At Home in Ohio

Documents of Kitchen Heritage

Connie Moore 

Want an important project for the new year? Writing your kitchen heritage can be fun and rewarding for the family near and far. Why write it?

#1. You know something they don’t. Generations to come will not know the how, when, where and for whom you cook unless you write it down.

#2. They don’t know how good they’ve got it. Children often do not realize until parents are gone that they want to eat the same things they were raised on.

#3. They can’t read minds. You hold many memories unique to your family, your generation, and your community. Only you can put them down in writing to survive the years ahead.

How do you get started?

#1. Pick a writing medium you are comfortable with. Examples: computer, typewriter, hand-written, making a CD or DVD recording.

#2. Pick a slant. Do you want to just preserve recipes, or perhaps combine recipes and memories together?

#3. Pick a number. Do you want to make one copy, a dozen, enough to sell to recoup your costs?

#4. Pick a dollar amount. No one says it has to be fancy, hard-bound or volumes. Choose what is right for you.

#5. Pick a time. Do you want to make it a “do it now and get it done” project or break it into small pieces using minutes or hours? Setting a deadline might be in tune with a projected family reunion.

#6. Pick a helper. Some may prefer to let other family members help and thus get a wider scope of family memories and recipes.


Breads, Pies/How & Why

Connie Moore 

Bread: it’s the staff of life and a dieter’s downfall. How can something so ancient and basic, so nourishing and comforting, be the thing that makes one cave in and consume quantities beyond calories and slices a hundredfold beyond reason?

It is said our breads today do not in any way resemble breads of ancient times. Basic breads were made of stone-ground grains, water, natural airborne yeast and salt. That is if they were leavened. Unleavened bread was a common food. Today the list of ingredients, even on a “healthy, no high fructose sugar, whole grain” loaf of bread reads like a laboratory manual.

In the 1990s, a movement to eat nourishing bread led to popularity of the bread machine. Bread machine bread was even a category in the baked goods department of our local county fair some 18 years ago. Those machines were/are the quickest, least laborious way to get a good loaf of bread that includes pronounceable real food ingredients. Stone ground flours, whole grains, nuts, vegetables, juices.

We surmise that if the bread is made of natural, wholesome ingredients, one would not feel the desire to overindulge. On the other hand, one friend reasoned that if we knew the bread was good, why not eat more?

That question brings us to an interesting new book at the local library. Melanie Muhl and Diana Von Kopp wrote "How We Eat with Our Eyes & Think with Our Stomach." The authors look at over 40 intriguing questions directed at what people eat and why/how they come to those choices.

Presented in a light-hearted voice, it is serious information based on studies around the world in fields of psychology, neuroscience and culture. Every chapter draws you in with a curious tone of  "You’re not gonna believe this" and ends with conclusion questions that make you stop and ponder just how this applies to you. What we turn to eat in times of joy and sorrow reveals much about our character. It also clues us in on why bread is a good third of my mother’s recipe box and pie fills out another quarter of her box and half of my box.

 If you’re curious at all about how you eat with your eyes and think with your stomach, I highly recommend reading the book. If you’re in the mood to bake, here is a blue ribbon-winning bread machine recipe and the pie recipe that brought a halt to the bread question and sent us in a different direction. Yes, sometimes eating and food choices and whys and hows can all get jumbled together in the recipe box called life. We just have to pick a category and get on with it.

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Bread Machine Rice Bread


• 1 cup cooked rice, cooled
• 1 cup water
• 1 1/2 tablespoon butter or margarine
• 1 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups bread flour
• 1 1/2 teaspoons yeast


1. Set machine for regular bread, light crust. Place ingredients in machine pan in order given. (If your machine instructions call for a different order of ingredient placement, follow machine instructions.) Start machine. When baked, remove pan and turn out bread to cool. Crust can be brushed with butter or margarine for a more tender crust.

Walnut Pumpkin Pie

(The pie that saved us from eating bread!)


• 1 can (15 ounces) pumpkin
• 1 can (14 ounces) sweetened condensed milk
• 1 egg
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 (6 ounces) graham cracker pie crust


• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cold butter
• 3/4 cup chopped walnuts


1. Preheat oven to 425 F.

In mixing bowl, blend together pumpkin, milk, egg, cinnamon and salt. Pour into pie crust. Place pan on a cookie sheet for easy handling. Bake for 15 minutes.

2. Remove pie and reduce oven to 350 F. Before putting pie back in oven, in bowl, mix with fork all ingredients for topping and sprinkle evenly over top of pie. Place pie back in oven and continue to bake for another 40 minutes or until knife inserted in middle comes out clean. Cool completely. Refrigerate leftovers.

This recipe was a magazine clip out, advertising Keebler crusts, Diamond walnuts and Eagle brand milk.   

Cheese Boxes and Clothespin Dolls

Connie Moore 

Two odd items on the garage sale table caught my attention. A small wooden box, writing evident on the sides, it was never the less dusty, greasy and pressed with the grime that only comes from long-time storage.

Using a toothbrush to clean it, we found it was an old Pauly & Pauly cheese box. Taking it apart, we found two large boxes and a smaller one inside. At 25 cents, it was a real find, for the name Pauly & Pauly was used only up 'til 1929 at which time it changed to Pauly Cheese Company.

Nicholas Pauly was a renowned wagon maker in the last quarter of the 19th century. His wife, Lucy, started making cheese in her kitchen about 1878. She was the first woman cheesemaker in Wisconsin. Nicholas saw the potential. Together with their four sons, they built the cheesemaking industry, by 1915 selling 10 million pounds of cheese a year. By 1955 they operated more than 30 factories.

A stack of cheese contained about 10 boxes of squares. Cheese was shaped into twins, squares, daisies, double daisies, horns, midgets and block and barrel. After being paraffined, the cheese was placed in a wooden box, which was lined with a scaleboard to keep the paraffin from being scratched off. Our boxes had held Yellow American or Windsor cheese.

Further along the table was a plastic tub of clothespins. Not the modern plastic clips, these were smooth-from-use wooden pins or pegs. First patented model was in 1852. Civil War veterans used them to make dolls, selling them to support themselves. They often used pieces of their old uniforms or battle flags for the clothes.

Pioneer girls were often given one to make into a doll. Toys were simple back then. A piece of coal marked the eyes, nose and mouth. Quilt scraps stitched together formed dresses, capes, aprons and bonnets. Even today these dolls are popular, craft stores selling all sorts of tiny items to clothe them.

clothes pin dolls

Kitchen Magnitude

Connie MooreAfter dealing with Cucurbita maxima back in 2010, I thought my days of "punkin-chunkin" were over. Alas, not so. St. Paris, Ohio’s, Prince Farm owner, Ron Prince, has an eye for the intriguing shapes and colors of heirloom pumpkins or as we in the chunkin business call them, “pretty impressive flying objects.” Each October Thursday, his trailer full of the magnificent orbs parked at the Enon Market was just too good to resist.

We chose a 15-pound ‘One Too Many’ pumpkin and a 13-pound ‘Peanut’ pumpkin. Both are actually squashes, as are all pumpkins. Our two are of heirloom heritage so that means a standard fruit that produces the same each year with a deeper, richer flavor than hybrid varieties.

The ‘One Too Many’ is called that because it looks like a giant blood-shot eye. Well, very ripe ones do. They can be a base skin color of white to cream to creamy orange with squiggly red veins or reddish to orange pink veins covering the entire globe. Between 20 and 25 pounds, they are grown as a novelty pumpkin for fall decorations. They are said to be good keepers, often lasting three to six months in a cool, dry place.

Our favorite was the ‘Peanut’ or "peanut-shell" pumpkin. Salmon-pink skin is covered with "sugar" bumps, which are actually excess sugar from the fruit that bleeds out onto the skin and dries to form brown peanut shell shapes. The flesh is a deep orange, solid, sweet meat that cooks up into a wonderful, pumpkiny-butternut squash flavor. It is said to be a 220-year-old heirloom squash with the French name Galeux d’Eysine. They can be stored in a cool, dry place for up to three months.


It does take some ingenuity to crack open larger pumpkins and squash. Passing up suggestions of hatchet, chainsaw, sledge hammer. and chisel and electric knife, we opted for the easy, safe way recommended by The Big Apple Farm in Wrentham, Massachusetts.

Place the pumpkin (squash) in a clean, large trash bag. Tie the end shut and drop it on the floor. It may take two or three drops, especially if you’re short. You could stand on a chair, but a 15-pound ‘One Too Many’ tends to be unwieldy the higher it goes.

Your goal is two-fold. Open the squash with minimum mess, and have pieces small enough to handle easily when baked. After cooking, the meat or flesh is spooned from the shell and can be used for all sorts of dishes, desserts, and frozen for later use.



There are numerous stories surrounding heirloom squashes and pumpkins and their odd names. I imagine by the time we get done chunkin the bloodshot eyeball of ‘One Too Many’ and the peanut shell encrusted ‘Peanut,’ there will be numerous versions of what happened in the kitchen when we decided to throw caution to the wind and toss them to the floor.

One friend enthusiastically declared her daughters would love to help in the kitchen if they could chunk a pumpkin. We all pictured her husband coming home from work, only to find the girls on chairs, tossing bagged blobs to the floor and giggling something about Mom teaching them to cook.

Pecan Squash Custard


• 2 cups cooked squash or pumpkin, mashed
• one 14-ounce can sweetened condensed milk
• 2 large eggs, beaten
• 2 teaspoons cinnamon
• 1/2 cup brown sugar
• 1/2 cup chopped pecans


 Mix together squash, milk, eggs and cinnamon. Pour into deep Pyrex pie plate or round casserole dish. Sprinkle top with brown sugar and nuts. Place dish in a larger pan with an inch of water in pan. Bake in preheated 350 degree oven for about 40 minutes or until a knife inserted in center of custard comes out clean (like testing for a pumpkin pie). Cool to lukewarm or chill. Great with a scoop of cinnamon ice cream!

Delicious Day!

Connie MooreAutumn. Outside a chickadee family is playing tag through the rose of Sharon and poplar trees. Their chattering is of a happy tone. They don’t seem to care about winter concerns on this most gorgeous, delicious of autumn days. They are happy, plain and simple.

Even the raucous blue jay wants to get in on the game. When ignored, he decides to show his prowess by imitating the Cooper’s hawk’s call. For a moment it scatters the small feathered playmates into denser foliage. The jay flies off satisfied with himself; and the little ones come back out to play.

Indoors, the closed laundry door muffles the glug glug of the washer. It’s another load destined for the outdoor clothesline. Fresh autumn air is fine for drying blankets and airing pillows. Sweet scents will permeate our dreams.

Open windows let in copious quantities of extra cool morning air. That’s how we come to hear the wren calling his spring song. He’s not confused, just happy like the chickadees. A mixture of summer and autumn prevails throughout the day. By suppertime, it’s warm enough to grill out.

We find Schmidt’s Bahama Mamas — spiced and smoked sausages — a fine way to celebrate the day. Loaded on a bun with hotdog sauce, chopped onions, relish and cheese, they are tasty fare. Sides are Copey’s coleslaw and potato salad.

Dessert is another matter. A baking aroma needs to melt into the autumn air wafting through the open windows. A discussion ensues as to what is the best dish. Three people of course will give three answers. So here are all three recipes plus an extra. (You can always freeze them.) You choose. And enjoy this day.

Apple Gingerbread


• 1/3 cup butter
• 1/2 cup light brown sugar
• 1/2 cup molasses
• 1 egg
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1 teaspoon cinnamon
• 3/4 cup buttermilk
• 1 medium apple


1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan.

2. Cream butter, sugar, molasses and egg. Sift together dry ingredients. Add dry to creamed ingredients alternately with buttermilk. Blend well.

3. Peel and core the apple and slice thinly. Lay slices in bottom of prepared pan in circular pattern. Pour batter over top and smooth out. Tap pan on counter to force batter down in between apple slices. Bake for about 30-35 minutes or until toothpick inserted in cake comes out clean. Immediately invert over serving plate and turn out. You can also bake with apple slices on top of batter, leaving the baked cake in the pan or baking dish. Baking time may need to be adjusted.

Butterscotch-Apple Pudding



• 1 cup light brown sugar, packed
• 2 cups water
• 1/4 cup butter

Combine ingredients in sauce pan, bring to boil, boil 2 minutes, remove from heat.


• 1 cup brown sugar, packed
• 1/4 cup butter
• 1/2 cup milk
• 1 1/3 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups peeled, diced sweet-tart apple


1. Sprinkle the apples with 1/3 of the brown sugar. Set aside. Sift rest of sugar, flour, baking powder and salt together. Blend in the butter as for pie crust. Add milk, blending just till ingredients are dampened. Stir in apples and any juice accumulated.

2. Pour hot sauce into 9-inch square baking pan. Spoon batter over sauce. Bake for 30 minutes in 350 degree oven. Test for doneness with toothpick. Serve warm.

Chocolate Apple Bars


• 2 squares semisweet chocolate
• 1/2 cup butter or margarine
• 1/2 cup applesauce
• 2 eggs
• 1 cup brown sugar, packed
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans


1. Melt chocolate and butter together, set aside. Mix applesauce, eggs, brown sugar and vanilla. Sift dry ingredients together. Stir dry into applesauce mixture. Add chocolate/ butter. Mix well. Spread in greased 9-inch square pan. Sprinkle nuts on top. Bake at 350 degrees for about 30 minutes or until done. Cool. Cut in squares or bars.

Apple Butter or Jam Bars


• 3/4 cup butter or margarine
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon cinnamon
• 1 cup chopped almonds or walnuts
• 1/2 cup thick apple butter or strawberry jam
• Powdered sugar


1. Cream butter and sugar well. Add egg and vanilla. Sift flour and cinnamon together. Stir into creamed mixture along with nuts. Put half the dough into a greased 9-inch square pan. Press lightly to fill the pan. Spoon apple butter or jam over top and spread to edges. Dollop rest of dough on top with small spoon. Bake at 350 degrees for about 30-40 minutes or until golden brown and tests done with toothpick. Dust with powdered sugar. Cut in bars.

fall scene

Random Recipes

Connie Moore


Random here is a little bit misleading. Reading recipe books is a favorite pastime and, to say the least, seven auction boxes is enough to last a long time. So, random could have meant letting dozens of books fall open to a page, closing my eyes and pointing to a recipe. Maybe I’ll do that sometime.

But for today, there is method to my random madness. Sweets. I’m looking for sweet recipes that are simple, use ingredients already in my cupboards, and take 30 minutes or less in oven, or even better, no oven. Here are some random recipes from the depths of two boxes. Only five boxes left, enough for a whole winter of random perusal. A tip for fall baking: Each time you bake, wrap a few individual portions of whatever you bake, place in a stackable freezer-safe container and build a tower of ready-to-thaw and eat treats. You’ll be ready to offer friends and family a variety of sweets any time.

food in freezer


Peanut Butter/Chocolate Chip Bars


• ½ cup butter
• ½ cup crunchy peanut butter
• 1 cup sugar
• 2 large eggs, beaten
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup milk chocolate chips


1. Preheat oven to 350 degrees. Since these are mixed up in a saucepan, you’ll need a large saucepan.

2. Melt the butter and peanut butter together over low heat in large saucepan. Remove from heat and add sugar. Stir to melt sugar. Cool slightly. Beat in eggs, vanilla and finally the flour. Stir to blend well. Spread in a greased 13-by-9-inch pan. (For thicker bars, use a smaller pan size and adjust baking time.) Sprinkle chips over top of batter. Bake for 25-30 minutes. Cool and cut into bars.

Hot-Glazed Chocolate Cake


• 1 cup butter
• 3 tablespoons baking cocoa
• 1 cup water
• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup buttermilk
• 2 eggs, beaten
• 1 teaspoon baking soda
• 2 teaspoons vanilla


1. Preheat oven to 400 degrees. In large saucepan, melt butter and cocoa, stirring to blend well. Add water and bring to boil. Remove from heat. Stir in sugar until melted. Stir in flour and buttermilk. Add eggs, baking soda and vanilla. Blend well. Pour into greased 13-by-9-inch pan. Smooth batter into corners for even top. Bake for 20-25 minutes until tests done. Remove from oven and while cake is still warm pour the following glaze over top:

2. In saucepan place ½ cup (1 stick) butter, 2 tablespoons baking cocoa, 1/3 cup milk. Heat and stir until well-blended. Add 1 ½ cups powdered sugar and, if desired, ½ cup chopped pecans. Stir and bring to boil. Immediately remove from heat. Pour over warm cake. Let stand until cooled completely.

Hot Blueberries


• 4 cups fresh or frozen blueberries
• 2 cups water
• ¾ cup sugar
• Few grains of salt
• Unsalted butter, room temperature
• 8 slices white sandwich bread
• Ice cream or Cool Whip, optional


1. In large saucepan, cook berries in the water, sugar and salt. Stir often for 15 minutes. Remove from heat. Preheat oven to 350 degrees. Butter bread slices. In a deep, buttered baking dish alternate bread slices and berries, beginning with bread. Bake for 20 minutes. Cool. Can be served as is or better with ice cream or whipped topping. Also can be made with tart cherries instead of blueberries. You may need to adjust sugar and add a drop of almond flavoring to cooking cherries.

Hot Sweet Bananas (Microwave)


• One banana
• ½ cup orange juice
• 1 teaspoon butter
• 1 tablespoon light brown sugar
• Cinnamon


1. In microwave-safe bowl, slice banana, add rest of ingredients. Cook on HIGH for one minute. Turn bowl and cook for 30 seconds. Stir. Can be eaten as is or used for ice cream topper or topping for a bowl of oatmeal. Can also be used as the fruit element in overnight refrigerated oatmeal.

Sweet Cinnamon Morning Cake


• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ cup sugar
• ¼ teaspoon salt
• ½ cup butter
• 1 egg, beaten
• ½ cup milk or buttermilk
• Cinnamon/sugar mix
• 3 tablespoons butter, cut in small pieces


1. Preheat oven to 400 degrees. Grease a 9-inch round baking pan.

2. In bowl, sift together dry ingredients. Cut in the half cup butter to form crumbs (like making a pie crust). Beat egg and milk and add to dry mix. Mix until all ingredients are moistened but do not beat. Spoon into prepared pan. Top with cinnamon/sugar mix and dot with butter pieces (may use more butter if desired). Bake 20-25 minutes. Can be glazed with four times the sugar mixed with milk with a touch of vanilla, if desired. This recipe is similar to an old-fashioned Pennsylvania Dutch Cinnamon Flop. It was sometimes called a pan scone.

All recipes come from newspaper clippings from 1960-70s.

Comments? Contact Connie at

Green Stamps & Pieces of Eight

Connie MooreIt was a shallow box. There didn’t seem to be much in it besides the old post cards. They in themselves might be counted as a treasure. But underneath, a deep memory, hidden for many years, was about to surface on strips of filigree-edged green stamps.

Our annual auction fix was a couple of weeks ago. Diligently we scan the Mumma Auction listings each Sunday for the words "lots of cookbooks." So it was with joyful heart that we ended up on Route 40, west of Donnelsville at what proved to be a good morning for anyone wanting a good deal on old toys, old books, old ... well, lots of old things.

Along with the green stamps, there were bright yellow stamps, loose and spilling out of an envelope, and books filled with both kinds. Enough S&H stamps and Top Value stamps to get a coffee pot or toaster or toys or laundry hamper.

At their peak of popularity, people and organizations would cash in bundles of filled books for such things as camping equipment, games, pen/pencil sets, Pyrex dishes, china, lamps, radios, appliances, everything one would need for a new baby, record players, fishing equipment, bicycles and sets of encyclopedias, musical instruments, furniture, and just about anything normally purchased at a store. Enough stamps could even get you a new car!    

These paper coupons or stamps were given at the end of sales as loyalty rewards for shopping with a particular merchant. Keep shopping there, collect enough stamps, and one could choose from a whole catalog of "gifts." The idea began back as early as 1891, when Schuster’s Department Store in Milwaukee decided to reward customers for paying in cash rather than carrying a credit (which was usually hard to collect).

H. Parke Company of Pennsylvania established their own stamp program in 1895 whereby they rewarded customers for buying Parke products such as coffee, tea, spices and canned goods. Showrooms were set up in corporate headquarters where customers could see and inspect goods to be obtained for the stamps.

By 1957 there were almost 200 trading stamp companies. S&H Green Stamps was the most popular in this area of Ohio. Another large company was the Top Value Stamps. Both had numerous businesses issuing them and local redemption centers in Springfield and Dayton.

During the early 1970s, the energy crisis brought a decline in gas stations giving out the stamps. Station managers decided that to keep their business afloat, it would be more enticing to lower the gas prices, even by just a penny or two, rather than issue the stamps. Grocery stores followed suit.

Preferred customer cards, cents-off coupons, and frequent flyer miles have replaced the green and yellow cash nuggets known long ago as trading stamps. In the shallow box, the memory that came up with the loose stamps was of a small, white, Victorian-style clock. It was the last item I remember cashing in the stamps for. That was back in 1968. Today the stamps show up on EBay where they appear to sit in limbo, much like the depths of this shallow box on the table. They are truly a thing of the past.

Something else of the past was the last item lifted from the box. Another form of payment dating back much further than my lifetime was the silver Spanish Milled Dollar, also known as a Piece of Eight. Because England forbade early American colonies from minting their own coins, settlers had to make do with barter items and foreign coins.

The Spanish coin was the most often circulated of these coins. Edges were milled or had patterns set on the edges to keep less-than-honest traders from cheating customers. The milled dollar was highly respected internationally. Even though it was officially called a dollar, its value was by the weight of its metal content. One could divide or break one of the coins into pieces or bits, thus having smaller amounts to spend on goods or debts. Most often it was divided into eight pieces called bits or reals, hence the expression we’re familiar with, “2 bits, 4 bits, 6 bits, a dollar.”

This coin in our box is not the real thing. It is of lead-free pewter and was issued by the Cooperman Fife & Drum Co. of Centerbrook, Connecticut, back in 1996. But it is of interest because it also has two matching coins, already cut into bits and identifying information. When I reached out to the company for information, Patrick Cooperman replied, “We manufacture material cultural items for the museum store trade. Our HistoryLives products are sold with informational cards that help place them in their historical context. Up until 2005 we had a workshop in Centerbrook, now we wholly operate out of Bellows Falls, Vermont, making percussion musical instruments and parts. We still make the Pieces of Eight.”  

You might be wondering if I got any old cookbooks. Yes, there will be stories surface from the depths of those boxes, too.

For now though, here’s a recipe for 8 large or 12 regular size 1940-era gems or muffins.

Buttermilk/Oat Gems


• 1 cup full-fat buttermilk
• 1 cup quick cooking oats
• 1 large egg
• ¼ cup vegetable oil
• ½ cup packed light brown sugar
• 1 cup all-purpose flour or cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Dash of cinnamon, optional
• ½ cup chopped pecans, optional


1. Preheat oven to 400 degrees.

2. Grease or line with muffin papers a tin for at least 8 muffins. In large mixing bowl, soak the oats in the buttermilk until soft (about 15 minutes). Add egg, oil and sugar. Stir until well blended.

3. Sift together flour, baking powder, soda and salt. Stir into wet ingredients. Add cinnamon and pecans if using. Blend well but do not overbeat. Portion batter between muffin cups. Bake for about 15-20 minutes or until done when tested with a toothpick. Remove from tin and enjoy.

auction box


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