Tag Archives: Crumble

A Blast From the Past: 1950s Muffins

10 Feb

This past Wednesday, I had plenty of blackberries left in the fridge and not enough appetite for blackberry oatmeal or blackberry yogurt breakfasts.  I searched my favorite recipe site Food52.com and found retro black berry muffins.  The author of the recipe cites the “Woman’s Home Companion Cook Book” from 1955.  I was curious to discover if the muffins from the 1950s were any different, so I set the oven to preheat and got to work!

Here’s a look at the fresh blackberries that I chopped

IMG_0825

IMG_0824

  IMG_0826

Next I mixed the wet ingredients with the dry ingredients.  I could already tell at this point that this muffin had the makings of something much denser than my 21st century muffins.

IMG_0829IMG_0827IMG_0832Yup, much, much thicker than usual.  I should add here that the recipe called for a long-lost ingredient – shortening.  Does anyone really keep that on hand anymore?  Can you still find it in stores?  Ah well, I read up on it and found that I could substitute oil for melted shortening, but that I should expect a different (read not ideal) texture.

I kept mixing until everything was just incorporated and then divided it into a muffin pan.  This step was a rather sticky event.

IMG_0833IMG_0835I popped the pan into my preheated oven, and fretted over the small amount of sugar in the recipe.  Only 2 tablespoons!  These muffins dough balls were becoming bland, dense bricks in the oven.  I had to think of something quick.  I threw together a maple soaked oatmeal crumble topping and spread it on the muffins.  Unfortunately half of the baking time had already passed by the time I did this, so the topping did not stick very well to the tops of the muffins.

IMG_0836Once the muffins were back in the oven, I cleaned up my mess and relaxed.  All I could do at that point was wait.

When the timer went off the muffins looked and smelled done, but the topping looked like it would just fall off when I took them out of the pan.  I popped them back in at a high temp for a short time hoping that could help seal the tops a bit more.

IMG_0837

IMG_0839IMG_0840

These 1950s blackberry biscuits (definitely cannot call them muffins) were okay.  As expected, they were a bit more dense and dry.  The topping helped, but it did crumble off a bit.  The next morning I served them warm with a bit of syrup and half a banana.  I figured every biscuit is better with gravy, so maybe the blackberry variety is better with syrup.  It was.  Chris had two.

IMG_0843I wouldn’t call my trip to cooking’s past a complete success, but it gave us a quick snack/breakfast for a few mornings.  I also had two just before my run this morning.  They gave me the perfect amount of energy.  I might try to play around with the recipe a bit more, or I might keep my focus on muffins from the here and now.  Either way it was a fun journey and now I know what a 1950s muffin tastes like.

Advertisements

Un Mélange: Making It Work On The Weekends

22 Oct

The Fruits of My Labor

(Chris was sick today, so I was on my own in the kitchen)

I always find that no matter how much I plan, something gets in the way of at least one or more meal for the week, leaving a mix of food that will spoil if not used.  My solutions this weekend – firing up the oven, and diving into my Flat Belly Diet Cookbook.  The result was an odd, but delicious mixture of food.  Above you’ll find (clockwise starting at your bottom left) spicy peanut sauce, broiled curry chicken satay, cucumber relish, and roasted potatoes with tomatoes.

Peanut Sauce: Peanut butter (surprise, surprise), coconut milk, cayenne, lime juice, soy sauce, brown sugar, ginger, and chicken broth.  It’s mixed together and then cooked for 2-3 minutes over medium heat.  It came out smooth and delicious, with just the right amount of kick.

Chicken Satay: Thin cut boneless, skinless chicken breast marinated in curry powder, lime juice and oil, cut into strips, and then broiled for 8-10 minutes on each side.

Cucumber Relish: Peeled cucumber chopped with red onion and marinated in vinegar and sugar.  Topped with peanuts and cilantro.

Roasted Potatoes: Chopped potatoes roasted in olive oil, pepper, and salt.  Topped with Gorgonzola cheese and pecans.

Roasted Tomatoes: Chopped tomatoes roasted in olive oil, garlic, basil, pepper, and salt.

Drink: Muddled mint, lime juice, and tonic in a mason jar.

Breakfast For Tomorrow

(Our leftover fruit baked in an oat crumble)

From Food52: Chopped pears and apples mixed with flour, cinnamon, and nutmeg.  Drizzled with maple syrup, ginger, orange and lemon juice, and orange and lemon zest.  Covered in a mixture of oats, flour, brown sugar, butter and pecans.  Okay, okay, so this one isn’t part of the diet.  There is a plus side: No rotting fruit from last week, and it’ll be better than just skipping breakfast.
I’ll let you know how it goes.  Until then – sweet dreams!

 

%d bloggers like this: