One of Marshall Field’s famous Christmas window scenes
Muffin ingredients 7 T. butter, softened 7 T. margarine, softened 2 2/3 c. sugar 3 eggs 1 1/2 c. sour cream 1 t. baking soda 6 c. sifted cake flour 1 1/2 t. baking powder 1/2 t. nutmeg
Cinnamon Crunch topping ingredients: 13 T. butter, softened 2 c. brown sugar 3 1/3 c. chopped pecans 1 1/4 c. all-purpose flour 3 1/4 T. ground cinnamon
Cinnamon Crunch topping directions: Preheat oven to 350 degrees. Work the ingredients with a pastry blender (or in a food processor) until it resembles a coarse streusel mix. Spread it on a cookie sheet and bake 5-8 min. or until golden brown. Let stand for several hours or overnight to dry. Break it into chunks and store in an airtight container. Muffin directions: Preheat oven to 350 degrees. Cream butter and margarine, add sugar and cream until fluffy; blend in the eggs. Combine sour cream and baking soda; set aside. Sift the flour, salt, baking powder, and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture. Fold in 2 3/4 c. of the Cinnamon Crunch. Spoon the batter into paper-lined muffin tins, filling the a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch. Bake 25 min. or until the muffins are golden brown.
Thank for this WWI era recipe hosted by Recipezazz at https://www.recipezazz.com/recipe/marshall-fieldas-potato-flour-muffins-23404. The site explains, “During the First World War, cooks were strongly urged to reduce the use of wheat in their recipes. In Chicago, the Marshall Field department store began serving muffins made from potato flour in its restaurants. The wheatless muffins, rather than being seen as a hardship, became a much-loved staple still on the menu in the 1940s, maybe longer.” 8 servings
Ingredients 5 egg whites 2 1/2 t. granulated sugar 1/2 t. salt 2 1/2 T. ice water 3 egg yolks (slightly beaten) 1 c. potato flour 2 t. baking powder
Beat sugar and salt into egg whites until stiff but not dry. Gradually add ice water. Add egg yolks. Sift flour and baking powder and add to mixture. Mix thoroughly and place in greased muffin tins. Bake in 400° oven for 20 min.
1 c. butter (2 sticks), melted and slightly cooled, 2 c. sugar, 2 eggs, beaten, 1 c. sour cream, 1 t. vanilla, 1 1/2 c. flour, 1/4 c. wheat germ , 1 t. salt, 1 t. baking powder, 2 c. fresh or dried chopped cranberries,
For the filling:
1/2 c. chopped pecans, 1 T. dark brown sugar, 1 t. ground cinnamon
Preheat the oven to 350 F. Butter a 10 cup, fluted Bundt pan and set aside.
Combine the melted butter, sugar, eggs, sour cream, and vanilla in a large bowl and mix well. Stir in the flour, wheat germ, salt, and baking powder and mix until just combined. Do not over mix. Fold in the cranberries.
In a separate bowl, combine the pecans, brown sugar, and cinnamon and toss to mix well.
Pour half the batter into the Bundt pan. Sprinkle on the nut mixture then layer on the remaining batter. Bake for 50 to 60 min., until firm and golden brown on top. Let cool for 10 min. before inverting onto a plate.
2 c. sugar, 1/2 lb. butter, 5 eggs, 1/4 c molasses, 2c. sifted flour, 1.2 t baking soda, 1 t. cloves, 1t. mace, 1t. cinnamon, 1.2 t nutmeg, ground, 1/4 to 1/2 c. brandy, 1 lb. raisins, 2/3 lb. currants, 2/3 lb. citron, {*Walnuts to taste.}
Directions (Expanded directions for Emily’s handwritten recipe above were provided in Dec. 28, 1976 and Jan. 11, 1978 articles in the Milwaukee Journal and are provided here in italics and parenthesis):
Beat butter and sugar together. Add eggs without beating, and beat the mixture again. (Re-sift flour with soda and spices. If unsalted butter is used, add salt (about 1/2 t.) Beat sifted ingredients into mixture, alternately adding brandy. Stir in raisins, currants and citron {*and walnuts.} Pour batter into 2 loaf pans lined with a layer of heavy waxed {parchment} paper and place into a shallow pan of hot water on bottom of hot oven.)
Bake 2 1/2 to 3 hours in cake pans or 5 to 6 hours in milk pans. (Bake cakes at 225 degrees, 3 hours, removing pan of water for the last 1/2 hour of baking. Let loaves cool before removing from pans. Wrap in fresh waxed paper before string in a cool place. The flavor improves with storage for about a month. Makes 2 loaves.)
Danish Coffee Cake is more than a staple in Wisconsin, it is found in restaurants, groceries and made in homes throughout the state. Some recipes add cream cheese, almond, blueberry, raspberry or strawberry filling … and more. Last Thanksgiving, there was a pumpkin filling.
The first recipe is the simple iced cake with a cream cheese and poppy seed filling.
Dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.
For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; blend.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14×8”. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
On each long side, cut 3/4”wide strips, about 2 1/4”. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 min. Preheat oven to 350°.
Bake 20-25 min. or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Butter-Pecan Kringle
Butter Pecan Kringle Ingredients:
Base
8 T. unsalted butter, cut into pats
1 c. flour
1/2 t. salt (reduce to 1/4 t. if using salted butter)
1/4 c. cold water
Pastry
1 c. water
8 T. unsalted butter
1/2 t. salt (reduce to 1/4 t. if using salted butter)
1 c. flour
3 lg eggs, room temperature
1/2 t. butter-rum flavor, eggnog, or vanilla-butternut flavor, optional but delicious
Topping
12 oz.s caramel, cut from a block (about 1 c., packed); or about 3 doz. individual fres (not hard) caramel candies, unwrapped (add a couple of T. milk or cream when melting, to keep them soft on the kringle)
2 c. toasted pecan halves
Glaze
1 c. confectioners’ sugar or glazing sugar
2 T. heavy cream, half-and-half, or milk, enough to make a thick but pourable glaze
1/8 t. butter-rum flavor, eggnog flavor, or vanilla-butternut flavor, optional but good
Pinch of salt
Instructions:
Preheat the oven to 350°F. Lightly grease (or line with parchment) a baking sheet that’s at least 18″ x 13″; or a 14″ round pizza pan.
For the base: Mix together the butter, flour, and salt in a medium bowl until crumbly. Add the water, a T. at a time, mixing in between until you’ve made a soft, sticky dough.
Wet your hands, pick up the dough, and shape it into a 12″ x 8″ oval ring on the sheet pan; or a 10″ ring in the pizza pan. This will be messy, keep wetting your fingers and pushing it into a ring. An easy way to approach this is to first divide the dough into four pieces; roll each piece into a 9″ rope, then connect the ropes and shape them into a ring.
For the pastry: Place the water, butter, and salt in a medium saucepan and bring to a boil. Add the flour all at once and stir vigorously until the mixture is cohesive and forms a ball. Transfer the batter to a mixing bowl and beat in the eggs, one at a time, beating until each egg is absorbed before adding the next. Add your choice of flavoring at the end.
Spread or pipe the pastry over the ring, to make an oval of pastry that completely covers the oval of dough. Bake for 50 to 60 min., until deep golden brown. Remove from the oven and cool.
For the topping: Melt the caramel in a heatproof measuring cup at half power in the microwave in 30-sec. bursts, stirring after each round, until the caramel is smooth. Pour the caramel over the pastry and immediately top with the toasted pecans. Cool.
For the glaze: Whisk together the confectioners’ sugar, salt, flavoring, and enough cream (or milk) to make a pourable glaze. Drizzle over the kringle before serving.
Dining at Dayton’s Department store’s Oak Grill or Sky Room or picking up salads and dishes at the Marketplace in Minneapolis or St. Paul or the surrounding Twin City suburbs was a joy. And the local newspapers, the Minneapolis Star Tribune and St. Paul Pioneer Press were inundated for recipes. the following posts are from some of the Dayton’s recipes from treasured newspaper clippings.
My hubby’s wonderful mom would make this salad every Christmas, and it was my father-in-law’s favorite. One year, Christmas was at my house, and this cranberry salad had to travel. Unfortunately, the glass bowl holding the salad broke in transit. My father-in-law could not bear to see it thrown away and ate it anyway … it is that good!
Serves 6.
Note: This recipe must be prepared in advance. Adapted from the Nov. 4, 1987, Minneapolis Star Tribune issue of Taste.
• 1 lb. fresh cranberries, chopped
• 1 c. sugar
• 2 c. heavy cream
• 5 oz. miniature marshmallows
Directions
In a large bowl, stir together cranberries and sugar and let stand for 30 minutes.ADVERTISEMENT
In a bowl of an electric mixer on medium-high speed, whip cream to peaks. Fold marshmallows into cranberry mixture, then fold whipped cream into cranberries. Transfer salad to a serving bowl and refrigerate at least 4 hours or overnight.
Note: This recipe must be prepared in advance. From the May 16, 1990, Minneapolis Star Tribune issue of Taste. Because mandarin oranges crush easily, refrigerate them for at least 1 hr before using.
• 1/4 c. low-fat mayonnaise
• 1/4-c. low-fat plain yogurt
• 1 T. freshly squeezed lemon juice
• 1/2 t. curry powder
• 3/4 lb. cooked turkey breast, torn into bite-size pieces
• 1/2 c. chopped celery
• 1/4 honeydew melon, peeled, seeded and diced into 1/2-in. pieces
• 1 1/2 c. mandarin oranges (see Note), drained
• 2 T. chopped walnuts, for garnish
Directions
In a medium bowl, whisk together mayonnaise, yogurt, lemon juice and curry powder. Cover and refrigerate at least 1 hr.
In a large bowl, combine turkey, celery, melon and oranges. Gently fold dressing into salad. Garnish with walnuts and serve.
Cook pasta al dente, drain and toss with 2 T. olive oil, set aside.
Mix garlic and the rest of the olive oil, basil, oregano, salt and pepper. Whisk half & half into the mix and toss into pasta. Add pepper, Jarlsberg cheese and pecans and top with Parmesan. Serve at room temperature, serves 4.
In a large bowl, combine turkey (or chicken), celery, almonds, onion, lemon juice, cheese, mayonnaise and salt. Transfer mixture to a baking dish or casserole (or 6 individual ramekins) and top with crushed potato chips. Bake until bubbly, about 15 to 20 min. Remove from oven and serve hot.
I do not care if the Western and Denver (same recipe, just do not add cheese) are old fashioned and out of style. There is nothing better on a Sunday morning.
Ingredients:
1 t. vegetable oil
1/4 c. (1/4″ cubed) ham (about 1.5 oz.)
1/4 c. finely chopped onion
1/4 c. finely chopped green bell pepper
3 lg. eggs
1 tT whole milk
1/8 t. salt
1/8 t. black pepper
1/4 c. grated sharp Cheddar (about 1 oz.) (omit for a Denver omelet)
Directions:
Heat oil in a10″ skillet (cast iron works well). Cook ham, onion, and bell pepper, stirring often, until softened and beginning to brown, 5–7 min.
Whisk eggs, milk, salt, and pepper. Reduce heat and shake pan so that ham and vegetables form a single layer. Pour egg mixture over ham and vegetables, then sprinkle cheese over. Cook, tilting skillet and gently running a rubber spatula under edges to let uncooked egg to flow underneath, until eggs are softly set.
Fold omelet in half, slide onto a plate to serve with Tabasco.
Great for brunch or entertaining up north at the cabin.
Mom’s Breakfast Casserole
6 slices white bread
½ lb. bacon, fried and diced
6 eggs
Milk to beat eggs
8 oz. cheddar cheese
½ green pepper, chopped
sliced mushrooms
onions, chopped (optional)
Butter a 9″x13″ pan. Butter one side of each slice of bread and put into pan, butter side down. Layer bacon, green pepper, cheese and onion. Beat eggs and enough milk to make 2 cups. Pour over ingredients layered in pan and refrigerate overnight. Bake at 300° for 40-45 min.
Milwaukee hard rolls were something that was taken for granted growing up. These large, light rolls, with their dry, hard, crusty, flaking top, and ever-so-slightly tangy, soft, airy center were ever present.
They were there for “hot ham and rolls” after church, and especially Easter morning. They were stuffed with grilled Milwaukee brats (white bratwurst) at Brewer’s baseball games or brought to tailgate at County Stadium before we cheered on “the Pack.” I ignored them, they were always there.
Funny, I kind of treated the Lake Michigan shoreline the same way, just expecting it to be there. And like Lake Michigan, I always thought these rolls always would be easily found. I never realized how very special these hard rolls were until years later when I moved away and lived in other cities.
Now every city has its charm, its special dish. But I miss those dang hard rolls (almost as much as I miss Lake Michigan). And living in the Twin Cities, there just is not any roll that compares. So, to find them, I just had to learn how to make them.
Here, in separate posts, are two recipes for those now, not-so-elusive Hard Rolls.
trumpeter hill 