Cherry Crunchy

I mentioned in a post that we attend the MCC sale in Kansas for Mennonite Mission Relief.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.

We'll be attending the sale in April and I will be sure to pick up some additional recipe books.

Cherry Crunchy:

Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter

Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour

Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.

Enjoy!
Peace in the Kitchen!

This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.

1964 Orange Pecan Bread

As a food blogger, you know that the stars are aligned when you read a recipe and realize that you have everything you need in the pantry.

 I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!


I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.

We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.

Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.

Someday I'll post some of the vintage recipes.

I wanted to share this one from Yesterfood.

I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!

1964 Orange Pecan Bread:

3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans

Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan

Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing

Enjoy!
Peace in the Kitchen!

I paid $20 for the one on the top, it has amazing recipes in it, the one on the bottom is made of wood and belonged to my wife's Grandmother.

Easy Cherry Salad

This is from my sister in law in Kansas.
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.

1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping  ( Cool Whip)

Blend it all together ......Done!
Chill it.

Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows

Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!


Enjoy!
Peace in the Kitchen!

Amaretto, Amaretti Biscuit Mousse

This is a quick dessert that will impress your family or guests.

I'm not afraid of complicated recipes, but an easy, delicious one is good too!

1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies

Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.


Enjoy!
Peace in the Kitchen!

Onions, Roasted and Glazed

I've mentioned before that I could eat Onions every day!
This is one of my favorite Onion recipes.

It's a Best of the Best Recipes!

4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper

In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar

Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions

Bake  in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold

I usually double or triple the recipe.

Enjoy!
Peace in the Kitchen!

I

Crock Pot Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding in a Crock Pot

Just a few notes before I post the recipe:
I used miniature Cinnamon Rolls with a Glaze, not Frosting
I used 1 C Milk and 1 Cup Egg Nog
I added 1 Cup of chopped Pecans


8 C cubed day old Cinnamon Rolls
4 Eggs
2 C Milk (see note above)
1/4 C Sugar
1/4 C Butter, melted
1/2 tsp Vanilla
1/4 tsp Nutmeg
1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cherries, 1/3 C Dried Cranberries)

Place cubed Rolls in a 3 quart crock pot
In a small bowl, whisk the Eggs, Milk, Sugar, Butter, Vanilla, Nutmeg
Stir in Raisins and Pecans

Pour Mixture over the rolls and gently stir

Cover and cook on Low for 3 hours

Enjoy!
Peace in the Kitchen!

Baked Sweet Potato Fries with Rosemary and Parmesan Cheese

1 Large Sweet Potato
1 tsp Vegetable Oil
1 tsp Fresh Rosemary, finely chopped
1 tsp Grated Parmesan Cheese
Sea Salt to taste

preheat the oven to 450 degrees

Peel the potato and cut it into French Fry sized strips
Place the strips in a bowl of ice water and soak for 20 minutes
Drain and pat dry with paper towels
Place them in a bowl and toss with the Oil
Add the Rosemary and Cheese and coat well

Place them on a cookie sheet in a single layer, lined with Parchment Paper sprayed
with a Vegetable Spray
Sprinkle with Sea Salt
Bake for 15 minutes
Turn them and continue baking for 5 minutes more


Enjoy!
Peace in the Kitchen!