I still have my Fanny farmer cookbooks!! Mom gave them to me when I first moved away from home. I still refer to them when looking for some things.
I never had the fanny farmer cookbook, but I've got my trusty old Betty Crocker, which is pretty splattered and tattered from more than a quarter-century of use ;o)
Hummmmmm - I have a "Pillsbury Family Cookbook" that My DH gave me the first Christmas we were married - 1962. Guess he did it for self preservation. I still use it at least once a week, especially for cakes and pies. Never had Fanny Farmer.
I adore old cook books. I usually pick a few up when the used book store has a sale. I read them like novels LOL. I still use my old dog eared Joy of Cooking from 1974 for alot of the basics. I'm a Betty Crocker fan too Terry. I have one of the Christmas Cookbooks and a 1960s Do Ahead Cookbook with a to-die-for receipe for escargot in puff pastry that isn't in the newer additions. It's interesting to see the how meal planning and presentation has changed over the years. Like the 50s, a meat and potato era in NA and there was an unwritten rule that you couldn't mix foods together or even let them touch on the plate LOL I'm not really sure when the Cassarole Craze began but suddenly they even got their own chapter/section. (I've read some pretty euuwwy cassarole receipes by the way).
This message was edited Jan 14, 2009 3:51 PM
I've had my Fanny Farmer cookbook for almost 30 years. The binding is so broken, it's now held together with duct tape.
No Fanny Farmer cookbook here but my oldie is a 1937 edition of the Better Homes and Gardens Cookbook. My MIL found it in a drawer in a house she moved into long before I met her in 1959. It was already looking very tattered. The pictures of the "modern" kitchen, canning jars (with wire bails) and especially the cooks dressed like nurses are very entertaining. The hairsyles look like something out of the old movies of the era, so they were definitely in style!
The dumpling recipe in that book never worked for me. I wrote something like BAD next to it so I wouldn't be temped to try it a 3rd time.
Don't get me started on dumplings. I *do* use my Betty Crocker recipe for dumplings. Which are not like my MIL makes. (Poor DH made the mistake once of mentioning that during our first year of marriage...let's just say in the last 27 years, he's learned to eat mine and like 'em!)
My Mom makes the best dumplings! I've never been able to get it right so I make the chicken and send it over to her to add the dumplings. Hers are so light and fluffy that when you lift the lid they almost float away!
Those are my kinda dumplings, too. (Southern "dumplings" are really just big flat, square noodles in disguise.) Don't get me wrong: I love homemade chicken and noodles as much as chicken and dumplings. But the two dishes are very different, and dumplings were meant to be incredibly light, tender, moist delicacies, not hard little nubs of dough.
Okay, end of rant ;o)
I've gotten lazy, so have found that cutting refrigerater biscuits in quarters makes pretty good dumplings.
I'll just enter my plea for people to try (or re-visit) simple, easy, from-scratch dumplings. I've found they are as easy--or easier--than opening a can of refrigerator biscuits, and they taste SO much better ;o)
I guess some of it depends on what you keep on hand; I rarely (read: never) buy refrigerator biscuits. (I confess my DH doesn't mind the frozen ones, and I will concede they are easier than from-scratch rolled biscuits, especially when I'm trying to get him out the door in the mornings.)
But I always have flour, baking powder and milk on hand, so I can whip up "drop" biscuits or dumplings without thinking twice about it.
Referigerated buscuits make good doughnuts too. Punch a hole in the middle with a bottle neck or the lid, and in the time it takes to make coffee you can have doughnuts to go with it. I've eaten them but never made any myself. Learned that from a submarine cook who was my hubby's best buddy on the USS Catfish.
I've made fried pies from ref. biscuits. Just roll them out add a heaping tablespoon of canned pie mix on one side, Fold it over and pinch together fry in hot grease or oil till brown on bottom flip over and brown on other side. We mostly liked apple but have made peach and lemon.
I wonder if something like a scone could me made in the same way, with jam, and then baked on a cookie sheet.
Greenbrain, tell us about monkey bread. I've never heard of it.
You'll find many Monkey Bread recipes on the internet. Basically, it's 3 cans of refrigerated biscuits cut in quarters & shaken in a bag of sugar and cinnamon until well coated. Put in a bundt pan and pour melted butter and brown sugar over it. Baked at 350 F for about 30 to 40 minutes. It's also called pull apart bread because that's how you eat it. Very addictive and loaded with sugar and fat. I usually only make it once a year; like in January; and serve with coffee or cocoa.
My mom, a Tennessee born and farm raised gal who grew up eating cornbread and biscuits made from scratch, would wrap hot dogs in refrigerated canned biscuits and bake them on a cookie sheet for a quick cheap meal. I've also used them to make minnie pizzas. Maybe we should start a new thread -- "101 uses for refrigerator biscuits". I'll have to try the fried fruit pies with pears. We're expecting a bumper crop this year.
greenbrain, You must be living right! I have 3 pear trees with a total of 5 pears on them. They've got bit back by frost 3years running.
I made homemade bisquits for my DH almost everyday of our 50 yr marriage. Used the dough for all kinds of things over the years.
Mary, i'm not sure about scones but i've also made cinnamon rolls with refreg. bisquits. Roll them out.Than mix sugar, soft butter and sprinkle cinnamon on it and bake for bisquits.
I've not had monkey bread in a long time. Thanks for the receipe.
Nothing I've done. I live in the American Bottom. Very fertile soil & had plenty of rain this year.
Thanks for the explanation. My sister makes something like that every Christmas using yeast bread dough rolled into small balls. I think she calls them pull-aparts. Her husband's family has another name for them.
I think a thread for 101 uses would be great. Fun and useful too.
Whitewash on the tree trunk might make the trees blossom later and avoid the frost. It reflects the sun so the tree doesn't wake up so soon. Old timers used whitewash on their fruit trees for that, and to kill bugs that overwintered in the cracks in the bark. Not sure what it was made from but somebody would know. Maybe ask about it on the fruits and nuts forum.
Hmm...I'll have to look up when Fancy Farm, KY was founded...the whitewashed trees gave me the idea. When they decided to put a post office in the area, way back when...the head honcho said that they had to have a name for the place...the little wide spot in the road had every tree with a whitewashed trunk. He declared that this was the fanciest farm he'd ever seen and that is how Fancy Farm, KY got its name.
I'll see if I can dig the exact date up.
Interesting, how we went from Fanny Farmer cookbooks to refrigerator biscuits to whitewash! I found a recipe. There is no mention of it's use for fruit trees on this site, but it was used on chicken houses, outhouses and other outbuildings to give a clean appearance. I'll look for references for use on fruit trees.
I had no idea that there's a good reason to whitewash trees and outdoor wooden items. When my father-in-law retired, he was whitewashing everything at our summer cabins. I thought that he was just restless for something to do. I believe that he mixed lime and water.
I keep reading thinking any minute I will see were you use buttermilk Southern living has it going on buttermilk biscuits Martha Stewart has some good old recipes too. I have the really old recipe books with all the neat old fancy candies cakes and pies like vingar pie when the depression and you couldn't afford a lemon or buttermilk pie they had some different things back then all the canning and pickling memory lane for some :)
My MIL made vinegar pie, and also made corncob jelly that tasted just like apple.
I remember my dad referring to a shoofly pie. Anyone else heard of or made this pie?
Well, I made a call to the Fancy Farm Post Office and now we have a date, and I even included a reference to the 'sun scald' preventative. Look for it this coming spring in the line-up.
My mom used to pick the flowers off the squash plants and fry them. I have heard of sho fly pie
Fancy Farm is outside Mayfield, Ky. That's where my maternal grandmother was born and raised. She still lives on her farm outside Latham, TN in Weakley County and turns 90 next month. I'll try to ask her about Fancy Farm.