Homemade Heirloom Marinara Sauce Recipe

Here’s my first of many batches of homemade sauce using a variety of tomatoes from our garden. There’s something somewhat controversial and extra healthy about it, however: I don’t remove the tomato skins! Most if not all recipes will tell you to remove them, but they break down as they cook so they blend right in with the sauce. More importantly, your body will appreciate it because the skins contain a high concentration of carotenoids and flavonols, both of which are antioxidants. Continue reading “Homemade Heirloom Marinara Sauce Recipe”

Recipes for Blueberry Season

Yesterday we went blueberry picking in a local organic field. Have you ever seen freshly picked blueberries? They look very different from what you usually see at the grocery stores. The waxy white coat you see on the blueberries is the natural bloom. After a good rinse to remove any debris and dirt they’re ready for eating! Here are a few of my favorite recipes from simple to decadent. (They’re also beautiful in a bowl for snacking!):
Continue reading “Recipes for Blueberry Season”

The Royal Wedding or Tea Cake Recipe: Chocolate Biscuit Cake

This very very VERY decadent cake is, according to Royal Chef Darren McCrady, “Her Royal Majesty the Queen’s favorite afternoon tea cake by far.” It was also the groom cake for Prince William’s wedding. I studied the official recipe in the link and came up with my own adaptation. I want to warn you that this recipe is dangerous. What I mean is, it’s deceptively dainty when sliced thin on a pretty plate and enjoyed during your afternoon tea, but despite the civilized appearance it’s packed with richness (calories). It’s so good that you will want more! Continue reading “The Royal Wedding or Tea Cake Recipe: Chocolate Biscuit Cake”

Vintage Recipe: 1937 Savory Haddock Pudding

This fish dish is adapted from a recipe in a 1937 A&P grocery flyer. The idea of “fish pudding” didn’t sound so great to me when I first saw the recipe which made this savory meal so surprising and satisfying. Why did I make it, then? Because vintage recipes frequently surprise me when I give them a chance, plus it was fun to tease Wayne about his fish pudding dinner. He was very doubtful that it would be even edible until I texted him the above photo at work before he came home. When he ate it that evening he was a happy man. I think you’ll really enjoy this simple recipe if you like seafood. Continue reading “Vintage Recipe: 1937 Savory Haddock Pudding”

Vintage Maine Recipe: Baconized Corn Bread from Cooking Down East

Lots of rain here in Maine this spring which s a bummer. The bright side is that there are more opportunities for staying inside to bake! Today’s recipe is brought to you by Marjorie Standish from Cooking Down East published in 1969. Continue reading “Vintage Maine Recipe: Baconized Corn Bread from Cooking Down East”

Vintage Maine Recipe: 1904 Sanford Orange Meringue Pudding

My newest addition to my vintage cook book library is The Sanford Cook Book compiled by Mrs. Geo. W. Huff and Mrs. M. A. Hewett, Committee for The North Congregational Ladies Society. My favorite part is that it was printed in 1904 by “The Averill Press.” The recipe I’m sharing with you today is probably unlike any pudding you’ve had: Creamy sweet citrus with bits of orange. We’ve had an overabundance of rain and clouds this spring so this bright citrus treat can be a delightful diversion packed with vitamin C! Continue reading “Vintage Maine Recipe: 1904 Sanford Orange Meringue Pudding”