Pineapple Gelatine Squares

I won’t deny it: I dislike gelatin desserts and salads. In a recent post I said that during the 60s, the best food was easy food, and gelatin dishes feel like a cop-out to me. There’s very little effort to making a jello salad. Maybe that was the intent, but for me it’s just a … Continue reading

Baked Apple Dumplings

There was a restaurant I went to a long time ago that had a baked apple very similar to this. It was divine, served warm with a scoop of vanilla ice cream. I highly recommend giving this recipe a try – I’m going to very soon! Honeycrisp apples are in season right now and would … Continue reading

Bran Date & Nut Muffins

Third in a series of bran muffins, today we have Bran Date & Nut muffins. These muffins are intended to be “mini muffins” with the direction to bake them in a gem pan. Gem pans can be configured in a variety of arrangements but they are usually intended to make a dozen or two dozen … Continue reading

Salmon Loaf

This particular recipe seems like you could use canned salmon if you don’t have cooked salmon available, or fresh to cook. Of course, if you have fresh salmon to cook, why would you then turn it into a loaf? Just eat it! However, this might be made with leftover or the like. The use of … Continue reading

Sour Cream and Buttermilk Doughnuts

This little clipping features a wonderful name – Wrangofske. I could not resist a little research to see if I could find out who Mrs Paul Wrangofske was. As it turns out, she has her own wonderful name: Hedwig. It seems she went by her nickname, Hattie. There wasn’t a whole lot about her, except … Continue reading

Economy Pudding

As we learned some time ago, pudding isn’t always creamy and cake & pie were sometimes interchangeable in “the olden days.” This is an instance of a pudding that will be more like a cake. It’s likely similar to “figgy pudding” as referenced in Christmas carols, and may remind some people of bread pudding with … Continue reading

Butter Horns (Cold Set)

In the world of butter horn recipes, there is a lot of variation. Some doughs use sour cream, cottage cheese, or just butter. Some have fillings, some don’t. Some chill overnight and bake immediately afterwards, others chill, raise and then bake. I could not find a lot of information on the history of butter horns, … Continue reading