As soon as it starts to warm up I’m ready to switch from heavy winter foods and ready for light fresh summer delights! Salads, veggies, pickles, grilled foods, and ice cream are all things I look forward to.
This recipe came to me in a swap from the book loving website of Litsy. I only received this and started making it on 2018 but I had enjoyed the many times before.
Check out the beautiful handwriting!
My mom shares my love of these easy sweet pickles so I decided to make a quick batch for our Memorial Day cookout.
You will also enjoy this Broccoli Salad recipe. It’s another classic summer dish. Like these easy pickles it gets better after sitting at least 24 hours.
There you have it! An easy and delicious summer side dish.
I’m pretty sure my neighbors were watching me try to get good lighting and take a these pictures out side! Ha! The things you do for blogging!
I found this recipe in Grandma R’s recipe box. Her’s is very neatly organized in an old floppy disk box! It’s marked home ec in the corner. Makes me guess it’s from her highschool home ec class.
I really wish I knew how these bars got their name! What’s so mysterious about them? Maybe how fast they disappeared!
These bars definitely have the gooey factor but stay together surprisingly well.
I sent the leftovers with my hubby to work and someone wanted the recipe! I was so excited to write it out for her on a cute recipe card. It’s the little things right?
I’m going to have to ask around and see if I can find someone that knows more about these.
This one’s written in pencil and a bit hard to read.
As usual I skipped the nuts. I decided to add extra coconut and it worked just fine. If you like nuts the use those! I’m going to rewrite this one a bit just to make it easier to follow.
For the crust.
1 C flour
1/2 C butter
1/2 C brown sugar
1 C brown sugar
1 tsp vanilla
2 Tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C coconut
1 C nuts
Cream butter and 1/2 C of brown sugar. Add sifted flour. Mix to a crumbly mess. Pat it evenly into a well greased 9×13 pan. Bake at 300 degrees until pastry is browned.
Remove from oven.
Beat two eggs until light and lemon colored. Add 1 C brown sugar, 2 Tbsp flour, baking powder, and salt. Stir well. Add coconut and nut meats. Stir until combined. Carefully pour and spread over baked pastry. Bake 350 degrees for 25 minutes.
Let cool before cutting.
Use a light hand when spreading the filling. It’s best to pour in a long line across your pastry and gently spread to the edges.
Let me just start by saying these were delicious. It’s well known in my house if something looks ugly then it probably tastes good!
I do not excell at things that require using the same amount consistently. Meatballs, cookies, muffins all give me trouble! Next time this will be made in a loaf pan. I’ll let you know how that goes.
When this recipe says “spoon in a small amount of batter” It’s serious. Like a tiny small amount not a big fat spoon full.
Because of this I ran out of batter at 8 muffins instead of 12. I also had quite a bit extra of the sugar mixture. So I just put that on top. It did make them have a nice crunchy top but, they looked burnt. As usual I skipped the nuts.
None of this bothered the teens in my basement. They ate them right up. I try to do my backing when my son has his friends over to play RPGs. It’s at least 2 nights a week so I get lots of chances to experiment on them.
As I typed this up I noticed another thing I did wrong. I only did one layer of the nut mixture.
You can see the sad little layer here.Regardless of all the mistakes they were very good. I hope you will give them a try!
Since we have already made Cranberry Spice Bread, an alternative to banana bread. It only seemed right to try out a new to me banana bread recipe to share. This one came to from my grandmother in law’s recipe box. I wonder if she ever made it.
It seems like I’m forever buying bananas only to have them go bad. Does this happen to you too? As soon as they get too brown I pop them in the freezer. Once I have 2 or 3 it’s time to use them up! I had enough saved up so I decided to give this banana bread recipe a try.
My son’s best friend is banana bread crazy. It’s one of his favorite things. So I was excited to test this one out on him. He loved it. Hands down better than my other recipe.
If you have been following along you will know that I don’t like nuts so I don’t use them. Plus they are expensive! This recipe is no exception. I didn’t add nuts or raisins.
This recipe is very similar and delicious as it is. However you could easily jazz it up with vanilla and cinnamon. Using brown sugar would also be nice.
This recipe never disappoints. I’ve made it at least once a month since discovering it. I have switched to only using brown sugar and it really adds a deep rich flavor.
I finally got a mini loaf pan and this recipe is perfect for it! The pan I got has space for 4 mini loafs. Baking time for mini loafs is only 45 minutes at 325. Having the mini loaf pan really made it easy to share.
1 C sugar
1/2 C shortening
1 C mashed bananas 3 or 4
2 C flour
1 tsp baking soda
1/2 C raisins or nuts
Mix all together and pour into a greased loaf pan. Bake at 300 or 325 for 70 to 75 minutes.
Boy was it hard to wait for this to cool. It smelled amazing!
This is another easily adaptable recipe from my father in law. I don’t know the history of this dish but it was in his box and in his handwriting!
I have also made the Sauerkraut Dish of his! You might catch a trend here and see he is a meat eater!
The Green Pepper Steak recipe is an easy dinner to make up quick. You could marinate the meat and chop the veggies before. Other veggies like baby corn, snap peas, and broccoli would all be delicious additions. Add a bit more liquid and adjust cook time as needed. This is a forgiving and versatile dish.
My only change is less oil. Use enough to generously coat your pan but the 1/4 C listed is too much. I will change that in the written directions.
Green Pepper Steak
1 lb beef chuck or round cut into thin strips
1/4 C soy sauce
1 clove garlic minced
1/2 tsp ginger
Cooking oil to generously coat pan
1 C green onion
1 C green or red peppers
2 stalks of celery
1 Tbsp cornstarch
3/4 C water use less if not needed
2 tomatoes cut in wedges
Combine soy sauce, garlic, and ginger. Add beef, toss and set aside. Slice veggies. Heat oil in large frying pan or work. Add beef, heat until browned. Cover and simmer 30-40 minutes on low heat. Turn heat up and add vegetables. Cook covered about 10 minutes. Mix cornstarch with water, add to pan. Stir until thick. Add tomatoes.
I used red and yellow peppers because my grocery store did not have good looking green ones. So use what you have!
We had our over rice but it would be good on it’s own with a salad.
Another vintage recipe that is easy to modify and make low carb and/or gluten free. Yes!
For low carb: Swap the cornmeal and flour for almond flour. Use cauliflower instead of potatoes.
For gluten free: Use your favorite gluten free flour to thicken the sauce. I used almond flour. You could also just use corn starch.
This was another recipe from my father in laws recipe box. So many forgotten gems!
I posted my meal plan for the week on my Facebook page. Nicol said it was “exactly like my grandma used to make”. Of course that made me even more excited to try it!
Since it was the night 5 extra teen boys eat dinner here I doubled the meatballs and also decided to serve it with mashed potatoes instead of a stew. Kids can be picky and I needed to please the masses.
I should not have worried and made it like the recipe called for. They devoured it! All that was left was carrots and sauce. I will be turning that into a stew. Definitely too yummy to waste.
As you can see this was a much used recipe. Look at those spots!
My changes were, use almond flour, no potatoes, and a regular onion in large chunks instead of the small onions. Next time I will use the potatoes. Would be delicious with other veggies as well.
Also I don’t have a 4qt casserole dish so I made do with a 9×13 baking dish, pie pan, and a square baking dish. Don’t let that stop you from trying this. It worked out fine even if it was more dishes to wash.
Meatball Oven Stew
1 lb hamburger
2 Tbsp chopped onion
1/4 C corn meal
1 tsp salt
1 1/2 tsp dry mustard
1 tsp chili powder
1/2 C milk
1 slightly beaten egg
1/4 C flour
2 Tbsp fat
2 C tomato juice
3 potatoes quartered
6 carrots halved
12-18 small onions
Combine meat, onion,corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls.
In large skillet sprinkle meatballs with flour and brown in hot fat.
Place in 4 quart casserole.
Add remaining flour to fat in skillet, blend and add tomato juice. Cook until thick, pour over meatballs. Arrange vegetables around meatballs. Cover tightly.
Bake 350 degrees for 1 hour. Serves 6 to 8.
I hope you will try this soon! Please share on Facebook and don’t forget to pin on Pinterest!
If you are looking for a good old fashioned cranberry bread this is the recipe for you! It smells like home while baking and tastes like a visit with grandma! Just plain comforting and good. Exactly what I look for in a vintage recipe. It would be an excellent addition to a holiday breakfast or brunch. Of course goes well with a cup of coffee and a good friend too!
If you have looked at any of my other recipes you will know that 1. I love sweets and 2. I really love quick breads! This is a nice change from my usual and family favorite Banana Bread Recipe. I also really loved this Apricot Quick Bread, very light with great citrus flavor. This is definitely the best cranberry bread recipe! I know you are going to love it!
What are quick breads?
Quick breads are a type of bread that don’t use yeast. Instead they are leavened with baking powder and baking soda.
Quick breads have evolved as a distinctly different tradition after the introduction of baking powder in 1850. Before that, breads and cakes were leavened with yeast.
There are two types of quick breads. Those made with a batter like this cranberry bread and other quick loaf breads, muffins, and corn bread. And ones made with a dough like biscuits and scones.
Quick breads are so popular because they can be made easily and reliably without having to mess around with yeast! No waiting for the dough to proof. Just mix, pour, and bake.
Tips for Cranberry bread
Try adding some dried cranberries instead of all or some of the nuts. This will really increase the cranberry flavor.
If you can resist try letting the baked cranberry bread cool and rest on a wire rack for at least an hour before cutting. Even better is overnight but I never can wait that long!
Decrease the baking time by using a mini loaf pan. Mini loafs are perfect for sharing.
You can easily omit the nuts if you prefer. I didn’t use them and the cranberry bread was still delicious.
Storing Cranberry bread
Once completely cooled wrap tightly in aluminum foil or plastic wrap. This cranberry bread should keep for up to 3 days at room temperature or up to 6 days when refrigerated.
This recipe freezes very well. Wrap tightly in aluminum foil, I usually double wrap it just to be safe, then place in a freezer bag. It is good in the freezer for up to 3 months.
To use after freezing let thaw at room temperature for one hour, unwrap and transfer to a baking sheet or loaf pan. Bake at 350 for 5-10 minutes until heated all the way through. Then let it cool before slicing.
Snickerdoodles are my personal favorite cookie and I just know you will love how soft and fluffy these turn out!
My blogger friend Erin has an amazing recipe for Old Fashioned Sugar Cream Pie you are going to want to check out. She’s doing a really neat project making a meal from traditional recipes for each state!
Rachel at Milk Glass Home has the most delicious looking Homemade Butterscotch Pie with an Oatmeal Cookie Crust! Oatmeal cookie crust?!? Yes please!!