Post 5: Croissants

I have made mostly sweet desserts for this blog, so this week I decided to make something a little more on the savory side. This croissant recipe is described by the 1961 New York Times Cookbook as being “the traditional French breakfast bread.” Though I wasn’t sure how authentic this recipe actually is, recipes from the vintage New York Times Cookbook usually turn out quite well, so I gave it a try.

Post 4: Lemon Meringue Pie

The story of this week’s blog post starts with the ground, some underripe peaches, and a pie plate that is miraculously still in one piece. Originally, I had planed to do peach pie for this post because my Great-Grandmother’s recipe for pie is amazing! However, before I could get pictures of my peach pie, itContinue reading “Post 4: Lemon Meringue Pie”

Lemon Meringue Pie: Just the Recipe

Recipe from my Great-Grandma Mae. Makes one pie. Ingredients: 3 eggs, separated Zest of two lemons Juice of two lemons 1 1/4 cup boiling water 1 1/4 cup sugar 5 Tbsp flour 1 Tbsp butter 1/4 tsp salt 1/2 tsp vanilla 1/4 tsp cream of tartar 6 Tbsp sugar Instructions: Pre-heat oven to 450℉. Pre-bakeContinue reading “Lemon Meringue Pie: Just the Recipe”

Pie Crust: Just the Recipe

Recipe From my Great-Grandma Mae. Makes enough for one crust. Ingredients: 1 1/4 cups flour 1/3 cups shortening 1/2 tsp salt 2-3 Tbsp ice water Instructions: Combine salt, shortening, and flour in a bowl. Mix with hands until shortening forms pea-sized bits. Add water 1 tablespoon at a time until dough is wet enough toContinue reading “Pie Crust: Just the Recipe”

Lemon-Lime Ice Cream: Just the Recipe

Adapted from The Old-Fashioned Homeade Ice Cream Cookbook by Joyce and Christopher W. Dueker. Makes about 1 quart Ingredients: 1 1/2 cup sugar 1 cup water 1/4 cup lemon juice (about 1 lemon) 1/2 cup lime juice (about 3-4 limes) 2 cups half and half 2 egg yolks Instructions: Combine the sugar and water inContinue reading “Lemon-Lime Ice Cream: Just the Recipe”

Post 2: Brownies

I started by measuring out 4 ounces of chocolate chips on my scale. The recipe called for 4 squares of baking chocolate, which I did not have. However, some searching online clarified that there is usually about 1 ounce of chocolate per square of baking chocolate. I also then measured out 3/4 cup of butter.Continue reading “Post 2: Brownies”

Brownies: Just the Recipe

From my Great-Grandma Mae. Makes one jelly roll pan. Ingredients: 4 ounces chocolate 3/4 cup butter 6 eggs 3 cups sugar 1/2 tsp salt 2 cups flour 1 cup chopped walnuts 1 tsp vanilla Directions: Preheat your oven to 350℉. Grease a 9×13 inch jellyroll pan. Roughly chop walnuts. Beat sugar and eggs together withContinue reading “Brownies: Just the Recipe”

Gingerbread Recipe

Recipe from the 1961 edition of the New York Times cookbook. Serves 8. Ingredients: 1 tablespoon vinegar 3/4 cup milk 2 cups sifted flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup shortening 1/2 cup sugar 1Continue reading “Gingerbread Recipe”