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#Recipe Box
kvroii-arts · 6 months
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A recipe box I woodburned and tea stained a few years ago.
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bestthriftfinds · 3 months
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your-oldersister · 1 month
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PUMPKIN BREAD
Makes 2 loaves
3 1/2 cups all-purpose flour
2 tsp. baking soda1 1/2 tsp. salt2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin (16 ounces if using canned pumpkin)
2/3 cup water (if pumpkin is canned) 1/2 cup water (if pumpkin is fresh or frozen)
1 cup vegetable oil
1 cup chopped pecans
Preheat oven to 350 F.
Combine flour, soda, salt, cinnamon, nutmeg, and sugar in a large mixing bowl. Add eggs, water, oil, and pumpkin. Stir until blended.
Add nuts. Mix well.
Pour into two 9x5" loaf pans.
Bake 1 hour.
Cool slightly and take out of pans to let cool on a rack.
This tastes best if you wrap, refrigerate, and wait a day to eat it. It keeps well in the refrigerator and can be frozen.
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heyitsdeni · 1 year
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Was bored tonight so I made myself this recipe card for the empty recipe box sitting in my kitchen that I got at the start of the pandemic. I’ve been trying to collect recipes from my family members and lately I have been going to the library a lot so I’ve been flipping through a lot of cook books and stuff for inspiration! Maybe I could make some to sell at my table?
Also I call different types of food genres, it’s a thing with me and @ferncomics for example Chinese, Italian, Irish or sometimes it’s even simpler and genres can just mean soup, chicken, pasta, ect.
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askwhatsforlunch · 3 months
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A Cup of Hot Milk
Sometimes soothing a aching throat or an upset stomach, warming up after a walk in the cold air, or relaxing after a long day, is as simply comforting as A Cup of Hot Milk! Making one is easy enough, but there's plenty of ways you can spruce it up!
Cardamom Hot Milk 
Ginger Hot Milk 
London Fog 
Honey Hot Milk 
Nutmeg Hot Milk 
Rum Hot Milk 
Hot Matcha Milk 
Almond Golden Milk
Tonka Bean and Vanilla Hot Milk 
Maple Hot Milk
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grandmacottage · 2 years
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Vintage Tin Recipe Box from NevermoreVintage
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thesweetestjourney · 6 months
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Skull Hot Cocoa Bombs Recipe | Halloween Treats
How to make a spooky cocoa bomb to make a warm cup of hot chocolate.
Ingredients:
1 Cup Melting Chocolate
Hot Cocoa Mix
Halloween Sprinkles
Mini Marshmallows
Decorations:
3/4 Cup Powdered Sugar
1 Tablespoon Water
Sprinkles
Directions:
Melt chocolate according to package instructions. Spoon the melted chocolate into each mold. Spread the chocolate so that it covers all sides of the mold, but do not fill up the mold with it. Refrigerate for 5 minutes or until chocolate hardens.
Fill the chocolate cups with about 1 tablespoon of hot cocoa mix, sprinkles, and mini marshmallows. Spoon the remaining melted chocolate on top of the fillings, making sure to cover them completely and spreading the melted chocolate so that it touches the hardened chocolate. Refrigerate again until chocolate hardens.
Carefully remove the skulls from the mold. You can use as is or to decorate them further, whisk together the powdered sugar and water in a small bowl. Using a piping bag or piping bottle, carefully squeeze the sugar mixture onto the skulls creating designs. Press any sprinkles to the icing before it hardens. Let stand until icing hardens.
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u-mspcoll · 9 months
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Recipe cabinet / by Fannie Merritt Farmer, Author of ... The Boston Cooking School Cook Book. New York : George Sully & Company, 1913 (Cookery 1913 Fa)
Enjoy this 1913 Fannie Farmer Recipe Cabinet from the #LongoneArchive for #WhatsCookingWednesday! Published commercially, our copy also includes some handwritten additions.
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sproutjpg · 2 years
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ok just made two more loaves of that banana bread the comments were correct
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Learn to Make Korean Style Noodles
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rat-hand · 2 years
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Organizing recipes today <3
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your-oldersister · 1 month
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CAJUN SHRIMP
serves 12
1/2 of a lemon
1/3 cup water
1/3 cup chopped onion
3 tbls of lemon juice
1 tbls cooking oil..
2 cloves garlic minced
1 tbls Cajun seasoning
1/4 tes. salt..1 1/2 pounds peeled shrimp
1/2 cup chopped red pepper and green
Lettuce leaves
Use a large skillet..and glass bowls:
Remove peel from half lemon (no white) cut in very thin strips..combine lemon peel strips/water/onions/lemon juice/cooking oil/garlic/seasonings and salt and shrimp:
bring to a full boil..then reduce heat to and simmer covered about 4/5 minutes
stir twice then add green and red pepper
transfer immedately to a glass bowl
cover and marinate in the refrigeratorfor 4 hours
stir occasionally
drain and serve in lettuce lined bowls with toothpicks
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furniture-freak · 2 months
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Chef Boyardee metal recipe box by American Home Foods
Source
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askwhatsforlunch · 2 months
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Rainy Day Quiches
I love a good quiche, from the buttery pastry to the creamy and flavourful fillings. A quiche makes a dinner (or a lunch, or even a brunch!) and is so satisfying. Especially when it's been raining all day, that you come home a bit soaked and a bit cold, a good quiche is as comforting and heart-warming as it gets, a hug in savoury tart form! Here are a few of my favourite Rainy Day Quiches.
Quiche Auvergnate (Vegetarian)
Camembert and Bacon Quiche 
Leek and Muenster Quiche (Vegetarian)
Chicken and Leek Quiche 
Hake and Peas in Hollandaise Quiches 
Italian Coppa and Parmesan Quiches 
Leek and Ham Quiche 
Mushroom Quiche (Vegetarian) 
Chicken and Mushroom Quiche
Bacon and Cheese Quiche
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grandmacottage · 2 years
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Vintage Recipe Box from WolfgangVintageWares
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thesweetestjourney · 6 months
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Soft Apple Muffins Recipe | Cozy Fall Recipes
Ingredients:
2 Cups Flour
1 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Sugar
1/2 Cup Butter, Cubed
3/4 Cup Milk
2 Eggs, Lightly Beaten
1/2 Cup Sour Cream
1 Cup Apples, Peeled & Chopped
1/2 Cup Walnuts, Chopped
Topping:
1 Teaspoon Cinnamon
3 Tablespoons Light Brown Sugar
Directions:
1. In a mixing bowl, whisk together the flour, cinnamon, nutmeg, baking powder, salt, and sugar. Rub in the butter until mixture is crumbly. Add the eggs, milk, and sour cream, mixing just until combined. Fold in the apples and walnuts.
2. Line a muffin tin with paper liners. Use every other cup to leave space between muffins. Fill each cup with batter. Sprinkle tops with the cinnamon sugar mixture. Bake in a preheated oven at 425F for 15 to 20 minutes or until an inserted toothpick comes out clean. Let stand in pan 5 minutes, then remove to a wire rack and cool completely.
| Makes About 10 Large Muffins
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