Dutch Apple Cake

Our neighbour has a few fruit trees in her garden. She often gives us oranges and lemons. Her apple trees produce too much for her to cope eith.. and often lie rotting on the ground. So when she asked if we would like some... we jumped at the chance. and although we wernt greedy.. and left plenty for other people..we came away with quite a few bags

This Dutch Apple Cake found in Meta Givens 1942 cookbook is just lovely. It is more like a muffin or coffee cake than sponge cake. You can eat it for breakfast, or as a dessert..and it also makes a good morning or afternoon snack with a nice cup of tea. 

 

3 tart apples
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar, divided
1/4 c. shortening, melted and cooled
1 egg, lightly beaten
1 c. milk
1 tsp. cinnamon
1 Tbsp butter, softened

• Preheat oven to 425 degrees. 
• Slice apples  
• Sift the flour and measure and resift twice with baking powder and salt. 
• Stir in 2/3th of the sugar. (Reserve the other 1/3 and mix with the cinnamon). 
• In a separate bowl, mix the egg, shortening and milk. 
• Stir the liquids into the flour mixture just until combined. 
• Pour into a 7″ by 11″ baking pan. 
• Arrange apples on top and press into dough. 
• Sprinkle with cinnamon sugar mixture and dot with butter. 
• Bake for 25 minutes..or until an inserted wooden skewer comes out clean

The Modern Family Cook Book
by Meta Given ~ 1942

Soft Molasses Cookies

Its the last few days of August, and Im so ready for September and the coming of Autumn. In the last couple of days temperatures have reached 105 degrees, again, and for a pale Welsh girl, its exhausting. My grandmother used to say, "ladies dont sweat..they glow!!" Well Nana, Im glowing like a pig. 

With the Autumn, comes all the rich spicy smells and flavours of cinnamon, and nutmeg, and ginger, etc. Well I cant wait that long so I made some quick and easy Molasses Cookies, taken from the American Womans Cookbook, 1942. They were lovely

Just a quick comment on the original recipe. I chilled the dough in the fridge for a bit longer than ten minutes. It was easier to handle. And for my oven 15 minutes baking was too long.  The first tray I baked caught slightly and the cookie was hard. So I reduced the time to 10 minutes and they came out perfect. I left them to cool on the tray before moving them so they firmed up 

3 cups sifted flour 

1½ teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

½ teaspoon ginger

1½ teaspoons cinnamon

1/2 cup shortening, melted

1 cup molasses

2 tablespoons warm water

1 egg, beaten

• Sift dry ingredients together. 
• Combine remaining ingredients. 
• Add sifted ingredients
• Mix thoroughly and let stand about 10 minutes. 
• Roll out on floured board, cut and bake in hot oven (400 F.) about 10-15 minutes. 

The American Womans Cookbook,
by Ruth Berolzheiimer, 1942

Blackberry Mincemeat

Two years ago I planted a blackberry cutting in a large tub in the corner of my Victory Garden. It grew very slowly and produced nothing. But this year it really flourished and Ive managed a small harvest of beautiful berries

I was wondering what to make. Jam maybe? Or possibly a pie. Thinking ahead I decided to make some delicious Blackberry Mincemeat ready for my Mince Pies this Christmas

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This recipe from "Woman" magazine and just look at that amazing colour. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pie

1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lbs (200 g) of dried mixed fruit
2 – 3 rounded dessertspoons of soft brown sugar (or granulated)
8-10 drops almond essence
2 rounded teaspoons of mixed spice
Honey or golden syrup

• Chop up apples and place in saucepan with a spoonful of water and soft brown sugar 
• Simmer until apple is soft and getting pulpy.
• Add berries, spice and almond essence 
• Simmer on low for another 15 minutes stirring now and again. 
• Switch off heat.
• Add your margarine/butter/suet and stir in until melted
• Add chopped nuts and dried fruit plus an optional dram of whisky or brandy.
• Stir
• Spoon into clean, sterilized jam jars 
• Once filled drizzle the top with a little warm honey or golden syrup to seal before adding lid.
• Water bath process for 15 minutes..or
• Store in the fridge or somewhere cool until needed when you make your mince pies at Christmas

British Mixed Spice

Summer is flying by and next week we move into September and then Autumn with its rich colours, smells and flavours. I've been thinking ahead, and making a list of dishes I plan to make and checking the pantry to make sure I have everything I need 

One item I use a lot of is Mixed Spice and its very difficult to find in American grocery stores. Not to be confused with Allspice, its a bit like American Pumpkin Spice. This British spice blend has been used in baking for centuries, especially at Christmas. And being a Brit now living in the US, my recipe box if full of recipes using this mix including my Christmas Pudding

So, I make my own blend, with other readily available spices. With both sweet and savory uses, this is a deliciously versatile spice blend, that deserves a place in your cupboard

2 tablespoon quality ground cinnamon
4 teaspoons ground allspice
4 teaspoons ground nutmeg
2 teaspoon ground cloves
2 teaspoon ground ginger
2 teaspoons ground coriander
1 1/2 teaspoon ground mace

• Combine all spices in an airtight glass jar
• Keep store in a dark cool place for up to several months.
• Makes about 1/2 cup of Mixed Spice.

One Egg Gold Cupcakes

Some little cupcakes from the August 1945 issue of "Better Homes and Gardens" Magazine, using the wartime one egg method... which rose nicely and had a lovely flavour. The recipe calls for a Fluffy Frosting but if you are saving eggs in the cakes why would you crack two open for the frosting? So Ive gone for a simple orange drizzle.. to save eggs and syrup and to use up the last of my orange juice.

½ cup shortening
3/4 cup sugar
1 tablespoon grated orange peel 

1 well-beaten egg 

1½ cups cake flour 1/4 teaspoon salt
2 teaspoons baking powder 

½ cup orange juice 

3 tablespoons milk

• Thoroly cream shortening, sugar, and peel.
• Add egg; beat well.
• Add sifted dry ingredients alternately with liquids.
• Fill greased cupcake pans two-thirds full.
• Bake in moderately hot oven (375°) 20 to 25 minutes.
• Makes approx 1½ dozen small cupcakes.

 
Frost with Fluffy Frosting: Beat 2 egg whites, dash of salt, 1 cup corn sirup, and 1 teaspoon vanilla extract until of fluffy spreading consistency

Better Homes and Gardens Magazine
August 1945

Garden Peas and Mushrooms

Its August and the Victory Garden is still producing well. Its fabulous to walk out the back door and have wonderfully fresh vegetables on hand, straight from natures supermarket. Except for the mushroom, this simple side dish all comes from my veggie patch. I would encourage anyone to try and grow your own...even if its a tomato plant or two...or a selection of herbs on your windowsill.

The recipe is from the Aug 1946 "Better Homes and Gardens" Magazine..and takes your garden peas to a tasty new level

1/4 cup chopped onion

1/4 cup sliced mushrooms

1/4 cup butter or fortified margarine

2 cups fresh peas, cooked

2 tablespoons chopped pimiento 

Salt and pepper

• Sauté onion and mushrooms in butter until onion is golden. 
• Add peas and pimiento. 
• Season to taste. 
• Serve hot. 
• Serves 6.

Better Homes and Gardens
August 1946