....where simple and comforting recipes are shared from my cozy, mountain country kitchen. Follow our family's adventures as we navigate our way from living in the city to living out in the country, one delicious meal at a time! ~Read More~
Vintage cookbooks. I own a few, thanks to Husband Man. The last time the military sent him away, he came back bearing gifts for everyone. It’s a rarity for him, but when he does, he sure knows how to pick em!
Case in point, this nifty pocket book below:
Ida Bailey Allen’s Cookbook
We did not know who Ida Bailey Allen was, nor had we ever heard of her. He told me that he found the book at a used book store in the city he was in at the time and thought that I would enjoy it. He was spot on.
So who was Ms. Ida Bailey Allen? According to Wikapedia, she was known as “The Nation’s Homemaker” and was the author of over 50 cookbooks! I bet she would have given Martha Stewart a run for her money!
The book itself is reminiscent of the 1940’s. The tips and tricks that Allen suggests can be implemented in today’s day and age. She has pointers for everything from how to cook stuffed vegetables to money saving ways to use left over bread. I read this book like it was a Nicholas Sparks novel. I was that hooked.
When I came across this recipe, I knew I had to try it.
Yes, it is another biscuit recipe, and even though I will always stick by the first biscuit recipe that is on the blog (Two-Ingredient Biscuits), this one comes in at a quick second place.
They are so soft and moist on the inside. I made two kinds, the plain and the pecan, as suggested by Allen and both did not disappoint!
So glad the hubby bought me this book! I can’t wait to try other recipes that are in there! 😉
Vintage Plain & Pecan Biscuits
(makes approximately 12 biscuits)
2 cups all purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
A little over 1/4 cup shortening
3/4 cup milk
1 egg white, slightly beaten
1 tbsp. powdered sugar
1 cup coarsely chopped pecans
1. Preheat oven to 425 degrees.
2. Sift the dry ingredients together in a medium bowl.
3. Cut in the shortening with a fork until it has the texture of corn meal.
4. Add milk into the mix. With your hands, mix all together until a smooth dough ball forms.
5. Transfer ball onto a lightly floured surface. Pat into 1/2 inch thickness and use a biscuit or circle cookie cutter to cut biscuits.
6. Place biscuits on a well greased pan.
7. For the plain biscuits, place in the oven and bake for 15 minutes.
8. For pecan biscuits, mix in the powdered sugar with the beaten egg white.
9. Brush tops of biscuits with the egg/sugar glaze. Top with chopped pecans and bake for 15 minutes.
Recipe Source: From the book, Ida Bailey Allen’s Cookbook: Delicious Meals at Low Cost