Get out the cookie jar, and make some easy, no-bake peanut butter bars for quick snacks.
Not that they’ll last long.
If you’re of a certain age, you’ll remember Rice Krispie Bars made with marshmallows, or the version with chocolate tops.
This one is something of a hybrid, to my mind. It has peanut butter to give it some extra goodness.
Just make up the “sauce”, stir into the cereal, and top with some melted chocolate.
No Bake Peanut Butter Bars (Also called Sweet Marie Bars)
1 cup light brown . . . → Read More: No Bake Peanut Butter Bars | Sweet Vintage Treat
I made my first apple galette today. It’s like a pie without the pie dish. The pastry goes flat on a baking stone or sheet. Then you add the filling and pull up the sides.
I’ve seen a number of recipes for this kind of dessert. It seems a little easier than a pie, because of the single crust.
Jonathan or Braeburn apples are a good choice for this recipe, though any good baking apple will do. I like to use apples with a flavor balance between sweet and tart, and texture on the firm side. I taste them, too, . . . → Read More: Simple Dessert – Apple Galette
So simple, tuna sandwiches are easy to make as the weather warms up. Keep the filling cold and bring it out for a quick lunch around the pool, or even a picnic if you can keep the sandwiches cold and eat them promptly.
Never had an exact recipe for this one. I like lots of pickles, so I head for the high side. The celery seed is often easier, but the fresh celery is nice for a change, and to give it more crunch.
Tuna Salad Sandwich Spread 2 small cans tuna, drained 6-8 hard boiled eggs, . . . → Read More: Tuna Salad Sandwich – Vintage China, Cool Lunch
Time to get out the bowls for another serving of some favorite comfort food. In the winter, bowl food can be chili or casseroles. In the spring and summer, it’s favorite cobblers and strawberry shortcake.
This year we had some wild spring weather, and strawberry growers were challenged to protect their crops from freezing. One thing leads to another, and the result is that, as I write, we have lots of beautiful berries from Florida and California available at very reasonable prices.
Frugal homemakers and home cooks know that cooking in season is always a winner — for best . . . → Read More: Enjoy Strawberry Shortcake – Beautiful Fruit in Season
Making hard boiled eggs seems easy. We use them for deviled eggs and beet pickled eggs. But you need them to peel cleanly, and that’s not as easy as it seems.
We like our hard boiled eggs just done, with fluffy yokes and NO green ring around the yoke, a sure sign of overcooked eggs. Here are our tips:
Buy your eggs a week or two ahead, and keep them refrigerated until you’re ready to cook them. Cook two or three more than you need, to allow for the one that might not peel well.
When ready to cook:
Place . . . → Read More: How to Hard Boil an Egg
One yummy chocolate cake
It must be the change in weather. When things get cool, we get itchy to bake. We first paired this easy and moist chocolate cake with a simple cooked frosting about 40 years ago. Just learning to cook then, and prowling in mother’s cookbooks for ideas. The combination has become a family favorite.
1 ½ cup flour 3 T. cocoa powder 1 t. soda 1 cup white sugar 5 T. vegetable oil 1 T. white vinegar 1 t. vanilla extract 1 cup cold water
Grease and flour a 9×9 cake . . . → Read More: Chocolate cake, remember when
Some years ago, at a carry-in lunch, a colleague brought a great Broccoli Salad.
I liked the interplay of the crunchy, raw broccoli with the zingy sweet and sour dressing. But the recipe was missing in action.
So I went home and developed my own version. It’s great in the summer, when cool salads are refreshing. And a great way to get some vegetables. Lots of good-looking broccoli is coming into our markets in late summer.
We also like serving it in the retro glass bowl, Soreno by Anchor Hocking. This version is the avocado green color. Another cool way . . . → Read More: Go Green…Broccoli Salad in retro glass
It’s that time of year. Peaches are on. And they’re soooo good from the farmer’s market. You can smell them as you walk the aisles…
I have a special casserole dish that I love to use for cobbler – vintage Corning Pyrex, in the distinctive ribbed berries and twining vines of the Gooseberry pattern, in pink and white. I don’t know how long Corning made this pattern. My educated guess says it was in the 1960s or 1970s, but it is now discontinued. I got a set of three Gooseberry dishes at a “granny sale” years ago, and . . . → Read More: It’s Peach Cobbler Season
Pfaltzgraff has a discontinued pattern called Jamberry. It makes my list of dinnerware patterns that are sweet for this time of year, when my craving for fresh fruit pops up as quickly as daffodils on a warm spring day…
The Jamberry pattern of stoneware china includes dessert bowls (the small ones for applesauce or fruit), and a larger salad or cereal bowl in the table setting.
Rhubarb shortcake is at the top of my dessert list for April. At home, Mom made Rosy Cobbler. The recipe probably came from the Bisquick box.
Rosy Cobbler is . . . → Read More: Yummy dish for a yummy dish