Toler Family Cookbook
7 Recipes Created by TRAVISTOLER
Recipes in this Collection
Pancakes can be found in many cultures around the world, although they might not use the same ingredients as pancakes, they are generally similar in taste and texture. The French often make a wish while turning the pancake during the cooking process, while holding a coin in the other hand.Submitted by TRAVISTOLER
Early settlers of America were very good at improvising. When they first arrived, they brought their favorite recipes with them, such as English steamed puddings. Not finding their favorite ingredients, they used whatever was available. That's how a lot of traditional American dishes came about with such unusual names. Early colonist were so fond of these juicy dishes that they often served them as the main course, for breakfast, or even as a first course. It was not until the late 19th century that they became primarily desserts.
Cobblers are made of just about any kind of fruit or pudding and is often served over a biscuit crust. They are also known to some as Crisps or Crumbles, Betty or Brown Betty, Grunts or Slumps, Buckle or Crumble, Pandowdy, Bird's Nest Pudding, and Sonker.Submitted by TRAVISTOLER
A hearty, gravy-rich beef stew with carrots and potatoes, authentic for St. Patrick's Day but a really good basic stew recipe all year round too. I especially like this stew because it needn't cook all day, it's ready in a couple of hours, the chunks of beef already tender, the carrots and potatoes firm and sweet, not mushy from long cookingSubmitted by TRAVISTOLER
The purpose of a pastry shell was mainly to serve as a baking dish, storage container, and serving vessel, and these are often too hard to actually eat. For hundreds of years, it was the only form of baking container used, meaning everything was a pie.
The first pies, called "coffins" or "coffyns" (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as "traps." These pies held assorted meats and sauce components and were baked more like a modern casserole with no pan (the crust itself was the pan, its pastry tough and inedible). These crust were often made several inches thick to withstand many hours of baking.Submitted by TRAVISTOLER
Making butter isÖ like moving a hot knife through butter: simple, smooth, and very, very easy. If you havenít done this yet, go out today and buy a pint of heavy cream, and then spend 10 minutes to make your own butter. Itís incredibly simple to do, and it tastes wonderful!Submitted by TRAVISTOLER
Sour Cream has been a popular item in farm recipes since early days. But only in recent years has there been a rash of new recipes calling for the cultured sour cream. These sour creams are not interchangeable in recipes. For baking and in salad dressings the commercial or cultured product can be substituted, but there are those who say they can tell the difference. Modern cookbooks refer to cultured sour cream. Here is a new recipe just developed for making sour cream at home.Submitted by TRAVISTOLER