Pumpkin Pie – Extra Good!


Hi Friends! As we all know, Fall and Thanksgiving holidays are not complete without a wholesome and hearty slice of pumpkin pie! I am here to tell you that my Grandma made an extra special, extra good pumpkin pie!! This recipe uses fresh pumpkin, not pumpkin out of a can so that makes all the difference! Good for holidays or anytime at all.


1 Cup of steamed and strained pumpkin
2/3 Cup brown sugar
1/2 teaspoon ginger
1 teaspoon cinnamon
3 well beaten eggs
2 cups of cream or rich milk
1/2 teaspoon salt


Mix well. Pour into a pastry lined pie tin, sprinkle with a little sugar over the top to make is brown nicely and bake until solid.

NOTE: Separate eggs, beating yolk and whites separate and folding in egg whites last.

A delicious addition to this pie is to place in your pie shell, marshmallows to cover the bottom. Then pour in pumpkin mixture and bake. Marshmallows dissolve through filling making it fluffy!

Very easy recipe and tasty too!


Buttons, hee hee


Nut Bread! A great treat for Fall!

Buttons and her pals Mable and Cruella!
Buttons and her pals Mable and Cruella!

Hee hee! Fall is here and so are some of my grandma’s scrumptious recipes! Grandma loved to enjoy several types of bread and it was very common to find homemade sweet breads at our table! Some had fruit, some had nuts and some had both! Warm and fresh out of the oven and it’s a great way to warm up after being outside!

I hope you enjoy! Remember these are old-fashioned recipes so you can substitute to suit your taste.


3/4 cup sugar
1 tablespoon shortening
1 egg well beaten
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup English Walnuts, chopped


Cream sugar and shortening. Add beaten egg, mix and sift dry ingredients and add alternately with milk. Stir in nuts and pour into greased baking pan. Bake in a moderately slow oven, 325 degrees, about 1 hour. This recipe makes one large loaf. One cup of whole wheat flour may be substituted for 1 cup of the white flour.

Million Dollar Cake!

Buttons and her friend Thor!
Buttons and her friend Thor!

Hi everyone!! hee hee! It’s Million Dollar cake time! My grandma used to make this delicious cake on Sunday for our dessert after Sunday dinner! It’s a very rich chocolate flavored cake and you will love it! It’s a decades old recipe and a family favorite!!


1/2 cup shortening
2 cups granulated sugar
4 eggs
1/4 pound of unsweetened chocolate
1/2 teaspoon vanilla
1 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon of salt


Blend shortening, sugar and egg yolks together, add melted chocolate. Sift flour, baking powder and salt together six times. Add alternately with milk. Fold in beaten egg whites. Put into 2 large greased layer cake pans. Bake at 350 degrees for about 35 minutes. Frost this cake with your favorite frosting! You may put some chocolate shavings on the top or add chopped nuts.

Enjoy with friends! hee hee!

Chocolate Crunch Cookies!

Hi all friends!

Years and years ago my Grandma learned about the greatly loved Toll House Inn in Whitman Massachusetts. This place has the distinction of being known for the famed origin of the Chocolate Chip Cookies and those famous Toll House cookies that many of you know and love! Many thanks are owed to Ruth Wakefield who made them with loving hands.

She obtained this recipe a long time ago so now I am sharing it with you!

To learn more about this wonderful chocolate marvel follow these links! I think you will find it all very interesting! hee hee!


Dish of Chocolate chip Cookies

Toll House Chocolate Crunch Cookies
Credit: Toll-House, Wakefield Inn, Whitman Mass

Ingredients –

1/3 cup shortening
3/4 cup brown and white sugar mixed
1 egg
1 cup and 2 tbsp. Gold Medal Flour
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup chopped nuts
1/2 lb. sweet baking chocolate cut in 1/4 in. pieces

Cream shortening, sugar and egg until light and fluffy, add flour, soda and salt which has been sifted together. Add vanilla, nuts and chocolate. Drop by teaspoonfuls, 2 inches apart on greased and floured tin. Bake at 400 degrees for 10 minutes. Cool slightly before removing from tin. Makes 5 dozen.

We hope you enjoy these cookies and share them with all your family and friends. This is an old-fashioned recipe that has stood the test of time.

hee hee – Buttons!