Labor Day Triple Fudge Cake

Happy Labor Day! Here's a great Retro Recipe for Labor Day Triple Fudge Cake from Betty Crocker's Party Book, copyright 1960. The Party Book is all about being a good 'hostess' with fun, if somewhat dated, recipes for most holidays.

Here's one for Labor Day:

"To most of us, Labor Day means a long week end with time for picnics in the backyard, by a lake, or in the autumn woods." 

"More than 500 recipes, menus and how-to-do-it tips for festive occasions the year 'round."

So for Labor Day, make this simple Labor Day Triple Fudge Cake, virtually labor-free.

WARTIME CHOCOLATE CAKE RECIPES: Veterans Day

Tomorrow is Veterans Day (aka Remembrance Day, Armistice Day). My father was a decorated Veteran of WWII, so today I'm posting three recipes for Chocolate Cake from that era. Times were hard during the War, on the battlefield, and on the Homefront. These recipes are for Wartime Chocolate Cake. I think it was slightly easier to get sugar and cocoa in the U.S. than other countries, although I've seen several versions of War Time Chocolate Cake in various British war time cookbooks. Milk and eggs were rationed, too, so the first recipe is quite spongy.

During the Second World War, you couldn't just walk into a store and buy as much sugar or butter as you wanted. You were only allowed to buy a small amount (even if you could afford more) because these items were rationed. The government introduced rationing because certain items were in short supply.

Some things were scarce because they were needed to supply the military - gas, oil, metal, meat and other foods. Some things were scarce because they normally were imported from countries with whom we were at war or because they had to be brought in by ship from foreign places. Sugar and coffee were very scarce. Coca-Cola even stopped production during the war because sugar in great quantities was not available.

Everyone was given a ration book that contained ration stamps for different items. Grocers and other business people would post what your ration stamps could buy that week, but it was up to the individual to decide how to spend the stamps and possibly save up the items for a cake like this.

All three recipes are egg-less.

Support our Veterans!

WARTIME CHOCOLATE CAKE

Ingredients:

1-1/2 cups unbleached all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon white vinegar
5 tablespoons vegetable oil
1 cup cold water

Directions:
In large mixing bowl, mix flour, sugar, cocoa, soda, and salt.
Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened.
Pour into 8 x 8-inch pan.
Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

And from Eating for Victory, a great Reproduction Cookbook of WWII pamphlets.

 

 

RETRO COOKIES COOKBOOK: Cookie Tips & Recipe for Chocolate Fudge Slices

I have so many cookbooks, I love all my 'retro' pamphlets filled with fun chocolate cookie, candy and cake recipes. Today I'm adding more Cookie Tips, this time from Good Housekeeping's Book of Cookies (1958). I'm also posting the recipe from the Book of Cookies for Fudge Slices. Gotta love the illustrations in this book--and the cookie dough splatters! I pick up most of these cookbooks and pamphlets at garage sales and flea markets, but I've also had some for years that have come down to me from family members. So get Baking for the Holidays!

 

CHOCOLATE COCONUT SOUFFLE: National Chocolate Souffle Day

Today is National Chocolate Souffle´ Day. If you've been reading this blog, you know that I love souffles, and I've posted many different recipes over the years. How could I have a Chocolate Blog without at least 5 Souffle Recipes?

Here's a new old recipe from Baker's Famous Chocolate Recipes (1936) for a twist on the souffle: Chocolate Coconut Souffle.

You might not have Minute Tapioca in your pantry, but let me tell you it's worth searching out for this recipe. Check out my post on Tapioca. As far as Baker's Southern Coconut Flakes go, I wasn't sure exactly what that is, so I used Baker's Angel Flake Coconut which is slightly sweetened. After all, it was 1936.. maybe it's the same, maybe it's another product all together. If you know, leave a comment or contact me. I'm sure there's a Food Historian out there who knows!

For Chocolate, I use high quality very dark chocolate. Depending on the chocolate you use, your souffle might vary in taste.

1958 BOOK OF COOKIES: Cookie Tips & Recipe for Chocolate Fudge Slices

I have so many cookbooks, but I love my 'retro' pamphlets filled with fun chocolate cookie, candy and cake recipes. So today I'm adding more Cookie Tips, this time from Good Housekeeping's Book of Cookies (1958). I'm also posting the recipe from the Book of Cookies for Fudge Slices. Gotta love the illustrations in this book--and the cookie dough splatters! I pick up most of these cookbooks and pamphlets at garage sales and flea markets, but I've also had some for years that have come down to me from family members. So get Baking for the Holidays!

 

CHOCOLATE CRINKLES: Guest post by Judy Clemens

The Holidays are right around the corner! Let the Cookie Recipes begin! And what cookie tastes most like the holidays than Chocolate Crinkles? Today I welcome back my mystery writing friend Judy Clemens aka JC Lane. J.C. Lane is the author of the thriller Tag, You’re Dead. Judy also writes mysteries as Judy Clemens, including the Stella Crown series and the Grim Reaper mysteries. 

Judy Clemens:
Chocolate Crinkles

When I was in kindergarten I lived with my family in Evanston, Illinois, while my father went to school for his doctorate in organ performance. We lived in student housing and I walked with my brother, then in fourth grade, to the local public school. My teacher, Mrs. McKnight, was a formidable presence, and I remember more than once hiding my face while she yelled at the class. On my birthday, however, my mom sent Chocolate Crinkles to school with me, and Mrs. McKnight loved them so much she asked me to bring her the recipe. After that, our relationship became one I wasn’t quite as afraid to pursue.

This recipe – my favorite cookie – comes from Betty Crocker’s Cooky Book, first published in 1962. I now have the book, snatched from my mother’s library when she was downsizing for a move. I have used the recipe many times for gifts, my family’s dining pleasure, and post-season soccer games, when my daughter had friends calling dibs to sit beside her so they could have a cookie when our team scored (a Bluffton High School boys’ team tradition). This year, although my son graduated and I’m no longer responsible for taking cookies, another mom asked me for the recipe, and other fans remembered with fondness eating Chocolate Crinkles at last year’s district games.

May you enjoy these as much as I always have, and bring deliciousness to those around you!

CHOCOLATE CRINKLES

Ingredients
1/2 cup vegetable oil
4 squares (4 ounces) unsweetened chocolate, melted
2 cup granulated sugar
4 eggs
2 tsp vanilla
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioners sugar

Directions
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Sift together flour, baking powder, and salt. Stir into chocolate mixture. CHILL SEVERAL HOURS OR OVERNIGHT.

Heat oven to 350 degrees. Drop rounded tablespoons of dough into confectioners’ sugar. Roll in sugar, shape into balls. Place about 2” apart on greased baking sheet. Bake 10-12 minutes.  
Do not overbake!

Makes about 3 1/2 dozen cookies.

Chocolate Wagon Wheel Cookies

Today is National Homemade Cookies Day, and in anticipation, I scanned this recipe and illustration for Wagon Wheel Cookies from one of my Retro Cookbooks in which different women contributed their favorite recipes. Alas, I put the cookbook back on the shelf without noting the title. I'm sure from the outfit the woman is wearing, the cookbook is probably from the 40s or 50s. I wonder where Mrs. Juanita Willis is now? I love these cookies. They're easy to make and even easier to eat. Enjoy!