Angel recipes...and a little devil.
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Vintage Recipe Books
|Tillie's Old Fashioned Buckwheat Cakes
Old Fashion BuckWheat Cakes Recipe
Dissolve 1 package of yeast and 2 tbs. sugar in 2 1/2 cup warm water.
Add 1 cup pure buckwheat flour, 1/2 cup white flour, and 1/2 cup cornmeal.
Beat thoroughly. Cover and let stand overnight. In the morning add 1/2 tsp
salt, 1/2 tsp. soda and 2 tbs. melted shortening. Bake on hot griddle.
2 T. Raisins soaked in 2 T. Dark Rum
Whip till thick the following:
4 Egg yolks
3 T. Sugar
1/4 t. salt
Beat with 2 cups of milk. Add 1/4 vanilla. Beat in 1 cup sifted flour. Fold
in 5 Beaten eggs whites. Add drained raisins. Make 8 inch pancakes,
Serve with powdered sugar.
|Yawn.............................. good morning.
Like our story? Yea, it was better then reading the back of a cereal box.
Well, breakfast time here, grab yourself a cup of coffee and join us for pancakes, buckwheats, and hotcakes.
O, could you grab that jug of orange juice on your way in? You want cream and sugar in your coffee?
I'm starving! Look at this spread, would ya!
Join us while we make some old fashion pancakes from scratch.
|Fun food for breakfast, is a German pancake. It can be mixed in a few minutes, cooks very fast, and comes from the oven looking like a yummy delight.
A culinary masterpiece.
Everyone in the home will want to try making a whopper pancake of their own. It is so easy, you can let your kids join in the fun.
With the rich egg batter, the uneven mounds will poof as it is baking. It is like a souffle, but the shape is not nearly as perect, but rush it fast from the
oven to the table before it falls. The kids love watching the irregular shape as it falls.
Cut into wedges and sprinkled with powdered sugar, just make sure you have a few different syrups to serve.
1/2 cup unsifted flour
1/2 cup evaporated milk
1/4 teaspoon salt
4 extra large eggs
4 tablespoons or 1/2 stick butter
Combine flour, evaporated milk and salt. Mix well. Add eggs, one at a time, whipping with wire whisks after each addition.
Melt butter in 10 inch oven proof skillet.
Cook over moderate heat until edges are firm enough to loosen around skillet with spatula. Make a criss-cross slash with spatula through pancake.
Place in oven which has been preheated to 425 degrees. Bake about 15 minutes or until puffed and golden brown.
Pancake will puff up into billowy, irregular mounds. Sprinkle with powdered sugar.
Serve immediately with your choice of syrups. Cut in wedges to serve. Four to six servings. If you allow the pancake to settle in the skillet, you can fill
the center with fruits.
Waffle Iron Care
Once the grids of your wafffle iron are seasoned, don't wash
them; brush them clean while still hot, then leve the waffle iron
open so the grids can cool. If there's grease or batter around the
hinges be sure to wipe off.
Written on Septmeber 6, 1951. Found in an old California
Recipe Box, so I couldn't help sharing this little bit of triva.
2 cups cooked oatmeal
2 cups ground cooked meat
2 eggs - salt -pepper
2 tablespoons lard or drippings
Combine oatmeal, meat, eggs, and seasoning. Mix thoroughly. Fry cakes,
using one tablespoon of mixture for each, in small amount of hot fat.
Serve with tomato sauce. Serves 6
German Potatoe Pancakes
Hollidaysburg, Pa Recipe
Written in the margin was the name - N. Y. Leives
Mix 1 cup pancake mix with 1 teaspoon salt, add one cup milk
and 2 beaten eggs, stirring lightly. Fold in 2 cups grated raw
potatoes, 1 teaspoon grated onion, 2 Tablespoons melted butter.
Pour batter all at once into hot, lightly greased griddle, allowing
1/4 cup for each pancake. Bake to a golden brown turning only
once. Serve with pot roast for dinner with apple sauce.
|Gingerbread Waffles - Top with whipped cream for dessert.
2 cups sifted all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg, separated
1 cup molasses
1/2 cup sour milk or butter milk
1/3 cup melted butter
Sift together flour, baking soda, ginger, cinnamon and salt. Beat egg
yolk; add molasses, milk and butter. Add to flour mixture; beat smooth.
Beat egg white stiff; fold in. Bake according to manufacturer's directions
of operating waffle iron. Serve hot. Serves 4
1 1/4 cup cake four
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup melted butter
1 cup dark honey - plus 2 Tablespoons
1 whole egg beaten
Beat 2 minutes - 300 strokes. Add to dry mixture alternately with 3/4
cup strong black coffee. Bake and serve with Waffle Sauce made with 1
cup orange blossom honey, 1/2 cup light cream, 2 Tablespoons butter
and 2 Tablespoons Grand Marnier - Combine, cook over slow fire for 10
|A Morning Breakfast Story for Your Reading Pleasure.
Scots Eggs by PenVampyre@aol.com
Artist with a Pen
There are probably not too many folks who can
remember a time when breakfast was made fresh from
scratch and not something which came out of a box.
Long before Pop Tarts or Count Chocula existed, there
was a time when Mom or Grandma actually rose before
the rest of the family to start preparing that all-important
first meal of the day. For some, the day began well
before the dawn with chores that had to be done like first
milking an entire herd of cows before being able to join
the family for breakfast.
While this work was being undertaken by Dad or Grandpa (and maybe even the kids, too), there was
someone in the kitchen preparing the food whose wonderful aromas permeated throughout the house to
lovingly awaken the rest of the sleepyheads and lug-a-beds who needed to get going and get ready for
school or work. Many mornings as I was growing up, I was lucky enough to be awakened by the delicious
smell of Gram Irwin making fresh Scots Eggs for breakfast and to send with my grandfather for a savory
lunch while he helped his little brother do work on the dairy farm.
The recipe for Scots Eggs (also sometimes called "Scotch
Eggs") included here is a modernized version of the recipe that
was a gift to my fourth great grandmother as a new bride back
in 1829. I got to see the fragile, yellowed paper with the delicate
handwriting once or twice as it was lovingly lifted from the metal
box of that contained the treasury of recipes the women of the
family had written down and collected through the generations.
Sadly, the original was lost to an unscrupulous antiques dealer
who absconded with several containers of period family
documents before the farm was sold.
Fortunately, after my mom and dad got married, the Wallace women shared the recipe with my
Grandmother Irwin, also Scottish, who had lost her own family recipe. Thus it was given to me as I
learned how to cook while growing up. Along with the recipe was handed down the family legend of
where Scots Eggs came from.
When I was about four years old, my Great Grandmother
Wallace first confided to me that my ancestor, Sir William
Wallace, had invented them. We had come to their farm that
time on hog butchering day, and she and my Great Aunt Julia
were in the midst of grinding fresh pork by hand to make
into homemade breakfast sausage. They would freeze it for
later use in their huge old chest freezer, the one and only
modern appliance they acquiesced to.
As the two women worked, they would spice a batch and then fry a little bit of the mixture in a huge old
iron frying pan that they kept going on their ancient wood-burning stove When properly ready, they
would try a little of the cooked sample, then adjust the spicing accordingly, bringing a little of the new,
improved mixture for another quick cook and try.
Fascinated, I listened to Great Grandma tell the
story as she worked of how back in the early
1300's Wallace and his band of loyal clansmen
were on the run from the troops of Edward I
(known as "Longshanks" to the Scots) prior to the
battle of Stirling Bridge. He and a couple of his
most trusted chieftains found themselves hiding on
the isolated farm of sympathetic Highland
Scotsmen. Wallace's rations were dangerously
low, and they found themselves completely out of
the milled oats used in the manufacture of oatcakes,
an early staple of the Highlander.
It was butchering day when Wallace arrived at the farm, but there was nothing on the farm except a couple of stale loaves of bread, some eggs, and the
fresh pork being readied for manufacture into sausages and smoked meats. The poor farmers were willing to share their precious rations, but it was far
too dangerous for Wallace and his men to stop and cook the donated fare while being pursued by the dreaded Longshank's troops. While seated in the
humble farm kitchen, Sir William thought long and hard over this dilemma, then finally jumped to his feet in triumph. Gratefully taking the eggs from the
farmer's wife, he boiled them, wrapped them in sausage and breadcrumbs, then deep fried them until golden brown. Laden down with this new portable
fare for the troops, Wallace and the chieftains rode off, strength renewed, to win the battle of Stirling Bridge.
While undoubtedly manufactured to be a good tale for story night in front of the fireplace in times past, it points
to the fact that Scots Eggs have been around for generations. Recipes for this Highland treat probably first came
to North American shores with the succeeding waves of Scottish immigrants arriving in Canada and America
from before the time of the Revolutionary War. Both sides of my family, being of Scottish origin knew this dish
Back across the pond it became so popular that there are records of the dish being sold by the London food store Fortnum and Mason in 1736. Although
most likely invented by the Scottish farmer as a simple shepherd's meal in a land where trees were too scarce to be available for cooking fires, Scots Eggs
were undoubtedly appropriated at some point by the English, in the same way many other Scottish things were, when they were found to make a profitable
food commodity for the consumption of the common working man or the laborers and tradesmen who were beginning to proliferate as an up and coming
working class emerged in England during that time.
Scots Eggs are great served cold or hot, and store and travel well for picnics, camping fare and packed lunches. My grandfather often packed a couple of
these along with a mason jar full of lemonade and two of Gram's huge oatmeal cookies to serve as a satisfying lunch and breakfast on the days he had to
go to the fields directly after milking.
For your enjoyment, I offer here my family's recipe for Scots Eggs, a true vintage recipe for a breakfast (and lunch) of champions.
Leona's Scots Eggs
1 to 1 1/2 pounds loose sausage*
6 hard boiled eggs, shelled
2 raw eggs, well beaten
1 cup fine unflavored bread crumbs put in a shallow pie plate for dipping
oil for pan frying
salt and pepper to taste
1. Wash off the shelled hard boiled eggs to make sure there are no shell pieces left on the eggs. Pat dry
2. Dip each egg in the raw egg and coat thoroughly.
3. Cover each egg completely with sausage (about 1/2 inch thick) until the egg is completely encased.
Make sure there are no holes in the sausage covering.
4. Completely dip each sausage-covered egg in raw egg and roll in bread crumbs until completely covered. Press the bread crumbs in slightly.
5. Fry in pan with hot (about 350°F) oil until golden (about 4 minutes). Turn and fry other side of egg until golden. The outside should be slightly
6. Set cooked eggs on paper towels to drain thoroughly before serving.
The lady who gave me this recipe, which by the way is heavenly, wrote the following about it:
* The amount of sausage used depends on the size of the hard boiled egg.
These are very good cold (two make a great breakfast or lunch on the run) and can be stored for up to 4 days in an airtight container in the refrigerator.
If you prefer them hot, DO NOT reheat them in the microwave. They explode! Place them in a covered pan in the oven for about 10-15 minutes at 300°F.