Another road trip, another sandwich acquired. I also tried the brisket and egg burrito (not pictured). Very tender. That beaver can cook!

Edit: it's so many people that don't like Buccees but are on a Buccees sub commenting on a Buccees post that they don't like their brisket. Really took time out your day to comment that their meat is terrible. Yall mad as hell at that 🦫 beaver. 😂

From SOB (Seaside Oyster Bar) in GA. 🍑

I swear I can eat at least two dozen oysters by myself. The brine and acidity of the lemon hits the tongue just right. The ahi tuna was very fresh and are served on wonton chips. Very light and so crunchy. Beautiful meal.

Went to World Market and occasionally try different sardines and other tinned fish. Saw sardine merch everywhere and of course I purchased it. Has anyone ever tried this brand with the butter, garlic, and parsley? I'm thinking of adding a lil bit of capers and dill.

Been going to my local pho restaurant at least a few years now. As soon as they see me, they know my exact order: combination pho, no tripe, no bean sprouts and extra tendon. I normally eat bean sprouts but only when they're very well done or damn near overcooked. I don't know why-mostly texture. The extra tendon reminds me of pigs feet which I love but don't regularly eat. Some people say the tendon has collagen in it which is good for skin and joints. I find the broth to be the best thing about soup, although this bowl is always packed with meat. I never put my sauce combo directly in the soup-that's how much I love the broth. I even like the takeout when I don't want to go in person.

I hope you have a nice bowl tonight.

Spotted in train museum. Haven't seen one in years, swear Clark Kent just exited from this one.

Queen of Hearts Cake

For St. Valentine's Day, Showers for Brides, Etc. Send for Valentine Party Menus

3/4 cup butter

2¼ cups sugar

3cups plus 6 tbsp. GOLD MEDAL Cake Flour

3 tsp. baking powder

¾ tsp. salt

12 egg whites

¾ cup thick cream (30 to 35%)

3 tsp. lemon juice or 1½ tsp. lemon extract

METHOD-Cream butter, add sugar gradually and cream well. Sift flour once before measuring. Sift flour, baking powder and salt together. Add alTernately with stiffly beaten egg whites, beating thoroughly until cake batter looks like velvet. Blend in the cream and add the lemon. Bake in heavy pan lined with greased paper. When baked, remove from pan, but leave paper on cake, cover with a heavy towel and steam 15 minutes. When cool, frost and decorate to represent Queen of Hearts. TIME-Bake 1½ to 1& 3/4 hours. TEMPERATURE—325° F., slow oven. SIZE OF PAN—10-inch tube center pan.

Note: If oven has no regulator and is not insulated, place a shallow pan of water on foor of oven 2 or 3 inches below cake and a piece of heavy paper above cake for first half hour of baking.

DIRECTIONS FOR ICING AND DECORATING CAKE

3 cups sugar

1½ cups water

1/4 tsp cream of tartar

4 egg whites

2 tsp. vanilla

Red coloring

METHOD—Mix sugar, water and cream of tartar together. Boil this mixture slowly without stirring until it spins an 8-inch thread, 240° to 244° F., keeping the pan covered for the first 3 minutes of cooking to prevent crystals forming on sides of pan. Pour hot syrup slowly over stiffly beaten egg whites, and beat with an egg beater constantly. Add vanilla and continue beating with a wire whip until mixture is fluffy and will hold its shape. Remove about one cup of the icing and color it red for flounces. Insert piece of any white cake or bread in center hole to help hold figure of doll firm. Stick figurine into the center. The shoulders can be draped with pink tulle. Frost the cake with the remaining icing colored pink to represent skirt. With a pastry tube pipe on the red icing to look like flounces on the skirt. Then lay the red candy hearts on to complete the trimming.

-Recipe is from gifted recipe box that was thrifted. This is a clipping from a Berry Crocker insert, unknown date. The paper is very delicate and smells old. I have not baked this cake as of yet, and do not know of any substitutes. Enjoy, and let me know if it turned out well for you. Happy Mother's Day weekend to all that celebrate. 🍰

Crisp Sponge Cake Waffles

1 cup GOLD MEDAL Cake Flour

1 cup sugar

3 tbsp. melted butter

1 tsp. baking powder

¼ cup cold water

3 eggs

¼ tsp. salt

½ tsp. lemon extract

METHOD-Beat eggs until light. Beat in the sugar. Sift flour once before measuring. Sift flour, baking powder and salt together. Beat into the egg mixture. Beat in melted butter, cold water and lemon. Preheat iron about 10 minutes. Bake on a hot waffle iron until delicately browned, about 2 minutes. For shortcake sprinkle with confectioners' sugar and serve with berries and whipped cream, or top with ice cream and fruit. AMOUNT-About 6 waffles. 🧇

Recipe via gifted recipe box. This is a clipping from Betty Crocker book/magazine/insert that was placed in box, year unknown. I do not know any info on substitutions. Enjoy.

Gold and Silver Angel Food

1 & ¼ cups egg whites

1 tsp. cream of tartar

1½ cups granulated sugar

¼ tsp. salt

2 tbsp. flour

1. cup GOLD MEDAL Cake Flour

1 tsp. lemon extract

1 tsp. vanilla

4 egg yolks

METHOD-Beat egg whites with flat whip. Add cream of tartar and salt when whites are frothy. Continue beating just until a point of the egg whites will stand upright. Gradually beat in 1 cup of the sugar which has been sifted twice. Sift flour once before measuring. Cut and fold in the 1 cup of flour which has been sifted 3 times with the remaining half cup sugar. Divide batter in two. To one half the batter add the very well beaten egg yolks, the 2 tablespoons flour and the lemon extract, folding them in carefully. To the white batter add the vanilla. Put into ungreased tube center pan by spoonfuls alternating colors like a marble cake. Cut through batter with a knife to break large air bubbles and bake. Invert pan until cake is entirely cold, then loosen carefully with spatula. TIME-Bake 1 hour: TEMPERATURE-325° F slow oven. SIZE OF PAN-Deep tube center pan, 9 inches in diameter.

*From gifted box of recipes. This is a Betty Crocker clipping which was inserted into box, date unknown. Enjoy. *

LITTLE YELLOW AND LAVENDER CAKES

For an Easter Party

⅓ cup shortening

1¾ cups GOLD MEDAL Cake Flour

⅔ cup milk

1 cup sugar

2 eggs

1 tsp. orange juice

2 tsp. baking powder

Grated rind of one orange

¼ tsp. salt

METHOD-Cream shortening and add sugar gradually. Add the egg yolks and beat well. Sift flour once before measuring. Sift flour, baking powder and salt together. Add to the creamed mixture alternately with the milk. Add orange juice and grated rind. Fold in stiffly beaten egg whites. Pour into greased muffin pans and bake. TIME—Bake 20 to 25 minutes. TEMPERATURE 375° F., moderately hot oven. AMOUNT-18 cup cakes. Note: This cake may be baked in two 8-inch layer pans for 30 to 35 minutes.

GRAPE JELLY MERINGUE

Ice with Grape Jelly Meringue for Lavender Color

2 egg whites

12 tbsp. Concord grape jelly

METHOD—Put egg white and jelly together in a bowl. Whip with egg beater until stiff enough to spread on

cakes. AMOUNT-Sufficient to spread on top of 16 to 18 small cakes.

*Recipe was gifted to me via recipe box from thrift store in Pennsylvania Amish country. I am unfamiliar with any substitutes, and have not tested this recipe. This recipe was part of an old Berry Crocker clipping within the box, unknown date. Enjoy*. 🍰

Caramel or Burnt Sugar Cake

1/2 cup shortening

1 & 1/2 cups sugar

3 eggs

2 & 1/4 cups Gold Medal Cake flour

3 tsp. baking powder

1 tsp salt

3/4 cup cold water

4 tbsp. caramel syrup

METHOD-Cream the shortening, add the sugar gradually, and cream well. Add the well beaten egg yolks. Sift flour once before measuring. Sift flour, salt and baking powder together. Add alternately with the water and caramel syrup mixed together. Fold in the stifly beaten egg whites and mix well. Pour into well greased and floured layer cakepans, and bake. TEMPERATURE —350° F., moderate oven. SIZE OF PAN—Two alternately with the water and caramel 8-inch layer pans.

CARAMEL SYRUP

2 cups sugar

¾ cup hot water

METHOD - Melt (caramelize) the sugar in a heavy pan stirring over a low fire, until it becomes a brown syrup. (Not too brown or it will have a disagreeable burnt taste.) Add the hot water and cook until the lumps are dissolved and it is consistency of a heavy syrup. Cool.

CARAMEL ICING

6 tbsp. caramel syrup

3 cups confectioners' sugar

4 tsp butter

1 egg white

1 tsp vanilla

METHOD-Heat caramel syrup and butter together and mix in the confectioners' sugar, leaving over hot water 10 minutes to eliminate uncooked taste. Beat in stiffly beaten egg white and add vanilla. When cool spread between layers and on top and sides of cake.

Recipe from thrifted recipe box as gift. This is a clipping of a Betty Crocker recipe, unknown date. Enjoy.

Front of recipe card:

Aunt Kate Collier

1/2 cup milk

1 egg yolk

1 cup sugar

1 & 5/8 cup flour

1 tsp. soda (*baking soda)

1/2 tsp. salt

2 square melted chocolate

1 rounded tablespoon of Crisco

1 tsp. vanilla

A speck of cinnamon

Back of recipe card:

Put egg yolks + milk in double broiler. Cook until thick. Add sugar + Crisco to hot mixture. Mix flour, soda, and salt. Add another half cup milk to hot mixture. (spelling ?)add flour etc. (spelling?) vanilla + cinnamon + chocolate. Bake in muffin pans. (spelling?) 16 cakes. To ice (spelling?) -when cool. Pick out some of top of each cake + put in marshmallow melt 2 squares chocolate. Remove from fire and add enough (xxxx) sugar. To make stiff-about a cup two tbls. marm(spelling?) cream. Beat + spread on cakes.

I tried to decipher the back of the recipe card as best I could for accessibility as this is handwritten. I am unsure of some possible abbreviations that may have been used. If anyone can chime in to help with instructions that would be great! Recipe is from gifted recipe box via thrift shop in Pennsylvania Amish country. Shout out to Aunt Kate whom ever that is.

Enjoy.

SoftaSilk is an old school Pillsbury bleached cake flour made of wheat. This was an old clipping from magazine or newspaper (unsure of which) and has pretty extensive instructions for chiffon cakes in the last slide including altitude adjustments. Recipes are from a gifted recipe box; I am unsure of any substitutions or instructions if they aren't printed on recipe.

If you have any success with these recipes, please make sure to share. Enjoy.