By SAND Member Grace Hawkins
There is an older couple, Duane and Nancy, who lives near my house back home and they have served as my third set of grandparents for most of my life. Recently, they had to move out of their home and into a nursing home. When my mom helped their daughter clean out the house, they found many of Nancy’s old cookbooks. I am fortunate enough to have been given a few of them. For the next few blogs of mine, I will be picking out recipes from these books and bringing them out of the past.
The first cookbook I want to focus on is called The ABC of Herb and Spice Cookery, which was published in 1957. The cookbook focuses on recipes that are flavorful and simple. Many college students avoid cooking at home either because of a lack of skill or a lack of time. Hopefully these recipes will help out in both of those categories!
These two recipes are can be made in no time, whether you’re making a fun brunch on the weekend or looking for something to satisfy a late-night craving.
Gold Coast French Toast
Ingredients:
1 egg
1 cup evaporated milk
1 tablespoon sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
6 slices of bread
Directions:
Mix ingredients well, dip bread on both sides and brown on well greased griddle. Serve with soft butter and maple syrup
Luxury Cinnamon Rolls
Ingredients:
2 cups biscuit mix
½ cup cold water
(mix and roll ¼ inch thick)
3 Tbs. soft butter
½ cup brown sugar
3 tsp cinnamon
(blend these last two together)
Directions:
Spread the dough with soft butter and pat sugar and cinnamon over butter (a few chopped raisins may be added). Roll up like jelly roll. Cut slices 1 inch thick and bake in greased pan cut side up 15 minutes at 400°F. Remove from oven and turn upside down at once.
Note: Since this recipe comes from 1957, it is possible that the ingredients in biscuit mixes have changed a little. There may need to be alterations in the amount of cold water used based on the type or brand of biscuit mixed used.
The first cookbook I want to focus on is called The ABC of Herb and Spice Cookery, which was published in 1957. The cookbook focuses on recipes that are flavorful and simple. Many college students avoid cooking at home either because of a lack of skill or a lack of time. Hopefully these recipes will help out in both of those categories!
These two recipes are can be made in no time, whether you’re making a fun brunch on the weekend or looking for something to satisfy a late-night craving.
Gold Coast French Toast
Ingredients:
1 egg
1 cup evaporated milk
1 tablespoon sugar
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
6 slices of bread
Directions:
Mix ingredients well, dip bread on both sides and brown on well greased griddle. Serve with soft butter and maple syrup
Luxury Cinnamon Rolls
Ingredients:
2 cups biscuit mix
½ cup cold water
(mix and roll ¼ inch thick)
3 Tbs. soft butter
½ cup brown sugar
3 tsp cinnamon
(blend these last two together)
Directions:
Spread the dough with soft butter and pat sugar and cinnamon over butter (a few chopped raisins may be added). Roll up like jelly roll. Cut slices 1 inch thick and bake in greased pan cut side up 15 minutes at 400°F. Remove from oven and turn upside down at once.
Note: Since this recipe comes from 1957, it is possible that the ingredients in biscuit mixes have changed a little. There may need to be alterations in the amount of cold water used based on the type or brand of biscuit mixed used.