A blog dedicated to Early American History Lovers, Civil War Reenactors, Living Historians, and people that love the past. Lots of Historical Recipes and Patterns!
This year has been weird, to say the least. My sister is a nurse so I have been spending most of my time being Nanny-Auntie to my nephew who is bouncing-off-the-walls energetic and starting 3rd grade next week.
It’s been mostly exhausting and I’m sure others are feeling this way. We have been finding crafts and projects from the past to stay busy and paper poppers was a fast, easy history craft that kept him busy for hours. All you need is a sheet of paper.
Everyone who knows me know I LOVE tacos. I was excited and intrigued to find this early recipe for guacamole. The recipe is from Ramona's Spanish-Mexican Cookery. The author spent 20 years in Mexico learning Mexican recipes and sharing American ones. She wrote this cookbook for Americans who visited Mexico and missed the mouthwatering food.
This recipe was so good! I've literally made it 3 times since first trying it a few weeks ago and it looks so cute served in the shells and made it easy for everyone to have a personal bowl of guacamole by their plates without dirtying more bowls.
Ramona's Spanish-Mexican cookery: the first complete and authentic Spanish-Mexican cook book in English (1929).
- 2 Tablespoons Olive Oil - Salt and Cayenne Pepper to taste - Tomato slices and quartered Lemons for garnish
Instructions:
Cut avocados in half and remove the pits. Set peels aside. Mash the avocado meat. Mix in the tomato, onion, jalapeños, cilantro. Salt to taste. Spoon the avocado filling into the avocado shells and garnish with a slice of tomato, slice of lemon and a dash of cayenne pepper. Refrigerate until time to serve.
You can skip the olive oil and not notice the flavor difference. I added another tablespoon of cilantro and onion, and a bit more jalapeño. Click here to watch Tanya Muñeton make a very similar recipe in Spanish.
I'm babysitting and puppysitting this week. It's been a lot especially with the pandemic and tornadoes we've been having in Pennsylvania. I'm not saying that this is a good recipe but it's probably the recipe you ate as a kid and the picky eater ate the whole plate.
This is something fun for the kids to do if they're bored. Spritz cookies are not only for the holidays!
Vintage Depression Era Spritz Cooky Recipe
Ingredients:
- 2 1/4 Cups Flour, sifted
- 3/4 Cup Sugar
- 1 Cup Shortening (Crisco or similar)
- 1 Egg
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Lemon Extract
Instructions:
Preheat your oven to 400 F . In a large mixing bowl, cream the sugar, lemon extract, and salt with the shortening. Add your egg. Sift the flour with the baking powder. Slowly add the dry ingredients to the wet ingredients. Mix with your hands until well combined and fill your cookie press. Bake for 10- 12 minutes on an un-greased cookie sheet.
Why won't my spritz cookies stick?
Cookie Sheets must be cold and the dough must be slightly sticky. If your dough is too dry, add a little water, remix it in your hands and put it back into the press. You may have to experiment how many squeezes or turns you have to use per cookie. It changes based on the shape you pick. Also, never grease the pan. They won't stick, I promise.
