Hippy Nuggets
Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A 1 1/2" Cookie Scoop
3/4 C Wheat Flour
3/4 C All Purpose Flour
1/2 tsp Baking Powder
1 C Old Fashioned Oats
1 C Light Brown Sugar
8 TBS Butter, room temperature.
1/2 C Crunchy Peanut Butter
1/4 C Honey
2 Eggs
2 tsp Vanilla
1 C Dried Cranberries
1/3 C Sunflower Seeds
1/2 C Chocolate Chips
In a Mixing Bowl: (Dry Ingredients)
Wheat Flour
All Purpose Flour
Baking Powder
Oats
Whisk well.
In a Large Mixing Bowl with a Hand Mixer:
Sugar
Butter
Mix just until well combined. The texture will be grainy.
Add:
Peanut Butter
Honey
Eggs
Vanilla
Mix until completely combined.
Add:
Dry ingredients.
Cranberries
Sunflower Seeds.
Mix on Low Speed just until combined. Do not over beat.
Use the Cookie Scoop and drop dough onto the Sheet Pan.
Bake 18 - 20 minutes.
Remove Pan to a Rack to Cool for 5 minutes.
Transfer Nuggets to a Rack to cool completely.
Enjoy!
Peace in the Kitchen!
1968! Peace and Love!
I was a 60's child.
I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.
I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.
We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.
I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.
I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!
I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.
I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.
The movement happened in the 60's. We were all hung up on the changes that were happening in a world of turmoil. The war in Viet Nam was at the forefront. I remember sitting in the Commons area at my University watching the television as the government began drafting young men to go to war. The Civil Rights movement in the country was powerful. The music was all about Peace, Love and Freedom for all people.
Young people were leaving home to get away from their parents ideals and live in harmony with others that believed the way they did.
We began traveling the world and experiencing different cultures, religions and food.
Communes were popping up all over. We were living together and hoping for lives that were less stressful and more harmonious. The establishment was not our friend. We became vegetarian and ate Organic Foods, we grew our own gardens and prepared healthy recipes.
We wore free spirited clothing and some opted to be "clothing free". The Peace Symbol was everywhere and we flashed it to everyone instead of shaking hands. We wore the symbol on our Bell Bottoms and around our necks. We macraméd necklaces, vests and bags. We played guitars, dulcimers and wooden flutes and sat around singing songs of freedom.
We repurposed and recycled everything that we could. Vegetarianism had a rebirth and Health Food stores were everywhere. We ate "real" food and avoided anything that was processed.
Tabouli was among the nouveau food, along with Tofu, Hummus and Granola. Herbal Teas replaced Coffee and caffeine.
Life was all about change and getting away from it all to live in Peace!
It was the best of times, it was the worst of times.
It shaped me into the person I am today and I wouldn't have changed a thing!
Peace!
A Hippy Poem!
One day while strolling
far from home.
I thought of just
the perfect poem.
It was so profound
I began to race,
to find the perfect writing place.
From my pocket
came a pen and pad.
I thought, where is that poem I had?
Too late , the verse
had left my head.
So, I decided to write
this one instead!
Enjoy!
In keeping with the Hippy in the Kitchen theme, I wanted to share my original 60's Quilt.
I'm also a Quilter. I created this piece after researching and locating vintage 60's fabric and created photo transfers of photographs of 60's musicians. It's one of my favorite pieces that I've made.
Enjoy!
Peace!
Baked Homemade Vegetarian Burgers:
Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.
2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets
Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper
In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well
Add:
corn
tomato
broccoli
Gently incorporate with your hands.
Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty
Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.
Enjoy!
Peace in the Kitchen!
Tabouli:
3 bunches of chopped fresh Parsley.
1 C of chopped fresh Mint leaves.
3 TBs Fine Bulgur
1 large firm Tomato, diced.
2 Scallions, chopped
1/2 C Olive Oil
1/4 C fresh Lemon Juice
Salt and Pepper to taste
1/2 tsp Cayenne Pepper
In a mixing bowl:
Parsley
Mint
Olive oil
Mix well.
In a large serving bowl:
Bulgur
Tomato
Scallions
Lemon Juice
Salt and Pepper to taste
Cayenne Pepper
Add Parsley / Mint mixture
Mix well.
Season additionally to taste with Salt, Pepper, Olive Oil and Lemon Juice
Enjoy!
Peace in the Kitchen!
Vegan Brownies:
This is a trippy recipe.
preheat the oven to 350 degrees.
Spray an 8" X 8" baking pan with a vegetable cooking spray.
Layer #1
1 1/2 C rolled oats
1 1/4 C self rising whole meal flour
1/2 C coconut sugar
1 tsp baking soda
1/2 C + 1 TBS vegan butter
Layer#2:
1 C self rising whole meal flour
1/4 C coconut sugar
1/2 C chopped pecans
1 mashed ripe banana
8 oz. dark chocolate, chopped
3/4 C + 1 TBS soy milk
Layer#3:
3/4 C dark chocolate, chopped
1 1/2 TBS confectioner's sugar
3/4 C soy cream
Layer#1 preparation:
In a food processor
Oats
Pulse into a coarse flour texture.
Add:
Flour
Sugar
Baking Soda
Butter
Press into the pan.
Layer#2 preparation:
In a saucepan on medium high heat:
Soy Milk
Chocolate
Heat until melted and smooth.
Set aside.
In a mixing bowl:
Flour
Sugar
Whisk well.
Fold in banana, melted chocolate mixture and pecans.
Pour over the first layer, spread evenly.
Bake an additional 20 minutes.
Remove the pan to a rack and cool for 15 minutes.
Layer#3 preparation:
In a saucepan on medium high heat:
Chocolate
Sugar
Cream
Heat just until melted and smooth, set aside.
When the pan is cool, pour the 3rd. layer over the brownie and smooth evenly with a spatula.
Refrigerate for at least 2 hours.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Lentil and Barley Stew
1 1/2 C Dried Lentils, rinsed and drained.
6 TBS of whole , hulled Barley, rinsed and drained.
4 1/2 C water
2 Bay leaves
3 Carrots, cut into 1 1/2" pieces
2 Onions, quartered.
Salt, to taste
6 whole Cloves
In a 2 quart soup pot:
Lentils
Barley
Water
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add all remaining ingredients and return to a boil.
Reduce and simmer covered for an additional 25 minutes.
Enjoy!
Peace in the Kitchen!
Garden Chili:
1/4 C Vegetable Oil
4 large Organic Onions, diced
4 C of diced Organic Carrots
4 C of diced Organic Celery
1/4 C diced Organic Garlic
1/2 C Organic Chili Powder
12 C of canned Crushed Tomatoes.
2 - 46 oz. cans of Tomato Juice
1 C Tomato Paste
10 C Vegetable Stock
4 C diced Organic Zucchini
4 C diced Organic Green Bell Pepper
4 C Organic Corn
6 C canned and drained Kidney Beans
1/4 C Tabasco Sauce
Salt to taste
16 C chopped fresh Organic Spinach leaves
In a very large Pasta Pot on medium high heat:
Heat the oil.
Add:
Onion
Sauté until soft.
Add:
Carrots
Celery
Saute for 5 minutes.
Add:
Garlic
Chili Powder
Cook for 1 minute.
Add:
Stock
Tomatoes
Tomato Juice
Tomato Paste
Return to a boil.
Reduce heat and simmer.
Add:
Zucchini
Bell Pepper
Corn
Beans
Simmer for 45 minutes.
Add :
Tabasco
Salt to taste.
Add:
Spinach leaves and remove from heat.
Serve hot!
Enjoy!
Peace in the Kitchen!
I love Granola and I love to make it. We always have Granola in the Pantry. It's a great snack, a great topping for Yogurt. I decided to dedicate this post to all of my favorite homemade Granola Recipes.
I posted one Granola Recipe called Hippy Maple Pecan.
Here's another one that's Far Out and from the 70's
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen
Hippy Maple Pecan Granola:
This is Far Out Man!
10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup or Agave Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt
Line 2 sheet pans ( the ones with an edge) with Parchment Paper
Mix all of the ingredients in a large hand made groovy 60's pottery bowl! I know you all have one!
Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!
Enjoy!
Peace in the Kitchen!
Granola Bites in a Muffin Tin:
We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.
In the 60's & 70's we certainly ate a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.
This is simple and very close to the ones we buy.
1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract
In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )
In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )
Mix the wet ingredients into the dry ingredients until dry ingredients are completely moistened.
Divide among 12 cups of a regular size Muffin Tin
Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly
Cool before releasing from the pan
Enjoy!
Peace in the Kitchen!
Hippy Squares:
And I found the name I chose to be quite meaningful. I've never met a "square" Hippy!
2 Ripe Bananas, thinly sliced
2 TBS Hemp Seed
2 TBS Flax Powder
1/2 C Local Honey
1/3 C of Maple Syrup ( the good stuff, not Pancake syrup)
1 tsp Almond Extract
3 TBS Grape Seed Oil, divided
1/2 C Chopped Mixed Nuts
2 1/2 C Quick Oats
1/2 C Whole Wheat Flour
2 Eggs
1/2 C Dried Cranberries
In a microwavable mixing bowl:
Banana's
Hemp Seeds
Flax
Mix well and microwave for 30 seconds.
Stir well to combine.
Transfer to a large mixing bowl.
Add:
Honey
Maple Syrup
Almond Extract
2 TBS Grape Seed Oil
Knead and fold by hand with a wooden spoon for 3 minutes.
Fold in:
Nuts
Cranberries
Add:
Salt
Oats
Flour
Knead by hand, in the bowl.
Add:
Eggs and continue to knead by hand.
Dust your hands with flour if the dough appears to be too sticky.
Brush a 9" X 13" baking dish with the remaining Oil and coat well.
Place the dough in the pan, gently and evenly press the dough and spread it out.
Top with Cranberries
Bake at 350 degrees for 30 - 35 minutes.
Remove from oven and cool completely on a cooling rack.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Here's a favorite Holiday Bundt Cake. I thought it was perfect for The Hippy in the Kitchen Blog.
It's served with a decadent Espresso Coffee Glaze.
I hope you take time to make and enjoy this cake. I know that I'll be baking it for Christmas.
Granola Harvest Cake with Espresso Coffee Glaze:
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10 - 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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.
Cake Ingredients:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon
In a medium bowl:
Pour the boiling water over the granola and raisins.
Cool to Lukewarm.
In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.
In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.
While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
A toothpick in the center of the cake should come out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto the rack, place it right side up and cool completely. (invert it twice)
Transfer the cake to a serving platter,
Drizzle with Espresso Coffee Glaze before serving.
Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened
Dissolve Coffee in the Milk.
In a small bowl, whisk together:
Sugar
Butter
Whisk well.
Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.
Enjoy!
Peace in the Kitchen!
Apple Pecan Granola:
Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper
3 C Old Fashioned Oats
1 C Roughly Chopped Pecans
2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 C Brown Sugar
1/2 C Applesauce
2 TBS Honey
1 TBS Canola Oil
In a large mixing bowl:
Oats
Pecans
Apple Pie Spice
Cinnamon
Brown Sugar
Applesauce
Honey
Canola Oil
Whisk well.
Pour over the Oat Mixture
Mix well.
Spread evenly on the Sheet Pan.
Bake 25 - 30 minutes, stirring half way.
Remove the pan to a rack to cool completely.
Enjoy!
Peace in the Kitchen!
Who doesn't love a Fruit Crumble Bar. They always seem to show up at a neighborhood gathering, a picnic, a church bake sale and of course at a Christmas cookie exchange. I love them year round!
Our former next door neighbor moved a few blocks away and every month she puts a copy of a magazine she subscribes to in my mailbox. Thank you to my friend Jan for providing me with inspirational recipes for my blog. Today I saw a recipe from Ina Garten, The Barefoot Contessa, for these Fruit Bars. There's nothing special about them, except that they have Granola in the Crumble and that alone was appealing enough for this Hippy in the Kitchen to adapt it and post it here.
Fruit Crumble Bars with Granola:
2 sticks of butter, room temperature
3/4 C granulated sugar
1 tsp almond extract
2 1/2 C flour
1/2 tsp salt
2/3 C Granola, I Granola from Ikea. ( photograph to follow)
1 1/2 C of your favorite fruit preserves. I use a 13 oz. jar of Bonne Maman, here are some of the varieties:
Raspberry
Apricot
Blackberry
Strawberry
Cherry
Fig
Peach
Field Blueberry
Mandarin
In a stand mixer with a paddle attachment:
Cream butter and sugar until well combined
Add almond extract and mix well
In a separate bowl:
Sift flour and salt together and gradually incorporate it into the butter, mixing until it just begins to form a dough ball.
Remove the dough and divide it into thirds.
Lightly press 2/3 of the dough into a 9" square baking pan, including 1/2" up the sides.
Evenly spread the jam over the dough leaving a 1/2" border.
In a small bowl, combine granola and remaining 1/3 of the dough, mixing it with your hands to create a crumble.
Scatter the crumble evenly over the jam.
Sprinkle with slivered almonds
Bake at 350 degrees for 45 minutes.
Cool completely before cutting into squares.
Enjoy!
Peace in the Kitchen!
Hippy Muffins:
These are such an iconic Hippy Muffin. We made these in the 60's and 70's.
Hippy Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.
3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla
In a Large Mixing Bowl:
Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.
Fold in by hand just until combined:
Zucchini
Carrot
Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.
Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.
Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.
Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.
Enjoy!
Peace in the Kitchen!
I wrote a post on the Blog about Taylor Camp Muffins along with a recipe. I added some photographs but I didn't explain in detail what the Camp was all about. If you've never heard of Taylor Camp, you can research it. It was a very Hippy Commune located in Hawaii. The stories and the photographs are quite interesting. I've included the original post at the end of this recipe and I added additional photographs. It was a very Trippy Place but not so uncommon during it's time.
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.
The Hippy in the Kitchen Treats:
Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.
The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal
The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer
First Layer Preparation:
In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.
Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.
Fold in:
Cereal
Spoon evenly into the Pan.
Press with an Offset Spatula.
Second Layer Preparation:
In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.
Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.
Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.
Enjoy!
Peace in the Kitchen!
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
Hippy Muffins and Cookies
There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.
Hippy Baked Oatmeal Muffins
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt
In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.
Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.
Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.
Enjoy!
Peace in the Kitchen!
Summer of Love Cookies
My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's. We ate a lot of Sunflower Seeds!
The Summer of Love Cookies
Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper
1 C Butter, softened
1 C Honey
2 Eggs
1 tsp Vanilla
1 1/2 C Flour
1/2 tsp Salt
1 tsp Baking Soda
3 C Quick Oats
1 C Toasted Sunflower Seeds
1/2 C Shredded Coconut
In a Stand Mixer with a paddle attachment:
Butter
Honey
Eggs
Vanilla
Beat for 3 minutes.
In a medium mixing bowl, sift together:
Flour
Baking Soda
Salt
Add this to the wet ingredients.
Beat just until combined.
Fold in by hand:
Oats
Sunflower Seeds
Coconut Flakes
Use a 1 1/2" Cookie Scoop.
Drop the dough 2" apart on a Sheet Pan.
Bake 12 - 15 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to a rack to cool completely.
Enjoy!
Peace in the Kitchen!
Vegan Hippy Cookies
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
Hippy Bars:
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.
1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.
In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.
Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.
Enjoy!
Peace in the Kitchen!
Hippy in the Kitchen Hummus and Homemade Tahini:
Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C...... double or triple as needed.
2 cloves of garlic, peeled
1 can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper
Pita Bread Chips,
Carrot Sticks, Celery Sticks, Cucumber Sticks, Broccoli, Cauliflower
Spread on a Vegetarian Sandwich Wrap
Or make a Hummus Sandwich:
Whole Wheat Bread
Hummus
Cream Cheese
Provolone Cheese
Avocado
Bean Sprouts
Toasted Sunflower Seeds
Terry's Hippy in the Kitchen Hummus:
In a Food Processor:
Garlic, until minced
Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Cover and process until creamy smooth.
Transfer for a bowl
Home made Tahini:
Makes 4 Cups
5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely
In a Food Processor:
Seeds
Oil
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Can be refrigerated up to 3 months in a jar or sealed container.
Enjoy!
Peace in the Kitchen!
I have many versions of Granola. It was certainly a Hippy staple back in the 60's. We made it every week. I have additional Granola recipes on the Blog and this is just another interesting way to make it. This recipe is made in a Cast Iron Skillet on the stove. Most recipes are baked. This can be eaten as a snack or mixed into your favorite Yogurt for Breakfast.
Her'e what you'll need:
A Large Skillet
A Sheet Pan lined with Parchment Paper.
Granola made in a Cast Iron Skillet.
2 TBS Vegetable Oil
2 C Old Fashioned Oats (no other substitutes will do)
1/2 C Sweetened Flaked Coconut
1/2 C Roughly Chopped Pecans
1/4 C Pure Maple Syrup
2 TBS Light Brown Sugar
1/2 tsp Cinnamon
1/2 C Dried Cranberries
In a Large Skillet on Medium Heat:
Oil
Heat for 3 - 5 minutes.
Add:
Oats
Coconut
Pecans
Stir to combine well.
Cook for 5 minutes.
Remove from heat.
Transfer to a Sheet Pan to Cool completely.
In the same Skillet on Medium Heat:
Maple Syrup
Brown Sugar
Cinnamon
Stir to combine well.
Cook until it begins to thicken, about 1 minute. Stirring constantly.
Add:
Oat Mixture and stir to combine well.
Cook for an additional minute, stirring constantly.
Remove from heat.
Fold in Cranberries.
Spread evenly onto the Sheet Pan to cool completely.
Enjoy!
Peace in the Kitchen!
I think Banana Bread could be considered a very iconic Hippy recipe. We made it often when I lived in Steamboat Springs, Colorado. Here's my Best of the Best Banana Bread served with a Cream Cheese Topping on the side, or with Butter.
Over ripened Bananas are critical to the best banana bread. Here's a great tip for ripening them:
Start with 4 totally yellow bananas, no green visible. Some black spots are fine.
Bake them unpeeled in a 250 degree oven for 15 - 20 minutes. They'll turn completely black. This brings out the ultimate sweetness of the banana.
Remove them from the pan, set aside to cool completely before peeling and mashing.
Banana Bread with Cream Cheese Topping
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and 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. It's a foolproof release mix.
8 TBS Butter
1 C granulated Sugar
2 Large Eggs
2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
1 C Mashed (very ripe) Banana
1/2 C Sour Cream
1 tsp Vanilla
1 C Chopped Pecans or Walnuts. I prefer Pecans.......... I live in Texas!
In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Eggs
Beat until cream smooth.
Set Aside.
In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.
Add to Wet Ingredients and beat just until combined.
Fold in by hand:
Banana
Sour Cream
Vanilla
Add:
Pecans and fold in by hand.
Pour batter into the pan.
Bake for 60 minutes.
Remove pan to a rack to cool for 10 minutes.
Invert the Bread twice, (right side up) onto a rack to cool completely.
Transfer to a serving platter.
Serve individual slices with either Cream Cheese Topping or Softened Butter.
Cream Cheese Topping:
4 TBS Butter, room temperature
8 oz. Cream Cheese, room temperature
1 C Confectioner's Sugar
2 tsp Pure Vanilla
In a Medium Bowl with an electric hand mixer:
Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar
Vanilla
Beat until well combined and creamy smooth.
Enjoy!
Peace in the Kitchen!
I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I was a Ski Bum and enjoying life to the fullest. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski. I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado. Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado
Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.
1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk
Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
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