Occasional Cookery
I like to bake bread and other yeast recipes. Not sure I'm good at it but my customers (three sons and wife) seem to like it.
Here are some of my favourite recipes.
I don't know for sure about the copyright issues for recipes but as far as I can tell the list of ingredients cannot be covered nor the method so long as it is not expressed in the same words. Anyway I'm not intending to plagiarize masses of recipes, just to record a few that might otherwise disappear. I'll try to give credit and references when I can.
I have scales that read both gram and ounce imperial so some quantities might be mixed.
I assume that for cookery the following equivalents are close enough:
| US customary | UK/ISO |
|---|---|
| fluid ounce | fluid ounce, 30 ml |
| teaspoon | 5 ml |
Coffee Cake
Not cake with coffee in it but a cake eminently suited to eating with coffee.
From The American Woman's Cook Book, 1929, edited by Ruth Berolzheimer, published by Consolidated Book Publishers, Chicago, Illinois.
| Ingredient | Quantity | Notes |
|---|---|---|
| Scalded milk | 1 cup US/8 fl. oz. | Two minutes at full power in 850W microwave oven |
| Yeast | 1 packet dried or 50 gm cake softened in 1/4 cup us/2 | |
| fl. oz. warm water | Blood temperature water, same temperature you |
| plain flour | 2 cups US/ 10 oz. weight imperial | No need to be especially precise |
| Egg | one | slightly beaten |
| Sugar | 2/3 cup US/ 5 oz. weight imperial. | again no need to be that precise |
| Shortening | 4 tablespoon US/1 1/2 oz. wt. imp. | I use whatever margarine is in the refrigerator, use butter if you like (I do but the rest of the family doesn't) |
| Sugar, ground cinnamon | quant. suff. | Enough cinnamon to lightly cover the entire surface of the cake and enough granulated sugar to cover that. |
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