"The Best I Ever Tasted" is a 1969 cookbook by Theresa A. Morse.



She and her husband owned 'a tiny inn' on Martha's Vineyard that slept 12, and then 18 more people would come from outside to dine.

Here are some of her recipes:

I am going to try this first sauce tomorrow.

Magic Hollandaise

In the refrigerator chill:
1 heavy skillet
1/2 cup butter
2 large egg yolks
1 1/2 tsp lemon juice
1/4 tsp salt
Pinch cayenne pepper

Put all the ingredients in the cold skillet and place over low heat. Rotate the butter around the skillet with a spoon. Continue stirring gently until butter is melted and mixture reaches a nice, thick consistency (miraculously it always does - according to the author). If not serving at once, place in a pan over hot, not boiling, water to keep warm. Makes 1 cup.


Cheese Cocktail Biscuits

1 cup grated cheddar cheese
1/2 cup butter, at room temperature
1 1/2 cups flour
1/2 tsp salt
Dash cayenne pepper
1/2 tsp Worcestershire sauce
Large salted peanuts

Blend the cheese and butter together. Sift the dry ingredients together and blend into it. Add the Worcestershire sauce. Cover with plastic wrap and refrigerate 1 - 2 hours. Form into balls the size of marbles, insert a peanut into the center of each one, but don't flatten it. Bake on an ungreased baking sheet at 375 degrees for 12 - 25 minutes.

Interesting technique.

Here is an interesting technique. Not everyone likes anchovies, so you could think of something else to stir into the cream cheese. Next time I'm making sandwiches on my homemade bread, I'm going to try this technique of buttering and then slicing the bread. I've heard of it before, in the far distant past, but had forgotten about it.

Cream Cheese and Anchovy Hot Canape

8 oz cream cheese
Anchovy paste
1 loaf unsliced white bread
Butter at room temperature

Blend the cream cheese and anchovy together to taste. Remove crust from bread. Lightly butter the end of the loaf and spread with the mixture. Cut off this end into a thin slice and repeat by spreading new surface with mixture and slicing thin until loaf is gone. Put on a cookie sheet and toast under broiler until lightly browned on both sides.

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If you've got some coconut in your pantry, these squares might be fun to make.

Coconut Squares

1 cup butter, softened
1/2 cup brown sugar
2 cups flour
1/8 tsp salt

Topping:
2 eggs
1 cup brown sugar
1 cup walnuts, finely chopped
1/2 cup coconut

Cream butter and sugar. Sift the flour and salt together, and fold into the butter mixture. Pour into a shallow 8 by 8 inch pan and bake 15 minutes at 325 degrees. Meanwhile, combine the eggs, brown sugar, and nuts. Remove from oven and spread on the topping. Sprinkle with coconut and bake another 15 minutes at 325 degrees. Cut into bars while still warm.