Wednesday, December 14, 2011

Condensed Milk Salad Dressing

Recipe for "Nanna's Condensed Milk Salad Dressing"

Beat one egg until thick

Add 1 tsp. dry mustard, 1 T salt, 1/4 tsp. pepp. 1/2 tsp. paprika.

Now add 3/4 c vinegar, 1 can condensed milk and 1/4 c melted olea.

Beat - do not cook

Found in "Echoes of Bats and Men" by Donald R. Griffin. Published by Anchor Books, 1959.

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Tuesday, November 15, 2011

Butterscotch Yule Log

Recipe for Butterscotch Yule Log:

1 6 oz package butterscotch morsels (1 cup)
1/3 cup sweetened condensed milk
1/2 teaspoon vanilla
1/3 cup pecans, chopped
Slightly beaten egg white
Pecan halves

Melt over hot (not boiling) water. Remove from water, stir in milk and vanilla, add chopped pecans, mix well.

Form in 12 inch roll on waxed paper and roll tightly in waxed paper to shape evenly.

Unroll and mark surface length with tines of fork, brush with egg white.

Press pecan halves into roll to cover surface.

Wrap in waxed paper, chill.

Cut in 1/2 inch slices with sharp knife.

Found in "The Penguin Cookery Book" by Bee Nilson. Published by Penguin, 1952.

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Wednesday, November 2, 2011

Brown Sugar Cookies

Recipe for brown sugar cookies:

2 cups brown sugar
1 cup shortening
1/2 tea. salt
1 tea. flavoring
2 eggs
1 cup sour milk
1/2 tea. soda
3 1/2 cups flour
2 tea B.P.

No other instructions.

Found in "The Woman Thou Gavest Me" by Hall Caine. Published by J.B. Lippincott, 1913.

Monday, October 17, 2011

Mince Meat Cookies

Recipe for mince meat cookies. Enjoy:

3 1/4 cups sifted flour
1/2 tablespoon salt
1 teaspoon soda
1 cup shortening
1 1/2 cups sugar
3 eggs, well beaten
1 package None Such mince meat

Sift flour, salt and soda.

Cream shortening, add sugar gradually.

Add eggs, beat until smooth.

Add mince meat broken in small pieces.

Add flour and mix well.

Drop by teaspoonful on greased baking sheet.

Bake in oven 400 degrees - 12 mins

Found in "Favorite Recipes of Famous Chefs" by Emma C. Caron. Published by Robert McBride, 1927.

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Wednesday, October 5, 2011

Chocolate Oatmeal Cookies

Recipe for chocolate oatmeal cookies:

2 cups sugar
1 stick margarine - 1/2 cup
1/2 cup milk

Boil 3 minutes

In a bowl, put:

3 cups quick oats
4 tbsp cocoa
1/2 cup coconut
1/2 cup nut meats

Pour boil mix over and mix. Drop by tsp on waxed paper

(note: the wonderful Stephanie points out that this is a no-bake recipe. I should have known better)

Found in the January 1933 issue of "Better Homes and Gardens."

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Wednesday, September 14, 2011

Graham Cracker Fudge

Recipe for Graham Cracker Fudge:

2 squares bitter chocolate OR 8 tablespoons cocoa
2 cups sugar
1 cup rich milk
1/2 teaspoon salt
1 tablespoon butter
24 (large size) marshmallows
2 cups graham cracker crumbs
1 teaspoon vanilla
1 cup broken nut meats (if desired) [ed: NEVER!]

Mix chocolate, sugar, milk and salt in heavy sauce pan. Place over heat and stir to mix thoroughly.

Turn down heat when it begins to boil. Cook to soft boil stage (238 degrees). Remove from heat.

Add butter and marshmallows. Do not stir, let stand 25 minutes. Add other ingredients and stir only until crumbs are mixed in well. Our into buttered pan and let cool. Cut into squares.

"This is a delicious fudge recipe. It does not have that too-sweet taste of ordinary fudge."

Found in "Pillsbury's Cook Book" published by the Pillsbury Flour Mills Co., 1923.

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Saturday, September 3, 2011

Wednesday, August 31, 2011

Chocolate Applesauce Cake

Recipe for Chocolate Applesauce Cake:

Sift together:

2 cups all purpose flour - sifted
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon nutmeg
1/2 teaspoon cloves (?)
3 tablespoons cocoa

Add to sifted flour, etc.,

1 cup raisins
1/2 cup nuts

Heat: hot

2 cups applesauce

then add

1/2 cup shortening
1 cup sugar

Add 1/3 at a time flour, etc., to hot applesauce, then bake in over 350° for 45 to 50 minutes or until done.

Found in "Children's Blue Bird" by Madame Maurice Maeterlinck. Published by Dodd, Mead and Co., 1928.

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Tuesday, August 30, 2011

Orange Cream Cake, updated

Tammy from A Speckle of Dirt was brave enough to try the Orange Cream Cake recipe posted recently.

Looks pretty good, eh? Do yourself a favor and check out the entire post.

Thursday, August 25, 2011

Pasta with Artichokes: A Tale of 2 Kitchens Edition

In the last few weeks, Handwritten Recipes has gotten some good press and great traffic, and I've been lucky enough to meet a bunch of adventurous cooks willing to give some of those recipes a go.

Today's recipe tryout comes courtesy of  Hillary and Amy of A Tale of 2 Kitchens. They selected a recipe I posted a while back for pasta with artichokes, found in a copy of "Dune: Messiah." Here's what they came up with:

The recipe came out quite well!  The capers add a salty kick while the sour cream and half and half really round out the sauce - giving it a silky texture.  We used fresh herbs (basil, oregano, and Italian flat leaf parsley) because it's summer and they're abundant!  They also give great, fresh flavor.  I would definately make this recipe again, who doesn't love a good, simple pasta recipe?  I'd probably add even more artichokes then it calls for the second time around... and cheese!

Great, now I'm starving.

Thanks again to Hillary and Amy of A Tale of 2 Kitchens.

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Thursday, August 18, 2011

Orange Cream Cake

Recipe for Orange Cream Cake, attributed to "Mystery Chef."

Orange Cream Cake

1/4 c. butter or other
1 1/3 c sugar
3 eggs
1 1/2 c. sifted flour
3 t. baking powder
1/3 t. salt
2/3 c. milk
1 t. orange extract

Cream butter and sugar, beat egg yolks and add, sift flour B.P. and salt, add alternatively with milk, cut and fold in egg whites.

No addtional instructions are given.

Found in "The Two Vanrevels" by Booth Tarkington. Published by McClure and Phillips, 1902.

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Monday, August 15, 2011

Instant Coffee

Recipe for instant coffee, slightly improved:

Bring water to boil

Put in instant coffee in water

Let come to boil again until bubbles come to top

Immediately turn off fire - let coffee stand a minute or two - then pour into cups

The second boiling is the secret

Found in "Betty Crocker's Outdoor Cook Book" published by The Golden Press, 1961.

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Saturday, August 13, 2011


Imagine my surprise this morning when I woke to find that traffic to the site had gone up 4,897% over the last few days. You have awoken this sleepy little blog! I promise to post some new recipes this week - and thanks for stopping in.

Tuesday, July 5, 2011

Chocolate Chip Bars: Updated

A few weeks ago, the wonderful Joanne Camas found this site and was nice enough to write up a piece for her blog on Epicurious. She helped put out the call for some test chefs, as I've always been curious to see how some of those recipes might turn out. I got over 100 emails, and I'm still sorting through them - this is the first of what I hope are a series of posts.

Our first guest post is by Malorie:

For my first entry on Handwritten Recipes, I couldn’t resist the Chocolate Chip Bars, something warm and comforting on a grey New England day. These did not disappoint and made a wonderful afternoon snack. Enjoy!

Recipe as found in "The Green Mile" by Stephen King. Published by Plume, 1997.:

Chocolate Chip Bars

1/3 c. shortening
1/3 c. butter or margarine
1/2 c. sugar
1/2 c. brown sug. (packed)
1 egg
1 teas. vanilla
1 1/2 c. flour
1/2 teasp. soda
1/2 teasp. salt
1/2 c. chopped nuts
1 pkg. (6 ounces) semi-sweet choco. piece

Heat oven to 375° Mix short., butter, sugars, egg and vanilla thoroughly. Stir in remaining ingred. Spread in ungreased oblong pan, 13 x 9 x 2 inches. Bake 20-25 minutes. Cool; cut into bars.

My notes: I chose pecans for the nuts in this recipe, but really think that any nut (or omitting them and adding more chocolate for those with allergies or aversions) would work just fine. I also used a slightly smaller oblong pan, because of personal preference for a thicker bar.


Cream together the butter, shortening and sugars, then add the vanilla and egg.

Add the dry ingredients.

Stir in nuts and chocolate chips.

Dough! It’s delicious at this stage too ;-)

Spread dough into oblong pan. I used a slightly smaller one than stated in the recipe because I like the consistency of a thicker bar cookie.
After 25 minutes at 375 – Voila! Warm and delicious Chocolate Chip Bars. The hard part is waiting for them to cool enough to consume one.
After some impatient waiting, a bar ready to be eaten:

Overall Verdict: Wonderful. Thumbs up all around from my husband, a visiting friend, and myself. These bars taste like thick chocolate chip cookies with a soft interior, an excellent crunch from the nuts and a nice crust on top. I think they’re best while warm, and I am planning on enjoying my next one with a scoop of ice cream on top.

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Wednesday, June 22, 2011

Fried Cakes


Franees's Fried Cakes

3/4 cup sugar
2 eggs
4 tablespoons melted lard
1 cup sweet milk
1 teaspoon soda
2 teaspoons cream of tartar
Flour to roll (3 3/4 cups)
2 teaspoons vanilla
Season with nutmeg

I guess it's up to you to figure out the rest.

Found in "The Boston Cooking School Cook Book" by Fannie Merritt Farmer. Published by Little, Brown and Co., 1947.

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Thursday, May 19, 2011

Fruit Cake

Fruit Cake
4 cups sifted flour
2 cups sugar
1 tablespoon vanilla
1 dozen large or X large eggs
1 cup orange juice
1 lb butter
2 teaspoon baking powder
1 teaspoon rose water
Cream butter until very light and sugary
Add eggs 1 at a time, beating thoroughly after each one
Sift flour and baking powder very well together and add alternately with orange juice, flavorings.
Add the following fruits which are dredged with one cup of flour:
1/4 lb candied orange peel
1/4 lb candied lemon peel
1 lb or more of shelled unsalted nutes (pecans or pecans and almonds are best)
1 lb candied pineapple (yellow is best)
2 lb cherries
2 lb light raisins
Mix together with your hands - put in loaf pans.
Line pans with solocone paper or buttered paper (completely saturated with butter)
Bake at 275 degrees about 3 1/2 hours till done.
When cool enough to handle tins put in about one cup of brandy (apricot or peach).
Wrap tightly in foil when completely cool.

Found in "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. Published by Bobbs-Merrill, 1963.

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Tuesday, April 26, 2011

Maple Sugar

Recipe for making maple sugar:

Heat maple syrup to 238° F on candy thermometer.

Cool slightly then stir  syrup.

Pack mixture in olds or leave in bowl and crumble sugar when it has cooled completely.

Can be used sprinkled over pancakes - pudding - hot rice

Found in "I See By My Outfit" by Peter S. Beagle. Published by Ballantine, 1971.

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Thursday, March 10, 2011

Pasta with Artichokes

Recipe for pasta with artichokes, capers and tomatoes.

2 T. onions chopped
2 T. minced garlic
2 T. olive oil
28 oz. can plain tomatoes
6 oz. chopped marinated artichoke hearts
3 T. capers drained
3 T. fresh parsley minced
3/4 C. chicken broth
1/3 C. sour cream
1 C. half and half
1 t. each basil and oregano
1/2 t. ground coriander
Cook onion and garlic in olive oil til softened.
Add tomatoes and juice, simmer 5 mins.
Add artichokes and capers, simmer 5 mins.
Add herbs and broth, bring to boil. Boil 5 mins.
Add sour cream and half and half, simmer 10-15 mins until slightly thickened.
Serve over capellini (very thin spaghetti) or other pasta. Parmesan to taste.

Found in "Dune Messiah" by Frank Herbert. Published by G.P. Putnam, 1969.

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Wednesday, February 23, 2011

Squash Pickles

Recipe for Squash Pickles:

4 qts. squash
6 sliced onions
2 green peppers
2 red peppers
2 cloves garlic
2 tablespoons salt

5 C. sugar
1 1/2 tsp tumeric
2 tbsp mustard
1 1/2 tsp celery salt
1 1/2 C. vinegar
1/2 C. water

Combine second list, pour over squash and bring to a boil

Found in "Horns of Ecstasy" by David Williams. Published by Beacon Envoy, 1961.

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Monday, January 31, 2011

Allegria Images

Blogger Lynn decided to give the Johnny Appleseed Bars recipe a try:

End result:


(picture from