Pineapple Upside Down Cake

 

 

Nothing screams the 1950's like a pineapple upside down cake. This cake is simple and sure to bring a smile to your families face. It is pretty enough to serve to guests.   It is simple delicious served warm with whipped cream.

 

Hamburger Wheels

Hamburger Wheels

These are tasty.  

Lemon Meringue Pie

My husband loves Lemon Meringue Pie.  It was made regularly by his paternal grandmother for family gatherings.  You mention lemon meringue pie and he lights up.  This refreshing dessert dates back to the 19th century and it is well loved by many.  Bob hope even has a favorite Lemon Meringue pie recipe.

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.