Vintage Maine Recipe: Banana Fritters

I have too many bananas that ripened at once so I decided we’re going to have banana fritters for dinner. This simple, thrifty, gluten-free recipe was inspired by Ms. Ann Knight’s 1930s version in The Fellowship Cook Book by Members and Friends of The Second Congregational Church in Norway, Maine. These fritters are mini pancakes with a creamy texture and taste best when hot from the skillet. They have no refined sugars other than the optional dusting of powdered sugar for presentation simply because they don’t need any!

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Sunroom Mocktail: Non-Alcoholic G&T

Who doesn’t love a G&T?! Well, I don’t! As most of my readers know I don’t drink alcohol. I came up with my own mocktail, also called a G&T, made with ginger syrup and Topo Chico. Here’s the simple recipe:

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Happy Easter!

I just put out the crystal candelabra and tulips along with the glazed strawberry pudding cake I made this morning. It’s still cold in the sunroom right now but it will reach the 70s by noon when I’ll finish setting the table for our Easter luncheon. I’ll keep the cake refrigerated until then; I just wanted to show it to you because there’s a secret I’ll share!

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Recipe: Cast Iron Skillet Oven Roasted Rebel Chicken

Pictured is the dinner I made last night and it was outstanding! The breast meat was exceptionally tasty and tender as were the legs. The carrot’s sweetness was enhanced and the potatoes were soft and rich. As a bonus there was a nice pan gravy to pour over it all. I used a 4 1/2 pound LaBelle-Patrimoine Heritage chicken, organic carrots and organic yellow potatoes roasted in a vintage 13″ cast iron skillet. The chicken did not come trussed (legs tied together) and I didn’t have any twine on hand so I decided to wing it and prepare the bird in her un-lady like position. This ending up working to my advantage and you’ll see why in my recipe I’m sharing with you here.

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Recipe: Yogurt Quiche With Gluten-Free Mashed Potato Crust

For lunch just now I had a slice of quiche showered with fresh black pepper shown above which is leftover from last night’s dinner. I created a Greek yogurt quiche with a mashed potato crust that held up like an actual crust! My recipe is thrifty and simple and I’m happy to share it with you.

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Vintage Recipe: Frugal Portland, Maine Duchess Potatoes

While the world is abuzz about the Duchess of Sussex “stepping back” from her royal duties (seriously, though, I didn’t see that coming and apparently neither did the Queen!) I’ve stepped back in time and from the fancification of Duchess potatoes with this simple, frugal 1915 recipe found inside a Portland, Maine elementary school book. All that is required to make these tasty little puffs are three ingredients plus salt and pepper for seasoning.

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Vintage Recipe: 1930s New England Apple Brown Betty

This simple, wholesome recipe for New England Brown Betty is made with a handful of ingredients and is adapted from my 1936 copy of The Boston Cooking School Cook Book. It’s a good way to make use of stale bread, too, which I happened to have handy. Speaking of handy things, I also made my first-ever batch of 100% hand whipped cream with my new rotary beater! It wasn’t difficult at all!

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Vintage Recipe: Margaret Chase Smith’s Blueberry Cake

After months of denying rumors that she would seek the top of the Republican ticket or the vice presidential nomination, inspirational Mainer Senator Margaret Chase Smith announced her run for President in January, 1964.

“I have few illusions and no money, but I’m staying for the finish,” she noted, “When people keep telling you, you can’t do a thing, you kind of like to try.”

Although she wasn’t elected, Mrs. Smith was the first woman to have her name put in for nomination for the presidency by a major political party. She also created a winning Maine classic: Margaret Chase Smith’s Blueberry Cake. This delightful recipe is from an undated vintage very well-loved pamphlet in my collection, “Maine Blueberry Recipes…” Seventh Edition, Published by The Maine Department of Agriculture. Continue reading “Vintage Recipe: Margaret Chase Smith’s Blueberry Cake”

Simple Recipe: Patriotic Red or Blue (Berry) Ice Cream

July 4th used to be a frosted holiday for me meaning that it was about consuming artificially colored overly sweetened highly processed “patriotic” red, white and blue cupcakes on display at the grocery bakery. You know the ones of which I speak that seem to be everywhere this time of year? I used to think I was treating myself by eating them even though I felt awful afterward. That’s so yesterday but definitely not eating retro. Now I make ice cream from scratch with wild Maine blueberries or rich red strawberries that we picked locally and pure heavy cream from the local dairy that doesn’t add gums. Here’s my recipe for 1.5 quarts of strawberry or blueberry-infused ice cream:

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Eat Retro: Blessed Be Ugly Food!

It wasn’t until I had immersed myself in Depression-Era and WWI cook books in 2015 that I developed the “courage” to create simple dishes with quality ingredients that fall out of range of preconceived ideas of good taste. Good home cooking to me has evolved to mean honest, sometimes quirky, unpretentious fare that takes the pressure off to audition for a show on the Food Network. This humble dish may not be Instagram-worthy, but so what?! It was a wholesome, healthy, thrifty delicious dinner made from food that in the past would have been discarded.

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