It’s back to school here in our town! The boys have been back for about 3 weeks! We had a great summer and looking forward to Fall. Looking through the Rumford Complete Cookbook this month, I was looking for something that could work for the kids’ lunches or a snack and I came across this Oatmeal Sticks recipe.
I like to try to make up a variety of snacks for the kids homemade here and there. This recipe is super easy and doesn’t take long to put together and bake. Double or triple the batch to have more made up.
The Oatmeal Sticks recipe is on page 120 of the Rumford Complete Cookbook. Below is a photo of the recipe.
Here is my version of this recipe.
3 cups flour
1/2 tsp salt
1 Tbsp sugar
1/4 cup butter – softened
1 1/2 cups scalded milk
1/2 cup oatmeal or rolled oats
3 tsp Rumford Baking Powder
In a large mixing bowl, combine the flour, salt, sugar, and baking powder and mix together. Add the butter and blend in with the dry mixture. Scald the milk and then add to the oatmeal in a separate bowl and stir. Add the oatmeal/milk mixture to the dry mix and butter and mix together until well blended and smooth. Use hands and roll dough into sticks. I did about the thickness of a pencil, but a little shorter. Place on a greased baking sheet and bake for 10 minutes at 425° F. I got 60 sticks out of one batch!
I did have a small bowl of flour to add a little to the dough as I was rolling out the sticks that prevented it from sticking to my hands.
Its garden season here in Indiana! Looking through the Rumford Complete Cookbook this month, I thought it would be nice to try a recipe using some sort of vegetable from the garden. We are definitely a potato eating family, so it seemed fitting to try a potato recipe. It sounded delicious and a great addition as a side to our meal.
We are harvesting a wide variety of produce in the garden right now, potatoes being one of them. Each Spring we plant several hundred pounds of a few different varieties to grow for our farmers market booth and ourselves.
The Savory Potatoes recipe is on page 67 of the Rumford Complete Cookbook. Below is a photo of the recipe from the book.
Here is my version of the recipe with some updates:
Savory Potatoes Recipe
6 medium sized potatoes (I used fresh new potatoes, so I used an amount about equivalent to 6 medium potatoes.
2 small onions
1 pint milk
salt and pepper to taste.
Clean and slice the potatoes into thin slices. Chop onion into small minced size pieces. In a baking dish, create a layer of potatoes. Then sprinkle lightly with onion. Add salt and pepper for taste. Repeat layers until out of ingredients. Add milk over the potatoes to cover them. Bake at 400 degrees for an hour or until potatoes are tender.
These potatoes smelled delicious as they were baking and reminded me of walking into my grandma’s house as she was making a meal for the family. The smell of potatoes, onion, and pepper together takes me back to a smells of a homestyle meal.
This side dish was a great addition to our meal and will be enjoyed again!
Looking through the Rumford Complete Cookbook again this month, I was looking for a different kind of recipe to try. I found this one on Cheese Puffs and thought it sounded good, so I tried it out. They are yummy!!
A great side to a meal or a fun snack!
The Cheese Puffs recipe is on pages 56 and 57 of the Rumford Complete Cookbook. Below is a photo of the recipe that is in the book.
Here is my version of the recipe with some updates:
3/4 c. flour
1/2 c. shredded cheese
salt and pepper to taste
1 tsp. Rumford Baking Powder
1/2 cup milk – I decreased from 1 cup in the cookbook recipe, as it was too liquidy to fry.
vegetable oil, for frying
Deep Fryer to fry puffs in
In a mixing bowl, beat the eggs and mix together with the milk. In a separate bowl mix together the flour, baking powder, and salt and pepper. Add the cheese and mix. Then add to the egg/milk mixture. Stir everything together well. Drop spoonfuls into deep fryer and fry until golden brown. Drain and serve.
These tasted like a fried cheese bread. The kids loved them too! We enjoyed them with marinara sauce and ranch dressing for dipping!
I was looking forward to looking the Rumford Complete Cook Book again this month to try another recipe. It is fun to read how the recipes are written from 1908. This time I picked the Quick Breakfast Puffs. I always look for easy breakfast ideas for the kids, sometimes needing something that is “grab and go.”
After making these Quick Breakfast Puffs, I definitely think they would be great for breakfast!! My kids loved them too!
The Quick Breakfast Puffs recipe is on page 120 of the Rumford Complete Cook Book. Below is the photo that is in the cookbook.
Here is my version of the recipe.
1 c. milk
1 Tbsp. melted butter
1 1/2 c. flour
2 tsp. Rumford Baking Powder
1/2 tsp. salt
In a mixing bowl, beat the eggs well. Then add the milk and melted butter and mix. Add the flour, salt, and baking powder to the liquid mixture and beat with hand mixer for roughly 2 minutes. Pour the batter into a greased muffin pan, or add muffin liners. Bake at 450 degrees F for 15 to 18 minutes.
They have a light and fluffy egg taste and are so yummy! Cut in half and add a little butter or some bacon and cheese for a complete breakfast.
Reading through the Rumford Complete Cookbook, a reprint of the 1908 original edition by Lily Haxworth Wallace, has been fun to see the different recipes and how they were written for that time period.
I am excited to work on a project to visit some of these recipes and try them out. The first one I worked with is the corn bread on page 122. Below is a photo of the recipe in the cookbook.
Here is my version of the corn bread recipe with some updates:
Rumford Corn Bread
1/4 tsp salt
2 cups milk
3 tbsp sugar
3 tbsp flour
2 cups yellow corn meal
2 tsp Rumford Baking Powder
Combine the eggs, salt, milk, and sugar in a large mixing bowl. Mix with a hand mixer. Add the flour, baking powder, and corn meal and continue to mix. Pour batter into a greased 9 x 9 baking pan. Bake at 350 degrees F. for 30 – 35 minutes. Cool somewhat before serving.
We enjoyed this corn bread with a bowl of hearty chili and it was delicious! It had great flavor and I think it would be a great bread to serve with soups, especially chili or ham and bean soup.
I look forward to my next Rumford Complete Cookbook Recipe to try.