Holiday Shopping – Federal Point History Center Gift Shop


Holiday Shopping

Does everyone in your extended family have one of our Local Flavor Cookbooks?  How about friends and neighbors? At $25.00 it’s the perfect homegrown gift for every cook you know.

It is full of “cookable” recipes mostly built from ingredients you already have in your pantry or can pick up at any local grocery store.  And, it has a section with historic highlights of well known restaurants of Federal Point.


Don’t forget our t-shirts are a real bargain at  $12.00 each.  We’ve got plenty of the Society shirts in every size and color.  We’re also well stocked with the Ocean Plaza BIRTHPLACE of the SHAG shirts.  Anyone with a history of the Boardwalk would love this reflection of  our history.

Carolina Beach in Postcards




Books, Books, Books! We have lots of books that relate to the history and culture of our area.  The two most important are

Elaine Henson’s Carolina Beach in Postcards and Brenda Coffey’s Images of America: Kure Beach.  Both are well researched and would be a great present to anyone who’s interested in the history of our local area.




Recipe – By Popular Request

From Chris Say

(this was served at the May meeting and everybody loved it)

Adapted from Chris’s Grandmother’s recipe

Jam Cake:

½ cup buttermilk

2 tsp. soda

2 sticks unsalted butter (1 C)

2 cups sugar

6 large eggs

2 cups good quality jam or preserves

4 cups all-purpose flour, sifted

1 tsp. allspice

2 tsp. cinnamon

2 tsp. nutmeg

Combine buttermilk and soda.  Set aside. Cream butter and sugar. Add eggs, beating well after adding them. Add jam or preserves, flour, and spices. Add buttermilk and soda mixture to the batter. Blend well. Bake at 350 degrees 1-1/2 hours in greased bundt pan or tube pan. Or, bake in greased layer pans or cupcake pans until done (about 25-30 mins) It will make 3 dozen cupcakes.

Caramel Frosting and Chocolate-Caramel filling (adapted from BBC Good Food, August 2012)

225 grams (1cup/2 sticks) unsalted butter softened

450 grams light brown sugar (2 ¼ cups) firmly packed

175 ml. heavy cream (3/4 cup)

300 grams icing 10X confectioners sugar (2 ¾ cups approx.) sifted when added to mixture

¼ tsp. sea salt or to taste

1 tsp. pure vanilla

100 grams chocolate (dark or semisweet according to preference)  3/4 cup in broken pieces or chips with ¼ cup reserved to make chocolate shavings as decoration

Put 1½ sticks of butter, the light brown sugar, and  the heavy cream in a mediun pan. Heat gently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly. Reduce the heat and simmer the mixture for 5 minutes. Remove from heat . Add vanilla. Pour into a heatproof  bowl. With an eletric mixer gradually beat in the 10X sugar as you sift it into the mixture. (This will prevent lumps) Beat the mixture until fluffy. Add the rest of the butter – ½ stick and sea salt to taste. If the frosting is too firm to spread, add a bit more heavy cream. If it is too thick to spread, add a bit more 10X sugar. Put aside ¼ of the mixture to make the chocolate-caramel filling. Frost the cake with the  remaining ¾ of the mixture.

Chocolate Caramel Filling

Melt the chocolate and mix it into slightly less than ¼ of the caramel mixture.


Use the chocolate-caramel filling between the layers or slice the cake horizontally and fill with the chocolate-caramel filling. Frost the top and sides (if desired) with the caramel frosting.

The Cookbook is Here

It’s finally here!

You have got to see it to believe it.

coookbook poster

Among our member contributors:

Doris Bame

Pat Bolander

Darlene Bright

Brenda Coffey

Kendal Doetsch

Pat Filipiak

Jay Hockenbury

Linda Lashley

Cheri McNeill

Judy Moore

Sondra Nelder

Linda Newton

Ray Rothrock

Kitty Slebodnik

Mary Ann Targonski

Lois Walton

Juanita Winner


Call the History Center to reserve your copies.

Check out our Bookstore’s Overview and Cookbook page images.

Full Color Poster – Gift Shop Books



Coming Soon! ‘Local Flavor’ Cookbook

Coming! Coming! Coming soon!

After two years of toil and struggle “The Cookbook” is finished and on its way to China to be printed. We hope to have it available for sale by the beginning of June (yes, 2014).

Cookbook - Local FlavorHere’s a recipe from our “Oral History Section.

Oyster Roast

For 3 or 4 people catch 3 or 4 bushels oysters in the marsh. Wash mud off oysters in bay water. Get 2 green poles. Stack oysters in a row about a yard high – no more than 2 or 3 deep or won’t cook. Stack bushes on the windward side so fire blows through the oysters. When burns down, brush debris away. Open with oyster knife and a rag to hold the hot shell. Eat as is. Serve with butter or hot sauce.

Contributed by: Jack Lewis
(Federal Point History Center – Oral History Files)

Six-Flavor Pound Cake

Here’s a Local Twist on a Classic

Six-Flavor Pound CakeSix-Flavor Pound Cake
“This is the best pound cake recipe of all.”

2 sticks margarine, softened
3 cups sugar
5 eggs
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 cups all-purpose flour
1/2 tsp. salt

Preheat oven to 350°. In mixing bowl, cream the margarine and sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon extracts. Sift together the spices, flour and salt; add them to the wet ingredients, stirring gently just until well combined.

Pour the batter into a greased and floured 10-inch tube pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then turn out onto a plate.

Contributed by: Darlene Bright


Seafood Spaghetti

Here’s a Local Twist on a ClassicCookbook - Seafood Spaghetti

Seafood Spaghetti

4 large cloves garlic, chopped 1 Tbsp. olive oil
1 cup yellow onion, chopped 1/4 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can tomato sauce
1 (10-oz.) can diced tomatoes and green chilies 2 tsp. Italian seasoning
12 oz. uncooked spaghetti
1 pound shrimp, crab or other seafood, cut

In large skillet, lightly brown garlic in olive oil. Add onion, salt and pepper. Cook until onions are clear. Add tomatoes and green chilies, tomato sauce and Italian seasoning. Stir well. Simmer, covered, 25 minutes over low heat Cook spaghetti according to package directions. Stir seafood into sauce. Simmer, covered, over low heat. Do not overcook. Spoon sauce over spaghetti. Yields 1 Linda-size serving or enough for 4 normal adults.

Contributed by: Linda Jackson


Sweet Potato Yum Yum

Contributed by: Doris BameSweet Potato Yum Yum

2 1/2 cups cooked, mashed sweet potatoes
1 cup sugar
1 egg
1 Tbsp. vanilla
1 cup coconut

1 small can crushed pineapple
1 (4 oz.) bottle maraschino cherries and juice
1 cup sugar
3 Tbsp. flour

Mix sweet potatoes, sugar, egg, vanilla, and coconut. Put into greased 2 quart casserole. Bake at 350° for 45 minutes. Remove from oven. Mix pineapple, cherries, juice, 1 cup sugar, and flour. Cook until thick. Spread over potato mixture and serve.

Zucchini Bread

Contributed by:  Betty Jackson

Zucchini Breadtwo fresh zucchini isolated
2 cups sugar
3 eggs
1 cup salad oil
2 cups zucchini, grated 3 cups flour
1 tsp. salt
1 tsp. baking soda
1⁄2 tsp. baking powder 1 tsp. vanilla
1 cup nuts, chopped

Zucchini Bread

Beat eggs and add oil, sugar and zucchini. Mix well. Stir in dry ingredients, then fold in nuts and vanilla. Grease Bundt pan and pour in mixture. Bake at 350° for 45 minutes.

Coquilles St. Jacques

Recipe from Philippe Thompson
whose parents owned the FOUR T’S RESTAURANT

Four Ts

Coquilles St. Jacques

1 T butter
½ T parsley
4 oz. shrimp
3 cloves garlic
4 oz. mushrooms, sliced
4 oz. scallops
1 T flour
½ cup white wine
4 slices American Swiss cheese
4 oz. milk
Salt and pepper to taste

Saute the shrimp, parsley, garlic, and the mushrooms in the butter. Simmer for a few minutes, then add the flour and let cook out.  Add the cheese and finish with the milk.  Season with salt and pepper. Serve over rice or pasta.


Low-Country Crab Boil

From the Cookbook Committee – May, 2013
We’re searching high and low for “local flavor” recipes to include.

Submitted by: Darlene Bright

Mrs. LaVan Spando ran a little restaurant in the 60s in Kure Beach now known as the “Old Pier House”. She insisted on only the freshest vegetables and fish – new potatoes, onions, corn on cob, bite size sausage pieces, clams, crab legs, shrimp, fish in season.

Low-Country Crab Boil
-Ingredient amount depends on the number of people to serve.


  • Step one is to invite at least a dozen friends!
  • Secondly, fill a large pot with enough water to cover all ingredients.
  • Add Crab Boil and bring to a boil (2 tsp per quart of water).
  • When boiling, add small red new potatoes and 3 to 4 pieces of smoked link sausage.
  • Cook about 20 minutes, then add ears of fresh corn and cook an additional 10 minutes, then crab legs, shrimp, etc. and cook about 3 minutes.
  • Do not overcook. Drain and serve.
  • Combine the following – Place items requiring the longest cooking in the bottom of the pot of water first and gradually add items requiring less cooking.
  • Cover with water as needed. Cover on table with newspaper.
  • Serve on newspaper and enjoy.