Cask & Barrel

Quick Coffee Cake

Apr
28

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, 1 1/2 cups
Baking powder, 2 teaspoons
Salt, 1/2 teaspoon
Shortening, 3 tablespoons
Sugar, 1/3 cup
Egg, 1
Milk, 2/3 cup

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

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add egg and beat well; add milk. Add sifted flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Turn into a greased square pan (8 by 8 by 2 inches) and bake in a hot oven ( 425 F.) 25 minutes. (If Streusel or crunchy topping is going to be used on this, first read directions given below.)

Cut into squares; serve as a hot bread, with butter, or as a simple cake.

Streusel Topping: Cream together 1/4 cup butter and 1/4 cup sugar until light and fluffy; add 3/4 cup dry bread or cake crumbs and 1 teaspoon cinnamon; mix to consistency of coarse crumbs and sprinkle over batter before baking.

Crunchy Topping: Combine 1/4 cup melted butter with 2/3 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon almond flavoring; fold in 1 1/2 cups corn flakes. Spread over cake batter before baking.

Nut Topping: Spread the baked cake while still warm with confectioners’ frosting; sprinkle with 1/3 cup coarsely chopped nuts.

 


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

Hush Puppies

Apr
21

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.


Cornmeal, regular or stone ground, 1 cup
Flour, enriched all-purpose, 1/2 cup
Baking powder, 1 teaspoon
Salt, 1 teaspoon
Salad oil, bacon fat or melted shortening, 2 tablespoons
Egg, beaten, 1
Water, 1/2 cup
Salad oil or fat for frying, 2 tablespoons

Measure cornmeal and flour; add baking powder and salt and sift into mixing bowl. Add salad oil, bacon fat or melted shortening, egg and water.

Meanwhile heat fat for frying in skillet over moderate heat. Drop in the thick batter by spoonfuls from side of spoon to make an oblong patty. Cook to a crisp golden brown, turn; press down with spatula to flatten slightly and brown.

Drain on absorbent paper. Makes 12 hush puppies about 3 1/2 inches long.

 


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

Corn Bread

Apr
14

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, 1 cup
Baking powder, 3 1/2 teaspoons
Salt, 1 teaspoon
Sugar, 3 tablespoons
Corn meal, yellow, 1 cup
Egg, slightly beaten, 1
Milk, 1 cup
Shortening, melted, 1/4 cup

Sift flour; measure; add baking powder, salt and sugar; sift again and add corn meal; mix thoroughly.

Combine egg, milk and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Turn into a greased square pan (8 by 8 by 2 inches) and bake in a hot oven (425 F.) about 40 minutes.

Cut into squares and serve hot.

Bacon Breakfast Bread: Add 1/2 cup crisp coarsely chopped cooked bacon to sifted flour mixture.

 


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

Banana Bread

Apr
07

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, 1 3/4 cups
Baking powder, 1 1/4 teaspoons
Baking soda, 1/2 teaspoon
Salt, 3/4 teaspoon
Shortening, 1/3 cup
Sugar, 2/3 cup
Eggs, slightly beaten, 2
Bananas, mashed, 1 cup (2 to 3 bananas)

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

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add eggs and mix until smooth.

Add dry ingredients alternately with the mashed banana, stirring just enough to combine thoroughly. Do not beat.

Turn into a greased loaf pan (about 9 1/2 by 5 1/2 inches) and bake in a moderate oven (350 F.) about 1 hour.

 


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

Plain Muffins

Mar
31

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, 3/4 teaspoon
Sugar, 2 tablespoons
Egg, slightly beaten, 1
Milk, 1 cup
Shortening, melted, 2 to 4 tablespoons

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

Combine egg, milk and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Fill greased muffin pans 2/3 full and bake in a hot oven (400 F.) 20 to 25 minutes. Makes 12 to 15 medium-sized muffins.

Cake Method (One-Bowl Method): For a finer-grained cakelike texture in muffins use unmelted shortening; cream the shortening, add sugar gradually; continue beating until light and fluffy. Add unbeaten egg and beat well; stir in milk. Add flour which has been sifted with baking powder and salt; proceed as directed above.

 


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

Crusty Rolls

Mar
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.


Water, boiling, 1 cup
Shortening, 2 tablespoons
Sugar, 1 tablespoon
Salt, 1 teaspoon
Yeast, 1 package
Enriched flour, sifted, about 4 cups
Egg whites, beaten, 2

Combine boiling water, shortening, sugar and salt; cool to warm.

Sprinkle yeast over a part of the cooled water mixture; after 5 minutes stir and combine with remaining water mixture.

Add 1 cup of the flour; beat until smooth; add beaten egg whites; beat thoroughly; add enough of the remaining flour to make a soft dough.

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

Place dough in a warm greased bowl; brush top very lightly with melted fat; cover and let rise in a warm place (80 to 85 F.) about 1 1/2 hours or until doubled in bulk.

Punch dough down thoroughly; fold in edges and turn over so that smooth side is on top; cover and let rise about 3/4 hour or until doubled in bulk.

Punch down; divide into 1 1/2 to 2 dozen portions of equal size, cover and let rest for 10 minutes.

Shape into rolls; place 2 inches apart on a greased baking sheet which has been sprinkled with white corn meal (or flour); cover and let rise about 1/2 to 3/4 hour or until doubled in bulk.

Bake in a hot oven (450 F.) for 20 to 25 minutes. For added crustiness have a large flat pan filled with boiling water on floor of oven during baking. Makes about 2 dozen rolls.

 


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

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.