Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Desserts / Old McCall's Cooking School Recipe - circa 1970-1975?
    Lost? Site Map

    Old McCall's Cooking School Recipe - circa 1970-1975?

    Thyme to Cook
    Fri Dec 18, 2009 5:16 pm
    Newbie "Fry Cook" Poster
    I need serious help in locating a baba au rhum recipe that was featured in the McCall's Cooking School magazine. Early 70's. I have checked the internet and tried several recipes but they do not come out the same as the one in the mag. Anybody out there still have that magazines with that recipe?
    Dee514
    Fri Dec 18, 2009 10:50 pm
    Forum Host
    Sorry, I don't have the recipe or the magazine. My only suggestion would be to check your local library to see if they have a copy of either of these cookbooks - you may find the recipe there.

    McCall's Cooking School. Number 1. a Mistake-Proof Cookbook : Step-By-step Directions, in Pictures, to Make Spectacular Main Dishes, Souffles, Soups, Pies, Cakes and Much More. (Paperback - 1973)

    McCall's Cooking School. Number 2. a Mistake-Proof Cookbook : Step-By-step Directions, in Pictures, to Make Spectacular Main Dishes, Souffles, Soups, Pies, Cakes and Much More. (Paperback - 1975)

    If your library doesn't have them, you could check with your local book store.
    Baker Girl
    Mon Jan 04, 2010 2:37 pm
    Semi-Experienced "Sous Chef" Poster
    I knew I had it, but had to go in the basement and dig deep........

    BABA AU RHUM

    3/4 c warm water (105-115F)
    2 pkg active dry yeast
    1/4 c sugar
    1 tsp salt
    6 eggs
    3 3/4 c sifted flour (sift prior to measure)
    3/4 c butter, softened
    1/2 c finely chopped citron or grated orange peel
    1/4 c currants or seedless raisins

    RUM SYRUP

    2 1/2 c sugar
    1 unpeeled, medium orange, sliced crosswise
    1/2 unpeeled lemon, sliced
    1 to 1 1/2 c light rum

    APRICOT GLAZE

    1 c apricot preserves
    2 tsp lemon juice

    1. Grease a 10x4 tube pan. Check temp of water with thermometer. Sprinkle yeast over water in elec mixer bowl; stir to dissolve. Add 1/4 cup sugar, salt, eggs, and 2 1/4 c flour. At medium speed, beat 4 minutes till smooth.
    2. While beating, scrape side of bowl and guide mixture into beater with rubber scraper. Add butter and beat 2 minutes or till well blended. At low speed, beat in rest of flour till smooth, 2 mins. Stir in citron and currants and mix well. Batter will be thick.
    3. Turn into pan and spread evenly. Cover with towel and let rise in warm place (85F), free from drafts, about 1 hour and 10 minutes, or till dough has risen to 1/2" from top. Preheat oven to 40oF. Place pan on oven rack carefully; do not jar or baba may deflate.
    4. Bake 45 mins, till brown and tester inserted comes out clean. Make syrup: In pan, combine sugar and 2 c water. Bring to a boil and stir to dissolve. Boil uncovered, 10 minutes, then reduce heat. Add fruit. Simmer 10 minutes. Remove from heat and then add rum.
    5. With spatula, loosen side of baba from pan. Turn out of pan onto cooling rack. Cool 15 minutes. Return baba to pan. Place on cookie sheet. Gradually pour hot syrup, with fruit slices, over baba. Continue till all syrup is absorbed. Let stand 2 hours or longer.
    6. Meanwhile, make glaze. Over low heat, melt preserves. Stir in lemon juice; strain. Refrigerate 1/2 hour.
    7. To serve, turn baba out on platter. Arrange fruit slices on top. Brush with glaze. If desired, serve with whipped cream.
    lindam0719
    Wed Dec 22, 2010 7:36 am
    Newbie "Fry Cook" Poster
    I am looking for a fruit cake receipe from McCall's cooking school. It was in a 1970's issue. If any one has it please let me know. I do know that it had walnuts, candied fruit and was wrapped in a cheesecloth soaked in rum. Thanks
    mamaclucker
    Mon Nov 26, 2012 8:06 pm
    Newbie "Fry Cook" Poster
    hello I was wondering if you found that recipe for the fruit cake cookies, my sister is looking for it too, thanks Nors
    pinky kookie
    Thu Apr 04, 2013 4:27 pm
    Food.com Groupie

    lindam0719 wrote:
    I am looking for a fruit cake receipe from McCall's cooking school. It was in a 1970's issue. If any one has it please let me know. I do know that it had walnuts, candied fruit and was wrapped in a cheesecloth soaked in rum. Thanks

    This is an old post from 22 Dec 2010, but since nobody answered to this request by lindam, I just came across with this recipe and here it is, just in case that somebody else wants it:

    HOLIDAY FRUITCAKE RECIPE -
    http://www.recipelink.com/msgbrd/board_0/2003/NOV/67776.html
    This recipe is from McCall's Cooking School, Number 2, from 1975
    Ingredients:
    2 cups chopped walnuts or pecans
    1/2 cup maraschino cherries, quartered
    2 cups light or dark raisins
    1 cup brandy, divided use
    3 1/2 cups sifted all-purpose flour
    1 1/2 tsp baking powder
    1 tsp ground nutmeg
    1 1/2 cups butter or regular margarine, softened
    2 cups sugar
    1 tsp vanilla extract
    7 eggs

    In large bowl combine walnuts, cherries and raisins with 1/2 cup brandy. Allow to stand overnight at room temperature. Sift flour with baking powder and nutmeg.
    In a large bowl of electric mixer, beat butter/margarine, sugar and vanilla a medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat at medium speed for 4 minutes, occasionally scraping side of bowl. Batter will become thick and fluffy and lighter in color. At low speed, gradually beat in flour mixture until smooth. Add cherry/raisin/nut mixture to batter and mix well with wooden spoon.
    Heat oven to 350 F and grease pan of your choice and flour well.
    Bake for 1 hour 20 minutes in kuchen pan, 1 hour 15 minutes in bundt pan, 1 hour 10 minutes in tube pan. (As an alternative, use 5-inch diameter by 2-inch high souffle dishes and bake for about 45 minutes.)
    Cake is done when long skewer inserted into center comes out clean. Cool pan on wire rack for 20 minutes. Use small spatula to loosen cake around inside. Invert on wire rack and allow to cool completely.
    Soak cheesecloth in the remaining 1/2 cup brandy, stretch on large piece of heavy duty foil, place cake in center, and wrap with cheesecloth. Wrap foil tightly around cake. Store in refrigerator several days to several weeks. To serve, slice thinly and let warm to room temperature.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites