|My own Cheese-Broccoli Chowder|
It’s been a blast hearing from the fine folks who’ve tried the stress-free recipes in my Too Blessed to be Stressed Cookbook since its release in November.
Thanks so much for your terrific feedback and kind words – I read each and every comment and am very, very thankful that you take the time out of your busy day to write.
One dear elderly lady named Garnet Edmondson even sent me some interesting and quite unique recipes she had painstakingly copied by hand on index cards. I want to share a few with you today.
Hey, let’s make this fun!
I hereby challenge you daring BBFF’s (Blessed Blog Friends Forever) to try one of these recipes and send me a photo and the feedback of your fam (provided they live through it). The first ten I receive will be placed in a drawing and the winner will receive an autographed copy of the Too Blessed to be Stressed Cookbook PLUS your photo and comments be posted here on my blog for all the world to see.
*Disclaimer: I can’t vouch for the quality of these dishes (I haven’t tried them yet personally), nor can I claim they’re quick and easy like my cookbook recipes; in fact, I’m pretty sure they’re the opposite. So enter at your own risk and bon appetite!
This first one is 65 years old and involves a combination of flavors I would have never imagined:
Tomato Soup Cake
3/4 c. Crisco 1 tsp baking powder
1 1/2 c. sugar 1 tsp cinnamon
2 eggs 1 tsp cloves
1 can tomato soup (11 oz) 1 tsp nutmeg
1 tsp baking soda 3 c. all purpose flour
3/4 c. water 1 c. raisins + 1/2 c. chopped nuts
Combine first five ingredients in a large bowl; sift together dry ingredients and mix with first five, blending well. Stir in raisins and nuts. Pour into greased 9×13 baking pan and bake at 375 for 30-35 minutes or until toothpick comes out clean.
This next one was copied from a 1952 cookbook and doesn’t include oven temp or baking time so you’ll just have to boldly fly by the seat of your pants:
White Bean Pie
1 1/4 c. cooked white beans forced through a strainer ( Yikes! I don’t even own a strainer!)
1/4 c. sugar 1/8 tsp cloves
1/2 tsp cinnamon 1/2 tsp salt
1/4 tsp ginger 1 slightly beaten egg
7/8 c. part milk, part cream (Deb’s note: This would be called half-n-half today and good luck measuring 7/8 of a cup!)
Mix all together in order given. Bake in a pie tin lined with pie dough. Tastes a lot like pumpkin pie.
And lastly but not leastly, this amazing recipe incorporates ingredients right out of the pages of your Bible. It’s at least 70 years old (likely even older) and again, since many older recipes didn’t state oven temp or actual baking instructions, you’ll have to take your best guess and test with a toothpick. Only attempt if you’re fearless and love a creative challenge (might even be fun to try with your kids)!
Scripture Cake (also called Old Testament Fruit Cake)
Amount Book Chapter Verse
4 1/2 c. 1 Kings 4 22
1 c. Judges 5 25
2 c. Jeremiah 6 20
2 c. 1 Samuel 30 12
2 c. Nahum 3 12
2 c. Numbers 17 8
2 tsp 1 Samuel 14 25
1 tsp Leviticus 2 13
6 tsp Jeremiah 17 11
1/2 c. Judges 4 19
2 tsp Amos 4 5
2 tsp 2 Chronicles 9 9
Mix all together and bake slowly in moderate oven (Deb: I would guess this means 350 degrees).