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!

Oreo Cookie Brownies !

If you haven't seen this recipe, you're in for a treat.
I originally posted this recipe in February 2013. Today is November 29th 2014. I just discovered the name of this dessert and the name of it's creator. The idea came from Amanda Green Bottom from Kevin and Amanda's Recipes. She called them" Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bars." I challenged her in an email because I saw where someone else claims to have created them. I believe that as a food blogger we need to give credit for all original recipes. I post if my recipe is original, which means that I created it. I wanted to make the correction here and give credit to Amanda.

Oreo Cookie Brownies:

350 degree oven
Bake these for 47 minutes, not 46 or 48!
9"X 9" aluminum baking pan, or whatever you have that's 9"X 9"


Some Chocolate Chip Cookie Dough, you're choice, we use the stuff in a bucket
A good Fudge Brownie Mix, mixed according to package directions, we use Ghirardelli
16 Oreo Cookies, double stuffed, if you can get them. ( we've used the Red filled for Christmas and Orange filled for Halloween, Mint is great too!

Press the Dough about 1/2" thick in the bottom of the pan
Top the Cookie Dough with the Oreo's  4 X 4  (16 Cookies)
Pour the Brownie batter over the cookies and spread evenly

Bake for 47 minutes at 350 degrees
Remove and cool completely on a rack ( make sure to cool completely, it will make the brownies easier to cut. We cut them in the middle of the cookie so the center is visible. You can also cut them so 1 cookie is a single serving.

You can see a picture of them under the post, Christmas is Sharing, search it!

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!