Thursday, June 13, 2019

Rosie's Recipe -- Soft Molasses Cookies

Here's another blast from the past, courtesy of Rosie's Riveting Recipes; a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that our grandmothers would have used. During WW2 this recipe would have helped housewives stretch their sugar, a commodity which, at the time, was rationed and in very short supply.



   3 cups sifted cake flour*
   1 1/2 teaspoon soda
   1/2 teaspoon salt
   1 teaspoon ginger
   1 1/2 teaspoons cinnamon
   1/2 cup shortening
   1 cup sugar
   1 egg, unbeaten
   1 cup sugar
   1/2 cup molasses
   1 cup sour milk** or buttermilk
   1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.


*No flour sifter? Not a problem. Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work). Let sit for 15 minutes until milk begins to curdle. Add to recipe.

Wednesday, June 5, 2019

Italian Style Pork Roast with Mushroom Gravy

© Can Stock Photo / dondesigns

Sometimes when you try something new in the kitchen you hit a homerun and create something wonderful. This reminds me of the dishes I sometimes order at fancy Italian restaurants--only better.



   1 to 3 lb pork roast
   2 packages fresh, sliced mushrooms, rinsed and drained
   1 medium onion, chopped
   3 cloves minced garlic
   2 tablespoons butter
   2 tablespoons cooking oil
   3 tablespoons flour
   2 cups chicken broth
   1 teaspoon salt, (if desired)
   1 teaspoon Italian seasoning
   1 tablespoon basil
   1/4 teaspoon black pepper

Preheat oven to 350 F. Generously season pork roast with salt, pepper, and Italian seasoning. Bake at 20 minutes per pound. Begin preparing gravy during the last 30 minutes of cooking time.

Place butter and cooking oil in a large skillet or saute pan. Once butter is completely melted add onion, garlic and mushrooms. Stir frequently until onions and mushrooms are thoroughly cooked. Add flour and stir until all the flour is moistened. Pour in chicken broth and bring to a boil, stirring frequently. Once gravy is boiling reduce heat to a simmer and add seasonings and salt, (if desired.) Spoon over sliced pork and serve with pasta, rice, or mashed potatoes.

Friday, May 31, 2019

Rosie's Recipe -- Lemon Chiffon Pie

© Can Stock Photo/MaxPayne

People may have had to cope with food shortages back in Rosie's day, but it didn't mean they weren't enjoying delicious desserts which are still tasty today. In fact, this pie turned out so good I would call it decadent, yet it's also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in the recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.



   3 egg yolks, slightly beaten
   1 cup water
   1/2 cup sugar
   1 package Lemon Jell-O
   3 tablespoons lemon juice
   1 1/2 teaspoons grated lemon rind
   dash of salt
   3 egg whites
   baked pie shell

Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.


Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1 1/2 -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450F) 15 to 18 minutes, or until lightly browned.