Tag Archive | recipe

Bullock’s Popovers

This recipe is from the old Los Angeles dept store Bullock’s that had the best tea rooms back when ladies lunched when they shopped.

6 eggs
2 cups milk
2 cups flour
3/4 tsp salt
6 tbsp of butter or margarine

Beat eggs
Beat in milk until blended
Combine flour and salt mixture to milk and eggs and blend.
Fill 8 well-greased custard cups.
Place on baking sheet and bake at 400° degrees for one hour.

Note: if using new custard cups, season to prevent sticking. Cups should be placed in hot oven 30 minutes. Remove old grease and re-grease cups before using.

Split Pea Soup – in time for harvest

1 small package of split peas

1 onion chopped

2 carrots sliced

3 inch sprig of fresh rosemary

2 ham hocks

Salt to taste

  1. Place all ingredients in a large pot. Add water according to the pea package plus 2 cups. Cook until the peas mash when pressed with spoon, at least an hour.
  1. Remove the vegetables and blend until smooth. Remove meat from the bones and return vegetables to the pot. Mix well

Good with corn bread and honey butter.

This was my Swedish great- grandmother Hilda Sjoberg’s recipe and the rosemary was my mother’s addition.

I thought this went with the time of year.

Holiday cookies – Ginger Crinkles

Ginger Krinkle Crisps
¾ cup shortening
1 ½ cup sugar
¼ cup light molasses
2 cups sifted flour
½ teaspoon salt
2 teaspoons baking soda
2 teaspoon ginger
3 teaspoon cinnamon
¼ teaspoon cloves (ground)
1 egg

Cream shortening and 1 cup sugar until light and fluffy.
Blend in molasses.
Sift together flour, salt, soda & spices (1 tsp of cinnamon).
Add to creamed mixture and mix well.
Chill dough hour or longer.
Mix remaining ½ cup sugar and 2 tsp of cinnamon.
Form dough into balls and roll in the sugar mixture.
Place 3 inches apart on foiled cookie sheet, gently press cookie to flatten slightly.
Bake at 350 degrees 12-15 minutes or until top is cracked and slightly brown.
Makes 3 ½ – 4 dozen cookies . Maybe doubled without changes

Warning! I made these by myself as a kid. I forgot to split the cinnamon out for the rolling mixture and ended up having to triple the recipe. I had a whole lotta cookies to share which was good because I love them.

Great Grandma Sjoberg’s genes

Normally when I bake or cook I’m very exact about my measurement of ingredients but it occurs to me that instead of channeling my Great Grandpa Alex on the party mix I’m more like my Great Grandma Hilda on my mom’s other side. She never measured.

That recipe was born out of frustration with the recipes on the box that barely if at all coat the ingredients and I like to be able to taste the Worcestershire sauce.

I’ve never written this one down before but I know what I put in it this morning. LOL!

This is my cure for a depressing day. Yesterday in the morning I learned Lady Olivia had died. Then someone at camps partner’s cancer had returned. Then I learned that one of my favourite CITs from Osito Rancho is in UCLA hospital after fighting ovarian cancer for 10 years and I know that other people I love are fighting their hardest right now to beat the demon cancer. I’m frustrated that all I can do is pray and listen and be there if or when someone calls and it hurts.

Fudge pie topped with ice cream

1 cup sugar
1 stick butter (1/4 pound) melted
2 whole eggs
1 square (1 oz) bitter chocolate
1/2 cup all purpose flour
1 Tsp vanilla

Mix together sugar and butter
Beat in the 2 eggs
Melt over hot water 1 square chocolate, cool slightly and beat in butter mixture.
Sift before measuring and beat into the butter mixture the flour.
Add vanilla

Bake the batter in a greased 8 1/2 inch pie plate in a slow (325) degree oven for 30 minutes.

The pie will look and feel moist and gooey but don’t on that account bake it longer. It’s supposed to look and feel that way.

Cool in pan, cut into 6 pieces and dish each piece into individual dessert plates. Top each serving with a scoop of vanilla ice cream.