35MM Slide – Lion at Busch Gardens Tampa
From a 1960’s trip to the Busch Gardens in Tampa Florida. Unfortunately every other picture of the animals in the drive through safari were either blurry, or through windows so dirty you couldn’t tell what the were.
35mm Slide – “Thimbleberry Jam For Sale”
I found this cute little slide in a collection. No clue who the boy is, or where it was taken. I assume some where in Illinois based on the rest of the collection it was with. Slide dates from the 1960’s.
35MM Slides- Balboa Island, California
I went to Balboa Island in California in September 2011. A few months later a collection of 35mm slides came through my possession. As I was scanning them in, I knew the location looked familiar but could not place it.
That was until I saw the boat with the location name on it. Suddenly, it all clicked!
35MM Slides – 1960’s Farming
I found these slides in among a group from a trip to Busch Gardens Tampa. I have no idea who any of the people in these slides are, or even an exact date on the trip. My original assumption is that they were from Florida somewhere, but the Trucks labeled “Rolling Meadows, Yates City, Ill.” moved that.
Sorry they’re not in better order. It looks like the couple on the tractor visited several farms and a factory where the farm products were packaged and shipped out.
Maple French Toast and Bacon Cupcakes
Prep Time: 40 min
Cook Time: 40 min
Serves: 12 cupcakes
Ingredients
For the Cupcakes:
1 cup all-purpose flour
1 cup cake flour
1 3.9-ounce box instant vanilla pudding mix
1 teaspoon baking powder
1 tablespoon potato starch
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large egg whites, at room temperature
1/4 cup maple syrup
1/2 cup half-and-half, at room temperature
1/2 cup chopped cooked bacon (5 strips)
For the Frosting:
1 8-ounce package cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 cups sifted confectioners’ sugar
1/4 cup maple syrup
2 teaspoons ground cinnamon
3 strips bacon, cooked and chopped (optional)
Directions
Preheat the oven to 325 degrees. Place paper liners in a 12-cup muffin tin. Prepare the cupcakes: Combine the flours, pudding mix, baking powder, potato starch, cinnamon, nutmeg and salt in a bowl with a whisk.
In a separate bowl, cream the butter and sugars with a mixer on low speed until combined, 6 to 8 minutes. Gradually mix in the vanilla and egg whites. Scrape down the sides of the bowl; continue mixing until light and fluffy. Add the flour mixture in 3 batches, alternating with the maple syrup and half-and-half, mixing after each addition and ending with flour. Mix until the ingredients are just combined; do not overmix. Fold in the bacon.
Pour the batter into the prepared muffin tin, filling each cup about three-quarters of the way. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool completely.
Meanwhile, prepare the frosting: Beat the cream cheese and butter with a mixer on medium speed until creamy. Add the confectioners’ sugar, maple syrup and cinnamon; beat until combined. Spread on the cooled cupcakes; top with chopped bacon, if desired.