Category Archives: baking

baking, Childrens' Party Book, food, recipe

Candy potatoes

Candy Potatoes

1 1/2 cups sugar
1/2 cup evaporated milk or cream
1 tablespoon butter
2 tablespoons Stanley’s Crystal White Syrup
1/4 tablespoon salt
1 teaspoon vanilla
2 teaspoon cinnamon

Mix sugar, Milk, butter, syrup and salt together in saucepan. Cook to boiling point, stirring constantly. Continue cooking, stirring occasionally, to 234 degrees F., or until a few drops form a soft ball when dropped into cold water. Remove from heat, cool at room temperature, without stirring, until lukewarm or until the hand can be held comfortably on bottom of pan. Add vanilla. Beat until creamy and quite stiff. Then shape with fingers into small pieces about 1 ½ inches long to resemble potatoes. Roll in cinnamon. Insert small pieces of nuts* to look like the eyes. Makes 2 dozen.

*optional

candy potatoes 3×5 card

candy potatoes 4×6 card

Candy Potato full sized page

 

baking, food, Norwegian, recipe, vintage

Rabarbragrøt (Rhubarb Compote)

In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.

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Rabarbragrøt (Rhubarb Compote)

 

To server 6 or 8

2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water

Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.

In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.

 

WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.

 

You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.

full sized pdf 3×5 cards 4×6 cards

baking, food, International Institute (Lawrence MA) Cookbook, recipe

Polish Fritters

Polish Fritters

International Institute Cook Book
International Institute Cook Book

 

12 egg yolks

1 whole egg

¼ lb powdered sugar

Mix Together and beat until light-colored. Add 1 wine glass of cognac. Work gradually into this mixture about 1 quart of well-sifted flour. When dough is rather stiff, knead it lightly, cover and let stand for an hour or two.

Then roll out as thinly as possible, cut each into elongated diamond-shaped pieces, slash each one in the center, pass one end through the cut, and fry in deep lard.

Sift powdered sugar over the fritters.

Printable copies
polish fritters | polish fritters4x6 card | polish fritters3x5 card

From: International Institute (Lawrence, MA ) Cook Book.

baking, food, recipe, Szabadság szakácskönyv (cook book)

Gombás Omlett (Mushroom omelet)

Gombás Omlett

 

Négy ounce vajból 3 kanál liszttel rántást készitünk és felersztjük fél csésze forró tejjel. Mikor kihült, összevegyitjük 3 tojássárgájával. A palacsinasütőn 4 lepényt sütünk ebből a masszából. Hármat megkenünk apróra vágott, párolt gombával, a negyediket a tetejére tesszük és a sütőbe téve, mégegyszer átsütjük az egészet.

 

Mushroom omelet.

 

Make a roux from four ounces butter and three tbs. flour, add a half a cup of hot milk. When it’s cool, mix in three egg yolks. In a frying pan (actually it specifically says crepe pan) make four crepes from this batter. Evenly layer three of the crepes with chopped and sautéed mushrooms. Place the fourth one on top and put it in the oven and cook it again.

 

Thanks to Monika (Momika) for the Translation

Printable copies:
| Gombás omlett English | Gombás omlett English 4×6 card | Gombás omlett English 3×5 card | Gombás omlett Hungarian | Gombás omlett Hungarian 4×6 | Gombás omlett Hungarian 3×5 card

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baking, Buffalo, food, photo, Photos, thrift store finds, vintage

Monday Monday

Yeah so today I had to run out to drop some stuff off at the husband’s work (He’s collecting wood for the Cub Scout family camp out). I took the time to run to Amvets (always on the lookout for more sewing machine feet) and came across this:

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Yeah pretty awful. I’m pretty sure it cursed me because when the bread I made today was done it looked like this:

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Needless to say I’m making another loaf. I may try the recipe again but finish it up in the oven instead of bread machine.