Category: Vintage/Classic Recipe

Chinese Mooncake Recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 2 cups all-purpose flour
● 1/4 cup sugar
● 1/4 cup vegetable oil
● 1/4 cup lukewarm water
● 1/4 cup lukewarm milk
● 1/2 teaspoon baking powder
● 1/4 teaspoon double acting baking powder
● 1/4 teaspoon salt
● For the filling:
● 1 cup lotus seed paste
● 1/4 cup sugar
● 2 egg yolks
● 1 teaspoon vegetable oil
● 1/4 teaspoon vanilla extract (optional)
● 1/4 cup salted duck egg yolk

Instructions:

  1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting
    baking powder, and salt. Mix well.
  2. Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients,
    stirring constantly to form a dough.
  3. Knead the dough for about 10 minutes, or until smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for about 2 hours.
  5. In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and
    vanilla extract (if using). Mix well until well combined.
  6. Divide the dough into 16 equal pieces. Roll each piece into a ball.
  7. Flatten each ball of dough and place a small amount of filling in the center.
  8. Gather the edges of the dough to enclose the filling and roll it into a ball again.
  9. Place the ball of dough on a baking tray lined with parchment paper.
  10. Press a salted duck egg yolk in the center of the dough ball to make a depression.
  11. Preheat the oven to 350°F (180°C).
  12. Bake the mooncakes for 18-20 minutes or until golden brown.
  13. Remove the mooncakes from the oven and let them cool completely before serving.

Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn
Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit
paste. The dough is typically made with wheat flour and is usually stamped with intricate
patterns or designs on top and a salted egg yolk in the center, representing the full moon. They
are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden
mold, giving them a distinct pattern on the surface.

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Bosnia and Herzegovina Burek Recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 1 lb of phyllo dough
● 1 lb of ground beef or lamb
● 1 onion, finely chopped
● 1/4 cup of vegetable oil
● Salt and pepper to taste
● 1/2 cup of sour cream or yogurt (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet or frying pan, heat the vegetable oil over medium heat.
  3. Add the chopped onion and sauté until softened, about 5 minutes.
  4. Add the ground beef or lamb and cook until browned, about 10 minutes.
  5. Season the meat mixture with salt and pepper to taste.
  6. Remove the skillet from heat and let the meat mixture cool slightly.
  7. Lay out one sheet of phyllo dough on a clean work surface and brush it with a little bit of
    vegetable oil.
  8. Repeat with another sheet of phyllo dough, lay it on top of the first sheet, and brush it
    with oil.
  9. Continue layering the phyllo dough and brushing each sheet with oil until you have used
    about half of the phyllo dough.
  10. Spread the cooled meat mixture over the phyllo dough, leaving a 1-inch border around
    the edges.
  11. Layer the remaining phyllo dough on top of the meat mixture, brushing each sheet with
    oil as before.
  12. Use a sharp knife to cut the burek into squares or wedges.
  13. Place the burek on a baking sheet and bake for 25-30 minutes, or until golden brown.
  14. Serve hot with sour cream or yogurt if desired.

Enjoy your homemade Bosnia and Herzegovina Burek!
Note: Burek can also be filled with cheese, spinach, potatoes, or other ingredients.

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Bolivian Salteñas Recipe

by D McPhersonPastry Recipe / Vintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

● 4 cups of flour
● 1/4 cup of sugar
● 1/4 tsp of baking powder
● 1/4 tsp of salt
● 1/4 cup of butter
● 1/2 cup of warm milk
● 1 egg
● 1/2 cup of beef or chicken broth
● 1/2 cup of diced cooked beef or chicken
● 1/4 cup of diced boiled potatoes
● 1/4 cup of diced green peas
● 1/4 cup of diced hard-boiled egg
● 1/4 cup of diced onion
● 1/4 cup of raisins
● 1/4 cup of chopped olives
● 1/4 tsp of ground cumin
● 1/4 tsp of ground cinnamon
● vegetable oil for frying

Instructions:

  1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  2. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse
    crumbs.
  3. In a separate bowl, beat the egg and mix in the warm milk.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Knead the dough on a lightly floured surface for about 2 minutes.
  6. Cover the dough and let it rest for at least 20 minutes.
  7. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
  8. Cut the dough into desired shape, traditionally they are cut into a circle or oval shape.
  9. In a separate bowl, mix together the beef or chicken, potatoes, green peas, hard-boiled
    egg, onion, raisins, olives, cumin, and cinnamon.
  10. Place a spoonful of the filling mixture into the center of each dough circle.
  11. Fold the dough over to form a crescent shape and press the edges together to seal the
    filling inside.
  12. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  13. Carefully place the salteñas in the hot oil and fry until golden brown on both sides, about
    2-3 minutes per side.
  14. Drain on paper towels to remove any excess oil.
  15. Serve hot with a cup of beef or chicken broth.

Enjoy your homemade Bolivian Salteñas!
Note: Some variations use a sweet dough or a sweet filling, you can add sugar and/or milk to
the dough or filling if you like.

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Belize Fry Jacks Recipe

by D McPhersonPastry Recipe / Vintage/Classic Recipe

Ingredients:

● 2 cups all-purpose flour
● 1 tsp baking powder
● 1/2 tsp salt
● 1/4 cup shortening or lard
● 3/4 cup warm water
● Vegetable oil for frying

Instructions:

  1. In a large mixing bowl, combine the flour, baking powder, and salt.
  2. Cut in the shortening or lard with a pastry cutter or your fingers until the mixture
    resembles coarse crumbs.
  3. Gradually add the warm water, stirring with a fork until the dough comes together.
  4. Knead the dough on a lightly floured surface for about 2 minutes.
  5. Cover the dough and let it rest for at least 20 minutes.
  6. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
  7. Cut the dough into desired shape, traditionally they are cut into a circle or triangle shape.
  8. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  9. Carefully place the fry jacks in the hot oil and fry until golden brown on both sides, about
    2-3 minutes per side.
  10. Drain on paper towels to remove any excess oil.
  11. Serve hot with your favorite jam, honey or butter.

Enjoy your homemade Belize Fry Jacks!

Note: Fryjacks can also be made with coconut milk or milk instead of water, it will give a
different flavor and texture.

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Belarus Draniki recipe

by D McPhersonOld Fashioned Cake Recipe / Pastry Recipe / Vintage/Classic Recipe

Ingredients:

● 2 lb potatoes
● 1 onion
● 2 eggs
● 1/4 cup flour
● Salt and pepper to taste
● Vegetable oil for frying

Instructions:

  1. Peel and grate the potatoes and onions.
  2. In a large bowl, combine the grated potatoes and onions with eggs, flour, salt and pepper.
    Mix well.
  3. Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
    the bottom of the pan.
  4. Using a spoon or your hands, form the potato mixture into small, flat patties.
  5. Carefully place the patties in the hot oil and fry until golden brown on both sides, about
    4-5 minutes per side.
  6. Drain on paper towels to remove any excess oil.
  7. Serve hot with sour cream or your favorite dipping sauce.

Enjoy your homemade Belarus Draniki!
Note: you can use any kind of potatoes.

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Rice Tart

by CakezVintage/Classic Recipe

Ingredients:

Milk, one quart.


Rice, seven ounces.


Sugar, five and a half ounces.


Sweet almonds with four bitter ones, three and a half ounces.


Candied cedar (angelica), one ounce.


Three whole eggs.


Five egg-yolks.


Taste of lemon peel.


A pinch of salt.

Directions:

Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.

Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

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Farina Cakes

by CakezVintage Cake Recipe / Vintage/Classic Recipe

Ingredients:

Farina, six and a half ounces.


Sugar, three and a half ounces.


Pine-seeds, two ounces.


Butter, a small piece.


Milk, one quart.


Four eggs.


A pinch of salt.


Taste of lemon peel.

Baking directions:

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. T

hen place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

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Macaroons (Amaretti)

by CakezVintage/Classic Recipe

These are the ingredients you will need:

Granulated sugar, nine ounces.


Sweet almonds, three and a half ounces.


Bitter almonds, half of the above quantity.


Whites of egg, two.

Directions:

Skin and dry the almonds, then chop them very fine. Mix the sugar and the whites of egg and stir for about half an hour, then add the almonds to form a rather hard paste.

Of this make little balls, as large as a small walnut. If the paste is too soft add a little butter, if too hard add a little white of egg, this time beaten. Were it desired to give the macaroons a brownish color, mix with the paste a little burnt sugar.

As you form the little ball, that you will flatten to the thickness of one third of an inch, put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar. Dispose them at a certain distance from one another as they will enlarge and swell, remaining empty inside.

Bake in an oven moderately hot.

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Portuguese Cake

by CakezVintage Cake Recipe / Vintage/Classic Recipe

Here are the ingredients you will need:

Sweet almonds, five ounces.


Granulated sugar, five ounces.


Potato meal, one and a half ounce.


Three eggs.


One big orange or two small.

Directions:

First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel.

Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven.

After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

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Madeleine Cake

by CakezVintage Cake Recipe / Vintage/Classic Recipe

Here are the ingredients you need:

Sugar, four and a half ounces,


Flour, three ounces,


Butter, one ounce,


Egg-yolks, four,


Whites of eggs, three,


A pinch of bi-carbonate of soda,


A taste of lemon peel.

Then follow these steps:

First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more.

Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume.

It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

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