Vintage Dessert: Mince-Meat Upside-Down 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 or 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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Add your link below if you want to join in on the vintage fun with a recipe of your own.

I'm sharing a mince-meat upside-down cake recipe today.  I thought it would go well with Tuesday's post which gave a whole new meaning to upside-down cakes.  Click on the link if you missed it.  It's a riot.

This recipe has several options, one with mince-meat, and more traditional takes with pineapple, peaches or even prunes.  The editors of Household Searchlight were very flexible with this particular recipe, and all these flavors would be great for fall desserts.

Have fun baking, and don't forget to enter my latest giveaway.

This is not a pineapple upside-down cake!  Dollhouse 1/12 scale cake by theMouseMarket/Flickr

Mince-Meat Upside-Down Cake Recipe
1 egg, well-beaten
1/2 cup sugar
1 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup brown sugar
1 teaspoon vanilla
2 tablespoons shortening
1 1/2 cups mince-meat
2 tablespoons butter
1/3 cup milk

Cream 1/2 cup white sugar with shortening.  Add egg.  Sift flour, measure and sift with baking powder and salt.  Add alternately with milk, the first mixture.  Add vanilla.  Melt butter in heavy frying pan, or cake pan.  Spread brown sugar and mince-meat, softened with 2 tablespoons of water if necessary, evenly over pan.  Pour cake batter into pan.  Bake in moderate oven (375 F.) 30 minutes.  Invert and serve with whipped cream.  Eight slices pineapple, 1 1/2 cups fresh or canned peaches, or drained and pitted cooked prunes may be substituted for the mince-meat.

Link directly to your vintage recipe, not your main blog page,

so that we can always find your recipe.

Don't forget to hyperlink back to Joy of Desserts and to visit other participants.

You could win a kitchen makeover

Enter the Tasteful Spaces Kitchen Design Sweepstakes from Kraft Foods, and you could win an in-home kitchen design consultation with celebrity interior designer Vern Yip and $10,000 cash.

Don't forget to enter my latest giveaway. 

Desserts: Giving a whole new meaning to upside down cake

These cakes give a whole new meaning to the traditional upside down cake.  Most of these are wedding cakes, but although they are tier cakes, they give a fun twist to tradition.  Enjoy the pictures!
Don't forget to enter my latest giveaway.

 

caketasia/Flickr

kelzkitchen/Flickr

cakesbriar/Flickr

cinnamon_feathers/Flickr

Cakes61804/Flickr

Devrah/Flickr

pastrybitch/Flickr

www.sweetfantasies/Flickr

cakebysugar/Flickr

cakebysugar/Flickr

Giveaway: Clinton St. Baking Company Cookbook

GIVEAWAY

This giveaway is sponsored by the publisher, Hachette Book Group.

There will be 3 winners.

Enter through November 8, 2010, at midnight.

U.S. and Canada addresses only.

To enter, simply follow Joy of Desserts via Blogger/Google Friend Connect, and leave a comment telling me why you would like to win this particular cookbook.

Here's what the publisher has written about this cookbook:

"In the Clinton St. Baking Company Cookbook, owners DeDe Lahman and Neil Kleinberg share more than 100 treasured recipes that have made their restaurant a sensation. Learn the secret to their house-made buttermilk biscuits and tomato jam, irresistible muffins and scones, delicious soups and sandwiches, and their decadent, eye-catching desserts. Helpful techniques, like Neil's patented omelet "flip and tuck," and gorgeous color photographs throughout will have readers cooking like pros in no time, and sharing the delicious results."

Category: COOKING
Format: HARDCOVER BOOK
Publish Date: 11/8/2010
Price: $29.99/$35.99
ISBN: 9780316083379
Pages: 224
Size: 8" x 10"

America's signature recipe contest plus two festive recipes: Festive Orange Pineapple Punch, Orange Creamsicle Slush

The search is on for America's signature recipes.  Now through January 10, 2011 the Eagle Brand Signature Recipe Contest asks home bakers to showcase their signature recipes and creative spins on classic holiday recipes for a chance to win a grand prize of $10,000.

The company says "signature recipes can be modern favorites or recipes passed down through generations, but they always please a crowd."

Get all the details at this link: Eagle Brand Signature Recipe Contest.

Here's a couple of  Eagle Brand's own fun and easy recipes to stir up your creative juices.

Festive Orange Pineapple Punch Recipe

Festive Orange Pineapple Punch/Eagle Brand

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (46 oz.) can pineapple juice
1 (2 liter) bottle orange soda, chilled
Orange sherbet (optional)

Stir together sweetened condensed milk and pineapple juice in punch bowl; add orange soda.
Top with sherbet, if desired. Serve over ice, if desired.
Top punch with mint leaves or fresh cut orange slices for a refreshing taste.


Orange Creamsicle Slush Recipe
Pour leftover punch into ice-cube trays; freeze. Chop cubes in blender. Spoon mixture into ice-cream bowls; serve immediately.

 

Vintage recipe: Spice muffins smell, taste as good as autumn

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 or 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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Add your link below if you want to join in on the vintage fun with a recipe of your own.

Scrumptious smells can instantly take us to wonderful times past or make us feel warm and cozy.  These spice muffins will bring autumn to our kitchens, and everyone big and small will want to gobble them up.  Have fun making them, especially if your have children in your kitchen.

Take note of the photograph below with toasted pumpkin seeds beautifully presented in a glass cup inside a small pumpkin.   It's clever and pretty, but so easy to add that special touch for your family and guests.

 

Spice muffins by simply stardust/Flickr

Spice Muffins
2 cups flour
1 egg, well beaten
1/2 cup sugar
1 cup milk
1/4 cup melted shortening
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
3 teaspoons baking powder
1 teaspoon salt


Sift flour, measure, and sift with spices, baking powder, and salt.  Combine egg, sugar, shortening, and milk.  Add dry ingredients.  Beat only until smooth.  Fill well-oiled muffin tins 2/3 full.  Bake in hot oven (425 F.) 15-20 minutes.  12 servings.  Mrs. Charles Colgrove, Jersey City, N. J.

Link directly to your vintage recipe, not your main blog page,

so that we can always find your recipe.

Don't forget to link back to Joy of Desserts and to visit other participants.

Dessert ingredient: cloves

Clove oil by amandaslater/Flickr

Cloves are an important ingredient in the sweet kitchen's spice cabinet.  Clove nails, powder or oil can be used in baking, cooking, in perfumes or potpourris, scented crafts, mouthwash, toothpaste, and even some cigarettes.

The health benefits of clove oil can be attributed to its antimicrobial, antifungal, antiseptic, antiviral, and stress relieving properties. The oil is used for treating a variety of health disorders including toothaches, indigestion, cough, asthma, headache, stress and blood impurities.

According to the American Cancer Society, "Some practitioners claim that a mixture of cloves, black walnut hulls, and wormwood can cure cancer (see our documents Black Walnut and Wormwood)."

The Chinese are said to have used cloves as medicine as early as 600 AD, and they are used in various folk medicine traditions around the world. In modern times some dentists have started to swab clove oil on the inside of patients’ mouths to lessen the pain of anesthetic injections.

Check out this dessert recipe for Warm Caramelized Pears with Clove Zabaglione.

And don't forget about tomorrow's Vintage Recipe Thursday.

 

1. Cloves, 2. Cloves at Spice Plantation, 3. Cloves drying, 4. Sea of Cloves

Easy How To: Storing spices

This post is featured at
Molly Green's Econobusters.com

To keep spices at their peak of flavor, store away from light, air, heat, and humidity.  Place your airtight spice jars in a dark kitchen cabinet.  If you live in a particularly hot climate, you may want to carefully store them in the refrigerator or freezer, being sure to keep away moisture and refrigerator/freezer smells from contaminating your spices.

 

"After seeing a picture on the internet where someone used Velcro to make a cheap spice rack, I figured I'd do the same with my spices. It's amazing how much space this freed up in my cupboard." CloneEmperor/Flickr

"A wooden Napa Valley cassette rack is converted to a spice rack holding 21 different spices. We chose to mount the spice rack inside a cabinet door because the wall locations available were not ideal. Elastic cord keeps the spices from falling out. See the project from start to finish. This project was a featured clever design in Lao Jianhua's blog in Responses to the “Clever Design Solutions” group (Victoria and Albert Museum)." frankfarm/Flickr

Easy Dessert Tip: Glass bakeware conducts more heat

Beware not to over bake.  Glass bakeware conducts heat better than regular metal pans, so make sure you reduce the oven temperature by about 25 degrees.

 

1945 Pyrex oven ware advertisement (autumnsensation/Flickr)

Easy pumpkin recipe and history of pumpkin pie

Pumpkin pies originate from the days when early American cooks would merely fill a small pumpkin with milk and spices, and placed it in ashes in their fireplace. In this short video, P. Allen Smith shows us a super easy modern version to bake fresh pumpkins for our desserts without having to resort to cans.

 

Easy Vintage Recipe: Pear Banana Compote

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 or 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?

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

If you want to join in on the vintage fun with a recipe of your own, just add your link in the comments.

Here's a vintage dessert which you can make any time of the year since it uses dried pears and bananas are available year round.  Compotes are so delicious, and this recipe is ready so quickly.

Have a fun day!

 

Pear Banana Compote

1 1/2 cups dried pears

1/2 cup sugar

3 bananas

1/2 cup whipping cream

1/4 cup water

Wash pears.  Remove cores.  Steam until tender.  Remove from steamer.  Add sugar and water.  Cover.  Simmer 5 minutes.  Chill.  Cut in small pieces.  Combine with diced bananas.  Serve with whipped cream.  6 servings.

Dessert Recipe: Decadent Chocolate Raspberry Cheesecake

Cheesecake is among the top 5 most popular desserts in the United States, according to “How Stuff Works.”  So I couldn't pass up sharing this delicious chocolate raspberry cheesecake with all of you when I found it waiting in my e-mailbox after I returned from my blog break.  It's from Driscoll's, a well-known family-owned berry farm here in California.  Don't miss their tips below the recipe.

Decadent Chocolate Raspberry Cheesecake
Prep time: 15 minutes

Decadent Chocolate Raspberry Cheesecake

/Driscoll's

Bake time: 1 hour 10 minutes
Makes 16 servings

2 packages (8-oz each) cream cheese, softened
2 packages (8-oz each) 1/3 less fat cream cheese, softened
1-1/2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
2 packages (6-oz each) Driscoll’s Raspberries
2 ounce bar of semi-sweet chocolate

Preheat oven to 325ºF. Butter bottom and sides of a 9-inch round springform pan.

Beat cream cheeses in a large bowl of electric mixer until smooth. Beat in sugar, cocoa powder and vanilla, starting on low speed then increasing to high, until thoroughly mixed.

Beat in eggs one at a time, scraping edges well after each addition. Pour into pan.

Bake about 1 hour and 10 minutes or until just barely set in center. Edges may crack slightly. Turn oven off and leave in oven 1 hour with door ajar. Remove from oven and cool completely. Cover and chill at least 8 hours. Run a knife around edge and remove rim.

Top cheesecake with raspberries. Hold chocolate bar over cheesecake; firmly slide a sharp vegetable peeler along edge of chocolate allowing shavings to fall on cake.

Lighten Up:
Use four 1/3 less fat packages of cream cheese, or two 1/3 less fat and two fat-free packages. Cheesecake will be denser.

Healthy Tip:
Calorie and fat content of this cheesecake can be adjusted by using regular, low-fat, or fat-free cream cheese.

Crepes at the Louvre

Cafe creme with chocolate crêpe & whipped cream, Cafe Mollien at the Louvre.  bvohra/Flickr

Grandma's vintage pumpkin 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 or 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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Today, I'm using a vintage recipe I found on Flickr instead of using my usual Household Searchlignt Recipe Book.  I hope you enjoy this grandma's recipe.  She has all the ingredients, and of course you know to mix well and pour into your favorite kind of pie crust.  

If you want to join in on the vintage fun with a recipe of your own, just add your link in the comments.
 

mindelei/Flickr
Grandma Hammond's Pumpkin Pie Recipe

Grandma Hammond's
Pumpkin Pie Recipe
1 can pumpkin
3 eggs
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
dash of cayenne pepper
3 cups milk

Another vintage recipe:

Two Bears Farm ~ Grandma's Deviled Eggs

Easy How To: Using dessert ingredients around your home

Smells good!  madmolecule/Flickr

Many fall dessert ingredients can be used to make your home smell good.

Your choice of delicious fall smells like cinnamon, all spice, nutmeg, apple, orange, or pear can fill your home.

Simply simmer water with a few sticks of cinnamon, some cloves or orange zests and apple or pear peels, etc..  It's that easy.

Easy How To: Save those pumpkin seeds

Pumpkin seeds by wiserbailey/Flickr

When you are ready to carve your Jack-O-Lanterns with your children, save those pumpkin seeds.  They can make fun "beads" for your children to string necklaces, belts, or garlands.  Or you can eat them.  Pumpkin seeds are full of zinc which is great for the immune system.

To toast them, evenly spread them out on a baking or cookie sheet, and bake in the oven at 250 F. for about 20 minutes.  If you are going to eat them, flavor them with a bit of sugar, cinnamon, or salt.

Easy Tip: Using canned pumpkin or apple sauce

Apple pumpkin by Rivertarts/Flickr

Whenever you would use apple sauce to make a cake more moist, or to add to a turnover, etc., you can also use a bit of canned pumpkin.  All you have to do is replace a bit of the butter or oil from your cake or bread recipe with the pumpkin or the apple sauce.  It will not only be more moist and healthier, but it will also add great fall flavor.

Homage to the Eiffel Tower

The Eiffel Tower has been under several Al-Qaida bomb threats this week.  Beloved to Parisians and Francophiles the world over, La Tour Eiffel was evacuated and closed for several hours.  Here is a photo mosaic for a virtual Foodie Fieldtrip Friday in homage to this beautiful structure.

1. Macarons Gregory Renard à la Tour Eiffel, 2. DSC_0751,
3. Parisian Sweets Plate Ring, 4. Paris Tea Party