Embracing Fall with Cherished Family Recipes

We are living in an abnormal year!  The year of 2020 has brought many challenges to our lives in ways we could not have predicted as we celebrated 2019 and welcomed 2020—how we do our jobs, our children’s schooling, connecting with family, socializing with friends, celebrating special events, shopping, and just about everything else. 

Sometimes in the midst of turmoil, we need to be reminded of the constants in our lives.  The cycle of changing seasons being one; it’s something we can always depend on.  In a normal year, there was something special about the return of routine in the fall.  The end of summer might have meant a new calendar charting everyone’s school and extra-curricular activities, practice times, meeting new teachers and launching into a new academic year.  For others, fall might have been a time of looking forward to reconnecting with coworkers and friends after being away or in-and-out over the summer.  Fall also meant the return of football games, tailgates, visits to the pumpkin patch, carnivals, and that long-planned fall trip. Whatever fall meant in the past, COVID-19 might have changed those ‘looked forward to’ expectations.

Coming home, wherever that may be, at the end of day is another constant. It’s where we rest, relax, and recharge to be ready for whatever the next day holds. For some reason, coming home in the fall conjures up memories and smells of the past–pot roast in the oven or chili on the stove. 

My AnswerLine co-workers and I are each sharing a cherished recipe handed down from our mothers or grandmothers that bring happy fall memories to mind.   We hope that they will help you recall a favorite fall memory or smell to make your fall routine seem ‘normal’ and remind you that having constants in our lives gives us the fortitude for whatever unknowns the season my hold.  May your fall be a time to carry on traditions as much as possible while embracing new adventures.

Memories from Marcia Steed
The comfort food that I fondly recall from my mom’s kitchen in the fall was chili. We were a busy household but always had supper together as a family. Chili was a ‘go to’ as it could be prepared ahead and would be ready for us whenever we gathered for supper. My mom would have used the
Chili Con Carne recipe from the traditional red-checkered
Better Homes and Gardens Cookbook.

Chili Con Carne
1 pound ground beef
1 cup chopped onion
3/4 cup chopped green pepper
1 1-pound can (2 cups tomatoes, broken up
1 1-pound can (2 cups) dark red kidney beans, drained
1 8-ounce can tomato sauce
1 teaspoon salt
1 to 2 teaspoons chili powder
1 bay leaf

In heavy skillet, cook meat, onion, and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings.

Memories from Marlene Geiger
A memory that always comes back to me in the fall is the smell of Mom’s apple butter wafting in the air as I neared by childhood home after school.  Apple Butter was made almost annually from the apples in the family orchard and served on toast for breakfast. The recipe is taken from the tattered pages of my mother’s handwritten cookbook in a 1940s spiral notebook.  Likely the recipe is my grandmother’s. The apple butter was made in a large enamel roasting pan, the same pan used to roast a turkey.  The recipe is non-specific, typical of an old recipe.  Today, I make apple butter in my electric programmable pressure cooker using a tested recipe.

Apple Butter
Pare, core, and dice 15 cups apples to fill roasting pan.  Add 12 cups sugar, and one teaspoon cinnamon, cloves, and nutmeg. Bake until apples are tender and thick. Mash apples if needed. 

Memories from Beth Marrs
A family favorite is the chocolate chip cookie recipe that my mom made for my sister and I.  It is the perfect cookie that is soft and delicious.  These cookies were favorites of all of my kids’ teammates, too, as I would make multiple batches of cookies to take along to all their fall activities.    I am thrilled to now be making them with my grandsons who are 2 and 4!

Chocolate Chip Pudding Cookies
1 cup butter or margarine
¾ cup brown sugar
¼ cup sugar
1 (3.4 oz.) package instant vanilla pudding mix
1 teaspoon vanilla
2 large eggs
1 teaspoon baking soda
2 ¼ cup flour
1 package chocolate chips

Cream butter and sugars.  Add pudding mix, vanilla and eggs and mix until creamy.  Slowly add the baking soda and flour and mix until combined.  Stir in chocolate chips.  I use a medium cookie scoop to make them all the same size and shape and place them on a cookie sheet.  Bake 375 degrees for 8-10 minutes.  They will be light brown. Do not overbake.

Memories from Carol Van Waardhuizen
I remember fall as a time when I converted my FCS high school students into “homemade soup lovers.”  To accomplish our knife skills objectives, we used potato peelers, chef’s knives and paring knives to prep our freshly harvested vegetables.  Lastly, they learned of the versatility of a basic potato soup by adding cooked ham cubes, bacon bits, or grated cheeses.  They couldn’t believe the goodness of a thick soup that they had created themselves.  

Potato Soup
4 potatoes, washed, peeled and diced 
2 carrots, washed, peeled and sliced 
2 ½ cups of water
1 T. and 1 t. chicken soup base (or vegetarian)
3 T. butter or margarine
½ large onion, chopped 
2 T. flour 
2 cups milk
Ground pepper to taste 
½ t. salt 
2 t. dried parsley
1/8 t. dried thyme or other seasonings to taste

In a stockpot or Dutch oven, heat water while preparing vegetables.  Add potatoes, carrots and chicken soup base to the boiling water.  Return to a boil and cook until the potatoes are tender (about 10 minutes if the cubes are about 1” or smaller).  Some of the water will boil down, but don’t let it dry up. 
While potatoes and carrots are cooking, melt butter in a skillet and add onions. Sauté onions until they are translucent.  Over medium heat, add the flour to the cooked onions to make a (roux) paste and then cook 1 minute, to cook the flour starch.  Gradually add the milk.  Stir well with a wooden spoon. Cook over low heat, stirring constantly until the white sauce has thickened.  
Add the onion and white sauce mixture to the cooked potatoes and carrot mixture and stir well.  Stir in the seasonings and heat thoroughly.  You can garnish with grated cheese, bacon bits, ham cubes or other items to your preference.  

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Celebrating the ‘Unique’ Angel Food Cake

Unbeknown to me, October 10 is National Angel Food Cake Day, a day to celebrate the light and fluffy textured foam cake made primarily of egg whites.  October seems like an unlikely month to celebrate angel food; I think of it as a springtime dessert served with fresh berries or fruit.

Since I enjoy history, I set out to learn the origins of the cake but found very little.  It is thought to be an American dessert perhaps originating with the Pennsylvania Dutch. The first recipe for the cake appeared in The Home Book of Tested Recipes in 1878.  In 1880 the New York Times published a recipe for angel food cake and the 1884 Boston Cooking School Cook Book also included an angel food cake recipe.  In a Martha Stewart article, the author writes “some food historians trace the widespread popularity of angel food cake to the advent of the rotary eggbeater in the mid- to late 19th century. What was once an arduous task became much more homemaker-friendly, and recipes began to appear in earnest.”

Regardless of how it originated, angel food cake is a unique cake in several ways–ingredients, pan, and cooling. It is made entirely of stiffly beaten egg whites, flour, sugar, and usually cream of tartar; unlike other cakes, no leavening or fat.  Steam and air incorporated into the eggs whites by beating are the main sources of leavening.  Flour adds structure and sugar brings sweetness.  Cream of tartar, an acid, helps to stabilize the egg whites.  (Lemon juice was once used to keep the beaten egg whites stiff, but today cream of tartar is the stabilizer of choice.) A special ungreased pan, known as a tube pan, is used for baking as the central tube and high sides of the pan support the delicate foam as it expands during baking; the hollow tube also allows for even heat distribution. Angel food cakes are cooled upside down. The elevation provides sufficient air flow to insure proper cooling which is needed to maintain the stability of its lofty structure.

Traditionally an angel food cake is made from stiffly beaten egg whites followed by carefully folding the dry ingredients into the delicate foamy egg whites.  Many recipes require a dozen egg whites or more. (The Pioneer Woman site offers a typical angel food recipe with tips and pictures.) Other options in today’s world include 1-step and 2-step box mixes.  A 1-step mix combines dehydrated egg whites, sugar, flour, flavorings, surfactants, stabilizers, and leavening agents in one package; water is added to the mix and beaten for a given amount of time.  Most major brands no longer offer the 2-step mix but some store-brand labels still offer this option.  The 2-step option is similar to traditional in that there are two packages in the mix—dehydrated egg whites and dry ingredients (sugar, flour, flavorings, stabilizers, and leavening agents).  First the dehydrated whites are whipped with water until stiff and then the dry ingredients are carefully folded into the egg white batter.  Purchasing a ready-made cake from the bakery is also an option.

Angel food cake is a low-guilt dessert with no cholesterol or fat.  One slice of cake typically contains 129 calories from 15 grams of sugar and 3.1 grams of protein.  Different recipes, box mixes or commercially prepared cakes may differ on calorie count and nutrition.

Angel food cake is not limited to just the traditional white. Angel food can be many flavors and colors. Since it is fall, it might be fun to celebrate National Angel Food Cake day by also celebrating a flavor of the season with a Pumpkin Angel Food Cake!  Taste of Home offers an easy recipe and the pumpkin will add additional vitamins and fiber!  Here’s to National Angel Food Day!

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Fun with Fondant

I’m not a cake decorator, but for as long as my children enjoyed a special cake for their birthday, I did my best to create a cake of their wishes.  I even took a cake decorating class way back when and mastered a few things with buttercream frosting.  Now I have grandchildren and after many years of not decorating cakes, I am back at it, having fun and learning new things!

Sometimes the grands just give me a theme for their cake and look forward to what my imagination creates.  Other times, they are a bit more specific. This year my 8-year old grandson sent me a picture. He thinks BIG and presently has his sights set on expensive race cars, specifically Lamborghinis’!  One look at the picture told me this wasn’t a buttercream frosting cake—I was going to have to learn how to cover the cake with fondant! 

I chose to make my own marshmallow fondant rather than make or buy traditional fondant.  Marshmallow fondant requires just three ingredients—marshmallows, icing or powdered sugar, and water.  It is inexpensive, fast, fool proof and tastes good!  Basically it involves melting down fresh marshmallows with a small amount of water and adding the powdered sugar to get the right consistency.  (Some recipes also include vegetable shortening.)  The recipe that I used can be found at the end.  Traditional fondant differs in that a marshmallow base is first made from unflavored gelatin, glycerin, butter, water, and corn syrup and kneaded with powdered sugar.

I had so much fun with the fondant!  Marshmallow fondant is almost like playdough—roll it, sculpt it, cut it, mold it.  I found some great tips and videos for handling fondant and covering a cake on the Wilton website. My adjustable thickness rolling pin came in handy for rolling the fondant to an even thickness for covering the cake.   I also found my silicon baking mat useful; I rubbed a small amount of vegetable shortening on it before rolling the fondant.  When it came time to pick up the fondant, it peeled up smoothly and easily. Fortunately for me, everything worked so very well; the cake came together beautifully and was the delight of a special little boy!

Because I had a little fondant left over, I researched how to properly store it.  While fondant is best used fresh, it can be stored and used at a later date. To keep the fondant from drying out, rub it with a small amount of vegetable shortening, wrap in plastic wrap, and store in an airtight, zip bag removing as much air as possible. Add a date and store in the refrigerator.  With proper care, it should be good for a couple of months; the greatest risk is getting dry.  I don’t know that I will be using it anytime soon for cake decorating, but it just might come in handy as an ‘edible’ clay for entertaining grands.

Freezing is not recommended as condensation in thawing could change the consistency and texture of the fondant.  Water begins to dissolve the sugar in the fondant and makes it sticky.  For the same reason, fondant covered cakes should not be frozen after decorating.  Further, condensation between the cake and fondant may cause bubbling.

Marshmallow Fondant
10 ounces marshmallows
3 tablespoons water
Approximately 6 cups icing/powdered sugar, sifted

Pour the marshmallows into a microwave-safe bowl, add the water, stir, and microwave in 30-second increments until the marshmallows are creamy and melted (2-3 minutes). Add the sugar and mix with a big spoon or hands.  After the fondant begins to come together, turn it out onto a well-oiled surface (I greased my countertop and hands with vegetable shortening) and knead, adding more icing sugar if needed, until it’s nice and smooth. To color, add paste or gel food coloring and knead to incorporate. Flavoring can also be added using a drop or two of food-grade essential oil.  This amount makes more than enough fondant to cover a layer cake or ¼ sheet cake.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Bread Omelet

Have you heard the talk about a Bread Omelet? I was not familiar with it but one of my children discovered it so I thought I would check it out. I thought it came together quickly and was quite tasty!

Bread Omelets are common street food in India. To me they are like French toast, because you dip the bread in eggs and then cook, with an omelet in the middle. In some places it is called “egg on toast”.

Most recipes I found used 3 eggs and 2 pieces of bread. I thought that was a lot for me so I cut the amounts in half and it worked great.

For the process you whisk the eggs together with salt and pepper and add to melted butter in a preheated skillet. It is important to use a skillet large enough to hold the two pieces of bread you are using side by side. Depending on the amount of eggs you are using, let the eggs sit 30 seconds to 1 minute. Then add the bread dipping one side in the eggs and turning it over so both sides have egg mixture on them like you were making French toast. Let the egg mixture with the bread in it cook for a couple minutes then flip the entire thing over to cook the other side. While the second side is cooking you add your filling ingredients and the options are endless. I added only cheese but any meat or vegetable or other omelet filling ingredients you enjoy would work.

After you have added your filling ingredients, flip the cooked egg edges in over the bread and then close the sandwich – fold one piece of bread onto the other. Let the bread omelet cook until it is brown on both sides and enjoy!

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Freezing Blueberries

I will quit picking my rhubarb very soon and am looking forward to picking blueberries. I do not have any blueberry bushes on my own property but I have traveled to some wonderful blueberry farms to pick. Blueberries are so easy to freeze and when picked at the peak of their season add wonderful flavor to anything you add them to.

The National Center for home Food Preservation has two ways you can freeze blueberries. One is the dry pack which involves laying the unwashed blueberries out on a cookie sheet, freezing them til they are like little marbles then packaging them in freezer bags or containers. You wash them right before using. Washing them before freezing can cause the skins to get tough if there is any moisture left on them.

The second way to freeze blueberries is crushed or pureed. For this process you wash the berries first then use a food processor, blender or sieve to crush or puree them. For each quart of berries you add one to one and an eighth cups sugar. Stir until the sugar is dissolved then package in your freezer containers and freeze. Frozen blueberries will remain safe indefinitely as long as they are continuously frozen but will lose some quality over time. It is recommended to use them within one year.

Spend Smart Eat Smart offers some great recipes for using your blueberries. You might want to try Blueberry Pancakes or a Smoothie.

Enjoy Blueberry Season!

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Create Your Own Cooking Channel

Our completed scones!

We have had a weekly Zoom call with my entire family most Sunday evenings. That call has included my parents and all of their kids, grand kids and great grand kids. We are living in three different time zones and we have had the best time getting caught up on what is happening in every ones lives. This is one of the benefits of the pandemic-making us realize the importance of staying connected with family.

On one of our calls we were talking about cooking and we decided to schedule a Zoom class where I could show those interested how to make scones. After a search on the internet, we chose a white chocolate raspberry scone recipe for us to make together. I sent the recipe to everyone who was interested and available and scheduled the call. We ended up having 4 participants and everyone was pleased with how their scones turned out. Our next class is going to be on making homemade pretzels and I think we will have even more participants! I have even had some friends ask if they can be included on the next session.

Keeping in touch with others is so important especially when we are still social distancing. This was a really fun way to spend a morning together and to learn to make a delicious treat.

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Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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Out of Bread? Bread ‘In a Pinch’ Ideas

As we hunker down during this time of social distancing and staying home unless absolutely necessary to go out, we may find that we are running out of things that we commonly buy as needed.  One of those items may be bread.  In our previous life, we might have made a run to or a stop at the store to pick up a loaf or two.  Maybe NOT today.  There are ways to get bread ‘in a pinch’ with basic pantry ingredients at minimal cost—and no yeast needed as it might not be a staple in everyone’s pantry.  Further, the recipes are so easy that the kids can get involved with the making, too.

Idea One–‘Magic’ Dinner Rolls or Biscuits.  This recipe was shared by a friend.  The ingredients needed include flour, baking powder, salt, milk and mayonnaise.  Here’s the recipe:

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
2 tablespoons mayonnaise

Combine all ingredients and spoon into a greased muffin pan. The recipe makes 5-6 rolls. Bake in a pre-heated 350 degree oven for 15 min or until golden brown. After you take the rolls out of oven, brush butter on top.

I experimented with this recipe a bit by adding some raisins and a small amount of cinnamon and sugar for a quick breakfast treat.  One could also add a little cheese, herbs, and bacon bits for a savory flavor.  If the latter is added, the biscuits should be eaten out of the oven rather than stored. I also plan to experiment with gluten-free flour.

Idea Two—Indian “No Fry” Fry Bread.  I’ve had Indian Fry Bread in Arizona where it is usually deep fat fried.  Since I don’t personally deep fat fry, I sought to find a recipe that could be baked.  Indian Fry Bread is a very simple bread made with flour, baking powder, salt, and warm water resulting in a tortilla-style or flat bread.  After trying several, I liked Indian “No Fry” Fry Bread published in the Milwaukee Journal Sentinel.  I used my indoor electric grill to bake them.  An outdoor grill could be used as well.  I topped my fry bread with strips of meat, onion, pepper slices, black beans, and grated cheese to make a quick lunch but anything—savory or sweet–could be used.  Further, they are very tasty and would make a great accompaniment to soup or salad.  The directions that come with the recipe are excellent.

Idea Three—Tortillas.  Homemade tortillas are nothing new for me as I’ve made them off and on for years.  Ingredients are very similar to Indian Fry Bread with the addition of shortening.  One thing that I learned from a very good YouTube video, How to Make Soft Flour Tortillas (recipe included in the video), was that kneading the dough for a longer time made the tortilla dough much easier to handle.  Tortillas are best baked/prepared on a hot skillet or griddle; a cast iron skillet is best but definitely not necessary. The finished tortillas can be used in all of the same ways that one might use purchased tortillas but know that they do not keep as long.  They are best used freshly made or within a day of making.

As I experimented with the recipes, I liked the suggestion of making balls before resting the dough as shown in the Flour Tortilla YouTube video for both the Indian Fry Bread and Tortillas.  I also found that I could get thinner tortillas and fry bread if I let the rolled dough rest a few minutes after the first rolling and then rolled them a second time.

Do you have ideas for getting by ‘in a pinch’ when a staple just can’t be had? I’d love to hear from you.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Buttercream Frosting

For some reason there has been a lot of discussion surrounding different types of frostings in the office recently. I have been recommending Buttercream frosting recipes to both family members and callers.

There are seven different types of Buttercream Frosting. The ingredients used are similar, but the way each is prepared is different.

Traditional Buttercream is fluffy and creamy, easy to make, and requires no cooking. It is a great base for adding flavoring and it holds color very well if you want to tint your frosting. This frosting is safe to be out at room temperature but it does not hold up as well in very warm temperatures. Once the butter starts to melt, the structure collapses.

Flour Buttercream, also known as Ermine Buttercream is not as sweet as Traditional Buttercream and it holds up a lot better in warm temperatures because of it’s pudding type cooked base. It is made by cooking together flour, sugar and milk then letting it cool completely before mixing it together with beaten butter.

German Buttercream is similar to Ermine Buttercream but it uses a custard type base instead of a pudding type. It turns out to be more like a whipped cream icing. This type of buttercream has eggs in it so it must be kept cool.

French Buttercream is rich and creamy. It is made by heating a sugar syrup until it reaches soft ball stage then whipping it into beaten pasteurized egg yolks and soft  butter. It will have a yellow tint to it due to the egg yolks but is easy to spread and makes a great filling between layers.

Italian Buttercream is similar to French Buttercream but you pour boiling syrup of sugar and water over pasteurized egg whites instead of just the yolks. This buttercream is best the day it is made.

Swiss Buttercream uses egg whites and sugar to create a warm mixture that is then whipped into frosting. You will want to make sure your sugar/egg white mixture is cool before adding your butter or the butter will melt. This buttercream is soft and fluffy and spreads nicely for filling layers and icing.

The seventh type of buttercream is Vegan Buttercream. You can substitute a vegan butter spread for the shortening but some spreads will produce a softer frosting so you may need to experiment with how much liquid to add if you are using a vegan spread.

I enjoy the ease and safety of the Traditional Buttercream but occasionally it is fun to experiment with some of the other styles.

Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marcia Steed

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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“Joy of Cooking” Rolls Out a New Edition

A new edition of America’s favorite, classic cookbook, Joy of Cooking, rolled off the press on November 12. This edition was nine years in the making under the guide of John Becker and wife, Megan Scott. John Becker is the great grandson of Irma Rombauer, the original author of Joy of Cooking. I look forward to getting a copy of the new edition.

I was first introduced to Joy of Cooking in my junior food science class at the University of Nebraska where I was a consumer science (then home economics) major. My instructor called it the ‘kitchen bible’ telling us that anyone could learn to cook using Joy as their guide. It had all the recipes one would ever need in addition to being a culinary reference with its “About” sections. So in addition to purchasing our course textbook, we were required to also purchase a copy of Joy of Cooking. While I don’t remember, it was likely the 5th edition published in 1964 by Irma’s named successor and daughter, Marion Rombauer Becker. In the many years since, my paperback copy of that edition has been lost.

The cookbook began eighty-eight years ago when Irma Rombauer, a German immigrant and recent widow, needed a means to support her family during the Great Depression. To do so, she compiled her favorite recipes, wrote a cookbook, and self-published it in November 1931. She enlisted the help of a St Louis, MO company that printed labels for shoe companies and Listerine mouthwash to print her book, a first for the company. She paid $3000 to print 3000 copies of the Joy of Cooking: A compilation of Reliable Recipes for a Casual Culinary Chat. The book was illustrated by Rombauer’s daughter, Marion Rombauer Becker.

As the 3000 copies began to dwindle, a commercial printer was sought and with it came, a second edition in 1936. This edition expanded to 640 pages and set a new style for writing recipes—a conversational style, later known as the “action method.” Instead of listing ingredients and following with instructions, ingredients were interspersed with directions appearing as they were needed. This edition became popular quickly prompting six printings and selling 52, 151 copies by 1942.

A third edition was rolled out in 1943 and included a collection of recipes that could be prepared in less than 30 minutes using canned and frozen foods. This edition also included information intended to help readers deal with wartime rationing. Once again sales were phenomenal with nearly 620,000 copies sold by 1946. As the WWII came to an end, an update was made to the 1943 edition in 1946 with the elimination of the rationing information and the addition of more quick recipes.

The newly released edition is the 9th edition of the cookbook and marks the first update in 13 years. Joy has remained a family project passing from Irma to her daughter Marion, to Marion’s son, Ethan Becker, and now to Ethan’s son, John and his wife, Megan Scott. Through the various editions, Joy has remained a mainstay of American home cooking by adapting and evolving to the popular tastes and trends of Americans yet remaining basic. Marketing of the 2019 edition touts ingredients from the wider world and chapters on sous vide, fermentation, and cooking with both traditional and electric pressure cookers. John and Megan developed more than 600 new recipes for this edition with a focus on international, vegan, vegetarian and gluten-free recipes and tweaked many of the classics of former cookbooks. Lastly, this edition includes information about food history and science.

Indications are that this new book will be more than a collection of recipes; it should also be a fascinating read. For anyone who loves reading cookbooks as I do, I think this just might be the one for me to have and perhaps share as a holiday gift, too.

Marlene Geiger

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Green Tomatoes

We have had several frosts recently and we have been getting many calls on what to do with green tomatoes harvested before the frost.  It is possible to try to ripen green tomatoes indoors, but there is a greater chance of spoilage.  Green, mature tomatoes stored at 65-79 degrees F, will ripen in about two weeks.  If stored in cooler temperatures it will slow the ripening.  Below 55 degrees F they may still ripen but the quality will be inferior.  Also, remember that if the humidity is too high the tomatoes can mold and rot.  If the humidity is too low they may shrivel and dry out.

If you would rather use them as green tomatoes, there are a number of recipes that you can try.  This link is to a publication entitled “A Harvest of Green Tomatoes” from the University of Alaska Extension. It includes recipes for Fried Green Tomatoes, Green Tomato Egg Bake and Green Tomato Pie just to name a few.  There are also green tomato relishes and pie filling recipes that are preserved in a boiling water bath. The National Center for Home Food Preservation also has information on preserving green tomatoes both in a boiling water bath and by freezing.

Enjoy these recipes and using the tomatoes that were grown in your garden.

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Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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