Olde World Baking

[Kitchen Witch]

OLDE WORLD BAKING


I would like to share a few of my "Olde World Baking" recipes from my collection. These have been passed down to my friends and myself from women who have spent many hours baking for their families and all of them baked very old-fashioned. They had no blenders, food processors, dough hooks and some never even owned a hand mixer! That doesn't mean you can't use an appliance to make any of these. Some have been modified throughout the years for easier mixing.

When a recipe called for butter, you can bet it was butter that they churned themselves! All ingredients were definitely fresh and everything was made from scratch. For any recipe that calls for cake yeast - you can use dry.

Many of you may have had these throughout the years or you may remember your gram or great-gram baking similar goodies - and many of you may never had the pleasure of enjoying them.

If you like to bake - try some - maybe you'll find a family favorite in there that your family enjoys as well!

Happy baking!!

[Kitchen Witch]

Prune-Cheese Cake

2 1/3 c. flour, divided
1 pkg. dry yeast
¾ c. milk
2 T. sugar
2 T. butter
½ t. salt
1 egg
12 oz. prune filling (see Kolac, Kolace, Kolache, Kolachy thread for another Prune Filling recipe) (you may be able to find canned filling)

Topping:
1 ½ c. cottage cheese
2 T. plus 2 t. sugar
1 T. flour
½ t. grated lemon rind
¼ t. cinnamon
1 egg
¼ c. graham cracker crumbs

In large mixing bowl, combine 1 c. flour and yeast. Heat together milk, sugar, butter, an salt until warm and butter is melted. Add to the dry mixture; add the egg. Beat at low speed with a mixer about 30 minutes, scraping bowl. Beat 3 minutes at high speed, then stir in by hand 1 1/3 c. flour. Place in a greased bowl, turning to coat. Cover and chill for at least 3 to 4 hours.

When ready, pat dough evenly into a greased 15 ½ X 10 ½-inch baking pan, forming a ridge around the edges. Spread with prune filling and let rise in a warm place till almost doubled.

Bake in preheated 375* F. oven about 15 minutes, then let cool slightly. Do NOT turn off oven.

To prepare topping: Combine cottage cheese, 2 T. sugar, flour, grated lemon rind and cinnamon. Beat in egg. Spread on top of filling; sprinkle with graham cracker crumbs and 2 t. sugar. Bake for 10 minutes more.

For variation - use any type of filling you want!

[Kitchen Witch]

Apricot or Prune Filling

3 c. dried apricots or prunes
¼ c. sugar
½ t. sugar

Stew apricots or prunes. If using prunes, pit after cooking. Cool. Run through a food grinder, then add sugar and cinnamon.

[Kitchen Witch]

Moravian Sugar Cake

2 pkgs. Yeast
2/3 c. lukewarm water
½ c. sugar
1 ½ t. salt
1 c. butter, softened, divided
1 c. milk, scalded
2 eggs, slightly beaten
5 c. flour, sifted
Cinnamon
Nutmeg
2 c. light brown sugar, firmly packed
Powdered sugar

Soften yeast in water. Add sugar, salt and 3 T. butter to scalded milk. Cool to lukewarm, stirring until the sugar is dissolved. Add the yeast mixture and eggs. Add flour, 1 c. at a time to make a soft dough, and stir until blended. Turn onto floured board and knead until smooth. Place in a greased bowl, turning to coat and let rise in a warm place until doubled, about 1 ¼ hours.

Divide dough into 3 parts and press into a 7 X 11-inch greased baking pan (or two parts for thicker cakes). Grease surfaces, cover, and let rise again until doubled, about 30 minutes.

Pinch the dough all over using thumb and finger to make holes in it. Sprinkle lightly with cinnamon and nutmeg and very generously with brown sugar; dot with bits of the remaining butter.

Bake in preheated 400* F. oven until brown with a bubbling topping, about 20 minutes.

Serve warm. Cut into squares. May be reheated to serve later. If desired, sprinkle with powdered sugar.

[Kitchen Witch]

No-Rise Nut Rolls

1 lb. butter
6 c. flour, plus extra if needed
½ c. sugar
2 cakes yeast
1/3 c. warm water
½ pint sour cream
3 eggs, beaten

Nut Filling:
1 ½ lbs. ground nuts
1 lb. brown sugar
3 T. milk

Mix butter, flour and sugar as if for pie dough. Dissolve yeast in warm water, then add to flour mixture along with sour cream and eggs. Mix well to form a soft dough; cover and refrigerate overnight.

Next day, divide dough into 4 parts. On a floured surface, roll each to about ¼-inch thick. Mix together filling ingredients and spread over the dough. Roll up and place on ungreased baking sheet.

Bake in preheated 350* F. oven for 30 minutes. Slice to serve.

Makes 4 nut rolls.

[Kitchen Witch]

Gingerbread with Raisins and Nuts

1 c. sugar
½ c. butter
3 eggs
1 c. dark corn syrup
3 c. flour, sifted
½ t. baking soda
2 t. baking powder
1 t. cinnamon
½ t. ground ginger
½ t. ground cloves
1 c. milk
1 c. raisins
½ c. chopped nuts

Cream sugar and butter. Add eggs and syrup; beat well; set aside. In a separate bowl, sift flour and measure. Add baking soda, baking powder and spices and sift once more. Add the flour mixture and the milk to the creamed mixture and beat for 1 minute. Toss raisins and nuts to coat with a little flour; then mix into batter.

Bake in greased 13 X 9-inch greased baking pan in preheated 350* F. oven for 30 to 35 minutes.

[Kitchen Witch]

Baba Au Rum

4 egg yolks
2 t. sugar
½ c. butter, softened
3 c. flour
1 t. salt
2 t. baking powder
¾ c. warm milk
1 t. grated orange rind

Syrup:
1 c. sugar
½ c. water
3 T. rum
¼ c. orange juice

Beat egg yolks, sugar and butter until thick and fluffy. Mix flour, salt and baking powder. Alternately beat in the flour mixture and milk. Add orange rind. Pour into greased Bundt pan and bake in preheated 350* F. oven for 45 minutes.

Meanwhile, cook sugar and water until clear and thick. Cool slightly and stir in rum and orange juice. Loosen sides of cake, invert to remove from pan. Place cake on platter and pour syrup over while still hot. Let cool thoroughly before cutting.

[Kitchen Witch]

Nut Squares

2 eggs
2 c. light brown sugar, firmly packed
1 t. vanilla
1 c. flour
1 t. salt
¼ t. baking soda
2 c. chopped nuts

Beat eggs in bowl; add brown sugar and vanilla. Sift together flour, salt and baking soda. Add to egg mixture. Blend in nuts.

Bake in greased 8-inch square baking pan in 350* F. preheated oven for 35 minutes. Cut into squares. If desired, dust with powdered sugar.

[Kitchen Witch]

Bohemian Chocolate Cookies

½ c. butter
½ c. shortening
1 ¼ c. powdered sugar
1 t. vanilla
1 ¼ c. flour, sifted
Dash salt
6 oz sweet milk chocolate, ground or finely grated
1 c. ground walnuts

Cream cutter and shortening; add sugar and cream until light and fluffy. Add remaining ingredients; mix well. Shape into 1-inch balls and place on ungreased baking sheets. Bake in preheated 375* F. oven for 12 minutes. Makes about 5 dozen.

[Kitchen Witch]

(Choice) Squares

4 t. butter
1 c. sugar
½ c. plus 2 T. milk
1 egg
1 t. vanilla
Grated rind from 1 lemon
4 c. flour
2 t. baking powder
Preserves of choice - cherry, berry, your choice

Cream together butter and sugar; add milk, egg, vanilla and lemon rind. Minx in flour and baking powder to form a dough. Divide dough in half. Work one half to fit bottom of greased 13 X 9-inch baking pan. Cover within ½-inch of edges with preserves of choice. On lightly floured surface, roll remaining dough; cut into strips an form lattice pattern over preserves.

Bake in preheated 400* F. oven until edges are lightly browned, about 20 minutes; watch carefully.

[Kitchen Witch]

CROATIAN APPLE STRUDEL (Yugoslavian)

Combine 4 ¼ c. sifted flour, ¾ t. salt, 1 ½ c. warm water and 3 T. soft butter or margarine; knead on floured board until it no longer sticks to your hands. Do not use excess flour!

Sprinkle flour over a large table cloth and divide dough in 2. Grease balls with oil; let sit for ½ hour. Roll as for pie crust - not too big; let sit 20 minutes. This makes the dough easier to work with.

Meanwhile, peel, core and slice apples; sprinkle with cinnamon and sugar (nutmeg optional).

Brush rested dough with melted butter; sprinkle with dry bread crumbs and sugar. Place apples about 6-inches in; dot with butter; roll.

Place on greased cookie sheet - shape in an "s" or "c"; cut slits to vent (prevents sogginess); brush with melted butter; bake in preheated 375* oven - 45 - 50 minutes or until brown.