#duncan hines cookbook

[cdchyld]

Just added to Etsy!

~ Duncan Hines Adventures in Good Cooking and the Art of Carving in the Home" (1939)

[kristenbrady]

You’re Never Too Old to Start Your Dreams: Read These Inspiring Stories

If you really have the desire to start a business, change careers, become an outstanding leader, or simply do something very different with your life, at which point is it too late to be a success? The answer is: never. Need a bit of inspiration to prove that it can be done no matter which age you are, below is a list of 14 incredible people who never reached success until after 40.

Julia Child

At age 39, Julia’s first cookbook was published; and at age 51, she made her TV debut in The French Chef.

Over 50 and Looking For a Career Change? Try These Ideas.

11 career ideas to try as you turn 50

medium.com

Sam Walton

Though Sam owned a small discount store chain, when he was 44, he opened his first real Wal-Mart in the year 1962.

Ray Kroc

In 1961, Ray was over 50 before buying the first McDonald’s, which he eventually grew into a global conglomerate.

Donald Fisher

After a string of entrepreneurial ventures, at age 41, Donald and his wife Doris launched The Gap. Today, it is a $16B per year business that has over 3,200 locations around the world.

Samuel Jackson

Samuel was 46 years of age before starring alongside Travolta in the movie Pulp Fiction.

Charles Darwin

Duncan Hines

Hines, at age 55, wrote his first hotel and food guides. At the age of 73, he licensed the right to use the Hines name for the business that made Duncan Hines cake mixes.

Rodney Dangerfield

Rodney was known for his roles in ’80s films like Back to School and Caddyshack; however, he was 46 years old before getting his big break while on the Ed Sullivan Show.

Harland Sanders

Harland got fired from multiple jobs before starting a restaurant and failed again when the restaurant went out of business and he found himself broke by age 65. Things eventually worked themselves out when he sold the first franchise of Kentucky Fried Chicken in the year 1952.

Robin Chase

The former CEO and founder of Zipcar left her 40th birthday behind and was taking some time off work to be with her kids when she and her friend, Antje Danielson, devised the concept of the car-sharing business in the year 2000.

Nina and Tim Zagat

Vera Wang

She was initially known as a fashion editor and figure skater before making the decision before her wedding in 1989, at the age of 40, that she had the dream of becoming a designer. Wang commissioned her own wedding gown for $10,000 then opened her initial bridal boutique the next year.

Joy Behar

Known these days as The View’s former co-host, Joy was an English teacher who did not start her career in show business until after the age of 40.

Martha Stewart

She owned a catering business in Connecticut and worked on Wall Street, but Stewart’s real success arrived after the age of 41 with the publication of Entertaining, her first book, and seven years later, the Martha Stewart Living launch.

Who inspires you? Do you have a dream that you’d like to get started? Share in the comments section! I’d love to hear from you!

🍉Sign up here to catch every story when Kristen publishes.

Want to start creating passive income streams today? Read this: Passion to Passive Profits eBook

Originally posted on Medium

[maggie-yo]

Check out this listing I just added to my Poshmark closet: VTG Duncan Hines Adventures in Cooking And The Art of Carving In the Home - 1953.

[ravencrantz]

thinking about that delicious old fashioned jewish deli my mom and grandma used to take us to all the time and how we were so devastated when they decided to close up shop but because of public outcry the owners released a cookbook with all their "secret recipes" including their amazing pickles and homemade cole slaw and super moist chocolate cake.....

the secrets? the pickles came from BJs (the giant pickle jars up front were a lie apparently), the cole slaw was literally just cabbage and kraft cole claw dressing (....ew), and their cakes were regular old duncan hines chocolate cake mix

i dont think ive ever been so disappointed in my life

[gettingovergreta]

My mom always makes "cowboy cookies," which are oatmeal cookies with raisins and chocolate chips, "forgotten cookies," which are meringue cookies that you put in the oven and leave overnight, and "Melting Moments," delicate shortbread sandwich cookies with raspberry jam in the middle. We also traditionally have the wreath cake from the Duncan Hines holiday cookbook. (She also makes a fruitcake because it's my dad's favorite. Bathing it was usually my job...despite the year I misread the recipe and bathed it with a quarter cup of brandy every day for like two weeks.)

My sister also makes these ridiculous cookies called "Grandma Lolly's Best Cookies" that are buttery cookies with golden raisins and glace cherries. The process is ridiculously fussy but the cookies are amazing.

I do not bake because we don't want anyone to die. (See fruitcake, above.)

Fave holiday desserts and cookies.

Every year, my little ones and I bake a bunch of cookies for Santa. Well, this year, I would love to do something different and festive in addition to our “Grinch” cookies (a fun lime-pistachio cookie we colour bright green and dip in white chocolate).

What are you family’s favorite festive cookies and desserts? Reblog with your faves and I will try to recreate them and post my results.

[basketdouble29-blog]

Unlocking the Secret to My Grandmother’s Lemon Velvet Sheet Cake

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones.

Despite the fact that I develop and write about sweets for a living, I didn’t grow up eating from-scratch desserts. No one made me birthday cakes, Sunday morning sticky buns, or yeasted buttermilk dinner rolls. And I didn't have any interest in making them myself. Instead, my brother and I celebrated our birthdays with Baskin Robbin’s ice cream cakes, and snacked on Double Stuf Oreos after school. If I wanted something sweet, I asked my mom to buy it for me, or, once a weekly allowance kicked in, purchased it on my own. The urge to bake myself just never took hold.

A few times a year, however, we flew from our home near Boston to Cleveland to visit my paternal grandparents for the weekend. Dressed in a housedress and slippers, my grandmother greeted us in the hallway of her apartment building, standing in front of her door as we exited the elevator. With her hands on her hips and a smile from ear to ear, she ushered us into the apartment, where tiny, crispy Toll-House cookies, awaited.

My grandmother had seven grandchildren, but, between you and me, I was one of her favorites. She and I bonded over our love of mini Krackle bars (she always had a glass bowl filled with them in the TV room) and lobster. We both loved shopping, gossiping, and going out to eat. We always started our meals with a drink: she with her Manhattan, and under-aged me with my Coke in a can, no-ice. I can’t share much about her baking and cooking—like whether my great-grandmother taught her to cook, or even if she enjoyed doing it—because I never asked her. Despite the fact my strongest memories of weekends with her all involve the food she prepared for me.

She baked yeasty, egg-y challah, with a soft yellow crumb and a glossy dark brown crust, which we sliced and slathered with butter during dinner. And a flourless chocolate jellyroll cake filled with a Hershey’s Syrup and coffee-flavored whipped cream. And that was just Friday night’s menu. After Saturday’s lunch, we ate what I still consider to be my grandmother’s pièce de résistance: her lemon velvet cake.

Photo by Jenny Haung

She served this bright yellow beauty, topped with a sparkly, crackly lemon glaze, straight from a 13x9x2-inch metal pan. My slice was always tall and square. Each tender and light bite was both tart and sweet in equal measure. I enjoyed my cake with a tall frosty glass of milk. My grandparents, seated at each end of their long, plastic-covered table, drank mugs of black coffee fresh from the Mr. Coffee machine.

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All weekend I feasted on slices of this cake. Yet I never once entered her slender galley kitchen to catch the master-baker in action. I was more likely in my grandfather’s office down the hall playing accountant with my brother, or sneaking into my grandparents’ bedroom to try on my grandmother’s jewelry and rose-scented perfume. Despite how fondly I remember hours spent as a wonderfully scented, bejeweled accountant, I can’t help but feel a twinge of remorse that I didn't join my grandmother making cake (and licking bowls). When I listen to a fellow-baker’s stories about a childhood at a relative’s apron strings, I envy they learned tricks of the trade from loved ones.

As I have said, we did not prepare cakes at home—not even cakes from mixes, which were just a tad too “from scratch” for our Devil-Dog-eating family. But, for some reason, a boxed cake mix cake has always been the gold standard to which I hold all other cakes. A slice of a cake made from a mix tastes more than just delicious, but profoundly familiar and comforting. Today, when developing cake recipes professionally, my goal is always to replicate the taste similar to Betty Crocker or Duncan Hines. If a slice of cake does not have the springy, moist crumb of a cake-mix cake, it just doesn’t taste right.

My slice was always tall and square. Each tender and light bite was both tart and sweet in equal measure.

About a decade after my grandmother passed away, I began baking and developing recipes professionally. But I could not stop thinking about her lemon velvet cake. So, I turned to my cookbooks. I looked to Dorie Greenspan’s Baking: From My Home to Yours and learned her Perfect Party Cake benefited from rubbing lemon zest into sugar to activate the flavor. I read through Ina Garten’s Barefoot Contessa Parties, and wondered if her lemon cake glaze might not be similar to my grandmother’s. I perused a few others, but nothing quite fit.

So I bit the bullet and wrote to my cousin Rachel (our family recipe keeper and my grandmother’s other favorite), asking if she could send the lemon velvet cake recipe my way. I was finally ready to develop my own version of the cake and eager to see what kind of magic my grandmother worked all those years ago.

I was shocked by the ingredients. My grandmother’s cake recipe called for oil, water, eggs, lemon Jell-O, and a “Lemon Velvet” cake mix. Suddenly, I understood why boxed cake mixes have always tasted so homey, intimate, and scrumptious. Although I’d been planning on twisting and tweaking my grandmother’s recipe to develop my own, the challenge of now doing it “from scratch” seemed more than appropriate and well-deserved.

My lemon velvet sheet cake tastes like a cake from a boxed mix, but in the best way. The lemon flavor is extra bright from copious amounts of zest and freshly squeezed juice. I use oil, rather than butter (a la Betty Crocker and my grandmother) for an extra moist cake, with a tender crumb. (It also helps that subbing oil for butter makes it easier.) I call for a couple of yolks for additional moisture and richness, and crème fraiche (or sour cream) for a little tang.

The glaze, however, is straight from my grandmother. I like to think this cake would make her happy. Of course, I still wish I’d been following her around the kitchen back in the day, rather than snooping in her bedroom. But making her cake—no matter the ingredients—is an auspicious start at making up for lost time.

Lemon Velvet Sheet Cake

View Recipe

Ingredients

For the cake

1 1/2 cups cake flour, sifted 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 cups granulated sugar 1/4 cup tightly-ish packed lemon zest (about 4 large lemons) 1 teaspoon lemon extract, optional 1/2 teaspoon pure vanilla extract 3/4 cup neutral olive oil – not extra virgin (i use filippo berio) 2 large eggs 2 yolks 1/4 cup lemon juice 1 cup crème fraiche (you can sub sour cream)

1 1/2 cups cake flour, sifted 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 2 cups granulated sugar 1/4 cup tightly-ish packed lemon zest (about 4 large lemons)

1 teaspoon lemon extract, optional 1/2 teaspoon pure vanilla extract 3/4 cup neutral olive oil – not extra virgin (i use filippo berio) 2 large eggs 2 yolks 1/4 cup lemon juice 1 cup crème fraiche (you can sub sour cream)

For the glaze

2 1/2 cups confectioners’ sugar, sifted 5 tablespoons lemon juice

2 1/2 cups confectioners’ sugar, sifted

5 tablespoons lemon juice

Got a family recipe you'd like to share? Email [email protected] for a chance to be featured.

Source: https://food52.com/blog/23184-my-family-recipe-lemon-sheet-cake

[respectfulliving1]

Vegan Junk Food

Vegan Junk Food

See full post at https://www.arespectfullife.com/2017/05/28/vegan-junk-food/

Typically, most vegans are healthier than the average population.   The primary reasons for that are that they consume nutrient rich foods, eat whole grains, have a higher intake of fiber dense fruits and vegetables, avoid most processed foods, and have a diet low in saturated fat and cholesterol because they don’t consume animal products.   However, this is not always the case.

I have met a few vegan people along my journey that are unhealthy.   They often drink too much alcohol, consume highly refined food products that contain white flour and sugar, and eat what I call vegan junk food.  Those people were all over weight.  I find it a little ironic that they care about the environment and animal welfare, but do little to benefit themselves.  I believe some of this has to do with self esteem and self love.

At the beginning of my healthy journey, I decided that it was time to take care of myself first and foremost.  My health had failed miserably and I found out the hard way that if you don’t have your health, you don’t have anything!  I decided that Respectful Living meant that I had to respect myself FIRST.  If I don’t, what good am I to anyone else?  If I don’t feel well or am miserable, I can’t be any good to anyone.  How can I look after others, animals, or the environment if I don’t look after myself and my health first?

The popularity of Veganism and a plant based diet has grown in popularity dramatically over the last 7 or 8 years.  The food manufacturers have responded to this trend by providing not only healthy food options, but also a lot of pre-packaged goods.  Like other pre-packaged food items, the vegan options are often loaded with highly refined food products and full of preservatives.  The food manufacturers have also come out with a lot of snack and dessert options.  Those with a sweet tooth have tons of options to choose from!

As an example of the differences in non-vegan and vegan junk food products, I will use my personal favorite.  I have always loved Ben and Jerry’s Chunky Monkey Ice Cream.  They now have a non-dairy option and it is heavenly!

The ingredients of the regular, dairy based ice cream are as follows: Cream, Skim Milk, Liquid Sugar (Sugar, Water), Water, Sugar, Bananas, Walnuts, Coconut Oil, Egg Yolks, Cocoa, Cocoa Powder, Lemon Juice Concentrate, Guar Gum, Natural Flavor, Milkfat, Carrageenan, Soy Lecithin, Vanilla Extract.

The vegan, non-dairy version is as follows: Almond Milk (Water, Almonds), Liquid Sugar (Sugar, Water), Coconut Oil, Sugar, Walnuts, Bananas, Corn Syrup Solids, Dried Cane Syrup, Cocoa, Pea Protein, Sunflower Lecithin, Lemon Juice Concentrate, Soy Lecithin, Vanilla Extract, Guar Gum, Natural Flavor (Coconut), Locust Bean Gum.

Minus the dairy, they are virtually the same.  Look at the nutrition information labels:

Dairy Version:                                                 Non-Dairy Version:

               There honestly is not a much of difference in nutritional value between the two!

In addition to processed and pre-packaged foods, a ‘junk food vegan’ often eats a similar diet to the average person: pizza, French fries, onion rings, burritos, nachos, deep fried anything, cinnamon rolls, cookies, brownies, waffles, pancakes, cupcakes, mac and cheese, etc.   All of these items can be made vegan.

As a matter of point, a lot of people don’t know that Oreos, Duncan Hines Cakes, Jell-O Instant Pudding, Bac-O’s, Pillsbury Crescent Rolls, Ritz Crackers, unfrosted Pop-Tarts, Nutter Butter cookies, Krispy Kreme fruit pies, Super Pretzel frozen pretzels, Dairy Queen Star Kiss Bars, Sara Lee cherry pie, Ghirardelli Double Chocolate brownie mix, Keebler Fudge Pops, and many Frito-Lay and Nabisco product  – are ‘vegan’ and non-dairy.

Just because a person is choosing to not eat dairy, meat, and animal products, does not mean that they are eating healthy or getting the nutrients they need.  Eating this way can be quite dangerous to a persons health.  Perhaps worse than if they were eating a diet with animal products.  By consuming mainly junk food, a ‘junk food vegan’ is not getting enough calcium, vitamin C, iron, or any other vital nutrients!

When I began my healthy journey, I weighed 350 lbs.!  I lost over 100 lbs. in the first 6 months!  You can read more about what I did here: How I Lost Over 100 Pounds Eating Mindfully. In 8 months, my blood pressure was down to 100/67 and my blood testing was perfect.  I was happy to inform my pill-prescribing-physician that I did it without any medications, without bariatric surgery, without a weight loss program, and without killing myself exercising!  I am not saying I am so awesome, I am merely stating facts.  I went from barely able to walk and climb stairs, to walking daily, climbing stairs without issues, and being able to ride my bicycle again!  I got my life back in under a year and reversed the ill health that I had.  I guarantee you that I was not eating vegan junk food!

For those that wish to be more lean than fluffy on a plant based diet, I have a few quick suggestions:

Limit your alcohol intake.

Stay away from processed and fried foods.

Stay away from simple carbs (sugar, white flour, white pasta, white rice, tortilla’s, soda, candy, etc.)  A physical trainer I know said, “If it’s white it ain’t right!”.

Watch your bad carbs.  I keep my carbs under 40-50 grams per day.  I check ingredients for carbohydrate content but do not count dietary fiber against my carb intake.

Check the ingredients on all food products.  If you don’t know what is in it, you probably shouldn’t be eating it!

Stick with whole grains and eat lots of fruits and vegetables – Eat the rainbow!

Get 8 hours of sleep per night.  We lose a majority (over 80%) of our fat through breathing.  The lungs are the main excretory organ for weight loss and much of this is accomplished while resting.  In addition, if you are sleep deprived your body goes into conserve / store fat and energy mode, as well as messes with your insulin regulation.

Healthy Vegan Recipes are available HERE, Vegan Cookbooks are available HERE.

In addition to these suggestions, I would encourage those of you who are not sure if you are getting what you need in your diet, and those of you that are considering a plant based diet, to do your own research.   There is so much information available about the benefits of a plant based diet.  If you are too lazy or too busy to do your own research, please feel free to reach out to me personally.

Namaste // #GoVegan

JT

P.S. NutritionFacts.Org is a great website for additional nutrition information!

[cdchyld]

Just added to Etsy

~ Duncan Hines Adventures in Good Cooking and the Art of Carving in the Home (1955)

[kristenbrady]

You’re Never Too Old to Start Your Dreams: Read These Inspiring Stories

If you really have the desire to start a business, change careers, become an outstanding leader, or simply do something very different with your life, at which point is it too late to be a success? The answer is: never. Need a bit of inspiration to prove that it can be done no matter which age you are, below is a list of 14 incredible people who never reached success until after 40.

Julia Child

At age 39, Julia’s first cookbook was published; and at age 51, she made her TV debut in The French Chef.

Over 50 and Looking For a Career Change? Try These Ideas.

11 career ideas to try as you turn 50

medium.com

Sam Walton

Though Sam owned a small discount store chain, when he was 44, he opened his first real Wal-Mart in the year 1962.

Ray Kroc

In 1961, Ray was over 50 before buying the first McDonald’s, which he eventually grew into a global conglomerate.

Donald Fisher

After a string of entrepreneurial ventures, at age 41, Donald and his wife Doris launched The Gap. Today, it is a $16B per year business that has over 3,200 locations around the world.

Samuel Jackson

Samuel was 46 years of age before starring alongside Travolta in the movie Pulp Fiction.

Charles Darwin

Duncan Hines

Hines, at age 55, wrote his first hotel and food guides. At the age of 73, he licensed the right to use the Hines name for the business that made Duncan Hines cake mixes.

Rodney Dangerfield

Rodney was known for his roles in ’80s films like Back to School and Caddyshack; however, he was 46 years old before getting his big break while on the Ed Sullivan Show.

Harland Sanders

Harland got fired from multiple jobs before starting a restaurant and failed again when the restaurant went out of business and he found himself broke by age 65. Things eventually worked themselves out when he sold the first franchise of Kentucky Fried Chicken in the year 1952.

Robin Chase

The former CEO and founder of Zipcar left her 40th birthday behind and was taking some time off work to be with her kids when she and her friend, Antje Danielson, devised the concept of the car-sharing business in the year 2000.

Nina and Tim Zagat

Vera Wang

She was initially known as a fashion editor and figure skater before making the decision before her wedding in 1989, at the age of 40, that she had the dream of becoming a designer. Wang commissioned her own wedding gown for $10,000 then opened her initial bridal boutique the next year.

Joy Behar

Known these days as The View’s former co-host, Joy was an English teacher who did not start her career in show business until after the age of 40.

Martha Stewart

She owned a catering business in Connecticut and worked on Wall Street, but Stewart’s real success arrived after the age of 41 with the publication of Entertaining, her first book, and seven years later, the Martha Stewart Living launch.

🍉Sign up here to catch every story when Kristen publishes. Kristen is a “Friend of Medium.” If you have an article you’d like her to check out, drop the link to it in the comments section! She may decide to feature it in her newsletter!

Originally posted on Medium

[maggie-yo]

Check out this listing I just added to my Poshmark closet: VTG Duncan Hines Adventures in Cooking And The Art of Carving In the Home - 1953.

[maggie-yo]

Check out this listing I just added to my Poshmark closet: Vintage Duncan Hines Adventures in Cooking And The Art of Carving In the Home.