Hippy recipes adapted from Taylor Camp

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.  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!




Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!

Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans


1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla

Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.

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!

Cast Iron Skillet Lemon Blueberry Cake

This is a fairly easy cake to make in a classic 10" Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet sprayed well with Cooking Spray.

1 - 21 oz. can of Blueberry Pie Filling
1 - 20 oz can of Crushed Pineapple, undrained.
1 - 18.25 oz. box of Duncan Hines Lemon Cake Mix.
12 TBS Butter cut into TBS pieces.

In the Skillet:
Blueberry Pie Filling
Spread evenly with a Silicone Spatula.

Add:
Pineapple
Gently swirl into the Pie Filling with the handle of a Wooden Spoon.

Sprinkle Cake Mix evenly over the Fruit. Don't mix.

Top evenly with pieces of Butter. Don't Mix.

Bake for 50 - 60 minutes.
The top should be Golden Brown and Bubbling.

Remove pan to a rack or stove top to coo for 10 minutes.
Serve warm with Vanilla Ice Cream of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Piña Colada Dessert

If you've ever had the opportunity to visit a Tropical Island and enjoy some of the local cocktails while lying on the Beach, you have probably had a Piña Colada. I certainly have. If not, you can enjoy the flavor at home when you taste this Piña Colada Dessert. It's a great Summer Treat to serve poolside at home and pretend you're on an Island!

The only thing missing is ........ you, and a Piña Colada!



1 - 3.4 oz. Box of Vanilla Instant Pudding Mix
1 - 20 oz. Can of Crushed Pineapple, do not drain.
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 tsp Dark Rum
2 C Mini Marshmallows
1 C Shredded Coconut
1/2 C Chopped Pecans

In a Large Mixing Bowl:
Pudding Mix
Pineapple, with Juice.
Mix until well combined.

Fold in, by Hand:
Cool Whip
Rum
Marshmallows
Coconut
Pecans

Cover and Refrigerate for 1 hour prior to serving.

Enjoy!
Peace in the Kitchen!

S'mores Bars

I have a few other recipes on the Blog for S'mores. There's the traditional S'mores made over an open fire, S'mores cookies and S'mores Brownies. If you don't have the opportunity to make S'mores over an open fire, here's a way to enjoy the taste in a Bar.

Traditional S'mores made over na open fire!

S'mores Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Pan lined with Foil extending 2" over all 4 sides. I cut 2 separate rectangles and overlap them. Coat it with a Cooking Spray.

8 oz. Cream Cheese, room temperature.
8 TBS Butter, room temperature.
1 Large Egg
1 Box of Betty Crocker "Super Moist" Devil's Food Cake Mix
1/2 C Sweetened Condensed Milk
2 C Roughly Crushed Graham Crackers
18 Large Marshmallows cut in half.
2 - 1.55oz. bars of Hershey's Milk Chocolate Candy Bars broken into the segments.

In a Mixing Bowl with a Hand Mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Egg
Mix until well combined.

Fold in by Hand:
Cake Mix
Just until incorporated.

Measure 2 1/4 C of the Batter and spread into the pan with a silicone spatula.
Drizzle Milk evenly over the Batter.

Sprinkle withe Graham Cracker Crumbs.
Top evenly with Marshmallow Halves.
Add:
Half of the Candy Bar Pieces.

Add:
Remaining Batter over the top by the Spoonful.

Bake 35 minutes.
Remove the Pan to a Rack to Cool for 15 minutes.

Top evenly with remaining Candy Bar Pieces.

Allow to sit for at least 2 hours before cutting into Squares.

Enjoy!
Peace in the Kitchen!

Returning from vacation!

I'll be home soon and I have some new recipes ready to be posted.
Thank you all for your patience, waiting for something new.
I can track activity on the Blog and I see that you are all researching recipes.
I hope you're making some great dishes from the Blog.
Feel free to send me comments.
And always remember.........
Enjoy!
Peace in the Litchen!

Vacation!

The Hippy in the Kitchen has been on vacation. We may be heading home in another week. I've been putting together some new recipes. I'll begin posting again when I get back.
Until then,

Enjoy!
Peace in the Kitchen!

Roasted Vegetable Pasta Salad

I don't eat Pasta often but when I do I like it simple with a variety of vegetables.
This recipe is perfect.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.

1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.

In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.

Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.

Add:
Balsamic Vinegar
Salt
Pepper
Oregano
Toss well.

Top individual servings with Freshly Shaved Parmesan Cheese.

Enjoy!
Peace in the Kitchen!