Wednesday, November 14, 2007
Vintage Party Recipes--Lemon Curd Dessert Sauce
Lemon Curd Dessert Sauce
1/2 c. butter
1 c. sugar
Juice and lemon zest from one lemon
1 egg beaten
Melt butter, add sugar, and lemon juice and rind. Cook over medium heat stirring constantly until smooth. Remove from heat and stir in egg. Cook until thickened. Keep in the refrigerator to serve on ice cream or pour into tart shells and top with whipped cream.
1/2 c. butter
1 c. sugar
Juice and lemon zest from one lemon
1 egg beaten
Melt butter, add sugar, and lemon juice and rind. Cook over medium heat stirring constantly until smooth. Remove from heat and stir in egg. Cook until thickened. Keep in the refrigerator to serve on ice cream or pour into tart shells and top with whipped cream.
Vintage Party Recipes--Curried Fruit
Mix (1 lg can each):
pears, apricots, peaches and pineapple chunks
Frozen seeded sweet cherries, blueberries or strawberries
1 c. brown sugar
2 t. curry powder
2 T. butter
1/2 t. ginger
1/2 c. sherry
Drain fruit well and cut in large pieces. Combine sugar,butter, curry powder and ginger and to melt in small saucepan. In 3 qt. buttered baking dish, put a layer of fruit and pour half of sauce over top. Repeat. Pour sherry over fruit mixture and bake at 325 degrees for 60 min. Serve in individual bowls topped with a little sour cream. Serves 10.
pears, apricots, peaches and pineapple chunks
Frozen seeded sweet cherries, blueberries or strawberries
1 c. brown sugar
2 t. curry powder
2 T. butter
1/2 t. ginger
1/2 c. sherry
Drain fruit well and cut in large pieces. Combine sugar,butter, curry powder and ginger and to melt in small saucepan. In 3 qt. buttered baking dish, put a layer of fruit and pour half of sauce over top. Repeat. Pour sherry over fruit mixture and bake at 325 degrees for 60 min. Serve in individual bowls topped with a little sour cream. Serves 10.
Vintage Party Recipes--Caviar Stuffed Eggs
8 hard-boiled eggs
4 T. mayonnaise
2 t. lemon juice or vinegar
2 T. parsley
! T. dry mustard
Dash of cayenne
Saltand pepper to taste
1 sm. jar of caviar
Cut eggs in half. Remove yolks and mix with everything but the caviar. Mash egg yolks well with seasonings and stuff into egg white shells. Put a small mound of caviar on top of egg mixture. Serves 6.
4 T. mayonnaise
2 t. lemon juice or vinegar
2 T. parsley
! T. dry mustard
Dash of cayenne
Saltand pepper to taste
1 sm. jar of caviar
Cut eggs in half. Remove yolks and mix with everything but the caviar. Mash egg yolks well with seasonings and stuff into egg white shells. Put a small mound of caviar on top of egg mixture. Serves 6.
Vintage Party Recipes--Hot Curried Crab Dip
Hot Curried Crab Dip
2 8-oz pkgs. cream cheese
1-1/2 c. crab meat
1/2 c. sherry
Juice of 3 lemons
Curry powder
Salt
Pepper
Preheat oven to 300 degrees. Mix cream cheese warmed to room temperature with remaining ingredients. Put into oven and heat until bubbly. Let cool until dip is warm but not hot. Serve with crackers or melba toast rounds. Serves 10-12.
2 8-oz pkgs. cream cheese
1-1/2 c. crab meat
1/2 c. sherry
Juice of 3 lemons
Curry powder
Salt
Pepper
Preheat oven to 300 degrees. Mix cream cheese warmed to room temperature with remaining ingredients. Put into oven and heat until bubbly. Let cool until dip is warm but not hot. Serve with crackers or melba toast rounds. Serves 10-12.
Vintage Party Recipes--Crab Meat Dip
Crab Meat Dip
1 8-oz. pkg cream cheese
1 c. crab meat
2 T. minced onion
1 T. milk\
1/2 t. horseradish
1/4 t. salt
pepper
1/3 c. toasted blanched almonds
Preheat oven to 375 degrees. Combine all of the ingredients except the nuts. Put in a baking dish and then sprinkle the nuts on top. Bake for 30 minutes. Keep warm over a tealight.
1 8-oz. pkg cream cheese
1 c. crab meat
2 T. minced onion
1 T. milk\
1/2 t. horseradish
1/4 t. salt
pepper
1/3 c. toasted blanched almonds
Preheat oven to 375 degrees. Combine all of the ingredients except the nuts. Put in a baking dish and then sprinkle the nuts on top. Bake for 30 minutes. Keep warm over a tealight.
Vintage Party Recipes-Cucumber Tea Sandwiches
Cucumber Tea Sandwiches
Cucumbers, peeled and sliced thin
Vinegar water
Mayonnaise
Toasted Breadcrumbs
Salt
Paprika
White or rye bread
Using small biscuit cutter, cut cucumbers and bread in rounds the sm size. Soak cucmber rounds in half and half mixture of ice water and vinegar, leaving in refrigerator overnight. Just before serving spread bread with mayonnaise, top with drained cucumbers and sprinkle with paprika and salt.
Cucumbers, peeled and sliced thin
Vinegar water
Mayonnaise
Toasted Breadcrumbs
Salt
Paprika
White or rye bread
Using small biscuit cutter, cut cucumbers and bread in rounds the sm size. Soak cucmber rounds in half and half mixture of ice water and vinegar, leaving in refrigerator overnight. Just before serving spread bread with mayonnaise, top with drained cucumbers and sprinkle with paprika and salt.
Vintage Party Recipes-Cheese-Orange Turnovers
Cheese-Orange Turnovers
1 c. grated Cheddar Cheese
1/2. c. butter
1 c. sifted flour
2 T. cold water
Orange Marmelade
Mix cheese and butter into flour with a pastry blender. Add cold water and form into a ball. Refrigerate overnight. Preheat oven to 375 degrees. Take out the dough and roll very thin. Cut into circles. put 1/2 t. marmelade in the center of each, folding over and crimping edge with fork. Bake for 10 min. Keep in a tin. Reheat before serving. Makes 2-3 dozen.
1 c. grated Cheddar Cheese
1/2. c. butter
1 c. sifted flour
2 T. cold water
Orange Marmelade
Mix cheese and butter into flour with a pastry blender. Add cold water and form into a ball. Refrigerate overnight. Preheat oven to 375 degrees. Take out the dough and roll very thin. Cut into circles. put 1/2 t. marmelade in the center of each, folding over and crimping edge with fork. Bake for 10 min. Keep in a tin. Reheat before serving. Makes 2-3 dozen.
Thursday, November 8, 2007
Recipes from a Victorian Cookbook
To Make Tea and Coffee. -Rinse the kettle and fill it from the tap (not the boiler). When it boils make your tea and coffee. Warm the teapot: allow one teaspoonful to each person and one for the pot. After filling the teapot, let it stand five minutes. Broken-leaf good tea is better than cheap tea; it does not take so much of it to make a good cup of tea. Warm your coffeepot. One ounce or one tablespoonful of ground coffee will make a pint. Pour on it one and a quarter pint of boiling water; let it stand five minutes ; clear by pouring in a little cold water and letting it stand a few minutes. This coffee could have a little more water added after the first pint had been poured off for the children. Neither tea nor coffee are good if made with water that has remained in the kettle for many hours.
Batter and Black Cap Puddings.- Eight ounces of flour, half a teaspoonful of baking powder, two eggs, a pint of milk. Mix the flour with the baking powder and a pinch of salt. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk, grease a basin, pour the pudding in through a strainer, flour the cloth thickly after dipping it in boiling water, tie it securely, and boil gently for an hour and a half. Black cap pudding is made by throwing in a quarter of a pound of currants after the batter is in the basin.
Victorian London - Publications - Etiquette and Advice Manuals - The Scholars' Handbook of Household Management and Cookery, by W.B. Tegetmeier, 1876
Batter and Black Cap Puddings.- Eight ounces of flour, half a teaspoonful of baking powder, two eggs, a pint of milk. Mix the flour with the baking powder and a pinch of salt. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk, grease a basin, pour the pudding in through a strainer, flour the cloth thickly after dipping it in boiling water, tie it securely, and boil gently for an hour and a half. Black cap pudding is made by throwing in a quarter of a pound of currants after the batter is in the basin.
Victorian London - Publications - Etiquette and Advice Manuals - The Scholars' Handbook of Household Management and Cookery, by W.B. Tegetmeier, 1876
Monday, November 5, 2007
Christmas Cookies--Coconut Jam Thumbprints
Coconut Jam Thumbprints
3/4 c. butter
34 c. brown sugar
1 egg, unbeaten
1 t. vanilla extract
1-1/2 c. flour
1 t. baking soda
1/2 t. salt1-1/2 c. oatmeal
Flaked coconut
Jam (Your choice of strawberry, raspberry, apricot, other)
Preheat oven to 350 degrees. Cream sugar and butter, then add egg and vanilla, cream again, beating until light and fluffy. Beat in flour, soda, salt mixture, then oats. Form into balls, then roll in coconut. Place on ungreased cookie sheet. Make a depression in the top of the cookies with your thumb. Fill with jam and bake 10-15 minutes. Makes about 3 dozen.
3/4 c. butter
34 c. brown sugar
1 egg, unbeaten
1 t. vanilla extract
1-1/2 c. flour
1 t. baking soda
1/2 t. salt1-1/2 c. oatmeal
Flaked coconut
Jam (Your choice of strawberry, raspberry, apricot, other)
Preheat oven to 350 degrees. Cream sugar and butter, then add egg and vanilla, cream again, beating until light and fluffy. Beat in flour, soda, salt mixture, then oats. Form into balls, then roll in coconut. Place on ungreased cookie sheet. Make a depression in the top of the cookies with your thumb. Fill with jam and bake 10-15 minutes. Makes about 3 dozen.
English Teacakes
English Teacakes
1-3/4 c. flour
1-1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
3 T. milk
1/3 c. chopped citron
1/3 c. chopped raisins or currants
1 egg white, slightly beaten
Sugar (granulated)
Sift flour, baking powder, and salt. Cream butter, shortening and sugar together. Add egg, stir well. Add milk citron and raisins or currants and mix in. Chill.
Preheat oven to 400 degress. Roll in balls, dip in eggwhite and roll in sugar. Bake on greased baking sheet with sugar side up for 12-15 minutes. Makes about 3 dozen. Good keepers.
1-3/4 c. flour
1-1/2 t. baking powder
1/4 t. salt
1/4 c. butter
1/4 c. shortening
3/4 c. sugar
1 egg
3 T. milk
1/3 c. chopped citron
1/3 c. chopped raisins or currants
1 egg white, slightly beaten
Sugar (granulated)
Sift flour, baking powder, and salt. Cream butter, shortening and sugar together. Add egg, stir well. Add milk citron and raisins or currants and mix in. Chill.
Preheat oven to 400 degress. Roll in balls, dip in eggwhite and roll in sugar. Bake on greased baking sheet with sugar side up for 12-15 minutes. Makes about 3 dozen. Good keepers.
Suet Johnnycake (Jonnycake)
Suet Johnnycake
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
Suet Johnncake (Jonnycake)
Suet Johnnycake
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
8 T. white cornmeal (about 1/2 c.)
Boiling water
1/2 t. salt
3 T. molasses
1 c. suet, chopped
Milk
Scald cornmeal until every grain swells. Add salt, molasses, and suet Thin batter with milk until it will drop onto skillet in rounded, shaped spoonsful. Batter needs to be thin but not too thin (1/8 in.) yet thick enough so that it can be turned. Batter should just begin to sprea as it hits skillet. Fry slowly on both sides until well browned on both sides. Makes 10 johnnycakes.
Puree of Split Pea Soup
Puree of Split Pea Soup
1 c. yellow split peas
1-1/2 c. green split peas
16 c. water
1/4 lb. of salt pork
Chunk of ham (1/4 to 1/2 lb.)
2 stalks of celery, diced
1 carrot, peeled and sliced
1 medium onion, sliced
1/4 t. pepper
1 t. Worcestershire sauce
1 clove of garlic, minced
3 med. potatoes, peeled and diced
3 T. flour
1-1/2 c. scalded light cream
Soak peas overnight in cold water. Drain, add cold water, bring to boil, simmer for 30 min.
Meanwhile saute salt pork and ham cut into pieces together with celery, onion and carrot. Add pepper, Worcestershire sauce and garlic. Stir in flour and continue to saute stirring for 15 min. Add this to peas, put in potatoes and simmer for 2 hours. Strain through puree strainer (if too thick add boiling water) or blend in blender (Hint: do not overfill blender but puree in stages filling blender jar only about 2/3 of the way) Before adding cream, reheat soup to boiling. Serve immediately with Johhnycake. Serves 10-12.
1 c. yellow split peas
1-1/2 c. green split peas
16 c. water
1/4 lb. of salt pork
Chunk of ham (1/4 to 1/2 lb.)
2 stalks of celery, diced
1 carrot, peeled and sliced
1 medium onion, sliced
1/4 t. pepper
1 t. Worcestershire sauce
1 clove of garlic, minced
3 med. potatoes, peeled and diced
3 T. flour
1-1/2 c. scalded light cream
Soak peas overnight in cold water. Drain, add cold water, bring to boil, simmer for 30 min.
Meanwhile saute salt pork and ham cut into pieces together with celery, onion and carrot. Add pepper, Worcestershire sauce and garlic. Stir in flour and continue to saute stirring for 15 min. Add this to peas, put in potatoes and simmer for 2 hours. Strain through puree strainer (if too thick add boiling water) or blend in blender (Hint: do not overfill blender but puree in stages filling blender jar only about 2/3 of the way) Before adding cream, reheat soup to boiling. Serve immediately with Johhnycake. Serves 10-12.
Split Pea Soup #1
Old-Fashioned Split Pea Soup
This simple, yet delicious soup was a staple of frontier homes and welcome on a cold, snowy day.
2 c. dried split yellow peas
1 onion, sliced
1 ham bone
12 c. cold water
salt and pepper to taste
Pick over peas discarding bad ones, soak overnight in cold water. Drain, add onion, peas, ham and seasonings to cold water. Simmer 3-4 hours until done. Rub through a sieve or blend in blender, adding boiling water if too thick. Serve with a dab of sour cream or grated cheese and fresh chopped fresh tomato and good homemade bread or corncake. Serves 8
This simple, yet delicious soup was a staple of frontier homes and welcome on a cold, snowy day.
2 c. dried split yellow peas
1 onion, sliced
1 ham bone
12 c. cold water
salt and pepper to taste
Pick over peas discarding bad ones, soak overnight in cold water. Drain, add onion, peas, ham and seasonings to cold water. Simmer 3-4 hours until done. Rub through a sieve or blend in blender, adding boiling water if too thick. Serve with a dab of sour cream or grated cheese and fresh chopped fresh tomato and good homemade bread or corncake. Serves 8
German Christmas Cookies - Cinnamon Stars
(Cinnamon Stars) Zimtsterne
2 c. blanched almonds (grated finely)
4 egg whites
5-1/2 c. powdered sugar
Grated lemon rind
Juice of 1/2 lemon
2 T. ground cinnamon
Beat egg whites until stiff. Add lemon rind and juice and 2 cups of powdered sugar. Beat with electric mixer until very stiff. This will take awhile (about 20-30 minutes). Take out 1 cup and set aside. Add nuts and cinnamon to the remaining egg mixture and chill 2-3 hours. Roll out very thinly (using powdered sugar on rolling surface and rolling pin)and cut into star shapes. Place on cookie sheets covered with parchment paper and let sit overnight. When ready to bake set oven for 250 degrees and brush cookies with reserve egg white mixture. Bake for about 30 minutes. Remove cookies on paper and set on dampened dish cloth for about one minute. Remove stars carefully. Makes about 4-5 dozen.
2 c. blanched almonds (grated finely)
4 egg whites
5-1/2 c. powdered sugar
Grated lemon rind
Juice of 1/2 lemon
2 T. ground cinnamon
Beat egg whites until stiff. Add lemon rind and juice and 2 cups of powdered sugar. Beat with electric mixer until very stiff. This will take awhile (about 20-30 minutes). Take out 1 cup and set aside. Add nuts and cinnamon to the remaining egg mixture and chill 2-3 hours. Roll out very thinly (using powdered sugar on rolling surface and rolling pin)and cut into star shapes. Place on cookie sheets covered with parchment paper and let sit overnight. When ready to bake set oven for 250 degrees and brush cookies with reserve egg white mixture. Bake for about 30 minutes. Remove cookies on paper and set on dampened dish cloth for about one minute. Remove stars carefully. Makes about 4-5 dozen.
Christmas Cookies-Pecan Butter Balls
Pecan Butter Balls
2 c. flour
1/4 c. sugar
1/2 t. salt
1 c. butter (softened)
2 t. vanilla extract
2 c. very finely chopped pecans
1 c. coarsely chopped pecans for rolling
Preheat oven to 325 degrees.
Sift flour, sugar and salt. Add butter and flavoring and blend well. Mix in finely chopped pecans and mix again. Shape dough in balls about 1-1/2 inches in diameter. Roll in pecans and place on ungreased cookie sheets. Bake 25 min. or until very lightly browned.
2 c. flour
1/4 c. sugar
1/2 t. salt
1 c. butter (softened)
2 t. vanilla extract
2 c. very finely chopped pecans
1 c. coarsely chopped pecans for rolling
Preheat oven to 325 degrees.
Sift flour, sugar and salt. Add butter and flavoring and blend well. Mix in finely chopped pecans and mix again. Shape dough in balls about 1-1/2 inches in diameter. Roll in pecans and place on ungreased cookie sheets. Bake 25 min. or until very lightly browned.
Christmas Gingerbread
Christmas Gingerbread (w/optional peppermint or butterscotch cream)
1/2 c. butter
1/2 c. molasses
1/2 c. brown or white sugar
2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 t. solda
1 egg, well beaten
1/2 c. sour cream or buttermilk
2 c. flour
1 good jigger of rum or brandy (optional)
Preheat oven to 350 degrees. Heat butter, molasses, sugar, salt and spices over double boiler. Sift flour and soda together. When molases mixture is thoroughly warm, beat until light and creamy. Add beaten egg, mix in sour cream or buttermilk and gradually add flour beating well . For a New Year’s bread, add a little rum or brandy for some nice undertones. Pour into grfeased loaf or square pan. Bake about 50-60 min. until center is done. Serve with whipped cream. (For variation, you may coarsely grind a few butterscotch or peppermint candies to add to cream. Don’t overdo it, though. These should add a hint of flavor without being obvious.
1/2 c. butter
1/2 c. molasses
1/2 c. brown or white sugar
2 t. ginger
1 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
1/2 t. solda
1 egg, well beaten
1/2 c. sour cream or buttermilk
2 c. flour
1 good jigger of rum or brandy (optional)
Preheat oven to 350 degrees. Heat butter, molasses, sugar, salt and spices over double boiler. Sift flour and soda together. When molases mixture is thoroughly warm, beat until light and creamy. Add beaten egg, mix in sour cream or buttermilk and gradually add flour beating well . For a New Year’s bread, add a little rum or brandy for some nice undertones. Pour into grfeased loaf or square pan. Bake about 50-60 min. until center is done. Serve with whipped cream. (For variation, you may coarsely grind a few butterscotch or peppermint candies to add to cream. Don’t overdo it, though. These should add a hint of flavor without being obvious.
Subscribe to:
Posts (Atom)