Making 1930's Halloween Muffins!
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- Опубликовано: 29 окт 2022
- Hello Darlings, Happy Halloween! In this weeks video I make some creepy looking fruit-mince cupcakes from the 1930's from an advertisement for Crisco! They were sooo delicious, I highly recommend having a go and making these super simple cupcakes!!
I will link the blog where I found the recipe here: www.chronicallyvintage.com/20...
Lots of love and happy halloween,
Sage Xx 👻
Instagram: sagelilleym...
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We always made a big crockpot of chili on Halloween. A hearty warm meal before trick or treating AND to warm up after! Lots of protein and fiber to offset all that candy some!
Hi 👋 how’re you doing?
That's a great idea! Thank you for sharing. I will be doing that this year.
Me too! Warm and filling!
The soda in that recipe works with soured milk to help with leavening....also if you mix red and yellow colouring you'll get orange
We need to find you a silent blender...I jump watching you jump!
Got that scary Halloween cupcake slash muffin look right!
😂😂 the food colouring. That was hilarious!
When iceing is runny you can add a little more sugar it will thicking it up
If you have red and yellow food coloring you can mix it to make orange
Old recipes are so short and simple because they expect you to know things already, like "creamed crisco" means first put the crisco in the bowl and beat it til creamy... "sour milk" has a spoonful of vinegar added.... add milk and flour alternatly means stir flour in and THEN stir in milk.... "floured nuts" probably were tossed with flour to make them not sink in the batter.... and stop adding liquid to your frosting when it's a spreadable consistency.
It may mean buttermilk. Which is milk and you can add lemon use or vinegar and let it sit like 3 to 5 min and will become buttermilk
This! Put 1 tbsp of vinegar in a measuring cup, add milk until you have 1 cup of liquid (including the vinegar) then let it sit. This equals 1 cup of buttermilk, adjust to the quantity needed.
You could also just add 1 tbsp vinegar to 1 cup of milk but then your recipe would have 1 tbsp of extra liquid if that makes sense.
To make orange food coloring you can mix yellow and red! Typically stores will sell the three primary colors together (red, yellow, and blue), which allows you to make any color that your heart desires :)
😂😂
So fun American fact. In older recipes like this where they ask for soured milk. they mean they want you to sour milk with a tablespoon of vinegar. Spoiled milk can also be used to make bread, but that dose ick me out. Hope this was helpful. Happy Halloween!!!
Hi 👋how are you doing?
I love that you baked a Halloween treat as I am always bummed out when dining through the decades wraps up. You asked to comment if there is something to make every Halloween, soups and chili are really popular as it's usually cold and rainy this time of year, with some warm buttery corn bread. Yum! The savory evens out the Halloween candy.
To grease your pans, in the old days we would use crisco to grease the pans and sometimes dust the pans with flour after greasing. If you make a cake that is hard to get out of the pan you can always line the pan with parchment paper.
Coating nuts and raisins in flour is supposed to keep them from sinking to the bottom of the cake. Never tested to see if it makes any real difference, but that was the idea.
It works with blueberries to stop them sinking to the bottom of my blueberry loaf.
I could have used this tip when I made an orange cake with cranberries lol. they all sank to the bottom! Still yummy though!
The acid in the sour milk/buttermilk/milk+vinegar will also help activate the leavening in the baking soda so your muffins will be lighter and rise more.
Also, orange coloring can be achieved by some carrot juice. Still used today as food coloring
A good idea!!
Or mix yellow and red food coloring
@@autumnmarquez7518 That's what I do - a few drops of red, a few drops of yellow. Then stir it up!
@@amyotto9341😂😂
you are just the cutest human on earth really
Crisco is vegetable shortening. So your choice of coconut fat was spot on. Cheers from the pacific northwest.
A couple of drops of yellow food coloring plus about the same amount of red food coloring should give you orange. You can add a drop or so of red or yellow to adjust the orange color. And I sour my milk by adding a few drops of lemon juice or vinegar & letting that sit for a few minutes. Glad you substituted for the Crisco...shortening is not a very healthy fat! Thanks for finding all these vintage recipes!
Love your channel since the beginning 🧡🧡
Greetings from Germany
1drop yellow food coloring and 1 drop of red will equal orange food coloring.
I believe that's a no brainer 😄
To make sour milk, take the amount of milk needed and add a teaspoon of either vinegar or lemon juice. I prefer lemon juice. The milk will curdle a little, but it is great for deserts. Love from Canada
I saw your notification, and jumped to your channel right away! Love the cooking segments! Happy Halloween.
I love how you get so excited when the cupcakes looked good on the oven. Your enthusiasm is infectious
Great Video and Happy Halloween!!
Those look delicious! One of my favorite things to bake in the Fall is pumpkin bread. Lots of spices and and goes perfectly with a cup of tea. Pumpkin chocolate chip cookies are another favorite. Thank you for another fun video, Sage!
Hi 👋 how’re you doing?
this is perfect! I love your baking videos. thank you for making this. definitely want to try these. I hope you and family are doing well 🧡 when I was growing up, we would spaghetti with meat sauce, because it resembled...brains. 😂
You are just fantastic.
To crisco the muffin tray, you use a piece of wax paper with crisco on it and rub the wax paper around each cupcake hole. Also, for the icing... you can mix red and yellow food coloring together to get orange.
They turned out great!! Thank you for sharing
Hello 👋 how’re you doing?
'Creamed' Crisco probably means put your crisco in mixing bowl and 'cream' it using a mixer......like when you 'cream' butter with the mixer.
Came here to say that! Darling! You can cream the shortening just like butter lol
Sage this was very cute! I love that you ended up making literal yellow happy face cupcakes and calling them spooky pumpkins, feels like a very Australian way to celebrate Halloween haha. A few icing tips: you always want to add your liquid (in this case juice) to your sugar very gradually and just add until you get your desired consistency. Don't add the full amount in the recipe unless you've used almost all of it and you still want the icing more liquid. You ended up with a glaze and the only way to thicken it to spreadability again would have been adding lots more sugar! Also, orange food colouring definitely exists but the easiest thing would be to add yellow and red together, of course! And the recipe asks for sour milk to react with the baking soda/powder and create lift. Instead of actual sour milk (or buttermilk!) you can just add some lemon juice to your milk to get the extra acid in the recipe and ensure good results. Yours looked nice and tall regardless, though! :)
Cool. Scary yummy muffins💖 Have a fun Halloween 👻
I like your 🎃🧁 muffins and also your bloopers at the end.
I've also made this morning my own helloween donuts.
With green,blue and white icing and star mix sprinkles with chocolate.
Love how you're not the most "confident" chef (is that the word?), but it makes you all the more endearing and entertaining to watch! 😂🥰 And relatable to all of us who are also not professional chefs🙂
What a fun spooky video!!🎃
You can make sour milk by adding a bit of lemon juice or vinegar to some milk and letting it sit a few minutes
Oh my goodness, you're just so stinking adorable! Sour milk is very much a vintage American ingredient, no longer sold in stores here, but you can sub vinegar milk (1tsp white vinegar or lemon juice, then add enough milk to make a cup) I might definitely try this recipe!
Lots of confusion about what buttermilk is, since the term is used for two different foods. True buttermilk is the liquid left over from making butter, also called whey. What’s sold in stores is cultured buttermilk and which used to be clabbered milk, which is raw milk set out until it is cultured, or thickened. With pasteurized milk we have to add the culture since the good bacteria were killed. Culturing takes time and means the bacteria grow in the milk. Kind of like making yogurt or sour cream, just depends on what you inoculate your milk or cream with. The vinegar trick is a shortcut that produces a thickened and sour milk that you can bake with but which is not actually cultured buttermilk or clabbered milk. Hope this helps.
Happy halloween dear
I'm so happy you like the spatulas I tried to find a set that matched your kitchen 😊
You are sharing a dream... your place is so warm!
My mom used to make mincemeat cookies. (I'm 60 years old) The mincemeat was dehydrated (?). It came in a box and you would crumble it up. It tastes similar to raisins or like fig Newton filling. They were good, it was a cakey textured cookie. Anyway, I so enjoy watching all your videos. Keep up the good work. Cheers from the US. ☺️
Very cute
Hi Sage! I was hoping I'd get to see your sweet self today! These look so yummy, I'll have to make them tonight! I hope you, James & the lovely chickens are doing well! Lots of love from Arkansas ♥️♥️
@@franklinstephen3268 Hello!
@@franklinstephen3268 Who are you Sir & why are you trying to talk to me on here? I am very happy married & I'm sure Sage wouldn't appreciate you using her video to hit on me, if that's what you're trying to do. I hope the Lord blesses you & you find peace in your life. Goodbye
Since you used a melted oil to make your frosting, if you put it in the fridge it will firm up. You may have to whip it up again after it's firmed up. It seems like the Crisco was being used as a butter replacement and the frosting was supposed to be like a buttercream frosting. It looks like a very good recipe.
For Halloween I make a big crockpot of chili. We have this and hotdogs every year.
I don't specifically bake anything sweet because we have so much candy and several birthdays during the month.
These were adorable Sage!
Every winter I make vegan gingerbread. The recipe is from a WWII era cookbook, and I just fix it to omit the eggs and the cow milk. It is sooooo good and it makes the house smell fantastic, too! I love your channel! Thanks for the video!
We roast pumpkin seeds every year and mix up Bloody Mary's, lol.
Yum! Happy Halloween, Sage and hubby.
Love it!!🎃🧁
Wasn't sure you celebrate Halloween in Australia ? We do in Ontario 🇨🇦 ,although our Thanksgiving was early October, States it November. We have a Popular doughnut chain here Tim Hortons ,a Staple here for their coffee. They usually have Pumpkin spiced muffins in October .Another great video Sage.
I love Timmie's autumn muffins. They have a great walnut one now too.
Hi sage, I love watching your videos. This one cracked me and my wife up!
A few things from a southerner:. Buttermilk can be made with soy milk, just add a table spoon of vinegar and let it sit for 5 minutes or so until it curdles. It needs protein to curdle so milks like oat or almond won't usually work well or at all, so use soy! (I'm assuming that's what it was saying) otherwise, kefir could be used, or add sour cream to milk to thicken and sour.
Crisco can be replaced with butter when cooking or baking (not frying tho). It's actually a vegan cooking/baking/frying hydrogenated oil that's been clogging our arteries for ages! Bon appetit!
Also, when icing, try holding the cupcake upside down and just dip the top into the icing (if it's runny icing, or if they're still warm)
With love from the confusing U.S South
Sour milk probably refers to milk that has been fermented, like buttermilk or kefir. You could probably also use some natural yoghurt that you thin out with regular milk. Of course, yours worked fine. But I think the fermented milk is intended to give a little extra tang.
Will the diluted yoghurt work as buttermilk?
@@cristinahidarida2704 If it's a naturally fermented yoghurt it should have the tang that buttermilk would have. But the recipe clearly worked well with regular milk, anyway
@@tubbydammer Thank you for the info!
Looks amazing!
These look great! I bake for my family for Christmas instead of doing other presents because nobody else bakes. I'm definitely going to try these!!!
As you were chopping walnuts, I thought how ya need the type of chopper that my mom used to have 😊. There are measurements on the (clear)glass on the side, and you put the nuts in, then just push down on the top after of course screwing on the top (lol)& blades chop up your nut meat handy dandy 😅. Those muffins looked so good 😋😋😋. I used to be much more of a baker than I am recently.
They look so good thank you also you are so beautiful
I was yelling at my TV while your cupcakes were finishing baking “Get that icing in the fridge girl!” They look yummy!
Hi Sage
I make chili with beans every Halloween and we enjoy it with cheddar cheese and flour tortillas. This year I also made cornbread muffins. I wanted to give you a little tip, if you put a wet towel or a wet paper towel under your cutting board it will not slide around while you're trying to cut things up. I love your channel I love your recipes and I love all of your home decorations and furnishings!
If I remember correctly, sour milk was what they called buttermilk back then. Regular milk was called sweet milk.
That's what I was thinking "sour milk" probably was. Buttermilk.
Back in the day milk wasn't pasteurized so good bacteria often affected milk to turn it sour and it was used in baking. We can't use modern pasteurized milk for that as it's been treated to prevent healthy and unhealthy souring but spoiled milk can make you sick.
A TBS of vinegar or lemon juice in a cup of milk, vegetable or nut milk or even water, allowing to stand for a few minutes will give you the acidic liquid you need for baking, especially recipes with baking soda in the ingredients. (Baking soda requires acid to cause leavening. Baking powder is just baking soda with a stable acid agent added.)
@@kristinepfs
Sour milk is milk with 2tb, vinegar and let for a while. A good buttermilk substitute.
I didn’t realize vegetable shortening was an American thing. I live in Georgia and we use it all the time for cornbread and southern biscuits. My granny used sour milk (yesterdays fresh milk) for batter bread. But you can add a teaspoon of vinegar per cup of milk to create your own.
We have vegetable shortening in the UK too. Just not the Crisco brand.
Interesting!! Thx for the info
Does it matter the type of vinegar? (white, apple ?)
@@justacutie. it doesn’t matter really. We use whatever we have which is usually apple cider vinegar.
@@Pawsandtales321 thx 💕
I’ve noticed they only sell primary colors for food coloring just mix some red and yellow and boom orange 🥰
Mincemeat actually refers to the filling in the traditional British Christmas treat, the mince pie. The original recipe from hundreds of years ago did contain minced meat (which is finely chopped, rather than ground up, which is what brits call it, too....mince meat) and dried fruits and spices. Later on, the meat amount was reduced until it was left out all together, leaving only the fat, or suet, which is the little white bits in them today (of course, there are vegetarian/vegan options now, too).
So there you are. A bit of history, as well! 😂
Mix red n yellow food coloring to make orange and you should only need a few drops each so your icing doesn't get runny.
Originally, mincemeat really DID contain meat, as well as apples, chopped fruit, nuts, spices, and fruit juice or wine. My Mamaw made quarts of it every year, usually with pork meat, and would can it, then use it in pies at Christmas and Thanksgiving.
I’m in the US & I make peanut brittle for Halloween. Also red & yellow Make orange
Those look yummy! ❤
I am definitely making these!!! They looked so yummy!!! 😋🧡
As an American, I can help clarify a couple of things in this American recipe. First, we don’t do mince meat treats. Most of us think that is a weird bunch of ground or tiny cut up meat in a pie, which grossed us out. It’s not. It’s dried fruit in a very sweet sauce of some sort. The reason why we don’t know what it is is because this is an English treat. It was probably some recipe based or loosely based on an English recipe for either an International or historical feel. It’s very strange to hear a mince meat cupcake being called American.
Second, “soured milk” is probably buttermilk, which is milk that has been somewhat soured or rather curdled. I don’t buy buttermilk any more, but rather, to make a cup (or 236.5 ml) of “buttermilk,” I just put in about a tablespoon of white vinegar and fill up the rest of the cup with milk. Wait 5-10 minutes, and you have soured milk. Lemon or another acid works well. Because of its acidic base, it is a popular ingredient to make baked goods tender. Sometimes it can also give lift to the baked good if mixed with baking soda as well, which I think this recipe you used called for as well. It’s all science.
Third, I’m so sorry you don’t have Crisco. Crisco is solidified vegetable shortening. It is shelf stable and is best in its solid state. The consistency is like spreadable butter but still able to hold its shape extremely well. I make my frosting with Crisco (family recipe), and I always whip it with my room temperature margarine (you can use butter but margarine holds its shape better too). Then you add the sugar. The frosting is soft enough to pipe, stable enough to hold whatever shape you pipe, and gives great height and dimension. Because you melted the butter and coconut fat, that’s why your icing was runny. Not having worked with coconut fat before, it may be bad at holding its shape anyway, but try having it at room temperature and see if it becomes pliable but stable. I’m not sure what would be a great substitute, but lard comes to mind as well. You could also just make a cream cheese frosting. I can’t think of a vegan substitute though.
Also, we would do the pumpkin face with the icing but using a brown dye and a piping bag . If you like the chocolate, then that’s fine. This is just an FYI. If you don’t have a piping bag, you can either get a disposable one or make a make shift one out of a zip lock bag or get fancy and use parchment paper rolled up in a cone shape. For all three of those, you just snip off the end to get you desired piping size.
Hope some of this helps in translating this American recipe.
And, to answer your question, most Americans don’t make specific treats for Halloween. We just go on Pinterest for fancy ideas or make cakes, cupcakes, and cookies with Halloween themes. I’m making cupcakes this year with purple and yellow frosting twist and sprinkled with black, white, and orange sprinkle variety pack that includes some pumpkin and bat shapes. They turned out super cute. But, I’m also all about raiding my candy stash that I supposedly bought for the trick or treaters, lol. 😂. Happy Halloween Everyone!
Candy corn for the eyes!
Mincemeat in mince pies are fantastic
Agree with everything except the minced meat topic u mentioned!
My grandparents + their friends/siblings absolutely LOVE mincedmeat pastries.
Definitely popular both in the United States and England
As years pass, minced meat is less common than it was back in the day, and seen as an “old people” thing that will slowly die off in a few decades unfortunately:(
Oh, that's sad @Breana Ramos 🥺 Mincemeat is lovely. Mince pies are still a huge thing in the UK every Christmas. I can't think of anything better than dried fruit, candied peel, sugar and spices all mixed together with brandy (and sometimes rum)! If it does disappear in the USA, find a friendly Brit to send you some! I do like that some shops will do different mixtures, I had a winter berry and gin mincemeat the year before last. Yummy! 💜 Or I suppose you could make your own, and add anything you like to it?
Americans did eat sweet mincemeat, and some still do. It’s just a older culture thing. And I’m American, it’s honestly just best not to generalize American culture considering how it shifts from place to place. Other than that first point, I actually agreed with most of your other points so good job on those😊👍🏽
I have to try this! 😋🎃
Those look really cute. Happy Halloween 🎃🧁👻🦇🕷🕸🎃
Happy Halloween Sage!! I love your videos!! Those muffins look delicious!! Lots of love from New Zealand
Loll I see everyone has beaten me to it!! Yeah sour milk is buttermilk, I've tried to make mine in the past but it never really worked so I recommend just buying it, Coles has it in the milk section. Gonna make these at Christmas I think they are yummy
I live in the US and my mother makes mincemeat cookies every Halloween and mincemeat pie for Thanksgiving. The brand we have here is “None Such Mincemeat” aka fruit and nuts….delicious and we only eat these treats this time of year. Now I want to give these muffins a try too. Thanks for the inspiration.
Yes, I love baking as well.
Often, I bake Vegan Banana & Carrot Bread… Delicious. 😇
Hi 👋 how are you doing?
Halloween is one of my favorite holidays! Thanks for the fun video! I like to make spiced apple cider every year for Halloween 🎃
Happy Halloween!
Awesome they look great
I like how you used up the potatoes, Brussels sprouts, and feta! It looks very good!
By sour milk in the recipe i think they mean buttermilk. This is the liquid that is left over when churning milk into butter. This leftover liquid is sour and is used in sourdough/soda bread and other baking recipes. You can also drink it as normal milk ( i do not like haha).
So charming!!! 🥰🥰🥰
Happy Halloween! Those look amazing ❤ hugs from USA
We start eating pumpkin pies a few weeks before Halloween and into thanksgiving. We eat lots of pumpkin recipes. And I make fun things with my little ones. Worm Dirt cups are popular! S’mores by the fire.
I always make a chocolate cake for Halloween!
I love spice cupcakes 🧁 😋
Hi 👋 how’re you doing?
I baked with you but instead of the mince fruit meat. I used strawberry jam. Extra creepy lol
Those cupcakes look yummy!
I just made a pumpkin bread pudding with caramel maple sauce the other day. Mmmmm!
Sour milk is actually what we call buttermilk. If you dont have buttermilk the recipe is one cup of milk mixed with one Tablespoon of apple cider vinegar Or one tablespoon of lemon juice. Mix the vinegar or the lemon juice in quickly and then let stand for 10 minutes until it thickens. Works great!
I make molasses cookies during autumn around Halloween. Also not really baking, but also the Pillsbury Halloween pumpkin and ghost sugar cookies. They are a tradition.
Hi 👋 how’re you doing?
Orange food coloring is a real thing, it is just less common. You can just mix red and yellow.☺~Maggie
Every Halloween I make Ghost in the Graveyard. It's delicious! I'm not sure where my Mom got the recipe but she's made it every year I've been around, now I like to make it!
You make chocolate pudding then fold in half a package of crushed up oreos and cool whip. You spread that in a 9X13, then crush up the rest of the oreos and put those on top (to make it look like dirt). You take Milano cookies and push them in half way into the pudding mix, because they look like gravestones. You can use gel food coloring to write on the cookies too. Then I take some cool whip and plop it on top of the pudding next to the cookies to make ghosts!
Spooky smiley faces☺️
Too cute to be scary, but they definitely look yummy 😋
Sage, you look like me when I am cooking... somehow everything gets EVERYWHERE! Mostly on me. LOL!
Wishing there was a smell-a-vision; your kitchen must smell like heaven, and the muffins look delicious!
Have a great week,
xoxo's Sandie😊
Hi Sage, I haven't experienced this myself but I've read that before pasteurisation of milk became common the way that milk spoiled was different. Apparently raw milk went through three kind of stages of spoiling, the first was fresh milk (called sweet milk), the second (called sour milk) happened about 2-3 days in and was safe to consume, mildly acidic to taste, and was often used in cooking. The third was more like what we think of as spoiled milk and was unsafe to consume with a yucky taste and smell. I understand this could take 10 days or so to happen! Pasteurisation stalls the first stage so now milk sort of jumps straight from sweet to spoiled. I think some contemporary raw milk consuming folk probably could explain this much better than I am! A lot of modern recipes call for buttermilk now instead (I make my own with a bit of lemon).
Looks so tasty. I'm going to try them. Hugs from Montana
Great video again! Like all your videos! You are so cute, I love your enthusiasm and delightful sense of humour! Cupcakes look amazing!
I love how you bake, not perfect, just how I do it too lol! And it still turns out tasty. Ps. Do people not read the comments before posting suggestions? Like a thousand posts on how to make orange colour, sour milk etc 🤣🤣🤣 Scroll first, post second perhaps? Clogging up the feed, y'all 🤣🤣🤣
My Wife is a great cook and baker. I tell her I am the count of monte Crisco.
Happy Halloween Sage 🦇🍁🎃🍁🦇(Your videos really make my whole weekend 🤗) Oh I can't wait to make these super delectable looking cupcakes! 🧁❤️🧁❤️🧁Thank you for creating and have a fantastic week ahead ☺️
Thank you so much Mala! Happy Halloween!! 😊👻🎃 xxx
@@SageLilleyman ❤️🤗❤️ see you on your next video 📸
Sei simpaticissima. Adoro il tuo mondo ❤
A good substitute for sour milk is buttermilk. You can make sour milk by adding vinegar or lemon juice to reg milk. it’s not the same as milk that has gone sour… that’s not safe to use 💙
I love how excited you get making the muffins, and it just baffles me how you can’t get certain things in Australia, I live in the United States, Arizona specifically and we can get orange food coloring, I also didn’t know you couldn’t get crisco in Australia, that’s a bummer, but now I know lol