Posts Tagged With: Thanksgiving

Hot Mulled Cider

I hope there’s no copyright on this. The recipe was given to me by a friend. One day I was visiting her, she made some for me. It was nice and soothing.

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Whipped Cream

Fluffy, creamy, and sweet. This delicious treat is simple and easy to make. I whipped it up yesterday and mixed it into rice with some sliced banana and roasted sunflower seeds (actually, I thought I was buying pumpkin seeds and should have paid more attention, but the sunflower seeds were ok) to make a kind of rice pudding, but can imagine that this would be a delicious compliment to pumpkin, apple, or any kind of sweet pie, cobbler, pudding, fruit salad, or a crisp. This is one that I think I can make over and over again (when I’m not making fig spread). It’s simple, quick, and easy, too. You only need two ingredients and a few minutes.

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Pumpkin Soup

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Pecan Bites

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Pumpkin Pancakes

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Graham Pudding

Graham Pudding:

This is made by stirring flour into boiling water, as in making hasty pudding. It can be made in twenty minutes, but is improved by boiling slowly an hour. Care is needed that it does not burn. It can be eaten when warm or cold… as best suits the eater.

When left to cool, it should be dipped into cups of dishes to mold, as this improves the appearance of the table as well as the dish itself. Before molding, stoned dates, or nice apples thinly sliced, or fresh berries, may be added, stirring as they are dropped in. This adds to the flavor, and with many does away with the necessity for salt or some rich sauce to make it eatable.
Of all Preparations for food, this stands next to good bread; and to those who live simply, and whose purpose it is to live healthfully, this dish, next to bread, comes to be a staple article on the table, and is liked for its intrinsic merits alone.

Graham Minute Pudding:

A very palatable dish may be made very quickly, by stirring Graham flour into boiling milk, after the manner of hasty pudding, letting it cook for five or ten minutes.
When cold, cut in slices, dip in flour, and fry as griddle-cakes. It makes a most healthful head-cheese.



(… [with milk, sugar, or sauce,] …was present where the ellipse is above. I do not recommend non-vegan milk or sugar, though maple syrup, honey, applesauce, fruit sauce, or some syrups made from fruit/fruit juice and/or vegan milk might be suitable and delicious with this.

Also, concerning the statements made, please keep in mind this was written in the 19th century/1800’s.

For the boiling milk in the minute pudding, I recommend vegan milk.)

Categories: 19th Century Recipes (From Adventist Pioneer[s]) | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Corn Cake

Corn Cake:

Pour one quart boiling water on one quart corn meal, and stir quickly.

Wet the hands, and form the dough into small round cakes one-half of an inch thick.

Bake in a hot oven.

The addition of a few raspberries, huckleberries, or any sub-acid fruit, is a decided improvement.

Sweet apples, chopped fine, are also excellent.

From Health, or, How to Live (1865) by James White

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Rye and Indian Bread (Bonus Apple Bread Pudding Recipe)

Rye and Indian Bread:

Take one part rye meal, or coarse wheat meal, and two parts of Indian; pour boiling water…over the Indian, and stir it till the whole is sufficiently wet to work in the meal without adding any more water, and then, when about milk warm, work in the meal. Should the dough be too stiff, add as much warm, but not hot, water as may be necessary; bake in a round iron dish from three to five hours. This bread, when new, or a day or two old, may be sliced and toasted; it is very sweet and wholesome.

The crust is apt to fall off; this may be wet in water and put in a stone jar with some moderately tart apples, peeled and sliced, nicely covering the apples with the crust; then add a little water, and cover the dish with a tightly fitting cover; set it on the stove till the apples are cooked, and then take the crust off into the plates; sweeten the apples to suit the taste, and spread it over the crust. This is an excellent dish, if care has been taken to prevent burning the crust.

From Health, or, How to Live (1865) by James White

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Potato Pie Crust

Potato Pie Crust: 

Boil one quart dry, mealy potatoes.

The moment they are done mash them, and sift through a colander.

Stir thoroughly together one cup of Graham flour, and one cup of white flour, then add the potatoes, rubbing them evenly through the flour in the same manner as the shortening in common pie crust.

Have ready one cup corn meal; pour over it one and one-third cups boiling water, stirring it till all the meal is wet, then add it to the potatoes and flour, mixing only till thoroughly incorporated together.

No more flour should be added.

The moulding-board should be well covered with dry flour, however, as it is slightly difficult to roll out.

It should be rolled very thin, and baked in a moderate oven.

NOTE. – It is very essential that the above conditions should all be complied with. Bear in mind that the potatoes must be hot, and mixed immediately with the flour; the water be poured, while boiling, upon the corn meal, and the whole mixed together very quickly and baked immediately. Inattention to any of these requisites will be quite apt to insure a failure.

From Health, or, How to Live (1865) by James White

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Molasses Ginger Cookies

A couple years ago, I baked some molasses cookies for me and my daddy, based off of a recipe from a cookbook. Knowing myself well, I probably made some changes to the recipe, though I’m not sure what I did differently, because I don’t remember the details of that far back. What I do seem to remember is that the cookies seemed a little to soft after the baking time completed, so I kept them in for longer. When cool, they were very hard–hard to break, hard to cut, hard to chew. With some milk (vegan milk, for me), my dad and I ate them.

Then, at least a little closer to Christmas time, I made some yummy gingerbread cookies, which I was proud of and shared the recipe to. However, not-long-enough-ago I decided to give up (by God’s grace, with His help) knowingly eating baking powder and baking soda (Aluminum, chemicals, it saps the nutrients from the body, [from what I heard] even if you use a brand without aluminum. I need to do more research on it, and you should, too.) and I also decided to acknowledge that pepper (black pepper, hot pepper) and cinnamon (though I may still use them for medicinal purposes, at least external, but am undecided) were not safe either and take (by God’s grace) necessary steps toward improvement in diet. Where am I now? Still a work in progress, but doing much better, by God’s grace.

Still, t’is the season for molasses cookies and ginger cookies, and I’d been wanting some. I can make biscuits well, and I’ve learned more than a few things over the years, including a few things about baking, and decided to apply some of those things this time around in a cookie recipe.

First, I came up with an idea. Then, I did some searching for recipes. Not finding a satisfying one using the ingredients I planned to use while also excluding the ingredients I know are harmful, I decided on another experiment and, while mixing up the dough, sliced up the other half of the apple that I had used.

How did they turn out? Out of two people in the house, including me, I’m the only one who likes them—but I do like them, or I wouldn’t be sharing the recipe here. Anyway, more for me, and I’m down to the last cookie today. If you like healthy, wheat-free, vegan foods and molasses and/or ginger cookies, perhaps you might like them, too. I might have baked the cookies for too long. At least some, though I think not all, did get burnt around the edges. You may want to take your cookies out sooner. Consequentially, some of them were hard, or hard around the edges. Most of these were mostly chewy, though, not as hard as the last ones, so the texture was much, much better. They didn’t form nicely, but I don’t mind how they looked. Maybe with some cookie cutters to shape yours, they’ll turn out better shaped. You’ll want your dough to be thick enough to hold the shape of the cookie cutter, put the cookie cutter on the cookie sheet, and place the dough inside. Cookie cutters are usually thick, though, and so you should probably spread the cookies inside the cutters so that they are thin and smoother, and not fill up the cookie cutter, then carefully remove the cookie cutter to keep the shape. If it seems to melt into a puddle, your dough is too thin.

Now, this was another experiment, and while I started off measuring, by the end I was pretty much just dumping and pouring again. So, here’s what I recommend: Start with the smaller measurements, or a little smaller if you’re not sure or it seems too much. Mix well, taste, and add more if needed.

So, here’s what I’ve gotten written down for


  • 1/2 cup sunflower seeds
  • 1 2/3-2 cups of oats
  • 1 apple, peeled and cored
  • 1/8-1/4 cup water
  • 1-2 Tbsp coconut oil
  • 2 heaping Tbsp flax seeds
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 4-6 tsp ground cardamon
  • 4 Tbsp maple syrup
  • 6 Tbsp blackstrap molasses

To Make:

  1. Grind sunflower seeds and oats into a flour/meal.
  2. Mix the flour/meal with salt, ginger, and cardamom.
  3. Puree 1/2 apple, coconut oil, and flax seeds in a blender. Let sit about 2-5 minutes (not sure if I did this, but recommend it).
  4. While waiting, slice/dice other half of the apple into small pieces.
  5. Pour mixture into the dry mix.
  6. Add molasses and maple syrup and mix well to form a dough. If dough is too wet, add more oats (and sprinkle some salt onto the oats before mixing in).
  7. Taste, and adjust ingredients as needed. (Note: measurements are guesstimated after I had already made adjustments, so you might not need to, but maybe you will.) The ginger may be spicy/strong at least until cooked, and it may taste doughy. Test to see if you can taste the spices, and if it’s sweet enough and/or may need more salt.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Grease cookie sheet(s). I used coconut oil.
  10. Scoop out cookies and shape them onto the cookie sheet(s). If your cookies won’t shape, or you don’t have the patience, simply spoon them onto the cookie sheet(s) and flatten them with a fork or something else (if desired). A tip from what I learned from my grandmother, which I wish I had thought of when I made these (then they might have been pretty enough for photographs): try rolling them into a ball and then flattening them with the bottom of a glass/cup. The dough might be too sticky and thin, though, but you could probably flatten the lumps with a cup, too.
  11. Bake at 375 degrees Fahrenheit for 15-25 minutes. Check after 15, and bake longer if needed or desired (I’d rather have mine baked a little longer to be sure that they are cooked, and not all burned, if I remember correctly.).
  12. Remove from oven and let cool.

This made a baker’s dozen for us. Yield may vary depending on size and shapes of your cookies. Store in the fridge for up to a week, or freeze.

You may also try these without the ginger and/or cardamom, or with raisins or dried cranberries instead of or along with the apples.

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