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Our Readers' Favorites Recipes
Pot roast, clam chowder, apple pie, and more
We know you turn to Yankee recipes to get a taste of New England. We also know that there are a few of our recipes you couldn't do without. We've compiled these reader favorites -- from our mouthwatering Indian pot roast to our deliciously classic apple pie -- here. Enjoy!
Grandma's Home-Baked Beans
Beans Recipes
Yield: 10 servings
- 1-1/2 pounds dry yellow-eye beans
- 1 small onion
- 1 apple, peeled
- 1/4 pound salt pork
- 1 cup maple syrup
- 1 teaspoon dry mustard
- 1 tablespoon salt
- boiling water
Soak beans overnight. Bring to a boil in same water, adding more water to cover as necessary, and simmer until tender, 1-1/2 to 2 hours. Preheat oven to 275 degrees F. Put onion and apple in bottom of bean pot, fill half full with beans, add salt pork, and pour in remaining beans. Pour maple syrup over beans, sprinkle with mustard and salt, and cover with boiling water. Bake 5 hours.
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John Brown's Baked Beans
Beans Recipes
Yield: 6 to 8 servings
- 1 pound dry navy beans
- 1/4 pound salt pork, cut into chunks
- 1/4 cup brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons chopped onion
- 1/2 cup dark molasses
- 1-1/2 teaspoons salt
Soak beans overnight. Bring to a boil in same water and simmer until tender, 1-1/2 to 2 hours. Drain, reserving liquid. Preheat oven to 275 degrees F. Place beans and salt pork in casserole or bean pot. Combine cooking liquid, brown sugar, mustard, onion, molasses, and salt. Pour over beans, cover, and bake 3 to 4 hours.
Reviews by Readers
This receipe was the same as my Grandma's and my mom's.It was not a holiday for us without these on the table. Start your own tradition, they're great. – Anonymous Review
Very good recipe. Definitely a "keeper" – Reviewed by Don Miles
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Newport Clam Chowder
Soups, Stews, Chowders Recipes
Yield: 8 to 10 servings
- 1 quart freshly opened clams and their juice
- 1/4 pound salt pork, diced
- 4 medium onions, peeled and chopped
- 4 large potatoes, peeled and diced
- 4 cups water
- salt and pepper
- 1 quart milk
- 2 tablespoons butter
- 1 tablespoon flour
- 6 soda crackers, crumbled
Strain clam juice through a fine-meshed sieve lined with a double layer of cheesecloth. Set aside. Separate the hard part of the clams from the soft. Chop hard portion finely; set soft portion aside. Place salt pork in a large soup kettle. Cook over medium heat until pork has rendered some of its fat, then add onions and cook, stirring often, until onions are limp. Add chopped hard clams, potatoes, and water; simmer gently until potatoes are tender. Season lightly with salt and pepper. Scald milk in a separate pan. Cream butter and flour to form a paste; add to hot milk. Add clam juice and cook, stirring, over low heat, until smooth. (Do not allow to boil.) Add crackers and pour into clam and potato mixture. Add soft clams; blend. Correct seasoning with additional salt and pepper as needed. Serve very hot.
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Down East Clam Chowder
Soups, Stews, Chowders Recipes
Yield: 4 to 6 servings
The best way to make it is with clams you have dug yourself after dropping anchor in a secluded bay, but it is awfully good with fresh clams purchased at a local marina.
- 4 dozen hard-shell clams, scrubbed, or 1 quart shucked cooked clams with their broth
- 1/4 pound cubed salt pork or 6 slices bacon
- 1 onion, coarsely chopped
- 6 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 cups milk
- 2 cups half-and-half or evaporated milk
- 6 tablespoons (3/4 stick) unsalted butter
- salt
- freshly ground pepper
Pour clams into a large pot with 1 cup water. Cover, bring to a boil, and cook until shells open, about 10 minutes. Allow to cool, then shuck clams and set aside. Pour off broth and reserve, taking care not to disturb any sediment in the bottom of the pan.
Cook salt pork in a large saucepan over medium heat until the fat runs. Add onion and cook, stirring, until tender. Pour off half the fat.
Add potatoes to the pan and stir well. Add clam broth and just enough water to cover the potatoes. Simmer until potatoes are tender.
Add milk and half-and-half; bring to a simmer. Add clams and butter; simmer a few minutes until clams are heated through and butter is melted. (Do not boil or clams will be tough.) Season with salt and pepper.
Reviews by Readers
I made this for students at Westmont College in California. Athough there wasn't a New Englander among them, they loved it and so did I. I didn't have fresh clams (the drawback of living on the West Coast) so I used canned baby clams and chopped clams. I also added some cornstarch to thicken it a little. I do look forward to visiting Cape Cod this summer for clam "chowdah." – Anonymous Review
It is really great to see a recipe for good old New England chowder that has not been made into wallpaper paste. I grew up on traditional area foods from a fishing family and do remember having chowder that you could spread with a knife. We thickend our chowders with good old common crackers. With best regards to the originator of this chowder. leo king – Reviewed by leo king
Would like to second the comments concerning thickening chowders and stews in general. I grew up on Cape Cod in a frugal Yankee family. Milk chowder was milk chowder and if you wanted thicker you crumbled your saltines or pilot crackers in it. Recommend salt pork for authenticity. Also "chowder base" without the milk and potato (doesn't freeze well) can be made ahead and used when needed. – Reviewed by Joshua Sprague
I tried it with the bacon rather than the salt pork and liked it much better with the bacon, but everone's tastes vary. Overall, a lovely chowder. – Reviewed by Greg Sherman
Finally ... a clam chowder that doesn't have celery in it. I have always made my clam chowder very close to this recipe, but have always seen clam chowder with too many ingredients. It only requires clams and potatoes and a nice chowder broth. Way to go. – Reviewed by Linda Tomyl
At $1.50 per lb, we picked up a bushel of fresh Maine clams, steamed half, then used what was left for chowder. This is a great recipe. I added some Bay Seasoning and Sauterne wine while simmering. Took away the chill of a cold spring night! – Reviewed by Steve Pond
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Clara's Apple Pie
Pies and Pastries Recipes
- Double Crust for a 9-inch Pie
- 2 cups King Arthur flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 1/4 cup cold water (more may be needed, depending on the weather)
- 2/3 cup Crisco
- Apple Pie Filling
- 6 to 8 Baldwin or other good cooking apples (depending on size)
- 1/2 to 1 cup sugar (depending on tartness of apples)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 tablespoons heavy cream
Sift flour, baking powder, and salt together. Remove 1/3 cup of this mixture and put in a small bowl; add 1/4 cup cold water and mix with a fork.
Combine remaining mixture with Crisco, rubbing together with hands until mixed. Combine wet mixture with dry until it forms a ball. Divide dough in half on floured board. Roll out bottom crust.
Peel and thinly slice apples. Add sugar and spices, mixing with hands until well combined. Line 9-inch pie plate with pastry and add half the apples. Press down to remove air pockets, then add remaining apples and press down firmly again.
Roll out top crust from other half of dough. Wet edge of bottom crust and place top crust over filling. Fold top edge under bottom edge; seal well. Press down again to remove remaining air.
Cut vents in top crust and brush with cream. Bake at 400 degrees F, 1 hour or until apples are soft.
Reviews by Readers
Instead of Baldwin apples I prefer Granny Smiths. No other changes. – Anonymous Review
I got this exact recipe out of an old Yankee magazine 12 or more years ago and have used this recipe since. The only thing different is in the original recipe, the apples recommended were Cortland and Baldwin and the type of pie pan recommended was an agate pan. – Anonymous Review
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Joe Froggers
Cookies and Bars Recipes
Yield: 8 dozen
This recipe and the legend* behind it are a part of the history of Marblehead, Massachusetts. Be sure to use the specified ingredients -- no substitutions. Avoid too much rolling out.
- 3/4 cup hot water
- 1/4 cup plus 1 tablespoon dark rum
- 1 cup (2 sticks) butter
- 2 cups sugar
- 2 teaspoons baking soda
- 2 cups unsulphured dark molasses
- 6 to 7 cups flour
- 1 tablespoon salt
- 1-1/2 teaspoons ginger
- 1 teaspoon cloves
- 1 teaspoon allspice
- 1/2 teaspoon freshly grated nutmeg
Combine hot water and rum in small bowl. In large bowl, cream together butter and sugar. In a third bowl, combine soda and molasses. In a fourth bowl, combine 6 cups flour with salt and spices. Blend water and rum into creamed mixture in large bowl. Add molasses and dry ingredients alternately; blend. (If dough is too stiff, add a little water; if not stiff enough, add more flour.) Divide dough into three balls, cover with plastic wrap, and chill thoroughly. Preheat oven to 375 degrees F. Sprinkle board with remaining flour. Roll out dough and cut with 2-inch cookie cutter or rim of glass. Bake on greased cookie sheet 10 minutes.
Comments
* The Legend of Joe Froggers: A couple known as Aunt Crease and Black Joe lived at the edge of a pond in Marblehead, Massachusetts. Joe had fought in the Revolution as a young man. On election night, they would open their house, which on occasion was also a local tavern, and serve grog. Joe would play the fiddle and Aunt Crease would cook.
One of her specialties was a molasses cookie the size of a modern-day salad plate. She made them for fishermen, who found they stored well in barrels during long sea voyages.
In the early 1800s, the election took place at the end of May, a time when frogs were peeping in the pond, and by association the cookies were called Joe's Froggers. Over time the possessive was dropped, and the name today is Joe Froggers.
Reviews by Readers
My husband and I raised our sons in Bloomfield, Ct. They found this recipe in the Hartford Courant newspaper and begged me to bake it for them. Joe Froggers turned out to be a real favorite of the boys during their childhood. Over the years I had lost the recipes. These two boys, both now in their late forties, were transported back in time and reduced to their pre-teen years this last week--fighting over the "last Joe Frogger." Thank you so much for allowing me, and them, to journey back to their childhood. – Reviewed by Dr.Margaret Bigler-Simmons
How great is Google?!...This was a recipe from our 92 year old grandmother who recopied it with 3 cups of water instead of 3/4 cup... our first batch failed miserably but thanks to YANKEE we happily made her the cookies we loved to make with her when we were children. They were wonderful! – Reviewed by Frances Davidson
I was raised in Lynn, MA, and these were a favorite summer fare. I have made them twice and my family loves them. Now I can share some New England memories with my kids (who are Virginians) – Anonymous Review
My college kids "new favorite" recipe! I get requests to send these specific cookies to their schools and all the kids just love them! I buy rum just to make this recipe! You have to give it a try! They will be your "new favorite" as well. – Anonymous Review
My mother used this recipe when I was a child in the '50s. I was so glad to find it again now. It had been lost from her recipies. This is a great recipe! They keep well and they send through the mail well, too! I love it! Thank you, Yankee . – Reviewed by Deb Johnson
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Indian Pot Roast
Meat Recipes
Yield: 6 to 8 servings
- 3 to 4 pound pot roast
- 2 cloves garlic, peeled and mashed
- 4 tablespoons butter
- salt
- flour
- 1 large onion, sliced thin
- 12 whole peppercorns
- 12 whole allspice
- 1 bay leaf, crumbled
- 1 tablespoon grated horseradish
- 1/2 cup good rum or dry red wine
- 1/2 cup water
- If desired: 1 recipe dumplings, small whole carrots, or large carrots, quartered
Sauté garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 3 to 4 hours, until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking. For the last 12 minutes of cooking, add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.
Dumplings
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 scant cup milk
Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.
Reviews by Readers
Delicious and different! – Anonymous Review
THE PREFECT MEAL FOR THE START OF AUTUMN. WE FOLKS IN THE SOUTH LIKE CORN BREAD WITH A MEAL LIKE THIS AND A FRESH CHURN OF BUTTER. MIGHTY TASTY. – Reviewed by SANDRA COOK
Very nice roast with lovely onions on the side. A real hit with my family. – Anonymous Review
I used to make this once a month but lost my recipe. I am thrilled to have found it again.The only change I made is I use brisket – Reviewed by Cat Dahlmeyer
This is one of my favorite company recipes. I had lost my copy and never thought I would see it again until I found your Web site. My family was thrilled – Anonymous Review
This is the best pot roast recipe! I love making it, smelling it and eating it. My friends and family love when I make this. However, when I moved here to RI, I seemed to have lost it. But now, thanks to the internet, I have it once again. – Reviewed by Eileen Cummings
I love EVERYTHING associated with New England. This pot roast is outstanding. My family loves it and best of all it turns out fabulous in the crock pot. A real company pleaser too! – Anonymous Review
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Nellie Reed's Chicken Pie
Poultry Recipes
In 1978 we brought you the story of the now late Nellie Reed and her famous chicken pies. For years the people of Owl's Head, Maine, said the best pie crust they'd ever eaten was made by Nellie. And the best filling between two crusts on the entire coast of Maine was Nellie's chicken pie -- with double gravy, of course . . .
The chicken:
- "The secrets are the gravy and the pie crust, but you've got to start with a good roasting chicken. I use all of a 3-pound chicken, except for the giblets. And she never used fryers."
- 3 pound chicken
- water
- salt
Boil a 3-pound chicken in salted water (2 teaspoons of salt). When done (about 1-1/2 hours), pick meat off, cut into bite-size chunks, and refrigerate until the following day.
The gravy:
- "People say they like the gravy most of all. They have to have the pies with double gravy -- the gravy I put into the pie, and the gravy they put on top."
- 1 can Campbell's onion soup
- flour
- water
With the chicken removed, set the chicken broth out overnight. Skim off most of the fat the next day, but leave enough for flavor. Add 1 can Campbell's onion soup, and bring broth to boil. Thicken broth with paste made from flour and water, using as much as necessary to make desired consistency. Strain gravy to remove onions.
The pie:
- "This is my absolute foolproof pie-crust recipe for four double crusts. You can freeze them, and you'll be surprised how fast they will go."
- 1 pound lard
- 1 tablespoon salt
- 5-1/4 cups flour
- 1 cup water
- 2 tablespoons butter
Soften lard until it is pliable; put in mixing bowl. Add salt. Add flour. Then put the hands to work. Don't mix with a spoon. Mix the flour and lard until it resembles soft putty. Add water and mix well. Section off dough for four double crusts. Freeze three sections in separate plastic bags. Roll dough for one double crust thin. Place bottom crust in pie plate and fill with chicken. Cover with 1-3/4 cups gravy, then with top crust. Spread butter on top crust. Bake 30 minutes at 400 degrees F. Serve hot with extra gravy.
Reviews by Readers
Wonderful family recipe. I made it several times by the book and then changed from lard to regular shortening-still great! I have made it since I first saw the recipe in 1978-it is a family favorite. – Reviewed by Frances Welden
This is my family's favorite all time special dinner recipe. I cook up something special for their birthdays; they always ask for this. – Reviewed by Michele Corbett
Absolutely delicious! This is the best crust I have ever eaten. Reminds me of my grandmother's crust. Just a few ingredients and the taste is incredible. Will definitely be making this for the rest of my life. – Reviewed by Christine Przybylowicz
Sometime in the 1970s I found this recipe in Yankee Magazine, thought it sounded good and made it. My family and guests raved. I made sure I copied the recipe from the magazine and put it somewhere I wouldn't lose it. I lost it. I have thought about that pie with its luscious chicken pies, delicious gravy and the light as air lard crust so many times but just couldn't remember the exact recipe. Today (July 7, 2004) I found it in the Farmers Almanac e-mail I received at work. Thank you, thank you, thank you. Now I can cook it again and this time I really won't lose the recipe. – Reviewed by Martha Hall
I also had copied the recipe years ago and misplaced it somewhere or another along the way. In fact, I had written to Nellie Reed to thank her for her pie crust recipe, and received a lovely letter back from that nice lady. The chicken pie is delicious, and the pie crust is incredibly good. – Anonymous Review
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Grapenut Pudding
Miscellaneous Recipes | Cornmeal, Rice, Grains Recipes
- 1 cup grapenuts
- scant 1/2 cup sugar
- 4 eggs
- 1 quart milk, scalded
- 1 tablespoon vanilla
- dash of salt
Preheat oven to 350 degrees F. Pour scalded milk over grapenuts and let sit 5 minutes. Beat eggs, sugar, salt, and vanilla. Add to milk and grapenuts. Pour into a greased 2-quart casserole dish. Sprinkle very generously with nutmeg. Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean.
Editor's Note: Baking time 45 to 55 minutes.
Reviews by Readers
I was taught to soak grapenuts in hot water, but by soaking them in the scalded milk they didn't seem to all sink to the bottom of the pan. Either that or it was because I froze them in individual bags (1/2 c). I don't eat it as a cereal and a box was always too big to buy for occasional pudding. I loved this pudding, but no estimated time was given so I had to guess. – Anonymous Review
Wonderful recipe. Just like I had at a local restaurant. I've been looking for its duplicate and I think I've found it! Try it and I'm sure you'll love it. I topped it with freshly whipped cream. Yummy Ü – Reviewed by Maria DeLuca
The grapenut pudding is sweet and light. Recipe doesn't indicate how much time to bake. I cooked it for an hour. – Anonymous Review
The grapenut pudding is sweet and light. Recipe doesn't indicate how much time to bake. I cooked it for an hour. – Anonymous Review
This is a great recipe and will make this again and again....it is truly a five star good eatin' recipe. – Reviewed by chuck simon
This grapenut pudding should be called A Touch Of Heaven!!!!! – Reviewed by Denise Prevade
The recipe is so easy and tastes GREAT! – Anonymous Review
I grew up in New England and remember this as one of my favorite restaurant desserts and this recipe, warmed and topped with a touch of cinnamon and a scoop of vanilla ice cream, brought back fond memories. I also substituted half the sugar with brown sugar and the flavor was rich and delicious...even better the next day! I now reside in Boise, Idaho, and can't wait to serve it to my friends here who have never tried it. – Reviewed by Deborah Fogel
I finally tried this recipe yesterday, October 16 2004. It was delicious. I will make it again, and will share it with all my friends. – Reviewed by robert & lucy leslie
Wonderful recipe. Doubles well. I like to use 1/2 teaspoon of maple extract in place of the vanilla. – Anonymous Review
This recipe is very good and very easy to make. My only question is how long do you bake it for? – Anonymous Review
Loved this recipe--have shared it with others. I've used between 45 minutes to an hour, but wish the time was on the recipe. – Anonymous Review
Baked it at 350 degrees F for one hour and it came out good. A favorite at Bill’s Truck Stop in Fairfield, Maine. – Anonymous Review
I made this using 4 small casserole dishes instead a 2 quart, thinking I could give some to a neighbor and father-in-law. I tested for doneness with the "knife inserted 1 inch" recommendation. It ended up in the trash instead. The grapenuts sunk to the bottom, and the custardy part wasn't all that remarkable. A waste of ingredients and time. – Reviewed by debbie osburn
I don't know what this other lady is talking about. Look at the reviews this pudding has received.... always good...I make this for my family all the time.....MMMMMMM good!!! Great Recipe. – Reviewed by Catherine Cabana
I think there is a typo in the recipe. Should be 1 teaspoon vanilla not 1 tablespoon. – Anonymous Review
Hi, as a Chef that used to make this recipe twice per week, let me give a trade secret here on the grapenuts. Heat the milk. Mix with the other ingredients, and place it into the pan -- hand feed the grapenuts at a slow handful pace evenly around the pan into the mixture. This will make the grapenuts come to the top. I don't know why but this always worked for me. – Reviewed by James Taylor
I know this recipe well, however the secret to having the grapenuts evenly distributed within the pudding was given to me by a 93-year-old friend a long time ago on Cape Cod, Mass. You MUST stir it TWICE within the first 20 minutes it is in the oven. – Anonymous Review
I did not care for this recipe. I think it was a waste of time and ingredients. – Reviewed by Carol Bellamy
I cannot understand how anyone would not like this recipe, if they followed it carefully. Unless they just don't like grapenut pudding, which of course is not the fault of the recipe. – Reviewed by geo whetstine
It was okay, but noone would eat it but me! – Anonymous Review
This is one of my all time favorites! My recipe calls for the same amount of sugar as Grapenuts and I also melt a tablespoon of butter in the scalded milk/grapenut mixture after I have removed it from the heat. YUMMY! – Reviewed by Katy Walker
I am from Maine, and can remember eating this in a restaurant, and loving it when I was young. I was thrilled when I came upon a recipe for it a few years back. I put 3/4 cup sugar, and 1 teaspoon vanilla, 3 eggs, 3 cups milk, 1 cup grapenuts, and spinkle top with cinnamon. Stir twice before putting it in casserole. It's more grapenutty. Delicious! – Reviewed by Kathy Lambert
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Pineapple Right-Side-Up Cake
Cakes and Frostings Recipes
Cake
- 2 cups flour
- 1-1/2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup chopped almonds
- 2 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 can (20 ounces) crushed pineapple in juice, drained
Combine all ingredients in a large bowl. Beat until smooth, then pour into greased and floured 13x9-inch baking pan. Bake at 350 degrees F until a toothpick inserted in center comes out clean, about 45 minutes. Cool and ice, following recipe below.
Icing
- 1 package (8 ounces) cream cheese
- 1/2 cup butter
- 1-1/2 cups confectioners' sugar, sifted
- 1 teaspoon vanilla
- 1/2 cup finely chopped almonds
Cream cheese and butter together; add sugar and vanilla. Beat well until smooth. Ice cake and sprinkle almonds on top. Store in refrigerator until ready to serve.
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