text:
Now, How About Vintage Cakes?
jmcarthur8 and Ruthie have been talking about vintage pies - anyone for vintage cakes?
These two come to mind: Sausage Cake and Seed Cake.
There is a restaurant/bakery in Minneapolis that serves "sausage bread" made with bison. This tripped a switch in my memory, and I looked up sausage cake - sure enough, there it was, with pork rather than bison, of course! Since the recipe from the restaurant has been published, it's easy to see that the recipes are virtually the same -
Here is proof that the old recipes can see a new life - and a profitable one, at that!
I would love a good English recipe for seed cake, myself.....
In Montreal there used to be a chain of Woolworth's stores and each one of them had a vintage styled restaurant counter with spinning stools and a bakery counter, that memory is forever in my mind. My mom used to purchase a cake with a brown sugar and coconut icing and it was delicious, I think it was a German chocolate cake. I hope you get a good response, I would love to see some vintage cake recipes. A slice of cake and a percolated coffee from my vintage pyrex coffee pot might be in order this weekend.
re: Ruthie789
I miss Woolworth. I used to go get a giant double scoop cone for like a quarter.
German chocolate cake is a fine example of a vintage cake.
Do you have your little metal thing for the stove to protect your pyrex pot??
re: Sal Vanilla
No but I have it on a gas range with a small flame.
re: Ruthie789
: ) Lovely.
re: Sal Vanilla
I miss Woolworth`s too. It was timeless and classic and my favorite teenage hangout.
re: Ruthie789
I had two Woolworth's in my growing up-one in Oakville, ON (Hopedale Plaza) and they had that same cake that Ruthie is talking about-there was a frozen Sara Lee version that was similar). But my favourite Woolworth's was on Water Street in St. John's, NL...and there the big deal was a Boiled Raisin Cake...which, I believe is also known as a War Cake.
I knew this NL Woolworth's very well as I worked there as my after-school job-proudly wore the blue smock and worked in the Bridal Department (I kid you not!)
I have a recipe that I will dig out and submit to this thread as soon as the dogs get off my lap!
re: sandylc
I agree.
re: Ruthie789
Ruthie: I grew up just down the road from Torbay-that cake recipe is a real Newfie treasure-I now live in Nova Scotia and they do a version here, but (as you will understand!)-it is not quite the same.
re: Ruthie789
Ruthie: Me buddy,me auld lass, you got yerself some fine notion there... We could have ourselves a good-old fashion Newfie Mug-Up CH style!
re: Ruthie789
Put your money where your mouths are, you two! I don't see a Nfld thread.
re: LJS
Sometimes the Woolworth's in our area had a "prize" gimmick: they'd blow up balloons, add a slip of paper with numbers on it, and hang them along the cafeteria wall. You'd pick any balloon, then pay the price listed on the slip instead of the menu price. Woohoo--cake for 15 cents! We thought it was great fun when we were kids.
re: Ruthie789
German Chocolate. That's a great one that you don't see very often anymore.
One thing comes to mind at this point - generally if a recipe is pretty old I cut back on the sugar considerably, maybe 25-30%. I hate to mess with the classics, but to me they really are generally too sweet.
What does everyone think about this? Is it O.K. to update recipes in this way?
re: sandylc
I agree but am always hesitant to alter any recipe.I think reducing the sugar is fine but not the fat. In the old days the milk used was the 3.25% fat and I am going back to this for my baking as am finding some of my baked goods dry.
re: Ruthie789
I agree! Full fat all the way...!!!
re: sandylc
I have a copy of Jim Fobel's Old Fashioned Baking Book. He uses his grandmother's recipes for old fashioned baked goods from the '30s and writes that he needed to cut the sugar from a lot of the cakes for contemporary tastes.
re: sandylc
I am a recipe meddler- when it comes to sugar, I think modern tastes (and better understanding of nutrition) mean less is more. In baking, despite a need for recipe balance when it comes to fat/flour/liquid ratios, I find that you can cut back on sugar without negatively impacting flavour.
re: Ruthie789
Here's our family's recipe for that
German Chocolate Cake Frosting
(Coconut Pecan frosting)
Enough for 2-3 cake layer tops
1 cup sugar
1 cup evaporated milk
3 slightly beaten egg yolks
½ cup butter
1 tsp. vanilla
1 1/3 cup coconut
1 cup chopped pecans
Cook and stir sugar, evaporated milk, egg yolks, butter and vanilla over medium heat until thick (about 12 minutes).
Remove from heat and add coconut & pecans.
Cool until spreadable, beat occasionally.
re: MidwesternerTT
That looks like a keeper, thank you for posting!
re: MidwesternerTT
Thank you for that-I think that may be my next cake adventure!
I think of coconut covered cakes when I think of cakes from childhood. Maybe because I dreamed of having one, but never got one.
I still do upside down cakes and an occasional red velvet (which seems to be enjoying a resurgence). My MIL loves war cake - which is essentially means it lacks all the things that were rationed during the war - so milk, eggs butter... but it has sugar - which was rationed. Hmmm. Maybe it is more commonly known as depression cake. Yep. I think so.
I don't think I have had a seed cake. Like poppyseed with lemon? I have eaten plenty of those buggers. Overly plenty.
re: Sal Vanilla
Yes coconut cake! Love it and want it for my B-Day every year, but it's tough to find a good one from a bakery.
Hummingbird cake is another I think of as vintage.
re: Island
I love hummingbird cake. Just had to get that out there.
Boiled Cake (aka War Cake)
Source: my Newfoundland United Church fund-raising cookbook, with my own notes
2 cups granulated sugar
1 cup butter or margarine
1 tsp salt
2 cups water
1tsp cinnamon
1tsp nutmeg
1 tsp allspice
1 cup nuts (kind is unspecified but I recall walnuts)
1 1/2 cups raisins
1 cup currants
1 1/2 cups chopped, seedless dates
1 1/2 cups mixed fruit: chopped citrus peel, candied pineapple etc
3 cups flour
1 tsp baking soda
Bring all ingredients EXCEPT flour and baking soda to a boil inj a large pot on top of stove.Cook for 5 full minutes.
Allow this mixture to cool thoroughly.
Preheat oven to 275 degrees.
Add flour and baking soda to cooled fruit mixture, stirring well.
Place in a greased, 10" tube pan. Bake for 2 1/2 to 3 hours, checking after first time, using clean straw method.
(I recall this cake being a huge draw at church auction nights, especially when made by one of the lady's in the congregation who I suspect added a little 'nip' of her own.)
My father's favorite birthday cake was crazy cake with seven minute icing. I haven't seen either in a looooong time. (Oh, and the crazy cake was the very dark chocolate kind, not the "crazy cake" with vinegar and other things poured down holes in the cake.)
After seeing the threads I was reminded of a cookbook I purchased some time ago called the Ministry of Food. It has recipes some of them cake from the World War 2 time. My Mom used to make a pudding or cake of sorts and boil it in a dishtowel this thread also reminded me of that. I will go through the recipes in the book and note them, think they qualify as vintage....
re: Ruthie789
I just went through The Ministry of Food, cakes mentionned, Fat Free Sponge Cake, The Ok Corral Birthday Cake, Princess Birthday Cake,Pineapple Upside Down Cake, Carrot Cake, Chocolate and Beetroot Brownies, Wedding Cake. Rations were limited and sources of fat including butter during World War 2,were scarce. The book has a mention of the fat being scraped off tins of ham and meats and used to make pastry. Can`t fathom myself doing this. Is it possible that vegetables like zucchini and beets in cakes helped to stretch the recipe and provide moisture and originated from hard times?
re: Ruthie789
Well it certainly wouldn't surprise me if they originated from hard times. During the depression and times of rationing, cooks had to make do with what was available.
If your family had a bumper crop of zucchini from the Victory Garden, well, you'd better find creative ways to use it all up. Our grandparents were pretty smart that way :)
I remember our family visiting some friends when I was a child, and we went into the house through the kitchen, walking past the stove to the family room.
Comparing notes later, we all thought that there was a pan of garbage sitting on the stovetop. We were all surprised when they served us the (delicious) "garbage"!
It was an oatmeal cake with a nutty broiled frosting and it was very good - but when we asked for the recipe, we took it home and wrote "Garbage Cake" on the top of the card!
re: maxie
Boston Cream Pie is three desserts in one--yellow batter cake, custard, and fudge. What's not to love?
I'm glad a few bakeries near me still sell it. DH bought one for my birthday last year. It's funny how just one "sliver" of cake after another can gradually reduce a cake to nothingness.
re: juliejulez
My 86 year old Dad loves a dark spice cake but I do not have a good recipe for it.
re: Ruthie789
Could that be good old-fashioned molasses cake/gingerbread?
re: sandylc
Yes if it had raisins and some kind of heavy white icing,
re: Ruthie789
I'll bug my mom to get my grandmother's. Knowing my mom though, it'll take her a month to type it up and send it to me :)
re: juliejulez
Thank you that is very thoughtful of you.
re: Ruthie789
OK I finally got it. True to form, my mom never sent it, she kept forgetting, but I got it from my aunt when I visited her this weekend :) We call it "Grandma's Spice Cake"
2 tbl cocoa
1 cup sugar
1/2 cup bacon grease (my mom usually used margarine or butter, but that yields a much lighter (as in fluffier) cake)
2 cups flour
1 cup sour or buttermilk
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp baking soda in 1 cup milk
1/2 cup raisins and nuts (each, and optional)
Cream margarine (grease) and sugar. Blend in dry ingredients alternately with milk and soda mixture. Add raisins and nuts. Bake in a 13x9 pan at 350 degrees for 25-35 minutes.
My grandmother would often top this with a simple powdered sugar glaze, and I recall one year for a birthday she did it in 2 round pans and did a layer cake with it, don't remember what frosting she used for that though.
re: Ruthie789
Here's my recipe for Spice Cake. The recipe is at least 40 years old.
1 3/4 cups sifted flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup (one stick) unsalted butter
1 1/2 cups brown sugar, firmly packed
2 eggs, well beaten
1 cup sour cream
1 cup raisins, simmer, drained, and cooled (optional)
1/2 cup chopped nut meats (optional)
Preheat the oven to 350 degrees. Lightly grease a 9" X 5" X 3" loaf pan.
Sift together the flour, salt, soda, and spices. Set aside.
Allow th butter to come to room temperature. Cream the butter, adding the sugar gradually. Blend well.
Add the eggs and combine.
Sitr in the sifted dry ingredients alternating with the sour cream. Add the raisins and, if desired, nuts.
Pour the batter into the prepared pan and bake 45-50 minutes.
Note: If I used raisins, I didn't simmer them. Instead, I soaked the raisins in liqueur keyed to the type of nuts being used (e.g. Frangelica if using hazelnuts) Other times, I omitted the raisins entirely and doubled the amount of nuts in the recipe.
re: Indy 67
It must be a very tender and moist cake with the addition of sour cream. I have all the ingredients to make the cake and if I am able to I will make it for him tomorrow morning. Thank you, very kind of you.
re: Ruthie789
I love jelly rolls (sometimes called Swiss rolls). They are quite popular in China, including Hong Kong. We often had them at tea breaks. They were very light and served with a cream filling.
re: travelerjjm
I am glad you mention this. I thought it was very odd that the new chinese bakery that opened in my town had a nice variety of jellyrolls to choose from. I thought - what gives? Jellyroll from China? So interesting.
They were good. He gave me so many samples I left feeling stuffed. Mocha was my fave.
re: Sal Vanilla
I love the Mocha ones. The belief is that the British introduced them to Hong Kong and then they migrated (possibly on a limited basis, dunno) to the rest of China. Cakes and jelly rolls are particularly popular in Hong Kong. Most major subway stops have cake shops.
re: travelerjjm
Oh, I love Chinese cakes! The light sponge, the cream, the fruit...Just sweet enough. Yum!
My father used to make and was partial to a cake he called a Brown ring. I'm sure I have the recipe somewhere, but as I recall, soaking raisins in hot water was what made the cake brown. Other than that, it was an extremely plain cake. What I would call an every day cake.
re: MidwesternerTT
My Aunt made 2 loaves but there's no reason why the recipe wouldn't work as a bundt. Here's the recipe she used:
2 sticks room temp unsalted butter
2 1/2 cups sugar (reserve ½ cup for the syrup)
4 large eggs
1/3 cup grated orange zest (I use about 5 large oranges)
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup orange juice (save ½ cup for the syrup)
3/4 cup buttermilk
1 tsp vanilla extract
Set oven to 350. Grease and flour two 8" loaf pans. I line the bottoms with parchment. Cream the butter with 2 cups of the sugar in a bowl until fluffy. Beat in the eggs, one at a time, and the orange zest. In another bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes.
While the cakes bake, prepare the orange syrup with the remaining 1/2 cup of granulated sugar and 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. Let the cakes cool a bit, maybe 15 mins., but then take them out of the pans and spoon the syrup over the cakes.
re: AnneInMpls
My pleasure, Anne!
re: MidwesternerTT
You might like this orange cake as well:
that I posted on another chow thread!
My first cake I made was a bundt. They were all the rage in the 70's. They were boxed. My fave was a sugar and cinnamon swirl with cinnamon icing. You had cake then a layer of cin/sug and then more cake. Icing in a plastic pack.
I thought I was the height of sophistication with my various bundts. Can you buy those anymore?
re: Sal Vanilla
Whenever I hear bundt cake I think of this scene from "My Big Fat Greek Wedding" http://www.youtube.com/watch?v=WPvO53...
I see them at the supermarket bakery though.
re: juliejulez
HA! Me, too!
re: Sal Vanilla
The Food Librarian celebrates the bundt! Some vintage some quite unusual.
re: HillJ
I still love bundt cakes! And so easy. Just made this berry on with a cup each of blue, black and raspberries.
Didn't have the heart shaped pan or do the fruit in the center, but it's a keeper. http://www.williams-sonoma.com/recipe...
Now if anyone can tell me how to fold in the raspberries without smashing them I'm all ears!
re: Island
How about using frozen raspberries?
re: Violatp
Yep. Or add them after you put in the batter - and have them dusted in AP. Then right into the oven it goes.
re: Sal Vanilla
They were dusted in flour. What's AP?
The berries were folded in after the batter was all mixed, but the batter is thick and the berries still flattened.
re: Island
ap = all-purpose flour. dusting fresh or frozen berries with it helps to keep them from settling in the cake.
re: Island
What a terrific way to use the giant bag of mixed berries I bought at Costco when I decided I needed berries. Sigh.
I bet that is really good. Eggy little devilissimo.
re: Sal Vanilla
They have mixed berries at Costco? Will need to look for those1 never tried frozen berries, thought they might add too much moisture especially if still froxen as suggested by Violatp. No?
re: Island
I've never made this cake, but I make berry muffins quite often with frozen berries. Honestly, I don't see a difference in terms of moisture.
re: Island
Lovely! I love berry cakes! I usually add the berries to the bundt pan not the batter bowl and that cuts down on the breakdown and juices a bit.
re: Island
Once I prepare the bundt pan (flour & butter) I add a bit of the batter, then a handful of berries, more batter, more berries, until all the batter and all the berries are layered in the pan. I don't find I need to use flour on the fruit and by doing a layering method I distribute the berries throughout the batter. Works well.
re: HillJ
Good Tip! I use the same method when making Blueberry Loaf. I mix 1/2 the blueberries (floured) into the batter and then sprinkle the remaining blueberries over layers of batter. I serve it toasted for breakfast and each slice has a few berries. Next time I make it I may layer all the berries and not mix any into the batter.
re: Sal Vanilla
This broken glass bundt takes the retro and vintage to a whole 'nother level.
re: Sal Vanilla
Yes, you can still get the mixes -- the Nordic Ware (maker of the Bundt pans) factory and outlet store is near my home -- lucky me! And also easily find many, many recipes online. My favorite site for those is The Food Librarian http://foodlibrarian.blogspot.com/
re: MidwesternerTT
Hi, I was at that store recently...very nice.
re: MidwesternerTT
Ah I see another fan of the food librarian! We both posted her bundt page! Funny.
re: Sal Vanilla
The 70`s were great!
As a borne New Yorker, one cake comes to mind when I think "vintage" cake. Ebinger's Blackout Cake. Ebinger's was a borough bakery. This blackout was amazing. Moist, deeply chocolate cake--a soft deeply chocolate ganache-y frosting and chocolate crumbs atop the frosting. Heaven. I believe Entenmans' tried duping it but it wasn't the same.
I swear I would walk barefoot over hot coals to have Ebinger's come back and bake those cakes. Best. Cake. Of. All. Time!
re: jarona
My dad was Brooklyn born and raised... the Dodgers and Ebinger's are two things near and dear to his heart. Sadly both left NY before I was born and I've never had actual Ebinger's cake.
re: iluvcookies
Here's a little history. There IS a recipe by Molly O'Neill but it just isn't the same. LOL--My own dad never, ever forgave the Dodgers for leaving Brooklyn. When he was a kid he spent a lot of time at Ebbet's field:)
re: jarona
I recently acquired Molly O'Neill's book and might make the blackout cake for Dad next time he comes to visit, just to see what he thinks.
I was not aware of the kitchen project website though... pretty interesting, thanks!
re: iluvcookies
zomg, reading through here i was thinking of ebinger's cakes! i was a little brooklyn girl, and have very fond memories of those cakes. especially since my family had excellent cooks but no bakers!
has anybody tried the on-line versions? there was a ny times article awhile back...
ah! now i see it's molly o'neill.
and before it was bought out and bought out there was entenmann's, also in brooklyn. not quite as good as ebinger's but very good crumb cake and coconut custard pie.
re: hotoynoodle
What was your favorite cake from this bakery?
re: Ruthie789
i was just a little kid, so too young to go shopping on my own, but the crumb cake was a staple in our home and was just the right balance with lots of brown sugar crumb topping and very delicate buttery cake below. perfect for afternoon tea/coffee or sunday breakfasts.
love crumb cake to this day.
re: hotoynoodle
I love a good crumb cake! I have about 6 versions of it in my recipe box, but don't ever remember to label them regarding my favorite one(s)!
re: sandylc
i like the smittenkitchen big crumb cake, but the cake is totally different than the old entenmann's version. that remains elusive.
re: iluvcookies
LOL-this post enabled me to go to amazon and purchase O'Neill's book. Got it yesterday and I am going to make the version of blackout cake in the book. Not this weekend but next weekend!
I wish she had a recipe for crumb buns in that book--with big, enormous crumbs!!!
re: jarona
Thank you, Jarona. This cake is now going to be made for someone's birthday tomorrow, and it's all your fault.
re: jarona
McKenzies bakery in New Orleans made a blackout cake. Wow that does take me back to the 60's.
re: docfood
From time to time I make Gale Gand's blackout. That is a terrific choice for a classic cake BTW.
Here it is if anyone has a hankering: http://www.foodnetwork.com/recipes/ga...
re: Sal Vanilla
Another Gale Gand recipe is also tempting, perhaps vintage --
Spiced Walnut Carrot Cake with Pineapple
re: Kholvaitar
Ah carrot cake. Hey, What is that on my face? A nose you say!
With pineapple it sort of reminds me of Morning Glory Muffins. Yum.
re: jarona
I have seen copycat Blackout Cake recipes that swear they have it right.
Here is ATK's version:
If you try it, please report back....!
oops, sorry...The page I clicked on said, "free recipe", then scroll down and they want you to register. Typical ATK antics.
re: sandylc
Sandylc: God forbid Cooks or ATK actually give away a truly "Free" recipe! I do watch Kimballs' show, but I despise his marketing and solicitations--ugh. They are the ONLY website that really doesn't believe in the word "free"!
re: sandylc
Here is the Cook's Country recipe: http://www.food.com/recipe/chocolate-...
And a whole thread about it here on CH: http://chowhound.chow.com/topics/331675
re: Caitlin McGrath
Thank you!
re: jarona
Two Little Red Hens makes the Brooklyn Blackout Cake these days. It is delicious.
Would a daffodil cake make the list? A yellow and white marble cake cooked in a bundt pan. Just going through the cake section in the Joy of Cooking and found it. Also noted, marble cake, buttermilk layer cake, seed cake with a notation that it is a Victorian era cake and that seeds were used to flavour instead of extracts. The Joy of Cooking has a recipe for Lemon Poppy Seed Pound Cake. Red Velvet Cake, Burnt Sugar Cake, Velvet Spice cake, Tomato Soup cake and a Texas Sheet Cake. I make Tomato Soup cake from time to time, and do find it Old School, it is spicy, and mine has candied fruits in it which may indicate some vintageness.(if that`s a word!)
re: Ruthie789
I always wondered what a daffodil cake was! :)
I have my grandmother's recipe for applesauce cake - dense, moist. wonderful.
re: jujuthomas
Applesauce cake sounds delicious. I used to have a great recipe which I have lost. Do you care to share?
re: Ruthie789
I'll try to remember when I get home. I had her make it for my college graduation and my bridal shower.
re: Ruthie789
Grandma McMullen's Applesauce Cake:
1/2 c shortening
2 c sugar
1 lg egg
1 1/2 c thick, unsweetened applesauce
2 t baking soda
1/2 c boiling water
2 1/2 c flour
1/2 tsp salt
1/2 tsp each cinnamon, cloves, allspice
1/2 c raisins
cream sugar and shortening, blend in egg and applesauce
combine soda and water
combine dry ingredients
mix water and dry ingredients into applesauce mixture alternately.
bake at 350 for 45 minutes to 1 hour in a 9x13 greased pan.
re: jujuthomas
Love that it is a simple one bowl concoction. Thank you for posting. Also like the spices, I will give it a try.
re: Ruthie789
Not that it impacts the taste or even the relative simplicity of the recipe, but I count three bowls. One to cream together the sugar and shortening (egg and applesauce). One to combine the soda and water. One to combine the dry ingredients.
When I read the instructions, "mix water and dry ingredients into applesauce mixture alternately" I assume the instructions mean to add some of the water, then some of the dry, then some of the water, etc. That requires that each of the adding mixtures be already combined in a separate bowl. Perhaps JuJuThomas will clarify for all of us.
re: Indy 67
Indy is correct, when I make this cake I have 3 vessels. usually 2 bowls and the measuring cup with the hot water and soda.
once the shortening sugar, egg and applesauce are mixed up, you mix in a little of the hot water mixture, then some of the dry ingredients...
re: Indy 67
I see your point, it seems an uncomplicated mixture.
re: Indy 67
Agreed. I was taught in Home Ec years ago that 'alternately' meant 1/3 dry, then 1/2 wet, then 1/3 dry, then 1/2 wet, and finally 1/3 dry.
Three bowls it is.
re: jujuthomas
Thanks. For your shortening do you typically use butter or oil? Reason I ask is that I'm looking for something I can make when the mood strikes and haven't thought ahead to take out the butter, which I would typically use. Thanks
re: geminigirl
I haven't made it in forever, I think I used solid Crisco
re: geminigirl
Just grate the butter into your bowl using the large holes of a grater. By the time you're done, the butter will be soft enough to work with.
A few months ago I saw a recipe for a poke cake which was around way back when. Link below:
re: Ruthie789
Wow, that looks rich!
re: sandylc
Caloric, but have been waiting for a group occasion to test it out. I do like poke cakes, my friend`s Mom made a white cake with a jello inside it, I enjoyed it.
re: greygarious
Greygarious what is a Lane Cake?
re: greygarious
Thank you. I have an interest in Southern food so I do find that recipe is calling me. It seems that cakes are a fundamental in the South and always look elegant.
re: Ruthie789
Isn't Southern food fascinating?
re: sandylc
Yes it is, total hospitality,no skimping on quality ingredients or calories! Bordering on decadent.
i grew up with hot milk cake. my mom never frosted it, it was always served plain with a glass of milk. this cake is still my favorite, and still with a glass of milk.
re: Vidute
Hot milk cake must have been a Middle Western favorite -- quick to the table, tasty, never any left over to go stale (as it did quickly).
re: Dempsey
hmmm....when growing up, cake did "disappear" quickly, but, now, baking for one or two, the cake can last all week and i haven't noticed any staleness. it's moist to the last piece.
re: Vidute
V - please share if you have a recipe!
re: Sra. Swanky
Here ya go, Sra. Hope you enjoy!
Hot Milk Cake
(Bake at 325 degrees for 25 - 30 minutes if using two layer pans or for 55 – 60 minutes if using a single large pan.)
1 cup milk
¼ lb butter
4 eggs
2 cups sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
Pinch of salt
Add butter to milk and scald. Set aside. Beat eggs. Add sugar and vanilla to eggs and beat until light and fluffy. Add flour and salt and mix well. Add milk and butter and mix. Add baking powder and lightly mix. Pour into prepared pan.
re: Vidute
Sounds great! Love a recipe where I don't have to go grocery shopping - I already have all the ingredients! Thank you! :)
re: Sra. Swanky
You're welcome, Sra.
re: Vidute
Vidute - not sure if you'll read this, but I'm digging into a piece of hot milk cake right now. Just made it for my husband's birthday - so good, even our finicky 5 year-old loved it! And I'm enjoying it with a nice cold glass of milk. Cheers to you - and thank you! :)
re: Sra. Swanky
i'm glad you and your family like it, Sra. it's still my favorite. quick and easy to make, and the ingredients are always on hand.
and.... happy birthday to your husband!
re: Vidute
I want to use this recipe to make cupcakes. It looks easy.
re: Ruthie789
It makes great cupcakes. I haven't had made cupcakes in years, so I'm not sure of the baking time.
re: Vidute
Maybe increase the temp by 25 degrees and bake for 20 minutes. A book called, Miette, features a hot milk cake, and it also looks good. I want to make some cupcakes if I ever get some free time.
re: Vidute
My mommy used to make me hot milk cake & chocolate hot milk cake all the time.
Thank you for the memories!
Here is a link to an English seed cake recipe:
re: relizabeth
Caraway! I thought it was something like this....I would like to try this!
re: relizabeth
It looks good and I like caroway in soda bread, must be good in a cake.
A silver white cake comes to mind. I picked up some cupcakes last year at a church sale and they were delicious. I found a link for such a cake below:
re: Ruthie789
That looks very good ruthie.. how did it taste? Pretty light and fluffy?
re: rstuart
It has a small crumb and it really does have a silver tone, it is not made with egg yolks but with egg whites. I bought some at a church fair awhile ago decorated with the little silver adornments. The cake used to be a common one years ago. It is also very delicate in flavour.
re: rstuart
I have been reminiscing too much about the cake, so I have one in the oven right now. Hope it turns out, maybe a picture can follow if I can figure out how to send it from my phone to my email address.
re: rstuart
It`s 9:30 at night and exceptionally we are all eating cake. First the recipe link is a good recipe, easy to do, the result two nice cake disks to decorate. It is a light and feathery cake and what is so great is the method, quick and easy. It was more off white in tone as opposed to silver however, not the same as what I had tasted previously but will make the recipe again, it is a keeper for me.
re: Ruthie789
Thanks Ruthie.. glad to know! I have clipped the recipe..
re: rstuart
I have made this cake twice now. Once with all purpose flour recipe and the other with a cake and pastry recipe. The cake and pastry recipe was dry but my initial link is a fast and easy and good tasting cake. I am thinking about putting lemon curd filling in the middle with some kind of vanilla icing for my next venture.
I love old cookbooks. I have a recent(1944) version of The Settlement Cookbook that has some great cake recipes in it that I have not tried, but want to. Some titles include
Cheap cake, Baking powder Bundt Kuchen, Graham Cracker cake....the list is huge.
I also have a 1950 version of Betty Crocker's Picture Book. I have made
Caramel (Burnt Sugar ) cake and I often make the frosting separately to put on
Cream cake or Black Devil's Food(Black Midnight) Cake.
Love this thread.
re: jill kibler
Oh, you just reminded me of my favorite cake as a child! How could I have forgotten?
It was called Miami Beach Birthday Cake. It was a not-quite-chocolate cake (just a bit of chocolate or cocoa in the batter) that had a baked-in-the-bottom-of-the-pan streusel that had chocolate chips and graham cracker crumbs in it. It was frosted with whipped cream, although my mom used Dream Whip.
Memories. I'll have to dig up that recipe and see if it still appeals.
re: sandylc
I googled Miami Beach Birthday Cake and it sounds interesting and good!
re: jill kibler
My Mom used to have a little spiral notebook in it was a recipe for black midnight cake. I am writing it word for word it is high in sugar, this recipe has to be over 60 years old.
Black Midnight Chocolate Cake
Mix together, 1 cup of boiling water and ½ cup of cocoa and stir. Cream ½ cup of shortening and 1 ¼ cup of sugar, add 2 eggs, beat well. Sift together 1 ½ cup of flour, ¼ teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of baking soda. Add the cocoa mixture to the creamed mixture, alternatively with the flour.
Bake at 350.
Caramel icing
3 cups of brown sugar, 1 stick of butter or oleo, 1 scant cup of milk. Stir than place on fire stirring constantly until it comes to a boil. Boil to a soft ball stage and from there the recipe is torn, help please. I think it is cooled for 10 minutes and then iced on to the cake.
re: Ruthie789
That is similar to, but not exactly like, my grandmother's signature cake. She let the hot frosting ingredients stand for 30 minutes, then beat in powdered sugar and vanilla. She topped her cake with carefully sliced and arranged pecans.
How old does a recipe have to be to be considered "vintage". Bundt cakes from the 70s were mentioned but I remember there were tunnel cakes from that time period. You needed a special bundt pan. Not sure if I still have mine or even if I ever had one. I remember my MIL making them when it was the fad.
re: dfrostnh
I have a lovely avocado green bundt pan which I picked up at a yard sale.
re: dfrostnh
my mom used to make harvey wallbanger bundt cakes back in the day.
double whammy of retro!
re: hotoynoodle
Oh my gorsh my mom made those. My parents thought they were very posh with their fancy galliano bottle displayed in their smoked glass clad wetbar!
re: Sal Vanilla
Ah, wetbars... our built-in-the-late-70s house had one of those when I was growing up!
re: LJS
For your amusement, here's the original recipe for Bacardi Rum Cake. Perhaps a small distinction, but I think my copy of the recipe dates back to the late 60s rather than the early 70s judging by the format of the recipe and my handwriting.
1 cup chopped walnuts
1 (18 1/2 oz) pkg yellow cake mix
1 (3 1/2 oz) pkg vanilla instant pudding
4 eggs
1/2 cold water
1/2 cup vegetable oil
1/2 cup dark rum
1/4 lb. unsalted butter
1/4 cup water
1 cup sugar
1/2 cup dark rum
Preheat oven to 325 degrees. Grease and flour 10" tube pan or 12-cup Bundt pan.
Sprinkle nuts over the bottom of the pan. Mix all the cake ingredients together. Pour batter over nuts. Bake 1 hour. Place on wire rack to cool completely. While cooling, prepare glaze. (See below) When the cake is cool, invert onto serving plate. Prick top. Drizzle some of the prepared glaze over the top and along the sides. Pause and allow cake to absorb glaze. Repeat until all the glaze is used up.
For glaze: Melt butter in small saucepan. Add water and sugar, stirring until sugar crystals dissolve. Boil 5 minutes, sitrring constantly. Remove from heat. Add rum and stir.
re: Indy 67
I've made this, with pecans, for work xmas potlucks and it is a hit. Actually I skipped the pudding and subbed in an extra egg yolk and some corn starch I believe per a formula I found here on CH. Personally, I'd prefer it without cake mix because it does have "that" taste but otherwise, it is quite good. Apparently gets better as it sits and you must make it at least the day before serving.
re: Indy 67
1960's, you say...h-m-m-m, now that I recall, those house parties really were a long time ago!!! Thanks for recipe...this is a keeper.
re: hotoynoodle
I just made one of those at my daughter's request. She was reminiscing about her long ago days of childhood and said this was one she remembered me making when we lived in Germany and that she sure would like to have the cake again. So I made her one and she was very, very happy.
re: dfrostnh
The 70's are considered vintage? My grandmother's recipe notebook has handwritten recipes that call for butter, the size of an egg. What would that be ... about 1/4 cup? Her recipes must date back to the 1920's at least.
re: subrosa39
Forty-three years ago, makes for a vintage recipe for me.
Only from 1968, but I'm about to make a Tunnel of Fudge cake for a vintage potluck a friend is throwing.
I have incredibly fond memories from my childhood of the original tunnel of fudge cake so I'm really excited to make it.
The original recipe used a frosting mix that is no longer available (though apparently there is a Jiffy mix that can be used instead), so Pillsbury came up with an adjusted recipe to account for it. Cook's Country evolved the recipe a bit to be a tiny bit more sophisticated with brown sugar and melted chocolate. This is the recipe I'm using:
Though I will be adding pecans or walnuts back into the recipe, like the original had.
I can't wait!
re: TorontoJo
I've made the Cook's Country version of the tunnel cake, which included 2 C. of walnuts (omitted from the linked annies version), and the cake was wonderful. Their glaze as originally published, however, was not - it had granulated sugar (not the corn syrup in annie's version) and came out grainy, too sweet, and twice as much as needed.
re: MidwesternerTT
Oh, that's good to know (both the good and the bad), thank you! I really can't tell you how much I am looking forward to eating this cake. It's been at least 30 years since my last taste of it. Granted, I was a child at the time, and it's likely that my childhood memories will be better than the real thing...but you never know!
re: TorontoJo
Do report back on this one, I've always been curious!
re: julesrules
I decided to do a test run of the cake prior to the potluck this weekend. Here's a photo of the finished cake, but I won't be cutting into it until tomorrow night, so I'll post with the results then!
re: TorontoJo
Looks great! Coming right over ;)
re: julesrules
Yeah, ok, that's a pretty damn tasty cake. Here's a photo of the inside.
I pulled it at about 38 minutes, as the 40 minutes in my test run cake was too dry. I also added 2 cups of pecans (as in the original recipe), which I highly recommend.
Try it, you'll like it. :o)
re: TorontoJo
re: TorontoJo
I'm going to have to try this tunnel of fudge cake. The authors of the Baked line of books have a version that has hazelnuts which I flagged, but I don't think it has the icing on the top...
I used to make a delicious pineapple upside down cake from my old Betty Crocker cookbook. It used a separate recipe for the cake part that was called "Dinette Cake" I always loved that cute name, and the little cake really is good.
My mother, for special occasions only (or birthday requests) made Million Calorie Cake. It was a chocolate layer cake with a custard filling and sour cream chocolate frosting. Yum. I want to make one, but DH and I can't eat all that! I think I'll do one next time we have weekend guests so they can work on it, too.
re: Island
Oh yeah, Mississippi Mud! I've never made one because it looks just like a big ol' pile of super sugar - !
Sandy, have you seen this book called Vintage Cakes? In this age of no bookstores, I haven't looked at it myself, but it's certainly in line with your thread theme.
re: sandylc
I just reserved mine at the library, too. They only have the Jane Richardson one. The other writer, Jane Brocket, appears to be from England (or somewhere else they speak non-American English), so it'll be interesting to read both.
It looks from the Amazon descriptions and reviews as if Jane Brocket's recipes are actually "vintage," whereas Jane Richardson's book is criticized for having recipes she has "modernized."
re: Jay F
Got the two Vintage Cakes books, but the Brass Sisters hasn't come in yet.
Sat with a sick friend today, so got a chance to read through most of them.
The books were clearly one Amercian and one English, even without knowing that in advance!
They were completely different books and both very intriguing. I can see why purists might criticize Julie R.'s book (the American one) for being modernized. That said, for the most part she has made changes that I would absolutely also make if I made these cakes.
For example, many cakes from the past are made with shortening and there is no shortening in her book. I say: Thank you!
I. Will. Not. Use. Shortening. EVER. So, good going, Julie. She took the old recipes and made them better without changing their character and I say good for her.
Regarding the English book by Ms. Brocket, I liked it more for reading than for baking. Some of the recipes struck me as likely to turn out somewhat coarse and tasteless. Throwing together self-rising flour and some milk and sugar does not do it for me - I don't predict that this sort of recipe would be worth my trouble. It was still a pretty, interesting, and enjoyable book to read, however.
Jay, what did you think?
re: sandylc
I don't have the one I recommended, Sandy (actually, I don't have either of them). I'm waiting until I get an e-mail from my library saying it's ready to be picked up.
re: sandylc
Sandlyc, you might want to check out the baking book by the Brass Sisters. All recipes within are heirloom. As well The Kitchen Sisters have done a cookbook on vintage recipes.
re: Ruthie789
Had heard of them, but didn't know much, so I went to their website. Very interesting.....
re: sandylc
I keep taking the Brass Sister Heirloom Baking out at the Library. It has a number of cake recipes. It will be my next purchase as well as their Heirloom cooking recipes. The Kitchen Sisters had a recipe in Family Circle at Christmas for a Cranberry Spiced Coffee Cake it was delicious.
re: Ruthie789
I've requested it at my library....!
re: Ruthie789
Ruthie, thanks...just picked up the Brass Sisters Heirloom Baking at the library and it's packed full of a lot of interesting recipes!
re: sandylc
I keep taking it out of the library so maybe I should purchase it! They also have one on Heirloom cooking which my library does not have.
re: Ruthie789
$8.83 and no shipping at abebooks.......!
re: pine time
Has booze fallen out of favour in cakes these days?I do not notice that many cakes with liquour.
re: Ruthie789
I never put booze in cakes. I don't drink. When I order dessert out, I always ask if there's any booze in it, and if there is, I don't order it. Maybe lots of people who don't want booze in their cakes ask as well.
Even when I drank, though, I didn't like booze in cakes, except certain liqueurs (Chambord, Grand Marnier, Frangelico, Amaretto).
re: Jay F
I, on the other hand, LOVE booze in my cakes - even the embarassing pudding-and-cake-mix extravaganza that is the classic Baccardi Rum Cake. (My in-laws make this every year for Christmas dinner, and I can't get enough!) Let's face it - if there's booze in the cake, I'll love it.
But I'm old enough that I don't think of alcohol-enhanced cakes as "vintage" cakes. That came in the '70s, '80s, and '90s. My idea of a vintage cake is a recipe from the '20s, '30s, or '40s.
re: AnneInMpls
I loved that cake so much that at one point I figured out how to make it from scratch instead of the boxes....hm-mm, I wonder where that recipe is - ????
re: sandylc
If you find it let us know! I'd love to do it from scratch with a tnt recipe.
re: julesrules
I can't find it! I must not have written it down - I think I just combined some of my other recipes....
But I have made this one and it is highly acceptable:
re: pine time
Pine time. Please tell me more! What's the booze. Do you have a favorite recipe for pina colada cake? Love pineapple and coconut!
daffodil cake - swirls of white angel food batter mixed with swirls of yellow batter in the classic angel food cake pan - then iced with an orange scented glaze icing - just google - you'll see pix and recipes in the results.
oh - and pineapple upside down cake - in a pie plate - with the preserved cherries (the type you use for xmas cake)
One cake from way back when is fruit cocktail cake. Here`s a link for a recipe:
re: Ruthie789
While I love the idea of a savory cake....the sausage cake is actually somewhat sweet - !
Here is the Hell's Kitchen Bison Sausage "Bread":
But you do indeed open up a whole new idea about savory cakes......I have to think about this.....
Lemon lime poke cake/icebox cake/refrigerator cake, calling for yellow cake mix, lemon pudding, lime jello and Dream Whip. I made a cupcake version of this last night.
re: Ruthie789
If it was made without peel, more people would like it. Seems a British thing - like marmalade.
re: subrosa39
And currents!
re: Ruthie789
Absolutely! I always substitute raisins in any recipe that calls for them.
re: subrosa39
In the US, dried currants are actually raisins. I think on another thread it was established by people who know more than I do that currants in England are actually dried currants.
re: sandylc
According to the BBC, dried currants in Britain are grapes, also: http://www.bbc.co.uk/food/currant
This page says the same: http://britishfood.about.com/od/gloss...
I find that currants have a more concentrated and complex flavor than raisins, and I like their petite size. But then, I also like fruitcake (and candied peel).
re: Caitlin McGrath
then what is red currant jelly made from? that is about as british as it gets.
re: divadmas
re: Caitlin McGrath
Thanks for the clairification. I love red currant jelly and did not understand why the flavor of dried currants was so very different. Now I know. I have also copied and pasted this info to my kitchen tips document.
Do any of you like Harvey Wallbanger cake? This was my Aunt Marian's bring to a party cake. It was requested all of the time and even though it has alcohol in it, us kids still got to eat it. I still carry on her tradition today expcet I put an icing on it. She never did, she dusted it with powdered sugar. You can't taste the alcohol though. Here is the recipe.
Aunt Marian's Harvey Wallbanger Cake
1 package yellow cake mix with pudding in the recipe
1/2 cup of vegetable oil
4 eggs
1/4 cup vodka (flavored if you prefer-vanilla or orange)
1/4 cup Galliano
3/4 cup orange juice
Mix all of the ingredients in a mixer until well combined and pour into a greased and floured pan(s) of your choice. Bake according to the instructions on the box. Frost with either a dusting of confectioner's sugar or vanilla buttercream icing.
re: javaandjazz
I like your Aunt's style, java!
re: pinehurst
It really is a good cake even though you cheat using the box mix!
re: javaandjazz
The Harvey Wallbanger conjures up vintage cocktails and drinks. Does anybody want to start on thread on vintage liquor consumption?
re: javaandjazz
I think I have also thrown an extra box of pudding mix in the recipe too.
oh, I just remembered the picnic cake - which was a yellow cake sprinkled with mini marshmallows, chocolate chips and brown sugar! that's from my grandmother on the other side... I made this over the summer for a family reunion and everyone got very nostalgic - there wasn't a single piece left. :)
The thread on the ricotta torte pear cake reminded me of a cake my friend's Mom used to make, Blitz Torte. Torte cakes all sorts are not often seen today.
Do pudding cakes count? I just made a cottage pudding for our supper. It's and old recipe dating back to the 1930's.
The first one I thought of was Mayonnaise Cake. My mom used to make that one and it was really good. I can't see people nowadays heaping cups of mayo into a cake recipe. They don't know what they are missing. The tunnel of fudge cake came into fashion when I was a kid. I remember making it with the powdered frosting mix. Mom had a Pillsbury Bake Off cook booklet with the picture on the front cover. It was grand prize winner that year. I made 2 Boston Cream Pies on Sunday. Cheated and used pudding mix for filling. I usually do ganache for the frosting, but I had a craving for that cocoa frosting from the Texas sheet cake, and it is pourable so it worked nicely. I torted and filled the layers and chilled for a bit before pouring the frosting on. My 86 year old dad was very happy when I showed up with one for him on Monday morning.
re: denverdoni
i don't know why people freak out about mayo -- it's oil and eggs!
I just replied in the cookbook section about this! I just purchased a copy of Memories: Vintage Cake Recipes by Becky Johnson and I can't wait to bake something from it. I had been searching forever for a modern book of vintage recipes (that hadn't been modernized) that also had photos. It is so important to have a photo with a recipe.
The recipe that strikes me as interesting is the Husband's Cake. It is made with tomato soup of all things! The other ones that look good are the Dundee cake and poppyseed cake.
re: mbroke
I make a Dundee cake from the 1970s edition of Fannie Farmer, substituting dried apricots, prunes & dates for the candied fruit called for. It is really moist & good.
Wonder if it's the same recipe as the one you refer to?
BTW where's the cookbook section? I don't see it on the category list.
Man this list moves fast! The Cookbook of the month was the one I replied to at http://chowhound.chow.com/topics/896695
Over the last couple of days, I've made three cakes from this book (Memories: Vintage Cakes) for a fundraiser and a birthday party and I am very happy. I've tried so far: Devil's Food Cake, Creole Beauty Cake, and Pound Cake because I had most of the ingredients in my pantry.
I am thrilled there is a photo for every recipe! I will be trying more before the weather gets too hot to bake.
Just ran across my old recipe for chocolate sauerkraut cake. Must make it again--it was a conversation starter in the 70s, and I bet it would be again today!
Steamed puddings are cakes of a sort. A family tradition of ours is steamed blueberry pudding which I learned from my grandmother's recipe. It's traditionally served with rum/hard sauce. Here's a picture of a steamed cranberry pudding for example:
re: JoeBabbitt
Very pretty cake reminiscent of a Downton Abbey concoction.
"The Complete Encyclopedia of Cookery" defines Seed Cake as "A type of Madeira cake flavored with caraway seeds and lemon rind or essence". "Cooking the British Way" (1963) gives this recipe for Seed Cake: "8 oz flour, 1/4 tsp salt, 1 tsp baking powder, 6 oz butter, 2 eggs, 1 1/2 tsp caraway seeds, milk to mix [no mention of lemon rind or essence]. Sieve flour, salt, and baking powder and add caraway seeds. Cream butter and sugar until white, beat eggs and add gradually with a little flour. Fold in the rest of the flour and mix to a fairly soft consistency with a little milk. Pour into a 6-inch cake tin and bake in a moderate oven for 1 hour." My comment: that is an awfully small cake to be in the oven for an hour--surely it would dry out, if not incinerate.


text:
I would like to obtain some information on a Rachel COFFIN, b. ca. 1795 in North Carolina, who is shown in the 1850 Wayne County Census Enumeration. She is listed in Franklin Township and is on p. 507(written)/255 (stamped) and she is living in dwelling 59, family 59, lines 12-17 in a family headed by Eliza COFFIN,age 30, born in Ohio. I may have a family connection to Rachel.
V. Brian Anderson
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- Provides security-rich space for a resiliency center.
- Provisions the center with client-owned equipment, helping clients control capital investment.
- Manages the infrastructure to reduce risk of downtime and help ensure compliance.
- Can provide ongoing operations support to help manage operating expenses and sustain productivity.
Service detail
Key Benefits:
- Limits the risks of outages and downtime through a dedicated, hardened security-rich resiliency center with options for ongoing operations support
- Provides an integrated, forward-looking resiliency solution
- Minimizes capital investment, reduces operating expense and improves staff productivity
- Develop a resiliency-center implementation plan
- Install access controls, surveillance and security
- Certify power and networking readiness and tailor them to requirements
- Acquire, relocate, install and cable IT for the center
- Satisfy on demand requests by supplementing in-house staff
- Manages auditable compliance with regulatory requirements
- Supports management and maintenance of data to support compliance
IBM Advantage
IBM Managed Resiliency Services ensures managed business continuity at the desired level for your business.
- Managed Availability
- Enhanced Recovery Point Objectives - Enhances recovery point objectives to the last logged production transaction at the time of an outage emergency
- Reduced Recovery Time Objectives - Reduces recovery time objectives, enabling you to quickly recover and respond to customer demands
- Multivendor Environment Compatible - Offers proven processes available across a wide range of multivendor platforms
- Managed continuity
- Secure Infrastructure - Provides a secure infrastructure to manage active/active or active/passive resiliency environments for clients
- Managed continuity combines the benefits of IBM's history of global leadership in data center hosting with IBM's tested continuity and high-availability capabilities
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Welcome to grandy3's Member Page
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I am a retired great grandmother who has gotten herself busy with so many orchids and other plants
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My Birthday is February 28 .
My favorite forum 1 is Orchids.
My favorite forum 2 is Florida Gardening.
First registered on January 15, 2013 .


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The Philadelphia Eagles and Arizona Cardinals continue to talk about a trade for quarterback Kevin Kolb, with the likelihood that the deal gets done -- and probably soon.
But what if it doesn't? What happens then? Well, then the Eagles do what they did a year ago and keep Kolb as the backup to starter Michael Vick. I'm serious.
|More on Kevin Kolb
|Related links
Now let's get something straight: I still think this trade happens. Arizona is desperate for a quarterback, and, with Cincinnati insistent on keeping Carson Palmer, Kolb is the best option out there.
But he won't come cheap. The deal that has been discussed involves Arizona cornerback Domonique Rodgers-Cromartie and a second-round draft pick, and, yeah, I can see that happening.
But nobody has signed off on it. Not yet. And here's why: Philadelphia must be convinced it has itself covered at the backup quarterback spot before it does anything with Kolb. That means signing an unrestricted free agent, trading for an experienced veteran or at least getting warm on somebody.
Until or unless that happens, the Eagles don't move.
|Kevin Kolb still looks like the right fit for the Cardinals. (US Presswire)
Kolb is that someone. He stepped in last season and led the Eagles to a resounding defeat of Atlanta, the best team in the NFC, and coach Andy Reid has sufficient faith in him that it was Kolb, not Vick, he named as his starter when the Eagles last year peddled Donovan McNabb to Washington.
Only one problem: Kolb is on a one-year deal, and if you don't trade him now you almost certainly lose him to free agency within a year. So it makes sense to gain something for him while you can ... only Philadelphia will be careful -- just as it was when it traded away McNabb in 2010 under similar circumstances.
He had a year left on his contract, too, and the Eagles could have kept him. But they knew they weren't going to re-sign him. More important, they knew they had a safety net in Kolb, a quarterback Reid believed had a future. So they waited until they found the right offer, then pulled the trigger.
One year later, they're still looking for that safety net ... only now it's in advance of a possible Kolb trade. While they do it, they're also looking for the right deal, with Arizona the most interested and persistent suitor.
Rodgers-Cromartie and a second-round pick could send Kolb there, and it should. The Cardinals would get themselves a bona fide starter, a drastic improvement over Derek Anderson, Max Hall, John Skelton a year ago, and they would gain a quarterback with a future. Kolb is only 27 years old.
The Eagles, on the other hand, would fill a gaping hole with a solid, young cornerback, while acquiring a high draft pick for the future. If Philadelphia is going to push Green Bay in the NFC it must improve itself at the right-cornerback position, and Rodgers-Cromartie is significantly better than what the Eagles had there last season.
Plus, Rodgers-Cromartie's only 25, has great size (he's 6-2, 190), great leaping ability and was good enough to make the Pro Bowl two years ago.
In the end, I think the deal gets completed for all the right reasons: Arizona needs a quarterback, Philadelphia needs a cornerback and both teams are running out of time.
But it's not a slam dunk. Not yet it isn't. The Eagles must feel good about their backup to Michael Vick before they make the next move. That will have to happen before this trade does.


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V.23 No.35 | 8/28/2014
Odds & Ends
From Montana to Connecticut, it's funny because it happened to someone else.
V.23 No.5 |
The Daily Word in Amanda Knox, a car theft ring and those poor penguins
The penguin population in Punta Tombo is dropping due to climate change.
A Catholic Diocese in Montana is filing for bankruptcy protection in the wake of proposed settlements for lawsuits claiming the clergy sexually abused hundreds of people over a period of decades.
Amanda Knox ain't gonna "go willingly."
Prosecutors are seeking the death penalty for Dzhokhar Tsarnaev, the man accused of being responsible for the Boston Marathon bombing.
Police may have cracked one of the biggest auto theft rings in Albuquerque history.
Russell Glanton has been accused of touching a girl inappropriately; the gymnastics community is left flabbergasted.
Is Colorado trying to horn in on the green chile?
The Department of Corrections is reviewing its options concerning men behind bars being able to marry and father children while being locked up.
A Pizza Hut employee was arrested for spitting on a cop's pizza pie. Revenge never tasted so yucky.
V.21 No.26 | 6/28/2012
Joyosity / CC by 2.0
Food for Thought
Kids and Kale Chips
Scientifically proven not to make them go, "Eeeeew."
Tomorrow's Events
James Whiton at Vernon's Hidden Valley Steakhouse
Redefining Happy at Hotel Andaluz
Stuffing Strut at Cerrillos Hills State ParkMore Recommented Events ››
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November 11, 2014
Penske Truck Leasing and Penske Logistics were listed on the 2015 Top 100 Military-Friendly Employer list by Victory Media, publisher of G.I. Jobs and Military Spouse magazines. It is the fourth straight year the brands have made the list.
November 7, 2014
The unemployment rate in the U.S. fell again in October, dropping to its lowest level since July 2008, according to the U.S. Labor Department. In the same period, for-hire trucking added 3,900 jobs.
November 5, 2014
The U.S. job market continues improving with a new report showing private sector employment increased by 230,000 jobs from September to October, the biggest gain since June.
October 6, 2014
Both the trucking industry and the overall economy added jobs in September, pushing the unemployment rate down below 6% for the first time since July 2008 and hitting its lowest level in six years.
September 5, 2014
New U.S. Labor Department figures released Friday show more jobs were added in August, but the increase failed to continue the pace of more than 200,000 jobs that had been added each of the previous six months.
September 4, 2014
Private sector employment increased in August from July by 204,000 jobs, according to the August National Employment Report from ADP released on Thursday. This marks the fifth straight month of employment gains above the 200,000 mark.
August 28, 2014
Boyd Bros. Transportation announced a new pay increase for its drivers.
August 1, 2014
The number of jobs created in the U.S. posted its sixth straight month of being above the 200,000 mark in July but the number was softer than the previous month's level.
July 30, 2014
The U.S. economy surged in the second quarter of the year, bouncing back from its worst performance in five years, according to new U.S. Commerce Department figures.
July 10, 2014
In an effort to match up available jobs in trucker with prospective candidates, the Iowa Motor Truck Association has created and launched an interactive jobs board specific to the trucking industry.
June 6, 2014
Four consecutive +200k monthly non-farm payroll reports is impressive, but it will take more than headline improvement to thrust the economy above current trend growth. Employment gains thus far have not yet led to wage pressures. Without adequate income growth, the consumer remains limited in spending capacity, which is restraining near-term growth prospects.
May 29, 2014
UPDATED -- The broadest measure of American economic health shows it throttled back in the first quarter of the year, according to the U.S. Commerce Department.
May 2, 2014
UPDATED -- Numbers released Friday by the U.S. Labor Department show 288,000 jobs were added, the most since January 2012, with the unemployment rate falling to 6.3% from 6.7% in March.
April 30, 2014
UPDATED -- The American economy picked up very little steam in the first quarter of the year, recording its weakest reading since the fourth quarter of 2012, according to a new U.S. Commerce Department report released Wednesday.
April 10, 2014
The number of Americans filing first-time jobless claims in the U.S. for the week ending April 5 posted its largest weekly decline since December 2012 with the lowest level of claims hit since March 2007.
April 2, 2014
Private sector employment in the U.S. increased by 191,000 jobs from February to March, according to the March ADP National Employment Report released Wednesday.
March 20, 2014
The U.S. Equal Employment Opportunity Commission and the U.S. Federal Trade Commission have co-published two technical assistance documents explaining how the agencies' respective laws apply to background checks performed for employment purposes.
March 17, 2014
Can you fire a driver who refuses to work on Sunday because of his religious beliefs? Better be careful -- such an action could violate the Civil Rights Act, according to transportation attorneys.
March 7, 2014
Employers added 175,000 jobs in February, better than the previous two months, according to new U.S. Labor Department figures.
March 5, 2014
UPDATED -- Private sector employment increased by 139,000 jobs from January to February, according to the National Employment Report released Wednesday by the payroll management services provider ADP.
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Sea kayaking is spectacular near the mouth of Van Keulenfjord and into Recherfjord, where glaciers tumble down into the sea or have receded back from the shoreline - leaving fabulous terminal and lateral moraines to paddle along.
It is often said that polar bears fall from the sky in Svalbard, and while no one has ever actually witnessed this, they can appear in the most unlikely places and at the most interesting times. Your guides can help you find the bears as well as keep you safe while you view them.
Just a few miles from Fuglesangen is the old whaling station of Smeerenburg, literally translated as "Blubber Town." As you hike the shoreline near the old whaling station, learn about the importance of the whaling industry in the discovery and exploration of the Svalbard archipelago. The rusting blubber posts stand as harsh testament to a tough industry in an equally hard environment.
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Lisa Rinna REALLY Wants to Appear on Melrose Place Remakeby Hilton Hater at . Comments
Lisa Rinna has no shame.
Her plastic body will soon appear nude in the pages of Playboy.
Somehow, though, the actress has managed to come up with an even more nauseating, disgraceful image.
Rinna was spotted on the streets of Los Angeles this week, going to extreme lengths to let everyone know how much she wants to reprise the role of Taylor McBride on the new Melrose Place. Check it out:
Look orgasmic if you've had more plastic surgery than Joan Rivers!
Lisa Rinna's 10 minutes of fame is so over! She is the most annoying celebrity who won't go away! She's had her time in the spotlight,....GO AWAY!!! She always find some way to get attention. I hope they don't bring her back!


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Pinkalicious the Musical
Pinkalicious the Musical: A Sweet Treat Based on the Children's Book
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Pinkalicious loves the color pink so much that she can't stop eating delicious pink cupcakes, despite her parents' warnings about the dangers of eating too many. Her pink indulgence lands her at the doctor's office where she's diagnosed with "Pinkitis," an illness that turns her pink from head to toe! At first she's thrilled. It's a dream come true for this pink-lovin' girl. But she soon discovers that being entirely pink has some real downsides. Only Pinkalicious and her brother can save the day and figure out a way to get her out of this predicament. Based on the best-selling and much-adored children's book by Elizabeth and Victoria Kann, this musical take on the tale is a tasty treat for all little girls and their cupcake-loving brothers.
* Additional fees apply.
All offers for Pinkalicious the Musical have expired.
The last date listed for Pinkalicious the Musical was Sunday June 29, 2014 / 4:30pm.
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Howl: Halloween Comedy From Washington Improv
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Washington Improv Theater will have you howling in laughter this Halloween with a series of frigh...Learn More
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The weather was cold and rainy.. I wore a sweater, pants and boots .The Twelve Days of Christmas dress • Dec 11 2013 star this tip starred
nancy parris
The park is beautiful to walk through, and don't forget to visit the playground. We arrived early and were able to catch a 1:00 puppet show prior to the performanceThe Twelve Days of Christmas info • Nov 18 2013 star this tip starred
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Featured review from Karyn riddle
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Wonderful time. My five year old loved it. Very talented group. Would highly recommend.
More Information
Based on the book Pinkalicious by Victoria Kann & Elizabeth Kann
Book by Elizabeth Kann & Victoria Kann
Music by John Gregor
Lyrics by John Gregor, Elizabeth Kann & Victoria Kann
Directed by Carl Menninger
Starring Carolyn Agan
All Ages


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Hillside Drilling Inc.
539 S 11th St,
Richmond, CA 94804
(888) 839-4756
Business Details
YP Qualified
Serving Northern California for over 40 years
- General Info:
- Established in 1979, Hillside Drilling offers a range of earth retention services. The company provides a variety of deep foundation drilling and shoring solutions. Hillside Drilling specializes in tiebacks, soil nails, retaining walls, micropiles and caissons. The company has operations in Northern California. It also offers a range of design and engineering services. Hillside Drilling is affiliated with the Operators, Carpenters and Laborers Union.
- Neighborhood:
- Coronado
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- Drilling & Boring Contractors, Foundation Engineers, Erosion Control, Retaining Walls, Foundation Contractors, Construction Engineers, Professional Engineers, Building Contractors, Hydrologists


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Cinemagic's Rooftop Movie Schedule For The Month of March!
Films are free of charge, and reservations are not required. Films begin at 7:30 pm SHARP, so be there by 7:15 max.
Dance Workshop With Prince of "Dance India Dance" Fame
Al-Corniche Club's Charity "Farmer's Market!"
Book your stall NOW for the Al-Corniche Club "Farmers Market!" They're looking for fresh produce, specialty products and locally prepared food. Stall hire proceeds will go to charity! Call them on 2225-5255 or email email@example.com for more information.
Auditions For "Wicked" At The BAIA!
Celebrate Hala Febrayer At Al-Hamra Tower
The "Sport Relief Mile" Charity Run
Al-Corniche Club's 3rd Aquathlon
Following the success of the previous events, Al Corniche Club is excited to be hosting its 3rd Aquathlon for adults and kids taking place at the Club on March 28th. All interested runners and swimmers are invited to participate in this unique series of races. The Aquathlon starts with a kids swim race followed by a run. The race has four different categories dependent on age and level of fitness. Al Corniche Club is passionate about involving both members and non-members in fun activities to get families fit and most importantly have fun! The idea is to combine the swim and run. Different categories have been created to include everyone, so you can enter and have fun no matter how old you are or what your level of fitness is. It is a great event for the whole family, getting adults & kids alike outdoors and active in a fun environment. Come and enjoy the sunshine and there will be lots of fantastic prizes to be given away. To register fill out the online registration form located HERE.
"Keep Your Eye On The Wall" A Collective Exhibition of Palestinian Landscapes
Concert By The World Vision Korea Children's Choir


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Best Album CoversDon't agree with the list? Vote for an existing item you think should be ranked higher or if you are a logged in, add a new item for others to vote on or create your own version of this list.
The Top Ten
1Pink Floyd - The Dark Side of the Moon
This album cover is so simple, but after listening to the album, it will stick with you for the rest of your life. The spectrum that emerges from the prism is representative of different topics in life, each covered by a different song on the album. Truly a god among men when it comes to album covers.
This is the only album cover on here that is good, sorry but its true. The only good ones is this and the one on the items list. Sorry, but why do I always find heart or sarah brightman on every single music list? , anyway, not trying to hate on this list but its just I always see heart on a music list.
Most recognizable album cover. The light coming in represents the unity, the prism represents society and the spectrum represents disbanded unity. Just shows how a picture can speak 1000 words. And the music is even better
[Newest]All it is a triangle and a rainbow, that is not cool at all! Relapse by Eminem is by far the coolest!
2Nirvana - Nevermind
This album cover is awesome Kurt made an inspiration to this album cover :))
This picture is awesome. A A baby swimming under water lolz. Nirvana forever.
What?! The only cool/artistic items on this list are Dark Side Of The Moon and Nevermind. The rest are just pictures of famous people in weird poses. Toptens seems to attract all the fanboys...
3Sarah Brightman - Fly
4Sophie Ellis Bextor - Shoot From The Hip
5Sandra - Paintings In Yellow
6Heart - Little Queen
The girls are just to fine. This is not art its the real thing . Ann and Nancy looking great.
7Bryan Adams - On A Day Like Today
8Madonna - Remixed And Revisited
9Michael Jackson - Thriller
This one is have tobe on top of the list. This album is the best of all. Greetings from Lithuania!
10Linkin Park - Hybrid Theory
Linkin Park's best album for me
This is the worst Linkin Park album,
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The Contenders
11Heart - Dreamboat Annie
If you don't like this album cover then your Heart is not beating. The too best looking girls in ROCK.........
12The Beatles - Sgt Pepper's Lonely Hearts Club Band
Instantly recognizable and the most expensive album cover they made, all the actors, the fancy uniforms, just so classic.
Trully, just epic. if you say it sucks and you have not listen to it then why do you say it sucks
As far as the Beatle's music goes this albums amazing but not their best release. But as far as their album covers go this is truly a work of art.
13Regine Velasquez - R2K
just love her "fierce" look in here!
14Evanescence - Fallen
15Triumph - Thunder Seven
16Avenged Sevenfold - Sounding The Seventh Trumpet
17Natalia Oreiro - Tu Veneno
18Avenged Sevenfold - Nightmare
19George Michael - Listen Without Prejudice Vol. 1
20Kelly Clarkson - My December
beatiful, kind of like a symbolic painting
21L'Arc~en~Ciel - Real
The statue and the city in the background made this cover beautiful.
22Slash - Slash: Deluxe Edition
23The Beatles - Abbey Road
This is what made The Beatles so iconic.
This is the best album cover ever
Not even in the top
24Cher - It's A Man's World
what more would you want than cher with a snake and an apple!
25Rage Against the Machine - Rage Against the Machine
Not big on RATM but this album cover is awesome!
26Guns N' Roses - Appetite for Destruction
I'm voting for the original of course.
The newer one is ok, but the banned cover is an awesome piece of art.
The newer one is ok, but the banned cover is an awesome piece of art.
27Immersion - Pendulum
28Slash - Slash
29The Rolling Stones - Exile on Main Street
3030 Seconds To Mars - A Beautiful Lie
I vote for the 2 skull version. A beautiful cover.
31Shakira - Oral Fixation Vol. 2
32Led Zeppelin - Led Zeppelin
33Dear Agony - Breaking Benjamin
34Skillet - Awake
35Linkin Park - Meteora
36Skillet - Comatose
37Robbie Williams - The Greatest Hits
One of the most sexiest covers that's for sure
He was so hot
38Evanescence - Evanescence
39Songs for Japan
40The Velvet Underground & Nico - The Velvet Underground
41Jackie Evancho - Awakening
Jackie Evancho has a classic voice. One of the best Classical Crossover artists of all time. This 14 year old young women has a sense of music far beyond her years. Can't wait for Awakening to be released.
That is 14 years old? ! Hope her Dad keeps his 12 gauge nice and clean.
Classical beauty and laser beam eyes
[Newest]Google for a sample. Stunning!
42Günther - Pleasureman
43Green Day - Dookie
I think this cover represents animals tired of taking crap from humans so they decide to fight back using their own crap. Literally!
i find it funny. monkeys throwing poop everywhere and stuff. awesome album too
There's so much going on in the album cover! This is my favorite with the resistance by muse close behind.
44Led Zeppelin - Physical Graffiti
THE ALL TIME COOLEST LOOKING ALBUM COVER EVER. It matches the music on the album, and LED ZEPPELIN IS INDISPUTABLY THE BEST MUSIC ARTIST OF ALL TIME. Yes, that includes THE Beatles. Led Zep's name is carved in stone at the top of the building, symbolizing their harder side. A sad little guy is mourning on the stairs, symbolizing their softer side. THE LETTERS THAT SPELL OUT "PHYSICAL GRAFFITI" ON THE WINDOWS ARE JUST THERE FOR AWESOMENESS. The best part? The building they used is still there! You can GO AND GET A PICTURE TAKEN NEXT TO PHYSICAL GRAFFITI! (Actually, the best part is the music. Not a bad song on it! It's my second favorite album, #1 being LZ IV. But this list isn't about the actual music, it's about the cover, and in that sense, PG takes the cake. ) I don't know how people could think that Pink Floyd's DSOTM is better than this. WHAT'S SO SYMBOLISTIC ABOUT A PRISM REFLECTING LIGHT? In my book, it should be swapped with PG.
45Cheap Trick - In Color
What you have is two great-looking rock god hunks on motorcycles on the front cover in color and then on the back cover you have two nerds on bicycles in black and white. And to top it off, the album was one of the greatest of the 70s.
Take a look at it and you'll understand and agree.
46The Clash - London Calling
Image as rock. Anger. Lashing out at the very thing that supports you. It's this one or The Who's "Who's Next" with the group urinating on a monolith. Talk about being pissed off...
Come on people! What could be cooler than Paul Simenon smashing a bass guitar in black and white!?!
47Relapse - Eminem
It looks so cool, and is a amazing album by Eminem!
I love the way it looks! Relapse refill too!
Should be the best
48Guns N' Roses - Use Your Illusion 1
49David Bowie - Aladdin Sane
50Whitney Houston - I'm Your Baby Tonight
51Guns N' Roses - Use Your Illusion 2
52Pink Floyd - Wish You Were Here
53Deftones - Deftones
54Bad Meets Evil - Hell: The Sequel
55Eminem - Recovery
56Eminem - Relapse: Refill
57A Day to Remember - Homesick
58Fleetwood Mac - Rumours
59Santana - Amigos
60Metallica - Metallica
61Beyonce - B'Day
62Muse - The Resistance
This album cover is instantly recognisable, it's always used on iPod touch displays in adverts because it looks so good!
63Duane Allman - An Anthology
64D'erlanger - the Price of Being a Rose Is Loneliness
65Queen - The Miracle
I attempted drawing Freddie's face because I have a book that has it in black and white and the picture is really close up... Well, you know, I epically failed.
But let's stay on topic. I agree that the cover was cool; wish I saw it higher up this list. ^_^
But let's stay on topic. I agree that the cover was cool; wish I saw it higher up this list. ^_^
66Queen - Queen II
Quite creepy looking album cover, confusing how its from the music video bohemian rhapsody yet it was made before it.
67Green Day - American Idiot
68Beck - Odelay
Just awesome, very surprised that it was actually a dog, I thought it was something like a mop haha.
69Diana Krall - The Look of Love
70Linkin Park - Living Things
71Eminem - Encore
72Eminem - The Marshall Mathers LP 2
73Lil Wayne - The Carter IV
74Red Hot Chili Peppers - Blood Sugar Sex Magik
75Tool - 10,000 Days
76Iron Maiden - Killers
Eddie is definably the most iconic figure in music. It's Iron Maiden, what's not to love?
There needs to be more Maiden on this list
77My Bloody Valentine - Loveless
78Kiss - Love Gun
79Britney Spears - Britney
I love that cover
I love his cover
80Michael Jackson - Dangerous
How the hell is this only in 80th place? It's hands down the most detailed album artwork ever attempted. Years could be spent just trying to comprehend what the hell is going on in it.
81Todd Rundgren - Something/Anything?
82Neil Young - Decade
83Mika - Life in Cartoon Motion
its so bright and colourful...much like Mika himself...and it truly reflects the album itself, unlike so many covers.
84Mariah Carey - The Emancipation of Mimi
85Eric Clapton - Backless
86The Eagles - Hotel California
87Alice Cooper - From the Inside
This cover was designed by Ernie Cefalu and his company Pacific Eye & Ear that makes it ICONIC! If you don't agree just check out Top 10 Album Cover Designers and Top 10 Album Cover Design Firms.
Alice Cooper Rules... As Does His Album Designer "Ernie Cefalu!
88Ice T - Power
89Guns N' Roses - Chinese Democracy
90Black Sabbath - Paranoid
Very great album cover. Very surprised that no Roger Dean work was on the list.
91King Crimson - In The Court of the Crimson King
92Muse - Absolution
93Pearl Jam - Vs
That sheep looks like a monster
94The Who - Tommy
95Backstreet Boys - Millennium
96The Who - Quadrophenia
97Muse - Origin of Symmetry
98Talking Heads - Remain in Light
99Nas - Illmatic
100Miles Davis - Bitches Brew
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This list was created 7 years, 76 days ago and has been voted on over 2,000 times. This top ten list contains 268 items, has been remixed 10 times.
Updated Friday, November 21, 2014
Updated Friday, November 21, 2014
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text:
This production, conceived in collaboration with Tectonic Theater Project and Blind Summit Puppet Theater, was first seen in 2010 in New York's New Victory Theater.
Nov. 26 - Flute Concerto with Tango by Jose Serebrier is performed by the Manitoba Chamber Orchestra. Sharon Bezaly is the soloist; Anne Manson conducts.
Dec. 3 - Univ. of Maryland performs Huapango by Moncayo and Danzon No. 2 by Marquez; Enrico Lopez-Yanez conducts.
Dec. 4 - Firecracker by Michael Daugherty is performed at the Univ. of Arkansas. Jamal Duncan conducts.
Dec. 5 - Michael Daughetery's UFO for percussion solo and band is performed at Rhode Island College.
Robert Franzblau conducts.
Dec. 6-14 - Eight performances of the family opera El Gato con botas (Puss in Boots) by Xavier Montsalvatge, Gotham Chamber Opera, El Museo del Barrio, NYC.
Dec. 7 -John Musto's chamber music is featured on a Music from Copland House concert at Merestead, Mt. Kisco, NY. 3 pm.
Dec. 11 - Roque Cordero's Ocho Miniaturas and Adagio Tragico are peformed at the Univ. of Kansas.
Dec. 11 - Suite from the Twenties by Stefan Wolpe, Portland State Univ. New Music Ensemble, Ken Selden conducting.
Dec. 12 - Carl St. Clair conducts the USC orchestra in Ciranda das Sete Notas for bassoon and strings by Heitor Villa-Lobos.
Carlos Espinosa conducts.
Dec. 13 - Bata by Tania Leon peformed at New York University.
Ari Pelto conducts.
Music Publishers Association
Paul Revere Awards
for Graphic Excellence -
1st Prize Winners, 2014
Mohammed Fairouz:
Native Informant
Purchase Score
Artur Schnabel:
String Quartet No. 2
Purchase Score
3rd Prize Winner:
John Musto: Collected Songs, Vol. 2
Morten Lauridsen - 70th Birthday, February 27, 2013
Jose Serebrier -75th Birthday, December 3, 2013