October 8th is National Flutternutter Day. If you’ve never experienced the joy that is a flutternutter, let us indoctrinate you.
Marshmallow Fluff is actually celebrating its 100th birthday this year. Originally sold door to door in Somerville, Mass. by an
enterprising fellow name Achibald Query, Boston candy company Durkee-Mower bought the recipe in 1917 for $500.
The sandwich dates back to WWI, when Snowflake Marshmallow Crème (an initial competitor of Durkee-Mower) began printing small brochures with the recipe, dubbing it a “Liberty Sandwich.” Durkee-Mower, however, really capitalized on the idea with a marketing campaign in the 1960s.
Catchy, right?? Even in black and white, this ad makes you want a fluffernutter RIGHT NOW. Luckily, this is a ridiculously easy sandwich to make and enjoy.
Quincy Market, which opened in 1826 in Boston, is a food-lovers mecca with over 50 restaurants and eateries, selling everything from lobster rolls to Boston cream pie.
- 2 slices, favorite soft bread
- 2 tablespoons peanut butter
- 2 tablespoons Marshmallow Fluff
Spread one piece of bread with peanut butter, the other with Marshmallow Fluff. Cement together and enjoy.
Didja know National Cranberry Day is coming up on November 23? We’ve talked before about how the cranberry is the Bay State’s
official state berry, thanks to some lobbying school children. We happen to adore the tart flavor of this lovely little fruit so we bring to you this family recipe that is sure to be a hit in your household too. If you’ve got company coming for Thanksgiving, this is an easy quick bread that you can make ahead of time. Perfect for that crazy Thursday morning when your mother-in-law is dashing about the house looking for her misplaced phone and your brother is wrestling with the kids, causing the dog to bark. Just make some coffee, slice it up, and breakfast is served.
Check out America’s Hometown Thanksgiving Celebration in Plymouth, November 20-22, 2015, with a parade, the New England Food Festival, music and more.
Cranberry Nut Bread
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup butter
- 1 cup sugar
- ¾ cup orange juice
- 1 tablespoon orange zest
- 1 egg
- ½ cup chopped pecans
- 1 cup frozen cranberries, chopped in food processor
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside. In a mixing bowl, cream butter and sugar with electric mixer until combined. Add orange juice, zest, and egg; mix until combined. Add pecans and cranberries and stir by hand until combined. Add flour mixture and stir by hand until just combined, taking care not to overmix. Pour into two loaf pans lined with parchment paper. Bake at 350 degrees for one hour or until golden brown.
The humble little cranberry — tart enough to make your mouth pucker — has a long history in Massachusetts. Native Americans ate them, and the first commercial beds were planted in 1816. The name
is a bungled derivation of “craneberry,” so called by the Pilgrims because the spring blossoms resemble the head and bill of a Sandhill crane. The geography of the area is an ideal environment for cranberries. Glacial deposits left kettle holes which filled with water and decaying matter, creating bogs. In 1994, after two years of lobbying by school children, the Massachusetts legislature finally recognized the cranberry as the official state berry.
You can usually find fresh cranberries in stores from mid-September to December. We love this sauce at Thanksgiving with our turkey. It literally takes 15 minutes to make and once you try it you will never go back to the canned stuff. As an added benefit, this tart little fruit promotes urinary tract health and is a nutritional powerhouse, full of antioxidants, and a good source of fiber and Vitamin C.
If a visit to the Bay State is in your future, go back in time at Old Sturbridge Village, a New England living history museum that depicts rural life in the 19th century.
Cranberry Orange Sauce
- 1 package fresh cranberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon grated orange zest (orange part only)
- 1 tablespoon orange juice
Wash and drain cranberries, pick over to remove any bad berries. Add water to saucepot along with sugar. Heat water on medium until sugar is dissolved, stirring frequently. Add cranberries, heat on medium high for about 10 minutes or until cranberries split open. Berries will slightly pop. Remove from heat. Add orange zest and orange juice. Cool.