[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Millie on September 6, 2009, 6:42 pm, in reply to "Mc Call's Cooking School's Recipes"
67.213.198.143
Mc Call's Cooking School's Fresh Peach Kuchen AKA Fresh Peach Crumb Or Struesel Bars
Some people even call these "fresh peach
crumb bars."
FRESH PEACH KUCHEN
Ingredients:
Boiling water
2 lb ripe peaches, peeled and sliced
(about 6) or
2 1/2 pkg. (10-oz. size) frozen sliced
peaches, drained
2 tablespoons lemon juice
KUCHEN BATTER
Ingredients:
1 1/2 cups sifted all-purpose flour
1/2 cup sugar 2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 tablespoons milk
1 1/2 tablespoons grated lemon peel
1/4 cup butter or regular margarine,
melted
Topping Ingredients:
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 egg yolk
3 tablespoons heavy cream
Sweetened whipped cream or soft
vanilla ice cream
Pour enough boiling water over peaches in
large bowl to cover. Let stand 1 minute to
loosen skins; then drain, and plunge into
cold water for a few seconds to prevent
softening of fruit. With paring knife, pare
peaches; place in a large bowl.
Preheat oven to 400F. Sprinkle peaches with
lemon juice to prevent darkening. Slice into
the bowl; toss to coat with lemon juice; set
aside. Onto sheet of waxed paper, sift flour
with the sugar, baking powder, and salt. In
large mixing bowl using fork, beet eggs with
milk and lemon peel.
Add flour mixture and melted butter, mixing
with fork until smooth -1 minute. Do not
overmix. Butter a 9-inch springform pan, or
a 9 inch round layer-cake pan. (If cake pan
is used, kuchen must be served from pan.)
Turn batter into pan; spread evenly over
bottom. (At this point, kuchen may be
refrigerated several hours, or until about
1/2 hour before baking.) Combine sugar and
cinnamon; mix well.
Drain peach slices; arrange on batter,
around edge of pan, fill in center with 5
peach slices. Sprinkle evenly with sugar-
cinnamon mixture. Bake 25 minutes. Remove
kuchen from oven. With a fork, beat egg yolk
with cream.
Pour over peaches. Bake 10 minutes longer.
Cool 10 minutes on wire rack. To serve,
remove side of springform pan. Serve kuchen
war, cut into wedges, with sweetened whipped
cream or soft vanilla ice cream. Makes 8 to
10 servings.
Souce:McCall's Cooking School
*********************************************
Aunt Marie's Barbecue Beef - A vintage recipe from the 1960's
These are the ingredients to my Aunt Marie’s Barbecue Beef Recipe. She did not write down how to cook or how much of each ingredient. I do remember craving this barbeque.
Beef
Ginger-ale
Onions
Chilli Sauce
Red Pepper
Brooks Barbecue Sauce -(I am not sure you can find this brand name barbecue sauce today)
I loved this barbecue beef, I remember my mom selling food at an estate auction once and using this sauce and moose meat. No one knew the difference. That was back in the 1960’s and my parents needed to “make ends meet”. We had been eating the moose for a couple weeks with no ill effects and mom thought it was perfectly good meat. I heard her say so.
People at the auction bought not one barbeque beef sandwich, they came back for a second helping!
Today, "they" would put you in prison for this. Seems like those days were simpler times, no one worried or fretted about much. Parents were parents and knew their responsibilities, the risk, weighed the difference and went for it.
Brown Sugar Apple Pie
McCalls recipe card collection - Our Rich
Heritage card #5A
1 pkg (11 oz) piecrust mix
1/2 c light brown sugar
1/2 c granulated sugar
2 T flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
6 c thinly sliced, pared, tart apples (about
2 lb)
1-1/2 tsp grated lemon peel
2 T butter or margarine
1 egg yolk
1 Make pastry as pkg directs. Roll pastry
for bottom crust as directed in Rhubarb
Custard Pie (card 17a) *below
2 Preheat oven to 435F. In large bowl, mix
sugars, flour, cinnamon, nutmeg, and salt.
Add apples; toss lightly to combine. Turn
apple mixture into pastry-lined pie plate,
mounding up in center to support top crust.
Sprinkle w/ lemon peel. Dot apples with
butter, cut in small pieces.
3 Roll out remaining pastry into 12" circle.
Fold over in quarters; cut slits for steam
vents.
4. Using scissors, trim overhanging pastry
of bottom crust to measure 1/2" from rim of
pie plate. Carefully place folded pastry for
top crust so that point is at center of
filling, and unfold. Using scissors, trim
overhanging pastry of top crust to measure
1" from edge all around. Moisten edge of
bottom pastry with a little water. Fold top
pastry under edge of bottom pastry.
5 With fingers, press edges to seal. Press
upright to form rim. Crimp edge: place thumb
on edge of pastry at an angle. Pinch dough
between index finger and thumb. Repeat at
same angle all around. Mix yolk w/ 1 T
water; brush on crust. Bake 45-50 minutes,
until apples are tender, crust golden. Serve
warm. Serves 6-8.
Rhubarb custard pie card #17a
below)
* 1 Make pastry as pkg directs. Handling
gently, shape into ball. Divide in half;
form each into a round, then flatten w/ palm
of hand. On lightly floured pastry cloth,
roll half of pastry into 12" circle. Roll w/
light strokes from center to edge, lifting
rollin pin as you reach edge.
2 Place 9" pie plate on pastry circle
(pastry should be 1" wider all around). Fold
pastry in half and carefully transfer to pie
plate, making sure fold is in center of
plate. Unfold pastry and fit into pie plate,
pressing gently with fingers, so pastry fits
snuggly all around. (Do not stretch.)
Refrigerate. Preheat oven to 450 F.
Mc Call's Cooking School's Savory Chicken
Pot Pies
Yield: 6 servings
5 lb Roasting chicken (OR two 2 -1/2 Lb
chickens)
1 lb Small carrots, pared, cut 1/2-inch long
1 lg Onion, peeled and quartered
2 lg Celery stalks, diagonal cut 1/4-inch
long
3 Leafy celery tops
3/4 c Milk
1/2 c All-purpose flour, unsifted
3/4 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 lg Egg yolk, beaten with 1 Tbl water
Pastry:
2 c All-purpose flour, unsifted
3/4 c Shortening
Ice water
Stock:
Place chicken in 6-quart kettle along with
the rest of stock
ingredients (parsley, salt, peppercorns, bay
leaf and water). Bring to a boil over high
heat. Reduce heat; simmer, covered, for
about 1 hour, or until chicken is tender.
(About 45 minutes with 2 smaller chickens.)
Meanwhile, make pastry. In medium bowl stir
flour and salt together. With pastry
blender, cut in shortening until mixture
resembles coarse cornmeal. Sprinkle 1
tablespoon of ice water at a time, over all
of pastry mixture, tossing lightly with a
fork after each addition and pushing
dampened portion to side of bowl; sprinkle
only dry portion remaining. Pastry should be
just moist enough to hold together, not
sticky. (4 to 6 tablespoons ice water.)
Shape into a ball; flatten and wrap in
plastic wrap; refrigerate
until ready to use.
Remove chicken from kettle to bowl; cool
until easy to handle. Discard skin and
bones. Cut chicken meat into 1-inch pieces
(4 to 5 cups). Strain stock into large
saucepan. Bring to a boil. Add carrots,
pearl onions, and
celery. Cook, covered, for 5 to 10 minutes,
until vegetables are just tender. In 2-cup
measuring cup, measure milk; whisk in flour,
poultry seasoning, salt, and pepper until
smooth. Stir into vegetable-stock mixture;
bring to a boil, stirring constantly. Reduce
heat; boil 1 minute. Add cut-up chicken; mix
well. Divide mixture among six 1 1/3-cup
casseroles or seperate baking dishes.
Preheat oven to 400F.
Remove pastry from refrigerator. On lightly
floured surface, cut pastry into 6 equal
pieces. Flatten and evenly roll each piece
to a circle the same diameter as the top of
a casserole. Cut a cross, 1 1/2 inch across,
in the center of each. Lightly moisten edges
of casseroles with pastry brush and water.
Place pastry circles on top of each
casserole. Use knife tip to turn back the
four corners in center of pastry, exposing
filling. Firmly press edge of pastry to
casserole with table fork. Place casseroles
on large baking tray or rimmed cookie sheet.
Bake for 30 minutes or until filling is
bubbly. Remove from oven. Brush crusts with
egg yolk mixture. Return to oven; bake for 5
minutes longer, or until pastry is golden-
brown.
Makes 6 servings.
[McCall's COOKING SCHOOL Card No 12]
Message Thread:
« Back to thread