Streamlined White Bread

Betty Crocker's (1961) Picture Cookbook has this recipe for no-knead bread. It is made in an electric mixer, but ~ consider those of the day ~ you don't have to have a really fancy high-powered mixer to make this. Actually, it even gives the number of "vigorous strokes" required, if you don't have an electric mixer.

Betty says: Easiest bread ever...no kneading...mix dough on mixer. A crusty even-textured loaf. Extra moist so it keeps better.

1 1/4 cups warm water (not hot 110-115 F)
1 package active dry yeast (If desired, you can speed this up with fast-rising yeast.)
2 tablespoons shortening (I use butter.)
2 teaspoons salt
2 tablespoons sugar
3 cups flour *

Dissolve yeast in water in mixer bowl. Add shortening, salt, sugar and half the flour. Beat 2 minutes, medium speed or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour. Blend with spoon. Scrape batter from sides of bowl. Cover with (damp) cloth; let rise in warm place (85 F) until double, about 30 minutes.

Stir down batter by beating about 25 strokes. Spread batter evenly in greased loaf pan. Batter will be sticky. Smooth out top of loaf by flouring hand and patting into place.

Again let rise until batter reaches 1" from top of loaf pan, about 40 minutes.

Bake 45-50 minutes in a 375 F oven, or until brown. To test loaf, tap the top crust; it should sound hollow. Immediately remove from pan to cooling rack (away from drafts). Brush top with melted butter. Cool before cutting (the hardest part for me!). Slice with a sawing motion rather than pressing down, making slices slightly thicker than usual (due to the coarser texture). Makes one loaf.

* If you wish to use whole wheat or other non-white flour, use a ratio of no more than half other flour to half white flour, to maintain the bread's light texture.

Baked Custard

The old (1961) Betty Crocker cookbook suggests using brown sugar instead of white sugar, for a darker, more golden custard.

2 eggs (or 4 egg yolks)
1/3 cups sugar
1/4 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla

Heat oven to 350 F (or, get your pressure cooker handy: put some water and a rack in it). Beat eggs, sugar and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into (6) custard cups and

either:

Bake in hot water bath 45-50 minutes or until knife inserted 1" from center comes out clean (or nearly so -- also keep in mind the middle can be quivery). Remove from oven.

or (my method):

Place custard cup on rack in pressure cooker. Water should already be hot and heating toward boiling. Put on lid. Time one minute at five pounds pressure. Remove from heat. Allow pressue to drop before attempting to open the cooker! Due to size considerations of the pressure cooker, you might have to cook these one or two at a time ~ it's still a time savings!

Serve cool, in cups or unmolded.

Old Betty suggests passing grape or other fruit juice to pour over, if desired. I bet that'd be great!

Chocolate Pots de Creme

This is from the 1997 edition Joy of Cooking. It describes itself as "something like a very rich chocolate cornstarch pudding". It's richer than American style custard, as it uses only egg yolks.

Heat oven to 325 F.

Whisk gently to blend:

6 egg yolks
1/2 cup sugar
1/4 cocoa

Heat gently, stirring to simmer:

2 cups whole milk (not necessary, I used 2% lactose-free) or half and half
2 oz. finely chopped bittersweet or semisweet chocolate

Gradually whisk the hot milk into the egg mixture, then strain it through a fine mesh strainer (don't skip this tedious step!). Skim off any foam.

Add:
1 teaspoon vanilla

Pour the mixture into (6) individual cups and seal with aluminum foil (to prevent a skin forming). Bake in a hot water bath until set but still quivery in the middle when shaken, about 40 to 60 minutes. Let custards cool out of the bath 30 minutes, then in refridgerator at least two hours.