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dddavids Hauntingly Good Recipes
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I probably have begun latter in life than most to learn how to cook things,
so you will have to forgive my excitement at being able to make something
relativity easy and be very elated over it turning out well.
I am also fascinated by food and desert recipes from 100 to 200 plus years
ago. They are mainly old recipes that I will be posting, and trying.
These will be foods, and deserts that I have made in the Haunted Kitchen.
Who knows, maybe the spirits of cooks past are with me to help me through it.
Gewurzplatzchen (Spice Cookies)
1/2 c butter
1 c brown sugar, firmly packed
1/4 c molasses
1/4 tsp salt
1 t cinnamon
1/2 tsp cloves, ground
1/4 c shortening
1 large egg
2 1/2 c unbleached flour, unsifted
2 tsp baking soda
1/2 tsp ginger
1/2 tsp allspice, ground
Preheat oven to 350F degrees.
Cream butter, shortening, and brown sugar thoroughly.
Blend in egg and molasses. Sift together the remaining
ingredients. Stir into sugar mixture. Shape dough into
3/4-inch balls. Place 2 inches apart on greased baking
sheets. Flatten each ball with the bottom of a glass that
has been greased and dipped into sugar.
Bake for 12 to 15 minutes.
These turned out very nice. I made the design on the top
using an antique potato masher. Note: If you don't have
Molasses, you can substitute with honey.
1930's 2 Egg Cake
2/3 cup of butter or margarine
1 cup sugar
1 teaspoon vanilla
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup of milk
Stir the butter until creamy, and gradually work in
the sugar. Slightly beat the eggs, add the vanilla,
combine with the butter mixture, and blend.
Sift the dry ingredients together, and add alternately
with the milk to the first mixture.Transfer to 2 9 inch
layer cake pans rubbed with butter, and dusted sparingly
Bake at 375 F. for 25 minutes, or until toothpick comes out
1/2 cup butter or margarine
2 cups sifted confectioners sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons hot milk
Cream butter, and gradually work in confectioners sugar,
vanilla, and salt. Add the hot milk, and the second cup of
confectioners sugar, and beat until creamy.
Spread in between the layers, and top of your cake.
This is a more dense cake than today's variety, and
definitely shorter, but tasty, and interesting all the same.
Scotch Short Bread
1 pound of flour (3 1/3 cups)
1/2 pound butter (2 sticks)
6 ounces sugar (3/4 cup)
Cream butter and sugar, add flour.
Roll into a smooth ball and work down until
half an inch in thickness, an operation which is
rather difficult for a novice, as it is apt to crack
at the edges; but the knack is soon learned,
and the more it is worked the better. Bake at 350 F.
For 8 to 10 minutes.
I love these! They would also be great with 1/2
dipped into melted chocolate.
Damper is a traditional Australian soda bread prepared
by swagmen, drovers, stock-men and other travelers.
It consists of a wheat flour based bread, traditionally
baked in the coals of a campfire.
Original recipe makes 1 loaf
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk
1/2 cup water
Preheat oven to 425 degrees F.
Grease a baking sheet, or pan.
In a large bowl, stir together the flour and the salt.
With pastry blender or your hands, cut in butter.
Make a well in the center of the flour mixture and
pour in the milk and water. Stir until the dough
comes together. Turn the dough out onto a lightly
floured surface and form into a round loaf 8 inches
across. Place the loaf onto the prepared pan and
using a sharp knife, cut a cross in the top.
Bake 425 F. 25 minutes, then lower the
temperature to 350 F. and continue to bake for an
additional 5 to 10 minutes.
The loaf should be golden brown and the bottom
should sound hollow when tapped.
I like this very much for a "Quick Bread", it's like a
large biscuit, but the outside is very crunchy, and the
Damper itself just holds a little something special.
The History Of Breads
The making of breads go back at least 30,000 years.
The first bread produced was probably cooked
versions of a grain-paste, made from roasted and
ground cereal grains and water, and may have been
developed by accidental cooking or deliberate
experimentation with water and grain flour.
In medieval Europe, bread served not only as a staple
food but also as part of the table service. In the
standard table setting of the day the trencher, a piece
of stale bread roughly 6 inches by 4 inches, was
served as an absorbent plate. At the completion of a
meal the trencher could then be eaten, given to the
poor, or fed to the dogs. It was not until the 15th
century that trenchers made of wood started to
replace the bread variety.
The History of Pancakes
Authentic Mexican Hot Chocolate Cookies
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons Baking Powder
1 teaspoon baking soda
1/2 teaspoon Salt
1 cup (2 sticks) Butter
1 3/4 cups Sugar
2 large Eggs
2 teaspoons Cinnamon
1/2 teaspoon Cayenne Pepper
Preheat oven to 400 degrees. In one bowl, sift together flour, cocoa powder, baking powder, and salt. In a seperate bowl, beat butter and 1 1/2 cups sugar until light and fluffy. Add eggs and mix well, gradually add flour mixture and beat until combined.
In a small bowl, combine remaining 1/4 cup sugar, Cinnamon, and Cayenne Pepper. Using teaspoons, form small balls of dough and roll in cinnamon/sugar/pepper mixture. Place, about 2 inches apart, on foil lined baking sheets. Bake until cookies are set in center, about 10 minutes.
They will keep for about a week, if stored well.
Authentic Mexican Wedding Cookies
1/2 cup/1 stick of Butter
2 tbsp. confectioners' Sugar
1/2 tsp. Vanilla
1 cup sifted Flour
1 cup finely ground Walnuts or Pecans
Preheat oven to 375°. Cream butter until fluffy. Add confectioners' sugar and vanilla, mix well. Gradually add in flour. Stir in nuts.
Shape dough into 1" balls, using about 1 tbsp. of dough for each. Place 1" apart on an ungreased cookie sheet and bake 15 minutes, turning sheet so that cookies bake lightly and evenly. Allow to cool, and roll in confectioners' sugar.
Note: I doubled this recipe to make a little over a dozen small cookies.
Follow the Blogs
More Great and Vintage Recipes
dddavids Recipes Page 2
dddavids Recipes Page 3
dddavids Old Fall Recipes
dddavids Lower Calorie Recipes
dddavids Old Christmas Recipes
dddavids Old ValentinesDay Recipes
dddavids Old Easter Recipes
dddavids Interesting Facts and Recipes:
For the Witch in you, Magical Food Tips:
When preparing foods for specific magical purposes, cook with purpose
and care. Keep your goal in mind, love, money, protection, health, fertility,
sex, strength, psychic awareness.
Always stir clockwise, clockwise motion is thought to be in harmony with the
apparent movement of the sun in the sky, and has been linked with life,
health and success.
Cut foods into shapes symbolic of your magical intention, such as hearts for
love a Pentagram for protection etc.
By contemplating the energy of love, money or protection, you can bring magic
into your kitchen each day.
Foods for Love:
For centuries witches have been using foods to create powerful magic, and love
magic is one of the most favored. The secret recipes and secret spices that have been used have always been a witches most closely guarded secret.
Witches spend many hours carefully crafting their love magic and using the secret
ingredients containing the energy of love.
Try this out:
Black Magic Cake
1 3/4 cups All purpose flour; unbleached, sifted
2 cups Sugar
3/4 cup Baking Cocoa
2 teaspoons Baking soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 large Eggs
1/2 cup Vegetable oil
1 cup Coffee; black, strong
1 cup Buttermilk
1 teaspoon Vanilla extract
Magical Cake Frosting:
1/4 cup Butter; or regular margarine
3 ounces Semisweet chocolate
1 large Egg
1 tablespoon Vanilla
1 tablespoon Lemon juice
1 cup Walnuts; chopped
2 cups Confectioners Sugar
Original recipe makes 16 Servings
Sift together flour, sugar, cocoa, baking soda, baking powder,
and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and
vanilla. Beat with an electric mixer set at medium speed for 3
minutes. Pour batter into greased 13x9 inch baking pan. Bake
in preheated 350 degree oven for 40 minutes or until the cake
Cool in pan on rack. Frost with Magical Cake Frosting.
Cut into squares.
Magical Cake Frosting Instructions:
Combine butter and semisweet chocolate in a double boiler top.
Place over hot water, stirring until melted. Remove and cool well.
Add egg and stir vigorously. Add confectioners sugar, vanilla and
lemon juice. Beat until smooth. Add walnuts and frost cake with icing.
from the Round The World Cookbook-1934
1 pre baked pie crust
1 cup dark brown sugar
3 tablespoons butter
1 1/2 cups milk
1/2 tsp vanilla extract
2 eggs, separated
3 tbsp all purpose flour
2 tbsp powdered sugar
Heat a heavy fry pan over medium heat. Add the butter and brown sugar
and stir until the sugar is melted and a thick brown syrup is formed.
Add one cup of the milk into the pan, and the vanilla.
Beat the egg yolks lightly in a medium sized bowl, and combine with the
remaining milk and the flour until smooth.
Add to the mixture in the fry pan and stir over medium heat until thickened
Pour into cooled pie crust. Beat remaining egg whites with powdered sugar
until stiff and spoon decoratively over pie.
Bake in preheated 325 degree oven until meringue is browned, Serve cold.
Other Interesting Links
"History is Served" presented by Colonial Williamsburg
A contributory site for historical cooks to share their recipes and research
Allrecipes - for recipes, cooking tips, and how-to food videos
Quality Family Recipes from Betty Crocker
Have you lost a recipe? Ask Uncle Phaedrus,Finder of Lost Recipes
In the 1930s, Clara Shenefelt Williams compiled the collection
of recipe cards that were discovered in an antique shop.
Read Clara's Story
Clara Project, A weekly cooking project inspired by vintage recipe cards.
Corn Flake Cookies
A collection of corn flake drop cookie recipes submitted,
reviewed and rated by the ifood.tv community.
Old Fashioned & Nostalgic Candy
Here is one of Clara's 1930s Recipes from the link above.
Old Fashioned Chocolate Drop Cookies
(makes about 40 cookies)
1/2 cup unsalted butter, softened at room temperature
1 1/2 cups lightly packed brown sugar
2 large eggs
1/2 cup milk
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup chopped toasted walnuts, pecans, almonds or peanuts
Preheat oven to 375 degrees F
Line two baking sheets with parchment paper.
In the bowl of a stand mixer (or in a large bowl using a hand mixer)
cream together the butter and brown sugar until well-blended and
fluffy, about 2 minutes.
Add the eggs and mix to combine; add milk and vanilla and stir.
In a separate bowl, sift or sieve together the flour, cocoa powder,
baking powder, salt and baking soda. Add the dry ingredients to
the mixer and slowly blend to combine.
Stir in chopped nuts.
Drop cookie dough by teaspoonfuls onto the paper-covered baking
sheets. Bake for 15 minutes.
Remove the cookies to a wire rack to cool.
Old Fashioned Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
You can also add chocolate chips, walnuts, etc.
Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate
bowl, cream together butter and brown sugar. Stir in eggs and
mashed bananas until well blended. Stir banana mixture into flour
mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick
inserted into center of the loaf comes out clean. Let bread cool in
pan for 10 minutes, then turn out onto a wire rack.
Or you can try the following...
Old Fashioned Banana Bars
1 1/2 cups all-purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Butter
1/2 cup Sugar
1/2 cup Milk
1 teaspoon Vanilla Extract
2 ripe Bananas
1 Cup of White Chocolate Chips
1 Can of White, or Cream Cheese Frosting
Preheat oven to 350 degrees. Grease a 9×13 inch baking pan.
Combine the flour, baking soda, and salt in medium bowl.
In a large bowl, cream together butter and sugar until smooth. Add egg. Stir in the milk and vanilla. Mix in the bananas. Add the dry ingredients to the wet and mix just until combined. Spread evenly into the prepared pan.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let bars cool completely before frosting.
These are truly wonderful. Be sure that you try them!