PINEAPPLE UPSIDE DOWN CAKE

When I was a boy, women, like my mother, seemed to await the arrival of each day’s newspaper just to see what new recipes were being featured. We never knew what might catch her eye in the recipe department. I remember one cake very well, and I still have her original clipping that she saved from…

Creamed Carrots

We overlook some foods as just being ordinary, or even take them for granted, but nothing was more astonishing to me than the origin of carrots. Wild carrots from Western Asia and Europe initially had only a tiny, arid-tasting root. Eating the root was probably not popular, but they must have used them for something,…

Chili & Beans

The cold winter days of the past two years have reminded me of my childhood. That was a good time to have a hot bowl of chili. One might not believe that chili was a dish that Germans would relish, but not so! Had it not been for William F. Gebhardt introducing the first chili…

Estella’s Oven-baked BBQ Spareribs

I have learned much while putting together these recipes—particularly when attempting to recall things that occurred half a century or more earlier. Sometimes, it’s difficult, as it was with this recipe. I could not recall if the ribs that I had enjoyed so much had been beef or pork. I was rather certain that they…

MIRACLE WHIP CHOCOLATE CAKE

Miracle Whip is a condiment created by Kraft Foods that was developed as a less expensive alternative to mayonnaise. To win acceptance it was bolstered by Kraft’s extensive advertising campaign, which included sponsorship of a series of two-hour radio programs. Miracle Whip soon outsold all mayonnaise brands and by 1950 Ed Herlihy’s voice of “cheer…

Chicken and Dumplings (Klösse)

I am not certain what is more American than apple pie, but I would have thought that Chicken and Dumplings would be a close second. To me, this was about as classic an American food as one could have imagined. It isn’t and wasn’t – I was in for a surprise. We, as Americans, have…

HOME MADE BREAD

One might wonder with a bakery as famous as Dietz Bakery in one’s hometown why anyone would bother to make their own bread. Well, for one reason, my father insisted upon it. Local homemakers who made their own bread had two choices in those days. One was to purchase Fleischmann’s dry yeast or pick up…

Bourbon Cranberry French Toast Casserole

Seems I have been put in charge of all the holiday recipe articles this year. When brainstorming recipe ideas, all of us agreed that we thought it a good idea to share a holiday breakfast recipe. Funny, because none of the Fischers or Wiesers have any Christmas breakfast traditions. We never had a special Christmas…

Estella’s Bread Pudding and Red Wine Sauce

Having bread pudding for dessert was once a welcomed occurrence. It is a dish with very old roots. For those who remember the days when their moms baked bread, it might have often been served and never been questioned for its frequent appearance. Bread pudding was a popular way to use every bit of bread…

Herring Salad

When my mother made this dish, it was always set next to my father’s place at the table. (We all had our assigned seats.) Obviously, Mama was showcasing that it was intended for him. When he saw what my mother had prepared, his demeanor lightened, and he appeared to become lost in the days of…

Salzfleisch – Salted Pork

Salted Pork is another of those dishes that has faded from most American kitchens – except from a few here in Fredericksburg. It was one of my favorites—probably because we did not have it all that often. It takes time to make but is worth the effort – the taste is unforgettable! Salting as a…

Innovation – Kochkäse

November is Innovation month for Fredericksburg’s 175th Anniversary and Fischer & Wieser is the sponsor, so in honor of that, I thought it would be fun this month to review some of the typical foods of the early Fredericksburg settlers or even just the old-timers like me. I am starting out with one you have…