Oatmeal Blueberry Cake

I want to share with you my creation! Sometimes, creating recipes is so therapeutic, and lifts my spirits.

So with my yellow flowers around me, and my kids wanting breakfast, I decided to create.

I looked in the record book for some sort of yummy pastry, but was constantly pulled to an oatmeal cake.  To me oatmeal does not taste very good all by itself, even as cookies or cake!  I looked around the house and found some great additions, and let me tell you, you must make this cake!

Here is the end result:

Here is the recipe:
Boil 1 1/4cups water
Add one cup of quick oats, and set aside.

Cream together
1 stick butter
1 cup brown sugar
1 cup white sugar

After the ingredients are creamed add
2 eggs

Add the oatmeal

Then add
1 1/3 cups of flour
1 teaspoon of cinnamon
1 teaspoon soda
1 teaspoon salt

Stir in fresh blueberries!!

Grease a sheet pan, and spread the batter.

Looking great so far!

Place in a 275 degree oven and cook for 45 minutes.

Here is a different way to glaze the top.

Mix together
1 cup brown sugar
1 stick butter
1/4 cup half and half

When the cake is done cooking, spread the glaze over top and place under broiler for 5 minutes, no more!!!

This is what it looks like:

This is what it looks like when it is first cut:

And again, this is what it looks like when I placed the blueberries that had fallen out, on top:

Delicious !  Eat warm and with a cold glass of milk!

P.S.  The pan is already half gone.  I guess this calls for extra workouts!

Sugar Cookies

We ve developed a tradition in this house.  It really wasn’t one we tried to do, it just happened!  Every year, I seem to be behind on my Christmas baking, and end up making sugar cookies on the 23rd of December.  Not early, but late in the day, so they are impossible to decorate!  We have begun waiting until the 24th to decorate in between masses.  My kids are still young enough to be in the children’s service, but they are old enough to acolyte at the midnight one.  So on Christmas Eve, we attend church at 5pm, come home and then head off to mass at 1030.  During the time at home, I have tried to keep them occupied so they will stay calm.  We make reindeer food, watch a movie, eat grilled pimento cheese sandwiches and chips and color Christmas cookies.  This has seemed to work out so well, that it is now a tradition!  Another tradition to this cookie decorating is that the last one can always be piled high with frosting and consumed by the decorator.  I try my hardest not to judge on how much frosting is on the cookie because, after all, it is Christmas!

I use my great grandmothers Christmas Crisp Holiday Sugar Cookie recipe, and they always make the best cookies!  So I thought I would share this recipe with you today.


Christmas Crisp Holiday Sugar Cookie

Cream 1/2 cup butter, 1/2 cup lard and 1 1/2 cups sugar together.  Add two well beaten eggs.  1 tablespoon vanilla and beat until light.  Dissolve 1/2 teaspoons of soda in 3 tablespoons sour cream (or buttermilk).  Sift three cups flour with 1/2 teaspoon salt, 1/2 teaspoon baking powder.  Add the sour cream mixture and flour to the creamed together ingredients and blend well.  Chill until very cold.  Roll until thin as a dime on floured surface and cut into Christmas shapes with cookie cutters.  Bake at 350 for 8 minutes until a delicate golden brown.

I have written the recipe exactly how my great grandmother wrote it in the Record Book.  A couple of changes can be made to the ingredients.  Instead of lard you can use shortening or another cup of butter.  If you use butter, I would use slightly less than a 1/2 cup and make sure it is very very cold!  Also, I do not roll mine out quite so thin.  I like a fatter cookie! to frost, I use a butter cream recipe.  Makes the cookies that much better!

Do you have any vintage recipes in your Christmas traditions?

The perfect meal when one is sick or on a chilly day.

Here is how I make my chicken soup.

First, I cook three chicken breast in the crock pot with wine, garlic, tons of oregano, tons of basil, salt and pepper.  I do not measure anything out, but I know most of you do.  So I use about two cups of white wine.  I use my favorite wine.  A Pinot Grigio.  Oh my goodness, this adds so much flavor!  Garlic, about two heaping tablespoons.  Oregano about 4 tablespoons, and the same with basil.

I cooked the chicken for about four hours, then added 8 cups of chicken broth.  I am sure you can make your own stock, but I did not.  I have found a great broth that we can have (my family has allergies to certain foods)  that is only broth. No preservatives, so salt, and no funny things added.  Find what you like.

Then I added two cups brown rice, celery, onion, and carrots.  I add to how much I think my family will actually eat.  You can really add any veggie you want.  But the true star of the show is the broth.  When it all cooks together, the wine, seasonings and chicken stock, the broth is out of this world good.

Cook in the crock pot until the rice and veggies are ready.

I know, not very straight forward, measured out cooking.  But, really it is all by taste.

What came from our garden:





Have a great day everyone!



Apfelkuchen or Apple Kuchen

The recipe I am going to give you today is Apple Kuchen.  I will give you the rest of the delicious recipes tomorrow, along with the yummy German dish I made last week.
Apple Kuchen or Apfelkuchen
A coffee cake from Germany
Preheat oven to 375
1.  Soften 1 packet of dry yeastor 1 cke compressed yeast in 2 tablespoons of warm water.
2.  Combine 2 tablespoons butter, 2 tablespoons sugar, 1 teaspoon salt and 1/2 cup scalded milk in large bowl.  Cool to lukewarm.
3.  Stir in 1 unbeaten egg and the softened yeast.
4.  Gradually add in 2 1/2 cups sifted flour with 1/4 teaspoon nutmeg beating well after each addition.
5.  Let rise in warm place until doubled in size.  About 45-60min.
6.  Spread in a well greased 13x9x2 inch pan.
7.  Prepare 3 cups of apples; pare and slice 1/4 inch thick.  Arrange in rows over dough.
8. Combine 1 cup sugar, 1 1/2 teaspoons of cinnamon and 2 tablespoons softened butter; mix well.  Reserve 2 tablespoons of mixture,and sprinkle the rest over the apple topped dough.  Cover.
9.  Let rise in a warm place for about 30 minutes.
10.  Bake in moderate oven 20 to 25 minutes.
11.  Blend one egg with light cream.  Pour over coffee cake and bake for 15 minutes more.  Remove from oven and sprinkle the rest of the cinnamon and sugar mixture.  Serve warm.
This is delicious!!!!

Homemade Oatmeal Cream Pies


I love oatmeal cream pies!  When I was a kid, my dad would always get them.  I did not really like them as a kid, but when I entered my teenage years, my love for them began to grow.  Now, if there is a box within close range, I have to check myself closely.  If left alone, the box disappears.  The kids ask where they are and I say I have no idea what they are talking about.  So to make things easier, I do not buy them.

However, I did have a craving for them the other day, so I decided to experiment.  The results were truly delicious and I was so excited about them, that I thought I would share the recipe.

Keep in mind, they are the sweetest most delectable treats, and one small one will last you through the night.  I have a huge sweet tooth, and all it took was a small cream pie to satisfy me.

Oh, they are so good!

Here is the recipe:

Suzy’s Oatmeal Cream Pies

2 cups flour

1 cup white sugar

3/4 cup brown sugar

1 3/4 cup oatmeal

1/4 cup milk

4-5 tablespoons honey

1 egg

2 teaspoons cinnamon

and here is the ultimate kicker:  1 cup butter cream frosting!  Which is 2 cups butter, 1 package powdered sugar and 5-6 tablespoons of milk.  Reserve one cup for the cookie batter and the rest for the cream filling for the pies!

Combine all the ingredients.  Butter and flour an 11×9 pan and place batter in the pan like brownies.  In fact the consistency is a lot like brownies.  Cook for 40 min at 350.  Let cool completely!!!! Cut into squares and fill with butter cream.



Strawberries and Angel Food Cake


To me, there is no dish that screams summer more!  A light angel food cake with strawberries.  Yum!  I know a great many people use shortcake instead of angel cake, but I love the lightness of angel cake.

I made my great grandmothers recipe, and it does require some effort and precise direction following.   As we all know with vintage recipes, it is difficult to follow precisely, because it is sometimes hard to understand and read what they have written.  But I promise you, if you use this recipe, you will not be disappointed!

For the strawberries, I went to my strawberry patch and picked fresh strawberries.  Hulled and sliced them in half, added a couple tablespoons of sugar, and squeezed fresh lime onto them.  Stirred and let them sit until all the juices formed.  Delicious!

For the cake, here is the recipe:

1 1/2 cups sugar

1 1/2 cups sifted flour

5 eggs separated

1/2 cup cold water

1/2 teaspoon cream of tartar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

Add baking powder, salt and flour together.  Sift together 3 times!!!!  Beat egg yolks for ten minutes.  This is very important!!!! (and very time consuming but so worth it) Use medium speed on mixer.  Yolks should look like soft butter.

Add 1/2 cup cold water and mix well.  Add sugar and beat until thick and lemon colored, which is about 5 to 10 minutes.  Add the vanilla and then beat in the flour.

Beat egg whites until foamy, then add the cream of tartar and beat to stiff peaks.  Fold into flour mixture–don’t beat!!!!

Baked in large ungreased tube pan for 1 hour at 325.  Invert pan to cool.

May also be baked in a long pan(which is what I did) for 45 to 50 minutes.

Place strawberries and whipped cream if desired on top!


I know, many steps and much time, but it is totally worth it, I promise!

Hope you try!



Wednesday Weekly-What We Cooked

Hello Everyone!  It is time for the Wednesday Weekly  Update on what we cooked throughout the week.  First I need to fess up.  I ended up not doing a lot of cooking this week due to a huge hand injury. Tomorrow, I will explain everything to you.  I mean every gory detail.  but since we are talking of food today, I thought it would be inappropriate to discuss the events.
Two weeks ago, I was smart and made frozen dinners.  Funny because I never make frozen dinners, but I was making some dinners for a friend going into surgery and I thought I would make a bunch extra for our freezer.  Good thing, because I needed them this week.
So we have had lasagna, shepherds pie, pulled pork, lots of left overs.
I did start the week off by making some tasty items out of the Record Book.  The old recipe book that my great-grandmother made my mom.  I mad Chili Con Carne and Drop Biscuits for dinner.
And my son made tasty pizza rolls.
So today I thought I would give the Chili and Biscuit recipes.  These are written the exactly the way my great-grandmother had written them in the 1940’s.  Thought it would add a little excitement to the day.
Here are the recipes.
Chili Con Carne:
“Is as healthful as delicious when made this way.”
Brown 1 lb ground beef in 2 tsp fat
Add one cup sliced onions and cook until yellow.
Add 1 tsp salt
1 can of tomatoes
1 can tomato soup
2 cans red beans
1tsp chili powder
1 cup beef broth
“limit one tsp of chili powder for children, let taste guide you for adults.”
Cover and cook until done.
Very Yummy Food
Baking Powder Biscuits
2 cups sifted flour
3tsp baking powder
1tsp salt
1/4 cup shortening (I used butter, my son is allergic to shortening)
3/4 cup milk (I made into drop biscuits.  Add one full cup for drop)
Heat oven to 450.  Sift Flour, baking powder and salt into bowl.  Cut shortening in finely.  Stir in milk to make soft dough.  Round up on lightly floured cloth-covered board.  Knead lightly about thirty seconds.  Roll or pat out about 1/2″ thick. Cut. Place on ungreased baking sheet.  Bake 10-12 minutes, until golden brown.  Serve piping hot with butter also jelly, honey, syrup etc.  Makes 20 biscuits.
Very Yummy Food
I hope you all had a wonderful week of cooking and as always if you would like to share your recipes, leave a comment with a link.