Sponge cake recipe: 22nd 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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A sponge cake, or genoise, is very versatile, and like it's English name indicates, it soaks up lots of liquids like liqueurs or coffee, and it's also a great choice to serve with Creme Anglaise, or with ice cream. The sponge cake is a classic which should be in every baker's arsenal.

Sponge Cake
6 eggs
1 cup sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon grated lemon rind
1 cup cake flour
Beat egg yolks until thick. Add salt, sugar, lemon juice, and rind. Mix well. Sift flour, measure, and sift. Fold into egg mixture. Carefully fold in egg whites which have been whipped until they hold their shape. Pour into un-oiled tube pan. Bake in slow oven (325 F.) about 40 minutes.

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

EX: Tamy @ 3 Sides of Crazy (Banana Cake)

Julia Child's Mousse au Chocolat or Chocolate Mousse

With so many people rediscovering Julia Child, or discovering her for the first time, with the help of the movie Julie & Julia, and Julie Powell's book by the same name, I thought it would be fun to save room for a Julia Child dessert.

Today, I'm sharing her Mousse au Chocolat or Chocolate Mousse. It's all over the Internet, including on well-respected sites, likely a recipe used by the publisher for press releases and other promotions, so I'm saving you the Google search. ;-)

Even David Lebovitz who lives that sweet life in Paris says "her recipe is a classic...."

Don't forget that I'm hosting Save Room for Dessert each Wednesday at The Krazy Kitchen, so please do join me there tomorrow to submit your own great dessert recipe posts.

Bon appetit,


Julia Child's Classic Chocolate Mousse
8 oz sweet or semi sweet baking chocolate, melted with
1/4 cup strong coffee
3 oz unsalted butter (6 Tb)
3 egg yolks
1 cup heavy cream (make sure it's the heavy variety)
3 egg whites
1/4 cup instant (finely ground) sugar
whipped cream (not so optional)

Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks.
Beat the cream over ice until it leaves light traces on the surface.
Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed.
Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream.
Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately.

From: The Way to Cook by Julia Child
Publisher: Alfred A. Knopf, Inc.
ISBN: 0-394-53264-3

Congratulations to the 5 winners of Julie & Julia!

Congratulations to the 5 winners of
Julie & Julia
by Julie Powell

1. Kellie @ Byte Size
2. Reenie @ Cinnamon Spice and Everything Nice
3. Melody @ Cheat Day Cafe
4. Bec @ What's for Meat?
5. Melissa @ Frugal Creativity

Thanks to Hachette Book Group, for this great giveaway!

Title: Julie & Julia
Author: Julie Powell
Author's original blog: The Julie/Julia Project
Author's current blog: What Could Happen?
Publisher: Hachette Book Group
Category: BIOGRAPHY & AUTOBIOGRAPHY
Format: TRADE PAPERBACK
Edition: Media tie-in
Publish Date: 7/1/2009
Price: $14.99/$16.99
ISBN: 9780316044271
Pages: 352
Size: 5-1/2" x 8-1/4"

Gold cake recipe -- 21st. 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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Last chance to enter my latest giveaway of Julie & Julia (5 winners!) Just click on the link.

I'm an August baby, a Leo, and recently celebrated my birthday, so I'm posting a gold cake recipe from my Searchlight Recipe Book. One of my aunts decreed several decades ago that birthdays should be celebrated for an entire week, so I'm still celebrating! :-) You can imagine that all of us kids LOVED it! But it's great now that we are adults too -- takes away a touch of the bitter-sweetness of getting older -- although I try to be like a good wine, and get better with age! I haven't baked this cake, but I've baked quite a few recipes from this cookbook and they were all good, so I'm feeling confident that I can still post this recipe for you to use.

I've been trying out McKlinky for several weeks. It's a little bit to make things easier for YOU, so you don't have to wait even one minute for me to add you to these posts. Many of you are familiar with Mr. Linky, and this is very similar. It's also a little bit for ME, because I'm slowly recovering from an arm injury which is making typing painful. I'm asking you to please help me out by adding yourselves to McKlinky, at least for now. Don't forget to give me feedback about whether or not you like using it. If you like it, we could keep it even after I am all well. Thanks! :-)


Gold Cake Recipe
1cup sugar
6 tablespoons shortening
1/2 cup egg yolks
1/4 teaspoon salt
1/2 cup milk
3 teaspoons baking powder
2 tablespoons grated lemon rind
2 cups flour

Cream shortening and sugar. Add well-beaten egg yolks. Sift flour, measure, and sift with baking-powder and salt. Add alternately with milk to creamed sugar and shortening. Add grated lemon rind. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F.) 20 minutes. Use filling between layers and cover with icing.

Thank you for leaving a link to your participating recipe, rather than just to your main blog, and let us know what your recipe is.

Do you Save Room for Dessert?

It's time for me to host Save Room for Dessert at The Krazy Kitchen. Don't miss out on the Brown Sugar Cookies recipe I posted there, and join us with your own delicious dessert recipes.

Birthday fun! Your age by chocolate math!

This is FUN!!

I'm celebrating a birthday this week, and just happened to find this fun little game -- Your Age by Chocolate Math! -- over at Grampy and You. So have fun with me, and let's all play along. :-)

Don’t tell me your age; you might tell a falsehood anyway
-but the Hershey Man will know YOUR AGE BY CHOCOLATE MATH!

This is pretty neat.

DON’T CHEAT BY SCROLLING DOWN FIRST!
It takes less than a minute.
Work this out as you read.
This is not one of those waste of time things -- it’s fun.

1. First of all, pick the number of times a week that you would like to have chocolate (more than once but less than 10)

2. Multiply this number by 2 (just to be bold)

3. Add 5

4. Multiply it by 50 — I’ll wait while you get the calculator!

5. If you have already had your birthday this year add 1759 …

If you haven’t, add 1758.

6. Now subtract the four digit year that you were born.

You should have a three digit number

The first digit of this was your original number (i.e., how many times you want to have chocolate each week).

The next two numbers are

YOUR AGE! (Oh YES, it is!!!!!)

THIS IS THE ONLY YEAR (2009) IT WILL EVER WORK, SO SPREAD IT AROUND

WHILE IT LASTS.

And for goodness' sake, have a FUN year!

Don't miss my giveaway of Julie & Julia!
Julia Child's birthday is also this week!!
:-)

Honey bars recipe - 20th 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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Don't forget to enter my latest giveaway (5 winners!) Just click on the link.

We have already collected well over 100 scrumptious, vintage recipes in the last 19 weeks, thanks to all those who have participated to keep these recipes from being forgotten. Many have been tried-and-true family heirlooms, the rest were from old cookbooks or vintage magazines. If you haven't taken a look at our long list of recipes lately, you should click over to the Vintage Recipe Thursday homepage where I've added each one by week and name for easy reference. They are just a click away for all of us to use in our own kitchens and serve at the dinner table for a whole new generation to enjoy.

Here's a very easy recipe for honey bars. It needs no cooking or baking, so it's great to make on hot summer days. It's also great for an energy boost if you go hiking or participate in marathons. You can add some salt if you are going to use it to replenish minerals lost during physical exertion .

Honey Bars Recipe
2 cups raisins
1 cup mixed nuts
1/4 cup honey
Shredded coconut (optional -- enough for rolling)
Grind raisins and nuts. Mix with honey and press 1/2 inch think into a baking sheet. Cover, and place weight on top for 24 hours. Cut in bars. Roll in white or colored shredded coconut.

I'm trying out McKlinky. In the next few weeks, please let me know whether you like it and how it's working for you, or if you prefer the way I was doing it manually. Thanks.

Be sure to leave a link to your participating recipe in McKlinky, rather than just to your main blog, and let us know what your recipe is.

Do you save room for dessert?

It's time to head over to the Krazy Kitchen where I host Save Room for Dessert Wednesday!

• Today I have a delicious black walnut cookie recipe waiting for you at the Krazy Kitchen, and I hope you'll join me and the other bloggers by participating with your own dessert recipes each Wednesday.
• Don't forget those tried-and-true family recipes for Vintage Recipe Thursday, right here at Joy of Desserts. They can be sweet or savory, and can come from an old cookbook or magazine, too.
• Don't miss out on my latest giveaway. I have 5 copies of the brand-new, movie tie-in, paperback edition of Julie & Julia by Julie Powell. It's about blogging; it's about French food; it's about life; it's about women; it's all about Julie Powell and Julia Child. You will love it!

Julie & Julia serves $20.1 million opening weekend

Julie & Julia's opening weekend at the box office brought in $20.1 million for a strong second place, only after bigger-than-life, mega-movie "GI Joe."

Foodies across the country heard Meryl Streep say "bon appetit!" in her best Julia Child intonations and out-of-breath accent, as Streep showed a new generation what the first TV celebrity chef's life in France was like.

Actress Amy Adams delightfully took on the role of blogger Julie Powell, who came up with the concept for the Julie/Julia Project, to cook and blog about each recipe in Julia Child's first and unprecedented cookbook, Mastering the Art of French Cooking.

• Don't miss out on my book giveaway of Julie & Julia by Julie Powell. You'll also be interested to read Julia Child's "My Life in France," which the movie is also based on.
• You can read my full review of the movie Julie & Julia when it was still just a rough cut, but already showing its potential for excellence even back in September 2008.
• Watch below, the YouTube video trailer of the August PBS special, "Julia Child Memories: BON APPÉTIT!"

Other Joy Of Desserts posts about Julia Child:
Cream Cheese & Lemon Flan Is Gourmet Fast Food
Julia Child's Crepes Recipe
Singing Cookbooks? Let Julia Child Show You How (with video)

Rum raisin cookie recipe

This rum raisin cookie recipe makes a lot of cookies, so it's great for bake sales, parties, to bring to work or church potlucks, and for Christmas cookie exchanges. Mark my word, everybody loves these cookies, so you don't need to halve the recipe. They will disappear before your eyes.

Rum raisin cookie recipe
Makes about 6 to 7 dozen small cookies
1 1/2 cups raisins
1/2 cup dark rum
2 sticks butter, softened
1 cup brown sugar
4 eggs
1 1/2 cups flour

Combine raisins and rum and microwave for 30-60 seconds to plump up raisins. Preheat oven to 400 F. while you cream together butter and sugar. Mix in eggs, one at a time. Add flour and raisins and mix thoroughly. Drop cookies onto Silpat, or greased and floured cookie sheet. Bake for about 7 minutes.

I'm participating in What did you bake, today?, hosted by Kristen at The Krazy Kitchen.

Prize-Winning Baked Caramel Custard Recipe -- 19th 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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Don't forget to enter my latest giveaway (5 winners!) Just click on the link.

I'm trying out McKlinky. In the next few weeks, please let me know whether you like it and how it's working for you, or if you prefer the way I was doing it manually. Thanks.

Happy Thursday to all!
Don't forget to visit each other and comment on each other's blogs.

This week, I'm offering you a prize-winning recipe from the Searchlight Recipe Book. Our son wanted to learn how to make caramel, so this is the recipe we picked. I hope you'll enjoy it as much as we enjoy baking and cooking together.

Prize-Winning Baked Caramel Custard
2 cups sugar
4 cups milk, scalded
8 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 teaspoon salt

Caramelize 1 cup sugar in a heavy baking pan. Turn and tilt pan until inside is well coated with caramel syrup. Let cool. Beat eggs until yolks and whites are blended. Add sugar, salt, and extracts. Add milk gradually, stirring constantly. Pour into caramel-lined pan. Set in pan of warm water. Bake in moderate oven (375 F.) until an inserted knife comes out clean. Chill thoroughly. 6 servings. Prize-winning recipe from Sadie Dow, Greeley, Iowa.

One Lovely Blog Award

My thanks to
Michelle of Frugal Creativity,
for this, indeed, lovely blog award.
I love roses and friendship teacups!

Here are the rules of this blog award.

Accept the award, post it on your blog together with the name of the person who has granted the award, and his or her blog link. Pass the award to 10 other blogs that you’ve newly discovered. Remember to contact the bloggers to let them know they have been chosen for this award.

Here are my 10 new discoveries:

• My six lovely co-hostesses at The Krazy Kitchen, where on each day of the week one of us hosts a different food related carnival. I'm awarding them at their personal blogs:
  

1. Tamy of 3 Sides of Crazy isn't a new discovery, but The Krazy Kitchen is new, and she is the one to thank for bringing the 7 of us together, letting us discover each other at the new blog. She hosts Kitchen Wishes and Simply Delicious Sundays.
   
2. Cheryl hosts Monday Munchies at the Krazy Kitchen. Her own blog is at The Perplexed Scribe.
   
3. Pacey hosts Cultural Connections on Tuesdays at The Krazy Kitchen. Her own blog is at Today's Blah.
   
4. Martha in PA hosts Healthy Helpings Thursdays at The Krazy Kitchen. Her own blog is at The Daily Grind.
   
5. Kristen hosts What Did You Bake Today? on Fridays at The Krazy Kitchen. Her own blog is Frugal Antics of a Harried Housewife.
   
6. Martha hosts Simple Supper Saturdays at The Krazy Kitchen. Her own blog is Menagerie.

• 7. Roz (Bella) at La Bella Vita has a very beautiful blog, delicious recipes, a lovely garden and even horses.
  
• 8. Chaya is a friendly blogger at Chaya's Comfy Cook Blog where she specializes in gluten-free recipes, and at Sweet and Savory for regular recipes.
  
• 9. Emily at Marvelous Recipes is also very friendly and is building a great recipe archive on her new blog.
• 10. Jennifer at Maple N' Cornbread is a Canadian married to a Southerner and thinks La Vie Est Belle.

Lovely ladies, I hope you enjoy this Lovely Blog Award!

Save room for dessert: no-bake cherry cheesecake

Photo: Flicker Commons/is2vampires

The lazy days of summer have a reputation for a reason. It's hot, some of us are on vacation, others wish they were, and often the last thing we want to do is turn up the heat in our kitchens by baking. I have just the answer for this week's Save Room for Dessert -- a delicious, no-bake cherry cheesecake recipe.

Head over to The Krazy Kitchen for the complete recipe where I am hosting the Save Room for Dessert carnival.