Aunt Nettie's Chocolate Chip Oatmeal Cookies
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Aunt Nettie is back with her recipe of Oatmeal Chocolate Chip Cookies. It was written in a small 3" x 6" notebook. When she travelled during school break she always carried one of these notebooks to journal the trip. It was a pleasure to find some of her recipes tucked away in this notebook. This new picture of her is with one of her china dolls dressed in the same dress as her. She made all her own clothing.
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Aunt Nettie's Chocolate Chip Oatmeal Cookies
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Aunt Nettie is back with her recipe of Oatmeal Chocolate Chip Cookies. It was written in a small 3" x 6" notebook. When she travelled during school break she always carried one of these notebooks to journal the trip. It was a pleasure to find some of her recipes tucked away in this notebook. This new picture of her is with one of her china dolls dressed in the same dress as her. She made all her own clothing.
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
48 Cookies 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Cookies
Units:
Instructions
  1. Cream well butter and brown sugar. Beat in 1 egg, orange rind, vanilla, all purpose flour, rolled oats and salt. Fold in Chocolate Chips.
  2. Heat oven to 375 degrees. Drop batter from teaspoon onto lightly greased and floured cookie sheets. Bake in moderate oven at 375 degrees for 15 - 20 minutes.
Recipe Notes

Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.

Cioppino
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Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Cioppino
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Votes: 1
Rating: 5
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Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
  3. Stir in the crab sections, shrimp, scallops, and clams. Bring to a slow boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
  4. Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Recipe Notes

Cioppino is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.

You all saw Aunt Nettie in her later years when I shared her recipe for Orange Slice Nut Cookies. This recipe is a holiday favorite of old for Home Made Mince Meat. I can’t say that I like mince meat but many people did and still do. My Aunt Nettie in this picture was when she was finishing teaching school and getting ready to begin to teach young children. Such a beautiful young woman. She was raised in Oklahoma during the depression and saw her family go from owning a mining store to being sharecropper on a cotton farm. Times were tough back then but the stories were vast. I hope you enjoy learning about her and seeing her recipes.

I found this beautifully written recipe in one of my Aunt Nettie’s Old cookbooks, Meta Given’s Modern Encyclopedia of Cooking. The copyrights were 1947-1952. The recipe was penned by my aunt who lived to be 99 1/2 years old before she passed. Such a wonderful woman. She taught grade school most of her adult life which may account for her lovely penmanship. She was born on July 1, 1916 so as you imagine she saw many things change during her life. The picture of her was when she was probably in her late 80’s. I’ll be sharing many more of the recipes that she saved.

Aunt Nettie Gathering Clippings from Yard
Orange Slice Nut Cookies from Aunt Nettie

Blueberry Muffins Like Mimi's Cafe

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Votes: 3
Rating: 3.67
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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Blueberry Muffins Like Mimi's Cafe

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Votes: 3
Rating: 3.67
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Rate this recipe!

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My husband loves the Blueberry Muffins from Mimi's Cafe. I've tried many times to make something similar. These are close. I just needed them to puff up a bit more but the taste was delicious.
Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Servings Prep Time
6 Muffins 30 Minutes
Cook Time Passive Time
35 Minutes 15 Minutes to Cool

Ingredients


Servings: Muffins

Units:

Instructions
  1. Preheat oven to 375 degrees. Prepare your muffin tins. 12 small cupcake tins with cupcake liners or 6 large cupcake tins with large liners. The liner should reach the top of the tin.

  2. Start by creaming together softened butter, sugar and vanilla with a hand mixer in a large bowl.

  3. Add 2 eggs and mix until well blended

  4. Combine flour, salt, and baking powder. Blend together and then add to the large bowl creamed mixture alternately with the milk. I use a 1/4 cup measure to add the flour and then pour in a bit of milk after the flour is blended in.

  5. Gently by hand fold in 1/2 cup blueberries. (2 1/2 cups is equivalent to 2 small packages of blueberries). After folding in the first 1/2 cup then gently fold in the remainder at approximately 1/2 cup at a time. Be gentle so that not to break the berries.

  6. Using a large serving spoon, scoop the the batter into 6 lined cupcakes filling to the top of each. I prefer the large tins so that it's more like Mimi's Cafe. If using the larger tins then bake for 35 minutes or until browned on top. If using the smaller tins reduce the oven bake time to 25 minutes. Check middle of muffin with a toothpick. When the toothpick comes out clean the cake part is done. Try not to pierce a blueberry.

  7. Let cool for 10-15 minutes to allow the berries to set.

Recipe Notes

My muffins were a little flat. When doing a Google it said to make sure your eggs and butter are at room temperature. Also not to let the batter sit too long before going in the oven. My eggs were straight from the fridge. Opps. Also, measuring by volume instead of weight will make the recipe off. I used volume so next time it's by weight for sure. The muffins are just beginning to rise in the oven here.