1923 Borden Apple Cake Recipe - Old Cookbook Show - Glen And Friends Cooking How To Make Apple Cake
1923 Borden Apple Cake Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a pretty simple straight forward apple cake recipe. This apple cake recipe with evaporated milk and water, could easily be made by substituting all milk. These old cookbooks are filled with great historic recipes and old cookbook recipes are a great way of tasting history, and connecting with the past. I love cooking history and making 100 year old recipes; the food history tells us so much about how people lived. Once again cooking with Glen, but this time a recipe that is just before the great depression.
1923 Borden Apple Cake Recipe Ingredients:
1 cup Borden’s Evaporated Milk
1 cup water
(1 egg ?)
2 cups flour
2 tablespoonfuls sugar
2 tablespoonfuls butter
4 teaspoonfuls baking powder
½ teaspoonful salt
1 quart apples, pared and sliced
cinnamon
1 tablespoonful butter
Method:
Sift together the flour, baking powder, salt, and sugar. Rub in the two tablespoonfuls of butter lightly. Beat the egg, mix the milk and water, and stir into the flour. Place the dough in a well-buttered shallow pan, and place the apples in rows top. Sprinkle with sugar and cinnamon, dot with bits of butter, and bake in a moderate oven about half an hour. Serve the cake hot and covered with whipped cream.
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The Yankee Kitchen: Homemade Granola
Try this great homemade granola recipe. For more you can visit.
yankeemagazine.com
Transcription:
Hi, I'm Amy Traverso, Lifestyle Editor at Yankee Magazine. Welcome to The
Yankee Kitchen. Today I'm going show you how to make homemade granola.
Homemade granola is a very delicious, easy, and affordable thing to make,
and if you've bought granola in the store, you know it can get kind of
pricey. For the same cost, you can get the ingredients and make huge
batches of granola. This particular one is made with honey, maple syrup,
cherries, almonds, and dried cranberries. It's really delicious and let's
get started cooking.
So first I'm going to make my syrup. I'm going to put my butter over medium
heat, and then I also combine the maple syrup and honey. You add a little
bit of vanilla and some brown sugar. So I've got my syrup, and I've got all
my ingredients ready.
Now I'm just going to stir them together. It takes three seconds. Here you
go. You've got oatmeal. You've got some slivered almonds, some unsweetened
coconut. Regular sweetened coconut is so sweet and it kind of dominates
everything, so if you can get your hands on unsweetened, it's a lot better,
and a little bit of salt. A little salt is always nice in sweet things. You
want that contrast. I find that the desserts I don't like are the ones that
don't have salt in them. And now you have your syrup. So I'm just going to
pour that over everything and stir it up.
All right. So I'm going to spread out the granola onto a baking sheet. Now
I've lined the baking sheet with some parchment paper. So we can just dump
it out, and now you just spread it out. It doesn't have to be perfect. I
like some clumps in my granola, so I'm going to let some clumps remain. It
doesn't have to be a perfectly even layer. It'll all cook just fine in that
325 degree oven.
So here we go. It smells fantastic. I wish you could smell it, and it's
starting to turn a little bit golden and get a little bit crisp. You could
also use any kind of dried fruit. You could do dried blueberries, dried
apples, dried apricots, there's a whole range, dried mangoes. You could
really give it any flavor profile that you want. That's all you have to do.
Now you're just going to put it back in the oven for another 15 minutes.
So the granola has now cooled down, and it's crisped up as it's cooled. So
when it came out, it was a little bit soft. Now it's nice and crisp and
crunchy. It's all stuck together just a little bit, so I'm just going to
loosen it. I'm just going to transfer it to this jar. I like to store it in
jars. This makes a great gift if you want to wrap it up with a bow and give
it to somebody. Great hostess gift. Great holiday, birthday gift. Everybody
loves homemade granola.
So here we go, we're all done. This granola makes a great gift, but I
recommend eating it yourself. It's that delicious. It'll keep for about two
weeks at room temperature in a closed container before it gets soft. So you
can keep it for a little while.
So for this recipe and more, you can visit YankeeMagazine.com.
1915 Yankee Buns Recipe - Old Cook book Show - Glen And friends Cooking
1915 Yankee Buns Recipe.
These are a quick biscuit cinnamon bun.. without cinnamon.
Recipe:
Sift 3 cups Five Roses flour with 2 teaspoons cream of tartar and 1 teaspoon soda. Work ¼ lb. butter into the flour. Mix with the hands enough sweet milk t make a stiff dough. Roll ½ inch thick. Spread with ¾ cup butter and sugar creamed together. Roll up and cutting slices ¾ inch thick. Place in a well buttered pan and bake in moderate oven.
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Caramel Apple Pie Jam - Jar It Up January
#projectpantry #52weeksofcanning #suttonsdaze #januarypantrychallenge
6 cups diced peeled apples
1/2 cup water
1 pkg pectin
2.5 cups white sugar
2.5 cups brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Be sure to subscribe to all of the great channels participating in Jar It Up January. Their links are below.
Freedom Homestead
Whipporwill Hollar
2LeeLou
Creates
Prepper Potpourri
Mouse Toes
The Purposeful Pantry
Time to get organized! #projectpantry
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The Yankee Kitchen: Blue-Ribbon Apple Pie
Yankee Magazine's Amy Traverso shares her recipe for the perfect apple pie, an American classic.
To purchase Amy's new book, The Apple Lover's Cookbook, go to:
For more, go to
Transcription:
Hi, I'm Amy Traverso, Lifestyle Editor at Yankee Magazine. Today, I'm going to be making one of my favorite recipes which is Blue Ribbon Deep Dish Apple Pie. It's my favorite apple pie and it comes from my book, The Apple Lover's Cookbook. Now, what I love about this pie is that it's substantial, it has a lot of fruit in it, and it has a great crust. And what I especially like is that, as a deep dish pie, the fruit actually fills the pie and goes right up to the crust. You'll notice sometimes if you order deep dish pie that you'll get a little bit of a gap in between the crust and the applies. That's because the apples cook down while they're in the oven but the crust sets and stays up, so you get that gap. This method that I have allows you to cook the pie with a beautiful crust that goes right up to the fruit. So let's get started.
For this recipe you'll need two and a half pounds of firm, tart apples, such as Northern Spy or Granny Smith, two and a half pounds of sweet apples, such as Golden Delicious or Pink Lady, one third cup granulated sugar, two tablespoons firmly packed light brown sugar, one and a half tablespoons freshly squeezed lemon juice, a half teaspoon of ground cinnamon, a half teaspoon of kosher salt, and one and a half tablespoons of cornstarch.
In a large dutch oven over medium low heat, stir the apples with the sugar, brown sugar, lemon juice, cinnamon and salt. Cook, stirring gently, until the apples just begin to turn tender (about ten minutes). Remove the apples from the heat, stir in the cornstarch and spread the mixture out onto a large baking sheet. Place it in your freezer to cool to room temperature (twelve to fifteen minutes). Meanwhile, unwrap your larger disc of dough, roll it out, working from the center to a thirteen inch circle. Transfer the dough, peel-side down, to a nine inch deep dish pie plate and press the crust into the plate, draping any excess over the side. Remove the apples from the freezer and use a spatula to transfer them with any juices into the pie plate. Transfer the crust, peel-side down, to the pie and then pull the bottom crust up over the top crust and crimp to seal. Brush the crust all over with milk and sprinkle with the remaining tablespoon of sugar. Make three slashes in the crust to let steam escape and bake on the lowest rack for ten minutes. Reduce the heat to three hundred fifty degrees and bake until the pie is golden brown, another forty to fifty minutes.
Okay, my pie is ready. I think it looks delicious. It's nice and puffy and beautiful. And I cut into it so that you can see that the fruit goes right up to the crust and it's just chock full of juicy, delicious apples. Now for this and other great apple recipes including some more from my book, you can go to yankeemagazine.com.
1915 Michigan Hash Larkin Housewives Cookbook - Old CookBook Show - Glen And Friends Cooking
1915 Michigan Hash Larkin Housewives Cookbook - Old CookBook Show - Glen And Friends Cooking.
This is a cookbook sent in by a viewer - it's from the Larkin Company in Buffalo New York. Larkin was a huge mail order company that had a wide ranging product line, that included food and kitchen equipment. The recipes in this book are from customers and feature a wide array of Larkin foods.
Michigan Hash Recipe:
1 pound of Hamburg Steak, two tablespoons of chopped onion, one cup cooked Larkin Rice and two cups cooked Larkin Macaroni. Rice and macaroni may be hot or cold. Place in layers in baking dish; season each layer with Larkin Salt, Black Pepper, and Celery Salt. Pour strained tomatoes over all until quite moist, sprinkle with cracker-crumbs and bake forty-five minutes in moderate oven.
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