Breads, rolls and muffins Feed

Guinness Gingerbread

Okay, your mother probably didn't make Guinness gingerbread when you were a kid. But I bet you wish she had.

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Guinness Gingerbread

1 1/4 sticks (10 tbsp.) butter, plus some for greasing
1 cup golden syrup (you may substitute with corn syrup)
1 cup packed plus 2 tbsp. brown sugar
1 cup Guinness stout
2 tsp. ground ginger
2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups all-purpose flour (I suggest you sift it)
2 tsp. baking soda
1/4 cup sour cream
2 eggs
1 rectangular aluminum foil pan or 13" x 9" x 2" cake pan 


Preheat oven to 325˚F.

Grease your aluminum foil pan or line your cake pan with aluminum foil and grease it.

Put the butter, syrup, brown sugar, Guinness and spices into a pan and melt gently over low heat.

Take off heat and whisk in the flour and baking soda. Be patient and whisk thoroughly to get out any lumps.

Whisk the sour cream and eggs together then beat into gingerbread mixture, whisking again to get a smooth batter. 

Pour this into your foil loaf/cake pan and bake for about 45 minutes; when it's ready, it will be risen in the center and coming away from the pan at the sides.

Let the gingerbread cool before cutting into slices or squares.

It's me again. Gingerbread tends to look too much like an unfinished cake waiting to be frosted, so I always dust the finished gingerbread with powdered sugar. Makes a big difference.

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 Can you tell what's driving me crazy about this old holiday photo of Mary Tyler Moore?

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It's the brown carpeting. It has nothing to do with the holidays. Details matter! So don't forget to dust your gingerbread with powdered sugar.    ; )

Recipe via Irish Central
Image via Vintage Everyday


Homemade corn meal biscuits

Homemade biscuits. The way to knock the socks off your Thanksgiving guests. Better still, this recipe is easy.

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Corn Meal Biscuits
Recipe from 1957 Clabber Girl advertising

1 1/2 cups sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup yellow corn meal
1/3 cup shortening
2/3 cup milk

Sift together flour, baking powder and salt into a mixing bowl. Blend in cornmeal. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once. Stir lightly with a fork, just enough to moisten all the flour. Knead gently about 1/2 minute on lightly floured board. Roll dough 3/4 inch think. Cut with 2-inch cutter. Place on lightly greased baking sheet. Bake in a 450˚F (very hot) oven 12 to 15 minutes. Yields 12 biscuits.

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If you don't have a biscuit cutter, just use an upturned drinking glass that's been dipped in flour. 

Recipe via tikitacky


New Orleans Style Bran'n Molasses Muffins

I'm not buying this "New Orleans Style" thing. Anyone who knows anything about New Orleans knows that they don't eat bran there.

If you want add a genuine New Orleans flavor to these bran muffins you're either going to have to wash them down with a Hurricane or pour whiskey sauce all over them.

1967 ad with recipe for muffins

New Orleans Bran'n Molasses Muffins
Recipe from 1967 Kellogg's advertising

1 cup Kellogg's All-Bran
1/2 cup milk
1/2 cup Brer Rabbit Molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely cut, pitted dates
1 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1. Combine Kellogg's All-Bran, milk and Brer Rabbit Molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well.Stir in raisins. 

2. Sift together flour, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full.

3. Bake in moderately hot oven (400˚F) about 20 minutes. Serve hot.

Yields 12 muffins, 2 1/2 inches in diameter.

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 In this alternate reality, Ken and his friend Allan do the cooking.

"Oh, Allan, do put that rolling pin away," suggests Barbie.

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Recipe via Classic Film
Image via Pinterest


Blueberry Pumpkin Muffins

If you're like me, you always have canned pumpkin in your pantry leftover from Thanksgiving. Here's a yummy way to use it up.

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Blueberry Pumpkin Muffins
Recipe from old Libby's advertising

1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup Libby's Solid Pack Pumpkin 
1/4 cup undiluted evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tbsp. flour
streusel (recipe below)

Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full. Sprinkle streusel over top of muffins. Bake in moderate oven (350˚F) 40 minutes or until toothpick inserted in center comes out clean.

Note: For larger muffins, use 12 paper-lined muffin tins.

Streusel: Combine 2 tbsp. flour, 2 tbsp. sugar and 1/4 tsp. cinnamon. Cut in 1 tbsp. butter until mixture is crumbly.

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If you're dying to show the world your love of baked goods, this vintage-inspired swing dress is on sale for $55.99 here.

 


Apple Muffins

Betty CrockerI haven't tried this Apple Muffin recipe yet. Am thinking that since apples taste great with cheddar cheese, these muffins probably would, too.

Many people swear that Granny Smith apples are best for baking, but you can bake with pretty much any red apple (except for Red Delicious) available in your grocery store.  I don't know why, but Red Delicious aren't considered a great choice for baking. 

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Apple Muffins
1940s recipe from old Betty Crocker advertising

Sift together into bowl:
   2 cups sifted flour
   1/4 cup sugar
   1/2 tsp. salt
   4 tsp. baking powder
   1/2 tsp. ground cinnamon

Blend in:
   1 well-beaten egg

   1 cup milk (use whole or 2% for best results)
   1/4 cup shortening, melted and cooled

Stir just enough to mix the ingredients.

Carefully fold in:
   1 cup sliced apples that have been sweetened with 1/4 cup sugar

Pour into well greased muffin pan. Fill each cup 2/3 full.

Bake 20 to 25 minutes in a moderately hot oven (400°F).

Serve piping hot. Makes 12 medium-sized muffins.

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I want this 1950s apple shaped cookie jar. Alas, by the time I found it online, it had already been sold.

Recipe via Recipe Curio
Image via Muggsey and Mae


This recipe looks amazing

This is kind of an American toad-in-the-hole. Amazing. Only I would serve it with baked beans instead of mushroom gravy and barbecue sauce.

(BTW, here's the toad-in-the-hole recipe I use. It's amazing, too.)

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Frankfurter Loaf
Vintage recipe from a 1967 Good Housekeeping Cookbook

8 skinless frankfurters (not all beef)
1 10-oz. package cornbread mix (I recommend Jiffy)
Canned mushroom gravy
Bottled barbecue sauce

1. Preheat oven to 375˚F.

2. Heat frankfurters in water; remove and dry; slash at 1-inch intervals.

3. Prepare cornbread mix as package label directs. Alternate layers of franks and batter in greased, floured, 1 1/2 quart glass loaf pan.

4. Bake 35 minutes; cool to lukewarm in pan. With sharp knife, slice 1-inch thick. Pass gravy and barbecue sauce. Makes 6 servings.

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Old photos of my nephews wearing coordinating leisure suits are a source of entertainment till this day. Unfortunately, I don't have copies. Standing in is this image from an old Sears catalog.

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Recipe via Mid-Century Menu
Image via Sew Country Chick


Holiday Baking Two-fer

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Kugelhof
Vintage recipe from old Diamond Walnuts advertising

1 (13 3/4 oz.) pkg. Pillsbury hot roll mix
1/4 cup warm water
1/3 cup each butter and sugar
1/4 tsp. mace
2 tsps. grated orange peel
1 tsp. grated lemon peel
2 eggs beaten
1/2 cup milk, scalded and cooled
1 cup Diamond walnuts
powdered sugar

Soften yeast from hot roll mix in warm water. Cream butter, sugar, mace and peels together. Beat in eggs. Then add yeast, milk and flour from mix; beat smooth. Cover, let rise in warm place (cold oven is perfect for this) until doubled,
1 to 1 1/2 hours. Stir down. Finely chop 1/4 cup walnuts; sprinkle into well-buttered 9-inch bundt pan. Coarsely chop remaining walnuts and stir into dough. Spoon into pan. Let rise until doubled (in the cold oven again), about 30 minutes. Bake in preheated 375˚F oven about 35 minutes. Let stand 5 minutes. Turn out; sprinkle with powdered sugar.

Walnut Coffee Strip

2 1/2 cups Bisquick
1/2 cup milk
1 egg, beaten
3 tbsp. soft butter
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/2 cup chopped Diamond Walnuts
3/4 cup diced mixed candied fruits
powdered sugar frosting

Stir Bisquick, milk and egg to a soft dough. Knead lightly on floured board. Roll to 9 x 12-inch rectangle. Mix butter, sugar and cinnamon; spread over dough. Sprinkle with walnuts and candied fruits. Roll up as for jelly roll. Cut in 8 slices and overlap on greased baking sheet. Bake in preheated 400˚F oven for about 20 to 25 minutes. Drizzle with powdered sugar frosting while warm.

Powdered Sugar Frosting

Mix 3/4 cup sifted powdered sugar with 2 tsp. hot water and 1/4 tsp. vanilla.

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 This 60s mom very graciously poses with the housewife-y gifts she got for Christmas.

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Recipe via Pinterest
Image via Groovy Pics


Retro Recipe for Homemade Doughnuts

At least once in your life, you really should try a homemade doughnut. Trust me.

I found a doughnut recipe in this Delightful Cooking booklet. I'm guessing it's from the 1920s.

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Here is the doughnut recipe. Click the image to enlarge it.

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Doughnuts

3 eggs
1 cup sugar
1 tsp. salt
3 tbsp. Mazola
1 cup sour or buttermilk
5 cups sifted pastry flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. mace or nutmeg

Thoroughly mix first five ingredients. Sift together flour, baking powder, soda and spice, and add to first mixture. Mix thoroughly but lightly and roll out on slightly floured board. Cut with doughnut cutter and fry in deep hot Mazola.

If sweet milk (that is, whole milk) is used (instead of buttermilk), eliminate baking soda and use 4 tsp. baking powder.

Crullers may be made by using above recipe — after rolling out the dough, cut in strips, twist and fry in deep Mazola.

Click here for a recipe for easy muffins.

Via Shelf Life Taste Test


Retro Recipes: Garlic Bread, Parmesan Bread and Herb Bread

Retro recipe for garlic bread

Garlic Bread

1/4 cup Mazola Margarine
1/2 clove garlic, crushed
1 loaf French bread

Blend margarine with crushed garlic. Cut French bread into diagonal slices from top almost through to bottom crust. Spread cut surfaces with margarine-garlic mixture. If desired, wrap loosely in aluminum foil. Heat in 375˚F (moderate) oven about 15 to 20 minutes. 

 

Parmesan Bread

Follow recipe for Garlic Bread, substituting 1/4 cup grated Parmesan cheese for garlic.

 

Herb Bread

Follow recipe for Garlic Bread, substituting 2 tbsp. finely chopped parsley and 2 tbsp. finely chopped chives for garlic.

Click here for the classic recipe for Grape Nuts Bread.

Via Pinterest


The famous recipe for Grape Nuts Bread

According to Recipe Curio, this old recipe for Grape-Nuts Bread is one of the six most popular recipes to come from Euell Gibbons' favorite breakfast cereal.

Grapenuts bread vintage recipe

 

Grape-Nuts Bread

1 1/3 cups milk, scalded
2/3 cup Grape-Nuts
2 cups sifted flour
2 1/2 teaspoons Calumet Baking Powder
1 1/2 teaspoons salt
2/3 cup sugar
1 egg, well beaten
3 tablespoons shortening, melted

Pour milk over cereal and let stand until cool. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg and shortening to cereal mixture and mix well. Then add flour mixture and stir enough to dampen flour. Turn into 10 x 5 x 3 inch loaf pan, lined on bottom with paper. Bake in moderate oven (350°F) 1 hour, or until done. Wrap in waxed paper and store several hours or overnight before slicing.