Coconut Candy Cane Cake

A candy cane cake.  What a cute idea!  This adorable cake is super easy to make as well.

It does call for red food dye.  If anyone is trying to stay away from artificial food coloring, Watkins (in the US catalog only) has food coloring with no artificial dyes.  

Vintage Christmas Cookies.

Cinnamon Rolls

Cinnamon Rolls

Ingredients

2 1/2 cups Master Mix (Recipe can be found here http://retrosecipes.blogspot.ca/2017/05/what-is- master- mix.html) 

1/3 cup milk......
1 egg

1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon**
1/2 cup chopped nuts
2 Tablespoons butter melted
3/4 cup butter, melted and cooled

1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions:

In a large bowl, Combine master mix, milk and egg in a bowl using a fork. Mix just until all combined to create a dough.
In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.
Add 2 tablespoons melted butter and stir to moisten. Set aside.
Generously flour rolling surface. Flour your hand well also!!
Turn dough out onto surface and start patting into a rectangular shape with your hand.
Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.
Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
Sprinkle sugar/nut mixture over butter.
Start rolling dough from long end.
Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.
Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.
Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.
Let sit for 5 minutes before serving.
Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

**Tip:  I like to use Watkins cinnamon for this recipe.  It is a naturally sweet cassia cinnamon with a higher percentage of oil.   It makes a world of difference.  For more information on Watkins cinnamon http://www.jrwatkins.com/consultant/klimchuk

Baked Alaska

Baked Alaska is a very old desert.  It dates back to 1867 and it was to commemorate the purchase of Alaska in the same year.  Accounts vary where the recipe originates, from New Orleans Chef Antoine Alciatore or Chef Charles Rumford in New York City.   Below are some variations of the dessert over the years.   This version of Baked Alaska by Martha Stewart is sure to impress your guests. 

Tunnel of Fudge Cake

We can owe the entire bundt cake phenomenon to one single recipe: the Tunnel of Fudge cake.

Following World War II, a man named H. David Dahlquist returned home to Minneapolis after serving in the Navy. With a degree in chemical engineering, he founded a small bake-ware company called Nordic Ware. In 1950, members of the women’s Zionist group Hadassah approached Dahlquist and asked him to create a modern pan to make the classic European pastry kugelhopf – a tall, brioche cake baked in ceramic molds. The company developed a round, aluminum tube pan and trademarked the name “bundt.”   Read more about it's history at http://www.americantable.org/2016/01/recipe-tunnel-of-fudge-cake-1966/ 

Bananas Foster

Bananas Foster

Bananas Foster is a delightful dessert that was created in 1951 by Ella Brennan & Paul Blangé at the restaurant Brennan's in New Orleans, Louisiana.  The dish is traditionally served over vanilla ice cream.  The dish got its name from Richard Foster, who was the chairman of the New Orleans Crime Commission.  Richard Foster was the friend of the Brennan's restaurant owner, Owen Brennan.  Brennan's is still operating today and the ambiance is breathtaking.  

Pumpkin Chiffon Honey Pie

PUMPKIN CHIFFON HONEY PIE

Indoor S'mores

Mrs. Johnson's Chocolate Cake

Make you own Sweetened Condensed Milk!!

Make you own Sweetened Condensed Milk

If you need condensed milk for a recipe and don't have any on hand this is an excellent substitute. If you can also substitute butter for margarine.   I have made and used it many time. It work great! 

What is a master mix?

Save time & money with a master mix!!

Before commercialized store bought Duncan Hines cake & muffin mixes, there was the "master mix."  A master mix is a basic dry mix for everything.  All you needed to do was conveniently add wet ingredients.

The mix will make Biscuits,  Pancakes, Waffles, Muffins, Gingerbread, Cookies, & Cakes.

This basic dry mix was first introduced and made popular in 1950's high school economic courses.

These mixes were popular because they saved you time & money.   The mix was convenient for emergencies.  You never know when the homemaker needed to whip up a coffee cake for the unexpected Bridge game, woman's club meeting or unexpected drop in guest after bowling.

The following recipe uses shortening. Shortening  gives the mix an extended shelf life which does not require refrigeration.   I have made the mix with butter and it was successful.  You can store it in the fridge or freezer.

Enjoy and happy baking.

The following is a link to a 1952 pamphlet. http://scholar.lib.vt.edu/faculty_archives/cameron/homemade_mixes.pdf

Potato Puffs

Chow Mein Noodle Cookies

Hot Cross Buns

Easter Glory Cake

Rainbow Pudding

Rainbow Pudding

1 No. 303  can of Del Monte Fruit Cocktail
Evaporated Milk or tsp milk
1 pkg Vanilla pudding
2 pkgs small Lady finger
1 tbsp. Orange Rind
1 tsp.  Lemon Rind
Whipping cream

Drain  syrup from fruit into 2 cup measuring cup; add milk to make 2 cups.  Use to make vanilla pudding.  Line bottom of 1-qt. utility dish with some of the lady fingers.  Split others lengthwise; cut in half.  place upright along the sides of dish.  Sprinkle grated rinds over lady fingers.  Pour in the pudding; spread the fruit cocktail over the top.  Chill well.  Edge with sweetened flavored whipped cream.   Serves 6 to 8