A New Find!!!

Yesterday after our nice visit with at the Museum of World Treasures, my daughter took me to lunch and...  across the street is a 1/2 price book store. We stopped in there to see if we could find this book that my grandson wants for his birthday, it wasn't there, but we didn't come out empty handed! I was looking through the cookbook section and didn't find, 'Confection of a (Closet) Master Baker' but came out with a cookbook, that my daughter bought me! What a fun afternoon we had.
The book is called, 'Out of Vermont Kitchens'. I have never lived in Vermont or even visited, but had seen pictures from there and it looks like a fun place to visit or live. I enjoyed looking at every page and was thinking of how it was then, slower pace and most moms stayed at home and cooked for their families.

This book was written in 1939 and I have the 20th printing 1949. Everything is photocopied and was handwritten by the people, mostly women themselves of their recipes, pretty cool!

Wonder who Edith Symns was? And how this book got to Kansas?

To me I can curl up with a cookbook and read it as a story book, makes me happy and puts me in a good mood. What history this tells during that time period! Can't wait to try some of the recipes! I think I will try and go to more garage and estate sales this year to see what other home-made or church or state cookbooks are out there! Is there a cookbook from all the 50 States or if you are reading this and in another country, what older cookbooks might you have?????







Here is the last page of the book.

 

Can you see where it says: The End? How cute!

Sorry, Gesine, but I keep trying to find your book at a bargain. But hey! At least it is a book from Vermont, and found here in the mid-west!!! What a deal!

Oh - Them "Golden Eggs"!

Oh! them golden eggs, how good they are! Now I know this isn't how the song goes, but for today that's how it went here. I finally got a chanced to make Gesine's Golden Eggs! I have checked out the book so many times at the library, I hope they would say, here it's yours! Nope that's not how libraries work, oh well. Someday, I will be able to buy the book, so for now, I check and re-check it out. I enjoy this book as not only a cookbook, but a good reading book! The book you might ask? Confections of a (Closet) Master Baker by Gesine Bullock-Prado. (I hope you know of her and have read this book along with the new one, Sugar Baby.) Our library doesn't have 'Sugar Baby', but I keep bugging them to buy it.
Anyway, you must go to this web site and see how these delicious little treats are made! http://confectionsofamasterbaker.blogspot.com/2009/08/golden-egg-demo.html

I don't know if I can legally put on the recipe but this is how I made them:





MIX

And MIX

And MIX some more. There is a lot of mixing to this recipe, but it is worth it. Hang in there. Put into egg shaped muffin pans and bake at 350 degrees F for about 20 minutes. Turn out of pans and dipped into melted butter, then dip into a cinnamon, sugar mixture and ENJOY! For they are as she says, like a good old-fashion donut, baked not fried.

I used a large size muffin pan makes 8 at a time, (by Wilton) and a bite-size muffin pan (12 at a time, also by Wilton). I made 21 large and 24 bite-size all with this one batter. The grandchildren and I have decided this will become a new Easter treat!! Thanks, Gesine!

Will also be putting on to the Sweet As Sugar Cookies, Sweets for a Saturday, Week #14, Savory Sundays and Dee Dee Delights.

Something Different for Me - Asparagus Linguine

Found this recipe somewhere online over a year ago and finally decided to try it. You see I am a very 'plain jane' when it comes to vegetables. Basically, carrots, peas, green beans and corn all my favorites. A couple of years ago a cousin invited us to dinner and fixed asparagus brushed with olive oil on top and fresh grated Parmesan cheese, baked for a few minutes. It was delicious! So as I re-found this recipe, I decided to cook it up. Tonight was the night!

Asparagus Linguine
6 ounces linguine - cooked to the instructions on package
Saute the next three ingredients:
1 tablespoon olive oil
2 tablespoon butter
1 onion, chopped
2 cloves of garlic, chopped
Add to this:
1/2 pound asparagus, sliced each stalk in 1/2 inch slices
2 tablespoon chicken broth
1 tablespoon fresh squeeze lemon juice
salt and pepper to taste
Add the table or just before serving grate 2 tablespoon Parmesan cheese
I doubled the recipe, yeah, leftovers!
Enjoy! We did!

Pineapple Chiffon Cake

Pineapple Chiffon Cake
Made this Chiffon Cake and as I was sharing with a friend, they asked how much sugar was it in. I looked at the recipe and realized I forgot to add the sugar. What was really interesting you couldn't tell it was missing! It still baked up nicely and tasted great! My friend, was amazed how well it did taste. I will be making this again and comparing the difference with the sugar this time.

Here is the recipe from where I got it: http://www.tasteofhome.com/Recipes/Pineapple-Chiffon-Cake/Print
No wonder, she received a blue ribbon, it was light and delicious!

I followed the recipe, except as I mention I forgot the sugar. For the topping I made a pineapple glaze.
In the recipe for the cake it calls for 2/3 cup pineapple juice. I took a can of crushed pineapple and drained it. It was exactly 2/3 cup liquid, so I used that for the cake and took the pineapple, put it in a pan and added 1/2 cup sugar, 1 tablespoon corn syrup and cooked up until the sugar dissolved. Then in a small bowl I put 1 tablespoon cornstarch with 1/2 cup water and stirred until the cornstarch dissolved. This I added to the pineapple and cooked until thickened, about 2 minutes. After the cake was cooled, I put this pineapple glaze onto it and it really made the cake. This can also be used as a filling for cakes.

Ingredients
8 egg whites
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt (opt.)
5 egg yolks
2/3 cup unsweetened pineapple juice
1/2 cup Canola oil
2 teaspoons grated lemon peel
1/2 teaspoon cream of tartar

Directions

• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt if you use it. In a small bowl, whisk the egg yolks, pineapple juice, oil and lemon peel. Add to dry ingredients; beat until well blended.
• In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter. Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets.
• Bake on the lowest oven rack at 325 degrees for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate. Add the above pineapple glaze recipe or a glaze you prefer.