Cinnamon Rolls

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ingredients dough 3/4 cup butter, unsalted (1-1/2 sticks) 1 cup milk 3/4 cup sugar 1 tsp. sugar 1-1/4 tsp. salt 3 envelopes, 1/4 oz. ea. active dry yeast (7-1/2 tsp.) 1/2 cup warm water 5 large eggs 8-1/2 to 9-1/2 cups all-purpose flour filling 5 cups brown sugar, firmly packed 1-1/4 cups butter, unsalted (2-1/2 sticks) 3 Tbsp. cinnamon, ground frosting 1/2 lb. cream cheese, softened (8 oz.) 1/4 cup whipping cream 1 tsp. vanilla extract 3 to 4 cups confectioner's sugar, sifted method dough Heat butter, milk, 3/4 cup sugar, and salt in small saucepan over low heat until butter is melted; set aside to cool until lukewarm. In a large mixing bowl, sprinkle yeast over warm water, add 1 tsp. sugar, stir, and set aside for 10 minutes or until mixture is bubbly. Add lukewarm milk mixture and eggs to yeast mixture and beat until well mixed. Stir in 1 cup of flour at a time, using enough to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Alternatively, place dough into an electric mixer with a dough hook and knead until the dough cleans the sides of the bowl, about 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and cover loosely with a kitchen towel. Set bowl in a warm place and allow dough to rise until doubled in bulk, approximately 1 hour. Punch dough down and roll out into a large rectangle, 24 inches by 36 inches. filling and assembly Butter two 9-inch by 13-inch glass baking dishes. Beat together brown sugar, butter, and cinnamon until well mixed. Spread evenly over the surface of the dough. Roll up from 24-inch end and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish and cover loosely with a kitchen towel. Set in a warm place and allow to rise until doubled in bulk, approximately 1 hour. baking Preheat oven to 350°. Bake for about 20 to 30 minutes or until puffy and browned. Remove from dishes and place on racks; cool to room temperature. frosting Beat together cream cheese, whipping cream, and vanilla until well mixed; add confectioner's sugar and beat until smooth and soft (not stiff). Frost the rolls and serve immediately. 12 servings : Charles Nyström Sublett variations add chopped nuts to the filling

Jiffy Corn Casserole

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ingredients 8 Tbsp. butter (1 stick) 15 oz. can whole corn kernels 15 oz. can creamed corn 8.5 oz. box Jiffy corn muffin mix, regular or vegetarian 1 cup sour cream 2 large eggs 1/2 cup shredded mild cheddar cheese cooking spray or butter to grease baking dish method Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray or butter. Melt 8 tablespoons unsalted butter in the microwave in a large microwave-safe bowl. (Alternatively, melt on the stovetop and transfer to a large bowl.) Set aside until warm to the touch. Meanwhile, drain 1 (15-ounce) can corn kernels. Add 1 cup sour cream and 2 large eggs to the butter and whisk to combine. Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. Add 1 box Jiffy mix and stir until well combined. Pour into the baking dish and smooth the top. Bake until the casserole is puffed, slightly browned, and the center is firm, 45 to 50 minutes. Sprinkle top with cheese, and bake for another 10 minutes or until cheese has melted and slightly browned. Let cool for 10 minutes before serving. 6–8 servings : Charles Nyström Sublett variations Substitute Heluva Good French Onion Dip for sour cream

Bread Pudding with Raisins

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ingredients 5 – 6 slices day-old bread, cubed 1 cup raisins 2 cups skim milk 2 lg. eggs, slightly beaten 2 tbsp. sugar 1 tsp. vanilla extract 1 tsp. cinnamon 1/4 tsp. salt method Preheat oven to 350°. Mix bread cubes and raisins in 1-1/2-quart baking dish. Combine remaining ingredients. Pour over bread and raisins; stir. Set dish in shallow pan on oven rack. Pour hot water in pan to depth of 1 inch.  Bake 45 – 55 minutes or until knife inserted in pudding comes out clean.  : Charles Nyström Sublett variations Substitute other dried fruit for the raisins.

Jell-O Cottage Cheese Salad

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ingredients 3 oz package Lime Jell-O 8 oz Cool Whip 1 pint cottage cheese 20 oz can crushed pineapple, drained method Sprinkle dry Jell-O powder over the top of the Cool Whip and stir to combine. Mix in the cottage cheese. Mix in the drained crushed pineapple and thoroughly combine all ingredients. Cover and refrigerate until set. : Charles Nyström Sublett variations Substitute Pineapple-Orange Jell-O

Virginia Apple Pudding

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ingredients 1/2 cup butter, melted 1 cup sugar 1 cup all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 1 cup milk 2 cups apples, peeled and chopped 1 tsp. ground cinnamon method Preheat oven to 375°. Combine butter, sugar, flour, baking powder, salt, and milk; mix until smooth. Pour into a small baking dish. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 – 5 minutes. Pour apples into center of batter; bake for 30 minutes, or until golden. 6 servings : Charles Nyström Sublett

Brazilian Chocolate Cake

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ingredients 3 oz. semisweet chocolate 1 oz. unsweetened chocolate 9 oz. strong coffee (1 cup plus 2 Tbsp.), hot 1/2 cup butter, unsalted (“sweet”), room temperature 1-1/2 cups sugar 2 lg. eggs 1 tsp. vanilla extract 2 cups cake flour, sifted 1 tsp. baking soda 1/2 tsp. salt 1/4 cup powdered sugar (approx.) method Preheat oven to 350°. Use a one-piece 8-inch tube pan — the batter is very thin and will leak through the seams of a two-piece pan. Butter and flour the pan well, tapping out the extra flour. Heat the chocolate with 2 tablespoons of the coffee in a double boiler over low heat. Stir constantly until it is melted and smooth; set aside. Cream the butter and sugar (gradually adding the sugar) until the mixture is light. Add eggs one at a time; beat well between additions. Stir in the vanilla extract and the melted chocolate. Sift the flour and measure 2 cups; then sift it again with the baking soda and salt. Gently stir it into the batter, alternating it with the rest of the coffee. Pour the batter into the tube pan. Bake for 50 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean. Let rest 5 minutes in pan; turn out onto a rack to cool. Cut in half horizontally and spread the center with Chocolate Icing. Reassemble and dust top with powdered sugar. 10 – 12 servings : Charles Nyström Sublett variation Make double the icing recipe and spread half in center of cake as above. Reheat remainder over low heat just until thin and drizzle over top of cake; let dry completely before dusting cake with powdered sugar.

Chocolate Icing

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ingredients 3 oz. semisweet chocolate 3 Tbsp. strong coffee or water 1 tsp. vanilla extract 6 Tbsp. butter, unsalted ("sweet"), cut into small pieces method Combine chocolate and coffee or water in a small heavy saucepan and heat slowly. Stir constantly until the chocolate has melted. Remove from heat and stir in the vanilla. Gradually add the butter, stirring constantly. The icing will thicken as it cools — pan may be placed in a bowl of ice to hasten cooling. : Charles Nyström Sublett use with Brazilian Chocolate Cake

Bar-B-Que Rub by C and C

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ingredients 1-1/2 tsp. ground mustard 1 Tbsp. sugar 1/2 tsp. ground cloves 1/2 tsp. ground cinnamon 1-1/2 tsp. garlic powder 2 tsp. aleppo pepper 2 Tbsp. cumin 1 Tbsp. black pepper 2 Tbsp. smoky paprika, heaping 1 Tbsp. kosher salt 3 Tbsp. dark brown sugar, packed 2 Tbsp. chili powder       method Combine all ingredients and mix well. Rub onto meat or poultry of choice until well coated and cook as you normally would. : Charles Nyström Sublett / Cindy Fish Chowder printer-friendly version ingredients 1 lb. fish fillets, cut into 2‑inch cubes 2 med. potatoes, cut into 3/4‑inch cubes — about 2 cups 1 med. carrot, diced — about 1/2 cup 2 tsp. salt 1/8 tsp. pepper 4 slices bacon, crumbled 2 Tbsp. bacon drippings 1/2 cup onion, chopped 2 cups milk 3 Tbsp. all-purpose flour 1/4 tsp. dried thyme, crushed 2 cups water method In a large saucepan, bring water to a boil and add carrots and potatoes. Reduce heat, cover, and simmer for 5 minutes. Stir in fish, salt, and pepper. Simmer, covered, 10 minutes. Meanwhile, in a small skillet, cook onion in bacon drippings until tender. Blend 1/2 cup of the milk with the flour and stir into the fish mixture. Add the bacon, onions (and drippings), thyme, and remaining milk. Cook, stirring constantly, until bubbly; cook another 1 minute; serve immediately. 6 servings : Charles Nyström Sublett Herbed Pork Roast printer-friendly version ingredients 3  lbs. pork roast, boneless or bone‑in 3/4 tsp. salt 3/4 tsp. ground thyme 1/4 tsp. rubbed sage 1/4 tsp. ground cloves 1/2 tsp. grated lemon peel 1/2 cup water 3 cloves garlic (large), quartered       optional (for gravy) 2 Tbsp. cornstarch 2 Tbsp. water method Cut 12 small pockets into roast and insert garlic pieces; combine remaining ingredients and rub into roast. Pour water into slow cooker; add roast. Cover and cook according to times and settings below.  Remove garlic pieces and allow roast to stand 10 to 15 minutes before carving. Juices may be thickened for gravy if desired. Set slow cooker control to HI. Dissolve cornstarch in water; stir slowly into juices until thickened. Cook on HI 5 – 6 hours or LO 9 – 10 hours : Charles Nyström Sublett variations Substitute light sherry for water.  Omit rub; use package of Lipton Onion Soup Mix.  Substitute orange or tangerine peel for the lemon peel. Butternut Squash Soup printer-friendly version ingredients 2 lbs. carrots, large 4 lbs. butternut squash, peeled and chopped into large chunks 4 cups vegetable stock 1/2 tsp. white pepper, freshly ground garnish 4 oz. fresh basil, minced or finely julienned 1/2 cup sour cream method Preheat oven to 350°. Trim root ends from carrots; peel squash. Roughly chop carrots and squash and place in shallow roasting pan; roast until vegetables are completely soft and juices and sugars are oozing into the pan. Remove from oven and cool until still quite warm to touch, but not too hot to handle.  Process squash and carrots with a food mill and/or ricer. Place in blender and purée until completely smooth and the texture of heavy cream. Be sure to include the juices and sugars that have accumulated in the pan.  Combine purée, stock, and pepper; simmer for 2–3 hours at very low heat in a stock pot or in a slow cooker at its lowest setting. Because of its delicacy, this soup should never reach a full boil.  Remove from heat and refrigerate overnight. (This allows the flavors to “meld”.)  Reheat soup over low heat just prior to serving and garnish with basil and a small dollop of sour cream. : Charles Nyström Sublett Acorn Squash with Orange Marmalade printer-friendly version ingredients 1 med. acorn squash, halved 1 Tbsp. orange marmalade 1 tsp. butter method Preheat oven to 400°. Remove seeds and strings from squash halves. Cut small piece off outside of each half to make a flat space on which the half can stand level. Place halves in a shallow pan or casserole in 1/4 inch water with insides facing down. Bake for 35 minutes. Combine marmalade and butter in a small dish. Remove squash from oven, invert in pan or dish. Salt lightly. Spread marmalade mixture on edges of squash, allowing excess to run into center. Place under broiler for 5 minutes or until lightly browned. 2 servings : Charles Nyström Sublett variations Substitute brown sugar for the orange marmalade Rustic Potatoes au Gratin printer-friendly version ingredients 1/2 cup milk 1 can condensed cheddar cheese soup (10-3/4 oz.), undiluted 1 pkg. cream cheese (8 oz.), softened 1 clove garlic; minced 1/4 tsp. ground nutmeg 1/8 tsp. black pepper 2 lbs. baking potatoes, cut into 1/4-inch slices 1 sm. onion, thinly sliced       optional 1/2 tsp. paprika method In large saucepan, bring potatoes to rolling boil. Immediately remove from heat, drain, and set aside. Heat milk in small saucepan over medium heat until small bubbles form around edge of pan. Remove from heat; add soup, cream cheese, garlic, nutmeg, and pepper. Stir until smooth. Layer 1/4 of potatoes and 1/4 of onion on bottom of slow cooker; top with 1/4 of soup mixture. Repeat layers three times. Cover and cook as below until potatoes are tender and most of liquid is absorbed. Sauce will thicken slightly as it cools. Sprinkle with paprika if desired. Cook on LO 6-1/2 – 7 hours 6 servings : Diane Kohne Schuster / Charles Nyström Sublett variations Potatoes may be peeled Increase milk to 1 cup for creamier sauce. Add 1/2 cup cooked ham, diced or minced. Add 1/2 cup cooked bacon, crumbled. Cook with ham hock; remove before serving. note These are not true “au gratin” potatoes; they lack the bread crumb topping included in a classic gratin. Subscribe to: Posts (Atom) Index Structure The index below is organized with categories at the top, contributors in the middle, and individual recipes at the end. Information about me is at the bottom of the page to avoid it getting in the way of the cookbook index. Please scroll down if you’re interested. Thanks! Index . Appetizers and Snacks (2) . Beverages (2) . Breads and Cereals (6) . Casseroles (7) . Condiments and Relishes (2) . Desserts: Cakes (8) . Desserts: Candy (3) . Desserts: Cookies (5) . Desserts: Misc. (13) . Desserts: Pies (3) . Dressings and Marinades (1) . Eggs and Dairy (3) . Fish and Seafood (2) . Meats: Beef (2) . Meats: Pork (3) . Pastas (2) . Poultry (4) . Salads and Dressings (7) . Slow Cooker (6) . Soups and Stews (2) . Vegetables (10) • Catherine Catasca Sublett (2) • Charles Nyström Sublett (13) • Cindy (1) • Diane Kohne Schuster (2) • Dody Anfin (1) • Donna Akers (1) • Dorothy Kohne (1) • Frank and Elizabeth Bauer (1) • Geraldine Helms Agee (1) • Grace Helms (1) • James Ira Sublett (2) • Karen Helms Sublett (6) • Martha Roope (1) • Mrs. Douglas Law (2) • Mrs. Minor Wine Thomas (2) • Nona Smith (1) • Pamela Stephens (1) • Sophia Sublett Martin (11) • Sylvia Sublett Jones (12) • Tom Ryan (5) Acorn Squash with Orange Marmalade (1) Apple Bars (1) Apple Butter (1) Apple Pork Roast (1) Apple Pudding (1) Artichoke Nibbles (1) Asian Sirloin Tip Roast (1) Au Gratin Potatoes (1) Avocado and Lime Salad (1) Baked Custard (1) Bar-B-Que Rub by C and C (1) Bar-B-Que Sauce (1) Bran Muffins (1) Brazilian Chocolate Cake (1) Bread Pudding with Raisins (1) Broccoli Casserole (1) Butternut Squash Soup (1) Chewy Noëls (1) Chicken Cobbler (1) Chicken Salad (1) Chicken Spectacular (1) Chocolate Cake (1) Chocolate Icing (1) Chocolate Luscious Pie (1) Chocolate Pie (1) Chowder (1) Cinnamon Rolls (1) Cocoa Mix (1) Coconut Pie (1) Copper Pennies (1) Corn Casserole (1) Corn-Crisped Chicken (1) Crab (1) Cranberry Pork Roast (1) Cranberry Souffle (1) Cream Cheese Frosting (1) Crockpot Apple Butter (1) Custard (1) Danish Pastry Apple Bars (1) Dessert Meringues (1) Double-Deck Congealed Salad (1) Easy Hamburger Quiche (1) Eggnog (1) Eggplant (1) Enchiladas (1) Escalloped Eggplant (1) Fish Chowder (1) Fluffy Cream Cheese Frosting (1) Fondant (1) Fruit Cookies (1) Fudge (1) Gelatin Salad (1) Grapefruit Cake (1) Gumdrop Cookies (1) Hamburger Quiche (1) Herbed Pork Roast (1) Holiday Fruit Cookies (1) Impossible Coconut Pie (1) Jell-O Cottage Cheese Salad (1) Jiffy Corn Casserole (1) Kiss Cookies (1) Low-Carb Cornbread (1) Macaroni and Cheese (1) Macaroni and Cheese Bake (1) Macaroon Kiss Cookies (1) Macaroons (1) Meringues (1) Minted Walnuts (1) Mints (1) Mom’s Cherry Pie (1) Monkey Bread (1) No-Bake Orange Balls (1) No-Cook Rum Balls (1) Orange Balls (1) Orange Blossoms (1) Orange Cake (1) Orange Jell-O™ Cake (1) Peanut Butter Fudge (1) Pear Cake (1) Plum Pudding (1) Pork Roast (3) Potatoes Au Gratin (1) Pumpkin Cheesecake (1) Quiche (1) Red Velvet Cake (1) Refrigerator Bran Muffins (1) Rum Balls (1) Rustic Potatoes Au Gratin (1) Scotch Plum Pudding (1) Shrimp (1) Shrimp and Crab Enchiladas (1) Sirloin Tip Roast (1) Spiced Nuts (1) Tangy Avocado and Lime Salad (1) Three-Bean Salad (1) Virginia Apple Pudding (1) Waffles (1) Waldorf Salad (1) Wild Rice Chicken Salad (1) About the compiler — really! Hi — I’m Charles Sublett. I was fortunate to grow up in a family where food was important — and deliciously prepared. Although never afraid to try new things, we had our favorites. I’m attempting to compile some of them here to share among all of us who have scattered so far from each other, to pass them along to new additions to our family, and to make them available to a wider audience via the internet. The nature of the internet results in sharing these with everyone who cares to read along or happens upon this blog. All the better — I definitely think these are worth knowing about. Many of these recipes come from my grandmother Sophia Sublett Martin and her friends in Radford, Virginia; others have been added along the way by other members of the family and various friends. I’m grateful for everyone’s contributions; any errors or omissions are mine alone. I don’t claim that any of these recipes originated with the person listed as contributor — that’s just to acknowledge, where possible, who introduced me to a recipe that came to be one I enjoy. I hope you’ll try some of these and enjoy them enough to add them to your list of favorites, too! Followers