Old Fashioned Baking Tips and Recipes

I'm in a baking mood today, since the snow is covering the ground, the trees and the bushes for the first time this year with no melting in sight. It was 16 degrees F. this morning, but then we've been having warmer than usual temperatures this winter, and I knew the cold days were coming. Last night I made homemade pizza for my family, plus three extra teenagers. The house was toasty warm since the oven was on 450 F. for quite awhile as I rolled out crust and made five pizzas. I've shared my recipe for the crust on a past blog: http://oldtips.blogspot.com/2011/04/homemade-pizza-for-six-or-more.html . I tripled this recipe last night and topped the pizzas with pepperoni, onions, mushrooms, sausage, bacon, cheese and ham. I did one pizza meatless since one of our teen visitors is vegetarian. That pizza I topped with the sauce, sauteed green pepper, onions, mushrooms and then I sprinkled it with oregano, basil and Parmesan cheese on top of the mozzarella.

Today's tips are from All About Home Baking, which was published in 1933. I love this cookbook, and actually ended up with two copies, one of which belonged to Grandma Dorothy, my husband's grandma who passed away this fall. Thumbing through it always reminds me of her:) The baking tips are almost better than the recipes.

Measuring Baking Powder

Don't heap the teaspoon, for a heaping teaspoon may be 3 or 4 level teaspoons. Don't level off the spoon against the side of the can (I'm guilty of this one! -B.) ; the rounded edge gives you a rounding, and not a level teaspoon. Don't fill the spoon "about right" and shake off the excess; use your spatula to level off. Don't guess at fractions; use the small sizes of your measuring spoons to measure 1/4 or 1/2 amounts.

Penalties of Improper Baking Soda Amounts

Too much: batter running over edge of the pan; cake falling in the center; crackle, gummy, tough crust; coarse, crumbly texture.

Too little: undersized products; peaked, dull crust; heaviness; leathery streaks

Measuring Other Ingredients

Melted shortening or margarine: Melt shortening over hot water (Microwave can be used -B.). Then measure by level tablespoons.

Granulated Sugar: fill the cup and level off with a spatula or straight edge of knife. Never heap the cup or "scant" even a little bit.

Brown Sugar: pack into the cups firmly so it will keep the shape of the cup when turned out.

Thick, Sticky Liquids: pour into spoon from the container or another spoon. Don't dip the spoon into sticky liquids to measure. Too much will end up clinging to the underside of the spoon.

Cheese Roulettes

2 cups sifted cake flour

1/2 tsp. salt

2 tsp. baking powder

4 tbsp. butter or shortening

2/3 cup milk

melted butter

1 cup grated American cheese

salt

paprika

Sift flour once, measure, add baking powder and salt, sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out on slightly floured board and knead for 30 seconds. Roll into oblong sheet, 1/8 inch thick. Brush with melted butter. Spread cheese evenly over dough. Sprinkle with salt and paprika. Cut into strips, 6x1/2 inches, roll each strip, and place in greased muffin tins. Bake at 425 F. 15 minutes. Makes 24.

Aladdin Chocolate Cake

1 1/3 cups sifted cake flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1 cup sugar

4 tbsp. softened butter or shortening

2 eggs, well beaten

1/2 cup milk

1/2 tsp. vanilla extract

2 squares unsweetened chocolate, melted

Sift flour once, measure, add baking powder, salt and sugar, and sift together three times. Add butter. Combine eggs, milk, and vanilla and add to flour mixture, stirring until all flour is dampened. Add chocolate and blend. Then beat vigorously 1 minute. Bake in a greased pan, 8x8x2 inches, in moderate oven (325 F.) for 1 hour. Spread with frosting when cool, over the top and sides.

On OFL we have recipes for old fashioned tea breads:

http://oldfashionedliving.com/teabreads.html

~Brenda

Housekeeping Tips from 1940

Today I thought I'd share some very old time and money saving tips from the Watkins Almanac and Home Book of Useful Information, printed in 1940. As we all know, that was a very hard time in history with everyone trying to save pennies wherever and whenever they could, which is one reason why I love tips from this period.

-Place a square of oilcloth under the sewing machine when sewing. This will save picking up pins, threads, etc. from the rug.

Note: Oilcloth was a heavy cotton or linen fabric that was coated with linseed. Sometime in the 1950's it was replaced mostly by flannel backed plastic tablecloths.

-If boiled frosting will not thicken, the syrup is too thin. Place bowl in hot water and use a rotary beater. If the frosting is too thick, add a tablespoon of hot water and beat.

-Glass broken into tiny splinters which are practically invisible can be picked up by wiping the floor or surface with moistened absorbent cotton.

-Diced leftover baked or boiled ham blended with peas, rice or macaroni will be appetizing in a well-seasoned creamed dish.

-Save the water in which fresh vegetables are boiled. The vegetable stock is excellent for soup.

-Muffin tins are excellent for baking apples, tomatoes, stuffed peppers, etc. because they will keep their shape.

-When doubling the ingredients of a recipe, do not double the seasoning. Use the amount stated and taste before adding more.

-Dishes in which milk, eggs or starchy foods have been cooked should be soaked in cold water. Use hot water for sticky or greasy dishes.

-If dividing a recipe in half, use 2 small eggs when it calls for 3 eggs in the original recipe.

-Always cool melted fat before adding to the flour to make a smooth mixture; otherwise, there will be tiny balls of dough that will leave holes in the cake.

Do you have one of those small tabletop fountains? We have a nice article on OFL with tips on cleaning the fountains: http://oldfashionedliving.com/fountains2.html

~Brenda

Growing Herbs Indoors During Winter

Usually about this time of year I start getting antsy to play in the dirt. The snow is covering most everything, and what isn't covered is brown. Browsing seed catalogs is always a partial cure, but so is growing herb plants indoors. I don't have a bay window, or a sun room, but even my smaller windowsills will work for a few herbs, and I get to play in the dirt.

Clay pots work well for growing herbs inside because they drain well, and don't hold in the moisture too long like plastic pots tend to do. For smaller windowsills use smaller pots (at least 6 inches round) with only one herb per pot. If there is more room, such as a bay window, a 12 inch pot can hold several herbs. One combination that works well is a rosemary plant in the center of the pot, with two small parsley plants on one side and winter savory on the other. Another combination is a sage for the center and thyme, sweet marjoram and tarragon on the sides. These will grow well together and don't mind the close space.

Chives, whether garlic or traditional, are better grown in pots by themselves. Basil is best on it's own too, and has so many wonderful varieties that it makes it hard to grow just one type.

A nice way to use small pots on a windowsill is to line a long, thin tray with small stones or pebbles, then set the pots on top of the stones.

When looking for herbs to start now, check local garden departments for plants, or start herbs from seed. Dill, basil, and oregano are good choices, but try to buy varieties that are compact such as Globe basil or Fernleaf dill. It should describe it as such on the packet. Soil should always be a mix made for containers if possible. I usually pick up a bag from the local nursery or garden department at Walmart or Meijer.

Line the bottom of each pot with about an inch of small pebbles. I've often used aquarium stones and they work well. Top the stones with soil and sow the seeds as per the instructions on the packet. Water gently and place on the windowsill. This is a wonderful way to bring a little green into the house during winter.

On OFL I have an article on growing fresh ginger in a pot plus recipes:
http://oldfashionedliving.com/ginger.html

~Brenda

Happy New Year!

New Year's eve is like every other night; there is no pause in the march of the universe, no breathless moment of silence among created things that the passage of another twelve months may be noted; and yet no man has quite the same thoughts this evening that come with the coming of darkness on other nights. ~Hamilton Wright Mabie

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day. ~Edith Lovejoy Pierce

One resolution I have made, and try always to keep, is this: To rise above the little things. ~John Burroughs

Thank you from all of us at Old Fashioned Living for your support this year. We are truly thankful for your visits, comments and friendship. We hope you all have a wonderful 2012!

~Brenda

New Year's Eve Recipes

Appetizers for a celebration such as New Year's Eve don't have to be complicated to be elegant. Brie is a soft cheese that has a type of white "mold" around the cheese itself. It is usually bought in rounds which are eight ounces, but can also be found in larger sizes. The entire thing is edible, and it can be baked or microwaved.

I love the taste of brie. It's sort of buttery, but with the tang of cheese. There are so many things that can be done with it. An eight ounce round would be enough for four people as an appetizer, depending on what else is being served.

BASIC MICROWAVE INSTRUCTIONS
Carefully, using a very sharp knife cut JUST the rind/white off the top only. Place it on a microwave safe plate, and microwave on high for one minute. At this point check it to see if it's softened and warm. If it isn't, then microwave another another 30 seconds. This should do it unless your cheese is larger than 8 ounces. If it is, then microwave in 30 second intervals until it's warmed and melted. Variations are below.

Pesto: Add pesto to the top of the brie, and microwave as above. Serve on sliced baguettes.

Onions & Mushrooms: Saute chopped onions and mushrooms until caramelized. Add to the top of brie after removing the top, drizzle with a small amount of balsamic vinegar if desired, and microwave per instructions.

Cranberry Sauce: Top with cranberry sauce, and chopped pecans, then microwave.

BASIC BAKED BRIE INSTRUCTIONS
The brie can be wrapped in foil and baked on a cookie sheet at 350 degrees F. for about ten minutes. There are many variations of this and I have shared some below.

Fruit & Nut Baked Brie: The brie can be sliced in half with a sharp knife and spread with jam, then sprinkled with chopped nuts on one half. Top with the other half, wrap in foil and bake for ten minutes.

Brown Sugar Brie: Place the brie on parchment or foil. Sprinkle with 3-4 tablespoons brown sugar, a little cinnamon, and top with crushed pecans. Bake for ten minutes, and serve with fruit.

Chutney: Place Brie in a small ovenproof dish. Spread any variety of fruit chutney over the top of cheese. Bake ten minutes, and serve with slices of crusty bread.

Apricot & Almonds: Place brie in an ovenproof dish, spread a thin layer of butter on top of the cheese, top with 1/4 cup each of apricot preserves and sliced almonds. Bake ten minutes and serve with crackers or bread.

On OFL we have a recipes from forum members:
http://oldfashionedliving.com/holidays/appetizers.html

Merry Christmas!

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. ~Norman Vincent Peale

He who has not Christmas in his heart will never find it under a tree. ~Roy L. Smith

The best of all gifts around any Christmas tree: the presence of a happy family all wrapped up in each other. ~Burton Hillis

I will honor Christmas in my heart, and try to keep it all the year. ~Charles Dickens

~All of us at Old Fashioned Living wish you a Christmas full of love and laughter. Thank you for all of your comments, emails and continuing visits.~

Holiday Countdown: Last Minute Tidbits

It's always hard to know what to share in this last post before Christmas, so I really had to mull it over. Today instead of sharing more recipes I thought I would go over some things that have been on my mind.

1. Take a minute and think about the people you know. Is there someone that just went through a break-up? Did anyone lose a family member during the last year? Is anyone you know sick?

When life is busy, and the holidays are in full swing, it's so easy to forget what those around us are going through. You can make a difference in someone's life by bringing them a basket of homemade treats. Bake an extra loaf of bread, or another batch of cookies, and bring it over to that person or family. Maybe you have room to include another person at your Christmas dinner. Invite someone that may be alone this year.

2. Do you still need a gift for a teen? Teens LOVE gift cards of ANY amount. I have a lot of experience buying for teens and gift cards to these places never fail: local coffee shop, video/game rental store, used game store such as Game Stop, Best Buy, fast food restaurants or movie theaters. There are a lot of gift cards out there but these are no fail because any teen can use them no matter where they live or what electronic devices they own.

3. The fastest way to get stressed during the holidays is to expect children to act like adults. They aren't big people. They are small people with short attention spans that look at life nothing like we do. This is a good thing as long as you keep it in mind. Set them at a card table with safety scissors, non-toxic glue, old Christmas cards and crayons and they will create masterpieces if you let them. They will also be messy and loud. Expect this, and it will be okay. That's what being a kid is all about. Send them outside to play afterwards and smile when you look over what they created. Always have crayons and paper on hand when kids are around. Those two things will help you keep your sanity.

4. Take time out to relax and have fun. We bake, shop, cook, clean and try to do everything we can to make the holidays perfect. This is fine unless you are strung so tight that the littlest thing going wrong makes your head explode. Relax. Laugh. Enjoy. If this means something doesn't get done, then so be it. You may have to bake one less batch of cookies, or put up a couple less decorations, but it will be okay.

These are my tips for a nice Christmas. Sharing them with you is also a reminder to myself as I finish up my writing, baking and shopping. I always want to do more for people, and sometimes I get frustrated that I need to sleep more than four hours when I'm in the midst of the holiday preparations, but I make myself get the sleep I need and I take time to reflect and relax. I hope you will too.

Merry Christmas,

Brenda