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Thanks, everyone! I did invert the bottom layer when it came time to frost, so the flat portion was on top, but I had to trim the top layer to get it flat on both sides. Thanks for the tips on getting a flat cake while baking - I will try, although Ralph will be sad as he loves to eat the...

Thomas - that looks delicious! Tell me how you tweaked the recipe to make the pasta sauce!

A friend dropped off a box full of old newspaper clippings of recipes that belonged to a relative of hers that had passed away. I spent hours going through them - most from the 50’s through the 70’s. One was from October 1956 and it was the recipe for the cake that Ike requested for his...

I came across this recipe in an electric skillet cookbook from the 70s and wanted to give it a try, as we are big mushroom fans. It was easy and did not disappoint! Even better, it gave reason to use one of the electric skillets!

Ralph and I would always change the stove out at the cottage once a year. Now that all the ranges are in one place, we can do it more often. I changed out the Westinghouse I’ve been using since I finished the studio and put in a ‘58 Frigidaire.

We decided to do a version of a dish from our friends in the south. Some call it chicken and noodles or chicken and slicks, but we call it chicken and pastry. This was good comfort food!

Glad to know there are so many electric skillet fans here! Thanks for sharing your memories. Sounds like there were a lot of Sunbeam skillets in use over the years!

So many of us collect all kinds of small appliances and out of all the different ones I've picked up over the years, my favorite and most used is the electric skillet. We took a look at some of the skillets on display.

Jamie, Your mom's recipe sounds delicious. I have some Lebanese friends who make the most wonderful hummus, and they say you need to start with dried beans to get it right. The canned beans are ok in a pinch, but they can't give you the right texture.

Thanks, Bob - a great idea about leaving them in the oven to cool!

A favorite snack of ours that, I guess, is somewhat healthy ;-) Well, better to eat these instead of a bag of potato chips.

Thanks, Eugene! I always say you can tell it's homemade when it's not perfect! Next time I'll seal the seams with an egg wash and/or cut a vent in the top, but these were still yummy. The chalk board is a real love of mine - I use them in the display windows and finally got around to putting...

It's rhubarb season in Michigan and I have a few plants in my yard that I generally harvest and freeze so I can use throughout the year. A friend gave me a box filled with old newspaper clippings of recipes and as I was going through them (so many great recipes) I found this recipe for rhubarb...

Washing machine: All original Washing dishes in the sink: Palmolive original green and Bon Ami or Bar Keepers Friend for baking dishes or pots and pans. Dishwasher: Cascade complete

In the US we’d call them cookies, but this recipe is for a traditional biscuit of Australia and New Zealand. ANZAC stands four Australian and New Zealand Army Corp and this recipe was popular during wartime as the cookies are sturdy and traveled well without breaking. A very simple recipe, but...

These sound wonderful! Thanks for sharing the recipe!

Eugene - thank you for your enthusiasm for Always Analog and for sharing it with others. As much as I love producing the CoF videos, I enjoy sharing what I love about analog technologies with anyone who might be interested. I'm just editing the next video now, which is a closer look at a 1949...

Walter - I'm glad you found the video helpful, especially when cutting and dicing onions. Seems like the onion is a go-to for so many things, especially when you are cooking vegetarian. The way you cook your onions give everything such a nice, deep flavor. I remember seeing Nigella make her...

Thanks for the feedback - glad you enjoyed the recipe! Eddie - I never thought of adding a little sherry to split pea soup, but I can see where that would give it a more complex flavor. I do put sherry in French Onion soup...and a little in the cook while I have the bottle out ;-) Barry - This...

It’s still fairly cool here in Michigan as spring is taking its sweet time to arrive. I saved the ham bone from our Easter dinner and I took it out of the freezer and made some soup.