Food For Thought

Personal Musings, Recipes, and Exploration of Food in our World


November 2015

Post #8: Historical Recipe

I remembered that Betty Crocker cookbooks had been around for awhile, so I looked up some dessert recipes from her 1933 cookbook. I found a recipe for a food that intrigued me, a Pecan Upside Down Bisquick Coffee Cake. I am an avid coffee cake fan and a full-fledged lover of pecans, so this recipe really excited me.  I have only had a pretty basic coffee cake; it had never occurred to me to make (fine, beg my mom to make) this dessert.

What surprised me was that the recipe directions were very brief (as were the recipes for the other desserts that I looked at in the cookbook).  It made me wonder if people who tried to execute the recipe had to improvise and make it their own if they didn’t totally understand the directions.  I would think that this would have resulted in some different variations of the recipe and difficulty in executing the recipe as it was intended.  However, the list of ingredients is thorough and precise, so this would help with getting the amounts of every ingredient correct.  Getting the amounts of every ingredient right is really important for getting the overall taste of the finished product right.  The recipe directions are also precise in instructing what size and shape pan to use, how long to put the mix in the oven for, and how to tell whether it is ready to be taken out of the oven.

Overall, the ingredients were pretty basic items that I had heard of before and even used.  Pecans, Bisquick mix, eggs, ground cinnamon, vanilla, milk, sugar, etc.  However, there was one ingredient that I had never heard of: Karo syrup.  The recipe lists “1/2 cup of light or dark Karo syrup.”  I googled Karo syrup and learned that it is a brand of corn syrup that is frequently used in baking and cooking and less sweet than other syrups.

This is a recipe I would love to make (okay, FINE, eat). If you want to check it out or check out some of the other recipes from the 1933 Betty Crocker cookbook, here is a link to the recipes online:


Post #7: In My Sister’s Voice

Sure, I was a bit of a picky eater growing up, but I’ve come a long way from since my days of refusing to eat anything but chicken nuggets and bread.  Yet my favorite dishes are still pretty unadventurous.  I’ve been a huge fan of Chipotle since forever, but since I began working at a Chipotle this past summer I’ve grown to like it even more.  I prepare ingredients firsthand in the morning, so I know that the ingredients truly are fresh and the process of preparing them is clean and specific.  I work grill a lot, which means I cook the chicken, steak, etc.  I’ve also made the salsas, made guacamole, and shredded the cheese.  Employees are supposed to taste test the salsas when they are making them to make sure that they taste right.  I like doing the taste testing, but sometimes it gets a little old tasting the same foods.

However, I still love Chipotle and I eat it even when I’m not working a shift.  My usual order is a steak burrito bowl with white rice (my sister swears the brown rice and white rice taste the same, but the white rice definitely has more of a zesty flavor; I know I’m right because I’ve seen the citrus that is added to the white rice).  Since I started working there, I can always tell if they cooked the steak right when I order my burrito bowl.  I always cook it right, but sometimes people overcook it.  I love cheese so I always get that on top!  I always want to ask for extra cheese, but I’m trying to be healthier (what a struggle).  Beans aren’t my favorite, so I bypass those; my sister, on the other hand, gets BOTH kinds of beans (ew).  Another thing: I wish people would get the portions right.  Rice is supposed to be 4 ounces and people ALWAYS overportion it.

I wouldn’t necessarily recommend that everyone eat as much Chipotle as I do, and maybe I’ll get sick of it one day and won’t ever go back, but for now I’m pretty happy with my burrito bowl.

Create a free website or blog at

Up ↑