Previously Promised Recipe found in Vintage Cookbook

When you look at this recipe, you might think it will make a small batch. Beware, a double batch was a lot of soup! This is an easy, creamy soup that you can tweak for your tastes.

Here is a new recipe for you from a vintage cookbook as previously promised.  I found this while waiting for our breakfast at Dumas Walker Pepper & Pie Co. in Brenham, TX. This soup sounded easy and I love avocados. You can check out my blog on Dumas Walker’s, and remember to schedule a visit when you are in that neck of the woods. It is worth it!

Ole SA Cookbook cover

I changed the recipe up a bit to suit my tastes and what I had on hand.  I scooped out and rehydrated my Thrive Life freeze dried veggies.  I used mushrooms, onions, and celery that I microwaved and let cool before adding to my mixture. Next, I blended the avocado, cream, lime juice (from the plastic lime), cilantro, and of course my veggies.

Since I didn’t have chicken broth on hand this was a vegetarian version using water for liquid. No salt on hand either so I used Bragg’s Liquid Aminos.

When you look at this recipe, you might think it will make a small batch and double it like I did.  Beware, a double batch was a lot of soup!

Avocado soup recipe

Take-aways from this trial run: use less cream, have salt and pepper on hand, and experiment to spice it up.

I loved the texture and creaminess of the soup, but again I love avocados. This easy, cold soup could easily become a staple in my recipe repertoire once I get the spicing down. Any suggestions?

My husband would rather have this soup hot. You can try it both ways and decide. Hot or cold?

picture of avocado soup in pottery bowl with spoon

Remember, I will be sharing more vintage cookbook recipes with you.

Quick ‘n Easy Pickled Deviled Eggs

Need a quick fix for your next family reunion, picnic, or barbeque? Give these easy to make pickled deviled eggs a try!

Pickled deviled eggs in container

Need a quick appetizer or side dish? Grab a jar of pickled eggs and in minutes you can make deviled eggs. Be sure to read my “Easy Deviled Egg Directions with Tips and Secrets for Success” post if you need a refresher on making basic deviled eggs.

Starting with pickled eggs gives you a head start since the boiling, shell peeling, and cooling steps are all done. You also get a unique flavor with the pickled eggs.  I actually used smoked pickled eggs because that’s what I had on hand.

Jar of smoked pickled eggs

The basic mayonnaise and mustard deviled egg recipe compliments the pickled egg flavor. The downsides to using pickled eggs are they cost more and the egg yolks stick a bit more in the egg whites when spooning them out. Be sure to watch for a sale on pickled eggs or make your own for salads and appetizers.

Bowl of deviled egg mixture and baggie with cake decorating tip attached

To create a fancy look for my deviled eggs, I like to use a large cake decorating tip coupled to a baggie to fill my eggs. You can use a baggie or even a reusable icing bag. If you don’t have the cake decorating tip and coupler, you can cut one tip of the baggie and neatly fill your egg white shells.

Using baggie with cake decorator tip to fill deviled egg white shells.

Using pickled eggs makes deviled eggs even easier to make. Here’s to your next fun barbeque, picnic or family gathering where you enjoy these!

What easy to make finger foods do you like to make for picnics or barbecues?

Shoo Fly Pie Bars — A Twist on a Traditional Recipe

Turning a traditional Shoo Fly Pie into bars, this recipe has 3 parts. Tasting Shoo Fly pie with “mile high” crumb topping was my inspiration to first learn to make this dessert.

Shoo Fly Pie Bars with vodka bottle, pastry blender, serving utensil, and cutting board in backgroundWhat do you do when you promised to make your friend a pie and can’t find your rolling pin? You improvise.  My husband came to the rescue with the blue vodka bottle you see in this picture with the Shoo Fly Pie bars.

Taking a traditional Shoo Fly Pie recipe, I turned it into bars by putting my homemade pie crust in a square pan.  The blue vodka bottle worked great as a rolling pin and of course I washed it off before using it.

The green handled wire tool next to the bottle is a pastry blender.  I highly recommend this tool if you want to make your own pie crust.  It also comes in handy when mixing the crumb topping for this recipe.  If you don’t have this tool, you can use a knife and fork to achieve the same results.  You just keep pulling the knife back and forth through the fork in your crumb topping mixture until it is mixed to the desired fine crumb texture.  You will need to unclump the mixture as it sticks to the knife and fork during this process so you can keep cutting the butter into the flour and sugar.

There are 3 parts to this recipe.  The crust, the filling, and the crumbs.  You will want to make the filling first so it can cool down before adding the beaten egg, but I’ll explain later.

  • Filling–Combine 3/4 cup dark molasses, 3/4 cup boiling water, and 1/2 teaspoon baking soda.  Stir until the molasses is dissolved in the water.  Set aside to cool.
  • Flour crust of your choice–You can make it or buy it.  Grease your 9 x 9 baking pan (or use a round pie pan) and put your crust in the pan.  Set aside for now.
  • Crumb Topping–1 1/2 cups flour, 1/4 cup butter, 1/2 cup brown sugar, packed.  Note:  make 2 batches of this crumb topping.  One batch goes in the pie when you assemble it and the other goes on the pie once it has baked for 15 minutes.  Blend ingredients together until they are a fine crumb mixture.

Assembling your Shoo Fly Pie/Bars:

  • First, add one beaten egg to the cooled molasses mixture.  Stir in well.
  • Next, pour 1/3 of liquid into shell and sprinkle 1/3 of batch 1 crumbs on top.  Repeat 2 more times ending with crumbs on top.
  • Bake at 375 degrees F for 45 minutes.  After 15 minutes has passed, remove the pan from the oven and sprinkle on batch 2 of the crumbs.  It will be piled high.  Return to the oven and bake for the remainder of the time.
  • Near the end of the baking time, be sure to check with your nose and eyes if it is done a bit early.  You don’t want it too brown on top or the start of a burned smell in your kitchen.  Check that it is done with a toothpick inserted into the middle — should come out clean.  Also, the sides of the bars should be slightly pulling away from the pan.
  • Let cool to allow the pie/bars to set.  Adding the egg gives a “wet bottom” Shoo Fly Pie/Bar.

Shoo Fly Pie Bar piece

Shoo Fly Pie Bars have a historic base in the Pennsylvania Dutch Amish Community.  I still remember enjoying a piece of Shoo Fly pie with “mile high” crumb topping in Lancaster County, Pennsylvania.  It was my inspiration to learn to make this pie.  What has inspired you to learn to bake a dessert?

Shoo Fly Bars in Pan

Easy Rhubarb Cake Everyone Loves

Easy to make rhubarb cake and topping that will become a repeat favorite of yours.

Picture of cookbook, "Thank Heaven for Homemade Cooks"

Sharing this recipe brings back lots of memories.  Memories of friends enjoying this dessert. Special memories of how I came across this recipe.

My Grandma Novella just had to have the new Saline County (Illinois) Homemakers Extension Association cookbook. Cover Page of cookbook, "Thank Heaven for Homemade Cooks," compiled by Saline County Extension Homemakers Association Granny was so excited about this cookbook that both my sister and I purchased one while visiting.  I have found many good recipes in this cookbook and find it is a go to resource when looking for a recipe to try.  For historical reference, I have included a picture listing the association board members.  Saline County Homemakers Extension Association Board members







This page also gives you an idea where Saline County is located in beautiful Southern Illinois.

As promised in a previous post, I am sharing this recipe. It is super easy to make and rather than an icing has a topping.   I hope you and yours will enjoy this as much as we have, and that this becomes a repeat favorite of yours. Folks who typically don’t like rhubarb will like this!

Rhubarb Cake recipe by Joan Levy

It is always a good idea to read a new recipe through all the way before making it.  Follow the directions by mixing the starred ingredients first.  For the buttermilk, I always make my own with 1 tablespoon lemon juice per cup of milk and let stirred mixture set 5 minutes.  Note:  this recipe calls for 2 cups of buttermilk.  I also want to point out that this is a large recipe–use a large mixing bowl.  Rather than using an 8×8 and 9×13 pan, I have used a large roasting pan to make one cake.  You could choose to make whatever sizes of cakes you have pans for.  While the cake is baking, I like to mix the topping so it is ready when I need it.  Butter is not a listed ingredient, but you would have caught that when you read the recipe before making it.  When you pull the cake from the oven and find it is done, gently and slowly rub the stick of butter across the top of the cake.  Then, add your already prepared topping.  This rhubarb cake is great warm or cold!

I had planned to make this cake and take a picture to show you, but I’m waiting for my rhubarb to grow back.  We shared our rhubarb with my mother-in-law to make her rhubarb freezer jam.  What is your favorite recipe using rhubarb?


Easy Deviled Egg Directions with Tips and Secrets for Success

These deviled egg directions will help you make the best deviled eggs ever. I share tips and tricks as well as the #1 secret to having fabulous deviled eggs. Whenever I make these, I always get rave reviews and compliments, and they get eaten!

Deviled eggs are a favorite food at picnics, potluck dinners, and outdoor bar-b-ques.  This deviled egg “show and tell” will help you make the best deviled eggs ever.  I share tips and tricks of making deviled eggs as well as the #1 secret to having fabulous deviled eggs.  Whenever I make these, I always get rave reviews and compliments, and they get eaten!  So, whether you need a dish for Memorial Day, Fourth of July, Christmas dinner, or some other special occasion, you will learn the basics of deviled egg making and how to make the recipe your own!

THE number one secret to making deviled eggs is to NOT use fresh eggs.  Plan to buy your eggs about a week ahead of time.  If you forget, be sure to look at the date on the egg carton and select older dated eggs at the store.  Using older eggs means your boiled eggs peel easier.  This maximizes your deviled eggs looking smoother and prettier, and it makes your life easier.

Below are LOTS of pictures along with directions to make your deviled eggs turn out fabulous!

boiled eggs on a papertowel on plateHard boil your eggs.  If your eggs are too wet from peeling them and rinsing off any remaining bits of eggshell, dry them off.  I like to use paper towel for this.

Cut your eggs.  Use whatever size knife you prefer.  I cut the eggs length wise so they lay nicely on a plate or egg tray.  My mom use to cut them the other way and the stubby egg halves wobbled on the plate.  Choose whichever cut you prefer. 

knife cutting boiled eggs lengthwiseTip #1 – use a paper towel to wipe egg yolk off the knife between cuts.  This keeps your eggs looking pretty.

Scooping out egg yolks with a spoonNext, use a spoon to gently scoop out the egg yolks into a bowl.  If you have a teaspoon with a bit of a point to it, scooping is a little easier.  Don’t worry if a few of your egg white shells get little tears–we will deal with this later.

Mashing egg yolks with fork

Now, mash up the egg yolks with a fork until the egg yolks are fine crumbs.  Egg yolks mased finely with a fork

It is time time to make the deviled egg mixture.  The basic mixture is mayonnaise, mustard, and salt and pepper to taste.  While I’m not giving you specific amounts of each, I am going to share how YOU tweak the recipe to make it your own and have great deviled eggs each time.  I’m doing this because you may want to make 4 eggs or 24 eggs worth of deviled eggs.  While the ingredients in the mixture are the same, quantities will change.  Tip #2 – making deviled egg mixture is more art than science. 

Adding mayo to egg yolksSo, put some mayonnaise into your egg yolks.  Use the fork to continue mixing as we add to your mixture.  Add a little bit of mustard and mix.  Alternately add mayonnaise and mustard.  You can use a mixer to get the mixture smoother, but a fork will do the job.

Adding mustard and mayo to egg yolk mixtureNote:  my secret ingredient is adding a dash or two of horseradish. 

The goal is to have a mixture that will hold a bit of shape but not be too runny or too stiff.  Check out the picture to help you determine the thickness. 

Deviled Egg filling with a bit of body but not too thick or thinUsually you go heavier on the mayo and lighter on the mustard — adjust to what your taste buds like.  The same applies if you choose to add horseradish.  Add salt and pepper to taste — again for what you like.  Tip #3 – be sure to taste test your mixture as needed.  It can help to have someone else taste test also to get their take on what needs added to the mixture.  My husband is always willing to help me out.

Once you are satisfied with the taste of your mixture, it is time to fill the egg whites.  You can use a spoon to do this.  However, I like to use a baggie because it is easier to fill the egg whites.  Simply clip off one lower corner of the baggie.

Cutting lower corner off baggie for filling bagUsing spatula to put filling in baggieNow, put your mixture/filling in the baggie as far in as you can toward the corner you clipped.  I squeeze the baggie over the spatula as I slide it out of the bag to help remove the mixture from the spatula.  Once you have a manageable amount of mixture in your baggie, move the mixture toward the hole.  Twist the baggie closed at the top, keep twisting until the mixture is ready to come out of the baggie. 

Filling egg white shells with yolk deviled egg mixture from baggie dispenser bag Now, position the cut baggie tip over an egg white while you use one hand to hand to hold the twist and the other hand to squeeze the baggie.  Squeeze until you have the amount of mixture you want in the egg white.  Filling egg white shell with deviled egg filling from baggie dispenserThis is very easy to do — I provided detailed directions for those who haven’t used a cake decorating type bag before. 

Tip #4 – if you have a cake decorating tip and coupler, you can attach this to the baggie before putting your filling in it.  You can get a pretty rippled edge with a fairly large cake decorating tip that will allow the mixture through it. 

Egg white tear that was repaired by pushing egg white into deviled egg filling of eggRepair any egg whites with slight tears once they are filled by gently pressing the egg white edges slightly into the filling and press the edges toward each other.  This will allow the egg to stay together so it can be eaten.  If you have leftover filling, you can fill eggs a bit fuller or refridgerate the filling to eat at a later time.

Move your deviled eggs to the storage or display container of your choice.  Enjoy your creation that was easy to make, tastes great, and looks like you spent a lot of time on it.

Tip #5 – You can change your mixture recipe as you wish.  Other ingredients you may want to experiment with are different types of mustard (brown, spicy, honey), bbq sauce, avocado, and different spices.  Keep it heavier on the mayo until you find the flavor you are after.  You can also use Miracle Whip instead of mayo.  

Bonus Idea:  You can use pickled eggs instead of boiled eggs to make deviled eggs.

Here’s wishing you lots of fun and success with your deviled eggs!  

Be sure and check back in with as I will be sharing a rhubarb cake recipe.  This isn’t just any rhubarb cake recipe–it is one I’ve gotten rave reviews on from people who don’t like rhubarb.  If you subscribe to my email list, I will notify you of new posts, including the rhubarb cake post!  Thanks for spending time with me.

deviled eggs on a plate