Saturday, 4 April 2015

※ Hot Cross Buns (SCAN 1932)




9th Edition, 1932 Standard Brands Incorporated


Make up Basic Sweet Dough, * See below
adding 9 lbs. of seedless raisins and
1/2 lb. of candied orange peel and
citron, or 9 lbs. of Fruit Mixture
to a gallon mix. (See Miscellaneous  Toppings and Fillings  )

Fruit should be added just before the dough comes out of the mixer. 
If desired more fruit may be added to this mix.

This fruit should be soaked in warm water and Diamalt solution (See
Miscellaneous Toppings and Fillings) before being used so that the
resulting buns will not become dry.

AFTER the proper fermentation, scale the dough into pieces of desired
weight—round up these pieces, set on bun pans so as to make
i individual buns, or set closer together to make one whole sheet—then
allow to proof to about twice their original volume. Use knife or
scraper to make crosses, running first across the pan and then lengthwise.
A patent cutter or any other method may be used to make the
crosses, but a sharp knife will give the best results.

AFTER making crosses, finish proofing in box using little steam.
Wash the full proofed buns with egg wash, and bake in a good heat.

AFTER baking, finish the buns by the following method:
(1) By making a cross with vanilla icing.
OR when half proofed.
(2) By making a cross with a Short Dough Topping.

(See Miscellaneous Toppings and Fillings).

This may best be|accomplished by using a pastry bag and a No. 5
plain round tube (about 3/8 in diameter).

* Sweet dough recipe see below.





Saturday, 21 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 4

To Add Variety


SOPHISTICATED BAKED BEANS
  • 3 1-pound cans pork and beans 
  • 1 medium onion, minced
  • 1/4 cup light molasses
  • 3 tablespoons pickle relish
  • I tablespoon Worcestershire sauce
  • 2 teaspoons prepared mustard
  • 1/4 teaspoon pepper
  • 1 7-ounce bottle 7-Up
  • 1 2-ounce can sliced mushrooms
In a casserole, stir beans with
all ingredients except mushrooms.
Bake in a 350° F. oven
one hour. Stir in mushrooms and
continue baking for ten minutes.
Makes 8 servings.


GARDEN DRESSING FOR GREEN SALAD
  • 2 small green onions
  • 2 teaspoons paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1 cup salad oil
  • 1 7-ounce bottle 7-Up
Slice onions in thin rings. In a large jar, mix
onions, paprika, salt, pepper, curry powder,
Worcestershire sauce and mustard. Add oil and
7-Up; cover with a tight fitting lid, and shake
well. Chill. Shake before using. Makes 2 cups.


FLUFFY BAKING POWDER BISCUITS
  • 2 cups sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup 7-Up
Sift flour, baking powder and salt into a bowl. Cut
in shortening with two knives or a pastry blender
until mixture resembles coarse corn meal. Add 7-Up
all at once. Stir briskly with a fork only until dry
ingredients are evenly moistened. Turn onto a lightly
floured surface. Knead quickly 8 or 10 times. Roll
to 3/4 inch thickness. Allow to rest a few minutes.
Cut with lightly floured cutter. Arrange on baking
sheet; brush lightly with melted butter. Bake in a
450° oven 10 to 12 minutes until golden brown.
Makes 12 two-inch biscuits.

 
RICE CARIBBEAN
Add contents of one 4%-ounce
packaged pre-cooked rice to 1V3
cups boiling 7-Up in a saucepan.
Mix just to moisten all rice. Cover
and remove from heat. Let stand
ten minutes. Fluff with fork. Makes
4 servings.


7-UP WAFFLE SYRUP
1 7-ounce bottle 7-Up
1/2 cup brown sugar
Combine 7-Up with sugar and simmer
over low heat five minutes.
Serve hot. Makes 1 cup.

Saturday, 14 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 3

Cook it outside.


BARBECUED 'BURGERS
  • 1 small onion minced
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 1 8-ounce can tomato sauce
  • 1 7-ounce bottle 7-Up
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 10-12 uncooked hamburger patties
  • Lemon slices

Brown onion and garlic in butter until softened.
Stir in tomato sauce, 7-Up, Worcestershire sauce,
salt, and pepper. Heat mixture to boiling, then
reduce heat and simmer five minutes, stirring
occasionally. Makes about 1 1/2 cups sauce. Brush
meat with sauce and grill on one side until
browned; turn. Top each patty with a lemon
slice and brush with more sauce. Cook until
meat reaches preferred degree of doneness.
Makes 10-12 hamburgers.


MEXICAN SAUCE
  • 1 small onion, minced
  • 2 tablespoons butter or margarine
  • 1 7-ounce bottle 7-Up
  • 1/4 cup catsup
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • 4 whole cloves
Cook onion in butter until softened; stir in remaining
ingredients. Heat to boiling, then reduce
heat and simmer five minutes. Spoon out cloves
and discard. Brush sauce over ham steaks (or
other meat) as they grill. Makes about 1 1/2
cups sauce.


SOY MEAT MARINADE

  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 2 teaspoons ground
  • pepper
  • 1 teaspoon salt
  • 1/2 cup salad oil
  • 1 7-ounce bottle 7-Up

Mix onion, garlic, soy sauce, ground pepper
and salt. Stir in oil and 7-Up. Pour marinade
over meat placed in a shallow pan; cover
pan and allow meat to stand in refrigerator
several hours, turning once
or twice. At grilling time, brush meat
with remaining sauce. Makes about
1 1/2 cups marinade.

Tuesday, 10 March 2015

※ From Today's Age Epicure - Pane di Matteo


Going to have to check out this new bakery in Geelong:

Pane di Matteo
12 Porter Avenue Highton
Geelong, Victoria 

Check them out if you're on Facebook here:  Pane di Matteo



Saturday, 7 March 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 2


Some great vintage punch recipes here.
 
CALYPSO PUNCH
  • 3 cinnamon sticks
  • 1/4 cup sugar
  • 2 cups water
  • 2 cups pineapple juice
  • 1 cup orange juice
  • VA cup lemon juice
  • 4 7-ounce bottles 7-Up
  • 2 trays ice cubes

Simmer cinnamon sticks and sugar in water ten minutes. Cool
and discard cinnamon sticks. Chill ingredients. Combine fruit
juices with sugar syrup in a chilled large punch bowl. Slowly
pour in 7-Up. Makes 2 quarts or about 16 punch cup servings.
Garnish bowl with lemon and orange slices topped with
maraschino cherries and mint leaves.


RECEPTION PUNCH
  • 1 1/2 cups sugar
  • 2 cups water
  • 1 46-ounce can pineapple juice
  • 6 cups orange juice
  • 3 cups lemon juice
  • 12 7-ounce bottles 7-Up
  • 2 trays ice cubes

Mix sugar and water in a pan and simmer five
minutes; chill. Chill fruit juices and 7-Up. Mix
sugar syrup and juices in a chilled punch bowl.
At serving time, slowly pour in 7-Up. Add ice
cubes and garnish with mint leaves. Makes 7
quarts or about 60 punch cup servings.
 

PITCHER PUNCH
  • 2 cups orange juice
  • 4 7-ounce bottles 7-Up
  • 2 undiluted 6-ounce cans
  • frozen lemonade concentrate

Chill orange juice and 7-Up. In a chilled
large pitcher, mix orange juice with lemonade
concentrate until dissolved. Slowly pour
in 7-Up and stir slightly to mix with fruit
juices. Serve in glasses garnished with mint
leaves. Makes about 8 servings.


SPICY APPLE SPECIAL
  • 2 quarts apple juice 
  • 1 cup orange juice
  • 3 cinnamon sticks 
  • 4 7-ounce bottles 7-Up
  • 12 whole cloves 
  • 2 trays ice cubes

Simmer 1 quart apple juice with cinnamon and cloves
ten minutes. Refrigerate several hours or overnight
to develop spice flavors. Chill all ingredients. Discard
cinnamon and cloves. Combine mixture with remaining
apple juice and orange juice in a chilled punch
bowl. Slowly pour in 7-Up. Add ice cubes, and
garnish with apple slices. Makes 3 quarts or about
24 punch cup servings.

Saturday, 28 February 2015

※ 7Up Goes to A Party 1961 [SCAN] - Part 1


SPARKLING FRUIT APPETIZERS
Each of these makes 6 servings: 

HAWAIIAN 7-UP:
Mix 1 7-ounce bottle 7-Up with 3
cups pineapple juice and garnish
glasses with pineapple chunks and
maraschino cherries.

TROPIC TREAT:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen orange
juice and garnish glasses with slices
of fresh orange.

APPLE FIZZ:
Mix 1 7-ounce bottle 7-Up with 3
cups apple juice and garnish glasses
with apple slices dipped in lemon
juice (to prevent discoloration).

GRAPE COOLER:
Mix 3 7-ounce bottles 7-Up with 1
undiluted 6-ounce can frozen grape
juice and garnish glasses with small
bunches of fresh grapes.

EXOTIC SAUCE FOR FRUIT
  • 1 cup orange juice 
  • 1/2 teaspoon allspice
  • I/2 cup honey Va teaspoon salt
  • 1/4 teaspoon cinnamon 
  • 2 7-oz. bottles 7-Up

Simmer all ingredients except 7-Up for five minutes
and cool. Stir in chilled 7-Up. Makes about 3 1/2 cups
sauce for serving over fresh fruits—sliced bananas,
pineapple chunks, melon balls, seeded grapes, sliced
peaches, halved cherries, and cut-up apples or pears.
Serve fruit in hollowed pineapple halves or compote
dishes.

HIBACHI TIDBITS
  • 1 clove garlic, minced
  • 1 tablespoon curry powder
  • 1 tablespoon soy sauce
  • Vi tablespoon peppercorns, crushed
  • 1 teaspoon salt
  • 1/8 teaspoon monosodium glutamate
  • Vi cup salad oil
  • 1 7-ounce bottle 7-Up

Thoroughly mix seasonings and blend in
salad oil. Stir in 7-Up. Makes 1 Vi cups
marinade, enough for about 12 skewerfuls
of tidbits. Arrange shrimps, meat cubes,
green pepper pieces, cherry tomatoes,
small onions, and mushrooms on skewers.
Soak in marinade an hour or so, then broil,
using marinade as a basting sauce.

ST. LOUIS BLUES SWIZZLE
  • 1 46-ounce can pineapple juice
  • 3 cups grapefruit juice
  • 3 pints cranberry juice cocktail
  • 6 7-ounce bottles 7-Up
  • 2 trays 7-Up "ice" cubes

Chill ingredients. Make "ice" cubes by
freezing additional 7-Up in refrigerator
cube trays. Mix pineapple, grapefruit and
cranberry juices in a chilled punch bowl.
At serving time, slowly pour in 6 bottles
7-Up and add "ice" cubes. Makes 5 quarts
or about 40 punch cup servings.

Friday, 20 February 2015

※ Butterscotch Mousse with Chocolate & Honeycomb


INGREDIENTS
  • 1 large egg, lightly beaten.
  • 1 cup of butterscotch chips or morsels.
  • 1 cup of whipped cream.
  • 3 tablespoons of butter.
  • 3 tablespoons of water.
  • 1 tablespoon of instant coffee granules
  • 1 crunchie or violet crumble smashed into small pieces

METHOD


In a saucepan, combine the butterscotch, butter, coffee granules and water.
Cook over a low heat until the butterscotch and butter melt.
Slowly stir the hot mixture into egg.
Cook for about one minute over a medium heat, stirring constantly.
Remove from heat allow to cool.
Fold in the whipped cream.
Cover and refrigerate.
Garnish with smashed honeycomb just before serving or honeycomb goes soggy and disintegrates.