Sunday, July 15, 2012

Old Wives’ Tales For Homemakers

This collection is a little different than my regular lists of vintage tips as some are superstitious (though there are practical nuggets here too). It’s hard to say how old any of them are, how they came about or why they were considered worthwhile to know.
Old wives tales were a simple way to impress upon someone the importance of doing (or not doing) a particular thing, in a manner which would be remembered and easily passed on from one generation to the next. Sometimes you have to interpret the hidden nuggets (ie. maybe salt stopping evil in its tracks was code for pest control, or the dire warning of accidentally boiling over the milk was more about taking care of precious food stores).
The stories could be regionally important, culturally significant, spiritually necessary (in the minds of those who repeated them), or vital to the health of the household budget (remember there was a time when the prices of salt and other pantry items were quite dear).
I’m not claiming these should be taken seriously or are vital information, I just find them interesting and in some cases useful to know. I pretty much kept the collection light, avoiding the death warnings and the evil eye or witch fears…though if you’re interested in that, stock up on sage and salt STAT, lol…nothing too dramatic in this bunch. I hope you enjoy them and they pique your interest as they do for me :) .

  • If a home is in disarray on New Year’s Day, the housewife will struggle with clutter and dissatisfaction throughout the year. If it’s tidy and clean, the home will be easy to manage.
  • Laundry should never be done on Sundays for there will surely be a terrible stain, tear or worse in the week ahead.
  • Above ground crops (such as tomatoes) should be sown in the wane of the moon; underground crops (carrots, potatoes, parsnips, etc.) at the change of the moon.
  • The best day of the year to plant cabbage is on St. Patrick’s day.
  • The best time to plant flowers is in the increase of the moon.
  • A mild winter lies ahead if onions dug from the garden at harvest time have thin skins.
  • Any women who desires to have order in her home must allow sage to flourish in her garden.
  • Stir cake from you and you will stir your troubles away.
  • A cake baked in the morning will rise, a cake baked in the afternoon will drop.
  • To make cake light, it must always be stirred the same way.
  • Pastry must be rolled an uneven number of times otherwise it will be tough.
  • Every scrap of pastry must be baked or there will be an unwanted expense.
  • Cold hands and a warm heart make the best pastry.
  • A thunderstorm will addle eggs and sour any milk that’s been left out.
  • Before a young girl bakes her first loaf of bread, her hands should be rubbed in sugar so that she may always make good, sweet bread.
  • Stir bread away from you for good luck, trouble will come if you stir toward you.
  • Evergreens should be taken down on Old Christmas Day (January 6th) or ill-luck will follow.
  • A clean pot should be kept in an empty oven, this will ensure there will always be at least a little food to cook in it.
  • When making the bed, don’t interrupt your work or you will spend a restless night in it.
  • Stabbing needles through yarn balls will bring bad luck to anyone who wears something made from that yarn.
  • Rosemary planted by the doorstep will keep evil away…put salt on the doorstep of a new house and no evil can enter.
  • If a new bride should quietly take her mother’s dishcloth, she will never be homesick.
Up until the past few generations, people were terrified of evil and more afraid of bad luck than they were of a little dirt (not realizing that pestilence and disease could flourish in an unkempt home), so these little words of wisdom served a purpose…even those that seem ridiculous to us today.
The average person worked HARD back in the day and the last thing anyone wanted to do was worry about which direction the dirt should be swept (according to my collection of tales, it should be swept away from the house rather than towards it or you’re sure to attract doom). Common sense for basic cleanliness? Sure! But the purpose of the tale was to make sure the chore was done with care and attention by a people who commonly lived a hardscrabble life from early morning till late evening…there were no Real Housewives episodes to distract and ease the stress of the day, it was “Go” time from start to finish

Herbs & Spices: Storage Tips Guide

Here are a few tips to help figure out whether or not your herbs and spices are stale or still good to use. I also added some DIY spice rack projects to the page and a few recipes for making your own blends.
First here are a few tips for testing for freshness…
  • Look at the color, is it still rich and vibrant? Old spices and herbs can lose their color over time. If it looks old and faded, it probably is.
  • Crush or rub them between your fingers. Is the smell strong like it should be? Is it weak or musty smelling? If the smell has lost its punch, they are likely too old to cook with. If it still smells pretty good (just not as strong as it should) and you’re in a pinch, simply use more than the recipe calls for (you’ll need to taste test to determine how much more).
  • Taste a bit, you can usually pick up on the staleness right away. If there’s no taste to it, it’s old and not worthwhile to cook with.
  • Is it clumpy or cakey? Chances are moisture got into the container and the flavor may be reduced. You can break apart the clumps and use if the taste is still good.
Testing Online:
  • McCormick’s How Old Are They?: For McCormick products. Check the bottle for a “Best By” date or look for a code, you can enter it into their “Fresh Tester” that will tell you if it’s still good to use.
  • Clubhouse: Has a list of tips that will help you determine how old your Clubhouse products are as well as a tester to enter your 4-digit date code.
  • Durkee: Shows you how to read the Durkee product date code.
How Long Can They Be Stored: Spices don’t spoil or go bad, but they do lose strength. Here’s a general guideline for storing them…
  • Whole & Seeds: 3 to 4 years
  • Ground: 2 to 3 years
  • Leafy Herbs: 1 to 3 years
  • Seasoning Blends: 1 to 2 years
Storage Tips:
  • Keep them in a cool, dark location. It’s common to see racks above the kitchen stove, but the heat affects the quality of the products so this isn’t the best place.
  • I like to buy them in bulk (if I don’t grow them fresh), portion into small bottles for ease of use, then store the rest in individual ziploc bags (keeping them in their original packaging). Press out as much of the air as possible, seal the bag closed, then stack them all in a solid rubbermaid (or tupperware) container (something with a good fitting lid). I keep this container in the pantry and refill my bottles as needed.
  • It’s suggested to refrigerate those from the red pepper family (paprika, cayenne and chili powder) to prolong their flavor and freshness.
  • Make sure to keep them dry, don’t use a wet measuring spoon to dip into the bottle and don’t hold the bottle near steam.
  • As you buy new items, try getting into the habit of labelling the bottles and packaging with the purchase date–this will help you determine whether or not they are still good to use or if they’ve gone stale.
Quick Tips:
  • Try growing your favorite herbs, snip them directly from your kitchen herb pot and you’ll never get fresher. A few tips: 9 Ways To Grow Herbs and for preserving them, see 10 Easy Ways To Preserve Herbs.
  • Dried herbs are stronger than fresh. If a recipe calls for fresh and you only have dry on hand, a general rule of thumb is to use one-third the amount asked for in the recipe. For example, 3 TBS fresh would be 1 TBS dried.
  • Whole spices keep their potency longer and it’s a snap to grind them if you have a grinder.
Source: Much of the tips and information are found in the three sites listed above, McCormicks, Clubhouse and Durkee.
Here are a handful of ideas for making your own spice rack, fairly easy projects that provide plenty of inspiration! For the labels, you can customize your own easily (see this page for help).
dreambookdesign.com
dreambookdesign.com
Test Tube Rack: Awesome & easy to make too! Each tube will hold about 1/4 cup of product. Label the cork tops with a sharpie.
Under Cabinet Magnetic Tins: Made by fastening a metal ruler underneath cabinets and attaching magnetic tins. Found via Curbly.
oldsweetsong.com
oldsweetsong.com
instructables.com
instructables.com
Under Shelf & Magnetic: Made by drilling holes under the cabinet for the magnets to fill.
Wooden: Nice counter top rack to hold bottles (or whatever else you like).
hgtv.com
hgtv.com
thekitchn.com
thekitchn.com
Wall-Mounted & Magnetic: Just bolt on a sheet of metal in the location that you want your rack, glue neodymium magnets to the top of one-piece metal jar lids, add some labels, fill with spices and voila!
Wooden Rack: Some basic woodworking is involved, includes free pdf download for labels.
craftynest.com
craftynest.com
instructables.com
instructables.com
Repurposed Etched Glass Jars: Not a rack but a nice way to organize your spices. Recycle glass jars, clean them up then use etching cream to label.
Bamboo Caddy: Repurpose a bamboo steamer with some stiff cardboard, glue, paint and caster wheels.
freshhomeideas.com
freshhomeideas.com

Make Your Own Blends

Apple Pie
2 TBS ground cinnamon
1 TBS ground nutmeg
1/2 TBS ground allspice
1/2 TBS ground cloves
Pumpkin Pie
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon ginger
Italian Seasoning
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon basil
1/8 teaspoon sage
Poultry Seasoning
2 TBS sage
1 TBS thyme
1 TBS marjoram
1 TBS savory
1/2 tsp ground black pepper
Pinch of cloves
Pickling
Source: Common Causes Of Poor Quality Pickles: Tip Sheet
2 TBS allspice berries
2 TBS cardamom seeds
2 TBS coriander seeds
2 TBS whole cloves
2 TBS mustard seeds
2 TBS peppercorns
Add:
2 bay leaves (crumbled)
2 cinnamon sticks (broken)
2 small pieces dried gingerroot (chopped)
2 small dried red chilies (crushed) or 1-2 tsp hot pepper flakes.
Bulk Bouquet Garni
Using dried herbs:
2 TBS parsley
2 TBS celery leaves
1 TBS thyme
1 TBS marjoram
  • Mix together then divide evenly onto 12 cheesecloth squares (approx 4? square, 1/2 TBS herb mix per square); add a couple peppercorns and one bay leaf (dried) into each sachet; tie the sachets closed. Store in an airtight container and use as needed.
Three Tasty Recipes To Shake The Salt Habit
Here are three recipes you can use to flavor dishes, nice alternative to salt if you’re trying to cut or reduce salt from your diet.
Salt Free Seasoning Shake #1
1 TBS garlic powder
1 tsp basil
1 tsp thyme
1 tsp parsley
1 tsp savory
1 tsp mace
1 tsp onion powder
1 tsp black pepper
1 tsp sage
1/2 tsp cayenne pepper
Salt Free Seasoning Shake #2
2 tsp garlic powder
1 tsp basil
1 tsp oregano
1 tsp lemon peel powder
Directions For Both: Simply mix together the ingredients from either recipe then put in a herb shaker for easy use.
No Salt Seasoning Shake #3
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard (dry)
1/2 tsp thyme (dried)
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp celery seed
Directions:
  • Mix all ingredients together and store in an airtight container. You can keep a portion of this in a shaker and just shake over your dish as you would salt.
  • Try this on soups and meats too when cooking, works well for seasoning chicken.
Salad Seasoning Shake
Mix together and keep in a single shaker to season up your salads:
1/4 cup Parsley flakes
2 TBS Oregano
2 TBS Basil
2 TBS Marjoram
1 TBS Dry mustard
1 1/2 tsp Pepper
Makes approximately 3/4 cup. Use a shaker that has larger holes and preferably a cap to seal flavor. Store in a cool, dry spot.
Cajun Kicker Seasoning
Use on fish, shrimp, chicken and whatever else you like!
4 TBS Paprika
3 TBS Basil (dried)
2 TBS Thyme (dried)
2 TBS Onion Flakes (minced)
2 TBS Garlic Powder
1 TBS Fennel Seeds (crushed)
1 TBS Parsley Flakes
1 TBS Salt
1 1/2 tsp Cayenne Pepper
1 tsp Pepper
Directions:
  • Mix all ingredients and store in an airtight container or jar with tight fitting lid.
Cinnamon Sugar
1/2 cup sugar
1 tablespoon cinnamon

Spinach and Artichoke Dip



Spinach and Artichoke Dip from Eat Yourself Skinny
Here are your ingredients:
1 (8 ounce) package of fat-free cream cheese, softened or whipped
1/4 cup low fat mayonnaise
1/4 cup grated low fat Parmesan cheese
1/4 cup grated low fat Romano cheese
2 cloves garlic, peeled and minced
1/4 tsp. garlic salt
1/2 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded low fat mozzarella cheese
Salt and pepper to taste (you don’t need much)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, mozzarella cheese, minced garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 25 minutes, until bubbly and lightly browned.

Chipotle Cinnamon Chocolate Cupcakes

I busted these out after a bad meal, which I promise I will recount later. I needed to erase the stagnant memory of the interchangeable bar, crappy music, poor service, and annoying patrons. So I checked out what I had sitting around the house. My friend Eric and my partner Rob both wanted something sweet, so of course we went the cupcake route. I didn't have any chocolate or cocoa powder so I had to resort to box mix.

Dark chocolate cake mix to be exact. But if you know me, I can't just do plain chocolate. Oh no. We have to mix it up. All the ladies clap your hands, we're gonna mix it up in here. We broke out the cinnamon and a can of chipotle peppers in adobo sauce. No boring cupcakes here.

Girls, let me tell you, boredom is the mother of all invention. They say idle hands are the devil's tools. The cure for boredom is curiosity, but there is no cure for curiosity. Curiosity killed the cat. A cat's got nine lives. Man only has one, so live life like there's no tomorrow. Cause tomorrow may not come. But no worries. The sun'll come out tomorrow. So rise and shine. It's a brand new day. Many fine things can be done in a day if you don't make that day tomorrow. So spice it up! Carpe diem!

Sieze the cupcake.

Chipotle Cinnamon Chocolate Cupcakes
Makes about 18 cupcakes

What You'll Need...
1 Box of Dark Chocolate cake mix (I feel actual pain writing those words, or it's the tendonitis...)
Whatever the box tells you you'll need. Probably eggs, water, and oil.
1-2 tablespoon pureed chipotle peppers in adobo sauce (base on your heat tolerance)
1 1/2 teaspoons of cinnamon, plus some extra
powdered sugar


What You'll Do...
1) Mix the cake mix as the box says. Again. Physical pain.
2) Place the chipotle peppers in a food processor and puree. Add two tablespoons to the mix. Add the cinnamon.
3) Scoop into cupcake papers. Bake for 15-18 minutes or until cake tester comes out clean.
4) Let cool. Combine the powdered sugar and some cinnamon to taste in a bowl, then place in a small mesh duster thingy that I'm sure has a name but it escapes me right now. Dust heavily with powdered sugar. Place doily or wire rack on the cupcakes to get a pattern if desired.

Apple Pie Cupcakes

applepiecupcake_main


Bloggers Cheryl of Cupcake Bakeshop and Garrett of Vanilla Garlic are hosting a second cupcake round-up event. I submitted my chocolate espresso cupcakes for the previous round-up back in January. To keep us cupcakers focused, Garrett and Cheryl have chosen the theme of "Re-Invention" for this round-up. Both bloggers are cupcake masters and they re-invent and re-interpret classic desserts into cupcake form on a regular basis. They also love the bounty of autumn and suggested that we should take advantage of the seasonal produce.

Like I do with most blog events I was running late. I had a lot of ideas for re-inventing a fall favorite into a cupcake, but the deadline was approaching fast and I had no time (or desire) to make a trip to the market. So I decided to make the apple pie cupcakes from the cupcake feature in an old issue of Donna Hay Magazine. I had all the ingredients I needed for my cupcakes.

applepiecupcake_close

Even though this is not an original recipe of my own, I hope it still qualifies for the round-up. I made some minor adjustments to the original Donna Hay recipe as well as adding cinnamon and lemon zest to the cupcake batter since a touch of cinnamon and lemon go so well with apples. Topping the cupcakes with sautéed apples before baking was a great idea (thanks Donna!). I considered increasing the apple-ness by adding chopped or grated apples directly into the cupcake batter but I felt that would've made it more like a muffin instead of a cupcake. If you like cinnamon, you'll love the frosting. If you're not a fan, then just decrease or omit the cinnamon.

To make the cupcake more "pie" like, I wanted to top the frosting with a little wedge of baked pie crust as an accent. I was sure that I had scraps of pie dough saved in my freezer for just an occasion. It would've been the perfect finishing touch, but sadly I was mistaken and no pie dough was to be found. Nevertheless, even without the crust accent, the cupcake is still reminiscent of apple pie.

applepiecupcake_steps

Apple Pie Cupcakes
(adapted from Donna Hay Magazine #27)
(makes 24 cupcakes)


Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
4 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

Apple Topping
3 tbsp (40 g) unsalted butter
1/3 cup granulated sugar
3 granny smith apples, peeled, cored and thinly sliced

Cinnamon Frosting
12 ounces (3 sticks / 340g) unsalted butter, softened at room temp
1 1/2 cups confectioner's sugar
1/2 tsp ground cinnamon

To cook the apples
Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely.

To make the cupcakes
Preheat oven to 325F. Line 24 4-fl-oz-capacity muffin wells with paper liners.

Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients.

In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest.

On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.

Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples.

Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting.

To frost the cupcakes
In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner's sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes with an icing spatula or piping bag. Optional: Lightly dust frosted cupcakes with 2-3 tsp ground cinnamon.

applepiecupcake_top

On a side note, Donna Hay Magazine is a gorgeous glossy and has a clean, elegant aesthetic which I absolutely adore. Since the magazine is Australian based, it's a bit pricey to purchase here in the U.S. (one issue is $10), but I had a Borders bookstore gift card and decided to splurge a little.

Lychee Rose Cupcakes


Lychee Rose Cupcakes
i brought these to a dinner party last week and my friend, who reads my blog, has been bugging me to bring her an ispahan. since i was still very much tied up with orders and i didn't hv any raspberries on hand, i decided to make her some ispahan cupcakes instead. its been eons since i made my last cupcake and i wouldn't otherwise hv bothered if it wasn't for this particular flavor. i'm so over cupcakes anyway, and i can't stand swirls anymore coz they're so passe.


Lychee Rose Cupcakes
going, going, gone. this is a very good cake. despite being a butter cake of sorts (u beat butter & sugar together then add eggs one at a time), it isn't oily nor heavy. in fact, its really light, fluffy and good enough to be eaten on its own. i actually prefer to eat it without the raspberry cream cheese frosting. most important thing is, its not too sweet, and i think it wins marmalade pantry's hands down.


Lychee Rose Cupcakes
on a totally random note, my page views hit 2,200 the other day and i was shocked. its never been that much in my entire blogging life! thank you all for reading my blog, including the silent readers out there ;) i know there's someone from richmond, bc canada who searches for 'bossacafe' everyday via google. come on, bookmark me already, if you're gonna come in everyday! hee. but thank you all the same.

recipe source : adapted from http://www.mytartelette.com/2008/04/ispahan-cupcakes-and-cookbook-giveaway.html


ingredients (makes 24) :

1.5 cups self raising flour
1 cup plain flour
1/4 cup ground almonds
250g butter, softened
2 cups sugar (i only used 1.5 cups)
4 eggs
1/2 cup milk
60ml rose syrup water (2 parts water to 1 part syrup)
1 tsp rosewater essence
24 pcs canned lychees

directions :
1. combine flours and ground almonds in a bowl. in another bowl, beat butter & sugar until light and fluffy, then add in eggs one at a time and whisk until combined.
2. add in flours in 3 additions, alternating between milk and rose syrup water. do not overmix. fold in batter until just combined.
3. spoon 1/2 mixture into cupcake liners, top with a lychee and pour in another 1/2 batter (total height should come up to 3/4 of liner).
4. bake in preheated oven of 170C for 20 mins or until skewer inserted comes out clean.
* for the raspberry cream cheese frosting, i combined cream cheese, butter, raspberry puree & sifted icing sugar according to taste. i don't hv a recipe for it.

Zesty Italian Casserole

Ingredients
  • 1 lb. lean ground beef
  • 1/4 cup chopped onion
  • 1 cup tomato pasta sauce
  • 6 oz. (1 1/2 cups) shredded mozzarella
  • 3/4 cup sour cream
  • 1 (8-oz.) can Crescent Dinner Rolls
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons butter or margarine, melted
  • 1 Garlic Clove, Minced
  • 1/2 Teaspoon of Pepper
  • 1/4 teaspoon of salt
Instructions
  1. Preheat oven to 375
  2. Saute onions in a large skillet * add a little oil* then add garlic and cook for additional minute. Add ground beef and cook till cooked.
  3. Drain excess fat.
  4. Add pepper, salt, sauce to beef and mix.
  5. In a small bowl add sour cream and mozzarella cheese together.
  6. Pour beef mixture into a deep-dish pie dish or 8×8 dish ( like I used).
  7. Spoon cheese mixture over beef
  8. Arrange the dough so they cover all the mixtures.
  9. Mix butter and parmesan cheese together – spread over dough evenly.
  10. Bake for 25 minutes.
  11. Enjoy!
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