Violet Kozel’s Grandma’s Swedish Coffee Cake
Prep Time 3 hours hrs
Cook Time 35 minutes mins
Course: after church coffee hour, Dessert
1 large square yeast 1/2 cup water lukewarm 3 Tbsp butter 1/8 tsp salt 3/4 cup sugar 1 cup milk scalded 2 eggs beaten 15 cardamon seeds ground fine 4-4 1/2 cup flour sifted butter melted sugar Cinnamon Dissolve yeast in water.
Set aside
Mix together butter, salt, sugar and scaled milk.
Let cool.
To the cool milk mixture add yeast, 2 beaten eggs, the cardamon seeds, & sifted flour.
Knead on floured board.
Let rise to top of bowl in warm place, about 2 hours.
Braid and shape into tearings or strips.
Place in greased baking tins for 25-30 minutes, on warm place, to allow to raise again.
Brush with melted butter, cinnamon, and sugar.
Bake 30-35 minutes at 350 degrees.
Makes two coffee cakes
This vintage recipe will surely bring back some nostalgic memories. Let me know if you have any other requests!
Vintage Chicken Pot Pie
Course: Dinner, Lunch
Cuisine: American
Keyword: Chicken, I like pie, pie
1 ½ cups cooked chicken diced 1 cup frozen peas and carrots ½ cup diced potatoes ¼ cup chopped onions ¼ cup diced celery ¼ cup butter ¼ cup all-purpose flour 1 ½ cups chicken broth ½ cup milk ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon dried thyme 1 package refrigerated pie crusts Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the onions and celery, and sauté until they are tender.
Stir in the flour, salt, black pepper, and dried thyme. Cook for 1-2 minutes, stirring constantly.
Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
Add the cooked chicken, frozen peas and carrots, and diced potatoes to the skillet. Stir to combine everything well. Remove from heat.
Roll out one pie crust and press it into a 9-inch pie plate. Pour the chicken mixture into the pie crust.
Roll out the second pie crust and place it over the filling. Seal the edges and cut slits in the top crust to allow steam to escape.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool for a few minutes before serving. Enjoy
(Insert a long rambling story about searching for years and years for this cookbook- reality is I picked it up in Virginia at McKay Books .)
I’m not sure about the age of said cookbook but it is older and as such isn’t as user friendly as contemporary cookbooks. It assumes that you have a basic knowledge of making breads and know what a pocketbook roll is- I didn’t so a quick google search led me to Spicy Southern Kitchen .
Google has given the answer that a hot oven is between 400-450 degrees. Any other questions? I have no clue the answers.
My Mother’s Parker House Rolls
Course: bread
Cuisine: American
Keyword: bread, Bread is Life, Parker House, Rolls
Author: ZNW Galpin
2 Quarts Flour 1 Tbsp lard 1 Pint whole milk boiled & cooled 1 Cake yeast salt ½ Cup sugar Two quarts flour with 1 tablespoon lard rubbed into it.
One pint whole milk, boiled- cool.
Add 1 cake yeast, salt, ½ cup sugar.
Make sponge in center of flour.
When light, knead 20 minutes, let rise again.
Make into pocket-book rolls.
Rise again.
Bake in hot oven 15 minutes.
I had a long story written up about what made a Kansas City Quiche a KC Quiche and one browser crash later it was gone. I also lost the original scan- it came from some newspaper.
Also: the Quiche will look nothing like the featured image. I needed something and it came up as a free option.
Kansas City Quiche
Course: Breakfast
Cuisine: American
Keyword: quiche
4 strips bacon 3 Wolferman's English Muffins (they are a thick English muffin) 1 egg ⅓ cup cream pinch nutmeg pinch cayenne pepper ¼ tsp salt ½ lb Gruyere Swiss Cheese grated Fry bacon until crisp and drain on paper towel.
Pull muffins in half.
Toast medium-brown.
Butter to taste.
Beat egg with cream, nutmeg, cayenne, and salt.
Pour the egg mixture over grated cheese in a bowl.
Mix well.
Spread egg and cheese mixture over muffins.
Crumble bits of bacon on top.
Place under broiler, at least 6" from heat source for 1 to 2 minutes.
When cheese melts and top begins to show brown flecks, whisk the muffins out.
Watch closely; do not allow cheese to burn.
Serve immediately
Need a little more fiber in your diet? These Oat-Bran muffins are a great way to get fiber in while being yummy.
Oat-Bran Muffins
Course Breakfast
Cuisine American
Keyword muffin
2½ cup oat-bran uncooked ¼ cup chopped nuts ¼ cup raisins 2 tsp baking powder ½ tsp salt optional ¾ cup skimmed milk ⅓ cup honey 2 eggs beaten 2 tbsp vegetable oil Mix in a large bowl the oat-bran, nuts, raisins, baking powder & salt.
Add the milk, honey, eggs and vegetable oil.
Mix until moistened.
Fill almost full in greased or paper-lined tins.
Bake 15-17 minutes (or until golden brown) in a 425° oven.
Serve warm.
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random stuffs mostly vintage and found
