Food, drink, and geek stuff
I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in …
This post may contain affiliate links, which cost you nothing, but may earn me a tiny commission. (Except probably not, because I’m super-lame about posting regularly.) There’s nothing that screams COZY! like a plate of Scottish shortbread and a cup of tea. Shortbread can be …
This recipe is another from the 1948 edition of The Rumford Complete Cookbook from Rumford Baking Powder.
Now I didn’t grow up in Virginia, but I’ve lived here most of my adult life (except for that 8 years in Vegas) and I was recently shocked to meet someone who had never heard of spoon bread!
For those who have never had it, it’s kind of like a cross between corn pudding and corn bread. It’s a wonderful side dish to go along with almost anything, so try it–I think you’ll be hooked!
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This lovely side dish pairs nicely with almost anything, and has at least a 250 year history in Virginia (in various adaptations)
2 cups whole milk
1 cup ground yellow corn meal
1 teaspoon salt
1 tablespoon sugar
2 tablespoons shortening or melted butter
3 large eggs, separated
2 teaspoons baking powder
Preheat your oven to 400 degrees.
Grease a 2 quart casserole dish.
In a medium saucepan, scald the milk, then stir in the cornmeal, and cook until thickened.
Stir in the salt, sugar, shortening or butter, and the beaten egg yolks.
Beat the egg whites until stiff peaks form, then fold into the cornmeal mixture with the baking powder.
Bake for 20-25 minutes or until lightly golden.
Serve with a spoon and enjoy!
A quick and easy vegetarian dinner that you can easily customize to make it the way you like it
This recipe was adapted from a 1990s book of Midwestern recipes called Prairie Home Cooking. I know–the nineties doesn’t seem long enough ago to be considered vintage, but try the soup and you won’t care how retro the recipe is. You’ll only care whether or not there’s enough left for seconds!
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This hearty soup is a perfect lunch or dinner on a cold day. You can serve it with salad or toasted bread, or just enjoy it as it is!
Note: I used Tofurkey Italian Sausage, but you can use the real thing, chicken sausages, or another meat substitute
1 Pound Italian Sausage, Chicken Sausage, or Meat Substitute Sausage Links
1 Large Red Onion, diced
14 Ounce Can Artichoke Hearts, drained and chopped
28 Ounce Can Plum Tomatoes, with juice, chopped
3 Cups Chicken Broth
1 Teaspoon Each Dried Oregano, Basil, and Fennel Seeds
1/4 Pound Penne, Farfalle, or Other Pasta
Salt and Pepper to Taste
Remove the sausage from the casings and crumble. In a soup pot or Dutch Oven, brown the sausage, stirring often, then add the onion and cook 6-8 minutes, or until the onion is translucent. Add the artichokes and tomatoes with their juice. Stir in the broth and seasonings. Bring to a boil over high heat, then reduce the heat and simmer 30 minutes. Cook the pasta according to the package directions, then drain and add to the soup pot.
Serve hot
This coffeecake is full of walnuts and orange peel and Grandma’s love!
If you can wait, let this cake sit for a day to develop the flavors and soften the texture–it’s 100% worth it!
Every Christmas, my German-born mother-in-law makes Stephan a traditional stollen. It’s compact and dusted with confectioners sugar, and he loves it. This recipe is adapted from an out of print 1968 cookbook called Jingle Bells and Pastry Shells, and makes a HUGE loaf that I chose to top with confectioners sugar & cream icing instead. Spoiler: He loved this one too.
PrintThis sweet Christmas bread makes a huge loaf, perfect for Christmas morning brunch
Basic Sweet Dough:
4–1/2 to 5 Cups All Purpose Flour
2 Envelopes Dry Yeast
1/2 Cup Granulated Sugar
1/4 Teaspoon Ground Cardamom
1/4 Teaspoon Nutmeg
1 Tablespoon Brandy
2 Teaspoons Salt
3/4 Cup Whole Milk
1/2 Cup Water
1/2 Cup Butter
2 Large Eggs
For the Stollen:
1/2 cup Chopped Pecans
1/4 Cup Glacee Cherries
1/4 Cup Chopped Candied Citron
1/4 Cup Raisins or Currants (I like to soak these for an hour or two in brandy, but you don’t have to)
3 Teaspoons Butter
To make the dough:
Mix 1-1/2 cup flour with the yeast and other dry ingredients. Heat milk, water, and butter until warm, then add brandy. Gradually add liquids to the dry ingredients, and beat on medium speed using a stand mixer for two minutes. Add eggs and 1/2 cup flour. Beat another two minutes on high. Stir in 2-1/2 to 3 cups flour until dough begins to leave the sides of the bowl. Using your dough hook, knead for ten minutes. Place the dough in an oiled bowl, cover with a damp cloth, and let double in size. Punch the dough down, cover, and let rise another thirty to forty-five minutes.
For the Stollen:
Turn the dough out onto a floured board and flatten with your hands. Press the fruit and nuts into the dough, turning and kneading gently a few times to incorporate into the dough. Roll the dough into an oval, roughly 8×12 inches. Spread with two teaspoons of butter, then fold the dough lengthwise, and pinch the seams shut. Form into a crescent shape place on a baking sheet lined with parchment. Brush the top with a teaspoon of melted butter, and let rise until doubled (approximately forty-five minutes). Bake at 375 degrees for thirty to thirty-five minutes. Let cool and drizzle with a icing made from confectioners sugar mixed with just enough cream to make a medium-thickness icing (thin enough to drizzle from a spoon, but thick enough to stick to the bread). Decorate with additional chopped pecans and glacee cherries.
This cold-weather comfort food is perfect by itself, but would also pair beautifully with a grilled cheese sandwich
