How To make Sweet Chocolate Cake/1953 Pillsbury Bakeoff
2 c All-purpose flour
3 ts Baking powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
3 lg Egg yolks; beaten well
1 c Milk
1 ts Vanilla extract
3 oz Semisweet chocolate; 3
-squares 3 lg Egg whites
Frosting- 3 oz Cream cheese; softened
3 tb Milk
1/8 ts Salt
2 1/2 c Confectioner's sugar
2 oz Semisweet chocolate; melted
1 ts Vanilla extract
A winner in the senion division of the 1953 Pillsbury Bakeoff. Cake: Mix the flour, baking powder and salt; set aside. Cream the shortening and sugar well. Beat the egg yolks for 1 minute then add to shortening mixture along with the milk and vanilla; blend well. Add the dry ingredients and beat until smooth. Beat the egg whites until stiff. Melt the chocolate over low heat. Add the melted chocolate to batter and mix well. Fold in the beaten egg whites. Pour batter into 2 well greased and lightly floured 8-inch round cakepans. Bake in preheated 350 degree oven for 25-30 minutes. Cool for a few minutes then remove cake to finish cooling on a wire rack. Chocolate Cream Cheese Frosting: Blend together softened cream cheese, 3 tablespoons milk and the salt. Add the confectioners' sugar gradually, beating well. Blend in melted chocolate and vanilla. Beat until smooth. Thin with an additional 1-2 teaspoons milk if necessary for right spreading consistency. Frost the cake between the layers and on tops and sides. -----
How To make Sweet Chocolate Cake/1953 Pillsbury Bakeoff's Videos
Lockdown Snack- Coconut Cookies/ Thins | Whole Food Plant Based Recipe
Lockdown Snack- Coconut Cookies/ Crisp
½ cup sunflower seed flour or almond flour
½ cup desiccated coconut
1/3 cup brown rice flour or oat flour
1/3 cup date paste or sweetener
1 ½ tbsp nut butter
????In this video:
Brown rice flour:
Desiccated coconut:
????Other plant based dinner recipes:
Gluten free vegan brownies:
???? ✉: glutenfreeplantaste@gmail.com
???? Instagram
????Facebook
#wholefoodplantbased #glutenfreeplantaste
Harvey Wallbanger Pie: he History of the Icebox! And One Boozy Dessert!
Today is a collaboration with @Recipes with Resa !! We are doing a retro and modern version of the Icebox Dessert. Guess which I'm doing!! The Harvey Wallbanger is such a classic 1970s cocktail and also a delicious boozy dessert! Come on into the kitchen!
YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have! -
It would be my honor to have you support me in our ever-growing YesterKitchen channel by making a one-time donation or becoming a member!
Join my Facebook page!!
Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com
Here is Resa's fabulous icebox dessert!
Prepared Chocolate or Graham Crust (or see below if you would like to make your own)
22 Marshmallows
3/4 Cup Orange Juice
1 TBS Cointreau (or other Orange Liquor)
3 TBS Galliano
1/2 TSP Orange Rind, Grated
1 Pint Whipping Cream, Whipped
Melt marshmallows with orange juice in double boiler, cool at room temperature. Add Galliano, Cointreau and orange rind. Refrigerate until slightly thickened. Fold in half whipped cream and pour into crust. Refrigerate until firm. Garnish with remaining whipped cream and decorate as desired.
And as promised, if you want to make your own crust:
22 Chocolate Wafers, Nilla Wafers or Graham Cracker Squares (fine crumbs)
4 TBS Butter, Melted
Mix cookie crumbs and butter. Pat into a 9 inch pie pan covering bottom and sides. Bake 8 minutes in a 350 oven. Cool. (Yes, this is a non-icebox component) ????
Looking for more fabulous retro dishes? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes!
Way back Machine! Dishes from 1939 and Earlier!
Jill’s Retro Restaurant Tributes!
Have a Retro Party!
1960s Main Dishes and Sides!
#iceboxdesserts #harveywallbangercocktail #boozydesserts
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
You can share your family and childhood recipes and stories with me at YesterKitchen@gmail.com
Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com
*************************************************
SHARE THIS VIDEO:
*************************************************
Double Tree by Hilton Signature Chocolate Chip Cookie Recipe!!!
Double Tree has recently released their signature chocolate cookie recipe. When we went to New York last year, we stayed at a Double Tree by Hilton. They gave us cookies every single day, and we never got tired of them! These cookies are super delicious! Chocolate chip cookies are my favorite and these are the absolute best!! Make sure to follow the instructions exactly to achieve the perfect cookie.
Comment below what you want to see me bake next!
haileyscontrino@gmail.com
Instagram @haileyscontrino
Twitter @haileyscontrino
Snapchat @haileyscontrino
Double Tree Signature Cookies:
Unsalted Butter - 1/2 lb. / 226.8 grams
Granulated Sugar - 3/4 cup + 1 tbsp / 162.6 grams
Light brown sugar - 3/4 cup / 150 grams
Eggs - 2 large
Vanilla extract - 1 1/4 tsp / 6.2 mL
Lemon Juice - 1/4 tsp / 1.2 mL
Flour - 2 1/4 cups / 280 grams
Rolled oats - 1/2 cup / 45 grams
Baking soda - 1 tsp / 6 grams
Salt - 1 tsp / 6 grams
Cinnamon - 1 pinch / 2.6 grams
Semi-sweet chocolate chips - 2 2/3 cups / 465 grams
Chopped walnuts - 1 3/4 cup / 220 grams
Here is the link to Hilton's website with the instructions
Music: bensound.com
Ginger Snap Cookies | Oats Cookies Recipe
Cooking In A Hoodie presents this simple video for Ginger Snap Cookies | Oats Cookies Recipe.
learn how to make Cookies at home
simple Cookies recipe
ginger Cookies
chocolate Cookies
how to bake cookies
baking cookies
granny's cookies
Easy Vegan Recipes Roasted Sweet Potato Sticks vegetarian breakfast recipes,
French Silk Pie: How did the Pillsbury Bake-Off get Started?
Here's how to make this easy Chocolate French Silk Pie recipe that was a Pillsbury Bake-Off winner! This 1950s dessert is no bake and delicious! Learn some Pillsbury history too!
It would be my honor to have you support me in our ever-growing YesterKitchen channel by making a one-time donation or becoming a member!
YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have! -
Join my Facebook page!!
Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com
1 (9 inch) Pie Crust, baked
1/2 Cup Butter, Softened
3/4 Cup Sugar
1 oz baking chocolate melted and cooled (bittersweet or semi sweet)
1 TSP Vanilla
2 Eggs
Cream butter and sugar, mix well for about 2-3 minutes. Blend in chocolate and vanilla. Add one egg at a time mixing for 5 full minutes after each egg. Don't mix both at once. Please don't skip this step.
Fill an already baked pie crust with the filling and chill in refrigerator for 1-2 hours. Top as you like with whipped cream and nuts of your choice. If you are nervous about raw eggs, buy pasteurized eggs.
Looking for more fabulous retro dishes? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes!
Way back Machine! Dishes from 1939 and Earlier!
Jill’s Retro Restaurant Tributes!
Have a Retro Party!
1960s Main Dishes and Sides!
Thank you so much for joining me!!!!
SUBSCRIBE TO MY CHANNEL:
************************************************
SHARE THIS VIDEO :
*************************************************