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Hello everyone and happy Sunday! Let’s close off your weekend with a brand new scan

This is Catherine May Residents’ Book of Favorite Recipes from Bellingham, Washington. Right away you might notice that this book has all the whimsy of an older community cookbook. That’s because most of the contributors of this book are 70, 80, and even 90 years old, so this cookbook mimics a lot of culinary trends from decades past. Bonus, some recipes are specifically dated from the 1940’s and 50’s, so that’s really cool

You might also notice that this is a cookbook that spans over 500 PAGES. It did not need this many. For some reason they thought it’d be super fun to use up a bunch of paper and only put the recipes and page numbers on one side of the paper. For those of you who check out the pdf and might be thinking, “did he really scan 260 blank pages by hand?”, the answer is no. I scanned 1 empty page by hand and used some computer magic to copy it over and over again so that way the pdf resembles how the book actually looks

Since I’m technically writing this post on the 4th of July even though you’re seeing it today, July 5th, I was a little too busy to give a full deep-dive on the recipes and whatnot. One thing I did find cool is that there’s some recipes in here that are specifically dated from the 1940’s. Cookbooks from that decade are hard to find, so I appreciate seeing the recipes

Lots of good stuff in here, even beyond the pictures I took. Hopefully you enjoy, and I’ll see you in the next scan!

Hello everyone and happy Saturday! Specifically, happy 4th of July to my fellow US redditors! I know today is a busy day and all, so I promise to keep this scan super small

This is Cooking With the Crew, from the Crewmen’s families of the USS Olympia SSN 717, a now decommissioned submarine. I don’t quite know which location to attribute this cookbook to because the USS Olympia was technically homeported in Hawaii and yet the dedication page also thanks people from Washington state. I could be overthinking it and it is just based somewhere in Washington, buuuut I just didn’t want to assume incorrectly

The funniest thing about this cookbook is that the first section is a VIP list, so if you made it on this list, your recipe was featured first

The Brandied Cranberries sounds like an interesting recipe, but there goes that “indefinitely” term again. People love using that word in these books. While alcohol and sugar are good preservers, surely the cranberries would become pretty soggy over time, no?

The Hot Buttered Lemonade sounds interesting, though it’s hard to imagine the taste in my head because I’m used to Lemonade being served cold. I wonder if it’s like the Hot Dr. Pepper drink where it works in theory but only some people actually like it. I’d be willing to give it a try

Doesn’t Coq au Vin in the microwave sound absolutely delicious? 🫣 I know that microwave recipes were a big craze at one point, so perhaps back then it worked out

The Orange Chicken recipe is kinda neat in the sense that it’s not what most people think of when they hear Orange Chicken in today’s world (yes I know the popular version didn’t exist yet). I don’t think I would be as willing to try this version, but I also haven’t seen this one before, so it was an interesting find

I also found the Cheddar Cheese Soup recipe to be interesting, but rest in peace to anyone with even mild lactose intolerance or digestive issues in general 😵‍💫

Everything else in the book is kind of run-of-the-mill stuff, but still fun to look through as always. Have a great day and I’ll see you around!

Hello everyone and happy Saturday! Specifically, happy 4th of July to my fellow US redditors! I know today is a busy day and all, so I promise to keep this scan super small

This is Cooking With the Crew, from the Crewmen’s families of the USS Olympia SSN 717, a now decommissioned submarine. I don’t quite know which location to attribute this cookbook to because the USS Olympia was technically homeported in Hawaii and yet the dedication page also thanks people from Washington state. I could be overthinking it and it is just based somewhere in Washington, buuuut I just didn’t want to assume incorrectly

The funniest thing about this cookbook is that the first section is a VIP list, so if you made it on this list, your recipe was featured first

The Brandied Cranberries sounds like an interesting recipe, but there goes that “indefinitely” term again. People love using that word in these books. While alcohol and sugar are good preservers, surely the cranberries would become pretty soggy over time, no?

The Hot Buttered Lemonade sounds interesting, though it’s hard to imagine the taste in my head because I’m used to Lemonade being served cold. I wonder if it’s like the Hot Dr. Pepper drink where it works in theory but only some people actually like it. I’d be willing to give it a try

Doesn’t Coq au Vin in the microwave sound absolutely delicious? 🫣 I know that microwave recipes were a big craze at one point, so perhaps back then it worked out

The Orange Chicken recipe is kinda neat in the sense that it’s not what most people think of when they hear Orange Chicken in today’s world (yes I know the popular version didn’t exist yet). I don’t think I would be as willing to try this version, but I also haven’t seen this one before, so it was an interesting find

I also found the Cheddar Cheese Soup recipe to be interesting, but rest in peace to anyone with even mild lactose intolerance or digestive issues in general 😵‍💫

Everything else in the book is kind of run-of-the-mill stuff, but still fun to look through as always. Have a great day and I’ll see you around!

Hello everyone and happy Friday! Care for another scan?

This is Teacher-Tested Recipes from Tacoma, WA. More specifically, this comes from the Alpha Delta Kappa educator sorority. Tacoma’s chapter is Alpha Epsilon but I actually found next to nothing about this chapter specifically, so maybe it’s not as active today

For anyone wondering why the pictures look a little different than usual, as you can see on the first photo, this book is in an abysmal state with the binding. I usually scan books with my phone because while prone to human error, it’s the easiest way to keep the books in their original state, at least with my current resources. But seeing as this book had no binding left, taking the time to scan each page probably would’ve resulted in a disaster because pages would’ve been falling out anyways

So, I had to cut the binding and run it through an office scanner 🫠 It was extremely painful having to destroy the binding, but I don’t expect this to be a complete relic like some of my other scans, so I was okay doing it. The loose pages are now in a plastic bag and someday in the future I can get a new binding put on it, and then I might redo the scan so it looks a little better

But you wanna know what the fun part is? The scanner I used decided to just, not scan all the pages. What a fun prank to discover at 11 o clock at night when I’m trying to work on the blog and then upload the pdf to the archive. So for anyone who checks out the full pdf… yeah, it’s a hot mess. Some of the pages are bigger than others because some had to be scanned with my phone last minute

All of this to say, forgive the use of screenshots as opposed to actual pictures lol. I really wasn’t wanting to fish for loose pages to feature in the blog

While not the first time seeing something like this, I do think the Onion Rings recipe is pretty cool. And while I am not at all confident in my meat cooking abilities, the Smothered Steak also sounds really nice. I’m maybe kinda sorta a picky eater when it comes to savory stuff, so it’s very rare when a “main dish” makes me go “hmmm, I’d try this”

The Roast Spareribs on top of a mashed potato stuffing sounds really nice too, though I think the ribs themselves could use more than just salt and pepper

I also really like the Sponge Cake with filling but I will never be making this on account of the idea of beating anything for 30 minutes is exhausting. I’m too poor for a stand mixer, but that’s probably the modern solution most people would have. Instead I’ll make a mental note to try the Marshmallow Puffs. Those sound more my speed 😝

I’m a little confused about the Oriental Pie. I’m starting to question something, is this just a label people put on recipes to make it sound more exotic? Not that I’m a super expert in Eastern culinary trends, but I’m just not seeing any resemblance. It just feels like those “Chinese Casseroles” that are only called that because they added 1 tsp of soy sauce and some slivered almonds 😵‍💫

Aside from that, I highlighted some of the dessert recipes that seem really interesting, even if they are repeats. Not a bad cookbook overall! Despite the visual mess that became of the book, archiving these recipes is still important, so hopefully you found something worth checking out

That’s all for today, I’ll catch you in the next scan!

Hello everyone and happy Friday! Care for another scan?

This is Teacher-Tested Recipes from Tacoma, WA. More specifically, this comes from the Alpha Delta Kappa educator sorority. Tacoma’s chapter is Alpha Epsilon but I actually found next to nothing about this chapter specifically, so maybe it’s not as active today

For anyone wondering why the pictures look a little different than usual, as you can see on the first photo, this book is in an abysmal state with the binding. I usually scan books with my phone because while prone to human error, it’s the easiest way to keep the books in their original state, at least with my current resources. But seeing as this book had no binding left, taking the time to scan each page probably would’ve resulted in a disaster because pages would’ve been falling out anyways

So, I had to cut the binding and run it through an office scanner 🫠 It was extremely painful having to destroy the binding, but I don’t expect this to be a complete relic like some of my other scans, so I was okay doing it. The loose pages are now in a plastic bag and someday in the future I can get a new binding put on it, and then I might redo the scan so it looks a little better

But you wanna know what the fun part is? The scanner I used decided to just, not scan all the pages. What a fun prank to discover at 11 o clock at night when I’m trying to work on the blog and then upload the pdf to the archive. So for anyone who checks out the full pdf… yeah, it’s a hot mess. Some of the pages are bigger than others because some had to be scanned with my phone last minute

All of this to say, forgive the use of screenshots as opposed to actual pictures lol. I really wasn’t wanting to fish for loose pages to feature in the blog

While not the first time seeing something like this, I do think the Onion Rings recipe is pretty cool. And while I am not at all confident in my meat cooking abilities, the Smothered Steak also sounds really nice. I’m maybe kinda sorta a picky eater when it comes to savory stuff, so it’s very rare when a “main dish” makes me go “hmmm, I’d try this”

The Roast Spareribs on top of a mashed potato stuffing sounds really nice too, though I think the ribs themselves could use more than just salt and pepper

I also really like the Sponge Cake with filling but I will never be making this on account of the idea of beating anything for 30 minutes is exhausting. I’m too poor for a stand mixer, but that’s probably the modern solution most people would have. Instead I’ll make a mental note to try the Marshmallow Puffs. Those sound more my speed 😝

I’m a little confused about the Oriental Pie. I’m starting to question something, is this just a label people put on recipes to make it sound more exotic? Not that I’m a super expert in Eastern culinary trends, but I’m just not seeing any resemblance. It just feels like those “Chinese Casseroles” that are only called that because they added 1 tsp of soy sauce and some slivered almonds 😵‍💫

Aside from that, I highlighted some of the dessert recipes that seem really interesting, even if they are repeats. Not a bad cookbook overall! Despite the visual mess that became of the book, archiving these recipes is still important, so hopefully you found something worth checking out

That’s all for today, I’ll catch you in the next scan!

Hello everyone! Today is Thursday, we’ve almost survived the week!

This is A Pot-pourri of Favorite Recipes from the Fort Steilacoom Dental Hygiene Class of 1981. More specifically, Lakewood, Washington

Couldn’t help but notice this book also had a lettuce bread recipe. It went so crazy on here the other day so I figured I’d show it off here even though it’s likely similar to the one posted the other day

Also, they make you work for your bread in this book. I was pleasantly surprised to see recipes for yeast bread and bagels, whereas I’m more used to seeing dessert bread recipes. Both are cool, I just see a larger emphasis of advanced stuff in this book

The Indoor Smores seem really fun to try and make. I think my calling in life is just to make desserts all day. These end up being the most fun recipes. I also took a couple pictures of the frosting recipes, just because making homemade frosting is actually a lot easier than I could’ve expected

As I hinted, there’s a section for Restaurant Recipes too. These are kinda fun, although I’d be curious to see if these were from actual menu items, and if so, if these were the popular menu items from that place

I would say for the most part of this book has a lot of decent stuff in it! Hopefully you all will agree, even if there was only a few recipes that caught your interest

Thanks for stopping by, and I’ll see you in the next scan!

Hello everyone! Today is Thursday, we’ve almost survived the week!

This is A Pot-pourri of Favorite Recipes from the Fort Steilacoom Dental Hygiene Class of 1981. More specifically, Lakewood, Washington

Couldn’t help but notice this book also had a lettuce bread recipe. It went so crazy on here the other day so I figured I’d show it off here even though it’s likely similar to the one posted the other day

Also, they make you work for your bread in this book. I was pleasantly surprised to see recipes for yeast bread and bagels, whereas I’m more used to seeing dessert bread recipes. Both are cool, I just see a larger emphasis of advanced stuff in this book

The Indoor Smores seem really fun to try and make. I think my calling in life is just to make desserts all day. These end up being the most fun recipes. I also took a couple pictures of the frosting recipes, just because making homemade frosting is actually a lot easier than I could’ve expected

As I hinted, there’s a section for Restaurant Recipes too. These are kinda fun, although I’d be curious to see if these were from actual menu items, and if so, if these were the popular menu items from that place

I would say for the most part of this book has a lot of decent stuff in it! Hopefully you all will agree, even if there was only a few recipes that caught your interest

Thanks for stopping by, and I’ll see you in the next scan!

Hello everyone! We’re kicking off the middle of the week with a new upload

This is From Thy Bounty from Big Sandy, Montana. I wonder if Montana residents constantly get asked where Little Sandy is. We don’t know what the year is on this one because they never put it anywhere on the book. The only possible hint we have is that Father Robert came to the church in 1979. If they would’ve just added something like, “for the past three years…”, that could’ve easily dated the book, but alas, all we know is that this book came out AFTER 1979. I did try digging around to find an exact year, but I’m going to assume that it’s probably somewhere in the 80’s decade. Someone can point out if I’m wrong

But even though we didn’t get a year for this book, we got Father Robert’s famous cinnamon rolls 😝. I don’t know how this compares to most cinnamon roll recipes, but it must be good for it to have a whole dedicated page

Starting off the rest of the recipes, the Oriental Chicken Puffs are something I haven’t seen. I’m assuming the sauces are what earned it its name because I know good and well without them there’s no way you’d be able to call them Asian-inspired without getting a lot of looks. If you just look at them as Chicken Puffs in isolation, it’s actually a pretty unique recipe

Strangely curious about the Green Tomato Relish. I’m not confident enough in my canning abilities to do this alone but it seems like a cool project. I’m not a fan of the standard pickle relish but this one actually seems closer to my taste preferences based on the ingredients

It was interesting to see the Virginia Chops recipe, A. because I love that the measurements are basically “enough for your family”, and B. I don’t think I’ve seen pork chops prepared that way yet

The Depression Bread was really interesting to see. I think the Depression-era recipes will always be the most fascinating on account of home cooks really knew how to make every bit stretch back then. Linda must’ve forgotten that chickens laying eggs wasn’t the problem, it was that eggs weren’t very affordable to the average person

Also, can anyone confirm or deny about the Three Month Muffins recipe actually lasting three months? The recipe is segmented into the next page and it says you can keep the batter in the fridge for up to 3 months. Just wanna make sure I’m not crazy for thinking that keeping a wet batter in the fridge for even 1 month is going to give you the worst food poisoning of your life 😵‍💫

Was super happy to come across the copycat Oreos recipe. I know it doesn’t say Oreos, but I’m seeing a lot of resemblance. I’ve wanted to try out an Oreo-like filling and the recipe actually seems pretty solid

Also, TIL what a chokecherry is, and how to make wine with it. Neat!

That about does it for this book. Hopefully you enjoyed! I’ll catch you in the next upload

Hello everyone! We’re kicking off the middle of the week with a new upload

This is From Thy Bounty from Big Sandy, Montana. I wonder if Montana residents constantly get asked where Little Sandy is. We don’t know what the year is on this one because they never put it anywhere on the book. The only possible hint we have is that Father Robert came to the church in 1979. If they would’ve just added something like, “for the past three years…”, that could’ve easily dated the book, but alas, all we know is that this book came out AFTER 1979. I did try digging around to find an exact year, but I’m going to assume that it’s probably somewhere in the 80’s decade. Someone can point out if I’m wrong

But even though we didn’t get a year for this book, we got Father Robert’s famous cinnamon rolls 😝. I don’t know how this compares to most cinnamon roll recipes, but it must be good for it to have a whole dedicated page

Starting off the rest of the recipes, the Oriental Chicken Puffs are something I haven’t seen. I’m assuming the sauces are what earned it its name because I know good and well without them there’s no way you’d be able to call them Asian-inspired without getting a lot of looks. If you just look at them as Chicken Puffs in isolation, it’s actually a pretty unique recipe

Strangely curious about the Green Tomato Relish. I’m not confident enough in my canning abilities to do this alone but it seems like a cool project. I’m not a fan of the standard pickle relish but this one actually seems closer to my taste preferences based on the ingredients

It was interesting to see the Virginia Chops recipe, A. because I love that the measurements are basically “enough for your family”, and B. I don’t think I’ve seen pork chops prepared that way yet

The Depression Bread was really interesting to see. I think the Depression-era recipes will always be the most fascinating on account of home cooks really knew how to make every bit stretch back then. Linda must’ve forgotten that chickens laying eggs wasn’t the problem, it was that eggs weren’t very affordable to the average person

Also, can anyone confirm or deny about the Three Month Muffins recipe actually lasting three months? The recipe is segmented into the next page and it says you can keep the batter in the fridge for up to 3 months. Just wanna make sure I’m not crazy for thinking that keeping a wet batter in the fridge for even 1 month is going to give you the worst food poisoning of your life 😵‍💫

Was super happy to come across the copycat Oreos recipe. I know it doesn’t say Oreos, but I’m seeing a lot of resemblance. I’ve wanted to try out an Oreo-like filling and the recipe actually seems pretty solid

Also, TIL what a chokecherry is, and how to make wine with it. Neat!

That about does it for this book. Hopefully you enjoyed! I’ll catch you in the next upload

Hello everyone! Is anyone else already tired for the week? 🫠 I work a morning job during the week, so I’m already ready for the weekend

This is “What’s Cookin’ in Alaska?” from the Alaska School Food Service Association. Because a title like “With Love and Service, from the Alaska SFSA” might’ve been just not whimsical enough for this book

All joking aside, the organization is primarily from Anchorage. Since you guys seem to really like Alaska uploads, I did my best to highlight the most interesting finds from this book

I’m curious how you all feel about seeing markings and notes in the cookbooks. The original recipe is still visible, but it is kinda cool to see a person who tried the recipe to add their own little additions and changes. I tend to deviate from the original recipe sometimes when making stuff (for example, my homemade peanut sauce recipe that was originally taken from a Kindle cookbook is now practically my own recipe with how many changes I’ve done over the years to suit my mom and I’s tastes)

The Cherry Sparkler Salad has me curious. I’ve also never seen an egg salad use sesame seeds before. Probably a pretty okay addition although I feel like most people in today’s world would go “huh, that’s new”

I also figured it’d be fun to include the recipe for Goulash in this blog post, just in case you ever wanted to make 100 servings of it. I take it this was actually served in a school in the Anchorage area. I’d be curious to see if it was popular or not

This is my first time seeing a mincemeat recipe with actual meat in it. That and the Beef Stick one right below are the kind of interesting recipes I was expecting from this book, so I definitely wanted to make sure to highlight it here

The Fried Rice recipe is throwing me for a loop. I can’t be the only one who’s immediately thinking ½ cup of soy sauce WITH a ½ cup of teriyaki sauce (which has soy sauce in it) for 2 cups of rice is going to be extremely salty. Teriyaki flavored fried rice is a really good idea but I just am imagining having the driest throat on earth after eating it. I could be totally wrong, but I personally use less when I make fried rice. Also wanted to shout out the Mexican Rice with no spices whatsoever 🫪

I really am fond of the Old Fashioned Cream Pie recipe, and putting a marshmallow inside of a cupcake is also a really neat idea. I’m also totally down to try the Arctic Blueberry Delight sometime

The Homesteader’s Honey is a REALLY cool recipe in my opinion. This cookbook also features the Survival Rations and Homemade Whip Cream recipes that I made separate blogs about in the past

Annnnnd that marks the end of another scan! Hopefully you all found at least one fun thing about this book, but if not, there’ll always be more books to check out in the future. Sound off in the comments with your thoughts as always! I don’t always have time to respond to everything, but I do make sure to upvote the comments I get as an acknowledgment for you guys taking the time to comment (unless it’s a rude comment, but fortunately that never happens because you’re all cool people)

Hello everyone! Is anyone else already tired for the week? 🫠 I work a morning job during the week, so I’m already ready for the weekend

This is “What’s Cookin’ in Alaska?” from the Alaska School Food Service Association. Because a title like “With Love and Service, from the Alaska SFSA” might’ve been just not whimsical enough for this book

All joking aside, the organization is primarily from Anchorage. Since you guys seem to really like Alaska uploads, I did my best to highlight the most interesting finds from this book

I’m curious how you all feel about seeing markings and notes in the cookbooks. The original recipe is still visible, but it is kinda cool to see a person who tried the recipe to add their own little additions and changes. I tend to deviate from the original recipe sometimes when making stuff (for example, my homemade peanut sauce recipe that was originally taken from a Kindle cookbook is now practically my own recipe with how many changes I’ve done over the years to suit my mom and I’s tastes)

The Cherry Sparkler Salad has me curious. I’ve also never seen an egg salad use sesame seeds before. Probably a pretty okay addition although I feel like most people in today’s world would go “huh, that’s new”

I also figured it’d be fun to include the recipe for Goulash in this blog post, just in case you ever wanted to make 100 servings of it. I take it this was actually served in a school in the Anchorage area. I’d be curious to see if it was popular or not

This is my first time seeing a mincemeat recipe with actual meat in it. That and the Beef Stick one right below are the kind of interesting recipes I was expecting from this book, so I definitely wanted to make sure to highlight it here

The Fried Rice recipe is throwing me for a loop. I can’t be the only one who’s immediately thinking ½ cup of soy sauce WITH a ½ cup of teriyaki sauce (which has soy sauce in it) is going to be extremely salty. Teriyaki flavored fried rice is a really good idea but I just am imagining having the driest throat on earth after eating it. I could be totally wrong, but I personally use less when I make fried rice. Also wanted to shout out the Mexican Rice with no spices whatsoever 🫪

I really am fond of the Old Fashioned Cream Pie recipe, and putting a marshmallow inside of a cupcake is also a really neat idea. I’m also totally down to try the Arctic Blueberry Delight sometime

The Homesteader’s Honey is a REALLY cool recipe in my opinion. This cookbook also features the Survival Rations and Homemade Whip Cream recipes that I made separate blogs about in the past. I'll add links to both of them down below because they both generated a lot of discussion that can help you learn more about it

Annnnnd that marks the end of another scan! Hopefully you all found at least one fun thing about this book, but if not, there’ll always be more books to check out in the future. Sound off in the comments with your thoughts as always! I don’t always have time to respond to everything, but I do make sure to upvote the comments I get as an acknowledgment for you guys taking the time to comment (unless it’s a rude comment, but fortunately that never happens because you’re all cool people)

Hello everyone and happy Sunday! You probably know the reason why I’m here today lol

This is Treasured Recipes by the Sons of Norway (Sonja Henie #490 chapter) in Lansing, Michigan. Very little background is given about this book, so straight to the recipes it is

Couldn’t help but notice the Cherry Salad Supreme that calls for 2 cups of grated cheddar. Cheese with marshmallows with mayo with cherry pie filling. Supreme is one way to put it. I’ve tried to ignore the jello salads but this one I just couldn’t 🫪

The recipes continue to get more and more interesting, like the use of evaporated milk in the cheeseburger recipe, which I just now learned is actually a culinary secret. And the Beef Supper that uses Wheaties instead of corn flakes as a topping

And then, oh my, a meat loaf recipe that uses pizza sauce and bran cereal. I think I can be confident that the contributors of this book actually created these recipes themselves instead of just copying off of a Betty Crocker book because I have never seen recipes like this. While I’ve only scanned a little over 30 books which is a very small amount compared to the thousands that exist, it’s an impressive feat to find so many unique recipes

This even trickles into the dessert section, like the cake that makes use of peanut butter cups. Not a bad idea, actually. An inquiring mind would like to know how well the Apricot Squares recipe works out if anyone’s tried anything similar. I could easily see myself making that with several different flavors of jam

And for anyone thinking “wait a minute, this is from the Sons of Norway. Where the hell are the Norwegian recipes?”, no worries, there’s a healthy amount of them in the last section. I made sure to get a couple pictures because the cultural recipes are truly the exciting parts of books like these

Overall a pretty interesting book despite having so few pages. Hopefully you all feel similar upon checking out the pages. Regardless, I hope you have a great finish to your weekend and I’ll see you in the next scan!

Hello everyone and happy Sunday! You probably know the reason why I’m here today lol

This is Treasured Recipes by the Sons of Norway (Sonja Henie #490 chapter) in Lansing, Michigan. Very little background is given about this book, so straight to the recipes it is

Couldn’t help but notice the Cherry Salad Supreme that calls for 2 cups of grated cheddar. Cheese with marshmallows with mayo with cherry pie filling. Supreme is one way to put it. I’ve tried to ignore the jello salads but this one I just couldn’t 🫪

The recipes continue to get more and more interesting, like the use of evaporated milk in the cheeseburger recipe, which I just now learned is actually a culinary secret. And the Beef Supper that uses Wheaties instead of corn flakes as a topping

And then, oh my, a meat loaf recipe that uses pizza sauce and bran cereal. I think I can be confident that the contributors of this book actually created these recipes themselves instead of just copying off of a Betty Crocker book because I have never seen recipes like this. While I’ve only scanned a little over 30 books which is a very small amount compared to the thousands that exist, it’s an impressive feat to find so many unique or little known recipes

This even trickles into the dessert section, like the cake that makes use of peanut butter cups. Not a bad idea, actually. An inquiring mind would like to know how well the Apricot Squares recipe works out if anyone’s tried anything similar. I could easily see myself making that with several different flavors of jam

And for anyone thinking “wait a minute, this is from the Sons of Norway. Where the hell are the Norwegian recipes?”, no worries, there’s a healthy amount of them in the last section. I made sure to get a couple pictures because the cultural recipes are truly the exciting parts of books like these

Overall a pretty interesting book despite having so few pages. Hopefully you all feel similar upon checking out the pages. Regardless, I hope you have a great finish to your weekend and I’ll see you in the next scan!

Hello everyone and happy Saturday! We resume your regularly scheduled programming (or something like that, I don’t know, trying to be creative lol)

This is “What’s Cooking in Munfordville, Kentucky?”. I was excited to get to this one, A. because it’s Kentucky which I haven’t shared a book from yet, and B. because it’s published by “General Publishing and Binding”. I notice that books from this publisher tend to be a favorite amongst you guys, and I can definitely see the appeal. Between the drawings and the fun little quotes on the bottom of the page, these books feel a lot more close to home

I also noticed while scanning this book that some pages are missing. Yayyyy, cue the excitement 🫩. Pages 111, 112, 117, 118, 119, 120, 127, and 128 are missing. No idea if it was just left out of the publishing by accident or if the previous owner of the book was a silly-willy and had the grand idea of tearing off the pages, but let’s give a moment of silence to the recipes that are officially lost media, including a recipe for Rose Petal Rolls which had me extremely fascinated

Rest in Peace, 1977-2026. You will be missed

But no worries, there’s still lots of recipes to look at with what is available. This cookbook does the right thing by starting off with the sweets first, so you already know I was hooked at the beginning. There’s some interesting desserts like the Honey Spice Cake and the freaking ultimate collaboration of Jam Cake with 7 contributors. This is how I ended up learning that Jam Cake is a Kentucky delicacy. I have to say, it sounds really good. And if you’re not a fan of this recipe, no worries, there’s like 5 other entries of Jam Cake in this book that all make it slightly different and frost it slightly different too. These ladies probably had debates about who made it better

I also am fond of the Old Fashioned Vinegar and Lemon Pie. Specifically the part where they forgot to mention vinegar in the recipe 🤸

I keep finding more and more ideas for treats that I want to make. Not only is the Easy Candy recipe exciting, but so is the Peanut Butter Cups, despite the fact they should be called bars lol. And the Rice Krispie Candy too, oh my goodness. Someone get me away from the sweets section

Fear not, I did include pictures of some interesting casseroles and even homemade pizza. This is one of those books where the majority of the recipes actually sound really interesting. I have yet to see a baked beans recipe that adds hamburger, so that was pretty cool

I tried my best to feature as many interesting recipes as possible but there’s definitely some more that are in the full PDF. Let me know if you end up checking it out! Otherwise, I hope you have as much fun with this cookbook as I did. I can’t stress enough how fun it is reading your thoughts

Thank you for stopping by, and I’ll catch you in the next scan!

Hello everyone and happy Saturday! We resume your regularly scheduled programming (or something like that, I don’t know, trying to be creative lol)

This is “What’s Cooking in Munfordville, Kentucky?”. I was excited to get to this one, A. because it’s Kentucky which I haven’t shared a book from yet, and B. because it’s published by “General Publishing and Binding”. I notice that books from this publisher tend to be a favorite amongst you guys, and I can definitely see the appeal. Between the drawings and the fun little quotes on the bottom of the page, these books feel a lot more close to home

I also noticed while scanning this book that some pages are missing. Yayyyy, cue the excitement 🫩. Pages 111, 112, 117, 118, 119, 120, 127, and 128 are missing. No idea if it was just left out of the publishing by accident or if the previous owner of the book was a silly-willy and had the grand idea of tearing off the pages, but let’s give a moment of silence to the recipes that are officially lost media, including a recipe for Rose Petal Rolls which had me extremely fascinated

Rest in Peace, 1977-2026. You will be missed

But no worries, there’s still lots of recipes to look at with what is available. This cookbook does the right thing by starting off with the sweets first, so you already know I was hooked at the beginning. There’s some interesting desserts like the Honey Spice Cake and the freaking ultimate collaboration of Jam Cake with 7 contributors. This is how I ended up learning that Jam Cake is a Kentucky delicacy. I have to say, it sounds really good. And if you’re not a fan of this recipe, no worries, there’s like 5 other entries of Jam Cake in this book that all make it slightly different and frost it slightly different too. These ladies probably had debates about who made it better

I also am fond of the Old Fashioned Vinegar and Lemon Pie. Specifically the part where they forgot to mention vinegar in the recipe 🫠

I keep finding more and more ideas for treats that I want to make. Not only is the Easy Candy recipe exciting, but so is the Peanut Butter Cups, despite the fact they should be called bars lol. And the Rice Krispie Candy too, oh my goodness. Someone get me away from the sweets section

Fear not, I did include pictures of some interesting casseroles and even homemade pizza. This is one of those books where the majority of the recipes are exciting. I have yet to see a baked beans recipe that adds hamburger, so that was pretty cool

I tried my best to feature as many interesting recipes as possible but there’s definitely some more that are in the full PDF. Let me know if you end up checking it out! Otherwise, I hope you have as much fun with this cookbook as I did. I can’t stress enough how fun it is reading your thoughts

Thank you for stopping by, and I’ll catch you in the next scan!

Hello everyone and happy Friday! I’m here with another quick scan today

This is The Left Foot Organics Cookbook. It’s not often that cookbooks like these actually give backstory to their organization. Rather than trying to summarize it, I figured it would just be easier to include a picture. As a neurodivergent person, I think this is a really cool mission

This cookbook is very produce-forward and also emphasizes cooking organically. Since this is a smaller cookbook there’s not a whole lot to say about it, but if you have been looking for more ways to get greens in your diet, there’s a lot of inspiration to be had in this one

Thank you for checking it out!

Hello everyone! We’ve officially made it to Thursday. Take this new scan as a pause from the busyness of your week 😵‍💫

The title of this book is “Eat This! Trust Us You’ll Feel Better” from all the way in Inverness, Florida (I say without realizing that not everyone lives where I do lol, some of you probably actually live in Florida)

This one isn’t a church cookbook like most of the ones in my collection are but rather it’s from the LPN Class of 1992 for the Withlacoochee Vocational and Adult Education Center, which, according to Google, is now known as the Withlacoochee Technical College. It’s always fascinating to see how many different organizations put together a cookbook

Starting off with my totally superfluous but hopefully fun opinions, I do think the Wok Lasagna recipe is pretty cool. I’m sure it could be made in a regular pan, but I’ve fallen victim to using my wok as a catch-all for anything that uses a pan (yes, I do actually cook instead of just ogle at recipes… sometimes)

I also just so appreciate the Meat Patties recipe. Truly one of the recipes of all time. In all seriousness, I know that microwave recipes are a pretty big deal in these books. It was just shocking to see a recipe that basically says “hey just go buy this at the store and cook it”

Like the PNW cookbooks that I usually upload, this being from Florida also has a lot of seafood recipes. But an interesting addition that I’m sure is distinct in the region is the use of alligator meat for stuff like the alligator parmesan. I’m sure chicken can be used for those of you that can’t get or aren’t wanting to try alligator, but it was a really cool recipe to see

I do appreciate the Bourbon Sweet Potatoes recipe as well, mainly because it gives me a permission slip to just use canned sweet potatoes instead of having to peel, chop, and cook them, but also, it just sounds really appetizing

As always I enjoyed getting to look through the sweets section. I’m currently working through some stuff in my life but I would love to try my hand at baking as a hobby. I probably won’t get super intense with it like making sourdough bread and whatnot, but a lot of these cakes, pies, and muffins just sound really fun to make

Also while not the most exciting to some of you I included some pictures of the advertisements because there’s like, 20 pages of just ads lol. This is the most I’ve ever seen in a community cookbook. If anybody wants to kill an hour, you can find out if any of these businesses are still around today

Hopefully you guys had some fun with this one. I will see you in the next scan!

Hello everyone! We’ve officially made it to Thursday. Take this new scan as a pause from the busyness of your week 😵‍💫

The title of this book is “Eat This! Trust Us You’ll Feel Better” from all the way in Inverness, Florida (I say without realizing that not everyone lives where I do lol, some of you probably actually live in Florida)

This one isn’t a church cookbook like most of the ones in my collection are but rather it’s from the LPN Class of 1992 for the Withlacoochee Vocational and Adult Education Center, which, according to Google, is now known as the Withlacoochee Technical College. It’s always fascinating to see how many different organizations put together a cookbook

Starting off with my totally superfluous but hopefully fun opinions, I do think the Wok Lasagna recipe is pretty cool. I’m sure it could be made in a regular pan, but I’ve fallen victim to using my wok as a catch-all for anything that uses a pan (yes, I do actually cook instead of just ogle at recipes… sometimes)

I also just so appreciate the Meat Patties recipe. Truly one of the recipes of all time. In all seriousness, I know that microwave recipes are a pretty big deal in these books. It was just shocking to see a recipe that basically says “hey just go buy this at the store and cook it”

Like the PNW cookbooks that I usually upload, this being from Florida also has a lot of seafood recipes. But an interesting addition that I’m sure is distinct in the region is the use of alligator meat for stuff like the alligator parmesan. I’m sure chicken can be used for those of you that can’t get or aren’t wanting to try alligator, but it was a really cool recipe to see

I do appreciate the Bourbon Sweet Potatoes recipe as well, mainly because it gives me a permission slip to just use canned sweet potatoes instead of having to peel, chop, and cook them, but also, it just sounds really appetizing

As always I enjoyed getting to look through the sweets section. I’m currently working through some stuff in my life but I would love to try my hand at baking as a hobby. I probably won’t get super intense with it like making sourdough bread and whatnot, but a lot of these cakes, pies, and muffins just sound really fun to make

Also while not the most exciting to some of you I included some pictures of the advertisements because there’s like, 20 pages of just ads lol. This is the most I’ve ever seen in a community cookbook. If anybody wants to kill an hour, you can find out if any of these businesses are still around today

Hopefully you guys had some fun with this one. I will see you in the next scan!

Hello everyone! I have a very small scan for you to check out today

This is The Pumpkin Patch Cookbook from… I’m not sure where, actually. According to the “trivia” section, this is a business that spans across 48 states, so this is probably more of a “national cookbook” than anything. One might question if this book can even really count as a “community cookbook”, but the introduction does mention that the churches that are in partnership with Pumpkin Patch shared these recipes. I’m very curious as to their decision to not attach names to any of the recipes

This is the 3rd edition, by the way. The original was printed in 1991, but I haven’t seen the other editions, so I don’t know what’s new and what’s been transferred over

Very similar to the Curran Apple Orchard Cookbook where every recipe is apple-based, every recipe in this book is pumpkin-based. It’s a little early to start thinking of pumpkin season, but if you’re like every retail store in America during the summer, you probably start thinking of the new season a few months ahead

I am SO trying the Pumpkin Icing. I just gotta decide whether to use it with yellow cake mix or spice cake mix, but it’s definitely happening. I love that if you basically swap out the milk for water, you can make Pumpkin Syrup instead

They even managed to make some interesting main dishes with pumpkins, like the Pumpkin Curry!

I think I’ll let the pictures do most of the talking on this one, because there’s not much to say on my end other than, yay pumpkins. I do know that this book has inspired me to make more use out of pumpkins

Hopefully you guys got some enjoyment out of this one. I’ll see you in the next scan!

Hello everyone! Welcome to a brand new scan

This is… well, the name is just “Community Cookbook”. The “kissin’ wears out” emblem isn't unique to this book. It's a preset cover because I have 5 other books with this exact same cover. But, it is from the woodsy area of Onalaska, Washington! I know how much you guys love Washington uploads

The Best Ever Pancake Syrup sounds really good. Maybe I really am just a sucker for homemade goods. I don't have any hang-ups against using store-bought syrup but I've noticed that “homemade” tends to mean a lot more to people

I also really want to get into my loaf making era. The Cherry Nut Bread sounds really good. One of these days. That's what I'm telling myself on a lot of these recipes 😳

For anyone who's a fan of Divinity, this is my first time seeing a recipe for Honey Divinity. I've never had the original recipe so I'm curious how a honey version compares

I was a little concerned seeing Cold Chicken Curry because every curry I've had is not very good cold, but then I saw it's basically chicken salad. Interesting way to prepare it

Overall none of the recipes are extremely noteworthy from what I saw, but hey, not all of the cookbooks can be winners. I do think most of these recipes lean more towards country/hometown kind of cooking, though. So if this is your vibe, perhaps you’ll really enjoy this book

Regardless, I hope this one is able to bring you at least a little amount of entertainment. I always love looking through these no matter what, but your opinions are also cool to read!

Thank you for checking this out and I’ll catch you in the next upload