While I am no expert chef, fabulous cook or food blogger, I enjoy finding recipes supposedly connected to classic film stars. I love magazines articles and ads touting Richard Dix’s favorite chili recipe or Cary Grant’s oyster stew. I even collect compilation books or pamphlets featuring top stars and their recipes.
Even the child stars were getting in the act with culinary activities.
In the October 1931 issue of Photoplay, 9-year-old Jackie Cooper shares his favorite recipes that he will be preparing for an upcoming Halloween party.
“There is going to be a Halloween party at Jackie Cooper’s house. There will probably be lots of stunts – weird, flapping ghosts and strange creepy noises everywhere, but when everyone is hungry, there will be plenty of goodies close by. That rascal Jackie will have more than a hand in the pranks played on his guests, but not many of them will guess that he had a hand in the cooking too!”
With the holiday tie in, I decided to try these recipes for the Halloween season.
The article shares recipes that Jackie jotted down for us readers. I gave them a try, and while I’m no expert baker, I think they all turned out fairly well. That said – I wasn’t familiar with some of the older cooking terms that differ from our contemporary stoves, ovens and cooking methods. For example, I had to research the temperature of a hot oven or moderate oven. Here are the outcomes of Jackie’s pumpkin pie, chocolate caramels and peanut cookies:
The end product of this pumpkin pie was really delicious, but the good outcome was a surprise. Everything was mixing fairly well, though getting a bit soupy. The last step of the recipe is to mix in melted butter. Since my butter was still warm, it reacted poorly when hitting the other, cooler ingredients. Instead of mixing smoothly, the butter congealed. When poured in the pie shell, the butter rose to the top. Because of the soupy nature of the mixture, the pie ended up baking for 2 hours.
If I made this again, I would mix the melted butter in earlier with the dry ingredients. The mixture also made more than the deep dish pie shell would hold, so I would also consider using mini pie tarts in order to use the whole mixture.
Otherwise, this pumpkin pie was one of the best I have eaten. I really liked the cinnamon that was included.
Substitutes: I used canned pumpkin and a frozen Pillsbury pie shell.
My review: While none of the recipes were particularly difficult to make, the caramels may have been the easiest. Making this is similar to fudge – it is all on the stove, like any other candy making. Though I would describe the finished product more like hard candy (or Werther’s Originals) than caramel. Once the candy cooled and hardened, it was VERY hard.
I had to chisel these with a knife and a baking hammer to cut them into small squares. And boy were they hard to eat! Be careful if you have any fillings! However, after a day or two, they softened to a flakey consistency and melted in your mouth! I actually think this candy tasted better a day or two after making it.
In making these, the only difficulty was determining if the baking chocolate I bought was correct and enough. The packaging of Baker’s chocolate changed, making it a little confusing. Also, I chopped the chocolate with a knife, rather than grating.
My review: I’m not a huge fan of nuts (pecans, almonds, etc) in my desserts, but these peanut cookies are very tasty! They were also the easiest to make. I wasn’t sure if the peanut-to-dough ratio was going to work out, but it mixed perfectly. These were tasty! Of course, if you have any tree nut allergies, do not attempt to make or eat these.
You can find the full recipe as it was printed in Photoplay here. I absolutely believe that Jackie Cooper made these, don’t you? Just kidding – but whether he did or not, it was a fun way to spend a weekend.
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