Whole Wheat Rolls

from Rosie’s Riveting Recipes
© Can Stock Photo / SeDmi

Who doesn’t love fresh, home-baked bread? Seriously. The smell of fresh bread baking is intoxicating, and when you take it out of the oven? Ooh la la! Put a little butter on it and take a bite while it’s melting. If that’s not heaven and earth then I don’t know what is.

Okay, I get it that some bread recipes are pretty cumbersome. However, this historic recipe, from Rosie’s Riveting Recipes, is actually quite easy.  The fresh baked rolls are delicious, and it would even be a fun project to do with the kids or grandkids.

Gayle Martin

WHOLE WHEAT ROLLS

  • 1 cake compressed yeast
  • 1 3/4 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 (425F). Makes 2 dozen rolls.

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

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

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Pigs In Blankets

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo/ MSPhotographics

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.

Gayle Martin

 

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. (450F) Serves 8 to 10.

Modern Adaption

Use Pillsbury Crescent Rolls instead of Bisquick

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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Historic B 1 Biscuits

from the Rosie’s Riveting Recipes historic cookbook

Biscuits and gravy was a Sunday morning breakfast staple when I was growing up. I’d wander into the kitchen, and there was Mom, or Dad, throwing flour and shortening into a bowl, and rolling out the biscuit dough. Sometimes they’d let me cut out the biscuits with a water glass. My whole family loved fresh, homemade biscuits, and I still love biscuits today. Either smothered in gravy, or with hot, melted butter.

This historic biscuit recipe, however, is a little different than the biscuits my family baked. While unique and very tasty.,I would call them 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’s a nice complement to bacon and eggs, and tastes great with butter and honey.

Gayle Martin

 

B1 BISCUITS

  • 1 1/2 cups enriched all purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 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 1/2 full. Brush tops with milk. Bake at 450• F for 20-25 minutes. Yield: 12 biscuits.

  • butter or shortening may be used instead of margarine
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

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Crown Roast of Back Ribs

from the Rosie’s Riveting Recipes historic cookbook
© Can Stock Photo/ JB325

The back rib. Some people may think it’s the ugly cousin of the short rib, but with a little creativity they can be delicious. This historic recipe seemed daunting at first, then a friend suggested attaching the ribs together with wooden toothpicks or skewers instead of sewing them together. It worked. It made the dish much easier to prepare, and the results were positively yummy.

Gayle Martin

 

CROWN ROAST OF BACK RIBS

  • 1 1/2 lbs. back ribs
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 3 cups soft bread crumbs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon poultry seasonings

Rub back ribs with salt. Mix remaining ingredients to form dressing. Sew ends of ribs together to resemble a crown. Place stuffing inside of ribs and bake in 350F oven for 2-3 hours or until tender. Makes 4 servings.

Modern Adaptation

Ribs can be tacked together with wooden toothpicks or toothpicks or skewers. (Do not use plastic.) After cooking, allow the ribs to rest before removing the toothpicks. Three slices of bread, with crusts removed and cut into cubes, can be also be used to make the dressing. You may also add chopped celery, nuts, or mushrooms.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

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Eggless Chocolate Cake

© Can Stock Photo / NewIllustrations

Food was scarce back in Rosie’s day. Many common items on grocery shelves were hard to come by, even with rationing. Food companies had to come up with new recipes to make scarce ingredients go further, or even eliminate them completely. This delicious historic recipe, from Rosie’s Riveting Recipes cookbook, omits eggs.

By the way, a rotary beater was another term for an eggbeater, although most of us today use whisks.

Gayle Martin

EGGLESS CHOCOLATE CAKE

2 squares unsweetened chocolate
1 cup milk
1 3/4 cups sifted flour
3/4 teaspoon soda
3/4 teaspoon salt
1 cup sugar
1/3 cup shortening
1 teaspoon vanilla

Combine chocolate and milk in top of double boiler and cook over rapidly boiling water 5 minutes, stirring occasionally. Blend with rotary egg beater; cool.

Sift flour once, measure, add soda, salt, and sugar, and sift together three times. Cream shortening, add flour, vanilla, and chocolate mixture. Stir until all flour is dampened. Then beat vigorously 1 minute. Bake in two greased and lightly floured 8-inch layer pans in moderate oven (375 F) 20 minutes, or until done. Spread frosting between layers and on top of cake.

Cocoa Cake: Substitute 1/3 cup cocoa for chocolate. Sift it with the dry ingredients; add cold milk with vanilla.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

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Our Mother’s Recipes — Yellow Cornbread

© Can Stock Photo / zigzagmtart

There’s nothing quite like the taste of fresh baked cornbread made from scratch. This recipe came from a friend’s mother’s recipe box, and no doubt lots of other mothers and grandmothers used the same, or a similar recipe. It’s the perfect side for homemade soups, such as Split Pea Soup, for the Rosie’s Riveting Recipes historic cookbook, and my own Chili con Carne recipe.

Gayle Martin

YELLOW CORNBREAD

  • 1 cup yellow cornmeal
  • 1 cup sifted flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup soft shortening
  • 1 cup milk
  • 1 egg

Sift dry ingredients together into a mixing bowl. Cut in shortening until well blended. Beat milk and egg together in a small mixing bowl and mix with dry ingredients until just blended. Pour into a well-greased 8 x 8 inch baking pan. Bake in a hot (400• F) oven for 25 minutes or until done.

For a sweeter cornbread sift 1/4 cup sugar with the dry ingredients, and cut shortening to 1/4 cup. This batter is also good for baking corn muffins or corn sticks.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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Fresh Fruit Cobbler

© Can Stock Photo / roxanabalint

The things you will find after your kitchen has been remodeled. This time it was scrap of paper with my mother’s fruit cobbler recipe, written in her own handwriting. I’m so happy to have found it as I thought this was one recipe that was gone for good. Her fruit cobblers were amazing, and she often served them with breakfast. They’re also super easy to make and fabulous for dessert too.

Mom usually made hers with peaches, but other fruits, such as blackberries, blueberries or raspberries, would also work.

Gayle Martin

FRESH FRUIT COBBLER

  • 4 to 6 fresh peaches, peeled and sliced, OR
  • 3 to 4 packages fresh raspberries, blueberries or blackberries
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • pinch of cinnamon, if desired

Preheat oven to 350F. Mix fresh fruit, sugar and flour in a mixing bowl. Add cinnamon, if desired. Pour into an 8 x 8-inch baking pan. Cut butter into small pieces and sprinkle on top.

Topping

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 3 tablespoons milk
  • 1 egg

Mix all ingredients together in a medium sized mixing bowl. Drop by spoonful over the fruit mixture. Bake for 30 to 25 minutes or until the topping is brown.

 

Cover photo by Robert Resetar.

By the way, other delicious cobbler recipes can be found in the Rosie’s Riveting Recipes historic cookbook. Available on Amazon and Barnesandnoble.com.

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Cranberry Surprise Muffins

© Can Stock Photo / margo555

It’s that time of year when we’re haunted by a ghost of holidays past. The leftover cranberry sauce. Well, fear not. Cranberries are a healthy food which they say also helps maintain a healthy bladder, and there are ways to create something delicious with that leftover sauce. This recipe came from a friend’s mother’s recipe box. It’s easy to prepare and a delicious, and similar recipes are available in the Rosie’s Riveting Recipes historic cookbook. So if you love cranberries, you can enjoy them year round.

Gayle Martin

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 400F. 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.

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

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Peppermint Candy Layer Cake

© Can Stock Photo / urbanlight

Just in time for Christmas baking, this delicious holiday dessert from the pages of the Rosie’s Riveting Recipes historic cookbook, is perfect for the season.

Gayle Martin

PEPPERMINT CANDY LAYER CAKE

  • 1 cup sugar
  • 1/2 cup margarine
  • 1/2 teaspoon salt
  • 2 eggs
  • 2/3 cups milk
  • 2 cups cake flour
  • 2 1/2 teaspoons baking powder

Cream together margarine, sugar and salt. Stir in beaten eggs. Sift flour with baking powder twice. Add flour mixture alternately with milk, about 1/2 of each at a time. Pour into two 8-inch layer pans, lined with paper or greased with margarine and floured. Bake at 375F for 35 minutes. When cool put layers together with white icing. Decorate with peppermint candy using whole sticks on top, crushed on sides.

Modern Variation: Since today’s baking powders are double-acting decrease baking powder to 1 1/4 teaspoon. For best results use a small (6 cup) bundt pan, a medium (8 x 4 inch) loaf pan, or an 8 x 8 inch square pan. To add some peppermint flavor add 3/4 teaspoon peppermint extract. If desired, top with Whipped Cream Topping.

WHIPPED CREAM TOPPING

  • 1 cup whipping cream
  • 1/2 cup crushed peppermint candy
  • or 1/2 cup crushed peanut brittle
  • or 4 tablespoons jam or marmalade

Whip whipping cream until stiff. Fold in crushed candy or jam or marmalade.

Modern Variation: For peppermint candy topping add 1/4 teaspoon peppermint extract to give the topping more peppermint flavor

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New England Turnovers

from the Rosie’s Riveting Recipes historic cookbook
Copyright Can Stock Photo/ ajafoto

Seafood was just as popular in Rosie’s day as it is today. This recipe from the Rosie’s Riveting Recipes historic cookbook is yummy and delicious. However, those who don’t feel comfortable making pastry from scratch should be able to get good results using frozen pie crusts. Butter can also be used in place of margarine.

Gayle Martin

NEW ENGLAND TURNOVERS

Turnover Filling

  • 1 4 oz. package shredded codfish
  • 2 tablespoons margarine
  • 2 tablespoons enriched all purpose flour
  • 1/4 teaspoon pepper
  • 1/2 cup milk

Freshen codfish as directed on package. Melt margarine over low heat. Add flour and seasoning and stir until smooth. Add milk, stirring constantly, until smooth and thickened. Add freshened codfish and mix well

Pastry

  • 1/2 cup margarine
  • 1 cup sifted all purpose flour
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons water

Sift flour and salt together 3 times. Cut in margarine with a pastry blender or 2 knives until consistency of coarse meal. Add water and toss lightly with a fork until all particles are moistened. Roll out on lightly floured board into an 8 x 22-inch rectangle. Cut into 6 squares.  Heap turnover filling into each square. Fold squares in half. Press edges together with fork dipped in flour. Prick top to allow steam to escape. Bake in hot oven (425• F) 15 minutes. Yield:  6 servings.

Modern adaptation: Fish can be freshened by placing it in a bowl of cold salt water for about 15 minutes. However, if using individually frozen pieces of uncooked fish, this step may not be necessary. Frozen pie shells or pastry can also be used, and any leftover filling can be served as a delicious topping over the turnovers.

 

Book Cover for Rosies Riveting Recipes
Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

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