I'm cooking up some 1960s breakfast recipes from Betty Crocker!

Betty Crocker playlist: https://bit.ly/3J2aWt5

Items from this video:
Betty Crocker’s New Good and Easy Cook Book (1962) https://amzn.to/3vGgdTN
Hand Mixer https://amzn.to/3VBcuSh
Small colorful prep dishes https://amzn.to/4agyLt5
Twist Whisk https://amzn.to/3VHAPG8
Microplane Zester https://amzn.to/3xr8XM3
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Bakers Joy spray https://amzn.to/4ad6gfD

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FRENCH BREAKFAST PUFFS (pg 167)
1/3c soft shortening
1/2c sugar
1 egg
1 1/2c flour
1 1/2tsp baking powder
1/2tsp salt
1/4tsp nutmeg
1/2c milk
1/3c butter, melted
1/2c more sugar
1tsp cinnamon

Heat oven to 350. Mix shortening, 1/2c sugar, and egg. Measure flour by dip level pour method. Mix flour, baking powder, salt and nutmeg; stir in alternately with milk. Fill greased muffin cups 2/3 full. Bake 20 to 25 minutes, until golden brown. Immediately roll in melted butter, then in mixture of 1/2c sugar and cinnamon. Makes 12 medium puffs.

QUICK BAKED PEACHES (pg 47)
Heat oven to 425. Place drained canned peach halves hollow side up in baking dish. Place a bit of butter in each half. Sprinkle with mace and lemon zest. Bake 12 minutes. Serve warm, garnished with chopped nuts (optional).

BUFFET EGGS (pg 9)
3Tbsp butter
1/4c finely chopped green onion tops
9 eggs
4oz dried beef, cut into small strips
1c cottage cheese

Melt butter in lage skillet. Add onion tops and cook until tender. Beat eggs thoroughly; blend in dried beef and cottage cheese. Add egg mixture to onion and cook like scrambled eggs. 6 servings.

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TIMESTAMPS
0:00 Intro
0:49 French Breakfast Puffs
6:49 Quick Baked Peaches
9:30 Buffet Eggs
12:20 Cookbook Chat - Betty Crocker's New Good and Easy Cook Book (1962)

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