On Friday, I pause and remember a single, wordless moment from the past week – inspired by The Warden’s Log.
Archive for March, 2012
Posted in Beverages, Collectibles, Cooking, Pottery, Snacks, Appetizers, tagged 1940s, cook, Cooking, marshmallow, milk punch, popcorn balls, recipe, Recipes, retro, smoothie, snack, strawberry on March 27, 2012 | 2 Comments »
One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio. The pages are edged in gold and there are 10 index tabs for food categories.
The real gold in this book, though, is the collection of handwritten recipes. There aren’t a lot of recipes – just 25, 22 of which are desserts. The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era. This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures. I believe it’s post-World War II because of all of the sugar-laden desserts.
The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake. That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions. I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.
For my version of these two recipes, I used ¼ of the ingredients to make smaller amounts. The popcorn balls are easy and a good buttery snack. My only change was to substitute butter for oleo (margarine) and a dash of salt.
The Pastel Milk Punch is somewhat like a smoothie and I used the modern convenience of a blender rather than stirring as the 1940s cook did. I also used frozen strawberries and omitted the sugar. The only mint ice cream I could find had very fine chocolate chips in it which didn’t do any harm except for clogging the straws occasionally.
Both items, like the other recipes in the book, are rather mild. My daughter wasn’t feeling well and drank two large glasses of the punch, saying that it settled her stomach.
MARSHMALLOW POP CORN BALLS
*4 cups of popped corn (about 2 Tblsp. unpopped corn)
*2 Tblsp. butter
*10 regular size marshmallows
*Dash of salt
Add popcorn to marshmallow mixture and stir to combine. As soon as the popcorn has cooled down enough to handle (don’t let it cool completely), butter the palms of your hands and form balls of the mixture. I chose to make 10 snack-size two-inch balls. Any spare kernels that can’t be formed into balls can be a snack for the cook.
PASTEL MILK PUNCH
*¾ cup frozen strawberries, slightly thawed
*Dash of salt
*2 cups cold milk
*1 cup (½ pint) strawberry ice cream, softened
*1 cup (½ pint) mint ice cream, softened
Place slightly thawed berries in a blender. Add salt, milk and ice cream. Blend until smooth.
Yield: 3-4 servings, depending on size
This little planter (marked Japan on the bottom) was always in my Grandma Helen’s living room in the 1940s and until I inherited it in 1978.
My youngest daughter loves Twinkies and dropped a big hint when she saw a recipe online for a recipe for Tiramisu that used them as the base. I borrowed the idea of the Twinkies but otherwise used my own recipe for Tiramisu.
* 5-½ Twinkies
* 4 oz. light cream cheese (Neufchatel), softened
* 15 oz. light ricotta cheese
* 2 cups light Cool Whip whipped topping
* 1/2 cup Kahlua or coffeee liqueur (to pour over Twinkies)
* One Hershey chocolate Nugget
Place Twinkies in bottom of 9×9 inch dish.
Pour Kahlua or liqueur over Twinkies. There will be some in the bottom of the dish which the Twinkies will soak up.
In a large mixer bowl, beat together the cream cheese and ricotta cheese until smooth. Fold in Cool Whip whipped topping.
Spoon the cream cheese mixture over the top of the Twinkies.
A microplaner is good to use for grating the chocolate Nugget over the top of the dish.
Refrigerate for at least two hours before serving.
Yield: 6-8 servings
Since not everyone in the family is that fond of Twinkies, I also made a batch of my original version, using Italian lady fingers…
This recipe was first posted in November of 2008. Click here for my original recipe.
For the big taste-off, only my youngest daughter and I were willing to try the Twinkie Tiramisu. We found it to be very similar to the lady finger version - a little bit sweeter. My daughter said there was a faint Twinkie “aftertaste”, which I didn’t pick up.
The Italian lady fingers version would be lower in fat and calories, but for dyed-in-the-wool Twinkie lovers, there’s nothing like that jolt of sweet cream filling.
Posted in Easter, My Sketches, Quilt Blocks, Quilting, Quilts, Seasonal, Spring, Wall Hangings, tagged Easter, embroidery, quilt, quilt block, Quilting, rabbit, redwork, wall hanging on March 22, 2012 | 6 Comments »
About 15 years ago, my oldest daughter and I had a booth at a large craft mall. My contributions were all decorative painting and I did a lot of design sketches inspired by photos, greeting cards, calendars, etc. I used my sketch of an Amish girl feeding rabbits to make a 6×6 inch redwork panel.
The log cabin blocks surrounding the redwork are 3×3 inches. The finished piece, made to fit my mini quilt rack, is 12×15 inches.
My daughter made the beautiful crocheted doily.
My youngest daughter is the only one in the family who loves coconut, so I rarely make her favorite German Chocolate Cake. She didn’t want a big cake to eat all by herself, so I tried to think of smaller pans I had that would make a layer cake. I decided to try some 7-1/2 inch loaf pans to make a half-recipe of the original version. It worked out just right for her to have several generous helpings of delicious cake. I’m not a big fan of coconut but I did enjoy a small piece of this.
GERMAN CHOCOLATE CAKE (A Smaller Version)
- 2 oz. Baker’s German’s Sweet Chocolate*
- ¼ cup water
- 2 eggs, separated
- 1 cup all-purpose flour
- ½ tsp. baking soda
- Dash salt
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ tsp. vanilla
- ½ cup buttermilk**
*To substitute for German’s Sweet Chocolate, add 2 Tblsp. granulated sugar for each ounce of unsweetened chocolate.
**To substitute for buttermilk, place 1 Tblsp. white vinegar in a measuring cup and add enough milk to reach one cup (8 oz.). Let stand 5 minutes before using.
Cover bottoms of three 7-1/2 inch loaf pans with waxed paper. Spray sides with cooking spray.
Preheat oven to 350 degrees F.
In a small microwave-safe bowl, microwave chocolate and water on high for 1-½ to 2 minutes, stirring after 1 minute, until chocolate is almost melted. Remove from microwave and continue stirring until the chocolate is completely melted.
Beat egg whites in mixer on high speed until stiff peaks form; set aside.
Mix flour, baking soda and salt in a separate bowl.
In the large bowl of a mixer, beat butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition – beginning and ending with flour mixture.
By hand, gently fold in egg whites.
Bake @ 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center of a cake comes out clean. Immediately loosen the sides of the cakes and allow to cool in pans for 15 minutes.
Remove from pans to wire racks. Remove waxed paper. Let cool completely.
To Make Coconut Pecan Filling/Frosting
COCONUT PECAN FILLING/FROSTING
- 2 egg yolks
- ¾ cup evaporated milk, undiluted
- ¾ tsp. vanilla
- ¾ cup granulated sugar
- ¼ cup plus 2 Tblsp. butter
- 1-1/3 cups Baker’s Angel Flake Coconut
- ¾ cup chopped toasted pecans
In a medium saucepan, whisk together the egg yolks, milk and vanilla until well blended. Add sugar and butter….
…and cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
Cool to desired spreading consistency.
Spread 1/3 of the Coconut Pecan Filling/Frosting on top of one layer of the cooled cakes…
…top with a second layer and spread its top with 1/3 of the filling/frosting. Repeat with the final layer and 1/3 of frosting.
This is a wonderfully soft, delicious cake but I had a little of trouble handling the layers even in this smaller size. The cake isn’t picture-perfect-looking, but it sure tastes great.
Posted in Baking, Breakfast, Cooking, Muffins, Quick Bread, tagged Baking, breakfast, carrots, cook, Cooking, food, mid-morning snack, muffins, pineapple, Quick Bread, recipe, Recipes on March 11, 2012 | 6 Comments »
This recipe is from a book I bought in 1982 to send to my daughter-in-law in St. Louis. I copied a lot of the recipes before mailing and I’m just getting around to making this one. It’s a very good muffin – moist and full of healthy things like carrots and pineapple.
CARROT CAKE MUFFINS
- 1-3/4 cups all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. ground cinnamon
- Dash of mace
- 1 egg
- 1/2 cup crushed pineapple, drained (juice reserved)
- 1/4 cup reserved pineapple juice
- 1/2 cup vegetable oil
- 1-1/2 tsp. vanilla
- 2 cups shredded carrots
- 1/2 cup raisins
Preheat oven to 400 degrees F. Grease or insert liners in 12 muffin cups.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace.
In a medium bowl, whisk the egg lightly, stir in the pineapple, juice, oil and vanilla.
Make a well in the center of the dry ingredients and add the pineapple mixture, stirring just to combine.
Stir in the carrots and raisins.
Spoon batter into prepared cups and bake for 15 to 20 minutes, until a tester inserted in the center of one muffin comes out clean.
Remove muffin tins to wire rack and let cool 5 minutes. If using silicone liners, I like to remove them right away to cool on a rack.
Remove the muffins from the cups/liners and finish cooling on rack.
Makes 12 muffins. These muffins freeze well.