Vintage Kitchen Vixen

Kaiser Rolls Recipe for Burgers and Sandwiches

July 24, 2020 by Sylvia Rose Leave a Comment

Soft and crusty bakery-style kaiser rolls are everything you could ask for when making a deli sandwich or fixing hamburger.

MAKING KAISER ROLLS FROM SCRATCH

We don’t need very much when making kaiser rolls from scratch because the ingredients are simple and the tools are minimal.

For one, we will need a kitchen scale to weigh the ingredients.

As convenient as cup measurements are, they aren’t precise, and precision is key for bakery-style kaiser rolls.

The other tool you might want, apart from a couple of baking sheets, is a stand mixer with a dough hook attachment.

While you could work this dough by hand, it is quite sticky, so a stand mixer is ideal if you want to keep everything as neat and tidy as possible.

If you plan on baking these rolls a lot, you might want to consider investing in a kaiser roll stamp, or you can do as I do and knot the buns.

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A Vintage Lemonade Recipe (and a modern one, too)

July 17, 2020 by Sylvia Rose 2 Comments

This simple vintage lemonade recipe will quench any thirst, and so will the modern recipe for a frosty and frothy blended basil lemonade!

THE INSPIRATION FOR A VINTAGE LEMONADE RECIPE

A few years ago, my mother came across a well-loved copy of Canada’s Favourite Cook Book in an antique shop.

It’s aged and ragged with faded sauce stains and bonus recipe cards that were cut out of cereal boxes.

This book dates back to 1910 and is a compilation of recipes sent by ladies from both Canada and the United States who were eager to share their best recipes.

The only problem?

Well, if you’re the least bit familiar with vintage recipes, you’ll know that they can be a bit vague…

Canada's Favorite Cook Book antique copy

Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the drink well though that is a matter of taste. The pleasant tart taste should be preserved. Add water to the juice and when serving put cracked ice and a thin slice of lemon to each glass.
E. J. C. (a contributor to Canada’s Favorite Cook Book)

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Sourdough Bourbon Banana Bread Recipe (it’s so moist!)

July 10, 2020 by Sylvia Rose Leave a Comment

Sourdough banana bread with bourbon-soaked bananas takes this beloved classic up a notch along. Plus, it’s topped with a slightly caramelized cinnamon sugar crust. Scrumptious!

sourdough bourbon banana bread loaf and slices

Banana bread couldn’t be easier to make, but here’s a video tutorial in case you want to see how it’s done! If you’re new to the Kitchen, you’ll see that I do things a little different around here when it comes to my videos… Like what you see? Subscribe to my YouTube channel!

SOURDOUGH BOURBON BANANA BREAD VIDEO

This recipe may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

If you're brand new to sourdough, be sure to check out my post on 
how to make and maintain a sourdough starter!

GET THE KITCHEN SCALE READY

When it comes to baking, scaling ingredients keeps things precise.

A kitchen scale is a practical tool to have on hand and will save you from fussing over the age-old question: to pack the brown sugar, or not to pack it?

Here’s what we’ll need.

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Making Homemade Vanilla Extract (Edible Gifts)

July 3, 2020 by Sylvia Rose Leave a Comment

Making vanilla extract from scratch is a reward all on its own. Whether it’s to save a bit of money, enhance your baking experience, or make a thoughtful handmade gift, there’s something special about extracting your own vanilla flavour.

MAKING VANILLA EXTRACT FROM SCRATCH

To some, making a vanilla extract from scratch seems out of the realm of possibility. The truth is, it couldn’t be easier to make!

No matter how many different ways you roll the dice, vanilla is expensive.

Taking the DIY approach, however, will save you a few bucks and give you a cool kitchen project. All you need is a handful of vanilla beans, a half-pint mason jar, 80-proof alcohol, and six months’ worth of patience.

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Cucumber Salad: a Victory Garden Recipe

June 26, 2020 by Sylvia Rose 1 Comment

Looking for a cucumber salad recipe? When cucumbers and herbs are plentiful in the victory garden, it’s time to make this refreshing cucumber salad. Tossed in a light and creamy herbed yogurt dressing, it will leave everyone wanting more!

VICTORY GARDEN-GROWN IS BEST!

I’ll be honest.

I make this cucumber salad year-round, but only when cucumbers are less than $1 apiece.

I wish I was joking about this, but I’ve seen cucumbers selling for $3 each on more than one occasion.

Crazy!

By the way, there are many reasons why I call gardens victory gardens, which you can read about in my victory garden post.

Whichever way you cut it, victory garden-grown herbs and cucumbers are best.

Let me tell you why.

Did you know that most produce loses 30% of their nutrients within three days of being harvested?

Unless you’re buying the herbs and cucumbers from a farmer’s market, it’s pretty hard to pinpoint when they were picked and how long they’ve been sitting on the shelf for.

Fortunately, cucumbers aren’t on the EWG’s Dirty Dozen list for 2021, but they have been on that list in the past.

Unless you’re buying organic produce, it’s more than likely that storebought cucumbers have been treated with something.

Therefore, not only are garden-grown cucumbers fresher and more vibrant, but they’re safer and more nutrient-dense, too!

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Making and Maintaining a Sourdough Starter (it’s easy!)

June 19, 2020 by Sylvia Rose Leave a Comment

Why bother with store-bought yeast when you have your own sourdough starter in the fridge? Learn how to make and maintain this old-fashioned leavener with only three ingredients: flour, water and time.

SOURDOUGH: A NOURISHING TRADITION

Sourdough first came on my radar when I read through Laura Ingalls Wilder’s Little House series as a child.

I would have given almost anything to take a bite out of one of Ma Ingalls’s good sourdough biscuits!

Indeed, sourdough has been around for a long time, much longer than most people would guess.

Did you know that sourdough bread dates back to at least 3700 BC?

While sourdough was shelved away for a while (like a number of other old-fashioned skills and traditions) it is experiencing a resurgence.

When yeast was hard to come by in some areas, sourdough was back in popular demand, and it’s no small wonder why!

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