Rhubarb Pie and Chocolate Cream Pie Recipes Vintage Recipe Thursday -- 10th Edition

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. 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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• GIVEAWAY! Go enter! Up to 6 chances to win!

FABULOUS! You are going to want this book even if you don't usually drink or entertain much. I'm loving learning all about these cocktails.

MIX SHAKE STIR

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My apologies to everyone for posting this late on Thursday. I got my calendar days mixed up because of Memorial Day! Yikes! I hope that's not premature old age, and that you can all forgive me and laugh out loud with me rather than at me. ;-)

So on to this week's recipes.

How about pie, this week? I was given two beautiful rhubarb stalks so I'll be trying out this rhubarb pie recipe tomorrow. We all love chocolate, so I'm also sharing a chocolate cream pie recipe. Enjoy!

Rhubarb Pie
1 egg, well beaten
1 cup sugar
1 cup finely sliced rhubarb
1/2 cup cracker crumbs
1/2 cup chopped raisins
2 tablespoons melted butter
salt

Combine sugar and egg. Add rhubarb, crumbs, few grains salt, raisins, and butter. Mix thoroughly. Pour into pastry-lined pie pan. Cover with top crust. Bake in hot oven (425 F.) about 45 minutes. Submitted to Household Searchlight by Addie Folsom, Plymouth, NH.

Chocolate Cream Pie
1 cup evaporated milk
1 cup water
2 eggs, well beaten (Joy's note: should read "separated"!)
1/2 cup sugar
4 Tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 square of chocolate

Melt chocolate over hot water. Add flour, 6 tablespoons sugar, and salt. Combine milk and water. Add slowly stirring constantly, to chocolate mixture. Cook over hot water until thick and smooth. Add egg yolks. Cook 5 minutes, stirring constantly. Cool. Add vanilla. Pour into baked pastry shell. Cover with meringue made of the egg whites and two tablespoons sugar. Bake in slow oven (325 F.) 20 minutes.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy @ 3 Sides of Crazy: Garlic and Herb Burgers and Sweet Red, Red Onion Hamburger Relish

Bean @ Coyote Craft: Blueberry Breakfast Bread

Gudrun @ Kitchen Gadget Girl: Grandmother's Tea Cookies (Raisins, Dates, Nuts or Coconut)

MIX SHAKE STIR Review and Giveaway

Alcohol is a great ingredient for desserts and for cooking.

With "MIX, SHAKE, STIR, Cocktails for the Home Bar," you'll be able to expertly add alcohol to your repertoire or update it for today's latest trendy cocktails.

Don't miss out on the giveaway, either! Little Brown of Hachette Book Group is generously donating three books for this giveaway.

Believe me, whether you don't drink much or you have a reputation for making great cocktails for your guests and yourself, you'll want this book.

It will make a great gift for your hosts or Father's Day, too. It would even make a beautiful conversation piece on your coffee table with its bronze pages, with design blocks as colorful as the ingredients, like pomegranates, cherries, cucumbers, mint, rose petals, lavender or passion fruit and nasturtium.

You will definitely enjoy admiring the photography and design of this book, but it's much more than a pretty face.

The recipes are from the bartenders of Danny Meyer's Gramercy Tavern and its other acclaimed New York City sister restaurants.

Meyer, who didn't always appreciate the art of cocktails, says, "Most of the credit for my own cocktail conversion goes to the extraordinarily talented bartenders, bar managers -- and even cooks -- I've had the privilege of working with, who have unleashed their culinary creativity to delicious results. Bartenders are increasingly taking cues from our chefs, who in turn are more aware than ever of how our beverages act as a complement for the dishes they prepare. These are exciting times."

In addition, you'll find advice and tips on techniques, garnishes, bar tools, glassware, fruit purees, using flavored simple syrups or salt and sugar rims.

And the book wouldn't be quite complete without bar snacks, like red snapper ceviche or tequila-lime shrimp to pair with citrus-driven cocktails. There's Citrus Popcorn, Grilled Watermelon with Heirloom Tomatoes, Blue Smoke Deviled Eggs, Thai Trail Mix, and they didn't forget the most requested item at Hudson Yards holiday parties, the Dried Cherry, Bacon and Pecan Mix.

Enter the MIX, SHAKE, STIR giveaway! There will be three winners!

Category: COOKING

Format: HARDCOVER BOOK

Publish Date: 5/11/2009

Price: $29.99/$32.99

ISBN: 9780316045124

Pages: 224

Size: 9" x 9"

Vintage Recipe Thursday -- 9th Weekly Edition Sour Cream Cookies

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. 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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• New GIVEAWAY! Go enter! Up to 6 chances to win!

FABULOUS! You are going to want this book even if you don't usually drink or entertain much. I'm loving learning all about these cocktails.

MIX SHAKE STIR

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Sour Cream Cookies
Makes 50 servings
1 cup chopped raisins
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/2 cup melted shortening
2 eggs, well beaten
3 cups flour
2 cups light brown sugar
1 cup sour cream
1/2 tsp baking soda
1 tsp baking powder
1/2 cup chopped nuts

Combine sugar, salt and spices. Add sour cream, eggs, and shortening. Beat thoroughly. Sift flour, measure, and sift with baking soda and baking powder. Add to mixture. Add raisins and nuts. Mix thoroughly. Brop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (425F.) about 10 minutes. Submitted to Household Searchlight by Mrs. Walter Weller, Harrisville, N.Y.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy @ 3 Sides of Crazy: Chocolate Oatmeal Raisin Bars

Bean @ Coyote Craft: Fruit Jams

Gudrun @ Kitchen Gadget Girl: Spice Cookies and Boston Cookies

A Lovely Award

My thanks to Kristen of Frugal Antics of a Harried Homemaker for giving me this lovely award with roses and a friendship teacup.


There are no special rules to this one other than to pass it on, which makes the whole process easier. I am awarding the following lovely ladies:

• Bean at Coyote Craft
• Sara at Simply Sara
• Snow White at Joy in my kitchen
• Jen at Balancing Beauty and Bedlam
• Emily at Marvelous Recipes
• Tamy at 3 Sides of Crazy

I hope you all like awards, but if you don't appreciate them, please just disregard it. :)

Wishing everyone a lovely day!

Brown Sugar Cookies Recipe

I'm participating in Tamy's Simply Delicious Sunday. Visit her and the other participants' recipes at 3 Sides of Crazy. These Brown Sugar Cookies are very tasty, so I'm also joining Jen's Tasty Tuesday at Beauty and Bedlam, and Trista's Tasty Thursday at Southern Fried Mama.

If you haven't yet entered my latest giveaway, don't miss out!! MIX SHAKE STIR will have you saying 'Cocktails, Anyone?' in no time! Click on the link to get to the giveaway page.


Brown Sugar Cookies
makes about 15 cookies

1/4 cup butter
1/2 cup brown sugar
2 eggs, separated
1/3 cup milk
1 cup flour, sifted
1 tsp baking powder
1/2 teaspoon salt
3/4 cup chopped nuts

Cream butter. Add sugar. Beat egg whites and egg yolks separately. Add beaten eggs whites, beaten egg yolks, and milk. Sift flour with baking powder and salt. Add to egg and sugar mixture. Add nuts. Continue mixing thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake at 400 F. for about 15 minutes.

Honey Fudge, Raisin Fudge, Victoria Fudge; Vintage Recipe Thursday -- 8th Weekly Edition

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. 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?

I'm also participating in Tasty Thursday and you'll find more great recipes there too.

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• New GIVEAWAY! Go enter! Up to 6 chances to win!

I just received my copy yesterday, and it is FABULOUS! You are going to want this book even if you don't usually drink or entertain much.

MIX SHAKE STIR

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Monday was National Nutty Chocolate Fudge Day and after sharing my Nutty Chocolate Fudge recipe on my dessert column on examiner.com, I'm still thinking about and craving fudge. So I'm sharing three more vintage fudge recipes with you. Fudge is pretty easy to make, all you need to remember is not to go higher than 240 F. or it will become dry and crumbly as it overcooks. These Searchlight recipes are great because they tell you to take the fudge to only 234-238 F. since it is better to undercook fudge. Use a candy thermometer, and they're foolproof!

Honey Fudge
2 cups sugar
2 squares unsweetened chocolate
2/3 cup evaporated milk
1/8 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons butter
1/4 cup strained honey

Dissolve sugar in milk and honey. Add grated chocolate, butter and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234-238 F.) Cool to room temperature. Add vanilla. Beat until mixture is thick, creamy and will hold its shape when dropped from a teaspoon.

Raisin Fudge
2 tablespoons butter
2 cups sugar
1/4 cup molasses
1/2 cup evaporated milk
2 squares chocolate
2 tablespoons raisins
1/2 cup chopped nuts
1 teaspoon vanilla

Melt butter; add sugar, milk, molasses, and chocolate. Heat gently and stir until chocolate is melted. Bring to the boiling point and boil to soft ball stage (234-238 F.) Remove from fire. Cool to room temperature. Beat until creamy. Add raisins, nuts, and vanilla. Continue beating until mixture will hold its shape. Pour into well-buttered pan.

Victoria Fudge
3 cups sugar
3/4 cup sweet cream
1 cup coconut
1/4 cup chopped candied cherries
1/4 cup butter
1/4 cup chopped candied pineapple
1 teaspoon almond or rose flavoring
1/4 cup chopped figs

Combine cream, butter, and sugar. Boil to soft ball stage (234-238 F.). Remove from fire. Cool to room temperature. Beat until creamy. Add chopped fruit and coconut. Add flavoring. Pour into well-buttered, shallow pan. Cut in squares. Submitted to Searchlight by Mrs. Martin Nelson, Homestead, Mich.

YOU are next!
I'll put your link right here if you want to participate.
Remember to visit the other participants.

Tamy @ 3 Sides of Crazy: Kahlua Cake

Bean @ Coyote Craft: Maple Syrup Cakes

Gudrun @ Kitchen Gadget Girl: Date Nut Bars

The Flavor Bible Wins 2009 James Beard Award

The Flavor Bible has just won the 2009 James Beard Foundation Award in the reference and scholarship category.

It happens to sit in an honored spot on my bookshelf at eye level for easy reference as I had the pleasure to review The Flavor Bible for Joy Of Desserts, before it came out last September. I turn to the Flavor Bible often.

If you haven't yet read the review, or bought this book, I want to highly recommend it to you. It now even has the James Beard Foundation stamp of approval. The James Beard Award is the nation's most prestigious recognition honoring cookbook authors and other professionals in the food and beverage industries.

I have another giveaway from the same publisher, Hachette Book Group, and it's quite appropriate for this week: National Cocktails Week! Don't forget to enter the giveaway for MIX SHAKE STIR before it's too late. You have up to six chances!

Vintage Recipe Thursday -- 7th Weekly Edition Strawberry Parfait Recipe

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. 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?

It's strawberry season and we're having another heat wave where I live so as I was looking through my Searchlight Recipe Book, the Strawberry Parfait just jumped out to be picked for this week's Vintage Recipe Thursday. You'll notice just how old this recipe is when you'll read how they are freezing it!

Strawberry Parfait
8 servings
1 cup sugar
1 1/2 cups crushed strawberries
1 1/2 cups whipping cream
1/2 cup water
2 Egg Whites
few grains of salt

Combine sugar, water, and salt. Boil to soft ball stage (238F.). Pour slowly, beating constantly, over stiffly beaten egg whites. Continue beating until cold. Fold in berries. Carefully fold in stiffly whipped cream. Serve with sweetened cream. Garnish with whole berries. Fill mold. Pack in ice and salt. Let stand 4 hours.

YOU are next!
I'll put your link right here if you want to participate.
Remember to visit the other participants.

Tamy @ 3 Sides Of Crazy: Ricotta Herbed Manicotti with Homemade Bolognese Sauce

Annie @ Annie's Home: Jiffy Lemon Pie

Marcia @ Frugal Homekeeping: Theresa's Cheddar Biscuits, Mississippi Corn Bread Salad, Pineapple Right Side Up Cake

Bean @ Coyote Craft: Béchamel Sauce

Giveaway: MIX SHAKE STIR For The Home Bar

I've been meaning to post about dessert wines and other liqueurs and alcohols used to flavor or flambe desserts, so when Hachette Book Group contacted me about this latest giveaway I figured it would be the perfect segway into that world. There will be three winners for the soon-to-be-released Mix, Shake, Stir, recipes from Danny Meyer's acclaimed New York City restaurants.

Here's what the publisher is saying about the book: The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In MIX SHAKE STIR, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations--from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.

Category: COOKING

Format: HARDCOVER BOOK

Publish Date: 5/11/2009

Price: $29.99/$32.99

ISBN: 9780316045124

Pages: 224

Size: 9" x 9"

HERE'S HOW TO ENTER THE GIVEAWAY:

* Leave a comment telling me why you want this book, other than because it's free;
* If you are a regular or semi-regular commenter (you know who you are :-))leave a second comment for another chance;
* If you follow me through Blogger Follower (click FOLLOW BLOG on the Blogger Navigation Bar at the top), leave another comment;
* If you follow me through Twitter, leave a comment;
* If you blog about this giveaway, leave the link in a comment for yet another chance;
* If you are a participant in my Vintage Recipe Thursday carnival, leave another comment for one more chance;

THAT'S UP TO 6 CHANCES TO WIN!!
The deadline for the giveaway is Sunday, May 31, 2009 at midnight.

Easy and Frugal Cherry Clafouti Recipe

This simple and frugal recipe is very popular in France. Mothers love to make clafoutis for their little ones who are usually fascinated watching them through the oven window as they puff about 3 times their height and then, collapse down as they cool. This is also easy enough to make with your children. Cherry is the original clafouti and what most people think of if you just say you made a clafouti, but you can use almost any fruit like plums, apples, pears, peaches, etc.. Enjoy! And be sure to visit Tamy at 3 Sides Of Crazy for the list of other Simply Delicious Sunday participants.

Cherry Clafouti
3 eggs, lightly beaten
1 1/4 cups milk
1 teaspoon vanilla extract
1 cup flour
1 cup sweet, ripe cherries (pitted optional, but preferred)
1-2 teaspoons butter
Butter and sugar to grease pan

Preheat oven to 375F. Butter and sugar the bottom and sides of a 9 inch square or round pan, 2 or more inches deep. In a bowl, whisk eggs, milk and vanilla extract. Beat batter and very slowly add flour, making sure you do not create lumps.

Add cherries to the bottom of your buttered and sugared pan, and slowly pour in batter. Try to keep cherries evenly spread in pan. Dot the top of the batter with butter and bake for about 35-40 minutes. The clafouti should be golden, about trippled in size, and a knife or toothpick should come out clean. A clafouti is simply delicious warm or at room temperature.

• Be sure to come back on Monday for a great new giveaway!
  

• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

Winners of I Loved, I Lost, I Made Spaghetti

AND THE WINNERS ARE:

Jeanette (JMom) @ In Our Kitchen
Sara @ Simply Sara
Tracy (Faerie Mom) @ The Faerie Castle
Megan @ Meg's Cooking Corner
Nicole @ Art and Aioli

Congratulations to all of you. I Loved, I Lost, I Made Spaghetti by Giulia Mellucci is a great new book. For those who did not win, all the information about the book and author is below so you can run to your local bookstore or order it online.

There will be a new book giveaway on Monday, right here at Joy Of Desserts. Be sure to come back on Monday to check the details and enter.

Title: I LOVED, I LOST, I MADE SPAGHETTI

Category: BIOGRAPHY & AUTOBIOGRAPHY (with recipes!)

Format: HARDCOVER BOOK

Publisher: HACHETTE BOOK GROUP

Publish Date: 4/8/2009

US/Can Price: $23.99/$26.99

ISBN: 9780446534420

Pages: 288

Size: 5-1/2" x 8-1/4"

Author's Twitter Account: @gmellucci
Author's Book Website: I Loved, I Lost, I Made Spaghetti

Related Posts on Joy Of Desserts:

1. Author Giulia Melucci invites us to her New York Apartment.
2. Joy's book review of I Loved, I Lost, I Made Spaghetti
   

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• Looking for a new weekly carnival?

Check out the details for
Vintage Recipe Thursday

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