Good Housekeeping Compendium C. 1953
22.06.12/00:58/♥ 6
Good Housekeeping Compendiumvintagebakingsimply vintage1950s1953
Lavender Shortbread recipe here
08.06.12/12:36/♥ 8
lavender shortbreadbiscuitsbakingshortbreadlavendersimply yum
mariposima: Now I really want scones.  I may bake.
04.06.12/06:36/♥ 564
sconescream teasimply yumbaking
chelseaemeliekelly: Brown Sugar Cookies with Buttermilk Glaze // via Chelsea Bakes
10.05.12/02:17/♥ 284
foodbakingbrown sugar cookiesbuttermilk glazecookiessugar cookiesBrownsimply yum
BAKED CUSTARD TART1 10-inch (23 cm) partially pre-baked Sweet Pastry Crust (recipe follows)For the custard:3 whole large eggs + 2 or 3 egg yolks (save the whites for macarons)½ cup (100 g) sugar2 cups (500 ml) whole milk or half and half (I used 1 cup heavy cream + 1 cup lowfat milk)1/8 tsp saltDash ground nutmeg½ tsp vanilla extract1 tsp Amaretto (or replace with an extra ½ tsp vanilla extract)1 to 2 Tbs slivered blanched almonds, optionalFresh fruit, berries or strawberries to servePrepare the Sweet Pastry Pie Crust:1 ¼ cup (175 g) flour1/4 cup (50 g) sugar7 Tbs (100 grams) unsalted butter, cubed1 egg, lightly beatenCombine flour and sugar in a mixing bowl or on a work surface. Using only your thumbs and fingertips, rub the butter into the flour until the consistency of damp sand and there are no more large chunks of butter.Using a fork, vigorously stir in the lightly beaten egg until all the dry ingredients are moistened and a dough starts to pull togetherGather the dough together into a ball and scrape onto a floured surface. Using the heel of one hand, smear the dough little by little away from you in quick, hard strokes in order to make sure that all of the butter is blended in well.Scrape up the dough together, re-flour the surface lightly and work very briefly and quickly until you have a smooth, homogenous dough. Wrap the ball of dough in plastic wrap and refrigerate for 15 to 30 minutes until it can be easily rolled out without sticking to your rolling pin.Lightly butter a 10-inch x 1 ½-inch (23 cm) pie plate or dish (a 9-inch dish will work perfectly and give you a slightly deeper tart, just adjust baking time accordingly if needed).On a lightly floured surface, roll out the dough into a disc, dusting the surface of the dough as needed to keep the dough from sticking to the rolling pin. Lift and turn the dough as you roll into a disc, keeping the table underneath the dough floured. When the disc is just larger than the pie plate, gently and lightly roll the dough around the rolling pin, lift the dough and unroll it on top of the prepared pie plate. Gently lift and press the edges of the dough into the pie plate, pressing together to “mend” any rips or holes. Trim the overhanging dough. Cover with plastic and refrigerate for 30 minutes before baking.Preheat the oven to 400°F (200°C).Remove the chilled Sweet Pastry Crust from the refrigerator and remove and discard the plastic wrap. Prick all over with a fork then line with a square of parchment paper and fill with pastry weights or dried beans. Bake in the preheated oven for 8 minutes, remove from the oven and, without burning yourself, remove the paper and beans and return the crust to the oven for an additional 5 minutes until set and matte and just beginning to turn golden around the edges.Reduce the oven temperature to 325°F (165°C).Prepare the Custard Filling while the Sweet Pastry Shell chills and bakes:In a medium heatproof mixing bowl, whisk the whole eggs, the yolks and the sugar until blended and smooth. Heat the milk or milk and cream over medium-low heat until it just reaches the boil (you will see tiny bubbles around the edges). Very gradually pour/whisk the hot milk into the eggs and sugar, whisking continuously so the eggs don’t cook, until all the hot liquid is blended in. Whisk in the salt, nutmeg, vanilla and Amaretto.Pour the custard liquid into the hot/warm pastry shell and bake in the 325°F (165°C) oven – or better yet, place the pastry shell on the oven shelf/rack then pour the custard into the shell. This will help you avoid sloshing the custard as you lift and carry the pie dish to the oven.Bake for 15 minutes then carefully sprinkle the slivered almonds – if using – over the top of the tart. Continue baking for an additional 15 minutes (bake for a total of 30 minutes) until the custard is set all the way to the center and just slightly puffed. If using a clear glass pie dish, you will see that the bottom of the crust is golden brown.Remove the Baked Custard Tart from the oven and place on a wire cooling rack. Allow to cool to room temperature before chilling. You can serve the Baked Custard Tart at room temperature or chilled, but store any uneaten Tart in the refrigerator. Serve with fresh fruit salad or berries.
09.05.12/11:02/♥ 5
baked custard tartbakingdessertcustardsimply yum
rogerwilkerson: The Thinking Housewife
07.05.12/02:24/♥ 84
housewife1950ssimply vintagebakingretro
Cath Kidston Cupcake Case Set These make baking the simplest of cakes a pleasure! Can be found here
27.04.12/08:05/♥ 5
cupcakesbakingsimply stylish
SAVORY CARAMELIZED ONION & MUSHROOM QUICHEShort crust pastry for one 9- or 10-inch pie plate (recipe follows), prebaked2 medium yellow onions, cut in half and thinly sliced11 to 14 oz (300 to 400 g) white mushrooms, cleaned, trimmed and sliced2 – 3 Tbs (30 – 45 g) butter for sautéingSalt and freshly ground black pepper.5 large eggs1 ½ cups mixture of light or heavy cream and whole milk¾ tsp saltGenerous grinding of black pepper¼ tsp ground nutmegAbout ½ to 1 Tbs unsalted butterAbout 1 cup grated gruyère, emmenthal or Swiss cheese (full-flavored & nutty)2 – 3 Tbs freshly grated ParmesanPrepare the Short Crust Pastry:1 3/4 cups (245 g) flour¾ tsp salt½ tsp sugar12 ½ Tbs (180 g) unsalted butter6 Tbs cold waterPlace the flour, salt and sugar in a large mixing bowl. Add the cubes of butter, tossing to coat with flour so they don’t stick together. Using the tips of your fingers and thumbs, rub the butter and flour together rapidly as if pushing the butter into the flour until the mixture is crumbly and it resembles damp sand. Do not overwork this mixture as the butter will melt and start to clump; it will be blended better later.Add about 4 tablespoons of the cold water and blend vigorously with a fork. Add more water, as much as needed, onto the dry flour and continue to stir up from the bottom until all of the dry ingredients are moistened and the dough begins pulling together in a shaggy ball.Scrape the dough out onto a floured work surface. With the heel of one hand, rapidly smear and push the dough onto the surface and away from you, about a tablespoon of dough at a time, smearing it onto the work surface. This will complete the blending of the butter and the flour.Scrape the dough up and gather it into a ball. Knead gently and briefly, just enough to make a smooth, homogenous ball of dough. Wrap in plastic and refrigerate until firm enough to roll out easily, about 15 minutes.Lightly butter a quiche or tart pan (if using the smaller diameter, make sure the sides of the pan are higher/deeper). I used a 9-inch wide x 2-inch deep (23 x 5 cm) tart pan.Roll out the dough on a well-floured work surface to fit the pie tin. Gently lift and fit into the pie tin, lifting and pressing the dough into the corners. Crimp the edges and trim. Cover with plastic wrap and chill for 30 minutes. Prick the bottom and sides with a fork before baking.Preheat the oven to 400°F (200°C). Remove the plastic and place a square of parchment or oven paper in the shell and weigh down with dried beans or pastry weights. Bake for 8 or 9 minutes then remove from the oven. Carefully (so as not to burn yourself) lift out the parchment and beans and return the shell to the oven for an additional 5 to 8 minutes or until pale and light golden brown. Remove from the oven to a cooling rack or wooden cutting board. Lower the oven temperature to 375°F (190°C).Prepare the Quiche Filling:Slice the onions thin and chop into large dice. Heat a skillet, melt about a tablespoon of butter and sauté the onions over medium-low to medium heat, stirring often, until golden and tender. If you like, add about half a teaspoon of sugar to the onions to help the caramelization process. Scrape the caramelized onions onto a plate or bowl and add another tablespoon butter to the skillet. When the butter is melted, add half the mushrooms, salt and pepper, then, stirring often, cook until sautéed and tender. Remove from the skillet and repeat with the rest of the butter and mushrooms. Spread the caramelized onions in the prebaked shell then cover with the mushrooms. Cover evenly with the grated gruyère, emmenthal or Swiss cheese. In a large mixing bowl, whisk the eggs until lightly beaten. Whisk in the cream and milk along with the salt, pepper and nutmeg until well combined. Pour this over the vegetables in the tart shell. Sprinkle with as much or as little of the grated Parmesan as you like, dot with small bits of butter then bake for about 40 minutes or until slightly puffed, a deep golden and set. Remove from the oven, allow to cool briefly then serve with a garden salad and a loaf of bread.
27.04.12/07:58/♥ 4
bakingsimply yumrecipequichesavory caramelised onion and mushroom quiche
gossipchef: Frozen Strawberry Squares Ingredients 1 cup flour 1/4 cup brown sugar 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted) 1/2 cup melted butter 2 egg whites 1/2 cup granulated sugar 10 fluid ounces whipping cream 2 tablespoons fresh lemon juice 2 cups sliced fresh strawberries, crushed/smashed Instructions Preheat oven to 325° F. Combine flour, brown sugar, almonds and melted butter and spread in 8x8” pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool Once cooled, evenly press 2/3 of the mixture in the 8x8” pan to create crust. Beat egg whites and granulated sugar until stiff. Beat whipping cream until soft peaks form. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. Cut in squares to serve. Garnish with additional strawberries if desired.
11.04.12/03:55/♥ 654
bakingdessertsimply yumstrawberriesfrozen strawberry squares
Daily News Press photograph, dated March 24, 1955. Chicago’s USO Center. Women and some men replenish the freezer for the organization.
09.04.12/04:48/♥ 3
cakes1950ssimply vintagebaking
Vanilla Cardamom Macaroons With Cherry Mascarpone Cream Ingredients 7.0 oz (200 g) confectioner’s/powdered sugar4 oz (115 g) ground blanched almonds3 large egg whites (about 3.8 – 4 oz/ 110 – 112 g) *1 oz (30 g) white granulated sugar¼ tsp ground cardamomThe seeds scraped from one vanilla bean (or ¼ tsp powdered vanilla)Cherry-flavored pink sugar crystals (or any pink sugar decoration) Method * It is recommended to age your egg whites by placing them in a very clean lidded jar or covered bowl and leaving them out at room temperature for 24 hours before making the macarons. Make sure the egg whites are pure and without any yolk at all. The bowl and beaters should be very clean and grease free. I find that a plastic mixing bowl gives the best results.Prepare 2 large baking sheets. On 2 large pieces of white paper the size of your baking sheets, trace 1 – inch diameter circles (I used the wide end of my pastry tip) evenly spaced, leaving about ¾ - 1 inch between each circle. This will be your template to help you pipe even circles of batter onto the parchment paper. You will be able to reuse these endlessly. Place one paper on each baking sheet then cover with parchment paper. Set aside. Prepare a pastry bag with a plain tip.Sift the powdered sugar and the ground almonds together into a large mixing bowl. Add the cardamom and vanilla seeds and stir with a whisk or fork until blended. Set aside.In a standing mixer or with a hand mixer, whip the egg whites for 30 seconds on low speed then increase speed to high and whip until the whites are foamy. Gradually add the granulated sugar as you continue to whip the whites until you obtain a glossy meringue and all of the sugar has been beaten in. The meringue will be very stiff (turn the bowl upside down over your head and they shouldn’t move) and be dense like marshmallow.Gently but firmly fold the whipped whites into the powdered sugar/ground almonds, using a silicon spatula or the equivalent, turning the bowl as you lift and fold, making sure you fold in all the dry ingredients completely. When the batter is ready to pipe, it should flow from the spatula like lava or a thick ribbon. To test to see if you have folded it enough, drop a small amount onto a clean plate and jiggle it slightly. The top should flatten, not remain in a point. If it doesn’t flatten, give the batter a few more folds and test again. You can also fold the powdered mixture into the meringue if it is easier for you.Fill your pastry bag with the batter. Pipe circles onto the parchment paper, using the traced circles on the template sheets to guide you, holding your pastry bag above each circle and piping into the center. DO NOT FORGET TO CAREFULLY REMOVE THE WHITE PAPER TEMPLATE FROM UNDERNEATH THE PARCHMENT PAPER. YOU DO NOT WANT THIS TEMPLATE TO GO IN THE OVEN!Sprinkle the pink sugar crystals on some of the shells (which will be top shells of the macaron “sandwich”). Lift up the baking tray and rap sharply once of twice on the bottom of the tray to break any air bubbles in the shells.Preheat your oven to 280°F (140°C).Allow the macarons to sit out for one hour. The top of each shell should form a “skin” (it will feel like it hardened a bit when gently touched and not stick to your skin). Bake the shells for 15 – 25 minutes, depending on their size (when I touched macs that were not quite done, the top jiggled a bit as if there was still a bit of liquid batter between the top and the “feet” so I let it continue to bake another minute or two.) Turn the trays back to front a little more than halfway through the baking. To know if the macarons are done, simply and very carefully (so as not to burn yourself) pull the baking tray out of the oven a lift a corner of the parchment paper and pull the parchment gently, slowly away from the shell (do not lift the shell up as the smooth domed part may very well pull off of the feet, leaving the bottom half of the shell stuck to the paper). If it pulls of easily and the bottom of the shell is smooth, then the shells are done!Remove the tray from the oven and immediately slide the parchment paper with the shells off of the hot baking sheet and onto a surface, table or countertop. Allow to cool completely before sliding the shells very gently off of the parchment by slipping a metal cake spatula under the shell as you lift it up or by peeling the parchment paper from the back of the shells. Be careful or the center of the shell risks sticking to the parchment.When the macaron shells are cool, pair the shells up evenly, each with a partner. Pipe a dollop, about a teaspoon, of either the mascarpone cream or your favorite ganache filling onto half of the shells, the bottom shell in each pair. Carefully sandwich the shells together.If filled with chocolate ganache, the macarons are best tucked into a metal tin and left overnight. If filled with mascarpone cream, enjoy them the same day or the shells will soften. Cherry Mascarpone For each 1/2 cup (250 g) mascarpone cream, whip with about 2 or 3 tablespoons heavy cream to loosen until very smooth, fluffy and creamy. Beat or stir in your favorite jelly or jam, I prefer cherry, until as sweet, fruity and pink (or other color) as desired.
09.04.12/04:26/♥ 10
macaroonsbakingsimply yumcherriesmascapone
Chocolate Cake with Olive Oil and Maple Syrupand Raspberry Coulis Ingredients 1 cup whole wheat pastry flour (I used white whole wheat flour)1 cup flour (all-purpose or cake flour)½ cup unsweetened cocoa powder2 tsps baking powder1 tsp baking soda1 tsp ground cinnamon½ tsp salt1 ½ cups pure maple syrup1 cup water½ cup pure olive oil (or can be replaced with ½ cup melted unsalted butter)2 tsps vanilla1 tsp cider vinegar Method Preheat the oven to 350°F (180°C). Lightly oil a 9-inch x 2-inch round (23-cm x 5-cm) cake tin, line the bottom with parchment paper, lightly oil the parchment then dust the bottom and sides of the tin with flour, shaking out the excess.In a large mixing bowl, sift together the flours, cocoa, baking powder, baking soda, cinnamon and salt. Whisk to combine.In a separate bowl or large measuring cup, combine the maple syrup, water, olive oil, vanilla and vinegar. Whisk to combine.Now it is simply a question of pouring the wet ingredients into the dry and blending well either with a whisk, a wooden spoon or a hand mixer, though I prefer using a whisk here. The best method for doing this so you don’t end up with dry ingredients splattered all over your countertop and so you end up with lump-free batter is to first make a well in the center of the dry ingredients. Pour about a quarter of the liquid ingredients into the well, and with small, brisk circular movements, whisk the liquid with just enough of the dry ingredients until you have a thick, smooth, lump-free paste in the center. Add some more of the liquid, pull in a bit more of the dry and briskly whisk again until, aha! your batter is smooth. Continue until all the dry ingredients have been incorporated into your (now) lump-free batter, add any remaining liquid ingredients and give it a go. Pour this batter into your pans and bake until the center of your cake or layers is just firm to the touch, about 25 to 30 minutes, depending upon your oven as well as how firm you would like the center of the cake.Remove the cake from the oven to a cooling rack and allow to cool for about 20 minutes in the pan. Slide a knife around the edges to loosen, the flip the cake over onto a cooling rack, peel off the parchment paper then flip upright onto another rack and allow to cool completely. Transfer the cool cake to a serving platter and prepare the Raspberry Coulis. Raspberry Coulis 2 cups raspberries, fresh or frozen, thawed2 Tbs pure maple syrup½ tsp vanilla extractPurée the raspberries in a blender or processor and then strain to remove the seeds. Stir in the maple syrup and the vanilla.
07.04.12/03:12/♥ 11
chocolate cakebakingsimply yum
Rose and Vanilla Cupcakes Ingredients 1 1/2 cups self-rising flour 2 pinches of salt 20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 4 1/2 tsp. plus 1 Tbs. rose water 2 1/2 tsp. vanilla extract 3 eggs, lightly beaten 3 cups confectioners’ sugar, sifted, plus more for dusting (optional) 3 drops pink food coloring 2 Tbs. finely chopped pistachio nuts Preheat an oven to 350ºF. Line a 12-cup muffin pan with paper liners. Method Sift the flour and 1 pinch of salt into a small bowl. Set aside. In the bowl of a stand mixer fitted with the flat beater, beat together 12 Tbs. (1 1/2 sticks) of the butter and the granulated sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the 4 1/2 tsp. rose water and 1 1/2 tsp. of the vanilla. Reduce the speed to medium and add the eggs one at a time, scraping down the sides of the bowl and making sure each egg is fully incorporated before adding the next one. Reduce the speed to low, gradually add the flour mixture and beat until just incorporated. Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are golden and a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let the cupcakes cool completely. Meanwhile, make the buttercream: In the bowl of the stand mixer fitted with the flat beater, beat together the remaining 8 Tbs. (1 stick) butter, the 3 cups confectioners’ sugar and 1 pinch of salt until smooth. Mix in the 1 Tbs. rose water, the remaining 1 tsp. vanilla and a few drops of food coloring. Place the buttercream in a pastry bag fitted with a star tip. Using a small paring knife, cut a cone-shaped piece from the top of each cupcake. Each cone should be about 1 1/2 inches in diameter and about 1 inch long. Cut each cone in half lengthwise. These 2 pieces will be the wings for each cupcake. Pipe buttercream into the center and over the top of each cupcake. Insert the wings in the center, poking the tips into the frosting and turning the flat side of each piece outward. Sprinkle the cupcakes with pistachios, dust with confectioners’ sugar and serve. Makes 12 cupcakes.
06.04.12/16:33/♥ 22
rose and vanilla cup cakesbakingcakescup cakessimply yum
Cherry Chocolate Pound CakeWith Mascarpone Whipped Cream and Kirsch Cherries Ingredients 1 cup unsweetened cocoa powder2 cups flour½ tsp baking powder1 tsp salt2 Tbs instant espresso powder3 sticks (1 ½ cups, 345 g) unsalted butter, softened to room temperature3 cups sugar5 large eggs1 cup milk¼ cup kirsch, juice from jarred cherries or coffee (for a coffee-chocolate version) *1 tsp vanilla1 cup drained jarred cherries, if desired, and extra for serving* For my version, I used 2% fat low-fat milk and juice from the jarred cherries. Method Preheat the oven to 350°F (180°C). Butter and flour a 10-inch tube pan or Bundt pan. I placed my tube pan on a piece of aluminum foil as my pan tends to allow batter to seep and ooze out the bottom before it sets.Sift together the cocoa, flour, baking powder, salt and instant espresso powder.Cream the butter and the sugar together in a large mixing bowl on low speed until combined and then increase mixer speed to high speed and beat for 3 – 5 minutes until light and fluffy. Add the eggs, one at a time, beating to combine after each addition.Combine the liquids in a measuring cup. Beat the dry ingredients into the batter in 3 additions alternating with the liquid in 2 additions, beginning and ending with dry and just until combined. Gently fold in the drained cherries, being careful not to over mix.Pour into the prepared pan and bake for about 1 hour and 20 minutes or until risen and set. Cover the cake about halfway through the baking if browning too quickly. Allow to bake for a bit longer if necessary. The cake will seem set when slightly pressed but a skewer or tester inserted deep in the cake will come out a bit wet.Remove the cake from the oven to a cooling rack and allow to cool for 20 – 30 minutes in the pan. Very carefully unmold the cake and allow to completely cool before serving. It is even better if prepared the day before serving.Serve with the Mascarpone Whipped Cream and a few extra drained cherries that have been soaked in a couple of tablespoons of kirsch, if desired. MASCARPONE WHIPPED CREAMCan be flavored with kirsch, if desired Ingredients 1 cup (250 ml) heavy whipping cream1 tsp vanilla1 – 2 Tbs kirsch to taste, optional1 – 2 Tbs confectioner’s/powdered sugar, to taste2 Tbs mascarpone, softened to room temperature Method Beat the heavy cream, the vanilla and the kirsch if using on medium speed for 1 minute. Gradually add the sugar as you beat, starting with 1 tablespoon. Add the softened, creamy mascarpone and beat until blended and the cream is fluffy, thick and soft peaks form, about 3 minutes. Taste and add more sugar if desired.
06.04.12/10:48/♥ 2
bakingcherry chocolate pound cakechocolatedessertfoodsimply yumrecipecake
Strawberry Shortcake (Nigella Lawson’s recipe) Note from the editor: I have personally made these and they truly are simply delish!! Ingredients 325g plain flour 1/2 teaspoon salt 1 tablespoon baking powder 5 tablespoons caster sugar 125g unsalted butter, frozen 1 large egg, beaten 125ml single cream 1 large egg white, lightly beaten 1 baking tray, greased or lined 6 1/2cm round cutter For The Filling Approximately 300g strawberries 1 tablespoon caster sugar Few drops balsamic vinegar (optional) 250ml double cream or creme fraiche Method Serves: Makes 8 Preheat the oven to 220ºC/gas mark 7. Mix the flour, salt, baking powder and 3 tablespoons of the sugar in a bowl. Grate the butter into these dry ingredients and use your fingertips to finish crumbling the butter into the flour. Whisk the egg into the cream, and pour into the flour mixture a little at a time, using a fork to mix. You may not need all of the eggy cream to make the dough come together, so go cautiously. Turn the dough out onto a lightly floured surface, and roll gently to a thickness of about 2cm. Dip the cutter in flour and cut out as many rounds as you can. Work the scraps back into a dough, re-roll and finish cutting out  you should get 8 in all. Place the shortcakes about 21/2cm apart on the baking sheet, brush the tops with the egg white, and sprinkle them with the remaining 2 tablespoons of caster sugar. If it helps with the rest of your cooking, or life in general, you can cover and refrigerate them now for up to 2 hours. Bake for 10-15 minutes, until golden-brown, and let them cool for a short while on a wire rack. Meanwhile, crush half the strawberries with the spoonful of sugar and the few drops of balsamic vinegar if using, and halve or quarter the remaining strawberries, depending on their size. Whip the double cream, if you’re using. The shortcakes should be eaten while still warm, so split each one across the middle and cover with a spoonful of the crushed strawberry mixture, a few halved or quartered strawberries, then dollop some whipped cream or creme fraiche on top, and set the top back on.
06.04.12/08:54/♥ 2
strawberry shortcakebakingsimply yumstrawberries
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