Friday, March 26, 2010

Desserts – Black Forest Cake honors traditional Bollenhut German hat

Bollenhuts, these wildly outrageous traditional hats and costumes pictured here are the inspiration for the Black Forest Cake.

The Black Forest region is known for much more than the dark loneliness of its forest.  It is also famous for its cuckoo clocks, dark chocolate, Morello cherries, and Kirsch, the double-distilled clear alcohol they produce from those cherries.
The many traditional costumes and hats of each town and village worn for holidays and special celebrations have brought visiting crowds for centuries.
The dress and hat of unmarried ladies is what master pastry chef, Josef Keller so beautifully recreated in cake form, possibly in 1915, although there is some controversy about the exact date.

The black dress are the 3-4 layers of dark chocolate cake, 
the white shirt with poofy sleeves are the layers and swirls of whipped cream, the 8-11 red pompoms are the cherries, and the black undulating lace veil shielding the young women’s eyes are represented by the chocolate curls.

The hats weight about 2 kilos or about 4 pounds, which is also about what a large traditional Black Forest cake will weight.  The giant wool pompoms signal marital status – red for maidens, black for married ladies.

In the United States, the Black Forest cake has its own national day on March 28!

May 3, 2010: 
Just discovered Rednesday, a meme at It's a Very Cherry World!  Since this particular post is so red, and so very cherry, it seems perfectly suited for that group.  I'm linking this post there on Wednesday for my first entry to Rednesday.  Just like me, many of the participants also love vintage.  :-)

A big warm "welcome to my blog" goes to all the Rednesday participants, and Sue, the kind hostess.  If you want to find out more about me, be sure to read my About/Welcome page.  Thanks for stopping by, and wishing you a great Rednesday!



Thursday, March 25, 2010

Vintage prize winning nun's cake 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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This week marks the 1-year anniversary of Vintage Recipe Thursday, and I want to thank all those who have participated.  Thanks to YOU, we now have about 400 vintage recipes which will not be lost to time just yet, and most of them are delicious reminders of what good, wholesome cooking should be.  We also had a few chuckles with some strange old recipes, and many of us modern cooks must have asked ourselves, "what were they thinking?"

To celebrate this anniversary, I am sharing a prize winning recipe for nun's cake.  It has a delicate flavor thanks to the typically vintage rose water.

 
Nun's Cake
(Prize Winning Recipe)

1 cup butter
1 1/2 cups powdered sugar
5 egg yolks
2 egg whites
3/4 cup milk
3 cups cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons caraway seed
2 teaspoons rose water
1/2 teaspoon cinnamon

Cream butter.  Add sugar and yolks of eggs.  Beat thoroughly.  Stir in unbeaten whites of eggs and beat mixture.  Sift flour, measure, and sift with baking powder and salt.  Add alternately with milk to first mixture.  Sprinkle in caraway seed, beat well, and add rose water and cinnamon.  Pour into well-oiled loaf pan.  Bake in moderate oven (375 F.) 1 hour.  Substitute teaspoon vanilla extract for caraway seed, rose water, and cinnamon if desired.  Mrs. C.E. Beam, Statesville, N.C.
 

More Vintage Recipes from Participants:
Coconut Cake
Potato Pepperoni Supper
Easter Bunny Cake
Vintage Wedding Cake

Thursday, March 18, 2010

Vintage ice-box pineapple 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, 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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The last few weeks have been particularly cold for California, but now we are having a heat wave -- 20 degrees higher than our usual temperatures for March according to the news. It's hot, in the 80s and 90s depending on the city, and the drastic overnight difference makes it feel even hotter.

With this heat, I'm sharing an ice-box pineapple pudding recipe -- very tropical and of course, the pineapple is also the symbol for hospitality which seems appropriate for a weekly blog carnival or meme.




Ice-Box Pineapple Pudding Recipe


1 egg, well beaten
2 cups crushed pineapple
3 tablespoons thin cream
1 cup chopped nuts
1/2 cup butter
1 cup sugar
1/2 pound vanilla wafers
1/8 teaspoon salt

Cream butter and sugar. Add egg, cream, nuts, pineapple, and salt. Beat thoroughly. Fill mold with alternate layers of vanilla wafers and pineapple cream, having the top layer of pineapple cream. Place in refrigerator overnight. Serve with whipped cream. Garnish with sliced maraschino cherries.

More Vintage Recipes from Participants:
Psychedelic Salad

Add caption
Grampy's Fruit Tarts
Salmon Patties
Easter Egg Cake
Glorified Rice
Ice Box Pineapple Pudding
Chocolate Lava Cake





Thursday, March 11, 2010

Blog anniversary, award, chocolate brownie 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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This month is the 2 year anniversary of Joy of Desserts. In two weeks, on Thursday, March 25, Vintage Recipe Thursday will also celebrate it's first anniversary!!

I thank all of you for being here with me, and sharing your own recipes, commenting and reading this blog over these last 2 years. It's been a lot of fun reading your recipes, and especially getting to know all those who take the time to comment or participate in the many roundups I have hosted.

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Bon Bon Babe at Just Shakin' My Bon Bons has given me her own One Delicious Blog award. It's one she created for us foodie bloggers, and it's just perfect for our sweet blogs. I'm passing it on to all of my regular readers with my thanks for your own delicious recipes and sweet comments. You are the best!




Chocolate Brownies Recipe
2 squares chocolate
3 eggs
1 cup sugar
1/2 cup cake flour
1 cup chopped nuts
1/2 teaspoon salt
1/2 cup butter

Melt chocolate and butter over hot water. Beat egg yolks until light. Add sugar, salt, chocolate and butter. Mix thoroughly. Sift flour. Measure. Add flour and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into shallow, well-oiled pans. Bake in moderate oven (375 F.) about 15 minutes. Cut in squares. Cool. Remove from pan. 8 servings. Mrs. A. L. Clapp, Manhattan, Kan.

More Vintage Recipes from Participants:
Grampy's Eclairs & Boston Cake (Broken Link)

Bride's Cake

Maple Candy
 

Thursday, March 4, 2010

Scalloped raisins with apples vintage 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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We are preparing for another extreme rain storm and cold temperatures. This recipe will make us feel warm and cozy.
Wishing warmth to all of you,


Scalloped Raisins with Apples
1 cup raisins
1/2 cup brown sugar
4 cups pared, quartered apples
1/4 cup water
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons lemon juice
1/2 cup soft bread crumbs

Fill buttered baking dish with alternate layers of raisins, apples, and bread crumbs. Sprinkle each layer with combined dry ingredients. Dot with butter. Add lemon juice and water. Cover. Bake in moderate oven (375 F.) 45 minutes. 8 servings. Eugenia L. Harrison, Urich, MO.

More Vintage Recipe Thursday Participants:
Baked Pineapple
Grampy/Apple Charlotte (Broken Link)
Fruit and Coconut Cake
Irish Pancakes
Turtle Cookies
Scalloped Raisins w/Apples