Larry.  I have been a collector of Cook Books for 60 years. Don't know what I will do with them. My daugters and only granddaughter hate to cook.
The oldest one I have was printed in the late 1700s and can still find lots of the spices used in there that are used today. Back then it was more to be able to eat food that had gone OFF. No refrigeration back then so sauces went over most everything  I have a old one from India also.

Jeanne, you might consider donating your cookbooks to your local library's book sale. There are always others out there who like to collect cookbooks.

MaryAnn, I forgot the other apples, and I purchased gala apples for your mother's apple roll recipe, salted light and took it to cards where the ladies enjoyed it, and one asked for the recipe!

With the hot cherry cobbler, I had frozen cherries so didn't add any sugar, and that may have been a mistake as they were a bit tart, but it is still delicious! I added a small quarter cup of raspberries left over from something else.

I made a second cobbler using blueberries and that I'm talking to a friend's new apartment. She's newly retired and sold her house and downsized, so several of us are going to help her move and clean her new place. She probably will not feel like cooking after that so we are supplying her with some choices.

So thank you for the recipes!

Patricia, thank you very much and I'm glad the Apple Roll pleased  your friends.  I'm looking for one more recipe to post and I thought I knew where it was - but it wasn't!

Mary Ann

MaryZ.  When our library have a book sale. The book shop owners line up about 3 hours before it opens and take all the books to put in their shops. Like old ones and also the Craft books are all gone as they pay to go into the libary the night before.  I would just like to find people who want to collect special like I did. Most of mine I brought over from England . My cousin would keep eye out for them and I would bring back . I usually went back every other year.I only have things in collections that are from UK. Lots of antiques.

From the Spruce Eats; Southern Fried Chicken with Cream Gravy

**along with my recipe fixings below**

"This old-fashioned Southern fried chicken recipe is an excellent choice. The chicken is cooked to perfection and served with simple creamy milk gravy.  The gravy is a typical accompaniment, and it's effortless to make with some of the pan drippings, flour, and milk.

This is the Southern dish everyone loves, and it is very easy to prepare. Use a heavy, deep skillet or saute pan for the chicken pieces. You begin with the dark meat because the chicken breasts take less time to cook. The best way to check for doneness is with a reliable instant-read thermometer. Insert it into the thickest part of the chicken pieces, but take care to keep it from touching bone. The chicken is cooked to at least 165 F, the minimum safe temperature for chicken, USDA."

Ingredients
1 bottle of oil (or shortening)
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chicken (about 2 to 2 1/2 pounds, cut up)

For the Cream Gravy:
2 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk
1 cup chicken stock (low sodium or unsalted, or water)
Salt and freshly ground black pepper to taste

Steps to Make It
Put about 1 to 2 inches of oil or melted shortening in a deep skillet or Dutch oven. Heat the fat to about 350 F.

Combine the flour, salt, and pepper; sift into a pie plate or wide bowl.

Roll each piece of chicken in the flour and place in the hot fat. Put the largest pieces in first, in the hottest part of the pan. When all pieces are in the skillet and heat is regulated (try to keep it at 350 F), cover and cook for 5 minutes.

Remove the cover and turn chicken pieces when the underside is well browned. Replace the cover for another 5 minutes and then remove it and let the chicken cook in open pan until the bottom side is browned.

About 30 to 35 minutes in all will be required for cooking chicken if the pieces are not overly large. Try to resist the urge to turn the chicken more than the one time.

The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken and watch carefully.

Serve the fried chicken hot with creamy gravy, hot biscuits, and potatoes or rice. For a side dish, try green beans, peas, or corn. Macaroni and cheese is an excellent choice as well.

Cream Gravy

Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet.

Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper, to taste. Pour the gravy into a serving dish and serve with the chicken and hot biscuits, potatoes, or rice.

Tips

Chicken must be cooked to at least 165 F on a food thermometer inserted into the thickest part of the chicken, not touching bone.  Meat Temperature Chart and Safe Cooking Tips.

For boneless chicken breasts, you might like fried chicken breast cutlets or fried chicken sandwiches. Or try a lighter oven-fried chicken recipe.

*************************************************************************

Full disclosure, I cheat and add all my gravy ingredients to a blender and blend well. I use either milk or powdered milk, either way. I also never measure, but that's me, and I've been making this type of gravy for over sixty years. After blending, I pour it into my large wok and use salt and pepper, stirring with a non-scratching, heat resistant wooden spoon or a silicone spoon or spatula; until it comes to a bubbling boil, and then I turn the burner to low and allow it to simmer while I attend to the chicken and remainder of the meal.

I also have a fryer with a metal basket for the chicken, so don't use a skillet if I'm not using the oven baking for the chicken. I dip the chicken pieces in a bowl of shelled eggs and water and then into a bowl of salt and peppered flour.  l also use chicken stock for the mashed potatoes instead of water or milk.

For me, mac and cheese is too heavy for this meal, and I like to serve it with mashed potatoes, biscuits, mixed vegetables, and rarely a desert as it's quite heavy on its own.

Easy Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 to 3 tablespoons sugar  (I omit this ingredient)
¼ teaspoon salt
½ cup melted butter
1 cup milk

Instructions
Heat oven to 450 degrees. Mix flour, baking powder, sugar, and salt.
Add melted butter and milk. Stir just until moistened.
Immediately drop by heaping tablespoons (15 biscuits) onto a lightly greased baking sheet.
Cook for 10 to 12 minutes or until edges turn golden brown.

Spruce Eats' Simple and Versatile Italian Salad Dressing

I used this dressing for my fourth of July Salad; so much better homemade!

Ingredients
1/2 cup red-wine vinegar
1 1/2 cups olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon dried Italian herb blend
1 teaspoon Dijon mustard
1 clove garlic (crushed and finely minced)

1:  Gather the ingredients.
2:  Combine the vinegar, olive oil, salt, sugar, pepper, herb blend, mustard, and garlic in a glass jar with a screw-on lid or another container with a tight-fitting lid.
3:  Tighten the lid and shake vigorously for 1 minute before serving.
4:  Refrigerate overnight for best results. Shake before serving. The dressing can be stored for several weeks in the refrigerator.
5:  Bacon and onion powder can be added for a more complex flavor.
6:  Add honey to this recipe to turn it into a honey-mustard dressing.
7:  Make a creamy vinaigrette by mixing the oil, vinegar, salt, and pepper with mayonnaise or sour cream.
8:  Add grated Parmesan cheese and freshly ground black pepper to the creamy vinaigrette for an original and tasty spin.
9:  If you like balsamic vinegar, make an Italian dressing with a twist on traditional by substituting balsamic for red-wine vinegar, and mixing that with olive oil, Italian seasonings, garlic, and pepper.

Uses for Italian Dressing
Dressings carry flavor through every bite and infuse whatever dish you use it on. Green salads are without a doubt the most common use for all dressings, including Italian, but don't stop there. These blends of oil, vinegar, and seasonings make taste spectaculars of otherwise boring and/or bland dishes.
Italian dressing makes a terrific marinade for grilled chicken and steaks and can turn a cheap steak cut into something that's actually worth eating. Mix it into ground beef for a boost in flavor and a change-of-pace burger. It also can turn potato or pasta salad into a star when it's mixed with more mustard, olives, and red onions.

This is how I do my dressing and it keeps long
in the fridge too.

Ingredients
1/2 cup cider vinegar
1 1/2 cups olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 spoon Ketchup
1/2 spoon mayonnaise
1/2 teaspoon Dijon mustard
1 clove garlic  crushed (optional)

Bubble, is that a tablespoon or a teaspoon of mayonnaise and of ketchup?

what I call spoon is a tablespoon or a 'soup spoon', not a ladle lol

But I do not usually measure, I know how much I need to squeeze the plastic bottle to get the amount I want.

Thanks! I rarely measure after learning a recipe or a cooking style either whereas my sister Becky always measures everything precisely!  âœ"

I recently had dinner with a friend who had delicious pork chops brushed with a roasted garlic, onion jam. Everyone was raving about the meal, and she graciously provided the recipe which was by Guy Ferie. I looked it up, and it had several steps, so I Googled and found this from "Dinner with Julie," a 2013 post. You can use this with crackers, meat and or cheese, vegetables or stir into soups or stews.

http://www.dinnerwithjulie.com/2013/09/30/balsamic-onion-roasted-garlic-jam/

BALSAMIC ONION & ROASTED GARLIC JAM

Ingredients
2 large sweet onions
2 Tbsp. olive oil
2 Tbsp. butter
2-3 heads of garlic, roasted
1/4 cup packed brown sugar or honey
3 Tbsp. balsamic vinegar
pinch freshly ground black pepper

Directions
Peel the onions and cut into quarters or sixths; place in the bowl of a food processor and pulse until roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively roughly chop them by hand.

Place the olive oil and butter in a medium saucepan set over medium-high heat; add the onions and cook for 5 minutes, until soft. Squeeze the garlic out of its casing into the onions and continue to cook for another 10-15 minutes, or until the excess moisture is starting to cook off.

Add the brown sugar, balsamic vinegar and pepper, and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and refrigerate until needed. (Freeze any you’ll be storing for over a week.)


"Even if you don’t make jam, everyone should know how to roast a head of garlic. It’s something you can do any time the oven is on â€" when you’re roasting a chicken, for example, or baking a lasagna, you can wrap a few heads of garlic, their tops sheared off and drizzled with oil, and pop them into the oven, directly on the oven rack, for 45 minutes to an hour, until they’re soft and dark enough to squeeze out of their skins. You needn’t use it right away; keep the heads in their foil in the fridge to spread on sandwiches or squeeze into vinaigrettes or mashed potatoes."

Hi everyone...I like to cook so have enjoyed this forum....I'm wanting to purchase a convection toaster oven....does anyone  care to comment on a good one to try.....really don't want to order from Amazon....thx. CC

CC, I have a 1300 watt Oster Convection Bake Toaster Oven that I purchased at our local Sears along with a heatproof silicone bottom mat and a number of the appropriate sized oven and baking dishes. I believe it, (oven); was $230.00 at the time?

This purchase was two or three years ago, and it along with my large wok is my most used appliance. I have a 1200 watt inverter Panasonic microwave purchased at the same time that I don't use nearly as much.

I had purchased the two because my range's oven had issues and I wanted something I could count on, and the Oster delivered. I think Black and Decker had good ones at the time too, but I went with the lower price.

Bubble, I added your salad dressing recipe to the Index and called it Bubble's Salad Dressing.

ha ha Larry - thanks!

We have a Breville toaster oven we bought from Bed, Bath and Beyond.  If you want to use convection you just push a button.  There are different price ranges and we got the medium priced and very happy with it.  We use our microwave every morning for a precooked Jimmy Dean sausage and then the toaster oven for broiled buttered toast.  Same every day but it works for us.  I have become intolerant of eggs so stay away from eggs even ‘tho I would love to have scrambled eggs in the morning.  It isn’t worth it to suffer the consequences.

Thanks for the input on toaster ovens.....I will  for sure be getting one..I think it would be used a lot....I have a microwave of course...but having trouble with my gas oven...which I used for all baking...so need another option....CC

It has been years now since I used my gas oven. Store pans in it now.  I have a MW. Wok. Toaster oven Large size that is also a Convection and cooks fast. a few months ago I bought one of the Fat Free fryers and really like it. I love kitchen gadget and have just seen a newer type convection I like. But think I am through getting any more. Just gave my Bread Machine and Electric Grill away. Lots of pans also. Just will stay out of the Kitchen Departments.
Thanks Larry for putting Bubbles Jam in where easy to find. I started to print it but printer out of ink. Going to keep some of that in the fridge. Sounds so good .
I think I am now at the end of my flu type thing I came up with. Lasted 2 week.
We got some snow here and its really cold .  Not looking forward to winter.

Larry - A well done job on the index.  I just used it to find the "Apple Roll" and got a good hit on the first shot.

I love apples and most things made with them.  Often have an apple and cheddar for lunch.

My mom used to make a simple apple cake but I never found her recipe, if there was one.  It was made in probably a 9" square pan.  The cake may have been a mix or scratch, but there were thin wedges of apple poked down into the cake. There may have been cinnamon or sugar on top (I think that varied).

Poke Cakes

Rammel, I make a type of poke cake in a "9X13" cake pan that is a cinnamon apple Duncan Hines cake mix. I add either chunky applesauce or canned apple pie filling into the batter. While the cake is baking, I take three apples, any type, slice thin and toss into a hot skillet with butter and a small amount of honey.

You poke holes in the cake after it is finished and cooled. Then you pour your buttered apple mix over the cake, or while the cake is baking, take some cinnamon, and nutmeg, mixed with a little water and sugar in a pan until it cooks down to a syrup. Mix in some sweet creme and pour the syrup over the holes, so it permeates the cake.

These types of poke cake are endless. Start with a cake mix, add a few extras, bake and poke holes after cooling. Then instead of frosting, you use sugar syrup, spices and or fruit, your choice. Another idea is to bake a small cake, added chopped or sliced fruit, toss in a skillet with butter and pour over the cake. Add some cinnamon, honey or other spices, and serve with yogurt or ice cream.

For instructions and numbered steps plus more ideas, just Google poke cakes.

Edited for clarity

Thanks Patricia for all those ideas, I think I will try something apple, I have a lot of apples right now

You're welcome, Gloria!

Cooking Light's Instant Pot Applesauce With Pears

If you're looking for a fun fall way to use your Instant Pot, look no further: Nothing is tastier than homemade applesauce using seasonally fresh ingredients. You can leave it a little chunky (perfect for spooning over top waffles) or process it with an immersion blender, for a smoother taste.

Active Time 10 Mins
Total Time 20 Mins
Yield
Serves 10 (serving size: about 1/2 cup)

Ingredients
2 pounds Bartlett pears (about 4)
2 pounds Gala apples (about 4)
1 pound Cripps Pink apple, also called Pink Lady (about 2)
1/4 cup water
2 lemon peel strips (from 1 lemon)
1/4 cup lemon juice (from 1 lemon)
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2 cinnamon sticks

How to Make It
Peel half of the pears and apples. Discard cores and cut into 1/2-inch pieces. Stir together apples, pears and remaining ingredients in an instant pot. Lock the lid in place; turn the pressure release valve to seal. Program instant pot to cook on manual, at high pressure, and cook for 5 minutes. Turn valve to quick release steam until float valve drops. Carefully remove the lid and discard lemon peel and cinnamon sticks. Remove applesauce and place in a medium bowl. Serve warm or chill in the refrigerator to serve cold.

Spruce Eats, Chocolate Swirl Cheesecake Recipe

A no-bake cheesecake is a recipe to cherish as it can be made in no time and is a base for so many lovely different flavors, colors, and decorations. This marbled cheesecake shows just how easy it is to make a show-stopping dessert with little effort.

The basic cream and cream cheese topping sits on a firm chocolate cookie base, and it's transformed in a flash with swirls of melted dark chocolate. Switch to milk if the dark chocolate is too bitter, or if you're serving to children.

Total: 20 mins Prep: 20 mins Chill: 2 hrs Yield: Serves 6

Ingredients
For the Crust
3 cups semi-sweet chocolate cookies
1/2 cup unsalted butter (melted)
For the Filling
1 1/4 cups heavy cream
1 1/2 cups full-fat cream cheese
For the Chocolate Swirl
6 ounces dark chocolate (broken into pieces)

Steps to Make It
Note: while there are multiple steps to this recipe, this cheesecake is broken down into workable categories to help you better plan for preparation and cooking.

Make the Crust
Gather your ingredients.

Grease an 8-inch loose-bottom cake tin, then line the bottom with greaseproof paper and put to one side.

Quickly blitz the chocolate cookies in a food processor until the biscuit crumbs resemble coarse sand. Do not overmix or the base will be too hard. If you do not have a food processor, place the cookies in a plastic bag and crush lightly with a rolling pin.

Pour the melted butter over the crumbs and stir well, making sure they are all covered.

Spoon the buttery crumbs into the base of the cake tin, spreading them evenly and making sure there are no holes. Using a drinking glass with a smooth bottom, press the crumb mixture firmly to help level it up. Chill the base in the refrigerator for at least one hour.

Make the Cheesecake
Whip the cream until it forms peaks, but is still soft, Be careful not to overwhip or the cream will start to curdle into butter.

Carefully fold in the cream cheese until incorporated and a smooth, glossy cream forms.

Take the base out from the refrigerator, gently spoon the filling onto the crust, making sure to not leave any gaps around the edges. Level the surface using the back of a spoon or a small palette knife. Return the cheesecake to the fridge.

Decorate the Cheesecake
Place the chocolate pieces into a heatproof bowl and set over a pan of lightly boiling water making sure the chocolate is not touching the water. Stir with a wooden spoon when melted.

Working quickly and using a teaspoon, drop small dots of chocolate over the surface of the cheesecake. Do not linger at this point as the chocolate will start to set.

Using a skewer or something with a similar shape, quickly swirl the chocolate dots through the cream and cheese filling. Do not be too precious here; the marbling should be random, both thick and thin to resemble the marks on a marble slab.

Return the cheesecake once more to the refrigerator and chill until needed.

Decorate some more as you wish, or serve as it is and enjoy!

eHow's Special Holiday Recipes
How to Make Blue Cheese and Bacon Slow Cooker Mashed Potatoes

Things You'll Need
1 pound Yukon Gold potatoes
1/4 cup vegetable stock
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup butter, cubed
1/2 cup cream
5 ounces blue cheese, crumbled
4 slices thick cut bacon or just use part of a package of bacon crumbles
2 tablespoons chopped parsley

Step 1: Prepare and Cook the Potatoes
Clean, peel and cut the potatoes into 2-inch pieces.
Pour the vegetable stock into a slow cooker. Place the potatoes into the slow cooker, and then sprinkle the salt and pepper over the top of them. Cover the slow cooker and cook the potatoes on high for 4 hours.

Step 2: Cook the Bacon
Lay the bacon strips out on a baking sheet. Bake the bacon in an oven set at 400 degrees Fahrenheit for 20 minutes, or until the bacon is crispy. Transfer the bacon from the baking sheet to a plate lined with paper towels. Once cooled, crumble the bacon into small pieces.
 
Step 3: Mash the Potatoes
Once the potatoes are cooked, add the cream, butter, parsley and all but 2 tablespoons of the cheese to the slow cooker. Reserve the remaining cheese for serving. Mash the potatoes with the cheese, cream, parsley, and butter until they're smooth and creamy.
 
Step 4: Garnish and Serve
Transfer the mashed potatoes to a serving bowl. Garnish with the crumbled bacon, cheese and additional chopped parsley. Then, serve and enjoy.

 

Patricia, I added your recipe in the Vegetables Index.  I just noticed that I had misspelled Broth in the title.  Please if anyone sees a mistake like that or a recipe in the Index that fits into another category better than where I placed it please let me know either here for with an email.  I am not sensitive to such help and I want things to be right.

Thanks Larry, I appreciate the time and effort you put in!

Cooking Light's Simple Salad:  Roasted Red Pepper and Pine Nut Salad

"Spring mix, a blend of small, tender lettuces, is an ideal base for side salads with a more delicate profile (think herbs, berries, and nuts rather than croutons, pungent cheeses, or big, crunchy vegetables). This Mediterranean version would be a perfect side for citrus-and-herb baked chicken and Greek-style roasted potatoes." Just don't use romaine lettuce as its making folks ill again!

Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 cup

Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon red wine
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 1/2 teaspoons chopped fresh oregano
2 cups loosely packed spring mix
2 cups loosely packed baby spinach
1/2 cup bottled roasted red bell peppers, drained and chopped
2 1/2 tablespoons toasted pine nuts
2 tablespoons crumbled feta cheese


How to Make It

Combine oil, vinegar, salt, red pepper, and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted bell peppers; toss gently to coat. Sprinkle salad with pine nuts and crumbled feta.