Hello, again. It’s been a while.

Hello, friends.

It has been a while since I posted.  Late summer is always a time when I am busy out wandering, or spending all my time outside and not paying much attention to this blog.  I apologize!  I am back now, so hopefully will be able to post some awesome Old Thyme recipes.  And wow… do I have a great cache to choose from!

I recently went to an estate sale a couple towns over, and hit the mother lode.  Hundreds upon hundreds of handwritten recipes in metal and small wood oak recipe card boxes.  A darling century old, leather-bound recipe book. And loads of recipes written on little notes, bank receipts, even the back of checks.  It’s wonderful and I’ve spent hours looking through them and enjoying it.

I hope to start back up with regular postings, as well as bring back the Thursday Recipe Card feature, which I will post in a while.



Recipe Card Thursday – Apple Lasagna

Attempting to wrap my head around this one.  I am sure that it would be delicious, but I’m not a huge fan of combining cheddar cheese and apple.  Alot of the work is taken care of by using canned apple pie filling.

apple lasagna

The easiest pie crust. Ever.

I probably should have shared this recipe with you all long before Thanksgiving.  But sometimes it’s hard sharing things that are so simple – so spectacularly easy and awesome. This is one of those little secrets.  Pie crust with 4 ingredients.  And two steps.  And a big secret!

ImageYes, the secret to this super duper pie crust is vinegar.  One tablespoon of white vinegar.  The results of that one tablespoon of vinegar is the easiest, smoothest pie crust to work with in the world.  In my humble opinion, of course.  This recipe is enough for a two crust pie.

Easy Pie Crust

1 cup shortening

2 cups flour

1/3 cup milk

1 tablespoon white vinegar

Pinch of salt

Cut the shortening into the flour and salt.  I do this with fork.  Combine the vinegar and the milk and stir.  Milk will become slightly thicker.  Dump the milk into the flour mixture and stir til combined.  Turn your dough onto a board and cut into 2 pieces, one slightly larger for the bottom crust.  This dough will be very soft. When you roll out your dough, make sure to generously flour your board and rolling pin.  Don’t be afraid about adding too much flour – this is a very forgiving pie crust.  I generally work in a couple more tablespoons of flour into the crust while rolling.

The apple pie I made is almost finished in the oven.  I use this crust every time, and it gets great reviews.  So be sure to give it a shot with your next pie!


Made: Chocolate Chip Orange Shortbread

Oh. My. Just go make them.  Really. Don’t hesitate.

Chocolate Chip Orange Shortbread


1 cup powdered sugar
1 cup butter or margarine, softened (I used Amish butter churned this morning.  Yeah, it’s how I roll.)
1 tbsp. grated orange peel
1 ¾ cups Pillsbury Best All-Purpose or Unbleached Flour
¼ cup cornstarch
¾ cup semi-sweet mini chocolate chips (Didn’t have any.  So I used Hersheys Chocolate Baking Pieces, and snapped them in two.)


½ cup semi-sweet mini chocolate chips (Didn’t have any!  Used some chocolate candy coating, and omitted the shortening)

1 tsp. shortening

Heat oven to 325ºF. In large bowl, beat powdered sugar and butter until light and fluffy. Add orange peel; blend well.



Lightly spoon flour into measuring cup; level off. Stir in flour and cornstarch; mix well.


Stir in ¾ cup chocolate chips.


Divide dough into four parts. Shape each part into a smooth round ball. On ungreased cookie sheets, press or roll each ball of dough into a 6” circle, 1/4” thick. With knife, score each into 8 wedges; leave wedges in place. Prick each wedge 3 times with fork.


Bake at 325ºF for 17 to 27 minutes or until edges are lightly browned.


Cool 5 minutes; prick again with fork and cut into wedges.


Remove from cookie sheets; cool completely. In small saucepan over low heat, melt ½ cup chocolate chips and shortening, stirring constantly. Dip rounded end of cooled shortbread wedges in melted chocolate; place on waxed paper or cooling rack. Let stand until set. 32 cookies.


Blueberry Torte

I planted two small blueberry bushes this summer, so I am hoping to have a magnificent crop of blueberries in the spring.  While I doubt that it actually happens, a gal can dream.  I was not a huge fan of blueberries, until the past couple years.  I bought a pint from the Amish one day, and I couldn’t eat enough of them.  I especially love to throw them in the freezer and use them in smoothies with a banana and a little bit of greek yogurt.

This torte is a classic dish made a bit simpler by using canned pie filling and a graham cracker crust.  Simple to make and delicious, it’s a nice twist on a cheesecake.

Blueberry Torte 

18 double graham crackers

2 regular size cream cheese

1 cup confectioner sugar

1 large size Dream Whip (not jumbo size, use both packages inside box)

1 can Blueberry Pie filling

Mix one stick soft margarine with rolled graham crackers and make a crust in buttered oblong cake pan (preferably glass). Combine confectioner sugar with soft cream cheese and beat until creamy. Add this to Dream Whip (which has been beaten and creamy, according to directions on box). Pour half of this mixture over graham cracker crust. Spread one can of Blueberry Pie filling over this. Cover with the remainder of Dream Whip mixture. Sprinkle with some of the graham cracker crumbs. Refrigerate and chill over night.

This can be made with any canned pie filling of your choice.

Jalapeño Corn Bread

This seems to be a seriously kicked up corn bread recipe. Great with chili or any other spicy soup or meat dish. Use as few or as many jalapenos as you like. This recipe will be spicy with 5 peppers. Remember to remove the seeds and membranes and wear rubber gloves when chopping your peppers.

Jalapeño Corn Bread

1 ½ cups yellow cornmeal

3 tsp. baking powder

½ tsp. salt

1 cup grated yellow longhorn cheese

1 cup grated onions

5 large Jalapeños, chopped finely

3 eggs, lightly beaten

½ cup Mazola oil

1 cup sour cream

1 8 ½ oz. can cream style corn

Mix together cornmeal, baking powder, and salt. Stir in cheese, onions and Jalapeños. Add eggs, oil, sour cream, and corn; mix well. Grease a large loaf-cake pan and pour in batter. Bake at 400 degrees for 15 to 20 minutes. Makes 10 to 12 servings.

Serve Jalapeño corn bread with black-eyed peas… there is a tradition that those who eat black-eyed peas on New Year’s Day will have good luck throughout the year