William Faulkner’s Hot Toddy

Baby, It’s Cold Outside.

When she asks, “What’s in this drink?” — She’s talking about this!! 😉

Ingredients:

Bourbon (I like Maker’s Mark)
1 tsp sugar
1/2 lemon, squeezed
Boiling water

Glass: Use a heavy bottomed glass tumbler

Directions:

  1. Fill the tumbler half full with bourbon.
  2. Add sugar.
  3. Squeeze in the lemon juice.
  4. Stir until sugar dissolves.
  5. Top off with boiling water.
  6. Enjoy!

 

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George Washington’s Eggnog

This is the EXACT recipe George Washington got from his grandmother and served at the White house.

INGREDIENTS:

7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup

DIRECTIONS:

1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.

2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.

3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.

Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

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

Chicago Tribune Giant Glazed Cinnamon Rolls

People tell us they still dream about these–giant, gooey cinnamon rolls from a recipe the Chicago Tribune ran in 1987. This recipe makes six buns, which just fit into one cake pan. Great tip from Chicago Tribune recipe developer JeanMarie Brownson: use thread, (or unflavored dental floss), rather than a knife to cut the raw dough into rolls before baking–they hold their shape better.

Makes six, giant cinnamon rolls

Dough Ingredients
4 cups all-purpose flour (about)
1 pkg. active dry yeast = 2.5 tsp active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
1 large egg

Cinnamon Filling Ingredients
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1 Tbsp ground cinnamon
5 Tbsp melted butter

Glaze Ingredients
1 cup confectioners sugar
1/2 tsp vanilla
half-and-half

DIRECTIONS:

Make dough:

  1. Mix 1 1/2 cups flour and yeast into large bowl.
  2. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small pan until just warm. Stir until butter almost melts.
  3. Add to yeast mixture; add egg.
  4. In bowl of stand mixer, beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
  5. By hand, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
  6. Shape into a ball. Place in lightly-greased bowl; turn to grease surface. Cover.
  7. Let rise in warm place until doubled in bulk; about 1 1/2 to 2 hours.
  8. Punch down; turn out onto floured surface. Cover.
  9. Let rest 10 minutes.

Make filling:

  1. Mix sugars and cinnamon.
  2. Brush 9-inch round cake pan with 1 Tbsp melted butter.
  3. Shape rolls: Roll dough on lightly-floured surface to a thin rectangle 12 x 20 inches. Brush generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly-roll-style, starting at one 12-inch end. End up with a fat log, about 12-inches long.
  4. Cut rolls in 2 inch intervals, using dental floss or button thread: Slide the thread underneath the finished cinnamon-roll log. With one end of the thread in each hand, pull straight up and around the log, criss-crossing at the top and pulling tight to cut off 2-inch slices.
  5. Place cut rolls in the prepared cake pan, cinnamon-swirl-side-up, and drizzle any remaining butter over all.
  6. Cover and let rise 20 minutes.

Make Glaze:

  1. Combine confectioners sugar, vanilla and enough half-and-half to thin this mixture to glaze consistency.
  2. While rolls are doing their final rise, preheat oven to 375 degrees.
  3. Bake at 375 for 25 to 30 minutes until puffed and golden.
  4. Remove pan to baking rack.
  5. Serve rolls warm, drizzled with glaze.

http://lostrecipesfound.com/recipe/giant-glazed-cinnamon-rolls/

Vintage Lebkuchen Recipe

Hilda Lebkuchen
This sounds great, but I must send on this recipe that is at least 100 years old — Lebküchen — Hilda ‘Hode’ Eiseman Hode made this every year for Christmas. She did the final mixing in a huge dishpan with a wooden spoon and her hands. I cut it in half and freeze some of the dough in well-sealed containers for two or three years. Freezing the dough seems to improve it as the flavors have more time to blend. Thaw the dough, then roll out as usual. May take extra flour.
Ingredients:
1 pound light brown sugar
1 quart light molasses
1 ½ cups shortening (original recipe called for lard)
1 tablespoon salt
1 pint sour cream
1pint sour milk (or buttermilk)
3 tablespoons baking soda dissolved in buttermilk
1 heaping tablespoon baking powder
½ tablespoon cinnamon
1 tablespoon nutmeg
1 teaspoon ground cloves
5 pounds flour (save out 1 – 2 cups for rolling out dough)
1 quart chopped nuts (walnuts or pecans are good)
2 ½ pounds raisins
1 pound dates
1 pound mixed candied fruit
Directions:
1. Grind together the last four ingredients and mix with the flour and spices.
2. Cream sugar and shortening until light.
3. Add molasses, sour cream and milk with dissolved baking soda.
4. Add and thoroughly mix in the flour/spice/fruit mixture.
5. Chill dough.
6. Roll out on a floured board to about ¼ inch thick. Cut into rectangles.
7. Place on a greased baking sheet.
8. Glaze with a thin mixture of confectioner’s sugar and milk (or water) before baking. Can add half a candied cherry or nut to top of cookies.
9. sBake at 350° about 10 minutes. Cool on a rack. Store tightly covered in cool place.