Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 325 F.
2. Butter 8 in round pans. Add parchment. Butter and flour that too.
3. Mix dry ingredients.
4. Mix wet ingredients in kitchenaid, whip till thickens.
5. Add dry ingredients to wet ingredients.
6. Divide batter amongst 3 pans.
7. Bake 20-25 min.
8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
4. Bring to a boil and boil for 30 sec.
5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

Ginger Shortbread

From David Leibovitz, who seems to have gotten it from the Edmonds Cookery Book (1908)

Yield: 18 to 24 bar cookies

Original pan: 20 cm x 30 cm rectangular pan
What I would use: 8 in x 8 in brownie pan, lined with parchment paper (hanging over the edge so you can pull the shortbread out of the brownie pan), sides buttered

INGREDIENTS:

Cookie base

4 1/2 ounces (9 tablespoons, 125g) unsalted butter, room temperature (it should be very soft)
1/2 cup granulated sugar (100g)
1 1/2 cup (210g) flour
1 teaspoon baking powder
1 1/2 teaspoons ground dried ginger

Icing

2 1/2 ounces (5 tablespoons, 75g) butter, salted or unsalted
2 tablespoons golden syrup (or palm syrup)
3/4 cup (90g) powdered sugar
1 tablespoon ground dried ginger

DIRECTIONS:

1. Preheat the oven to 375ºF (190ºC.) Butter a 13-inch rectangular tart pan or another pan (see headnote.)

2. In the bowl of a stand mixer, or by hand in a large bowl, make the cookie base by creaming the butter with the sugar until very light and fluffy, about 5 minutes. In a separate bowl, sift together the flour, baking powder, and 1 1/2 teaspoons ginger.

3. Mix the dry ingredients into the creamed butter mixture until well-combined. Turn the dough out onto a lightly floured countertop and knead it until the dough is relatively smooth.

(If necessary, dampen your hands to add a bit of moisture to the dough, if it’s dry.)

4. Press the dough into the prepared pan and flatted the surface, then bake the dough for 20 minutes, until it’s light golden brown.

5. Five minutes before the dough is done, making the icing by heating the 2 1/2 ounces of butter and golden syrup in a small pan, then mix in the powdered sugar and 1 tablespoon ginger, stirring until smooth.

6. When you take the pan out of the oven, pour the warm icing over the cookie base. Let sit for about 20 to 30 minutes, then remove from the pan and slice while still slightly warm.
Note: The only substitutions I could imagine that might work for this recipe might be honey, since it has the same viscosity to golden syrup. Rice syrup is another possibility. If you do try it with another liquid sweetener, please share your results in the comments.

Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

1. Dissolve yeast in water.
2. Sprinkle 1 tsp sugar on top.
3. Beat 2 c flour into 2 c milk until smooth.
4. Add softened yeast and let stand until light and bubbly, about 1 hour.
5. Cream butter and sugar together thoroughly with electric mixer.
6. Add unbeaten eggs and salt, blending well.
7. Then beat into the yeast mixture.
8. Work in more flour, enough to make a soft dough.
9. Knead until smooth and elastic on very lightly floured pastry cloth.
10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
11. Shape as desired and let rise again until doubled.
12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

1. Use half of basic dough for 2 dozen rolls.
2. Roll out to rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
6. Place small amount of this in bottom and around sides of muffin pans.
7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
8. Roll up as for jelly roll and cut in 1 in slices.
9. Place cut side down in prepared pans and let rise until doubled in bulk.
10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

1. Use half of basic dough.
2. Roll to 1/2 in thickness.
3. Cut circles with 2.5 in biscuit cutter.
4. Make depressions in each circle with bottom of custard cup.
5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

1. Use half of basic dough.
2. Divide dough into two long rolls, one twice as long as the other.
3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
4. Divide the short piece into three strips of equal length.
5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
7. Let rise until doubled in bulk.
8. Bake in moderate oven, 375 F, for about 30 minutes.
9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
10. One cup raisins may be kneaded into dough if desired.

TEA RING

1. Use half of basic dough.
2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

1. Use one third of basic dough.
2. Roll to a rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
5. Roll up like jelly roll.
6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

1. Use half of basic dough.
2. Roll to 1/4 in in thickness.
3. Cut into strips 1/2 in wide and 6 in long.
4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
5. Brush lightly with diluted egg yolk.
6. Set aside to double in bulk, about 45 min.
7. Bake in hot oven, 425 F, 15 to 20 min.
8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

Lemon Sweet Crackers

Recipes from a German Grandma

Makes fragile, light, tender lemon cookies

INGREDIENTS:

3 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. Bakers’ Ammonia
1/2 cup butter
1 cup sugar
1 egg white
1/2 cup milk
2 1/4 tsp. lemon extract

DIRECTIONS:

1. Preheat oven to 350 F.
2. Line cookie sheet with silpat.
3. Thoroughly combine the flour, salt and Bakers’ Ammonia. Set aside.
4. Cream butter and sugar well.
5. Add egg white and beat until light.
6. Add flour mixture to shortening mixture alternately with milk.
7. Add lemon extract.
8. Roll out and cut into 3″ squares.
9. Bake about 8 minutes.

Yield: 6 dozen thin cookies.

NOTE: Recipe is easily halved or quartered.

NOTE: I THINK THIS RECIPE IS BASICALLY THE SAME AS THE LEMON CRACKER RECIPE ON MY BLOCK (WHICH SUCKS). SO DON’T MAKE THIS, OKAY?

Lemon Crackers

Adapted from Scotland County(NC)Cotton Pickin’ Recipes

INGREDIENTS:

½ oz (2 tbsp) Ammonium carbonate (baker’s ammonia)
1 c milk
½ c butter
1 ¼ c sugar
1 egg well beaten
1 tbsp lemon oil (optional)
2 tbsp lemon extract
5 c flour

DIRECTIONS:

1. Pulverize ammonium carbonate with rolling pin, add milk, let stand ½ hour or until dissolved, stir often.
2. Cream butter and sugar; add egg, lemon flavoring, add milk mixture.
3. Stir in flour and chill.
4. Roll ¼ inch thick of floured surface.
5. Cut into 3 inch squares. Prick with floured fork.
6. Bake on silpat at 375F for 15 minutes until lightly browned.
7. Makes 3 ½ dozen.

NOTE: The crackers are crispy because of the baker’s ammonia.

NOTE2: You can add cracked black pepper to make great soup crackers.

NOTE3: This recipe can easily be halved or doubled. It is easily frozen as a dough or as a finished cracker. This is just a low maintenance, old timey recipe. It makes a great snack. This vintage recipe was used by pioneers on the Oregon Trail for something hearty and healthy to eat during their long travels. I suppose in that case it’s a great thing to bring along on airplane journeys these days 🙂

NOTE: GIVE THIS RECIPE A PASS. THE CRACKERS REALLY SUCK.

Fannie Farmer Cookbook

This is very much the standard in so many ways.

The book was published in 1896, and has many great recipes.

People rave about the brownie and the cornbread.

I’m sure there are other treasures.

It’s off copyright, here’s a link to the full book.: http://www.bartleby.com/87/

The whole book (except for the chapters dealing with recipes for meat) is below. I skipped the meat recipes since I’m vegetarian. If you go to the bartleby link above, you can get a copy of those missing chapters.

Farmer, Fannie Merritt. 1918
Chapter 1 – Food
Chapter 2 – Cookery
Chapter 3 – Beverages
Chapter 4 – Bread and Bread Making
Chapter 5 – Biscuits, Breakfast Cakes, and Shortcakes
Chapter 6 – Cereals
Chapter 7 – Eggs
Chapter 8 – Soups
Chapter 9 – Soups Without Stock
Chapter 10 – Soup Garnishings and Force Meats
Chapter 19 – Vegetables
Chapter 20 – Potatoes
Chapter 21 – Salads and Salad Dressings
Chapter 22 – EntreesChapter 23 – Hot Puddings
Chapter 24 – Puddings Sauces
Chapter 25 – Cold Desserts
Chapter 26 – Ices, Ice Creams, and Other Frozen Desserts
Chapter 27 – Pastry
Chapter 28 – Pies
Chapter 29 – Pastry Desserts
Chapter 30 – Gingerbreads, Cookies and Wafers
Chapter 31 – Cake
Chapter 32 – Cake Fillings and Frostings
Chapter 33 – Fancy Cakes and Confections
Chapter 34 – Sandwiches and Canapes
Chapter 35 – Chafing Dish Recipes
Chapter 36 – Fruits Fresh and Cooked
Chapter 37 – Jams, Jellies and Marmalades
Chapter 38 – Canning Fruits and Vegetables
Chapter 39 – Drying Fruits and Vegetables
Chapter 40 – Housekeeping Hints
Chapter 41 – Menu Planning
Chapter 42 – Food Values

Baker’s German Chocolate Cake (Original Recipe)

INGREDIENTS:

CAKE

1 (4 ounce) package Baker’s German sweet chocolate
1⁄2 cup boiling water
1 cup butter
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk

FROSTING:

1 1⁄2 cups evaporated milk
1 1⁄2 cups sugar
4 slightly beaten egg yolks
3⁄4 cup butter
1 1⁄2 teaspoons vanilla
2 cups Baker’s shredded coconut
1 1⁄2 cups chopped pecans

CAKE DIRECTIONS:

Heat oven to 350°F.

Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt.

Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

Add egg whites; stir gently until well blended. Pour into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans.

Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.

COCONUT-PECAN FROSTING DIRECTIONS:

Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
Cook and stir over medium heat until thickened. Remove from heat.
Stir in shredded coconut and chopped pecans.
Cool until thick enough to spread.
Makes 4-1/4 cups.

Vintage Baking Terms Conversion

Table of equivalent oven temperatures
Description = °F = °C
Cool oven = 200°F = 90°C
Very Slow oven = 250°F = 120°C
Slow oven = 300–325°F = 150–160°C
Moderately Slow = 325–350°F = 160–180°C
Moderate oven = 350–375°F = 180–190°C
Moderately Hot = 375–400°F = 190–200°C
Hot oven = 400–450°F = 200–230°C
Very Hot oven = 450–500°F = 230–260°C
Fast oven = 450–500°F = 230–260°C

BETTY CROCKER CONVERSION TABLE

Oven Temperatures
	C (Celcius)	F (fahrenheit)
Very Slow	120	250
Slow	150	300
Moderately Slow	160	320
Moderate	180	355
Moderately Hot	190	375
Hot	200	390
Very Hot	230	445
NOTE: These oven temperatures are a guide only. Always refer to the manufacturer’s manual.

ANOTHER CONVERSION TABLE

Temperature	Celsius	Fahrenheit	Gas mark
Very cool	95	200	0
Very cool	110	225	¼
Very cool	120	250	1/2
Cool or slow	135	275	1
Cool or slow	150	300	2
Warm	165	325	3
Moderate	175	350	4
Moderately hot	190	375	5
Fairly hot	200	400	6
Hot	220	425	7
Very hot	230	450	8
Very hot	245	475	9

Ration Cake

This World War II vintage cake — it’s egg- and dairy-free, reflecting the rationing of those times — is dark, moist, and delicious, despite being only about 138 calories per serving. Over the years, this has been one of King Arthur Flour’s most requested recipes. And, even though the “stir it all together in the pan” method is traditional, go ahead and stir everything together in a bowl, if that feels more comfortable.

INGREDIENTS:
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup sugar
1/4 cup Dutch-process cocoa or natural cocoa
1/2 teaspoon salt
1/2 teaspoon espresso powder, optional
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tsp almond extract
1 tablespoon vinegar, cider or white
1/3 cup vegetable oil
1 cup cold water

NOTE: Can sub 1.5 tsp baking powder for the baking soda and vinegar
NOTE2: Can sub lemon juice for the vinegar

DIRECTIONS:

1) Preheat your oven to 350°F. Lightly grease an 8″ square or 9″ round pan that’s at least 2″ deep. If you don’t have a 2″-deep pan in either of those sizes, use a 9″ square pan.

2) Traditional method: Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended.

3) Updated method: Whisk the dry ingredients together in a medium-sized bowl. Whisk the vanilla, vinegar, vegetable oil, and water in a separate bowl. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined. Pour the batter into the prepared pan.

4) Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.

5) Serve the cake right from the pan; warm from the oven, it’s wonderful with a big glass of milk.

6) Or, once cool, frost the cake with this simple chocolate frosting: Heat 1 1/2 cups chocolate chips with 1/2 cup half & half (or 1/3 c water or 1/3 c coffee) until the chips melt. Stir until smooth, and pour/spread over the cake.

Yield: about 16 servings.

Tips from our bakers
While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an “adults only” cake!

NOTE: You can sub out the oil with applesauce and the cake works out fine.

Prince of Wales Spice Cake

Makes one two-layer cake

Cake batter Ingredients

1 ½ cups sugar
1/3 cup shortening (I used butter)
3 eggs, beaten
1 ½ Tbsp molasses (NOT blackstrap)
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
¾ tsp ground cloves
¾ tsp nutmeg
3 cups sifted cake flour
1 ½ tsp baking powder
1 ½ cups sour milk

Sea-foam icing Ingredients

½ cup brown sugar
1 cup white sugar
4 Tbsp hot water
2 Tbsp strong coffee
¼ tsp cream of tartar
2 egg whites, stiffly beaten
¼ tsp salt
½ tsp almond extract
¼ tsp baking powder

http://lostrecipesfound.com/recipe/prince-of-wales-spice-cake-sea-foam-frosting/