Old Fashioned Recipes, Home Cooking like grandma did for a taste of history

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Over the Holidays I purchased (3400+ recipes) from you and today is the first time I've had a chance to look at it. I can't believe how awesome it is! At work I'm able to print all the pages (there's lots of them) and get the recipes I'm wanting. This is going to be so helpful when doing gifts for birthdays, holidays, etc... I just wanted to say thank you for putting it all together, but also, for making it so cheap. There are just so many great ideas and I've enjoyed spending the time this morning searching the recipes. Thanks again. Take care! ~Cindy S.

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Old Fashioned Recipes
Old Fashioned Recipes - Serve Home Cooking like grandma did for a taste of history

5,101 recipes for good old fashioned recipes that would make grandma proud. Bring back memories of vintage family dishes like Gingerbread, Biscuits, Cupcakes, Pies, Cookies, Meatballs, Soups, Casseroles, Bread, Salads, Custards, Cakes, Pickles, Veggies, Stew, Sponge cake, Spaghetti, Donuts, Meatloaf, Stuffing and more. This old fashioned recipe ebook makes a great holiday gift for newlyweds, and a great value too.

Start a family tradition in your home.
Serve Antique Home Cooking like grandma did for a taste of history

Free Samples - Old-Fashioned Recipes:

#21 -- HOT MILK SPONGE CAKE

1 c. sugar
2 eggs
1 c. flour, sifted
1 tsp. baking powder
1 tsp. flavoring (vanilla)
1 tbsp. butter
1/2 c. hot milk

Break eggs into bowl, beat with a beater until very light and lemon color. Add sugar gradually and beat well. Heat milk with butter to almost scalding. Add flour and baking powder to the sugar mixture; blend well, add hot milk and flavoring. Bake at 375 degrees, using either a 9-inch square pan or a tube pan. When cake springs up at the touch, remove from oven and turn upside down on funnel to cool. DO NOT GREASE PAN! Can double recipe for larger group. Good with berries or sauce.

#3135 -- MUSHROOM AND BARLEY SOUP

2 tbsp. cooking oil
2 tbsp. butter
1/2 c. pearl barley
2 med. onions, thinly sliced
1/2 lb. mushrooms, thinly sliced
8 c. chicken stock or bouillon
1 lg. carrot, thinly sliced
1 tsp. salt
1/4 tsp. freshly ground pepper
1/3 c. sour cream (optional)
2 tbsp. freshly minced parsley

Heat oil and butter in large soup kettle. Add barley and onions and cook over medium heat, stirring constantly for 3 to 5 minutes. Add mushrooms and cook for 5 minutes longer or until the mushroom liquid has evaporated. Add chicken bouillon or stock, carrot, salt, and pepper. Bring to the boiling point and skim. Reduce heat to low and simmer, covered, for about 1 hour, stirring frequently. Remove from heat and stir in sour cream (optional). Sprinkle with fresh minced parsley before serving. Serves 6

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