Throwback Thursday: The Berkely Co-Op Food Book (1980)

"When planning menus, consider the cost of convenience foods. If you buy "built-in maid service," you usually pay for it. There are exceptions (frozen orange juice, frozen peas) but they are rare. While a convenience food can be a blessing on occasion, regular use can skyrocket the budget."

Helen Black (The Berkely Co-Op Food Book, 1980)

(Available free online at the Internet Archive)

Cheese Pretzels

Preheat oven to 425° F. 

• 1 pkg. active dry yeast
• 1-1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 4 cups flour
• 8 oz. grated sharp cheddar cheese
• 1 egg, beaten with a fork
• 2 tablespoons coarse salt  

In a large bowl dissolve yeast with warm water. Stir in salt and sugar, then flour and cheese, alternating. Save 1/2 c. of flour in case dough sticks later. 

Knead dough until smooth. Form a ball. 

With a sharp knife cut ball into 32 pieces. Roll each piece into a rope 14 inches long and twist into pretzel shape.*  Place on ungreased cookie sheet. Brush with beaten egg. Sprinkle with coarse salt. 

Bake immediately, in a 425°F. oven for 18 minutes.

* You can also skip the step of shaping into pretzels and make cheese breadsticks instead.

Rice Krispies Roundup

We have accumulated a lot of Rice Krispie recipes over the years, besides the Original Rice Krispies Squares Recipe and my favorite extra soft and deliciously gooey version.  I thought I'd just go ahead and put them all here in one place, along with a few more that I found online and thought might be fun to try.  Enjoy!

Eating in Season: Rhubarb Scones & Jelly

Last summer we were lucky enough to be invited on a trip to the UK, where I was introduced to scones with clotted cream and jam - and then learned that I was apparently Devonian by nature and not Cornish, when someone nearby observed that I had put the cream on the scone first.  

It was so good - and I think I found a new best friend when I stumbled onto this recipe for Instant Pot Clotted Cream from The View from Great Island today!

She has some great rhubarb recipes that I want to try, too. Isn't this jelly gorgeous?   Sunday brunch, anyone?  Rhubarb Scones + Rhubarb Jelly + Instant Pot Clotted Cream

For your next barbecue or pot luck: "Grrrreat Potato Salad"

This is one of those recipes that I probably shouldn't share, because it's letting out one of my stand-by secret recipes for pot lucks and parties... however.  I'm just nice like that.

I made this hot and I liked it while it was still pretty warm... lukewarm it wasn't as good, though.  It either needs to be very warm or else chilled. I have by times skipped the bacon, olives and and/or garlic as I didn't have any of them, and it was always good.  The bacon is a nice addition, but I'm still not convinced about the need for olives.   That's just me, though.


This recipe was originally found back around 2009 on Now....you're cooking!   http://www.donogh.com/cooking/

Grrreat Potato Salad

• 8 large white potatoes*
• 3 large eggs
• bacon (as much as you want)
• 1 can black olives, drained
• 1 large bottle of light ranch dressing
• 2 cloves garlic, minced
• 1 bunch scallions, cut into small pieces
• salt & pepper to taste

Directions:

• Boil potatoes until tender but not crumbly. Drain. Let cool then cut into large chunks.
• Hard boil eggs. Cool and chop.
• Cook bacon and let cool. Crumble.
• Add all ingredients to a large bowl and mix well.

*Alternatively, use about 40 baby red potatoes, cut in half

Throwback Thursday: Family Fare, Food Management and Recipes (1950)

Flipping through this cookbook, I came across this recipe for Seven Minute Boiled Icing and instantly had memories of licking the icing off the beater, and later of learning how to make it myself without overcooking it and ending up with it being crunchy. (The step of removing it from the heat is important!)   Aim for 235°F to 245°F (113°C to 118°C), if you have a candy thermometer.

I've paired it with Chocolate Crazy Cake, which not from this cookbook in particular but rather a recipe that I've just had for ages.  It's not only really good, but also works if you need a cake that is safe for multiple food allergies as it's got no eggs, dairy, or nuts.

 "Seven Minute" Boiled Icing

• 2 egg whites
• 1-1/2 cups sugar
• Few grains salt
• 1 teaspoon light corn syrup
• 1/3 cup water
• 1 teaspoon vanilla

Mix all ingredients except the vanilla. Beat over boiling water until mixture stands in soft peaks, 7 to 10 minutes. Remove from heat, add vanilla. Beat until very thick. Enough for two 9-inch layers.

Chocolate "Crazy" Cake
Makes one 8" square cake or 12 cupcakes

• 1 1⁄2 cups cake flour (not self-rising)
• 3⁄4 cup sugar
• 1⁄4 cup cocoa powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 1⁄4 cups water

Preheat oven to 350 degrees. 

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

Mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture and mix until smooth. (Batter will be more watery than normal cake batters.)

Pour batter into prepared pan(s). Bake 20 to 25 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.

"If it's good food, don't throw it away."

Family Fare: Food Management and Recipes, 1950

(Available for free online at the Internet Archive)