One of my favorite recent finds is this iron Crusty Corn Cob pan. I remember
seeing these in antique shops in the past but never purchased one. I understand they are still being made and you can find them in domestic
merchandise retail stores but it is so much more interesting to have an 
original. This one was made by Wagner Ware. They patented their Crusty
Corn Cob pan on July 6, 1920. From the research I have done, I believe
mine is from the 1940's. It makes the best corn bread!















                                       CORNBREAD RECIPE
   
2/3 cup all purpose flour
1/2 cup cornmeal
1 tsp baking powder
1/4 tsp salt
1/2 cup reduced fat buttermilk or reduced fat milk
1 TBS melted butter
1 TBS canola oil
1 large egg, beaten

Mix all ingredients together divide among the corn stick molds. Bake at 400
degrees for 13-16 minutes or until lightly browned on top.

Recipe by Cooking Light, adapted by Lesley Stansfield

I found this spooner at a thrift store. "What is a spooner?"
you might ask. Back in Victorian times, spoons were
displayed in these vessels which was a clear sign
of ready hospitality as well as a status symbol
for the increased affluence among the expanding middle
class who could now afford silver spoons. Interest in the
spoonholders had almost vanished by the 1930's.  The
spooners were made in a variety of materials including
metal, ceramic and glass. Depending upon their
condition and desirability, they can range in value between
$10-$200+.  Because some dealers do not recognize
spoonholders, they are often mislabeled and underpriced.
They have a variety of uses, not only to display antique
spoons but they make lovely flower vases or cotton
ball/cotton swab holders for your bathroom vanity.

Beautiful spring afternoon sunlight!

Apple Crisp

This is an easy dessert to put together.
I usually bake this in individual ramekins
but you could make it as one larger serving
and divide after baking.

You will need:

3 medium sized Granny Smith apples
3 medium sized red apples such as
   pink lady, jazz, or gala

Peel apples, dice into small pieces

Add to the apples 1/3 cup granulated sugar,
1/3 cup brown sugar, 1 1/2 tsp cinnamon, 
1/4 cup all purpose flour. Toss with apples.

Place apples in buttered ramekins.

Crumb topping:

1 cup brown sugar
3/4 cup all purpose flour
1 cup quick oats
1 1/2 tsp cinnamon
1/2 cup melted unsalted butter

Mix topping ingredients together and distribute
evenly on top of apples.

Bake at 375 degrees for 50-60 minutes or until topping is golden brown. If using larger baking
dish instead of the ramekins, use the same
oven temperature and cooking time.


Recipe by shurgarysweets.com/adapted by Lesley Stansfield

Mahogany

Ok, I know that my blog started as a cooking and  
recipe site (hence the name) but I want to 
 share my love of vintage items that I find with you.
 A couple of years ago, I found a night stand at an
antique mall. My husband needed a new night stand. I never
really thought about mahogany wood, then I saw a beautiful
night stand in the shop. Since then we have added a bookcase 
to the living room and a mahogany piece over our bed instead
of having a headboard. My husband thinks that the piece over 

bed was once on a large free standing cabinet or wardrobe.