Wednesday, October 31, 2007
Tuesday, October 30, 2007
German Christmas Cookies--Pfeffernuesse #2
Pfeffernuesse
3 eggs (room temperature)
1 c. sugar
3 c. flour
1/4 t. baking powder
1/4 t. salt
1/8 t. white pepper
1 t. cinnamon
1/8 t. cloves
1/4 c. almonds, blanched, ground
1/2 c. candied orange and lemon peel mixed
Preheat oven to 350 degrees. Beat eggs and sugar till foamy. Blend dry ingredients. Add almonds and citrus peels. Mix well with your hands. Roll out to 1/4 inch thickness. Place on a lightly greased cookie sheet, cover with a towel and set out overnight to dry. Bake 20 min. until bottom is lightly browned. Put cooled cookies into a tin with a slice of apple to ripen. Makes about 12 dozen.
3 eggs (room temperature)
1 c. sugar
3 c. flour
1/4 t. baking powder
1/4 t. salt
1/8 t. white pepper
1 t. cinnamon
1/8 t. cloves
1/4 c. almonds, blanched, ground
1/2 c. candied orange and lemon peel mixed
Preheat oven to 350 degrees. Beat eggs and sugar till foamy. Blend dry ingredients. Add almonds and citrus peels. Mix well with your hands. Roll out to 1/4 inch thickness. Place on a lightly greased cookie sheet, cover with a towel and set out overnight to dry. Bake 20 min. until bottom is lightly browned. Put cooled cookies into a tin with a slice of apple to ripen. Makes about 12 dozen.
German Christmas Cookies--Pfeffernuesse
Pfeffernuesse
1/2 c. butter
3/4 c. brown sugar
1 egg
1/2 c. molasses
3 drops of anise oil mixed w/1 T. hot water
3-1/3 c. flour
1/2 t. soda
1/4 t. salt
1/2 t. cinnamon
1/2 cloves
Preheat oven to 350 degrees. Mix first five ingredients together. Combine dry ingredients and mix into molasses mixture. You will probably have to use your hands as this is a firm dough. Chill until firm. Shape into balls about 3/4 in. in diameter. Bake 12 min. on greased cookie sheet or until bottom is lightly browned. Put cooled cookies into a tin with a slice of apple to ripen. Makes about 8 dozen.
1/2 c. butter
3/4 c. brown sugar
1 egg
1/2 c. molasses
3 drops of anise oil mixed w/1 T. hot water
3-1/3 c. flour
1/2 t. soda
1/4 t. salt
1/2 t. cinnamon
1/2 cloves
Preheat oven to 350 degrees. Mix first five ingredients together. Combine dry ingredients and mix into molasses mixture. You will probably have to use your hands as this is a firm dough. Chill until firm. Shape into balls about 3/4 in. in diameter. Bake 12 min. on greased cookie sheet or until bottom is lightly browned. Put cooled cookies into a tin with a slice of apple to ripen. Makes about 8 dozen.
Christmas Cookies--Cranberry Drops
Cranberry Drops
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2. T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. chopped cranberries
Preheat oven to 375 degrees. Cream butter and sugar. Stir in milk, orange juice, and egg. Stir in dry ingredients (flour, salt and leavening). Blend well with sguar mixture. Add nuts and cranberries, and stir. Drop dough onto greased cookie sheet. Bake 10-15 minute. Makes about 10 dozen cookies.
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2. T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. chopped cranberries
Preheat oven to 375 degrees. Cream butter and sugar. Stir in milk, orange juice, and egg. Stir in dry ingredients (flour, salt and leavening). Blend well with sguar mixture. Add nuts and cranberries, and stir. Drop dough onto greased cookie sheet. Bake 10-15 minute. Makes about 10 dozen cookies.
Christmas Cookies--Cranberry Drops
Cranberry Drops
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2 T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. coarsely chopped cranberries.
Preheat oven to 375 degrees. Cream butter and sugars together. Stir in milk, orange juice and egg. Combine dry ingredients. Mix into sugar mixture. Add nuts and cranberries. Drop teaspoonsful of dough on greased cookie sheet. Bake 10-15 m. Makes about 10-11 dozen.
1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2 T. orange juice
1 egg
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. soda
1 c. chopped nuts
2-1/2 c. coarsely chopped cranberries.
Preheat oven to 375 degrees. Cream butter and sugars together. Stir in milk, orange juice and egg. Combine dry ingredients. Mix into sugar mixture. Add nuts and cranberries. Drop teaspoonsful of dough on greased cookie sheet. Bake 10-15 m. Makes about 10-11 dozen.
Christmas Cookies--Toffee Squares
1 c. butter
1 c. brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
3-4 chocolate bars
1/2 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Cream butter and sugar, mix in egg yolk and flavoring. Mix in flour and salt. Spread on a greased cookie sheet leaving a 1-inch border between the dough and the edge of the pan. Bake 20-25 minutes until lightly browned. Crust will still be soft. Remove from oven and set chocolate on the top of the hot cookie. When chocolate is soft, spread over cookies and sprinkle with nuts. Cut into squares while warm. Makes about 6 dozen.
1 c. brown sugar
1 egg yolk
1 t. vanilla
2 c. flour
1/4 t. salt
3-4 chocolate bars
1/2 c. chopped pecans or walnuts
Preheat oven to 350 degrees. Cream butter and sugar, mix in egg yolk and flavoring. Mix in flour and salt. Spread on a greased cookie sheet leaving a 1-inch border between the dough and the edge of the pan. Bake 20-25 minutes until lightly browned. Crust will still be soft. Remove from oven and set chocolate on the top of the hot cookie. When chocolate is soft, spread over cookies and sprinkle with nuts. Cut into squares while warm. Makes about 6 dozen.
German Christmas Stollen (Fruit Bread)
German Christmas Stollen
1-1/2 c scalded milk, cooled
3 pkgs. yeast
3/4 c. lukewarm water
3 c. flour; sifted
1/2 c. eggs, lightly beaten
3/4 c. sugar
2 t. salt
1 c. flour
1/2 c. butter; softened
10-12 c. of flour (as needed)
4-1/2 c. sultana raisins
1-1/2 c almonds, chopped
1 c . Citron; chopped
1/2 Lemon rind, grated
2 t. rum
After scalding milk, let cool to about 100 degrees. Dissovle yeast in warm water and add 1/4 cup of the cooled milk with 3 c. sifted flour Milk should be cooled to about 100 degrees. Cover with a cloth and let it rise until bubbles appear on the surface and dough is starting to fall in the center. Pour the remaining milk over the yeast mixture. Add the egg yolks, sugar and salt and beat until well blended. Add 1 cup flour and beat well. Blend in butter and gradually add more flour to make a smooth dough, (about 10 or 11 cups). Knead in the sultanas, currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead fruit into the dough until they are throughout and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead until smooth. Let stand for 10 more minutes. Putting one ball on a floured board, roll and with rolling pin, pressing down the center of the ball until is a a rounded oblong about 6 inches by 4 inches. The center should be 1/8" thick and 4 inches long. The ends should be thicker. Place rolled out dough on a buttered baking sheet and brush the center part with melted butter. Fold one end in toward center and the other on the top of it pressing it to correct shape. Repeat the process with the second piece of dough. Let rise, covered in a warm place until loaves double in bulk, about 1 1/2 hours. Bake in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool on racks. Brush with butter and cover with finely grained vanilla sugar (not powdered).
1-1/2 c scalded milk, cooled
3 pkgs. yeast
3/4 c. lukewarm water
3 c. flour; sifted
1/2 c. eggs, lightly beaten
3/4 c. sugar
2 t. salt
1 c. flour
1/2 c. butter; softened
10-12 c. of flour (as needed)
4-1/2 c. sultana raisins
1-1/2 c almonds, chopped
1 c . Citron; chopped
1/2 Lemon rind, grated
2 t. rum
After scalding milk, let cool to about 100 degrees. Dissovle yeast in warm water and add 1/4 cup of the cooled milk with 3 c. sifted flour Milk should be cooled to about 100 degrees. Cover with a cloth and let it rise until bubbles appear on the surface and dough is starting to fall in the center. Pour the remaining milk over the yeast mixture. Add the egg yolks, sugar and salt and beat until well blended. Add 1 cup flour and beat well. Blend in butter and gradually add more flour to make a smooth dough, (about 10 or 11 cups). Knead in the sultanas, currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead fruit into the dough until they are throughout and it is smooth. Dust the top lightly with flour and let it rise in a warm place about 45 minutes. Punch it down and let stand for 20 minutes. Divide the dough in half and knead until smooth. Let stand for 10 more minutes. Putting one ball on a floured board, roll and with rolling pin, pressing down the center of the ball until is a a rounded oblong about 6 inches by 4 inches. The center should be 1/8" thick and 4 inches long. The ends should be thicker. Place rolled out dough on a buttered baking sheet and brush the center part with melted butter. Fold one end in toward center and the other on the top of it pressing it to correct shape. Repeat the process with the second piece of dough. Let rise, covered in a warm place until loaves double in bulk, about 1 1/2 hours. Bake in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool on racks. Brush with butter and cover with finely grained vanilla sugar (not powdered).
Holiday Candy- Turkish Delight
Turkish Delight
This is a sweet that was very popular in the 19th century. Originally from Turkey, these sweets swept Europe by storm once discovered.. They were favorites of famous people such as Napoleon, Pablo Picasso, and Winston Churchill. A relative of the aplet and cotlet, these are easily made at home.
2 c. sugar
1 1/4 c. water
1 lemon, juiced (strain) and the peel cut into strips
1 orange, juiced (strain) and the peel cut into strips
4 tablespoons unflavored powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch
Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring to a boil and simmer for 15 minutesuntil the syrup reaches the thread stage. Soften the gelatin by soaking it for 5 to 10 minutes and add to syrup .
Strain the mixture into a shallow, dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch squares. Sift the confectioner's sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners' sugar and cornstarch between each layer.
These may also be made with various fruits and nuts.
This is a sweet that was very popular in the 19th century. Originally from Turkey, these sweets swept Europe by storm once discovered.. They were favorites of famous people such as Napoleon, Pablo Picasso, and Winston Churchill. A relative of the aplet and cotlet, these are easily made at home.
2 c. sugar
1 1/4 c. water
1 lemon, juiced (strain) and the peel cut into strips
1 orange, juiced (strain) and the peel cut into strips
4 tablespoons unflavored powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch
Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring to a boil and simmer for 15 minutesuntil the syrup reaches the thread stage. Soften the gelatin by soaking it for 5 to 10 minutes and add to syrup .
Strain the mixture into a shallow, dampened pan or onto platters, and let it set for 24 hours. Cut the candy into 1-inch squares. Sift the confectioner's sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes with more confectioners' sugar and cornstarch between each layer.
These may also be made with various fruits and nuts.
Monday, October 29, 2007
How to Measure Vintage Cooking Ingredients
For liquid measurements, old recipes often use measuring standards we no longer understand. For instance,
1 Wineglass equals 1/4 cup
1 jigger equals 1 1-2 ozs.
1 teacup equals a scant 3/4 cup
1 coffee cup equals a scant cup
1 peck equals 2 gallons (dry measure)
1 saucer equals about a cup
1 salt spoon equals 1/4 teaspoon
1 dessert spoon equals 1 tablespoon
Butter the size of an egg equals 1/4 cup or 2 ounces
Butter the size of a walnut equals 1 tablespoon
Some recipes measure in pounds. The size of a pound varies because different items are less dense and weigh more or less according to volume. For instance,
1 pound of flour equals four cups
1 pound of eggs is abut 8 medium eggs with shell or 10 with shell
1 pound of sugar is about 2-1/2 cups
1 pound of raisins is about 2-3/4 cups
1 pound of cornmeal is 3 cups
1 pound of rice is 2 cups
1 pennyweight is 1/20 ounce
1 drachm is 1/8 ounce
Oven temperatures in Fahrenheit range from:
Very slow (less than 300 degrees)
Slow (3oo degrees)
Moderately slow (325 degrees)
Moderate (350 degrees)
Moderately hot (375 degrees)
Quick (375-400 degrees)
Hot (400-425 degrees)
Very hot (450-475 degrees)
Extremely hot (500 degrees)
1 Wineglass equals 1/4 cup
1 jigger equals 1 1-2 ozs.
1 teacup equals a scant 3/4 cup
1 coffee cup equals a scant cup
1 peck equals 2 gallons (dry measure)
1 saucer equals about a cup
1 salt spoon equals 1/4 teaspoon
1 dessert spoon equals 1 tablespoon
Butter the size of an egg equals 1/4 cup or 2 ounces
Butter the size of a walnut equals 1 tablespoon
Some recipes measure in pounds. The size of a pound varies because different items are less dense and weigh more or less according to volume. For instance,
1 pound of flour equals four cups
1 pound of eggs is abut 8 medium eggs with shell or 10 with shell
1 pound of sugar is about 2-1/2 cups
1 pound of raisins is about 2-3/4 cups
1 pound of cornmeal is 3 cups
1 pound of rice is 2 cups
1 pennyweight is 1/20 ounce
1 drachm is 1/8 ounce
Oven temperatures in Fahrenheit range from:
Very slow (less than 300 degrees)
Slow (3oo degrees)
Moderately slow (325 degrees)
Moderate (350 degrees)
Moderately hot (375 degrees)
Quick (375-400 degrees)
Hot (400-425 degrees)
Very hot (450-475 degrees)
Extremely hot (500 degrees)
German Christmas Cookies - Chocolate Pretzels
Chocolate Pretzels (Schokoladenpretzel)
1/2 c. butter
1/4 c. sugar
1lg. egg, Beaten
1 t. vanilla extract
1/4 c. milk
1/4 c cocoa
2 c. flour
Frosting
2 T. cocoa
1 1/4 c . powdered sugar
2 T. butter , melted
1/2 t. vanilla extract
Preheat oven to 350 degrees. To make dough: Cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour and stir into the butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Take a ball of dough about 2 tablespoons and roll a rope approx. 10 to 12 inches long with your hands. Form into a pretzel shape leaving a small overlapped tail. Flip Press firmly into place. Put pretzels on greased baking sheets. Bake for about 10 minutes.
Frosting: Mix cocoa and confectioners' sugar. Gradually stir in butter, vanilla and a tiny bit of milk if frosting is too thick. Spread frosting on cooled pretzels. Makes 2 dozen.
1/2 c. butter
1/4 c. sugar
1lg. egg, Beaten
1 t. vanilla extract
1/4 c. milk
1/4 c cocoa
2 c. flour
Frosting
2 T. cocoa
1 1/4 c . powdered sugar
2 T. butter , melted
1/2 t. vanilla extract
Preheat oven to 350 degrees. To make dough: Cream butter and sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour and stir into the butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Take a ball of dough about 2 tablespoons and roll a rope approx. 10 to 12 inches long with your hands. Form into a pretzel shape leaving a small overlapped tail. Flip Press firmly into place. Put pretzels on greased baking sheets. Bake for about 10 minutes.
Frosting: Mix cocoa and confectioners' sugar. Gradually stir in butter, vanilla and a tiny bit of milk if frosting is too thick. Spread frosting on cooled pretzels. Makes 2 dozen.
German Christmas Cookies - Springerle
German Christmas Cookies - Springerle
4 lg. eggs
1 t. anise flavoring
4-1/2 c. cake flour; sifted
Beat eggs until very light and fluffy. Gradually add sugar and beat for 15 minutes. Do not skip or shorten this item. Fold in anise flavoring and flour. Roll dough to a thickness of 3/8-inch. Flour springerle cookie molds or figural rolling pin very well. Press molds firmly to dough. Cut cookies apart and set on greased and floured cookie sheet. Cover with paper or a clean dishcloth and let dry overnight at room temperture.
Preheat oven to 375 degrees. Place cookies in oven and lower temperature to 300 degrees F. Bake about 12-15 minutes. Do not let cookies get browned. They should still be pale in color. Store cookies 2 to 3 weeks to allow flavor to ripen before eating. Makes 6 dozen.
4 lg. eggs
1 t. anise flavoring
4-1/2 c. cake flour; sifted
Beat eggs until very light and fluffy. Gradually add sugar and beat for 15 minutes. Do not skip or shorten this item. Fold in anise flavoring and flour. Roll dough to a thickness of 3/8-inch. Flour springerle cookie molds or figural rolling pin very well. Press molds firmly to dough. Cut cookies apart and set on greased and floured cookie sheet. Cover with paper or a clean dishcloth and let dry overnight at room temperture.
Preheat oven to 375 degrees. Place cookies in oven and lower temperature to 300 degrees F. Bake about 12-15 minutes. Do not let cookies get browned. They should still be pale in color. Store cookies 2 to 3 weeks to allow flavor to ripen before eating. Makes 6 dozen.
German Christmas Cookies - Butter Spritz Cookies
Spritzgeback (Spritz Cookies)
1 c. butter
2/3 c. powdered sugar
1 lg. egg
1 lg. egg yolk
1 t. almond or lemon extract
2-1/4 c flour
1/4 t. salt
1/2 t. baking powder
Preheat oven to 400 degrees. Cream butter (real butter, no substitutes) with sugar, add eggs and flavoring. Sift dry ingredients and add gradually to eggs.
Chill dough for half an hour, then put into a cookie press. Return remaining dough to refrigerator to stay cool. Press cookies onto greased baking sheet and bake for 7-10 minutes until done. Do not overbake. Cool Makes 5- 6 dozen cookies.
1 c. butter
2/3 c. powdered sugar
1 lg. egg
1 lg. egg yolk
1 t. almond or lemon extract
2-1/4 c flour
1/4 t. salt
1/2 t. baking powder
Preheat oven to 400 degrees. Cream butter (real butter, no substitutes) with sugar, add eggs and flavoring. Sift dry ingredients and add gradually to eggs.
Chill dough for half an hour, then put into a cookie press. Return remaining dough to refrigerator to stay cool. Press cookies onto greased baking sheet and bake for 7-10 minutes until done. Do not overbake. Cool Makes 5- 6 dozen cookies.
German Christmas Cookies - Lebkuchen 2
Christmas Lebkuchen
2 lg. whole eggs
4 egg yolks
2 to 2-1/2 sugar
1/3 lb butter
1/2 lb almonds
8 oz. citron chopped thin
4-6 c. flour
1/2 oz cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
2 and 1/2 tsp baking powder
1 tsp grated lemon rind
Melt butter over low heat. Stir melted butter into sugar, adding spices, chopped almonds,
and well beaten eggs and yolks. Mix flour and baking powder together. Add flour mixture slowly. Roll the dough thinly and cut into Christmas shapes. Place half of one almond in the center of each cookie and brush top of each cookie with egg white. Bake in a moderate oven (350F) until brown.
2 lg. whole eggs
4 egg yolks
2 to 2-1/2 sugar
1/3 lb butter
1/2 lb almonds
8 oz. citron chopped thin
4-6 c. flour
1/2 oz cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
2 and 1/2 tsp baking powder
1 tsp grated lemon rind
Melt butter over low heat. Stir melted butter into sugar, adding spices, chopped almonds,
and well beaten eggs and yolks. Mix flour and baking powder together. Add flour mixture slowly. Roll the dough thinly and cut into Christmas shapes. Place half of one almond in the center of each cookie and brush top of each cookie with egg white. Bake in a moderate oven (350F) until brown.
German Christmas Cookies - Lebkuchen
German Christmas Cookies
Lebkuchen (Honey Spice Cookies)
2/3 C. honey
2/3 C. brown sugar
1 egg
1 T. lemon juice
1/2 t. lemon rind
2 2/3 C. flour
1/2 t. baking soda
1/2 t. each: ginger, cinnamon, allspice, anise, mace, cloves, cardamom
1/2 C. chopped citron
1/2 C. chopped almonds
Glaze:
1 C. sugar
1/4 C. powdered sugar
1/2 C. water
whole blanched almonds or candied cherries (for decoration)
Makes about 3 dozen cookies
Heat honey to boiling, cool. Add brown sugar, egg, lemon juice andrind, flour, soda, and spices. Mix well. Stir in citron and almonds.
Chill several hours. Roll 1/4 inch thick and cut into shapes (diamonds or
circles are traditional). Decorate with either half an almond or half a cherry. Bake on a lightly
greased cookie sheet and bake at 400 degrees for 10-12 minutes.
Glaze: (Make this while you are baking the cookies)
Put sugar and water into a small saucepan and bring to a boil. Let boil for about 3 minutes and stir in powdered sugar. Brush hot cookies with hot glaze, cool on wire racks. Store in a tightly covered container. The cookies improve over time.
Lebkuchen (Honey Spice Cookies)
2/3 C. honey
2/3 C. brown sugar
1 egg
1 T. lemon juice
1/2 t. lemon rind
2 2/3 C. flour
1/2 t. baking soda
1/2 t. each: ginger, cinnamon, allspice, anise, mace, cloves, cardamom
1/2 C. chopped citron
1/2 C. chopped almonds
Glaze:
1 C. sugar
1/4 C. powdered sugar
1/2 C. water
whole blanched almonds or candied cherries (for decoration)
Makes about 3 dozen cookies
Heat honey to boiling, cool. Add brown sugar, egg, lemon juice andrind, flour, soda, and spices. Mix well. Stir in citron and almonds.
Chill several hours. Roll 1/4 inch thick and cut into shapes (diamonds or
circles are traditional). Decorate with either half an almond or half a cherry. Bake on a lightly
greased cookie sheet and bake at 400 degrees for 10-12 minutes.
Glaze: (Make this while you are baking the cookies)
Put sugar and water into a small saucepan and bring to a boil. Let boil for about 3 minutes and stir in powdered sugar. Brush hot cookies with hot glaze, cool on wire racks. Store in a tightly covered container. The cookies improve over time.
Christmas Cookies--Chocolate Pinwheels
Old-Fashioned Christmas Cookies
Chocolate Pinwheel Cookies
1-1/2 c. flour
3/4 t. baking powder
1/4 t. salt
1/2 c. soft butter
3/4 c. sugar
1 t. vanilla extract
1 egg
Melt 1 oz. square of unsweetened chocolate over double boiler. Set aside (keeping warm) Sift first three ingredients together. Cream butter, add sugar cream again, add egg and vanilla. MIx. Ad flour mixture and blend until mixed. Divide this mixture in half. To one half add melted chocolate and mix in. Chill dough until firm enough to roll.
Roll white dough between two pieces of waxed paper (or plastic wrap) to form a 16” x 6” rectangle. Roll the chocolate dough to the same size And lifting with aid of the paper, turn over onto the white dough. Gently roll the top layer to adhere to bottom without squishing it. Roll up into jelly roll shape (making sure that center is tight) so the log is the length of the long side. Wrap in clean dish cloth or plastic wrap and chill overnight.
Slice cookies to 1/8 inch thickness and bake on ungreased cookie sheet in preheated 350 degree ove for 10-12 minutes or until lightly browned. Remove right away from sheets and cool. Makes about 3 dozen.
Chocolate Pinwheel Cookies
1-1/2 c. flour
3/4 t. baking powder
1/4 t. salt
1/2 c. soft butter
3/4 c. sugar
1 t. vanilla extract
1 egg
Melt 1 oz. square of unsweetened chocolate over double boiler. Set aside (keeping warm) Sift first three ingredients together. Cream butter, add sugar cream again, add egg and vanilla. MIx. Ad flour mixture and blend until mixed. Divide this mixture in half. To one half add melted chocolate and mix in. Chill dough until firm enough to roll.
Roll white dough between two pieces of waxed paper (or plastic wrap) to form a 16” x 6” rectangle. Roll the chocolate dough to the same size And lifting with aid of the paper, turn over onto the white dough. Gently roll the top layer to adhere to bottom without squishing it. Roll up into jelly roll shape (making sure that center is tight) so the log is the length of the long side. Wrap in clean dish cloth or plastic wrap and chill overnight.
Slice cookies to 1/8 inch thickness and bake on ungreased cookie sheet in preheated 350 degree ove for 10-12 minutes or until lightly browned. Remove right away from sheets and cool. Makes about 3 dozen.
Sunday, October 28, 2007
Heirloom Golden Cornbread
This is a very quick recipe to accompany soup.
Also tastes good with butter and syrup like Johnny cake
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted butter or shortening
Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven (425°) twenty minutes. May substitute butter, chicken fat or beef drippings for shortening.
Also tastes good with butter and syrup like Johnny cake
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted butter or shortening
Mix and sift dry ingredients; add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven (425°) twenty minutes. May substitute butter, chicken fat or beef drippings for shortening.
New England Boiled Dinner (very old)
BOILED DINNER
from Maxine’s Recipe Box
Cut up and boil 2-1/2 cups of ham or corned beef for 2 hours (I prefer corned beef). Never boil corned beef, just simmer slowly or it will be tough. Remove from kettle. Add cabbage, carrots, potatoes, and onion to pot. Put carrots into the pot 20 minutes before the other vegetables. Takes about 40 minutes to cook. No salt necessary.
from Maxine’s Recipe Box
Cut up and boil 2-1/2 cups of ham or corned beef for 2 hours (I prefer corned beef). Never boil corned beef, just simmer slowly or it will be tough. Remove from kettle. Add cabbage, carrots, potatoes, and onion to pot. Put carrots into the pot 20 minutes before the other vegetables. Takes about 40 minutes to cook. No salt necessary.
Aunt Flora's Ham Loaf (ca 1930s)
AUNT FLORA’S HAM LOAF
from Maxine’s Recipe Box
1 lb. smoked ham, ground (I ask for lean - no fat)
1 lb. pork sausage
1 cup breadcrumbs
1/2 cup milk
2 beaten eggs
Chopped onion
Sage
Pepper (no salt)
Either grind the ham and the pork sausage together or mix together thoroughly. Soak breadcrumbs (about 2 small slices) in milk. Add eggs. Season to taste with sage, onion, pepper. Bake in moderate oven. Remove from oven—cover with 1/4 cup rich milk. Bake 20 min. longer, until loaf breaks away from tin.
from Maxine’s Recipe Box
1 lb. smoked ham, ground (I ask for lean - no fat)
1 lb. pork sausage
1 cup breadcrumbs
1/2 cup milk
2 beaten eggs
Chopped onion
Sage
Pepper (no salt)
Either grind the ham and the pork sausage together or mix together thoroughly. Soak breadcrumbs (about 2 small slices) in milk. Add eggs. Season to taste with sage, onion, pepper. Bake in moderate oven. Remove from oven—cover with 1/4 cup rich milk. Bake 20 min. longer, until loaf breaks away from tin.
Steamed Chocolate Pudding w/Flora Dora Sauce
STEAMED CHOCOLATE PUDDING w/
FLORA DORA SAUCE
from Maxine’s Recipe Box
3 oz. unsweetened chocolate
6 T. butter
1 c. sugar
2 eggs
1/3 c. milk
2 t. vanilla
2 c. flour
3 t. baking powder
1/2 t. salt
Butter a 2-quart mold. Heat water in a pot large enough to hold the mold. Melt the chocolate and butter in a small, heavy-bottomed saucepan, Remove from heat and pour into a mixing bowl. Stir in the sugar and eggs, beat until smooth, then dd the milk and vanilla. Stir in the flour, baking powder, and salt, and beat until smooth and creamy. Spoon into the mold and cover. Put in the large pot and steam for 1-1/2 hours. Remove and let cool for 10 minutes before unmolding. Serve warm with Flora Dora sauce.
FLORA DORA SAUCE:
1 c. confectioners sugar
1/4 lb. butter, softened
1 egg, well beaten
pinch of salt
1 t. vanilla or 2 T. sherry
Beat sugar into softened butter in top of double boiler. Blend in egg and salt. Beat over simmering water until light about 5 min. Stir in vanilla or sherry.
BEA LYNN’S CHOCOLATE ICE CREAM
from Maxine’s Recipe Box
Scald 1 qt. of milk
Mix: 1 c. sugar
2 rounded T. cornstarch
7 level T. cocoa
4 eggs
Add to milk and cook until thick. When cool, mix in 3-1/2 c. sugar,
1-1/2 pints cream and 2 T. vanilla to make pudding.
Mix sugar, cornstarch and cocoa. Add a little hot milk slowly to moisten dry mixture. Blend and add beaten eggs. Then addmore hot milk to blend. Stir into the remaining hot milk and cook on low until it boils, stirring constantly. Let cool and chill before freezing.
FLORA DORA SAUCE
from Maxine’s Recipe Box
3 oz. unsweetened chocolate
6 T. butter
1 c. sugar
2 eggs
1/3 c. milk
2 t. vanilla
2 c. flour
3 t. baking powder
1/2 t. salt
Butter a 2-quart mold. Heat water in a pot large enough to hold the mold. Melt the chocolate and butter in a small, heavy-bottomed saucepan, Remove from heat and pour into a mixing bowl. Stir in the sugar and eggs, beat until smooth, then dd the milk and vanilla. Stir in the flour, baking powder, and salt, and beat until smooth and creamy. Spoon into the mold and cover. Put in the large pot and steam for 1-1/2 hours. Remove and let cool for 10 minutes before unmolding. Serve warm with Flora Dora sauce.
FLORA DORA SAUCE:
1 c. confectioners sugar
1/4 lb. butter, softened
1 egg, well beaten
pinch of salt
1 t. vanilla or 2 T. sherry
Beat sugar into softened butter in top of double boiler. Blend in egg and salt. Beat over simmering water until light about 5 min. Stir in vanilla or sherry.
BEA LYNN’S CHOCOLATE ICE CREAM
from Maxine’s Recipe Box
Scald 1 qt. of milk
Mix: 1 c. sugar
2 rounded T. cornstarch
7 level T. cocoa
4 eggs
Add to milk and cook until thick. When cool, mix in 3-1/2 c. sugar,
1-1/2 pints cream and 2 T. vanilla to make pudding.
Mix sugar, cornstarch and cocoa. Add a little hot milk slowly to moisten dry mixture. Blend and add beaten eggs. Then addmore hot milk to blend. Stir into the remaining hot milk and cook on low until it boils, stirring constantly. Let cool and chill before freezing.
Bea Lynn's Pineapple Sherbet
BEA LYNN’S PINEAPPLE SHERBET
from Maxine’s Recipe Box
This recipe, also from my aunt's recipe box was from her cousin, born about1898. She was an early settler in Fairbanks, Alaska and has pioneer status. She was known for this recipe.
Whip together:
Juice of 2 lemons
2 cups sugar
Add :
1 can pineapple
1 quart milk
1 pint cream
Freeze at once.
from Maxine’s Recipe Box
This recipe, also from my aunt's recipe box was from her cousin, born about1898. She was an early settler in Fairbanks, Alaska and has pioneer status. She was known for this recipe.
Whip together:
Juice of 2 lemons
2 cups sugar
Add :
1 can pineapple
1 quart milk
1 pint cream
Freeze at once.
Aunt Flora's Chocolate Cookies (ca 1900)
AUNT FLORA’S CHOCOLATE COOKIES
from Maxine’s Recipe Box
(This recipe came from my Aunt Maxine's recipe box. She was born the year the Titanic sank, i.e. 1912 and this recipe belonged to her father's sister.) And that is just how far back we can take it. Flora was a renowned cook and opened a small restaurant in Whitefish, MT when this was wilderness. The railroad men particularly liked her pie).
1 c. brown sugar
1/2 c. butter
2 squares chocolate melted
1 egg
2 c. cake flour
1/4 t. cream of tartar
1 t. vanilla
1/2 t. soda dissolved in 1 T. boiling wate added to 1/2 c. milk
Cream butter and sugar, add chocolate and eggs. Stir, then add dry ingredients and milk mixture. Put on greased cookie sheets being careful not to spread too thin. Bake at 350° for 8 minutes.
from Maxine’s Recipe Box
(This recipe came from my Aunt Maxine's recipe box. She was born the year the Titanic sank, i.e. 1912 and this recipe belonged to her father's sister.) And that is just how far back we can take it. Flora was a renowned cook and opened a small restaurant in Whitefish, MT when this was wilderness. The railroad men particularly liked her pie).
1 c. brown sugar
1/2 c. butter
2 squares chocolate melted
1 egg
2 c. cake flour
1/4 t. cream of tartar
1 t. vanilla
1/2 t. soda dissolved in 1 T. boiling wate added to 1/2 c. milk
Cream butter and sugar, add chocolate and eggs. Stir, then add dry ingredients and milk mixture. Put on greased cookie sheets being careful not to spread too thin. Bake at 350° for 8 minutes.
TEA SCONES
1 T. softened butter
2 1/2 c. flour
1 T. sugar
1/2 t. salt
3 T. lard, cut into 1/4 inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants or cranberries, chopped coarsely (optional)
Preheat oven to 400 degrees. Grease large baking sheet with the butter and set aside. In a chilled mixing bowl combine flour, sugar, salt. Rub the lard into the flour with your fingertips until the mixture looks like coarse meal or alternatively you may use a pastry blender. Beat the eggs until frothy and putting 1 T. aside to use as glaze. Beat milk into the remaining egg and add to flour mixture (along with the currants or cranberries, if desired). Toss gently with a fork until the dough can be made into a ball. On a lightly dusted surface, roll the dough 1/4 inch thick, being careful to handle as little as possible. Cut into 2 inch rounds, or if you hate that part like I do, form the dough into a large round and cut into pie-shaped pieces . When you cut, do not saw the knife, but rather push it down. Place segments about 1 inch apart on the baking sheet and brush lightly with beaten egg. Bake at 400 degree oven for about 15 minutes, or until light golden brown. Serve while hot with butter and jam. Makes about 12 rounds or 8 triangles.
1 T. softened butter
2 1/2 c. flour
1 T. sugar
1/2 t. salt
3 T. lard, cut into 1/4 inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants or cranberries, chopped coarsely (optional)
Preheat oven to 400 degrees. Grease large baking sheet with the butter and set aside. In a chilled mixing bowl combine flour, sugar, salt. Rub the lard into the flour with your fingertips until the mixture looks like coarse meal or alternatively you may use a pastry blender. Beat the eggs until frothy and putting 1 T. aside to use as glaze. Beat milk into the remaining egg and add to flour mixture (along with the currants or cranberries, if desired). Toss gently with a fork until the dough can be made into a ball. On a lightly dusted surface, roll the dough 1/4 inch thick, being careful to handle as little as possible. Cut into 2 inch rounds, or if you hate that part like I do, form the dough into a large round and cut into pie-shaped pieces . When you cut, do not saw the knife, but rather push it down. Place segments about 1 inch apart on the baking sheet and brush lightly with beaten egg. Bake at 400 degree oven for about 15 minutes, or until light golden brown. Serve while hot with butter and jam. Makes about 12 rounds or 8 triangles.
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