




Peach Cobbler in the cast iron fryer pan – deep pan, so I tripled the recipe for the peach filling and doubled the topping recipe.
Delicious! Yes, I will make this again.
I’m thinking peaches and blueberry combo next time.
What I did differently was I used canned peaches, and instead of using boiled water for the topping, I used peach juice from the peaches. (boiled it – I believe instead of 1/4 cup like what is called for in the water; it took closer to 1/2 cup of peach juice
https://www.allrecipes.com/…/…/fresh-southern-peach-cobbler/




This is from the Encyclopedia of Creative Cooking 1980 cookbook
Vegetable-Garden Cake
3 eggs, beaten until fluffy
1 cup oil
2 cups granulated sugar
1 1/2 cups lightly packed shredded zucchini
1/2 cup tightly packed shredded carrots
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup ground almonds
1/2 teaspoon cinnamon
milk glaze:
1/2 cup sifted confectioners’ sugar
2 teaspoons hot milk
1/4 teaspoon vanilla
1/2 cup powdered sugar, sifted
10 marzipan carrots
Combine eggs, oil, and sugar; mix well. Stir in zucchini and carrots. Add remaining ingredients; stir until well moistened. pour into 2 greased and floured 9-in cake pans. (I used a 9×13 inch pan and made 1 larger cake)
Bake at 350*F 25 to 30 minutes or until done. (Since I used a 9×13 pan, I baked for 35-40 minutes) Cool slightly before removing from the pans. Freeze 1 cake layer for use at another time.
Prepare milk glaze by mixing sugar, milk, and vanilla until smooth. I used extra milk – add till it looks easy to spread.
Cover the top of the cake generously with glaze. Place a small amount of glaze on a teaspoon; drizzle glaze in scalloped design around the edges of cake. Dust top of cake with powdered sugar. Arrange marzipan carrots around the outer edge of cake. Yield 10 servings.
Tip: I did not have a large enough zucchini to make 1 1/2 cups – it made 1/2 cup so I added a squash which measured 1 cup. I believe in a recipe like this, when it comes to these vegetables, you can play with a variety. I doubled the glaze due to using 9 x 13 pan; I added more milk in to the glaze recipe to make the consistency work
From the Encyclopedia of Creative Cooking
This cake is moist and delicious




𝗔 𝗛𝗶𝗱𝗱𝗲𝗻 𝗔𝘁𝘁𝗶𝗰 𝗧𝗿𝗲𝗮𝘀𝘂𝗿𝗲
This chair has been in the family for over 100 years. I found this chair in the attic of the family home(it belonged to Jim’s Aunt Margaret, who passed in the 60’s (she inherited the chair from her grandmother) – her cat, Casper, had destroyed the fabric all over) so she had it stored for later repair
I found a box of heavy, vintage table runners from Jim’s mom and grandmother. (Jim remembers his grandma using them on a hutch in the 80’s).
I told Jim, “I want this fabric on this chair” I then set it all to the side. Months passed, and without my knowledge Jim took the chair to Aker Upholstery.
This was his birthday gift to me
Look what the ladies did with my cute little chair (it sits very low) – it is now a beautiful piece of art – I’m so glad his mom and grandma saved the table runners, and the chair. We are now keeping our eyes open for a low, round footstool to match, as we have extra fabric.





Top Me Twice Cake
1968 Pillsbury’s Bake Off Dessert Cook Book
I would refer to this as a pineapple pecan coconut coffee cake.
Yes, I will make this again. This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.
Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works.
After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake.
While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture.
Jim couldn’t wait for it to cool down. He said it was delicious, and he will be eating it for breakfast.


Cake:
2 cups All Purpose Flour
1 cup sugar
1 tsp soda
1 tsp salt
1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained
1 teaspoon vanilla
2 eggs
Topping:
½ cup firmly packed brown sugar
1/3 cup flaked coconut
½ cup chopped pecans
Sauce:
½ cup butter or margarine
½ cup light cream
½ cup sugar
½ tsp vanilla
Oven 350 9 -inch square cake
Cake: In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.
Topping: combine all ingredients
Sauce: In small saucepan, melt butter. Blend in remaining ingredients.


Conversation between Jim and I at 4:30 am. We forgot to take the trash down (they arrive so early, it will still be dark out) We have a very long, deep drive way. So, I said, “you have to drive it down that long gravely, bumpy driveway, because the can will make a lot of noise, and wake the neighbors babies” So, while he is loading trash in back of truck; I’m out there saying, “Shhhh!” He said, “quit harassing me!” We were both laughing and trying to do it very quietly – Do you know it’s hard to laugh quietly in the dark, as everything is louder in the dark? Have you noticed when you’re trying to be quiet, it’s even funnier.
As he is backing the truck to head down the drive. I motioned him, he put down window, held up his hand, and said, “quit provoking me!” I grabbed his hand, pointed at the house next door and said, “Shhhhh! The babies room is right there on the corner on your way down the drive” He looks over and says, “Shhhhhhhhhhhhh!” as he drives down the driveway.
Standing there chuckling as I watch him drive away, I look down at Chester, the cat and say, “We humans are so easily entertained”

I decided to clean out a vintage night stand in the attic. I assumed my late mother in law kept all receipts, and cancelled checks in it. I found this heavy, very full box in bottom with handwritten recipes. 1971

I am thrilled with the handwritten recipes, as a favorite fudge recipe was included

I have wanted one of these Betty Crocker totes, and to see it full —Now I have one!

I decided to bake one of her included recipes. These are delicious and the house smells like fall
Fried Chicken

This is very tender; like fall off the bone tender. What an interesting recipe. It is a bit of work (time), but this is delicious. My Jim always makes the fried chicken in the house so I won’t be making this again, unless he requests it. I’m enjoying this book. Creative recipes.




Apricot Financiers – these cute little bite size cakes are yummy! – (only 4 ingredients!) These are perfect because they are not too sweet – the sweetness is the apricot – these are made with almond paste
The recipe says 30-40 minutes – 30 burned them – the second batch I did for 18 and it still would have been best at about 15 but the good thing is I only did a few on second batch to figure out the time so only do a few to figure out your time Second: I used cup cake liners for first batch – hard to get out – stuck to liners – second batch I just sprayed the mini muffin tin – perfect – came out easily I halved the recipe as I only had 8 oz. almond paste and half made a lot
The next time I make these (and I will) I will add a small piece of apricot to the bottom of each cup before pouring batter over – I used a pastry bag as it is just easier for me to control portions. Also I let this sit in fridge over night before baking – the recipe recommends a few hours or overnight
