I loved researching the last 60's project so much that I continued my quest for 60's information and discovered Foods and Products that were introduced in the 60's.
I'm certainly aware of many of the products on the list. I remember them well and a kid. I did not know the dates that they were introduced to America. This was a trip down memory lane for me, it will be for many of my readers too.
Some of these products are already extinct and others are still available.
Here's the list by decade:
1960:
Coffee Rich
Aluminum Cans for Food & Beverages
Granny Smith Apples were introduced to the USA
Domino's Pizza
Single Serve Ketchup Packets
1961:
Total Breakfast Cereal
Mrs. Butterworth's Syrup
Green Giant Frozen Peas
Sprite
Coffee Mate
Hardee's Fast Food Restaurant
1962:
Frozen Bread Dough
Frozen Pie Crust
Diet Rite Cola ( Royal Crown)
Tab opening aluminum cans for Soft Drinks
Taco Bell Fast Food Chain
1963:
Tab ( Coca Cola Company)
Wondra Flour
Cremora
1964:
Pop Tarts
Carnation Instant Breakfast
Instant Mashed Potatoes
Buffalo Wings ( Anchor Bar, Buffalo, New York)
Coca Cola in Cans
Ruffles Potato Chips
Lucky Charms ..... a personal favorite of mine!
Bugles
Chiffon Margarine
Seven Seas Salad Dressing
Yoplait Yogurt
Awake ( Synthetic Orange Juice) ... never heard of this!
Maxim Freeze Dried Coffee .... my Grandparents drank this!
1965:
Shake and Bake
Cool Whip
Tang... another childhood favorite!
Rock Cornish Game Hens ( Tyson )
Apple Jacks...... loved 'em!
Cranapple Fruit Juice
Diet Pepsi
1966:
Bac O's
Product 19 Cereal
$100,000 Candy Bar
Taster's Choice Freeze Dried Coffee
Doritos
Instant Oatmeal
Easy Cheese..... what the heck was that?
1967:
Taco Seasoning Mix ( Lowrey's )
1968:
Red Lobster Restaurant Chain
Legal Seafoods Restaurant Chain
1969:
Campbell's Chunky Soups
Kaboom Cereal
Frosted Mini Wheats Cereal
Chipos Snack Food... never heard of these!
Pringles Potato Chips.... I could eat a can of these at one time!
Wendy's Restaurant Chain
Long Lohn Silver's Fish'n Chips Restaurant Chain
Here's a list of Brands that were advertised in Better Homes and Gardens Magazine in 1960:
Lea & Perrins Worcestershire Sauce
Quaker Oats in Cardboard Cannisters
Kraft Miniature Marshmallows
Betty Crocker Frosting Mixes
Wish Bone Salad Dressing in Russian, Italian and French flavors
Dole Hawaiian Brand Sweetened Condensed Milk
Baker's Angel Flake Coconut in cans
Hormel SPAM
Diamond Walnuts
Betty Crocker Fudge Brownie Mix
Wrigley's Spearmint Gum
Wesson Oil in Glass Bottles
Borden's Instant Whipped Potatoes
Heinz Tomato Sauce
French's Mustard in a Glass Jar
Coca Cola King and Regular size Glass Bottles
Kraft Miracle Whip
Hunt's Tomato Sauce
Betty Crocker Cake Mixes
Top Ten most owned Kitchen Items in 1966:
1. Toaster
2. Coffee Maker
3. Skillet
4. Waffle Maker
5. Can Opener
6. Hand Mixer
7. Blender
8. Counter Top Mixer
9. Knife Sharpener
10. Carving Knife
I found all of these tidbits very fascinating and it certainly took me back to the 60's.
If I really want to be reminded of the 60's, I would post a list of the top ten songs from each decade.
I believe I still have all of those songs on 45 RPM's..... and I still have a turntable!
Until then, I'll reminisce about the Food and Recipes from the 60's and I'll ......
Enjoy!
Peace in the Kitchen!
Sunday, May 12, 2013
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!
"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!
Saturday, May 11, 2013
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!
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!
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!
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!
Wednesday, May 8, 2013
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!
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:
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.
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