Rosie’s Recipe — Old-Time Rice Custard Pudding

My ex spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother’s rice pudding. I never had rice pudding before, but when I tried it, I was reminded of my grandmother’s homemade tapioca pudding. Funny how certain foods can bring back happy childhood memories.

Fast forward a few years. I’m testing some of the recipes for Rosie’s Riveting Recipes, and was eager to try this classic recipe for rice pudding. It was easy to prepare, with ingredients that can be found in most pantries. (Although I’m not a raisin fan, so I omitted them.) It also has a very different texture from the pre-made supermarket rice pudding, which made it a totally different experience. Puddings can have variations, and it’s nice to try something different. Enjoy.

GM

 

OLD-TIME RICE CUSTARD PUDDING

  • 2 cups cooked rice
  • ½ cup seedless raisins
  • 2 cups scalded milk*
  • 2 eggs, beaten
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1½ hours in moderate oven (325º). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.

Rosie’s Recipe — Apple or Peach Dumplings

If there’s one meal that can leave me in a culinary rut, it’s breakfast. The traditional American breakfast consists of ham, bacon, or sausage, combined with eggs, pancakes, french toast or waffles, with hash browns, toast or muffins on the side. Or biscuits. There’s nothing quite like a piping hot biscuit, fresh out of the oven. The American biscuit, unlike biscuits in England, is a thick, doughy roll that’s perfect with butter and jam, or topped with gravy. However, this classic recipe, from Rosie’s Riveting Recipes, brings an exciting twist to the everyday breakfast biscuit. Please note that your favorite biscuit recipe would also be suitable for this version.

Enjoy.

GM

 

APPLE OR PEACH DUMPLINGS

  • 2 tablespoons shortening
  • 1 cup Bisquick
  • 1 to 2 tablespoons water
  • 4 cored or pitted fresh fruit
  • 1 tablespoon jam

Cut shortening into Bisquick. Blend in water. Roll into 12-inch square. Cut into 4 6-inch squares. Place fruit on each square. Fill hollow with jam. Wrap pastry around fruit. Seal well. Bake 20 to 25 minutes in hot oven (450º). Makes 4 servings.

Modern adaptation: If using fresh apples decrease amount of fruit to 1 or 2 apples. If dough is too dry and crumbly add small amounts of water or milk. The biscuit recipe on the side of the Bisquick box can also be used.

Cranberry Surprise Muffins

Who says cranberries are just for the holidays? Cranberries are a healthy food which they say also helps maintain a healthy bladder. This recipe comes from a friend’s mother’s recipe box. It’s easy to prepare and a delicious way to enjoy cranberries year round.

CRANBERRY SURPRISE MUFFINS

  • 1 12 oz package corn muffin mix
  • 1/3 cup canned whole cranberry sauce
  • 1/4 teaspoon grated orange rind

Preheat oven to 400°F. Grease muffin tins or use paper baking cups.  Prepare muffin mix according to the package directions and, in a separate bowl, combine cranberry sauce and orange rind. Fill each cup about halfway, drop a teaspoonful of cranberry mixture, and top with a small amount of batter. Bake 15 minutes or until muffins are brown. Makes approximately 12 muffins.

 

Rosie’s Recipe — Lemon Chiffon Pie

People may have had to cope with food shortages in Rosie’s day, but that didn’t mean they weren’t enjoying delicious desserts that are still tasty today. In fact, this pie turned out so good I would call it decadent, yet it’s also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in this recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.

Enjoy,

GM

LEMON CHIFFON PIE

  • 3 egg yolks, slightly beaten
  • 1 cup water
  • ½ cup sugar
  • 1 package Lemon Jell-O
  • 3 tablespoons lemon juice
  • 1½ teaspoons grated lemon rind
  • dash of salt
  • 3 egg whites
  • baked pie shell

Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.

BAKED PIE SHELL

Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1½ -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450º F) 15 to 18 minutes, or until lightly browned.

Rosie’s Recipe — Pigs in a Blanket

Some dishes are destined to become classics, and this is certainly one of them. I loved pigs in a blanket when I was a kid, and I still enjoy them as an adult. This historic recipe from Rosie’s Riveting Recipes is easy, timeless, and delicious. Try it with your favorite fixings, or top it with chili, cheese and chopped onions.

Enjoy.

GM

PIGS IN BLANKETS

8 – 10 wieners or frankfurters

Bisquick

Simmer wieners in hot water for 10 minutes. Make Bisquick biscuit dough from package. Roll thin—cut in squares. Wrap wieners or franks (having ends show). Seal side edge by pinching together. Bake 15 minutes in hot oven. (450º) Serves 8 – 10.

Rosie’s Recipe — Victory Pie Crust

One of my earliest childhood memories is of standing on a stool, in front of the kitchen counter, watching my mother make pie crust. She could sculpt the crust on the rim of the pie plate like Picasso, and, in my child eyes, I must have perceived this as the grown-up equivalent version of playing with Play-dough. She’d always break off little pieces and let me taste it. The raw dough was delicious. (It still is.)

Sadly, for whatever reason, my mother soon stopped baking pies from scratch. I never knew exactly why. She always said her mother could whip up a pie crust with virtually no effort at all, so perhaps my mother felt that she simply couldn’t compete with Grandma’s pies. Or maybe she simply didn’t like making pie crust. Whatever the reason, her homemade pies virtually disappeared from the family menu, and, on those rare occasions when she did bake a pie, she used the frozen pie shells from the grocer’s freezer.

Since I had no one to teach me how to make a pie crust from scratch I never learned how. I just assumed that it was too difficult, causing me to develop an affection I’ll call, Pie Crust Phobia. After I became an adult and left home I too bought the frozen pie shells. They’re not bad, but they just don’t have the flavor, or the flakiness, of a pie crust made from scratch.

Fast forward a few years. I’m testing recipes for, Rosie’s Riveting Recipes, and the time had come to conquer my Pie Crust Phobia by going for broke and making my own pie crust from scratch.

They say that certain genes skip a generation as I discovered that making pie crust from scratch isn’t rocket science after all. All you need is some flour, baking powder, shortening, and a little water. Having the right tools helps too. I bought a pastry cutter at Walmart, and that investment of a few dollars really paid off because it makes blending in the shortening a snap.

Victory Pie Crust is used in many of the historic recipes in Rosie’s Riveting Recipes. And one other historic note. The word, “victory,” was a significant par of the lexicon during World War Two. It was a moral booster that was used everywhere.

GM

VICTORY PIE CRUST

  • 1¼ cups sifted flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 or 4 tablespoons cold shortening
  • 3 or 3½ tablespoons ice water*

Sift flour once, measure, add baking powder and salt, and sift again. Cut shortening into small pieces; add to flour and cut in until mixture is almost as fine as meal. Make small well in flour mixture. Turn 1 tablespoon ice water in this and mix quickly and lightly with surrounding flour only until a small ball of dough is formed. Do not over mix. Repeat this way, mixing all of the flour in separate portions. Then press portions together lightly but firmly into one dough. Makes enough pastry for 9-inch pie shell. Double recipe for pastry for two-crust pie.

*Use only 3 tablespoons ice water with 4 tablespoons shortening; use 3½ tablespoons ice water with 3 tablespoons shortening.

Note: If the crust should come out too dry and crumbly simply add small amounts of water until the mixture has a more doughy consistency.

Rosie’s Recipe–Buttermilk Biscuits

One of my fondest childhood memories is of my mom or dad baking homemade biscuits on Sunday mornings. Biscuits and gravy were a Sunday morning breakfast staple, and, over time, my older brothers also starting baking homemade biscuits. However, I don’t remember any of them ever reading a recipe, so it must have been a technique that they learn from our parents. Or perhaps some secret family recipe. You never know.

Sadly, for whatever the reason, the recipe was never handed down to me. So, after I moved out, I made my biscuits from the Bisquick box. Don’t get me wrong, Bisquick is a very good product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. But they were never quite the same as those homemade biscuits mom and dad made from scratch.

So fast forward a few years, (well, maybe more than a few years.) I’m testing recipes for Rosie’s Riveting Recipes, the updated version of Anna’s Kitchen, a historic cookbook I self-published back in 2005. There are about a half-dozen biscuit recipes in Anna’s Kitchen, so what better reason was could there possibly be to recreate those happy childhood memories than by baking a batch of homemade biscuits from scratch. And you know what? They were exactly the same as the ones I grew up with. Aha! The secret family recipe finally revealed.

GM

BUTTERMILK BISCUITS

  • 2 cups flour
  • ½  teaspoon soda
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons margarine
  • ¾  cup sour milk or buttermilk

Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to ½ inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.

Modern adaptation: To turn plain milk into buttermilk simply place a scant tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the ¾ mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.

Rosie’s Recipe–Fruit Honey Cobblers

My mother used to make yummy fruit cobblers, and she served them for breakfast as well as dessert. Then somehow or other I misplaced her recipe, but, luckily, while I was testing recipes Rosie’s Riveting Recipes, I came across this gem. Originally published in my first historic cookbook, Anna’s Kitchen, it’s easy to prepare, and works with either canned or fresh peaches. It also leaves your kitchen smelling absolutely divine.

Enjoy.

GM

FRUIT HONEY COBBLERS

¼ cup honey
½ teaspoon cinnamon
2 teaspoons butter, melted
1 No. 2½ can peaches, drained, or 6 fresh peaches, pared and sliced

Combine honey, cinnamon, and butter. Add peaches. Place individual baking dishes or custard cups. Use the following crust for topping:

1 cup sifted all purpose flour
1½ teaspoons baking powder, (or ¾ teaspoon double-acting)*
¼ teaspoon salt
2 teaspoons sugar
2 tablespoons shortening
2/3 cup milk

Sift flour once, measure, add baking powder, salt, and sugar; sift together twice. Cut in shortening until it resembles coarse meal. Add milk; stir until all flour is dampened. Drop dough on prepared fruit; spread evenly to edge. Bake in hot oven (425º F) for about 20 minutes, or until crust is nicely browned. Serve warm, with cream or hard sauce.

Note: Pitted cherries, apricot halves, or plums may be substituted for peaches.

Modern adaptation: A number 2½ can equals approximately 3½ cups. If using canned peaches two 15-ounce cans would be suitable for this recipe. Leftover peaches, if any, can be saved and used as a garnish. If custard cups are not available this recipe can also be prepared in an 8 x 8 inch baking dish.

*Most modern baking powders are double-acting.

Quick and Easy Chicken and Dumplings

Sometimes this thing called life happens, and you just don’t have time to cook. This recipe is perfect for those occasions as it’s quick, easy and delicious. It’s inspired by a Campbell’s soup recipe, but I’ve added my own personal touches.

Enjoy.

GM

QUICK AND EASY CHICKEN AND DUMPLINGS

  • 1 can cream of potato soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper
  • 1 packaged frozen broccoli, cauliflower and carrots, defrosted and chopped
  • 2 – 3 chicken breasts, cut into cubes
  • 1 packaged refrigerated buttermilk biscuits

Preheat oven to 350° and defrost vegetables in the microwave. Once defrosted, chop into smaller pieces and set aside. Cut chicken breasts into small cubes, 1/2 to 1 inch in diameter, and grill in a saute pan over medium heat. While chicken is cooking blend soups, milk and seasonings in a 9 x 13 1/2 inch baking dish. Add vegetables and blend. Once the chicken is cooked all the way through add it to the soup mixture and blend. Place in oven and bake for 15 minutes

While the chicken is backing pop open the biscuits, separate, and slice each biscuit into quarters. After chicken has baked for 15 minutes remove from the oven. Carefully arrange biscuit pieces over the top of the soup and chicken mixture, and place it back in oven. Bake for an additional 15 minutes, or until the biscuits are golden brown. Serve.

Rosie’s Recipe — B 1 Biscuits

I grew up eating homemade biscuits, but this historic biscuit recipe is unique and tasty. I would call it a cross between a biscuit and a muffin. The dough has the consistency of muffin dough, but it isn’t sweet like a muffin. I also like the subtle peanut butter flavor. It goes well will bacon and eggs, and tastes great with butter and honey.

Enjoy.

GM

B1 BISCUITS

  • 1½ cups enriched all purpose flour
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ½ cups oats
  • 1 tablespoon sugar
  • 2 tablespoons margarine
  • 3 tablespoons peanut butter
  • 1 cup milk

Sift and measure flour. Resift with salt and baking powder. Stir in oats and sugar. Cut in margarine and peanut butter and add milk. Mix very lightly. Fill well-greased muffin pans ½ full. Brush tops with milk. Bake at 450º F for 20-25 minutes. Yield: 12 biscuits.