Tuesday, February 28, 2017

A Bit of This and That

Organizing in progress
(Do you see the hint of chaos on my sewing table?) haha!

I've been a little quiet on here for a while. Life happens which is inevitable of course, especially with a 2 month old baby!

I've been trying to keep up on some of my projects. I've done some work on a 1930s quilt I'm sewing, which I've posted about on Instagram. I've nearly gotten my 18th century petticoat complete. It just needs to be hemmed and the tape drawstring to be put in. I'm in the process of cleaning out and organizing my sewing closet. I've even dabbled a bit at my writing, though that's been more sparse than I'd like. Ah well!

Lately, I've been trying to beef up our family's WWII Boy Scout impression/display in preparation for this season of reenacting. It's been a lot of research and acquiring of items, and I've been enjoying it quite a bit! There's just something about camping and scouting in the first half of the 1900s that fascinates me. It's just so cool! I was really excited to purchase two original photographs of a Cub Scout troop from the mid-late 1940s with a teepee in the background.

Anyway, I just tried a new ration recipe that I'll post about really soon and hopefully I'll be finished with my petticoat this week! So, stay tuned!

Thursday, February 9, 2017

Historical Recipe: Mince Meat Cookies

Yes, I know. Another mincemeat recipe! But making the Mincemeat Cake did not use up all my mincemeat, so when I saw this recipe for cookies I was thrilled. They definitely have a more Christmas-time vibe, but that was not going to deter me. I found the recipe in the Toll House Recipe Book, ca. 1946.

Making the dough was pretty easy. I actually halved it and that still made over 2 dozen cookies, so if you make this, prepare to have a lot of cookies. Since the dough has to be chilled overnight, I tasted it just to see... and it was really good!

Even after refrigeration, cutting the cookies was no picnic.
The dough is ridiculously sticky!
The next morning I sliced and baked all the cookie dough and those cookies turned out so yummy. And even if you're not crazy about nuts in your cookies (like me), I'd have to say that the nuts add a much needed texture. I used pecans and chopped them pretty small.

Overall, this is a really nice cookie and a great way to use up leftover mincemeat from Christmas. (I made these a few weeks ago, by the way. Just wanted to mention that in case you were shocked by the mention of Christmas in February! haha!)

These cookies were awesome, especially fresh out of the oven! They're spicy and crunchy and taste vaguely of Christmas, but I think you could make these any time really. 

I'm not sure what to say about storing them. When I put them in a container, they got all soft the next day. I preferred the crunchy edges. So, I might experiment with leaving them out overnight to dry out a bit? I don't know. One thing I do know - don't stack them together, because they'll stick.

Definitely try these if you can. They're pretty tasty and really different. You'll be the envy of your cookie-loving friends! 

Mince Meat Cookies
Toll House Tried & True Recipes, ca. 1946

Sunday, February 5, 2017

Historical Recipe: Quick Bran Cinnamon Rolls

A picture of the Quick Bran Cinnamon Rolls
from the Kate Smith Breakfast Recipe Book, ca. 1940

Let's take a quick moment to ponder the title of this 1940 recipe from the Kate Smith's Breakfast Book for Quick Bran Cinnamon Rolls.

Is this recipe quick? Meh.

Biscuit cinnamon rolls. Yummm!

With bran. Okay, still yum!

ca. 1940

I have had a crazy sweet tooth lately. It might have something to do with having a nursing infant around. Or maybe not! Either way, I've been wanting to bake something else out of my Kate Smith's Breakfast Book and finally settled on this recipe for cinnamon rolls. (I still have a box of Grape Nuts that needs to find its way into more of her recipes. I mean, come on. No one's going to actually eat the cereal as is in this house!)

The recipe consists of making the Bran Biscuits and modifying it into cinnamon rolls. Not a weird concept by any means. The Bran Biscuits call for Whole Bran Shreds. I have no idea what those are, and I don't think you can get them anymore. They don't sound very appetizing. Anyway, to substitute I used Bran Flakes. I love eating bran flakes with raisins. (Not Raisin Bran. Coating raisins in sugar is  just gross and redundant.) When I get to the bottom of the bag, instead of forcing myself to eat the flake dust at the bottom to salvage the few remaining whole flakes, I dump it into a container to save for recipes such as this one. They worked perfectly!

A recipe of Bran Biscuits rolled out and ready for the butter/cinnamon/brown sugar mixture.
 The recipe is really straightforward. Nothing too fancy going on here.

I didn't take a picture of them before being baked. I was in too big of a hurry to eat them already!

And need I say how yummy they were? I say were, because they have gone the way of all things amazingly tasty. My whole family loved them. If you're going to have biscuit cinnamon rolls, you might as well get the bran on and make these!

I can't say they look really impressive, but it's the flavor that counts with these babies!

And you can forget about these being "good-for-you" like it says in the picture at the top, because they have twice the butter than regular cinnamon rolls. Ha! The bran just makes you feel better about eating them. Right? 😉