Category Archives: Traditions

Rose Hip Jam

rose hip, jam, vintage, recipe
Wild Rose Hips

Rose Hips – Lots

Wash rose hips quickly in warm water. Cover with water and boil until soft (about 1 ½ hours). Adding water to keep berries covered.

Put berries through a sieve to remove seeds. Measure pulp.

Add 2/3 cup sugar for each cup of pulp AND one package of Certo™ for each 4 cups of pulp.

Bring to a hard boil and continue boiling for one minute.

Place in small-sterilized jars and seal.

Tips

– Original recipe calls for melted wax to seal. The modern metal lid and ring sealing process works too.

– Use your brand choice of pectin.

Spiced Rhubarb Muffins

With the discovery today that the rhubarb has made its debut for the 2015 season, it seemed fitting to include a recipe that has been around our home for what seems like forever. This recipe comes from Cooking Made Easy – Monarch Pastry Flour printed 1947, The Copp Clark Co. Ltd.

 

Rhubarb
Rhubarb

Spiced Rhubarb Muffins

(Excellent as Puddings)

Yield – 10 average size muffins
A two-way recipe serve hot, with butter, as very moist muffin – or with a sauce or cream as puddings. Batter will rise very little during baking.
Oven temperature – moderately hot, 375 degrees
Butter 10 average sized muffin rings

Sift, then measure 1 cup Monarch Pastry Flour (any kind will do)
Add 3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Sift together twice, then sift into a bowl
Stir in 1/2 cup brown sugar lightly packed
1 cup rolled oats
1 cup 1/4 inch diced raw rhubarb
Beat well1 egg
3/4 cup milk
1/2 teaspoon vanilla
3 tablespoons shortening melted

Make a well in the dry ingredients and add the liquids all at once. Combine the mixture with the fewest possible strokes – batter should look rough and pebbly, do not try to make it smooth. Spoon batter into prepared muffin tins, filling them two thirds full.

Bake in a moderately hot oven, 375 degrees 25 to 30 minutes.
Serve hot.

 

Thumb Print Cookies

Visiting with Mom, I asked her what cookie recipe she liked to bake the best (when we were growing up). Her reply went something like this. “You kids liked Haystacks. They were finicky when it rained. Shortbread; but you only bake it at Christmas.  Peanut butter – not everybody liked those. Thumb Prints. Yes, Thumb Prints were the best.”

I had to do a little looking in my hand written cook book; and, finally found them – as Mom’s Cookies (of course).

thumb print cookies

Thumb Prints a.k.a. Mom’s Cookies

1/2 cup of butter (yes butter)
1/4 cup brown sugar (lightly packed)
1 egg (separated)
1 cup of flour
1 cup of coconut (fine)
Strawberry Jam (homemade is best)

Cream the butter and sugar together. Add slightly beaten egg yolks. Add flour. Mix well. Make 1/2″ dough balls. Dip into lightly beaten egg whites (frothy). Dip into coconut and place on a greased cookie sheet. Make an imprint in the dough with your thumb. Bake a 300° F for 8 minutes. Remove from oven and make imprint again. Return to the oven for another 10 – 15 minutes. Remove from cookie sheet and fill the thumb print with jam. Cool.

Tips
– Alternative Flavors
Use chocolate kisses in place of jam
Use Skor pieces in place of jam
Use caramel in place of jam and drizzle melted chocolate on top when they come out of the oven.
Use ground nuts in place of coconut.
– Other items can be used to make the imprint; however, be careful not to press too hard at the second imprint or the cookie may crack or break apart.
– Use parchment paper on cookie sheets in place of greasing them.
– Freeze them without filling the imprint. When you are ready to use them, thaw them out and fill with your choice of filling.