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.

Gourmet magazine closes, Editor-in-Chief Ruth Reichl laid off by Conde Nast

Today is a sad day for the food world and for journalism.

The last Gourmet magazine is coming to the November newstands. The venerable, 68-year-old Gourmet magazine has been slated for slaughter by its...
Keep Reading »

Read my article Conde Nast boots Ruth Reichl, closes Gourmet magazine for all the breaking news details in my Dessert Examiner column.

Apple Fluff Pie - 27th 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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I was just reading on several blogs about people looking for something to do with apple sauce other than just plain eating the sauce. Well, apple sauce can be added to cakes of course. Your next cake will be moist and tasty. You can also add a dollop inside your next batch of apple turnovers. You can spread a nice layer over the bottom crust of your next apple pie, too.

Or you can try out this Apple Fluff Pie Recipe.

Apple Fluff Pie Recipe

2 cups well-sweetened apple sauce
2 tablespoons lemon juice
1 tablespoon flour
2 eggs
Few grains of salt

Combine apple sauce, lemon juice, salt, flour, and well-beaten egg yolks. Cook over hot water until thick and smooth. Fold in stiffly beaten egg whites. Pour into pastry-lined pie pan. Bake in hot oven (425 F.) until crust is brown and filling is firm.

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I noticed with a couple of other blogs I was visiting last week that MckLinky was having problems, and I also received one comment that it was not showing on this blog either. Brent, the software writer for MckLinky has been pretty reliable, so I hope all is fixed by now, but if you don't see MckLinky, or if it does not work for you, please add your link to the comments. We'll do it the "good old way!" :-) That will work too for now.

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

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!