Sometimes inspiration and creativity can be spurred on through the preparation of a delicious meal for yourself and/or others.

I love kitchen gadgets, pans, bakeware, and dishes.  And, as much as I love these tools, I love using them to whip up meals to share with my family and friends.  Raise your hand if you have a mountain of recipes pinned to Pinterest, saved on Facebook, and filed away in binders, boxes, and drawers [guilty hand raise].

I am blessed to reside in a home in metro-DC that was built during the early 1900s.  The home, rich in history, came equipped with all that you would expect to find in an older brick construction situated in an urban area–hardwood floors, a couple of bedrooms sized perfectly for a family existing in that time period, and antique appliances.

But, the house included one special feature that other homes in the area did not have–a file cabinet filled with an assortment of recipes that would make any foodie or cook swoon! Not much is know about the previous owner, only that she was a well-traveled woman who spent her life in Washington, DC. But, what is known is that she had a love, dare I say passion, for cooking which is shown in the diligently organized recipe collection she left behind.

As I pour through this wonderful collection of recipes, many of which are meticulously typed on index cards and ordered by category (i.e.-canning, freezing, entrees, casseroles, and oh so much more), I will share some of my favorites.

Thank you, ma’am, for your dedication!  I can’t wait to take a trip back in time and inspire the taste-buds with these fabulous recipes!


Apple butter is normally an Autumn weather treat, but take a look at the recipe below. Doesn’t it sound delicious? If you decide to whip up a batch, give your honest rating in the comments section of this post. Or let me know if you think that I should jump online later to give a cooking demo.

Apple Butter

8 lbs apples
2 cups water
1 tablespoon cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground all spice


Wash but do not peel or core apples. Remove stems (from apples) and quarter. Place (apples) in a pot with water. Cover and cook until apples are soft. Rub apples through a sieve. There should be about 10 cups of pulp. Combine sugar and spices. Add to pulp, stirring until sugar dissolves. Return to heat and allow to simmer gently for one hour, partly uncovered, stirring frequently. When thick, pour immediately into jars and seal at once.

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