Cook-O-Rama! Part Three

[frigilux]

Made the Olive-Nut Loaf in Reply #87 and it was a hit with company last night! Served it with a tub of that spreadable Philadelphia brand vegetable cream cheese and some pimiento cheese I’d made earlier in the week.

Had to slice it fairly thick to keep the olives and nuts from popping out, but it was good and so very retro. Next time: Want to try making it in mini loaf pans so a couple of loaves can be kept on hand in the freezer.

 

[chachp]

Olive Loaf

 

<span style="font-family: 'times new roman', times;">I saw that recipe the other day and thought about making it.  What is considered sweet milk?  We only drink either almond milk or lactose free milk.  Usually lower fat versions.  Do you think I could use one of those?  </span>

 

[jamiel]

Sweet milk...i.e not buttermilk. Either of your milks would be fine.

 

[Ultramatic]

7 Selected Swans Down Recipes 1927

 

 

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[frigilux]

chachp: Sweet milk is what we now call whole milk. Given the choice between lactose-free milk and almond milk, I’d use lactose-free milk in baking recipes. I drink unsweetened almond milk but almost always use dairy milk in recipes.

Almond milk hack: If you’ve ever tried to make pudding using instant pudding mix with almond milk, you get what amounts to slightly thickened chocolate milk. Some call it “milk soup.” Fear not, pudding can be made with almond milk by altering the package directions.

Use only 1- 1/4 cups of almond milk for a standard-sized box of pudding mix (4 servings size). Pour almond milk over pudding mix in bowl. Beat with hand mixer (or use a whisk) until it thickens. If it is too thick, add 1 tablespoon of almond milk at a time, beating between each addition, until the pudding achieves the thickness you desire.

 

[Ultramatic]

The Candy Book 1938

 

 

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[chachp]

Olive Loaf

 

<span style="font-family: tahoma, arial, helvetica, sans-serif;">Thank you Eugene.</span>

 

<span style="font-family: tahoma, arial, helvetica, sans-serif;">At your suggestion, I made the olive loaf using the Lactose free milk and it came out really nice.  It's a dense loaf but has a pretty good flavor.  A little cream cheese takes it to the next level.  I had green olives stuffed with Garlic and Jalapeño.  I used those and it added a nice flavor.</span>

 

<span style="font-family: tahoma, arial, helvetica, sans-serif;">I really like these old recipes.  I think I will try more of them.</span>

 

[Ultramatic]

 

 

That looks delicious Ralph.

 

[norgeway]

I love

These old recipes Im going to make that carrot pie for sure

 

[chachp]

Carrot pie sounds good

 

<span style="font-family: verdana, geneva;">Thank you Louis.</span>

 

<span style="font-family: verdana, geneva;">Does anyone know what sieved carrots are?  I tried googling it but don't seem to come up with anything.  Is that a cooked carrot through a food mill or something?</span>

 

[Ultramatic]

Exactly.

 

 

You put boiled/cooked carrots through a food strainer (sieve).

 

 

 

 

 

 

 

[Ultramatic]

 

 

Part Four:

 

https://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?80473#start_80473.1044391