Rosie’s Recipe–Whole Wheat Rolls

Who doesn’t love fresh, home-baked bread? This recipe is actually very easy, and would be a fun project to do with the kids or grandkids. And there’s nothing quite like the smell of fresh bread baking in the oven. This recipe is included in Rosie’s Riveting Recipes. Enjoy.

GM

WHOLE WHEAT ROLLS

1 cake compressed yeast
1 ¾ cups lukewarm milk
2 tablespoons sugar
1 tablespoon salt
2 tablespoons molasses
2  cups flour, sifted
3 cups medium whole wheat flour
4 tablespoons soft shortening

Crumble yeast into bowl. Add lukewarm milk, sugar, salt, and molasses. Work in sifted flour, whole wheat flour, and shortening. Knead until smooth. Place in greased bowl. Cover with damp cloth. Let rise until double (2 hours.) Punch down. Let rise until almost double (45 minutes.) Punch down. Let rest 15 minutes. Shape. Place in greased pan. Let rise. (30 to 40 minutes.) Bake 15 5o 20 minutes (depending on size) in hot oven (425º). Makes 2 dozen rolls.

Modern adaptation: Dark corn syrup may be used as a substitute for molasses.

Orange Chocolate Chip Loaf

So, what to do when someone gives you a big bag full of fresh oranges? Do what Rosie would have done. Use them to create something wonderful. This quick bread recipe is easy and delicious. Enjoy.

GM

 

ORANGE CHOCOLATE CHIP LOAF

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated orange zest
  • 1/2 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Optional Glaze

  • 1/2 cup orange juice
  • 1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing the loaf from the pan.

 

Pumpkin Walnut Cheesecake Pie

It’s that time of yeapumpkin-cheesecake-pier, what I like to think of as, “Pumpkin Spice,” season. Ha!

This recipe may not exactly be low carb, but it’s yummy, and it’s seasonal. You may even want to consider serving it as part of your Thanksgiving meal.

Enjoy,

GM

 

PUMPKIN WALNUT CHEESECAKE PIE

  • 2 packages (8 oz) cream cheese
  • 3/4 cup sugar
  • 1 (15 oz) can of pumpkin
  • 2 eggs
  • 2 frozen pie shells, thawed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 cup chopped walnuts

Preheat oven to 350° F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.

While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.

Sugar Free Banana Muffins

Sugar was rationed during Rosie’s day, however this recipe came to me from a friend whose kids have food allergies, and it was something they could eat. The muffins are tasty, and the recipe uses all natural ingredients. Best of all, it’s easy to prepare, and something you may want to try if you want to avoid sugar or corn syrup.

Enjoy.

GM

026SUGAR FREE BANANA MUFFINS

5 – 6 ripe bananas, mashed
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
2 1/4 cup whole-wheat flour
3/4 teaspoon ground nutmeg
1 1/4 teaspoon baking soda

Preheat oven to 350 degrees F. Lightly oil muffin pan, or use baking cups. Stir together bananas, oil, honey and vanilla in a medium sized bowl. Combine flour, nutmeg and baking soda in a large bowl. Stir in the wet ingredients and blend with a spoon. Drop mixture into muffin cups, filling to the rim. Bake for 20 to 25 minutes or until golden brown. If desired, chopped nuts may be added.

Chocolate Chocolate Chip Cookies

choclate-chocolate-chip-cookiesChocolate may have been rationed during Rosie’s day, but it’s certainly not today. And there really is no such thing as too much chocolate. Not when you’re a chocolate lover like I am. And with the holidays approaching what better way to celebrate than to add a few touches to a classic recipe, and go for the chocolate. Inspired by the Nestle Toll House recipe.

Enjoy.

GM

CHOCOLATE CHOCOLATE CHIP COOKIES

  • 2 sticks butter or margarine, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup cocoa
  • 2 tablespoons coffee (if desired)
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large (12 oz) package of chocolate chips

 

Preheat oven to 350° F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes. Note: If coffee is included it may be necessary to add 1 to 2 tablespoons of flour.

Rosie’s Recipe — Low-Shortening and Apple Spice Muffins

Rosie Rob Cover FinalAnother historic recipe from Rosie’s Riveting Recipes…

During the war years fats were tightly rationed and in very short supply.  One technique for saving on fat was to render the leftover fats from cooking meats.  Another technique was to melt the fat off food wrappers.  Sometimes traditional recipes were modified to help conserve scarce ingredients, such as the recipe presented here.  Today’s health conscious cooks may find this recipe useful for those who wish to curtail their fat intake.  Enjoy.

LOW-SHORTENING MUFFINS

  • 1 1/2 cups sifted flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 1 tablespoon melted shortening or oil

Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add egg, milk, and shortening. Stir only enough to dampen all flour. Bake in greased muffin pans, in hot oven (425 F) for about 22 minutes for large muffins, 15 minutes for medium muffins. Makes 8 to 12  muffins.

SPICE APPLE MUFFINS

Mix muffins as directed above, adding 1/2 cup chopped, sliced apples with the egg, milk and shortening. Mix and turn into greased muffin pans. Sprinkle top with mixture of 2 tablespoons sugar, 1/8 teaspoon cinnamon, and dash of nutmeg. Bake as above, allowing 20 to 25 minutes.

Rosie’s Recipe for Soft Molasses Cookies

Rosie Rob Cover FinalHere’s another blast from the past, courtesy of Rosie’s Riveting Recipes — a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that Grandma used to use. During WW2 this recipe would have helped housewives stretch their sugar, a commodity that, at the time, was rationed and in very short supply.

Enjoy this sweet treat.

GM

SOFT MOLASSES COOKIES

  • 3 cups sifted cake flour*
  • 1 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 cup sour milk** or buttermilk
  • 1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400º F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.

***

*No flour sifter?  Not a problem.  Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work).  Let sit for 15 minutes until milk begins to curdle.  Add to recipe.

Rosie’s Recipe for Half and Half Wheat Bread

Rosie Rob Cover FinalWhile many of the recipes in Rosie’s Riveting Recipes, take 30 minutes or less to prepare, the bread recipes take a bit longer. While not difficult or complicated, these recipes are a process, as the yeast needs time to rise and the dough needs to be properly prepared before baking.

This recipe would be a fun, family-friendly weekend project. Children in particular love touching and feeling things, and with this recipe there would be plenty of opportunities for them to do just that. The final product is a good tasting bread that is dense, much like French bread, but without the hard crust. You can also slice the bread for sandwiches to pack in the children’s lunchboxes.

Enjoy.

GM

HALF AND HALF WHEAT BREAD

  • 3 1/2 cups sifted enriched flour
  • 3 cups un-sifted whole wheat of graham flour
  • 1 cup milk, scalded*
  • 1 cake compressed yeast, or 1 package granular yeast**
  • 1 cup lukewarm water
  • 1/3 cup molasses or strained honey
  • 3 teaspoons salt
  • 2 tablespoons shortening

Sift flour once, measure; add whole wheat flour; mix well.

Cool milk to lukewarm. Soften yeast in small amount of water. Add with remaining water to milk. Add molasses or honey, salt and shortening. Add flour and work in thoroughly. Knead on floured board until smooth, about 10 minutes. Let rise in warm place until doubled in bulk, about 2 1/2 hours.

Punch dough down, let rise again in warm place for about 1/2 hour.

Divide dough into two equal parts and mold into balls; allow to stand closely covered for 15 minutes. Shape into loaves. Place in greased bread pans, 8 1/2 x 4 1/2 x 8 inches, cover and allow to stand until dough comes well about top of pans, about 1 1/2 to 2 hours.

Bake at 400º for about 40 minutes. Do not store until cold. Makes 2 loaves.

*Scaling milk was used before the process of pasteurization. This step is no longer necessary.

** One package of dry yeast is one scant tablespoon.