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Vintage Autumn Celebration: Week 9 - Maple Cinnamon Buns & Maple Mousse

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I'm introducing two new sources for this week's vintage maple recipes. The first is Maple Cinnamon Buns (YUM!) from Watkin's Cook Book from 1945. Watkins is well known for their spices and extracts. You can still get their products today. Vanilla is usually the easiest to find. I had a friend recommend the Watkin's cookbook, so I hunted down a wartime copy. I think this cinnamon bun recipe is the only maple one in there, but it sounded like a really good one! The cinnamon might overpower the maple flavor, but I think it's worth trying it out.



The second recipe is for Maple Mousse from a vintage cookbook with an interesting premise for the time - The Working Girl's Own Cook Book from 1950. This mousse sounds really good and I think it would be a great way for that lovely maple flavor to shine!

Be A Citizen Archivist!

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Our Nation's Archivists Need You!

It's been awhile since I've posted something non-food related, so when I saw this cool service opportunity, I just had to share! The National Archives has millions of documents in its collections that are free for the public to peruse. The challenge, of course, is that most people are not able to visit the archives in person. It's their mission to digitize their documents so that they can be available to all! Neat, huh?

Of course that means tons of volunteers are needed to help transcribe and tag documents. You can be a citizen archivist! You pick a project that looks interesting and get to work. I am super, super excited that one of their projects is transcribing World War II menus! How cool is that??! I think we all know what I'm going to be working on...

I did an internship at my university's archives, so I know how tedious archivists jobs are. But I also know how vital their work is in preserving documents to our nation…

Vintage Autumn Celebration: Week 8 - Mapleine Animals & Maple-Sugar Graham Crackers

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We've only got 5 more weeks of autumn left. Nooo! I want it to last longer! We went to visit family out in Iowa recently and while the whole landscape was filled with beautiful autumn colors, they got snow. I don't think I'm quite ready for the snow thing!

This week's recipes are some fun, kid-friendly recipes. The first is another from The Mapeline Cook Book, ca. 1930s, for Mapleine Animals. I love how the recipe assumes you cook over a fire and that these iced cookies are a "healthful confection for children." haha! I guess if it's a choice between these and a handful of candy, these would win out in a health contest, but still... I find the predominating opinion about sugar in those days to be interesting. I think they definitely shaped our current American sugar addiction. But, that's a discussion for another day. :-)



The second recipe for Maple-Sugar Graham Crackers comes from The Good Housekeeping Cook Book, from 1944. The recipe is insanely si…

Vintage Autumn Celebration: Week 7 - Maple Syrup Cake & Maple Nut Fudge

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Another week into the Vintage Autumn Celebration where I highlight some amazing vintage maple recipes. It’s amazing how autumn is just clipping along. My family has already perfected the art of caramel apple cider. And we’ve finally got some fall colors here in Maryland. I thought it would never come! 
Leaves are falling, storms are blowing through. In fact, a small tornado hit my town Friday night! We were a few miles from where all the damage was. Thankfully, no one in town was hurt. Like with any disaster, it's hard to comprehend that just hours or days before, everything was normal but in one brief moment of time, things are destroyed. 
I'm sure people in wartime felt the same way, especially in Britain and with all the bombings they endured. I know it's hard to really understand everything they went through, but in circumstances like natural disasters, I think we can come close to understanding a little. I had the chance to talk with a sweet great-grandma at an autho…

Vintage Autumn Celebration: Week 6 - Maple Chiffon Pie & Maple Icing

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We're half way through the Vintage Autumn Celebration!

I've been living up the maple flavor this week - Maple Yogurt and Pumpkin Pecan Scones with Maple Glaze made with special dark maple syrup. That glaze was pretty mind-blowing! Do you have a favorite maple recipe? I'm always on the hunt for yummy mapley things!
I'm excited about this week's recipes from the 1946 edition of The Joy of Cooking.
The first recipe is for Maple Chiffon Pie that uses gelatine as the thickener. The second recipe for Maple Icing is interesting in that it uses cream, coffee, and Mapleine flavoring. 



Vintage Autumn Celebration: Week 5 - Maple Tapioca Cream & Maple Sugar Diamonds

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Happy October! Have I already said that? I know it's the middle of October, but this past week has been filled with chilly weather, blustering winds, rain, and falling leaves. It finally feels like autumn has arrived! I've had the windows open to let the brisk coolness and natural autumn scents fill our house and it is so wonderful. These are some of my favorite days! This is actually the first autumn since we bought this house that I've been able to have all our windows open. We got the last of the new windows installed and to have screens in all the windows has been glorious! I can finally let all the wonderful seasonal goodness in without the plethora of insects accepting the invitation too.

Anyway, this week's maple recipes look so good. They come from the Alice Bradley Menu-Cook-Book from 1944. I want to try both of these - Maple Tapioca Cream and Maple Sugar Diamonds. I love tapioca, and this recipe looks amazing. Since I'm used to rich, thick, creamy modern…

Vintage Autumn Celebration: Week 4 - Maple Nut Ice Cream & Maple Sauce

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It's my personal opinion that when the electric refrigerator with an internal freezer became widely available in homes is when American cuisine started to get really interesting. Sure, you could make ice cream before the advent of home freezers, but the amazing expanded frozen dessert potential exploded - ice cream cake rolls, frozen Jello desserts, etc.! I just really love this era of American food history. Can you tell? 😀

Autumn has been languishing under more heat and humidity, so I thought this week would be a good one for Maple Nut Ice Cream and Maple Sauce! The ice cream recipe is one of those interesting ones that uses rennet and it also calls for maple flavoring and maple syrup. The Marshmallow Sauce is just straight up easy. I'm guessing the marshmallow cream is something like Fluff? I'm going to have to make that recipe. It sounds awesome.

These recipes come from The Good Housekeeping Cook Book, 1944 edition.



Vintage Autumn Celebration: Week 3 - Apple Roll & Maple, Cheese, and Nut Sandwiches

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Welcome to Week 3 of my Vintage Autumn Celebration series starring Maple! I have always wanted to be apart of a winter harvest tapping sugar maple trees. I know it's a lot of hard work, but the reward is absolutely amazing and delicious. One of my favorite non-fiction books is actually about the history, lore, and facts about maple syrup & sugar. It's called Maple Sugar: From Sap to Syrup. It was a fun book to read with my kids, and reading it, of course, brings quite the cravings for something mapley!

 For this week's two recipes, we've got some really yummy sounding ones. First there's the Apple Roll from The Mapleine Cook Book, ca. 1930s, which utilizes biscuit dough in an interesting way. Mapleine is put into the syrup that the apple/biscuit dough roll is then basted with in the oven. Interesting! Second, there's the recipe for Maple, Cheese, and Nut sandwiches from The Alice Bradley Menu-Cook-Book from 1944. This recipe looks like a typical 1940s sand…

Vintage Autumn Celebration: Week 2 - Mapled Apples & Mapleine Corn Candy

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Sorry I'm a day late, but Saturday was just crazy!

Have you noticed that it's extremely difficult to find maple extract as a flavoring? It's easy to find vanilla extract, even almond and many others, but for some reason maple is a difficult extract to find. Instead you find just plain maple flavoring - no maple in the ingredients. I'm not sure of the reason behind this unless the flavor found in natural maple syrup is difficult to extract. As it talks about in this post at Resurrected Recipes, most artificial flavorings are frowned upon, but America seems to forgive artificial maple syrup without any problem. (Definitely check out that post - it's 1 of 3 that talks about Mapleine and its history!)

Speaking of which, this week's recipes once again come from The Mapleine Cook Book, dated to the 1930s. We've got Mapled Apples which feature an interesting use for bananas and marshmallows, and Mapleine Corn Candy that is not your standard caramel corn recipe! E…

Vintage Autumn Celebration!

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Happy Autumn!!! I can't even begin to tell you how excited I am that Fall is here. It's my favorite season, and I've been giddy with anticipation. As you might know, for the past 2 years I've done a fun Fall feature on my blog, and this year is no exception. Instead of featuring wartime autumn menus & recipes though, I wanted to do something different.

Welcome to my Vintage Autumn Celebration featuring: Maple Recipes!


Yippee!! I adore the unmistakable, unique flavor that is maple. Growing up we didn't eat real maple syrup on our pancakes. My mom would use Mapleine flavoring in a sugar syrup for us to use. It tasted okay, I just didn't like how runny it was. So, I started adding the Mapleine flavoring to honey, which was much thicker. Maple honey is pretty good! Now, I splurge to buy the good stuff - real maple syrup. And every April we trek over to the 18th century market fair at Ft. Frederick, Maryland where a man sells his Special Dark maple syrup that h…