Applesauce Fruitcake

The ubiquitous Christmas Fruitcake: It is typically dense and baked in a loaf pan (therefore shaped like a brick and heavy enough to serve as a doorstop), usually served in very thin slices (so thankfully one doesn’t have to ingest too much if forced to eat it out of politeness), crammed with nuts and dried fruit (by what stretch of the imagination are hard candied bits of citrus PEEL—the stuff you throw away when you’re eating an orange!—and translucent flavorless bright GREEN cherries considered fruit?), and is sometimes presented to family and friends during the Yuletide season (the gift that says “I really don’t like you very much.”)

In the middle ages fresh food was so hard to come by that having some withered pieces of dried fruit in the winter was a treat. Hell, times were hard, plagues were rampant, and having anything to eat was probably a treat! We have better transportation and refrigeration now—we can eat fresh fruit year-round. But traditions are traditions, so here’s my family’s fruitcake recipe. It includes cocoa, does not contain candied peel, and it’s actually pretty good.

Dad & Rick, Christmas 1953
(No cordless power drills in the 1950s)

Applesauce Fruitcake

2-1/2 cups flour

1-1/4 cups sugar

1-1/2 Tbs cornstarch

2-1/2 Tbs cocoa

2-1/2  tsp soda

1/2 tsp salt

1/4 tsp EACH cinnamon, nutmeg, 

    cloves, allspice

1/2 cup red wine* 

  (I confess: we use Manischewitz Blackberry)

2 cups applesauce

2/3 cup vegetable oil

1 cup chopped walnuts or pecans

4 or 5 rings of dried, sweetened pineapple, chopped*

about 6 oz dates, chopped*

1 cup dried cranberries* 

   (or raisins if you prefer)

1 cup dried cherries*

 (or 1 small container glacé red cherries if you really must)

Preheat oven to 350° F.  Prepare one 10 inch tube pan by cutting parchment or waxed paper to fit bottom.  Grease pan, insert paper, and grease paper.

Sift dry ingredients into a very large bowl; then stir in wine, applesauce and oil.  Fold in nuts and fruit. Bake for about one hour, or until cake tester inserted in center comes out clean.

*NOTES: the natural foods section of most supermarkets is a good source for some of these dried fruits; it is usually easiest to cut these fruits using kitchen shears. If you do not wish to cook with alcohol you may be able to substitute a fruit juice (such as blackberry or cherry), however I haven’t tried it and would suggest you add just a small amount of vinegar with the juice to increase the acidity level and help the baking soda.

Turkey Croquettes

Aunt Peggy & Mom
ca. 1938 Oysterville, Washington

These croquettes are a good way to use up the Thanksgiving leftovers when you're tired of sandwiches.

Turkey Croquettes

4 Tbs butter

1 medium onion, finely diced

1-1/2 tsp salt

1/2 tsp pepper

1/2 to 1 tsp Poultry seasoning

(if available you can use abt 2 total tsp fresh herbs

such as sage, rosemary, thyme)

1 clove finely minced garlic

2 cups finely chopped cooked turkey

1/4 cup heavy cream

1 cup mashed potatoes

1/4 cup all-purpose flour

1 large egg, lightly beaten

2 cups finely ground fresh breadcrumbs

Oil for frying*

Melt butter in a large skillet over medium-high heat. Add onion and sauté until limp, approximately 3 minutes. Stir in salt, pepper, seasonings and garlic and cook for another minute. Stir in turkey and cream, and cook until liquid is reduced, another 1 or 2 minutes. Transfer to a large bowl, and let cool for 15 to 20 minutes. Add potatoes, flour, and egg to turkey mixture, and stir to combine thoroughly.

Place breadcrumbs in a shallow bowl. Drop rounded tablespoonfuls of the  turkey mixture into crumbs and turn to coat completely, flattening mixture into 2-inch patties. Arrange in a single layer on a baking sheet, and refrigerate for at least 10 minutes to set.

Heat oil in a large skillet over medium heat. Cook croquettes in a single layer until golden brown, about 2 minutes per side. Transfer to paper towels to drain. Keep warm in oven while frying remaining croquettes. Serve immediately with cranberry sauce. Makes about 20.

*for added flavor you can use a mixture of melted butter and oil for frying.

Sweet Potato Casserole

Aunt Peggy & Uncle Lee
December 1961

Sweet Potato Casserole

A Volunteer Host brought this yummy dish to a Potluck at Fort Stevens State Park. She called it a side dish, but it is so sweet it really should be classified as a dessert, and is especially good during the Holiday season since it is fairly easy to make. Similar dishes are made with a marshmallow topping, but I much prefer this nutty crisp topping.This amount is enough for a 9-inch casserole, but can be increased for a 9 x 13 pan.

FILLING:

3 cups cooked and mashed sweet potatoes

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup butter

1/2 cup milk

TOPPING:

1/4 cup butter

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

Preheat oven to 350 F. Mix filling ingredients and pour into ungreased casserole dish. Melt butter, stir in sugar, flour and pecans. Sprinkle over potatoes. Bake 30 minutes.

Smoked Salmon Dip

Mom in the "uniform" she had to wear when
working at the Hyatt House in Burlinggame, CA

When Mom owned a Seafood market in Ocean Park, Washington we sometimes made this dip for customers to sample. Unfortunately, some customers thought “sampling” meant standing next to the bowl and eating all of it.

Smoked Salmon Dip

1 pound cream cheese (preferably Philadelphia brand)

1 Tb dried minced onion, reconstituted in about 1 Tb of water

1 Tb Mrs. Dash No Salt seasoning

1/4 tsp white pepper

1 Tb Worcestershire Sauce

1 tsp lemon juice

1/2 pound smoked salmon

1 cup sour cream

1/2 cup mayonnaise

Thoroughly blend all ingredients in a large mixing bowl. If consistency is too thick, additional sour cream and/or mayonnaise can be added. Serve with a fairly sturdy chip (I like Tostitos white corn chips).

EZ Beef Stew

My Dad and me, about 1953

This stew is fairly easy because you don't have to brown the meat first (but I usually do because I think it enhances the flavor just a bit!), and once you've got everything into the oven all you have to do is wait. Waiting patiently may not be easy during the last hour or so when your kitchen fills with the delicious aroma of the stew. The parsnips add a hint of sweetness--of course if you don't like parsnips you should add another potato.

EZ Beef Stew

2 pounds beef stew meat, cubed

2 onions, chopped (I usually use Maui or Vidalia)

2 stalks celery, sliced

2 Parsnips, peeled and chopped

6 medium carrots, peeled and cut into about 1-inch pieces

   (or you can use a large bag of ready-to-eat “baby” carrots)

2 lg baking potatoes, peeled and chopped into about 1-1/2 inch pieces

one 14-1/2 oz can petite-diced tomatoes

2-1/2 cups beef broth (abt one and a half 14-1/2 oz cans) 

3 or 4 Tbs red wine (optional)

3 Tbs Minute Tapioca

1 tsp sugar

2 tsp salt

1/4 tsp ground pepper

1/2 tsp Italian seasoning blend

2 Tbs chopped fresh parsley

Preheat oven to 325° F. Scatter about 1/3 of the chopped onions in the bottom of a Dutch oven with a tight-fitting lid. Place the raw beef* on top of the onions (do not brown the meat), then cover with the remaining onions and chopped vegetables.

Combine the tomatoes, broth, Tapioca, sugar, spices and herbs and pour over the vegetables and beef. Do not stir. Cover and cook for 3 hours—do NOT peek!

* If you prefer you can sear the meat first--it usually has to be done in 2 batches--then remove and layer as described above.

Incredibly Easy Baked Chicken

This recipe is so simple, but the chicken turns out tasty and moist. Even better, the preparation time is ridiculously quick—about 5 minutes tops! As you can see, there is no quantity shown for the seasoning ingredients, it just depends on the how much chicken you’re baking.

Incredibly Easy Baked Chicken

Chicken (quarters or pieces--whichever you prefer)
Garlic powder
Salt
Other seasonings, if desired
Brown sugar

Preheat oven to 375°F. Line a pan with foil (you don’t have to, but it makes cleanup easier), and lightly grease the foil. Place chicken pieces on the foil. Generously season with garlic powder, and sprinkle with salt. If you want to get fancy, you can add other seasonings such as turmeric, paprika, dried lemon peel, etc. Sprinkle pieces with brown sugar. Place in oven and bake. Check after approximately 40 minutes, and cover with foil if chicken appears too dry.

Approximate total baking time:

Whole wings and/or drumsticks: 50 minutes

Thighs or thigh/drumstick quarters: 55 to 60 minutes

Breasts or breast/wing quarters: 60 to 65 minutes

My niece Treeva, with unknown friend, ca 1982

Date Nut Bread

I find it easiest to use kitchen scissors to “chop” the dates into pieces. You can experiment with other types of nuts—I once used hazelnuts in this recipe, and though it was good, the flavor of the nuts rather overwhelmed the dates. This bread is delicious toasted for breakfast or tea.



Carpenter's Square Quilted Wall Hanging
(stare at it: your eyes will play tricks!)

 Date Nut Bread

1 cup chopped pitted dates

1-1/2 tsp baking soda

3/4 cup boiling water
3 Tbs butter, softened

1 cup sugar

1-1/2 cups flour

1/2 tsp salt

1/2 tsp cinnamon

2 large eggs, lightly beaten

1 tsp vanilla extract

1 cup walnuts or pecans, coarsely chopped

In medium bowl mix dates and soda. Pour water over them and add butter. Let the mixture stand for 20 minutes. Butter a 9x5-inch pan, line bottom with parchment paper and butter paper too (the sugar in the dates is sticky—the parchment paper will prevent them from sticking to the bottom of the pan).

Whisk dry ingredients in large bowl. After approximately 15 minutes (depending on how quickly your oven heats), preheat oven to 350 F. Add the eggs and vanilla to dry ingredients and stir with a fork to combine. Stir in the date mixture and the chopped nuts.

Pour mixture into prepared pan and bake for approximately 55 minutes, until tester inserted into center comes out cleanly. Let cool in pan for 10 minutes; turn onto a wire rack to cool completely.

Sausage and Hash Brown Casserole

This is good for breakfast but also makes a great dinner casserole. For dinner I usually add some chopped broccoli florets with the hash brown mixture, and serve with a green salad.

Sausage and Hash Brown Casserole

1 pound pork sausage

16 oz frozen hash browns, thawed

   (I use Shreds O'Brien which includes chopped red and green bell peppers)

about 3/4 of a can (10-3/4 oz) cream of mushroom soup *

1 cup sour cream

3/4 cup chopped onion

1/4 tsp salt

1/8 tsp pepper

1-1/2 cups (about 8 oz) cheddar cheese, shredded

Preheat oven to 350° F. and lightly grease a 2-quart casserole. Brown sausage over medium heat until no longer pink. While sausage is browning place hash browns in a large bowl (thaw in microwave on low power, if necessary). Add soup, sour cream, onion, salt, pepper and about 3/4 cup shredded cheese. Mix to combine, then place half of mixture in casserole dish, spread browned sausage in middle and top with the remaining potato mixture. Spread reserved cheese over the top. Cover with foil and bake for 45 minutes; uncover an bake 10 minutes longer. Makes about 6 servings.

Grandma, Rick & Terri, Nahcotta, WA ca 1951

Crisp German Waffles

Packaged mixes are quick and convenient, but these "from scratch" waffles take very little more time. Beating the egg whites separately and then folding them gives these waffles a light interior texture with a crisp exterior. I like these topped with a banana which has been mashed up with honey and a little cinnamon, or smothered in sweetened strawberries and whipped cream, or ...

Rick on Dad's Harley, April 1964
South San Francisco, California

Crisp German Waffles

2  cups flour

2  Tb sugar

2  tsp baking powder

2/3  tsp. salt

3 egg yolks, slightly beaten
1-3/4  cup milk

5  Tbs melted butter

3  egg whites

Preheat waffle iron. Whisk the dry ingredients in large bowl.  Stir egg yolks and milk together, add to dry ingredients.  Stir in the melted butter.  Beat egg whites until stiff.  Fold into batter.  Bake in hot waffle iron until crisp and golden.

Lasagna Soup

Fall is the season of comfort food--warm, hearty fare to keep out the chill and help prepare you for Winter hibernation. This soup fits the bill and is pretty healthy too (Not counting the sausage!). The original recipe was in the December, 2005 issue of Cuisine At Home magazine, but I've modified it a bit to suit myself . The recipe can be made to suit both gluten-free and lactose-free diets.

Lasagna Soup

1 or 2 Tbs olive oil
1 lb Sweet Italian Sausage
Salt & Pepper, to taste
Dried Italian seasoning, to taste
1 large sweet onion (usually Maui or Vidalia), chopped
2 medium carrots, shredded
2 cups mushrooms, sliced (I prefer Cremini)
2 Tbs garlic, finely minced (I usually just use the jarred stuff)
1 can (6 oz) tomato paste
1 can (8 oz) tomato sauce
1 can (14.5 oz) petite-cut tomatoes
2 cans (14.5 oz) low-sodium chicken broth *
1 cup mini-farfalle or campanelle pasta (optional: omit if you want gluten-free)
2 cups fresh spinach, chopped (preferably baby spinach)
Optional: diced mozzarella and/or Parmesan cheese

This recipe makes almost a gallon of soup, so you'll need to use a Dutch oven or a very large saucepan. Brown the sausage in the olive oil over medium-high heat, seasoning with salt, pepper and dried Italian seasoning. Add the onions and carrots and continue to sauté for 3 or 4 minutes. Add the mushrooms and garlic and sauté for another 3 or 4 minutes.

Add all the canned ingredients and bring to a boil. Add pasta (if using), lower heat and simmer for about 10 minutes (or amount of time required to cook pasta almost al dente, per package directions). Stir in spinach and cook until wilted, about 1 or 2 minutes.

The original recipe says to ladle the soup over 1/4 cup of cubed mozzarella to give the soup that "gooey cheese element" of lasagna and further garnishes the top with grated Parmesan. I find stringy cheese in my soup unpleasant, so I leave it out—this is also a good idea for those who are lactose-intolerant. This is not a soup to be served with crushed crackers—I usually serve it with toasted slices of a crusty sourdough bread for dunking, or if I don't have any of that I top it with croutons.

*Note: leftovers are great, but if you have them and need to reheat the soup you should add some additional chicken broth, as the soup seems to get thicker when refrigerated.

Hijinks at Roads End, Lincoln City, Feb 1998
Cousin Terri, Mom, Aunt Peggy & Uncle Lee

Smoked Cheddar and Bacon Quiche

I adapted a classic Quiche Lorraine recipe to use the smoked cheddar cheese I had on hand. My brother Rick used the old "Real Men don't eat quiche" line, but then went ahead and had two pieces. Of course "Real Men" probably don't care what other people think about them, so can have all the quiche they want!

Rick with a Real Sturgeon

Smoked Cheddar and Bacon Quiche

8 to 10 slices bacon, cooked and coarsely crumbled

1-1/2 cups grated smoked cheddar cheese
  (of course I use Tillamook cheese!)

10 inch unbaked pie shell
  (I use a thawed Marie Callender’s ready-made)

Softened butter

4 eggs

Scant 2 cups cream (can substitute some milk)

3/4 tsp salt

Pinch of each: sugar, nutmeg, paprika, pepper

In a medium bowl beat together the eggs, cream and seasonings.

Sprinkle bacon over bottom of pie shell. Cover with the cheese and pour egg mixture over all.

Bake at 425° F. for 10 minutes. Reduce heat to 325° F and bake until custard is set, about 30 to 40 minutes longer.

Bacon, Leek and White Cheddar version: Same as above, but saute use only 5 slices of bacon, then saute cleaned and sliced leek half-moons in bacon grease until softened. Place about half the grated medium white cheddar cheese in the bottom of the pie crust, cover evenly with the bacon and leeks, then top with the remaining cheese and pour the cream mixture over and bake.

Sherrie’s Carrot Cake

This is the old fashioned favorite classic we sold at Ocean Park Crab and Seafood Market. We used the Cream Cheese frosting at the market, but I've included the recipe for a Buttermilk Glaze also (it uses up some of the remaining pint of buttermilk and is very good for a change from the frosted cake. It soaks in and gives the cake a dense moist texture).

Sherrie’s Carrot Cake



Aunt Peggy & Uncle Lee, Dec 24, 1958
(Carrot Cake would be good for a wedding cake!)



2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cup sugar

2 tsp vanilla extract

2 cups grated carrots
   (about 4 med-lg)**

8 oz can crushed pineapple, drained
   (about 2/3 cup)

3-1/2 oz (1-1/3 cup) flaked coconut

2 cups chopped walnuts

Stir dry ingredients together; set aside.  In large mixing bowl beat eggs.  Add oil, buttermilk, sugars and vanilla extract and mix well.  Mix in dry ingredients and blend thoroughly.  Stir in carrots, pineapple, coconut and nuts.  Pour into greased and floured 9x13 pan; bake at 350° F (dark pans 325° F) for 55 minutes.  You can make about 30 cupcakes instead—bake 22 to 25 minutes. Cool and frost with cream cheese frosting--or if you prefer use the Buttermilk Glaze instead!

**Note: instead of grating the carrots, you can peel, cut off the ends, cut them into chunks and put them in the food processor with the oil and process until they are “grated.”

Cream Cheese Frosting

8 oz cream cheese, softened

1 stick (1/2 cup) butter, softened

1 pound powdered sugar

1 tsp vanilla

1/4 to 1/2 tsp lemon juice

With mixer, cream butter and cream cheese together. Add powdered sugar, vanilla and lemon juice and mix until creamy.

Buttermilk Glaze

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 Tb white corn syrup

1/2 tsp baking soda

1 tsp vanilla extract

Combine all ingredients except vanilla in saucepan; bring to boil.  Boil 5 to 6 minutes, until thick and syrupy.  Stir in vanilla. Pour over the warm cake.

Gramp’s Apple Cake

Don Chisty, ca 1922

Grandpa Don Christy was a really good cook, making hearty breakfasts for the family after a morning spent digging clams on the Long Beach Peninsula. This old-fashioned Apple Cake was one of his specialties.

Gramp’s Apple Cake

4 cups peeled and diced apples
2 cups sugar

1/2 cup oil
2 well-beaten eggs

1 tsp vanilla
2 cups flour 

2 tsp soda

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

1 cup chopped nuts

Preheat oven to 325° Fahrenheit.  Generously grease a 9x13-inch pan. Combine flour with salt, soda and spices (sift or stir together in a bowl). In a large bowl, mix apples and sugar.  Stir in oil, eggs and vanilla then mix in dry ingredients. Fold in nuts .  Pour into pan and bake for 45 minutes.  Spread topping over cake while still warm. 

Topping: 

1 stick butter
1/2 cup sugar
1/2 cup evaporated milk

While cake is baking, combine  in medium saucepan.  Cook for 10 minutes; let cool.  Add 1/2 cup shredded coconut.

Slug Pie (aka Earthworm Casserole)



Treeva and Teena with friend Tarry Ray
near Willapa Bay, Nahcotta, WA



Actually this is just a Tuna Melt, but when my nieces were young and I fixed them lunch I'd ask "What would you like, Slug Pie or Earthworm Casserole?" (I also told them they'd never really met their "true" Aunt Sherrie, that I was from the planet Zeckarahr and we'd done a "cultural exchange" many years ago ... of course that was true.)

Tuna Melt

1 can good-quality tuna, drained (preferably solid, water-pack)*

1 celery stalk, diced

Salt, Pepper and/or Seafood Seasoning

Mayonnaise

English Muffins, split, toasted and lightly buttered

Medium Cheddar or Monterey Jack cheese

Mix Tuna, celery, seasonings and Mayonnaise. Spread on English Muffin halves and top with slices of cheese. Place on foil-lined pan under broiler (or in toaster oven set to broil) until heated through and cheese is bubbly. One can usually makes enough for 6 muffin halves.

*To make a "deluxe" Slug Pie, use canned Salmon

Banana Sour Cream Bread

The sour cream in this bread mellows out the banana flavor. I like slices of this toasted and spread with a little butter for a breakfast treat.

Banana Sour Cream Bread

Cousin Terri with husband Don
December, 1989

1-3/4 cup flour

1 tsp baking soda

1 tsp baking powder

pinch of salt

1/2 cup butter, softened

1-1/4 cup sugar

2 eggs

1/2 cups sour cream

1 tsp vanilla

2 very ripe med-large bananas, mashed

1 cup chopped walnuts

Preheat oven to 325° F. Grease and flour a tube pan (or alternately two 5x7 inch loaf pans).

Place dry ingredients in large bowl. Shake to mix if you are using a bowl with a tight-fitting lid, otherwise whisk dry ingredients together.

Beat butter and sugar together until light and fluffy. Add eggs, sour cream, vanilla and mashed bananas and beat until combined. Add all but about 1 tablespoon of the dry ingredients and stir just until moistened. Mix the walnuts with the remaining flour mixture and shake or stir until they are coated. Fold walnuts into mixture.

Pour into prepared pan(s) and bake for about 55 to 60 minutes for tube pan or 45 to 50 minutes for loaf pans.

Lazy Daisy Oatmeal Cake

This cake was so very popular in the 1960s. Since retro is "in" I think it is time to bring it back in to fashion. This is a fairly dense and moist cake and the broiled frosting is so good you may find it hard to resist pulling off bits and eating it like candy. I usually bake with butter, which would probably work just as well in the cake, but the original recipe calls for margarine.

Lazy Daisy Oatmeal Cake

2 1/4 cup boiling water

1-1/2 cup Quick Quaker oats

3/4 cup margarine

1-1/2 cup sugar

1-1/2 cup brown sugar

1-1/2 tsp vanilla

3 eggs

2 1/4 cup flour

1-1/2 tsp soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350° Fahrenheit.  Grease and flour a 13 x 9 x 2 pan.  Pour boiling water over oats and let stand while preparing the rest of the cake.

Cream margarine, sugars and vanilla until smooth.  Add eggs and mix by hand until light and airy.  Sift flour, soda, salt, cinnamon and nutmeg.  Mix oatmeal into creamed mixture, then add sifted ingredients and mix well. Pour into prepared pan and bake 50 to 55 minutes.  Spread with Nutty Coconut Frosting.

Nutty Coconut Frosting

1/2 cup melted butter (1 stick)

1 cup brown sugar

6 Tbs milk

1 cup chopped nuts

1-1/2 cup shredded coconut

Mix butter, brown sugar and milk in small saucepan; bring to boil.  Remove from heat, add nuts and coconut.  Spread over oatmeal cake while still hot, then broil until frosting is browned and bubbly.


Mom in Olympia, WA, ca 1949



PB Scotcharoos

I received this recipe from my friend (and boss) at Fort Stevens, Teri Wing. They are simple and quick to make, which is one of the reasons I used to make them to sell at Mom's store (Ocean Park Crab and Seafood). They're also pretty tasty!

PB Scotcharoos

Cousin Terri

1 cup sugar

1 cup white Karo™ Syrup

1 cup peanut butter

7 cups Special-K™ cereal

some margarine to grease pan

1/2 11-oz pkg Butterscotch Chips

about 1-1/4 cup Chocolate Chips

Stir sugar, syrup and peanut butter in a very LARGE pan over medium heat until mixture begins to bubble. Remove from heat and quickly* stir in Special-K cereal. Quickly use margarine to grease a 9x13 inch pan. Do not clean off your hands! Spread mixture into pan and use your hands to press into place.

Melt chips in bowl (I use microwave at about power 4, stirring every 1-1/2  minutes until smooth).  Spread over cereal mixture and let stand until firm.

*Note: you should measure the cereal out ahead of time so you can stir it in quickly, as the mixture becomes hard to spread as it cools. When I used to make these for Mom's store I found it easiest to measure in a 2-quart pitcher.