Recipe Weekend: The Vintage Baker: Vintage Desserts with a Twist! by Editors of CakeChatter

 Disclosure / Disclaimer: I received this ebook, free of charge from via Cakechatter via #Netgalley,  for review purposes on this blog. No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own

Synopsis:

The anthology (collection) of recipes included in this book were designed to achieve three goals: One: they had to be made from scratch. Two: they had to be made with all-natural ingredients and three: they had to have a “twist” making them a little different from popular vintage dessert recipes that you may have tried. It was “our desire to “kick them up a notch” so to speak and offer variety to our readers.

As an added bonus, we have included the author’s notes about their recipe, when applicable, and comments from Dough-Punchers™, or folks who have made these recipes with success. We have also included a little history in some cases that we found fascinating; we hope you do, too. Nutritional information is included when available. And, as with all our books, we have edited the recipes so that they’re easier to follow and we have developed a different format, which we think is more conducive to your baking success—with the probability of fewer errors.

When researching this anthology, we looked for vintage desserts that were classic, but intriguing and a little off the beaten path. Some are fairly easy to make (although some are complex). It’s easy to find recipes online for lemon meringue pie, for example, but not with the added “twist” of ginger. Our Black Forest Cake comes from the recipe of a German clockmaker. But no matter how classic the dessert, the ones that we have included will whet your taste buds and excite your sense of adventure. They are special!

As far as time? Some of these desserts can be made in a jiffy, while others may take significantly longer. But they are all made-from-scratch and feature natural ingredients (no margarine, for example).

We hope that you enjoy making these unique, vintage desserts with a “twist”!

Review:

When you have one grandmother from New Hampshire via Canada another from Louisiana and grandfather from Minnesota and another grandfather from Arkansas, you tend to get a lot of family recipes handed down from all over the country. Therefore I wasnt surprised that as I was turning the pages there were recipes from my family!  The only differences were the twists, that Cakechatter had added.

These are classic recipes that you'll use all throughout the year. Especially during the holidays, these are the recipes that you'll pull back out again and again. I love how they put a bit of History with each recipe, so that you can see how they became popular. The twist and notes are what set apart new bakers and season bakers, and new bakers will greatly appreciate them.

This is a lovely book to give as a hostess present, as a wedding gift with a basket of supplies, or for the co-ed that's moving far from home but may want to bake family recipes. I also highly recommend checking out Cakechatter's Facebook page for more recipes and ideas.

photo: “Pittsburgh Post-Gazette”

Recipe:

Arline Polinsky’s Cream-Cheese Pound Cake

(author: Arline Polinsky     *featured in: “Best of QED Cooks” and MSN.com)    

Our Editors have dubbed this recipe “The pound cake that made 

Pittsburgh famous.”

This is a simple, but quite tasty pound cake, that is perfect to have on hand for drop in holiday guests, for holiday brunches, for potlucks, and even for late night snacking! We've also had success with freezing individual slizes, and pulling out when needed.

The TWIST: Cream-cheese!

 

Ingredients:

• 3 sticks butter, at room temperature

• 8 ounces cream-cheese, at room temperature

• 3 cups sugar

• 1-1/2 tsp vanilla

• 6 large eggs

• 3 cups sifted cake flour

 

Directions:

1. Preheat oven to 325 degrees.

2. Cream butter and cream-cheese. .

3. Add sugar and mix until light and fluffy, then add vanilla. 

4. Add eggs one at a time, beating well after each addition.

5. Stir in sifted flour and combine.

6. Spoon into a 10-inch tube or Bundt pan.

7. Bake for 1 to 1-1/2 hours, until a tester comes out clean.

8. Tak­e the cake out of the oven and cool in the pan for about 15 to 20 minutes,

 be­fore removing to plate.

About Cakechatter:

We love the joy of baking (from scratch) and throughout the years have developed a devoted following on our Facebook page and Twitter…  

Our mantra is this: One: When you bake, bake from scratch and two: Use only natural ingredients (preferably organic). P.S. You won’t find Cool-Whip® in our recipes!

The Editors of CakeChatter™ hope that you enjoy our book! After all, there’s nothing better than making your family and friends happy—just like Grandma!