Taste of the Past
Maxine TroxellThis 1960s retro recipe for Baked Alaska will have you reminiscing about Beatles songs and go-go boots! It combines buttery, rich pound cake; creamy ice cream; and fluffy meringue, for a dessert that is not only delicious, but also makes an impressive ending to any dinner. You can use your own pound cake recipe…
Taste of the Past
Maxine Troxell I am always looking for new recipes. I came across a cookbook titled Best Recipes several years ago. Recipes in this book came from the backs of boxes, bottles, cans, and jars. This recipe for Pumpkin Bread is different from the one from Libby’s, so I’m not sure of the source of this…
Taste of the Past
Maxine Troxell Okay, here I go, divulging the source of some of my secret recipes. Back in 1972, I purchased a cookbook from The Farm Journal called The Country Cookbook. I have gotten a lot of my prize recipes from this book, including a number of bread, cake, cookie, and pie recipes. This Pecan Pie…
Taste of the Past
Maxine Troxell With the upcoming Thurmont & Emmitsburg Community Show, I wanted to find a winning recipe to share. This recipe was the Grand-Prize winner in the 1968 Pillsbury Bake-Off. Happy baking, and I hope to see your cake at the Thurmont & Emmitsburg Community Show Bake Sale on September 6 at 7:30 p.m. Nutty…
Taste of the Past
Maxine Troxell Summer is the ideal time to fire up the grill and enjoy your meal outdoors. Whether it’s hot dogs, hamburgers, chicken, or ribs, everything tastes better on the grill. I was looking for some old recipes, and I found this recipe for Texas Honey Sweet & Sour Ribs in my Aunt Erma’s Run…
Taste of the Past
Maxine Troxell With summer approaching, it’s berry-picking time. I remember picking black raspberries at Catoctin Mountain Orchard. Berry picking wasn’t one of my favorite things to do, especially black raspberries, because of all the thorns on the bushes. When I was growing up, I remember my mother would make black raspberry custard pies. Anytime someone…
Taste of the Past
by Maxine Troxell Got a ham bone leftover from the holidays? Lucky you. Put it to good use in this comforting ham and bean soup. The soup was one of my favorites. My mom used to make this soup with rivels. She always made it in a pot on the stove. This recipe uses a…
Taste of the Past
by Maxine Troxell I come from a family of good bakers. I remember my grandmother making pies and all kinds of cookies. My Aunt Pauline was famous for her cream puffs. My Aunt Ermie was a grand champion baker at the Thurmont & Emmitsburg Show and other local fairs. I want to share one of…
Taste of the Past
by Maxine Troxell Irish soda bread may be most popular around St. Patrick’s Day, and it’s usually served with corned beef and cabbage. I remember that Shamrock Restaurant served a delicious soda bread with their corned beef and cabbage meals. This version bakes into a lightly sweetened round loaf, resembling a giant scone, with a…
Taste of the Past
by Maxine Troxell Fastnacht Day is the PA Dutch or German tradition associated with Fat Tuesday. It occurs on Fat Tuesday or Shrove Tuesday. Because many Christians choose to fast or deny themselves sweets and treats during Lent, it was common to indulge on Fat Tuesday. Fat/Shrove Tuesday is the Tuesday before Ash Wednesday, which…
Taste of the Past
by Maxine Troxell While looking for a recipe to include in the December Banner issue, I came across my aunt Eileen’s gingerbread recipe. This recipe was included in one of my mother’s handwritten recipe books. She had a lot of her relatives’ recipes included, and most are handwritten. It’s interesting to see how some of…
Taste of the Past
by Maxine Troxell Early settlers in America noticed that the German immigrants made this salad that was warm and had bacon and onions and a nice sweet and tart dressing, so they started calling it Hot German Potato Salad. German Potato Salad is very popular and unique, most probably coming from using leftover roasted or…
Taste of the Past
by Maxine Troxell Peach Cobbler Peach season is here. My mom always made good use of fruits while they were in season. She had a habit of writing down a lot of her recipes in a black and white composition book. While going through my late sister’s estate, we came across one of these books.…
Taste of the Past
by Maxine Troxell It’s summer and picnic time. What better food is there for a picnic than fried chicken? This recipe is a family recipe that I have used many times. It’s a simple and easy recipe for great fried chicken. Southern Fried Chicken Ingredients Chicken pieces 1 cup milk 2 beaten large eggs 2…
Taste of the Past
by Maxine Troxell This is my Aunt Erma’s Sweet Muffins recipe from her Run of the Mill cookbook. I add fruit to make them extra special. This recipe has won a lot of blue ribbons. Sometimes, instead of blueberries, lemon zest, and lemon extract, I substitute with cranberries, orange zest, and orange extract. Both versions…
Taste of the Past
Turkey at Thanksgiving, Prime rib at Christmas, and Brisket at Hanukkah. (And, oh yes, all the candy at Halloween.) Holiday food pairings make each separate celebration special—and something special to look forward to each year. Come spring, I always bake a ham for our Easter dinner. I came across this recipe some time ago. I…
