Ginger custard with orange marmalade recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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*** Early post due to New Year's Eve ***
Post your recipe any time during the week.
Vintage Recipe will resume on Thursdays next week.
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This is a fancy custard recipe for a special occasion, or to start off the new year right. There's healthy ginger, wholesome ingredients, and for those who care, you'll notice that there is only 1/3 cup sugar for the entire custard, so even less per serving.

Wishing you a
Happy, Healthy and Prosperous
New Year 2010!!

Ginger Custard with Orange Marmalade
2 cups milk, scalded
2 eggs
1/3 cup sugar
candied ginger
1/2 teaspoon vanilla extract
1 teaspoon finely sliced candied citron
3 tablespoons orange marmalade
1/4 teaspoon salt

Beat eggs slightly with fork. Add sugar and salt. Add scalded milk gradually, stirring constantly. Cook over hot water, stirring constantly, until mixture coats a spoon. Add citron, ginger, extract, and marmalade. Chill thoroughly. Garnish with marmalade and whipped cream. 6 servings.

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Vintage Recipe Thursday.
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Vintage Christmas pudding recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Thursday will be Christmas Eve, so I am posting Vintage Recipe early in hopes to make it easier on all our busy Christmas schedules, but feel free to link anytime during the week.

Next Thursday will be New Year's Eve, so I will do the same.

Wishing you and yours a very Merry Christmas!

Uploaded to Flickr by Douglas Coulter

Vintage Christmas Pudding Recipe
1 cup ground suet
1 cup molasses
1 cup milk
3 1/2 cups flour
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons cream of tartar
1 teaspoon cinnamon
1/4 teaspoon cloves
1 cup raisins
1/2 cup currants
1/2 cup finely chopped citron

Combine suet, molasses, and milk. Sift flour. Measure. Reserve 1/3 cup for dredging the fruits. Sift remainder of flour with salt, spices, cream of tartar, and baking soda. Combine with first mixture. Add dredged fruits. Mix thoroughly. Fill well-oiled 1-pound cans 2/3 full. Cover. Steam 3 hours. Serve hot with any desired pudding sauce. 12 servings. Florence Taft Eaton, Concord, Mass.

Use this MckLinky if you are participating in
Vintage Recipe Thursday.
Please leave a link to your post, not your homepage,
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Vintage coconut cookie recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I'm sharing more cookies for the holiday season. Just as you probably do, I have lots of cookie memories, from the ones my grandma used to bake for me, the ones my friends and I would bake in high school, the ones my best friend shares each Christmas, or the cookie exchanges at church. Cookies are part of our Christmas traditions. I hope you'll enjoy this coconut cookie recipe, and many others, with loved ones this year as you create new memories and traditions.

Next Thursday will be Christmas Eve, so I will be posting Vintage Recipe on TUESDAY, December 22 in hopes to make it easier on all our busy Christmas schedules, but feel free to link anytime during that week.

Enjoy the holiday season!


Coconut Cookies
4 tablespoons butter
1 cup sugar
2 eggs, well beaten
1/2 teaspoon salt
1/4 cup evaporated milk
1/4 cup water
1 cup coconut
3 cups flour
3 teaspoons baking powder
1 teaspoon vanilla extract

Cream butter and sugar. Add eggs. Mix thoroughly. Add vanilla extract and coconut. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk and water to first mixture. Mix thoroughly. Chill several hours. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on well-oiled baking sheet. Bake in hot oven (420 F.) about 10 minutes. 72 servings. Mrs. L. H. McConnell, North Vernon, Ind.

This recipe is also linked to Our Krazy Kitchen's Christmas Party.

Use this MckLinky if you are participating in
Vintage Recipe Thursday.
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Add to Christmas gift list: Chocolate, A Love Story

Chocolate, A Love Story: 65 Chocolate dessert recipes from Max Brenner's Private Collection is the latest toy to consummate your love affair.

There's even a 66th bonus recipe, and don't expect this cookbook to follow trends with visual "food porn" or other cookbook conventions.

Brenner has taken the lead. He shuns food styling and photography for original work by his friend, Israeli artist Yonatan Factor. He shuns the index found at the end of other cookbooks, too.

Brenner takes readers into his imagination with fictional writing prompts to introduce the culinary adventures of each chocolate creation.

The cast of characters in this romantic play:

• Himself, Max: "At the age of twenty, I thought that in order to find inspiration for my first novel I needed to be alone. I needed to walk in narrow streets, sit in a dark room with a candle, feel the longing, and write. I went to live and work in the Seventh Arrondissement in Paris with a French chef who looked like Gepetto. I was an apprentice for six years. He taught me how to make toffee, marzipan and nougat. He told me stories that are only passed on from teacher to pupil. I was lonely and did not write."
• The artist, Yonathan: He has "a huge tattoo running up his leg that had been covered with a tattoo of a blue rectangle, because he was sick of what he'd loved the day before....The body of the most muscular Irish boxer you can imagine, ... spiky blond hair of a newborn chick. And even though you couldn't see it, stuffed inside was the romantic soul of a starving Russian poet."
  
• The inspiration, Chocolate: A romantic commodity, precious and addictive, the sexy, nostalgic, "fantasy object for children and grown-up children."

Each act or chapter has its creative title like Serious Stuff: Some Fun Chocolate Games, and Sugar Rush: Straightforward Chocolate Drinks.

Each scene or recipe has fun names like Innocent Meringue Kisses, Kinky Pavlova, and the Jealous Almond and Pistachio Marzipan Balls.

There are creations for every taste like Spy-Thriller Chocolate Black Forrest Cake, or Soap Opera Chocolate Cappuccino, and for every lifestyle too -- Politically Correct Sacher Torte, Eco-Friendly Chocolate Bread Pudding, or Revolutionary Rice Pudding.

Add this chocolate cookbook to your Christmas list for all your chocolate lovers, and for yourself, too.

Every good home library needs at least one chocolate cookbook, and this Chocolate, A Love Story will develop into a lasting relationship with its sense of humor; taste of culture; rugged tall, dark looks; and decadent lifestyle.

Category: COOKING

Format: HARDCOVER BOOK

Title: Chocolate, A Love Story: 65 Chocolate dessert recipes from Max Brenner's Private Collection

Author: Max Brenner

Publisher: Little Brown

Publish Date: 11/2/2009

Price: $29.99/$35.99

ISBN: 9780316056625

Pages: 144

Size: 9" x 12"

Vintage graham butter-scotch cookie recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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This is a great recipe for Christmas cookie exchanges, large families, church gatherings or anytime cookie monsters gather. It makes about 75 cookies.

Graham Butter-Scotch Cookies

2 cups brown sugar
1 cup shortening
2 eggs, well beaten
1 cup chopped raisins
1 cup graham flour
2 cups cake flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons lemon extract
1/2 teaspoon salt

Cream shortening and sugar. Add eggs. Beat thoroughly. Add raisins and lemon extract. Sift cake flour, measure, and sift with baking soda, baking powder, and salt. Add graham flour. Add to creamed sugar and shortening mixture. Mix thoroughly. Form into rolls 2 inches in diameter. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in hot oven (400 F.) about 10 minutes. 75 servings. Mrs. Otto Christopherson, Beldenville, Wis.

Use this MckLinky if you are participating in
Vintage Recipe Thursday.
Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

Corn syrup "more deadly than terrorism"; eat maple

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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The other day we were at the grocery store looking for maple syrup. My husband spotted a pancake syrup marked in large red letters "no high fructose corn syrup." I rejoiced at the thought of pancake syrup being made with real sugar, real honey or real maple. My husband was almost ready to put it in the basket, but being doubting Thomases, we looked at the ingredients.

Well, my hopes where dashed quickly! The very first ingredient listed was "corn syrup"!!! You see it must not have been "high fructose," but it was still CORN SYRUP!!! I can't put in enough exclamation marks. I can't type in any more upper case than upper case! But I'm mad.

I'm mad that these big companies pull the wool over our eyes. They weren't successful with us, but I know they are with so many other people, or they just wouldn't even try it. Here they were, specifically targeting people who DO NOT WANT CORN SYRUP!! And tricking them with technicalities or semantics. This syrup might not have been "high fructose," maybe it was "low fructose" or "medium fructose," or "whatever fructose," but corn syrup is corn syrup.

Corn syrup is a man-engineered product. It may start out as natural corn, but by the time these people are done processing it, manipulating it, it is a chemical, not natural in the least. There is no corn syrup tree out there. According to studies, it makes us, and lab animals too, fat and sick; it causes tumors, sometimes it even kills.

As you can watch and listen to the video below, even the Vice President of the United States, then Senator Joe Biden, tells us that corn syrup is more deadly than terrorist attacks, and that "hundreds of thousands of people die and their lives are shortened because of coal plants, coal-fired plants and because of corn syrup."

The Washington Post, USA Today, Reuters, U.S News and World Report, Fox News and many other news organizations have been reporting all year that studies are finding detectable levels of mercury in corn syrup.

"Mercury is toxic in all its forms. Given how much high-fructose corn syrup is consumed by children, it could be a significant additional source of mercury never before considered. We are calling for immediate changes by industry and the [U.S. Food and Drug Administration] to help stop this avoidable mercury contamination of the food supply," the Institute for Agriculture and Trade Policy's Dr. David Wallinga, a co-author of two of the studies, said in a prepared statement in January 2009.

So beware of the tricksters who mark their foods in large red letters as having "no high fructose corn syrup," because it DOES have corn syrup, and it is the very first ingredient! They know we are onto the evils of corn syrup, but we will be on to their tricks, too! We are not as stupid as they take us to be. We may have been naive and trusting once upon a time, but we are not stupid, and we do read labels, even the fine print!

To promote natural foods that do grow on trees, or in this case IN trees, I'm offering you a good, old-fashioned maple syrup parfait recipe.

Maple Parfait
4 eggs
2 cups whipping cream
1 cup maple syrup
1/8 teaspoon salt

Beat eggs until yolks and whites are blended. Add salt. Heat syrup to boiling. Pour slowly, stirring constantly, over eggs. Cook over hot water until thick. Cool. Carefully fold in stiffly whipped cream. Fill mold. Pack in ice and salt. Let stand 4 hours. 8 servings.

Traditional pumpkin pie - Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Thanksgiving is next Thursday, so let's take a one-week hiatus from Vintage Recipe Thursday to celebrate this great holiday with family and friends. I wish all of you a wonderful Thanksgiving with great food, great company, and great fun and entertainment.
Happy Thanksgiving!
Vintage Recipe Thursday will resume the following Thursday, on December 3!

In anticipation for Thanksgiving, I am sharing a traditional pumpkin pie. It is easy. The housewife who owned this book was a messy cook, and I can tell she loved to use this cookbook. The cookbook is well-worn, and there are many stains throughout. But the page for pumpkin pie is stained and splattered more than the rest, even partially torn. As I have an active imagination, I can picture her in her kitchen preparing these delicious dishes for Thanksgiving through the decades. I can see her in the early '40s as a young newlywed, hosting her first Thanksgiving. Is she nervous, or already a seasoned cook having helped her mother and taken home economics classes? I see her in the '50s and '60s, her children at her apron strings watching every movement she makes, asking more questions than parents have answers for.

I see her in the '70s and '80s still preparing family favorites, perhaps to bring to her grown children's homes, perhaps to teach another generation how to cook. I can see her in the '90s and the early part of this new century. The decades have flown by, her well-loved cookbook has earned as many scars and wrinkles as she has. They have been earned. Each one is a sign of dedication and love.

It is time for the book to find a new owner. Did she give it to the Friends of the Library herself, now that she no longer cooks, so that a new owner would cherish it as much as she had for some 60 years? Or did her children simply discard some old, stained book, not realizing or caring what a family treasure it was?

Either way, it came into my hands, and I am thankful for it. It is filled with wonderful recipes from housewives across the country, all family-favorites, many prize-winners, and I have yet to find one our family did not enjoy. It is filled with a soul. These vintage pages speak to me from one housewife to another, across the miles, and across time. I treasure them as I imagine the original owner treasured them. They remind me of times past, and yet of the present too. Past and present intertwining into one. They remind me of families, of how generations pass, how children grow, and how they have children of their own. Time flies by, and yet it almost stands still, repeating itself over and over again.

Pumpkin Pie - Home Shopper/Flickr

Pumpkin Pie
1 1/2 cups cooked pumpkin, fresh or canned
1 cup rich milk
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs, slightly beaten
1 tablespoon butter

Combine ingredients. Mix thoroughly. Pour into pastry-lined pie pan. Bake in hot oven (425 F.) about 25 minutes, or until an inserted knife comes out clean. Serve with whipped cream. If desired, 1/2 cup raisins may be added to pumpkin filling. Virginia Cooper, New Orleans, La.

Use this MckLinky is you are participating in
Vintage Recipe Thursday.

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.
MckLinky has deleted our links. :-(

Desserts and a Thanksgiving party, too

I'm hosting Save Room for Dessert at Our Krazy Kitchen today. Stop by and link your dessert recipes.

We also have a Thanksgiving party right through Thanksgiving, so stop by to give and receive ideas, recipes, pictures, anecdotes, etc. Let's all have fun together.

You make the blogging world a friendly place!

I've received another beautiful award. This one is from Emily, a very nice blog friend who writes Marvelous Recipes. Thank you, Emily!! We also need to answer why we love blogging.

Emily wrote "I love to blog because I enjoy meeting new people and making new friends. And I enjoy keeping up with all the different things going on in my friend’s lives. I have a passion for cooking and I love to share my recipes and cooking ideas with others who share my passion. But the biggest reason I love to blog is: “It’s Fun”!!"

I second all of those thoughts and feelings, and also because I like to both teach, and learn from others. I learn so much from blogging and from the Internet in general. Blogging provides an outlet for my writing and creativity. It has challenged me to try new things, and grow. I see blogging empowering many of us, like the mommy bloggers who might otherwise have no adult company most of the day, or the seniors, the handicapped, or those ill who might otherwise be housebound, or those who are busy working hard all day long to make some uncaring company richer. It gives all of us a voice and a vote, because we all have our 2 cents' worth to say, and we all have an important story to tell.

I was surprised when I first started blogging at how many friendships so many of us were making via blogs. Friendships have become a very important component of my blogging, so I'm glad that this particular award is to be used "as a dedication for those who love blogging and love to encourage friendships through blogging." I could never include all of my blog friends, even just the ones with whom I feel a closer bond -- just look at how long my blog rolls are! -- so don't feel bad if you are not getting an award this time around, it's nothing personal, even the Academy Awards limits all the thank yous to 3 minutes these days.

These bloggers are extra special, AND encourage friendships through their blogs. Here is a great big thank you to all of you for making the blogging world a friendly place.

Tamy @ 3 Sides of Crazy

Twinkle Mom @ Sunflower Faith

Bella @ La Bella Vita

Grandmother Wren @ Grandmother Wren

Grandpy @ Grandpy and You

Snowhite @ Joy in my Kitchen

Liz @ Hoosier Homemade

Kristen @ Frugal Antics

Michele @ Frugal Creativity

Bean @ Coyote Craft

Gudrun @ Kitchen Gadget Girl

Chaya @ Sweet and Savory

Neno’s Award—-Rules and Regulations

1. As a dedication for those who love blogging and love to encourage friendships through blogging.

2. To seek the reasons why we all love blogging.

3. Put the award in one post as soon as you receive it.

4. Don’t forget to mention the person who gives you the award.

5. Answer the award’s question by writing the reason why you love blogging.

6. Tag and distribute the award to as many people as you like.

7. Don’t forget to notify the award receivers and put their links in your post.

Don't miss out on these dessert and baking tips, plus these other dessert articles

I just posted some dessert and baking tips on my dessert column. There's great information on flavors, nuts, getting children to eat their fruits, using alcohol in desserts, and more.

Plus San Francisco chef and flavor authority, Emily Luchetti shares her walnut and maple syrup cookie recipe, more tips, and how she replaces corn syrup in pumpkin pies.

New York executive pastry chef and author of "Spiced," Dalia Jurgensen tells us her 10 favorite reasons for being a pastry chef.

Don't miss my Fall and Winter dessert articles like five-minute, easy recipes for pumpkin pie cups and pumpkin pie milkshakes. The milkshakes even have variations for those on diets.

You can access all my Examiner dessert column articles, too.

Raisin bread recipe -- Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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You have through Sunday to post more bread recipes for the roundup which I'm happy to say has been quite a success. All together, we have gathered close to 100 recipes! Yoohoo! Tamy and I are so pleased. A few of you even shared a dozen recipes in one post, and I'm not even counting your links to so many more bread recipes in your archives. Thank you all.

For this week's Vintage Recipe Thursday, I'm sharing a raisin bread recipe. I love raisin bread for breakfast, and for after-school snacks. It can be the base for great bread pudding, for a warm and tasty winter dessert, too. This one has a nice flavor from the molasses. If you try not to use shortening, don't forget my trick -- replace half the shortening with applesauce. That trick also works with recipes calling for oil.

Raisin Bread Recipe
2 cups milk, scalded
2 tablespoons melted shortening
1/4 cup molasses
1 1/2 teaspoons salt
1 cake compressed yeast
6 cups flour
3/4 cup raisins

Combine milk, salt, shortening, and molasses. Cool until lukewarm. Add yeast to cooled milk. Allow to stand 5 minutes. Add raisins. Add flour, a little at a time, beating well after each addition, until dough is just stiff enough to knead on a lightly floured board. Knead until smooth and elastic. Cover with a warm, damp cloth, and allow to double in bulk. Knead down, allow to double in bulk again. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in hot oven (425 F.) about 45 minutes. Mrs. I. M., Denver, Col.

Use this MckLinky if you are participating in
Vintage Recipe Thursday.

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

Prize-winning salt rising bread recipe - Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I'm so happy with this Searchlight cookbook. All the recipes I've tried have been great, and there are so many prize-winning recipes, too. The salt rising bread recipe I'm sharing with you today for Vintage Recipe Thursday and for my 2nd annual bread roundup is a prize-winner. Enjoy!

Thank you for participating in Vintage Recipe Thursday, and I look forward to visiting your blogs and reading your vintage recipe finds.


Salt Rising Bread
(Prize-Winning Recipe)
Starter
3 medium sized potatoes
1 teaspoon sugar
4 cups boiling water
3 tablespoons corn meal
1 teaspoons salt
Dough
2 cups lukewarm milk
1/8 teaspoon baking soda
1 cup water
2 tablespoons melted shortening
1/8 teaspoon salt
flour

Pare and slice potatoes. Add corn meal, sugar, 1 teaspoon salt, and boiling water. Wrap bowl in a heavy cloth. Wrap bowl in a heavy cloth. Cover and allow to stand in a warm place overnight. In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening. Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk. Bake in moderate oven (400 F.) about 45 minutes. 3 loaves. Lyd Smith, Los Angeles, Cal.


Also happy to participate in:
What Did You Bake Today?

Use this MckLinky if you are participating in
Vintage Recipe Thursday.

Please leave a link to your post, not your homepage,
and be sure to link back to this post or blog.

2nd Annual Bread Roundup

2nd Annual
Bread Roundup

~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Link all your bread recipes to MckLinky below, right now, through Nov. 15. Also link at Tamy's 3 Sides of Crazy, for more traffic to your blog. Encounter difficulties with MckLinky or Tamy's Mr. Linky? Just leave your links in comments.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.


Here are just some of the bread recipes I have for you! Muffins are a type of bread, not a yeast bread of course, but bread none-the-less. Take a look at my explanation in my post for a prize-winning ginger cheese muffin recipe. I also have a vintage apple breakfast bread recipe, and brown sugar bread too. Don't miss out on this easy great depression chocolate bread recipe, and this delicious pecan, date, raisin bread recipe. Plus I'll be adding more bread recipes for the next two weeks too. Be sure to come back to add more of your own recipes and see what else is new.

And don't miss out on last year's 35 bread recipes, either:
1. Easy Chocolate Bread

2. Pecan Date Raisin Bread

3. Pan lavash

4. Pan integral con sésamo, amapola y linaza

5. Panecillos de leche

6. Pan árabe

7. Panecillos suizos

8. Sally Lunn Bread

9. Cuban Bread

10. Focaccia

11. Cinnamon Buns/Mennonite Recipe

12. Monkey Bread

13. Beer Bread

14. Apple Bread

15. Banana Bread Cranked Up

16. Bread Machine Oatmeal Bread

17. Grandmother Wren's found recipe links

18. Family Favorite Whole Wheat Bread

19. Apple Bread w/Cream Cheese Icing

20. Banana Raisin Nut Bread

21. Beer Bread

22. Brioche Egg Bread

23. Bubble Bread

24. Buttermilk Bread

25. Cheddar Cheese Biscuits

26. Cinnamon Banana Bread

27. Cinnamon Raisin Loaf

28. Crunchy Parmesan Croutons

29. Honey Banana Whole Wheat Bread

30. Lemon Banana Nut Bread

31. Orange Banana Nut Bread

32. Parmesan Rolls

33. Tropical Apricot Mango Bread

34. White Cheddar Biscuits

35. Oat Sunflower Bread/Sesame Oat Bread

Use this MckLinky if you are participating in the
2nd Annual Bread Roundup.
Also list yourself at Tamy's 3 Sides of Crazy.

Please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants. It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.

Thank you for participating!
See you on YOUR blog!

Happy Halloween! Baked pumpkin pudding recipe trick is a real treat

Wishing you and yours a

Happy Trick or Treating Time!

Doesn't this dessert look delicious? It's pumpkin pie without the crust.

Here's a nice trick: just by baking it in a small pumpkin, it will save you about 70 percent of calories and 97 percent of fat compared to a traditional pumpkin pie. It is also gluten-free!

Now for the treat: you don't have to pass on dessert even if you have allergies, or want to lose weight. I published this Baked Pumpkin Pudding Recipe on my Dessert Examiner column, so click on over for the details, and for more on pumpkins, too.

HAPPY HALLOWEEN!

Prize-winning ginger cheese muffins recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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Did you realize muffins were a type of bread? They are!*

Perhaps you don't have much experience with yeast breads, but most foodies make muffins or even quick breads, so don't be shy about participating in the 2nd annual bread roundup coming up right around the corner Nov. 1-15. I'm encouraging all my followers, readers, and Vintage Recipe Thursday participants to join in this bread recipe sharing.

These ginger cheese muffins are from a prize-winning recipe from my Household Searchlight Recipe Book. I know you'll enjoy them!

Ginger Cheese Muffins
(Prize-winning recipe)

2 cups flour
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon salt
1 egg
1/2 cup milk
1/2 cup molasses
4 tablespoons melted shortening*
3/4 cup grated cheese

Sift flour, measure, and sift with salt, ginger, baking soda, and baking powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring constantly. Beat only until smooth. Add shortening, and fold in grated cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F) 10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, Pa.

*Joy's notes: I don't like to use too much shortening, so I always substitute half the amount of shortening with apple sauce. And yes, muffins are an individual version of a quick bread. Quick breads do often seem more like cake than bread, because most of us think of "bread" as only yeast bread. It's more obvious when we speak of corn muffins, which most people do use to replace the dinner roll or biscuit. You'll notice that muffins are almost always in the bread section of cookbooks too, especially in vintage cookbooks which took fewer liberties with their classifications.

Thank you for participating in Vintage Recipe Thursday, and I look forward to visiting your blogs and reading your vintage recipe finds.


Also happy to participate in:
What Did You Bake Today?

Use this MckLinky if you are participating in
Vintage Recipe Thursday.

It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

Getting ready for the 2nd Annual Bread Roundup

Is your oven preheating?

YAY IT'S ALMOST TIME!! Sunday will be here before you know it!
Tamy of 3 Sides of Crazy and I are hosting our 2nd Annual Need to Knead Bread Roundup. Are you ready? This year I will be using MckLinky so you can post your favorite bread recipes between November 1st-15th and Tamy will have Mr. Linky.

~ We are looking for all sorts of breads: quick breads, savory breads, sweet ones, yeast breads, no-knead breads, 5-minute breads, vintage or gluten-free breads, etc, etc, etc!

~ Help us promote this bread roundup by putting the above banner in your sidebars and posting about the 2nd Annual Need to Kneed Roundup on your own blogs.

~ Come back November 1-15, 2009 to link all your bread recipes to MckLinky and/or Mr. Linky.

~ When participating, please use common blog etiquette and courtesy by linking your participating bread recipes back to Joy of Desserts and 3 Sides of Crazy, and visiting the other participants.

~ Have fun blog hopping through the bread recipes, make new friends, find new family-favorite recipes, comment, enjoy the process of community-building.

Apple breakfast bread - Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I found a copy of the October 1933 cover of Household Magazine. All the recipes I have used so far for Vintage Recipe Thursday have come from The Household Searchlight Recipe Book published by this magazine's editors. I thought you might be interested, as I was, to see what it looked like.

This apple breakfast bread recipe is great for the fall season, and is also part of the 2nd Annual Need to Knead Bread Roundup starting November 1st. If you also enjoy baking bread, or want to learn how, join us for the roundup. Just click to the bread roundup homepage for all the details on how to participate.



Apple Breakfast Bread
2 cups flour
3 apples
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons brown sugar
4 tablespoons shortening
3/4 cup milk
2 cups chopped raisins
1 teaspoon cinnamon
1 egg, well-beaten
2 tablespoons melted butter
2 tablespoons brown sugar

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter, and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F.) 20 minutes or until apples are tender. 9 Servings. Lola Moore, Millesboro, Ky.

Also happy to participate in:
Our Krazy Kitchen's Halloween Party
What Did You Bake Today?

Use MckLinky if you are participating in
Vintage Recipe Thursday.


It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

Saveur Foodie Profile Quiz: 'Classic + Comforting'

Have you seen the Saveur Foodie Profile Quiz yet? I took it!

Quiz: Your Foodie Profile

Is your breakfast toasted or poached? Does your dream meal involve Wet-Naps or fine china? Take the quiz now and reveal your taste.

My Profile: Classic & Comforting

You learned to cook alongside your grandma, and still think her teachings are gospel. (That sounds like my Vintage Recipe Thursday!) You believe the correct answer to the question of olive oil or butter is both. (Of course!) You're happiest around a chattering table, doling out heaping plates to crowds of friends. (Et oui! And family, too.) You just had your tattered, original copy of Joy of Cooking rebound. (They are not far off -- I'm thinking of doing that for my mom's favorite cookbook from my childhood. This is the cookbook with all my personal comfort foods.) You're certain there's nothing that melted cheese can't make better. (That's right.)

Looks like I'm in good company, because 68.64% of people who took the quiz are this profile! What about YOU?

Pumpkin jam recipe for a tasty fall / autumn season

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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This post is also participating in the Halloween Party hosted at Our Krazy Kitchen. Welcome one, and all! :-) If this is your first time at Joy of Desserts, I hope you'll take a moment to look around. There's fun recipe roundups on a regular basis. The next one is my 2nd annual Need to Knead Bread Roundup starting on November 1st. Just click for all the details. I also host Save Room for Dessert Wednesday at Our Krazy Kitchen, and Vintage Recipe Thursday right here at Joy of Desserts.

Halloween is creeping right around the corner. Each year we go hunting with our son for the best pumpkins. One or two remain whole to keep right through Thanksgiving, one or two get carved into jack-o-lanterns for a friendly trick-or-treating atmosphere. The eyes, nose and mouth always get used in a delicious soup or stew. This pumpkin jam recipe requires a lot more than just spare pieces, but a jar of it would make a great hostess gift for any fall party or Thanksgiving dinner invitation. Don't forget to keep some for your own family too. The vintage recipe does not call for any spices, but some cinnamon, nutmeg or allspice would be delicious additions, too.

Pumpkin Jam
5 pounds pumpkin
2 1/2 pounds sugar
1 pound dried apricots
1 pound raisins
1/2 lemon (optional)

Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin. Mrs. E. Bailey, Wakefield, Mass.

Use MckLinky if you are participating in
Vintage Recipe Thursday.

It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

Walnuts: Do you know these 10 important facts?

Walnuts -- Ingredient of the week
Ten important things to know about walnuts

Walnut Still Life/California Walnut Board

1. Unique among nuts, walnuts contain the highest amount of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid, required by the human body. A one-ounce ... keep reading >>

Brown sugar bread recipe - Vintage Recipe Thursday

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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There's just something about brown sugar that makes everything taste better. Brown sugar cookies are just better than regular sugar cookies, and this brown sugar bread recipe is no different.

This is a really easy bread to make, too. It's not a yeast bread, so there's no kneading involved which makes it great for those who are skittish about that. Although, I must say that yeast breads are not nearly as difficult as they might seem. Certainly, there are some recipes which require a professional baker and professional kitchen, but there are plenty more which are accessible for anyone. So go ahead and venture out into the great world of breads.

Brown Sugar Bread
3/4 cup sugar
2 tablespoons butter
1 egg, well beaten
3/4 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup brown sugar
cinnamon


Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured, and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle with cinnamon and dot with butter or butter substitute. Bake in hot oven (435 F.) 25 minutes. 6 servings. Mrs. C. R. Crispin, Syracuse, N.Y.

Thank you for participating in Vintage Recipe Thursday, and I look forward to visiting your blogs and reading your vintage recipe finds.

Use MckLinky if you are participating in
Vintage Recipe Thursday.

It helps everyone if you leave a link to your participating recipe in McKlinky, rather than to your main blog, and let us know what your recipe is.
Thank you for participating!

This recipe is also linked to What Did You Bake Today? and to the Second Annual Need to Knead Bread Roundup.