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Cost

The model 12 Mixmaster sold for $49.95 in the late 50's, chrome was only $10.00 more. I remember seeing my first Vista in 1964 at our local Coast to Coast for $44.95. The Vista line was a fair trade priced line to complete with cheaper appliances from other manufacturers. I didn't know the chrome existed until I worked at Sunbeam in the early 70's. If it followed like the rest, chrome would be $10.00 more. I bought a Chrome MM for my mother in 1968 and paid $72.00. It is still running and used almost daily. The Frigidaire range is another gift. I bought it Killingstad's, a local appliance and furniture store. I saved money from cutting asparagus before school. Its double oven and the second year General Motors offered self cleaning. You can see the bar under the florescent light that you pull to lock the door. Underneath is a small dial you turn to start. I have had a long standing love affair with all ranges from Frigidaire. They bake like a dream, have excellent self cleaning feature and I love the fat tube burners. I am also one of three people living on the planet how get, understand and love the burner with a brain. In this picture the burner pans are in the oven getting cleaned and you can see the lever is pulled and the small back knob on the backsplash.

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Dirty Oven

I fuss at mom for never cleaning the stove. As soon as I arrive for a visit, the first thing I do is tear the stove apart and clean it. Mom's standard answer is, "when the oven's so dirty I can only bake a cupcake, I'll buy a new stove." When I am cooking she follows behind and turns the heat down on the burners. I ask her why and she says, "I cook everything on medium with a 50/50 chance I'll get back before its burned." The last of 63 pies I baked to celebrate their 60th anniversary in 2007. I was down to cake pans when I ran out of pie plates.

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Vista Parts

I have saved a plastic escutcheon, the turntable and a couple sets of beaters for the Vista in case I find another. The front piece is easily cracked and after Goodwill gets done with a mixer its lucky if it still runs. An employee of Goodwill told me they are instructed to take a complete appliance apart and place parts of it all over the house wares department to cause the shopper to see more items in the foray and fill their cart. Its hugely annoying to a collector.

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Hot and Cross

We are breaking records in the Pacific Northwest with triple digit temperatures and the longest spell with heat above 90. Contuing with the jaw surgery, the dentist sees me once a week to tinker with the hardware and make sure its trouble free. I take a goody whenever I go. Just be obnoxious, I made Hot Cross Buns to celebrate breaking 100 in King county. I don't measure with bread, so here it goes to those of us who cook from the heart or fly by the seat of our pants.

1 cup or so of water, a long pour of honey and couple shakes of yeast from the container. Wait until it froths and then continue. This is called proofing or making sure you have active culture before proceeding. On the counter are the ingredients I will use. The French call this mis en place or everything in it’s place and ready. Escoffier was a personal chef to Napoleon. He observed the ranking style in the army and transferred it to his kitchen. Being ready for the Battle, a soldier would have everything he needed in his fox hole; misenplace.

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Tempering the liquids

In a measuring cup, I heat some buttermilk, sugar and salt in the microwave. When it comes out stir in the butter to melt and cool the buttermilk. Then add the eggs to the liquid which will make a warm dough that begins rising at once. There is a term autolyze which means to let the dough set while the flour fully hydrates. I knead it for 2 minutes and then let it set for 20. After the wait, start the mixer and adjust flour as needed. I like the dough to be very tender like a brioche or challah so I wait for the gluten to develop and add flour as needed by sprinkles to let it come away from the bowl

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Like a baby's behind

Gramdma said good bread should feel like a new born baby's behind. The raisins very plumped in the microwave in a covered container with a couple tablespoons of water.

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Three is enough

When the dough was ready to be shaped, the rasins are added. I used a dough cutter and sized the rolls to 3 ounces for a just right size

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Triton to the Rescue

I wouldn't own a dish cleaning machine that didn't wash. We are very well pleased with the GE tall tub. I have learned to remove the sump cover and clean the screen periodically to get full washing action. Not a Bob load by anyone's stretch of the imagination, but so it is with advancing age, use the easy button.

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90 minutes later

The rolls have risen again until doubled. 350 with convection heat for about 22 minutes or until they reach an internal temperature of 195 degrees. Make a glaze of lemon juice, butter, powdered sugar and Karo. Brush them the minute they come out of the oven. With the addition of the Karo, the glaze become a fondant which the heat will activate.

Just to show off, I braided the bread and shaped it in a circle.

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Feel My Buns

Cooling on the counter are the traditional Hot Cross Buns. You can put lemon or orange zest in the dough and use the juice to make the glaze.

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what a nice thread, wow you have in my standards a lovely bakery!!!!!! mmm mmmm mmm *mouth waters* i want something sweet now! cool stove i love vintage monstrosity of a stove yet i dont cook lol
 
Monstrousity

It has been an amazing range. Never a repair. The clock still works as well as all the features. The only downer is the timer. It keeps perfect time but it doesn't buzz when the tiime is up.

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