Tuesday, May 25, 2010
6 oz. (3/4 cup) milk (90-100 degrees)
3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
4 tablespoon butter
2 teaspoon active dry yeast
1/3 cup butter
1/2 cup sugar
2 teaspoons cinnamon
In your bread machine pan, place the dough ingredients in the order given or according to your bread machine instructions. Place machine on Dough setting and start. When the dough is done (about 1 hour 20 minutes) place dough on a floured surface. Roll dough into an oblong shape of 9 inches by 18 inches. Spread with the butter and sprinkle with the cinnamon and sugar. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Cut roll into 1 inch slices. Place a little apart in a greased 13" x 9" pan or 12 muffin cups.
Cover and let rise until double in bulk (about 1/2 hour). Bake until golden brown and completely baked through at 375 degrees, about 20 to 25 minutes. Makes one dozen rolls.
If you want to wait until the next morning to bake your rolls, immediately after rolling and cutting them and placing in the pan, cover with a towel and put in the refrigerator over night. The next morning take them out of the fridge and allow them to rise for about 30 minutes, then bake as above.
If you want to freeze them, immediate after shaping and cutting, place the rolls on a pan and put them in the freezer. When they are completely frozen, place them in a freezer bag and freeze until you are ready to use them. The night before you want to bake them, take them out of the freezer and place on your pan. Cover with a towel and let set overnight. The next morning they will be risen and ready for the oven.
The glaze we usually spread on the warm rolls is a simple one.
4 tablespoons butter, softened
2 cups powdered sugar
1 teaspoon vanilla
3-6 tablespoons hot water
Combine the butter, powdered sugar and vanilla together, adding enough of the hot water to make a smooth thin glaze. Spread on the warm rolls and enjoy!
I'm participating in Foodie Fridays and Grocery Cart Challenge's Recipe Swap
2 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening or butter
1 1/3 cups milk
3 squares chocolate (3 oz.) melted
Preheat oven to 350 degrees. Grease and flour 2 9" layer cake pans or a 13 x 9-inch pan.
In a large bowl, sift together the flour, sugar, baking powder and salt. Add the shortening and almost half the milk. Beat for 2 minutes. Add in the remaining milk, eggs and chocolate. Beat another 2 minutes.
Bake layers 30 to 35 minutes and 13 x 9-inch pan for 35 to 40 minutes or until toothpick comes out clean. When cake is cool, frost with:
White Butter Icing
3 cups powdered sugar
1/3 cup soft butter
3 tablespoons cream
1 1/2 teaspoons vanilla
Mix together until smooth.
I'm participating in Tempt My Tummy Tuesday with Blessed with Grace.
Tuesday, May 18, 2010
Tuesday, May 11, 2010
Thursday, May 6, 2010
In part 2 I began a list of what you want to check for in your menu planning and what real-life homemakers of the 1950's had to say about it. The first two points are Appropriateness and Appearance.
The next point is:
Good cooking and seasoning
Right combinations of food
Follow tested recipes carefully
Something soft and something crisp
Should always go together,
And something hot with something cold
No matter what the weather;
Something bland needs the complement
Of something with tang and nip.
Follow these rules and all your meals
Will have taste appeal and zip.
"I use a variety of seasonings-sage, thyme, marjoram, flavored salts; and I keep pots of fresh parsley and chives."
"I always try to have a crips vegetable with a definite shape with one that's creamed or mashed."
Serve a wide variety of foods.
Balance meals by including foods from the 7 basic groups.
Breakfast should give about 1/3 of the day's food supply.
"I have a list of menus for balanced meals which is a helpful guide in insuring good nutrition in my meals."
"I have a chart of how much vitamins, minerals, and proteins each member of my family needs according to age and activity."
"I've always tried to balance meals for the whole day. If some factor of the Basic 7 is left out of one meal, I get it into one of the other two."
A food budget will help you.
Buy the basic food needs for the family first.
Buy less of the more expensive foods and more of the less expensive foods.
Grow your own fruits and vegetables if possible.
"We buy the foods we must have for good nutrition first. Then if we feel we can spend more we buy the things that are not so important, but give our meals a lift."
"I find a semi-monthly budget economical, because bulk buying of staples is a worthwhile saving; and if funds are budgeted over longer periods I can take advantage of sales and special values."
"I've always had to consider the cost but have learned to manage by buying in season, taking advantage of sales, and by raising quantities of vegetables which we eat in abundance in summer and can for winter use."
I hope you have enjoyed these little peeks into the life of the 1950 housewife and the way she planned her meals. Besides the Basic 7 food groups (the basic food groups have changed several times since then), I think it is safe to say that I can follow the advice and guidance given even though it was a long time ago. What do you think?
Graphic courtesy of All Posters.
Cut your meal pattern to fit: your situation, the occasion, and the family needs.
"I always remember birthdays and holidays with a special dessert or color scheme."
"I plan the meals to be healthful for the children, first, and then interesting to adults, without cooking separate menus."
"We have a five-room bungalow with limited dining space and no help at all; this requires simplicity and informality."
"I plan my meals with the needs of my young son in mind. I never cook separately for him, but prepare simple foods appropriate for him and then dress them up for grown-up tastes and add to the menu to meet adult needs."
Prepare, serve, and present each food attractively for greater appetitie appeal.
"I think each meal out in detail, so there will be color appeal as well as good eating."
When I was a child my father used to say, 'We should feast the eye as well as the appetite.' And it has become a tradition with me."
"In my kitchen windows I have many plants and I alternate them in decorating the table and mealtime."
I don't want to make my posts too long so I will give the last three points in my next post. I hope you are enjoying reading about these real homemakers for a bygone era and we really can apply them to our lives today.
Graphic courtesy of All Posters.
Graphic courtesy of All Posters.
Pasta with Sausage and Peppers
2 tablespoons oil
About 1 (you can use more or less) pound hot or sweet Italian sausage, cut into 1-inch pieces
1 large green or yellow bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
1 bag of frozen chopped peppers
1 large onion, sliced
3 garlic cloves, finely minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 (14-oz) can diced tomatoes with juice
Salt and pepper to taste
1 pound pasta (I used penne rigate), cooked according to package directions
Heat the oil in a large skillet over medium heat. Cook sausage until browned. Add the peppers, onions, basil, and oregano and cook until the vegetables are almost tender, stirring occasionally, about 5 minutes. Add the garlic the last couple minutes.
Add the tomatoes with the juice, season with salt and pepper. Cover and simmer 5 minutes. Add the cooked pasta and toss.
Add the parmesan cheese to taste and serve immediately or pass the Parmesan cheese separately at the table.
I'm participating in Make It From Scratch, Foodie Fridays, and Grocery Cart Challenge Recipe Swap.
Monday, May 3, 2010
This is how the pizza crusts looked before I put them in the oven. These are the whole wheat crusts, although I made two regular crusts, too.
Although my family still loves to go out to the pizzeria on occasion, frozen pizzas are really not an option anymore. They just don't seem to measure up to what we can do at home and for a lot less money.