A few months ago, I bought a 1968 “Better Homes and Gardens New Cook Book” at a yard sale. I didn’t need another Better Homes cookbook; I bought it because of the handwritten recipes that fell out when I opened the book – the kinds of recipes that are shared at potluck suppers, swapped over coffee and passed down through generations of families.
The recipes tucked inside, written on yellowed sheets and notebook paper, are a tribute to family traditions.
I have my husband’s grandmother’s “My Better Homes and Garden Cook Book” from 1935. It also has dozens of handwritten recipes, some still attached to the pages with straight pins. This cookbook means more to me than the cookbook I picked up at the church sale because I remember the late Emma Carpenter preparing many of those handwritten recipes for family gatherings.
“Mamaw’s” pecan cake might not have tasted any better than the butterscotch pie recipe found in the stranger’s book, but it is the memories that make any recipe a treasure.
In winter, we begin to crave those comforting foods that we associate with happy times and loving relatives. Whether it’s pecan cake, salmon croquettes, tuna noodle casserole, coconut pie or fried chicken, we all have our favorite foods that comfort us when we need it the most.
Here are some recipes that might bring back some memories.
For a printable copy of the recipes, click the links:
HEAT oven to 350 degrees.
MELT butter in a large cast-iron skillet. Combine brown sugar and cinnamon, and sprinkle over butter in the bottom of skillet. Arrange seven pineapple slices over brown sugar. Place a cherry in center of each pineapple ring and sprinkle with pecans, if desired. Set aside.
PREPARE cake mix according to package directions. Pour batter over pineapple.
BAKE 35 to 40 minutes, or until pick inserted in the center comes out clean. Remove cake and invert onto large plate.
Salmon Croquettes This recipe for salmon croquettes is from “The Blue Grass Cookbook,” compiled by Minnie C. Fox. The first edition was published in 1904, and reprinted last year by University Press of Kentucky with a new introduction by Toni Tipton-Martin. 1 can salmon 2 eggs 1/2 cup butter 1 cup fine bread crumbs 1 teaspoon baking powder, in bread crumbs 1/2 cup cream 1/4 teaspoon cayenne pepper Salt to tasteMIX all together and form into pear shapes. Roll in egg and cracker dust, and fry until light brown.
Real Buttermilk Fried Chicken There are thousands of recipes for homemade fried chicken, and no one can make it like your mother or grandmother, but this is a good recipe from “Southern Living Around the Southern Table: Coming Home to Comforting Meals and Treasured Memories” by Rebecca Lang (Oxmoor House, 2012). 1 3 1/2-pound whole chicken, cut into 8 pieces 2 cups buttermilk 1 tablespoon creole seasoning 1 teaspoon salt 1/4 teaspoon freshly ground pepper 3 cups all-purpose flour 9 cups shorteningPLACE chicken in a large zip-top plastic freezer bag. Add buttermilk, seal and chill two hours. Remove chicken from buttermilk, discarding buttermilk. Sprinkle chicken with creole seasoning, salt and pepper. Place flour on a large plate or in a shallow dish. Dredge chicken in flour, shaking off excess.
MELT shortening to depth of 1 1/2 inches in a Dutch oven or heavy-bottomed skillet at least 10 inches wide and 3 inches deep. Heat shortening to 360 degrees using medium-high heat. Fry chicken, in batches, turning often, 15 to 20 minutes or until evenly browned and done. Drain on a wire rack over paper towels. Yield:
6 to 8 servings.
Crackling Corn Bread Crackling corn bread is an old recipe that early cooks made with the crunchy pieces of rendered pork fat. Today the cracklings are sold in specialty markets and in some supermarkets. This recipe is from “The Complete Southern Cookbook: More Than 800 of the Most Delicious, Down-Home Recipes” by Tammy Algood (Running Press, 2010 ). 1 1/2 cups plain cornmeal 1/4 cup all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 egg, lightly beaten 2 cups buttermilk 1 cup cracklingsHEAT oven to 450 degrees. Place a greased 10-inch cast-iron skillet in the oven to heat while the desired temperature is reached.
MIX together cornmeal, flour, salt and baking soda in a large bowl. Add egg and buttermilk, stirring just until moistened. Fold in cracklings. Pour batter into preheated skillet.
BAKE 25 minutes, or until golden brown. Serve warm. Yield:
10 servings
Coconut Pie When it comes to pie, coconut is a classic recipe. The use of refrigerated pie crust makes it easy. This recipe is from “Classic Southern Desserts from the editors of Southern Living” (Oxmoor House, 2010). 1/2 package (15 ounces) refrigerated pie crusts 1 cup sugar, divided 1/4 cup cornstarch 2 cups half-and-half 4 egg yolks 3 tablespoons butter 1 cup sweetened flaked coconut, plus more for toasting for garnish 2 1/2 teaspoons vanilla extract, divided 2 cups whipping creamHEAT oven to 425 degrees. Fit 1 pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of pie crust with fork. Bake at 425 degrees for 12 to 15 minutes or until lightly browned. Let cool on a wire rack.
COMBINE 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
STIR in butter, 1 cup coconut and 1 teaspoon vanilla. Place plastic wrap directly on warm custard to prevent a film from forming; let stand 30 minutes. Spoon custard mixture into pie crust, cover and chill 30 minutes or until set.
HEAT oven to 350 degrees. Place 3 tablespoons coconut in a single layer in a shallow pan; bake 5 to 6 minutes or until toasted, stirring occasionally. Cool completely, about 15 minutes.
BEAT whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Sprinkle with toasted coconut. Store in refrigerator. Yield:
8 servings
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