Thursday, January 27, 2011

Worm Castles

This guest post is from nali (also known as "my mom"), who informs us about hardtack. Splendid! Hopefully this is the first of a few guest posts. Try out those recipes and send them in, readers!

When the traveler must travel in space as well as time, life-sustaining travel food is a necessity. A food staple of the Civil War soldier was hardtack, also sometimes called worm castles due to the infestation of ‘worms’ living in the hardtack. During the war, most hardtack was made in government bakeries, but it could also easily be made at home.

The objective with hardtack is to make a food that will not spoil or mold before it is eaten. It must also last a long time. I have made hardtack that was perfectly edible after a year in storage with no refrigeration. So what is the downside? It is bland....horribly, horribly bland. Still, it will sustain life. The secret to its long life is the lack of ingredients which are prone to spoilage.

Mix together:
5 cups of flour
1 cup of water
1 1/2 teaspoon of salt

Sometimes it is necessary to add just a bit more water, but don’t put in much! Knead the ingredients until they hang together enough to roll out with a rolling pin. I usually put the dough in a pastry cloth to help it stay together while I work on it. Roll the dough out until it is about 3/8 inch thick. This is not as simple as it sounds. This dough is rather dry and doesn’t roll easily. You’ll give your arm muscles a really good workout!

After it is rolled out, cut it into 3 inch squares, then use a fork to poke lots of holes into the hardtack.

Next the hardtack must be baked until all moisture is gone. I have tried it two different ways. Way #1 is to bake it at 400 F for 30 minutes. I found it did not get quite dry all the way through. Way #2 is to bake it at 225F for about 2 hours. Whichever way you choose to do it, make sure it is completely cooked.

Once it is cooked, it is almost ready to eat....or saved for traveling.

Like soldiers anytime in history, Civil War soldiers were inventive with the ways they ate their ration of hardtack. Eating it plain is just an invitation to break a tooth. Here are 3 ways to use your hardtack. First, put your hardtack on a hard surface and use your rifle butt to crush it.

Once it is crushed you are ready to begin to prepare your meal.

1. Hardtack Mush: Mix hardtack crumbs with hot water until softened. Eat.

2. Hardtack Pancake: Mix hardtack crumbs with hot water until softened. Form into a little pancake and cook in pan over fire. If you can find some syrup or jam, that would go well with it.

3. Hardtack Pudding: Mix hardtack crumbs with hot water until softened. Mix in a little bit of brown sugar before serving.

For a verdict, we enlisted the services of two actual soldiers in order to get a genuine reaction. To my surprise, they both ate all three items and cleaned their plates. Maybe a true soldier will just eat everything. One commented he’d had worse and he’d had better.

The least favorite was the mush. This was just warm, soggy hardtack crumbs. Still, if a person were hungry enough, it IS edible.

The easy favorite was the pancake. The crispiness from cooking made a nice texture. I’m sure the maple syrup also helped.

The pudding with the brown sugar wasn’t too bad either. In a travel situation, it would probably be easier to prepare than the pancake as it doesn’t require extra cooking.

Happy Trails to you!

Tuesday, January 25, 2011

Mom for President! With the help of milk.

Carnation's Easy-Does-It Cookbook [1958]

We Vote YOU 8th Vice President!!!
Take a tip from your husband. Run your home as efficiently as he runs his office! Over 1,000 meals a year makes you a B.H.E. (that's short for Big Household Executive) in your kitchen.

Personalize your office (the kitchen, that is) with gay, attractive curtains and colorful accessories. There are so many inexpensive ones these days! You can afford to change them often.

Organize your work space. No home or apartment kitchen is perfect, but you can store your equipment near the logical food preparation, cooking, and serving areas to make your work easier.

Periodic reorganization isn't just for office efficiency experts. (Or, are you the exceptional woman who remains sweet-tempered when the mixer "conks out" midway through angel cake batter?) Periodically, devote a day to maintenance. Have the knives sharpened, straighten kitchen drawers and shelves, scrub the can opener. Surprising how much difference it makes!

Yayyyyyyy! I'm a Big Household Executive! Yayyyyyy!

Thursday, January 20, 2011

Scalloped Turkey, Brown Bread Sandwiches, Lettuce Salad, Cheese Straws

Boston Cooking School Cook-Book [1896]

With the progress of knowledge the needs of the human body have not been forgotten. During the last decade much time has been given by scientists to the study of foods and their dietetic value, and it is a subject which rightfully should demand much consideration from all. I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, will be able to do better mental and physical work, and disease will be less frequent. -Fannie Farmer

From the quote above, you may be thinking, "Ha! We have learned nothing and we eat more terribly now than ever before!" We certainly do eat terribly, which is why there is so much obesity, heart disease, and diabetes. However, there are now far fewer cases of rickets, scurvy, and general malnutrition because of the year-round availability of vegetables and increased knowledge of nutrition. So that's something. Furthermore, nowadays you can get gout even if you are not filthy rich! Viva la Revolucion!

Discuss: How do you feel about that quote? In what ways have we gotten better, and what ways have we gotten worse? How would Fannie Farmer feel about eating habits and nutritional education today?

Wow, that sounds just like a writing prompt I would have been given in 9th grade English. Maybe it is the inner need for responsibility and organization after having just been through the 60's and 70's. Come to think of it, that explains a lot about my English teacher as well.

Scalloped Turkey.
Make one cup of sauce, using two tablespoons butter, two tablespoons flour, one-fourth teaspoon salt, few grains of pepper, and one cup stock (obtained by cooking in water bones and skin of a roast turkey). Cut remnants of cold roast turkey in small pieces; there should be one and one-half cups. Sprinkle bottom of buttered baking-dish with seasoned cracker crumbs, add turkey meat, pour over sauce, and sprinkle with buttered cracker crumbs. Bake in a hot oven until crumbs are brown. Turkey, chicken, or veal may be used separately or in combination.

Brown Bread Sandwiches.
Brown Bread to be used for sandwiches is best steamed in one-pound baking-powder boxes. Spread and cut bread as for other sandwiches. Put between layers finely chopped peanuts seasoned with salt; or grated cheese mixed with chopped English walnut meat and seasoned with salt.

Cheese Straws.
Roll puff or plain paste one-fourth inch thick, sprinkle one-half with grated cheese to which has been added few grains of salt and cayenne. Fold, press edges firmly together, fold again, pat and roll out one-fourth inch thick. Sprinkle with cheese and proceed as before; repeat twice. Cut in strips five inches long and one-fourth inch wide. Bake eight minutes in hot oven. Parmesan cheese or equal parts of Parmesan and Edam cheese may be used. Cheese straws are piled log cabin fashion and served with cheese or salad course.


Scalloped Turkey: It is turkey bits, in gravy, with cracker crumbs surrounding it. That's... pretty much it. I ate a few bites and really didn't feel like finishing it. Husband ate all of his and the rest of mine, declaring it to be the perfect soup. ("But it isn't soup!" "It is like stew with all meat. And crackers!") He found it even better when saturated with cheese straws. ("What... what..." "It is like stew with all meat, and crackers, and cheese straws!")

Brown Bread Sandwiches: Another example of sandwiches having fillings before a certain point in time rather than ingredients. Tell a person in the 1890's that you want a ham sandwich with cheese, pickles, and lettuce, and they will look at you oddly, chop them all up into a paste and spread it on. It is frustrating. Anyway, the key to getting the filling to stick the sandwich together is to mash down the cheese really well. It tastes of cheese and walnuts. Not altogether displeasing, but not something I shall ever crave. Husband thought it was good, and said he'd prefer it grilled. Grilled cheese sandwiches are fantastically delicious. Try one with walnuts, why not.

Lettuce Salad: I made lettuce into a salad. Hooray!

Cheese Straws: Why has no one told me about these before? First of all, "paste" here means "pastry." Puff paste, in historical cookbooks, can either mean "puff pastry" or "pie crust", but more usually the latter. I made pie crust and used Parmesan cheese. They were delicious. Pie crust + Cheese = Awesome. As it is written, you can use cheese straws to build a little corral for your salad. So festive!

If you make these, grate your own Parmesan cheese, moisten the surface you are going to put cheese on slightly for better sticking, and don't use store bought pie crust. 1.) Store bought pie crust is terrible 2.) Making pie crust is easier than you think and 3.) The more pie crust dough is handled, the more the gluten develops. The more the gluten develops, the stiffer and harder to work with the dough becomes, thus making it really difficult to roll out thinly. This particular recipe, because of all the folding, re-rolling, and laminating with cheese, makes the dough pretty stiff to roll out by the end, and that was using dough I had handled as gently as if it were a basket of kittens. Store-bought dough comes to you already sharing many characteristics with cardboard.

Tuesday, January 18, 2011

Carnation Can-Can

Carnation's Easy-Does-It Cookbook [1958]

Vegetables Continental will spark the tired vegetable appetite, or intrigue the most sophisticated guest! Try these intriguing new ideas!

"By Jove! She is a corker!" *monocle pop*

Am I wrong, or is this the flimsiest excuse ever for a picture of a monocle and top hat wearing, bow tie sporting gent ogling a can-can dancer ever? I'm not complaining, I'm just saying.

*Where are those sparkles coming from?
*Why does the woman in the right back have no body?
*Have her companion's legs been replaced with tentacles?
*Where is Monocle Man sitting?
*The dancer's ankles. Those bows seem suspicious. They may have malicious intent.

I suspect the involvement of the Green Fairy in this work.

Monday, January 17, 2011

TTK wants YOU... to guest post.

Some of you may be wondering why the time machine has not appeared in a while. This is because it is malfunctioning. Until I can get it tweaked, posting for the next while may not be as timely as usual.

Consequently, I would be delighted to have a guest post from you! Try something out, and send pictures and your thoughts to: timetravelkitchen AT gmail DOT com. In return, you will receive the glory and admiration of the internet!

*Nothing after the 1980's
*It has to be something you haven't done before.

*Your cookbook shelf
*Your library's cookbook shelf
*Your parents' or grandparents' cookbook shelf
*Feeding America (highly recommended)
*Project Gutenberg: Cookery Shelf (highly recommended)
*Things A Lady Would Like to Know [1876]
*Mrs. Beeton's
*Advertising Cookbook Collection
*Food Rationing Pamphlets

Thursday, January 13, 2011

Pizza Potatoes and Lemon Butter Peas

Betty Crocker Recipe Card Library [1971], Betty Crocker's Good and Easy Cookbook [1972]

I think this will be the end of the 70's for a while. And none too soon, either. Yeeeeesh. The 1970's was not the most wonderful of times in culinary history. I tell you what though, time travelers, they are fun. Just avoid the food and drink lots of water.

Trivia Question: What baked good, invented in the late 60's, became so popular in the 70's that almost every one of you has eaten it?

Hint: One of the main ingredients is green.

Sometimes, one is in the mood for potatoes. Sometimes, one is in the mood for pizza. But what does one do when both moods strike at once? The 70's would not leave us hanging on such an important question.

Pizza Potatoes
A pre-measured time saver that's easy on the budget, too!

1 package of our [Betty Crocker's] scalloped potatoes
1 can (16 ounces) tomatoes
1 1/2 cups water
1/4 teaspoon oregano leaves
1 package (4 ounces) sliced pepperoni [Thank you, Betty, I was going to drop a whole pepperoni sausage on top. My face, how red it would have been.]
1 package (4 ounces) shredded mozzarella cheese

Heat oven to 400 degrees F. Empty potato slices and packet of seasoned sauce mix into ungreased 2-quart casserole. Heat tomatoes, water, and oregano to boiling; stir into potatoes. Arrange pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes. 4 servings.

Hamburger Pizza Potatoes: Substitute 1/2 pound ground beef, browned and drained, for pepperoni; stir into potato mixture.

Sausage Pizza Potatoes: Substitute 1/2 pound bulk pork sausage, browned and drained, for pepperoni, stir into potato mixture.


Almond Butter: Melt 1 tablespoon butter or margarine; stir in 2 or 3 drops almond extract.

Almondine Butter: Melt 1 tablespoon butter or margarine; add 1 tablespoon toasted slivered almonds.

Lemon Butter: Melt 1 tablespoon butter or margarine; stir in 1 teaspoon lemon juice.

Mustard-Dill Butter: Melt 1 tablespoon butter or margarine; add 1/8 teaspoon dry mustard and 1/4 teaspoon dill weed.

Olive Butter: Melt 1 tablespoon butter or margarine; add 1 tablespoon sliced or chopped ripe olives.

Oriental Butter: Melt 1 tablespoon butter or margarine; stir in 1 teaspoon soy sauce.

Seasoned butter: Melt 1 tablespoon butter or margarine; add 1/4 teaspoon seasoned salt and dash pepper.

Enough for 1 package (9 or 10 ounces) frozen vegetables or 1 can (16 ounces) vegetables.


Pizza Potatoes: Like many things 70's, slightly overwhelming. The processed, pre-made seasoning mix, plus the pepperoni, plus the cheese made it really salty, probably about the same level as ramen with two packets of seasoning. Like other people have done when they were teenagers. Not me. Other people. If it weren't for the saltiness, though, and the anathema I feel towards buying anything packaged that I can make 10x better and cheaper (I am here referring to the boxed scalloped potatoes), I'd make it again. There was sauce, cheese, potatoes, and pepperoni. I have weaknesses. I tried making it again with sliced, boiled potatoes, but the magic was gone. Further research must be done.

Husband loved it, and did not think it was salty at all. However, Husband regularly eats food provided by the military. Let this factor in your judgment.

Lemon Butter Peas: While eating them, I retraced my steps to make sure I had put the lemon juice in. I had. They did not taste of lemon. They tasted of peas. I am intrigued by some of these other variations, though. Almond extract? Soy sauce?

Tuesday, January 11, 2011

Carrots make your hair curly, I guess

From Carnation's Easy-Does-It Cookbook [1958].

This little girl is having none of that nonsense. Or is it nonsense? How many carrots has this lady eaten??

I also enjoy that her bosom has a jaunty bow, or possibly a propeller. It seems as if it is about to take flight.

Sunday, January 9, 2011

Chili Enchiladas and Carrots Bouillon

Betty Crocker Recipe Card Library [1971], Betty Crocker's Good and Easy Cookbook [1972]

This time, I went crazy and just pulled out two recipes from Betty Crocker instead of making a set meal plan. I know! Nutty. But there you are. Sometimes one wishes to make extraordinarily unfussy food, and the 70's is prime real estate for that sort of thing. It was a time of using lots and lots of processed food. especially if your name is Betty Crocker.

This recipe used the other half-package of American cheese I had gotten for the Hot Dog Cheesies. Husband felt very sad. I reminded him that he himself had picked this recipe from a list of options I had pulled from the recipe card file. He said he should have looked at the ingredients instead of just looking at the pictures. I expressed surprise that he had not. He declared this to have been a foolish decision. I concurred. And promised ice cream.

I then inquired as to whether or not he had looked at the ingredients for the Pizza Potatoes he had also picked out. He had not. Oh dear.

Chili Enchiladas
2 cans (15 1/2 oz. each) chili without beans
1/4 cup chopped onion
2 cups shredded process American cheese (about 8 ounces)
1 cup Bisquick baking mix
1/4 cup cold water

Heat oven up to 350 degrees F. Mix 1 can chili, 2 tablespoons of the onion and 1 cup of the cheese; set aside. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Divide dough into 8 equal parts; shape each part into a ball. Roll each ball into a 5-inch circle on board dusted with cornmeal. Bake on hot ungreased griddle about 1 minute on each side or until light brown.

Spoon about 1/3 cup of the chili mixture on center of each enchilada. Roll up; place seam side down in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches. Spoon remaining chili over enchiladas; sprinkle with remaining onion and cheese. Bake uncovered 20 minutes or until cheese is melted. 4 to 6 servings.

Your own soft tortillas rolled with chili, onion and cheese. Accompany with shredded lettuce and chopped red tomatoes.

Carrots Bouillon
1 can (16 oz.) carrot slices
2 teaspoons instant minced onion
1 teaspoon instant beef bouillon
1 bay leaf

In covered saucepan, heat carrot slices (with liquid), onion, bouillon and bay leaf to boiling. Reduce heat; simmer 5 minutes.

4 servings.

For instant onion: 2 tablespoons minced onion.
For instant bouillon: 1 beef bouillon cube.


Chili Enchiladas: There was a lot of American cheese in this. It continues to grow on me in a strange way, and I think I could really get to like it if I ate it more. There was a lot though. It was everywhere, like stringy plastic. The "tortillas" made of Bisquick were maddeningly difficult to make. Cornmeal was absolutely useless to prevent sticking. I have made tortillas before. These were 100 times harder to make than actual tortillas made of flour and shortening. Husband really liked how they were a little crunchy, though. Sadly, this same crunchiness made them so frustrating to fill and roll. In the end, each one snapped into three pieces with cold chili sticking them together. By the time I had it put together, I was starting to realize that I could have picked a better "unfussy" recipe. Just because it's processed doesn't mean it's easy.

The taste, though, was kind of all right. It was basically chili with biscuit pieces in it and 'cheese' on top. I will endorse this recipe for your use, if you replace the tortillas with tortillas and the cheese with cheese.

Carrots Bouillon: I foolishly assumed the recipe used fresh carrots instead of canned carrots, and did not realize the truth until I was making dinner. So, to substitute for the canned carrots, I overcooked the carrots. They were good though! Except for the overcooking, of course. It was like carrots from beef stew. If they had been canned carrots, this would have been wayyyyy too salty. And gross. It's an easy recipe that dresses up carrots a little bit, so I will not hesitate to recommend it. Just use fresh carrots, and don't overcook them! Oh, and in case you did not know, whoever finds a bay leaf in their food gets a kiss from the cook. So there's that.

Next Time: Is it pizza? Is it potatoes? Who can say.

Thursday, January 6, 2011

Vermicelli Soup, Jugged Hare, Vegetables, Bread and Butter Pudding

Things a Lady Would Like to Know [1876]


This book is excellent for menus, with a bill of fare for every day of the year! Even February 29. So many year-long cookbooks forget poor February 29. It also has a huge selection of improving quotes.

Daughter, the happiness of life depends
On our discretion, and a prudent choice:
Look unto those they call unfortunate,
And, closer viewed, you'll find they were unwise.
Some flaw in their own conduct lies beneath;
And 'tis the trick of fools, to save their credit,
Which brought another language into use. -Young

Er..... yes. That... hm. Well. Let's get on with the food. Perhaps it will be better. I subtracted a dish (made of eels) from the menu and swapped the dessert, but the type and number of dishes in the meal is still accurate.

Vermicelli Soup
Jugged Hare
Bread and Butter Pudding

Vermicelli Soup.--Soak for half an hour a 1/4 lb. of vermicelli (broken into inch lengths) in cold water, then drain it. Put it into a stewpan with 3 pints of boiling hot stock, 2 table-spoonfuls of grated Parmesan or Stilton, a tea-spoonful of fresh-made mustard, a salt-spoonful of loaf sugar, a salt-spoonful of salt, and simmer gently for good three-quarters of an hour, stirring frequently. Add another quart of stock, and a wine-glassful of Marsala or 1 1/2 of sherry. Boil slowly about eight minutes longer, and serve with a separate dish of parmesan or Stilton cheese.

Jugged Hare.--Skin the hare, and cut it in pieces, but do not wash it; dredge it with flour, and fry it a nice brown in butter, seasoning it with a little pepper, salt, and cayenne. make about a pint and a half of gravy from the beef. Put the pieces of hare into a jar; add the onion stuck with 4 or 5 cloves, the lemon peeled and cut, and pour in the gravy. Cover the jar closely to keep in the steam; put it into a deep stewpan of cold water, and let it boil four hours; but if a young hare, three hours will be sufficient. When done, take it out of the jar and shake it over the fire for a few minutes, adding a table-spoonful of mushroom ketchup, 2 glasses of port wine, and a piece of butter rolled in flour, with some fried forcemeat-balls. Serve with red currant jelly.

3. Bread and Butter Pudding.—Boil gently for five or ten minutes a pint of good milk, with the peel of half a lemon, a little cinnamon, and a spoonful of almond or orange-flower water*, then sweeten with good sugar;

break the yolks of five eggs and the whites of three into a basin; beat them well, and add the milk; beat all well together**, and strain through a hair-sieve; have some bread and butter cut very thin, put a layer of it in a pie-dish, and then a layer of currants, and so on till the dish is nearly full; then pour the custard over it, and bake it half an hour.


Vermicelli Soup: So good. I love cheese. Vermicelli is a noodle that is thinner than spaghetti, but thicker than angel hair. I used spaghetti. I will admit to you now, to my shame, I did not boil it for 45 minutes, nor did I soak it. I know. I'm sorry. But I wanted at least one thing in my dinner that I was reasonably sure would taste good, and other recipes in the book for vermicelli soup didn't have it cooked for that long. I also subbed grape juice for wine, for because as I have said before, I am a teetotaler. It was all yummy and warm and cheesy and good. Mmmm.

Jugged Hare: Rabbit tastes just like chicken! Really. Husband cut up the rabbit, because raw meat with bones makes me feel squiggly. Cooking in a jug, in liquid, with very low heat for several hours, is directly comparable to using a slow cooker. You may come to your own conclusions about with method I used. I also did not add in forcemeat balls (they are garnish, anyway) nor the spoonful of mushroom ketchup. My jugged hare recipe choices were limited, so I did the best I could. Most of them involve cooking the rabbit in its own blood. The flavor was really nice... except for the lemon. It was far, far too much lemon. If you make this, please use only a couple slices of lemon. That much lemon made the meat so very, very sour.

Bread and Butter Pudding: Fantastic! It tastes just like bread pudding should. I used orange blossom water, which made it gently floral. It does use a large amount of egg, more than you'd see today. As such, it is solid at room temperature. This is excellent if one does not have a refrigerator, as one lives in the 1870's. Because of its thickness, however, it doesn't run between the layers and soak in as well as it might. This problem would be easily rectified by adding custard between the layers right after the currants rather than pouring it all on top. If you do have a refrigerator, fewer eggs would not go amiss either. Two or three would be sufficient, I believe.

*Look in the drink mixer section of the grocery store
**This is tempering. It prevents the egg from cooking too fast and becoming scrambled egg. Slowly drizzle the hot liquid, a little bit at a time, into the eggs while whisking. Then, when the temperature of the eggs has been brought up, dump them back into the hot mixture and heat slowly and gently until thick.

Tuesday, January 4, 2011

Happy Carnation Family


I want a pink fridge. And... suddenly, more Carnation milk products. LOTS more. Carnation sour cream, Carnation cottage cheese, and most of all, Carnation heavy cream. Cream is good.

Saturday, January 1, 2011

Microwave Cooking: Scrambled Eggs, Bacon, Cinnamon Honey Biscuits


What need for an oven when one has a wood-paneled microwave? Throw away that outdated appliance! Embrace the future of microwave cookery. Excelsior!

Dang, their plate is tiny.

NOTE: Every single step in these recipes has a corresponding instructional picture. These I have omitted. As with all the recipes on my blog, if you are confused at any point, let me know and I will help you out. However, if you need help with these particular recipes, I will feel sad. I'm not saying you can't still ask, I'm just saying that you will break my heart. Do what you think is right.

Scrambled Eggs, Family Style

Makes 3-4 servings

You Need:
6 eggs
2 tablespoons of margarine
1/2 cup (79 ml) of milk
1/2 cup (50 g) of your favorite cheese, shredded

Get out: [Right now. Run! Run!]
2-quart (2 L) casserole dish
Wire whisk or large fork
Wax paper

1. Break 6 eggs into a 2-quart (2 L) glass casserole dish.
2. Mix in 2 tablespoons of margarine and 1/3 cup (79 ml) of milk
3. Whisk all the ingredients together well or stir them briskly with a large fork.
4. Cover the casserole dish with wax paper.
5. Microwave on MEDIUM HIGH for 6 to 8 minutes. Stir the mixture every 2 minutes.
6. Mix in 1/2 cup (50 g) of your favorite shredded cheese.

Makes 1-2 servings

You Need:
4 strips of bacon

Get Out:

Oblong glass baking dish
3 to 4 white paper towels
Serving plate

1. Place two paper towels on an oblong glass baking dish
2. Arrange four strips of bacon on the towels.
3. Cover the bacon with one paper towel.
4. Microwave on High for 2 1/2 minutes or until the bacon is crisp.
5. Place one paper towel on a serving plate. Remove the bacon from the glass dish with a fork. Place the bacon on the plate.

Cinnamon Honey Biscuits
Makes 8 rolls

You Need:

8 refrigerator buttermilk biscuits
1/4 cup (60 ml) of honey
1/4 teaspoon of cinnamon
1/4 cup (25 g) of crushed nuts

Get Out:
9-inch (23 cm) glass pie plate
White paper towel
Measuring cup
Small mixing bowl
Measuring spoons
Wax paper

1. Spread some margarine on the bottom of a pie plate. [With a butter knife, in the picture. This seems futile.]
2. Place 8 buttermilk biscuits in the pie plate. Cover the pie plate with a white paper towel.
3. Microwave on MEDIUM HIGH for 3 minutes.
4. Mix together 1/4 cup (60 ml) of honey and 1/4 teaspoon of cinnamon in a small mixing bowl.
5. When the biscuits have cooked, remove them from the oven.
6. Drizzle the honey mixture over the biscuits. Sprinkle 1/4 cup (25 g) of crushed nuts over them.
7. Cover the pie plate with wax paper and return it to the oven for 3 minutes on MEDIUM HIGH.


Scrambled Eggs, Family Style: As you can see in the picture, these are anemic and in no way scrambled. The key is to cover them with cheese so you can see neither of these facts. My microwave is probably more powerful than a 1987 microwave though, so that could be why they didn't have time to get scrambled. Husband thought they were good, and said they were better than army eggs. I was flattered momentarily, before realizing that I had hit a point wherein I was pleased that food I had made was a notch above military mess hall.

Bacon: This bacon recipe is strangely similar to Rachael Ray's recipe for Late Night Bacon. A more suspicious-minded person might accuse Ms. Ray of plagiarism. Hmmmmmmm.

Cinnamon Honey Biscuits: You can cook biscuits in the microwave, who knew? Can you cook them well? No. No you can't. A few minutes after leaving the microwave, they hardened into rocks. I gnawed off about half of one, then licked the honey sauce off the bottom before chucking it.

All together: Maybe you shouldn't throw away your oven just yet. There are some things, many things in fact, that are just better (and just as easy) in the oven.

As a bonus, here is a recipe for hot chocolate. I have not tested it, but it seems like it will be okay. Be sure to follow the directions carefully.

Click to enbiggen