Tips, Measurements and Equivalents

With the weather cooling off, at least for some of us, it's time to start baking again. Last week I baked muffins for the kids, and I stocked up on some ingredients to bake cookies this weekend. Today I have a few baking tips to share.

Oven temperatures in newer recipes are very clear, but if you collect old cookbooks you'll find they often use "moderate oven" or "hot oven". Use the following when running across this type of thing.

Slow Oven: 250-300 degrees F.

Moderate Oven: 350-375 degrees F.

Hot Oven: 400 degrees F.

Very Hot Oven: 450-500 degrees F.

The following tips are from All About Home Baking published in 1933. I love this cookbook because of the baking tips. Quotes from the book are in italics.

Cutting in shortening can be tricky. If it's not done correctly your biscuits or scones will be heavy like a rock. The tip below is a great explanation of this method.

Cut shortening into flour quickly and lightly , being careful not to press down and mash the fat (butter etc.) . The cutting is continued until the shortening is separated into tiny particles and the mixture resembles course corn meal. The pastry blender is a convenient little tool for cutting in shortening. Two knives may be used instead.

(Pastry blenders are very inexpensive now, and can be found in most gadget sections of stores like Walmart or Target.)

Muffins are simple to make, but if they aren't done correctly they can turn out tough, dry or they may have "tunnels". The following tip will help:

Turn wet ingredients all at once into dry ones. Stir as briskly as possible without splashing mixture out of mixing bowl. Stop stirring in about 25 seconds, or just as soon as the flour is MOISTENED. The batter should look lumpy--do not attempt to beat it smooth. Overstirring results in muffins with sharp peaks or knobs on the outside and long holes or tunnels inside.

Measuring ingredients is very important in any type of baking. Below are a few tips to make sure your measuring is accurate.

-Flour should be sifted BEFORE it's measured, and spoon gently into the measuring cup afterwards, then leveled off with a knife. The sifting changes the volume of the flour.

-Baking powder should be measured very exact. Dip the spoon into the container of baking powder and carefully use a knife to level it off.

-Shortening should be packed into the measuring cup as tightly as possible, then leveled off with a knife.

On OFL we have old fashioned cake recipes:

http://oldfashionedliving.com/cakes2.html

~Brenda

We Remember September 11, 2001

Sunday marks the 10th anniversary of the terrorist attacks in New York City, Washington, DC, and Shanksville, PA. I remember that morning clearly, like so many of you do. My family and I were fortunate to be safe in Michigan, only having to watch the horror of the day on television, not in person. I can't imagine how those living and working in all three locations must have felt as events unfolded.

Two years ago my husband and I, along with our three children, visited Shanksville, Pennsylvania. We saw the site before the cement walls were built, and though it was simple and what some would call "plain", I was moved by the things left by those who visited the memorial. I wanted to share some of the pictures I took that day. The last one is of my daughter who didn't want to leave until she created her own message after my husband and I spent time trying to explain what happened that day in terms a child could understand. It was truly an emotional experience that meant a lot to all of us.












9/11 TENTH ANNIVERSARY EVENTS
By Presidential proclamation, Americans are called on to participate in a moment of silence beginning at 8:46 a.m. Eastern Daylight Time on September 11, 2011. Flags should also be displayed at half-staff in honor of the individuals who lost their lives.

9/11 memorials and commemorations:
New York – The 9/11 Memorial dedication will be held September 11, 2011.

Washington, DC – The Pentagon Memorial is open 24 hours a day, seven days a week, to allow the public to reflect on those who died there.

Shanksville, Pennsylvania – The National Park Service will dedicate the Flight 93 National Memorial and host a 10th anniversary commemoration.

You can find out more information on all of the events at http://www.usa.gov/Citizen/Topics/History_American/September11.shtml

~Brenda

It's Apple Season!

A local orchard messaged me this week that starting Friday the Gala and Honeycrisp apples would be ready to pick, and it made me feel like fall had arrived. Honeycrisp are a little expensive for my taste, but I love Gala apples. They have that perfect blend of tart and sweet plus the crisp, fresh texture.

I know everyone has their favorite apple for eating, and cooking or baking. What I tend to do is buy a selection and the kids and I eat them fresh then as they age I use them in cooking and baking. If you have a favorite multi-purpose apple, let us know in the comments. I'd love to know everyone's favorites.

Today I have a Apple Brown Betty recipe which is a classic, and can be made from scratch easily. Yes, it breaks my rule of avoiding dishes with complicated directions, but once you read through them it's a fairly simple dessert. The brown betty recipe as well as the buttered crumbs and hard sauce are all from my copy of Foods and Homemaking by Carlotta C. Greer, published in 1933.

Apple Brown Betty

Brown Betty is sometimes called scalloped apples.

2 cups soft bread crumbs

2 tbsp. butter

3 cups apples, chopped or cut into bits

1/2 cup sugar

1/4 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup water

1/2 lemon, juice and grated rind

Butter the bread crumbs (see below). Wash, pare, and core the apples, then chop. Add the remaining ingredients to the apples. In the bottom of a buttered baking dish put 1/4 of the crumbs. Put 1/2 of the apple mixture on top of the crumbs. Add 1/4 more of the crumbs, and top with the remainder of the apples. On top of this put the remaining crumbs.

Bake in a moderate oven of 375 degrees (my oven seems to run hotter so I used 350) for 40-60 minutes until the apples are tender and the crumbs brown. Cover the dish during the first 20 minutes of baking. Serve hot with cream or hard sauce (see below).

Buttered Bread Crumbs

2 cups soft bread crumbs

2 tbsp. butter

Put the butter in a saucepan and heat until it is melted. Add the crumbs; stir to mix. Do not brown the crumbs.

Hard Sauce

1/3 cup butter

1 cup powdered sugar

1 tsp. vanilla

Cream the butter. Add the sugar gradually and continue to cream the mixture. Add the vanilla. Mix. Chill the sauce. Use it on HOT desserts.

NOTES: If you've never made your own bread crumbs it's very simple. Below is what to do for 2 cups of crumbs, which is what the recipe for the brown betty needs.

Homemade Soft Bread Crumbs

You'll need:

8-9 slices of homemade or purchased bread

This will make about 2 cups of crumbs depending on how thick the bread is. If the bread is very soft allow it to sit out on the counter uncovered for a couple of hours before cutting.

Remove the crust with a sharp knife, and use for something else, or chop and put out for the wildlife.

Using a serrated knife, or a chopper, cut the crumbs over and over until they resemble crumbs. If you start to do this and the bread is smashing rather than cutting, let it sit out longer and try again in a bit.

It's really simple if you have a good knife or a chopper. Once the bread has been turned into crumbs continue with the buttered crumb directions above.

On OFL we have apple recipes galore:

http://oldfashionedliving.com/appleharvest.html

http://oldfashionedliving.com/applebrunch.html

http://oldfashionedliving.com/holidays/applepie.html

http://oldfashionedliving.com/apples2.html

~Brenda

A Labor Day Grilling Menu

Labor Day weekend signifies the end of summer for many people in the U.S., but I actually enjoy the cool days of fall more than the hot, humid days of August. We still have close to two months of good grilling weather left, even in the Northern climates. Today I'm sharing an end of the summer menu that is perfect for Labor Day or any weekend when you get the urge to use your grill.

This dip doesn't use the grill but it's a great appetizer to serve while dinner is cooking.

Spinach Queso Dip

Ingredients:
8 ounces pepper jack cheese
16 ounces Monterey Jack cheese
10 ounce frozen chopped spinach
1 medium sweet onion, diced
1 cup milk
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1 cup sour cream

Chop the cheese into small pieces. Defrost the spinach and drain. Saute the onions until softened and just starting to turn golden. Mix all of the ingredients, except for the sour cream. Microwave in 2 minute intervals, stirring each time until the mixture is smooth and melted. Stir in the sour cream. Serve with tortilla chips.

I also like this simple recipe because it uses all fresh ingredients and tastes better than anything you can buy in the store.

Pico de Gallo

Ingredients:
5 small or 4 medium tomatoes, chopped
1 small onion, chopped
1/2 cup fresh cilantro, chopped
1-2 Jalapeno chiles, seeded and minced
2 tbsp. freshly squeezed lime juice
salt to taste

Combine all the ingredients in a glass bowl and mix well. Serve immediately or within a couple of hours. Better at room temperature and served fresh. Serve with tortilla chips or toasted pieces of French or Italian bread.

Notes: The trick to this recipe is using ingredients that are as fresh as possible. I use sweet onion, but any type will work. You can also use other peppers besides Jalapeno but beware of their heat level. You may only need one if it's especially hot. Be careful not to touch your eyes or face after seeding the peppers until you've washed your hands well.

Spicy Grilled Shrimp

Ingredients:
1 pound shrimp, peeled and deveined
1/4 cup olive oil
1/4 cup lime juice
1/2 tsp. salt
1 tsp. chili powder
1 Jalapeno pepper, seeded and chopped
2 garlic cloves, peeled and minced

Combine the peppers, garlic, oil, lime juice, salt in a blender or food processor and process until fairly smooth. Place the shrimp in a large resealable plastic bag, add the marinade and close the bag. Marinate in the refrigerator for about an hour. Thread on to skewers OR use a grill pan that can be put on the grill. Grill over medium heat for about 3-4 minutes, turning or stirring, until shrimp are pink and done.

Notes:I have also made a pan out of foil that has been doubled and folded on the sides. The best method I've found is the round grill pans with holes in them and a handle. The shrimp can be stirred while it's grilling.

Garlic Butter for Steaks

Ingredients:
4 tbsp. butter, softened
2 garlic cloves, peeled and minced
1 tbsp. chopped thyme
1/2 tsp. Worcestershire sauce

Mix the ingredients until combined. Chill until ready to use.

To use: Grill your favorite steak until done. As soon as it's removed from the grill place on a platter, and top with a little bit of the butter. Serve
when melted.

Grilled New Potatoes

Ingredients:
2 lbs. new red potatoes
1/4 c. butter, melted
2 cloves garlic, crushed
2 tsp. seasoned salt
1/2 tsp. ground black pepper

Scrub the potatoes, but don't peel and poke each one twice or three times with a fork. Microwave the potatoes for 4-5 minutes or so in batches of 5 or 6 depending on size. You want them to be almost tender. If potatoes are large, cut in half AFTER microwaving. Place potatoes in disposable foil pan or use a large sheet of foil that will hold the potatoes. In small bowl, combine butter, garlic, pepper and salt; pour over potatoes. Cover the pan with foil, or fold over the large sheet of foil so potatoes are enclosed. Place potatoes on a gas grill over medium heat. Cook 15-20 minutes until the potatoes are tender.

Notes: I adapted a recipe to create this one, and the timing on microwaving the potatoes is kind of tricky. Some cooks like to boil them until partially cooked, and that works fine too. What I do is cook them in the microwave as directed above using the "potato" setting. I set it at 1 potato, turn it on, then check the potatoes to see they are tender. Sometimes half of them will be ready, other won't be, so I remove the tender ones and cook a minute longer, NOT using the potato setting. Repeat until the potatoes are all tender. It's important NOT to overcook. They should be barely tender before grilling.

On OFL we have another Labor Day Menu:
http://oldfashionedliving.com/entertaining2.html

Back to School Snacks

School starts the day after Labor Day in Michigan so we've started buying supplies while they are on sale. (I love those .20 notebook sales!) Things are a bit different this year at our house. My oldest moved into his dorm last week, my middle son is a senior in high school, and my daughter is going into 6th grade. I'm also considering getting a part time job in addition to my freelance writing to help out with expenses. There are a lot of changes this year, so I'm trying to prepare. Today I was going through my recipes for after school snacks, and treats I can make to send with my oldest to the dorm. Yes, he has room and board, but we know my homemade snacks are MUCH better.

Today's recipes are the ones I pulled out to make once school starts. Though the popcorn recipe at the end is calling to me to make much sooner:)

Lemon Fruit Dip
Ingredients:
1 cup lemon pie filling
1 cup plain yogurt
1/2 cup orange juice

Stir together and serve with fruit.

Notes: You could use other pie filling but lemon is smooth which is why it works with this recipe. Plain yogurt is used because the filling and the juice adds the sweetness.

Molasses Cookies
Ingredients:
3/4 cup margarine
1 cup granulated sugar
1 egg
1/4 cup molasses
2 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
3/4 ground cloves
3/4 ground ginger

Mix the moist ingredients, then combine with the dry ingredients that have been sifted together into a bowl. Once dough is mixed form it into balls about 1 inch in size. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes in 375 degree F. oven. Sprinkle with granulated sugar while still warm.

Gingersnaps
Ingredients:
3/4 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3 cups sifted flour
1/4 tsp. salt
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger

Cream shortening and brown sugar. Add egg and molasses; beat well. Add flour, salt, soda and spices. (I like to sift them all together first). Mix well and chill for an hour or so. Form into small balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350 degrees F. for 10 minutes. Makes 9-10 dozen.

Notes: You can use dark molasses for a spicier gingersnap. I also use parchment paper on the baking sheets and spray them with cooking spray. These are the perfect cookie jar cookie!

Snack Cracker Mix
Ingredients:
2 cups oyster crackers
1 cup mini pretzels
1 cup square cheese crackers like Cheeze-Its
3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder

Whisk together the oil, dressing mix, lemon pepper and garlic powder. Pour over the crackers in a large bowl, and stir until coated. Place the crackers evenly on a large baking sheet or two if needed. Bake in the preheated 275 degrees F oven for 15 to 20 minutes. Remove from oven and cool before storing in a resealable plastic bag.

Notes: I often use garlic pepper in place of the lemon pepper and garlic powder-- using 1/2-1 tsp. to spice this up. Another variation is to use garlic powder AND 1/2 tsp. of Cajun seasoning. The cracker mixture can vary depending on your family's tastes.

Popcorn Crunch
Ingredients:
2 quarts popped corn
1 1/3 cup peanuts or other nuts
1 cup melted butter or margarine
1 1/3 cup granulated sugar
1 tsp. vanilla extract
1/2 cup corn syrup (Karo or store brand)

Cook the butter, sugar, vanilla and syrup for 10 minutes until golden brown. Pour over the popcorn and the nuts. Toss and press onto greased cookie sheet. Cool. Break up and store til eaten.

On OFL I have some great apple recipes that would make nice snacks as well:
http://oldfashionedliving.com/Old-Fashioned-Apple-Recipes.html

Late Summer & Fall Garden Tips

The summer is slowly coming to an end and it's time to start making a list of the garden and landscape chores that will need to be done before cold weather. Today I have a few chores that you may need to do too.

Herbaceous peonies should be cut back to soil level, and the ground under and around the plant should be kept free of debris. Moving or dividing peonies can also be done this time of year. Add compost when replanting, water well, and mulch.

Hydrangeas can be planted this time of year as well. Choose a fertile, fairly moist, but not wet, location in partial shade if possible. If the location is in full sun the soil should be on the moist side. They don't do well in dry soil and full sun unless they can be watered on a regular basis. Hydrangeas won't bloom as well their best in a full shade, woodland environment either. Most hydrangeas can be pruned by 1/3 during the winter months when the plant has lost it's leaves. This makes it easier to prune evenly.

Fall is a good time to divide or transplant perennial plants such as hosta, yarrow, day lily, Lily of the Valley, bleeding hearts, and other plants that bloomed in the spring or early summer. One rule of thumb is to transplant after the perennial has bloomed, not during or before blooming. Water well for the first two weeks after transplanting, especially if there isn't sufficient rain. Mulch can add an extra protection to newly transplanted perennials if it's 3-5 inches thick, and removed in early spring.

I found this great tip from Clemson University Extension Office:
Blossom end rot - check your late tomatoes for blossom end rot on the fruit as it begins to form. This is usually an indication of a calcium deficiency. Place a handful of gypsum (land plaster) in the soil beside the tomato at planting (or later) to prevent this. Foliar sprays such as blossom end rot spray will also help alleviate the problem. Nothing will "heal" the fruit with rot on it, so remove and discard them.

One last chore that I need to do soon myself, is dividing and moving bearded iris. I have two tall varieties, and one cream colored dwarf iris. I love how easy they are to grow, but I spaced mine too close together and I need to thin and divide the rhizomes. The perfect time to do this is after a hard rain. Dig up the iris, cut off the foliage to 5-6 inches above the root/rhizome and set them to dry for a day or two before replanting.

On OFL I have more tips on dividing iris and looking for insect damage:http://oldfashionedliving.com/iris.html

Breakfast Breads for Back to School

Teenagers in particular tend to grumble when reminded they need to eat something other than a toaster pastry before school in the morning. We always have cereal and granola bars on hand at our house, but breakfast breads are a nice alternative too. I've found that variation helps keep the kids interested in breakfast. Today I have recipes for easy breakfast breads that can be made ahead of time.

The first recipe makes TWO 9x13 pans, which will last a couple of mornings. This makes a nice after school snack as well.

Apple Breakfast Bread

Ingredients:

7 cups sifted all purpose flour

1/2 cup baking powder

1 1/2 tsp. salt

1 2/3 cup granulated sugar

1 cup shortening

3 large eggs, beaten

2 1/4 cups water

3 1/2 cups of diced baking apples

3 tbsp. melted butter

4 1/2 tsp. ground cinnamon

Mix flour, baking powder, salt and 6 tbsp. sugar with the shortening using a fork or pastry cutter. Add the eggs and water; mix until it forms a soft dough. Place the batter equally into two well buttered 9x13 baking pans. Spread evenly. Combine the apples, butter, cinnamon and 1 2/3 cups sugar. Spread evenly over batter in each pan. Bake at 400 degrees for about 25 minutes. Makes 25 servings.

Apple Coffee Cake

Ingredients:

1 cup granulated sugar

1/4 cup plus 2 tbsp. butter or margarine

1 egg, beaten

1 tsp. vanilla

2 cups chopped apples

1 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1/4 cup brown sugar

1 tsp. ground cinnamon

Cream the granulated sugar and 1/4 cup butter with an electric mixer til light. Add the egg, vanilla, apples, flour, soda and salt. Pour into a square baking pan. Top with a mixture of 2 tbsp. butter, brown sugar and cinnamon. Bake in 350 degree F. oven for 30-35 minutes. 6 servings.

Spicy Coffee Cake

Ingredients:

1 1/2 cups flour

1/2 cup shortening

1 cup brown sugar

1/2 cup pecans, chopped

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1/2 tsp. baking soda

1 egg

1/2 cup evaporated milk

1 1/2 tsp. vinegar

1/4 tsp. salt

Combine the flour, shortening and brown sugar with a fork or pastry blender. Measure out 1 cup of the flour mixture and mix in a small bowl with the pecans for a topping; set aside. Combine the egg, milk, vinegar and salt-- whisk well. Mix together the spices and baking soda. Add to the egg mixture with the remaining flour mixture. Put into a 8x8 square pan that has been buttered or sprayed with cooking spray. Sprinkle with the reserved topping. Bake at 350 degrees F. for 30 minutes. Serve with butter.

Peach Coffee Cake

Ingredients:

3 cups flour

3 cups granulated sugar

3 tsp. baking powder

1 1/2 tsp. salt

3 eggs, beaten

1/2 cup milk

1 lb. 13 oz. can sliced peaches, drained

cinnamon sugar mixture*

1/2 lb. margarine

Sift the dry ingredients; add eggs and mix with a fork or pastry cutter until it's resembles crumbs. Add milk. Spread 1/3 of the mixture in a 9x13 pan. Arrange 1/2 of peaches over the crumble layer. Repeat layers, ending with the crumble mixture. Top with cinnamon sugar mixture and dot with the margarine. Bake at 350 F. for 1 hour or until toothpick comes out clean. 12 servings.

*mix 1/2 cup sugar with 1 tsp. ground cinnamon

On OFL we have recipes for muffins, another favorite breakfast:

http://oldfashionedliving.com/muffins.html

~Brenda