Blueberry muffin 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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Blueberries have a cute little star right on them, which I think is just right for Memorial Day desserts -- 4th of July and any time you need a patriotic dessert, too.  The Household Recipe book only has three blueberry recipes, and unfortunately none of them show off the stars, but these blueberry muffins are delicious nonetheless, and you could always bake them in star shapes like these muffin tins at right.

Have fun and a Happy Memorial Day Weekend,

Blueberry Muffin Recipe
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. sugar
3 Tbsp. melted shortening
1/2 cup milk
1/2 cup well-drained canned blueberries
1 egg, well beaten

Sift flour, measure, and sift with salt and baking powder.  Combine egg, shortening, sugar, blueberries, and milk.  Add dry ingredients.  Mix only until blended.  Fill well-oiled muffin tins 2/3 full.  Bake in hot oven (425 F.) 12-15 minutes.  12 servings.

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Fruit pies save the day for Daredevil

A bit of comic book advertisement humor for

Wordless Wednesday, Rednesday, and Vintage Thingy Thursday.

Have a happy day!

This post is shared with: Wordless Wednesday, Rednesday, and Vintage Thingy Thursday.
Be sure to visit the other participants.

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Congratulations to these 3 winners

Jennifer of For Such a Time as This;

Layne of layne fell;

and 

Joni of Adventures with the Taylors

have won a copy of 101 Things I Learned in Culinary School by Chef Louis Eguaras, courtesy of Hachette Book Group.

Congratulations to all three.

You'll like this little book; it's full of goodies.
Many thanks to Hachette for sponsoring another great giveaway through Joy of Desserts.

Title: 101 THINGS I LEARNED™ IN CULINARY SCHOOL
Authors: Louis Eguaras with Matthew Frederick
Publisher: Hachette Book Group/Grand Central Publishing
Category: BUSINESS & ECONOMICS, REFERENCE
Format: Hardcover Book
Publish Date: May 20, 2010
Price: $15.00
ISBN: 9780446550307
Pages: 212
Size: 7" x 5"

Vintage popcorn macaroon 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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Popcorn makes me think of going to the movies, or having a group of friends over to watch a DVD.  With summer vacation close at hand, this little recipe can be a nice treat for those movie get togethers.  Your guests and your family will appreciate the special attention.

Have fun,

Popcorn Macaroon Recipe

1 cup blanched almonds

1 tsp. rose extract

3 egg whites

1/2 tsp. vanilla extracts

1/2 cup sugar

1 cup freshly popped corn

Few grains salt

1/8 tsp. baking powder

Put almonds and popped corn through food chopper twice, using fine knife.  Add extracts.  Mix thoroughly.  Whip egg whites until frothy.  Add baking powder and salt.  Whip until stiff.  Sift in sugar.  Whip 1 minute.  Fold into almond mixture.  Drop by teaspoonfuls onto well-oiled baking sheet.  Bake in slow oven (325 F.) 20-30 minutes.  48 servings.  Grace Viall Gray, Glen Ellyn, Ill.

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Chef Eguaras shares 101 things he learned in culinary school

Chef Louis Eguaras has written a little book full of great culinary insights.  "101 Things I Learned in Culinary School" may be small in size, but it concisely packs a lot of knowledge.  The novice, as well as the more experienced home cook will find items of interest, and there are plenty of insights aimed at those wishing to work in a professional kitchen, too.

The book becomes available in bookstores today, and is illustrated by architect Matthew Frederick, creator and editor of the "101 Things I Learned" series, and author of "101 Things I Learned in Architecture School."

Chef Eguaras says "after more than twenty years teaching and working in the culinary arts, I am sure of one thing: a chef can never stop learning and growing.... A chef must be a scholar of colors, textures, and fragrances.  He or she must know the history of food, its chemistry and alchemy, the art of presentation, and how to keep customers safe.  A chef has to know how to manage and meet customers' needs and expectations, how to create and manage budgets, and how to delegate and answer to those working around him or her."

You'll learn everything from how to boil water, to how to shop at a farmers' market.  You'll learn how to look, smell, poke, cut and taste, and how to recognize doneness in meat.  You'll find quotes from Julia Child, Conrad Hilton of hotel fame, Anthony Bourdain, and others.  You'll even find out about the oldest surviving cookbook, mostly attributed to a first century Roman.

Some of the pages especially aimed at future chefs include:

• Kitchen lingo;
• Nine ways to make a restaurant more green;
• How to survive when lost in the kitchen;
• Know why customers walk through your door; and
• Take it to the cooler.

Things not usually found in home cookbooks include:

• How to calibrate a thermometer;
• Eight ways to make a plate look better;
• Many foods are poisons;
• Menu-plan for leftovers; and
• Water your oven!

There's information like:

• Small local farms can produce more food per acre than large corporate farms;
• Hunter/gatherers liked flatbreads;
• Why the chef's jacket is double breasted;
• Surprising items in a chef's toolkit; and
• Amuse-bouche is a gift from the chef.

And there's advice like:

• Put the inexpensive stuff first;
• Don't hesitate to recommend a beer pairing;
• Don't buy a matched set;
• Shake hands with a knife; and
• Keep guests informed.

Just like an amuse-bouche, this little book is filled with 101 bite-sized gifts from the author, Chef Eguaras.  It will be highly worth your while, and a resource you will want to keep handy.

Title: 101 THINGS I LEARNED™ IN CULINARY SCHOOL
Authors: Louis Eguaras with Matthew Frederick
Publisher: Hachette Book Group/Grand Central Publishing
Category: BUSINESS & ECONOMICS, REFERENCE
Format: Hardcover Book
Publish Date: May 20, 2010
Price: $15.00
ISBN: 9780446550307
Pages: 212
Size: 7" x 5"

It's cookie time with Skipper and Barbie!

Happy Rednesday, Wordless Wednesday, and
Vintage Thingy Thursday.

LAST DAY: If you haven't already, be sure to enter my giveaway of 101 Things I Learned in Culinary School by Louis Eguaras.  It's a great culinary book!

 

Hover over each photo for credits.

Easy Bake Skipper Thumb Print Cookies

1 Tbsp. powdered sugar
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 tsp. water
1/4 cup all-purpose flour
Jelly

Mix powdered sugar, butter, vanilla, water and flour. Roll the dough between your fingers and make 12 small balls, about a 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.

This post is shared with: Wordless Wednesday, Rednesday, and Vintage Thingy Thursday.

If you are participating in Wordless Wednesday,
enter your name and URL in the form below.
Check out the new Wordless Wednesday HQ!!
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 *********************************
GIVEAWAY! GIVEAWAY!
Don't miss this giveaway!
101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras.

*********************************

Individual Brownie Alaskas: easy, elegant recipe

Just in time for warm weather, I'm sharing some ice cream with a brownie, but it's not a run of the mill recipe.  This recipe is for Individual Brownie Alaskas.  It's simple enough for any day, but also elegant for a special anniversary, or even a fancy dinner party.

If you haven't already, don't forget to enter my giveaway of 101 Things I Learned in Culinary School by Louis Eguaras.  It's a great culinary book!

Bon Appetit,

This recipe is shared with:
Cooking for Two Tuesday at Grandmother Wren;

Tasty Tuesday Parade of Food at Balancing Beauty and Bedlam;

Tempt My Tummy Tuesday at Blessed with Grace;
Tuesday Tastes at Crazy Daizy.

*********************************

GIVEAWAY! GIVEAWAY!

Don't miss this giveaway!

101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras.

*********************************

Vintage strawberry divinity fudge 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?

*******************

I'm keeping with the strawberry theme from yesterday.  I love fruit, and spring and summer's bounty will only get better as the sunshiny days go by.  Time to rejoice with lots of fruit eaten out of hand, and added to all sorts of wonderful desserts, too.

Do you love divinity fudge?  These days making your own is just about the only way you can find it without any corn syrup.  So get yourself a candy thermometer if you are not used to the sugar stages, and go for it.  Don't be afraid.  Be bold. 

 

Strawberry Divinity Fudge

2 cups sugar

1/2 cup water

1/4 tsp. cream of tartar

1 cup preserved strawberries

2 egg whites

Boil sugar, water, and cream of tartar to firm stage (248 F.).  Add strawberries which have been drained as dry as possible.  Let come to a boil again.  Pour slowly, beating constantly, over stiffly beaten egg whites.  Beat until thick and fluffy.  Pour into well-buttered pans.  When firm cut in squares.  Any thick preserves or candied fruit may be substituted for strawberries.  Phoebe Journey, Stratton, Nebr.

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• Thank you for linking back to this post or blog.
• Enjoy visiting each other.

McLinky AKA Linky Tool has lost all our links.  :-(

*********************************
GIVEAWAY! GIVEAWAY!
Don't miss my giveaway! Click here!
101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras with Matthew Frederick.

*********************************

It's strawberry time!! Enjoy the season!

Happy Wordless Wednesday!!

Happy Rednesday!!

Happy Thursday 13!! 

It's strawberry time!!  Enjoy the season!!

From tiny ...

To GIANT!!!

Hover over each photo for credits.

That's 16, but who's counting?

These happy red strawberry selections are shared with:

Wordless Wednesday
Rednesday
and the new
Thursday 13

If you haven't already, don't forget to enter my giveaway of 101 Things I Learned in Culinary School by Louis Eguaras.

It's a great culinary book!

*****
If you are participating in Wordless Wednesday,
enter your name and URL in the form below.
Check out the new Wordless Wednesday HQ!!
View More Wordless Wednesday Participants

 *********************************
GIVEAWAY! GIVEAWAY!
Don't miss this giveaway!
101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras.

*********************************

Fruited sundae; quick Peach Melba recipe

I have another quick recipe for two.  It comes from the same brochure as last week's pear with caramel recipe which I had found when I was a newlywed.  I changed this one to be all my own too.  They called it a Fruited Sundae; you might recognize it as a quick Peach Melba.  It's so easy and tasty, I know you'll enjoy it.

If you haven't already, don't forget to enter my giveaway of 101 Things I Learned in Culinary School by Louis Eguaras.  It's a great culinary book!


Bon Appetit,

Fruited Sundae Recipe
Serves 2

Half a 10 oz. package of frozen raspberries, thawed
1 Tbsp. raspberry liqueur (optional)
1/2 tsp. corn startch
1 peach, peeled, and halved (or sliced, optional)
2 scoops frozen vanilla yogurt, or ice cream


In a microwaveable bowl, combine raspberries, liqueur and corn starch.  Stir, cover with plastic wrap and vent.  Microwave on high (100%) for 3 minutes, until slightly thickened.  Let cool slightly in freezer while you peel the peach and follow the next step.
In each individual serving dish, add half peach, and top with 1 scoop of frozen yogurt or ice cream.  Pour sauce on top. 

This recipe is shared with:
Cooking for Two Tuesday at Grandmother Wren;

Tasty Tuesday Parade of Food at Balancing Beauty and Bedlam;

Tempt My Tummy Tuesday at Blessed with Grace;
Tuesday Tastes at Crazy Daizy.

*********************************

GIVEAWAY! GIVEAWAY!

Don't miss this giveaway!

101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras.

*********************************

Vintage lemon pie 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?

*******************

I'm using a different linking tool this week in hopes that it will work better than the one last week. These tools all have their pros and cons, and none ever seem to work just right, so if you encounter problems, please use the comment form. (Thanks to Russ at Grampy's World for letting me know of the problem last Thursday.)

It's lemon season!  We can find very good lemons year round these days, but this time of year is the beginning of the peak season for them. I'm looking forward to delicious, sweet lemonades all summer long, too.  Today I'm sharing a lemon pie recipe from my Household Searchlight Recipe Book.

 

 

Lemon Pie Recipe

2 Tbsp. corn starch

3/4 cup sugar

1 cup boiling water

1/4 cup lemon juice

1 Tbsp. butter

2 eggs

Salt

Grated rind 1/2 lemon

2 Tbsp. sugar

Combine corn starch and 3/4 cup sugar. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice, and a few grains salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 tablespoons sugar. Bake in slow oven (325 F.) 20 minutes.

• Please leave a link to your post, not your homepage.
• Thank you for linking back to this post or blog.
• Enjoy visiting each other.

*********************************
GIVEAWAY! GIVEAWAY!
Don't miss my giveaway! Click here!
101 THINGS I LEARNED™

IN CULINARY SCHOOL

by Louis Eguaras with Matthew Frederick.

*********************************