While reading through all the early ’50’s and ’60’s Bake-Off books for my Wednesday blogs about the Bake-Off contest, I started seeing ads for this cookbook. It is a huge and heavy spiral-bound book for “Creative Cooking for Everyday Living.” There are many from-scratch recipes, but also recipes for all of the new products Pillsbury […]
Wednesday Winner: (Grand National) Bake-Off # 12: Dilly Casserole Bread
Mrs. Leona Schnuelle is the only Pillsbury Bake-Off Grand Prize winner who was presented her winning check for $25,000 by the then Treasurer of the United States, Ivy Baker Priest, seen here with Mrs. Schnuelle and host Art Linkletter. Since this contest was held in Washington, D.C., it made sense to have the official signer of our […]
Tuscany’s Gift
Bruschetta con aglio translates as garlic with toast. It originated in the northwestern province of Tuscany, where it is called “fettunata,” or “oiled slice.” It is the perfect marriage of garlic, olive oil, and coarse salt on toasted bread. The Romans called it “bruschetto.” Regardless, it is a favorite appetizer of many around the globe. […]
Cooking the Texas Way
My Texan friend, Roxanne, now a transplanted Midwesterner, sent me this cookbook that she bought when she was back home visiting. Once a Texan, always a Texan. Roxanne is a great cook, and should be included in this book herself. Author Mary Faulk Koock traveled throughout the Lone Star State gathering recipes from ranch kitchens […]
Pesto from one of my Favorite Guys
Hello, Bert. How I still miss you. If Bert Greene were still with us, he would tell you his favorite summer herb was basil. When he ran The Store in Amagansett on Long Island, he used to grow yards and yards of it in a brick-bordered kitchen garden behind his house. This is the pesto […]
A Different Peach Pie
Here is a summer peach pie with a kick! Lattice-Top Peach Pie with Mint and Rum Favorite pastry for 2-crust lattice pie, or use recipe below 4 cups sliced pared ripe peaches (about 8 medium)1 Tablespoon dark rum1 teaspoon fresh lemon juice1/4 cup sugar, divided2 Tablespoons cornstarch2 teaspoons minced fresh mint1 egg, separated 1. Make […]
The Indispensable Tabasco Sauce
This is a cookbook as lively as the sauce itself. Author Paul McIlhenny is the fourth generation of McIlhenny’s to produce Tabasco Sauce. There are years of history in the little red bottle, going all the way back to the Civil War. It all began on Avery Island, one of the five islands rising above the […]
Cooking with Deadheads
This book is about “Deadheads,” fans of the Grateful Dead. It’s a culinary journey into the world of one of America’s most enduring bands. Author Elizabeth Zipern spent five years following the Dead on the road. The general population may not know that another world exists within the confines of the parking lots surrounding Dead shows. […]
