Category
🦄
CreativityTranscript
00:00 You are now watching a Lucky Penny Shop product feature. Here is a complete video
00:04 of a maker set from start to finish. If you want to skip ahead to specific
00:09 points in the video then check the description below for skip times. Enjoy!
00:14 Hey it's Lucky Penny Shop and it's time for the next oven in our Easy Bake Oven
00:18 series. I hope you're enjoying the series and if you're not sure what I'm talking
00:22 about there is a playlist in the description area. We go back all the way
00:25 to the first Easy Bake Oven and work our way through to where we're at now which
00:30 is 1991 and we're probably about halfway through if that through the series
00:35 because we have other bonus items to show you. So here's the box. My box is
00:39 slightly faded but you can see there's a color change here from previous ovens.
00:44 Little brighters and pinks and blues. All the other sides are pretty much the
00:49 same but I'll you know like other videos kind of show you the different sides.
00:53 Fastest by far. This one also says Tonka. Look see the proof of purchase was taken
01:01 off this side of the box. See no longer there. Kenner and then on one little
01:07 panel it says Tonka because at this time I think it's this panel down here. Tonka
01:17 was controlling the Easy Bake Oven Kenner line and there's other sets here.
01:21 Super Treat Center and this Easy Bake the Pizza Hut mix set. Pretty neat. Now we
01:27 don't have any of those but something we might look for. As you can see it was a
01:30 Salvation Army $1.99 purchase. That's not what we paid for it. That's what
01:35 someone else did. It was just a sticker on the box the way we found it. That's
01:40 really it. It's time for me to actually get into the oven. Oh here's the outside
01:44 panel. As you can see colorful. Fastest by far. They're really putting that all over
01:49 the box. Same thing here. So the next thing I need to do is actually get the
01:55 oven in here and we'll take a look at it. All right here we are on the oven now
01:59 and as you can see this one has the pinks and the teals and the blues.
02:02 Completely different coloring. It's set at 1230 and that bottom strip there
02:07 where the Easy Bake is as you can see it there. Let me move the pan pusher out of
02:11 the way. And I haven't actually looked at the back of this oven yet. There is a
02:15 brand new bulb in there and this is actually a 1983 back. See that? Ketter
02:22 products. And I'll show you on the instruction booklet where it says Tonka.
02:27 Let me do that now. So the pans came with two pans and then the pan pusher. Same as
02:33 the last pan pusher really. I don't know if there's any size changes. I didn't
02:36 compare the two but you know you push it in through this up to this arrow
02:40 and then take it out with your pan pusher like that. All right and the
02:44 instruction booklet. Well it's seen better days. It seems like someone
02:48 probably just a little kid had a green felt tip marker and decided to you know
02:53 have some fun. Ketter 1991 a division of Tonka Corporation. So no more Betty
02:58 Crocker anywhere on these ovens. And as you can see yes someone took care of it.
03:04 Did some coloring. That's basically how to get the light bulb in and out. And
03:11 then this one took a 100 watt bulb which is what we have in there. And then you
03:16 know more information about the pan pusher. It's kind of a repeat of the last
03:20 booklet. And let's see. Then they go over the regular mixes that you get supplied.
03:27 And there's some green cake. Mmm and some green cookies. And then here again here's
03:33 the mixes we've done from previous ovens. So I actually have to go back to an older
03:38 recipe booklet. So what I'm gonna do next is come back with that recipe booklet
03:42 and show you the two recipes that we're gonna do. And then we'll get set up for
03:46 the first mix. Well here we go. I am set to show you which recipe we're gonna do
03:49 in this oven. And it's got quite a few ingredients. And it was a recipe I
03:52 skipped over in that earlier 60s cookbook. And I don't know why I just
03:58 skipped over it and it didn't show up another recipe book. So I thought let me
04:01 get it back out here. It's the crazy cake. Which sounds kind of crazy. It's got
04:06 vinegar and salad oil. The oil I can understand in a cake but the vinegar I'm
04:11 not sure. We'll see. And then angel cookies. I did not make those. So that's
04:16 kind of the last two recipes to cover all the ones we have in these cookbooks.
04:19 So let's go for it huh. We're gonna do it right now. The crazy cake. Let me move
04:25 some things out of the way. So it starts off with four and a half teaspoons of
04:31 flour. So I've got this set of teaspoons here. And since I don't have anybody
04:35 washing for me or you know prepping. I got to have extra teaspoons and
04:39 measures around. So let's see four and a half teaspoons. So here's the half. There's
04:45 the teaspoon. Let me get my um. Let me use this one here. I like this one here. To do
04:52 my edging here. To kind of level it. One, two, three, and four. And then it's got the half
05:01 right on there. So I can just do that one right away. And a half. Okay. And then
05:07 three teaspoons of sugar. Well that's off to the side. And the sugar now. Three
05:15 teaspoons. All right. I got all kinds of measures around here. Another teaspoon.
05:22 I'll just use the one I just used because I'm going from a powder you know
05:25 a dry good to a dry good. One, two, and three. Okay. And then a quarter teaspoon
05:36 of the cocoa. Let me get that next. I'm going to use this set of measuring
05:44 devices. I've used these before. And they're nice because they're meant to
05:47 sit flat on the table. So if you have. If you want to pre-measure some stuff. You
05:52 can. You just take it like this. I'll show you. Measure it out. And you could have
05:59 it ready on the table. Just let it sit there. It won't fall out. Keeps it nice
06:04 and level. So I have a quarter teaspoon of that. There we go. Put that right there.
06:11 Okay. And then an eighth of a teaspoon of the baking soda. So let's get in here
06:20 with this. Oops. Let me level that out. I almost leveled it there. Okay. And then a
06:32 dash of salt. A dash. I like doing the dash. Here we go. Dash. All right. Dash is
06:43 done. Now place in a well-greased. Well actually it says just place in a
06:48 well-greased pan. Hmm. After we mix it of course. So let me get my butter and put a
06:55 little bit on there. I'm going to use my finger again.
07:10 I would say that's pretty well greased. Huh? Good. So mix this up. Pretty strange
07:19 isn't it? No liquid ingredients. Now you place this in a pan and then it says to
07:25 add on top all the other ingredients. Hmm. Looks like maybe it just soaks in there.
07:33 I'm not sure. We're gonna find out. It's called a crazy cake. Anybody else feel
07:39 like it is pretty crazy? Now my oven has been heating up in the back so that
07:49 should be ready to go when I'm ready. There's little pockets of the cocoa in
07:55 there and I'm trying to as I see them hit them. Okay. Another little piece of
08:05 cocoa. See those little nuggets of cocoa. There we go. There might be a few more
08:14 but I think overall we're good.
08:18 This has to be the strangest of all craziness right? Okay. Then it says place
08:33 it while we add a one and a half teaspoons of salad oil. Okay we're
08:40 getting crazy now. One and a half teaspoons. Let me measure it over this.
08:49 Let's get a little bit more space here. There's one and then half.
09:09 Okay. Pretty cool looking though isn't it? An eighth of a teaspoon of vanilla.
09:18 Where's my eighth? I think I used that for the cocoa. No I didn't. What did I use for the
09:24 cocoa? Well there it is. Eighth.
09:34 All right. An eighth of a teaspoon of vinegar. Anybody else concerned?
09:44 Okay. And then it says pour one tablespoon of water over all and mix
09:58 well with a fork but do not beat. One tablespoon of water. I've got, let me see,
10:08 we got a whole other measuring device there. There we go.
10:17 With a fork. Hey you know what? I have a fork here. So do not beat. I guess you're
10:26 just trying to get it to... doesn't this look crazy?
10:32 You probably want to see that just a little bit closer and at a better angle huh? I do.
10:41 Looks like a mushy kind of consistency. I don't really smell. Nothing
10:55 stands out as a smell right now. But I do need to sniff it. Hold on. I think I smell
11:05 the vanilla most of all. I kind of see how it changed its consistency right?
11:16 Now I just smelled the vinegar or it's because I spilled a bunch in the bowl.
11:23 I think we're close. I'm seeing a nice even consistency here. What about you? You
11:44 see it? I'm kind of seeing a little oil on the edge but okay. I think we're good.
11:57 Alright so let me get ready to put this in the oven. Alright so here we go and
12:02 you know I kind of give you these perspectives. You don't really need to
12:05 see it going because I've done it on every oven but it still need to be part
12:08 of the process. That's why I do it so you see what's happening at all times. Okay
12:14 and then remember now I'm going to push it to the first point of the arrow and
12:21 that will drop that inside panel and ready to go. So let's look inside. I know
12:25 we're not going to see much but we'll at least take a look at it. Alright here we
12:28 go. I know it's not much to see but you can make out just that left corner is
12:33 the edge of the pan and then you can see the full top of the pan. It's just not
12:37 the best shot. Maybe I'll time-lapse some of this to see if it rises or whatever
12:41 but at this point the next thing you'll see is I'll be pushing it through to the
12:45 cooling section and if you hear it ticking, I don't know if you hear it, I
12:49 have a new timer which I'll show you then. Alright so we'll check back in a
12:52 little bit.
13:11 Alright here we go. This one is ready to come out and I'm a little worried. I
13:15 looked inside. It rose pretty good so we'll see. I'll just be careful pushing.
13:20 It's always hard to push from this angle.
13:24 Trying to keep it flat. Okay I think it looks pretty good. So when we come back
13:35 we'll start the next recipe and we'll move this one to maybe a little hot
13:40 plate to check it out a little more detail. Alright here we go. I got all my
13:44 ingredients ready for the next recipe and I'm taking the cake out now. It
13:48 actually looks pretty good. So there you go. Let's touch it. Yep looks baked and
13:55 ready. It's on my side hot plate there. It's actually not too hot and I need to
14:01 get ready for the next recipe. It's angel cookies. So the oven is still on. Okay so
14:08 blend thoroughly six teaspoons of shortening or soft butter. I chose butter.
14:16 Alright three teaspoons of sugar.
14:30 Do it on this side. I gotta get my leveler here. There's one, two, and no lumps.
14:44 Get those lumps out of there. And three. Okay three teaspoons of sugar.
14:53 That up. Three teaspoons of brown sugar. So let me just use the same measuring
15:01 tool here. One, two, no it doesn't say packed so there's three. Done with the
15:15 brown sugar. Now it says blend that thoroughly so let's do that.
15:21 Let me break these down here. Easier with my fingers. I have another wood spoon here
15:35 but I just like to use this. Okay the next ingredients are a quarter cup of
15:43 flour. We'll have to do that once this is blended. Then it says mix well. Shape into
15:48 balls. One-inch balls. Place two at a time in a well-greased pan. Press down with a
15:53 fork. Okay you can do all that. We've been through these kinds of things before
15:58 together and you've seen me you know usually succeed pretty good. I'm a little
16:05 I get a little nervous when I start these videos knowing that I have to you
16:09 know I want these recipes to work for everybody to see them.
16:13 So let's see blended well. What do you think blended well is? It's pretty close.
16:37 Okay a lump of brown sugar I just saw. I want to get that out of there. All right
16:43 so next is 1/4 cup of flour. Gonna have to assist here. This little holder is not
16:55 the best. It's not like a flour bag or... Okay. 1/8 of a teaspoon of baking soda.
17:06 Let's level that. We want that to be pretty accurate. And then 1/8 of a
17:22 teaspoon of cream of tartar.
17:33 And the last ingredient is a dash of salt. Ooh I get to do my dash. Dash of salt. Oh
17:41 did you see my timer? That's my new timer for now. Give me a springtime feel you
17:47 know springtime ladybugs. Okay dash. There we go.
17:53 (sprinkle sprinkle sprinkle)
17:55 Get in there. Better. That's better. Okay so again well greased pan. One inch balls.
18:18 Press down with a fork. Bake in oven for five minutes and it makes a dozen. I
18:22 might have to get some more pans going here. Well we'll get the first one in
18:26 there for you and we'll see what it's like.
18:30 Kind of reminds me of the snow mounds a little bit with the consistency. Rolling
18:36 them in powdered sugar then. But that's really it with these. Doesn't say to do
18:39 anything else. It's kind of neat we've gone through every recipe they've had in
18:42 their booklets. Now there's other books I've seen out there that take their
18:48 mixes and then add things to them and make other you know stuff.
18:54 I think that's mixed pretty good huh? Ooh how did you all get out of there? We need
19:10 you. Get in there. Good job. Be a team player there flower. Okay I like that. Do
19:23 you like that? Looks like it's shapeable. Perfect. We're ready to go. Let me get my
19:34 butter here. Okay and grease the pan. I'll take this pan first. I just like to put a
19:47 little bit of butter on there and then use my fingers. I've done that numerous
19:53 times now. I'm assuming they're not gonna rise so but we'll see. Okay so now one
20:02 inch balls, two at a time, press down with fork.
20:08 I think that's about an inch.
20:28 Press down with fork. Alright that's how they fit in the... it's almost like the
20:35 top to a peanut butter cookie. Doesn't that what it looks like? Alright I'll tell
20:40 you what, while I'm here let me just make some more of these and have them ready
20:45 and then I'll you know bake a few for you and we'll see how they look. This way
20:49 I can get a dozen here. I'll just set them in this tray off to the side. Just keep
20:56 them there. This way I can clean up you know and just worry about the baking
21:03 part. I'll reshape them a little better in a little bit. Well now we have four
21:07 here's five, there's six, makes twelve. Wow maybe I made them too big. I'll have to split
21:22 them up. Okay that's what I'll do. There you go. Two, four, six, eight, there's ten. I'm
21:44 gonna redo these just to get them a little bit smaller. Eleven, twelve. So I
21:48 can just take a little bit off of these. I'll repress them and then move it to
21:53 some of those. There we go. Okay much better. So now I can clean up, get a
22:02 couple more pans ready and we'll get started baking these. Alright I am all
22:07 set. I have another tray ready. I decided to put three on that one but here's the
22:11 first two. So we'll get them in there and push them in so you can see that again.
22:15 And then next I will just show you inside. Not sure what we're gonna get out
22:20 of that one but I'll just keep baking them and checking in with you. Alright
22:24 there you go. I know it's not much to see but at least you have that perspective. I
22:28 have my timer set for five minutes because that's all it says it takes to
22:31 bake. So what I'll do is I'll just keep checking in with you and baking them
22:35 till we get all twelve done. Okay so that first one is ready. I'm gonna slide it
22:38 through. Oh see I don't think we've ever seen a pan pusher go through. Not bad.
22:44 Now I'll go into the drying area and what I need to do is for sure only put
22:49 two on a tray because I saw that they spread. So the next tray is going into
22:53 position and we're good. So I'll just keep checking back. Alright there's that
23:00 first tray. I just wanted to show you those real quick here. Came out nice. The
23:04 cookies look brown on the edges. That's what I'm talking about spreading. So I'll
23:09 be careful going forward and we'll just keep checking back. Alright next
23:14 batch is done. So I'm just gonna push them through. Now we got a little cookie
23:19 factory going and put the next tray in. I think from here on I'm just gonna bake
23:27 the rest. When I come back I'll have all twelve done for you but at least you've
23:31 seen the process so far. Alright I am still baking here but I wanted to get my
23:35 crazy cake ready so I thought I'd top it in some Cool Whip. Who likes Cool Whip? I
23:39 do. I think it's good on desserts and then I was gonna actually put some
23:47 peanuts. Anyone like peanuts? Crushed peanuts? It's almost like a sundae cake
23:53 right? I was excited because I found a new nut crusher at an estate sale and I
24:01 thought well you know you've seen the other one. Let me bring this one here.
24:05 It's a little different in shape and design but works the same. I have peanuts
24:11 in there so you just kind of make some room first. And you just crush. Okay so
24:23 that's enough. That's all I really needed. See that? Nice crushed peanuts. You could
24:30 do more. My peanuts were in the freezer so they were a little harder than I
24:34 normally would have them in a crusher.
24:38 How's that? You missed most of that but how's that? And then I thought alright
24:47 let's add a cherry on top. My crazy cake has gone even crazier now.
25:02 There. I have a glass of chocolate milk. My cookies are not ready. Actually I
25:08 think I check my timer here. I probably could push another tray through. Let me
25:16 do that. And then I'll stick another tray in and we're almost done baking. So when we
25:31 come back we'll do our final presentation. Alright my time is up on
25:38 that batch. Now I'm not done but I think we've got enough cookies. Let me shut that
25:43 timer off. Sorry about that. Flip that through. I only have one more batch to go.
25:52 I have some still on a tray. They're not all gonna fit on my plate. Okay so we're
25:59 ready. Look at that. Let's push this out of the way. I think my cake came out pretty
26:09 good. And the cookies on the bottoms nice and crispy. Let me cut my cake here. This
26:17 other timer is about to go off. I had that next to it. See him there? So
26:23 here we go. I'll do a pie shape like I've done in the past.
26:32 I think I deserve that cherry though. We'll move him over there. Stay. Really
26:51 curious about this cake. What would you try first? Hmm I think I'm gonna try a
26:59 cookie first. Then take a little sip of milk.
27:03 It's crispy and it's got a little chewiness to it.
27:13 Mmm those are good. Wow every time I eat a recipe I think that's the next best
27:20 recipe. I really like those. Let's try this crazy cake. Let's see how crazy it
27:29 really is. Let's give it a shot.
27:41 Mmm with the Cool Whip and the taste of the strawberry. Strawberry? Cherry. It's
27:51 hard to tell. Let me try to isolate some of the cake. It's very moist. You know
28:04 with all those ingredients. Tastes good. Another successful recipe. Take another
28:11 look at it. And the cookies. These were good and glad I kind of waited till the
28:19 end. They had the most ingredients I think but they came out great. Look at
28:26 this crispy crust. Mmm tasty. And there you go. That is the next oven in the
28:32 series. I think after this I'm gonna be jumping into some mixes. So the next
28:38 video will have more of the specialty mixes and other type of mixes. And we'll
28:45 go from there. I don't think I'll make any more of these scratch recipes but
28:48 we'll see. So thanks for watching. It's really appreciated. And if you want to
28:52 see more videos in this Easy Bake series you'll see a link in the description or
28:57 you can just search our channel. Thanks for watching. Later. If you want to find
29:01 this item click the link in the description area below the video. You can
29:05 also watch more videos in this series by clicking here. Thanks for watching. And
29:09 always remember if you see a lucky penny pick it up.