Route 66 Recipes - Flavors of the Mother Road

Route 66 Recipes - Flavors of the Mother Road

Baklava is a traditional Greek recipe. If you're not sure about trying this recipe yourself, just cruise down Historic Route 66 and stop by the Ariston to sample a fresh batch. The Ariston Cafe is on Route 66 in Litchfield, Illinois.

Syrup:
2 cups water
3 cups sugar
1 teaspoon lemon
2 cinnamon sticks
In a medium saucepan, combine all ingredients. Bring to a boil; simmer 15 minutes or until candy thermometer registers 224 degrees. Remove from heat; cool; remove cinnamon sticks.

Litchfield's Ariston Cafe

Litchfield's Ariston Cafe, a Route 66 icon since 1924,

September, 2004, Kathy Weiser

This image available for photographic prints HERE!

Nut filling:

1 1/2 cups Sugar
2 pounds walnuts, chopped
2 teaspoons cinnamon
Dash of ground clove

In a medium bowl, stir together nuts, sugar, cinnamon, and cloves. Set aside.

Phyllo preparation:
1 package of phyllo
3 sticks of butter

In a small saucepan, melt butter and keep warm. Brush bottom of a 9x13 or 13 inch round pan (not glass) with melted butter. Line pan with 3 sheets of phyllo, brushing each sheet with melted butter. Sprinkle with a handful of nut mixture. Place another sheet of phyllo on top of nuts, brushing each sheet with butter. Repeat this procedure until all nut mixture is used. Top with 3 or 4 remaining phyllo sheets, brushing each with melted butter while layering one on top of the other. With a sharp knife, carefully cut or score all layers of baklava into desired size with the tip of a sharp knife. Do not cut or score all the way through the phyllo. Bake at 350 degrees for 45-50 minutes or until golden brown. Remove from oven and while still hot, carefully spoon cooled syrup evenly over the baklava.

Makes 15-20 servings.

Cafe Peach Cobbler

1 can (29 oz.) sliced peaches, drained

3/4 cup peach juice

1/2 cup brown sugar

2 T. cornstarch

1/8 tsp. cinnamon

1 cup flour

1 tsp. baking soda

1/2 stick butter

ice cream

Drain peaches and reserve 3/4 cup of the juice. Arrange the peach slices in the bottom of a greased baking dish. In a saucepan, mix the peach juice, brown sugar, cornstarch, and cinnamon; cook until thickened. Pour half of the hot mixture over the peaches. Mix the flour, baking soda, and butter with the remaining hot mixture to form a sticky dough. Add more flour if needed. Drop by spoonfuls on top of the peaches. Add dallops of butter and sprinkle additional cinnamon over top of the dough. Bake at 350º for 30 to 40 minutes or until browned and bubbly. Serve warm. Garnish individual servings with a scoop of ice cream.

Funks Grove Route 66 Sugar Cookies

Funks Grove is a historic center for the production of maple syrup along Route 66 in Illinois.

1 cup margarine
1 cup granulated sugar
1/2 cup powdered sugar
3/4 cup corn oil
1/2 cup maple syrup
2 eggs
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. salt
4 cups flour

Sign at Funks Grove, September, 2004, Kathy Weiser

Cream margarine and sugars together, add corn oil, maple syrup and eggs and cream well. Sift together the soda, cream of tartar, salt and flour. Knead dry ingredients into creamed mixture to form dough. Chill dough for 1 hour.

Drop dough by teaspoonful on cookie sheet and press with glass dipped in sugar to flatten. Bake in preheated 350-degree oven for 12 minutes or until browned.

Yield: 7 dozen cookies.

Claremont Inn’s Pumpkin Bread

The Claremont Inn in Claremont, California has been doin' up business for years with New England Style charm in the midst of Southern California beauty and warmth.

2/3 cup shortening
2 cups sugar
4 eggs
2 cups canned pumpkin
2/3 cup water
31/3 cups all purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cup each walnuts and raisins

Cream shortening. Add sugar and beat well. Add eggs then stir in pumpkin and water. Combine flour with baking soda, salt, baking powder, cinnamon and cloves. Add to creamed mixture, then fold in nuts and raisins. Pour batter in two 9 x 5 x 3 greased loaf pans. Bake at 350 F for 1 hour.

Inn at 835's Batter Dipped French Toast

The historic Inn at 835 in Springfield, Illinois is listed on the National Register of Historic Places.

1 cup Shifted Flour

1 teaspoon Baking Powder

1 teaspoon Salt

2 Eggs

1 cup Milk

2 tablespoons Vegetable Oil

6 Slices Cinnamon Raisin Bread

Beat eggs, milk and oil. Add flour and baking powder and stir until thoroughly combined. Dip cinnamon raisin bread into mixture as needed and deep fry until golden brown. Serve with warm maple Syrup.

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From the Rocky Mountain General Store

Route 66 Postcards - Legends of America and the Rocky Mountain General Store has collected numerous postcards for our Route 66 enthusiasts. For many of these, we have only one available. To see this varied collection, click HERE!