width="400" /></a></div><p><b>Step 3:</b> Combine the veggies with 1 cup of cottage. Things are starting to go sideways here. I like the veggies. I like cottage cheese. The two did not enhance each other.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfkloX8Ez-eif_sw2YnjbLr-1UEO-AlZIMKFqFNSWNVRd5dbtLqAbP7JWbZT1EqZCGz0j87Ax_CgxFfd6ARJS1TycRETolRQMSkX0ucYl2RA1KCbAPNLQrCUmvGNXhX22yx2tAQPlNlQcvCwLnlHh29gBqnAiHPd3EgwwqmP7M8HecAdDQNZLsAWYg/s1132/IMG_7784.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfkloX8Ez-eif_sw2YnjbLr-1UEO-AlZIMKFqFNSWNVRd5dbtLqAbP7JWbZT1EqZCGz0j87Ax_CgxFfd6ARJS1TycRETolRQMSkX0ucYl2RA1KCbAPNLQrCUmvGNXhX22yx2tAQPlNlQcvCwLnlHh29gBqnAiHPd3EgwwqmP7M8HecAdDQNZLsAWYg/w400-h300/IMG_7784.jpg" width="400" /></a></div><p></p><p><b>Step 4:</b> Now we proceed to dividing the gelatin mix in half. The vegetable/cottage cheese combo is added to one half. An 8 ounce can of tomato sauce is added to the other half. I somehow forgot to take a picture of that, but it was red and smelled like hot lemon gelatin with tomato sauce added.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKdGaCqVmhuXFfl8DAEfYUyyKadHavkKhBWVydu4dcoMoGqGgNXBel2vH9rU_5PN6Zx3M3VeCanW2yfZQwHr02dfIXiBCiwZWApF6HoC94Po2PMow4lzYr_YEb28FsXT5HPeT059U6VA068C-sju-fB08Xl8PgA55N8yXcrSE88V5jWHcvB_9xlVT_g/s1132/IMG_7786.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKdGaCqVmhuXFfl8DAEfYUyyKadHavkKhBWVydu4dcoMoGqGgNXBel2vH9rU_5PN6Zx3M3VeCanW2yfZQwHr02dfIXiBCiwZWApF6HoC94Po2PMow4lzYr_YEb28FsXT5HPeT059U6VA068C-sju-fB08Xl8PgA55N8yXcrSE88V5jWHcvB_9xlVT_g/w400-h300/IMG_7786.jpg" width="400" /></a></div><br /><p><b>Step 5:</b> Pour the lemon gelatin/vegetable/cottage cheese glorp into the pretty pie shell. Listen to the "ssshhplooork" sound as it leaves the mixing bowl. Stare at it. Never want pie again.<br /></p><p><b>Step 6:</b> Wait for what seems like forever for it to be "set, but sticky". <br /></p><p></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVe27iwDbMFxkMd2TbfA1aMBq20V5jgmamgDGVygCWcubsci_2sFrueTNDn1E4QQ9j1HBz_Bwy9ab2O_WEZNcX-nBKnIxG38cdz1yM1XRHOmXSUJ-x9kIhaSjSn3XfrkXLa3aKhV674T2VQMJxw1wLIcE109_t2UmeuQslsCpw5Q2cUR62h2KXI-anA/s1132/IMG_7790.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVe27iwDbMFxkMd2TbfA1aMBq20V5jgmamgDGVygCWcubsci_2sFrueTNDn1E4QQ9j1HBz_Bwy9ab2O_WEZNcX-nBKnIxG38cdz1yM1XRHOmXSUJ-x9kIhaSjSn3XfrkXLa3aKhV674T2VQMJxw1wLIcE109_t2UmeuQslsCpw5Q2cUR62h2KXI-anA/w400-h300/IMG_7790.jpg" width="400" /></a></div><br /><p></p><p><b>Step 7:</b> Pour the gelatinous lemon/tomato counterpart on top of the glorp. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvRriUFAzNnBNRnojKsxAV28LPn2es0_x4YMaK3dd1xrTT-P72j03P89tsiI0ImHSr8l2t_klTbVWM7m6jDfDzAGMD9a5Ir-wgW3Tj_TT8t0MwrusQoKlTtrnJclJIng-kGZa828upNeNDeETCkT0nGT6xdJKywxyFwHdFmjQwE5D6SBMoDR6ITGTPw/s1132/IMG_7791.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvRriUFAzNnBNRnojKsxAV28LPn2es0_x4YMaK3dd1xrTT-P72j03P89tsiI0ImHSr8l2t_klTbVWM7m6jDfDzAGMD9a5Ir-wgW3Tj_TT8t0MwrusQoKlTtrnJclJIng-kGZa828upNeNDeETCkT0nGT6xdJKywxyFwHdFmjQwE5D6SBMoDR6ITGTPw/w400-h300/IMG_7791.jpg" width="400" /></a></div><br /><p><b>Step 8:</b> Chill for 2 hours and top with reserved vegetable/cottage cheese "garnish". Stand back and behold the glory of the garnish. <br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedKhOkA1IF7_9B4PmwI0ovyR-4hcyHbQpKsBs0s0ZOJhMbsJTdjEu7n5RiYEAw_GMASwC-ekKi9GxwTNRj95-9TkIa3LLhxKAEMLBiFjmOnrPVe7iGJ4gZoB0udyqmGyGLQGOfkLVoCWjCNqW34mKO-Qq8ue9wAUNT_8Sgtpd8bK4oSDDgovxEzHauQ/s1132/IMG_7865.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedKhOkA1IF7_9B4PmwI0ovyR-4hcyHbQpKsBs0s0ZOJhMbsJTdjEu7n5RiYEAw_GMASwC-ekKi9GxwTNRj95-9TkIa3LLhxKAEMLBiFjmOnrPVe7iGJ4gZoB0udyqmGyGLQGOfkLVoCWjCNqW34mKO-Qq8ue9wAUNT_8Sgtpd8bK4oSDDgovxEzHauQ/w400-h300/IMG_7865.jpg" width="400" /></a></div><br /><p></p><p><b>Step 9:</b> Taste it.</p><p><b>Farm Boy's verdict</b>: Better than expected, but wouldn't want much of it.</p><p><b>My verdict:</b> With so many flavors going on, it really only tasted like the tomato layer. I guess the milder flavors of the lemon, the vegetables and the cottage cheese just worked to dilute each other and cancelled out the flavors. So it tasted like sweet, lumpy tomato gelatin to me. It's one of those things that I would eat it if I went to an elderly relative's home and they served it or if by eating it I was guaranteed to win a large sum of money on a game show, but otherwise, I will pass. </p><p><b>Queen Lily's verdict:</b> This sh!t is awesome!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCR5oUX3XbyeHIUtTpn61-Yq3sByh8FkucDtazW5LN1nGl22wYhhmyBDFTJfqDty5OATxWiUvfnfHn_6My9fu9qtYRfUhC3kWQsGuF5WfiWBD-tuXaOVurZStuZ8XiS4Ub-REMbx6vmUI0NS6cfmT62IAQjVZ9TYBd-x5Vk8FhdodnL6NWD_nE6L_oA/s1132/IMG_7873.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1132" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCR5oUX3XbyeHIUtTpn61-Yq3sByh8FkucDtazW5LN1nGl22wYhhmyBDFTJfqDty5OATxWiUvfnfHn_6My9fu9qtYRfUhC3kWQsGuF5WfiWBD-tuXaOVurZStuZ8XiS4Ub-REMbx6vmUI0NS6cfmT62IAQjVZ9TYBd-x5Vk8FhdodnL6NWD_nE6L_oA/w400-h300/IMG_7873.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ctMNNQfNv9K9gh5GfzLrrWVgSEvKz8Stb23o9Lh-wa6cGfihiqxLiVXHFjF-yISfbBUT6dYuZP79TxNJIl_9vxu041sLNxF627NKK-eoXHY1sC-rjS-5VYWLTPE3uuOnPaKizBsE-3uHEmjO_Ew1YqSBhpBWn3sntU3vh4cKTKnoFFfjEMcuD1zAkw/s849/IMG_7862.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="637" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ctMNNQfNv9K9gh5GfzLrrWVgSEvKz8Stb23o9Lh-wa6cGfihiqxLiVXHFjF-yISfbBUT6dYuZP79TxNJIl_9vxu041sLNxF627NKK-eoXHY1sC-rjS-5VYWLTPE3uuOnPaKizBsE-3uHEmjO_Ew1YqSBhpBWn3sntU3vh4cKTKnoFFfjEMcuD1zAkw/w300-h400/IMG_7862.jpg" width="300" /></a></div><br /><p>I really thought she would reject this one, but she ate some green beans and corn, then grabbed a hunk of crust and ran away with it. She did avoid the tomato layer, though. Smart cat.</p><p><b>And finally, step 10:</b> Store the leftovers.</p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-xVKFZlc-hpfstp3gBtucykGtuKjGZ4jSS137WIJwQIVm4uEKAAnMxqreENzefFTdO7-Otqp9dnIJ0LSoM3k2Oyh0bqgSxtlMfSFUOwy2UniFfuuOCSDd83QtHlCL-3BUAGMKgGAj60bbTpN2vTrqObmv-oAaDCYGa8Wxl_BpVZK4eBvtoAaaNWxqA/s1111/image000000.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="849" data-original-width="1111" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW-xVKFZlc-hpfstp3gBtucykGtuKjGZ4jSS137WIJwQIVm4uEKAAnMxqreENzefFTdO7-Otqp9dnIJ0LSoM3k2Oyh0bqgSxtlMfSFUOwy2UniFfuuOCSDd83QtHlCL-3BUAGMKgGAj60bbTpN2vTrqObmv-oAaDCYGa8Wxl_BpVZK4eBvtoAaaNWxqA/w400-h306/image000000.jpg" width="400" /></a></div><b> </b><p></p><p><br /></p><p>Thanks once again to Yinzerella for organizing this event! Now go check out all those other - hopefully better - pies!</p><p>Yinzerella at Dinner is Served 1972: <a href="https://dinnerisserved1972.com/2023/09/06/pieathalon-10-villa-pie-1975/" target="_blank">Villa Pie</a><br /></p><p>Dr. Bobb at Dr Bobb's Kitschen: <a href="https://dbkitschen.blogspot.com/2023/09/pieathalon-x-anthony-hopkins-4-star.html" target="_blank">Anthony Hopkins 4-Star Shepherd’s Pie</a><br /></p><p>S S at Book of Cookrye: <a href="https://abookofcookrye.blogspot.com/2023/09/glazed-peach-microwave-pie.html" target="_blank">Peach Glaze Pie</a><br /></p><p>Jenny at Silver Screen Suppers: <a href="https://www.silverscreensuppers.com/anthony-hopkins/pieathalon-10-beef-and-hash-brown-pie" target="_blank">Beef and Hash Brown Pie</a><br /></p><p>Surly at Vintage Recipe Cards: <a href="https://vintagerecipecards.com/2023/09/05/pieathalon-2023-the-lie-of-hot-fudge-pie/">Hot Fudge Pie</a><br /></p><p>Taryn at Retro Food for Modern Times: <a href="https://www.retrofoodformoderntimes.com/2023/09/06/not-quite-a-hershey-pie-pieathalon-x/" target="_blank">Hershey Bar Pie</a><br /></p><p>Poppy Crocker at Grannie Pantries: <span><a href="https://granniepantries.blogspot.com/2023/09/in-which-your-humble-writer-once-again.html" target="_blank">Coconut Cream Pie</a></span></p><p>Camilla at Culinary Cam: <a href="https://www.culinarycam.com/post/pieathalonx" target="_blank">The Ballymaloe Chicken Pie</a></p><p> Cathy at Kitchen Confidence: <a href="https://www.kitchenconfidence.co.uk/all-recipes/pieathalon-x-a-delicious-apple-pie/" target="_blank">Delicious Apple Pie</a><br /></p><p> </p><p> </p><br />The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com15tag:blogger.com,1999:blog-64933709276648732.post-75592620035506360072022-09-27T22:30:00.375-07:002022-09-28T12:10:42.745-07:00Pieathalon 9: Veal, Ham and Tongue Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIthEEfHv_QU2dw15uks1VjM6vl0FSEaofOXvSS2gNnmGpM4EAEQtgmBj7fWjLrEunIs6yCDRZrSd6AG5Z87sGm1zEqgCKvZe_PEJsSP1vGz8uHitdbeLXLrcN6kxBnr-Ylipp6OxddXVB5WjsT7uyR9wcHOgrNTD79kudpI3iElMk9f13lRmrGhQ/s500/pieathalon9-nodate-logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIthEEfHv_QU2dw15uks1VjM6vl0FSEaofOXvSS2gNnmGpM4EAEQtgmBj7fWjLrEunIs6yCDRZrSd6AG5Z87sGm1zEqgCKvZe_PEJsSP1vGz8uHitdbeLXLrcN6kxBnr-Ylipp6OxddXVB5WjsT7uyR9wcHOgrNTD79kudpI3iElMk9f13lRmrGhQ/w320-h320/pieathalon9-nodate-logo.png" width="320" /></a></div><br /><p></p>That's right, it's pie time again! After <a href="http://www.dinnerisserved1972.com">Yinzerella</a> sent out the announcement, I perused my cookbooks and chose chocolate angel pie as my contribution, which sounded really nice to me. I sent it in and eagerly awaited my assignment. What delectable confection was I going to be asked to re-create in my kitchen? Oh, what could it be?<br /><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGenxJZ6aUtUEWDcJ_K0sMBGFr8qbTw77mgrcbdS-bMHRvaIw7EAcMACfYMbFyL3F-6vR0-nSEoclWYGR-ann2kC3AqBeZ7hcp137wyxQN8VAhraA-ZCwz5ftfz2o5CgRlXkOdNNAu9x58W7SI-3tTQ6DJmpCMj0i4H0lBmaV8wHg45QeCc8wyCo/s293/Carrier-intl-cards-cover.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="293" data-original-width="216" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGenxJZ6aUtUEWDcJ_K0sMBGFr8qbTw77mgrcbdS-bMHRvaIw7EAcMACfYMbFyL3F-6vR0-nSEoclWYGR-ann2kC3AqBeZ7hcp137wyxQN8VAhraA-ZCwz5ftfz2o5CgRlXkOdNNAu9x58W7SI-3tTQ6DJmpCMj0i4H0lBmaV8wHg45QeCc8wyCo/w295-h400/Carrier-intl-cards-cover.png" width="295" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><ul style="box-sizing: border-box; color: #0f1111; font-family: "Amazon Ember", Arial, sans-serif; font-size: 14px; margin: 0px 0px 1px 18px; padding: 0px;"><li style="box-sizing: border-box; list-style: none; margin: 0px 0px 5.5px;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box; font-weight: 700;">Publisher : </span><span style="box-sizing: border-box;">Thomas Nelson & Sons Ltd (January 1, 1968)<br />Copyright Robert Carrier 1968</span></span></li></ul></td></tr></tbody></table><br /><p>Oooh, it's something British! They have all sorts of great desserts. What will I get to make?<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_grfHCjoDDIgkoz0uwUUfud3sTNLDBcoYBCJgvmX_EV1sRdYViZ7NAMsQTBOFyyUvWGCvBtzlJysRphWnf7mrVZ6psY7PUvJD2ovhl4F4LMyILG6JkKLa75WB2ArMnD7j65gNuO6fhXwHij7sWIYG3Dux6WifwFDeHBC9R8aBYv-GU19axaw030I/s1115/veal_ham_tongue_pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1115" data-original-width="771" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_grfHCjoDDIgkoz0uwUUfud3sTNLDBcoYBCJgvmX_EV1sRdYViZ7NAMsQTBOFyyUvWGCvBtzlJysRphWnf7mrVZ6psY7PUvJD2ovhl4F4LMyILG6JkKLa75WB2ArMnD7j65gNuO6fhXwHij7sWIYG3Dux6WifwFDeHBC9R8aBYv-GU19axaw030I/w276-h400/veal_ham_tongue_pie.jpg" width="276" /></a></div><br /><p></p>What the...??? <br /><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8qVzpNtMDm1VkmuMpld8W1DzvQjS5th65WE9z-6HXG2qdO0LRgQhXU7Z7n9HmLsiFw4ppnQOnFJ-B3LgSIVMKAeLcTlAy2_7fPOwzGcnFrEtjky6tCcq53OHi9uRvDaU1PhofksaeZN20UCRvzXrW8oPzbYTbHNsoTScd1X-UgK-AyZuiGyq3zU/s1110/veal_ham_tongue_pie%201.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1110" data-original-width="787" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8qVzpNtMDm1VkmuMpld8W1DzvQjS5th65WE9z-6HXG2qdO0LRgQhXU7Z7n9HmLsiFw4ppnQOnFJ-B3LgSIVMKAeLcTlAy2_7fPOwzGcnFrEtjky6tCcq53OHi9uRvDaU1PhofksaeZN20UCRvzXrW8oPzbYTbHNsoTScd1X-UgK-AyZuiGyq3zU/w284-h400/veal_ham_tongue_pie%201.jpg" width="284" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Tongue Pie - the pie that tastes you back!</i><br /></td></tr></tbody></table><p><br />Hmmm. Not exactly what I was expecting, but I'm not scared of a little tongue! </p><p></p><p>I was able to find a tongue easily, but I did have a problem finding gammon and veal. Those do not exist in this part of Texas, as far as I can tell. A little internet searching told me that I could substitute chicken for the veal and regular ham for the gammon, so we were off!<br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWRz0mpPShzzUf2YPfmSTYjAYKf5L5VeixyYAVwf-snwyNmuR3vUrAeTShhm8inov7BbmJuW_6LCZ3Uw_bQC2vVGFRJYDUFaqNatlhRZWMg_Oe7x090P-5I0IhPSbRaANyKta0bC9-3CwpEGwLaQaXG-gzQA-hXrqSWpScDfOlsWEFSF8dGhmrQQ/s4032/20220922_145412.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWRz0mpPShzzUf2YPfmSTYjAYKf5L5VeixyYAVwf-snwyNmuR3vUrAeTShhm8inov7BbmJuW_6LCZ3Uw_bQC2vVGFRJYDUFaqNatlhRZWMg_Oe7x090P-5I0IhPSbRaANyKta0bC9-3CwpEGwLaQaXG-gzQA-hXrqSWpScDfOlsWEFSF8dGhmrQQ/w400-h300/20220922_145412.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Yep, that's a tongue</i><br /></td></tr></tbody></table><h4 style="text-align: left;">Day 1<br /></h4><p>The first step in creating this pie involved cooking the tongue. I put it in the pressure cooker for 50 minutes with water, salt, pepper, onion powder and a bay leaf. It smelled amazing, but it came out looking like this...<br /></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaENhpEMVN-ukSHDLLc53afQognsly_awOabcKcofWZqZ69ZsXCgWfjMtEpJT9Yf9hH4hbeHF3vZLcBNoObbxTARSGViSra9iLaGbOKg80zHKmqVEKr1tYKtQ_A55ibPxaGrt0eEhsC-aITaFZznVQ987mG0esXrlUXgPBZL6UYoJd2nte5PsHneU/s4032/PXL_20220922_234359055.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaENhpEMVN-ukSHDLLc53afQognsly_awOabcKcofWZqZ69ZsXCgWfjMtEpJT9Yf9hH4hbeHF3vZLcBNoObbxTARSGViSra9iLaGbOKg80zHKmqVEKr1tYKtQ_A55ibPxaGrt0eEhsC-aITaFZznVQ987mG0esXrlUXgPBZL6UYoJd2nte5PsHneU/w400-h300/PXL_20220922_234359055.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The visual appeal is not improved with cooking!</i><br /></td></tr></tbody></table><br /><p>Farm Boy kindly offered to remove the skin from the tongue for me while I was out. I immediately accepted that offer because "skinning a tongue" just isn't very high on my bucket list.<br /></p><h4 style="text-align: left;">Day 2<br /></h4><p>The following day, I boiled some eggs, chopped up the now skinless tongue and mixed it with the other ingredients. I did all this first so I could deal with my first attempt at a hot water pastry. As I've mentioned before, pastry is not something I do very well. <br /></p><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SD7f6VdUf4-3SD3R3FmyXCkdbmm3WhCzaQbMZ5oNtgDYAQWUjI9ejGAn0LcCgy9CKNuMQt0rVai--zlHghExTyKjnWFZDu86XQG6Vz6A_6J_LdbVsh_WFbYycx9CiZIHCISdK0XdAoa_4L8zm8gqRe-poOeTZBCG_DtMJajkNOzukhDwxojaDeY/s4032/20220923_115554.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0SD7f6VdUf4-3SD3R3FmyXCkdbmm3WhCzaQbMZ5oNtgDYAQWUjI9ejGAn0LcCgy9CKNuMQt0rVai--zlHghExTyKjnWFZDu86XQG6Vz6A_6J_LdbVsh_WFbYycx9CiZIHCISdK0XdAoa_4L8zm8gqRe-poOeTZBCG_DtMJajkNOzukhDwxojaDeY/w400-h300/20220923_115554.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Meat, meat, meat and onions.</i><br /></td></tr></tbody></table><br /><p>I didn't take any photos of the crust-making process, but it was pretty easy, except for one error on my part: the mixing bowl was waaaaay too small for the amount of flour and water involved. Oh well, what's one more bowl to wash?<br /></p><p>The recipe instructs me to, "Line a rectangular pie mould with two-thirds of the dough," but I have nothing as tall and narrow as the mould in the picture. Big loaf pan it is. <br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq173R3tR6M2p-L6vhcOSDtofaCHmq8Eaig0DlJpCiDk7Maa2Z08LCSnJGOJlrox_t1GBfWRsFJKwLmF_9YAQRGdQn7A7MNYWcnXnC6uxuvrYei0Vz6Igkne3tnEGwvc1lzBhxJ8k-CLyCt9NS9OHGEQFhj5keHYSWy9-drD4B-T-iuNhnXUJe_Q/s4032/20220923_122423.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuq173R3tR6M2p-L6vhcOSDtofaCHmq8Eaig0DlJpCiDk7Maa2Z08LCSnJGOJlrox_t1GBfWRsFJKwLmF_9YAQRGdQn7A7MNYWcnXnC6uxuvrYei0Vz6Igkne3tnEGwvc1lzBhxJ8k-CLyCt9NS9OHGEQFhj5keHYSWy9-drD4B-T-iuNhnXUJe_Q/w400-h300/20220923_122423.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>Now I am supposed to top it with the rest of the pastry and then decorate it with small leaves cut from the leftover dough. Well, I don't have a small leaf cookie cutter, so my choices were tiny hearts or flowers. <p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Rm91WeAohnlvZy-B5YkAKbSe03I5t_yHKs1YXLjS4mgIKO-3gaU4vpKIHdX3XDVr1UwQ76RPyaW2dr0OrbJlUvHZdwFyQQnrii88bQ-Xn7SdcS4xpBfu5F66i_hGD5U13AXERlHrrr6CvD8MSH19nPw4rmEB7baNXZee7YWbJBlufjm3FSP-K90/s4032/20220923_124313.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Rm91WeAohnlvZy-B5YkAKbSe03I5t_yHKs1YXLjS4mgIKO-3gaU4vpKIHdX3XDVr1UwQ76RPyaW2dr0OrbJlUvHZdwFyQQnrii88bQ-Xn7SdcS4xpBfu5F66i_hGD5U13AXERlHrrr6CvD8MSH19nPw4rmEB7baNXZee7YWbJBlufjm3FSP-K90/w400-h300/20220923_124313.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Alas, no leaves.</i><br /></td></tr></tbody></table><br /><p></p><p>To the oven!<br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVef2RdAmz-gNoXPJnupgd4FTgfisM48LKOQwvw59uszGgPmEoo1jwrIvdEgJd3X0WYOXat6aidj1_F-8IUi9umvPbjCB0BX7Fv9zgVNy0_3J4DmrXjOOwrhA4AdMvkigNbAH0oMrdxFZehqo2ozSXeOvfkYQUodEJjk-7vNCL1hyQqM89Zy6j-pc/s4032/20220923_143152.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chambers gas range stove oven" border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVef2RdAmz-gNoXPJnupgd4FTgfisM48LKOQwvw59uszGgPmEoo1jwrIvdEgJd3X0WYOXat6aidj1_F-8IUi9umvPbjCB0BX7Fv9zgVNy0_3J4DmrXjOOwrhA4AdMvkigNbAH0oMrdxFZehqo2ozSXeOvfkYQUodEJjk-7vNCL1hyQqM89Zy6j-pc/w400-h300/20220923_143152.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Crusty goodness!</i><br /></td></tr></tbody></table><p>It had to bake for an hour and forty-five minutes. Somewhere around the halfway mark, it started to smell and that smell was amazing! Imagine the best beef pot pie bubbling away in the oven and that's what it smelled like. Mmmm.<br /></p><p>At this point, it has to cool until "quite cold" and them be removed from the mould. Around 11:00 PM it was finally cool enough and I bravely tried to pop it out of the pan, but it wouldn't budge. Farm Boy and I discussed various ways to get it out, but in the end I chickened out and just left it. I poured my "aspic jelly" (the broth from the tongue, thickened with gelatine) in the holes and put it in the refrigerator overnight.<br /></p><p><b>Day 3</b><br /></p><p>Finally, we get to taste this beast!</p><p>So I can totally see how it would have been nice to have it removed from the pan for both the presentation and the cutting. It took quite a bit of effort to get that first slice out and it was mangled beyond repair, but after that it was fine. I think I should have poured in more aspic jelly, but I was still pleased with it overall. Look at that cheeky little egg hiding there in the center. Surprise!</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmXlMTmcNrFwFD1zC54_4HV3RP7ebA_LzIj2ih6Sa8hrzXdxLtm_NwyHShlBjBRE39pnz3mZrXLS_EUDoXkCRToUM4e4jw4N7u_tr8oT3slHEbTuzNtITdE1owx2yiFgGRrb2YH-IcgaRnHiM8nORI4-QAtu9fjpbdBSfXOBhdjcLDQPwee2C6LQ/s4032/20220924_180325.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmXlMTmcNrFwFD1zC54_4HV3RP7ebA_LzIj2ih6Sa8hrzXdxLtm_NwyHShlBjBRE39pnz3mZrXLS_EUDoXkCRToUM4e4jw4N7u_tr8oT3slHEbTuzNtITdE1owx2yiFgGRrb2YH-IcgaRnHiM8nORI4-QAtu9fjpbdBSfXOBhdjcLDQPwee2C6LQ/w400-h300/20220924_180325.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Ta-da!</i></td></tr></tbody></table><br /><p></p><p>And now for the taste test. As usual, Queen Lily was there to offer her services and opinions.<br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbRqTsWXrnsfO8rF-byw1wKRtgvdfYThtjVS2NYpZnHlGH5gG9rtvIM1o_6wMT2P494yJTNcJ27n9c9koHfaUo2XYXu3fbh3JgijEODhW6Cj1p8lUo4baWgAe0ij8unbOlXw3fwCrckygmgGgAlTHR5JYXIgum0HGbFaYaAMMygFiIbYEpqaaFys/s4032/20220924_180559.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbRqTsWXrnsfO8rF-byw1wKRtgvdfYThtjVS2NYpZnHlGH5gG9rtvIM1o_6wMT2P494yJTNcJ27n9c9koHfaUo2XYXu3fbh3JgijEODhW6Cj1p8lUo4baWgAe0ij8unbOlXw3fwCrckygmgGgAlTHR5JYXIgum0HGbFaYaAMMygFiIbYEpqaaFys/w300-h400/20220924_180559.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>De-si-i-i-i-i-re!</i></td></tr></tbody></table><br /><p> </p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-J7DzcLAx3l2meDlw27_3Oqzd5a6sQQyov9OpOCzeCUahAwOD_l0zx9Q4sNU1IdLFVfKqRiuO16SAOZBfc6znIJz_mcWtxiw2Ph4SxxBZ-LYdilRKArrfp7MX89bkdu8rXgx5udo2pv8S71pJOqXP_udLBGt0CpHIjEUEvOXOOJBd6xdsd5pqIg/s4032/20220924_180625.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-J7DzcLAx3l2meDlw27_3Oqzd5a6sQQyov9OpOCzeCUahAwOD_l0zx9Q4sNU1IdLFVfKqRiuO16SAOZBfc6znIJz_mcWtxiw2Ph4SxxBZ-LYdilRKArrfp7MX89bkdu8rXgx5udo2pv8S71pJOqXP_udLBGt0CpHIjEUEvOXOOJBd6xdsd5pqIg/w300-h400/20220924_180625.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Yes, this pleases us.</i><br /></td></tr></tbody></table><br /><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUiXTRbQBOTY5g-LzFeBy5s36lJHWUbqBJ_PXsu4Wfh3Gsvml2ipo_bU1u_4-90T6e47aMfpj7BtNc4T97aRxbHLH-UQ7_NoAHt3TnPbNWjZoI01uNemOULIWQvkdl-Yu4ta-dSKRpEDoBtOurAt4SjRYewPLp9J2IBFXgjtphYrcnsa_wRfJ2gw/s4032/20220924_180633.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUiXTRbQBOTY5g-LzFeBy5s36lJHWUbqBJ_PXsu4Wfh3Gsvml2ipo_bU1u_4-90T6e47aMfpj7BtNc4T97aRxbHLH-UQ7_NoAHt3TnPbNWjZoI01uNemOULIWQvkdl-Yu4ta-dSKRpEDoBtOurAt4SjRYewPLp9J2IBFXgjtphYrcnsa_wRfJ2gw/w300-h400/20220924_180633.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Give us more! Now!</i><br /></td></tr></tbody></table><br /><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg_0nDcvY5e0HW1Mph0lAwOF9i_880YE5m_oA-yJb1fimybvqpokoZf1YBsg3WuLp_Y0vT_oi0h8MYj-5MNlwd4Ppej6wQRffDseunKw6h0xsSQqunUxRSCjfG4Zemf-bG1Cf9CO4jXBjx9Gg3GHrN62uA96bMe7j9nYpEAsbSNhCnCY7GA031MA/s4032/20220924_180649.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg_0nDcvY5e0HW1Mph0lAwOF9i_880YE5m_oA-yJb1fimybvqpokoZf1YBsg3WuLp_Y0vT_oi0h8MYj-5MNlwd4Ppej6wQRffDseunKw6h0xsSQqunUxRSCjfG4Zemf-bG1Cf9CO4jXBjx9Gg3GHrN62uA96bMe7j9nYpEAsbSNhCnCY7GA031MA/w300-h400/20220924_180649.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I mean it!<br /></td></tr></tbody></table><br /><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0W2oRY9Zisc373QKuNAjTA_PIjOyVP7RdMufxN8HvqsQRQkc-jfRjO62Th_OJUQmkcKuj4nXSTqBRQIoV91M23Pu-yDAAy0D6NDdUbWjfSTBDg5USOuDSRSObNpTsJKmNfQTTw8n_QnHxPqr_ulbgjEY-ZZmDkvPjzU10aTJFhTlRVWn2K5RyHVA/s4032/20220924_180700.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0W2oRY9Zisc373QKuNAjTA_PIjOyVP7RdMufxN8HvqsQRQkc-jfRjO62Th_OJUQmkcKuj4nXSTqBRQIoV91M23Pu-yDAAy0D6NDdUbWjfSTBDg5USOuDSRSObNpTsJKmNfQTTw8n_QnHxPqr_ulbgjEY-ZZmDkvPjzU10aTJFhTlRVWn2K5RyHVA/w300-h400/20220924_180700.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Meatball says, "WTF! Where's mine??" <br /></i></td><td class="tr-caption" style="text-align: center;"><i> </i></td><td class="tr-caption" style="text-align: center;"><i> </i><br /></td></tr></tbody></table><p></p><p></p><p></p><p>Verdict: It's really good! The hot water pasty crust is delicious. The filling was really good, but it mostly tasted like the tongue - very beefy. I can see how this would be a great picnic food. It's sturdy enough to take with you, can be eaten cold, and it's very filling. It's very labor intensive, so I don't know that I would make it again, but if I did, I would probably use leftover roast or something as the filling, instead of going to the effort of using three different meats.</p><p>Thanks once again to Yinzerella for organizing this event! Now go check out all those other pies!<br /><br />Yinzerella at Dinner is Served 1972: <a href="https://dinnerisserved1972.com/2022/09/28/pieathalon-9-borden-candy-apple-cheese-pie-1990/">Candy Apple Cheese Pie</a><br /></p><p>Dr. Bobb of Dr. Bobb's Kitschen: <a href="http://dbkitschen.blogspot.com/2022/09/pieathalon-9-praline-pumpkin-pie.html">Praline Pumpkin Pie</a></p><p>Battenburgbelle of Kitchen Confidence: <a href="https://www.kitchenconfidence.co.uk/all-recipes/pieathalon-2022/">Zucchini Pie</a></p><p>SS of A Book of Cookrye: <a href="http://abookofcookrye.blogspot.com/2022/09/pieathlon-ninth-walnut-pie-from-stars.html">Yul Brenner's Pie</a></p><p>Jenny of Silver Screen Suppers: <a href="https://www.silverscreensuppers.com/yul-brynner/piathalon-9-saggitarius-hamburger-pie">Sagittarius Hamburger Pie</a></p><p>Surly of Vintage Recipe Cards: <a href="http://www.retrofoodformoderntimes.com/2022/09/28/lime-pie-with-creme-de-menthe-pieathalon-9/">Lime Pie with Creme de Menthe</a></p><p>Taryn of Retro Foods for Modern Times: <a href="http://www.retrofoodformoderntimes.com">Lime Pie with Creme de Menthe</a></p><p>Poppy Crocker of Grannie Pantries: <a href="https://granniepantries.blogspot.com/2022/09/in-which-your-humble-writer-fears.html">Apricot Mallow Pie</a></p><p>Camilla of Culinary Adventures with Camilla: <a href="http://culinary-adventures-with-cam.blogspot.com/2022/09/9thannualpieathalon-chocolate-angel-pie.html">Chocolate Angel Pie</a><br /></p><p><br /></p><br /><p><br /></p><br /><p><br /></p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com14tag:blogger.com,1999:blog-64933709276648732.post-87947762953439967192021-09-08T22:30:00.296-07:002021-09-13T11:09:20.020-07:00Pieathalon 8! Tarte au Petit Suisse<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IlT7kWEhzWqhmWaGlMrGxMCWZbwyTZ3O42rmDu2RKJTfM0vXdjg11zV02rMPJy5y1gXd8b9hZ2Wt4Xa7GbwgHMZAcBrh6VMgdq7GEfZdGImucA5u487kGopZZR3NNlyEVga94BX0Og/s1080/pieathalonbad8logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IlT7kWEhzWqhmWaGlMrGxMCWZbwyTZ3O42rmDu2RKJTfM0vXdjg11zV02rMPJy5y1gXd8b9hZ2Wt4Xa7GbwgHMZAcBrh6VMgdq7GEfZdGImucA5u487kGopZZR3NNlyEVga94BX0Og/w400-h400/pieathalonbad8logo.jpg" width="400" /></a></div><p><br />Grab those forks, it's time for pie!<br /></p><p>To recap the rules of Pieathalon:</p><div style="text-align: left;">1) You choose a vintage recipe and send it in <br />2) You receive a vintage recipe submitted by someone else<br />3) You make that recipe<br />4) You post about your experience</div><p></p><p><span style="background-color: rgba(255, 255, 255, 0);"><span style="display: inline; float: none;">My contribution to Pieathalon was a Farm Boy family favorite, Osgood Pie. I was trying to play nice this year, so hopefully the recipient likes pies with nuts and raisins! <br /></span></span></p><p><span style="background-color: rgba(255, 255, 255, 0);"><span style="display: inline; float: none;">My pie to bake comes from </span></span><span style="background-color: rgba(255, 255, 255, 0);"><span style="display: inline; float: none;"><span style="background-color: rgba(255, 255, 255, 0);"><span style="display: inline; float: none;">battenburgbelle at </span></span> <a href="https://www.kitchenconfidence.co.uk">Kitchen Confidence</a>. The recipe, La Tarte au Petit Suisse, comes from <i>French Country Cooking</i> by Elizabeth David, originally published in 1951 and still in print as recently as 2013. After reading reviews online and trying this recipe, I am sorely tempted to buy a copy for myself. Because I need another cookbook!<br /></span></span></p><p><span style="background-color: rgba(255, 255, 255, 0);"><span style="display: inline; float: none;"><br /></span></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbnMgHrI9c3xakvh3i73b0TgXzCp0RRRWw_VSO9VogkGQKl3xQW6-GeROWD9VT746tkNvRXiifrEhLZIkBPzfYsDvJ6vkQzhYAQq_VSODaiGve-lGqW1lDvciFVZFuF0QveeirU9LZQ/s320/IMG_1606.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="217" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbnMgHrI9c3xakvh3i73b0TgXzCp0RRRWw_VSO9VogkGQKl3xQW6-GeROWD9VT746tkNvRXiifrEhLZIkBPzfYsDvJ6vkQzhYAQq_VSODaiGve-lGqW1lDvciFVZFuF0QveeirU9LZQ/w271-h400/IMG_1606.jpg" width="271" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>I like the cute cover illustration!</i><br /></td></tr></tbody></table><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcg7EjV0Pcnlrcprqpy8fhz3cQdcBGgaajDIwpToDn1xMs-oa5BtAkTNFCuyL7IwXpjFQTxATyuz_tDCw6QSsbrWtBokqcSuBJC2nefspRtsPSKw1ijNj4nUJZuSuA0qNq0osb_P4XQ/s320/IMG_1609.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfcg7EjV0Pcnlrcprqpy8fhz3cQdcBGgaajDIwpToDn1xMs-oa5BtAkTNFCuyL7IwXpjFQTxATyuz_tDCw6QSsbrWtBokqcSuBJC2nefspRtsPSKw1ijNj4nUJZuSuA0qNq0osb_P4XQ/w300-h400/IMG_1609.jpg" width="300" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNfYTZFlYh0Yc3Pa0gpjhx2bQtR217-kx9sk_goCAtaXuHwpnZxeHqkEpNfbzbwwX8D5-enzabkpPpaSafMLdg5FGMOZ0gQ80st7U2Lj9VwRSpUgVmV7TjIIQs1Lp42b-uBp1YDisYg/s320/IMG_1607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNfYTZFlYh0Yc3Pa0gpjhx2bQtR217-kx9sk_goCAtaXuHwpnZxeHqkEpNfbzbwwX8D5-enzabkpPpaSafMLdg5FGMOZ0gQ80st7U2Lj9VwRSpUgVmV7TjIIQs1Lp42b-uBp1YDisYg/w300-h400/IMG_1607.jpg" width="300" /></a></div><p>Pie pastry is my culinary nemesis, mostly because I get such inconsistent results. I considered using a refrigerated pie crust, but since this recipe included a recipe for the crust (or paste) and I was feeling brave, I decided to give it a go. I did have a purchased pie crust in the refrigerator (along with a beer), just in case things went sideways. <br /></p><p>The recipe calls for blind baking the pastry and recommends keeping a jar of dried beans on hand to use as weights for this purpose. As it happens, I have been using the same old pinto beans for years, although mine are in a plastic bag, not a nice jar. Farm Boy is of the opinion that they are still edible, but I have serious doubts about that.<br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfORY4-MUHDQL8xRlgBpg_zrkSRAseTZdUOyj-ee6-Gz4JfWwCKvQNmvEBdn_Zn5g5UkrTnGVH9wjJ7Yn3ZV3NCJ903gtKWbibnVtneUri0oRGO0c1iYNZT7NnuYfZRKTYY01UrPlL8Q/s2048/20210831_120240.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfORY4-MUHDQL8xRlgBpg_zrkSRAseTZdUOyj-ee6-Gz4JfWwCKvQNmvEBdn_Zn5g5UkrTnGVH9wjJ7Yn3ZV3NCJ903gtKWbibnVtneUri0oRGO0c1iYNZT7NnuYfZRKTYY01UrPlL8Q/w300-h400/20210831_120240.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Some very well-baked beans</i><br /></td></tr></tbody></table><p></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8HDpPfAJwZbFVJhyphenhyphenn6PlZyi5DD066DtfdGf-h1E2uI81Ix_CiRmjpJkuRRmNcwIyD8iq7OO0pgPi1cjayZ34oY5SuytvhHeQY4sJovF6ogKlJUNO8BffLnRqJvPY4TfoYNODtsjnNA/s2048/20210831_123650.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8HDpPfAJwZbFVJhyphenhyphenn6PlZyi5DD066DtfdGf-h1E2uI81Ix_CiRmjpJkuRRmNcwIyD8iq7OO0pgPi1cjayZ34oY5SuytvhHeQY4sJovF6ogKlJUNO8BffLnRqJvPY4TfoYNODtsjnNA/w400-h300/20210831_123650.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Ta-da! Blind baked and ready for the filling.</i><br /></td></tr></tbody></table><br /><p>The recipe calls for Petit Suisse cheese, which I could not find. Some Google searching suggested that I could substitute cream cheese thinned with a little milk. I chose to use buttermilk, to add a little more flavor. I also used orange zest in place of the orange flower water, as suggested in the recipe.<br /></p><p><br /></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6UQRUE1PS5ZxIToyacsdC2lVmIJIEvAtQneFSa22TXow9Uoa39ZwriDoIoTpaNtstpAlEI-HxhVN_zeAm9-c2oxPu2ximyu6S5AwRSbEE9z5Ge8wyshXB-aOPyJZfJGh2KMCKlFV3A/s2048/20210831_123656.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6UQRUE1PS5ZxIToyacsdC2lVmIJIEvAtQneFSa22TXow9Uoa39ZwriDoIoTpaNtstpAlEI-HxhVN_zeAm9-c2oxPu2ximyu6S5AwRSbEE9z5Ge8wyshXB-aOPyJZfJGh2KMCKlFV3A/w400-h300/20210831_123656.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The filling, before adding the beaten egg whites</i><br /></td></tr></tbody></table><p></p><p>It took significantly longer to bake than the 15 to 20 minutes listed in the recipe. I would say it was closer to 40 minutes before it started developing some browned bits on the top. By the end, it had puffed up dramatically and smelled divine!<br /></p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRO9BMKo-QQmq5-38ouZcEBxJIVWiufkZyZP_UzGqfO9FAcJ3lpYd1OhZuX-nzx5k8rAN9ybYQ8Pu8Gw_Hvr4THcz5j4ne8-Xh8dgmFpT9rpO4XPaU_Gwy2MfgCLRKJOvmQRktU2atxg/s2048/20210831_132316.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRO9BMKo-QQmq5-38ouZcEBxJIVWiufkZyZP_UzGqfO9FAcJ3lpYd1OhZuX-nzx5k8rAN9ybYQ8Pu8Gw_Hvr4THcz5j4ne8-Xh8dgmFpT9rpO4XPaU_Gwy2MfgCLRKJOvmQRktU2atxg/w400-h300/20210831_132316.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>It smelled soooo good!</i><br /></td></tr></tbody></table><br /><p>The puffiness didn't last long, though. By serving time, it was much thinner.<br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB0SFz0V7UtWdloU4GOnkBxuj9Fnp_D3UDP8CcOX6FPp7YNwnDhVG3XGzU577KpkNGtOeSp9aLmaO2WTx6EIjPV2_2apOfkkx1aJgTLQn6YDZR3lGlgbfrDaxJh7oFrALR4hNW18E-A/s2048/20210831_133048.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB0SFz0V7UtWdloU4GOnkBxuj9Fnp_D3UDP8CcOX6FPp7YNwnDhVG3XGzU577KpkNGtOeSp9aLmaO2WTx6EIjPV2_2apOfkkx1aJgTLQn6YDZR3lGlgbfrDaxJh7oFrALR4hNW18E-A/w400-h300/20210831_133048.jpg" width="400" /></a></div><br /><p></p><p>Pie baking day was also Serafina's birthday, or rather her found day. She was found as a 3 week old kitten in someone's yard. Our vet's office apparently keeps a list of gullible people and immediately called us. How could we say no to this face?</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_eJXafmy5Z9KFEXzMpO7pZ0vvjwN17ylB4vcWp6PqyQ5llZudOkgoOwx4Ecs6EsM2jkxwmEPtfJolJR0dBzQlWtSC7MXd59jGJJ-JGOae5CEP7qMnjuscJAjBoV7a3WGUuv42u5Fuw/s818/serafina.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="555" data-original-width="818" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_eJXafmy5Z9KFEXzMpO7pZ0vvjwN17ylB4vcWp6PqyQ5llZudOkgoOwx4Ecs6EsM2jkxwmEPtfJolJR0dBzQlWtSC7MXd59jGJJ-JGOae5CEP7qMnjuscJAjBoV7a3WGUuv42u5Fuw/w400-h271/serafina.jpg" width="400" /></a></div><br /><p>I showed her the pie and sang happy birthday to her. She was not impressed. For all that floofiness, she can be a harsh critic sometimes.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU7XR3I4hvdPBBeU3cXu2GlJueDfIGhu7dpkMD-m1uBGWXqZhdxKFKIN6UW5c1YuLGtqHCnRclIcfds3c5XIhgmiHuogByedLN8QTJWv_ZPLi6xVtlWVoiyS0XvzxEV2fJYE_QMIH8w/s2048/20210831_142519.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1477" data-original-width="2048" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJU7XR3I4hvdPBBeU3cXu2GlJueDfIGhu7dpkMD-m1uBGWXqZhdxKFKIN6UW5c1YuLGtqHCnRclIcfds3c5XIhgmiHuogByedLN8QTJWv_ZPLi6xVtlWVoiyS0XvzxEV2fJYE_QMIH8w/w400-h289/20210831_142519.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Please stop, Mom.</i><br /></td></tr></tbody></table><p>By serving time, the pie was really thin, but great googley-moogley it was good! It is lightly sweet, really creamy, with just a hint of orange, but the crust is what really makes it. It is completely different than a normal pie crust. It is thin and crunchy, reminiscent of a Norwegian krumkake or a pizzelle. <br /></p><p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuyCMLve-bUlw_MSEyhRjwkF_TrVOoIpfof0RGO929Y0WelTuXGSqq1DD8ewZ133UXuG7cJVrE2aaBnC39Tf6y8Wv6eJgSjZgEjRgPNhzVhZX-RL7X2vj9AC8L3VzLZAxGThlgXOd8A/s2048/20210901_192648.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuyCMLve-bUlw_MSEyhRjwkF_TrVOoIpfof0RGO929Y0WelTuXGSqq1DD8ewZ133UXuG7cJVrE2aaBnC39Tf6y8Wv6eJgSjZgEjRgPNhzVhZX-RL7X2vj9AC8L3VzLZAxGThlgXOd8A/w400-h300/20210901_192648.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Yum!</i></td></tr></tbody></table><br /><p></p><p>All of the taste testers liked this pie, including Queen Lily. I gave her a tiny bit first, then had to eat the rest of my piece while holding her back with one arm. Someone around here has taught her some bad habits.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbO8v1fLZZlCbv-5OQ_nN0CVnkaBiQ8APpOkgYlURnukfmggQfkcr8xqZT6zGblauGynNm5Bj2t0dhjbQtKkdKmg2Lx3L0u6qvjNXP_kWDCH2Igi7jsz1k_TeFm7QHDVOOwkEOnZt6jA/s2048/20210831_183054.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbO8v1fLZZlCbv-5OQ_nN0CVnkaBiQ8APpOkgYlURnukfmggQfkcr8xqZT6zGblauGynNm5Bj2t0dhjbQtKkdKmg2Lx3L0u6qvjNXP_kWDCH2Igi7jsz1k_TeFm7QHDVOOwkEOnZt6jA/w400-h300/20210831_183054.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Give me all the pie!</i><br /></td></tr></tbody></table><br /><p></p><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxthQxywCzSy2QBFISfLRSyG6uNeQfnlmZ56wVJgTd-4pZmWNbE3kJteDHmuTtqCZLQP5QkyOP5vzgBLR5Ms5IYunkE1DTl3wmvMmF1KwvMhzIlNORWzc66U85CHkTuK7pZBpuhOCuQ/s2048/20210901_192915.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxthQxywCzSy2QBFISfLRSyG6uNeQfnlmZ56wVJgTd-4pZmWNbE3kJteDHmuTtqCZLQP5QkyOP5vzgBLR5Ms5IYunkE1DTl3wmvMmF1KwvMhzIlNORWzc66U85CHkTuK7pZBpuhOCuQ/w400-h300/20210901_192915.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>That is mine!</i><br /></td></tr></tbody></table><p>Thanks to Yinzerella at <a href="https://dinnerisserved1972.com/">Dinner is Served 1972</a> for another fun Pieathalon! </p><p>You can read about all the other fabulous Pieathalon pies at the links below:</p><p>Osgood Pie at <a href="https://abookofcookrye.blogspot.com/2021/09/Pieathlon-the-osgoodest.html">A Book of Cookrye</a></p><p>Chocolate-Crusted Coffee Pie at <a href="https://granniepantries.blogspot.com/2021/09/in-which-your-humble-writer-tries-to.html">Grannie Pantries</a></p><p>Tarte a l’Orange at <a href="http://www.recipes4rebels.com/?page_id=9632">Recipes 4 Rebels</a><a href="http://www.recipes4rebels.com/?page_id=9632"><b></b></a></p><p>Surprise Fudge Pie at <a href=" https://www.silverscreensuppers.com/kay-johnson/pieathalon-8-surprise-fudge-pie">Silver Screen Suppers</a></p><p>Rum and Butterscotch Pie at <a href="https://vintagerecipecards.com/?p=3876">Vintage Recipe Cards</a></p><p>Save Your Marriage Meat Pie at <a href="https://dbkitschen.blogspot.com/2021/09/ann-landers-save-your-marriage-meat-pie.html">Dr. Bobb's Kitschen </a></p><p>Ozark Pie at <a href="http://www.retrofoodformoderntimes.com/?p=14816&preview=true">Retro Food for Modern Times</a><br /></p><p>Mahogany Pie at <a href="https://dinnerisserved1972.com/2021/09/09/pieathalon8/">Dinner is Served 1972</a><br /></p><p> <br /></p><p><br /></p><p><br /></p><p><br /></p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com13tag:blogger.com,1999:blog-64933709276648732.post-63589678584814379352021-06-04T15:29:00.004-07:002021-06-04T15:29:52.544-07:00Strawberry Ice Cream from The Boston Cooking School Cook Book, 1942After watching a video about making strawberry ice cream, I decided that I must have some! I'm not a big fan of most commercial (aka, artificially flavored) strawberry ice cream, but homemade ice cream with real strawberries is one of my favorite things.<div><br /></div><div><br /><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRMrcBuW6ayoraP86zERb2RNGgdWQGXI7If2RdxM97ryOf-VfnP2AIAbXtV09cF9S2cFtii99VRjWdZKmsJv7BXZS5ml3lDWLN4IGhjdqbqJtkDfOtDRVHhXAdG2h5OiD8Z1B9E_EJw/s1600/bostoncookingschoolcookbookcover-1942.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRMrcBuW6ayoraP86zERb2RNGgdWQGXI7If2RdxM97ryOf-VfnP2AIAbXtV09cF9S2cFtii99VRjWdZKmsJv7BXZS5ml3lDWLN4IGhjdqbqJtkDfOtDRVHhXAdG2h5OiD8Z1B9E_EJw/w250-h400/bostoncookingschoolcookbookcover-1942.JPG" width="250" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>The Boston Cooking School Cook Book</i>, 1942</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzoWFndpZTxPoPtm0uDDHPvR9mbUK77DLHM7ayzvao5q0PeibGpT45mT7whJqP1QP9oQdHc24zKxrqZW2LX9W6CAGz4zy8ju6s59-mNL4jIlA5NLHrwp5_q2sViQO_di0lQLQeXcYCA/s2048/20210602_114249cr.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1173" data-original-width="2048" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzoWFndpZTxPoPtm0uDDHPvR9mbUK77DLHM7ayzvao5q0PeibGpT45mT7whJqP1QP9oQdHc24zKxrqZW2LX9W6CAGz4zy8ju6s59-mNL4jIlA5NLHrwp5_q2sViQO_di0lQLQeXcYCA/w400-h229/20210602_114249cr.jpg" width="400" /></a></div><br /><p>I opened this book first and was happy to see a really simple recipe. I decided I didn't desire the egg whites, so I left them out. I also misread the instructions and mashed the berries with the sugar at the first. Since they released their juices so quickly, I only let it stand for about 30 minutes.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWce_qxZXO8yMVkJIFTQ9xzZyxmSuAADH0ZzCJy-PZDxsmypuSlOhSRti-QYJMRpkhvsQOQanfIIM8LMGwxGB7IaJm5ncxfOIbN1kGhJO8hsJJBzrAb6_F1kusK7J8YDW4TIfbhpBu2w/s2048/20210602_114156.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWce_qxZXO8yMVkJIFTQ9xzZyxmSuAADH0ZzCJy-PZDxsmypuSlOhSRti-QYJMRpkhvsQOQanfIIM8LMGwxGB7IaJm5ncxfOIbN1kGhJO8hsJJBzrAb6_F1kusK7J8YDW4TIfbhpBu2w/w400-h300/20210602_114156.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Oooh, the mashed, sweetened strawberries smell good!</td></tr></tbody></table><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOgI4mMJk2kmQ4npaJRC_nKXXusgPsrfp2C0qmMjUVU24PeC79mykPeNCvuqeHwvYGTgqRqSXK-N3B0TffC8bAc282a0UqDmxwL5pSxYKmHMvMOmlyfTvg-5esQd5BwqdyhqZG6dg4w/s2048/20210602_123552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOgI4mMJk2kmQ4npaJRC_nKXXusgPsrfp2C0qmMjUVU24PeC79mykPeNCvuqeHwvYGTgqRqSXK-N3B0TffC8bAc282a0UqDmxwL5pSxYKmHMvMOmlyfTvg-5esQd5BwqdyhqZG6dg4w/w400-h300/20210602_123552.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Starting to freeze!</td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOgI4mMJk2kmQ4npaJRC_nKXXusgPsrfp2C0qmMjUVU24PeC79mykPeNCvuqeHwvYGTgqRqSXK-N3B0TffC8bAc282a0UqDmxwL5pSxYKmHMvMOmlyfTvg-5esQd5BwqdyhqZG6dg4w/s2048/20210602_123552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><p>I would say this recipe makes significantly more than one quart. My ice cream maker was almost full and I believe it has a two quart capacity. It was still really soft, so we froze it in a container for a couple of hours. Even then, it was softer than Farm Boy likes, but I thought it was just right for homemade ice cream.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqqgHzfDZiQ9POeGtELnPgFT2Mv79yuLsrjs45RJAbLcXTG2HI9flCKxKcRA1va4mHtK0F_BWR3p2qEG2g4NtAXn09_R5bj3GEqjS5Egl7AKtSs2O7NO8W5yHEPHJPthh0pwKV_AoIQ/s2048/20210602_153233.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="2048" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqqgHzfDZiQ9POeGtELnPgFT2Mv79yuLsrjs45RJAbLcXTG2HI9flCKxKcRA1va4mHtK0F_BWR3p2qEG2g4NtAXn09_R5bj3GEqjS5Egl7AKtSs2O7NO8W5yHEPHJPthh0pwKV_AoIQ/w400-h285/20210602_153233.jpg" width="400" /></a></div><br /><p>Final result? Delicious! There is no vanilla to compete with the strawberries, so it is a full-on strawberry flavor. After two hours in the freezer, it was the consistency of a soft-serve custard. By the next night, however, it was rock hard, and the strawberries were little icicles that froze my teeth. So I would recommend letting it sit out for a bit to soften slightly, if you're trying to keep it for more than one day. </p></div></div>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-51179119516007981312021-02-28T15:20:00.004-08:002021-02-28T15:20:56.601-08:00Variety Corn-Cake <p>This little book has been in the bookshelf for a while, but hasn't had much - if any - use. I told Farm Boy that he could help it earn its keep by choosing between two recipes: Sweet Potato Biscuit and Variety Corn-Cake. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihGQg6rlAz80U9Wn5Z6QQkSOB7FYG9mr1u8vc4GqCzFEmTsnUsG5CEkgDidecJCThnio16HZ7q32oClkL-GXoIG3SKcgWoyqayy1Uzbx5_i24SNjc79xBW7ZhSbii0E2CMkOazKrKuQ/s1216/IMG_2542.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="904" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihGQg6rlAz80U9Wn5Z6QQkSOB7FYG9mr1u8vc4GqCzFEmTsnUsG5CEkgDidecJCThnio16HZ7q32oClkL-GXoIG3SKcgWoyqayy1Uzbx5_i24SNjc79xBW7ZhSbii0E2CMkOazKrKuQ/w298-h400/IMG_2542.JPG" width="298" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBVUEb-kFWz4Swl5PXxh_j7-Khyg9RRMX7l_CIy7QFsF93oetIROs5hkTNeBJu7oUs85VqUWcsG06pdHj-NPNM55tgd1P38ukabdcxL6uzMoqP5wePGSZWus0zWW8TG-mZODb7c5WQA/s1600/IMG_2544.JPG" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="1138" data-original-width="1600" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBVUEb-kFWz4Swl5PXxh_j7-Khyg9RRMX7l_CIy7QFsF93oetIROs5hkTNeBJu7oUs85VqUWcsG06pdHj-NPNM55tgd1P38ukabdcxL6uzMoqP5wePGSZWus0zWW8TG-mZODb7c5WQA/w400-h285/IMG_2544.JPG" width="400" /></a></div><br /><p>Fortunately for me, he chose Variety Corn-Cake. I say 'fortunately' because after reading through the biscuit recipe, it seemed like kind of a pain to make. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabpvHZIoO7qOspQC-OjIxx4Bcm6ndcHYHxsYFS_79Pk4Buj6n4MtQiDp0Pei5tkIYUv9Bh5ss_8jYaPL3vYyNj4flzbmvY1yStlzQOCCMUPY-pDRUcmsx5oLdzS4QqGlL6lgglf31Ag/s1600/IMG_2540.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="1600" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabpvHZIoO7qOspQC-OjIxx4Bcm6ndcHYHxsYFS_79Pk4Buj6n4MtQiDp0Pei5tkIYUv9Bh5ss_8jYaPL3vYyNj4flzbmvY1yStlzQOCCMUPY-pDRUcmsx5oLdzS4QqGlL6lgglf31Ag/w400-h181/IMG_2540.JPG" width="400" /></a></div><br /><p>Variety, as it turns out, means coconut (and a boatload of baking powder). As I've said before, I am all about the coconut, so I was excited to try this. Reading through the recipe, it seemed like a pretty standard cornbread recipe, except it is fairly sweet and contains no eggs. </p><p>My slight deviations from the recipe: I used unsweetened coconut and baked it in an 8" cast iron skillet, (a #6 Wagner). I also placed the pan in the oven while it was heating. Just before baking, I added about a tablespoon of butter to the pan to melt before pouring in the batter. This makes for some crusty goodness.</p><p>So let me just explain the greige-ness of the following photos... The last time I purchased cornmeal, my choices were a blue cornmeal milled and packaged by a local company or a yellow cornmeal that is labeled as "medium grind" that I know from past experience is really better suited for use as concrete aggregate than for eating. So I chose blue. And let me tell you, it is the best tasting cornmeal I have ever had! It has a really nice, intense corn flavor and is much softer than the <strike>gravel</strike> yellow cornmeal. But I haven't <i>quite</i> adapted to the color.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt6xawp4FozbGTtRBQxLySmfoadKzV1CCA3g7v2MfYOv7rMzNatHpFn7prLlY-bcuo5o9vIzD9uoDXXoCWZyqO689nArQpW8sEV7E9rGlNCvjsinl4GhNn5itgnTRytu3HebamBWLuQ/s1600/IMG_2549.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Chambers stove range" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt6xawp4FozbGTtRBQxLySmfoadKzV1CCA3g7v2MfYOv7rMzNatHpFn7prLlY-bcuo5o9vIzD9uoDXXoCWZyqO689nArQpW8sEV7E9rGlNCvjsinl4GhNn5itgnTRytu3HebamBWLuQ/w400-h266/IMG_2549.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Okay, this one isn't too greige.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5oeb2bYiJLqjUW77GGukWcePSRaab8BfTXXadxSvh0xvPQs6oApMD90hWFKtmg4fCRWdEPkPqNJ0rrRBwbmlifJf5LA6YV8m9B7LpVm3RCZGyapequsIgaQQGoDOsArrc8Y0kwr_Sw/s1600/IMG_2554.JPG" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Chambers stove range" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5oeb2bYiJLqjUW77GGukWcePSRaab8BfTXXadxSvh0xvPQs6oApMD90hWFKtmg4fCRWdEPkPqNJ0rrRBwbmlifJf5LA6YV8m9B7LpVm3RCZGyapequsIgaQQGoDOsArrc8Y0kwr_Sw/w400-h266/IMG_2554.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">There's some definite greige going on here.</td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr5oeb2bYiJLqjUW77GGukWcePSRaab8BfTXXadxSvh0xvPQs6oApMD90hWFKtmg4fCRWdEPkPqNJ0rrRBwbmlifJf5LA6YV8m9B7LpVm3RCZGyapequsIgaQQGoDOsArrc8Y0kwr_Sw/s1600/IMG_2554.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><p>I had some concern that it would be a crumbly mess without the egg, but while it is slightly more crumbly than a standard cornmeal, the overall texture is very light and fluffy. The flavor of the unsweetened coconut really came through. I think a sweetened coconut would be too much, although you might be able to cut the sugar a bit, if that's all you had. I also now think you could add some sugar and coconut to any regular cornbread recipe and get something pretty tasty. </p><p>Farm Boy and I both really liked this. It was good warm, cold and even waffled! With lots of butter and honey, of course. We will definitely have this one again.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNAgU6Bt1BIEEmsG7A0K1rulIxRO5YXfTrhPDemJjrBiAViXdIL7SEv8xm-RPax5CBwhmLLtFhjRkaTHWX6gW972FdZ8wpoyjuzoMmOsDhmdw8PsbFKw-pFJ2KmQEpQ-fJUEtEP3H4g/s1600/20210220_085212.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNAgU6Bt1BIEEmsG7A0K1rulIxRO5YXfTrhPDemJjrBiAViXdIL7SEv8xm-RPax5CBwhmLLtFhjRkaTHWX6gW972FdZ8wpoyjuzoMmOsDhmdw8PsbFKw-pFJ2KmQEpQ-fJUEtEP3H4g/w400-h300/20210220_085212.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mmmm, waffled Corn Cake! And look, it's less greige!</td></tr></tbody></table><br /><p><br /></p><p><br /></p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-52385604701505216502021-02-21T15:28:00.001-08:002021-02-21T15:28:32.522-08:00Popovers from Any one can Bake, 1929<p>Apparently the Canadian weather decided to take a vacation here in Texas! We had around 8" of snow, followed by several inches of sleet/freezing rain and several days of below freezing, all the way down to -1F one morning. I know that a lot of the world deals with this every winter, but in this part of Texas we don't. Normally we get <i>maybe</i> one snow per year. We shut everything down, ooh and ahhh for a day, then it melts by late afternoon. This snow/ice combo overstayed its welcome!</p><p><br /></p><p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4T8r-RdpAoF-TjR4L_wMIT2kabvaUE6SD-Tfa445gcrWRMqL-YjB1ugDST1ZlkrpMUcY13oYXLnqH8dNfyfrG-VVE0NhnXoqWUT9LKaOBAxtbiOWULziMybUg1f6FBl2pkxMoS-Twg/s1600/20210219_110508-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4T8r-RdpAoF-TjR4L_wMIT2kabvaUE6SD-Tfa445gcrWRMqL-YjB1ugDST1ZlkrpMUcY13oYXLnqH8dNfyfrG-VVE0NhnXoqWUT9LKaOBAxtbiOWULziMybUg1f6FBl2pkxMoS-Twg/w400-h300/20210219_110508-1.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brrrrr!</td></tr></tbody></table><br />We were fortunate that we didn't lose electricity or water, like so many people did. And we were very happy that one of the extras we decided on when we built this house was a wood-burning stove. The cats were also pretty happy about that choice during all this!<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBxCjTyoen7-lhpVQlf13m0-7E416Ci7jlZvnzArEsO68mIQ9Vxs0ZuIGXrNYdhHwa-kCw_ibqeT3rhAxGxYLmkJbEJd1J7MgKrKOqGOo8C4-qhRHZLzahucJifnPo6Y_95i9FzMVCA/s1800/20210220_170900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBxCjTyoen7-lhpVQlf13m0-7E416Ci7jlZvnzArEsO68mIQ9Vxs0ZuIGXrNYdhHwa-kCw_ibqeT3rhAxGxYLmkJbEJd1J7MgKrKOqGOo8C4-qhRHZLzahucJifnPo6Y_95i9FzMVCA/w400-h300/20210220_170900.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinURzPgQMjAMyplKoGPAuQpmO3ynZWBNSapCs4Oj8KVHYgK3ReHWo3ElRiCe-CLD04j0AIshCtscKqQP-ixaJhOKqtMYfuy-Hav0IbDkzx8yc0WFIH4u3GrA_idZuIJR-x-ifsklsCPQ/s1800/20210220_170935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1350" data-original-width="1800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinURzPgQMjAMyplKoGPAuQpmO3ynZWBNSapCs4Oj8KVHYgK3ReHWo3ElRiCe-CLD04j0AIshCtscKqQP-ixaJhOKqtMYfuy-Hav0IbDkzx8yc0WFIH4u3GrA_idZuIJR-x-ifsklsCPQ/w400-h300/20210220_170935.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Gil and his adorable toe beans!</td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinURzPgQMjAMyplKoGPAuQpmO3ynZWBNSapCs4Oj8KVHYgK3ReHWo3ElRiCe-CLD04j0AIshCtscKqQP-ixaJhOKqtMYfuy-Hav0IbDkzx8yc0WFIH4u3GrA_idZuIJR-x-ifsklsCPQ/s1800/20210220_170935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Another thing we were happy about is that our Chambers stove uses propane. We had just had the tank filled, so we were able to cook without worrying about using too much electricity. And as cold as it was, I was looking for any excuse to turn on the oven. <br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBvIrKYLoWd51IpxpcSeRsClPwrtUrmXK9MO3QtGeGgmNyBsMS7QZK74acK9hLtfR8B1vnyDPe08PccVRQuU0UnAQ8GItGBD5y_b0YPnLAzYRVu_TDWFTRlk3bl7bLcioV_3gm12EIA/s1800/IMG_2496.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1317" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBvIrKYLoWd51IpxpcSeRsClPwrtUrmXK9MO3QtGeGgmNyBsMS7QZK74acK9hLtfR8B1vnyDPe08PccVRQuU0UnAQ8GItGBD5y_b0YPnLAzYRVu_TDWFTRlk3bl7bLcioV_3gm12EIA/w293-h400/IMG_2496.JPG" width="293" /></a></div><br /><p>One one of the coldest evenings, I was making some soup and looking for something to go with it. I pried this gem, <i>Any one can Bake</i> by the Royal Baking Powder Co. (1929) out of the overstuffed bookshelf and spotted the recipe for popovers, which start with the oven at 450F. Yes, sign me up!</p><p>I don't remember how I acquired this book, but I do remember thinking that for an older book, the quality seems to be really high - glossy paper for the pages, a lot of (charming) color illustrations. The outside of my particular copy has taken a beating, but the pages are pristine. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSM2ETOEt-mIWk_mrIBWyUup4UA2L4pV2nIVWyG3imokLwd3o5ZU0cQ0Ta-sNhToKVckd3aShbkxGVBZ6ej1GLMtcm41c7VAcmNB_-29ImfmL52zy2gBaGEcwCPSrN7YKa4EoUA3lfQ/s1600/IMG_2495.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1196" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCSM2ETOEt-mIWk_mrIBWyUup4UA2L4pV2nIVWyG3imokLwd3o5ZU0cQ0Ta-sNhToKVckd3aShbkxGVBZ6ej1GLMtcm41c7VAcmNB_-29ImfmL52zy2gBaGEcwCPSrN7YKa4EoUA3lfQ/w299-h400/IMG_2495.JPG" width="299" /></a></div><br /><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2KlW7sAV0C9RlOhOQXd8px4HFvyUvTg9HFZpOgIvZuM73dkq6pFWRQd62hd6zUYq1i3jk9LufQxCzLUjTEAVBac4Q_JZYbSBuY_f6WJLGngfpq4ByqR7JIwNo8C4AF-Wma7d2JwtsA/s1600/IMG_2490.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2KlW7sAV0C9RlOhOQXd8px4HFvyUvTg9HFZpOgIvZuM73dkq6pFWRQd62hd6zUYq1i3jk9LufQxCzLUjTEAVBac4Q_JZYbSBuY_f6WJLGngfpq4ByqR7JIwNo8C4AF-Wma7d2JwtsA/w400-h266/IMG_2490.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Popovers!</td></tr></tbody></table><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRgxLncJRUr-i8VFkaTOyb30jkL7yNo8_d_PR6K86J08dC7OKDJ-mwzjx6zL86KnQI7ZM35-xadqAHTCG9KogMarKdUkrmxd6upsXrl9kdZP_hWj5MDcNkjVr_yzmGZF-LA20jdBzbw/s1600/IMG_2491.JPG" style="margin-left: 1em; margin-right: 1em;"></a><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRgxLncJRUr-i8VFkaTOyb30jkL7yNo8_d_PR6K86J08dC7OKDJ-mwzjx6zL86KnQI7ZM35-xadqAHTCG9KogMarKdUkrmxd6upsXrl9kdZP_hWj5MDcNkjVr_yzmGZF-LA20jdBzbw/w400-h266/IMG_2491.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr><tr><td class="tr-caption" style="text-align: center;">The Green Corn Gems sound interesting</td></tr></tbody></table><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWRgxLncJRUr-i8VFkaTOyb30jkL7yNo8_d_PR6K86J08dC7OKDJ-mwzjx6zL86KnQI7ZM35-xadqAHTCG9KogMarKdUkrmxd6upsXrl9kdZP_hWj5MDcNkjVr_yzmGZF-LA20jdBzbw/s1600/IMG_2491.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73ltTGGRLSvcJ5vuSFksxjnbCXWnIx1tceZ3fyVPihSpBvIyNFfflrD1p3VR-1IvyjcLNmhuUXCgGt25h0kDs7gvdeF83Cd9c-FBIiXwGRmyKsj3afYY_rXzS_J1J-Efe9ZklRIWGkA/s1600/IMG_2493.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73ltTGGRLSvcJ5vuSFksxjnbCXWnIx1tceZ3fyVPihSpBvIyNFfflrD1p3VR-1IvyjcLNmhuUXCgGt25h0kDs7gvdeF83Cd9c-FBIiXwGRmyKsj3afYY_rXzS_J1J-Efe9ZklRIWGkA/w300-h400/IMG_2493.JPG" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">I'll be trying that Cocoa Bread one of these days</td></tr></tbody></table><br /><p>I had exactly 1/2 cup of whole wheat flour left, so I opted for the whole wheat version mentioned below the recipe. I don't think I have ever had popovers before, so I don't have a basis for comparison, but I liked these. I am guessing that the whole wheat flour made them a little more dense than usual, but Farm Boy and I liked them. </p><p>The recipe says it makes six popovers, but it filled nine of the eleven cups (11? why 11??) of my cast iron muffin pan. I wasn't sure how full I could fill them without the batter running over, but I think I could have gone a little higher. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4aVXWCEbmtyxbxgOuZV3FYMauLxcI45jGeRlYqmjZpSPxYlzWfvnY0o58YtZHUhcdfyfU4QVpHLtYDSG3j2kF01fSSQB6FNRG8EMnzRjJ0DnuYVS7Q6Q_Y_12B2-zxeCc-zC_LNjWQ/s1600/IMG_2502.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Chambers stove oven range" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4aVXWCEbmtyxbxgOuZV3FYMauLxcI45jGeRlYqmjZpSPxYlzWfvnY0o58YtZHUhcdfyfU4QVpHLtYDSG3j2kF01fSSQB6FNRG8EMnzRjJ0DnuYVS7Q6Q_Y_12B2-zxeCc-zC_LNjWQ/w400-h266/IMG_2502.JPG" width="400" /></a></div><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTK7IyUd5HR6oUkGlePkARuJEo1b_teJtYJjJggJSLhKkY2Uaiw2YbuycytTJ5rID4TvfRSi74zbvYM_rOrj7tD5flM_RjRZOatS2lsYFbQH6kMezt1KEXDjEMXoP_aMTTYom0vRzCw/s1600/IMG_2505.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTK7IyUd5HR6oUkGlePkARuJEo1b_teJtYJjJggJSLhKkY2Uaiw2YbuycytTJ5rID4TvfRSi74zbvYM_rOrj7tD5flM_RjRZOatS2lsYFbQH6kMezt1KEXDjEMXoP_aMTTYom0vRzCw/w400-h266/IMG_2505.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">So warm!</td></tr></tbody></table><br /><p>This is the first recipe I have tried from this book. Since we were pleased with the results and there are quite a few other recipes that look promising, it will be bringing it out again.</p><p><br /></p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-45207434469820563012021-02-01T15:19:00.001-08:002021-02-01T15:19:14.388-08:00Hedge Hogs
<p>This little cookbook, <i>Our Favorite Recipes</i> by the Abilene School Food Service Association, belonged to my mother-in-law. Since her mother-in-law was a teacher in Abilene at one time, I'm guessing that's who originally gave it to her, but there is nothing to note that. Nor does it have a date or an explanation of why it was published. It only contains 64 pages, but it's made of a stiff, highly textured paper that makes it hard to open. The outside cover is stained, but the inside pages are pristine, so I don't think it saw a lot of use.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W3BAEiSCT2MD52fuX340gTAOZkxhOgT1EKV3fHjuAkFjmPDrdLmNryqpC9V-pt00IUqA6tCkxjuEkf3ROdoa6-AL1oGb9ShchiWOd6G63uhXXYiYjK487N-asQscW83kKoqBDG8oVw/s1600/20210201_140318.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W3BAEiSCT2MD52fuX340gTAOZkxhOgT1EKV3fHjuAkFjmPDrdLmNryqpC9V-pt00IUqA6tCkxjuEkf3ROdoa6-AL1oGb9ShchiWOd6G63uhXXYiYjK487N-asQscW83kKoqBDG8oVw/w300-h400/20210201_140318.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">No date listed, but maybe late 1950s/early 1960s?</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was in the mood to bake something the other day, but not in the mood to put a lot of effort into it. After flipping through a few other cookbooks, I pulled this one out and found something that suited my needs: Hedge Hogs by Mrs. Cliff Landers.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCnLtqlALUYaO_nqgksUnu13oZS7GYKa4VzW1pvl9fWtAEzXGBI3ADuD8lswnKjbFpBrMRgjBB1DQl1asm8mhyEANwhwPLiLpD20-CIYyhtqsdkFUQgS5JSN9Q67WDtpzxDq1ucn5Xw/s2048/20210130_140708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1139" data-original-width="2048" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCnLtqlALUYaO_nqgksUnu13oZS7GYKa4VzW1pvl9fWtAEzXGBI3ADuD8lswnKjbFpBrMRgjBB1DQl1asm8mhyEANwhwPLiLpD20-CIYyhtqsdkFUQgS5JSN9Q67WDtpzxDq1ucn5Xw/w400-h223/20210130_140708.jpg" width="400" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">There is a food grinder somewhere in this house, but it seemed like a food processor would work just fine and would also let me make it in one container. Yay for even less effort! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbRc2Pn7v3Vjuxir8Tylr3t-OrNm1ejlLZVsenk0YeGPV4zVSEJzH3eYD8efwGW4zhAo97RyYxvB52XeOLLVrdDtLGynkz0FFv6sJlzBC7aSuufQ1dDtHwelZLkWXQguH8V2MdiZqEQ/s1600/20210130_151135.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Chambers gas range stove" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWbRc2Pn7v3Vjuxir8Tylr3t-OrNm1ejlLZVsenk0YeGPV4zVSEJzH3eYD8efwGW4zhAo97RyYxvB52XeOLLVrdDtLGynkz0FFv6sJlzBC7aSuufQ1dDtHwelZLkWXQguH8V2MdiZqEQ/w400-h300/20210130_151135.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Not the most beautiful cookies, but tasty!</td></tr></tbody></table><br /></div><div>Mine look more like feral hogs than hedgehogs, but they are quite nice in flavor and texture. They are dense and chewy, somewhere between an energy bar and candy, flavored strongly of dates and brown sugar with a hint of coconut. I gave my sister a few and she asked for the recipe and baked her own batch the next day, so I would say this is a keeper of a recipe!</div><br /> <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com6Gulf of Mexico25.304304 -90.065918-4.4278675599827721 -125.222168 55.036475559982769 -54.909667999999996tag:blogger.com,1999:blog-64933709276648732.post-22877101872153190252021-01-22T16:19:00.200-08:002021-01-24T18:04:34.453-08:00Scotch Apple Pie<div class="separator">I first made this pie a little over four years ago. We really liked it, so of course I promptly forgot which cookbook it was in. I had shared a photo of it, so it popped up in my memories every year, punishing me for my forgetfulness. However, a few days ago I was going through some old photos and saw not only the picture of the pie, but a picture of the recipe and the cookbook, too. Hooray!</div><div class="separator"> </div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHSSn2nbuueoyXpCcj2KiNmCWjQPkdCyabndL9qLI4dpwD0k9OmiWp5LFmkPORvfowg5X3sfIPU51qkGThQcQO0CQ4i7bz3TctG_EDtwL1Em45RhF9Eyqq1akmyooyufUlb2ssQ-hog/s1600/IMG_3910.JPG" style="margin-left: auto; margin-right: auto;"><img alt=" Talk About Good cookbook" border="0" data-original-height="1600" data-original-width="1261" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqHSSn2nbuueoyXpCcj2KiNmCWjQPkdCyabndL9qLI4dpwD0k9OmiWp5LFmkPORvfowg5X3sfIPU51qkGThQcQO0CQ4i7bz3TctG_EDtwL1Em45RhF9Eyqq1akmyooyufUlb2ssQ-hog/w315-h400/IMG_3910.JPG" width="315" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Talk About Good!</i> by the Junior League of Lafayette, Lousiana</td></tr></tbody></table></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvroEesYGLt8aKFypua-Ogd0kJSuRrfNBTVe4G2ta3kvoBpddYUkI6up5ofhqzk7GTWMQa1t1myMbqe8briy411qERD9jMNwmb5TL5-VjiAYudPpFBRsfSr_c1cbPfWay_sMVLb0VbQ/s2048/IMG_3919.JPG"><img border="0" data-original-height="2048" data-original-width="1339" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvroEesYGLt8aKFypua-Ogd0kJSuRrfNBTVe4G2ta3kvoBpddYUkI6up5ofhqzk7GTWMQa1t1myMbqe8briy411qERD9jMNwmb5TL5-VjiAYudPpFBRsfSr_c1cbPfWay_sMVLb0VbQ/w261-h400/IMG_3919.JPG" width="261" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I found this cookbook at an antique store several years ago. I picked up up, carried it around, put it back, left, drove back the next day and bought it. My copy is the 1967 edition (printed in 1971), but according to the Junior League of Lafayette's website, it <a href="https://www.juniorleagueoflafayette.com/tag/">is still in print and available for purchase</a> more than 50 years later!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcX3MskPfpwiJaxaT7kihqyKuYPjjzeUHOEWPgRNwYCy3eU8OOGqEWYRhDiWnDW6Ep9Z-GoFwJbnikCjNJowVajMweO9Ox9Qcx4AYfCuGvz9pGsGtUvzCi-l8LuJBmAesJ9KDN1ssdw/s2048/IMG_3901.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcX3MskPfpwiJaxaT7kihqyKuYPjjzeUHOEWPgRNwYCy3eU8OOGqEWYRhDiWnDW6Ep9Z-GoFwJbnikCjNJowVajMweO9Ox9Qcx4AYfCuGvz9pGsGtUvzCi-l8LuJBmAesJ9KDN1ssdw/w400-h266/IMG_3901.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Farm Boy was a little disappointed that no scotch whisky was involved</i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2HadoyR_MHt-90Z9VGnUcXhyphenhyphen6WnR1emkFVe9ISh0Aw4gDrJKEQYR2WPHh_gfdv0g2KOaBnI9qr-izMtbGubP-0B817W8bgnTuKWcALDY8LO_S0NPYrvAAu8RT_GiRJM_KVXw-ia04w/s2048/IMG_3912.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN2HadoyR_MHt-90Z9VGnUcXhyphenhyphen6WnR1emkFVe9ISh0Aw4gDrJKEQYR2WPHh_gfdv0g2KOaBnI9qr-izMtbGubP-0B817W8bgnTuKWcALDY8LO_S0NPYrvAAu8RT_GiRJM_KVXw-ia04w/w400-h266/IMG_3912.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Rule #1 of baking: make sure to spill some flour!</i></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd3RhntQkHg8GnBZdTQmvSevXrIwkC_-MJejXX64ktyW8LEcRG7_8nM-NXW9s7qOpMMHK0dMgJ2GghZz2lzwE9AYlhbcSrZNKj3C_RSTnVFQ2rVhGrG_QS3na7UOq33a8_hbjjj6eEg/s2048/IMG_3918.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCd3RhntQkHg8GnBZdTQmvSevXrIwkC_-MJejXX64ktyW8LEcRG7_8nM-NXW9s7qOpMMHK0dMgJ2GghZz2lzwE9AYlhbcSrZNKj3C_RSTnVFQ2rVhGrG_QS3na7UOq33a8_hbjjj6eEg/w400-h266/IMG_3918.JPG" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn119soxxzfwV0fmJO4wWcqlX2msrXom1R-arL1kSh9ZwnO-TtpMPkEPvhpn7nn16GRweAO0f4cZ-IlwTQQ94RmfJ9URy1cIZV6Ttv_AGRCMzXNbo3EE4RogcSv-hDF65xWc5ORft-A/s2048/IMG_3914.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Thermobaker" border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbn119soxxzfwV0fmJO4wWcqlX2msrXom1R-arL1kSh9ZwnO-TtpMPkEPvhpn7nn16GRweAO0f4cZ-IlwTQQ94RmfJ9URy1cIZV6Ttv_AGRCMzXNbo3EE4RogcSv-hDF65xWc5ORft-A/w266-h400/IMG_3914.JPG" width="266" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Thermobaker instructions</i></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Because I am a Chambers nerd, I chose to bake it in the Thermobaker in the Thermowell. With the well preheated for a few minutes, you can bake an 8" pie with about 15 minutes of gas, then 30 to 40 minutes of retained heat cooking. Have I ever mentioned that I adore this stove? Oh, I have? Sorry! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8PX7_UQQOws5Sk9v0Tor4VxPhkHY35-PMAmC9TiV2DkiTgacYLepyQZN-Cepq5RdGyYrvk3ClOD7J-4IkxQJLyAqe5osdzwKwTkENAAsRZuZu6c00qyJ6yqUPTx3XQJisJ_xieqEuQ/s2048/IMG_3925.JPG" style="margin-left: auto; margin-right: auto;"><img alt="Chambers gas stove Thermobaker Thermowell" border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8PX7_UQQOws5Sk9v0Tor4VxPhkHY35-PMAmC9TiV2DkiTgacYLepyQZN-Cepq5RdGyYrvk3ClOD7J-4IkxQJLyAqe5osdzwKwTkENAAsRZuZu6c00qyJ6yqUPTx3XQJisJ_xieqEuQ/w400-h266/IMG_3925.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>It smelled divine while baking!</i></td></tr></tbody></table><br /><div><br /></div><div>I was too impatient to wait for it to cool, so my servings were not very photogenic, but it was as tasty as I remembered! I would say it's closer to a crisp or a cobbler than a pie, since there is no bottom crust. It is fairly sweet, too, so perhaps the sugar could be cut back a bit or maybe serve it with whipped cream to buffer it a little. But the combination of the crunchy brown sugar topping and the clear apple flavor of the filling really work well together, so I will be making this again in the future now that I have rediscovered the recipe.</div>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-47992023078960999972020-09-02T22:30:00.245-07:002020-09-09T09:52:53.348-07:00Lemon Pie - Reliable for the 7th Annual Pieathalon!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFB9P1nyh1ZI6a4jeEOHqfv31mFWfYgyQoF4Ax7LEY35dik9_RWaCaJI-1MfdC-a__oW_uDi7UMXZJmbFLTL1tPJjGfjJyviGg0NiRiZp8SGNuxiiQrt_YHmcmafiAL3EunVz2ukJVkQ/s1080/pieathalon+logo+%25281%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFB9P1nyh1ZI6a4jeEOHqfv31mFWfYgyQoF4Ax7LEY35dik9_RWaCaJI-1MfdC-a__oW_uDi7UMXZJmbFLTL1tPJjGfjJyviGg0NiRiZp8SGNuxiiQrt_YHmcmafiAL3EunVz2ukJVkQ/w410-h410/pieathalon+logo+%25281%2529.png" width="410" /></a></div><br /><p>That's right, boys and girls, it's pie time again!</p><p>To recap the rules of Pieathalon:</p><div style="text-align: left;">1) You choose a vintage recipe and send it in<br />2) You receive a vintage recipe submitted by someone else<br />3) You make that recipe<br />4) You post about your experience</div><p>Last year I was feeling all kind and benevolent and sent in Honey Cream Cheese Pie as my submission. For 2020 I have reverted back to my normal state and am waiting with baited breath to see the results of Avocado Lime Pie. Lime gelatin, pineapple, avocado and cream cheese. Heh heh heh.</p><p>Fortunately for me, Camilla from <a href="http://culinary-adventures-with-cam.blogspot.com/">Culinary Adventures with Camilla</a> is less evil than I am. She chose Lemon Pie - Reliable from the 1908 <i>Washington Women's Cook Book </i>and even sent a slightly updated version (with modern instructions) from the new book about women's suffrage, <i>All Stirred Up</i> by Laura Kumin. I've already added it to my "books to read" list.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XQPQX1lic3VjWpCgZYZzLXdic7-HJEJYZOcDsJD6hcpQ365T_vKZsde8oVGuFVbbF4MLVPKk7UPBkV7AKWXfPsOPGc-h_2iMDR8mSdgTPa84T8kHtRBceGGbqapMVxS74I3EIezBOw/s2048/washingtonwomenscookbook.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1601" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XQPQX1lic3VjWpCgZYZzLXdic7-HJEJYZOcDsJD6hcpQ365T_vKZsde8oVGuFVbbF4MLVPKk7UPBkV7AKWXfPsOPGc-h_2iMDR8mSdgTPa84T8kHtRBceGGbqapMVxS74I3EIezBOw/w313-h400/washingtonwomenscookbook.png" title="" width="313" />
</a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Mf4HfDzb3Uduv2WP1NZ3UfrHy8c86KuzHrq7LOPZ0KVORscjfcPLALaLn0CINhyAYv1G60kh8QN_czQWFKvb2Nhb2n9BR2Z36ECUW8p82QKwtlvpR3vWxafMSzoGmY3fxkwRiHGKQw/s1792/lemonpie-recipeonly.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1792" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Mf4HfDzb3Uduv2WP1NZ3UfrHy8c86KuzHrq7LOPZ0KVORscjfcPLALaLn0CINhyAYv1G60kh8QN_czQWFKvb2Nhb2n9BR2Z36ECUW8p82QKwtlvpR3vWxafMSzoGmY3fxkwRiHGKQw/w400-h240/lemonpie-recipeonly.jpg" width="400" /></a></div><br /><p>Based on the instructions from <i>All Stirred Up</i>, I added more lemon juice (3 small lemons) and an extra egg, along with a bit of salt. I'm pretty sure this is the first lemon meringue pie I have ever made and I was surprised at how easy it was and how firmly it set up. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hqQPQGMTrJZvMo5No-rwbZO11eRSZR9g-Ze-16082FePCQvhDC4_0VwWV7o_fzrXG8UjoxbiY_eKnVADiZTFZjc9epqhuQ0LcMNAhOOEne1qQlaOj-X-4Z-ByBsu-kWfyLx5tMmNAw/s1600/P8290223.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Chambers stove" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hqQPQGMTrJZvMo5No-rwbZO11eRSZR9g-Ze-16082FePCQvhDC4_0VwWV7o_fzrXG8UjoxbiY_eKnVADiZTFZjc9epqhuQ0LcMNAhOOEne1qQlaOj-X-4Z-ByBsu-kWfyLx5tMmNAw/w400-h300/P8290223.JPG" width="400" /></a></div><div style="text-align: center;">Hey, that's not too shabby!</div><div style="text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3sqgW0-B7XBdMpjloCfHmhyphenhyphenxmMwJIQBt0FMRWfNwS0ga-4BHbf-igzAkaitIcqye2ABydF9czg-QGvHrYp-_0ErsbNO2f4AimNp-ImGc_cPWWOhsqCj1GS0iV4XvPn9Yho63y1egJA/s1600/P8290224.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1095" data-original-width="1600" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3sqgW0-B7XBdMpjloCfHmhyphenhyphenxmMwJIQBt0FMRWfNwS0ga-4BHbf-igzAkaitIcqye2ABydF9czg-QGvHrYp-_0ErsbNO2f4AimNp-ImGc_cPWWOhsqCj1GS0iV4XvPn9Yho63y1egJA/w400-h274/P8290224.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: left;">For the taste test the only human participants this year were Farm Boy and myself. We both thought it was quite nice. It has a pleasant lemon flavor which we thought was even more pronounced the second day. <br /><br />Gil, our resident orangey, decided that he wanted to represent the felines this time around. Alas, it turns out that he is not a fan of citrus.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7knZ-jLogekHkt-Bq7DGnmXeaHOhlK1tDCjPNftqgxOgBDiie7raFhuQqW7muDYtsnua8KX4oUHrYUHGUUB-ajvPVPL2hk7EICCkd0X85GJ2vVI7vUiORQCIEOZTWVjnPPvckRm0U1w/s1600/P8290245.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="1600" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7knZ-jLogekHkt-Bq7DGnmXeaHOhlK1tDCjPNftqgxOgBDiie7raFhuQqW7muDYtsnua8KX4oUHrYUHGUUB-ajvPVPL2hk7EICCkd0X85GJ2vVI7vUiORQCIEOZTWVjnPPvckRm0U1w/w400-h379/P8290245.JPG" width="400" /></a></div><div style="text-align: center;">"Why? WHY???"</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm22Y6IxBWzRwKTed8UmzdCaRgTkw64KUKeN7Xw-fmrGgEtTWb-xpO-zUEHRhLz6d6mMlBkIvvGzewOm_gU0cllihPFxrR_Y9bGrTANaYdXLiAv6Rs6Z0BThX15xrjNi5E211im7An-Q/s1600/P8290247.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1312" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm22Y6IxBWzRwKTed8UmzdCaRgTkw64KUKeN7Xw-fmrGgEtTWb-xpO-zUEHRhLz6d6mMlBkIvvGzewOm_gU0cllihPFxrR_Y9bGrTANaYdXLiAv6Rs6Z0BThX15xrjNi5E211im7An-Q/w328-h400/P8290247.JPG" width="328" /></a></div><div class="separator" style="clear: both; text-align: center;">Rejected lemon filling and a harrumph.</div><p style="text-align: left;">It was great fun to be able to participate in another Pieathalon. Thanks to Yinzerella at <a href="https://dinnerisserved1972.com/">Dinner is Served 1972</a> for organizing this once again! </p><p style="text-align: left;">Now go check out the rest of the pies!</p><p style="text-align: left;">Yinzerella at Dinner is Served 1972 is making <a href="https://dinnerisserved1972.com/?p=23133&preview=true">Betty Crocker Sombrero Pie</a></p><p style="text-align: left;">Camilla at Culinary Adventures with Camilla with <a href="https://culinary-adventures-with-cam.blogspot.com/2020/09/lattice-pineapple-pie.html">Lattice Pineapple Pie</a></p><p style="text-align: left;">Dr. Bobb at Dr. Bobb's Kitschen tries out <a href="http://dbkitschen.blogspot.com/2020/09/holy-mackerel-its-pieathalon-vii.html">Empenada Mariscona</a></p><p style="text-align: left;">Kelly from Velveteen Lounge makes <a href="https://youtu.be/Ncp5JyNmp3c">Chocolate Mint Prune Pie</a></p><p style="text-align: left;">Battenburg Belle of Kitchen Confidence with <a href="https://www.kitchenconfidence.co.uk/baking/pieathalon-2020/">Sour Cream Apricot Pie</a></p><p style="text-align: left;">SS of A Book of Cookrye and <a href="https://granniepantries.blogspot.com/2020/09/in-which-your-humble-writer-whips.html">Honey Fruit Pie</a></p><p style="text-align: left;">Jenny of Silver Screen Suppers makes the intriguing <a href="https://www.silverscreensuppers.com/when-bloggers-meet-or-collaborate/7th-annual-pieathalon-party-pink-pie">Party Pink Pie</a></p><p style="text-align: left;">Wendy from A Day in the Life on the Farm tries <a href="https://adayinthelifeonthefarm.blogspot.com/2020/09/cherry-blossom-pie-pieathalon.html">Cherry Blossom Pie</a></p><p style="text-align: left;">Surly from Vintage Recipe Cards gives <a href="https://wp.me/p1lKJI-S8">Crumb Pie</a> a try</p><p style="text-align: left;">Taryn of Retro Food for Modern Times with <a href="http://www.retrofoodformoderntimes.com/?p=13670&preview=true">Easy as Pie Chicken Salad</a></p><p style="text-align: left;">Poppy Crocker of Grannie Pantries drew the short straw with my <a href="https://granniepantries.blogspot.com/2020/09/in-which-your-humble-writer-whips.html">Avocado Lime Pie</a></p><p style="text-align: left;">Judy of Book Club Cookbook tests <a href="https://www.instagram.com/p/CErJluCg8zq/">Pumpkin Pie with a Secret</a></p><p style="text-align: left;">and Greg of Recipes4Rebels gives <a href="http://www.recipes4rebels.com/?page_id=9518">Apple Crumb Pie</a> a whirl</p>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com18tag:blogger.com,1999:blog-64933709276648732.post-13167054300894614022019-09-30T07:30:00.000-07:002019-09-30T07:30:01.069-07:00Spanish Pork Picadillo What's the next best thing to Pieathalon? That's right, it's <<i>switch to Keith Morrison's voice</i>> MUR-DER!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIo2mvu967HkJE6SMYLptjuqkDyXceWG0g32ERcqTDCmkjDWplI4Ia51ErLlMPmWOGj0gZbohWRS2PbMFKDM0vjCpXFN7NFft7QYASqSyakhj2BbaaR144PxJvWvMhtoXSlkCWBnqDw/s1600/MSW-WHISK-1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="717" data-original-width="1000" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIo2mvu967HkJE6SMYLptjuqkDyXceWG0g32ERcqTDCmkjDWplI4Ia51ErLlMPmWOGj0gZbohWRS2PbMFKDM0vjCpXFN7NFft7QYASqSyakhj2BbaaR144PxJvWvMhtoXSlkCWBnqDw/s320/MSW-WHISK-1.jpeg" title="https://www.silverscreensuppers.com/" width="320" /></a></td></tr>
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Or rather, it's the Murder, She Wrote Cookalong! Jenny over at <a href="https://www.silverscreensuppers.com/">Silver Screen Suppers</a> is in the process of creating a Murder, She Wrote cookbook and invited everyone to play along by testing recipes from actors who appeared in the TV series. After perusing the list of recipes, I chose Bill Brochtrup's Spanish Pork Picadillo because I knew if pork was involved, Farm Boy would be excited. Plus, I like saying picadillo.<br />
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I didn't actually know who <a href="https://www.imdb.com/name/nm0110514/">Bill Brochtrup</a> was, so I had to look him up. Apparently he is best known for a role on NYPD Blue, but he also made a couple of guest appearances on Murder, She Wrote.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOalWy__WEFZjPM0SN2h36BCab2VyuXlwIiHO8U9b5Lg6ukMii-_fUGUbf4xpZvVtzikQurvrgm6fWa8tQnRIBRZ8HcCkUWJJY8HFU8EwPGyv7M5hgMdVYaIIHOC3Sv5Omi2fcruHD_w/s1600/MV5BMTgxNDUwNzYwM15BMl5BanBnXkFtZTgwOTgzNzIwMTE%2540._V1_.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="640" data-original-width="1136" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOalWy__WEFZjPM0SN2h36BCab2VyuXlwIiHO8U9b5Lg6ukMii-_fUGUbf4xpZvVtzikQurvrgm6fWa8tQnRIBRZ8HcCkUWJJY8HFU8EwPGyv7M5hgMdVYaIIHOC3Sv5Omi2fcruHD_w/s400/MV5BMTgxNDUwNzYwM15BMl5BanBnXkFtZTgwOTgzNzIwMTE%2540._V1_.jpg" title="https://www.imdb.com/name/nm0110514/mediaviewer/rm902354688" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Bill Brochtrup and someone else's hair</i></td></tr>
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Once again, Farm Boy, Sister of Farm Boy and Daughter of Sister of Farm Boy joined in for the taste test and everyone agreed that this recipe is a winner! It was really easy to make and the house smelled incredible while it was cooking. The cinnamon added a special flavor that everyone liked, but no one could guess what it was. We had the leftover picadillo (see, still a fun word!) a few days later and it reheated very well. We liked it so much that when we got down to the last serving, there was a little dispute over who got it...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi2t6WQQVQ-ViEWrPgnLOoG4WhhMZE1yaLh9UDVixJPwos7-a0-19GRyKof1jTSqz3BQbxnhmkvmBqioQUDHUPM8XYrEgTOHG4rrPL88KAF0uG2FCeRILFsmBxQCMhKv5bMmtWsWtjQ/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1093" data-original-width="1600" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbi2t6WQQVQ-ViEWrPgnLOoG4WhhMZE1yaLh9UDVixJPwos7-a0-19GRyKof1jTSqz3BQbxnhmkvmBqioQUDHUPM8XYrEgTOHG4rrPL88KAF0uG2FCeRILFsmBxQCMhKv5bMmtWsWtjQ/s400/IMG_0309.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>All mine!</i></td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8px;"></td><td class="tr-caption" style="text-align: left;"><span style="font-size: small;">I will be making this again, for sure. So thank you, Bill Brochtrup, for sharing your pork picadillo recipe. And thank you to Jenny at Silver Screen Suppers for letting me play along!</span></td><td class="tr-caption" style="font-size: 12.8px;"><br /></td></tr>
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<span style="font-size: x-small;">* No Farm Boys were actually harmed during this cookalong.</span><br />
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<br />The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com1tag:blogger.com,1999:blog-64933709276648732.post-2474826583694935182019-08-19T22:50:00.000-07:002019-08-21T19:05:42.592-07:00Cheese-Applesauce Pie - 6th Annual Pieathalon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VpCPi-gPlcHT6lAyy8uh3twAj8z8loKCx5Lrs5sea3TXoZYGHkG15ZnrbvSrvNsUu93kZ3MOsGa5ZnNp04on_Tl08wfdgC1GNQsBfr8ujdHOCSKOzCsb0G8hlCk5-XLB3dDcMg4v9w/s1600/68673750_2581938831868197_4602241106170609664_o+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="758" data-original-width="977" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VpCPi-gPlcHT6lAyy8uh3twAj8z8loKCx5Lrs5sea3TXoZYGHkG15ZnrbvSrvNsUu93kZ3MOsGa5ZnNp04on_Tl08wfdgC1GNQsBfr8ujdHOCSKOzCsb0G8hlCk5-XLB3dDcMg4v9w/s400/68673750_2581938831868197_4602241106170609664_o+%25281%2529.jpg" width="400" /></a></div>
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That's right, it's Pieathalon time again!<br />
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To recap the rules of Pieathalon:<br />
1) You choose a vintage recipe and send it in<br />
2) You receive a vintage recipe submitted by someone else<br />
3) You make the recipe<br />
4) You post about your experience<br />
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While I have followed Pieathalon from the beginning, this is only my second year to participate. I was happy and surprised to receive a second invitation, considering that my submission last year involved a pie that combined raisins and onions. (Farm Boy still insists that he would probably like it, but I have not worked up the courage to actually make it.)<br />
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This year I found several wonderfully terrible recipes, but I decided to play nice and sent in Honey Cream Cheese Pie from<i> Sunset's New Kitchen Cabinet Cook Book</i> (1938). The recipe caught my eye because Farm Boy has bees and he got his first real honey harvest this year, about seventy pounds worth of delicious golden sweetness. So we're on the lookout for recipes that use honey. If you have a good method for making mead, please share!<br />
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The recipe I received this year is Cheese-Applesauce Pie from the <i>Woman's Day Collector's Cook Book</i> (1960) and it was submitted by Poppy Crocker of the so-much-better-named-than-my-page <a href="https://granniepantries.blogspot.com/">Grannie Pantries</a>. You can see the great illustrations in the cookbook in Poppy's post, <a href="https://granniepantries.blogspot.com/2016/08/the-levitating-cow-head-queen-of-damned.html">The levitating cow head, queen of the damned, and other wonders</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCR7HxCpVcJkv0sfiatY5w93JT3Y60oE6c47PFKXoGsoHlQyya-tRZFDWYvDUrW_YVqlc_Q0TtPWtfOa6FxyVKatE2ShQuR1rokjx2s1HgEpBhkDFPkexrlo4QtgszfHlfn48grsxEA/s1600/cheese-applesauce+pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCR7HxCpVcJkv0sfiatY5w93JT3Y60oE6c47PFKXoGsoHlQyya-tRZFDWYvDUrW_YVqlc_Q0TtPWtfOa6FxyVKatE2ShQuR1rokjx2s1HgEpBhkDFPkexrlo4QtgszfHlfn48grsxEA/s400/cheese-applesauce+pie.png" width="290" /></a></div>
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Corn flake crust - sounds promising!<br />
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Cheesecake-like filling - I'm in!<br />
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Applesauce, lemon, almond topping - hmmm.<br />
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I couldn't find corn flake crumbs, so I used regular corn flakes and pulverized them in the food processor. I also used the food processor on the cottage cheese instead of forcing it through a sieve, primarily because I got rid of the sieve a few weeks ago in a fit of decluttering. I took the whole load straight to the donation center because I didn't want it sitting around the house for ages. Of course, I needed the sieve the very next day. Argh.<br />
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In honor of Pieathalon, I dug out my vintage Pyrex lime green pie dish. This is my second one. The first one died in a tragic quiche accident.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXItZYGT4e4Jp0WYThJMUy_Qz_BK588b-p21cNbLXpb4ZB6u3oOy0zMy3_rKTZTh4iTSthHzg3t80nmVnI0pdaEBeWqPfZSOe7k0mA7pplYr2bfaH7kXQxxoZy8Je3zt2XFcz8MRmjw/s1600/IMG_0216.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXItZYGT4e4Jp0WYThJMUy_Qz_BK588b-p21cNbLXpb4ZB6u3oOy0zMy3_rKTZTh4iTSthHzg3t80nmVnI0pdaEBeWqPfZSOe7k0mA7pplYr2bfaH7kXQxxoZy8Je3zt2XFcz8MRmjw/s400/IMG_0216.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh out of the oven - oooh, it smells nice!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF96Bc-wiO-Np-skalW9-QC4_55eXuWVucT7oS1yXoXRbzkWdXabDdslQyAk4Xc3K1fNGPVjrc9LVNKvWgD9uOaSGfcC-LFZKm2MYCMhyphenhyphen_Zy0_0-ZfGIPqjXn4DitdCQu22nUTGpzubA/s1600/IMG_0218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF96Bc-wiO-Np-skalW9-QC4_55eXuWVucT7oS1yXoXRbzkWdXabDdslQyAk4Xc3K1fNGPVjrc9LVNKvWgD9uOaSGfcC-LFZKm2MYCMhyphenhyphen_Zy0_0-ZfGIPqjXn4DitdCQu22nUTGpzubA/s400/IMG_0218.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Topped with the applesauce/lemon juice/almond mixture. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6tmFSItdfP38CTE8V4syBAWBJBcC2XBoyzkU7z3y2h7kdDK_SH4a-HXOlx1hGTK-jP8RR7nZh4UGHgX-F6e27PSMqJwUI4RMce8Ce0P5dTjn4aNHUqEmbsyZ0nndLg4NA6WAmWccNA/s1600/IMG_0227.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ6tmFSItdfP38CTE8V4syBAWBJBcC2XBoyzkU7z3y2h7kdDK_SH4a-HXOlx1hGTK-jP8RR7nZh4UGHgX-F6e27PSMqJwUI4RMce8Ce0P5dTjn4aNHUqEmbsyZ0nndLg4NA6WAmWccNA/s400/IMG_0227.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A side view. I had a hard time getting a decent picture because...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmosKNHscb1cSv8t4eF_Ft6z_bgujsAg8MJjDy48YDUD2HVW0DXW4Kq-iCrgbQpStpwmncG5W8TNf6rt-rZ0CfR5QiQwePlbF1Y0fx_sxlpLPZWHayEN9_c-lkL_89fPmdYGH4QlxFww/s1600/IMG_0228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmosKNHscb1cSv8t4eF_Ft6z_bgujsAg8MJjDy48YDUD2HVW0DXW4Kq-iCrgbQpStpwmncG5W8TNf6rt-rZ0CfR5QiQwePlbF1Y0fx_sxlpLPZWHayEN9_c-lkL_89fPmdYGH4QlxFww/s400/IMG_0228.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Queen Lily was demanding her share! She requested no toppings.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFpCGQK1QeZ-E24PLDiva8Kdx6Fn3CzCtl_3hXIqkUhnYRWbXfY7e3IxZjwlZoadXagwXQDudMmLFxMxoSYemE9RzjhF-r411-XE7tglts01FABSDOZ9kqiqzeSb68z2paWcKGTA-Mg/s1600/IMG_0232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFpCGQK1QeZ-E24PLDiva8Kdx6Fn3CzCtl_3hXIqkUhnYRWbXfY7e3IxZjwlZoadXagwXQDudMmLFxMxoSYemE9RzjhF-r411-XE7tglts01FABSDOZ9kqiqzeSb68z2paWcKGTA-Mg/s400/IMG_0232.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hmmm, let's see if we like this...</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiOyxNZLviiuDRPfgGt1eZxMip4AgyoR2T-D0c1zBsd1wwQCyIe17cRO3CPkXc1zS6a8cgDaWM5Ndj3liK2hfga4dudwGFOfIWTr8Y4BkIC767JcGRdgkaF83ntjzdjl5-_hB8Fkekg/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiOyxNZLviiuDRPfgGt1eZxMip4AgyoR2T-D0c1zBsd1wwQCyIe17cRO3CPkXc1zS6a8cgDaWM5Ndj3liK2hfga4dudwGFOfIWTr8Y4BkIC767JcGRdgkaF83ntjzdjl5-_hB8Fkekg/s400/IMG_0234.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We do! Give us more. MORE!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1jPGC1QS8Swxrbw8AESAIqreyK652mM_Seyjn81dmv3-gdgeB8bjBr0_aWcnQPgwIfNM7vEzCklC2uRj_7YaUgViCE5TcWXkMvw4g390v1HjCwV_hYVNIHXgvMOSYNokpaaZEMVzzA/s1600/daisy-cheesepie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="682" data-original-width="1600" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1jPGC1QS8Swxrbw8AESAIqreyK652mM_Seyjn81dmv3-gdgeB8bjBr0_aWcnQPgwIfNM7vEzCklC2uRj_7YaUgViCE5TcWXkMvw4g390v1HjCwV_hYVNIHXgvMOSYNokpaaZEMVzzA/s400/daisy-cheesepie.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ground crew member Daisy wanted to participate in the taste test. She also approved! But she has some questionable eating habits, so we just nod and smile politely when she recommends something. </td></tr>
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In addition to Lily and Daisy, we also had two human testers: Sister of Farm Boy and Daughter of Sister of Farm Boy*.<br />
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The group consensus among the human testers:<br />
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<ul>
<li>The corn flake crust has a nice flavor, but it's soft. Maybe bake it beforehand?</li>
<li>The cheesecake filling part is fantastic! Good flavor and texture and easy to mix and bake. I will definitely make that again.</li>
<li>The applesauce topping is, mmm, okaaay, but not something any of us would go out of our way to have again. It mostly tastes like lemon. Farm Boy liked it the best out of all of us.</li>
</ul>
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So, on the whole, it was much better than <a href="http://www.thenostalgiccook.com/2018/08/tansey-5th-annual-pieathalon.html">last year's pie</a>, most of which went into the trash. I think I will keep experimenting with the crust and the filling, but I'm going to let the applesauce topping go.<br />
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Thank you to Yinzerella at Dinner is Served 1972 for organizing this event yet again!<br />
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To read about the adventures of the other Pieathletes, visit their blogs:<br />
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Yinzerella from Dinner is Served 1972 with <a href="https://dinnerisserved1972.com/2019/08/20/oasis-pie/">Dali Oasis Leek Pie</a><br />
The Battenburg Belle from Battenburg Belle with Betty Crocker Hawaiian Pie<br />
Dr. Bobb of Dr. Bobb's Kitschen with <a href="http://dbkitschen.blogspot.com/2019/08/pie-golly-its-pieathalon-vi.html">Macaroon Pie</a><br />
Camilla of Culinary Adventures with Camilla with <a href="https://culinary-adventures-with-cam.blogspot.com/2019/08/flaming-peach-pie-6thannualpieathalon.html">Flaming Peach Pie</a><br />
Greg of Recipes4Rebels with <a href="http://www.recipes4rebels.com/?page_id=5488">Artichoke Pie</a><br />
Jenny of Silver Screen Suppers with <a href="http://www.silverscreensuppers.com/humphrey-bogart/6th-annual-pieathalon-spaghetti-pie-a-precursor-to-humphrey-bogarts-spaghetti-loaf">Spaghetti Pie</a><br />
The Homicidal Homemaker with <a href="https://www.thehomicidalhomemaker.com/bamberry-turnover-bats/">Bamberry Turnovers</a><br />
Kelly from Velveteen Lounge Kitsch-en with <a href="https://velveteenloungekitsch-en.blogspot.com/2019/08/6th-annual-pieathalon.html">Angel Pie</a><br />
Surly at Vintage Recipe Cards with <a href="http://vintagerecipecards.com/2019/08/20/cat_food_pie/">Salmon Custard Pie</a><br />
Peter, Curator of the Vincent Price Legacy UK with <a href="https://www.vincentpricelegacy.uk/pieathlon-2019-weight-watches-cherry-pies/">WW Cherrie Pies</a><br />
Poppy at Grannie Pantries with <a href="https://granniepantries.blogspot.com/2019/08/in-which-your-humble-writer-makes-some.html">Banana Split Pie</a><br />
S.S. of A Book of Cookrye with <a href="https://abookofcookrye.blogspot.com/2019/08/the-pieathlon-returns.html">Huntington Fidget Pie</a><br />
Taryn from RetroFoodForModerntimes with <a href="http://www.retrofoodformoderntimes.com/?p=12597&preview=true">Honey Cream Cheese Pie</a><br />
<br />
*Not their actual names.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com15tag:blogger.com,1999:blog-64933709276648732.post-7479293459659109262018-11-24T09:42:00.002-08:002018-11-24T09:42:56.599-08:00Andrea's Special Date CookiesGrowing up, summers involved trips to North Dakota to visit my mom's side of the family. I don't know if it's a North Dakota thing or a Scandinavian thing, but at each home we visited, we were presented with a staggering array of foods and we were expected to eat some of everything, even if we had been to three other homes that day. Lefse, ham, locally made summer sausages, rolls with actual farm butter, cookies, etc., always presented as if this was an everyday occurrence and we just happened to show up at the right time. <br />
<br />
The largest spread was always at Helga and Andrea's home. Helga and Andy were sisters (and my mother's aunts) and even though Helga was married to Dave - and everyone adored Dave - it was never Helga and Dave, always Helga and Andy. And Dave.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReI6-DGurb4ytwtVqxvwgJ95vcUve1twncseT6XnnHwI1Hh35-CmCJJ0bkC4aiYpaAGbZqXPY2dhHynHyVXTGo2GQBd395oKsUi-0gqQz1caksisIxfEwLAKtge6v0eNIgBSpjfWp8A/s1600/AndreaTerriKari.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="630" data-original-width="640" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhReI6-DGurb4ytwtVqxvwgJ95vcUve1twncseT6XnnHwI1Hh35-CmCJJ0bkC4aiYpaAGbZqXPY2dhHynHyVXTGo2GQBd395oKsUi-0gqQz1caksisIxfEwLAKtge6v0eNIgBSpjfWp8A/s320/AndreaTerriKari.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Great Aunt Andy, my sister and myself (the short one)</i></td></tr>
</tbody></table>
I was really too young to appreciate how much effort went into preparing all the food, but I do remember appreciating how delicious everything was. Unfortunately, because we lived so far away, I never had a chance to learn any cooking secrets from them. I was given Helga's roll recipe a while back, but I haven't worked up the courage to try them yet because Helga's rolls have achieved mythical levels of deliciousness in my memory. I am fairly certain that nothing I could make would taste as incredible as what I remember. Soft, buttery, light as a feather, slathered in unbelievably good salty butter. Mmmmm....<br />
<br />
Ahem. Anyway.<br />
<br />
A few years back my mom came across a recipe of Andy's, called Special Date Cookies. The instructions were something along of the lines of, "mix, crisscross with a sugar-dipped fork and bake." People weren't sticklers for details back in the day. Mom remembered them as very good, pale and only lightly browned on the bottom. Well, at least that was something to aim for!<br />
<br />
I had intended to try these many times, but just never got around to it. Then, a few weeks ago, I came across some Medjool dates that had gone hard and while trying to decide what to do with them, I remembered Andy's cookies.<br />
<br />
I made a couple of changes to the recipe (because I can't leave things alone). First, I halved it because it looked like it would make an enormous amount of cookies. I'm glad I did, because I ended up with 47 cookies from a half batch. Second, I rolled the dough balls in Sugar in the Raw before crisscrossing them because it seemed like a good idea. We all liked the extra crunch the coarse sugar gave the cookies, so I'm sticking with it.<br />
<br />
Technically, I suppose I made a third change. The work bowl on my ~22 year old KitchenAid food processor was on its last legs already, and when I started trying to chop the dates in it, the blade seized up. After several attempts to redistribute the dates for chopping, I added some bourbon to soften them. It worked well enough to let me finish chopping those dates, but both the work bowl and the plastic cover on the spindle were broken beyond repair. The motor still works, but alas, replacement parts are no longer available. RIP, food processor. You served me well.<br />
<br />
For the record, I'm pretty sure Andy would NOT have approved of the addition of bourbon to her cookies! I couldn't taste bourbon in the final cookies, but I did enjoy a few little bites of bourbon-soaked dates. Hic!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNa5yo2hbL4WSx2kwf_NRBNocVS0xnGL6D3i0StPHTzEjN-zFjymkWl-0dqb2kkmizjAtyHdubgrLeum9X7Gjj-OfSrwE6Efrs2G4jjXj6h-ZmwTPW9fRXruIBApElwps-QZOWnuRIA/s1600/IMG_7804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNa5yo2hbL4WSx2kwf_NRBNocVS0xnGL6D3i0StPHTzEjN-zFjymkWl-0dqb2kkmizjAtyHdubgrLeum9X7Gjj-OfSrwE6Efrs2G4jjXj6h-ZmwTPW9fRXruIBApElwps-QZOWnuRIA/s400/IMG_7804.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Poor old food processor!</i></td></tr>
</tbody></table>
<br />
I wasn't sure how flat to mash the cookies while crisscrossing, so I tried some thinner (not all the way flat) and some thicker. The thinner ones had the nicest final texture, I think. I also guessed at 325F for the oven temperature, because I was afraid of over-browning them. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiBHpnsHa2ysgiUseIRC704gkr1Gp4yLo6GRic8K1r7cU3_JtqqshxKiqBjDNwoUhdXgFckahTLY9j_84yQ6AuE3p0V4g4_rbb6ZsPCXduTYMcNY2vbfs7zq7iG70WzKQk_bDRimmew/s1600/andysdatecookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiBHpnsHa2ysgiUseIRC704gkr1Gp4yLo6GRic8K1r7cU3_JtqqshxKiqBjDNwoUhdXgFckahTLY9j_84yQ6AuE3p0V4g4_rbb6ZsPCXduTYMcNY2vbfs7zq7iG70WzKQk_bDRimmew/s400/andysdatecookies.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The finished product! I think these should have been mashed just a little flatter for the best texture</i></td></tr>
</tbody></table>
<br />
We really liked these cookies. They have a nice date flavor and aren't overwhelmingly sweet, which we prefer, and the coarse sugar adds a nice texture. They also keep well for several days. We polished off the last one after about 8 days and while the texture had softened over time, it was still good. As usual, though, I liked them best while still warm from the oven. <br />
<br />
<b>Andrea's Special Date Cookies </b>(<a href="https://sites.google.com/site/thenostalgiccook/andrea-s-special-date-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable recipe</a>)<br />
<br />
<b>Ingredients </b><br />
<ul>
<li>3/4 cup soft butter</li>
<li>1/2 cup sugar</li>
<li>1 egg</li>
<li>1 Tablespoon milk</li>
<li>2 cups flour</li>
<li>3/4 teaspoon cream of tartar</li>
<li>3/4 teaspoon baking soda</li>
<li>3/4 teaspoon salt</li>
<li>3/4 teaspoon vanilla</li>
<li>1 cup chopped dates</li>
<li>coarse sugar for rolling the dough balls (I used Sugar in the Raw)</li>
</ul>
<br />
<b>Directions </b><br />
<br />
Preheat oven to 325F. Line baking sheets with parchment paper.<br />
<br />
Combine the flour, cream of tartar, baking soda and salt and set aside.
In a separate bowl, cream the butter and sugar together until light and fluffy. Add the egg and beat well. Stir in the milk and vanilla. Add the flour mixture in two or three additions, mixing well each time. Fold in the dates.
Roll the dough into small balls, then roll in coarse sugar. Crisscross and flatten with a fork.
Bake for 12 to 15 minutes, or until the cookies are lightly browned on the bottom only.<br />
<br />The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-60597651961438120182018-08-20T00:05:00.000-07:002018-08-22T18:43:14.747-07:00Tansey - 5th Annual Pieathalon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtwkz9kwxB33dcHlmey4bgNuu7mcK3E6rxzP1IhL2dixbBg0Cku50zcUMZzrJjqEKZ5hor47t8jEDM4lmuVfdAoLk-_2p5LCH5NgaTrKwieQlz-1W5PzH0mm9j7tPRGvH66e2_LtAHA/s1600/pieathalon5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="978" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtwkz9kwxB33dcHlmey4bgNuu7mcK3E6rxzP1IhL2dixbBg0Cku50zcUMZzrJjqEKZ5hor47t8jEDM4lmuVfdAoLk-_2p5LCH5NgaTrKwieQlz-1W5PzH0mm9j7tPRGvH66e2_LtAHA/s400/pieathalon5.jpg" width="400" /></a></div>
<br />
So a few weeks ago I am checking my email and what do I
find? An invitation to participate in the 5th Annual Pieathalon! I played it all casual in my response, but I immediately ran downstairs to tell Farm Boy. Well, "ran" is probably an exaggeration, but I did go downstairs and scream, "OMG! OMG! The cool
kids are talking to me!" He was very impressed.<br />
<br />
The rules of Pieathalon are simple:<br />
1) You choose a vintage recipe and send it in <br />
2) You receive a vintage recipe submitted by someone else<br />
3) You make the recipe<br />
4) You post about your experience<br />
<br />
I looked through a lot of cookbooks for my submission and while I saw a lot of really nice sounding pie recipes, the one that really, truly spoke to me did not sound nice at all. Heh heh heh. I hope <a href="http://www.silverscreensuppers.com/robert-quarry/5th-annual-pieathalon-sweet-onion-pie" target="_blank">Jenny of Silver Screen Suppers</a> who got stuck with Sweet Onion Pie (with raisins) can find it in her heart to forgive me. Or at least never finds out where I live. <br />
<br />
On the other end of the spectrum from a dessert with onions and raisins, the recipe I received - courtesy of <a href="http://www.battenburgbelle.com/" target="_blank">Battenburgbelle</a> - is full of heavy cream, eggs, ladyfinger cookies and sherry. Oooh, promising!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5qDbi4n0TjD7l-_-4bJocJ-cf03xgr3T9EUZaoG27O3SlcWwY612Md0Kd6e8Med_xNurf3HRHkRD0UCjfTZUF61UBHbX7Cr4xW3fcZyEWQZvZTags4iASfdnI8Zl954NK8wPn38EAQ/s1600/tansey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5qDbi4n0TjD7l-_-4bJocJ-cf03xgr3T9EUZaoG27O3SlcWwY612Md0Kd6e8Med_xNurf3HRHkRD0UCjfTZUF61UBHbX7Cr4xW3fcZyEWQZvZTags4iASfdnI8Zl954NK8wPn38EAQ/s400/tansey.JPG" width="400" /></a></div>
<br />
The recipe is from Mary and Vincent Price’s <i>Come Into The Kitchen Cook Book</i> (1969). <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-Xy9pCYR2YBcRyoKulsswe7QB3n5qmvzPAn1zhwZUzn_psoKaYUj9w5aPQc8nj03RJNE8JFL-MoPBEQE8lsGMawBeIHzS3GV7z6-df180qDriUq9XZx345IRmY944cuDjoTd4oTQiA/s1600/tansey-comeintothekitchen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs-Xy9pCYR2YBcRyoKulsswe7QB3n5qmvzPAn1zhwZUzn_psoKaYUj9w5aPQc8nj03RJNE8JFL-MoPBEQE8lsGMawBeIHzS3GV7z6-df180qDriUq9XZx345IRmY944cuDjoTd4oTQiA/s400/tansey-comeintothekitchen.JPG" width="300" /></a>
</div>
<br />
I happen to have a copy of this book (big surprise, I know). It only has a few actual photos, but the whole book is full of cute illustrations like these. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMilzkb5MW5mMkieanAGLCYn9YIDp2sFyHOAInSzmQiAVNPpKktW1xX9X_J3_al5q8JtL_I3MgYN16qEIm8MdwNSGi58KWnemGB0rS_mjEhuAuXrJsgZM_cZqFXi7Ig0S3QKr7MPbRg/s1600/tansey-drawing-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMilzkb5MW5mMkieanAGLCYn9YIDp2sFyHOAInSzmQiAVNPpKktW1xX9X_J3_al5q8JtL_I3MgYN16qEIm8MdwNSGi58KWnemGB0rS_mjEhuAuXrJsgZM_cZqFXi7Ig0S3QKr7MPbRg/s400/tansey-drawing-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A cat! You know that gets points from me.</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6nuoL0sEGt4hvkmKLnHvpXNsBiEZZQNl9Ha5pCbWU_dhnwk7-7k-NJKrC8QbMImtcVCKD_tuGhMv0tJDSZ025E-fUR1rr1WZTHlsNW7tDbXx38MeB0ag0HKRN2tsdZWWNDYnZyVovw/s1600/tansey-drawing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD6nuoL0sEGt4hvkmKLnHvpXNsBiEZZQNl9Ha5pCbWU_dhnwk7-7k-NJKrC8QbMImtcVCKD_tuGhMv0tJDSZ025E-fUR1rr1WZTHlsNW7tDbXx38MeB0ag0HKRN2tsdZWWNDYnZyVovw/s400/tansey-drawing.JPG" width="300" /></a></div>
<br />
I meant to take one of those "here are all my ingredients" photos, but I was distracted by The Oven of Regret.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EplYZ-rQfb3QiibpjO0GqpP1dUe_Twx7_uF9L7f-y5hhXLanjqkNSuvE52Dr34GxtEAbwrVaKDHXP0eq6MRwxmZ8UFBeCjKYoT0TE7EcoljZbj5E8ojeKNY34KBML8GREGcDBMSHYQ/s1600/redi-baker-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EplYZ-rQfb3QiibpjO0GqpP1dUe_Twx7_uF9L7f-y5hhXLanjqkNSuvE52Dr34GxtEAbwrVaKDHXP0eq6MRwxmZ8UFBeCjKYoT0TE7EcoljZbj5E8ojeKNY34KBML8GREGcDBMSHYQ/s400/redi-baker-1.JPG" width="400" /></a></div>
<br />
It's actually a Knapp-Monarch Redi-Baker from the 1950s. And it ended up in my kitchen because of a (possibly winey) evening of online shopping. It has been sitting on the kitchen counter for about a week, just daring me to straighten out that old cloth cord and plug it in. Since I had a little leftover pie crust and Farm Boy was away for the day (and thus I wouldn't kill both of us when it burst into flames), I decided to plug that bad boy in and make:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeKpmLbpTI800HLNg26hYiQ14zqma7Q5_be_Xv0e9N5ExjGzWjAkknReOxEFCH9AlarK1cVHlCAbDCjQqTfy42lKh3o1Ce8Z4RVbGVhsfasyLM0WHWCiijRqHPLL7mX5OTO-6nRKI4g/s1600/redi-baker-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmeKpmLbpTI800HLNg26hYiQ14zqma7Q5_be_Xv0e9N5ExjGzWjAkknReOxEFCH9AlarK1cVHlCAbDCjQqTfy42lKh3o1Ce8Z4RVbGVhsfasyLM0WHWCiijRqHPLL7mX5OTO-6nRKI4g/s400/redi-baker-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pie crust cookies! </span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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No sparks erupted when I plugged it in or turned it on. There was a slight aroma of burning dust (with a piquant hint of musty old house) while it heated, but no flames or electrical shocks and the thermostat even seemed to work. I was afraid that the heat would be uneven, given the small size of the oven space, but it worked like a champ. Thank you for performing so well after 60+ years, Oven of Regret! I'm still not quite over my buyer's remorse, but I'm glad to know you aren't out to kill me.<br />
<br />
Now, back to the pie.<br />
<br />
Step 1 of the recipe called for cooking the egg yolks, cream, sugar, sherry, ladyfingers and nutmeg until thickened. I wasn't sure how well to break the ladyfingers down, but they ended up cooking down into very small crumbs.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktm-N1180m7vv48-ZFpDRE3vJQrvpMaDROhPqe_UF-LH0BUWK5xgAnORwWeiLnYkdH2z_tSi4gPBBQRqbMIo0xIyTp3U5eHiFRYPSXMX969p8HCxC8LZ9MzAQqarufoHmYuIYOqEGgw/s1600/tansey-custard-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktm-N1180m7vv48-ZFpDRE3vJQrvpMaDROhPqe_UF-LH0BUWK5xgAnORwWeiLnYkdH2z_tSi4gPBBQRqbMIo0xIyTp3U5eHiFRYPSXMX969p8HCxC8LZ9MzAQqarufoHmYuIYOqEGgw/s400/tansey-custard-1.JPG" width="400" /></a></div>
<br />
Step 2 was to add some green food coloring, if desired. Normally I wouldn't bother with food coloring, but this is for the Pieathalon. One simply does not commit half-assery during Pieathalon!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpktYnClEsLVAXVRz7gITMOik2a7xqUw6DtNpAhzCBLN7XOxYWw2UTCSEAFnQqYE7X0V7Lz0RVuSkFbQng-REthEBBeJ8xD4t_m5eRTvWrJ3kc0zBPTt2DPJdITPTxg0G-8tKuYEmZw/s1600/tansey-custard-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijpktYnClEsLVAXVRz7gITMOik2a7xqUw6DtNpAhzCBLN7XOxYWw2UTCSEAFnQqYE7X0V7Lz0RVuSkFbQng-REthEBBeJ8xD4t_m5eRTvWrJ3kc0zBPTt2DPJdITPTxg0G-8tKuYEmZw/s400/tansey-custard-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ta-da! It's green(ish)!</td></tr>
</tbody></table>
Step 3 calls for the egg whites to be beaten very stiff, then folded into the hot custard. That mixture is then poured into the pie shell. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnNULHo31JpvAK57M8iyjouR6IvANwH-DLdhvZEJw3zB0fnAB7ZbMyeqkL5qeZImKfc-B54NzFFXGGT5ntdjSKHwkpFh-gOyqoWCdFX-APOu6Cm6kSCFKvKat3-6hRxLLBT3zOhVJog/s1600/tansey-prebake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnNULHo31JpvAK57M8iyjouR6IvANwH-DLdhvZEJw3zB0fnAB7ZbMyeqkL5qeZImKfc-B54NzFFXGGT5ntdjSKHwkpFh-gOyqoWCdFX-APOu6Cm6kSCFKvKat3-6hRxLLBT3zOhVJog/s400/tansey-prebake.JPG" width="400" /></a></div>
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I really wish I had taken a photo of the empty pie shell. It was one of the better ones I have ever made. Pastry is not my forte. </div>
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Step 4 has us bake the pie at 450F for 10 minutes, reduce the heat to 350F and bake for 30 more minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiXidPrzI9u3eHrG2l45H37K9Ae5XMk3mcRgAxjnVarF_kNFgwnlOrEQiXCbUsxGLY-511v9FVY_NEf_MZwYvDNzA5u8wb7mLINuSWBNWqOlV6loUfGxrvygPMPJIjtjd4pIxe-U44g/s1600/tansey-postbake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chambers stove oven range" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKiXidPrzI9u3eHrG2l45H37K9Ae5XMk3mcRgAxjnVarF_kNFgwnlOrEQiXCbUsxGLY-511v9FVY_NEf_MZwYvDNzA5u8wb7mLINuSWBNWqOlV6loUfGxrvygPMPJIjtjd4pIxe-U44g/s400/tansey-postbake.JPG" title="" width="400" /></a></div>
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True to the description, the pie did puff up quite a bit and was nicely golden brown on top. After cooling, it settled down to a normal pie height.<br />
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Now time for the tasting!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7kEparSZVryTRy4zT2bbe8elza7K0SS_a3g8gmcnsmx_xsBiBI7WjIZe67LCeMDoLIV0hkGkaxV4JqYWV3dBQRYvEypx4-HWn5-N72jHVS72SvmroC8YnZf-fxCjTxRCetNruRfAxg/s1600/tansey-onplate.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1138" data-original-width="1600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7kEparSZVryTRy4zT2bbe8elza7K0SS_a3g8gmcnsmx_xsBiBI7WjIZe67LCeMDoLIV0hkGkaxV4JqYWV3dBQRYvEypx4-HWn5-N72jHVS72SvmroC8YnZf-fxCjTxRCetNruRfAxg/s400/tansey-onplate.JPG" width="400" /></a></td></tr>
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Farm Boy and my sister agreed to be taste testers for me, but the only one brave enough to be photographed was the queen of the house, Lily.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEPyTBIakGjjEXpNAObx_FzJkpEdB8HHRmB8ga0w66PtWx0BXXO6jhM17T8teMcocibLQC_H0n_eyp1H_zZ63b7g-5COW_QAyJugybzvW3WL5PK0DRt4fVZBvLSuDxJu4JHdSoRQrNA/s1600/tansey-lily-ready.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirEPyTBIakGjjEXpNAObx_FzJkpEdB8HHRmB8ga0w66PtWx0BXXO6jhM17T8teMcocibLQC_H0n_eyp1H_zZ63b7g-5COW_QAyJugybzvW3WL5PK0DRt4fVZBvLSuDxJu4JHdSoRQrNA/s400/tansey-lily-ready.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am here to help</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibI4gj5C-iOBvgENRKFisSW4jQ5L4SsAXjP5W4oozC9VAi0QuPUnRTeGseQ0LQFUxlek3Kys_4hIV96igstWeTPUZ6JpRagYNs1HWiL6kcvnj89U-tYF6kBjaxrYIOzoq4OUd7DOugXg/s1600/tansey-lily-bite.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibI4gj5C-iOBvgENRKFisSW4jQ5L4SsAXjP5W4oozC9VAi0QuPUnRTeGseQ0LQFUxlek3Kys_4hIV96igstWeTPUZ6JpRagYNs1HWiL6kcvnj89U-tYF6kBjaxrYIOzoq4OUd7DOugXg/s400/tansey-lily-bite.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chomp!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwvhTtDr3TqEu4i3vAbJtYy35EFjNyNUqzp6CDk_qK5uZQMtTW6Z_Kd_L5Xyzx6KCs0uFM8vhTjB6UVkXxMfJHDFgz6xLAjisInaLzuo0i13dKyNp3Chu36upihXCFkPifCJRQG4ZiA/s1600/tansey-lily-blech.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwvhTtDr3TqEu4i3vAbJtYy35EFjNyNUqzp6CDk_qK5uZQMtTW6Z_Kd_L5Xyzx6KCs0uFM8vhTjB6UVkXxMfJHDFgz6xLAjisInaLzuo0i13dKyNp3Chu36upihXCFkPifCJRQG4ZiA/s400/tansey-lily-blech.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blech!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgXym3XgofMkI9wGpW0NQKMB4C6QWmv-O2Iw5MNKQP4znqZJO4AuXLAvvWrbRpHhZRxlXxxsfg0dQR_kAERF-qku2y1hKPjIMZPah7uJUwWhmkICvGR0xnw67SDvFj2-v2zo0ykeo6w/s1600/tansey-lily-whymom.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgXym3XgofMkI9wGpW0NQKMB4C6QWmv-O2Iw5MNKQP4znqZJO4AuXLAvvWrbRpHhZRxlXxxsfg0dQR_kAERF-qku2y1hKPjIMZPah7uJUwWhmkICvGR0xnw67SDvFj2-v2zo0ykeo6w/s400/tansey-lily-whymom.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How could you?</td></tr>
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<b>Results</b>: Disappointing.<br />
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We all thought, based on the ingredients, that this would be really good. But it has hardly any flavor at all. If you use your imagination, you can almost taste the sherry, but overall it has the flavor profile of a graham cracker, but not quite as sweet. And to add to the sadness, instead of a nice, creamy pie, the crushed ladyfingers just end up giving it the texture of cooked and then cooled/ congealed steel cut oats. <br />
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In the end, while I'm sad to not have a pie that I want to add to my repertoire, I am thrilled to have participated in the 5th Annual Pieathalon. Thank you to Yinzerella at <a href="http://dinnerisserved1972.com/" target="_blank">Dinner is Served 1972</a> for organizing this event and for inviting me to join in on the fun. And to Jenny of Silver Screen Suppers, I'm sorry about the onion and raisin pie! Okay, not very sorry! <cue maniacal laughter here><br />
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To read about the adventures of the other Pieathletes, visit their blogs:<br />
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Yinzerella from Dinner is Served 1972 with <a href="http://dinnerisserved1972.com/2018/08/20/5th-annual-pieathalon-kates-pie-1985/" target="_blank">Kate's Pie</a><br />
Surly at Vintage Recipe Cards with <a href="https://wp.me/p1lKJI-IH" target="_blank">Dutch Peaches and Cream Pie</a><br />
Kelli at Kelli's Kitchen with <a href="http://kelliskitchen.org/2018/08/chocolate-mocha-dream-pie-for-pieathalon-5/" target="_blank">Chocolate Mousse Pie</a> <br />
Dr. Bobb of Dr. Bobb's Kitschen with <a href="https://youtu.be/Eb9OpFCQloo" target="_blank">Ritz Cracker Mock Apple Pie</a><br />
Kelly from Velveteen Lounge Kitsch-en with <a href="https://velveteenloungekitsch-en.blogspot.com/2018/08/pieathalon-2018.html" target="_blank">Marguerite Patten's Cheese Pie</a><br />
Jenny of Silver Screen Suppers with <a href="http://www.silverscreensuppers.com/robert-quarry/5th-annual-pieathalon-sweet-onion-pie" target="_blank">Sweet Onion Pie</a><br />
Poppy Crocker at Grannie Pantries makes <a href="https://granniepantries.blogspot.com/2018/08/in-which-your-humble-writer-makes-wrong.html" target="_blank">Strawberry Ginger Pie</a><br />
The Battenburg Belle from Battenburg Belle serves up <a href="http://www.battenburgbelle.com/ice-cream-in-a-pie-heavenly/" target="_blank">Frosty Vanilla Pie</a><br />
Sally over at Mycustardpie.com with <a href="https://mycustardpie.com/2018/08/19/mock-pecan-pie-recipe/" target="_blank">Mock Pecan Pie</a><br />
Taryn from RetroFoodForModerntimes makes <a href="http://www.retrofoodformoderntimes.com/" target="_blank">Vincent Price Pineapple Meringue</a><br />
Camilla of Culinary Adventures with Camilla with <a href="https://culinary-adventures-with-cam.blogspot.com/2018/08/peaches-and-cream-tart.html" target="_blank">Peaches and Cream Tart</a><br />
Peter Fuller, Curator of the Vincent Price Legacy UK makes <a href="http://thesoundofvincentprice.blogspot.com/2018/08/5th-annual-pieathalon-do-prunes-and.html" target="_blank">Puddin n'Pie</a><br />
Renee Quintana from Tortillas and Honey dishes up <a href="https://www.tortillasandhoney.com/2018/08/french-raspberry-pie-pieathalon.html" target="_blank">French Raspberry Pie</a><br />
The Unofficial Mad Men CookBook presents <a href="http://unofficialmadmencookbook.com/blog/aloha-meringue-pie-pieathalon-hawaii-style" target="_blank">Aloha Meringue Pie</a><br />
Retro Mimi of Once Upon a Salad gives us <a href="http://onceuponasalad.blogspot.com/2018/08/pieathalon-2018.html?m=1" target="_blank">The Millionaire</a><br />
Sue of Vintage Cookbookery makes <a href="https://kalesijablog.wordpress.com/2018/08/20/my-attempt-at-a-pieathalon-5-medal/" target="_blank">Yul Brenner's Walnut Pie</a><br />
Wendy from A Day in the Life on the Farm presents <a href="http://adayinthelifeonthefarm.blogspot.com/2018/08/tyler-pie-pieathalon.html" target="_blank">Tyler Pie</a><br />
Clara Silverstein of Heritagerecipebox.com makes <a href="https://heritagerecipebox.com/2018/08/20/egg-nog-in-august-pieathlon-time/" target="_blank">Olde English Egg Nog Pie</a><br />
S.S. of A Book of Cookrye makes <a href="https://abookofcookrye.blogspot.com/2018/08/the-pieathlon-strikes-again.html" target="_blank">Cool Mint Cookie Pie</a><br />
Debra of Eliot's Eats with <a href="http://eliotseats.com/2018/08/20/pieathalon/" target="_blank">Apricot Meringue Pie</a><br />
Judy Gelman and Vicki Levy Krupp from BookClub CookBook serve up <a href="https://www.bookclubcookbook.com/almost-certainly-not-a-pie-for-pieathalon/" target="_blank">Weight Watcher's "Almost a Pie"</a><br />
Greg Swenson of Recipes4Rebels makes <a href="http://www.recipes4rebels.com/?page_id=4388" target="_blank">Seafoam Cantaloupe Pie</a><br />
Kaci of Homicidal Homemaker creates <a href="https://www.thehomicidalhomemaker.com/" target="_blank">Lemon Beer Sponge Pie</a><br />
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<br />The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com21tag:blogger.com,1999:blog-64933709276648732.post-73348644504146518422018-08-12T16:56:00.001-07:002018-08-12T16:56:21.325-07:00Boiled Custard for Two Last week I happened upon a great deal on really nice looking berries. I grow some fruits here, but by August there isn't much happening in the fruit department in Texas, except melons. So when I saw fantastic looking blueberries, strawberries and raspberries (oh my!) at prices that didn't make my cheapskate heart seize up, I pounced!<br />
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After eating a few bowls of plain berries, I started thinking about how good they were with zabaglione. But when I whipped out <i>The Boston Cooking School Cook Book</i> (1942 edition), boiled custard caught my eye. And if boiled custard is good with sherry, it would (obviously) be good with marsala. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8uiFZW5Qdtsop6PZHiBhWhjpdt5pmBEjbfGpw8y7faqdkcsSOvfg-bvm-aFoGiLkfKMEuW6La9f2cijwLFI4l7EojAU9ZvH2NPAss4i6P-gL8K8BiTkiF45FGH-pK8trLIP5KD9H4A/s1600/bostoncookingschoolcookbookcover-1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8uiFZW5Qdtsop6PZHiBhWhjpdt5pmBEjbfGpw8y7faqdkcsSOvfg-bvm-aFoGiLkfKMEuW6La9f2cijwLFI4l7EojAU9ZvH2NPAss4i6P-gL8K8BiTkiF45FGH-pK8trLIP5KD9H4A/s400/bostoncookingschoolcookbookcover-1942.JPG" width="250" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z0uFlQ4n80AAafhY_6bJNm2vESzc6YWbbGJ13Kiaaw5gaSX4YvpKgW_pcibjsiWTRpqChMzJGqasN3HMCiQ0ELZ5XjWX8W2vvPcprEdDzyAAB0o1HmX1mR1hW_Kwnb7zZ3N00lhIbg/s1600/boiledcustard-recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1102" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5z0uFlQ4n80AAafhY_6bJNm2vESzc6YWbbGJ13Kiaaw5gaSX4YvpKgW_pcibjsiWTRpqChMzJGqasN3HMCiQ0ELZ5XjWX8W2vvPcprEdDzyAAB0o1HmX1mR1hW_Kwnb7zZ3N00lhIbg/s400/boiledcustard-recipe.JPG" width="275" /></a></div>
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We didn't want or need leftovers of this, so I reduced the recipe, more or less thirding it (is that a word?). I used a tablespoon of the wine (which was spot on) and 2 tablespoons of raw sugar. I think it could have used a touch more sugar, though, or slightly sweeter berries. I think I will try 3 tablespoons of sugar next time. I also didn't catch the "scalded" bit in the milk measurement, so mine was straight out of the refrigerator. It worked just fine.<br />
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Since I wanted to serve it as individual servings, I chose to go ahead and pour it into little dishes to chill. For some unknown reason, a few years ago I started compulsively buying old Big Top Peanut Butter glasses at garage and estate sales. In order to justify all the room they take up, whenever I make make a dessert that would be served in a bowl, I have to use the Big Top glasses. I can't let Farm Boy have any excuse to disappear them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-rdy4A-y5gn-RgHIPkLtT3TIQ6AoJiXytRR1RvOpfvXAPs9wC7UZj6nY5Dc3aKokEcBKrsLZuM4YUtjXbA-jfhyC3BhOIwwU570winyEhob4aGRS18FUjnemDmKieHmsspZLzzW_qA/s1600/bigtoppb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="393" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-rdy4A-y5gn-RgHIPkLtT3TIQ6AoJiXytRR1RvOpfvXAPs9wC7UZj6nY5Dc3aKokEcBKrsLZuM4YUtjXbA-jfhyC3BhOIwwU570winyEhob4aGRS18FUjnemDmKieHmsspZLzzW_qA/s400/bigtoppb.jpg" width="313" /></a></div>
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Hmmm. I just realized that I have about 20 of the short ones, but only one of the tall ones. I might need to add to the collection. One more can't hurt, right? I mean, Farm Boy and I should each have one. It's only fair. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGQBd4a8XE5jtbAnZMRosIIB7F57dqTzGtHyI69jP8-z86N_uWKVy3o75HfrzyDUVF97ElTygnpukbq7LcNPrnWMyrXG2kVhUPH0QO7nyy9jl18B8s3EQ5HrDf71Cw55R4A_DHcu3vA/s1600/boiled-custard-bostoncookingschool1942-finished.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="825" data-original-width="1100" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoGQBd4a8XE5jtbAnZMRosIIB7F57dqTzGtHyI69jP8-z86N_uWKVy3o75HfrzyDUVF97ElTygnpukbq7LcNPrnWMyrXG2kVhUPH0QO7nyy9jl18B8s3EQ5HrDf71Cw55R4A_DHcu3vA/s400/boiled-custard-bostoncookingschool1942-finished.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at those cute peanut butter glasses!</td></tr>
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<b>Boiled Custard for Two </b>(<a href="https://sites.google.com/site/thenostalgiccook/boiled-custard-for-two?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)<br /><b></b><br />
<span style="font-size: x-small;">Modified from <i>The Boston Cooking School Cook Book</i> (1942)</span><br />
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<b>Ingredients</b><br />
<ul>
<li>2/3 cup milk</li>
<li>1 egg</li>
<li>2 to 3 Tablespoons raw sugar</li>
<li>pinch salt</li>
<li>1 Tablespoon marsala wine (I used dry marsala) </li>
<li>Slightly sweetened berries and crushed amaretti cookies, for topping</li>
</ul>
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<b>Directions</b><br />
Beat eggs with a whisk, then add sugar and salt. Add milk gradually, stirring constantly. Cook and stir in double boiler over hot (not boiling) water, until mixture coats a spoon (about 7 minutes). Remove from heat, stir in marsala wine. Strain, if desired, pour into serving dishes, and chill.<br />
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When ready to serve, top with berries and crushed cookies.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-7527659365640824672018-07-27T16:12:00.001-07:002018-07-27T16:12:10.714-07:00Baconized CornA few weeks ago I was thumbing through some cookbooks looking for recipes for fresh corn when I stumbled upon this gem:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5o0nvNaVZV5K-aROHcuqSOQ9xGSHYKfFBtNDy3lWjIBW3cDeGQ_5I9FhBBvzEcpyPBTptx_Lu6_qKLf7NfTGcovZB1U4fsPVLa6bXs6mgWzPiICXLttTXac4wLcZO4chH2NDkhTHxA/s1600/36064669_10213333904394429_8357150151990575104_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5o0nvNaVZV5K-aROHcuqSOQ9xGSHYKfFBtNDy3lWjIBW3cDeGQ_5I9FhBBvzEcpyPBTptx_Lu6_qKLf7NfTGcovZB1U4fsPVLa6bXs6mgWzPiICXLttTXac4wLcZO4chH2NDkhTHxA/s400/36064669_10213333904394429_8357150151990575104_o.jpg" width="400" /></a></div>
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Baconized? I didn't realize it was a thing to baconize foods, but I have to think almost anything could be made better by the baconizing process!<br />
<br />
The recipe was found in the <i>Mennonite Community Cookbook</i> by Mary Emma Showalter (1950). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViUGKIIDwL3wAgoyenwaDoa0H7RtzXzsXR8LlTqyE3b44L6zGVfsvNZq5Hu08YINUN_iuZBsF7Vuu_YHYCxcxTALCnKmJQhyJueyqkxWYgHg1rywQwDV_eRBEWh2GIGr8kBy_CSb2IQ/s1600/IMG_7230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1082" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiViUGKIIDwL3wAgoyenwaDoa0H7RtzXzsXR8LlTqyE3b44L6zGVfsvNZq5Hu08YINUN_iuZBsF7Vuu_YHYCxcxTALCnKmJQhyJueyqkxWYgHg1rywQwDV_eRBEWh2GIGr8kBy_CSb2IQ/s400/IMG_7230.JPG" width="270" /></a></div>
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I didn't have any bacon that particular day, but I did make a note to try some baconized corn in the near future. The future is here.<br />
<br />
I followed the recipe exactly as written (crazy, right?). I cut the corn off the cobs and mixed it with sugar, salt and pepper. Placed it in a buttered casserole dish and topped it with diced bacon. Easy peasy. I did have to bake it slightly longer than the recipe called for, but my bacon was probably not "finely" diced.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhBMOyR9AsYcKQ_FAQrdUq5wjh9lG4DhFEf2yV75GLuS2nCqzjrYCoqOUXl6hpM_BhZQcMMO5gvjPJhgCpPc2OOgRYv97dmtvmIy2bqaJCf26aSUWrzBnfn56xUFdGM5nymvO-5pG5Q/s1600/IMG_20180719_190859520.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWhBMOyR9AsYcKQ_FAQrdUq5wjh9lG4DhFEf2yV75GLuS2nCqzjrYCoqOUXl6hpM_BhZQcMMO5gvjPJhgCpPc2OOgRYv97dmtvmIy2bqaJCf26aSUWrzBnfn56xUFdGM5nymvO-5pG5Q/s400/IMG_20180719_190859520.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before baking</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGPIV2Qco0jAxk1cYIMkKb5BESOFrsQXOhvZP0uGYdW9zuw7HshY_mepcfBCzKrsEpitfShKg-XPm2K1DelDlC-yuzR76B8qwmPfczEdLc5jtGTHVj9N9d_3ncAx2NhWSSBoRo-XfTA/s1600/IMG_20180719_194740037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGPIV2Qco0jAxk1cYIMkKb5BESOFrsQXOhvZP0uGYdW9zuw7HshY_mepcfBCzKrsEpitfShKg-XPm2K1DelDlC-yuzR76B8qwmPfczEdLc5jtGTHVj9N9d_3ncAx2NhWSSBoRo-XfTA/s400/IMG_20180719_194740037.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After baking. The bacon is crispier than it looks, I promise!</td></tr>
</tbody></table>
For such a simple process, this was really good. I think the key is the fresh corn, which came out very tender and corn-y. I think the skin on frozen corn would be a touch on the leathery side. Canned might work, but it's not something I usually have on hand. We had a little bit leftover, which I mixed into some cornmeal pancakes the next day. Which sounds odd, but it worked. <br />
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<br /></div>
<div align="left" id="sites-page-title-header">
<b><span dir="ltr" id="sites-page-title" style="outline: none;" tabindex="-1">Baconized Corn</span></b><span style="font-size: xx-small;"> <span style="font-size: small;">(<a href="https://sites.google.com/site/thenostalgiccook/baconized-corn?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)</span></span></div>
<h3 align="left" id="sites-page-title-header">
<span style="font-size: xx-small;">from the <i>Mennonite Community Cookbook</i> by Mary Emma Showalter (1950)</span></h3>
<div dir="ltr">
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<ul>
<li>4 cups fresh corn</li>
<li>1 teaspoon salt</li>
<li>1/4 teaspoon pepper</li>
<li>1 1/2 teaspoons sugar</li>
<li>1 cup finely diced bacon</li>
</ul>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
Place
corn in a greased baking dish. Season with salt, sugar and pepper.
Cover entire top of dish with finely diced bacon. Bake at 350F for 35
minutes or until bacon is crisp. Serves 6.</div>
<div>
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<div>
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</div>
</div>
The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-33155469618352591132018-07-17T14:39:00.001-07:002018-07-27T16:13:00.251-07:00Scalloped EggplantI'm baaa-aack!
My garden luck this year has been pretty spotty, some issues due to weather, some to the local varmint population (I curse you, pocket gophers and squirrels!), but the thing that is doing awesomely is a single Japanese eggplant. It is huge and loaded with long, skinny fruits. I can only justify frying them so often and I've already got enough roasted and frozen to make baba ganoush all winter long. Time to find something else to do with eggplant... enter the Mennonite Community Cookbook by Mary Emma Showalter.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JulOUM3JgIUJ3THGSUU6WiUxoQzv6xRJZiF3ZDRGA1M5lsC5giiRTUMaVW2X0R3dAWb0DM9G4zPaR7i9gFY9mVda9NWZV_8ugYth2t27n7gTIlX_vQr-nlYr81cN25Gkupufp_30cg/s1600/IMG_7230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1082" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JulOUM3JgIUJ3THGSUU6WiUxoQzv6xRJZiF3ZDRGA1M5lsC5giiRTUMaVW2X0R3dAWb0DM9G4zPaR7i9gFY9mVda9NWZV_8ugYth2t27n7gTIlX_vQr-nlYr81cN25Gkupufp_30cg/s400/IMG_7230.JPG" width="270" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pl1BVwP_EaMOZvrXciGNh75FePz6dxnI26oY1Kii1m-IcDbOdIyxlLuuznKNXN0RV5y6PeXmKLN9Xj9f3vAU_xINSRmYXuV7-BsLvmq9eewCaZzUe7i_GsirkA3xuj0pn9SecDo0pA/s1600/IMG_7232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="927" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pl1BVwP_EaMOZvrXciGNh75FePz6dxnI26oY1Kii1m-IcDbOdIyxlLuuznKNXN0RV5y6PeXmKLN9Xj9f3vAU_xINSRmYXuV7-BsLvmq9eewCaZzUe7i_GsirkA3xuj0pn9SecDo0pA/s400/IMG_7232.JPG" width="400" /></a></div>
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I picked this little gem up a few years ago and while I haven't explored
a lot of it, I do appreciate all the great vegetable dishes it
contains. There is one for "Baconized Corn" that I haven't tried yet,
but it's on my to-try list. I need more baconized foods in my life.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkslyA8Kd7-G6at45MUN3dj7bIvBocS6hMzJY5P5N6q2sCtAK480K7-AutVyKsYil7-o4H6eN27YpU5NQHowMOWquerRPaNPDJ94Ihe2gIRS0Gk6MB9GDlVCLzfW1-vFaCaodrWmVIA/s1600/IMG_7229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtkslyA8Kd7-G6at45MUN3dj7bIvBocS6hMzJY5P5N6q2sCtAK480K7-AutVyKsYil7-o4H6eN27YpU5NQHowMOWquerRPaNPDJ94Ihe2gIRS0Gk6MB9GDlVCLzfW1-vFaCaodrWmVIA/s400/IMG_7229.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>The eggplant: not just a vegetable, also a good book flattener!</i></td></tr>
</tbody></table>
<br />
As usual, I took a few liberties with the recipe so I could use what I
had on hand, starting with about 8 long skinny eggplants instead of one
large. I'm guessing that my skinny eggplants did not add up to a large one, but I liked the end result. For my second variance, I replaced the tablespoon of green pepper with some fresh minced
basil and then added some cubed marinated mozzarella that needed to be used up.
And in one final act of rebellion, I diced the bacon instead of just laying
the strips across the top. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxuNEmNQM_AbjVAyTCEj99D2sfewV76tlFytFsV4QU6PGZI06QfBk0pHiV73DNHfcmlPuLiEYTm4o7ZHXCKX_pgnaYc6a_cHWLW2sjpqXbHM67swjf3puh6qSTwesCZxwtMB7bS88-w/s1600/IMG_7253.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxuNEmNQM_AbjVAyTCEj99D2sfewV76tlFytFsV4QU6PGZI06QfBk0pHiV73DNHfcmlPuLiEYTm4o7ZHXCKX_pgnaYc6a_cHWLW2sjpqXbHM67swjf3puh6qSTwesCZxwtMB7bS88-w/s400/IMG_7253.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Baconized eggplant!</i></td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_GD2HHpR6OqcP3HwH8sQb8cnVYVQIOVeCebj6r9IEx1Tshw_vTSaTlH2MIQYrC52JHHEvyJB4BjZ95wSnfjp-cWRlP0A8aJMfeY62-7ngjssKlw45Of5qnvJGlfO0OrYPrJS1dobjw/s1600/IMG_7255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_GD2HHpR6OqcP3HwH8sQb8cnVYVQIOVeCebj6r9IEx1Tshw_vTSaTlH2MIQYrC52JHHEvyJB4BjZ95wSnfjp-cWRlP0A8aJMfeY62-7ngjssKlw45Of5qnvJGlfO0OrYPrJS1dobjw/s400/IMG_7255.JPG" width="400" /></a></div>
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Farm Boy and I really liked this. The whole eggplant/tomato/basil combo really works and is complimented by the mild cheese and the bacon. The original recipe claims 5 servings, but we got 4 side-sized servings out of this.<br />
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<br />
<b>Scalloped Eggplant</b> (<a href="https://sites.google.com/site/thenostalgiccook/scalloped-eggplant?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)<br />
<span style="font-size: x-small;">based on a recipe from <i>The Mennonite Community Cookbook</i> by Mary Emma Showalter, 1950</span><br />
<br />
<br />
<div>
<b>Ingredients</b></div>
<ul>
<li>1 large eggplant</li>
<li>1 cup diced tomatoes</li>
<li>1 Tablespoon minced fresh basil</li>
<li>4 ounces Italian-marinated fresh mozzarella, cubed</li>
<li>1/2 teaspoon salt</li>
<li>1/8 teaspoon pepper</li>
<li>1 cup soft breadcrumbs</li>
<li>2 Tablespoons butter, melted</li>
<li>3 strips bacon, diced</li>
</ul>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
Preheat oven to 400F.</div>
<div>
</div>
<div>
Peel
eggplant and cut into 3/4" cubes. Cook in salted water until tender
and almost dry. Add tomatoes, basil, mozzarella, salt and pepper and
stir well. Pour into a greased baking dish. Combine the bread crumbs
and melted butter and spread over top of eggplant mixture. Top with
diced bacon.</div>
<div>
</div>
<div>
Bake for 20 to 25 minutes, or until bacon is cripsy and breadcrumbs are golden.</div>
<div>
<br /></div>
The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com0tag:blogger.com,1999:blog-64933709276648732.post-54376761692537618062016-11-15T11:17:00.001-08:002016-11-26T11:24:26.631-08:00Nobby Apple CakeOne of Farm Boy's friends gifted us with some home grown apples a few weeks ago, which is not something we see a lot of here in Texas. (Thanks John Boy!) He doesn't know what kind they are - the tree was there when he bought the house - but he said they were good for both fresh eating and baking. So, being good gift receivers, we did a little of both!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ_GLsyj7qArNh6_pYtn-WqCKUFqYW4axIFDSmEKKE6AuSQpJGSxpNSaihQgIOHI6eFW1O6-JgoHvWqtdHfsZbdjTmrkZP9n8Tr-78IRSDxhkHAI0G4mIUL4b5LiDmHHoPQ5cA9vYTA/s1600/IMG_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixZ_GLsyj7qArNh6_pYtn-WqCKUFqYW4axIFDSmEKKE6AuSQpJGSxpNSaihQgIOHI6eFW1O6-JgoHvWqtdHfsZbdjTmrkZP9n8Tr-78IRSDxhkHAI0G4mIUL4b5LiDmHHoPQ5cA9vYTA/s400/IMG_2846.JPG" width="400" /></a></div>
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Since I hadn't posted anything from this book yet, I decided to see what it had to offer for apple recipes.<br />
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As an aside, this book is a reminder of The Chambers that Got Away. It was at an estate sale, in pristine condition and had all the do-dads for the Thermowell. I put a bid on it, but didn't win. <<i>insert dramatic sigh here</i>> In the end, I found my Betty, but she needed a lot more work than TCtGA would have required.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxxLBHw6l1-CeqQgM25BTl65gDLB8pc9Nqq9LlfjUmjPTsOCwVsNvFS_-jQcxe3cYml3MPqSr5DqroZCH1AZQObggfIahvU4fq39QXAFHBFKHalvb2GDSV2lxroIR5n7IvreC8I_z1g/s1600/IMG_2835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxxLBHw6l1-CeqQgM25BTl65gDLB8pc9Nqq9LlfjUmjPTsOCwVsNvFS_-jQcxe3cYml3MPqSr5DqroZCH1AZQObggfIahvU4fq39QXAFHBFKHalvb2GDSV2lxroIR5n7IvreC8I_z1g/s400/IMG_2835.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Favorite Eastern Star Recipes, Olde Family Favorites</i>, no date, but I'm guessing maybe late 1950s</td></tr>
</tbody></table>
Despite the fact that I'm pretty sure it should be Knobby, I settled on Nobby Apple Cake, because it looked easy. The lack of the K really bothers me, though. Obsess much? Yes, yes I do.<br />
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<br />
As I guessed, it was easy to make. The hardest part was spreading the batter around the baking dish. "Pour the batter" is a very optimistic phrase for this batter. It's very stiff and just barely enough to coat the apples.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDo135s8YrzArTZ6jpdEIF67j-BJDV8_onht-AlGoClxZ3S9rdFEuBbA1JM_n9V0vFGgLf00kNqUIUg6Swr1L5vE6CA1QkpAl6iyEoc-kiG69IPIyK6RkUajDcWexWP-T18EkWF71cw/s1600/IMG_2847.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDo135s8YrzArTZ6jpdEIF67j-BJDV8_onht-AlGoClxZ3S9rdFEuBbA1JM_n9V0vFGgLf00kNqUIUg6Swr1L5vE6CA1QkpAl6iyEoc-kiG69IPIyK6RkUajDcWexWP-T18EkWF71cw/s400/IMG_2847.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just before baking</td></tr>
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<br />
However, it puffs up quite a bit during baking. Ta da!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRv5mMInLf_bO7brE6Ue0pZCkCjAGl4Y_xMp9mhlRNAa70_uRqdqQJ3bO3nKLtyac0Mi71uLUEkG1LFqOENxloH_hnxyBOg6q9P-x2z9y6Nk6GEK1MjEDZcMJ27Ab0f2jSjx064-JWDg/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRv5mMInLf_bO7brE6Ue0pZCkCjAGl4Y_xMp9mhlRNAa70_uRqdqQJ3bO3nKLtyac0Mi71uLUEkG1LFqOENxloH_hnxyBOg6q9P-x2z9y6Nk6GEK1MjEDZcMJ27Ab0f2jSjx064-JWDg/s400/IMG_2850.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All done!</td></tr>
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I hated anything with cooked apples as a kid and now I can't get enough of them. We ate this dusted with powdered sugar and cinnamon, but a nice dollop of whipped cream would have been perfect with it, too. <br />
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<b>Nobby Apple Cake</b> (<a href="https://sites.google.com/site/thenostalgiccook/nobby-apple-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)<br />
<span style="font-size: x-small;">from <i>Favorite Eastern Star Recipes Olde Family Favorites</i></span><i><br /></i><br />
<b>Ingredients</b><br />
<br />
1/4 cup butter<br />
1 cup sugar<br />
1 egg<br />
3 cups pared, cubed apples<br />
1/4 cup chopped nuts<br />
1 teaspoon vanilla<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon soda<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1 cup flour<br />
<br />
<br />
<b>Directions</b><br />
Preheat oven to 350F.<br />
<br />
Cream butter with sugar; add egg, apples, nuts, vanilla and sifted dry ingredients. Pour into greased 8-inch square pan. Bake at 350F for 45 minutes. Serve with whipped cream or ice cream, if desired.<br />
<br />The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com3tag:blogger.com,1999:blog-64933709276648732.post-19166817893808470282016-10-03T15:22:00.001-07:002016-10-03T15:22:22.680-07:00Praline CookiesIt's been almost a year since my last post and a lot of life has happened around here in the meantime. As usual with life, it has been a mix of good and bad. I'm not sure I want to dwell on the bad, but on the good side of things, we started volunteering for a local animal rescue group and have fostered six kittens so far. Our own pets aren't really into sharing their home with the interlopers, but it makes us feel good when we look at the "before" pictures and know that we have made a difference, at least in a small way.<br />
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For example, here is one of our current boarders: <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nfwrQJpqzUhW7Xc_5KbRKbBl-j0GF-k4TpfL39tc-ph6fdI0OT_Xz6UHdGEvZkjPHTxsUPpW71CoC_2Ws3IYNtM58tINkWlPeAa_5KKL2ekvx98Hdk8ByM5EP7q2Jd6LK4ViOjU4jA/s1600/penn-day1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6nfwrQJpqzUhW7Xc_5KbRKbBl-j0GF-k4TpfL39tc-ph6fdI0OT_Xz6UHdGEvZkjPHTxsUPpW71CoC_2Ws3IYNtM58tINkWlPeAa_5KKL2ekvx98Hdk8ByM5EP7q2Jd6LK4ViOjU4jA/s400/penn-day1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penn, day 1</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT0MNpCgerinbS9wg5Z9wF77ESwnu4NcQmLNIcWpQo3-9WlxUIKDpw1qTlXX81fcAYHpwR1TpA-Vay9CTEpMT9VHPbuNWh4YDbMA-FMAsVcZyVkrP9RPXeomaNNm_AG9bJHcU-pt0FQ/s1600/IMG_2558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeT0MNpCgerinbS9wg5Z9wF77ESwnu4NcQmLNIcWpQo3-9WlxUIKDpw1qTlXX81fcAYHpwR1TpA-Vay9CTEpMT9VHPbuNWh4YDbMA-FMAsVcZyVkrP9RPXeomaNNm_AG9bJHcU-pt0FQ/s400/IMG_2558.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Penn, now. What a handsome devil!</td></tr>
</tbody></table>
<br />
But now, back to food!<br /><br />This copy of the <i>Watkins Hearthside Cookbook</i> (1952) followed me home about a year ago. I know my grandmother had an earlier Watkins book and liked it, so I decided to give it a whirl.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFY7bY1yZBlD0z1eIuveUfIdu77RcqBG7GfKu2Lk9WqoDONpJzHHqcSmOaXBaYTHyopYxs1YyXGEwDKyl1BxyiSYtDvlNWhC0riprbujnMLWuUHY6ys4xOuomq0l0trBJN1j9Pbh2mA/s1600/IMG_2546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFY7bY1yZBlD0z1eIuveUfIdu77RcqBG7GfKu2Lk9WqoDONpJzHHqcSmOaXBaYTHyopYxs1YyXGEwDKyl1BxyiSYtDvlNWhC0riprbujnMLWuUHY6ys4xOuomq0l0trBJN1j9Pbh2mA/s400/IMG_2546.JPG" width="266" /></a></div>
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Oh, who am I kidding? I really bought it because I thought the illustrations inside were adorable. Sure, newer cookbooks have some drool-worthy photos in them, but how many are this cute?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwzr-50L293fK5eJkXjZJuuQNxJjrgAhaYgT7A-DQ1SWTEz_4g7BLSotyBaH-Vzrw_8fEcvB-tphjmh-OjRyewqsL9Sb0jNDng5Hfz3-OGfx3C_l2Qq6bwqxhbzZS-k5211CwbWthGA/s1600/IMG_2551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtwzr-50L293fK5eJkXjZJuuQNxJjrgAhaYgT7A-DQ1SWTEz_4g7BLSotyBaH-Vzrw_8fEcvB-tphjmh-OjRyewqsL9Sb0jNDng5Hfz3-OGfx3C_l2Qq6bwqxhbzZS-k5211CwbWthGA/s400/IMG_2551.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgU3fW1G8QCTk0Hi5gZoTbhc3haYsbH2cmEd0KZ4nm01OPmdwkeiV_JkM6xTF6SVP7tgIYwW-S65RPp4o6kmBsN_KQFkzE8s3H9iFfFi_hb7Xu3q6ILPQOJ3ClvJyl94m6OeqpHr3ihQ/s1600/IMG_2550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgU3fW1G8QCTk0Hi5gZoTbhc3haYsbH2cmEd0KZ4nm01OPmdwkeiV_JkM6xTF6SVP7tgIYwW-S65RPp4o6kmBsN_KQFkzE8s3H9iFfFi_hb7Xu3q6ILPQOJ3ClvJyl94m6OeqpHr3ihQ/s400/IMG_2550.JPG" width="400" /></a></div>
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While looking for something to entertain my sweet tooth, the recipe for Dream Bars initially caught my eye, but then I noticed the Praline Cookies next to it and thought they sounded like they had potential and would be a lot quicker to make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbnJajuJD0SOuvJDmSw2yj4ggmbsFMWwsBLNjim-P9OnSTNBQHqx6eBF2XEKkKMEqvN3_Nuh2MSqIHqhgloywSaoQfvcTQzgmcxG35aBwBvffBKamyeXZTDxMvFzrZ_AvqdClLGoiIA/s1600/IMG_2557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbnJajuJD0SOuvJDmSw2yj4ggmbsFMWwsBLNjim-P9OnSTNBQHqx6eBF2XEKkKMEqvN3_Nuh2MSqIHqhgloywSaoQfvcTQzgmcxG35aBwBvffBKamyeXZTDxMvFzrZ_AvqdClLGoiIA/s400/IMG_2557.JPG" width="400" /></a></div>
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When I make cookies (which isn't often because I cannot keep my #$%^ hands out of them!), I have to locate the Break-Up Spatula, which is the best cookie lifter ever. I was told by Farm Boy when we married that if we divorced, I am morally obligated to steal this from him. Legend has it that he stole it from his ex, who stole it from a former roommate. And while I can't prove that it was stolen before then, I feel certain that the roommate wasn't the original owner. If only this thing could talk, I'm sure it would have some tales to tell.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqY6-vCCs9W44zbTQMEsx6g3XXHVs8RJxi913Z70jn6kU4cnZN4rWuvkpAqw_9Bfp5qrdj82SbwuXC9h8QO2nFdhsfVi-T0pKPNcKYYCexuDM5SQM7bKFX4_tsdB1LyBCsYmgvlEfYgA/s1600/IMG_2564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chambers stove range" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqY6-vCCs9W44zbTQMEsx6g3XXHVs8RJxi913Z70jn6kU4cnZN4rWuvkpAqw_9Bfp5qrdj82SbwuXC9h8QO2nFdhsfVi-T0pKPNcKYYCexuDM5SQM7bKFX4_tsdB1LyBCsYmgvlEfYgA/s400/IMG_2564.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Break-Up Spatula, ready to work</td></tr>
</tbody></table>
This recipe was pretty easy to make. I wasn't sure if the baking sheet should be buttered or not, so I went ahead and used parchment paper. I could have sworn that the recipe stated to flatten the cookies "using a drinking glass", but I would have sworn wrong. I did, though, use a drinking glass, which I dipped in sugar before each flattening.<br />
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The cookies spread more than I expected, turning into thin, very crunchy/crispy, caramelized brown sugar discs. My taste testers gave them rave reviews and I had to fight to bring home the last few cookies for myself. And because I can't keep my %$#@ hands out of them, they were all gone within a day. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kYOaR9utITx1ynuVossamL0QoTGOjMZQEnCGMxCqYif307iaCUvjgqU_qGvOlb3UcamxeRINPCPa51vWbiay9XaNLfxT_l0gEddLGC13pEPWVKCUx7Yw5tCJDe8m6xmAmyTvGjuqmA/s1600/IMG_2569.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chambers stove range" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kYOaR9utITx1ynuVossamL0QoTGOjMZQEnCGMxCqYif307iaCUvjgqU_qGvOlb3UcamxeRINPCPa51vWbiay9XaNLfxT_l0gEddLGC13pEPWVKCUx7Yw5tCJDe8m6xmAmyTvGjuqmA/s400/IMG_2569.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, I can almost smell them now!</td></tr>
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<span id="sites-page-title"><b>Praline Cookies</b> (<a href="https://sites.google.com/site/thenostalgiccook/pralinecookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable version</a>)</span></div>
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<span style="font-size: xx-small;">From the <i>Watkins Hearthside Cookbook</i> (1952)</span><br /></div>
<b>Ingredients</b><br /><ul>
<li>1 1/4 cups sifted flour</li>
<li>1/4 teaspoon salt</li>
<li>1/2 cup butter, softened</li>
<li>1 1/2 cups brown sugar, firmly packed</li>
<li>1 egg</li>
<li>1 teaspoon Watkins vanilla</li>
<li>1 cup chopped pecans</li>
</ul>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<b>Directions</b></div>
Preheat oven to 375F. <br /></div>
Sift
the flour once, measure and resift with the salt. Cream the butter
with the sugar until the mixture is light and fluffy. Add egg and
vanilla and beat thoroughly. Stir in the dry ingredients, then add the
nuts.<br /></div>
Form into small balls the size of small walnuts and
flatten on the baking sheet to 1/4" thickness. They should be about 2
inches apart. Bake at 375F for 8 to 10 minutes or until lightly
browned. Cool on baking pans about 2 minutes, then remove to wire cake
racks to cool. This recipe will make about 3 dozen cookies. The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com2tag:blogger.com,1999:blog-64933709276648732.post-59577595472348598342015-11-08T16:39:00.000-08:002015-11-08T16:39:50.773-08:00Chocolate Toffee BarsSeveral years ago I stumbled on a book sale at the local library on the last day of the sale. You could buy an entire bag full of books for something like two dollars, but the only thing I found that looked interesting to me was a battered 1970s edition of <i>The Settlement Cookbook</i>. I think it might have been a book club edition because it was very compact with extremely small print. Some of the recipes looked interesting, but it was so tedious to read that I never used it.<br />
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A few months back, I came across a much nicer 1965 edition. It is also a book club edition, but it is much easier to read (and has much less tape holding it together). Since the librarian had made me a good deal (twenty-five cents) on the original book sale copy, I felt like I could justify spending one whole dollar on this much nicer copy. (Have I ever mentioned that I am cheap??)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPcFjFFw_INLm4h8scrRcMwPY84aelZmko0CYD-w1gh9_Pof632EPIU9cQgkXfnuI5az7X1BIpaJu-xD8fP2TCwxv475iHR6W-ehOQ9UOV1lAz71CsLarggF2qtjhSAJxKLrOfDlxBQ/s1600/IMG_0859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPcFjFFw_INLm4h8scrRcMwPY84aelZmko0CYD-w1gh9_Pof632EPIU9cQgkXfnuI5az7X1BIpaJu-xD8fP2TCwxv475iHR6W-ehOQ9UOV1lAz71CsLarggF2qtjhSAJxKLrOfDlxBQ/s400/IMG_0859.JPG" width="312" /></a></div>
<br />
After buying this copy, my sister lent me the book, <a href="http://www.amazon.com/Thousand-Years-Over-Hot-Stove/dp/0393326276" target="_blank"><i>A Thousand Years Over a Hot Stove</i></a>, which is a history of how women have cooked and lived in North America from the time of the Native Americans through the early 2000s. <i>The Settlement Cookbook</i> was mentioned as having been originally published in the early 1900s as a cooking textbook for new Jewish immigrants at Milwaukee's Settlement House and it still remains the best-selling charitable cookbook of all time. Fun fact! <br />
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Now, on to the food... <br />
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I wanted to make something for a potluck dessert last week. After flipping through several books, I noticed this recipe for Chocolate Toffee Bars and thought it met my requirements of 1) chocolate and 2) easy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNCDE24RwWTa8BLCAFeZO0IbDsNsUaQEcVK2WJNyHlvv5-3V4no5AWFKpzwzXbvtPF_K-Dfpxp8KbkfC9Vm-xgkPik8aE86CVqOzAByyGa5VjEGEfIWip0VUgax-UzlSbFubk2jXD6Q/s1600/IMG_0854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlNCDE24RwWTa8BLCAFeZO0IbDsNsUaQEcVK2WJNyHlvv5-3V4no5AWFKpzwzXbvtPF_K-Dfpxp8KbkfC9Vm-xgkPik8aE86CVqOzAByyGa5VjEGEfIWip0VUgax-UzlSbFubk2jXD6Q/s400/IMG_0854.JPG" width="400" /></a></div>
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Since I didn't want a 9x13" pan of bars to tempt me for the rest of the week, I decided to halve the recipe, using another recipe on the same page for baking guidance. Melting the chocolate also seemed like too much work, so I baked the bars partially, then sprinkled chocolate chips on top and returned them to the oven for a few more minutes, then used a spoon to spread the melted chocolate around. Melting the chocolate first would have resulted in a smoother chocolate topping, but once the walnuts were sprinkled on top, you couldn't really see the texture of the chocolate anyway. Laziness for the win! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y2JLx13I1rPaET8VDLjheCUhm-mmtSIBUcABJFUSShtl0Ft_McFkzmX5xosKo-xWZQbMfYIpIZ1oPUc_S5rzcI1jVdanrdjHU3CR6I3xRKRn6l_k2r9l5Er3obX_XCFzHzBRBU21aA/s1600/IMG_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chambers 90c stove range" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y2JLx13I1rPaET8VDLjheCUhm-mmtSIBUcABJFUSShtl0Ft_McFkzmX5xosKo-xWZQbMfYIpIZ1oPUc_S5rzcI1jVdanrdjHU3CR6I3xRKRn6l_k2r9l5Er3obX_XCFzHzBRBU21aA/s400/IMG_0865.JPG" title="" width="400" /></a></div>
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These were very tasty, although softer than I expected. They are also very rich, so I suggest cutting them into tiny bars. One made it home with me and I had it for second breakfast the next day. I thought it was even better then, which made me sad that I had given the rest away!<br />
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<b>Chocolate Toffee Bars </b>(<a href="https://sites.google.com/site/thenostalgiccook/chocolate-toffee-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)<br />
<div>
<div>
<div>
<span style="font-size: xx-small;">Adapted from <i>The Settlement Cook Book</i>, 1965</span></div>
<b>Ingredients</b></div>
<ul>
<li>1/2 cup butter, softened</li>
<li>1/2 cup brown sugar</li>
<li>1/2 teaspoon vanilla</li>
<li>1 egg, beaten well</li>
<li>1 cup flour</li>
<li>1/8 teaspoon salt</li>
<li>4 ounces chocolate chips</li>
<li>1/2 cup toasted chopped nuts</li>
</ul>
<div>
<br /></div>
<b>Directions</b></div>
Cream
butter and sugar until light and fluffy. Add vanilla, well-beaten egg,
flour and salt. Mix well. Spread in greased 8" square pan (or
equivalent). Bake at 350F for 15 minutes. Sprinkle with chocolate
chips. Return to oven and bake for 5 more minutes or until chocolate
chips are soft. Smooth the chocolate chips with a knife or the back of a
spoon, then sprinkle with chopped nuts. Cut at once into bars, then
cool.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com4tag:blogger.com,1999:blog-64933709276648732.post-19220190482171139902015-10-27T11:14:00.003-07:002015-10-27T11:14:51.593-07:00Apple CrispLast Thursday I had lunch out with my mother and one of my sisters. Dessert was included, so I made a beeline toward what I thought was apple crisp, but turned out to be bread pudding. Don't get me wrong, I love bread pudding, but since I had already set my taste buds for apple crisp, I was sorely disappointed. So disappointed that I sought solace from the chocolate pie instead. <br />
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On Saturday I noticed that the Granny Smith apples in the crisper were
not quite as crisp as they had once been, which made me think I should
bake something with apples. That decision was heavily influenced by the
Thursday of Apple Crisp Despair, I am sure. <br />
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I turned to <i>Baking with Brother Boniface</i> (1997) for inspiration. I hate to think that a book from 1997 might be considered vintage, but I'm going to cheat a little here by pointing out the cover photo: both the tree and Brother Boniface would definitely qualify.<br />
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<br />
This is a nice little baking book with mostly-from-scratch recipes (there are a few that call for cake mixes) ranging from the very simple, like this apple crisp, to more challenging recipes such as the Mepkin Abbey Cinnamon Buns. The recipes use ingredients that are easy to obtain and the instructions are clear without being overwhelming. I think it would be a great book for someone just learning to bake. <br />
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Now on to the crisp!<br />
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I didn't weigh the apples, but I'm pretty sure I had less than three pounds, possibly a little less than two pounds. In all, I had three large Granny Smith apples, plus two Honeycrisp apples. Pink Lady apples are my favorite eating apples, but I haven't been able to find them lately. Someone recommended Honeycrisp apples, but they are too sweet for my taste. I like my apples like I like my friends: a little on the acidic side.<br />
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Because of the sweet Honeycrisp apples, I substituted lemon juice for half the water. I also wanted oats and cinnamon in the topping, so I used some of the cinnamon in with the apples and mixed the rest in with the topping, adding 1/2 cup of oats to the mixture.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXHR1B2smMuA0NIqmqso6ydpoDZ2BpEIIeVtTtSSi8l4kS8P9M4brDPpIhq6dAM7d0A9zDsAui2PVcsMB_DRz3cxUT8H-QO3ASPNASDvXSX1Pi6bo3DIaGxzhl91N8TLAPrgWtJXzyQ/s1600/IMG_0851.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chambers 90C stove range" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXHR1B2smMuA0NIqmqso6ydpoDZ2BpEIIeVtTtSSi8l4kS8P9M4brDPpIhq6dAM7d0A9zDsAui2PVcsMB_DRz3cxUT8H-QO3ASPNASDvXSX1Pi6bo3DIaGxzhl91N8TLAPrgWtJXzyQ/s400/IMG_0851.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The house smelled so good while this was baking!</td></tr>
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Mmm-mmm! This really hit the spot! The only things I would do differently next time would be to make sure I have some vanilla ice cream on hand to serve with it.<br />
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<span style="font-size: small;"><b>Apple Crisp </b>(<a href="https://sites.google.com/site/thenostalgiccook/apple-crisp?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)</span><br />
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<span style="font-size: xx-small;">adapted from <i>Baking with Brother Boniface, Recipes from the Kitchen of Mepkin Abbey</i>, 1997</span><br /></div>
<span style="font-size: small;"><b>Ingredients</b></span></div>
<ul>
<li>3 pounds of cooking apples, peeled, cored and sliced</li>
<li>1.5 teaspoons cinnamon</li>
<li>1 Tablespoons water</li>
<li>1 Tablespoon lemon juice</li>
<li>4 Tablespoons butter</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup sugar</li>
<li>1/2 cup rolled oats</li>
</ul>
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<span style="font-size: small;"><b>Directions</b></span></div>
Preheat oven to 350F. Grease a 9-inch round baking pan.<br /></div>
Toss
apples with lemon juice and water. Place in the prepared pan and
sprinkle with 1/2 teaspoon cinnamon. Using a pastry cutter or fork, mix
the butter, flour, sugar, oats and remaining cinnamon together until
crumbly. Spread over the apples.<br /></div>
Bake at 350F for 30 to 40 minutes. Serve warm with whipped cream or ice cream, if desired.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com4tag:blogger.com,1999:blog-64933709276648732.post-47455036418342000872015-10-11T15:59:00.000-07:002015-10-11T16:05:02.337-07:00Cinnamon Logs<br />
Last week there were seven estate sales, which is a big number for this area. I didn't find many things, but I did nab this 1952 cookbook at one of the sales:<br />
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A quick internet search tells me that <a href="http://www.latimes.com/food/la-fo-prudence22-2009apr22-story.html" target="_blank">"Prudence Penny"</a> was a recipe request column for Hearst newspapers. I always enjoy storing a new bit of trivia in my brain. I just wish I could remember the name of someone I met five minutes ago as easily as I remember the useless information!<br />
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The book seems to be composed of several of the old Culinary Arts Institute regional cookbooks, plus sections for "General Auxiliary Recipes" and the "Cosmopolitan America Cook Book." The Cosmopolitan section is only fourteen pages long, so apparently not many regions were considered cosmopolitan back in the day. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s9-87PMAvqLmUFLQ4Jim0cqIQKdeEkXfQLAQmR5PhkP7o_Fenexp-78rypfSiMayfRZn4p7Or2kqfdQFNkWKud9NkrxVtdmvQW-jCaH9Aa4NBwFbSyYxwvx0ah3iz3zEIRZk5xbH7A/s1600/regionalcookbook.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2s9-87PMAvqLmUFLQ4Jim0cqIQKdeEkXfQLAQmR5PhkP7o_Fenexp-78rypfSiMayfRZn4p7Or2kqfdQFNkWKud9NkrxVtdmvQW-jCaH9Aa4NBwFbSyYxwvx0ah3iz3zEIRZk5xbH7A/s400/regionalcookbook.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am so going to have to make oliebollen sometime!</td></tr>
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The estate sale companies don't divulge much information about the estate owner, but I noticed that several of the cookbooks were written in Japanese. I know this only because one of them had both Japanese and English versions of each recipe and <i>stated</i> that the other language was Japanese. I had to wonder how the cook ended up in our smallish Texas town. I'm sure that is an interesting story.<br />
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Okay, on to the actual cooking...<br />
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The <a href="http://www.thenostalgiccook.com/2014/11/coconut-bars.html" target="_blank">last time</a> I posted about <i>Cookies by Bess</i>, a grandchild of Bess Hoffman was kind enough to comment on my blog and to suggest that I try the Cinnamon Logs recipe. I wanted to try them immediately, but I accidentally misplaced the book for a few months. It somehow ended up mixed in with the gardening books and I didn't stumble across it until I needed to look up something plant-related. I feel really bad about interrogating Mom so harshly now...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpM9yt1V0AOr_-ZOkN5cP_m3Iv54b02ZQDY9s1_8vGrs9rPD1-Smg5dGEON9zIuYJXlhmXkdhKQS0nLHLwpk8kbOXgKbyeKjdWBCEhdNDxGiZsl5SYj-u_nMakNQcEJ0ukFjK76cRRg/s1600/cinnamonlogs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHpM9yt1V0AOr_-ZOkN5cP_m3Iv54b02ZQDY9s1_8vGrs9rPD1-Smg5dGEON9zIuYJXlhmXkdhKQS0nLHLwpk8kbOXgKbyeKjdWBCEhdNDxGiZsl5SYj-u_nMakNQcEJ0ukFjK76cRRg/s400/cinnamonlogs1.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg6zTBBv9H2dDb83-fJUuOLC7a6m_ZGL9p-lSVPeK8ovql4NJK9V2lrVyv3-RaR0no5IIEUz6chkQ4ZPCJO46JEAXcpp8BdikZYMTN9W85-h8gqGQQrnB6YKRZHOpm0w0kRs16MMAGw/s1600/cinnamonlogs2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chambers 90c stove range" border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghg6zTBBv9H2dDb83-fJUuOLC7a6m_ZGL9p-lSVPeK8ovql4NJK9V2lrVyv3-RaR0no5IIEUz6chkQ4ZPCJO46JEAXcpp8BdikZYMTN9W85-h8gqGQQrnB6YKRZHOpm0w0kRs16MMAGw/s400/cinnamonlogs2.jpg" title="" width="400" /></a></div>
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These are really nice - delicate, not too sweet, with a nice cinnamon-sugar flavor, almost as if someone had combined Mexican wedding cookies and cinnamon toast. The small size and light texture keep them from being filling, so it is easy to nibble several without feeling guilty (because really, who can eat one cookie? Not I!). They also seem to get even better on the second day and store well for several days. These are going straight onto my "make again" list. Thank you for the recommendation, PSherm!<br />
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<b>Cinnamon Logs </b>(<a href="https://sites.google.com/site/thenostalgiccook/cinnamon-logs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)<b><br /></b><br />
<span style="font-size: xx-small;">from <i>Cookies by Bess</i> (1980) by Bess Hoffman</span><br />
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<span style="font-size: x-small;"><b>Ingredients</b></span><br />
<ul>
<li><span style="font-size: x-small;">1 cup softened butter</span></li>
<li><span style="font-size: x-small;">1 teaspoon almond extract</span></li>
<li><span style="font-size: x-small;">1 Tablespoon cinnamon</span></li>
<li><span style="font-size: x-small;">3 Tablespoons sugar </span></li>
<li><span style="font-size: x-small;">2 cups flour</span></li>
</ul>
<b><span style="font-size: x-small;">Directions</span></b><br />
<span style="font-size: x-small;">Preheat oven to 300F.</span><br />
<span style="font-size: x-small;">Mix
well in order given. Shape in rolls about 1/2 inch in diameter. Cut
in little logs about 1 1/2 inches long. Bake on ungreased cookie sheets
for 25 to 30 minutes. Cool slightly. Roll in sugar.</span>The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com7tag:blogger.com,1999:blog-64933709276648732.post-88998698482468733892015-09-26T15:58:00.003-07:002015-09-26T15:58:53.252-07:00Chambers Thermowell Creole Fish with VegetablesThis recipe comes from a <a href="http://www.vintagechambers.com/pdfs/ThermoOvenBrochure.pdf" target="_blank">pamphlet</a> that Chambers published to promote the Thermobaker, which allows you to use the deep well as a small oven. The Thermobaker is really just a heat shield that protects foods from the direct heat of the well burner, with the addition of a handle that lets you get the hot pans out easily. <br />
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The Thermobaker was introduced with the model C Chambers and had to be purchased separately, so they are a little hard to come by. When we went to pick up a freebie Chambers cooktop (which is destined to one day be part of an outdoor cooking cart, aka the Great Outdoor Baconator), the guy asked me if I wanted "one of those pie baker thingies" that he had sitting in his garage. I had to restrain myself from galumphing into his arms like an overgrown puppy. I managed to mostly maintain my poker face and croaked out a subdued, "Yes," then screamed like a banshee when Farm Boy and I got back in the pickup. <br />
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Ahem. Perhaps I need to get out more.<br />
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Mostly I use the Thermobaker to bake small cakes or pies because it adds no noticeable heat to the kitchen, which makes a big difference in our Texas summers. However, I have been wanting to utilize it for more main dish or entire meal cooking. Enter Creole Fish with Vegetables:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMfSHgu5U-2ZbIMqHlqESAwjDMx9ilJFKdsHaviAj1Iz2_j329mzZTXW1PhQ7zn-wZX0E6s3piepJHODe1r-JiYyrXt10TdD60NIJdRZzdF_aF46cPc1JHZDiny59x5EraG1rGBEBNA/s1600/thermowell-fish.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMfSHgu5U-2ZbIMqHlqESAwjDMx9ilJFKdsHaviAj1Iz2_j329mzZTXW1PhQ7zn-wZX0E6s3piepJHODe1r-JiYyrXt10TdD60NIJdRZzdF_aF46cPc1JHZDiny59x5EraG1rGBEBNA/s400/thermowell-fish.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The writers of the Chambers literature were "really" into quotation marks</td></tr>
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I used cod for the fish, because that is what we had in the freezer. I replaced the garlic salt and basil with Howie's Cajun Dust, which a local Cajun restaurant keeps on the tables to sprinkle on the free coleslaw. They sell the seasoning mix at the checkout, which I'm sure offsets the cost of the coleslaw! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTTnI5m91uFLV_iKrWz3bb6wCXSP-ApAT0kBC7FMq4QLS3NcbGry9M_iNba4dXDM3mSxcwyFf8Y6_7I3_kefLC5-r_ewn_IhDOZaU7J_wVKnjqOfW5eMzFCk6UseVmlTVBQ-oUPyadA/s1600/IMG_4395.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTTnI5m91uFLV_iKrWz3bb6wCXSP-ApAT0kBC7FMq4QLS3NcbGry9M_iNba4dXDM3mSxcwyFf8Y6_7I3_kefLC5-r_ewn_IhDOZaU7J_wVKnjqOfW5eMzFCk6UseVmlTVBQ-oUPyadA/s400/IMG_4395.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Colorful!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemGu9nGf0fUNF5rUbudPesS611uoaQ9HtNCV3hWjbtQZfqUHp2Uv8cMFGf9BVUv18nPb7zTFUZd4kzyZkN7JswzjiQ5lwf8pKpEofmuPcx7vBOLKCcQG9nsN1cMM1nUyGMYgtDzDmhw/s1600/IMG_4399.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chambers 90c stove range thermobaker" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemGu9nGf0fUNF5rUbudPesS611uoaQ9HtNCV3hWjbtQZfqUHp2Uv8cMFGf9BVUv18nPb7zTFUZd4kzyZkN7JswzjiQ5lwf8pKpEofmuPcx7vBOLKCcQG9nsN1cMM1nUyGMYgtDzDmhw/s400/IMG_4399.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before. All stacked up and ready to go.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvdn-Gl1AfwckM2dMFGO6NYxm0SLQaL6anfwOsoFAhN6L8YAFjYedMjCHgh6mR_DMzmwaL4cqJVnoMtDIkMW7_8OpBijyx4fHaYksQVYKE0lqhEkvgX83xuWr15IaOJvAK50bpkstAA/s1600/IMG_4400.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chambers 90c stove range thermobaker" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvdn-Gl1AfwckM2dMFGO6NYxm0SLQaL6anfwOsoFAhN6L8YAFjYedMjCHgh6mR_DMzmwaL4cqJVnoMtDIkMW7_8OpBijyx4fHaYksQVYKE0lqhEkvgX83xuWr15IaOJvAK50bpkstAA/s400/IMG_4400.JPG" title="" width="400" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1VthMvun1KYgz2fSzo7FeOhex7FLwIrQA8HZFXYiF1Ep3Z-Oa55IxFKb0cmhyyWjOm_GCekteN9_6g5ZuOyN7vJtZ3H6AFmizTr4HfU5IlFAtUXzUDuVppEHHHWw4Y_k9PYUmXjz3Q/s1600/IMG_4402.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chambers 90c stove range thermobaker" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1VthMvun1KYgz2fSzo7FeOhex7FLwIrQA8HZFXYiF1Ep3Z-Oa55IxFKb0cmhyyWjOm_GCekteN9_6g5ZuOyN7vJtZ3H6AFmizTr4HfU5IlFAtUXzUDuVppEHHHWw4Y_k9PYUmXjz3Q/s400/IMG_4402.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After. Although the sweet potatoes don't look that much different than before!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MM1coa7C_WDkThIRXmHzW18YiGSYkNlrsSJTepNG0HXoUa81zgMYlckrTmshMwZAVo-UeLadYgrQ1yTY90_e1_QnfZJAJJsB1V-TvjfMgcSMEqOrSuzJNUy0h5f49b2DcJ32Z1D_7w/s1600/IMG_4403.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chambers 90c stove range thermobaker" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MM1coa7C_WDkThIRXmHzW18YiGSYkNlrsSJTepNG0HXoUa81zgMYlckrTmshMwZAVo-UeLadYgrQ1yTY90_e1_QnfZJAJJsB1V-TvjfMgcSMEqOrSuzJNUy0h5f49b2DcJ32Z1D_7w/s400/IMG_4403.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<br />
Both Farm Boy and I really liked this. I wasn't sure about fish cooked with such a large quantity of tomatoes, but it really worked. I might go a little lighter on the celery next time, but that's just my own anti-celeryite tendencies showing. <br />
The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com11tag:blogger.com,1999:blog-64933709276648732.post-14644580942787493122015-09-14T13:24:00.002-07:002015-09-14T13:24:32.435-07:00Fruit-filled Meringue or Angel PieLast summer my aunt pointed out Angel Pie in the 1950 <i>Betty Crocker's Picture Cook Book</i> and told me that I needed to try it. I promptly forgot about it and didn't think of it again until we went grocery shopping last week and came home with a ridiculous amount of raspberries and strawberries. The raspberries we managed to mostly consume during the week, but we still had an unopened giant container of strawberries when the weekend rolled around. I thought of making an angel food cake to serve with them, but then remembered my aunt's recommendation of the meringue shell "pie".<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguwWGZ_eJ_ijnQZ88kfdEwNT6gZsq2Gn2P8OK8My7au1zgIu_0B3WOhmzZojqMsLsymL-sOpLZNkcSb4AzDOzn0b8mt7xhX9xpb5EvrhzQViT97ksSBPGFqSZqPGpVtzhjcYvTA_g5g/s1600/IMG_3045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguwWGZ_eJ_ijnQZ88kfdEwNT6gZsq2Gn2P8OK8My7au1zgIu_0B3WOhmzZojqMsLsymL-sOpLZNkcSb4AzDOzn0b8mt7xhX9xpb5EvrhzQViT97ksSBPGFqSZqPGpVtzhjcYvTA_g5g/s400/IMG_3045.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good ol' Betty Crocker!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi24gA93CBBPIOrFX21ZUyNotmPorVjZkjfbuWdWQM7j3UB7ZChE7ibUOnnrNLa1BOcm3abBD3MqbAc8RPrEYsVJpJ7Ba1uhLTgxACKkL5ZiFAiGl_N1h6b8xmalKkSEkRaF3M-CJWPkA/s400/IMG_4342.JPG" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
While I have attempted a few meringue-topped pies, this was my first time to make a crunchy meringue. I really liked it! I think I could eat the meringue all by itself, without the berries and whipped cream. (Farm Boy looked at me like I had lobsters crawling out of my ears when I said that - he says that the whipped cream is required.) <br />
<br />
I'm assuming that any topping/filling that doesn't require baking
could be used to make an angel pie, but the recipe does specifically
call for a lemon curd filling. Perhaps I am committing meringue
blasphemy by filling it with berries, but I think it is worth the risk. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJm6TkBomM0a9ql_cxpsPXj2-mvqtP5Lbt8SCWLpqZQyV4Wg_gIXmuqFgO7Mh5OqzwL1F8f9okp5irg-WD8vctUXNkAjzg55B4uqZk_JPl8geIgNSNKCiaokZlFqS0sPbCoQAwYSfFA/s1600/IMG_4346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJm6TkBomM0a9ql_cxpsPXj2-mvqtP5Lbt8SCWLpqZQyV4Wg_gIXmuqFgO7Mh5OqzwL1F8f9okp5irg-WD8vctUXNkAjzg55B4uqZk_JPl8geIgNSNKCiaokZlFqS0sPbCoQAwYSfFA/s400/IMG_4346.JPG" width="400" /></a></div>
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The one problem I encountered was that the meringue stuck to the pie pan.* I think next time I will just mound the meringue onto a parchment-lined baking sheet and form a higher ridge around the edge to form the "bowl" shape, like the heart-shaped one in the recipe photo. I think that would make serving it a lot easier and a lot less messy. <br />
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*Incidentally, I just noticed that the recipe calls for a 9" round layer pan instead of a pie dish. I must have read this recipe 25 times and I missed that every time.<br />
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<div align="left" id="sites-page-title-header">
<span style="font-family: inherit;"><span style="font-size: large;"><span dir="ltr" id="sites-page-title" style="outline: medium none;" tabindex="-1">Angel Pie</span></span><span style="font-size: xx-small;"><span style="font-size: large;"> (<a href="https://sites.google.com/site/thenostalgiccook/angel-pie" target="_blank">Printable recipe</a>)</span></span></span></div>
<div align="left" id="sites-page-title-header">
<span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-weight: normal;">Adapted from <i>Betty Crocker's Picture Cook</i> Book (1950)</span></span></span></div>
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<div>
<div>
<div>
<br />
<span style="font-family: inherit;"><b>Ingredients</b></span></div>
<ul>
<li><span style="font-family: inherit;">3 egg whites</span></li>
<li><span style="font-family: inherit;">1 cup sugar</span></li>
<li><span style="font-family: inherit;">3/4 teaspoon lemon juice</span></li>
</ul>
</div>
</div>
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"><b>Directions</b></span><br />
<div>
<span style="font-family: inherit;">Preheat
the oven to 275F. Line a 9" round cake pan or a baking sheet with parchment
paper. Beat egg whites until stiff (holds a point). Gradually beat in
1/2 cup sugar, then beat in remaining sugar, alternating with lemon
juice. Continue beating until very stiff and glossy. Spoon the meringue
into the pie dish or onto the baking sheet into desired shape. Bake
until delicately browned and crusty, 60 minutes for one large meringue
or 40 minutes for smaller, individual meringues. Cool completely.</span><br />
<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Fill with whipped cream or ice cream and fruit or pre-cooked filling of your choice, such as lemon curd.</span><br />
<span style="font-family: inherit;"><br /></span>
The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com4tag:blogger.com,1999:blog-64933709276648732.post-78430944784041683122015-09-09T10:00:00.000-07:002015-09-09T10:00:05.048-07:00The Oddly Named Mocha Squares<div class="separator" style="clear: both; text-align: center;">
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It has long been told in family lore how my mom used to make "mocha squares" when my oldest sister was a kid and everyone loved mocha squares. Until Oldest Sister had an unfortunate bout of foodborn illness after eating chow mein and mocha squares. After that, she refused to eat them ever again.<br />
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This was long, long before my time (let's see if Oldest Sister reads this...), so I had only heard of mocha squares, but never tasted them. I asked Mom what they were and she described a vanilla cake with white frosting and peanuts. Um, where is the chocolate? Where is the coffee? This made no sense to me. Until I borrowed Mom's cookbook.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL22oS3_a3XJv1Y4b84uvVQ5qwnZn1fRoOsPFtRAe8S83aI03zP-7QehdLXX1YuhhVNBQbCBkEOAMjQmbuSVujrvJwY1cdDqgHVL59UPvQqr4Jlq1lWFUrILPIWnfz6kraiWhckV60A/s1600/IMG_4206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL22oS3_a3XJv1Y4b84uvVQ5qwnZn1fRoOsPFtRAe8S83aI03zP-7QehdLXX1YuhhVNBQbCBkEOAMjQmbuSVujrvJwY1cdDqgHVL59UPvQqr4Jlq1lWFUrILPIWnfz6kraiWhckV60A/s400/IMG_4206.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Tried Recipes</i>, Grafton Lutheran Ladies Aid (1961)</td></tr>
</tbody></table>
<br />
There in the tattered book was the recipe for mocha squares. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7KxeohefOi-95SxEkiQRQxzWStL1Cv6P_BlWYux6kI9OH-FQ1a4WP68s8ZCO_FC5SYD11LdltZnE8pAo8xyT3_hv_-IIWwfJZdrgj0fs9uxZHjPBo-WPn23WVlDogdMUBnm88RjFOQ/s1600/IMG_4232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7KxeohefOi-95SxEkiQRQxzWStL1Cv6P_BlWYux6kI9OH-FQ1a4WP68s8ZCO_FC5SYD11LdltZnE8pAo8xyT3_hv_-IIWwfJZdrgj0fs9uxZHjPBo-WPn23WVlDogdMUBnm88RjFOQ/s400/IMG_4232.JPG" width="400" /></a></div>
<br />
I did internet searches for mocha squares and found recipes for bars
that involved chocolate and coffee, which is exactly what someone would
expect from the name. Finally, in desperation, I searched for "cake
squares frosted peanuts" and saw that the rest of the world calls these
peanut squares or peanut cake squares. That makes so much more sense!<br />
<br />
Because I am such a good sister, I whipped up a batch of so-called mocha squares to share with Oldest Sister at our weekly tea and crumpets.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTRjlBuJtYffe6fy7VH-cB6y4SaMIkgME86fczx1srq-sK0_wl_jwJgtoWqQtMShCdOjhQLsBPEiWvFKlJFIbD7JCJf-dOsFpoOp7Sfa4Tl7GwQNcjb7yyRBwr9bjLeRtyIDGR-OifQ/s1600/IMG_4229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTRjlBuJtYffe6fy7VH-cB6y4SaMIkgME86fczx1srq-sK0_wl_jwJgtoWqQtMShCdOjhQLsBPEiWvFKlJFIbD7JCJf-dOsFpoOp7Sfa4Tl7GwQNcjb7yyRBwr9bjLeRtyIDGR-OifQ/s400/IMG_4229.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lily lends a paw to the baking process</td></tr>
</tbody></table>
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They were fairly easy to make and tasted delicious while fresh. I gleefully arranged them on a cute 1950s platter and drove them to my mother's house where I waited for Oldest Sister to arrive so I could tell her I made her most-hated food*. And she had the nerve to not show up that day. Drats, foiled again!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5T7n4ZELqOHcK30pNuyzX5MXtDQQVvx7UBRN3j1jDQk5PwhgWd4TUX58N5a-KFs9xQLaQhQ44FH3AQLNtvdNJD36E006Be1BL8hgi69JWL96Fl4DKaQTlKihexkMm64U7aMvH6-ZMA/s1600/IMG_4236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chambers 90c stove range" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji5T7n4ZELqOHcK30pNuyzX5MXtDQQVvx7UBRN3j1jDQk5PwhgWd4TUX58N5a-KFs9xQLaQhQ44FH3AQLNtvdNJD36E006Be1BL8hgi69JWL96Fl4DKaQTlKihexkMm64U7aMvH6-ZMA/s400/IMG_4236.JPG" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mocha squares!</td></tr>
</tbody></table>
I think I will leave the recipe off this time because while these were quite delicious initially, the cake became... gummy... once refrigerated. I think there is probably a better recipe for peanut squares out there. I will try again sometime in the future because the combination of the sweet frosting and the salty peanuts was really nice. I just didn't care much for this particular cake recipe.<br />
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<br />
*Lest anyone think that I am more evil than I really am, I have a similar story involving cherry pie with canned cherry pie filling, which I cannot stand to even smell to this day. Oldest Sister has made several things with cherry pie filling, so this was an act of revenge, not outright aggression. Too bad it didn't work out. <sigh> The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com9tag:blogger.com,1999:blog-64933709276648732.post-39811214891221129302015-09-06T08:30:00.000-07:002015-09-06T08:30:00.391-07:00Pineapple and Marshmallow Dessert aka Pineapple MarlowA few weeks ago I watched the following promotional video for electric appliances 1934:<br />
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<a href="http://www.filmpreservation.org/preserved-films/screening-room/dinner-for-eight-1934" target="_blank">Mrs. Mortimer Jones Prepares "Dinner for Eight"</a><br />
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I was fascinated by all the old appliances in their shiny new states and thought they must have been a welcome change from having to do everything by hand. Of the foods Mrs. Mortimer Jones prepares, the one that caught my attention was the orange marlow for dessert. Well, to be perfectly honest, I couldn't understand what the narrator was saying, but I did get "orange" and "dessert". After some searching, I figured out that he was saying marlow. More searching revealed that a marlow is a frozen dessert made with melted marshmallows.<br />
<br />
Shortly after learning about marlows, my mom let me borrow one of her older cookbooks, <i>Tried Recipes</i> by the Grafton Lutheran Ladies Aid, Grafton, North Dakota (1961). My grandparents lived in Grafton, so I looked through every recipe in the book hoping that there would be some from my grandmother, but apparently she didn't contribute any. Grandma was known for her cooking, but apparently not into sharing her recipes! I did find a few a few recipes contributed by her sisters, though, which was fun.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6UiclnQ8ZnW-YtMk9j1tZdcM4yzS_B7847UeifBQMZOfHIdaZ2-47US2oBaMzdwVhV-B1w-li5c9vENYvH40yQ4jiVMQIeyRrpPvGp0T0_LuFkFCRkfy-IzE_OIg6mu_TK-I_eH4aA/s1600/IMG_4206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6UiclnQ8ZnW-YtMk9j1tZdcM4yzS_B7847UeifBQMZOfHIdaZ2-47US2oBaMzdwVhV-B1w-li5c9vENYvH40yQ4jiVMQIeyRrpPvGp0T0_LuFkFCRkfy-IzE_OIg6mu_TK-I_eH4aA/s400/IMG_4206.JPG" width="300" /></a></div>
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While looking through the book - which is comprised almost entirely of recipes for sweets! - I found several recipes for marlows, although most were simply called frozen desserts by the 1960s. The pineapple one caught my eye, so I decided to give it a go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrfN9qLJfZ0r56GPE5M4ctDPcAggFlNf3MlQ5WvQGHDH5dzTLix-Nz05sykpqaNAexflvgTLTWmEZXOS0_wkR214qRVlR4ec0fDAkylxUO4UQTryiTqd9q1Dbfxm5M7V5gdVQMUppoQ/s1600/IMG_4205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrfN9qLJfZ0r56GPE5M4ctDPcAggFlNf3MlQ5WvQGHDH5dzTLix-Nz05sykpqaNAexflvgTLTWmEZXOS0_wkR214qRVlR4ec0fDAkylxUO4UQTryiTqd9q1Dbfxm5M7V5gdVQMUppoQ/s400/IMG_4205.JPG" width="400" /></a></div>
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<br />
The recipe came together fairly easily. I was a little pressed for time, so I chilled the pineapple juice and melted marshmallow mixture in the refrigerator, but this resulted in it setting into a loose gelatin. It mixed up fine, but I was surprised when I took it out and it was starting to set. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlzA97-Zx-tDQ33T0-b8HaeYKWe99HSDNpus0zuMHebMh2UBrztNozjBK4lbYVQNhPic_xnDcJWaCEiw6mKAtu7aPmnyxisp4dRCgVpqj_Z8ZB1KUl5HAUwyrdh84I8kdqcpbWhgi8g/s1600/IMG_4208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="chambers 90c stove range" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlzA97-Zx-tDQ33T0-b8HaeYKWe99HSDNpus0zuMHebMh2UBrztNozjBK4lbYVQNhPic_xnDcJWaCEiw6mKAtu7aPmnyxisp4dRCgVpqj_Z8ZB1KUl5HAUwyrdh84I8kdqcpbWhgi8g/s400/IMG_4208.JPG" title="" width="400" /></a></div>
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Since most of the other recipes I looked through called for the marlow to be placed in the freezer, I froze mine for two hours before serving. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiRRx0RfweLd3LXsZCem8llUZHXLD1D4D6jwN2Nr4ngL8wGqvjkcCV3JfQrymOWafPDUe0GHlDeeCP8sb8lXIQt5fBA0bBZ1EpVkGAtvbV1BXqeZYOSCYsq8YS9ROYT8hfKOjtqPHvg/s1600/IMG_4214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiRRx0RfweLd3LXsZCem8llUZHXLD1D4D6jwN2Nr4ngL8wGqvjkcCV3JfQrymOWafPDUe0GHlDeeCP8sb8lXIQt5fBA0bBZ1EpVkGAtvbV1BXqeZYOSCYsq8YS9ROYT8hfKOjtqPHvg/s400/IMG_4214.JPG" width="400" /></a></div>
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The verdict: This is a nice, not-too-sweet dessert that is perfect for a hot summer day. The combination of the heavy cream and the marshmallows makes it fairly rich, so I would plan on much smaller servings next time. Most of the recipes I found did not call for the graham cracker crust, but I thought it added a nice contrast and cut some of the richness. Plus, graham cracker crusts are just darned good!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhji4IqJPZ-7Qm9qTg-68YOkDdbsv723xG2EzH5MBzii4uOClJ3HJ_3Sv3d0ZZpRM_HvXyZJokBnabv854Y0lPGqRr2rRI-4xDvoivoMpWBM8fL3xdhsZlFlolo8Q0lVpG8NRUPlp_RMg/s1600/IMG_4218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhji4IqJPZ-7Qm9qTg-68YOkDdbsv723xG2EzH5MBzii4uOClJ3HJ_3Sv3d0ZZpRM_HvXyZJokBnabv854Y0lPGqRr2rRI-4xDvoivoMpWBM8fL3xdhsZlFlolo8Q0lVpG8NRUPlp_RMg/s400/IMG_4218.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Daisy says she likes pineapple marlow, too!</td></tr>
</tbody></table>
<h3>
<span style="font-size: small;"></span></h3>
<h3 align="left" dir="ltr" id="sites-page-title-header">
<span id="sites-page-title" style="font-size: small;">Pineapple Marlow</span><span style="font-size: small;"> <span style="font-weight: normal;">(<a href="https://sites.google.com/site/thenostalgiccook/pineapple-marlow?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable recipe</a>)</span></span></h3>
<h3 align="left" dir="ltr" id="sites-page-title-header">
<span style="font-size: x-small;"><span style="font-weight: normal;">from <i>Tried Recipes</i> by the Grafton Lutheran Ladies Aid, Grafton, N.D. (1961)</span></span></h3>
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<b>Ingredients</b></div>
<ul>
<li>1 cup pineapple juice</li>
<li>1 cup crushed pineapple</li>
<li>30 marshmallows</li>
<li>1 cup whipping cream, whipped</li>
<li>16 crushed graham crackers</li>
<li>1/4 cup melted butter</li>
</ul>
</div>
</div>
</div>
</div>
</div>
</div>
<b>Directions</b></div>
Put
juice in double boiler, add marshmallows, stir until dissolved. Cool,
add whipped cream and crushed pineapple. Put in 9" square pan lined
with cracker crumbs which have been mixed with butter. Sprinkle more
crumbs on top. Place in freezer until firm.The Nostalgic Cookhttp://www.blogger.com/profile/09096882611972543708noreply@blogger.com4