Breakfast Feed

Omelet Almondine

If you've ever wanted step-by-step directions for making an omelet, here they are.

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The Incredible Omelet Almondine
Recipe from 1979 advertising

4 eggs
1/4 cup water
1 tsp. sugar
salt
2 tbsp. butter
1/2 cup Blue Diamond Sliced Natural Almonds
1/2 to 2/3 cup dairy sour cream or yogurt
2 tbsp. strawberry or other fruit preserves

1. Mix eggs, water, sugar and salt with fork. Set aside.

2. in 8-inch omelet pan or skillet over medium-high heat, toast almonds in butter until golden, about 1 to 2 minutes, stirring frequently.

3. Spoon almonds and about half the butter into a bowl, then put 3 tbsp. almonds back in pan.

4. Pour in half the egg mixture which should set at edges at once.

5. Carefully push cooked eggs to center and tip and tilt pan so uncooked eggs can flow to the bottom.

6. While top is still moist and creamy-looking, fill with half of the sour cream and preserves. 

7. Fold omelet over filling and turn onto plate.

8. Keep warm while preparing remaining omelet. Put 3 tbsp. toasted almonds and remaining butter in pan. Add remaining egg mixture and cook and fill as above.

9. Garnish with remaining toasted almond slices.

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No one I know eats soft-boiled eggs anymore. 

Perhaps they're afraid of salmonella.

Or maybe they forgot where they put their grandmother's egg cups.

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 Egg cups available for purchase here


Grape-Nuts Puff Pudding

This recipe was clipped from a 1950s cereal box. The clip says that this is one of Grape-Nuts' most popular recipes — at least it was in the 50s.

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Grape-Nuts Puff Pudding
Recipe from a Grape-Nuts box from the 1950s

1 tsp. grated lemon rind
1/4 cup butter
1/2 cup sugar (1/2 cup honey may be substituted for sugar)
2 egg yolks, well beaten
3 tbsp. lemon juice
2 tbsp. flour
1/4 cup Grape-Nuts
1 cup milk
2 egg whites, stiffly beaten

Cream the lemon rind and butter together until well blended. Add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, cereal and milk, mixing well. (Mixture will look curdled, but this will not affect finished product.) Fold in egg whites. Turn into greased baking dish and place in pan of hot water. Bake in slow oven (325°F) 1 hour and 15 minutes. When done, the pudding has a cake-like layer on top with custard below. Serve warm or cold, with plain or whipped cream. Serves 6.

Click here for another "Grape-Nuts greatest recipe," Grape-Nuts Bread.

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Screen Shot 2016-10-14 at 2.48.47 PMClick here to watch an old Grape-Nuts TV commercial featuring Don Knotts and Andy Griffith in character as Barney Fife and  Andy Taylor.

 

Recipe via Recipe Curio


New Orleans Style Bran'n Molasses Muffins

I'm not buying this "New Orleans Style" thing. Anyone who knows anything about New Orleans knows that they don't eat bran there.

If you want add a genuine New Orleans flavor to these bran muffins you're either going to have to wash them down with a Hurricane or pour whiskey sauce all over them.

1967 ad with recipe for muffins

New Orleans Bran'n Molasses Muffins
Recipe from 1967 Kellogg's advertising

1 cup Kellogg's All-Bran
1/2 cup milk
1/2 cup Brer Rabbit Molasses
1 egg
1/4 cup soft shortening
1/2 cup seedless raisins or finely cut, pitted dates
1 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1. Combine Kellogg's All-Bran, milk and Brer Rabbit Molasses. Let stand until most of the moisture is taken up. Add egg and shortening; beat well.Stir in raisins. 

2. Sift together flour, baking powder and salt. Add to All-Bran mixture, stirring only until combined. Fill greased muffin pans 2/3 full.

3. Bake in moderately hot oven (400˚F) about 20 minutes. Serve hot.

Yields 12 muffins, 2 1/2 inches in diameter.

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 In this alternate reality, Ken and his friend Allan do the cooking.

"Oh, Allan, do put that rolling pin away," suggests Barbie.

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Recipe via Classic Film
Image via Pinterest


Blueberry Pumpkin Muffins

If you're like me, you always have canned pumpkin in your pantry leftover from Thanksgiving. Here's a yummy way to use it up.

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Blueberry Pumpkin Muffins
Recipe from old Libby's advertising

1 2/3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 cup Libby's Solid Pack Pumpkin 
1/4 cup undiluted evaporated milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 tbsp. flour
streusel (recipe below)

Combine first six ingredients. Combine pumpkin and evaporated milk until blended. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Fill 18 paper-lined muffin tins 3/4 full. Sprinkle streusel over top of muffins. Bake in moderate oven (350˚F) 40 minutes or until toothpick inserted in center comes out clean.

Note: For larger muffins, use 12 paper-lined muffin tins.

Streusel: Combine 2 tbsp. flour, 2 tbsp. sugar and 1/4 tsp. cinnamon. Cut in 1 tbsp. butter until mixture is crumbly.

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If you're dying to show the world your love of baked goods, this vintage-inspired swing dress is on sale for $55.99 here.

 


Apple Muffins

Betty CrockerI haven't tried this Apple Muffin recipe yet. Am thinking that since apples taste great with cheddar cheese, these muffins probably would, too.

Many people swear that Granny Smith apples are best for baking, but you can bake with pretty much any red apple (except for Red Delicious) available in your grocery store.  I don't know why, but Red Delicious aren't considered a great choice for baking. 

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Apple Muffins
1940s recipe from old Betty Crocker advertising

Sift together into bowl:
   2 cups sifted flour
   1/4 cup sugar
   1/2 tsp. salt
   4 tsp. baking powder
   1/2 tsp. ground cinnamon

Blend in:
   1 well-beaten egg

   1 cup milk (use whole or 2% for best results)
   1/4 cup shortening, melted and cooled

Stir just enough to mix the ingredients.

Carefully fold in:
   1 cup sliced apples that have been sweetened with 1/4 cup sugar

Pour into well greased muffin pan. Fill each cup 2/3 full.

Bake 20 to 25 minutes in a moderately hot oven (400°F).

Serve piping hot. Makes 12 medium-sized muffins.

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I want this 1950s apple shaped cookie jar. Alas, by the time I found it online, it had already been sold.

Recipe via Recipe Curio
Image via Muggsey and Mae


Retro Breakfast: Buttermilk Waffles and Orange-Maple Sauce

Today's recipes come from this 1968 promotional calendar from Wallace's Oil Company of Framingham, Massachusetts.

1968 calendar

1968 recipe breakfast

Buttermilk Waffles
recipe from 1968 promotional advertising 

2 cups sifted all-purpose flour
1 tsp. baking powder 
1/2 tsp. salt
2 egg yolks, beaten
1/3 cup melted butter
1 tsp. baking soda
2 cups buttermilk
2 egg whites

Sift together flour, baking powder, salt and baking soda. Combine egg yolks, buttermilk and melted butter; add to sifted dry ingredients, beating until smooth. Beat egg whites until stiff but not dry. Fold into batter, gently but thoroughly. Pour batter onto hot waffle iron, following manufacturer's instructions. Bake until iron stops steaming and waffles are brown. Makes 6 servings.


Orange-Maple Sauce

1 1/2 cups maple-blended syrup
1/2 cup (1 stick) butter
1 tbsp. grated orange rind

Combine ingredients in saucepan. Bring to boil and simmer 5 minutes. Serve warm over waffles or pancakes. Makes 2 1/3 cups.

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We moved into a house with a dishwasher in 1972. It was my mother's first dishwasher. 

She has never once used it. 

She still has that dishwasher. And she still uses it to drip-dry dishes she washes by hand.

I wonder if this 1960s mother ever used a dishwasher?

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Recipe via Shelley's Mom
Image via pieshops


Retro Aunt Jemima Recipe: Penny-Cakes

I loved Aunt Jemima as a kid. Then I grew up, learned the concept of racial stereotypes and my feelings about Aunt Jemima as an advertising icon changed considerably.

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Penny-Cakes
recipe from vintage Aunt Jemima advertising

Just slice frankfurters into "pennies" one-fourth inch think. Place on hot fry pan or grill. Prepare Aunt Jemima Pancake batter as directed. Pour over each frankfurter cluster. Flip them once. Serve immediately with hot syrup or barbecue sauce.

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See the sink in this 1942 photo? I had that same exact sink — with the same faucet and and metal cabinet underneath — in one of my old apartments in Salem, Massachusetts. Didn't have that awesome stove, though.

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Recipe via Pinterest
Image via Shorpy


Retro Streusel: Fruit Yogurt Coffee Cake

This is a recipe I've been meaning to try. Though, I will probably double the Streusel. (I do the same thing with cake frosting recipes.)

Recipe from old ad

Fruit Yogurt Coffee Cake
recipe from old Bisquick advertising

2 cups Bisquick baking mix
1/4 cup sugar
2 tbsp. butter or margarine, softened
1 egg
3/4 cup fruit-flavored yogurt (about 8 oz.)
1 tsp. vanilla
Streusel (below)

Heat oven to 375˚. Grease square pan, 8 x 8 x 2 inches. Mix all ingredients except Streusel; beat vigorously 1 minute. Spread into pan; sprinkle with Streusel. Bake until wooden toothpick inserted in center comes out clean, 30 to 35 minutes. Cool 10 min.; cut into squares. Makes 9 servings.

Streusel: Mix 1/4 cup Biquick, 1/4 cup sugar and 2 tbsp. firm butter or margarine until crumbly. Stir in 1 tbsp. grated lemon or orange peel, if desired.

High altitude directions (3500 to 6500 feet): heat oven to 400˚. Decrease baking mix to 1 1/2 cups; add 1/2 cup all-purpose flour.

Via Eudaemonius


Retro Brunch: Party Pancakes

 

1956 party pancake recipe

Aunt Jemima Party Pancakes
1956 recipe, makes 14 to 16 pancakes

2 cups Aunt Jemima Pancake Mix
1 egg
2 cups milk
2 tbsp. butter or shortening

Add milk, egg and shortening to the Aunt Jemima pancake mix, stirring lightly. Bake on hot, lightly greased griddle, turning only once. 

For chocolate pancakes: use chocolate milk instead of regular milk.

For strawberry pancakes: use strawberry milk instead of regular milk.

For eggnog pancakes: omit the egg and use only one cup regular milk plus one cup eggnog.

When serving several persons, stack pancakes and keep warm in oven.

Serve six dollar-size pancakes per person, topping each with whipped cream and sprinkling with nutmeg.

Via Kitchen Historic