Orange Marmalade with a Breadmaker

There are two more jams I made this summer with the bread maker, one being this orange marmalade. I have a family member that loves this marmalade, so I found some beautiful oranges on sale and went to work. I did not realize that oranges are in season right now. I was thinking they were more of a late fall crop, but they are in season and plentiful right now in the stores.

Orange Marmalade in the Breadmaker

servings: 20 ounces

1 1/2 pounds of oranges (organic if possible)

1 1/2 cup of granular sugar

3 tablespoons of pectin

1 teaspoon of butter (optional)

Instructions:

Wash your oranges and dry. Cut them in halve and juice them with a juicer. Remove as much of the pulp as you can without any pith. Cut the orange skin into thin strips of about 1/5th inch. Place the orange juice with pulp, the orange peel strips, sugar, pectin and, butter into the bread machine pan. Select the "Jam" cycle and hit sart. It takes about 1 hour 20 minutes. Once jam is done, let cool in pan for one hour and then transfer to sterilized jars, or preferred storage container. The jam stores in the refrigerator 3 weeks and in the freezer for one year.

*I have a Hamilton Beach  breadmaker.

Recipe adapted from: culinaryshades.com 

I went in search of ways to use my marmalade once I had preserved it, and I found a recipe for a Marmalade Pound Cake, which turned out delicious! Ten years ago on this blog I also made an orange marmalade cake, here is the link.

This cake came from Marisa McClellan, who wrote Food in Jars. I believe I got the recipe out of The Food in Jars Kitchen: 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry. This recipe used the marmalade in the cake and the glaze. She had some great recipes for using preserved food in this cookbook! 

Enjoy!

In Victory,

Sherry

Mixed Berry Jam in Breadmaker

If you have ever tried a Marie Callender's Razzelberry Pie, that is what this jam tastes like. It is one of my family's favorite pies. You could vary the berries depending on what you have on hand, but this is my favorite combination of berries. This is also one of my family's favorite ways to eat said berries, on ice cream.

Mixed Berry Jam in Breadmaker

Yields: 6 cups

2 cups raspberries

2 cups strawberries

2 cups of blueberries

1 1/2 cups sugar

1 tablespoon butter

1 1/2 tablespoons fruit pectin 

In a large mixing bowl, combine all the ingredients. Pour into bread pan. Start breadmaker. Place your breadmaker on the jam function and start machine. This takes about 1 hour 20 minutes to cook and then let it cool for one hour in the bread pan on the counter. Then transfer into storage containers. Some of mine went into the fridge and some was frozen. Stores in the refrigerator 3 weeks and in the freezer for one year.

*I have a Hamilton Beach  breadmaker and I got the instructions out of the instruction manual that came with the machine.

Enjoy!

In Victory,

Sherry

 

Raspberry Jam with Beadmaker

I am making jam again; this time it is raspberry. I made this in the breadmaker, and it is so easy. It has become my favorite way to make jam. 

Raspberry jam is perfect for adding to cheesecake.

The set on this jam is just perfect!

Raspberry Jam in Breadmaker

Yields: 6 cups

6 cups raspberries

1 1/2 cups sugar

1 tablespoon lemon juice (used bottled)

2 tablespoons fruit pectin 

In a large mixing bowl, combine all the ingredients. Pour into bread pan. Start breadmaker. Place your breadmaker on the jam function and start machine. This takes about 1 hour 20 minutes to cook and then let it cool for one hour in the bread pan on the counter. Then transfer into storage containers. Some of mine went into the fridge and some was frozen. Stores in the refrigerator 3 weeks and in the freezer for one year.

*I have a Hamilton Beach  breadmaker and I got the instructions out of the instruction manual that came with the machine.

Enjoy!

In Victory,

Sherry

Strawberry Jam with Breadmaker

 

I have tried several times to make strawberry jam. On the stovetop, I usually make strawberry sauce or strawberry concrete. At some point, I decided to give making strawberry jam in my bread maker a try. If at first you don't succeed try, try again....eh?  

It worked so well this time! I made three batches in one day and they were all perfect! 

I have a Hamilton Beach  breadmaker and I got the instructions out of the instruction manual that came with the machine. The machine had a jam setting, so it takes the guesswork out of how to set the machine. The recipe was adapted with less pectin than called for to get these results. 

Strawberry Jam in Breadmaker

Yields: 6 cups

6 cups strawberries, capped and chopped into to small pieces

1 1/2 cups sugar

1 tablespoon lemon juice (used bottled)

2 tablespoons fruit pectin (I used standard pectin and low sugar, both did well.)

In a large mixing bowl, combine all the ingredients. Pour into bread pan. Start breadmaker. Place your breadmaker on the jam function and start machine. This takes about 1 1/2 hours to cook and then let it cool for one hour in the bread pan on the counter. Then transfer into storage containers. Some of mine went into the fridge and some was frozen. Stores in the refrigerator 3 weeks and in the freezer for one year.

This jam turned out so well! I am forever hooked on making strawberry jam in the bread maker. I ended up with 18 cups of jam. While the breadmaker was cooking through the cycle I capped and chopped up the rest of the strawberries for the next batch and froze some of them for pies or desserts later. I had 35 pounds of strawberries to put up this day. 

Enjoy!

In Victory,

Sherry

Beef and Barley Soup

A really nice, comforting soup for this cold weather is beef and barley soup. I have always loved pearl barley in soup. I also love to make soup! So here is my version of this recipe.

Beef and Barley Soup 

serves:6

Ingredients:

1 tablespoon extra virgin olive oil

14 oz. beef chuck roast, I use 28 oz. Keystone beef (I use just half of the can) 

1/4 teaspoon garlic powder (or 2 cloves of chopped )

2 tablespoons onion powder (or 2 large onions chopped)

2 stalks celery, sliced

2 large carrots, peeled and sliced

6 cups of beef broth 

2 bay leaves

1 cup sliced button mushrooms

3/4 cup pearl barley

1/4 teaspoon dried thyme

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

salt and freshly ground black pepper to taste

Instructions:

In a large pot, heat the oil add the beef and warm up. Then add the garlic powder and onion powder cook for 1 minute. The add the celery and carrots and cook until slightly soft, about 10 minutes. Pour in beef broth and add the bay leaves, then simmer over low heat for 45 minutes. Stir in the mushrooms, pearl barley, and thyme, and cook until the barley is tender about 15-20 minutes. Just before done add the parsley and season with salt and pepper to taste. Serve hot.

Adapted from: The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine 

You can easily make this out of a dry food pantry with the ingredients I have used. I keep celery, mushrooms, and parsley frozen too. I just needed to add fresh carrots. Such a nice weeknight meal that cooks up easily, and all you need to add is crusty bread or a grilled cheese.

Enjoy!

In Victory,

Sherry

Quiche Lorraine

It was New Year's Day and one family member requested quiche. I thought that sounded like a good idea, so I made the classic Quiche Lorraine. 

It is a really nice brunch menu idea. I first had Quiche Lorraine at a fancy hotel brunch when I was a teen, and the memory of it stuck with me. I always thought it was an elegant dish.

The other nice thing about quiche is that other than prebaking the pie crust, it is a mix-and-bake dish, so it is very easy.

The results are wonderful. A perfect way to serve your family on a long holiday weekend.

Quiche Lorraine

8 servings

Ingredients:

1 pie crust (can be homemade, frozen, or 1/2 of crust in a ready made crust.)

1/2 lb. thin strips of bacon, cooked and chopped into pieces

1/4 teaspoon onion powder, can use real onion (1/2 yellow, diced)

1 cup shredded cheese (gruyere is the classic, but it can be white or yellow cheddar)

1 3/4 cup half and half (this would be equal parts whole milk and heavy cream)

4 large eggs

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

1/8 teaspoon ground nutmeg

Instructions:

Prepare the homemade pie crust by thawing out, placing in desired pan. (I used a 9-inch pie plate.)

If using a store-bought pie crust, follow the package instructions for pre-baking. I used the store package instructions and my pie crust was too brown. I would turn the oven to 375°F, prick the bottom of crust with fork, line the pie crust with parchment paper, and then fill the bottom of that with beans or rice and bake for 20 minutes. 

Turn oven to 350°F, after baking the pie shell.

While the crust is baking, cook your bacon and sit aside to cool. 

In a large bowl whisk 4 eggs, half-and-half, salt, pepper, and nutmeg. Whisk for a few minutes till fluffy. Stir in the cheese and bacon. 

Then when pre-baked pie crust is ready pour this filling into the pie shell. Bake at 350°F for 30 minutes. The quiche is ready when a knife inserted comes out clean. The quiche continues to cook after you remove it from the oven, so don't overbake it. Cool slightly and garnish with parsley and then slice and serve.

Enjoy!

Brambly Hedge Winter china by Royal Doulton

In Victory,

Sherry

Sweet Potato and Ginger Soup

 

I decided to try a new way to serve sweet potatoes this year. I made a sweet potato and ginger soup.

The soup was thick because I reduced the liquid a little, but you can make it more liquid by adding the 2 cups of chicken stock. 

The soup was really filling and delicious with a touch of honey added.

Sweet Potato and Ginger Soup (Instant Pot-Easy)

Yields: 4 servings

Ingredients:

1 1b. sweet potatoes, peeled and cubed

2 teaspoons extra virgin olive oil

1/4 teaspoon ground ginger

1/4 teaspoon powdered garlic

1 3/4 cup of chicken stock (recipe called for 2 cups)

1 tablespoon honey

1 cup of heavy cream

salt and pepper to taste

2 tablespoons fresh chopped parsley

I added sweet potatoes, chicken stock, olive oil, honey, garlic, ginger, salt, and pepper to the Instant Pot and cooked 20-25 minutes on manual. Take a immersion blender and puree soup adding the heavy cream and mix to get the consistency you want. Garnish with parsley.

Serve hot.

Recipe adapted from: The Fix It and Forget It Mediterranean Diet Cookbook 

Enjoy! 

In Victory,

Sherry

Beef and Noodles

Beef and noodles is a common dinner here in the Midwest. I moved here over thirty years ago, and when I got here there was much excitement when someone was having beef and noodles. When I first tried it, I was very underwhelmed. I never saw what the big deal was about beef and noodles. Then I, for some reason I am not sure why, just made my own version of it one day, and then everyone that tried it was very excited about my beef and noodles. I still don't see what the big deal is, but it is a comfort food, and comforting it is.

I never saw a recipe just like mine until I came upon this cookbook online. This is The Lily Wallace New American Cookbook printed, in 1944, at the height of World War II. If ever the whole world needed a comfort food, it was then. Lily, in her infinite wisdom, wrote several cookbooks. This one is a jewel. Lily was British and became an American. She brought with her many of the thrifty bits of wisdom that the British came to use on a regular basis during the times they endured during the war. This cookbook uses whatever you have on hand and makes a very adequate meal out of it.  

I won't go into a full cookbook review, but it has menus for a liberal diet (one where you have resources), a moderate-cost adequate diet, a minimum-cost adequate diet, and a restricted diet for emergency use only. The implications of having this knowledge are a really useful way to keep you and your family resilient. It was this information that made me dive into this cookbook, and then I found it: my way of making beef and noodles.

 In this recipe book Lily calls it creamed noodles. It is basically a white sauce poured over noodles.

I make a beef gravy and pour it over the noodles and beef. There are versions of this, often with a can of cream of mushroom soup in it. Mine is just beef gravy, beef, and noodles. One other change I made is that I use fettuccine noodles, because I am not a fan of the Amish-style egg noodles.

Beef and Noodles (Creamed Noodles)

Serves 4

Ingredients

8 ounces of dried fettuccine, cooked and drained 

2 quarts of water, to boil noodles

1 cup or more of shredded beef roast, leftovers will work. 

1/2 can Keystone beef roast is usually how I make it.

Sauce: 

I make a thicker sauce, so I use more butter and flour than a thin sauce.

4 tablespoons butter

4 tablespoons flour

2 cups of beef broth

Method:

Put the fettuccine into a 2 quarts of boiling water to cook. When noodles return to a boil after you have added them to water, cook for 12 minutes. About half way through the cooking (6 minutes) add the beef roast to your noodles, so it can warm and incorporate into the dish.

While noodles are cooking, make your beef gravy sauce.

Use a separate medium saucepan and melt your butter into it. Add the flour and whisk this roux for 2 minutes. Slowly pour in your beef broth. You can add a cup and then later another cup or all at once and it will eventually thicken into your gravy. Stir continuously until you have the desired consistency, I make mine thick.

Drain the water off of the noodles and the shredded roast. Pour the beef gravy sauce into the noodles and stir until all noodles are coated in the gravy.

Serve hot. 

There you have it! Beef and noodles with a WWII spin as creamed noodles. It is my favorite way to make them. I have never written this recipe down; I always make it from memory. All the children I feed love them, and they are easy to make; best of all you can use leftover beef roast. I have even used leftover beef and beef broth from French dips to make this, and it all turns out good.

In Victory,

Sherry

Autumn Spiced Baked Apples

This was described as a casserole of apples. I hadn't thought of making a casserole out of apples, but it was a lovely baked apple dish that I tried and decided to share. I halved the recipe to fit this little dish and my family.

Autumn Spiced Baked Apples 

Serves: 2

Ingredients:

3 large apples (I used Granny Smith.) peeled, cored, and sliced

1/2 teaspoon cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 1/2 teaspoons flour

1/4 cup brown sugar

1/4 cup chopped pecans

1/4 cup dried cranberries

1/3 cup honey

1 1/2 teaspoon butter, melted

1/2 teaspoon vanilla

1 1/2 teaspoon lemon juice

Instructions:

Preheat your oven to 350° F (190°C). Grease your casserole dish, mine was 8-inches x 5.75-inches, and set aside. In a large mixing bowl combine the brown sugar, flour, cinnamon, nutmeg, cloves, nutmeg, and salt. Add the sliced and prepared apples and toss gently with the spice mixture to evenly coat. Fold in the cranberries and nuts. In a small bowl combine the melted butter, lemon juice, honey, and vanilla. Drizzle this over the apples and gently stir to coat. Pour this out into your baking dish and spread it out evenly. 

Cover the baking dish with aluminum foil and bake in a preheated oven for 30 minutes. Then remove the foil and bake an additional 15-20 minutes, until the apples are tender and just starting to lightly brown. 

Allow to cool some before serving.

Recipe adapted from: Recipe Dish

Enjoy!

In Victory,

Sherry

Autumn Spiced Chicken Pot Pie

 
I never roast a whole chicken without taking the carcass and making another meal out of it. It could be chicken noodle soup or this chicken pot pie. I got this recipe out of the fall Williams and Sonoma catalog.

So, after I cooked the honey roasted autumn spiced chicken and we had a meal with it. I saved the whole chicken in a container in the fridge. I pulled it out two days later and put it in the Instant Pot for 30 minutes on manual with 2 cups of filtered water. I let that cool till I can handle it and I then salvage all of the chicken meat off of the bone and reserve the broth. I then throw all of the rest of the chicken away.

Autumn Spiced Chicken Pot Pie with Puff Pastry

serves 6

2 cups of cooked chicken meat (from honey roasted autumn spiced chicken recipe) 

4 cups chicken stock in total (half reserved from cooking carcass) 

1 tablespoon chicken bullion

8 tablespoons butter

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

salt and pepper

1/2 cup all-purpose flour

1 teaspoon dried thyme leaves

1/4 cup heavy cream

1 lb. potatoes, peeled, cubed, and parboiled

3/4 cup frozen peas

frozen puff pastry, 1 box set out to thaw

1 egg, beaten

1 teaspoon water

flaky sea salt

Preheat oven to 400°F.

Chop your leftover chicken from your honey roasted autumn spiced chicken recipe after you have used the instant pot to get it easily falling off the bone as described in the above paragraph and set aside. In a large saucepan (I use an 11-inch sauté pan) melt 8 tablespoons butter. Add in the onion, garlic powder, and season with some salt and pepper. Sprinkle in the flour and whisk till you have a roux paste, cook about one minute. Slowly pour in the warm chicken stock-bullion mixture, stirring to incorporate. stir in the thyme leaves, and 1/4 cup heavy cream, stirring continuously until thickened. (about 2 minutes). Add in chicken, potatoes (make sure you parboiled them), and peas. Season with salt and pepper to taste. Keep on low while you prepare the baking dishes. I used 4 mini pie pans and one two person pie pan. It was just what I had. You could also make in 6 cocottes or 6 mini pie pans. 

Divide the filling among the 6 dishes. Cut your thawed frozen puff pastry the size of the dishes and place over the dishes crimping the edges. Brush the top of the puff pastry with the beaten egg mixed with the teaspoon of water. Sprinkle the top of the puff pastry with the flaky sea salt. 

Place the baking dishes on a baking sheet and bake about 30 minutes. Cool 5 minutes on a cooling rack and then serve. 

Recipe adapted from: Williams and Sonoma Test Kitchen. 

I haven't ever cooked a lot with the puff pastry. It is so pretty after baking. I am smitten with it. 

Enjoy!

In Victory,

Sherry

Honey Roasted Autumn Spiced Chicken

I got the idea to roast a whole chicken with autumn spices. I wasn't the first person to come up with it, but it was a delicious idea. This was the second chicken I made like this in two weeks' time.

This was the first chicken I roasted like this, and when I put the honey on it, it burnt, so this is the back of the chicken, which wasn't burnt. The solution to this was simple: just tent the chicken with foil in the last baking session, and the problem was solved.

Honey Roasted Autumn Spiced Whole Chicken

Ingredients:

6 lb. chicken

2 tablespoons of honey

1 tablespoon salt

1 teaspoon dried rosemary

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

pinch onion powder

Method:

Preheat oven to 350°F. Combine the salt, and all spices in a small bowl. Rinse the chicken with cool water and pat it dry with a paper towel. Coat the chicken with the honey; both sides, and then rub the spice mixture over the whole chicken and also into the cavity of the chicken. 

Place the chicken into a greased dutch oven and lay the chicken breast-side down. Cover and roast for 45 minutes, then increase the temperature to 400°F, remove the lid , and roast 20 minutes more. Flip the chicken breast-side up and tent the top of the dutch oven with a loose foil layer. Roast 30 minutes longer and it is done when the thickest part of the chicken (thigh) reaches 165°F.

The sides in the meal were:

Cinnamon and honey roasted plums: 

I used what I had which were:

4-5 plums

Cut the plums in half and remove the stone. 

Place in a shallow baking dish with 

2 tablespoons water. 

Drizzle with: 

2 tablespoons honey

1 teaspoon lemon and sprinkle with cinnamon. 

Place in 350°F preheated oven. 

Cover the dish with foil and bake 25 minutes. Remove the foil and bake another 10 minutes, until fork tender but not falling apart. 

The baking dish will naturally make an amazing glaze that can be drizzled on the plums or the chicken.

This recipe will work with peaches, apricots, nectarines or any stone fruit. 

I also served it with my standard mashed potatoes, green beans, and orange wedges.

This is my favorite way to make biscuits, in a cast iron skillet. There is no wasted dough and no extra manipulation of the dough to re-roll out, which takes more time and does not make as nice a biscuit. 

I found a wonderful 2-ingredient recipe that is so simple, and it may now be my favorite.

Two-Ingredient Skillet Biscuits

Ingredients:

2 cups self-rising flour

1 1/2 cups heavy whipping cream

Method:

Preheat oven to 500°F. 

Prepare a well seasoned cast-iron skillet (I think mine is a nine or ten inch.)

place the flour in a large bowl. Gradually stir in cream and stir until just incorporated. (this will be a sticky dough). Scrape out the biscuit dough onto a lightly floured surface. 

Gently knead the dough and roll out until a 1/2-inch thick and I make it the shape of my cast iron skillet. I place the disc of dough into the skillet and cut into it the square biscuits with a dough cutter/scraper. Place the skillet into the oven and bake 10-12 minutes, until golden brown and serve hot. 

Enjoy!

In Victory,

Sherry

Butternut Cream Soup

It is officially cozy season, and I love to make soup! A soup I make every autumn is butternut bisque. This is a simpler version of this soup that I found, and it was just as popular as the bisque.

Butternut Cream Soup

Serves:6

Ingredients:

1/2 cup butter

6 cups butternut squash, peeled and cut into cubes

1/4 teaspoon onion powder

2 teaspoons cinnamon

2 cups chicken stock

1 1/2 cup heavy cream

Method:

In a large sauce pan, melt the butter over medium heat. Add the butternut squash, onion powder, and cinnamon and cook 10 minutes. Add chicken stock and bring to a boil, reduce the heat and cook until squash fork tender, about 20 minutes.

Place all in a blender and puree. Pour puree back into sauce pan over medium heat. Stir in cream and bring to a simmer. Remove from heat once heated through and serve hot.

My bread here is a cranberry-cinnamon skillet biscuit with orange butter. 

Cranberry-Cinnamon Skillet Biscuit

Yield 8

Ingredients:

2 cups self-rising flour

1/2 cup dried cranberries

1 teaspoon cinnamon

2 tablespoons sugar

1 1/2 cup heavy cream

Method:

Preheat oven to 500°F. Prepare a well seasoned cast iron skillet, or line baking sheet with a piece of parchment paper or a silicon baking mat. 

Mix the flour, cinnamon, cranberries, and sugar till well incorporated. Stir in heavy cream until the dough just comes together, it will be a sticky dough. 

Knead dough gently and roll out onto a floured surface with a rolling pin until 1/2-inch thickness. Right at this stage I shape the dough to the size of my cast iron skillet and place the dough in it and score it with a dough cutter before baking. If cutting into rounds, use a 2-inch biscuit cutter and place on your baking sheet.

Bake 10-12 minutes. 

Serve hot with orange butter.

Orange Butter

Yield: approximately 1/4 cup 

Ingredients:

3 tablespoons butter, softened or room temperature

2 1/2 teaspoon orange marmalade

2 teaspoons honey

Mix all and chill in refrigerator one hour. Serve on hot biscuits.

Butternut cream soup adapted from The Unofficial Poldark Cookbook.

Enjoy! 

In Victory,

Sherry

Pumpkin Streusel Quick Bread

I have made this quick bread for over twenty years. It has always been a fall favorite in our family.

Here is a picture of the bread from when I first posted it on September 21, 2011.

The pumpkin bread has a moist, tender crumb with the perfect cinnamon sugar streusel on top.

Pumpkin Streusel Quick Bread            

Yield: 1 loaf

Ingredients:
1 cup sugar
1/2 cup oil
2 eggs
1 cup canned pumpkin
1 1/2 cup sifted all purpose flour (I used 1/2 of this amount whole wheat)

1/4 tsp. salt
1/4 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg

Streusel Topping: optional (I added this to make it appeal to teenagers)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter

Preheat oven to 325° degrees F.  Grease and flour 8x 5-inch loaf pan.  Beat sugar with oil till blended.  Add eggs, one at a time, beating well. Continue beating until light and fluffy.  Then mix in pumpkin on low speed.  Add in dry ingredients on low speed and mix well. Pour into prepared pan.  For streusel topping mix till crumb texture with a pastry cutter.  Then spread topping over entire loaf.  Bake 60 minutes or until 

toothpick comes out clean.  Cool 10 minutes; remove from pan and finish cooling.

Enjoy! 

In Victory,

Sherry

Fall in the Cottage

Fall in the cottage this year may include much cooking. I have really gardened a lot this year, and I love spending time outdoors and enjoying nature, but I have been missing the kitchen.

I got started on my baking right away this week with a blueberry muffin recipe out of a vintage cookbook.

I have been tweaking the cottage corner also. I am thinking the more I play around here, I almost have a functioning kitchen.

This recipe book was from 1944, and it is a jewel. The recipes are simple and to the point. You can make almost anything with this cookbook with a working pantry. It was published during WWII, and food rations and nutrition were of key importance. I find that really enjoyable to read; maybe I am kind of weird, but I can read a cookbook like any other book and enjoy it. 

The first recipe I tried out of this cookbook was Blueberry Tea Muffins. 

The recipe was heavy on baking powder because the author wrote cookbooks for Rumford Baking Powder, so the muffins were a little dry. I found that with a few adjustments you could make these similar to some famous blueberry muffin recipe, like the Jordan Marsh Blueberry Muffin Recipe, and that would have made them more moist. The techniques for mixing and baking were the same. 

I am going to talk more about this cookbook in a later post. I have my own recipe for beef and noodles, and I found that this cookbook was as close to my recipe as I have ever found. I really value a recipe book that can make a wonderful meal out of such meager ingredients. This type of cooking was really the backbone of the meal times in the 1940s.

In Victory,

Sherry