Thursday, May 29, 2014

Italian Anise Cookies Recipe


I used to work at an old-fashioned country store.  In the store was a bakery and the baker shared this recipe with me many years ago.  Each year at Christmas, I would end up calling her and asking her again for the recipe, since I misplaced it - repeatedly.


 I finally found the recipe on an old yellow index card.  My attempt here is so that I can share with you, but also so that I can never have to worry about where I left the index card.  These are soft and moist, just right. 



Saturday, April 5, 2014

Another Recipe for Clam Fritters New England

Another recipe from Recipes Today, a vintage cookbook from Boston, MA.
If you are from New England or were, you can never have too many old-fashioned favorites on hand.
Also, here's the clam fritter recipe, my Mom used. She served them every 4th of July.



You can see the other two posts from the same old cook book on this blog as well.

Strawberry Rhubarb Pie Recipe
Whipped Cream Cake Recipe

Old Recipe Whipped Cream Cake Boston, MA

Here's another recipe from Recipes Today and old cookbook from a Boston Hospital. 
The recipe sounds really good, have to try this so soon.  
Check out the Winston Flowers advertisement on Newbury Street with Circle 7-8096 and Kenmore 6-6863.

From the same vintage cookbook, check out Strawberry Rhubarb Pie.

Strawberry Rhubarb Pie Vintage Recipe Boston, MA

I found myself looking at an old cookbook again today.  The booklet is called Recipes for Today from The Massachusetts osteopathic Hospital Women's Association.  I can't date this, but the zip codes in the advertisements are beyond my recollection and looks like phone numbers were circle? 
(see next post)


But, there are some super recipes in the book. 
This is for Strawberry Rhubarb Pie


Sunday, March 30, 2014

Quick Shrimp Dip Recipe

Another old recipe from the 70s, but does not go out of style.  Using a can of baby shrimp, this shrimp dip recipe is quick and easy for any holiday pre-gathering.
Serve with wavy chips and/or crackers.


1 large (pkg) cream cheese
1 can shrimp
1/3 cup mayonnaise
3 Tbsp chili sauce
Minced onion (to taste)
lemon juice
1/4 tsp worcestershire sauce

That's it, just blend all together, refrigerate until serving time.  Let the flavors marry overnight
and will be even better.


Use vintage recipes and give gifts to friends and family.
 Add tags and personalize with a retro vintage style look with a black cast iron stove.

Sunday, March 2, 2014

Baked Bread and Cheese Old Fashioned Recipe Sunday Night Supper

A great Sunday night supper I just discovered.



I love looking through old vintage cookbooks.  Yesterday, I found the Lily Wallace New American Cook Book.  This book reminded me of the one I have from my Mom.  I found a recipe though that I had not seen and that is the Baked Bread and Cheese.  It's amazing and makes a great lazy, easy Sunday night supper. 
It's like an omelette and a quiche.  So, simple and yet so tasty.  I used mild cheddar, but I think a mix of Fontina would be so yummy.  It's oh so creamy.  Next time, might use some cream instead of milk.  Better than Mac and Cheese! Better yet, can be great for leftover breakfast work sandwiches.


Dark in the house, so images didn't pan out so well, (no pun intended).




Monday, February 17, 2014

About New England Style Hot Dog rolls and HoJo's

A friend and colleague gave me a link to an article today that I had not seen before. It was about the origin of the top-side sliced hot dog roll. Quite interesting to find out that it was started by the Howard Johnson's Restaurants, you know the old orange roof. The article is still online as of this writing:  Boston Globe article about Hot Dog Rolls .

There's mention of Fenway Park and the top-sided rolls they use and HoJo's of course. 
Also, gives a link to making your own buns as they call them.  There is also a manufacturer that makes a pan if you would like to make your own rolls.   You can follow a link to a recipe for
making Lobster Salad also, but it is by subscription, I believe.

To make authentic Lobster Salad, it's quite easy, just use Hellman's Mayonnaise, a little bit of celery and that's that. Serve in the top sliced hot dog roll that is toasted or grilled.

If you are toasting the roll on an open fire, rather than in a frying pan, just spread a little mayonnaise on both sides before toasting and you won't get a burnt roll. You can find the New England Buns from a few shops online if you are in the Midwest, California or Florida.


Sunday, November 24, 2013

Salted Caramels with Pecans and Cashews Christmas Candy

 Salted caramels with cashews and pecans recipe without using corn syrup.

Making candy at Christmas is a great way to keep traditions alive. My grandfather and my mother made candies, caramel popcorn, all kinds of baked goods too. One thing I remember is Caramels. These are soft and chewy, melt in your mouth and are very addicting. They make great gifts for neighbors and are perfect treats for most anyone on your list. 

Put them in a fancy jar with a ribbon and you're good to go.  
I used this recipe

Don't want to make your own? Available on Etsy.
 
  • 1.5 cups sugar
  • 1/2 cup honey
  • 1 tb vanilla extract
  • 1 cup heavy or whipping cream
  • 4oz salted butter, room temperature
  • Coarse sea salt 
  • Hand roasted Pecans and Cashews
    This is based on the recipe from Cannella Vita

Saturday, October 19, 2013

Old-Fashioned Jelly Roll Recipe 1933

I found this old cookbook today called All about Home Baking, from General Foods Corporation 1933. 

In it, there was this recipe for
Old-Fashioned Jelly Roll.
I remember my mother had a jelly roll pan and wonder where it went.  Why don't I have a jelly roll pan.  This is a really good recipe and looks to be simple.

I found the book really interesting on a few levels.  First, the book was inscribed:

"To Mother"
From Alma"

and I wondered who the mother was and who Alma was and why she wanted to give her mother a book
of recipes.  Seems it would be the other way around.  Maybe I'm not reading the inscription correctly. :-) 

Enjoy the recipe if you can make out the directions.  If you do make the jelly roll, please let me know and send an image if you can. The Cook Book is also available on Etsy.

Ciao!

Vaya con Dios


Saturday, October 12, 2013

Dark Cherry Jam with Toasted Slivered Almonds

Every weekend that I can, I make jams and jellies particularly this time of year. 

 
It's a hobby of mine and sometimes I get a little bored and want to try something new
and different. 

This weekend I made pepper & onion jam, turns out this is just too fabulous, sweet and savory
and not too sweet.  I tend to not use much sugar. 

But, then I didn't get to the market for fruits and vegetables today, usually go on Sunday, but
I will be off at a birthday party tomorrow.  So, I was still in the mood for canning, and used
a can of dark cherries, added lemon juice a half package of pectin, less than 1/4 cup sugar,
because the dark cherries had their own syrup.  I added cherry juice, a smidge of ground
cloves, ginger and cinnamon.

I cooked to the jelly stage and added in toasted almonds I had cooked prior.  
This is delightfully tart with a great cherry flavor that has the crunch of almonds.  If I had
almond extract I would have used a little, but I had homemade vanilla extract so added a
touch of that to the mixture. 

This jam set up really well and is so flavorful.  I think this would pair well with any robust
red wine, crackers and cheese.


  Next weekend I have to get some more ingredients at the market and need to order more
jars for the holiday season. 

Find other jams made this season at ilPiccoloGiardino on Etsy:

Jams and Jellies at ilPiccoloGiardino on Etsy



Saturday, September 28, 2013

Habanero Hot Pepper Jelly Hot Stuff

A few weeks ago, I went to a wedding in New York.  I brought along some of my homemade jams, jelly and pickles to the house of the parents of the bride.  Never being to their home before, I thought it was a nice gift for them.  Much to my surprise, they served them at the morning after the wedding brunch. 

Everyone loved them, but.  Yes, there's always a but!  The groom's family was from Texas, and the groom informed me that his family eats jalapenos everyday, so my hot pepper jelly could have used a little more kick :-).


So, this week after work I set out to make a really hot pepper jelly.  There are a few colleagues at my
work place that love hot stuff, so I brought in my really hot pepper jelly for them to try. 
One said, "Make some more, I'll buy some".  The other said "Need some more Habaneros".

Now, I'm from New England, but have been canning and preserving for a long time.  Why can't I make
a really Hot Pepper Jelly?  Partially, because I do not like really hot and spicy things, but also because
I did not know the difference in the Scoville heat units (SHU) of hots.

From the research and education of colleagues, I decided to make a Habanero Hot Pepper Jelly Recipe my way.  I was reading how some cooking can lessen the heat, so I cut off the stems of the peppers and
cooked them for a little bit in vinegar.  Then, I pressed some through a Foley Food Mill. 

From there, I put the cut peppers in vinegar and set those aside. 

I cooked vinegar, sugar and pectin and some of the chopped peppers.  The vinegar peppers, I cut up and put cold into the jars and then poured the jelly mixture over them, and sealed.  Now, I don't even like hot mind you, but I tasted about a pin size tasting and my tongue is a bit sore after an hour still.  I'll be anxious to get the rating when I go to work on Monday.  My guess, this is as hot as it will get, at least around here.  The jelly looks good, set well and if you like hot, it's hot! 


I bought a bunch of jalapenos which I will attempt tomorrow. 

Mild Hot Pepper Jelly is more to my liking and is available on Etsy, but I've enjoyed the challenge of making the Habaneros stay hot for a jelly.  Habanero Jelly will be available in a few days, as I like any jelly or preserves to sit for a day or two to blend and balance. 
  

Sunday, August 4, 2013

Dedham Rhubarb Relish Recipe

Just starting to do the summer canning here in Massachusetts, so I was looking through an old book
1939 The Yankee Cook Book which features recipes from New England States.

I cooked my rhubarb, and will use this recipe for relish after I make Strawberry Rhubarb Jam.