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 …
In May of 2019, I posted a recipe for buffalo chicken zucchini boats. It was tasty, but I found that I never made the recipe again, because it was a bit of a hassle.
I recently revamped the original by cutting the zucchini into rounds, adding an onion, and swapping in a roll of Impossible Sausage for the original ground chicken or ground turkey.
I love this version so much more, and I hope that you will too!Print
A super simple stovetop dinner that can be on the table in under 20 minutes. It’s yummy, and healthy to boot! If you can’t find Impossible Sausage, you can use any other veggie sausage, ground chicken, or ground turkey–even ground beef if you’d like.
4 medium zucchini
1 small onion, diced
1 14 ounce roll of Impossible Sausage (I don’t know how to make the trademark symbol!)
1/2 cup hot sauce
1/4 cup butter
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 cups shredded mozzarella
In a large frying pan or Dutch oven, cook the onion and the Impossible Sausage until cooked through.
In the meantime, slice the zucchini into rounds, approximately 1/2″ thick, then add to the pan. Turn frequently with a spatula, until the zucchini is soft and cooked through.
Stir in the hot sauce, butter, and seasonings.
Sprinkle on the mozzarella cheese, then put the lid on the pan to let the cheese melt.
You can serve this as-is, or add some bleu cheese, or bleu cheese dressing. You can use any hot sauce that you like, and feel free to use more if you want.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Entrees
- Method: Stovetop
When updating vintage recipes, you sometimes come across a recipe that you have to look twice at. And then you say “That can’t be right.” And so you test it, and you say “Nope, that definitely wasn’t right.” This is one of those recipes. This is the result of a bit of tweaking, adding, subtracting, and testing.
On the day that you bake it, it will have more of a bread texture. But if you let it sit a day, it develops more of a cake texture, so if you can wait, I definitely recommend making it a day ahead.Print
This semi-sweet coffeecake is yummy the first day, but better the second day!
6 Tablespoons Whole-Berry Cranberry Sauce, Divided
1–1/2 Cups Whole Milk
2–3/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Cup Sugar
2 Large Eggs
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
In a large bowl, combine the flour, baking soda, baking powder, sugar, and spices. In a small bowl, combine the milk, egg, and two tablespoons of cranberry sauce. Stir the wet ingredients into the dry ones until just combined. Pour into a greased and floured 9″ square pan. Dollop the remaining four tablespoons of cranberry sauce onto the top and swirl with a knife. Bake in a preheated 375 degree oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cooled, make an icing of confectioners sugar and cream, put it into a piping bag, and decorate the top of the cake. You can also simply spread the icing on top of the cake if you don’t want to use a piping bag.
This past Christmas, I made some recipes out of a vintage cookbook from the mid 1960s called Jingle Bells and Pastry Shells. I love these old books with their illustrations and stories about the recipes!
This recipe is for a semi-sweet Christmas cake/bread, full of dried fruit, candied peel, and nuts. It makes two loaves, so you can eat one and give one as a gift!
This post may contain affiliate links which cost you nothing but may earn me a small commissionPrint
A semisweet Christmas loaf, full of candied peel, dried fruit, and nuts!
1/3 cup dried peaches
1/3 cup dried pears
1/3 cup raisins
1/3 cup candied cherries
1/3 cup chopped walnuts or pecans
1/4 cup candied citron
1 teaspoon candied lemon peel
2 Tablespoons brandy or vanilla extract
1 cup whole milk
1/4 cup melted butter
1/4 cup granulated sugar
1 teaspoon salt
1 cup plus 2-1/2 cups all-purpose flour
1 envelope yeast
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 large egg
1/4 cup melted butter
2 cups confectioners sugar
In a medium bowl, combine the peaches, pears, raisins, cherries, nuts, citron, and lemon peel. Sprinkle the brandy or vanilla over the fruit and nuts and let sit 8 hours or overnight.
To make the dough:
Heat 1 cup milk and 1/4 cup water to lukewarm, then stir in 1/4 cup melted butter, 1/4 cup granulated sugar, and 1 teaspoon salt.
In a mixing bowl, combine 1 cup flour, 1 envelope yeast, 1/2 teaspoon each of nutmeg and cinnamon, 1/4 teaspoon cloves, and 1 egg. Pour in the milk mixture and combine. Beat in 2-1/2 cups additional flour, then knead for 10 minutes.
I like to knead with the dough hook for half the time and by hand for half of the time.
Set the dough aside in a warm place and let it double in size.
Punch the dough down and knead an additional five minutes.
Knead in the fruit and place the dough into two greased and floured loaf pans.
Cover the dough and let double in size again.
Brush with melted butter and bake in a preheated 400 degree oven for 45 minutes, or until the loaves are nicely browned.
Let the loaves cool, then make an icing with the confectioners sugar and cream.
Spoon icing over the loaves and let it dry before serving.
These loaves are great for gift-giving since the recipe makes two!
The cake is delicious as-is, but you can also omit the icing and serve with butter or cream cheese.
- Prep Time: 2-1/2 hours, plus soaking time
- Cook Time: 45-55 minutes
- Category: Baking
- Method: Baking
Not too long ago, Stephan and I were binge-watching The Great British Baking Show, and I was seriously digging the episodes where the contestants were making cream rolls. Having made cream rolls and jelly rolls before with varying degrees of success, I felt bad for …