Tag: comfort food

Peanut Butter Fudge Puddle Cookies

Peanut Butter Fudge Puddle Cookies

These yummy chocolate peanut butter cookies are easier to make than you think, but are worth every bit of effort

Classic Springtime Hot Cross Buns

Classic Springtime Hot Cross Buns

These light, slightly sweet buns will remind you of springtime!

Olde Virginia Spoon Bread

Olde Virginia Spoon Bread

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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white casserole dish with golden spoon bread

Virginia Spoon Bread


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  • Author: Retrogirl

Description

This lovely side dish pairs nicely with almost anything, and has at least a 250 year history in Virginia (in various adaptations)


Ingredients

Scale

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


Instructions

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!

 

 

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Summery Coconut & Lime Pound Cake

Summery Coconut & Lime Pound Cake

This moist cake is perfect for brunch, dessert, or tea time!

Italian Sausage and Artichoke Soup with Bowtie Pasta

Italian Sausage and Artichoke Soup with Bowtie Pasta

This hearty soup is full of sausage, tomatoes, artichokes, and pasta, and makes a great lunch or dinner on a cold day!

Cabbage Un-Rolls (Cabbage Roll in a Bowl)

Cabbage Un-Rolls (Cabbage Roll in a Bowl)

This post may contain affiliate links which cost you nothing, but may earn me a small commission.

The first time I had cabbage rolls was at my grandfather’s funeral in 1996. It was January. In Cleveland. There was A LOT of snow on the ground, and it was COLD.

When we got back to the church hall after the interment, we dug into the buffet that had been laid out. When I got to a large pan of funny-looking, but heavenly-smelling rolls, I decided to just try one to see if I liked it.

I was not disappointed.

When I asked what they were, the church ladies seemed shocked that I had never had them before, and my mom was shocked that I liked them.

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Cabbage Un-Rolls


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  • Author: Retrogirl
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

This recipe gives you all the yummy taste of traditional cabbage rolls, without all the work of actually rolling them!


Ingredients

Scale

1 tablespoon olive oil

1 pound ground beef or ground turkey

23 garlic cloves, minced

1 large onion, chopped

1 small head of cabbage, chopped

21/2 cups water

2/3 cup long-grain rice

1 tablespoon Worcestershire Sauce

1 teaspoon each salt, onion powder, and dried oregano

1/2 teaspoon each ground black pepper, dried mustard

28 ounce can crushed tomatoes

grated Parmesan


Instructions

In a Dutch oven or soup pot, heat the olive oil and saute the onion and garlic.

Add the ground meat and cook until no longer pink.  

Stir in the cabbage, water, rice, Worcestershire sauce, and seasonings.

Reduce the heat, cover the pot, and simmer 30-ish minutes, or until the rice is tender.

Stir in the tomatoes and heat another five minutes, or until heated through.

Notes

Serve with a hearty sprinkle of Parmesan or Parmigiano-Reggiano and maybe a sprinkle of garlic salt.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
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This is really good in the winter, because it’s warming comfort food, but it’s tasty anytime.

As I mentioned, you can use ground beef (which is traditional), ground turkey, TVP, meatless crumbles, or even meatless meatballs.

Serve as-is, or add this yummy Italian Batter Bread on the side!

It’s your food–make it the way you want it.

What’s your favorite winter-warmer? Tell us in the comments!

Cheesy, Yummy, Eggplant & Pesto Panini

Cheesy, Yummy, Eggplant & Pesto Panini

With talk of upcoming meat shortages, try this awesome vegetarian panini , and you won’t miss the meat at all!

Irish Cauliflower Cheese Side Dish

Irish Cauliflower Cheese Side Dish

Cheesy, yummy Irish comfort food

Yummy Caramel Apple Poke Cake

Yummy Caramel Apple Poke Cake

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Do you remember those poke cakes that our moms used to make in the 1980s? They were made with boxed cake mixes and either jello or instant pudding, and topped with Cool Whip. And we loved them. This is a grown up version of the classic poke cake (but kids like it too!)

This recipe came from Better Homes and Gardens Magazine, in the October 2019 issue.

What you’ll need:

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup apple butter, without pectin

3 cups finely chopped apples

1/4 cup milk

1 14 oz can dulce de leche

1 cup heavy cream

1 teaspoon vanilla

Note: I could not find dulce de leche anywhere in my local markets, (I ended up finding it later, but that’s another story), so I made my own.

If you can’t find it either, just open a can of sweetened condensed milk and pour it into a pie plate or 8×8 pan. Cover it with foil and place it into a roasting pan. Fill it with water, halfway up the side of the interior pan. Bake it at 425 for 45 minutes. Open the oven door to check the water level and add more if necessary. Bake an additional 45 minutes, then let cool before use. Easy. Or just click here to order a can.

Preheat oven to 350 degrees, and grease & flour two 9×5 loaf pans. Set aside.

In your mixer bowl, beat butter on medium for 30 seconds, then add sugar 1/4 cup at a time, until all is combined. Scrape bowl and beat two more minutes.

Add the eggs, one at a time, then beat in one teaspoon of vanilla. In a large bowl, combine the flour, baking powder, baking soda, and salt, and add this mixture to the mixer bowl, alternating with the apple butter.

When all is combined, fold in the apples.

Divide the batter evenly between the pans and smooth the tops. Bake approximately 40 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool and remove from pans.

Using the handle of a wooden spoon, poke holes approximately 3/4 of the way through the cakes (top to bottom), about 2 inches apart.

In a medium bowl, whisk the milk into the dulce de leche until the mixture is smooth. Reserve 2 tablespoons of the mixture, then spread the remaining mixture over the cakes, allowing it to seep into the holes that you made with the spoon handle. Let set.

In a mixer bowl, combine the cream, the reserved dulce de leche, and 1 teaspoon vanilla until stiff peaks form. Spread over the cakes and serve.

Store any leftovers in the fridge.

This would also be great with chopped nuts in addition to the apples, or with pears instead of the apples. It’s your food–make it the way you like it!

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Caramel Apple Poke Cake


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  • Author: Retrogirl
  • Total Time: 1 hour
  • Yield: 12 Servings 1x

Description

An updated and much tastier version of those 1980s Jello poke cakes!


Ingredients

Scale

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup apple butter without pectin

3 cups finely chopped peeled apples

1/4 cup whole milk

14 oz can dulce de leche

1 cup heavy cream

1 teaspoon vanilla


Instructions

Preheat oven to 350 degrees. Grease and flour 2 loaf pans, then set aside.

In your mixer bowl, beat butter on medium for 30 seconds. Add sugar 1/4 cup at a time, beating until combined.

Scrape bowl and beat two more minutes.

Add the eggs, one at a time, then beat in 1 teaspoon of vanilla.

In a large bowl, combine the flour, baking powder, baking soda, and salt, and add this to the mixing bowl, alternately with the apple butter.

When all is combined, fold in the apples.

Divide the batter evenly between the two pans and smooth the tops.

Bake for 40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Let cool and remove the cakes from the pans.

Using the handle of a wooden spoon, poke holes approximately 3/4 of the way through the cake (top to bottom), about 2 inches apart.

In a medium bowl, whisk the milk into the dulce de leche until the mixture is smooth. 

Reserve two tablespoons, then spread the remainder on top of the cakes, letting it fill the holes.

In a mixing bowl, combine the heavy cream, reserved dulce de leche mixture, and vanilla and beat until stiff peaks form. 

Spread over the cake and serve.

Notes

Store any leftovers in the fridge.

You can also add nuts, or substitute pears for the apples

  • Prep Time: 20
  • Cook Time: 40
  • Category: Dessert
  • Method: Baking
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Skillet Chicken Fajita Pasta

Skillet Chicken Fajita Pasta

This post contains affiliate links which cost you nothing, but may earn me a small commission. So…this is not a vintage recipe, but I made something very similar back in the mid nineties (I know…the nineties aren’t THAT vintage). I found the recipe that I