« June 2009 | Main | January 2010 »

December 2009 Archives

December 4, 2009

Banana Cream Pudding


1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
2 eggs, beaten
1 tsp vanilla
4 bananas, sliced
1 {12oz} box vanilla wafers
1 or 2 cups whipped cream

Mix the sugar with cornstarch in a double boiler. Next, stir in milk - mixing well. Now add the eggs and blend well. Cook in the double boiler, stirring constantly with a spoon, until the pudding becomes thick and can coat the spoon. When it's finished add in the vanilla. Set aside to cool to room temperature. When it's cooled down proceed with putting your banana pudding together.

Line a large bowl or dish with about 1/2 of the vanilla wafers. Next add 1/2 of the banana slices and arrange on the 1st layer of vanilla wafers. Spoon over 1/2 the pudding on top of the bananas. Add 1/3rd of your whipped cream {I used the can variety for a shortcut}. Now repeat your vanilla wafer, banana slices, pudding and whipped cream layers. I had a few cookies left over so I added them to the top. I also sprinkled the crumbs of the cookies on top as a finishing touch.

Cover and set in fridge to cool several hours before eating.


December 14, 2009

Cinnamon Roll Biscuits


2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine, divided
3/4 cup milk
1/4 cup sugar
1 teaspoon ground cinnamon

1 cup confectioners' sugar
1 tablespoon butter or margarine, melted
5 teaspoons milk
1/8 teaspoon vanilla extract

In a large bowl, combine dry ingredients. Cut in 4 tablespoons of the butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 8 to 10 times. Roll into an 11-in. x 8-in. rectangle about 1/2 in. thick. Melt remaining butter; brush 1 tablespoon over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with long edge. Cut into 12 equal slices. Place with cut side down in a greased 8-in. square baking pan. Brush with remaining butter. Bake at 450 degrees F for 18 to 20 minutes or until golden brown. Cool for 5 minutes. Combine glaze ingredients; spread over warm biscuits. Serve immediately.

Some references to Cinnamon Roll biscuits in old cookbooks.

CINNAMON ROLLS Make a nice light biscuit dough either as for raised biscuit or as baking powder or cream biscuit Roll the crust quite thin spread with a little melted butter scatter over powdered sugar dredge over powdered cinnamon cut into cakes or biscuits roll over and if made of yeast let them raise a while and then bake

BAKING POWDER BISCUIT Mrs Newton Marsh Sift one quart of flour mix into it thoroughly one tablespoonful of baking powder and a little salt then mix into these three tablespoonfuls of lard put in cold water enough to mix them up soft roll and cut out quite thick and bake in a very quick oven

The Home Cook Book 1876

Cinnamon Rolls - Mix a rich baking powder biscuit dough to which has been added one-half cup of sugar and one-half teaspoon of cinnamon to each pint of flour. Roll out as nearly square as possible, spread lightly with softened butter, sprinkle with sugar and cinnamon mixed. Beginning at one end, roll closely and carefully. With a sharp knife cut off half-inch sections and lay them in greased baking pans about two inches apart. Bake quickly.

1908 Good housekeeping

CINNAMON ROLLS. - Make a rich biscuit dough, using baking powder and sweet milk. Roll out into a sheet one-fourth inch thick and cut into strips two and one-half inches wide. Rub two cupfuls of brown sugar and one-half cupful butter to a cream, add to it enough ground cinnamon to give the desired flavor, rub well together and spread upon the strips of dough. Cut in sections, sprinkle with raisins or currants, roll up, place in pans and bake in a rather hot oven. When partly baked, brush with sugar and butter.

BAKING POWDER BISCUIT. - One pint of flour, sifted twice, one tablespoonful of butter, one tablespoonful of lard, three-quarters teaspoonful of salt, two teaspoonfuls of baking powder, about three-quarters cupful sweet milk. Do not roll heavily. Simply press it out a little with the hand. Do not handle it any more than necessary. Cut into biscuit shape. Let stand a few minutes, and then bake 18 minutes in a rather quick oven.

1903 Just for two: a collection of recipes designed for two persons

CINNAMON ROLLS. - Rub two tablespoons butter into pint flour. Beat one egg and add to it two-thirds of a cup of milk, teaspoon baking powder, one-half teaspoon salt. Mix all together and roll into a thin sheet. Spread lightly with butter, dust over four tablespoons sugar and little cinnamon. Cut into biscuits and bake thirty minutes. Serve warm. Mrs. F.

1896 Three Rivers cook book: with supplement

Cinnamon Biscuits. - Rub four ounces of butter into one pound of flour. Add half a pound of pounded loaf-sugar, one ounce of ground cinnamon, and half an ounce of volatile. Moisten with water into a soft dough ; roll out pretty thin, and cut to taste with fancy cutters. Glaze on the top with coarse melted sugar.

1862 The practice of cookery and pastry

Cinnamon Biscuit.--Grind in a clean mortar a quarter of a pound of sweet almonds, blanched; to which add, gradually, the whites of three eggs, and then three-quarters of a pound of the best pulverized loaf sugar, and two ounces of ground cinnamon ; form into a paste, which should be laid out on greased tins, in diamond or other shapes; ice with cold water, to produce a gloss, and bak4s, and bake.

1844 The complete confectioner, pastry-cook, and baker: plain and practical

December 31, 2009

The Old South Bread Pudding


I recently learned from an old source, dating in the 1880s, that in the South if you asked for bread you could be handed biscuits, corn bread, or some other sort of "bread". In the North you would have only received what we today consider bread. But the old southern ways started dying off after the civil war. The reason I mention this is my bread pudding I awhile back uses biscuits instead of "bread'. I used the idea of a recipe for leftover biscuits and cheese. The texture was a perfect bread pudding so I decided to try it out in a bread pudding.

Here is my recipe for The Old South Bread Pudding:

1 dozen small biscuits
3 tablespoons butter, sliced and cut into triangles.
2 cups milk
2 eggs
1/2 cup sugar
1/4th cup pecans
1 heaping teaspoon cinnamon
1/2 teaspoon vanilla
couple pinches of nutmeg
golden raisins
Sugar in the Raw

Slice the biscuits in half. If using a non-stick cake pan then you don't need to grease, otherwise I would grease your pan. Now line the biscuit halves on the bottom of the pan, the insides of the cut biscuits should be what you see. Lay the triangles of butter into areas where there are "holes". If you need more butter that is fine. Next sprinkle half your pecans, some raisins, and some sugar in the raw. Lay the remaining biscuits out, where the tops {not insides} of biscuits are showing. Sprinkle the remaining pecans, some more golden raisins and some sugar in the raw crystals. Now beat your two eggs. Then add milk, cinnamon, nutmeg, vanilla and sugar and stir well. Pour egg and milk mixture over biscuits. Throw in a "moderate" oven aka 350. I let it cook for about an hour.

Note: I used 1 cup evaporated milk - diluting it by 1/2 cup water 1/2 cup evap milk. The other 1 cup was regular milk.

About December 2009

This page contains all entries posted to Hearth and Home in December 2009. They are listed from oldest to newest.

June 2009 is the previous archive.

January 2010 is the next archive.

Many more can be found on the main index page or by looking through the archives.