Is that moosewood?

Frog Commissary.

Ah, I'm unfamiliar! My mom used the Moosewood a lot, and the artwork here seemed familiar.

Turn the page!

I have my great-grandmother's cookbook from 1900, my mom's from the '60s, and my very old Joy of Cooking that lost it's cover years ago because it uses lard in some recipes.

😂🤣 I had a cookie recipe so used and old it crumbled 😩

🙌🏻🤣🤣

Did you see I sent you jacks acct 💙

Wait, the Frog Commissary Cookbook? You have a Philly connection?

First 25 years there. Also, Temple U.

So I guess the Frog was conveniently located.

As if I had the money to eat there. Commissary though.

I ate at the Frog once. An exceptionally rare splurge (which I'm sure Mom talked Dad into) to celebrate my sister's college graduation.

Our library has these pristine cookbooks to check out. Not sure how anyone uses them. Also, that’s an awesome recipe. I’ve got to make that.

I’ve got pages in the ancient Betty Crocker cookbook my Ma gave me when she got a new one that are practically plastic they’re so coated with decades of splashes and crumbs and messy hands smears ♥️

Carrot cake cupcakes here for everyone, with cream cheese frosting and a jellybean on top.

Stains on a cookbook are a badge of honor.

It’s from the wonderful Commissary. My book is stained, creased and falling apart. What a great place. Inspired years of cooking and eating.

i love the illustrations "here just in case you forgot what a carrot looks like"

what does this say

Church cookbook?

my gramps’ old Romanian American cookbook, some pretty wild stuff and awesome illustrations

slices of ice cream. truly another era

Needless to say, this carrot cake is phenomenal.

Screenshotted!

Lol. If you're ever looking at my Fanny... (farmer cookbook) just go straight to the sticky bits to find the best parts.

Yeah, all my cookbooks have a page like this. If it doesn’t, then I never made anything I liked.

Needless to say anything with pecan cream filling AND cream cheese frosting (with coconut, no less!) has got to be phenomenal! I could probably just make those two elements, skip the cake and call it a day. Have fun cooking! Would love to see a pic of your masterpiece when it's done! 🙂🥕

I've never had a carrot cake like this with the pecan filling. Saved your image to my recipe file!

The cake is secondary to the filling really.

Final product. I didn’t do the coconut because coconut haters won’t shut up about it.

Looks lovely! Lemon cake for us this year, but I attempted one similar to yours a few years back:

Holy crap that's nice! Did you put icing lemons on the lemon cake? Because that would be amazing. Yours truly, a lemon lover.

I will put this in my “want to try” file! Lemon Bundt cake because I am feeling lazy. Tastes wonderful, looks “ehh.” 😉

Just say no to coconut.

Dissing coconut will give you warts

The NYT cooking carrot cake is very similar! It’s my favorite. I also leave out the coconut. Here’s to carrot cake!

You mean, rational humans share observations about how coconut is disgusting?

Your cake is a masterpiece! Happy Easter!

Carrot is my favorite! It looks beautiful and I bet it tastes amazing! 👏 🏆 P.S. I'll have extra coconut on the side and sprinkle it on myself if that's ok. 😋

Oh, yum! 😍

NOICE!!! 🥕🥕🥕

Me want! Major drool!!

Major Drool was busted down to Sergeant Spit.

Letting the coconut haters win is how we got into this entire mess in the first place.

Looking delicious

Beautiful! Looks delicious!💙 Well done, Chef Schooley.👍

It looks yummo! And the little carrots are adorable. 🥕

The cheetos masquerading as carrots are a nice touch.

Enjoy your coconut and laugh at what those people are missing out on.

Looks great Tomorrow I got blueberry pie from the bakery.

it looks beautiful

🎊 Coconut haters Unite 😆

Wow impressive!

Raisins and coconut. I don’t mean to contradict you, but…

Pecan cream???? Fantastic

It is the best, worth the work and the technique that has been perfected through the years.

Send some over.

My CCB looks the same! This is the best carrot cake recipe!

Fine, I'll make it.

Ok this is a bit crazy - opened up my mother’s old cookbook to make one of her recipes for Easter and this fell out - no joke - I had no idea it was in there!

Synchronicity. You should probably make the pie! 😋

Kismet!

@klymato.bsky.social is a fellow Philly native. After the apocalypse, we who pronounce "water ice" correctly will construct and oversee the survivors' compound, living large and refusing entry to those who say it wrong or root for the Cowboys.

You know it… you guys can join our compound

The Commissary! They also had the best strawberry tarts, too!

Looks pretty similar to the one I use, sans the filling and with the addition of fresh ginger and either applesauce or crushed pineapple to keep the cake batter extremely moist.

I broke the spine on Mark Bittman’s ‘How to Cook Everything.” On the Overnight Waffles page. TWICE.

📌

I like big bundts and I can not lie

😂 This deserves 1000 likes.

"and then there was the Carrot Cake Ice Cream"?1? I need this.

I’m not a bit obsessed by nostalgia from recipes from www.frogcommissaryathome.com

Now a bit

I still make their Chicken with apples in Cider Cream , with a few minor adjustments. And their Szechuan stir fry sauce and a bunch of other things

I’ll have to look for that.

Is that the Frog/Commissary cookbook? I’ve made so many good thing from that book. Mine fell apart years ago

Our Moms Meatloaf and Lentil Veggie Tostada recipes are well worn and messy.

But why would one make carrot cake more than once?

I always say that well-used cookbooks accumulate scratch-and-sniff samples. 🙂

i don't have to bookmark the only recipe I regularly use from one of my moosewoods bc it's the one where the pages are literally stuck together

Moosewoods FTW! Several of mine just fall open at the recipes I've made the most - Cold Hunan Noodles with Sesame and Greens, Basic Cornbread, and Golden Pear Soup (yams and pears - hello, autumn!).

The second edition of the Moosewood left out some recipes that are in the first edition, so I had to keep both of them. The first is in more that one piece.

Yup. This top-down view of HOW TO COOK EVERYTHING tells me we could've saved a few bucks by buying HOW TO COOK TWO THINGS.

What two things; dare I ask?

Sadly, two outdated recipes. One is for homemade tomato sauce, which is excellent but obsolete due to the combo of silent reflux and a low-carb diet. The other is for scallops, which is also obsolete because we found a better one from COOKS ILLUSTRATED.

We need to catch up

To bore you further with my process, I scanned the other recipes we use so we can hang the printouts from the kitchen cabinets rather than haul out the heavy book when we need them. And if those get overly besmirched with flingings and spattered detritus, it's easy to print out fresh ones.