The Household Searchlight Recipe Book

A handful of months ago, one of my dad's cousins (an octogenarian emailing a nonagenarian) had sent him a question via email Dad didn't know how to answer, so I replied to him. 

I think I met the cousin once at a family reunion, when I was seven, but I have no recollection of it. 

Anyway, Dad's cousin and I have been emailing back and forth for a handful of months. I learned about his life in Texas while he laughed at our chilly winter temperatures and snow. 

One day, we were talking about recipes and things his mother and my grandmother used to make. The next thing I know, I'm opening an envelope from him and inside was his mother's old Household Searchlight Recipe Book!

He told me no one in his family wants it and he knew I'd give it a good home.

To say I was elated to receive it would be an understatement. I collect cookbooks, and I'd never seen one of the Searchlight cookbooks. 

From the information I discovered, the Household Searchlight Recipe Book was one of the most-published cook books in the United States. During the years it was produced, it sold more than 1 million copies. It was published by Capper Publications of Topeka, Kansas, and reprinted five times between 1977 and 1991 by Stauffer Publications.

Some of the pages in the cookbook are stained and marked, which makes me think they had the favorite recipes on them. On this page, you see the pencil mark by Upside Down Cake, which makes me smile because pineapple upside down cake is one of Captain Cavedweller's favorites. 

I'm excited to try some of these vintage recipes. If any of them turn out well, I'll report back on them. 

Do you have any cookbooks or recipes you treasure? 

USA Today Bestselling Author Shanna Hatfield is a farm girl who loves to write character-driven romances with relatable heroes and heroines. Her sweet historical and contemporary romances are filled with sarcasm, humor, hope, and hunky heroes.

When Shanna isn’t dreaming up unforgettable characters, twisting plots, or covertly seeking dark, decadent chocolate, she hangs out with her beloved husband, Captain Cavedweller.

Shanna is a member of Western Writers of America and Women Writing the West.

Connect with her on her website, or through social media.

Spice Cake and a Giveaway

 

Since Santa brought me an Easy-Bake oven when I was six, I've had a love of baking treats for family and friends. 

Over the years, I've collected many cookbooks and perused many recipes. 

Recently, my husband's aunt sent me a hand-written cookbook his grandmother had made goodness only knows how many years ago. The covers are both missing, but it made my heart so full to see Grandma Nell's recipes written in her hand. (And it made me miss her, too). She was always so good about sharing her recipes with me, and her cookbooks! 

My mom was another one who greatly influenced my joy of baking. And I learned so much about cooking from watching her churn out one delicious meal after another. 

In honor of the women who shared their love, and love of baking, with me, I thought I'd share an old-fashioned spice cake recipe with you today. 

SPICE CAKE

Cake

1 1/2 cups flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup butter, softened

3/4 cup lightly packed brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

3 eggs, room temperature

2/3 cup buttermilk

1 teaspoon vanilla extract

Frosting

1/2 cup butter, softened

8 ounces cream cheese, softened

1 teaspoon vanilla extract

2 tablespoons cold milk

4 cups powdered sugar

DIRECTIONS:

Preheat oven to 350°F. Grease an 8 x 8-inch pan.
Whisk together flour, spices, salt, baking powder, and soda. Set aside.
Cream butter and sugars together until creamy. Gradually beat in oil. Add eggs, one at a time, beating  after each addition.
Stir buttermilk and vanilla together then add to batter, alternating with flour mixture. Mix until just combined. 
Pour batter into prepared pan and bake for 40 minutes, or until a toothpick inserted in center comes out clean. Let cool on a wire rack.
Once cake is just barely warm, make frosting. Beat butter and cream cheese together until no lumps remain. Mix in vanilla, milk, and powdered sugar on low speed. Once combined, increase speed to medium and beat until fluffy.
Spread frosting cake. Serve.

Makes approximately 16 servings.

Also, I'm giving away an autographed copy of my A Cowboy Christmas cookbook. Just click on the button below to enter for a chance to win! 

If you'd like to purchase a copy of the cookbook, all book sales (this includes ANY of my books in ANY format) now through Christmas Eve help the Justin Cowboy Crisis Fund. 

I donate ten percent of my profits to them in support of a fabulous organization. You can learn more about my Read A Book, Help a Cowboy campaign here.