Wednesday, February 23, 2011

Gingerbread-Vintage recipe

I've had this old cookbook for a while now, but this is the first recipe I have made from it.  We all know my love for vintage cookbooks and I have amassed quite a collection.  (Thank you: Savers, Goodwill, Ebay, garage sales, and Half Price Books).  This is one of the oldest in my collection.  It was copyrighted in 1933 by the General Foods Corporation, which was started by C.W. Post of Post Toasties and Grape Nuts fame.  Apparently, it later became Kraft General Foods and later became just Kraft!  The title is "All About Home Baking"  and even though it's only 144 pages, it has a ton of great recipes.

I absolutely love molasses and the great thing about this recipe is it calls for 2/3 cup of the stuff.  It came together easily and the batter was lighter than I expected.  I used shortening instead of butter because all my butter was frozen.  :)  I also did not have any buttermilk, so I made my own.

This cake has a rich molasses and ginger flavor, like a gingerbread cookie, but more flavorful.  It's good on its own, but it's great served with applesauce or sweetened whipped cream (recipe below).  Or, you could go even more decadent and serve it with cream cheese or buttercream frosting!

I thought it would be fun to post a picture of the actual recipe, rather than type it out myself.  :)

Sweetened Whipped Cream

Beat together: 1 cup chilled Heavy Whipping Cream with 1/2 cup Powdered Sugar, until stiff.

(from Betty Crocker Picture Cook Book, 2nd Ed., 1956)

Tuesday, February 22, 2011

Pioneer Woman's Cinnamon Toast

Oh my word...this is so stinkin' good.  The sugar mixture actually caramalizes a bit and gives the toast a unique flavor.  It almost tastes like dessert!  In fact, it kind of reminds of a Churro.  I will say that this is definitely not a low-calorie breakfast, but well worth it for the most amazing cinnamon toast you have ever had!
I have made several of The Pioneer Woman's recipes and they are all incredibly good!  One thing I love about The Pioneer Woman is her step-by-step instructions and photos of her process. It makes her recipes pretty much fool proof. 

Wednesday, February 9, 2011

Michael Ruhlman

Somehow, I happened upon Michael Ruhlman's blog/website.  He, of course, writes about food, in fact he's written books about it.  But, the thing I enjoy most about his website, is his video series entitled "Something to Say".  He records short blurbs of himself kind of "ranting" about a particular topic related to food.  What do I love most about it?  Michael tells it like it is, he doesn't mince words.  Here is one of my favorites:
Something To Say: Stupidity, Humans, Food

I really like that he makes it so simple.  I gotta say, I've struggled more with my weight since having kids and aging into my 30's.  It's a challenge to know how to eat, whether it's low-fat or low-carb, but it really does come down to, if I don't overeat, I won't gain weight.  That simple.  Ruhlman goes on to expound on his video in the post that goes along with it.  I'd love to hear any comments from you, if you have any! :) 

Tuesday, February 8, 2011

Vic Firth...Not just for drumsticks

So, did anyone else realize that Vic Firth (a popular maker of drumsticks and other drumming items) also makes rolling pins, pepper mills, and other kitchen items?  How fun!  I would absolutely love the French Pin, I mean that would have to increase the quality of my baked items by a hundred fold, right?  Being married to a musician, I just feel compelled to buy something in the near future.  Of course, I'll probably be nervous to use it the first few times, wouldn't want to mar the beauty, but I think I can get over it. So, feel free to peruse the Vic Firth Gourmet site, you may find some great items for yourself or for the musician in your life. 

Thursday, February 3, 2011

Fruit Salsa and Cinnamon/Sugar Baked Tortilla Chips

Sheesh, I took a really long break from blogging.  That's no good.  I'm going to try to get better about this.

I think my 33 year old brain is getting more forgetful, either that or more distracted.  I forgot to take "in procees" shots of this recipe. I could blame it on having a lot on my mind, but I don't think that's the case. Does it make up for it if I say that after you make this recipe your house will smell like a cinnamon roll?  If you have a significant other, this smell is probably better than any perfume or cologne.
So, here's my lone little photo.  But, don't let it discourage you...this is AMAZING!  The lime zest in the salsa brings out the flavor of the fruit and gives it a bright and fresh flavor.  And, man oh man, are those Cinnamon/Sugar Tortilla chips good.  Little wedges from heaven...with all that buttery, sugary,
cinnamon-y goodness.
Mmmm, good!  I chose to use frozen fruit, but fresh would be just as yummy!

Here's the recipe:

Fruit Salsa and Cinnamon and Sugar Tortilla Chips

Fruit Salsa
1- 12 oz bag frozen Strawberries, chopped
1- 10 oz bag frozen mixed berries, chopped
1 can sliced peaches, chopped
1/2 to 1 tsp. lime zest
2 Tblsp. sugar

Mix all ingredients and chill in fridge for about an hour.  Drain excess juice and serve with Cinnamon Sugar Tortilla Chips.

Cinnamon and Sugar Tortilla Chips
1 pkg. soft taco size flour tortillas (about 10in.)
1/2 cup butter, melted
1 cup granulated sugar
1/4 cup cinnamon

Preheat oven to 350 degrees.  Combine sugar and cinnamon in small bowl.  Brush tortilla with butter on one side, then sprinkle with cinnamon/sugar mixture. Repeat on other side.  Using a pizza cutter, cut the tortilla into 8 pieces/wedges.  Continue this process with the rest of the tortillas.  Spread wedges in a single layer on a cookie sheet.  Bake for 8-10 minutes, turning chips halfway through baking time.  Cool.
Serve with chilled Fruit Salsa.

This recipe is a combination from one I found on AllRecipes and a recipe from a friend.  The salsa is best when eaten in the first day to two.