Mint Frosted Brownies / Brownies med Peppermynteglasur

A brownie recipe found in “Hershey’s Make It Chocolate!”
published by Hershey in 1987

Mint Frosted Brownies / Brownies med Peppermynteglasur

Mint is I guess something one either love or hate. I have friends who can’t stand it, but for my part I love it in any form. Nothing beat a good book and a steaming cup of mint tea in the evening particulary when combined with a few thin After Eight mint wafers. A couple of these brownies would do nicely too – Ted

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Norwegian Traditional Almond Cookies / Mandelkubber

A cookie recipe found in “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994Norwegian Traditional Almond Cookies / Mandelkubber

The sour cream in the recipe can be replaced by sour milk and the hartshorn salt that will give the cookies a hard texture can be replaced by 4 tablespoons of baking soda.

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The Vicarage’s Spice Cake / Prestegårdens Krydderkake

An old-fashioned cake recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994
The Vicarage’s Spice Cake / Prestegårdens Krydderkake

Wikipedia: Spice cake is traditionally flavored with a mixture of spices. The cake can be prepared in many varieties. Predominant flavorings include spices such as cinnamon, cloves, allspice, ginger and nutmeg

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Molasses Walnut Cookies / Småkaker med Mørk Sirup og Valnøtter

A cookie recipe found in “Cooky Jar Favorites”
published by The Tested Recipe Institute in 1960

Molasses Walnut Cookies / Småkaker med Mørk Sirup og Valnøtter

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Coffee Spice Cake / Kaffe- og Krydderkake

A cake recipe found in “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925Coffee Spice Cake / Kaffe- og Krydderkake

As I mentioned the first time I posted from this book, food flavoured with coffee tends to be most popular among grown-ups. But who cares, as I concluded then, we are grown-ups aren’t we – Ted

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Corn Bread / Maisbrød

A WWI baking recpe found in “War Time Recipes” published
by  Proctor & Gamble Co in 1918
Corn Bread / Maisbrød

When the United States entered World War I in 1917 food was desperately needed to supply the European civilian and military allies. Herbert Hoover was appointed as head of the U. S. Food Administration and launched a campaign to conserve food. Americans were urged to voluntarily stretch the food supply by cutting waste, substituting plentiful for scarce ingredients and participating in the food-conservation program popularly known as “Hooverizing,” which included wheatless Mondays and Wednesdays, meatless Tuesdays, and porkless Thursdays and Saturdays.

The Food Administration sponsored a program to educate the people about nutrition and food preservation to help persuade them that eating less would not be harmful. Signs and posters proclaimed, “Food Will Win the War” and pitched what became known as the “Doctrine of the Clean Plate.” The National War Garden Commission encouraged Americans to “put the slacker land to use” by growing war gardens and to preserve by canning and drying all the food they could not use while fresh.

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Cinnamon Coffee Cake / Kaffekake med Kanel

A cake recipe found in “A Sampler of Modern Sour Cream
Recipes” published by American Dairy Association in 1970

Cinnamon Coffee Cake / Kaffekake med Kanel

Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The term “cinnamon” also refers to its mid-brown colour.

Cinnamomum verum is sometimes considered to be “true cinnamon“, but most cinnamon in international commerce is derived from related species, also referred to as “cassia” to distinguish them from “true cinnamon”.

Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice.

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Pop-Overs

A baking recipe found in”Borden’s Evaporated Milk Book
of Recipes” published in the 1920s

Pop-Overs

A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.

Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.

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If you want to download
Borden’s Evaporated Milk Book of Recipes
click the icon below

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Gingerbread with Fruits / Ingefærkake med Frukter

A old fashioned cake recipe found in  “Formkaker” (Cakes baked in moulds) published by Hjemmet’s Cookbook Club in 1981
Gingerbread with Fruits / Ingefærkake med Frukter

Any cake baked in a mould whether it is a oblong, square, ring or round mould, even a oven baking pan is called a “formkake” (mould cake) in Norway. I know, we’re a simple lot

Ted
Winking smile

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Chocolate Layer Cake / Lagkake med Sjokoladeglasur

En kakeoppskrift funnet i “Igleheart’s Cake Secrets” publisert
av Igleheart Flour in 1928

Chocolate Layer Cake / Lagkake med Sjokoladeglasur

Dette er andre gang jeg poster fra denne gamle Igleheart kokeboka og igjen blir jeg slått av hvor lite baking og baketradisjoner har endret seg over årene sammenlignet med annen mat. Vi synes å ville ha kaker slik de alltid har vært. Kanskje fordi kaker bringe så gode minner fra barndommen vår – Ted

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Pineapple Cake / Ananaskake

A kake recipe found in “Famous Southern Baking Recipes for Better Baking” published by Snow King in 1929
Pineapple Cake / Ananaskake

Recipe by Mrs. J. E Eubank Appling, Georgia (see picture). This reripe won first prize at a district contest held in Augusta, Ga.

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Dairy-Free Marzipan Tea Cake/ Marsipantekake Uten Meieriprodukter

A cake recipe from “So Delightful -50 Dairy-Free Recipes That Are Truly So Delicious” published by So Delicious Dairy Free
Dairy-Free Marzipan Tea Cake/ Marsipantekake Uten MeieriprodukterApart from being dairy-free this cake is also soy-free.

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4 Classic Cakes From The Thirties / 4 Klassiske Kaker Fra Tredvetallet

4 cake recipes found in “Moderne Baking” (Modern Baking)
published by Freia as in 1938 to promote their baking powder

4 Classic Cakes From The Thirties / 4 Klassiske Kaker Fra Tredvetallet

Baking is strange, our breakfast, lunch and dinner habits and menus change a lot from decade to decade, but our favourite cakes recipes hardly ever change. “Moderne Baking” was published 80 years ago and still you could find these four recipes in one version or other in just about any contemporary baking cook book.

Its nice to know there are still some constants in our lives in these times of rapid changes – Ted

Winking smile

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Sunshine Cake / Solskinnskake

A quick and easy cake recipe found in “Kaker til Kaffekosen” (Coffee Time Cakes) published by Gyldendal in 1991
Sunshine Cake / Silskinnskake

Notice the word “kaffekosen” (kaffe + kos) in the title of the book in Norwegian The word “kos” is closely connected to the Norwegian word “hygge” that was adopted by the English language last year.

Both “hygge” and “kos” are a little hard to explain in English because both words are so tightly connected to the Norwegian mentality. Both words are nouns, but can also be used as verbs “hygge seg” and “kose seg” and it is the verbs that are most often used here in Norway.

Rather loosely both can be translated into ‘having a good time’ or ‘having a nice time’. Several large international surveys have shown that Norwegians are among the happiest people in the world, usually just beaten by the Danish. Our quest for having a nice time should explain a lot of that result.

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Drømmegod Rullekake / Dreamlike Roly Poly

A delicious Swiss roll recipe found on alleoppskrifter.no
Drømmegod Rullekake / Dreamlike Roly Poly

Jelly Roll, Swiss Roll or Roly Poly is an old English recipe. The earliest published reference for a rolled cake spread with jelly was in the Northern Farmer, a journal published in Utica, New York, in December 1852. Called “To Make Jelly Cake”, the recipe describes a modern “jelly roll” and reads: “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.”

The terminology evolved in America for many years. From 1852 to 1877 such a dessert was called: Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873), and Rolled Jelly Cake (1876). The name “Jelly Roll” was eventually adopted.

The origin of the term “Swiss roll” is unknown. The earliest British reference to a rolled cake by that name appeared on a bill of fare dated 18 June 1871, published in the 1872 book A Voyage from Southampton to Cape Town, in the Union Company’s Mail Steamer “Syria” (London). A recipe for “Swiss roll” also appeared in the U.S. that same year in The American Home Cook Book, published in Detroit, Michigan, in 1872.

Several 1880s to 1890s cookbooks from London, England, used the name Swiss roll exclusively.

The American Pastry Cook, published in Chicago in 1894, presented a basic “Jelly Roll Mixture” then listed variants made from it that included a Swiss roll, Venice roll, Paris roll, chocolate roll, jelly roll cotelettes, and decorated jelly rolls.

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