COCOA BREAD: Vintage Recipe from Fleischmann's Yeast

I grew up baking with Fleischmann's Yeast, so I was thrilled when my husband found this tiny pamphlet in his mother's papers. His mother may not have been a good cook, but she was a terrific baker. I love Vintage and Retro recipes and pamphlets. On this one, you could write for the pamphlet to be sent to friends. This is pre-zipcode. I think the illustrations are adorable, too. This little book was actually printed askew with the city of publication cut off. When I say little, the book is 3 1/2 x 6 1/2.

There were several good recipes in this small cookbook, but I decided to post the recipe for Cocoa Bread. FYI: this recipe does not have a temperature for baking the Cocoa Bread. I guess it was 350. Who doesn't love Cocoa Bread? 

 

Campfire Fudge Cake: Vintage Thanksgiving Ad with Recipes

I love Retro Ads with recipes, and this is actually more Vintage than Retro since it came out in Good Housekeeping November 1926. However, the recipe for Campfire Fudge Cake is still perfect for Thanksgiving in 2017. And who hasn't had Sweet Potatoes with Marshmallows? Campfire Brand! Three recipes in all for your holiday! Campfire Fudge Cake, Campfire Apple Mallows and Sweet Potatoes Southern. Happy Thanksgiving!

Retro Ginger Cream Devil's Food Cake

You know I love these Retro Ads with recipes. So fun! This is a particularly interesting recipe. It's an Ad with recipe for Ginger Cream Devil's Food Cake from Magic Baking Powder. Love that "Magic costs less than 1¢ per average baking!" Probably not today. This is a from-scratch Devil's Food Layer Cake with a Ginger-Cream Filling. No need to ice the sides, and it calls for whipped cream instead of icing on top!

Fudgy Chocolate Cookie Bars: Vintage Ad & Recipe

Another great vintage recipe. You've probably made something like this before, but here's the original magazine ad and recipe. Of course, I substitute other chocolate chips and cocoa--and I always use butter, but here's the original recipe!

FUDGY CHOCOLATE COOKIE BARS
(Makes 24 to 36 bars)

1 3/4 cups unsifted flour
3/4 cup confectioners’ sugar
1/4 cup HERSHEY’S Cocoa
1 cup cold margarine or butter
1 (12-ounce) package HERSHEY’S Semi-Sweet Chocolate Chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup chopped nuts
Preheat oven to 350°. In medium bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13×9-inch baking pan. Bake 15 minutes. Meanwhile, in medium saucepan, over medium heat, melt 1 cup chips with sweetened condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts and remaining 1 cup chips; press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars. Store tightly covered.

Thanks to the no longer updated website: recipecurio. I've been making these for a long time with various adaptations, but this is the original recipe.

Grandma's Chocolate Bread Pudding: Vintage Ad & Recipe

The other day I posted a Chocolate Bread Pudding recipe that uses Hawaiian bread. It's certainly unique, easy to make and delicious. Of course I've posted recipes for  Chocolate Irish Soda Bread Pudding and Mystery Author Katherine Hall Page's Chocolate Bread Pudding.  Well, thought it might be time to post a "Vintage" Chocolate Bread Pudding recipe. I just love these vintage ads and recipes. You can always update the recipes, but the ads are "priceless."