Cask & Barrel

American Brioche

Mar
17

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1 cup
Butter, or margarine, 1/2 cup
Sugar, 1/2 cup
Yeast, 2 packages
Water, warm, 1/4 cup
Enriched flour, sifted, about 5 cups
Eggs, beaten, 3
Egg yolks, beaten, 2
Salt, 1/2 teaspoon
Lemon extract, 1 teaspoon

Bring milk to a boil. Add butter and sugar; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture. Add 3 cups of the flour; beat until smooth.

Combine beaten eggs, egg yolks, salt and lemon extract; add to yeast mixture; beat 10 to 15 minutes by hand or 4 to 5 minutes with the electric mixer, using medium speed; add enough of the remaining flour to make a soft dough.

Place dough in a warm greased bowl; brush surface with melted fat; cover and let rise in a warm place (80 to 85 F.) about 2 hours or until doubled in bulk. Stir down, cover and chill in refrigerator overnight.

Turn out on board. Roll 1/4 inch thick into an oblong about 18 by 24 inches. Brush with melted butter or margarine. Fold lengthwise to make 3 layers; cut into 1-inch slices. Cover and let rise until doubled in bulk.

Twist ends of each piece. Place on greased baking sheet and shape each into a coil or figure 8, 3 or S. Brush with melted fat; cover and let rise again until doubled in bulk.

Bake in a moderate oven (375 F.) for 15 to 20 minutes.

Brush while still warm with confectioners’ frosting; sprinkle with chopped nuts if desired. Makes 20 to 24 brioches.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

French Brioche

Mar
10

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1/4 cup
Butter, or margarine, 1 cup
Sugar, 1/2 cup
Salt, 1/2 teaspoon
Grated lemon rind, 1 1/2 teaspoons
Yeast, 2 packages
Water, warm, 1/4 cup
Eggs, beaten, 6
Enriched flour, sifted, 4 1/2 cups

Bring milk to a boil. Add melted butter, sugar, salt and lemon rind; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture. Add beaten eggs.

Add 3 cups of the flour; beat for 10 minutes by hand or 4 minutes using the electric mixer set for medium speed. Then add the remaining flour and beat until mixture is smooth.

Cover and let rise in a warm place (80 to 85 F.) about 1 hour or until doubled in bulk. Stir down, cover tightly and chill overnight in the refrigerator.

Take from refrigerator, form quickly into an equal number of large and small balls, making the large balls 1/3 to 1/2 the size of muffins pans, and the small balls about 1/2 the size of large balls. Place large balls in greased muffin pans; flatten down. Top each one with a small ball. Brush with diluted slightly beaten egg white. Let rise until doubled in bulk.

Bake in hot oven (400 F.) 12 to 15 minutes. Makes about 2 1/2 dozen brioches.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

Baking Powder Biscuits

Feb
24

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Flour, 2 cups
Baking powder, 3 teaspoons
Salt, 1 teaspoon
Shortening, 4 tablespoons
Milk, about 3/4 cup

Sift flour; measure; add baking powder and salt; sift again.

Cut in the shortening with a pastry blender or two knives, blending it until the mixture resembles coarse corn meal.

Stirring in with fork, add enough milk to make soft dough, or until flour leaves sides of bowl and follows fork; continue stirring until all flour disappears.

Turn out on board; knead lightly for about 1/2 minute. Turn smooth side up and pat dough or roll 1/2 inch thick; cut with floured biscuit cutter.

Transfer biscuits to an ungreased baking sheet; place 1 inch apart if crusty biscuits are desired, or close together for softer biscuits with less crust.

Bake in a hot oven (425 F.) 12 to 15 minutes. Makes 14 to 16 2-inch biscuits.

Cheese Biscuits: Cut in 1 cup grated cheese with the shortening and proceed as directed. Or prepare plain biscuit dough, roll into balls 1 1/2 inches in diameter and place in small muffin pans; dot with butter and sprinkle with grated cheese; bake as directed.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

English Muffins

Feb
17

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1 cup
Shortening, 3 tablespoons
Salt, 1 1/2 teaspoons
Sugar, 3 tablespoons
Yeast, 1 package
Water, warm, 1/4 cup
Egg, beaten, 1
Enriched flour, sifted, 4 1/4 cups

Bring milk to a boil. Add shortening, salt, and sugar; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add the beaten egg and 2 cups of the flour; mix thoroughly.

Turn out on well-floured board; knead in remaining flour; continue kneading about 12 to 15 minutes or until firm and elastic.

Place dough in warm greased bowl; brush very lightly with melted fat; cover and let rise about 1 1/2 hours or until doubled in bulk.

Turn out on board; roll 1/4 inch thick; cut with large cutter into 3-inch rounds; cover and let rise on board about 1/2 to 3/4 hour or until doubled in bulk.

Bake slowly on an ungreased griddle or heavy skillet. The heat should be so regulated that the muffins will brown slowly, allowing 7 to 8 minutes for each side. If baked in muffin rings the browning will be more even, but very satisfactory muffins can be baked without use of rings. Makes about 1 dozen 4-inch muffins.


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

Hot Cross Buns

Feb
03

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Prepare 1/2 recipe rich rolls. Add 3/4 teaspoon cinnamon to dry ingredients.

When dough is light, turn out on board; lightly knead in 1/2 to 3/4 cup raisins or currants. Shape into balls about 1 1/2 to 1 3/4 inches in diameter; place in greased square pan (8 by 8 by 2 inches).

Brush with diluted egg yolk; cover and let rise about 3/4 hour, or until doubled in bulk.

Bake in a moderate oven (375 F.) about 30 minutes.

When cool, make a cross of confectioners’ frosting on each bun; sprinkle lightly with confectioners’ sugar if desired.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

Rich Rolls

Jan
27

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1 cup
Shortening (part or all butter or margarine), 1/3 cup
Sugar, 1/2 cup
Salt, 1 1/2 teaspoons
Yeast, 2 packages
Water, warm, 1/4 cup
Enriched flour, sifted, about 5 cups
Eggs, beaten, 2

Bring milk to a boil; add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add about half the flour; add the beaten eggs; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.

Turn out on lightly floured board and knead about 10 minutes, or until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted fat; cover and let rise in a warm place (80 to 85 F.) about 2 hours or until doubled in bulk. Turn out on a board and shape into rolls as directed below.

Place on a greased baking sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk.

Brush with milk, melted fat, diluted egg white or diluted egg yolk. Bake in a moderate oven (375 F.) 15 to 20 minutes.

Butterfly Rolls: Roll dough into a rectangle about 1/4 inch thick and 6 inches wide. Brush with melted butter or margarine and roll jelly-roll fashion. Cut in 2-inch widths. Make a depression down the center of each piece, using a small wooden handle for the purpose.

Finger Rolls: Shape into balls 1 to 1 1/2 inches in diameter; cover and let stand about 15 minutes; roll between hands until 3 or 4 inches long.

Parker House Rolls: Roll dough 1/4 to 1/2 inch thick; cut in rounds with a 2-inch biscuit or cooky cutter. Brush very lightly with melted butter or margarine. Make a crease across the center of each round, using the dull edge of a knife; fold over.

Westchester Rolls: Roll dough into an oblong about 1/4 inch thick and 9 inches wide. Brush with melted butter or margarine. Fold into thirds lengthwise so that the oblong will measure 3 inches wide. Cut crosswise in 1-inch widths.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

No-Knead White Bread

Jan
20

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 1 1/2 cups
Shortening, 1/2 cup
Sugar, 1/4 cup
Salt, 1 tablespoon
Yeast, 3 packages
Water, warm, 1 1/2 cups
Eggs, 3
Enriched flour, sifted, 6 cups

Bring the milk to a boil. Add shortening, sugar, and salt. Reduce temperature to lukewarm.

Sprinkle yeast over the warm water and let stand 5 to 8 minutes. Stir, and add the milk mixture.

Add the eggs and mix well.

Add the sifted flour and mix until the dough is well blended. The dough will be softer than a kneaded dough.

Shape dough into 2 loaves on a well-floured board. Place in greased 9x4x3-inch pans, and cover.

Let rise in a warm place (80 to 85 F.) until double in bulk. (About an hour.)

Bake in a hot oven (400 F.) for 1 hour.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

Standard Rolls

Jan
13

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 2 cups
Shortening (part of all butter or margarine), 1/4 cup
Sugar, 1/4 cup
Salt, 2 teaspoons
Yeast, 2 packages
Water, warm, 1/4 cup
Enriched flour, sifted, 5 to 6 cups

Bring milk to a boil, add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over warm water. After 5 minutes, stir and combine with cooled milk mixture; add about half the flour; beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.

Turn out on lightly floured board, cover with mixing bowl and let rest 10 minutes, until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted fat; cover and let rise in a warm place (80 to 85 F.) about 2 hours or until doubled in bulk. Do not punch down. Turn out on board and shape into rolls as directed below.

Place on a greased baking sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk.

Brush with  milk, melted fat, diluted egg white or diluted egg yolk. Bake in a moderate oven (375 F) 15 to 20 minutes.

Biscuit Rolls: Roll 1/2 inch thick; cut into 2-inch rounds with a biscuit cutter.

Bowknots: Roll pieces of dough into ropes about 1/2 inch in diameter and 6 to 8 inches long; tie each length loosely into a knot.

Cloverleaf Rolls: Shape dough into tiny balls; dip in melted fat and place 3 balls in each section of a greased muffin pan.

Crescents: Roll 1/4 of the dough into a circle about 9 inches in diameter and 1/4 inch thick, marking with a cake or pie pan to obtain an exact circle. Cut into 10 or 12 wedge-shaped pieces and roll each jelly-roll fashion, beginning at the round edge. Place on greased baking sheet with point of dough on the bottom. Curve each roll into crescent shape on the baking sheet.

Hot-Dog and Hamburger Rolls: Roll dough 1/2 inch thick; cut with a large biscuit cutter. For frankfurter rolls, let stand, covered, about 15 minutes, then gently stretch rounds into oval shape.

Poppy-Seed Braids: Roll pieces of dough into slender ropes about 1/4 inch in diameter and 12 to 14 inches long. Braid 3 ropes together; cut off into desired lengths and press ends together firmly. Sprinkle with poppy seeds.

Rose Rolls: Follow directions for bowknots. After tying, bring one end up and through center of knot and other end over the side and under.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

White Bread

Jan
06

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Milk, 2 cups
Shortening, 3 tablespoons
Sugar, 2 tablespoons
Salt, 2 1/2 teaspoons
Yeast, 1 package
Water, warm, 1/4 cup
Enriched flour, sifted, about 6 cups

Bring milk to a boil; add shortening, sugar and salt; cool to lukewarm.

Sprinkle yeast over water; after 5 to 8 minutes, stir and combine with cooled milk mixture; add enough flour to make a stiff dough; mix thoroughly.

Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny.

Place dough in a warm greased bowl; brush surface very lightly with melted shortening to prevent crust formation; cover lightly and let rise in a warm place (80 to 85 F.) about 2 hours, or until dough is doubled in bulk and remains indented when pressed with the finger.

Punch dough down thoroughly in the bowl; fold the edges in toward the center and turn over so that the smooth side is on top; cover and let rise again about 1/2 hour or until dough has almost doubled in bulk.

Turn out on board; divide in two equal portions and mold into balls; let rest, closely covered, for 10 minutes. Shape into loaves.

Place in two greased loaf pans (about 9 1/2 by 5 1/2 inches); brush tops with melted fat; cover and let rise about 1 hour or until doubled in bulk.

Bake in a hot oven (400 F.) for 40 to 45 minutes. Makes 2 1-pound loaves.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.