The Loveless Cafe in Nashville, Tennessee. Don’t Forget the Biscuits!!

 Loveless Cafe

The Loveless Cafe in Nashville, Tennessee is definitely one of the best home cooking restaurants around and I am certainly not the only person who feels that way. Ask the hundreds and hundreds of customers each day. The Loveless Cafe is also a good place where you might  see some celebrities, but the food is really the main attraction.

Located just about 22 miles from downtown Nashville, The Loveless Cafe serves down home, old fashioned from scratch southern cooking…country hams, fried chicken, red-eye gravy, homemade preserves, sweet corn…you name a southern dish and you will probably find it on the menu.

The cafe opened in 1951 in the same location where it is today. The interior of the original owner’s family home was turned into a dining room and kitchen. The menu has remained virtually the same with the most popular item being the homemade biscuits. The secret recipe for the biscuits has been passed down through the years.

The Loveless Cafe has a personality of its own… a friendly staff, no “big city” prices and as many of the hot biscuits as you want. And…if you are still hungry, there is always a slice of homemade pie!



Daily Specials*

  • Monday's Special - Chicken-Fried Chicken n' Gravy

    Monday… Chicken-Fried Chicken n’ Gravy

  • Tuesday's Special - BBQ Chicken

    Tuesday… BBQ Chicken

  • Wednesday's Special - Chicken n' Dumplings

    Wednesday… Chicken n’ Dumplings

  • Thursday's Special - Watermelon Ribs

    Thursday…Watermelon Ribs

  • Friday's Special - Hot Chicken

    Friday…Hot Chicken

  • Saturday's Special - Honey-Fired BBQ Chicken

    Saturday…Honey-Fired BBQ Chicken

  • Sunday's Special - Smoked Beef Brisket

    Sunday…Smoked Beef Brisket

*Subject to Change

Daily specials often sell out before the day is over so make sure you get here early!






A Recipe from The Loveless Cafe…

Pepper Steak



1/2 cup chopped onion

2 green peppers, cut into strips

1/2 cup (one stick) butter

2 pounds round steak, cut into 8 pieces

1/8 teaspoon garlic powder

1 can (16-ounce) chopped tomatoes

1 beef bouillon cube, crushed

1 teaspoon cornstarch

1/4 cup water

3 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon salt (or to taste)


Saute the onion and green peppers in the butter in a large skillet over medium-high heat for 2 minutes or until the vegetables are tender; drain. Remove the vegetables to a bowl. Arrange the meat in the pan drippings in the skillet. Sprinkle with garlic powder. Cook until the meat is brown on both sides, about 5 minutes per side. Combine the tomatoes and crushed bouillon and pour over the meat. Bring to a boil, reduce the heat to medium low, and simmer for 10 minutes. Whisk together the cornstarch, water, soy sauce, sugar, and salt and add to the tomato mixture. Cook until the tomato mixture is thickened and the meat is tender. Stir in the onion and green peppers and cook for 2 to 3 more minutes.

***Makes 8 servings




The Loveless Cafe is located at:

8400 Highway 100-22 miles from Nashville, Tennessee

Hours of Operation:

Open daily from 7:00 am-9:00 pm



Hungarian Liptauer Cheese Spread!

Liptauer Cheese

When I first heard about Liptauer Cheese, I refused to try it after I read the recipe. The idea of anchovy paste and capers was not the least bit interesting. Soon after, I was served Liptauer Cheese Spread as one of several appetizers at a wedding reception. Since I was typically talking and not paying any attention to what was on my plate, I had no idea what I was eating. I just knew that it was good. Very good.


Surprise! Liptauer Cheese was the most delicious appetizer being served! 


The Dallas Junior League Cookbook was first published in 1976 and I added it to my “just beginning” cookbook collection soon after. I cannot believe that this book is now 41 years old. I must have been a small child when I bought it. Sure!



I found my favorite Liptauer Cheese Spread recipe in my new cookbook…a good recipe even in 2017!









8 heaping tablespoons cottage cheese

3 ounces cream cheese

1/2 medium onion, grated

1 1/2 teaspoon capers, drained

3/4 teaspoon caraway seeds

1 heaping teaspoon anchovy paste

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1 tablespoon Parmesan cheese

1 tablespoon white wine

***I add 1/2 teaspoon finely chopped garlic, but it is not included on the original recipe!***



Sieve and blend cottage cheese with cream cheese. Beat in onion and all other ingredients, folding in capers. Chill at least two hours before serving with thin crunchy wafers.

Serves eight as a spread.



Hand Cranked Ice Cream…Old Fashioned! Yum! The Best Ever!!

ice cream one

Summer means homemade ice cream to me…even better when made with a hand cranked ice cream maker! Sure…we have an electric freezer. We most likely have two, but I still like the old fashioned kind of ice cream maker. Does it taste better? Well…



ice cream four


You bet it taste better…at least to me!


Now that I am a grownup, I know that any success that you really have to work towards is much more appreciated.



ice cream two


Maybe that is why I think hand cranked is the best. As a child, we had neighborhood homemade ice cream family parties in the summer. The kids each had a chance to turn that crank…it seemed like we had about an hour to contribute our muscle power to the ice cream. I really imagine that we each had about 15 minutes of turning time…there were so many of us. It seemed like my arm hurt for hours and maybe even days. The best part was when we took out the dasher. Each child dashed over to grab a plastic spoon! The kids were the first to try out the new batch of ice cream! Always delicious!



ice cream three


You might give it a try sometime! But don’t worry…an electric ice cream maker will work with the following recipe!!!







1 pint strawberries

1 cup sugar

1/4 teaspoon salt

1 cup milk

3 egg yolks, beaten

2 cups whipping cream

1 teaspoon vanilla



Mash strawberries with 1/2 cup of the sugar, reserve. Mix remaining 1/2 cup sugar, the salt, milk and egg yolks in 3-quart saucepan. Cook over medium heat stirring constantly, just until bubbles appear around the edge. Cool to room temperature. Stir in cream, vanilla and strawberries.

Pour into freezer can, put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer tub 1/2 full of ice, add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid, take out dasher. Pack mixture down, replace lid. Repack in ice and rock salt. Let ripen several hours. Makes about 1 quart ice cream.



Substitute 4 or 5 peeled ripe peaches for the pint of strawberries (mashed peaches should measure 2 cups). Stir 1/2 cup of the sugar into peaches, reserve. The remainder of the recipe is the same.



ice cream five









Buckeye Cookery…1877 Cookbook! Written for “Plucky Housewives”!

 cookbook three

 Before the turn of the century, it is said the typical American house had three important books…the Bible, an almanac and a cookbook! Buckeye Cookery and Practical Housekeeping was in it’s second printing in 1877 with 25,000 copies printed. The book that I have is an exact reprint of the original cookbook/advice book and was published in 1970. I remembering buying it as birthday present to myself…I was already buying gifts for myself in 1970! Some people simply never change! Nevertheless, I am on the scamper for an original 1877 copy of Buckeye Cookery and Practical Housekeeping!




I guarantee that this cookbook is interesting by any measure! Take for instance, the quote on the title page…


“Bad dinners go hand in hand with total depravity, while a properly fed man is already half saved.


I suppose that this quote means that my husband was corrupted by my lack of cooking skills when we first married. Now…lot of years later…I do apologize! I do believe that he did eventually get a decent meal ever so often! Besides…nowadays…isn’t that what Cracker Barrel Restaurants (or rather Old Country Stores) are made for?!!




Turn the page for another quote on the dedication page. It reads…

“To the PLUCKY HOUSEWIVES” of 1877, who master their work instead of allowing it to master them.”


corn 1877


I could take this as my mantra today…I certainly have never wanted my work to take over my life! I always wanted and eventually found a job that “meant more than just going to work” and this is how I personally interpret this quote. Pluck means having or showing courage and bravery. Nothing at all wrong with being courageous or brave…then or now!

In putting together this cookbook, the publishers decided on one distinct aim…“to pack between it’s covers the greatest possible amount of practical information of real value to all, and especially the inexperienced”. Besides advice to the new housewife, the recipes are presented just as “clearly and concisely as possible” to make cooking simple and practical work.


1877 house


My favorite advice from Buckeye Cookery and Practical Housekeeping is the…



***Apples–Keep in dry place, as cool as possible     without freezing.

***Brooms–In the cellar-a way to keep soft and pliant.

***Cranberries–Keep under water in cellar; change water monthly.

***Dish–Set dish of hot water in the oven to prevent cakes from scorching.

***Economize–You will never beg if you economize time, health, and means.

***Flour–Keep cool, dry, and securely covered.

***Glass–Clean with a quart of water mixed with tablespoonful of ammonia.

***Herbs–Gather when beginning to blossom; keep in paper sacks.

***Ink Stains–Wet with spirits turpentine; after three hours, rub well.

***Jars–To prevent breaking, coax “husband” to buy Buckeye Cookery.

***Keep–An account of all supplies, with cost and date purchased should be kept.

***Love–Remember that love lightens labor.

***Money–Count carefully when you receive change.

***Nutmegs–Prick with a pin, and if good, oil will run out.

***Orange and Lemon Peel–Dry, pound, and keep in corked bottles.

***Parsnips–Keep in ground until spring.

***Quicksilver–The white of an egg and quicksilver destroys bedbugs.

***Rice–Select large, with a clear, fresh look; old rice may have insects.

***Sugar–For general family use, the granulated is best.

***Tea–Equal parts of Japanese and Green Teas are as good as English Breakfast Tea.

***Use–Cement made of ashes, salt, and water can be used for cracks in stove.

***Variety–The best culinary spice is variety.

***Watch–You need to watch your backyard for dirt and bones.

***Xantippe–She was a scold. Don’t imitate her. (Xantippe was the wife of Socrates…she was thought to be harsh.)

***Youth–A cheerful temper preserves youth.

***Zinc-Lined–A sink that is zinc-lined is better than wooden ones.



And now…one recipe from Buckeye Cookery and Practical Housekeeping…




Two coffee-cups sugar

One coffee-cup sweet milk

Three eggs

 A heaping tablespoon butter

Three teaspoons baking powder mixed with six cups flour

Half a nutmeg

A level teaspoon cinnamon.


Beat eggs, sugar and butter together, add milk, spices and flour, mix well; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut into squares, make three or four long incisions in each square, lift by taking alternate strips and twisting between the finger and thumb, drop into hot lard, and cook like doughnuts.


Remember…this is a recipe from 1877! The directions are definitely different!

Have fun and enjoy!!!







Crispy Chocolate Chunk Cookies!

crispy cruncy


For people who crave cookies from the middle of the night to the middle of the day, this cookbook is a “I gotta’ have a copy of this” type of book. No matter what type of cookie that you like…trust me…it is in this book.

Evidently I am a cookbook junkie…a nonstop collector. My mother was also a collector…so, I was just born this way! When I found this cookbook several years ago, I decided that buying one more could not hurt anything. Right?

What helped seal the deal on the cookbook purchase was the crispy chocolate chunk cookies. They are truly ultra-thin and brittle…the best that I have ever tasted! A decadent recipe…but remember…they are thin!!


ultra-thin chocolate chunk cookies recipe.png


Ultra-Thin Chocolate Chunk Cookies



1 1/3 cups unbleached all-purpose flour

1/2 teaspoon baking soda

10 tablespoons (1 1/4 sticks) unsalted butter, melted

1/2 cup rolled oats

1/2 cup granulated sugar

1/2 cup packed dark brown sugar

2 tablespoons plus 1 teaspoon light corn syrup

2 tablespoons whole milk

1/2 teaspoon salt

7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generously heaping cup chocolate chips or chunks


Combine the flour and baking soda in a small bowl, mixing them thoroughly with a whisk or fork. Set aside.

In a large bowl, whisk together the melted butter, oats granulated sugar and dark brown sugars, corn syrup, milk and salt. Whisk in the flour mixture. If the batter is still warm from the butter, let it cool to room temperature before adding the chocolate. Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or covered overnight in the fridge. (The resting time makes for an especially crisp and extra-flavored cookie. If you refrigerate the dough, you may need to warm it to room temperature before you’re able to portion it into cookies.)

Preheat the oven to 325 degrees. Position the oven racks in the upper and lower thirds of the oven . (These cookies will not spread as they should in a convection oven, so make them only if you have a conventional oven.) Have ready three baking sheets.

Place three large sheets of aluminum foil, cut to fit your baking sheets, on the counter. Divide the dough into 15 equal blobs of about 2 tablespoons each. Arrange 5 blobs of dough well apart on each sheet of foil, situating 4 in a square and 1 in the center. Flatten each piece of dough until it is about 3 inches in diameter. Slide two of the sheets of foil onto baking sheets.

Bake for 20 to 25 minutes, until the cookies are thin and very brown, rotating the sheets from top to bottom and front to back halfway through the baking time to ensure even baking. If the finished cookies are too pale, they will not be crisp, although watch the cookies carefully as they turn brown quickly. Slide the cookies and foil onto wire racks to cool completely before removing the cookies from the foil. Repeat with the third batch—you can slide the last sheet of foil and cookie dough onto a hot baking sheet as long as you put the sheet in the oven immediately. Cool the cookies completely before stacking or storing. The cookies can be kept in an airtight container for at least 3 days.




How To Make Cracker Candy…Post #2!!



Well!!! I know that my last post was also for Cracker Candy…but, it just did not turn out correctly! The video says “not available” even though it worked on the original post. Cracker Candy is really  fun to make and equally as delicious!

I was trying to complete a “Press This” and the process just did not work for me! So…this proves that I am totally confused tonight and evidently do not know what I am doing!!  In order to redeem myself…the video is shown above and the recipe is below! 



cracker candy





***Pre-heat the oven to 350 degrees and line a cookie sheet with aluminum foil. Spray the foil with non-stick cooking spray. Next, place crackers from one tube of Saltines in neat rows on the cookie sheet.

***Now for the tasty part!

***Melt 1 cup or 2 sticks of butter in a saucepan on low heat. When the butter is melted, mix in 1 cup and 2-3 tablespoons of brown sugar and turn the heat to medium. Continue stirring until the mixture begins to boil. Allow it to boil for 3 minutes.

***Pour the mixture over crackers, being sure to fully coat every bit of the salty surface. Use a rubber spatula to spread evenly and then put the tray in the oven to bake for just 5 minutes.

***You’re not done yet. The sweet goodness keeps getting better and better!

***Remove the pan from the oven, and pour one bag of chocolate chips over the bubbling caramel sauce. Cover the pan with aluminum foil for 3 minutes so the chocolate melts. Use a rubber spatula to spread the chocolate evenly.

***If nuts are to your liking, top the Cracker Candy with your favorites.

***In the final step, cover the pan once more with aluminum foil and freeze for 20 minutes. Break up the pieces and try not to eat the whole batch in one sitting!




***Thank you to my friend…Loretta Saunders…for posting this super good recipe on Facebook!!***

One-Pot Cooking…Dinner by 7:00? No Problem At All!


A unique one–pot cooking method.
Measurements and guidelines for composing Glorious One-Pot Meals for maximum nutrition.
Over sixty recipes that demonstrate a range of flavors and ingredient options.
Advice on ingredients to have on hand for the ultimate convenience foods.
A guide to weekly grocery shopping.
Instruction to bring out your creativity in the kitchen.

infusion three


“Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work…and just one pot to clean. All it takes is a Dutch Oven and a few basic fresh or even frozen ingredients layered…never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, suppers every night of the week.”

infusion five

Honey and Spice Pork


1/2 to 3/4 pound pork tenderloin

sea salt and ground black pepper (amount to your liking)

1/4 cup honey

3 tablespoons Dijon or Cajun/Creole-style mustard

1/3 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

6 to 8 small new potatoes

2 carrots, sliced in coins

15 to 20 green beans, trimmed or 2 cups frozen


Preheat the oven to 450 degrees. Spray the inside of a cast iron Dutch Oven and lid with canola oil. Put the pork in the pot and lightly season with salt and pepper. In a small bowl, mix together the honey, mustard, ginger, cinnamon and cloves and pour over the pork. Slice the potatoes in half and add to the pot, then scatter the carrots and green beans over the potatoes. Cover and bake for 45 minutes. Serve immediately!