Hi Ben,

I've not heard of it but will keep half an eye/ear open for it. My mom
and her older sister got married the year the original Betty Crocker
cook book came out so their mom bought each of them (and herself) a
copy. When my grandmother passed away I inherited her copy; it's still
one of my "go to" cook books for certain things.

I remember Grandma using a Betty Crocker cookbook. If I recall
correctly, it had a red cover and came in the form of a 3 ring
binder. Here's a Betty Crocker Pecan Pie recipe.

The original one did not have a spiral binding, just a standard book
binding. My mom wore her cook book out; I noticed when we were visiting
some time in probably the early 2000s that she had a spiral bound
version. At the time I inherited my grandmother's book, it was in better condition than my mom's copy; she kiddingly offered to trade. Mine has
since deteriorated somewhat but not to the point of unuseable. I don't
think it will go to either of our daughters as they use the internet as
most of their "cook books". Older daughter has some hard copies but I
don't think younger daughter has any.

Title: Pecan Pie
Categories: Pies
Yield: 1 Pie

That's one of my favorite pies but I rarely indulge in it now because of
the sugar content (Stephen calls it a "sugar pie with nuts."). I may
have a small piece for Thanksgiving if anybody brings it (going to a
friends house; he hosts dinner for his family and select friends) but it
will be the only one I have this coming holiday season. I'm not that
fond of pumpkin pie but we've got some pumpkin in the freezer; maybe
I'll make muffins or pumpkin bread with it this winter. Stephen is still helping with quite a bit of the meal prep; I'm regaining my stamina but
know I won't be back to "normal" for a while yet so he may be the one to
mix up the pumpkin whatever.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver:
Hi Ruth,

I don't
think it will go to either of our daughters as they use the internet
most of their "cook books". Older daughter has some hard copies but I
don't think younger daughter has any.

I have a few hardcopy cook books for old-time's sake. Most of them were
gifts that i keep for the sentimental value. I admit that i also use the Internet as most of my "cook books".

That's one of my favorite pies but I rarely indulge in it now because
the sugar content (Stephen calls it a "sugar pie with nuts."). I may
have a small piece for Thanksgiving if anybody brings it...

Same here. If i recall correctly, Thanksgiving was the last time i ate
sugar pie with nuts, and it was a large piece and a well-made pie. :-9

maybe
I'll make muffins or pumpkin bread with it this winter. Stephen is st helping with quite a bit of the meal prep; I'm regaining my stamina b
know I won't be back to "normal" for a while yet so he may be the one
mix up the pumpkin whatever.

Way to go Stephen! How do you feel about taking a supervisory role?

Here's a pumpkin bread recipe from my database:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Five Spice Pumpkin Bread
Categories: Breads
Yield: 2 Loaves

3 c Granulated sugar
1 c Vegetable oil
4 Eggs
4 ts Vanilla
1 3/4 c All-purpose flour
1 1/2 c Rye flour
2 tb Malted milk powder
2 ts Baking soda
1 1/2 ts Five-spice powder
1 ts Ground cinnamon
1/2 ts Ground nutmeg
2/3 c Milk
2 c Pumpkin or squash puree
1/2 c Butter
1 tb White miso paste
2 c Powdered sugar
2 tb Milk; up to 4 tb

Hands on time: 20 minutes
Total time: 1 hour 25 minutes

When made with winter squash such as Autumn Frost or butternut, this
quick bread was as moist and tender as when made with pumpkin.

Preheat oven to 350?F. Grease bottoms and 1/2" up sides of two
9x5" loaf pans.

In an extra-large bowl beat granulated sugar and oil with a mixer on
medium until combined. Beat in eggs and 2 ts of the vanilla.

In a large bowl stir together the flours, malted milk powder, baking
soda, five-spice powder, cinnamon, nutmeg, and 1-1/2 ts salt. Add
flour mixture and the 2/3 cup milk alternately to sugar mixture,
beating on low after each addition just until combined. Beat in
pumpkin just until combined. Spoon batter evenly into prepared loaf
pans.

Bake until a toothpick inserted in centers comes out clean, 55 to
60 minutes. Cool in pans on a wire rack 10 minutes. Remove from
pans; cool completely. Store overnight before serving.

In a small saucepan cook butter over medium until browned, 5 tou
7 minutes. Remove from heat. Add miso; whisk until well
incorporated. Whisk in powdered sugar, the remaining 2 ts vanilla,
and 2 to 4 tb milk to make smooth glaze. Drizzle over loaves.

Recipe FROM: Better Homes & Gardens, Oct, 2023

MMMMM


Wherever you go, there you are!

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