As you celebrate Easter in whatever way you prefer, why not add in some of the wonderful candy treats we have looked at recently? Here are links to all of them.
You could even use a mold, such as this one from Wilton.
Wilton silicone egg mold, $9.99
If you do make Easter eggs, I hope they turn out delicious and also, FUN to make!
Chopped walnut filling for rolls
Many of these recipes seem to work with others in the collection, such as this one for nut filling. It could go well with Verne’s Basic Dough, Poppy Seed Rolls, or any of the kolacky recipes.
Nut Filling
1 lb walnuts (ground)
2 egg whites ( beaten with fork)
1 c sugar
2 T honey (light)
3 T butter
3/4 c hot milk
Mix walnuts, egg whites, sugar, honey. Add butter which is melted to a golden brown. Add enough milk to filling in order to make it moist. When mixed fill cookies or nut roll.
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
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.
From the kitchen of F. Kotch
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
Gram's Recipe Box 