Today’s Recipe: Old-Fashioned “Cup Cake”

This “cup cake” is really a dense, full-size cake with an almost cookie-like taste. Really, really, yummy! Apparently, the small, individual-size cake that we think of today as a “cupcake” hadn’t been invented in 1916. If you check the amounts in this recipe, you’ll see why they called it a CUP cakeโ€”a cup of this, a cup of that, everything a cup cup, old Macdonald had a farm …

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  1. drMolly says:

    Oh my goodness!! this sounds so-so-so good. I can barely wait to try.

  2. This looks so good MaryJane! Tasty and Pretty-good!

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Today’s Recipe: Old-Fashioned Carrot Pie

I don’t know about your storage carrots, but mine are not long for this world. Within the next couple of months, I need to get imaginative. I’d truly NEVER heard of carrot pie. Have you? It was absolutely delicious.

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  1. Eileen Widman says:

    A Lot like a really good squash pie made with grated butternut or sweet meat pie. Yummy!

  2. darla says:

    Maybe my carrots were more watery, but I only used two cups of milk for fear that three would be too runny. I just put them in the oven so we will see how it comes out! May be my first time making home made crust (can’t remember) used half whole wheat half white flour. I liked the bean trick for holding the form in prebake!

  3. darla says:

    I also boiled my carrots first and then blended them so that’s probably why they retained more moisture. I first made carrot pie using a recipe from a friends mom that she got from a coolwhip container. It’s a good substitute for pumpkin, and great way to use up carrots ๐Ÿ™‚

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photo-of-the-day

  1. OH, LOVE all that beautiful fabric ๐Ÿ™‚ ๐Ÿ™‚ Love and hugs from the ocean shores of CAlifornia, Heather ๐Ÿ™‚

  2. Betty Stone says:

    How could a quilter (me) not love that colorful fabric.

    • MaryJane says:

      I agree! I have even more reason to love these particular fabrics because they are from one of my fabric collections from a couple of years ago. However, it’s all been sold.

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story tree

Anโ€™ all us children, when the supper things was done, we ran to the story tree to dream who weโ€™d become.

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Today’s Recipe: Kid Kabobs

I have something to admit. I’m a picky eater. But it isnโ€™t junk food I crave, it’s things that aren’t …

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  1. Eileen Widman says:

    You can even toast these kind of Kabobs over an open fire or on a grill on summer evenings for a different kind of dinner or dessert.
    Must be careful when packing these for little people. The Kiwi or strawberries can be an allergen. A local School had Kiwi in the lunch room and a child found out how allergic he was to these treats the hard way with a trip to the hospital in an ambulance on a respirator. So before taking them to the class room you should ask about children with allergies and pack something special for those children and make sure you clean your cutting boards in a dishwasher after cutting up strawberries or Kiwi because just a little left over juice on the cutting board getting on the treat for the allergic child can be deadly.

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Today’s Recipe: Old-Fashioned Rice, Eggs, and Hollandaise

We’re having such fun trying these old-fashioned recipes. This one, Rice and Eggs, is simple and straightforward. I’d never thought to combine hard-boiled eggs with rice before, topped with hollandaise sauce. Next time, I’ll put it on a bed of spinach. Or I’ll sprinkle chopped celery onto the mound of rice before I top it with the sauce.ย Yum.

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  1. eriko says:

    Fun recipe. Made with grass fed butter and eggs from the little farm around the corner, served on top of “riced cauliflower” this would make a perfect quick dinner for people following the “paleo diet” (no grains). Awesome!

  2. How fun is this!!! It looks easy and healthy ๐Ÿ™‚ ๐Ÿ™‚ Oh, and I LOVE that it’s a vintage recipe. I wonder if this is something that my grandmother would have had as a little girl? Not sure, but I’m definitely going to remember this recipe ๐Ÿ™‚ ๐Ÿ™‚ Love and hugs from the ocean shores of California, Heather ๐Ÿ™‚

  3. Kathryn says:

    Everyone I have shown, or told about this recipe has turned their noses up at it.This, however, only presents me with a challenge, which I love! If I could get my ex to eat a “purple tumor thing” (eggplant) and love it then I have all the confidence in the world that I can get many to love this too. ๐Ÿ™‚

    • Faye Gannon says:

      My mother made this for us when we were kids – 1945-1965 – It was just rice and eggs with a little butter, salt and pepper. Delicious! I make it with brown rice – not nearly as good.

  4. Melissa says:

    I think I will have to try this one. My girls love both rice and eggs, but I never thought to combine them!

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