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This classic doughnut recipe from the 1953 edition of the Better Homes and Gardens New Cook Book is our favorite. We've updated it to use butter (and more of it) instead of shortening, but kept its classic cinnamon-nutmeg spiciness.
This zippy salsa from the Pink Plaid edition of the Better Homes and Gardens New Cook Book is fresh, healthy, and delicious.
These crowd-pleasing sandwiches from the 14th edition of the Better Homes and Gardens New Cook Book are bursting with flavor.
Top this velvety soup with sautéed asparagus and crisp, honey-drizzled bacon for a warming weeknight supper.
With pantry-ready ingredients such as garbanzo beans, canned tomatoes, and chicken broth, this slow cooker supper is a snap to make.
Jalapenos and crushed red pepper give this robust rice dish a kick. "This dish mixes flavors from the shore, garden, and butcher into a classic Southern dish perfect for a gathering of friends," says chef and recipe creator Scott Peacock.
This Sunday supper roast is rubbed with a home-ground spice blend of coriander, cloves, and bay leaf and served with roasted corn and green beans. "To me, a roast says family and America like nothing else," says chef and recipe creator Scott Peacock. "It's easy to cook and bring people to the table. Plus, there's so much great heritage pork coming from farmers in the Midwest. I chose the spice blend for interest and as a nod to the spice drawer we all grew up with. The trick is to make sure the spices are fresh as can be."
This starter or side dish is ready in under an hour and can be served hot from the oven over pasta, roasted chicken, or generous slabs of bread smeared with soft local cheese. "The success of this dish depends wholly on great tomatoes -- it's worth a trip to the farmer's market or a knock on the door of a generous neighbor with a green thumb," says chef and recipe creator Scott Peacock.
A hand-me-down recipe for boiled icing made from evaporated milk and powdered cocoa is the secret to this keepsake cake. The five thin layers may look fussy, but they're done in regular cake pans and bake in just 15 minutes. "Nothing compares to a homemade cake," says chef and recipe creator Scott Peacock. "When you cut into it and there's all those layers, friends are dazzled."
This regional dish's sweet-but-spicy flavor comes from a mix of local chile peppers, butternut squash, and a touch of honey.