Tag: Better Homes & Gardens

Peanut Butter Cupcakes

Peanut Butter Cupcakes

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Homes & Gardens Dessert Cookbook (1968)

About the Recipe

When I volunteered to bring a dessert to an upcoming barbecue with friends, it should be noted that: 1. No one was surprised. And 2. I had no idea what I was going to bring. I have a friend with a tree-nut allergy and most mid-century baking requires some kind of tree nut. But then I found this little gem – all peanuts all the time.

These little guys turned out light and fluffy, and super peanut-buttery savory. I can see why the recipe says “Tops for a small-fry party –.” They were a total hit with kids and adults alike.

I used peanut-butter on a few of them, but most were topped with my own strawberry jelly buttercream. A kind of do-it yourself recipe that I made for the moment. I creamed together the butter and strawberry jam, then slowly added the powdered sugar until it was the right texture. And I did it grandma style – measuring with my heart.

Check out my step by step video for more tips and tricks below!

About the book

I know I’ve waxed poetic about this cookbook before. It’s one of my favorites. I can honestly say that it has a dessert for every occasion, and it’s never let me down. I noticed as I was going through my cookbooks, that I actually have a first printing of this book from 1960 that my grandma gave me (yes, that grandma). I’ll have to start experimenting to see how they differ.

If you grab this book, have faith in it! Go for one of the weird recipes, like this one. You’ll probably surprise yourself (and hopefully your enthusiastic taste-testers!).

The Recipe!

Ingredients:

1/2 cup peanut butter
1/3 cup shortening
1 t vanilla
1 1/2 cups brown sugar
2 eggs
2 cups sifted enriched rlour
2 t baking powder
1/2 t salt
3/4 c milk

Directions:

Cream together peanut butter, shortening and vanilla. Gradually add brown sugar, beating until light and fluffy. Add eggs one at a time, beating well after each. 

Sift together dry ingredients; add alternately with milk.

Place paper bake cups in muffin pans; fill 1/2 full. Bake in moderate oven (375*F) 20 minutes or until done.

“Frost” with peanut butter. Sift a small dot of confectioners’ sugar atop each.

(For Andi’s Strawberry Jam buttercream, cream 1/2 cup softened butter with about 1/2 cup strawberry jam. Add powdered sugar until the texture is right.)

Makes about 2 dozen.

The Video!

Enjoy this step-by-step video chock full of tips and tricks to make your peanut butter cupcakes come out magnificently!

Cranberry Mince Pie

Cranberry Mince Pie

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Homes & Gardens Holiday Cookbook (1959)

About the Recipe

Yesterday was Thanksgiving here in the States, and one of my best friends was hosting our small chosen family. The group planning text requested a pie (but not pumpkin), so I turned to this cookbook. One look at the ingredients in this pie, and I could practically smell the spices and flavors of the season.

Not only did this pie turn out beautifully, it was like a smack in the face of holiday flavor (my friend’s words, not mine!). In my opinion the spices are… a lot. They’re a great combination, but a little heavy handed for my taste. My husband found it absolutely perfect though, so you do you. I also think a little scoop of vanilla ice-cream would have gone a long way to finish it off.

A few quick notes about this one:

  • I used a shortening crust, which I find is a little easier to work for the lattice. Really any double crust that fits a 9″ pie tin will do.
  • The canned, jelled cranberry is absolutely critical as it adds gelatin and helps the pie set. If you want to use home-made cranberry sauce, use some quick tapioca or gelatin sheets cooked into your sauce to help get the same affect.
  • Use one naval orange for the orange zest and a mid-sized lemon for the zest and juice.
  • I used half golden raisins and half dark raisins, giving the pie a little more depth of flavor overall.
  • I did a quick egg wash (1 egg + a few drops of water whisked together) to give the pie some shine and definition. Not required, but it does make for a lovely table display.

Overall, this was a lovely, very grown-up pie. Perfect for the holiday and the season, and a great finish to the Thanksgiving meal.

About the book

This is a newer book to my collection and I was so excited to be able to use it. As the title implies, it’s broken out by holiday. Each section comes not only with recipes, but little tips and tricks to make your holiday a success. I have nothing more to add here, other than enjoy some of the Thanksgiving section!

The Recipe!

Ingredients:

1 1/3 cups sugar
1/2 t salt
1/2 t cloves
1/2 t ginger
1 t cinnamon

1 1/3 cups seedless raisins
1/3 cup chopped California walnuts
1 T grated orange peel
2 t grated lemon peel
1/3 cup lemon juice
3/4 cup canned jellied cranberry sauce, crushed
1 1/3 cups finely chopped apple
1 9″ double pie crust

Directions:

Combine the sugar, salt, and spices. Add raisins, nuts, peels, lemon juice, cranberry sauce, and apple; mix well. Pour into 9-inch pastry-lined pie plate; top with lattice crust. Bake in hot oven (400*F) about 35 minutes. Cut in plump wedges; serve warm.

Coney Sauce

Coney Sauce

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A Recipe from Better Homes & Gardens Barbecues and Picnics (1963)

About the Recipe

It’s barbecue season, and my husband invited his oldest friends over to our house to enjoy some outdoor dining on our deck. I needed something to go with hot dogs and hamburgers, and this sauce was perfect for these native New Yorkers! It’s a simple version of a chili sauce, and while it was created to go on frankfurters or Coneys, it did very well on the hamburgers as well. And I think I won a few points with the crew:

Some quick notes about the recipe – while you can certainly make it as is, I would take a little bit of time to brown the onions and garlic before adding the ground beef, just to get a little more flavor out of the whole thing. This is also super versatile, so feel free to substitute your ground meat. If you’re feeling particularly adventurous, try adding a little cocoa to get closer to the Cincinnati favorite Coney Sauce. And don’t be too scared of the MSG. I’m not sure what magic it is, but it does add a little bit of punch. I use Accent whenever called for.

About the book

I’ve been absolutely chomping at the bit to use this book and haven’t had the right occasion. It’s broken into different sections, and this recipe falls in the “hobo” section. The hobos in question are, of course, small children sitting in trees and enjoying an outdoor treat.

About the glassware

It’s not often I get to make good use of this milk glass measuring cup. It’s difficult to see through, which kind of defeats the purpose. But it’s absolutely lovely, and I was excited to give it an opportunity to shine this weekend.

The Recipe!

Ingredients:

1/2 lb. ground beef  
1/4 cup water
1/4 cup chopped onion
1 clove garlic, minced
1 8-oz can (1 cup) seasoned tomato sauce
1/2 to 3/4 chili powder
1/2 t monosodium glutamate
1/2 t salt

Directions:

Brown beef slowly but thoroughly, breaking with a fork till fine. Add remaining ingredients; simmer uncovered for 10 minutes. Makes sauce for 12 Coneys (hot dogs).

Brownie Pudding

Brownie Pudding

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A Recipe from Better Homes & Gardens Dessert Cook Book (1960)

About the Recipe

My friend Antonella had a birthday last week. As such, she had a (Covid responsible) birthday party yesterday. I asked two questions: Hot or cold? Fruit or chocolate? Her answer: Hot, and chocolate! So, I dove into my favorite dessert cookbook and BEHOLD! Brownie Pudding.

Now I know, it kind of looks like poop on a plate. That happens with chocolate dishes sometimes. But with that out of the way, holy crow is this a delicious dessert. It’s kind of like a sponge cake on top and that wonderful, gooey Jello chocolate pudding (not the instant, the one you actually have to cook) from childhood. Just check out Antonella’s very enthusiastic first taste:

And all in all, this wasn’t that hard to make. There are a lot of parts and pieces to the ingredients, so read the recipe carefully. But from there, go forth and enjoy, because this one’s a winner.

About the book

The Better Homes & Gardens series of cookbooks was, and continues to be, one of the best. The recipes are designed for the home cook, and I’m not sure that I’ve had one so far that hasn’t turned out fantastically. This dessert cook book is a particular favorite. On top of the winning recipes, the illustrations and tone of the book always make me smile.

The Recipe!

Ingredients:

1 cup sifted enriched flour
3/4 cup granulated sugar
2 T cocoa
2 t baking powder
1/2 t salt
1/2 cup milk
2 T salad oil
1 t vanilla
3/4 to 1 cup chopped walnuts
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water

Directions:

Sift together first five ingredients. Add milk, salad oil, vanilla; mix smooth. Add nuts. Pour into greased 8x8x2-inch pan. Mix brown sugar, and 1/4 cup coca; sprinkle over batter. Pour hot water over entire batter. Bake at 350*F about 45 minutes.

Perfect Potato Salad

Perfect Potato Salad

by Andi Cohen-Rabiner ♥ 0 Leave a Comment

A Recipe from Better Homes & Gardens Salad Book (1958)

About the Recipe

When friends are coming over for a beach picnic, what do you do? You make potato salad, of course! I went to this book right away looking for a recipe, knowing that it was one of my grandma’s go-to’s. When I saw the 3x math on the page, I knew this one had to be a winner!

My husband doesn’t like celery, so I left it out. The onions and pickles give it plenty of crunch and flavor, and in the end it’s exactly as described – a perfect potato salad.

For potato salad newbies (like me!), don’t miss the step by step instructions on how to cook the perfect potato for a salad.

About the Glassware

I found the cradle and the Fire King rectangular baking dish together at a vintage store just outside of Palm Springs on a recent visit. It’s not clear on whether they might have been originally purchased together or not. Many sets like this seem to have a clear dish instead of an opaque one. Either way, it’s a great little serving piece, and I can’t resist the opportunity to make potato salad look fancy.

About the Book

I went to visit my grandma this past weekend, who is getting ready to move out of the house that she’s lived in for… well a very long time. It’s no secret to anyone following my posts that she’s a big inspiration for a lot of the work I do on this blog. While I was there, she told me to take the cookbooks. Any of them that I wanted, including this Salad Book. I cried.

This book is so clearly well loved and well used. There’s a page covered in plastic wrap, because a recipe was used so often, she was trying to keep the splatter off it (a Caesar salad, for the record!). There are splotches on most, if not all of the pages. The edges are torn. I could not love this book more.

The Recipe!

Ingredients:

2 1/2 cups cubed or sliced cooked potatoes
1 t sugar
1 t vinegar
1/2 cup chopped onion
1/2 cup sliced celery (if desired)
1/4 cup sliced sweet pickle (if desired)
1 1/2 t salt
1 1/2 t celery seed
3/4 c mayonnaise
2 hard-cooked eggs, sliced

Directions:

Sprinkle potatoes with sugar and vinegar. Add onion, celery, pickle, seasonings, and mayonnaise; toss to blend. Carefully “fold in” egg slices. Chill. Serve in lettuce-lined bowl. Trim with egg slices.

Cook potatoes in boiling salted water, peel and cube — they’re salad-ready

1. Scrub potatoes thoroughly with a firm vegetable brush. Choose potatoes of equal size so all will get done at the same time.

2. Cook potatoes in boiling, salted water. Begin fork testing after 25 minutes of cooking. When just tender, remove from heat and drain. Shake in pan over low heat to dry.

3. Peel potatoes while hot, holding on long fork or on paper towel. Salad secret: Mix salad with warm potatoes — they absorb seasonings.

4. Halve potatoes lengthwise. With flat side down on cutting board, slice each potato half in 3/4-inch strips. Then cut it crosswise to make bite-size cubes.

Eggs, Eiffel Tower

Eggs, Eiffel Tower

by Andi Cohen-Rabiner ♥ 6 Comments

A Recipe from Better Homes & Gardens Lunches and Brunches (1963)

About the Recipe

If you’ve been reading my blog for any period of time, you probably know by now how much I love an overcomplicated but delicious breakfast / egg dish. Here’s another one to enjoy!

When I was looking at the recipe on paper, my first thought was that it sounded like a croque Madame – egg, ham, cheese, bread. Simple! But it’s clearly more complicated than that – and the flavor profile you get out of it is more complex as well. It tastes kind of like a quiche Lorraine or an egg hash when all is said and done. The texture is really lovely and surprising. It’s a very light, fluffy dish and everything just comes together when you dig in with a fork.

I used a rustic French sandwich bread for the toast, and a sharp cheddar cheese. This is a recipe that would also be really easy to substitute in other kinds of cheeses and meats with success. Just make sure that your meat can be broken up or speared easily as it gets buried in the ramekin. And of course, if you want a true Parisian taste to go on, go with the deviled ham and some good gruyere.

About the Book

These little Better Homes & Gardens books are such great resources in a kitchen. In the case of this one, you simply pick the lunch or brunch that you’re planning for and there’s a menu ready to go! I’ll go into more details the next time I post on it. For right now, just to give you the flavor of the book, here’s some of the contents:

The Recipe!

Ingredients:

4 rusks or slices dry toast
1 4.5 oz can deviled ham
3/4 cup shredded process cheese
6 egg whites
1/4 t cream of tartar
10 drops bottled hot pepper sauce
Dash salt
1 t prepared mustard
6 egg yolks

Directions:

Cut rusks or toast in rounds to fit in bottom of 4 ramekins or 6-oz custard cups. Butter each rusk; spread with 1 T deviled ham, place in ramekin and sprinkle with 1 T cheese.

Beat egg whites with cream of tartar, hot pepper sauce, and salt till soft peaks form. Place on top of cheese in each ramekin. Top with egg yolks (place 2 egg yolks in 2 of the ramekins). Dot layer with bits of deviled ham (about 1/2 T on each) and sprinkle with 1 T cheese. Top with egg-white mixture.

Repeat layers of ham, cheese, and egg white, building up a peak of egg white mixture. (See picture, above)

Bake in slow oven (325*F) about 30 minutes, or till golden and yolks are of desired doneness. Makes 4 servings.