Tuesday, February 09, 2010

A.M. Holter Co. & P. Louquet

I found a very strange postcard in an old book that I purchased. The postcard appears to be advertising material for a hardware store but I'm not really sure. The card is addressed to: A.M. Holter Co., Helena, Mont. requesting: Please send me 1 Keg 50, 1 Keg 60 Common nails. Postmark May 25, 1913 Avon, Mont.

This is the postcard (front and verso):

Thursday, February 04, 2010

Turkey Tetrazzini

I really like turkey tetrazzini. I reduced the amount of salt, since I remember that my mother's recipe was much too salty. Also I really like the taste of crimini mushrooms, my mother probably used canned mushrooms.
My Mother's Turkey Tetrazzini
1 lb. button or crimini mushrooms, cleaned and sliced
4 c. milk
10 tablespoons butter, divided
1/2 c. flour
1 c. turkey gravy (or however much you have left over, if less than that)
1 to 2 c. leftover turkey meat, shredded into bite-sized chunks
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb. spaghetti
1/2 c. grated Parmesan cheese
Preheat oven to 350 degrees F. Melt 2 tablespoons butter in large saute pan and saute mushrooms until soft and slightly browned. Set aside. Make bechamel sauce: Over medium heat, melt remaining butter in large saucepan, add flour, and whisk over medium heat for several minutes. Whisk milk into butter/flour mixture gradually until all milk is incorporated. Simmer sauce until it is thickened slightly and very velvety. Add turkey gravy and mushrooms and mix well. Season with salt and pepper to taste.
Meanwhile, cook spaghetti in boiling water until a minute or two before al dente. Drain and return to pot. Mix in half of sauce and stir to coat. Pour spaghetti into 9" x 13" pan and sprinkle with Parmesan cheese. Bake for 30 minutes until top is bubbling and delicious-looking. Add turkey pieces to sauce and serve over slices of spaghetti casserole. Enjoy thoroughly.

Tuesday, February 02, 2010

Lemon Ice Cream

I have fond memories of home-made ice cream!

Grown-up Lemon Ice Cream
6 Lemons
1 C Sugar
6 egg yolks
2 C heavy cream
pinch of salt
2 C evaporated milk (since many cans of evaporated milk are about 1.5 cups, you could also do 1.5 cups evaporated and .5 cup of regular milk)
1 t vanilla

Use a grater and zest the 6 lemons into a bowl. Mix the sugar into the bowl with the zest. Squeeze 3/4 C of juice from the lemons and set it aside.

Whisk the egg yolks with the cream and salt in a heatproof mixing bowl. Put the evaporated milk and lemon-sugar mixture in a medium non-aluminum saucepan. Bring the liquid to a simmer, stirring to dissolve the sugar. Remove pan from heat. Slowly whisk the hot milk into the egg yolk mixture. Then return the combined stuff to the saucepan. Stir constantly over medium-low heat until the mixture begins to thicken slightly and coats the back of a spoon, about 5 minutes. Pour the hot custard into a bowl without straining (unless you are the nice mom who makes this for her kids). Stir in the vanilla. Put a sheet of plastic wrap directly on the surface of the custard to prevent skin from forming. Chill custard--can be refrigerated for up to 48 hours.

Stir the lemon juice into the cooled custard and transfer mixture to an ice cream maker and freeze. Makes about 1.5 quarts.

Friday, January 22, 2010

Brown Sugar Drops

I don't remember eating these cookies but I might try making them (I can't have nuts but they might be okay without them?). The recipe is obviously cut from a brown sugar box.

Thursday, January 21, 2010

Great cookies

I remember these, unfortunately it was when I ate one that we all discovered my terrible allergy to tree nuts. I got so sick! They just don't taste the same without nuts.

The note attached to this recipe: Julius made these cookies for Ann's office parties.

Wednesday, January 20, 2010

Sugar Cookies

This is my favorite recipe for sugar cookies and I use it all the time. This is probably from the 1970s, possibly earlier.

(clipping probably from the Rocky Mountain News or The Denver Post)

Friday, January 15, 2010

Old English Apple Pie

Old English Apple Pie (no crust)

1 egg
3/4 cup sugar
1 teaspoons vanilla
Beat well, add,
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
2 cups apples, peeled & diced

Pour into 9 inch pie plate that’s well greased.

Bake at 350° until brown about 30 minutes.

Note on card “Jeans Happy Talk” program.

To the best of my knowledge I never had this pie, but it sounds good.

Wednesday, January 13, 2010

Pound cake

Pound cake

1/2 # sugar 1 cup
1/2 lb. Butter 1 cup
1/2 lb eggs 1 cup
1/2 lb flour 2 cups
vanilla – 1 tsp.

Bake 370° – 1 hour or until baked when tested.

My grandfather wrote this recipe – since he owned two bakeries he probably had to think about the amounts since he would never have baked just one cake. The recipe is fine, I did beat the sugar and butter together and then add the eggs, gradually adding the flour.

Tuesday, January 12, 2010

Coffee cake

Coffee cake

1 cup sugar
1 tablespoon butter
1 cup milk
2 eggs – mix one at a time
2 1/2 cups of flour
2 teaspoons baking powder – heaping

bake 20 minutes


1/2 cup sugar
1 teaspoon cinnamon – heaping nuts

This recipe is rather vague, but I made it last night and it works just fine. I put the topping on prior to baking which I’m sure is implied but want to make sure everyone understands the concept of coffee cake topping. Also I used brown sugar for the topping.

Monday, January 11, 2010

Dumpling recipe

Dumpling recipe

My grandmother clipped recipes constantly.

Tiny clipping I found:

From Glendale, Calif., Lorraine Benton wrote that my Grandma Fiedler’s dumpling recipe didn’t hold a candle to her Aunt Lydia Carter’s. It calls for two eggs, one half shell of water and one-half cup of milk beaten together. Sift together two cups of flour, four teaspoons of baking powder, one teaspoon of salt and one teaspoon of sugar. After combining, spoon onto stewed chicken in a pot. Cover and cook at low temperature for 20 minutes.

Sunday, January 10, 2010

Swedish Christmas Cookies

Swedish Christmas Cookies

(Yield: 3 dozen cookies)

Combine 2 cups of water and 1/4 teaspoon salt in a saucepan and heat. Separate 4 egg yolks from the whites and drop them from a saucer, on at a time, into the hot salted water. Cover and simmer until hard cooked. Mix 1/2 cup sugar with 1/2 cup butter or margarine and stir until fluffy. Blend in 1 teaspoon pure vanilla extract and 1/2 teaspoon pure almond extract. Put the hard-cooked egg yolks through a sieve and add. Sift 1 1/3 cups sifted all-purpose flour with 1/2 teaspoon salt, add to the creamed mixture alternately with 2 tablespoons top milk or light cream. Mix well. Put mixture through a cookie press onto ungreased cookie sheets. Decorate as desired with colored sugar or glazed fruit. Bake 6 to 8 minutes in a preheated moderate oven (350 degrees F.)

(clipping probably from the Rocky Mountain News or The Denver Post)

Saturday, January 09, 2010

Yorkshire Pudding

Yorkshire Pudding

1 1/4 cups milk
1/4 cup water
1 cup flour
1 teaspoon salt
4 eggs
2 tablespoons melted beef fat (from the roast)

(1) Beat the milk, water, flour, salt and eggs with a rotary or electric beater until very smooth and bubbly. Set aside for half an hour. (2) Beat for 1 minute. (3) Put 1/2 teaspoon hot beef fat into each of 12 muffin pans. Heat in very hot oven, 500°F, for a minute or two. (4) Put 3 tablespoons of batter into each pan. Bake in a very hot oven, 500°F, for 8 minutes. Reduce temperature to 400° F and bake 8-10 minutes more until browned. Makes 12 servings. Yorkshire puddings bake in about 15 minutes. Bake them while the roast is “resting” out of the oven before carving.

(clipping from unknown source)

Thursday, January 07, 2010

Baked Rice Custard

My grandparents really liked rice custard (pudding), I think this is the recipe that they usually made.

Baked Rice Custard

[Julius’s recipe—my grandfather]

Bring to boil: 3/4 cup packaged precooked rice, 3 cups milk, and 1/4 cup raisins. Mix: 2 beaten eggs, 2/3 cup granulated or brown sugar, 1/2 teaspoon salt, 1/4 teaspoon nutmeg. Add hot mixture, stirring. Pour into baking dish, and bake in pan of hot water in 375° oven, 35 minutes, stirring several times during first part of baking. Serves 4 to 6.

Try 1/2 cup sugar—too sweet

Wednesday, January 06, 2010

Chocolate Frosting

Chocolate Frosting

Melt 6 squares unsweetened chocolate. Beat 3 egg yolks until thick add 1 1/4 cup sugar, 3/4 cup milk and 1 1/2 tablespoons butter. Cook in a heavy sauce pan over very low direct heat, stirring constantly. (Watch and stir). Bring to a boil. Boil 1 min. Remove from heat stir in the melted chocolate a pinch of salt and 2 teaspoons vanilla. Beat until it will spread nicely. Put the layers together with a good layer of icing, then frost the sides and top of the cake. This chocolate frosting has a gloss stays soft and doesn’t run.

(Handwritten in pencil on small piece of paper)

I remember this frosting and the cakes were always beautiful. I've used it a few times and I love the way the cakes look.

Tuesday, January 05, 2010

Pickled Beets

I have not idea where this recipe originated and given the number of corrections on the card I doubt it was originally my grandmothers, she was just too careful about her recipes. I love beets but this really has too much sugar for my tastes.

Pickled Beets

1 cup red vinegar (cider or white)
2 cups sugar
4 tablespoons white karo
1/4 teaspoons salt
-penciled in: 3 cans Beets

Mix all ingredients together, and boil (slowly) for at least 30 minutes or longer. Pour over (drained) diced beets while steel [sic. still] hot.

Monday, January 04, 2010

Crimson Beet Salad

I love beets but this just does not sound very good, probably the mayonnaise and sour cream mixed with beets.

Crimson Beet Salad

2 cups cooked beets, grated
1/2 cup finely sliced leeks or green onions
1 cup shredded cabbage

1/4 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon dehydrated horseradish
1/4 teaspoon curry
1 teaspoon salt
Ground pepper

Mix together salad dressing ingredients. (Flavor improves if made a day ahead). Fold dressing into vegetable combination gently. Garnish salad plate or bowl with lettuce leaves. Makes 5-6 servings.

Sunday, January 03, 2010

Sand tarts

Sand Tarts

Cream together 1/2 cup butter or margarine and 3 heaping tablespoons sugar until light and frothy. Add 1 1/4 cups sifted flour (preferably cake flour), 1/2 teaspoon vanilla and 1 cup pecans or walnuts, ground – run through the food chopper. This is refrigerated half and hour or so until the dough is firm enough to roll into small balls. Press flat with a fork and put a nut in the center of each cooky. Bake 12 to 15 minutes in a moderate (350°) oven. While hot dust with granulated sugar. These are delicately brown and frosty with sugar.

(Handwritten in pencil by grandma)

Saturday, January 02, 2010

Chocolate Icebox Pie

Chocolate Icebox Pie

This recipe will take some interpretation and since I have not made it I will leave this to my audience.


1 pkg. sweet chocolate (I will assume my grandmother means semi-sweet chocolate chips – I could be wrong)

3 Tbls. water. 1 tsp. Vanilla
1 cup cream whipped

Melt chocolate in water over low heat stirring constantly. Cool until thickened, add vanilla and then fold in whipped cream.

Pour into graham cracker shell, and chill 2 hours. Decorate with whipped cream.


20 graham crackers
1/4 cup sugar
1/4 cup softened butter

(Handwritten by grandma in pencil on 3 x 5 card)

Friday, January 01, 2010

Pineapple Angel Pie

First I hope everyone has a wonderful New Year!

This dessert is one I would never eat, I really don't like pineapple or maybe it doesn't like me since I always get a very upset stomach when I eat it. I remember my grandmother making this for my aunt.

Pineapple Angel Pie

1 c chopped pineapple
1 c pineapple juice or water
1 c sugar
1/4 tsp salt
6 tbs. cornstarch
2 tbs. sugar
1/2 c cold water
3 egg whites
1/2 pt whipping cream
Pecans and maraschino cherries

Combine pineapple, pineapple juice and sugar bring to boil add cornstarch which has been mixed with cold water and cook until clear, stirring constantly. Cool. Beat egg whites with salt and sugar until creamy. Fold into pineapple mixture. Pour into cooled baked pie shell. Cover with whipped cream. Use nuts and cherries as garnish.