Strawberry Bread and Butter Recipes

Baked Loaf of Strawberry Bread

I shared a recipe for strawberrycake in a prior post.  If you really love strawberries, you may like strawberry bread and butter.  My husband makes the best strawberry bread you ever tasted.  It is sweet, moist, and dark pink.  Every time he makes it, someone asks for the recipe.  The original recipe includes strawberry butter to put on top, when the bread comes out of the oven.  The bread is good enough to eat without the butter so he does not always make that.  However, the strawberry butter is really good for breakfast.  You can put it on biscuits, English muffins, bagels, pancakes, bran muffins, waffles, or toast.

Strawberry Bread

Ingredients:

3 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 Tablespoon ground cinnamon

2 cups granulated sugar

3 eggs, beaten

1 cup vegetable oil

2 (10 oz) packages sliced frozen strawberries, thawed

Directions:

1.       Combine first five dry ingredients in large bowl. Mix well.

2.       In separate bowl, combine eggs, oil, and strawberries.

3.       Add wet mixture to dry mixture. Mix well.

4.       Pour batter into 2 greased and floured load pans.

5.       Bake 1 hour at 350 degrees.

Strawberry Butter

Ingredients:

1 (10 oz) package frozen strawberries, thawed and diced

1 cup butter, softened

½ cup powdered sugar

Directions:

1.       Combine all ingredients and mix until smooth.

2.       Store in refrigerator.

FYI: 

• Everything you may ever want to know about different types of sugar.  Why?  Because each recipe above calls for a different type and everyone who reads this may not be an experienced baker.
• In case you cannot find 10 ounce bags of frozen strawberries, strawberry measures conversions, substitutions & equivalents chart.  Walmart sells a 15 oz container, so two of those would make both recipes above.

Memories and Recipes: Strawberry Jello Cake Two Ways

The last time I made this cake, it was for a 50^th birthday party.  The birthday boy had requested this particular cake for his birthday, so I said “Sure, I will make the sheet cake version.”  I suggested this way as we had several people coming over after a “Surprise!” birthday dinner for him that his sister and aunt planned.  Every one of his siblings and their families were going to be at the restaurant and come back to my house afterwards for dessert.

To my cake suggestion, he replied “No, I want the layered version and I want you to put fresh sliced strawberries between each layer.”  Ok, he wanted a blend of my different methods for this cake.  Now I was not sure how I would make the cake stretch.  I made the cake in the morning and refrigerated it.  Then made two small pies of my Quick Key Lime recipe and froze them that same afternoon, knowing they would be well set by the time we finished dinner. 

The extra strawberries between the layers was a big hit! However I had to warn everyone to eat slowly since I had to use lots of toothpicks to keep the layers from slipping apart.  Below is my original Strawberry Jello Cake recipe, as well as the refrigerated sheet cake version.

Strawberry Jello Cake – 3 Layer Recipe

Ingredients:

1 package white cake mix

1 small package strawberry jello

4 eggs

¾ cup cooking oil

1 cup well-drained strawberries

Directions:

1.      Line three 8-inch cake pans with wax paper, greased under wax paper and preheat oven to 350 degrees.

2.     Combine all ingredients in mixing bowl and mix thoroughly, beating for 2 minutes.

3.     Pour cake batter equally into the 3 prepared pans.

4.     Bake for 25 – 30 minutes.

5.     Allow to cool, and then frost with strawberry cream frosting.

Strawberry Cream Frosting Recipe

Ingredients:

½ cup butter

1 box powdered sugar

½ cup drained strawberries

Directions:

Mix ingredients together until smooth.

Strawberry Jello Cake – Cold Sheet Version

Directions:

1.     Make cake per directions above, except pour batter into one 9x13 pan without wax paper.  Bake time will change to 30 – 35 minutes since pan is larger to insure center cooks.

2.     Frosting the cake – either use the frosting above OR instead top the cake with a layer of fresh sliced strawberries and then cover the berries with cool whip. 

3.     Refrigerate cake until ready to slice and serve.

Grandma's Recipe Box: Strawberry Pie

My grandmother and my mother were both known as excellent cooks and avid recipe collectors.  Before my grandmother passed away in 2006, my mom and her sisters cleaned out her house.  Different ones wanted various memorabilia of the parents.  My mom wanted her mother's (my grandma) recipes and some of her Guardian Service cookware to add to her own.  One of the items she took home was a small metal treasure chest containing handwritten recipes.

When I was going through my mom's things after her death in 2015, I found the recipe box (pictured here).  I promised my cousins and my nieces I would some day compile the recipes on this blog.  I also promised, if possible, to publish a few of the recipes in her handwriting.  If you follow the blog, you will notice how her handwriting changes a little as grandma got older.  However, some recipes in the recipe box are in the handwriting of daughters, sisters, and friends who gave grandma the recipe.

I have already published some of the recipes my mother and grandmother have given me on this blog in the past.  I am still looking for some of their recipes I remember from old church cookbooks and my relatives.  So if you are reading this blog and have a recipe you do not see here, please send me a copy.  Thanks in advance.

Since I am starting the recipe series in the summer, I thought it made sense to start with something easy, cool, and short.  So I am sharing her recipe for the Strawberry Pie I used to enjoy when my family went to Furr's Cafeteria when I was young.

Strawberry Pie Recipe

Ingredients:

1 baked pie shell (cooled)
1 quart fresh strawberries (washed & green removed)
Filling:
  1 cup sugar
  3 Tablespoons corn starch
  3 Tablespoons strawberry jello
  1 cup hot water

Steps:

1. Mix together and cook filling ingredients until clear.
2. Place cleaned strawberries in cooked crust and pour cooked filling over them.
3. Refrigerate and add whipped topping (Cool Whip or real whipping cream) just before serving.

Super-easy Fabulous Fudge Recipes for All Holiday Seasons

Strawberry Fudge for Valentines Day
with  Heart Cookie Cutter

What do you think of when someone says fudge?  I think of  the 1-inch sort-of-square creamy fudge pieces Mom and I cooked on the stovetop.  It was a chocolate confection recipe made originally by melting marshmallows with butter, chocolate chips, and other ingredients.  Then sometime after I was married the recipe became Fantasy Fudge and was updated to be made with the marshmallow crème in a jar.  I still make this sometimes for Christmas. Of course, I may also think chocolate because ‘hot fudge” ice cream topping (which is my favorite sundae) is a deep rich chocolatey concoction.  Please do not forget to put walnuts (most recipes call for this nut) or pecans (most southerners substitute this nut) in your chocolate fudge choice above to make it more delicious! 

Turns out the definition of fudge is “a soft candy made from sugar, butter, and milk or cream.” In the past few years I have been introduced to more flavors of fudge made using the microwave instead of conventional stove.  The four that quickly come to mind are:  peanut butter fudge, caramel fudge, peppermint fudge, and pistachio fudge (click to see recipes).  I liked the flavor of the pistachio and coloring it green makes it a perfect treat for Christmas, Easter, or St. Patrick’s Day.  The red and white peppermint is also a Christmas favorite.  Gingerbread fudge or coffee fudge also may be a surprising change for a large group or added into your fudge packages at Christmas.

This year, I discovered super-easy fudge recipe for all seasons and tastes!   You just use a flavored frosting to get strawberry, lemon, and etc.  It is requires only 2 ingredients and 3 basic steps.  All you have to do to make it is in the three steps below.

QUICK FUDGE RECIPE

1. Melt a 12 OZ  bag of white chocolate baking chips
2. Mix in a 16 OZ container of cake frosting (any flavor you want)
3. Put in refrigerator for at least an hour to set before cutting

FUDGE PREP TIPS:

• If you plan to put anything on top or inside the fudge, have it ready before making the fudge as topping will not stick once the fudge sets. Make it more special by adding nuts into the mix or on top.  You may choose to put holiday or specialized sprinkles on top to make it more festive.
• Vary flavor and color options of frosting for different events.  My first experience with this recipe was with strawberry frosting for Valentines.  You can make it for any holiday simply by selecting a frosting in the desired shade or flavor!  If you do not find the color you want, use a white frosting and add food color.  If you cannot find the frosting flavor you desire (say almond for instance), use a basic white/vanilla frosting and add 1 teaspoon of preferred flavoring. 

Below are a few more make-it-special ideas:

• You may want to experiment with seasonal fudge flavors (like pumpkin or mint) by using the special flavored  baking chips made for a particular holiday (instead of the required white chocolate) and using a white variety of frosting, if you cannot find the desired flavor in frosting,
• If you are making it for a chocoholic, you can do a triple chocolate version using dark chocolate chips, chocolate frosting, and on top put mini-chocolate chips, chocolate sprinkles, or shaved candy bar bits! 
• Taylor it to a special occasion by using a mini-cookie cutter to create shapes other than the standard 1-inch square.
• For a different holiday look, for a birthday party, or for bridal/baby showers; you may also desire to put the cut pieces into special mini-cupcake liners to make it look like fancy candies. 

If you try a new flavor of the quick fudge or come up with a neat specialty idea you want to share, please put it in a comment on this blog post.  Or if you have a different favorite fudge recipe you would like to share, please put a URL to link to that recipe in the comments for this blog post.  Thanks!

Short URL for sharing this post = https://tinyurl.com/yc3nudfa 

Grandma's Recipe Box: Pecan Cookies - Gluten Free

These cookies are not made with wheat flour instead using nut meal, so they should be gluten free but not okay for those with nut-allergies.    If you can not find pecan meal or do not wish to make your own, you might want to try another nut meal to see how the recipe turns out.

My grandma's recipe calls for pecan meal since she had plenty  with more than one pecan tree on her property.  When the pecans were ready to pick up off the ground, my grandfather would be the one to pick them up.  Grandma and great-grandma would help if none of their grandchildren or children were around at the time.   Any grandchild, on hand, got the fun of going under the shade and helping grandpa find perfect looking pecans while he told us stories and jokes.  If kids grew tired of the pecan hunt and they were under the tree by the creek (that was not near the street), we could climb the tree or play on the swing hanging from it until grandpa was ready to move on.

Sugar-free Version:  I made this recipe substituting granulated for baking - zero calorie sweetener with sucralose for the regular sugar, using sugar-free strawberry preserves instead of jam, and skipping the cherry on top.  They were delicious!  Each cookie is about 350 calories, 4 grams carbs/sugars.  If you make plain cookie (without preserves) calories go down to 120 and carbs/sugar to .5 (1/2).  I will definitely do this again!

Pecan Cookies

(makes approximately 2-3 dozen "bitesize" cookies)

Short URL for sharing recipes = https://tinyurl.com/4rerd9w3 

Ingredients:

2 cups ground pecans (or pecan meal)
2/3 cup sugar
2 unbeaten egg whites
1/3 cup strawberry preserves
18 candied or maraschino cherries, cut in half

Steps:

1. Combine pecans and sugar.
2. Add egg whites and mix until mixture is completely damp.
3. Form into small balls (mixture will be moist),
4. Place balls on ungreased cookie sheet.
5. Press a small hole (not all the way through) in center of each ball with fingertip.
6. Fill hole with strawberry preserves.
7. Top preserves with cherry halves (out-side down).
8. Bake in moderate oven (350 degrees) about 15 minutes.
9. Remove from cookie sheet at once to prevent sticking.

Easy Three Ingredient Cake or Cobbler Recipes

Did you know you can easily make a custom cake using a standard cake mix and just two additional ingredients?  You simply use any flavor of cake mix with any desired fruit combination to create your own special dish.  The basic recipes for cake or cobbler are below, along with some  flavor ideas and tips for changing it up.

3-Ingredient Cake Recipe

Ingredients:

1 box of cake mix
1 (21 oz.) can of fruit pie filling
3 eggs

Steps:

1. Mix all ingredients together.
2. Pour into greased 9x13 pan.
3. Bake at 350 degrees for 35-40 minutes.  Remove from oven when toothpick comes out clean.

Tips:

• If you want chunks of fruit in the cake, mix by hand.  Use a beater if you want a more traditional cake.
• Make it seem like a fancy dessert by serve each slice with cool whip on top or drizzled with a flavored ice cream syrup.
• You can also make this as a layer cake in two 8-inch pans a put  whipped cream or frosting on top and between the layers.    
• You may also put it into a bundt pan or make two-dozen cupcakes if preferred .  For cupcakes bake for 25-20 minutes.  Use a sifter to sprinkle powdered sugar on top of cundt or cupcakes after removing from pan.

Blend Ideas:

Spice cake with apple pie filling
Chocolate cake with cherry pie filling
Lemon cake with blueberry pie filling
Carrot cake with pineapple pie filling
Strawberry cake with strawberry pie filling

3-Ingredient Cobbler Recipe (aka dump cake)

Ingredients:

1 box of yellow (or white) cake mix
2 (15 oz) cans of fruit in syrup (or pie filling)
1/2 cup butter, melted

Steps:

1. Pour canned fruit in bottom of greased 9x13 pan.  Do not drain of syrup or juice.
2. Sprinkle cake mix evenly over fruit.
3. Drizzle melted butter over top of cake mix.
4. Bake at 350 degrees for 50 minutes or until golden brown on top.

Tips:

• You can use fruit in syrup, pie filling, or thawed frozen fruit to get the flavor you desire.  You may want to test low sugar and no sugar added options too.
• Serve hot topped with ice cream.  Or allow to cool and serve with whipped cream on top.
• Similar recipes called "dump cake" substitute 12 oz. can lemon-lime soda instead of the butter.  If you want to try that you will get more of a cake topper than cobbler crust.  Other "dump cake" recipes use 1 can of cola instead of lemon-lime and a chocolate cake mix or a fruit-flavored cake mix.   If using soda or cola, reduce bake time to 30-35 minutes.

Fruit Ideas:

Peach
Apple
Blueberry
Cherry
Blackberry
Pear
Mixed berries
2 different kinds of fruit


BONUS!

• 2-Ingredient Lemon Bars Recipe made with angel food cake mix and 21-oz can lemon pie filling or make it lime pie filling instead!
• See also 2 Recipes for Quick and Easy Peach or Other Fruit Cobblers and 4-ingredient Cherry Crumb Cake which is more for a crumble topped cobbler.

Grandma’s Chocolate Mud Pie Cookies or Vanilla Tea Cakes Recipe

Grandma P's Cookie Cutter

When I was a child, I along with my siblings and cousins loved a cookie my Grandmother made called Mud Pies.  Her daughters named the cookies that because they thought they looked just like the mud pies that they made when playing outdoors.  One of my cousins mentioned on Facebook that she wishes she had this recipe to make for her own grandchildren.  I knew I once had it so I thought I would try to find it for her.  I decided to post it here so any of my extended family can access it easily.

The recipe was actually placed in a 1979 Church cookbook by my mother.  I knew the Grandma’s basic recipe was called Tea Cakes so I looked for that.  To my pleasure, I found the recipe with notes I took from my Grandma about converting the recipe to make the chocolate version she called Mud Pies.  When she gave me the notes, she told me tablespoons for chocolate part so the first batch I made was so bitter I ended up tossing them.  When I told her about it, she laughed and said “Oh did it sound like tablespoon, it should be level teaspoons.”  Below is the basic vanilla recipe with Grandma’s prep notes, followed by notes to make the chocolate version correctly, and how to make the basic recipe into Grandma’s “company coming” and/or “bake sale” fancy version with fruit.

Helpful Hints: 

·         When my mother made the cookies, she made them small circles so that we did not eat them all up in a day.  When Grandma made them, hers were usually larger than our child-size hand.  Both women used cookie cutters for fancy shapes (Grandma’s was a metal 3” flower shape like the one pictured) and different sizes of drinking glasses to make round cookies.  Whether using cookie cutter or glass, each had a small hill of flour outside the rolling area to roll the edges in to keep dough from sticking to what they were using to cut with.

·        The recipe calls for a dough board, but my Mom just placed two long pieces of wax paper overlapping the sides on her table to put flour on to roll out dough.

Basic Tea Cakes

Dough Ingredients:

1 cup sugar
2 eggs
½ cup Crisco
2 cups flour
½ cup sweet milk
2 teaspoons baking powder
1 teaspoon vanilla

Instructions:

1. Grease cookie sheet(s).
2. Mix dough.
3a. (optional) This dough can be used immediately to make drop cookies. However, you need to pat the drops down flat with floured fingers.
3b. Or to make cookie-cutter cookies, chill dough for 1 hour.  Roll dough out on floured dough board with chilled floured roller.  Then cut-out cookies with cookie cutter.
4. Bake at 350 degrees for about 15 minutes per sheet.

Mud Pies

Add the following ingredients to the basic tea cake dough recipe:

¼ cup flour
6 level teaspoons cocoa

Fancy Fruit Tea Cakes

1. Make and bake basic tea cake cookie cutter recipe.  When tea cakes are taken out of oven, immediately make a small valley in the middle using the back of a small spoon or melon baller.
2. After cookies cool, place fruit preserves in the valley. 

Notes: 

·        My Grandma used her homemade apricot or peach preserves in a flower-shaped cookie but I remember for Christmas she used red strawberry preserves. 

·        I think a heart-shaped cookie with red preserves would be cute for valentines, wedding showers, or anniversary parties.

Short URL for sharing = https://tinyurl.com/ydwsmcuk

Holiday Baking for Buffet or Brunch

Was watching a YouTube video and another video showed up from a German baker.  So I watched the 100-year-old recipe from the grandmother for a strawberry pudding-based sheet cake turned into a layered pastry.  It was not a pretty cake but it appeared deliciously YUM! Check out Einfache Rezepte videos for some old-fashioned favorites to add to your holiday desert buffet or to finish out a family brunch.  Recipes include breads, cakes, and various pastries.  Be sure to scroll past the step-by-step video to click the MORE under description to get the ingredients list and pre-heat temperature for each recipe.  

You can find old-fashioned American recipes by searching this blog using the word "Grandma" to find recipes of my Grandmother's.  She loved desserts too. However, man of her other meal dishes and casseroles are also included on this blog.

Memories and Parties: Cream Cheese Mints and Sweetheart Punch

I got married before the trend of destination weddings.  This was back when having people celebrate the union was more important than expecting parents to spend a lot of money on venues (near home or out-of-town) and big meals to feed every guest.  Not to mention expecting the guests to buy both wedding gifts and pay for travel/lodging – thus limiting who can afford to attend.  (Rant over now…)

Cutting the Wedding Cake

My wedding was held in the hometown church where my husband and I met.  My reception was held in my parents’ home.  I bought my own dress and borrowed my aunt’s veil and my cousin’s wedding garter plus I wore a necklace mom had given me years before (something borrowed, new, old, and blue).  My future spouse rented his tux.  Mom and I went to florist and bakery.  However, as a couple we paid for all the flowers at the ceremony.  My parents purchased the cake from a local bakery and prepared most of the other items for the reception, including coffee and the punch listed below.  For the punch, we purchased triple ingredients to make three ice rings the day before so we could keep filling the punch bowl as necessary.  I remember my mom was later arriving to pre-wedding stuff at church than she wanted because she had to wait for cake delivery.  The cake was not exactly what we ordered because baker had a family emergency the day before and so threw together something that afternoon.  Oh well…  sad but no reason to go ”Bridezilla.”

I had these delicious mints at my bridal shower and loved them.  My wedding colors were pale blue fabrics with pink roses and white daisies as the flowers.  So the friend at my church who made the mints volunteered to make two batches of the recipe below in green leaves and pink roses for my wedding reception.  The mints were in white trays on each side of the table holding the wedding cake and we also had the traditional pastel Jordan Almonds in crystal bowls.

Cream Cheese Mint Candies Recipe

Depending on mold size makes less than 3 dozen candies
Ingredients:

1 (8 Oz) cream cheese

½ teaspoon mint flavoring

6 ¾ cup confectioners’ powdered sugar

Food coloring to get desired color

Directions:

Mix ingredients thoroughly and from into shapes using candy molds.

NOTE:  Method for  Cream Cheese Mints that makes 30 by rolling balls instead of using molds.   You can roll the mints in granulated sugar (recipe says powdered) if you want them to have a glittery look.

Sweetheart Punch with Strawberry Ring

Serves 20-25 people

Ring Ingredients:

2 (6-ounce) cans frozen orange juice concentrate, thawed

2 (6-ounce) cans frozen pink lemonade concentrate, thawed

3 cups water

3 cups sugar

1 (16 oz) package frozen sliced strawberries

Ring Directions:

1. Bring water and sugar to a boil in a heavy saucepan, boiling until sugar is dissolved for about 5 minutes to make syrup. Let cool.

2. Mix the syrup with the orange juices and lemonades.

4. Place the strawberries into a ring mold. Pour in juice mixture to fill the mold above fruit. Freeze to make ice ring. If any juice mixture left, refrigerate it to add to punch with soda.

Punch Add-Ins:

1 (2-liter) bottle lemon-lime soda

1 (48-ounce) can pineapple juice

Punch Directions:

1. Refrigerate the pineapple juice in advance.

2. When ready to serve, pour half the cold pineapple juice and half of the soda into a punch bowl. Float the ice ring in the punch. When liquid portion gets low, add in remaining juice and soda.

Christmas Treats from Mini Bread Loaf Pans

 For the Christmas holiday, I occasionally make fun bread baskets using different types of loaves in miniature versions to give away.  Although sometimes I do the traditional cookie buckets, I like to offer an assortment of loaf flavors when holidays are rushed.  Making the different bread loaves  require less preparation - especially if you choose to use a mix instead of "from scratch" recipe.  I also like to make sure each loaf is a different flavor, color, or shape.  This way people can easily tell the difference in loavrd the get to pick from.  Most min-loaves are considered two servings, so they work great to give to inviduals or couples.  

Examples of big bread baskets I have made included 4-flavor combinations for people I worked with to choose two they preferred from the basket. In the past, I have offered: eggnog bread (or banana) using a snowman-shape pan, strawberry bread (or pumpkin or gingerbread) in rectangle pan, zucchini bread (or apple) in a tree-shaped pan, and orange-cranberry bread (or fruit with raisins or chocolate chip) in a bundt pan to represent a wreath.  I wrapped the shapes in colored cling wrap: red for rectangle, clear for snowman, then used geen for tree and wreath.  

Short URL for sharing post = https://tinyurl.com/23y8njzb  

Tioa for making mini loaves:  

• For most recipes, you can adjust the cooking time by reducing it by 1/4 for mini loaf pans or use the time listed for cupcakes/muffins.  
• Be sure to grease and flour any pans you use so the loaves will come out easily.  If using shaped pans that may be hard to cover well, you may try a baking spray that mixes the four and oil by shaking the can before spraying.
• Do not top or glaze mini loaves, since it would cause sticking when you put them in cling wrap for stacking and storing.  
• If you plan to make several different types over different days/nights, freeze the wraped loaves in freezer bags to keep them resh.  Then thaw the ones you are giving away by setting them out the night before the day you plan to deliver them.
• If you are not bothering to do special shapes, consider using decorative mini-bakng dishes that you can give as part of the gift.  Or consider little disposable loaf pans so you do not have to worry with removing loaves from pans.

Color of the Year in Rose Pink and Serenity Blue Gemstones

The Pantonecolor of the year for 2016 is two different colors for the first time ever.  Both are pastel versions of blue and pink.  The pink is named after the gemstone Rose Quartz.  This is not the first time that the color was a jewel-tone.  The blue color is called Serenity, which is a sky blue although some are calling it aqua or ocean blue.  In the Panton link above, they suggest other fashion colors you may want to mix or blend with the colors of the year.  Whether you choose to wear the pastels colors in clothing or mix it into your jewelry, below are some ideas for gemstones to look for that will go with light to bright to dark versions of these colors.  The table has the gemstones listed from what is typically least expensive to those that are more expensive.  However Rose Quartz may become more expensive since it is being pushed for the year.  Blue Topaz can vary in price range as the darker colors require more time to create.  But topaz will be the most easily found gemstone in the transparent blues.

Pink Gemstones

Transparent to Translucent Gems	Semi-translucent to Opaque Stones
Rose Quartz (rarer than cloudy version) Rose de France Amethyst Strawberry Quartz Pink Topaz Pink Sapphire (fancy color) Pink Tourmaline  Morganite Pink Diamond Kunzite	Rose Quartz (most sought after version) Pink Chalcedony Rhodonite Rhodochrosite Pink Mother of Pearl Peruvian Pnk Opal Milky Morganite Pink Pearl Pink Coral

Blue Gemstones

Transparent to Translucent Gems	Semi-translucent to Opaque Stones
Blue Topaz (in more shades than image suggests) Apatite (comes in green or blue shades) Iolite Sapphire (clear bright versions rare or lab-created) Kyanite Tanzanite (comes in purple or blue shades) Aquamarine Blue Diamond Blue Zircon	Blue Agate Blue Chalcedony Sodalite Lapis Luzuli Peruvian Blue Opal Sapphire (standard darker colors) Turquoise Larimar Milky Aquamarine

For more on the Pantone colors over the years, check out their infographic  50 Years inColor or their text page 40Years of Color anniversary page.