Category Archives: FAVORITE RECIPES

AN ARMFUL OF OLD CLUB & CHURCH COOKBOOKS

This was originally posted on my blog in 2011; I have done some updating.

Sometimes, I think, it’s easy to become overwhelmed with all the cookbooks there ARE—not just hundreds or thousands but surely millions. I was out in the garage library trying to find a Mary Martensen cookbook that I would swear I have, but can’t find it– and last week it was some of my Helen Evans Brown cookbooks that were missing. Eventually, Helen’s books turned up but not Mary’s. But, while I was looking, I thought it prudent to dust the shelves while I was at it. And in the process, I found myself setting aside cookbooks that I thought deserved a second look. So, I brought inside an armful of old club and church cookbooks when I finished dusting.

Now, I know there are far more cookbooks than I could ever dream of collecting – just start reading some cookbook bibliographies and you will discover a lot of titles you haven’t heard of. Maybe it’s one of the things that makes cookbook bibliographies so enchanting – just reading the titles makes a person want to try and find more books. To paraphrase the Duchess of Windsor (no, not Fergie – I’m referring to Wallace Simpson who managed to get the king of England to abdicate the throne) (and I have her cookbook) – you can’t be too rich or too thin or have too many cookbooks.

Well, apparently my friend Betsy, who lives in Michigan, finally decided she DID have too many cookbooks and would rather collect bears, so she has been sending me boxes full of cookbooks from her collection. Betsy had a head-start on collecting cookbooks – she was already collecting when we first became acquainted in 1965 – but what is truly amazing and maybe hard to believe is how many books she sends that I don’t already have. How can that be possible?

Well, one explanation is that there are MANY DIFFERENT kinds of cookbooks. You could specialize in Junior League cookbooks, or try to collect church or club cookbooks from all fifty states (been there, done that)—you might develop an interest in Scottish or German or Hungarian cookbooks, if your ancestors came from one of those countries (or some other one).

If you have very limited space, you could collect SMALL cookbooks – I mean small as in the dimensions of the books. I have 4 shelves of “small” cookbooks and some of them are real treasures. Or you could specialize in southern cookbooks. Over the years, I have collected far and wide but have a tender place in my heart for any club & church cookbooks published in my home town of Cincinnati. But then I began expanding and wanted club and church cook books for all the neighboring cities and towns in and around Cincinnati. Ok, then I collected anything from OHIO, KENTUCKY, and INDIANA. But I lived for three years in Florida so I began collecting community cookbooks from THAT state.

But I LIVE in California so I REALLY focus on community cookbooks from all over the state of California. And I like old cookbooks from Alaska because they are so interesting—even if I am not likely to ever make anything featured in some of those cookbooks. (such as jellied moose nose).

Years ago, I began collecting celebrity cookbooks- now there are so many of them but in 1965 not quite so many and some of the older ones could still be found in used book stores in the San Fernando Valley. Well, you get the picture. It goes on and on. I discovered White House cookbooks and so began collecting those, because I collect anything I can find about the White House. And of course, if you collect White House cookbooks, how can you not collect the Congressional Club cookbooks?

I became interested in any cookbooks with “America” in the title after acquiring the Browns cookbook “America Cooks” and now could collect JUST cookbooks with America in the title. (I recently posted an article on my blog about all the cookbooks on my bookshelves that have “America” in the title.

Then I became interested in anything related to World War II on the home front – and rationing…so I started collecting books on this topic (admittedly, it’s not a very big collection). And more recently I began branching out on cookbook authors—I’ve never really collected the published works of cookbook authors although I now have all of the Browns books (Cora, Rose & Bob Brown) – I was just missing their Vegetable cookbook and mentioned this in a previous blog post—well, imagine my surprise – one of the Browns’ descendants located the Vegetable Cookbook and I was able to purchase it for a reasonable price.

The Browns remain my favorite cookbook reading to this day- and whenever I stop to think about Cora, Rose and Bob—I think they could have written a lot more cookbooks if they could have lived long enough to do it.

There’s another thing about collecting cookbooks – if you really want, say, the Number One Bake Off book and someone offers it to you for $50 and you are willing to pay that much, then go for it. But I would start thinking how many cookbooks I could buy from an Edward R. Hamilton cookbook catalog and you can see which way my mind would work. (FYI – I found the #1 bake off cookbook at a flea market when my sister Becky and I were visiting her daughter in Palm Springs)—I almost didn’t buy it because the woman selling a display of cookbooklets for fifty cents each—raised the price of this one bake off book and decided she wanted $1.00 for it—I thought twice (didn’t suspect for a moment that I was holding the elusive and extremely hard to find #1 in my hot little hands) but I gave the woman a dollar and didn’t discover my find until we were back in my niece’s car heading back to her house.

Those Bake Off cookbooklets were, I think, a lot more interesting to read back in the early days of the Bake Off contests.

Getting back to authors – I began searching for those by Ida Bailey Allen over a decade ago, purely for personal reasons—my mother had one cookbook in our kitchen when I was growing up, & it was an Ida Bailey Allen Service cookbook. I learned to cook using that cookbook. Then I became interested in Ms. Allen who, at one time, was quite famous and had her own radio program. So, I wrote about Ida Bailey Allen for the Cookbook Collectors Exchange years ago and began searching for more of her books. THEN I became curious about a cookbook author named Myra Waldo who wrote MANY cookbooks and is practically unknown today. So I wrote about Myra–And began collecting HER cookbooks. Since then, whenever I have become curious about a cookbook author who isn’t very well known today…I start looking for his or her books. Much of the joy is in the searching—and the delight of finding.

For many years, the searching was all done in used bookstores, wherever I went. Now – thanks to the Internet, I have many of the bookstores throughout the country at my fingertips.

But for now, let me tell you about a few—perhaps unknown except in their own towns—church and club cookbooks that came to my attention the other day:
175 YEARS OF COOKING by the Versailles Presbyterian Church, dated by Pastor DeYoung in 1988; the congregation was celebrating being 175 years old – by my math, the church should be 198 years old.

The Versailles Presbyterian Church was established…on September 14, 1813. I had to do a little Googling to find the Versailles Presbyterian Church in Versaille, Kentucky. I thought it sounded familiar so I did a little more searching – it is only 100 miles from my hometown of Cincinnati. Quite possibly I bought this cookbook on one of my cookbook searches in Ohio. This recipe for Cheese Crispies sounds like one I made for some of our big parties back in the day:

CHEESE CRISPIES

2 sticks oleo (aka margarine) you can use Imperial stick margarine – or butter)
2 cups sifted flour
2 cups grated sharp cheddar cheese
1 tsp salt
½ tsp cayenne pepper
Melt butter, pour over cheese and mix in other ingredients. Roll in small balls. Flatten on ungreased baking sheet. Bake at 350 degrees about 20 minutes.
**

SELECT RECIPES 1958 is also spiral-bound (all of these cookbooks are) and was compiled by Hazel Black, food editor of the Sanilac Jeffersonian, Croswell Michigan. I googled again to determine that the Sanilac Jeffersonian was celebrating its 161st year in 2017 so here is another source that has been around a good while. The recipes were from the files of the Jeffersonian and members & friends of the First Presbyterian Church, in Croswell Michigan.

From Select Recipes 1958, I chose City Chicken to share with you – mainly because City Chicken was a recipe we grew up on and I have seldom seen a recipe for it that sounds like my mother’s – except for the cream of mushroom soup. That is one addition we didn’t have in our house in 1958. But you might want to try City Chicken (which doesn’t contain any chicken).

1 lb veal cutlet (you could use a chicken cutlet)
1 pound pork (not ground)
1 tsp salt
1/8 tsp pepper
1 tsp onion juice
1 egg
¾ cup bread crumbs
2 TBSP fat
1 medium can cream of mushroom soup
Scald and wipe wooden skewers. Cut meat into 1 inch squares. Sprinkle with salt, pepper and onion juice Insert skewers in centers of pieces of meat, alternating veal and pork (or chicken and pork), using 5 or 6 pieces on each skewer. With fingers mold the meat into drumstick shape, then dip in beaten egg and then in crumbs. Brown carefully in hot fat & place in casserole or baking dish. Add soup, cover and bake in a moderate 350 degree oven for about 1 hour.

Sandy’s Cooknote: Well, in 2017, you may very well ask why bother to go to all that trouble when you can BUY a package of chicken drumsticks, often cheaply and for less than the cost of veal. But I think veal was really inexpensive back in the day and chicken not so. I remember loving City Chicken – and my mother probably did make it with veal and pork in the 1940s and 1950s.

VINTAGE RECIPES was compiled by the East Van Buren Senior in Lawton, Michigan, and was published by Morris Press in 2000. The seniors put together a lot of great recipes but the one I chose to share is Marinated Carrots, because my girlfriend Mary Jaynne gave this recipe to me a long time ago. What’s GREAT about the recipe is that the Marinated Carrots will keep for months in the frig (if you don’t eat them all up the first time you try them) but it also makes a big batch. It’s one of those things you can keep on hand in case you get unexpected company.

MARINATED CARROTS

2 LBS carrots, peeled and cut into rounds
1 green bell pepper, diced
2 medium size onions, thinly slices

Cook carrots 8 minutes, then mix with green pepper and onion. Pour marinade over vegetables and refrigerate overnight before serving.

Marinade:
1 can tomato soup (undiluted)
½ cup salad oil
2/3 cup granulated sugar
¾ cup vinegar
1 tsp Worcestershire sauce
1 tsp prepared mustard
Dash of salt

Mix tomato soup, salad oil, sugar, vinegar, Worcestershire sauce mustard & salt. Blend well. Mix with vegetables & keep refrigerated.
**
THE BEST FROM THE BLADE COOKBOOKS edited by Food Editor Mary Alice Powell is a compilation of selected recipes taken from editions of the Blade’s annual cookbook. The Blade Newspaper was first published December 19, 1835, so here again we have a noteworthy newspaper boasting of a lengthy history.
David Ross Locke gained national fame for the paper during the Civil War era by writing under the pen name Petroleum V. Nasby. Writing under the pen name, Locke wrote satires ranging on topics from slavery to the Civil War to temperance. President Abraham Lincoln was fond of the Nasby satires and sometimes quoted them. In 1867 Locke bought The Blade.

The Toledo Blade was named for the famed swordsmithing industry of the original city of Toledo, Spain. The cookbook was published in 1960.
In its introduction, Mary Alice Powell, the Blade Food Writer explains “The best from the Blade Cookbooks” is a printed example of women’s age-old hobby of sharing food preparation ideas with friends, neighbors and relatives. This cookbook represents an exchange of recipes among homemakers in northwestern Ohio and southern Michigan. It is a compilation of the recipes they submitted in 11 Blade Cookbook Contests, from 1950 to 1960.

The following hors d’oeuvre recipe won first prize in 1952—and one can of crab meat makes a lot of appetizers.

CRABETTES

1 TBSP butter
2 TBSP flour
½ cup milk
1 6½ can crab meat
1 tsp salt
1/16 tsp pepper
½ tsp mustard
½ tsp Worcestershire sauce
½ cup finely chopped parsley
2 eggs, beaten
Finely crushed bread crumbs

Melt butter; add flour; blend. Add milk and cook until mixture thickens; stir constantly. Dice crab meat; remove hard fiber. Add spices, Worcestershire sauce, parsley to cream sauce. Sprinkle shallow pan lightly with bread crumbs. Spread mixture in pan; chill one hour. Mold into small balls. Roll I bread crumbs, then in egg and again in crumbs. Fry in hot deep fat at 350 degrees until lightly browned. Drain on absorbent paper. Serve on toothpicks. Makes 30.

TOWN CRIER RECIPE BOOK subtitled “300 LUCKY LOW COST PRIZE WINNING RECIPES” was priced in 1938 at fifty cents, which seems a little steep to me at a time when so many food companies were offering free recipe booklets—I know because that’s how I got started. If I had ten cents, I’d get ten penny postcards at the post office and send for the free recipe booklets and pamphlets I’d find advertised on the backs of boxes, such as baking soda or Hershey’s cocoa, or in magazine ads. (My parents must have thought they had a strange ten-year-old daughter. When I was in the third grade I sent my first story to My Weekly Reader and received my first rejection slip).

The Town Crier was a flour produced by the Midland Flour Milling Company in Kansas City, Mo. Inside we learn “The 300 recipes contained in this book won individual prizes in a baking contest conducted in 27 newspapers. (we don’t know how much the contest winners won..but in 1938, anything had to be a gift while the Great Depression was going on).

Everyone likes muffins, so here is a recipe from the Town Crier for Sugary Apple Muffins:
2 ¼ cups flour
3 ½ tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
4 TBSP shortening
½ cup plus 2 TBSP sugar
1 egg, beaten
1 cup milk
1 cup finely chopped apples

Reserve ¼ tsp cinnamon and nutmeg and 2 TBSP of the sugar for topping. Sift dry ingredients together. Cream shortening and ½ cup sugar. Add well beaten egg. Add flour mixture alternately with milk. Fold in apples. Fill muffin pan ¾ full. Sprinkle with reserve sugar and spice mixture. Bake in hot oven (425 degrees) about 20 minutes. **

It was my intention to tell you about the rest of the cookbooks I brought in from the garage library with me today, but this post is already rather long, so I will close for now and urge you to look for your own armload of cookbooks—and to quote dozens of newcomers to cookbook collecting, read them like other people read novels.

Sandy

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A NEW TRICK FOR MAKING COOKIE DOUGH OUT OF CAKE MIXES

The following article was originally posted in 2011. Now, all the name brand cake mixes have been reduced in size by their manufactures and I have stocked up on the cake mixes whenever I find them on sale. I have played around with my cookie recipes –the lemon cookies are still easy to make but I double the recipe (two boxes of lemon cake mix), 2 eggs. 2 cups of rice Krispies cereal and lemon juice and lemon peel, if I have it (and when I am making chocolate cookies, I often add a cup of cocoa krispies to the cookie batter to give it crunch) – I have created a chocolate cookie using dark chocolate brownie mix that have met with family approval. I’m giving you a heads up on cake mix cookies – when I think I have the chocolate brownie cookie recipe perfected, I will share it with you.

You may have noticed a surge of interest in making cookie dough with cake mixes. A crisp little lemon cookie recipe has been printed on the box of Pillsbury lemon cake mixes for quite some time—they are a really easy and simple drop cookie but you can dress them up even more, for the holidays, with a little lemon glaze drizzled over the baked cookies, and to make them even fancier, sprinkle on some multi-colored sprinkles or a bit of red sugar. I also like to add some grated lemon rind to the cookie dough.

I have made other batches of drop cookies with cake mixes –most notably (and the most successful to family members) was a red velvet cake mix turned into drop cookies with chocolate glaze.

For Valentine’s Day, I wanted to make up large heart shaped sugar cookies for the grandkids to decorate – and was low on flour the day I decided to bake. I had several boxes of white cake mix and French vanilla cake mix, though. This was on a wing and a prayer – I mixed the cake mix with one stick of melted butter, two tablespoons of evaporated milk, one egg—and a tablespoon of vanilla extract. When the dough was completely mixed, I chilled it for two hours or so…and then began rolling out the dough (I like to do this between sheets of wax paper that is liberally dusted with flour). I cut out the hearts and baked them – and voila! They turned out just fine. (My daughter in law was suitably impressed). Heady with success, after I made the large hearts for the kids to decorate, I made a lot of small ones and then did a batch using a chocolate cake mix. These also turned out really great.

Now, cake mix cookies aren’t really anything new. I’ve seen them floating around for at least a decade and there are a few such recipes in my family’s cookbook which was published in 2004. One you can look for is a book titled “QUICK FIXES WITH MIXES” but it includes—along with cookies—recipes for bars and cakes and other goodies as well. And if you are still doubtful, just Google “cake mix cookies” and see what pops up – over a million hits!

I call these my cheater cookies—but a better name might be short-cut cookies since you can have cookie dough ready to roll into balls, spread in a pan, for bars, or chill to roll out for cutout cookies. You don’t even have to get out the electric mixer ; it can all be accomplished with a glass bowl and a wooden spoon, (if you want to melt the butter in the bowl). I read a comment (probably on Google) that the cookies get too hard—but if you frost the cutout cookies, they will stay soft and yummy!

If anyone has had good results making cookies out of cake mixes, let me hear from you!

Happy Baking!

Sandra Lee Smith

FROM AS AMERICAN AS APPLE PIE TO THE AMERICAN TABLE

PART ONE

The following titles are all from my own personal collection of regional cookbooks—for what can be more regional, more American than the many cookbooks written by various authors?

I will provide as much information as possible, in the event someone wants to find some of these books. Some of the titles are not listed on Amazon.com while others are. For openers:

One of my earliest books by the Browns (Cora, Rose and Bob Brown) is Culinary Americana and the reason why I know it was one of the earliest books in my collection is because it contains an address label from when I lived on Terra Bella Street in Arleta, and I was numbering my books as I went along. Culinary Americana was #40A. Culinary Americana was compiled by Eleanor and Bob Brown (I believe this was after Cora and Rose had passed away and Bob re-married). In the Introduction, we learn that “Bob Brown first got together a cookbook collection for reference when he began to write about cooking. He had 1500 volumes which were purchased promptly by a grocery chain store as nucleus for their research library. It was then necessary for Bob to start a new collection. This was the origin of an interest in cookery books which lasted, and grew to the end of his life. Bob saw cookbooks as social and cultural history in America, particularly those regional books which were so close to the heart of the country”. After Bob’s sudden death, Eleanor continued work on this bibliography, CULINARY AMERICANA. **

Another huge favorite of mine since my earliest days of cookbook collecting is AMERICA COOKS, by the Browns, copyrighted 1940—and I never tire from reading it. If I remember correctly, my penpal Betsy Dearth found a copy of AMERICA COOKS for me.
America cooks is a fun cookbook, saluting all the states and including some rhymed recipes along the way.

FYI there are about a dozen cookbooks by The Browns, all a welcome addition to any cookbook collection ***

A SALUTE TO AMERICAN COOKING, by Stephen and Ethel Longstreet, (and illustrations by Stephen Longstreet), published in 1968, is a hardcover cookbook. A SALUTE TO AMERICAN COOKING is a hardbound cookbook published by Hawthorn Books in 1968 with a wide assortment of recipes. While leafing through the cookbook last night I came across recipes for Old Style Pickled Mushrooms, and Red Pepper Jelly, Farmer’s Pickled Red Cabbage, something different in making stuffed bell peppers and many other tantalizing recipes. Somehow I managed to acquire two copies of A SALUTE TO AMERICAN COOKING. **

One of the most famous cookbook writers decades ago was a woman named Clementine Paddleford (possibly a pen name) who wrote THE BEST IN AMERICAN COOKING, published in 1970. On the dust jacket, the publishers wrote, “Here is a veritable gold mine of regional and traditional food which includes hundreds of treasured recipes gathered from American housewives in 12 states and a few specialties from famous restaurants, governors’ mansions, and even the dining room of the U.S. Senate…Every type of food is included from hearty soups to tempting desserts have been particularly proud of their baking skills, there are recipes galore for breads, biscuits and rolls, pies, cakes and cookies.

Originally published as HOW AMERICA EATS this new edition contains all of the more than 800 superb recipes collected by Clementine Paddleford on her energetic travels from Maine to California, Florida to Alaska. As food editor of This Week Magazine and the New York Herald Tribune, she had a large and devoted following and readers who may have been clipped and saved from her columns will rejoice to find the best of them preserved in book form…” THE BEST IN AMERICAN COOKING was published by Charles Scribner’s Sons copywrite 1970. I am fortunate that even though the dust jacket to my copy of THE BEST IN AMERICAN COOKING shows wear, the book itself is in pristine condition. If you google her name, you will find a wealth of information. I may have to put together a separate blog post about her **

Another favorite of mine that I have referred to from time to time is Betty Fussell’s I HEAR AMERICA COOKING, (subtitled “a Journey of Discovery from Alaska to Florida, the Cooks, the Recipes and the Unique Flavors of our National Cuisine)” published in 1986 by Penguin Viking. More than just a cookbook, I HEAR AMERICA COOKING is more of a history book. **

AS AMERICAN AS APPLE PIE, was published by Simon & Shuster in 1990 and written by Phillip Stephen Schulz. This is a beautifully compiled cookbook with a striking dust jacket and starts—where else? With a chapter on Apple Pies. Schulz starts with a bit of biography on John Chapman, alias “Johnny Appleseed” who, on his own, planted thousands of apple trees in this country in his lifetime.

Schulz writes “….he was eccentric without a doubt, but not the bumbling character depicted by legend…while it is true he had an obsession with apples, he was educated enough to know that apples grown from seed revert back to their wild state. Instead of seeds, Chapman planted seedlings in carefully planned orchard sites, beginning on the Atlantic coast and attempting to work his way across the U.A….” Schulz reports “sad to say, Chapman only got as far was Fort Wayne, Indiana by the time he died in 1845…”
There is more to the story and a tantalizing array of apple pie recipes from which to choose. Many more recipes to whet your appetite as well. **

COLLECTOR’S EDITION AMERICA’S BEST RECIPES/HEALTHY EATING is another hard-cover cookbook which is accompanied by numerous color photographs of various recipes. I don’t have an author of this compilation but it appears to have been published by Landoll’s Inc., in Ashland Ohio. **

AMERICA’S BEST RECIPES, State Fair Blue Ribbon Winners was compiled by Rosemary & Peter Hanley, published in 1983 and could have been included in my collection of State/County fair cookbooks but it had “America” in the title. It contains over 250 mouth-watering recipes that have been blue ribbon prize winners at leading state fairs across the country. Published by Little, Brown and Company, this is another well compiled cookbook, although without photographs except for one on the cover. **
My copy of THE AMERICAN TABLE by Ronald Johnson is a soft-cover cookbook published in 1984 but my copy appears to be the First Fireside edition published in 1991. Subtitled “A celebration of the glories of American Regional Cooking” It reinforces my belief in Americana being another word for “Regional” cooking. I have referred to this cookbook many times.

One of my prize cookbooks is A TASTE OF AMERICA, subtitled “more than 400 delicious regional recipes shown step by step in over 1750 stunning photographs” published by Southwater 1998, 2009, an imprint of Anness Publishing in London. It’s not a hardbound book but not exactly a soft cover book either. It was previously published as The Ultimate American Cookbook. Authors are Carole Clements, Laura Washburn and Patricia Lousada. **

THE AMERICAN SAMPLER COOKBOOK, subtitled “America’s leading statesmen and their families share their favorite recipes, Regional Specialties, Downhome Classics and Gourmet Treats”. This cookbook was published in 1986 is contains more than 200 recipes and is a hardbound cookbook. **

AN AMERICAN FOLKLIFE COOKBOOK by Joan Nathan, was first published by Schocken Books in 1984. In an American Folklife Cookbook, food folklorist Joan Nathan tells the story of American food through its people, giving slices of life as she sees it in kitchens throughout the country. Nathans interviews are valuable social history and good reading…she presents 200 of the best of the many recipes she sampled. **
EARLY AMERICAN COOKING, Recipes from America’s Historic Sites, was compiled and edited by Evelyn L. Beilenson, published by Peter Pauper Press n White Plains, NY, published in 1985 and is a hardbound book, beautifully put together. **

CLASSIC AMERICAN, subtitled “Food Without Fuss” was compiled by Frances Mccullough and Barbara Witt, published in 1996 and is a hardbound book with a beautiful dust jacket. Frances is described as “a well-known book editor who specialized in cookbooks and Barbara Witt is a cookbook author and restaurant consultant. **
THE CHAMBERLAIN SAMPLER OF AMERICAN COOKING subtitled “In Recipes and Pictures, was published in 1961 by Hastings House, publishers in NY, and was written by Narcisse Chamberlain an Narcissa G. Chamberlain, and comes with each recipe accompanied by a photograph. Very readable cookbook. **

An AMERICAN GUMBO, subtitled “Affordable Cuisine for the Everyday Gourmet” published in 1983 by Linda West Eckhardt and is the first spiral bound cookbook I have come across (so far) but makes reading and following recipes a great deal easier than hardbound books. (just saying!) Be sure to read the chapter “Stocking the Everyday Gourmet Kitchen” – a lot of the recipes in this cookbook aren’t ones you will find everywhere else. **

KENNY COOKS AMERICA is a colorful soft cover cookbook written by Kenny Miller and on the back cover we read “The irrepressible Kenny Miller returns with a coast to coast culinary journey across the United States. He introduces us to the best in regional (italics mine—sls) cooking from Mexican border food to New York Jewish and from the soulfood of the deep south to the fusions of the Pacific rim…” copyright by Kenny Miller in 1998, another very readable cookbook. (*Kenny Miller might be called a latter day Clementine Paddleford).

First published in 1974, Evan Jones is the author of AMERICAN FOOD, THE GASTRONOMIC STORY, with a subtitle “Completely Revised and with more than 700 distinctive regional, traditional and contemporary recipes. This is one of my “go to” books whenever I am writing anything about the history of the USA and I want to know something. AMERICAN FOOD was published by Random House in New York. Of Evan Jones, James Beard wrote “I am delighted that Evan Jones has delved into the endless store of lore that is American Cookery. The quantity of previously untouched facts is tremendous. Filled with fascinating stories of how and where American cuisine developed …” **

CLASSIC AMERICAN COOKING by Pearl Byrd Foster subtitled “With over 250 recipes and special menus” is a fireside book published by Simon & Schuster and an Introduction written by James Villas, and drawings by Susan Gaber. My copy of Classic American Cooking has a soft cover and there is quite a story behind Pearl Byrd Foster as told by Villas and a fascinating story in the Foreword written by Pearl herself. CLASSIC AMERICAN COOKING was published in 1983. **

The Saturday Evening Post got into the act with their ALL*AMERICAN COOKBOOK which features a grandma making a pie on the cover while a little boy watches intently (a Norman Rockwell reproduction). This cookbook was compiled by Charlotte Turgeon and Frederic A. Birmingham and contains 500 great recipes. Published in 1979,

ALL*AMERICAN COOKBOOK is chock full of Rockwell paintings as well as early American ads. As interesting to read as well as check out the recipes. **

Over the years, I often supplemented my cookbook collection by ordering cookbooks published by various American food companies and sold to American housewives for a small charge and sometimes, perhaps, a label from one of their products.

Such was the case for AMERICA’S COUNTRY INN COOKBOOK, a spiral bound cookbook offered by R.T. French Company in 1984. The cookbook is made up of country inns and recipes for most of the states being represented. This cookbook is unique in presenting the various inns throughout the country. “some inns are large with many rooms,” write the editors, “Others are small, with only a few choice accommodations” Considering that this cookbook was published over thirty years ago, it’s possible that not all of the inns are still in business—even so, it’s a delight to read and check out the recipes.
HERITAGE OF AMERICA COOKBOOK is a spiral bound Better Homes and Gardens book,

published in 1993 and is called the Kitchen Companion—and is proof positive, I think, that BH&G is keeping up with the times. Recipes are divided into categories of the various sections of America –imagine my surprise finding a recipe for Cincinnati Chili in this cookbook! I will have to try the recipe to see how it holds up against my family’s Cincinnati Chili (we all have our own favorite) –and the BH&G recipe contains a few ingredients not found in my family’s chili recipe. **

GREAT AMERICAN FOOD, subtitled “from the pioneers to present day” is a large hardbound cookbook by Lesley Allin, published in 1994. This cookbook contains a lot of color pages of prepared recipes sure to whet your appetite. Really great format. **

Next is an oversized yet soft cover cookbook titled WHAT’S COOKING AMERICA by Linda Stradley and Andra Cook published by Three Forks Books an imprint of Falcon Publishing. WHAT’S COOKING AMERICA contains more than 800 family-tested recipes from American cooks of today and yesterday. In addition to all the recipes, the book is packed with tips and suggestions for various dishes you may make. (and my tip for oversized cookbooks? When I find a recipe I want to try, I make a copy of it on my printer; just about everyone has a printer nowadays—make a copy and use THAT one to make up the dish you want to try).

365 ALL-AMERICAN FAVORITES by Sarah Reynolds has inside spiral binding and was published in 1997 by John Boswell Management. I love the format to this cookbook; I love that it opens flat to follow a particular recipe. All I did was open the cookbook and I immediately found a recipe I want to try for Chicken Liver Spread with Pistachios and Dried Cranberries. What’s not to like? **

GREAT HOME COOKING IN AMERICA is by the Food Editors of Farm Journal, subtitled “Heirloom Recipes Treasured for Generations”. This is a hardcover cookbook published in 1976. Inside the cookbook is a list of all the cookbooks published by Farm Journal – 15 in all.

I have most if not all of the Farm Journal cookbooks. Years ago, my long-time Oklahoma penpal, Penny, introduced me to the Farm Journal cookbooks. That probably was in the mid-70s. we followed all of Farm Journal recipes religiously, especially the Farm Journal Homemade Cookies cookbook. I collect a lot of cookbooks. Back in the 70s, I cooked with Farm Journal recipes. That says a lot, doesn’t it? At that time in our lives, the Farm Journal recipes were the most reliable. **

AMERICAN REGIONAL COOKERY BY Sheila Hibben is a hardbound cookbook that, while she attributes various recipes to different places in the USA, the author has made a dedicated effort to provide recipes that are easy to follow with standard ingredients found in most kitchen cupboards around the country. In the Introduction, Sheila explains the logic and beliefs in how she produces recipes.

In the dust jacket of American Regional Cookery, the publishers explain “This is a cook book of indigenous dishes, that is, dishes which belong to the very soil of America, which have grown out of its fields and plains, its rivers and forests and sea lanes. It is also a book of the recipes preferred in each section of America: the way in which native dishes are cooked in Maine or Michigan or California, Boston, New York or New Orleans. In addition, there are recipes from Europe and the Orient which have become, in time a part of American culture, just as foreigners themselves became a part of our great nation”. This edition of American Regional Cookery was published by Gramercy Publishing Company. **

Cracker Barrel, Old Country Store, is a chain of restaurants which, regretfully, are not in Southern California—but there is one in Sioux Falls, where my son Steve & his wife Lori live—and there is a Cracker Barrel Restaurant in Nashville that I visited many times with my sister, Becky—so I am familiar with Cracker Barrel cuisine which is, to my way of thinking, down home food. Some where along the way I acquired a Cracker Barrel Old Country Store Celebrates AMERICAN HOLIDAYS COOKBOOK VOLUME II, BY Phila Hach. Information about the author fills an entire page—so let me just say that she is the author of six previous cookbooks—one of which (be still my heart!) is titled FROM PHILA WITH LOVE, an intimate handwritten collection of her favorite recipes, but she also wrote Phila Hach’s United Nations Cookbook, a great collection of recipes received from the Ambassadors of the United Nations as well as OFFICIAL 1982 WORLD’S FAIR COOKBOOK, containing 600 of Phila’s favorite international, southern and Appalachian recipes.

The reason I am mentioning all of the above—is because I don’t have any of those cookbooks. I also learned that Phila is one of the South’s most sought after caterers.

The Cracker Barrel’s AMERICAN HOLIDAYS COOKBOOK was published in 1985; it is a spiral bound cookbook which makes it easy to lay open flat when you are following one of the recipes. I’ll have to try and find Volume I. **

AMERICAN SANDWICH, subtitled “Great Eats from all 50 States” is one of my favorite cookbooks—for one thing, I have been acquainted by mail and by computer with Becky Mercuri, the author. Becky was a columnist for the Cookbook Collectors Exchange during the same years I was writing for the CCE as well.

“America is a nation of sandwich eaters, “ Becky wrote in the Introduction to AMERICAN SANDWICH in 2004 when her cookbook was published. “We commonly live life in the fast lane and we necessarily dote on food that is portable. The sandwich has thus become a mainstay of our existence. Sandwiches are to Americans what pasta is to Italians or what tortillas are to Mexicans. Sandwich shops are everywhere. Take out and delivery are not just window dressing for many such businesses; they are integral to attracting and keeping a loyal clientele who commonly lunch at their desks or even behind the wheels of their cars. Even when eating in restaurants, Americans love sandwiches and not just for lunch. Sandwiches are now common offerings for breakfast and up-scale sandwich creations are even appearing on dinner menus.

Becky Mercuri has divided up the chapters by state (Alabama, Alaska) and provides sandwich recipes indigenous to that region. An enormous amount of work obviously has gone into AMERICAN SANDWICH and in the Introduction you will find background information and history for the sandwich.

AMERICAN SANDWICH is a softcover recipe collection but the covers- which I have seen on a few other cookbooks – is sturdier than ordinary soft-bound cookbooks. **

Sandra’s cooknote: I didn’t anticipate that I would find so many books in my own personal collection with “America” or “American” in the titles – and this doesn’t even include cookbooks with “USA” or similar titles – so I have divided the blog post into two parts. This concludes Part One.

TO BE CONTINUED

Sandra Lee Smith

ACKNOWLEDGING MICHIGAN FRIENDS & KINFOLK – A FEW OF THEIR COOKBOOKS

Originally posted in 2011
When I started collecting cookbooks in 1965, I really didn’t know where to begin, aside from making frequent visits to used book stores. I didn’t know a thing about collecting cookbooks—but I had a 1961 Cincinnati Methodist church cookbook that my father bought from a coworker and I thought there must be more like this, “out there somewhere”.

I wrote a letter to Tower Press’ Women’s Circle magazine in 1965 (a magazine for penpals) and mentioned being interested in buying, or trading for church or club cookbooks. Over 200 women responded to my request and I was kept busy for several months, buying cookbooks sight unseen or trading things like S&H Green Stamps – or whatever else the writer wanted. Many of those first cookbooks were remarkably good finds.

The best thing about that letter in Women’s Circle in 1965 was a letter from a woman in Michigan. She was a cookbook collector and she helped me find cookbooks; we became – and remained – friends; our children grew up, married, had children of their own.

I went through a divorce and my Michigan friend lost her husband. A few months ago, she began downsizing to move into a smaller place, and has sent me boxes of books – not just cookbooks but other books as well, books about lighthouses (another pet interest of mine) and books about survivors of WW2. My cup runneth over.

After giving this a great deal of reflection, I thought that the best way I can show my appreciation for all that she has given to me – is by writing about some of these books.

I’m not sure whether I have more California church and club cookbooks or more of those from Michigan. The problem with counting the Michigan cookbooks is that they aren’t all in the same place – two of my largest bookcases are divided up as “east of the Mississippi” and “west of the Mississippi”. I know, probably sounds dumb but it SEEMED like a fairly good idea when I first came up with it.

I have kept all of my California cookbooks together – currently they fill two bookcases in my bedroom and are double-rowed. Sometimes I have to take everything off the shelves to find a particular book. Before we moved to this house in 2008, I was in a much larger house and had the California cookbooks divided into two parts – Northern California and Southern California. Now they are all mixed up. (One of these days I’ll get them sorted again).

In a bookcase in my spare bedroom, I have all the southern cookbooks filling up two bookcases on one wall and on the other wall, I have all of my Ohio cookbooks (separate from East of the Mississippi) because I am from Cincinnati, Ohio, and have a separate collection of cookbooks from Cincinnati. Then I began putting the Michigan cookbooks on a shelf underneath the Ohio ones (although technically speaking, Michigan is ABOVE Ohio, not below it) – sometimes the sizes of books has a lot to do with how you file them on your shelves.

Well, as you can imagine, sometimes it’s hard to keep them all straight. Since I first posted “Battered, Tattered, Stained church and club cookbooks”, I have been going through a lot of my books trying to determine which ones would generate the most interest. Then I thought it would be nice to have a discussion on California cookbooks since they are one of my favorites. (The other favorite are my Cincinnati club and church cookbooks.)

But before I do that, I think I owe it to my friend Betsy to tell you about some of the Michigan cookbooks. In addition to having had a Michigan penpal for over 45 years, I also have a brother who lived in Michigan for several decades, and two of his offspring have chosen to remain in the Wolverine State.

I visited Betsy twice in the 1970s – thanks to her kindhearted husband who drove several hundred miles to Cincinnati to take me and my children to Michigan to spend a week with them-one of the most delightful experiences, back then, was going to the flea markets where you would find all sorts of old cookbooks, often priced for as little as ten cents each.

But, my brother and his wife hosted a family reunion there one year, and I have made perhaps half a dozen trips to Michigan over the years; twice to visit my mother who was in a nursing home in Grand Rapids, once for my goddaughter’s high school graduation, once for my sister Becky and I to drive around Lake Michigan, searching for Light Houses. Whenever I am in Michigan, I want to find the book stores. The year that my niece Julie was graduating from high school, her sister Leslie drove me to Ann Arbor – where she had gone to college – and we had a wonderful afternoon searching out used book stores as well as the ones selling new books – particularly cookbooks.

One of the cookbooks I bought that year, 1994, was “Ann Arbor’s Cookin’ II” published by the Ronald McDonald House with proceeds going to the Ronald McDonald House. This is a thick spiral-bound cookbook with over 700 prized recipes. You may find yourself reading recipes for days but one I found outstanding is named “Sue’s Cheerios Snack”. Considered a great snack for tailgate parties, this is easy to make and would be a great snack for the kiddies too:

Pam cooking spray
1 cup brown sugar
½ cup margarine (or 1 stick solid type margarine or butter
¼ cup light corn syrup
½ tsp salt
½ tsp baking soda
6 cups cheerios* cereal
1 cup Spanish peanuts
1 cup raisins

Preheat oven to 250 degrees. Spray a 9×13” pan with Pam. Combine Cheerios, peanuts and raisins in pan. In a saucepan, heat sugar, margarine, corn syrup and salt until bubbly around the edges. Cook 2 minutes more (do not stir). Remove from heat; stir in baking soda . Pour over cereal mixture. Mix well. Bake 20 minutes. Turn immediately onto wax paper. Let Cool.

(*Sandy’s cooknote: When “Ann Arbor’s Cookin’ II” was published in 1994, we only had the one kind of Cheerios. I have been thinking this would be great to try with the chocolate Cheerios or the cinnamon flavored version. Bon Appétit!

I did some checking on Amazon.com—you can buy Ann Arbor’s Cookin’ II for as little as 59 cents (plus will be charged $3.99 shipping & handling from private vendors; they are also listing 2 new copies for $9.49. There are numerous other listings you can find on Google for this cookbook. I have been unable to verify whether or not you can still order copies from the Ronald McDonald House in Ann Arbor. Maybe someone will know and enlighten me. **

One of my favorite Michigan cookbooks was not published by a church, club or any other organization –but it’s such a keeper, it deserves a spot on this post. The title of the cookbook is “WALNUT PICKLES AND WATERMELON CAKE” by Larry B. Massie and Priscilla Massie.

From “Watermelon Pickles and Watermelon Cake we learn that “The Massies are a husband and wife team specializing in Michigan history. Larry co-authored with Peter Schmitt “KALAMAZOO: THE PLACE BEHIND THE PRODUCTS” and “BATTLE CREEK: THE PLACE BEHIND THE PRODUCTS.” His other publications include “FROM FRONTIER FOLK TO FACTORY SMOKE” “MICHIGAN’S FIRST CENTURY OF HISTORICAL FICTION”, “VOYAGES INTO MICHIGAN’S PAST” “COPPER TRAILS AND IRON RAILS”, “MORE VOYAGES INTO MICHIGAN’S PAST” and “WARM FRIENDS AND WOOD SHOES: A PICTORAL HISTORY OF THE HOLLAND AREA.”

Priscilla was born in Kalamazoo in 1955 and traces her Michigan ancestry to Michel Campau, one of the one hundred Frenchmen who founded Detroit with Cadillac in 1701. Priscilla’s research, photographic, word processing and culinary skills allow the Massies to participate in a wide range of Michigan history projects…” What wouldn’t I give to visit that century old schoolhouse and see the Massies collections!

I don‘t know HOW many times I’ve reached for this book to check some piece of information It’s been a favorite reference book for many years. Subtitled “A CENTURY OF MICHIGAN COOKING”, this hard-cover with a spill-resistant cover was published in 1990 by Wayne State University Press in Detroit. And what the two Massies have done is provided recipes from church and club cookbooks dating back in some instances prior to 1900. The book is generously laced with drawings or illustrations of old-timey kitchen utensils – but one of my favorite features, I admit it freely, was the number of rhymed recipes including one my oldest finds for The Kitchen Poets, “Eve’s Pudding” dating from Detroit in 1878. One I will spare directions for is Perfect Mock Turtle Soup that starts out “Get a calf’s head with the skin on (the fresher the better) and before you say ew, ew, I want to add that an authentic MOCK turtle soup was commonly made with a calf’s head when real turtle was unavailable.

In the introduction, the Massies explain how their interest in old books was cultivated and grew from very early ages. They married and moved into an old one-room schoolhouse located in the midst of the Allegani State Forest.

“Crowded within the main part of the structure is our collection of thirty thousand books, thirteen-foot high bookshelves surround all sides of a vast room. More shelves in the center of the room support a loft where Larry studies and writes about Michigan history…”

Priscilla has an attached room with a “Hoosier” cabinet (I had one when I was first married and didn’t have the sense to keep it before we moved to California); her kitchen cabinet was built in 1910 and is flanked on one side by a GE “monitor top” refrigerator made in 1932 and on the other, an electric range of similar vintage. They love history so much that they have surrounded themselves with period household furnishings. Priscilla has antique kitchen utensils, cast-iron Griswold pots and pans and other domestic artifacts hang everywhere. The Massies have fulfilled the dictate to write about what you know the most about. More than thirteen hundred recipes from Michigan’s past are in this volume, dating from 1820s through the end of WW2.

“Walnut Pickles & Watermelon Cake” (subtitled a century of Michigan cooking) contains SO many recipes – and I think I copied most of the rhymed recipes when I was compiling the Kitchen Poets.

I have gone through this cookbook over and over, trying to decide which recipe to feature. I chose “Pickled Grapes” because I have seen pickled grape recipes featured on websites and blogs recently – as though a brand-new recipe. I made up a batch and it WAS new to me – but “Walnut Pickles & Watermelon cake have it dated 1899 by a Mrs. McCall in Kalamazoo!

To make Pickled Grapes:

Take grapes fresh from the stems without breaking and put them in a jar. For 7 pounds of grapes, take one quart vinegar, 3 pounds of sugar*, 1 TBSP whole cloves and the same of cinnamon bark. Boil it all together a few minutes, then let it cool until you can bear your finger in it; pour over the grapes, turn a plate over them; set them in a cool cellar and they are done. Do not cook the grapes nor heat the pickle over. If properly prepared they will keep a year and be as plump and fresh as when picked from the vines.

Well, I don’t have a cellar, and here in the high desert it can be a problem finding a spot cool enough. When I made sauerkraut about a year ago, we kept the crock in the coolest section of our garage which is in Bob’s workshop (attached behind the garage) and that worked – but I was making the kraut in March when it’s still relatively cool in the Antelope Valley.

If you want to make the pickled grapes you can keep them very well if you have a cellar or basement. If not, make them while the weather is still fairly cool. I have a lot of grapes ripening on the vine–and I think I will make up a batch of pickled grapes again!

*Sandy’s cooknote: 2 cups of granulated sugar equal 1 pound, so you would need 6 cups of sugar to equal 3 pounds. 4 cups of vinegar equals one quart.)
If you are interested in purchasing a copy of “Walnut Pickles & Watermelon Cake”, the best prices I have found are on Amazon.com. They have a lot of copies to sell, many in the neighborhood of $7.00.

Another good Michigan cookbook is “OUR BEST TO YOU” compiled by the Junior League of Battle Creek in 1984. This cookbook is in a specially designed 3-ring binder that enables the reader to open the rings in case you want to put the page on the refrigerator door so you can make a recipe. The pages measure just under 6½” wide and just under 9 ½” in length. I haven’t been able to find any pre-owned copies in the most frequently websites that I visit. My guess is that it’s out of print and you may have to do some digging to find a copy. However, you don’t have to search very far for this easy Beef Brisket recipe:

1 4-5 pound beef brisket
Seasoned salt
Pepper
Dried minced garlic
1 medium onion, sliced
2-3 cups of water

Preheat oven to 450 degrees. Wash brisket thoroughly and pat dry. Season with salt and pepper and sprinkle with garlic. Brown in an open pan (I use a large cast iron skillet for this) for 30 minutes in the oven. Decrease oven temperature to 350 degrees and roast 1 hour. Layer the sliced onion over the meat and continue roasting an additional hour. Add water and cover, roast 1 hour more. Check for tenderness. Cool slightly and slice.

Note: Brisket may be prepared in advance. Reheat in pan juices before serving ~~~

Also published in 1984 and using the same format – the 3-ring binder that measures just under 6½” wide and just under 9 ½” in length is from the Junior League of Lansing, Michigan and bears the title “Temptations.” In its Introduction we learn that the inspiration for the cookbook was based on the bounty of Michigan’s agriculture. The book contains over 500 recipes and here is a simple recipe from “Temptations” that is called Sesame Potato Spears. I love potato recipes that are not fried but are just as good if not better. This is the recipe for Sesame Potato Spears:

6 to 8 potatoes

¼ cup butter, melted (that would be half of one stick of butter)
1 tsp salt
3 tsp paprika
¼ cup sesame seeds
¼ cup Dijon mustard (optional)

Peel the potatoes and cut into long strips. Melt butter in a loaf baking dish and stir in seasonings. Stir the potatoes to coat. Bake in 400 degree oven for one hour or until tender.

(Sandy’s cooknote: I am inclined to put the melted butter and seasonings into a plastic zip-lock bag and then put the potatoes on a Pam-sprayed baking sheet that you have covered with foil. That is how I make my baked fries.
Note: Dijon mustard will give it an extra tang.
~~
“Temptations” is still available on Amazon.com – They have 4 new copies available from $5.43 and 5 used copies starting at $2.87. ~
A third cookbook compiled in a 3 ring binder just under 6½”wide and just under 9½” in length that is one of my favorite go-to cookbooks is titled “THE HOUSE ON THE HILL” which is a bed and breakfast inn, published in 2002 by Cindy and Tom Tomalka. The Tomalkas tell us they have had over 3000 couples and singles visit the Inn since April 1997—who have consumed over 14,000 breakfasts.

You won’t believe all the recipes just for making muffins – now muffins are a favorite recipe of mine – and it was a muffin recipe I was following the first time I made muffins using my mother’s big yellow bowl – which I dropped and broke when I was about ten years old. Muffins can be sweet or savory and a simple muffin is ideal for a young child to make when they are cooking for the first time. Here is a recipe for Michigan Maple Syrup Muffins:

2 cups all purpose flour
4 tsp baking powder
½ tsp salt
1 large egg, room temperature
½ cup buttermilk
½ cp maple syrup
½ cup butter, melted (*1/2 cup butter is one stick)

Sift flour, baking powder and salt together. In a separate bowl, whisk egg, milk, syrup and butter. Gradually pour this egg mixture into a well I the bowl with the dry ingredients. Stir quickly. Batter will be lumpy. Do not overbeat or muffins will be tough. Spoon into greased mini-muffin cups and bake at 350 degrees until brown, about 12 minutes. Makes 30 mini-muffins.
The House on the Hill Inn has its own website with information on ordering a copy of their oh-so-inviting cookbook. You can write to the Tomalkas at innkeeper@thehouseonthehill.com.

Another spiral bound cookbook published in 1983 is “CULINARY COUNTERPOINT” published by the Detroit Symphony Orchestra Cookbook. This cookbook offers some recipes with unforgettable names, such as Hanky Pankys, Blinking Star, and Strip and go Naked! The recipe for a Ohio culinary treasure is BUCKEYE BALLS. (You will find Buckeye Balls at many sweet shops throughout Ohio – maybe Michigan too). To make Buckeye Balls you will need:

3 1-pound boxes powdered sugar
2 lbs smooth or crunchy peanut butter
1 pound butter, softened
1 12-oz package semi-sweet chocolate morsels
½ stick paraffin

Combine the sugar, peanut butter and butter and beat well. Roll into small balls and refrigerate, covered, overnight.

Melt the chocolate with the paraffin I the top section of a double boiler over hot water. Stick a toothpick in one of the peanut butter balls, then dip into the chocolate. Place on wax paper to harden. Repeat until all candies have been dipped in the chocolate. Makes about 60 candies.
Amazon.com has five copies for sale, starting at $5.98.

Another spiral-bound favorite is “Renaissance Cuisine” that went through three printings by the time I found it. This cookbook was the endeavor of The Fontbonne Auxiliary of St Joseph Hospital. The Fontbonne Auxiliary was founded by the Sisters of St Joseph of Nazareth in 1947.

I am often stymied when it comes to choosing just one recipe from a church or club cookbook-but the following might be good for company or something to getting cooking when you are home from the office and trying to get something cooking while you make up a salad to go with. Here is Chicken No Peek Casserole:

1 cup rice, uncooked
6 chicken breasts or pieces
1 can cream of mushroom soup
1 can water
1 pkg onion soup mix
1 cup sherry
Slivered almonds

Grease a 9×13” pan. Place rice on bottom, place chicken on top of the rice. In a separate container, mix the mushroom soup and water and pour that over the chicken. Pour Sherry over chicken Sprinkle onion soup and slivered almonds over all. bake at 350 degrees for 2 hours. Do not peek. A fresh fruit or cranberry mold completes this meal.

(*Sandy’s cooknote: nowhere does the recipe advise you to cover the dish with foil before baking in the oven – but then it tells you not to peek. I would interpret that to mean it needs to be covered with foil. Someone else might interpret to mean not to look into the oven while it’s baking.)

Renaissance Cuisine is available on Amazon.com new or pre-owned starting at $2.99—and 4 new copies starting at $.43; you can’t beat that!
Although I have many more Michigan church and club cookbooks, most are probably not available on the internet. I tried to stick to cookbooks interested readers might have a chance to find.

Sandy’s cookbook note: I tried to find some of the above cookbooks on Amazon.com and the only one I found was Watermelon Cake and watermelon Pickles–some of the cookbooks listed above may not be readily available but I find that copies often turn up when someone realizes there is a value to a cookbook they have languishing on a bookshelf. So, don’t give up when you see a listing you are interested in.

Happy cooking and Happy Cookbook collecting!

Sandra Lee Smith

A FEW MORE MICHIGAN FAVORITES

This blog was originally posted in 2011. I thought it was worthy of a repeat performance:

A few other Michigan cookbooks had been set aside after I finished posting “Saluting Michigan Friends & Kinfolk” so maybe you can consider this a “P.S.” to the earlier post.

One I am particularly fond of is a spiral bound church cookbook titled “AFTER GRACE” compiled by members of Grace Episcopal Church in Grand Rapids to honor the 100th birthday of Grace Church.

Soon after church members began collecting recipes for a cookbook, one of their Guild members discovered, in her own cookbook collection, a copy of the 1892 Grace Church Cook Book which contained over a thousand recipes. They thought it would interesting to provide their readers with some of the recipes from the original Grace Church Cookbook. What a find!

So, from the 1892 Grace Church Cookbook, here is a recipe for “grilled almonds” that reminds me of a candied almond I have made. To make Grilled Almond, Mrs. Seymour advises, “These are a very delicate candy, seldom met with outside of France. Blanch a cupful of almonds, dry them thoroughly; boil a cupful of sugar and ¼ cup of water til it hairs* throw in the almonds, let them fry, as it were, in the syrup, stirring occasionally; they will turn a faint yellow brown before the sugar changes color, do not wait an instant once this change of color begins, or they will lose their flavor, remove from the fire, stir them until the syrup turns back to sugar and clings irregularly to the nuts. You will find them delicious and they are an alternate at dinner with the salted almonds so fashionable.
~~
Artichoke Dips are a popular appetizer in trendy restaurants nowadays – there is a really simple recipe in “After Grace” that would fit in a 3-ingredient cookbook as well. To make artichoke dip, you just need

2 jars marinated artichokes, drained
1 cup Parmesan cheese
½ cup diet or lite mayonnaise

Mix all ingredients in blender. Pour into a soufflé dish to bake at 350 degrees for 30 minutes. Serve with chips or crackers. ~~

One more for your next party – I first tasted these at one of my office potlucks—so good! (ok, so I have been retired for 15 years–it’s still a great recipe!

To make Seasoned Oyster Crackers you will need:

½ regular size package Hidden Valley Ranch dressing mix
2 tsp dill
2 tsp garlic powder
1 (16 oz) box of oyster crackers
½ cup salad oil

Heat oil to warm. Mix dry ingredients with warm oil. Pour over crackers tossing until well mixed. Put on ungreased cookie sheet in a 350 degree oven for 8-10 minutes, stirring often to keep from burning. Cool & serve. ~~
One thing that I love are Vidalia onions; they are in the supermarket for a brief period of time and then you have to go back to using plain old brown or white onions. When they are “in season” I buy a bunch and spend a day chopping them up and packing them in plastic freezer bags, the one quart size—so I can have them ready to use in recipes. Now this recipe caught my attention but you will have to use fresh Vidalias and slice them.

To make Vidalia Onion Casserole you will need
5 large Vidalia onions
1 stick margarine (or butter)
Parmesan cheese
Ritz crackers

Peel the onions and slice into thin rings. Sauté in margarine until limp or opaque. Pour half of the onions into a 1½ quart casserole. Cover with Parmesan cheese and crushed crackers. Repeat layers and bake, uncovered, in a 325 degree oven until golden brown, about 30 minutes. Yum! ~~

I have been unable to determine if copies of “After Grace” are still available. I have a email address for anyone who wants to try to buy one; sherrytrout@gracechurchgr.org. Apparently, my copy came from Schuler Books in Grand Rapids—the receipt was inside the book. ~~

Another church cookbook is “Welcome to our Table” compiled by members of the St Luke the Evangelist church in Bellaire, Michigan. This cookbook was published in 2007, relatively recently – so you may be able to find a copy.

Here is a recipe for Father Jim’s Pork Chops!
Pork chops
Aunt Jemima complete pancake mix
Olive oil
Onion

Wash pork chops in tap water. Dust the chops completely in the pancake mix; cover well. Brown the pork chops in a fry pan with olive oil. Place the browned chops in a casserole dish with onion slices on top. Add about ½ more chopped onions. Bake at 350 degrees for 1 hour. ~~

Another from “Welcome to our Table” that has a unique twist to a breakfast brunch – is titled “Pepperoni Breakfast” and to make it you will need

2 ½ cups frozen shredded hash browns
1/3 cup chopped onion
3 TBSP butter
5 eggs
½ cup milk
1 tsp Italian seasoning
½ tsp salt
½ tsp pepper
25 slices pepperoni
1 cup shredded Mexican blend cheese

In a large skillet. Cook potatoes and onion in butter until tender and light brown. In a bowl, beat eggs, milk Italian seasoning, salt & pepper. Pour over potato mixture. Sprinkle with pepperoni. Cover and cook on medium-low for 10-12 minutes or until eggs are set. Remove from heat, sprinkle with cheese, cover and let stand for 2 minutes. Cut into wedges. Makes 6 servings.

The contributor of this recipe was someone named Sharon Smith. No relation although I have a niece by marriage named Sharon Smith! ~~

I have been searching for the longest time for a tater tot casserole that I used to make for my sons when they were children. This sounds almost like it.
To make Tater Tot Casserole you will need

1 lb hamburger,
¼ cup onion
1 c. grated cheese
1 can cream of mushroom soup
1 small package tater tots

Brown hamburger and put into a loaf pan. Layer onion, cheese, mushroom soup and tater tots on top (in that order). Bake at 350 degrees for 45 minutes. ~~

I couldn’t find ordering information for “Welcome to our Table” but you could try this email address: stluke@torchlake.com. This would be a great addition to your cookbook collection! ~~

Another church cookbook that I can’t find a publishing date for is “First Assembly of God Cookbook/Our Favorite Recipes for Feeding our Flock”, from the First Assembly of God Church in Battle Creek, Michigan. Sometimes when the cookbook committee is putting together their collection of recipes, the date of publication is overlooked. In any event, here is a nice recipe for making

Blueberry Oatmeal Muffins

3 cups biscuit mix
½ cup brown sugar, packed
¾ cup quick oatmeal (not instant)
1 tsp cinnamon
2 eggs, well beaten
1 ½ cups milk
¼ cup butter, melted
2 cups fresh blueberries

Combine biscuit mix, brown sugar, oatmeal and cinnamon. Set aside. In mixing bowl, combine eggs, milk and butter, mixing well. Add dry ingredients all at once and stir just until blended (do not beat). Fold in blueberries. Spoon batter into muffin cups* 2/3 full of batter. Sprinkle top of each with sugar. Bake in 40 degrees oven for 15-20 minutes or until golden brown. Place on rack to cool; after they have been removed from pan. ~~
(*Sandy’s cooknote: the person who contributed this recipe doesn’t say so, but be sure to either spray the muffin tins with Pam or other vegetable spray – or, do as I do; use paper cupcake liners for easy removal from the muffin pans.)

Also from First Assembly of God, I found a recipe for Crispy Baked Fish – I always have trouble getting fish to turn out crispy so I am going to try this recipe that sounds delish. To make Crispy Baked Fish you will need

Butter or oil
6 fish fillets
6 tsp Dijon mustard
½ cup bread crumbs
Cooked rice

Butter or oil a large shallow baking pan. Butter one side of fillets and lay in a single layer in baking pan. Spread top of each fillet with 1 tsp Dijon mustard and then sprinkle with bread crumbs. Bake at 400 degrees until fish I fully cooked and flakes easily, about 20 minutes. Check for doneness after 15 minutes to prevent overcooking. Serve fillets whole with cooked rice. Sprinkle with garnish of parsley to serve. ~~

Typing this recipe brought back a memory of an Almondine Fish recipe that my penpal Betsy had given to me years ago. I think the top of the fish was sprinkled with slivers of almonds. Well, my husband and children wouldn’t eat anything with NUTS in it – so I would run the almonds through the blender and mix them with the bread crumbs called for in the recipe. They never knew the difference.

First Assembly of God doesn’t provide any ordering information but there IS a telephone number on the first page of the cookbook – try 616 965 5441 and ask whoever answers if they have any of the cookbooks left!

Happy Cooking & even more happy cookbook Collecting!

Sandy

BROWNIES…HOW DO I LOVE THEE?

BROWNIES…HOW DO I LOVE THEE?
LET ME COUNT THE WAYS!

I love thee made with walnuts
Or a cup of chocolate chips,
I love thee made with chocolate syrup
Or those toffee bits;
I love thee with a glass of milk
Or a cup of tea,
I love thee when you’re hot or cold;
It’s all agrees with me;
Brownies that are cake-like or
Brownies fudgy, dark and dense,
Flavored with vanilla too,
Makes a lot of sense;
Nobody knows from whence you came,
Or who was your creator
You’ve been around a hundred years,
And just keep getting better;
You’ve changed a lot since way back when
Though some parts are the same
But since you were invented,
Baking hasn’t been the same!
— Sandra Lee Smith

Brownies…I’ve been making them since I was about 10 years old. Who doesn’t love brownies?

Personally, I like my brownies best loaded with ingredients – chopped nuts, chocolate chips, some chopped up Hershey’s miniatures if I am out of chocolate chips, some dried cherries – I love it all. (If I am making brownies for my sons, I have to leave out the chopped nuts. They all LIKE nuts but not in their food. Go figure – they didn’t get that from me). I made a great discovery not long ago; I keep a candy jar filled with Hershey miniatures but the little Mr. Goodbars are always the last to get eaten – so one day when I was out of chocolate chips, I chopped up about a dozen little Mr.Goodbars and tossed them into the brownie batter. Oh, yum! For special occasions, my brownies are topped off with a dark chocolate glaze .

I have been working on my recipe file collection while watching the Olympic Coverage in Vancouver this month—if you clip recipes, chances are you stick them into a junk drawer and then forget about them. Well, I don’t stick the clippings into a drawer – but I collect them in a box, one of those fairly large boxes that reams of computer paper come in. The box is overflowing; when the Olympics roll around so I take it out, stock up on 3×5” or 4×6” file cards and buy a lot of Elmer’s glue—and start pasting the recipes onto cards. One of the fringe benefits of doing this – aside from watching all the Olympic events – is reading through recipes and setting aside interesting ones to try and maybe write about as well. I get a lot of inspiration this way. I knew I didn’t have enough recipe boxes for all the newly pasted cards so today we went to Michael’s and I bought 3 of those boxes designed to hold 4×6” photographs. They’re just the right size for 4×6” recipe cards too! (And the boxes were on sale, 3 for $5.00 – whoohoo!)

You may know that I collect recipe boxes – and love finding a “filled” recipe box (one filled with the previous owner’s recipe collection) but I don’t like to change anything about those collections, even if they have space to hold more recipe cards. I think I will have to go back on Ebay and search for some more small recipe boxes—meantime, I will be busy as long as the Olympics are on, pasting clippings onto cards.

So, today I have been setting aside brownie recipes even though I think my fudgy-wudgy brownie recipe, previously posted on my Blog, is about as good a brownie as you can make. But you may not care for a brownie that is more like candy than cake.

One of the things I love about brownies is that the ingredients are all pretty basic, generally what you would already have in your kitchen cupboard. But as much as we love our delicious brownies, the history of brownies is somewhat obscure. And although they are baked in a cake pan, we think of the brownie as a bar cookie. There are hundreds, if not thousands, of recipes for brownies—just going through some recipe cards this afternoon I found about 40 brownie recipe cards. This doesn’t include all the brownie recipes in my cookie cookbooks. Just for the heck of it, I checked some of my earliest cookbooks—one of the first I owned was my mother’s copy of Meta Given’s Modern Family Cookbook first published in 1942, and as a wedding present I received a copy of Betty Crocker’s Picture Cookbook. Both provide basic Brownie recipes that are fairly similar. Also in my possession is one of the very FIRST Betty Crocker Picture Cookbooks published in 1950. This is in slipcase and was one of a limited edition of the Betty Crocker Picture Cookbooks presented to General Mills Employees. The father of a friend of mine worked at General Mills and received the cookbook, as did other employees. The point I want to make is that the brownie recipe in the 1950 edition is the same as the one published in a ring binder a decade later. **

There are a number of stories explaining the history of brownies–Extensive information about brownies can be found in my favorite cookbook author Jean Anderson’s 1997 “The American Century Cookbook”, and a little blurb of information is in John Mariani’s “ENCYCLOPEDIA OF AMERICAN FOOD & DRINK”. What is particularly intriguing is a paragraph in James Trager’s FOOD CHRONOLOGY which provides a timeline for food going back to prehistoric times. Trager’s comment on Brownies can be found on page 354, under the year 1897. He writes “The first known published recipe for brownies appears in the Sears, Roebuck catalogue. Probably created when a careless cook failed to add baking power to a chocolate-cake batter; the dense, fudgy squares have been made for some time by housewives who received the recipe by word of mouth…”

But then a brownie recipe was published in the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is not as rich and chocolaty as the brownie we know today, using two squares of melted Baker’s unsweetened chocolate squares. No one knows if Fanny Farmer obtained the recipe from another source and food historians will probably continue to debate the issue ad nauseum. As for Fannie Farmer! That’s another story I have been planning to share with you! Look for it in an upcoming post on my blog! She was a most interesting woman.

Jean Anderson refers to Lowney’s Cook Book, another cookbook in my collection, written by Maria Willet Howard and published by the Walter M. Lowney Company of Boston in 1907. Ms. Howard was a protégé of Ms. Farmer and added an extra egg and an extra square of chocolate to the Boston Cooking-School recipe, creating a richer, more chocolaty brownie. For reasons only known to Ms. Howard, she called her recipe Bangor Brownies. Anderson also notes that Betty Crocker’s Baking Classics, published in 1979, credits Bangor Brownies as the original chocolate brownie—in any case, Lowney’s brownie recipe was richer and perhaps tastier. You can decide for yourself –

To make Bangor Brownies, you will need:

¼ cup butter
1 cup brown sugar
1 egg
¼ tsp salt
3 squares unsweetened chocolate
½ to ¾ cup flour
1 cup nut meats

Put all ingredients in a bowl and beat until well mixed. Spread evenly in a greased baking pan. Bake and cut in strips.

To make Lowney’s Brownies, you will need

½ cup butter
1 cup sugar
2 squares Lowney’s premium chocolate (use 2 squares of any unsweetened chocolate. I usually have a box of Baker’s unsweetened chocolate squares on my pantry shelf)
2 eggs
½ cup nutmeats
½ cup flour
¼ tsp salt

Cream butter; add remaining ingredients; spread on buttered sheets and bake 10 to 15 minutes. Cut in squares as soon as taken from the oven*.

*Sandy’s Cooknote: The above is typed as originally directed; most brownie recipes today suggest you let the pan cool completely before cutting the brownies into bars.
**
Jean Anderson also notes that in 1916, Maria Parloa, one of the founders of the Boston Cooking School, developed a number of recipes for Walter Baker & Company (of chocolate fame), with all the ingredients worked out by Fannie Farmer in level measurements* to meet the needs of the demands of the time;. (*Fannie Farmer is credited with being the originator of level measurements. Prior to her creating exact measurements, such as 3 teaspoons equal one tablespoon and 8 ounces equals one cup) – early cookbooks might call for “butter the size of a walnut” or “a tea cup” of flour. Before Fannie Farmer, measurements were terribly imprecise).

In any case, brownies became enormously popular—possibly because they were so easy to make with ingredients commonly found on any pantry shelf, and now we have brownies to suit everybody’s palate.

So, here are some of my favorite Brownie recipes. This first one is a recipe I have been making ever since my sons were little boys.

SAUCEPAN BROWNIES

To make saucepan brownies, you will need:

4 ounces (4 squares) unsweetened chocolate
1 cup butter or margarine (but don’t use a soft spread)
2 cups sugar
3 eggs, beaten
2 tsp vanilla extract
1 cup chopped walnuts
1 cup all-purpose flour

Grease a 9” square pan and dust with flour. Set aside. Combine chocolate and butter in a saucepan and melt over low heat. Remove from heat, add sugar, eggs and vanilla and mix well. Stir in walnuts. Gradually add flour, mixing well. Pour into prepared pan and bake in pre heated 350 degree oven about 50 minutes. Cool thoroughly in pan on wire rack before cutting into 16 squares. Store, covered, in a cool place.

This next recipe has been in my files for so many years, I no longer remember where I found it. One bone of contention – her name is misspelled in the original printed recipe. MOST people misspelled her name. It was KATHARINE with an “A” not an “E”. The recipe is great.

KATHARINE HEPBURN’S BROWNIES

To make Katharine Hepburn’s brownies, you will need:

2 squares unsweetened chocolate
¼ lb sweet butter*
1 cup sugar
2 eggs
½ tsp vanilla
¼ cup flour
¼ tsp salt
1 cup chopped walnuts
Melt chocolate and butter in a heavy saucepan. Remove from heat and stir in sugar. Add
Eggs and vanilla and beat like mad. Stir in flour, salt and walnuts. Mix well. Pour into a buttered 8×8” pan and bake in a preheated 325 degree oven for 40 minutes. Remove from oven, let cool and then cut into 1 ½” squares. NOTE: Because the recipe calls for only ¼ cup flour rather than ½ or ¾ cup most brownie recipes call for, these brownies have a wonderful pudding-like texture.

*Sandy’s Cooknote: ¼ pound = 1 stick of butter. I assume sweet butter means unsalted. Also, Hepburn’s brownies are similar in preparation to saucepan brownies which translates into less cleanup in the kitchen.

Baker’s Chocolate One-Bowl Brownie Recipe, prepped in the microwave, only requires a bowl and a baking pan – and something to stir with. Another easy recipe. To make

BAKER’S CHOCOLATE ONE-BOWL BROWNIES, you will need:

4 squares Baker’s unsweetened chocolate
¾ cup (1 ½ sticks) margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup all purpose flour
1 cup coarsely chopped nuts (optional)

Microwave chocolate and margarine in a large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts. Spread in greased 13×9” pan. Bake at 350 degrees for 35 minutes (DO NOT OVERBAKE). Cool. Makes 24.

*Rangetop: Stirring constantly, melt chocolate and margarine in a 3 quart saucepan over very low heat. To make CAKELIKE brownies, stir in ½ cup milk with the eggs and vanilla. Use 1 ½ cups flour.

The following cookie recipe is my friend Mary Jaynne’s signature dessert dish, often requested by friends and family. WE request it when there is a cookie exchange.

To make MJs Meltaway Brownies, you will need:

1 package brownie mix
½ cup each coconut and walnuts

Prepare brownies according to package directions, adding coconut and walnuts. Bake and cool thoroughly. To make 1st topping you will need:

3 cups powdered sugar
1/3 cup margarine or butter, softened
1 ½ tsp vanilla
2 TBSP milk

Mix together powdered sugar, margarine or butter, and vanilla. Add milk a little at a time until spreading consistency. Frost brownies and refrigerate until firm.

To make 2nd topping you will need

2 squares unsweetened chocolate
2 TBSP margarine

Heat chocolate and margarine to melt. Pour over frosted brownies and spread evenly. Refrigerate until cool and firm.
**

PEANUT BUTTER BROWNIES.

To make peanut butter brownies you will need:

¾ cup shortening
¾ cup peanut butter
2 ½ cups sugar
5 eggs
1 ½ tsp vanilla extract
1 ½ cups all purpose flour
1 ½ tsp baking powder
¾ tsp salt
1 ½ cups semisweet chocolate chips*
¾ cup chopped peanuts

In mixing bowl, cream shortening and peanut butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder and salt; stir into creamed mixture. Stir in the chocolate chips and peanuts. Spread into a greased 15x10x1” baking pan. Bake at 350 degrees for 30 minutes or until golden brown. Makes about 3 dozen.

*Sandy’s cooknote: For a more intense peanut butter taste, try substituting peanut butter chips for the semisweet chocolate chips—or use half and half, ¾ cup of peanut butter chips, ¾ cup of chocolate chips.

To make Hershey’s Syrup Snacking Brownies, you will need:

½ cup (1 stick) butter or margarine, softened
1 cup sugar
1 cup Hershey’s syrup
4 eggs
1 ¼ cups all purpose flour
1 cup Hershey’s semi-sweet chocolate chips

Heat oven to 350 degrees. Grease 13x9x2” baking pan. Beat butter and eggs in large bowl; add chocolate syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30-35 minute o until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 36 brownies.

To make BROWNIE MACAROONIES you will need:

Bar:
2 cups sugar
1 cup shortening
1 ½ tsp vanilla extract
4 eggs
1 ½ cups all purpose flour
2/3 cup cocoa

Topping:
1 14-oz can sweetened condensed milk
8 ounce package (2 2/3 cups) coconut

Preheat oven to 350 degrees. Grease 15×10” jelly roll pan. Cream sugar and shortening until light and fluffy. Add vanilla and eggs, one at a time beating well after each addition. Lightly spoon flour into measuring cup; level off. Add flour and cocoa to sugar mixture and mix well. Spread in prepared pan.

In a small bowl, combine sweetened condensed milk and coconut. Spread over batter, spreading evenly. Bake at 350 degrees for 25 to 35 minutes or until coconut topping is lightly browned. Makes 48 bars.

Philly Marble Brownies also starts out with a box of brownie mix but dresses it up for special occasions.

To make Philly Marble Brownies, you will need:

1 pkg (21 ½ oz) brownie mix
1 pkg Philadelphia Cream Cheese, softened
1/3 cup sugar
½ tsp vanilla
1 egg
1 cup semi sweet chocolate chips

Prepare brownie mix as directed on package. Spread batter in greased 13×9” pan. Mix cream cheese, sugar and vanilla until well blended. Blend in egg. Pour over brownie batter; cut through batter with knife several times for marble effect. Sprinkle with chips. Bake at 350 degrees 35-40 minutes or until cream cheese mixture is lightly browned. Cool n pan on wire rack. Cut into squares. Makes 2 dozen.

There is one more brownie recipe I want to share with you—and I admit, I haven’t tried making these yet, but I WILL very soon. I found this while working on my recipe collection and was intrigued by the addition of a particular ingredient – PEPPER!
To make Black Pepper Brownies, you will need:

¾ cup butter or margarine*, softened
1 ¼ cups packed brown sugar
1 tsp EACH: instant coffee, black pepper, and vanilla
1/8 tsp salt
3 eggs
4 squares (1 oz each) unsweetened chocolate, melted and cooled
¾ cup flour
1 cup walnuts or pecans, chopped coarse

In large bowl, cream butter. Add sugar, coffee, pepper, vanilla and salt; beat until well blended, scraping bowl. Add eggs one at a time, beating after each only until incorporated. Slowly beat in chocolate, then flour, scraping bowl and beating only until blended. Stir in nuts. Turn into greased foil-lined 9” square pan; smooth top. Bake in lower third of preheated 375 degree oven 25-30 minutes or until toothpick inserted in center comes out only barely moist. Remove from oven; cool in pan 15 minutes; remove from pan. Peel off foil; cool completely on rack. Chill slightly before cutting into 32 small brownies or 16 cake squares.

*Sandy’s Cooknote: I almost always bake with real butter. If you are using margarine always make sure it is a solid stick good for baking. The soft spreads won’t work and I am telling you this from personal experience. Also want to mention, the previous recipe is the only one that requires using a foil-lined pan but I always make my brownies in foil lined pans. It’s so much easier to remove them from the pan and then cut into nice tidy squares.

Happy Cooking!

*this was previously posted on my blog–I accidentally came across the recipe today and thought it would make good reading in 2016!

THE BEST OF THE BEST CHOCOLATE CHIP COOKIES

You know, I am constantly trying new or different chocolate chip cookies and I have read about my quest on my blog. Not long ago I found the following recipe & decided IT is the best yet.

I have gotten in the habit of putting all the dry ingredients together—I line up the flour and other dry ingredients and put them through the sifter, then set it aside.(and I put away those ingredients so that I know I am finished with them. You may say well, duh, who doesn’t do that but I am well into my 70s and it’s a reminder for me.)

I have the room temperature butter and eggs set aside with the two kinds of sugar and the 2 teaspoons of vanilla. The chocolate chips and, if I am adding them– finely chopped walnuts or pecans are set aside to go in last. I am now ready to prepare the cookie dough.

To make these cookies you will need the following ingredients:

2¾ cups of flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder ( yes, both baking soda and baking powder)
1 tsp cinnamon (this wasn’t in the original recipe; I added it).

Put all of these ingredients in your sifter in the order given so you will have a good distribution of the ingredients. Sift and set aside.

You will need 2 ½ sticks of unsweetened butter, softened to room temperature
1 ¾ cups dark brown sugar*
¼ cup granulated sugar
2 large eggs at room temperature
2 tsp real vanilla extract (I have learned over time to use good authentic vanilla extract)

*if you can’t find dark brown sugar, use the regular golden light brown sugar. for some reason I was unable to find dark brown for several months. When I did find it, I loaded up the grocery cart.

Beat the butter until it is well blended, then begin adding the dark brown sugar, then the granulated sugar. Next add the eggs, one at a time until blended. Lastly, add the vanilla. Now you begin adding the flour, usually about a cup at a time, until all the flour has been incorporated. Now remove the bowl from your electric mixer.

You will need to hand mix in the final ingredients.

When all the flour is mixed into the wet ingredients, stir in the chocolate chips. OK, the recipe says 2 cups of chips. I add a lot of chocolate chips (the good semi-sweet chocolate chips. I probably double the amount of chips to the recipe. If I am adding chopped pecans, I generally bake about half of the chocolate chip dough and then add the chopped pecans, because my family loves just plain chocolate chip cookies & they aren’t about to change their taste buds any time soon. I add pecans when the cookies are for the women I bowl with or anyone else who likes pecans.

Bake the cookies on parchment paper in a preheated 350 degree oven. If I am not in a hurry, I will do one tray at a time, 6 cookies to a baking sheet in the middle of the oven. I use a scoop that is the equivalent of two tablespoons, leveled. I bake the cookies for 5 minutes, then turn the tray around for another 5 minutes. If I am baking two trays of cookie dough at a time, I switch the trays, top to lower and front to back, for another five minutes of baking==in which case, you need to adjust the two racks as best fits your oven.

BEST thing you can do is bake a couple test cookies to see what works best for your oven. I have a very old 1940s stove that I love. and just so you know, I can still burn a tray of cookies, if I forget to set the timer–this usually happens around the end of the cookie baking when I start to clean up my baking materials. I have been doing this since my sons were young boys, so it has nothing to do with AGE, just a matter of paying attention to what I am doing.

I have been baking cookies once a week for the ladies I bowl with–they like them so much that when the league ended at the end of the year, the ladies gave me a big basket filled with flour, butter, chocolate chips, baking powder, 4 pounds of granulated sugar, 2 pounds of brown sugar, a bottle of vanilla extract–everything you need to make chocolate chip cookies! (how SWEET was THAT?)

I like to buy new cookie sheets about every 2 or 3 years but if you line the cookie sheets with parchment paper, the cookie sheets will last a lot longer. Just saying!

Sandra Smith aka the cookie lady