Groovy Holiday Recipes from the 60's!

Here are 3 Retro Recipes from 1960. Far Out Man!

For the Holidays I brought back these 3 recipes.

Retro 60's Cranberry Crunch
Cinnamon Crisps
Mistletoe Dip


Cranberry Crunch:

Here's what you'll need:
Preheat the oven to 350 degrees.
Brush a 9"X 9" pan with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 C Quick Oats
1/3 C Butter, cold and cubed
3/4 C Brown Sugar
1 can of Whole Cranberry Sauce
1/2 C Flour
1/2 C Coconut
1 TBS Lemon Juice

In a large mixing bowl:
Oats
Sugar
Flour
Coconut
Mix well.
Cut in Butter with your hands to create a crumble.
Place 1/2 the Crumble in the pan.

In a small bowl:
Cranberry Sauce
Lemon Juice
Mix well.
Pour over the first layer of Crumble.
Sprinkle the remaining Crumble evenly over the Cranberries.
Bake for 45 minutes.
Remove the pan to a rack and cool for 10 minutes.
Serve warm with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!


Mistletoe Dip:

1 Envelope of Onion Soup Mix
1 Pint of Sour Cream
1 Tomato, diced
1 Green Bell Pepper, diced
1/4 tsp Dill Weed

In a medium bowl:
Soup Mix
Sour Cream
Whisk well.
Add:
Tomato
Bell Pepper
Dill Weed
Blend well and refrigerate covered for 1 hour.
Serve as a Dip with your favorite Crackers or Chips.

Enjoy!
Peace in the Kitchen!


Cinnamon Crisps in Holiday Shapes:

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper,

16 TBS (2 sticks) Butter, room temperature
1 C Granulated Sugar
1 Egg
3 C Flour
1 1/2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder

In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat for 3 minutes.
Add:
Egg and beat until incorporated.

In a small bowl, sift together:
Flour
Cinnamon
Salt
Baking Powder
Whisk well.
Gradually add to the mixer.
Beat until combined.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Roll dough onto a floured surface , 1/8" thick.
Cut out cookies with Holiday Cookie Cutters.
Bake for 11 - 12 minutes, until golden brown.
Remove pan to a rack to cool for 5 minutes.
Transfer cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!