1960's American Desserts made in the Classic 9"X13" Pan

"Introduced in 1920, the 9-by-13-inch Pyrex pan eventually proved so popular, it changed the way recipes were written. It even changed the directions on the back of cake mixes. By the 1950s, a raft of new dishes was created to satisfy the millions of busy cooks who were using their 9-by-13s for easy desserts and all-in-one family meals. More than 80 years after the first one was sold, it's still Pyrex's No. 1 selling baking dishJesse T. Littleton was a physics instructor from the University of Michigan when he joined two other scientists at Corning Glass Works in Corning, N.Y., around 1912. The Corning scientists had just developed the first heat-resistant, or borosilicate, glass for railroad lanterns. The existing lanterns, which signaled the trains, had a safety problem with glass that grew hot from the flame it enclosed. When cold rain or snow fell on the hot glass, it shattered. The Corning researchers perfected a glass that would resist such heat and temperature changes."

"When Littleton joined the team, he began toying with the idea of using the glass for cookware. While metal reflects heat, glass absorbs it, and Littleton had a hunch that the new glass might make a good baking dish. So he cut off the bottom of a large heat-resistant glass jar and brought it home to his wife, according to Pyrex experts Susan Tobier Rogove and Marcia Buan Steinhauer, authors of "Pyrex by Corning: A Collector's Guide" (Antique Publications, 1993)."

"Bessie Littleton baked a cake in the jar bottom and her husband took it to work the next day. The three scientists ate the cake (in the name of research, of course) and agreed that Littleton was on to something."

"Bessie Littleton, meanwhile, decided to continue her own kitchen experiments. Using the makeshift glass container, she prepared a number of other dishes and made some remarkable findings: the cooking time was shorter than in metal or earthenware, the food did not stick to the glass so cleaning was easier, there was no residual smell or flavor of the food once the dish was cleaned, and the cook was able to watch the food cook and know when it was done. To Bessie Littleton, baking with glass was a winner."

"Further research at Corning improved the formula, and in 1915 Corning introduced its new glass ovenware, dubbed Pyrex or "fire glass"(from the Greek root pyro for fire) for its ability to withstand heat. (The "ex" ending came from other Corning products, such as the nonexpansion glass for the lanterns, which was branded Nonex.) To homemakers accustomed to dark metal or earthenware baking pans and clear but fragile glassware, being able to bake in a virtually unbreakable clear glass dish was akin to a miracle."

"It was really a change of millennia," says culinary historian Daphne Derven, curator of food at the COPIA food and wine center in Napa, Calif. "Gas and electric ovens were becoming much more common in 1915, meaning women didn't have to stoke a fire, they could just turn a knob and get heat. And then you had this incredible little sparkling vessel that was so strong you could bake in it. The idea was astonishing.By the '30s, recipes calling for a 9-by-13-inch pan were showing up in cookbooks. "Joy of Cooking" author Irma Rombauer used it for her favorite chocolate cake in a 1936 edition, and a 1930 Better Homes and Gardens recipe for meringue-topped spice cake included the familiar words, "Pour into a greased 9-by-13-inch pan."

The above story are excerpts from Candy Sagon
Washington Post Staff Writer 
2002

I was going to research the history of the 9x13 baking dish and came across this Ode to a 9x13 pan.
I couldn't have said it better. 


In researching recipes for this story, I decided to focus on 1960's Classic American Desserts made in the 9x13 pan. I felt it was appropriate for the "Hippy in the Kitchen Blog."

These would have been the desserts that we took to Church functions, School functions, Barbecues, Picnics, to friends homes when we were asked to bring "something."
These are what I consider the Tacky American Desserts that everyone loves.

I hope many of you take the opportunity to pay homage to the 60's and make some of these desserts.


Crescent Roll Dessert:

2 8oz. packages of Cream Cheese, softened
3/4 C Sugar
1 Egg Yolk, beaten
1 tsp Vanilla
2 tsp Lemon Juice
2 cans of Crescent Rolls, large size

Spray a 9x13 pan with a Vegetable Spray and line it with 1 can of the Crescent Rolls
Mix together:
Sugar
Vanilla
Lemon Juice
Mix well until creamy

Pour the above mixture over the Crescent Rolls
Cover it with the second can of Crescent Rolls
Brush the top with the Egg Yolk
Bake at 350 for 20 - 25 minutes

Chill at least 30 minutes or overnight

Cut into squares to serve

Enjoy!
Peace in the Kitchen!



Cherry Dessert:

2 C Crushed Graham Crackers
1/2 C Butter, melted
1 8oz package of Cream Cheese, softened
1/2 C Sugar
1 Carton of Whipped Topping, thawed
1 C CHerry Pie Filling
Flaked Coconut

Combine Graham Cracker Crumbs and Butter
Press into a 9x13 pan, sprayed with Vegetable Shortening
Bake at 350 degrees for 5 minutes

Whip the Cream Cheese and Sugar until creamy
Fold in the Whipped Topping
Pour into the pan
Top with Cherries
Sprinkle with Coconut

Chill at least 3 hours or overnight

Enjoy! 
Peace in the Kitchen!


Candy Bar Dessert:

4 C Crushed Graham Cracker Crumbs
1 C Butter, melted
12 oz. Chocolate Chips
12 oz. Butterscotch Chips
12 oz Coconut
6 Heath Bars, crushed
2 C Chopped Pecans
1 C Sweetened Condensed Milk

Spray a 9x13 pan with Vegetable Spray

Press the Crumbs into the pan
Drizzle the Butter over the Crumbs

Layer the following ingredients over the Crumbs:
Chocolate Chips
Butterscotch Chips
Coconut
Heath Bars
Pecans
Pour the Milk over the entire mixture, do not blend

Bake at 350 degrees for 30 minutes


Enjoy!
Peace in the Kitchen!


Chocolate Pecan Dessert:

1 1/2 C Flour
1 1/2 Sticks of Butter, softened
2/3 C Chopped Pecans
1 8oz. package of Cream Cheese, softened
1 C Powdered Sugar
1 Carton Whipped Topping, thawed
2 Small  packages Chocolate Instant Pudding Mix
3 C Milk

Combine:
Flour
Butter
Nuts

Press into a 9x13 pan that's been sprayed with Vegetable Spray

Bake at 350 degrees for 30 minutes
Cool completely

Whip the Cream Cheese and Sugar until creamy
Add 1/2 of the Whipped Topping
Spread over the Crust

Whip Pudding Mix and Milk until thick
Pour over the Cream Cheese layer

Spread with remaining Whipped Topping

Chill at least 3 hours or overnight

Garnish with Shaved Chocolate and additional Pecans


Enjoy! 
Peace in the Kitchen


Lemon Cream Dessert:

1 can of Evaporated Milk, chill the unopened can 3-4 hours ahead of time
1 package of Lemon Jello
3/4 C Boiling Water
1 C Ice Cold Water
Zest of 1 Lemon
2 C Crushed Vanilla Wafers, additional for garnish
1 C Sugar
1/2 C Butter, melted 

Mix Wafers and Butter and press into a 9x13 pan that's been sprayed with Vegetable Spray
Bake at 350 degrees for 5 minutes

Dissolve Jello in Boiling Water
Add Cold Water
Refrigerate until partially set
Whip the Jello until Light and Fluffy
Add Lemon Juice, Zest and Sugar

Whip the Milk in a stand mixer
Fold in the Jello mixture

Pour mixture over the crust

Top with additional Crumbs

Chill at least 3 hours or overnight

Enjoy!
Peace in the Kitchen!


Peach Cream Dessert:

2 C Crushed Graham Cracker Crumbs
1/2 C Butter, melted
2 Packages of plain Gelatin
1 Package of Kool Aid Lemonade
2 C Boiling Water
1 Quart Vanilla Ice Cream, softened
2 C thawed and diced Frozen Peach Slices

Mix Crumbs and Butter
Press into a 9x13 pan Sprayed with Vegetable Spray
Bake at 350 degrees for 5 minutes

Dissolve Jello in Boiling Water
Fold in Ice Cream
Fold in Peaches
Pour over crust

Chill at least 3 hours or overnight

Enjoy!
Peace in the Kitchen!


Coconut Orange Dessert:

1 1.2 C Crushed Graham Cracker Crumbs
1/2 Stick Butter, melted
1 package Coconut Cream Pudding and Pie Filling
1 package of Cream Cheese, softened
2 Bananas
1 10oz. can of Mandarin Orange Slices, drained
1 Container of Whipped Topping, thawed

Combine Crumbs and Butter
Press into a 9x13 pan that's been sprayed with Vegetable Spray
Bake at 350 degrees for  minutes

Cook Pudding according to package directions
Beat Cream Cheese until creamy
Whisk the two together
Cover and chill 30 minutes

Slice Bananas over the Crust

Stir the Pudding mixture 
Fold in the Orange Slices
Spoon this mixture over the Bananas

Cover with Whipped Topping

Chill at 3 hours or overnight

Enjoy!
Peace in the Kitchen!


In conclusion:

We sure did learn how to create a crust with Graham Cracker Crumbs, didn't we?
You can't create a dessert in a 9x13 pan without spraying it with vegetable spray. Vegetable Spray was another modern convenience for the home cook. We used to "grease" every 9x13 pan with butter.
I also love the preparation step to chill everything for at least 3 hours or overnight. How did we ever live without Whipped Topping? I suppose we used to create Whipped Cream for desserts until the convenience of Whipped Topping arrived.

I certainly know that I ate every one of these desserts as a child.
My grandmother and mother made them for family functions, I know my grandmother took them to Church Banquets and to her Garden Club Luncheons.
I'm not sure the American Family has ever embraced the fancy culinary pastries of the French. I know that our family still makes these American Culinary Delights, doesn't yours?


Here's our 9x13 pan
The following information
in on the bottom of the pan:

Anchor Hocking
Fire King
USA
9"X13"
3 Qt.
23cm x 33cm
3L
no stovetop
no broiler use
conventional oven
microwave
dishwasher safe

Enjoy!
Peace in the Kitchen!

Tembleque , Puerto Rican Coconut Flan

Our daughter has invited a friend of hers to our house for Thanksgiving Dinner for the past couple of years. Her friend is originally from Puerto Rico and she brings this Coconut Flan for our Thanksgiving Dinner. I asked if she would share the recipe.

Thank you Kathleen for sharing your family recipe with our family.
We love your Tembleque........ here is the recipe!

Here's what you'll need.
1 - 8" Pie Pan

4 C Coco Lopez Coconut Milk, divided.
1/2 C Cornstarch
2/3 C Sugar
1/2 tsp Salt
Cinnamon for Garnish.

In a saucepan:
Dissolve Cornstarch
in 1/4 C Coconut Milk.
Once dissolved, add the remainder of the milk , sugar and salt.
Whisk together.
Cook over medium heat , stirring constantly as it begins to thicken.
Lower the heat until it boils and thickens.
Pour immediately into the Pie Pan.
Cool, cover with plastic wrap and refrigerate for at least 2 hours.
Release from the Pan using a knife and turn onto a platter, or serve from the Pie Pan.
Sprinkle with Cinnamon.

Enjoy!
Peace in the Kitchen!

Granola Bites in a Muffin Tin

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!

Baked French Toast in a Muffin Tin served with a Berry Topping !

Here's another great idea for Breakfast or Brunch
Adapted from the Muffin Tin Chef

6 Slices of White Bread
3 Eggs , beaten
1/3 C Heavy Cream
1 TBS Brown Sugar
1 tsp Vanilla
1/4 tsp Cardamom ( if you don't have Cardamom, blend equal parts of Cinnamon & Nutmeg or Cinnamon & Ginger ) 1/8 tsp of each.
1/4 tsp Salt


Berry Topping
1 C Fresh or Frozen Berries, your choice
1/3 C the best Maple Syrup you can afford
1/2 tsp Cinnamon
1 tsp Citrus Zest , your choice ( I like Lime with Blueberries, Lemon or Orange with Raspberries , Strawberries, Lingonberries, Black Berries etc !
1 tsp Cornstarch

Cut the Bread into small cubes

In a small bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Cardamom
Salt

Add Bread to the mixture
Let sit for at least 5 minutes

Divide the mixture between 12 cups in a  regular size Muffin Tin
Divide the remaining liquid from the mixture evenly among the cups

Bake at 350 degrees at least 20 minutes, until the top is golden brown and the egg mixture has set

Topping:
In a saucepan, cook together:
Berries
Maple Syrup
Cinnamon
Citrus Zest

Bring to a boil over Medium - Low heat
Simmer 5 minutes
Whisk in Cornstarch
Continue simmering until the mixture thickens , 1 minute


Enjoy!
Peace in the Kitchen!

Thank you all......

I've traveled the world extensivily. The list of countries that visit this blog is very impressive. Each time I visit another country, I take a part of it with me and keep it in my memory forever, I hope that all of you can take away a bit of my life and my experiences from Texas and my home State of Michigan as you read the stories and the recipes on this blog.

I love the food and the recipes that I experience in the countries where I've spent time.
I've mentioned it before on the blog....... "if you want to get to know people in other cultures... eat with them"!

Enjoy my world!
I've enjoyed yours!
Peace!

Jello Instant Pudding Frosting

This was probably an original Kraft recipe from decades ago. It's available online in many variations.
It can be made with any flavor of Instant Pudding Mix.
It's obviously a simple and quick recipe.
I haven't made it, but I will.
I'll update the blog with my opinion and photographs when I make it.
I've previously posted my Best of the Best Recipe for a Pastry Cream that is the best I've ever tasted. It's also easy to prepare. I believe it's in my Tips, Hints and More category. You can search it on the blog.

So, here's the Jello Instant Pudding Frosting Recipe:

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1

cup  cold milk

1/4

cup  powdered sugar

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP.

Aunt Faye's Butterscotch Yule Log

This is truly a vintage recipe for the Thanksgiving and Christmas Holidays.

These remind me of Stuckey's Pecan Logs.
Stuckey's was a restaurant  along the highways in Michigan.
When we were kids and our family traveled through the State of Michigan ,my father always stopped at a Stuckey's and we bought their Pecan Logs.

1 6 oz. package ( 1 C ) Butterscotch Flavored Morsels
1/3 C Sweetened Condensed Milk
1/2 tsp Vanilla
1/2 C Chopped Pecans + Pecan Halves for decorating the log
1 Egg white, beaten with a fork

In a double boiler, melt Butterscotch Morsels over Hot, not boiling water.
Remove and stir in Condensed Milk and Vanilla
Add Chopped Pecans
Mix well

Chill until firm enough to handle

Form into a 12 " log on waxed paper
Roll tightly in the waxed paper to shape evenly into the log
Unroll and mark the surface lengthwise with the tines of a fork to resemble the bark of a branch.

Brush the log with the Egg White

Press Pecan Halves all over the surface of the roll, cover completely.
Wrap in a new piece of waxed paper and refrigerate until completely chilled
Unwrap and slice in 1/2 " slices with a sharp knife.
Makes about 2 dozen slices.

Enjoy!
Peace in the Kitchen!