The 1970s were not known for being particularly health-conscious. So it's surprising that this 1978 Quaker Oats ad includes a recipe for a wholegrain topping.
2 cups Quaker Oats (quick or old-fashioned) 1/2 cup butter or margarine, melted 1/3 cup Parmesan cheese 1/3 cup finely chopped nuts, wheat germ or un-processed bran, if desired 1/4 teaspoon onion or garlic salt
Combine all ingredients; mix well. Bake in ungreased large shallow baking pan in moderate oven (350˚F) 15 - 18 minutes. Cool; store in tightly covered container in refrigerator. Makes about 3 cups of topping.
Add-a-Crunch Crescent Dinner Rolls
Separate one 8 oz. pkg. refrigerated crescent dinner rolls into triangles. Brush 1 side of each triangle with melted butter; sprinkle with about 1 tablespoon Savory Add-a-Crunch. Roll up; brush tops with melted butter. Sprinkle tops with Savory Add-a-Crunch. Bake according to crescent dinner roll package directions. Makes 8 rolls.
Honestly, I don't think this is a cake for beginners. Or people who aren't slaves to detail.
Applying the dyed coconut exactly where you want it — and not letting it fall where you don't — is a daunting task.
This recipe is from a 1969 ad for Baker's coconut.
Using 1 box of cake mix, bake an 8-inch and a 9-inch layer cake. Cool. Cut 9-inch layer as show in diagram A and 8-inch as shown in diagram B. Split 2 ring sections from diagram B. Arrange pieces as shown in diagram C, placing split rings sections above and below smaller zigzag piece.
Next, make 4 1/2 cups (2-egg white) Seven Minute Frosting; secure cake pieces with frosting. Tint 3 cups frosting pink with red food coloring; frost egg portion of cake. Frost rest of cake with remaining frosting.
Now, using 1 package (7 oz.) Baker's Angel Flake Coconut and food coloring, tint 1/2 cup coconut yellow, 1/3 cup coconut pink and 1 cup coconut green. Sprinkle yellow coconut over head, neck and beak. Sprinkle green coconut over nest, and remaining white coconut around diamonds.
Decorate with string licorice sticks and jelly beans.
Am still feeling guilty for discouraging you from trying the above recipe. Hope this makes up for it.
I just came across photos of a super-easy bunny cake idea from 1956. And when I say super-easy, I mean a child could put together this Easter rabbit — which is a good thing because the type is too small to be readable.
When this 1987 ad ran, Chef Byron J. Brady, creator of Heinz HomeStyle gravies, was one of only 31 Certified Master Chefs in the country. Here are his turkey roasting tips.
1. Start with a good pan. The bird should have plenty of room.
2. Stuff lightly. Never pack stuffing in tight. (Otherwise, the turkey will take longer to cook to the center.)
3. Tent with heavy aluminium foil, or oiled baking paper.
4. One hour before bird is done, remove foil so skin will brown crisply (1/2 hour if using oiled baking paper).
5. Like wine, let it breathe. Before you carve, let turkey stand for about 20 minutes, so juices won't drain and leave the meat dry.
6. Relax. You've done enough. Let Heinz handle the gravy. With all due modesty, we've gone about making our gravies with the same attention to detail you've spent on this meal. Simmering just so long. Seasoning just right. Thickening just so. Stirring until ribbony smooth. We've even stored this marvelous turkey gravy in a jar, instead of a can.