Banana Muffins

© Can Stock Photo/ valzan

This recipe came to me from a friend and fellow author, David Lee Summers. The recipe is eggless and sugarless and uses honey instead of sugar, but you’d never know it. The muffins are delicious.  It’s also a great way to use up over ripe bananas, so Rosie would have approved.

By the way, I used regular all-purpose flour instead of whole wheat flour, and it came out nicely. Bread flour will also work.

Gayle Martin

 

BANANA MUFFINS (makes 12+ muffins)

  • 5 or 6 ripe bananas, mashed
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/4 cup all-purpose whole wheat flour
  • 3/4 teaspoon ground nutmeg
  • 1 ½ teaspoon baking soda
  • 1/2 cup chopped nuts (optional)

Preheat oven to 350°F.  Lightly oil a 12-cup muffin pan or use paper baking cups.

Combine flour, nutmeg and baking soda in a large mixing bowl. Set aside. Stir together the bananas, oil, honey, and vanilla in another bowl. and stir the wet ingredients into the dry mixture. Blend with a spoon until moistened. Add chopped nuts, if desired.

Spoon the mixture into muffin cups, filling to the rim. Bake until golden brown-about 20-25 minutes. Serve warm.

 

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

Corn Pudding

from the  pages of Rosie’s Riveting Recipes
© Can Stock Photo / zigzagmtart

This recipe is such a classic, and so simple I’m surprised neither my mother, nor any of my grandmothers, ever prepared it. It is, however, included in the Rosie’s Riveting Recipes historic cookbook, and it’s one of the easiest recipes in the entire book. The results are delicious. The pudding has a rich, buttery flavor, making it the perfect, flavorful side dish. Enjoy.

Gayle Martin

CORN PUDDING

  • 3 eggs
  • 2 cups fresh or canned corn
  • 2 tablespoons melted margarine
  • salt and pepper
  • 2 cups milk

Beat the eggs. Add all the other ingredients and salt and pepper to taste. Pour into a greased baking dish, place in a pan of hot water, and bake in a moderate oven, (350F) for about 1 hour or until set in the center. Yields 6 servings.

Note:  A 15.5 ounce can of corn works nicely for this recipe.

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Pumpkin Walnut Cheesecake Pie

© Can Stock Photo / karenr

Okay everybody. Sing along with me. “It’s the most wonderful time of the year, tra, la, la.” Why? Because it’s Pumpkin Spice season!

This recipe may not exactly be low carb, but who cares?  It’s pumpkin spice season! So what makes pumpkin spice season so special? Well, it’s one of those things that if I have to explain to you, you’ll never understand. Suffice to say pumpkin spice is something you either love, or you can’t stand. There seems to be no middle ground.

If you’re a pumpkin spice fan like I am, you’ll have to give this recipe a try. You may even want to consider serving it with your holiday dinner instead of a traditional pumpkin pie. Did I also mention it’s sinfully delicious? But don’t take my word for it. Give it a try and taste it for yourself

Gayle Martin

PUMPKIN WALNUT CHEESECAKE PIE

  • 2 packages (8 oz) cream cheese
  • 3/4 cup sugar
  • 1 (15 oz) can of pumpkin
  • 2 eggs
  • 2 frozen pie shells, thawed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 cup chopped walnuts

Preheat oven to 350F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.

While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.

***

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Southern Chicken Pie

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

The other day I was looking for a chicken and dumplings recipe, and this gem, from the Rosies Riveting Recipes historic cookbook, can be easily adapted for making chicken and dumplings. It’s also an easy way to use up leftover rotisserie chicken, or holiday turkey. Best of all, it’s delicious.

SOUTHERN CHICKEN PIE

  • 11/2 cups chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced mushrooms (optional)
  • 6 tablespoons butter
  • 8 tablespoons enriched flour
  • 4 cups milk (or half chicken broth and half milk)
  • 3 cups cooked, sliced chicken

Pan-fry celery, green pepper, and mushrooms in butter until tender. Remove from butter; add flour; mix well. Add milk gradually, stirring constantly, until thickened. Add celery mixture and chicken; blend well. Season to taste. Turn into 21/2 quart casserole or baking dish. Top with the following:

Baking Powder Biscuit Crust

  • 2 cups sifted flour
  • 3 teaspoons baking powder (or 2 teaspoons double-acting)*
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 3/4 milk

Sift flour once, measure; add baking powder and salt; sift together. Cut in shortening until mixture resembles coarse meal. Add milk all at once, mixing until all flour is dampened. Turn out on floured board; knead lightly for a few seconds to smooth out dough. Roll out to fit over casserole. Place over chicken mixture. Bake in hot oven (425 F) about 25 to 30 minutes until crust is done. Serve immediately. Serves 8 to 10.

Modern adaptation: Carrots can also be used. Dough can also be placed over chicken mixture dumpling style.

* Most modern baking powder is double-acting.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

Chicken Enchilada Casserole

© Can Stock Photo / roxanabalint

My parents bought an Airstream trailer shortly after my dad retired and they joined an Airstream club. They spent many years going on caravans and attending Airstream rallies where potlucks were the order of the day. It was a wonderful time in their lives. My mother brought this recipe home from one of their Airstream rallies and served it at a family get-together. We all loved it.

Fortunately, she shared the recipe with me. Generally speaking, I’m not a big casserole fan. This recipe, however, is an exception. It’s very tasty and super easy to prepare. You simply add the layers, bake, and go. I’ve taken it to many a potluck dinner, and it’s always been a big hit.

CHICKEN ENCHILADA CASSEROLE

  • 4 to 6 chicken breasts, cooked and chopped*
  • 1 large bag of restaurant style tortilla chips
  • Diced green chilies (8 ounce can)
  • 1  cup corn
  • 1 15 oz. can of black beans
  • 2 cans cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth or water
  • 2 cups cheddar or Mexican blend cheese
  • breadcrumbs (optional)

Coat a 9 x 13 inch baking dish with cooking spray. Break the tortilla chips and cover the bottom of the pan, about 1/4 inch thick. Add chopped chicken breasts, green chilies, corn and black beans. Blend the soups and chicken broth together in a medium sized mixing bowl and pour over top. (Add more liquid if thinner sauce is desired.) Cover the top layer with cheese and add the breadcrumbs, if desired. Bake at 350F for 35 to 45 minutes or until sauce is bubbling and the cheese is melted and slightly browned.

Variations: Use jalapeno or chipotle peppers instead of green chili peppers for a spicier casserole. Turkey can be used instead of chicken.

*Two 9.75 ounce cans of chicken may be used instead of fresh chicken.

***

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

Whole Wheat Rolls

from Rosie’s Riveting Recipes
© Can Stock Photo / SeDmi

Who doesn’t love fresh, home-baked bread? Seriously. The smell of fresh bread baking is intoxicating, and when you take it out of the oven? Ooh la la! Put a little butter on it and take a bite while it’s melting. If that’s not heaven and earth then I don’t know what is.

Okay, I get it that some bread recipes are pretty cumbersome. However, this historic recipe, from Rosie’s Riveting Recipes, is actually quite easy.  The fresh baked rolls are delicious, and it would even be a fun project to do with the kids or grandkids.

Gayle Martin

WHOLE WHEAT ROLLS

  • 1 cake compressed yeast
  • 1 3/4 cups lukewarm milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons molasses
  • 2  cups flour, sifted
  • 3 cups medium whole wheat flour
  • 4 tablespoons soft shortening

Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425F). Makes 2 dozen rolls.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

Pigs In Blankets

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo/ MSPhotographics

Some dishes are destined to become classics, and this is certainly one of them. I loved pigs in a blanket when I was a kid, and I still enjoy them as an adult. This historic recipe from Rosie’s Riveting Recipes is easy, timeless, and delicious. Try it with your favorite fixings, or top it with chili, cheese and chopped onions.

Gayle Martin

 

PIGS IN BLANKETS

8 – 10 wieners or frankfurters

Bisquick

Simmer wieners in hot water for 10 minutes. Make Bisquick biscuit dough from package. Roll thin-cut in squares. Wrap wieners or franks (having ends show). Seal side edge by pinching together. Bake 15 minutes in hot oven. (450F) Serves 8 to 10.

Modern Adaption

Use Pillsbury Crescent Rolls instead of Bisquick

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

Historic B 1 Biscuits

from the Rosie’s Riveting Recipes historic cookbook

Biscuits and gravy was a Sunday morning breakfast staple when I was growing up. I’d wander into the kitchen, and there was Mom, or Dad, throwing flour and shortening into a bowl, and rolling out the biscuit dough. Sometimes they’d let me cut out the biscuits with a water glass. My whole family loved fresh, homemade biscuits, and I still love biscuits today. Either smothered in gravy, or with hot, melted butter.

This historic biscuit recipe, however, is a little different than the biscuits my family baked. While unique and very tasty.,I would call them a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It’s a nice complement to bacon and eggs, and tastes great with butter and honey.

Gayle Martin

 

B1 BISCUITS

  • 1 1/2 cups enriched all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cups oats
  • 1 tablespoon sugar
  • 2 tablespoons margarine*
  • 3 tablespoons peanut butter
  • 1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans 1/2 full. Brush tops with milk. Bake at 450• F for 20-25 minutes. Yield: 12 biscuits.

  • butter or shortening may be used instead of margarine
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

Crown Roast of Back Ribs

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo/ JB325

The back rib. Some people may think it’s the ugly cousin of the short rib, but with a little creativity they can be delicious. This historic recipe seemed daunting at first, then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. It worked. It made the dish much easier to prepare, and the results were positively yummy.

Gayle Martin

 

CROWN ROAST OF BACK RIBS

  • 1 1/2 lbs. back ribs
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350F oven for 2-3 hours or until tender. Makes 4 servings.

Modern Adaptation

Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You may also add chopped celery, nuts, or mushrooms.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

Eggless Chocolate Cake

© Can Stock Photo / NewIllustrations

Food was scarce back in Rosie’s day. Many common items on grocery shelves were hard to come by, even with rationing. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from Rosie’s Riveting Recipes cookbook, omits eggs.

By the way, a rotary beater was another term for an eggbeater, although most of us today use whisks.

Gayle Martin

EGGLESS CHOCOLATE CAKE

2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla

Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool.

Sift flour once, measure, add soda, salt, and sugar, and sift together three times. Cream shortening, add flour, vanilla, and chocolate mixture. Stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375 F) 20 minutes, or until done. Spread frosting between layers and on top of cake.

Cocoa Cake: Substitute 1/3 cup cocoa for chocolate. Sift it with the dry ingredients; add cold milk with vanilla.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.