Hard Rolls, Milwaukee Style #1

photo 5The first Milwaukee Hard Rolls recipe is exactly as we remember! It has that great dry crusty top and the cornmeal bottoms we love, and comes from Gordon King a Milwaukee baker who ran Wilbert’s baker, which closed back in 1993. Note: It requires high protein bread flour and a little more yeast.  And, while the directions make the tops of these rolls plain, feel free to top rolls with sesame seeds or poppy seeds.

An article, with his recipe for hard rolls appeared in the Milwaukee Journal Sentinel and is preserved here: http://news.google.com/newspapers?nid=1298&dat=20050511&id=VS4zAAAAIBAJ&sjid=dggGAAAAIBAJ&pg=6793,3364570

Wilbert’s Bakery/Gordon and Barbara King’s Authentic German Hard Rolls
Makes about 2 dozen rolls
Sponge: 3 tbsp. active dry yeast (4 packets)
2 3/4 c. lukewarm water
3 tbsp. sugar

Dough: Continue reading

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Hard Rolls, Milwaukee Style #2

The second Milwaukee Hard Rolls has the precise inside we remember. Light and airy, yet with a “chew”, and that very, very slight, sour taste we remember. And this recipe uses hardly any yeast.

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This is a terrific roll, yet the crust that isn’t quite right. Do not remember the split top, but it is hard and stays hard. But not as flaky.  Perhaps it is the egg wash. Also, the recipe directions result in rolls that are smaller than traditional Milwaukee Hard Rolls. So, if one wants the traditional Milwaukee Hard Roll, just double the size of the roll to make 8-10 rolls instead of 12, and replace the egg white wash with the a starch wash, as in the previous recipe. Make it plain, as directed, or add sesame seeds or poppy seeds. Oh, and be sure to use high protein bread flour!

Anyway, the recipe is the Crusty European-Style Hard Rolls, with great instruction and pictures from PJ Hamel and King Arthur flour on the post “Flourish” at http://www.kingarthurflour.com/blog/2011/03/08/they-once-were-lost-but-now-theyre-found-crusty-hard-rolls/.  Here it is, repeated, but please visit her page, as she take you step by step, with pictures!

Crusty European-Style Hard Rolls
Makes 12 small rolls.

Starter
½ c. cool water
1 c. King Arthur Unbleached All-Purpose Flour
1/8 tsp. instant yeast
dough
all of the starter
Continue reading

Crusty Rolls, Milwaukee Style #3

These rolls come from the 1955 Woman’s Home Companion Cook Book and turn out great! The recipe calls for “enriched flour” and shortening, but I slightly revised the recipe, using high protein bread flour, Dakota Bread Flour and lard instead of shortening. I added the salt last so that it did not prohibit the yeast, and slightly shortened the rise time. Oh, and I made only 8-10 rolls instead of a dozen or more.

That seems to be the difference, and the key to producing rolls that look like they come from a bakery. Please note below, this can be altered to make crusty rye rolls, too!

1955 Woman’s Home Companion Crusty Rolls, slightly revised
1 c. water, boiling
2 tbsp. lard
1 tbsp. sugar
Continue reading

Extra-Dark Chocolate Pound Cake, by Pernigotti Cocoa for Williams Sonoma

A little dark chocolate cake for St. Valentine’s Day!

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Perignotti is an unsweetened, vanilla-flavored, extra-dark cocoa that is Dutch processed, but made in Italy, exclusively sold by Williams-Sonoma. This recipe was published in a Williams-Sonoma catalogue in the 1990s.

While Perignotti is, of course, preferred, this dark pound cake can also be made using another cocoa, such as Hersey’s Special Dark Cocoa, by adding a little more vanilla.

Extra-Dark Chocolate Pound Cake
1½ c. sifted flour
½ c. sifted dark cocoa
Continue reading

Simply Sensational Truffles, by Kraft’s Philadelphia Cream Cheese

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Originally saved this truffle candy recipe from the inside of a Philadelphia Cream Cheese box, but it is now readily available at Kraft’s site: http://www.kraftrecipes.com/recipes/simply-sensational-truffles-107529.aspx#.  But, since recipes like this come and go, it is repeated here, just in time for St. Valentine’s Day.

Simply Sensational Truffles, by Kraft’s Philadelphia Cream Cheese
5 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
Continue reading

Bernice Zurawski’s Bread

Screen Shot 2015-01-10 at 1.27.54 PM Here is my Polish grandmother’s signature bread, and no one in the family, no one, had the recipe. She was an elegant lady who also was a fabulous cook, including dishes such as tender venison steak and walnut-stuffed turkey.  But she made this always round, hard crust bread almost daily, sometimes adding raisins and topping with sugar. This bread was treasured, especially at my mother’s swanky Christmas parties. And, one summer, a grandson entered her bread at the Wisconsin State Fair, where it promptly won a blue ribbon.

My grandmother never used a recipe for her bread, of course, and would gently laugh while raising her shoulders when we asked how to make it. But we could watch.

This “close-as-we-can-get” recipe comes through my uncle and aunt. He was the second youngest of her nine children, and saw her make bread countless times. I’m so grateful, for as I follow it, grandma comes to life, there in her small kitchen, brewing strong black coffee as she scalds the milk with butter and sugar, then softens yeast for her bread.  Then she stops, turns, and in her wonderful Polish accent, asks me to “wait a minute,” as she pulls ginger cookies down from the pantry for me before turning back to her bread.

Bernice Zurawski’s Bread
Ingredients
½ lb. butter, and more to generously grease the bread rising bowl and bread pan
Continue reading

Pecan & Peanut Butter-Chocolate Bonbons, circa 1983

Fancy peanut butter cups, with pecans! A recipe from the early 1980s, and a classic, perfect for St. Valentine’s Day.

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Screen Shot 2015-02-12 at 9.49.33 PMPecan & Peanut Butter-Chocolate Bonbons

2 c. sifted powdered sugar
1 c. graham cracker crumbs
3/4 c. pecans, chopped
½ c. flaked coconut
½ c. peanut butter
Continue reading

Raspberry Creams, The White House Cookbook, by Ziemann, Gillette

Victorian era candy for St. Valentine’s Day.  And these come from America!  They appear in the first cookbook to reveal how The White House entertained; The White House Cookbook.

Published back in 1887, it is still a stand-out cookbook, as it features Chef Hugo Ziemann.  As noted by the cookbook, Ziemann was caterer for Prince Napoleon (the Napoleon who died fighting Zulus in Africa), steward of the famous Hotel Splendide in Paris, “conducted” the celebrated Brunswick Café in New York, and the Hotel Richelieu in Chicago.

Mrs. F.L. Gillette co-authored the cookbook, adapting recipes “to the practical wants of average American homes.” Here is the recipe as printed, except Trumpeterhill separated ingredients, added explanations and suggested substitutions, in italics.

The 1887 White House Cookbook Raspberry Creams
Confectioner’s sugar
1 tsp. raspberry jam
Continue reading

Grey Goose L’Orange Cosmopolitan

A lovely way to celebrate Valentine’s Day.

This recipe first appeared in a magazine ad for Grey Goose L’Orange.  It has been very slightly revised to add a squeeze of a fresh orange alongside the lime juice, and it is garnished with an orange peel instead of a lime peel.  That slightly revised cocktail can be found at http://www.greygoose.com/en/us/cocktail-recipes/cosmopolitan

Since we’ve enjoyed the original, and find it apt for a lovers’ holiday, we post it here:

Grey Goose L’Orange Cosmopolitan
3 oz. Grey Goose L’Orange
1/2 oz. Cointreau, or Grand Marnier (sweeter than Cointreau)
Continue reading

Belgian Cherry Bon-bons

Pretty little melted bon-bon cookies with a crimson cherry in the center.

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Belgian Cherry Bon-bons
1 c. butter, softened
2 c. confectioners’ sugar (also known as 10x or powdered sugar)
½ tsp. almond extract (may substitute vanilla)
1½ c. walnuts or pecans, finely chopped
2½ c. cake flour, shifted
2 (3½ oz.) containers candied cherries
Continue reading

Pastry for Two Pie or Tart Crusts

Pie crust used to scare me. That finally changed when I found a heavy marble rolling pin and used butter instead of shortening. Older cooks swear by lard, so feel free to use that too.

Take time getting the butter, flour and salt to the right consistency, but once ice water is added, “the show is on,” do not over handle. This is my current favorite recipe, flaky, crisp and great for anything calling for a crust.

Pastry crust

Ingredients
3 c. all-purpose flour
2 lg. pinches of Kosher salt
Continue reading

Jarlsberg Dip

This recipe swaps cheeses with the “Swiss on Rye Chips” posted on Trumpeter Hill, and is served as a dip. But you cannot beat Jarlsberg cheese!

Jarlsberg Dip
2 c. Jarlsberg Cheese
2 c. Hellman’s mayonnaise
2 c. onions, chopped

Preheat oven to 350° F. Combine all ingredients and bake 20 min. or until golden brown. Serve hot with chips, crackers or bread.

Lemony Crisps, by Pillsbury

These cookies are absolutely stand-out, look like they came from a bakery and will pass the test at cocktail parties. And, while most recipes posted here start from scratch, this is THE exception.  It comes from the side of a Pillsbury Moist Supreme Lemon Cake Mix box, and is made in easy moments. I do not even frost these cookies!

If made for kids lunches, you’ll need a half-hour in the morning. (But wrap in brown paper, or cool before wrapping in plastic.) When I pack these for my boys, their friends ask if they can be adopted!

Continue reading

Jo Ellen’s Famous English Trifle

My sister Jo’s magnificent confection. It will leave you speechless.

Jo Ellen’s Famous English Trifle

Crystal trifle bowl (the traditional bowl is footed)

6-8 sponge cakes
1 pkt. raspberry gelatin
3 tbsp. raspberry jam

1 tin pears
1 tin raspberries
Sherry or wine, if liked

½ pint custard  (recipe follows)
Ingredients for the custard:
1¼ c. whole milk
1¼ c. double cream
1 vanilla pod, slit in half and seeds scraped out (or, 1 t. vanilla extract)
6 egg yolks
3 tbsp. caster (or, in the U.S., super fine) sugar
1 tbsp. corn starch Continue reading