Pumpkin Crumble Cake (Oregon, 2006, adapted)

For a home cook I feel like I know my way around a kitchen.  But everyone’s got their blind spots, and mine is baking.  I don’t enjoy it and I’m not good at it, and despite a background in chemistry I’m especially bad at yeast breads.  I can’t even make a decent pizza crust (although……

Lamb Shank Vindaloo (inspired by Hotpoint Storybook Kitchen Cookbook, 1964)

Lamb Shank Vindaloo is a mid-century American interpretation of a popular Indian dish with Portuguese roots.   The lamb shank is cooked in a sour and spicy sauce that’s addictive and delicious.  Vindaloo dishes are now an Indian restaurant staple, but the sauce has its origins in a vinegary Portuguese stew.  As such you’ll often find……

Apple Pudding Bread (Wisconsin, 1989, adapted)

Apple Pudding Bread is a spiced dessert bread recipe from Ascension Lutheran’s 1989 community cookbook.   The recipe’s author was a longtime member and mother of three.  She was an avid bridge player and teacher and her husband served in various lay leadership positions at the church.  In the recipe description she brags that Apple……

Gooseberry Ketchup (adapted from Mountain Memories)

Perhaps the recipes that best capture the spirit of Mountain Memories are the jams and jellies and pickles.  Both the vegetable and fruit chapters are prefaced with memories of sauerkraut barrels in the family cellar, the necessity of storing food through rough winters, and pioneer methods for food preservation.  They rely on local fruits and……

Belgardin Brod (from Christmas Convoys, 1952)

Belgardin Brod is one of several traditional European “cookies” featured in Christmas Convoys.  In practice it looks and feels more like a cracker than a cookie, and tastes kind of like a cross between a ginger snap and a snickerdoodle with strong citrus overtones.  It’s kind of like the old fashioned grandma candy equivalent of……