Today I'm trying out three 1970s recipes for kids from Betty Crocker's Cookbook for Boys and Girls. Vintage cookbooks for children are some of my absolute favorites. These Betty Crocker recipes may even bring back some memories from your own childhood!
Other videos you might enjoy:
Vintage Cookbooks for Kids playlist: bit.ly/4988nR3
Grape Surprise Salad: • GRAPE SURPRISE SALAD! ...
Ghost Cake with Flaming Eyes: • VINTAGE HALLOWEEN CAKE...
Peach Double Deckers: • Peach Double Deckers -...
Funny Face Hamburgers: • Pillsbury Bake Off FUN...
Items from this video:
Betty Crocker's Cookbook for Boys and Girls: amzn.to/3Oj9JAy
(1957) Betty Crocker's Cook Book for Boys and Girls: amzn.to/3S4VY9u
(1965) Betty Crocker's New Boys and Girls Cookbook: amzn.to/42aJF0c
Nordic Ware quarter sheet pan: amzn.to/3SbjHVJ
Pyrex glass storage bowls with lids: amzn.to/3UpJDzC
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FRIENDLY DOG SALAD (1 salad)
1 lettuce leaf
1 canned pear half
1 canned prune (I used dried)
2 canned mandarin orange segments
1 maraschino cherry
1 raisin
1. Wash lettuce leaf and pat dry with towel. Place on salad plate. Lift 1 pear half, 1 prune, and 2 mandarin orange segments from cans and 1 maraschino cherry from jar with fork and drain (refrigerate remaining fruit with syrup for another time).
2. Place the pear half cut side down on the lettuce leaf. Cut the prune lengthwise in half with scissors and take out pit (I used a pitted prune). Place one of the prune halves at the large end of the pear half for the ear (Eat the other prune half!).
3. Scoop out tiny hole in the pear half for the eye with a teaspoon. Place 1 raisin in the hole. Cut the maraschino cherry in half with scissors. Place one half at the top of the narrow end of the pear half for the nose (eat the other cherry half!). Use the mandarin orange segments for the collar.
QUICK-ENERGY PICKUPS (makes about 30)
3 or 4 square graham crackers
1c powdered sugar
1c crunchy peanut butter
1c semisweet chocolate chips
1/2c instant nonfat dry milk
3Tbsp water
1. Crush 3 or 4 graham crackers with your fingers onto sheet of waxed paper.
2. Mix remaining ingredients thoroughly in bowl.
3. Shape teaspoonfuls of the mixture into 1" balls. Roll the balls in extra graham cracker crumbs until coated.
4. Arrange coated balls on un-greased cookie sheet and refrigerate about 20 minutes or until firm.
Note: In place of the graham crackers, you can use 1/2c prepared graham cracker crumbs or 2/3c flaked coconut.
NO-CRUST WIDE-EYED PIZZAS (4 servings)
1 - 8oz can tomato sauce
1lb ground beef
1/2c packaged dry bread crumbs
1/2tsp salt
1/2tsp oregano
2 pimento stuffed green olives
2 black olives
2oz shredded mozzarella cheese
2oz shredded cheddar cheese
4 slices canned or jarred pimiento
1. Heat oven to 425.
2. Measure out 1/2c of the tomato sauce (you'll also use the sauce remaining in the can, so keep it handy).
3. Mix the ground beef, 1/2c bread crumbs, the 1/2c tomato sauce, 1/2tsp salt, and 1/2tsp oregano in bowl with fork.
4. Divide the ground beef mixture into 4 equal parts. Place the parts several inches apart on an un-greased jelly roll pan. Pat each into a 4 1/2" circle about 1/2" thick. Pinch the edge of each circle to make a little stand up rim.
5. Pour about 2Tbsp of the remaining tomato sauce into the center of each circle and spread it to the edge.
6. Bake in 425 oven for 15 to 20 minutes (ask someone else to help you decide when the pizzas are done if you're not sure).
7. While the pizzas are baking, cut olives crosswise into 4 slices each on a cutting board.
8. Remove pan from oven and turn off oven. Sprinkle each pizza with about 2Tbsp shredded mozzarella cheese and 2Tbsp cheddar cheese. Use the olive and pimiento slices to make the eyes and mouth. Return the pizzas to a warm oven and heat about 5 minutes or until the cheese melts.
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Timestamps:
0:00 Intro
0:42 Friendly Dog Salad
3:47 Quick-Energy Pickups
9:27 No-Crust Wide-Eyed Pizzas
16:10 Book Chat - Betty Crocker's Cookbook for Boys and Girls
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