amylsacks' photos with the keyword: muffin

Thanks, Aunt Jenny and we leave you to your bicarbonate post-supper cocktail as this cooking class draws to a close! [salute]

I've already done the joke about WWII baking booklets always needing to have an aerial view of the finished food in military formation-- to show those Axis powers what for. Or have I? Covid Brain is real, I'm afraid. :o (Originally posted to flickr on January 29th, 2011)

One last visit with the adorable, unfairly un-credited sponge-generated buffet! :D

Busby Berkeley presents: BREAD! The toe-tapping Broadway smash!!

All this manly Lenten glory can't hide the fact that Dad's special magnetized cuff links are missing. From the March issue of Everywoman's magazine.

I love the aquatic-hued table cloth. It goes so well with the sea-monster entree', doesn't it? Excerpts from a 24-pager published by the Kretschmer Corporation of Carrollton, Michigan.

This thing is forty pages long, so there's a whole lot of preaching the Gospel of the Nut going on. But the pictures sure are nice.

Front and back cover, plus several pages from a promotional published by the Kellogg's Corporation, Battle Creek, Michigan. "To Keep Happy, Keep Well. It is much easier to keep well than it is to get well. The way is clear if you will follow Nature's laws..."

In the instructions for Banana Frosting (which sounds like it might be pretty good), they specify using a "silver fork" to mash the fruit with. I'm not sure why. Maybe it was like serving caviar, and the wrong utensil substance would destroy their delicate bouquet or something.

A couple of new silverplate spoons under the tree was probably the height of luxury at that time.

Going counter-clockwise from the left: From the May 1936 issue of American Home magazine. From the October 1945 issue of House & Garden. From the November 1960 issue of House Beautiful (enlarged to show detail). Finally, from the July 1962 issue of Everywoman's/Family Circle. That first one was originally posted to Flickr on June 11th, 2011. Since then, I've actually acquired some of those pie plates for myself, but I still haven't tried the double-up piecrust trick. I use 'em mostly for roasting vegetables.

I admit that I'll probably try the Apricot Upside-Down Cake at some point. I was raised in the Seventies, when dried apricots were almost a fifth food group for health-conscious Moms and their sporadically cooperative kids.

...But inevitably, the marketers needed to fill a whole bunch of space. So you get disturbing concepts like "luncheon meat" flavored with grape syrup.

Those squarish white dishes suggest torn-open packages of frozen... something. And just below them is the first appearance of the bacon-banana fusion in quite some time. Whatever floats your boat, I guess... :/

"Sun-Maid Puffed are the only seeded raisins that pour freely from the carton. Large, full-meated, seeded Muscats that are not sticky. ...Sun-Maid Nectars are noted for superior plumpness and flavor as well as glossy skins and attractive appearance..." These pictures are cute enough to sell me on the concept of raisin pie. Maybe with a little spiced rum added. [ponders]

The "Brittle" is actually puffed rice + raisins + some syrupy stuff. It sounds like it might be edible. I decided to pass on sharing the raisin gelatin molds, sandwiches, and salads, though. Life is too short.

Yes, each kernel represents the heart and soul of a dedicated Blue Diamond employee. So make sure you keep both varieties on hand!

Not one Spam-wich recipe? Forget it. These recipes are too highfalutin for me!