1960's Themed Birthday Cakes - Meatloaf & Old Record Player

This was one of the cakes at my daughter's sixties-themed birthday party. A "Meatloaf Cake", so fitting for the era! Served up in a slice with candy peas and carrots.

I made this cake to look like an old record player! It fit in perfectly with the time period...a the sugar cookies for the sides were a nice touch.

Homemade Caramel Apples

These really are the best caramel apples ever!

Ingredients:

12 Large Apples

1 cup Butter

3 cups Brown Sugar

1 1/2 cups Light Corn Syrup

28 ounces Sweetened Condensed Milk

2 teaspoons Vanilla

Directions:

Wash and prepare apples by inserting wooden sticks. Melt butter on low heat in a two quart saucepan. Add in the next three  ingredients and stir constantly at low heat until the mixture reaches 213 degrees on a candy thermometer (approximately 30 minutes). This is not a typical caramel apple temperature, but it works great for these. Remove from heat and stir in the vanilla. Let stand for about three minutes before dipping the apples.

Tilt the pan to the side, dip the apples  one at a time and place them on a parchment lined tray for cooling.

Enjoy the plain caramel apples or add desired toppings.

Yield 12 Large Apples

Store at room temperature. Apples will last for up to three days.

*Note* This is a family favorite recipe I found online at tammysrecipes.com. In the original recipe it also calls for 1/2 teaspoon Ground Cinnamon that we did not include in our list of ingredients.

Creamy Chicken Pot Pie

Ingredients:

two 9-inch uncooked pie crusts
3/4 cup peas and carrots, mixed
1/2 cup cooked chicken
1/4 cup finely chopped onion
1/2 tsp chopped parsley
3/4 cup Heavy Cream
1/2 tsp Onion Salt
1/8 cup milk
1/4 cup chicken broth mixed with 2 Tbsp Cornstarch


Directions:

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Set one of the 9-inch pie crusts in the bottom of a glass pie dish. Fork holes into the crust for breathing. Pour in filling mixture. Set the second 9-inch crust over the top. Trim and fold in the edge of the pie. Cut slats in the top to breathe.

Bake for one hour and fifteen minutes or until golden brown.

*Yield: one 9-inch pie