tag:blogger.com,1999:blog-84975069441696383312023-06-20T09:09:31.516-04:00A Cook in the PastRediscovering lost recipesMalhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8497506944169638331.post-5866028518556047742015-02-12T10:00:00.000-05:002015-02-12T10:00:00.800-05:00BROWNIES<a href="https://www.flickr.com/photos/malsouza/16508664882" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="BROWNIES by Mal, on Flickr"><img alt="Untitled" height="196" src="https://farm8.staticflickr.com/7453/16508664882_31880391d1_c.jpg" width="320" /></a>BROWNIES Florence.<br />
<br />
2 eggs<br />
2 sqs choc.<br />
1 cup flour<br />
1 cup nuts<br />
1 1/2 cups sugar<br />
1/4 lb. butter or oleo.<br />
1 tsp vanilla<br />
2 tbsp. water<br />
<br />
Beat eggs-add sugar, beat-add melted choc.- & butter, beat-add flour, beat-add vanilla, beat-add water,beat-nuts last.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/malsouza/16290641078" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="BROWNIES by Mal, on Flickr"><img alt="BROWNIES" height="320" src="https://farm8.staticflickr.com/7390/16290641078_6be445e35e_c.jpg" width="240" /></a></div>
Grease pan & bake at 350 for 30 minutes
<br /><br /><i> My notes: I omitted the nuts because I am allergic to walnuts, and find most other nuts tend to get a bit soggy/chewy in brownies. I like them plain.<br /><br />I baked these in an 8x8 square baking dish.<br /><br />This is a good, basic brownie that is extremely quick to throw together, and hits any chocolate cravings you are having, it has great flavor.<br /><br />While we liked these, and didn't have a problem finishing the pan, Greg and I agreed that it doesn't hold up against our very favorite, tried and true brownie recipe, which is the Chewy Brownie from <a href="http://www.amazon.com/gp/product/1933615893/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1933615893&linkCode=as2&tag=the0910-20&linkId=QY63EC7LCBUUA2D6">Cook's Illustrated</a>.</i>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-68816272985968327422015-02-05T10:00:00.000-05:002015-02-05T10:00:05.627-05:00Peanut Blossoms<a href="https://www.flickr.com/photos/malsouza/16337344396" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Peanut Blossoms by Mal, on Flickr"><img alt="Peanut Blossoms" height="320" src="https://farm8.staticflickr.com/7313/16337344396_480d4ed753.jpg" width="320" /></a>Peanut Blossoms<br />
<br />
Sift to-gether: 1 3/4 cups flour, 1 tsp soda, 1/2 tsp. salt<br />
Cream to-gether: 1/2 cup shortening: 1/2 cup Peanut Butter: gradually add 1/2 cup sugar + 1/2 cup brown sugar: cream well.<br />
Add: 1 unbeaten egg, 2 tlbs. milk, 1 tsp vanilla beat well. Mix well with dry ingredients<br />
Shape into balls, roll in sugar place on cookie sheet. Bake 375 8 min. Remove from oven + placed candy kiss on top of each cookie pressing down firmly. Return to oven bake 2 to 5 min. longer.<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/15740677974" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Peanut Blossoms by Mal, on Flickr"><img alt="Peanut Blossoms" height="245" src="https://farm8.staticflickr.com/7299/15740677974_82fddb957b.jpg" width="320" /></a><i>My Notes: I used a 3/4 ounce scoop to form the dough balls for these cookies, and got 32 out of the recipe (minus some dough that was sampled before forming the cookies. I put the cookies back in the oven for only 3 minutes after putting the kisses into the cookies. </i><br />
<i>These are delicious. They remind me of my childhood, these are just like the cookies a friend's mom would often make and I loved them. The cookies has a great crackly appearance and good crisp crust but the inside is really light with a good amount of chew, and you really can't go wrong with peanut butter and chocolate; it's a classic.<br /><br />These are the best not too long out of the oven, so the chocolate sets a little bit, but still is really soft - it's a great texture contrast.<br /><br />What I love about this recipe card is that there are spots of batter on it- when I see a messy recipe, I assume it was a well loved one in the original owner's home. </i>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-4901788856955608112015-01-29T10:00:00.000-05:002015-01-29T10:00:04.344-05:00Mo's Potato's<a href="https://www.flickr.com/photos/malsouza/16169814587" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Untitled by Mal, on Flickr"><img alt="Untitled" height="320" src="https://farm9.staticflickr.com/8683/16169814587_0a5ed85768.jpg" width="320" /></a>Mo's Potato's<br />
serves 15<br />
<br />
24 oz frozen orada Hash Brown potatoes thawed & drained<br />
Mix together:<br />
2 cups sour cream<br />
1 can crm. of chicken soup<br />
1 stick oleo/or butter<br />
1 tbsp. minced onion<br />
2 cups shredded cheddar cheese<br />
<br />
Place potatoes in 13"x9" glass baking dish. Pour above mixture over potatoes & mix GENTLY.<br />
Top w/ 2 cups crushed onion rings<br />
Dot top w/ oleo/or butter<br />
<br />
Bake @ 350 for 50 to 60 minutes<br />
<br />
<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/16329318006" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Mo's Potato's by Mal, on Flickr"><img alt="Mo's Potato's" height="320" src="https://farm9.staticflickr.com/8650/16329318006_fe9a25d060.jpg" width="213" /></a><a href="https://www.flickr.com/photos/malsouza/16354409622" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="DSC_1693 by Mal, on Flickr"><i></i></a><i>My notes: I used extra sharp cheddar, and only used 1 cup of sour cream for this, when mixing </i><i>everything together 2 cups looked like it would just be too much, and my casserole turned out plenty creamy and delicious. This reminds me of the hashbrown casserole that Cracker Barrel serves - a really addictive treat that goes with any breakfast food.</i><br />
<i><br /></i>
<i>Greg and I loved this and both of us had seconds. It was the perfect addition to a breakfast for dinner we were having.</i><br />
<i><br /></i>
<i>The next morning I fried a cold slice of the casserole in a skillet and topped it with a sunny side up egg & fresh ground black pepper, and it was incredible.</i><br />
<a href="https://www.flickr.com/photos/malsouza/16169929997" title="With an egg on top by Mal, on Flickr"><img alt="With an egg on top" height="320" src="https://farm8.staticflickr.com/7320/16169929997_36e19a121f.jpg" width="293" /></a>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com1tag:blogger.com,1999:blog-8497506944169638331.post-83374660243713852362015-01-26T10:00:00.000-05:002015-01-26T10:00:06.008-05:00Not in my kitchen...Five Cup SaladNot in my kitchen...This will be a series of posts that feature items that I won't be cooking to try out, but want to scan and transcribe for posterity (and sometimes hilarity) of the recipe itself.<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
The reasons for not making these items will vary from it being something that just won't get eaten in my house, (like today's recipe) and I hate to waste food to just sample something, or due to food allergies/aversions that prohibit it from being in my kitchen (for example, I once got food poisoning from shrimp, and now cannot even bear the smell of it).</div>
<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/16175842048" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" title="Five Cup Salad by Mal, on Flickr"><img alt="Five Cup Salad" height="320" src="https://farm8.staticflickr.com/7362/16175842048_479466cc62.jpg" width="210" /></a><a href="https://www.flickr.com/photos/malsouza/16175842048" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;" title="Five Cup Salad by Mal, on Flickr"><br /></a>Five Cup Salad<br />1 c pineapple chunks<br />1 c mini mallows<br />
1 c mandarin oranges<br />
1 c sour cream<br />
1 c coconut<br />Mix - let stand over night<br /><br />I also add small jar cherries drained and seedless grapes<br />
Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-49374951953318187662015-01-22T10:00:00.000-05:002015-01-22T10:21:58.703-05:00Quick Chocolate Mousse<a href="https://www.flickr.com/photos/malsouza/16151646299" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Untitled by Mal, on Flickr"><img alt="Untitled" height="194" src="https://farm8.staticflickr.com/7522/16151646299_25f38a9179_c.jpg" width="320" /></a>Quick Chocolate Mousse<br />
<br />
1 - 6 oz. pkg. choc. chips<br />
2 eggs<br />
3 tbsp. <u>strong</u> hot coffee<br />
1 or 2 tbsp. rum or orange liqueur<br />
3/4 c scalded milk<br />
<br />
put all ingredients in a blender + blend at high speed 2 mins. pour into 4 dessert cups<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/15719648553" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Quick Chocolate Mousse by Mal, on Flickr"><img alt="Quick Chocolate Mousse" height="320" src="https://farm8.staticflickr.com/7528/15719648553_2846c43d6d_c.jpg" width="249" /></a><i><br /></i>
<i>My notes: For reference, scalded milk is milk that has been heated to 180F (I had to google that before starting). I used 1 tablespoon of vanilla extract in place of the rum/liqueur since I make my own vanilla, so I know it's high quality and has good flavor. Plus I rarely have rum or liqueur on hand.<br /><br />This recipe fits very well into 4 1/2 pint mason jars.</i><br />
<i><br /></i>
<i>I chilled my mousse overnight before eating, it has a good strong chocolate flavor, but the texture wasn't as mousse-like as I was hoping for, it more closely resembled pudding instead of a fluffy mousse. For something so quick and easy though, it's hard to complain much.<br /><br />I topped mine with cool whip and shaved chocolate for serving. </i>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-62745635935739314702015-01-14T10:00:00.000-05:002015-01-14T10:00:04.231-05:00Spiked Kielbasi<a href="https://www.flickr.com/photos/malsouza/16008762029" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Coffee Cake. Grace. by Mal, on Flickr"><img alt="Coffee Cake. Grace." height="320" src="https://farm9.staticflickr.com/8653/16008762029_fdf1c7c43f.jpg" width="320" /></a>Spiked Kielbasi<br />
Serves 6-8<br />
<br />
1 1/2 lbs. kielbasi cut diagonally in 1/2 inch slices<br />
1 cup beer without foam<br />
1/4 cup firmly packed brown sugar<br />
1 Tablespoon cornstarch<br />
3 T. prepared mustard<br />
2 T. prepared horseradish<br />
<br />
In large skilled combine sausage and beer. Cover and simmer 10 minutes. In small bowl stir together brown sugar, cornstarch, mustard and horseradish.<br />
<br />
Stir into sausage. Bring to boil and boil 1 minute until slightly thickened.<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/15567606774" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Spiked Kielbasi by Mal, on Flickr"><img alt="Spiked Kielbasi" height="309" src="https://farm9.staticflickr.com/8623/15567606774_007fb3c6bb.jpg" width="400" /></a><i><br />My notes: </i><i>This was so delicious, the sauce has a nice sweet and sour flavor that works really well with kielbasa. For the beer I used a Yuengling lager which was good and not overpowering. I served this with pan fried perogis topped with sauteed onions. </i>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com1tag:blogger.com,1999:blog-8497506944169638331.post-16168224454635871172015-01-07T10:00:00.000-05:002015-01-23T12:55:57.459-05:00Coffee Cake. Grace.<a href="https://www.flickr.com/photos/malsouza/16007501800" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Coffee Cake. Grace. by Mal, on Flickr"><img alt="Coffee Cake. Grace." height="237" src="https://farm9.staticflickr.com/8626/16007501800_7c3727a02a.jpg" width="400" /></a>Coffee Cake. Grace.<br />
<br />
Cream 3 tbsp butter - 2/3 cup sugar<br />
Add 1 unbeaten egg - 1 1/2 cup Flour<br />
3 tsp baking power - 1/2 tsp salt.<br />
Sift and add alternately with <br />
2/3 cup milk -1 teasp vanilla - 1 lemon extract<br />
<br />
Mix 1 tbsp sugar and cinnamon spread on top and bake in 8-8-1 p<br />
<br />
oven 400% Time 25 min.<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/16183711742" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Coffee Cake by Mal, on Flickr"><img alt="Coffee Cake" height="298" src="https://farm9.staticflickr.com/8678/16183711742_f1d755bfb4.jpg" width="400" /></a><a href="https://www.flickr.com/photos/malsouza/16183711742" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Coffee Cake by Mal, on Flickr"><br /></a><i>My notes: Without an exact measurement on the lemon extract, 1 teaspoon is a good starting place. I </i><i>liked the citrus flavor it added, but in future I will go with fresh orange or lemon juice and </i><i>zest. Greg liked the top crust the cinnamon and sugar mixture created but wasn't a fan of the citrus flavor of the cake.</i><br />
<i><br />This cake is very moist and has a really nice light crumb and came together quickly on a weekend morning, it was almost as good the next day (didn't dry out much at all), and was especially good when a piece was split in half and put on the griddle with some butter. </i><br />
<a href="https://www.flickr.com/photos/malsouza/16183711742" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Coffee Cake by Mal, on Flickr"><br /></a>Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-2131435427416341132015-01-04T09:13:00.000-05:002015-01-04T09:13:25.827-05:00via eBay<a href="https://www.flickr.com/photos/malsouza/16183820972" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Box 2, Box 3, Box 4, Box 5 by Mal, on Flickr"><img alt="Box 2, Box 3, Box 4, Box 5" height="200" src="https://farm8.staticflickr.com/7530/16183820972_c6c6393eb9.jpg" width="172" /></a>eBay is apparently a wealth of old recipe boxes from around the country. I recently acquired a lot of boxes from Cape Cod (I was drawn to the fact that they are pretty local to my Boston home), the seller said they were from a few estate sales. So Boxes 2-5 have come to join my kitchen experiment.<br /><br />With a large bank of recipes waiting in the wings, I now (finally) feel ready to begin. Next post will be food related, I promise.Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0tag:blogger.com,1999:blog-8497506944169638331.post-79460704297651473032014-12-29T09:48:00.001-05:002014-12-29T10:26:26.862-05:00An unassuming box<br />
<a href="https://www.flickr.com/photos/malsouza/15950769470" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Box 1 by Mal, on Flickr"><img alt="Box 1" height="320" src="https://farm8.staticflickr.com/7509/15950769470_a8a7352cb1_c.jpg" width="256" /></a>While at a flea market in New Bedford with my husband, brother in law and father in law, I stumbled upon an old, discolored, box packed with recipes. <br /><br />They were clipped from magazines, they were handwritten, they cited which friend or family member gave them to them, they had stars on them if they were a favorite, they had notes scrawled on the back when scrap paper couldn't be found "Dad, Mike called about that truck you wanted".<br />
<br />
I was immediately charmed by them, and wanted to cook these recipes, to rebuild this little snapshot of how this family ate during a time in their lives. <br />
<br />
I want to find other abandoned recipe boxes that held important family memories, and bring those back into the world.<br />
<br />
<a href="https://www.flickr.com/photos/malsouza/15952085469" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Box 1 by Mal, on Flickr"><img alt="Box 1" height="196" src="https://farm8.staticflickr.com/7504/15952085469_3d965758de_c.jpg" width="200" /></a>Both my husband and brother in law said I should blog about my little, unassuming recipe box and the things I create from its contents. So that's what I will do. Without too much structure, and only with the goal of paying tribute to the forgotten pages, I'll do that here. Malhttp://www.blogger.com/profile/04858962181372765152noreply@blogger.com0