That's Tasty 2/1/11

 Today is my first Tasty Tuesday. I love all the interesting recipes I read in my vintage cookbooks in my collection and those in my shop. I'd love to share some neat recipes and the amazing photographs I find. I'll post the recipes verbatim, as they are.

I hate to part with some of these gorgeous cookbooks and I savor the time I have to linger over the photos from before my mother was born. 

Today, my first choice was Coconut Chiffon Cupcakes. Chiffon cakes are light as sponge cakes with the texture of a regular cake. Mmm This recipe was found on page 50 of the BH&G Dessert Cookbook published in 1960. My copy is pictured on the left is is avail in my shop.





"Coconut Chiffon Cupcakes"

2 1/4 cups sifted cake flour
1 cup sugar

3 teaspoons baking powder
1 teaspoon salt
1/3 c salad oil
1 cup milk
1 1/2 teaspoon vanilla
2 eggs, separated
1/2 cup of sugar
1 3 1/2-ounce can flaked coconut

Sift together flour, 1 cup sugar, baking powder, and salt into mixing bowl; make a well in dry ingredients. Add salad oil, half of the milk, and the vanilla; mix to blend. Beat 1 minute at medium speed on mixer, scraping bowl constantly. Add remaining milk and the egg yolks. Beat one minute. Beat whites til soft peaks form; gradually add 1/2 cup of sugar and beat until very stiff peaks form; fold into batter. Place paper bake cups in muffin pans; fill 1/2 full. Sprinkle coconut on tops. Bake in hot oven (400) 12 to 15 minutes until done. Makes about 3 dozen.

Making this for my book club this month! Can't wait to surprise them!