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Too Many Cooks

Posts tagged: Dorothy Dean

Throw-back holiday recipes coming Wednesday

The holidays are here.

To help you plan your celebrations, The Spokesman-Review Food section is turning to Dorothy Dean, who reigned for decades as the newspaper’s resident home economics expert.

Look for festive, throw-back recipes from the 1930s forward in this week’s issue, which comes out Wednesday.

Mains include Roast Duck with Mushroom Stuffing from 1938. Sides include Creamed Onions from 1954 – along with an updated, more flavorful version that features a few more ingredients (sharp white cheddar, crisp white wine, salty beef stock) than its original counterpart (cream, milk, salt, pepper).

As always, find food-related briefs in the Fresh Sheet round-up, plus a few more Dorothy Dean recipes for desserts, appetizers and holiday beverages.


Dorothy Dean’s Russian Tea Cakes

Too Many Cooks received a call inquiring about a misplaced Dorothy Dean recipe for Russian Tea Cakes.

Teddy Pulley, a home cook and baker in Spokane Valley, said she had been making them for some 50 years. So Too  Many Cooks thought others might be interested in the favorite recipe, too.

Here it is, just in time for holiday cookie baking:

Russian Tea Cakes

(Mexican Wedding Cakes)

1 cup soft butter

1/2 cup powdered sugar, plus more for rolling

2 teaspoons vanilla

2 cups flour

1 cup chopped walnuts, pecans or blanched almonds

Cream butter, sugar and vanilla. Stir in flour and nuts. Blend thoroughly. Chill dough several hours. Shape into 1-inch balls, mounds or crescents. Place on ungreased cookie sheet. Bake at 325 degrees for about 20 minutes. Roll in powdered sugar while warm; cool on rack.

Yield: about 4 dozen cookies.



Come see me

Good morning.

Come see me at the Kitchen Engine this morning at the Flour Mill. I have goodies.

I'll be there with food and newspapers from 10 a.m. until noon today and 9:30 a.m. to 11:30 a.m. on Friday.

I'll have tastes of this Danish Puffs recipe (pictured above) from the Dorothy Dean Homemaker's Service.

I also have these vegan Almond Jam Thumbprint Cookies.

And perhaps I'll even break into this Applesauce Cake with Caramel Glaze.

I'll have copies of the recipes.

I can't wait to see you.

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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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