Sweet Bread

Sweet Bread

A recipe for bread that is sweet

This is the type of recipe that makes young people roll their eyes and say “duh” because they don’t realize cooking terminology has changed over the years. What they – and many people actually – don’t realize is that ovens didn’t always have a thermostat or different heat settings. In the early days of baking, a cook made her oven hotter or cooler by putting in more wood, letting the fire burn low, opening the door, and putting her baked goods closer or farther from the heat. Terms such as “hot oven” “moderate oven” and “quick hot” can be found on vintage recipe cards and in vintage cookbooks, but they mystify modern cooks. However, these and others were accepted terms that indicated a certain heat range. You will see in the chart below that there is a small temperature range between the descriptions, and it is possible that variations of altitude, humidity, and the individual cook’s sensitivity to the temperature could all affect the actual baking.

Very Slow Oven: Below 300F
Slow Oven: 300F
Moderately Slow Oven: 325F
Moderate Oven: 350F
Moderately Hot Oven: 375F
Quick Oven: 375-400F
Hot Oven: 400-425F
Very Hot Oven: 450-475F
Extremely Hot Oven: 500F or more

Sweet Bread

8 c flour

1/2 c butter

3/4 c sugar

2 c milk

1 tsp salt

1/2 cake yeast (7¢)

1 tsp vanilla

3 eggs

1/2 c water – heat lukewarm

Knead for about 1/2 hr, let raise in warm place, then punch down. Let raise again. Pan and bake in hot oven* for about 3/4 hr. or until brown. Grease pans well. Butter top of loaves before they cool.

* 400-425 F


Verne’s Cottage Cheese Filling

Vernes Cottage Cheese Filling

A raisin-cheese filling for sweet rolls

I teased you recently about a filling for Verne’s Basic Dough and here it is. This filling contains a neutral flavored cheese, sweetened and then with coconut and raisins. To me, that does not sound like something I want to eat, but that’s probably because I don’t like coconut. You could probably omit that easily.

Verne’s Cottage Cheese Filling

1 lb dry cottage cheese, well mashed

2 egg yolks

Rind of 2 lemons

1.7 oz pkg coconut

1/2 c sugar

1 c drained raisins

Mix well & spread over the dough.

As we have learned over the past several weeks, take the dough from the basic dough recipe, then create individual danish sized pieces; spread the filling inside that and cook per the dough instructions.


Poppy Seed Roll Cake Dough

Poppy Seed Roll cake dough

From the kitchen of F. Kotch

Poppy Seed Roll cake dough back

Completion of the method

There in the corner, where it says “from the kitchen of…” is one of the wonderful aspects of these old recipe cards I love. People traded recipes after they had tried a sampling of someone’s cooking. In this example, we assume that F. Kotch had these roll/cakes at some sort of gathering, maybe even a church function. People liked them, they asked for the recipe, and it was shared. The tagline of this website is “the original social networking” for this reason. People were social, they networked, they shared of themselves and their food openly. We don’t see enough of this today, in my opinion. We have websites and recipe shares, Facebook, Twitter and Instagram, but we don’t really have block parties anymore, cookouts with the whole neighborhood, or potlucks like in “the good old days.” Certainly these things continue to happen, but I think younger generations specifically are missing out on these social opportunities. And by nature of this website, I’m participating in the digitalization of socializing, I guess. :-)

Poppy Seed Roll Cake Dough (F. Kotch)

7 c flour

4 eggs

1 1/2 c sugar

1 1/2 tsp vanilla

2 1/2 tsp BP

1/2 c cream

1 c Crisco

1/2 c butter

Mix together all dry ingredients. Add shortening & butter. Add eggs & cream. Mix until dough leaves hand clean. Roll out in flour. Place on greased pan (after putting on filling & rolling) Use 1 egg beaten stiff to brush for shining crust.

350 – 375 oven

25-35 minutes



Verne’s Basic Dough for Nut Roll or Prune Bread

Vernes Basic Dough for Nut Roll

I wonder who Verne was?

Veernes Basic Dough back

Detailed directions for basic dough

Bread and dough, and pretty much anything involving yeast and rising, are not something I have tackled yet in my cooking odyssey. At least, not outside of a bread machine. This particular recipe is stepped out with clear directions. Once the dough is ready to be baked, it will be made into smaller pieces and a filling such as a nut or fruit gel added to the center. Coming soon we will look at a filling recipe from Verne.

Verne’s Basic Dough for Nut Roll or Prune Bread

1 1/2 c scalded milk

1 cup sugar

2 yeast cakes

1/2 lb soft margarine

4 beaten eggs

6 1/2 – 7 cups flour

1 tsp salt

1. Mix scalded milk and sugar, and let cool

2. Add yeast and let set

3. Add 3 c flour. Let raise 1 hour

4. Add margarine

5. Add eggs, flour salt. Mix until hands come clean. Put in warm place to raise until pot is full or double. About 2 hours. Now you can put this in the refrigerator until you wish to use it. (It will keep 3-4 days)

Let rest for 1/2 hour on the table after you have rolled & filled them. Bake 350 – 35 min.

Bus with egg before putting in oven



Easter Dessert Cheese

Easter Dessert Cheese

One more pass at cheese paska

Easter Dessert Cheese back

The rest of the directions

Let’s take one more look at a recipe for paska, the dessert cheese featured at Orthodox Easter luncheon. The breaking of the fast of Lent must be one big food orgy considering all the delicious sweets, breads and traditional foods I am finding in this box of recipes! I can’t deny they are intriguing, but some of the candied fruits put me off. They belong in fruitcake only, haha.

Easter Dessert Cheese

3/4 lb sweet butter

4 hard boiled egg yolks (put through sieve)

5 large 8 oz packages Philly cheese

1/2 pt whipping cream

1 c sugar

1/2 c slivered almonds (or candied fruit)

Cream butter & sieved egg yolks. Add cream cheese, sugar, vanilla, whipped cream fold into 1st mixture almonds or candied fruit. Place in a mold or a sieve lined with cheese cloth, put in refrigerator for 8 hours or over night. Place in a bowl or pan to catch the drippings.

My interpretation: cream the butter & sieved egg yolks. Mix the cream cheese, sugar, vanilla & whipping cream. Fold this into the butter/egg mixture. Continue as directed above.


Mashed Potato Cream Eggs

Mashed Potato Cream Eggs

Wait, does that call for mashed potatoes in the candy??


Mashed Potato Cream Eggs back

Chocolate topping for eggs

When I think of making candy, I think of mashed potatoes! Actually, no, I have never thought of that. I am perplexed by this ingredient and I don’t know if I will be trying it. Does anyone have an idea of why the recipe uses mashed potatoes?

Mashed Potato Cream Eggs

5 boxes XXX sugar

1 lb butter or oleo soft

1 pinch salt

1 tsp vanilla

3 medium potatoes mashed

Mix well together. Shape into eggs. Let stand in refrigerator for 1 hour.

Chocolate topping for eggs

2 pkg small semi sweet drops

1/2 brick of paraffin

Melt in the top of a double boiler, remove from heat and dip eggs in this mixture.


Easter Eggs Cream

Easter Eggs Cream

Cream cheese Easter egg filling

Easter Eggs Cream back

Chocolate coating

Chocolate dipped Easter eggs sound so easy when you see how few ingredients there are. I am feeling tempted to try this. Has anyone ever made their own? As site reader Diane B and I discussed recently, it is much easier to just buy the pre-made ones from Hershey’s or even See’s.

Easter Eggs Cream

3 boxes 3 x sugar

8 oz cream cheese

1/2 lb butter or oleo

Mix & mold & let cool in refrigerator. If you want it smoother add 1 jar (25 cent size) marshmallow to make creamier.

Fruit & Nut – Maraschino cherries – cut fine – walnuts – ride fine – or pineapple chopped fine – mix with top

Chocolate for dipping

3 inches wax

8 squares of chocolate

1/4 tsp vanilla

4 T shortening

melt & dip in this & set on wax paper to set & cool