A Unique Collection of 10 Vintage 1920's Refreshing Beverage, Punch & Fruit Juice Recipes

A Unique Collection of 10 Vintage 1920's Refreshing Beverage, Punch & Fruit Juice Recipes

There's nothing more refreshing than a homemade juice beverage.  The following beverage recipes were saved from a vintage early 1920's publication.  Some of the mixes might be a little unusual, but they could provide you the unique taste you've been looking for!  Please feel free to share my recipes on your website or blog (we would appreciate a link back to our blog, please).  I hope you enjoy!


2 ounces green ginger root
1 cupful orange, pineapple or other fruit juice
2 lemons 
Sugar syrup
1 quart boiling water 

Cut the ginger-root and the lemons into thin slices; add the boiling water and boil for fifteen minutes. Strain, and when cool add the fruit juice with sugar syrup to taste, the exact amount depending upon the fruit juice used. Dilute with ice-water or cracked ice. 


2 quarts sweet juicy cherries
Sugar or honey
3 cupfuls cider vinegar

Stem and stone the cherries and pour the cider vinegar over them, adding a few of the pits cracked. Let stand for three or four days, stirring occasionally.  Strain through a bag, squeezing hard, and to every pint of juice add one pint of sugar or two scant cupfuls of honey.  Boil twenty minutes and put up hot in bottles or glass jars. Two tablespoonfuls will flavor a glass of ice-water deliciously. Wild raspberries or blackberries may take the place of the cherries.


2 cupfuls water 
1/2 cupful orange juice
3/4 cupful sugar 
1/4 cupful pineapple syrup
2 cupfuls canned red cherry juice 
Juice 2 lemons
Mineral water
Candied cherries

Combine the water and sugar and bring to the boiling point. Then add the cherry juice, strained, and the other fruit juices. Cool, dilute to taste with mineral water or ice water and serve garnished with candied cherries.


1 cupful sugar
1/2 cupful orange-juice
2 cupfuls water 
1 cupful grated pineapple
2 cupfuls grape juice 
4 sprigs mint
Juice 2 lemons 
Mineral or ice-water
Few halved seeded white grapes

Make a syrup of the sugar and water, letting it boil one minute. Allow to cool, then add the fruit juices, grated pineapple, and sprigs of mint bruised to emit the flavor. Serve cold, diluted with either mineral or ice-water and garnish with a few halved, seeded white grapes.


2 cupfuls water 
1/2 cupful grapefruit pulp
3/4 cupful sugar 
Juice 1 lemon
1 cupful grapefruit juice 
1/4 cupful maraschino cherries
Mineral water

Combine the water and sugar, boil one minute, and let cool.  Meanwhile extract the grapefruit juice and to this add the grapefruit pulp and the lemon-juice. Allow to chill thoroughly and then add the maraschino cherries cut in halves.  Dilute with mineral ice-water and serve very cold.


l 1/2 cupfuls water 
1 lemon
l 1/2 cupfuls sugar 
1/2 cupful lime juice
4 oranges 
l 1/2 cupfuls grated pineapple
Mineral water

Combine the water and sugar and boil together one minute.  Allow to cool. Meanwhile, extract the juice from the oranges and the lemon and add to them the lime juice.  Add this to the cooled syrup and just before placing in the refrigerator add the grated pineapple.  When cold and ready to serve,
dilute with mineral water or ice-water.


1/2 cupful sugar 
2 lemons
1 cupful water 
2 oranges
2 cupfuls canned raspberries or loganberries
Mineral water
Lemon or orange slices

Boil the sugar and water together one minute. Cool, and add the raspberries or loganberries with enough juice to fill the interstices.  Then add the juice extracted from the lemons and oranges and let stand in the refrigerator two hours until icy cold.  Dilute to taste with ice-water or mineral water and serve, garnishing each glass with a thin slice of lemon or orange.


1 quart rhubarb cut in half-inch pieces
1 cupful water
6 cloves
Boiling water 
1 inch stick cinnamon
1 cupful sugar 
1 piece ginger root
Rose petals

Cover the rhubarb well with boiling water and let stand until cold. Boil together for five minutes the sugar, water, and spices. Strain, add the water from the rhubarb, chill, and serve with ice and a few floating rose petals.


1 cupful sugar 
2 cupfuls sliced peaches and juice
2 cupfuls water
1/4 cupful orange-juice 
1/4 cupful lemon-juice
Mineral water

Boil the water and sugar together for one minute; set aside to cool.  Force the peaches through a puree sieve and combine the pulp with the orange and lemon-juice.  Add to the cold syrup and let chill thoroughly. Just before serving, strain and dilute to taste with mineral water or ice-water,


3 oranges 
1/4 cupful maraschino cherries
1 lemon 
1 quart cider

Extract juices from the oranges and lemon and add them to the cider together with the cherries. Chill thoroughly and serve.

Old School Coffee Making Recipes & Formulas From 1866

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Old School Coffee Making Recipes & Formulas From 1866

The following may be readily used by all coffee lovers to give a good satisfying coffee making experience.

For Java Coffee, use your choice of 20 lbs. imported coffee, 7 lbs. of dried dandelion root, 13 lbs. of of chicory; roast and grind well together.  For smaller batches, cut the ratio down, but keep the parts equal.

For West India Coffee, use rye roasted with a little butter and grind very fine.

For a Turkey Coffee, use 7 lbs. rice or wheat roasted with a little butter, 3 lbs. of chicory and grind.

Horsebean roasted with a little honey or sugar, remove from the fine, add a small quantity of  cassia bulls, stir the whole until cold, and grind.  This makes an excellent flavor.

For the outdoors enthusiast who runs out of regular coffee, Acorns deprived of their shells, husked, dried and roasted, make  a  good Coffee.

Essence of Coffee can be made by hailing down molasses till hard, grind to a powder, add to every 4 lbs. of the mixture 1 to 2 lbs. of good ground Java Coffee and mix. A small quantity of this added to coffee  while  making will  save  half the  usual quantity of the latter, and impart a fine flavor to the beverage.

Adapting Your Recipes for the Slow Cooker

Adapting Your Recipes for the Slow Cooker

Now that you’ve started using your crock pot slow cooker regularly, you’re probably wondering how you can adapt your traditional recipes to use in a crock pot. The ease of preparing a meal with a slow cooker has literally changed the lives of busy families. With the help of their slow cookers, families are eating healthier and consuming less greasy fast-food. 

Here are some hints for adapting your favorite traditional recipes for crock pot cooking.

1.) Add vegetables like peas and broccoli to your recipe in the last 15 – 60 minutes. If you’re using frozen vegetables, remember to add them to your crock pot recipe during the last 30 minutes.

2.) Make sure to soak your dried beans so that they are completely softened before adding them to your recipe. If your recipe includes tomatoes, salt, or sugar, then your beans should definitely be soaked before cooking.

3.) If your recipe calls for pasta, any kind of seafood, milk or other dairy products, then only add them during the last 60 minutes of cooking, and cook pasta to just a bit tender before adding them to the cooker. Condensed cream soups are good alternatives to dairy products because they can withstand longer cooking times.

4.) When cooking a recipe with rice, add an extra ¼ cup liquid for every ¼ cup of rice. 

5.) Always remember to reduce the liquid in your recipe by ½ when you’re using a traditional recipe in your crock pot.

6.) A good idea for cooking stews and soups that call for vegetables is to put the veggies on the bottom and sides of the slow cooker and then place your meat on top.

Traditional Recipe to Slow Cooker Use:

15-30 minutes traditional = 1.5–2 hours High or 4-6 hours Low in Crock pot

35-45 minutes traditional = 3-4 hours High or 6-10 hours Low in Crock pot

50 minutes - 3 hours traditional = 4-6 hours High or 8-18 hours Low in Crock pot

If you’re like most families, your slow cooker supplies lots of food per meal, so you’ll very likely have leftovers. Always remember to never reheat your leftovers in the crock pot. One of the additional rewards of slow cooking is the ability to make lots of food and freeze for future meals. Happy slow cooking!

A Quick Reference Guide to Citrus Fruits: Oranges, Lemon & Lime, Grapefruit

A Quick Reference Guide to Citrus Fruits 

The Orange Family

The familiar oranges are the most popular of our citrus fruits. They are nutritional, versatile, and keep well. Popular varieties include Valencia, navel, temple, and blood oranges.

The navel orange is best as an eating orange since its sweet pulp tends to turn a little bitter when the juice is exposed to air. Valencia oranges are enjoyed for both eating and juicing. The blood orange is a hybrid with an orange and red rind and reddish flesh and some people think, a touch of raspberry-like flavor. The temple orange is a flavorful orange-tangerine hybrid.

As with most citrus fruits, choose oranges that are heavy for their size indicating juiciness and those without soft spots or defects in the skin.

    • Orange tip: If you are squeezing oranges for morning juice, stop and grate the zest from several first. The zest can be frozen for months to be used in a variety of recipes from cookies to casseroles.

    • Orange tip: When grating the zest from oranges or lemons, remove only the outer, colored portion of the rind. The white pithy layer is bitter.

Oranges have been crossed with other citrus fruits to create a wonderful array of related fruits. Citrus fruits related to or crossed with oranges include:

Mandarin oranges are small sweet oranges with a loose skin. They have a light orange color and a complex, sweet flavor. The Satsuma, Honey and Royal are the three major mandarin varieties.

Mandarins are often imported. In the United States, mandarins are grown in Florida and California but are sold mostly to canneries and unavailable to consumers. If you can find fresh U.S. fruit, buy it.

Tangerines are a type of mandarin orange. They are red-orange and have a distinctive flavor. They are usually available as early as Thanksgiving and include Fairchild and Dancy varieties.

    • Tangerine tip: Add tangerine segments to coleslaw or tuna salad for a bright, unexpected treat!

Tangelos are a cross between a tangerine, a grapefruit and an orange. They are noted for their juiciness and mild, sweet flavor. Orlandos are a popular variety of tangelos.

    • Tangelo tip: Freshly grated tangelo peel lends an exotic flavor to other foods.

Ugli fruits are a specific type of tangelo. They have a loose skin which is often discolored and pock-marked and is often odd-shaped. Don’t let that fool you; it has a very sweet, citrus taste. It is seedless and is great for snacks or salads. They peel easily or can be cut in half and eaten like a grapefruit.

    • Ugli tip: Children are fascinated with ugli fruits. Children find both the name and odd appearance intriguing and the flavor and texture of the fruit, appealing.

Clementines are a type of small, seedless mandarins with very sweet flesh. They are a cross between an orange and a Chinese mandarin. The taste is distinctive from both a mandarin and a tangerine. They are usually imported from Spain, Morocco, and other parts of North Africa.

Minneolas are a cross between a tangerine and a grapefruit. They can be recognized by their pear or bell shape. They are about three inches in diameter and a bright reddish-orange. They are closely related to tangelos.

The Lemon and Lime Family

Lemons with their bright yellow fruit are our second most popular citrus. There are two major varieties sold in the United States, the Lisbon and Eureka, which are so similar that they are difficult to tell apart. You may find a Meyer lemon which a cross between a lemon and an orange or mandarin. They are less acidic and will taste sweeter.

    • Lemon tip: Try squeezing fresh lemon on salads and steamed vegetables in place of part or all of the salt or butter. In doing so, you will reduce your salt and fat intake.

Rough lemons are, as the name suggests, lemons with a rough skin. Cultivated in the tropics, they are round and larger than domestic lemons but used the same way.

Limes are shaped like lemons but are green, smaller, and have both more sugar and more acid. There are two main varieties of limes: Mexican or Key limes and Persian limes. Key limes are famous for Key lime pie. Most limes in the grocery store are Persians.

    • Lime tip: Use the rind of juiced limes to clean your copper-bottomed pans.
    Leech Limes are larger than limes with a wart-like skin.

The Grapefruit Family

Good quality grapefruit have a smooth, firm, and shiny skin. Pick grapefruit that are medium to large and that feel heavy for their size.

    • Grapefruit tip: When shopping, avoid fruit with a dull or wrinkled skin. Pick fruits that are heavy for their size. It’s not necessary to avoid fruits with green on the skin as the color does not indicate ripeness.

White grapefruit have a smooth yellow skin and a flesh that is pale yellow and tart.
Red grapefruit are sweet, tart, and juicy with a pink to red flesh. Ruby, Star Ruby, and Rio Red are popular varieties.

    • Grapefruit tip: Researchers have found that red grapefruits have more antioxidants than white grapefruits. These antioxidants are thought to lower cholesterol and reduce heart disease.

Pummelos, also called Chinese grapefruit, are the largest citrus fruit! The peel is thick and green on the outside, while the interior is either white or pink. Pummelos are slightly milder tasting than regular grapefruit and are very aromatic.

Sweeties are a cross between a pummelo and a white grapefruit. It is shaped like a grapefruit and juicy. Because it has less acid than a grapefruit, the sugar is more dominant and the taste is sweeter.

3 Methods of Cooking Rice Perfectly

Rice may be cooked by 3 methods, each of which requires a different proportion of water. These methods are boiling, which requires 12 times as much water as rice;  the Japanese method, which requires 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be whole and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

BOILED RICE  - Boiling is about the simplest way.  Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (Sufficient to Serve Eight)
1 c. rice ; 3 tsp. Salt;  3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil rapidly until the water begins to appear milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD - Rice prepared by the Japanese method may be used in the same ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese method has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD  (Sufficient to Serve Eight)
1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE - To steam rice requires more time than either of the preceding cooking methods, but it causes no loss of food material. Then, too, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other methods. As in the case of boiled rice, steamed rice may be used as the foundation for a variety of dishes and may be served in any meal.

STEAMED RICE (Sufficient to Serve Six)
1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for 5 minutes and then place it in a double boiler and allow it to cook until it is soft. Keep the cooking utensil covered and do not stir the rice. About 1 hour will be required to cook rice in this way. Serve in the same way as boiled rice.

Vintage 1912 Recipe: A Basic Brown Soup Stock Recipe

A Basic Brown Soup Stock Recipe from 1912

  • 4 Lbs Beef (meat and bones)
  • 1 Large Onion
  • 1 Tablespoonful Salt
  • ½ Cup Celery Leaves
  • ½ Cup Chopped Carrots
  • ½ Cup Turnips
  • 1 Teaspoonful Mixed Pickling Spices in Muslin Bag

(a) Brown about one-third the meat in a little suet with the sliced onion and then put in stock pot with water and salt.
(b) Let simmer for three hours, then add other vegetables and cook for another hour.  Strain and clarify.

Two Rare 1892 Recipes for Baked Bananas & Apples, and Preparing Pineapple for Breakfast

Baked Bananas and Apples

Remove the skins from large, ripe bananas; put them in a porcelain or granite baking pan; add six tablespoonfuls of water; bake in a quick oven for twenty minutes, basting three or four times.

Core without paring, six large, sweet apples; stand them in a baking pan; add half a cup of water; bake in a quick oven for twenty minutes, basting two or three times.  The natural sugar of the apple will dissolve in the water, and the basting will soften the skin.  Serve either hot or cold.

Preparing Pineapple for Breakfast

Remove the skin sufficiently deep to also take out the eyes.  The pineapple should be quite ripe, almost to the verge of decay.  Cut off the stem end, and with a silver fork pick the flesh of the pineapple, pulling it toward the core.  A few tablespoonfuls of sugar may be sprinkled over, and the pineapple slightly chilled.  As a breakfast fruit it is not necessary to peel the pineapple.  Cut around the little sections, running the point of a sharp knife to the very core; then, with a fork, pull them out; arrange neatly in a glass or china dish, and serve with powdered sugar.

These recipes were saved from the January 1892 issue of the Ladies Home Journal - We hope you enjoy!

There's Always Time For Romance: Spicy Coffee Recipe For Your Lover

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There's Always Time For Romance: Spicy Coffee Recipe For Your Lover

With our hectic lives and increasingly busy schedules, making time to escape for a romantic getaway with your loved one seems nearly impossible. When we do make time for romance, it's usually limited once a year during Valentine's Day.  According to experts and love starved folks everywhere, romance shouldn't be limited to just Valentine's Day.

If you are unable to get away for a nice romantic weekend retreat, you can re-create the same romantic ambiance at your home anytime of  the year.

Creating an atmosphere of romance at home can be easily accomplished by simply breaking the routine and getting creative with what you've already got on hand. Here are a few tips to help you get cozy with your lover and turn your home into a secret romantic hideaway:
  • Eliminate all distractions. If you have kids, let the grandparents or friends take them for a night. Turn off the TV, shut down the computer and unplug the phone.
  • Invite your lover to spend an evening alone with you. A simple note on fancy paper will do the trick.
  • Have your favorite treat prepared and presented by candle-light. Short on time? Have dinner delivered or pick it up from your favorite "date night" bistro.
  • Set the mood-light scented candles, have champagne chilling on ice, and "your song" or favorite romantic album playing in the background.
  • Sleep in and instead of slaving away to prepare a gourmet breakfast, take time to savor a rich romantic coffee creation that will keep the romance going all day. 

This smooth and creamy signature coffee recipe includes chocolate, which is known to invoke feelings of being in love, cinnamon, and a dash of cayenne pepper to spice up special moments with your love.

Hearts Afire Signature Coffee Recipe

2 cups strong hot coffee

1/4 cup chocolate syrup

1/4 teaspoon vanilla extract

1/8 teaspoon cinnamon

Dash cayenne pepper

1/2 cup Half & Half

Aerosol Whipped Light Cream, if desired

Chocolate shavings, if desired


Pour coffee into 1-quart saucepan. Stir in chocolate syrup, vanilla and spices; add Half & Half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes). Garnish each serving with Aerosol Whipped Light Cream whipped cream; sprinkle with chocolate shavings, if desired.

Enjoy and our best wishes to you for a romantic getaway with your lover right at home...

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3 Easy To Cook Hot Chicken Wing Recipes Make For A Tasty Treat!

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3 Easy to Cook Hot Chicken Wing Recipes for a Tastey Treat

We all love spicy chicken wings, unless you just can't handle the love spicy food brings. Being a chicken wing lover myself, I have collected 3 hot n' spicy wing recipes for you to try out on your chicken wings today or anytime you would like to treat yourself or your family to a special delicious meal! Although the recipes have similar names, they are all very different:

Chicken Wing Recipe #1.

Finger Lickin' Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard the tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour.  Serve warm.

Chicken Wings Recipe #2

Dog Gone Hot Chicken Wings

1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes.  Drain wings.  Mix sauce ingredients. Dip the wings and let set in sauce.  Take out to dry and then serve.

Chicken Wing Recipe #3

Hot-N-Spicy Chicken Wings Part II

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel.  Mix hot sauce and melted butter and pour into deep pan or crock pot.  Add chicken wings to sauce and heat thoroughly.

hot chicken wings, spicy chicken wings, hot n spicy chicken wings, spicy chicken recipes, hot chicken recipes, chicken, chicken recipes

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The Crumblog - Our First Food Blog Listing!

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The Crumblog - Our First Food Blog Listing!

I was beginning my search for the first food blog listing for Recipe Journey's free food blog directory. Luckily, I did not need to do too much searching to find my first food blog to share.  While examining the visitor statistics for Recipe Journey recently, I noticed a referral from the website www.crumblog.com

The Crumb Blog is an award winning food blog written by Isabelle Boucher.  Isabelle describes herself as a "a 30-something coffee-chugging, booty-shaking, bargain-shopping, cookbook-collecting, photo-snapping, trucker-swearing, farmers-market-loving self-taught cook with a Mister and two cats to feed."

The Crumb Blog offers an easy to browse recipe index that is broken down into specialty categories such as appetizers, breakfast, comfort food, and more.

The Crumb Blog is updated regularly, and will provide you countless hours of recipe ideas and articles to read and enjoy!

Homemade Scrapple Recipe - Have Your Heart, Liver and Actually Eat It Too

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Homemade Scrapple Recipe – Have Your Heart, Liver and Actually Eat It Too

When we think of having heart and liver for dinner, our minds might be all that receptive to that particular food combination.  When heart and liver is cooked properly based upon an old fashioned recipe, the result can be simply amazing. 

There is nothing more comforting then a good home cooked meal.  This particular scrapple recipe is no exception.  Scrapple is the brainchild of Pennsylvania Dutch Farmers who created the mush so that no part of the hog butchering process went to waste.

Scrapple is a highly individualized creation with many different ingredient and spice variations.  Given the types of meats used, scrapple is not meant for those who are weight conscious.  Scrapple is calorie dense.  It is estimated that a 3 ounce serving of this particular scrapple recipe has over 330 calories.  That being said, if you are looking for hearty meal to satisfy your hunger, this recipe will fill that need.

Without further ado, here is the recipe for Homemade Scrapple:

1 Pound of Pork Liver
½ Pound of Pork Heart
1 ½ Pounds of Boneless Pork Scraps
10 Cups of Water
¼ Teaspoon of Sage
1/8 Teaspoon of Your Favorite Allspice Seasoning
Salt and Pepper to Your Taste and Liking
3 Cups of Organic Buckwheat Flour
3 Cups of Organic Cornmeal

In a large cooking pot, place the pork heart, pork liver and pork scraps.  Cover the meats with water and boil until the meats are tender. 

Drain the meat, but do not discard the water!  Chill the water (broth) and remove the fat from the surface.

Trim the meat to your liking.  Once trimmed, ground the meat to a fine consistency. 

Once the meat is ground, add it back to the broth in your large cooking pot.

Add the seasonings to the cooking pot and bring the meat to a boil.

Combine your organic buckwheat flour and organic cornmeal together in a mixing bowl.  Once combined, slowly stir the mixture into your boiling pot.  Be sure to stir consistently in order to prevent lumping.

Once all the mixture is added to the pot, lower your heat and cook for approximately one hour.  Be sure to stir the pot frequently during this cooking time.

The mixture should turn very thick and will have to be scrapped from the sides of the pot to continue stirring. 

Decide which type of pan to place your hot scrapple into.  You can use bread pans, muffin pans, or any other type of pan mold.  Rinse the pan with cold water before adding your hot scrapple to the pan.

Chill your scrapple to firm it up.  Once chilled and firm, cut into slices.  Warm up a skillet with your favorite cooking oil.  Pan fry your scrapple until golden brown on both sides.  Serve with your favorite additions such as eggs and potatoes, or smother with your favorite pork gravy and toast! 


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Family Fun Time - A Lemon Shortbread Cookie Recipe To Make With The Kids :)

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There's lots of reasons parents are baking with their kids these days.  Not only is it a fun family activity, the end result is a tasty and delicious treat!  Baking with children is a great way to spend time with them and to teach them some life skills at the same time you are all having fun.

Cookies are portable, sweet and fun to make. They can be made in stages if time is tight.  For instance, prepare the dough in the evening and bake them the next morning. Older children can read the recipe and direct adults on what steps to take. Small children can roll the dough into balls and flatten it with a fork, similar to making peanut butter cookies. There's enough fun to go around for everyone.

Here's a fun video showing how to make "Emoji" cookies that the kids will love!

What makes your cookies even better is to add corn starch to the dough. In fact, many recipes for baked goods from the early 20th century used corn starch in conjunction with flour. Bakers found very early on that corn starch gave biscuits, muffins, cakes, shortcakes, pie crusts and most notably cookies a finer texture and more tender crumb when compared to recipes using flour alone. Recipe books produced then by the experts at Argo and Kingsford's Corn Starch solidify this fact. Argo, established in 1892, has offered their customers cookie recipes since its very early years.

Here's a fun recipe for Lemon Shortbread Cookies that's simple and delicious and should make for a batch of family fun:

Lemon Shortbread Cookies

1 1/3 cups Argo or Kingsford's Corn Starch

2 cups butter or margarine

2/3 cup powdered sugar

1 teaspoon finely shredded lemon peel

1/2 teaspoon vanilla

2 cups all-purpose flour

Makes six dozen

Preheat the oven to 350°F. In a large bowl, beat butter until softened. Add powdered sugar, beat until well combined. Add lemon peel and vanilla; beat well. In a medium bowl, stir together flour and corn starch; add to mixture and beat well.

Roll dough into 1-inch balls (kids will love this). Place on ungreased cookie sheets. Press tines of a fork atop each ball to make subtle design. Bake about 15 minutes or until bottoms are lightly browned. Cool on wire racks.

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11 Cooking Tips For Tasty Pork Ribs

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11 Cooking Tips For Tasty Pork Ribs

1. Purchase ribs that are evenly covered in meat. In other words, don't buy a slab that is fatty on one end and fleshy on the other. Avoid slabs that have exposed bones!

2. Allow for one pound of ribs per guest. This is a generous helping but for more significant appetites, make it two pounds!

3. When preparing the meat, make sure you remove the membrane on the underside of the ribs with a sharp knife. If you don't it blocks the flavor intake.

4. Always marinate your ribs in the refrigerator, not at room temperature.

5. Don't even think about boiling those ribs! Above all else, boiling the meat causes it to lose all its flavor. If you just have to pre-cook your ribs before slapping them on the cooking grate, try steaming your slabs instead as this will help lock the flavor in.

6. Before placing your ribs on the grate for Barbecuing or smoking, make sure you coat the metal with a generous helping of oil.

7. Barbecuing demands constant attention! As soon as it goes on your grate, stay close by and keep an eye on it. Watch the cooking temperature and avoid going above 250 degrees Fahrenheit -- the best ribs are cooked slowly over indirect heat for about five hours.

8. Put down that fork! Always use tongs to handle your meat once it's on the grate. Why pierce the meat and let the flavor ooze out if you don't have to?

9. If you're going to baste during cooking stay away from anything with sugar in it. Your best bet is to use vinegar and/or water-based products only.

10. Only lay on the BBQ sauce in the last 20-30 minutes of cooking. Any earlier than that and the heat will cause the sauce to caramelize and burn your meat.

11. Let the ribs cool for 10-15 minutes before you serve them up. This is just a courtesy -- you don't want to singe your guests' mouths with smoking hot sauce! You could lose some friends.

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A Healthy Breakfast Recipe Starts with Scrambled Eggs - Learn How to Cook Them Correctly

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A Healthy Breakfast Recipe Starts with Scrambled Eggs - Learn How To Cook Them Correctly

Scrambled eggs are easy to make. Unfortunately, they are also the easy to make WRONG. At it's basic level, scrambled eggs are simply beaten eggs which are fried and - for lack of a better word - scrambled. But like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex.

No cheese. No overpowering flavorings. Just eggs.  This is what it takes to make them taste and look like great:

What NOT To Add

Cottage Cheese -- Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs -- but it did make the dish seem somehow impure. You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how intensely you whisked, the dish had texture problems. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.

Real Cream - I tried two recipes that used real cream ("the fat skimmed off the top of raw milk" as defined by the Wikipedia Dairy Products Guide). One said to add 1 Tablespoon of real cream per egg. The other instructed the use of 1 and ½ Tablespoons of cream per egg. Both recipes created beautiful eggs with a creamy yellow color. Sadly, the resulting flavor was not so beautiful. In both cases the first bite tasted terrific, but the more I ate the more I had to admit that these eggs were just too creamy. The recipe with 1 and ½ Tablespoons of cream left a slight, unpleasant milky after-taste.

Sour Cream - Scrambled eggs with sour cream can not be considered scrambled eggs in a purist sense. The sour cream adds a distinct flavor. Therefore, scrambled eggs with sour cream will be saved for mention in a future article on specialty or flavored scrambled eggs.

Baking Powder -- Scrambled eggs with a pinch of baking powder per egg had a great appearance. They were fluffy, yet firm. I was surprised to find there was no trace of baking powder taste. Unfortunately, the texture of the scramble in the mouth was uneven with specks of firmer pieces in a single bite.

Sea Salt - When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, "...when a recipe specifies simply 'sea salt' it is a meaningless specification. It might as well be specifying 'meat'." If you see a recipe that says to add sea salt to eggs before whisking…. you can be sure it was written by someone who needs to learn more about the ionic bonds that hold sodium and chlorine together.

Sugar - Eggs, flour and sugar are the primary ingredients of a great many deserts. Remove the flour and you end up with neither desert nor scrambled eggs - at least not from a purist scramble perspective. What you do end up with is a kind of specialty egg dish that deserves further exploration in the field of breakfast. It's not fair to call them scrambled eggs, but their sweetness makes them an interesting complement to pancakes and waffles

What NOT To Do

DON'T beat egg whites until stiff peaks form

With or without added ingredients like sugar and cream of tartar, the result of scrambling looks like a big dollop of melting Crisco crossed with cottage cheese.

DON'T stir eggs slowly for an extended period

I came across one recipe that actually instructed to stir the eggs in the fry pan (heated at your stove's lowest setting) with a wooden spoon for 30 minutes.

First of all, the eggs didn't set after 30 minutes at the lowest heat setting. I tried once more at a slightly higher setting. After 10 minutes, the eggs began to show subtle signs of setting. I continued to stir the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I've ever seen. The texture was close to chewy and the extended cooking time seemed to have cooked away all the flavor of egg.

Do It Or Don't - It doesn't Make a Difference

Keep eggs at room temperature before scrambling - Kitchen tests showed no significant difference between room-temperature and refrigerated eggs from the same carton. Refrigeration actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20,000 eggs may contain the bacteria), it is advised that your eggs always remain stored in the refrigerator.

The Art of Scrambling - Proper Technique Bonus Video

The Best Way To Beat Your Eggs

One of the most important ingredients in scrambled eggs is hardly ever mentioned... air. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent).

The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs.

The American Egg Board describes well-beaten eggs as "frothy and evenly colored". When your eggs match that description (generally after about 2 minutes) you should stop beating.

Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.

The Best Way To Scramble In The Pan

The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds). Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface. Others direct you to let the eggs start to set before stirring/scrambling. Of the two, the second method results in larger fluffier pieces.

Getting Hungry?

Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat... let's get back to the reason we're here. For your breakfast pleasure, RecipeJourney.com Presents...

The Perfect Scrambled Egg Recipe which serves 2 hungry people:

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins.  Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.  Eat up!

Looking for some more great egg recipe ideas?  Food Network has 50 Great Egg Ideas - Click Here! 

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Planning A Party? Choose The Right Foods With These 4 Easy Tips

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Planning A Party?  Choose The Right Foods With These 4 Easy Tips

Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in creating a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable.

Interactive Meals For Kids

If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling like grown-ups in the kitchen.

Finger Foods For The Grown-Ups

For a more formal occasion like a holiday party, finger foods can be great for mingling guests, and they can be great topics of conversation. The obligatory finger sandwich can be spiced up by adding your own special pesto or cheese spread to an already tried and true recipe. Experiment with different ingredients in the weeks prior to the party, and test them out on your family. You will know when you get the reaction you are looking for, and you might end up spending much of the party writing down your recipe for your guests.

Wedding Meal Choices

Planning a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will be attending. The rule of thumb is that too much is better than not enough, even if it means having a lot of food left over at the end of the night. You can choose to have a buffet-style dinner, or you can have a set menu for your guests. It is important to consider your guests with unique dietary needs. You should have vegetarian and low-sodium choices to your main courses, and you should have a heart-healthy menu for those who must avoid foods with high fat contents.

Before attempting a large-scale meal, you should make all of the dishes several times to perfect your recipes. Your goal is to have guests asking for more even after it all runs out. Test your creations on a variety of people and make adjustments according to their suggestions. When cooking food from your own recipes, it is important to remember the details of what you did every time you make it. That way you will know what went wrong when something turns out horrible, and more importantly what went right when you receive raving reviews.

Know How Many Servings

Planning portions is the most important part of catering your own party. Though most recipes tell you how many people they will feed, it is best to err on the side of caution. If a recipe feeds eight, you might want to count it as six or seven, depending on how many guests you expect. Plan that half of your guests will want to go back for seconds. If you know that one dish will be a favorite, be sure to make extra. Though the green beans may be the healthier option, you can usually bet that the cheesecake will go a lot quicker. Keep in mind that the greater the assortment, the more people you will please, so even if you are a steamed vegetable lover, you should probably prepare some beefy options for your less than health conscious guests.

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Kitchen 101: 4 Basic Cooking Techniques

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Kitchen 101:  4 Basic Cooking Techniques

If you are preparing any kind of meals from a recipe, it's important that you understand the variety of ways of cooking. There are a number of terms for different ways of cooking, as follows.


If a recipe calls for something to be grilled, it generally means it should be cooked over an open flame or heat. Grilling can be done by charcoal or gas - on a barbeque for example - or it can be done using a grill of some sort on the burners of your stove.


Broiling indicates cooking by exposing directly to a heat source such as a flame or element. Most ovens have a "broil" setting, which heats an element at the top of the stove rather than the one at the bottom, which is used for baking.

When broiling items in the oven, they should normally be placed on the top rack to give them the proper heat exposure.

Frying vs Deep Frying

Both frying and deep-frying cook foods with a similar process, but the method is a little different in each case. Frying can be done over any heat source, such as a stove element or an open flame. Oil or butter is heated and the food is cooked by its heat.

Deep frying, on the other hand, also involves oil but in this case the food is completely submerged in the oil. Deep frying is used for foods such as french fries, breaded chicken and doughnuts. It can be dangerous, however, because you're dealing with boiling oil so proper equipment and safety precautions must be used.


Sauteing involved cooking food quickly in a small amount of fat. It is similar in process to frying, but because of the smaller amount of fat and faster cooking times, it brings out stronger flavors than frying will.

Knowing what is involved with the various terms will make it easier to plan when following a recipe. You'll know what equipment and ingredients you'll need that are distinctive to each method.

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3 Delicious Coconut Shrimp Recipes + Bonus Video!

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3 Delicious Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try:

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Here's a quick 10 Minute Bonus Video Containing a Caribbean Coconut Shrimp Recipe - yummy! 

Caribbean Shrimp Run Down

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and de-vein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

We hope you enjoy!

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