Chocolate cupcakes vintage recipe - 26th 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 have another cupcake recipe to share this week, but first I want to draw your attention to the upcoming bread roundup that I will be co-hosting with Tamy of 3 Sides of Crazy November 1-15th.

It will be our second annual Need to Knead Bread Roundup and we are quite excited. It was a great success last year, and we are looking forward to kneading and baking, posting our own recipes, and reading your participating recipes, looking at your photos, commenting, and then kneading and baking some more!

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!

Click over to the Second Annual Need to Knead Bread Roundup announcement post for all the details on how to join in on all the fun.

I find kneading and bread-making to be a very peaceful activity, so you might want to give it a try even if you have never made bread before. There are so many different types of bread out there that you are bound to find something for you.


Chocolate Cupcakes
2/3 cup sugar
1/4 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg, well beaten
1 1/2 cups flour
1/2 cup milk
2 teaspoons baking powder
1 square unsweetened chocolate

Melt chocolate over hot water. Cream shortening and sugar. Add egg, chocolate and flavoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to first mixture. Fill well-oiled muffin tins 2/3 full. Bake in moderate oven (375 F.) about 35 minutes. 15 servings.

Here's a link to some frosting or icing, too.

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I'm also participating in Kristen's What Did You Bake Today? over at The Krazy Kitchen,

and in Liz's Cupcake Tuesday at Hoosier Homemade.

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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!

Announcing 2nd Annual Need to Knead Bread Roundup

Tamy at 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 to link in for the roundup.

Ready ... Set ... Start your ovens!


~ 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.

~ 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.

Prune chocolate cupcakes - 25th 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'm also participating in Kristen's What Did You Bake Today? over at The Krazy Kitchen,

and in Liz's Cupcake Tuesday at Hoosier Homemade. It's a brand new carnival, so if you're a cupcake fan, go over and check out all the great recipes, and participate, too.


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I've been looking at a lot of cupcake recipes lately, as I am planning for our son's October birthday party. I've decided not to go for the traditional cake for the party with his friends as it will be much easier to transport and serve/grab. I've only recently become a fan of cupcakes and also muffins, but I have been completely converted! Our lives have become more on-the-go lately, and cupcakes and muffins make for easy bite-sized or single serving food which can be as healthy as I choose to make it, and we don't have to stop for fast-food. I've been using my muffin pans for all sorts of breakfast, lunch, snack and dessert options, both savory and sweet.

There are very few cupcake recipes in my vintage Searchlight cookbook, as cupcakes just weren't as popular then as they have become in the last few years. Of course, many cake recipes will work well as cupcakes, just remember to bake for less time -- since each cupcake is much smaller, it will bake faster. This recipe has prunes, which will make the cupcakes moist and tasty without interfering with the chocolate flavor. It's nice when you can add a bit of prunes or applesauce to a chocolate cake/cupcake recipe because chocolate tends to be more dry than other types of batters once baked.

Here's a link to some frosting or icing, too.

Prune Chocolate Cup Cakes
1 1/4 cups cream
2 eggs
2 cups flour
1/2 teaspoon salt
1 cup cooked prunes
1 teaspoon vanilla extract
3/4 cup sugar
2 squares bitter chocolate
3 teaspoons baking powder

Pit prunes (Joy's note: I buy already pitted!) and cut in pieces. Beat eggs until thick and creamy. Add to cream, and sugar. Mix well. Sift flour, measure, and sift with baking-powder and salt. Add grated chocolate. Beat thoroughly. Add prunes and vanilla. Mix well. Pour into well-oiled muffin tins. Bake in moderate oven (375 F.) about 15 minutes. If desired, use 2 teaspoons baking powder and 1/4 teaspoons baking soda with 1 1/4 cups sour cream.

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!

Have you saved room for dessert?

Each Wednesday I host Save Room for Dessert at The Krazy Kitchen, a blog hosted by seven blog friends, and we have a different carnival or meme for each day of the week.

It's easy to participate in Save Room for Dessert Wednesday (or any of the other daily memes,) -- just regular blog etiquette to be polite and fair to all -- no difficult rules.

Just post a dessert recipe on your blog, link to Save Room for Dessert, link your participating dessert recipe post to MckLinky found on the weekly Save Room for Dessert posts at The Krazy Kitchen, and visit each other for great dessert ideas, recipes and blog friendships.

Each week, I also feature some participants and their recipes from previous weeks. It could be YOU!

It's fun, it's easy, and it's always DELICIOUS reading!
Join us! :-)

Graham cracker cake recipe - 24th 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'm also participating in Kristen's What Did You Bake Today? over at The Krazy Kitchen.

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We most often see graham cracker crumbs used for cheesecakes or pies, but in today's vintage recipe we see it in a regular cake to replace flour. It's a great recipe to keep on hand should we ever run out of flour, but don't wait for that to happen. The graham crackers give this cake a nice flavor!

Graham Cracker Cake
1/2 cup butter
1 cup sugar
3 eggs
2 teaspoons baking powder
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts
1 pound graham crackers

Cream butter and sugar. Add egg yolks. Beat thoroughly. Combine with graham cracker crumbs rolled fine, and baking powder. Add vanilla, milk, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled, shallow pans. Bake in moderate oven (375 F.) about 30 minutes. Serve with whipped cream. Marie Barcol, Kansas.

Use MckLinky if you are participating in Vintage Recipe Thursday.
What Did You Bake Today? participants should link on Kristen's post at The Krazy Kitchen.

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)

Pineapple Betty Recipe - 23rd 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'm also participating in Kristen's What Did You Bake Today? over at The Krazy Kitchen.

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Are you looking forward to cooler Fall weather? I am! Being in California, I still have to wait until Halloween, but pineapple lovers in more moderate areas don't have to wait to enjoy this baked goody.

Pineapple Betty
1 1/2 cups crushed pineapple
1 cup soft bread crumbs
3 tablespoons sugar
3 tablespoons butter
1/4 teaspoon cinnamon
1/2 cup pineapple juice

Combine pineapple, bread crumbs, sugar, cinnamon, and pineapple juice. Mix by tossing lightly with 2 forks. Pour into well-buttered baking dish. Dot with butter. Bake in moderate oven (375 F.) until well browned. Serve with brown sugar sauce. 4 servings. Mrs. Edna Samsel, Pottstown, PA.

Use MckLinky if you are participating in Vintage Recipe Thursday.
What Did You Bake Today? participants should link on Kristen's post at The Krazy Kitchen.

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)

Back-to-school caramel apple dip recipe: Save room for dessert

With back-to-school days come every mother's concern of packing nutritious and delicious school lunches. Before we started homeschooling our son, we had to deal with school lunch rules which were invented and enforced with the same kind of gusto displayed by Seinfeld's "Soup Nazi." On the banished list were all types of desserts. Not a single cookie was allowed. Not a single Hershey's Kiss - even on Valentine's Day!

We were, however, allowed to pack a fruit, and this caramel apple dip was always able to pass under the radar thanks to that wholesome apple which accompanied it. Our son and his friends loved the yummy goodness; the mothers loved that they were eating those apples while still getting a little treat in disguise.


Each Wednesday, I'm hosting Save Room for Dessert at The Krazy Kitchen, so please do join me there tomorrow to submit your own great dessert recipe posts.

Bon appetit,


Caramel Apple Dip Recipe
8 oz. cream cheese (1 package)
1 cup brown sugar
1 tablespoon vanilla extract
1/2 cup chopped nuts (omit for schools allergic to nuts!)

Beat cream cheese, sugar and vanilla until smooth. Stir in nuts. Serve with apple slices. Can also go well with pears. Great for parties too!