Candy and Cookies - Cakes and Pies - Meats, Vegetables and Vegetable Casseroles
CAKE AND PIES
CAKES
A whole book could be offered on cake alone. They come in as many different shapes and color combinations as people. In this section, perhaps you'll discover some new shapes that will bring a few compliments your way. Fruit cakes are traditional for holiday baking and that's good for openers any time.
CHRISTMAS FRUIT CAKE
2 cans Eagle Brand Sweetened Condensed
Milk
2 8 ounce packages dates, chopped
2 3 1/2 ounce cans coconut
3 cups chopped pecans
2 3 ounce jars candied cherries,
chopped (one red and one green if desired)
Mix all ingredients together well. Bake at 225° for two hours in a lightly greased 10-inch angel food tube cake pan. Makes a five pound cake. Improves with aging.
SNOWY FROZEN FRUIT CAKE
1 1/2 cup white raisins
1/4 cup rum
1 Package Vanilla Pudding Mix
2 cups milk
3/4 cup macaroon crumbs (almond
preferred)
1 1/3 cup coconut
2 teaspoons vanilla
3/4 cup maraschino cherries
3/4 cup pecans
3/4 cup whipped cream
1/2 cup dates
1/2 cup regular raisins, optional
Soak white raisins in rum overnight. Combine pudding and milk. Cook and stir until it comes to a full boil. Remove from heat and add vanilla and coconut. Oil a mold pan and arrange cherries and pecans in bottom. Stir dates and raisins into pudding mixture. Fold in crumbs and whipped cream. Spoon over cherries and pecans in pan. Can be garnished with extra cherries and pecans. Freeze 8 hours. (Marion McKeever, Waverly, Iowa)
INEXPENSIVE FRUIT CAKE
1 1/2 cups cut up dates
1 1/2 cups seedless raisins
2 cups sugar
2 cups boiling water
5 tablespoons shortening
3 cups sifted flour
1 teaspoon soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon salt
1 cup chopped nuts
Pre-heat oven to 325°. Simmer raisins, dates, sugar, water and shortening gently for 20 minutes. Cool. Sift dry ingredients together and stir into cooked mixture. Mix in nuts. Pour into two well greased and floured 8 1/2 by 4 1/2 by 2 1/2 inch loaf pans. Bake 1 1/2 to 1 3/4 hours. One cup mixed candied fruit may be added with the nuts. Glaze top of cakes with honey while they are still hot from the oven. (Deanna Dehn, Manchester, Iowa)
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OLD FASHIONED FRUIT CAKE
2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
4 cups flour
1 cup shelled almonds
2 tablespoons orange peel
2 tablespoons lemon peel
2 cups sliced citron
1 cup grape juice
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground mace
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
4 teaspoons baking powder
Cream shortening and sugar. Add beaten egg yolks. Add raisins and currants, which have been washed, dried and a cup and a half of flour sifted over them. Blanch almonds and put through food chopper with lemon and orange peel. Slice citron very fine and add. Add grape juice and half of stiffly beaten egg whites. Sift spices, salt, baking powder and flour and add. Mix well and fold in remaining egg whites. Pour into three 6 by 10 inch pans which have been lined with four layers of brown paper and bake in moderate oven (300°) for one hour. Then cover with double layer of brown paper and bake another two hours. (Mrs. Winston E. Green)
FRUIT CAKE
2 pounds dates
1 pound Brazil Nuts
1 pound English Walnuts
1 pound candied cherries, half
green and half red
1/2 pound candied pineapple
1/2 teaspoon salt
1 tablespoon Baking Powder
1 1/2 cups flour
4 eggs
3/4 cup sugar
2 teaspoons vanilla
Light colored jam
Put flour and baking powder in a big bowl. Add dates and nuts, whole, and then the fruit. Beat eggs until frothy. Add sugar, salt and vanilla. Add to flour mixture in bowl and mix well. Grease pans, line with waxed paper, greased again and floured. Fill pans three fourths full. Bake two hours at 200°. Glaze and decorate with light colored jam. (Edith Wilier Eiler, Tipton, Iowa)
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WHITE FRUIT CAKE
4 cups sifted cake flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 pound each crystallized orange
peel, lemon peel, pineapple and red cherries, cut fine
1/2 pound citron, finely cut
1 pound blanched almonds, finely
cut
1 cup butter
1 1/2 cups granulated sugar
1 tablespoon lemon juice
10 egg whites, beaten stiff
1 pound golden seedless raisins
Sift flour once, measure, add baking powder, soda and salt and sift 3 times. Sift one cup of flour mixture over fruit and nuts. Mix thoroughly. Cream shortening thoroughly, add sugar gradually and cream together until light and fluffy. Add remaining flour mixture to creamed mixture, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruits and nuts. Fold in stiffly beaten egg whites. Pour into paper lined tube pan or small bread pans. Bake in slow oven (250°) for two and a half hours, then increase to 300° for 15 minutes. Makes six pounds fruit cake. (Mrs. Otis Grigsby, Blairstown, Iowa)
MISSION FRUIT CAKE
1/2 cup prunes, uncooked
1/2 cup dried apricots, uncooked
1 cup mixed sliced candied peels
(citron, lemon and orange)
1/2 cup candied cherries
1 cup golden raisins
1/2 teaspoon mace
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon cinnamon
1/2 cup prune juice
1/4 cup orange juice
1/4 cup strained honey
2/3 cup butter or margarine
2/3 cup granulated sugar
3 eggs
2 teaspoons rum extract
1/2 cup broken walnut meats
2 1/2 cups all-purpose flour
2/3 teaspoons baking soda
2 teaspoons water
Cover prunes with boiling water and after 10 minutes, drain, remove pits and cut into small pieces. Wash and drain apricots and cut into strips with scissors. Combine all fruits and spices. Cover with prune juice, orange juice and honey and allow to stand overnight. Cream shortening, and sugar and add well beaten eggs and rum extract. When blended, combine with fruits and nuts. Sift and add flour and salt, beat thoroughly. Stir in soda dissolved in water. Blend very well, turn into loaf pans lined with greased paper. Bake for 1 1/2 hours at 250° to 300°. This cake keeps well if stored in closed tins. (Mrs. Otis Grigsby, Blairstown, Iowa)
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OLD FASHIONED SOUTHERN BLACK FRUIT CAKE
3 cups sugar
1 tablespoon shortening
8 eggs
1 quart flour
6 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons cinnamon
8 ounces jelly, grape or apple
1 1/2 cups whiskey, brandy, wine
or grape juice
2 pounds pecans chopped
1 pound cherries, candied
1 pound pineapple, candied
1/2 pound citron, candied
1/4 pound lemon, candied
1/4 pound orange, candied
2 pounds raisins
A three pound can of mixed fruit can be used in place of the cherries, pineapple, citron, lemon and orange. Cream shortening, add sugar and eggs and beat until very fluffy. Whip jelly and add to liquid. Add to shortening and egg mixture. Add fruits and nuts. Measure dry ingredients and mix together. Pour over fruit mixture and blend thoroughly. Bake at 350° for one hour. Cool and wrap for storing. Makes six small loaf cakes. (Mrs. Edna O'Neil, Milan, Illinois)
DARK FRUIT CAKE
1 pound seedless raisins
1 pound currants
1 pound figs, diced
1 pound dates, diced
2 1/2 cups water
4 cups sifted all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
1 teaspoon salt
3/4 cup butter or margarine
2 cups sugar
4 eggs
1 cup dark molasses
1/2 cup sour milk
1/2 cup diced candied lemon peel
1/2 cup Brazil Nuts, chopped
Combine raisins, currants, figs and dates in saucepan. Add water, mix well. Bring to a boil. Remove from heat. Cover and cool, overnight if you wish. Sift flour, measure, sift again with cinnamon, nutmeg, soda and salt. Cream butter, add sugar gradually and beat well. Add eggs, one at a time, beating after each addition. Add molasses. Then add flour mixture and sour milk alternately, beating well after each addition. Add cooked fruit, lemon rind and nuts. Mix well. Line three well greased 8 by 4 inch loaf pans with two thicknesses of waxed paper. Divide batter evenly in pans. Bake in slow oven (250°) about 3 hours or until cake tests done. Cool about 30 minutes. Remove from pans. Cool completely. Wrap in waxed paper or aluminum foil and store in airtight container in a cool place. (Mrs. Wayne Picht, Waverly, Iowa)
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MINCEMEAT FRUIT CAKE
2 cups mincemeat, moist or canned
mincemeat for pie
3/4 cup chopped dates
1 1/2 cups chopped pecans or other
nuts
1 2/3 cup candied mixed fruits
3 eggs, beaten
3/4 cup salad oil
3 1/4 cups flour
1 cup sugar
1 teaspoon salt
1 1/2 teaspoon soda
2 teaspoons vanilla
2 tablespoons boiling water
Combine mincemeat, pecans and fruit. Sift flour, sugar and salt together. Add to fruit and nuts. Mix and stir well. Combine eggs, oil and vanilla. Add to dry mixture. Dissolve soda in boiling water and add to mixture. Mix well. Pour into foil lined pans. Bake 1 1/2 hours in a 300° oven. Use a 9 by 5 inch loaf pan, 7 1/2 inch tube pan or 10 by 13 inch baking pan. Makes 2 loaves. (Mrs. Howard, Galesburg, Illinois)
APPLESAUCE FRUIT CAKE
3/4 cup shortening or part butter
1 1/2 cups sugar
2 eggs
3 cups flour
1 1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon allspice
1 cup chopped raisins
1 cup chopped dates
1/2 cup chopped figs
3/4 cup English Walnuts
1 cup candied fruit, including
candied cherries, mixed
2 cups applesauce
Cream butter or shortening with sugar and spices. Cream until light. Sift flour, soda, and salt together (reserve 1/3 cup flour to dredge fruits). Beat eggs until light and add alternately with remaining flour until well blended. Stir in dredged fruit and applesauce. Bake in a well greased 10-inch tube cake pan (grease pan, then cut waxed paper to line it and grease again. Bake in a slow oven (325°) until done or about 1 hour. Can be baked several weeks before needed and stored in a tight container. Baste or spoon fruit juice or orange juice on a few times to keep moist.
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INDIVIDUAL FRUIT CAKES
1 pound shelled pecans
1 pound pitted dates
3/4 pound candied cherries
1 pound candied pineapple
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
Combine nuts and fruit in small bowl. Sift flour, salt, sugar and baking powder over fruit. Mix well with hands. Beat the eggs and add to mixture. Blend well. Pack into small paper baking cups, filling them full. Bake in a slow oven (300°) about 40 minutes. Will make about 30 cups in muffin tins. (Mrs. Eva Miller, Waterloo, Iowa)
FRUIT CAKE IN GRAPEFRUIT SHELLS
3 grapefruit
1 1/2 cups miniature marshmallows
1 1/2 cups candied fruits
1 cup raisins
3/4 cup coarsely chopped nuts
2 1/2 cups graham cracker crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Cut grapefruit in half and ream halves, being careful not to damage shells. Scrape out loose membrane with spoon. Measure one cup grapefruit juice into a sauce pan. Add marshmallows and heat until these are melted. Stir in candied fruits, raisins and nuts. Blend remaining ingredients and mix well. Pack into grapefruit shells, cover tightly with foil or saran wrap and chill at least two days. Bring to room temperature before serving. To serve, cut each grapefruit in half. (Mrs. William Swallom, Cedar Rapids, Iowa)
UNBAKED HOLIDAY FRUIT CAKE
2/3 cups evaporated milk
2 cups miniature marshmallows
6 tablespoons frozen orange juice
3/4 cup dates, cut up
3/4 cup raisins
1 cup broken walnuts
1 cup mixed candied fruit
1/4 cup candied cherries
4 cups finely ground Graham Cracker
Crumbs
1 teaspoon cinnamon
1 teaspoon nutmeg, less if desired
l/2 teaspoon cloves
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Into a three quart saucepan put milk, marshmallows and undiluted frozen orange juice concentrate. Stir over medium heat until marshmallows melt. Remove from heat and stir in dates, raisins, walnuts, candied fruit and cherries. Stir in graham cracker crumbs, cinnamon, nutmeg and cloves. Press firmly into a waxed paper loaf pan. Cover tightly. Chill 2 days.
BATMAN CAKE
2 cups sifted flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups sugar
1/2 cup shortening
1/4 cup milk
1 teaspoon vanilla
3 medium bananas
2 eggs
1 cup cooked prunes
1/2 cup chopped walnuts
Sift dry ingredients together into large bowl. Add shortening, milk and vanilla. Mash bananas (should be about one cup) and add. Beat with electric mixer at medium speed for two minutes or beat vigorously by hand. Scrape bowl frequently. Add eggs and beat two minutes more. Cut primes into small pieces. Stir prunes and walnuts into batter by hand. Pour into greased and floured loaf pan, 13 by 9 inches. Bake at 350° for 35 to 40 minutes. When cool spread with frosting.
PINEAPPLE CARROT FRUIT CAKE
2 cups sugar
2 eggs
1 cup butter
2/3 cup water
1 cup grated pineapple
1 cup grated raw carrots
1 cup white seedless raisins
1 cup chopped nuts
1 teaspoon lemon flavoring
1 level teaspoon soda
1 teaspoon baking powder
3 1/2 cups flour
2 tablespoons pineapple juice
Powdered sugar
Cream butter and sugar. Add eggs, add water. Add soda to pineapple and juice (pineapple is measured undrained, a small can is all that is necessary). Add carrots then half the flour sifted with the baking powder. Put raisins and nuts with remainder of flour and add to batter. Add lemon flavoring and bake in a moderate oven (350°) for one hour. Before using, frost with the 2 tablespoons pineapple juice mixed with powdered sugar. (Mrs. Paul Hueneman, Waukon, Iowa)
LEMON BUTTER FROSTING
Vigorously beat the following together until well blended and fluffy:
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1/4 cup soft butter
2 tablespoons cream
1 tablespoon lemon juice
3 cups powdered sugar
(Mrs. John Behrends, Monticello, Iowa)
PRINCE OF WALES CAKE
1 stick margarine
1 cup granulated sugar
2 eggs, separated
1 tablespoon molasses (generous)
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon soda
1 teaspoon baking powder
1 cup milk, part prune juice if
desired
2 cups cake flour
1 cup cooked prunes
1 cup raisins or currants
1/2 cup nutmeats
Cut up prunes and set aside. Cream margarine with sugar, add egg yolks, then molasses. Sift dry ingredients, and alternate with the milk. Add prunes, raisins, nuts, and fold in egg whites. Bake in three layers in a moderate oven 30 to 35 minutes. (Evelyn Madsen, Walker, Iowa)
PINEAPPLE UPSIDE DOWN CAKE
1 1/4 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons butter
1/2 cup brown sugar, packed
Number 2 size can pineapple chunks
1/3 cup soft shortening
1/2 cup granulated sugar
1 egg, unbeaten
1 teaspoon vanilla
1/2 cup pineapple syrup
Melt 3 tablespoons butter in 8 by 8 by 2 inch cake pan. Sprinkle with 1/2 cup brown sugar. Arrange pineapple in bottom of pan. For cake, cream sugar, shortening, egg and vanilla until light and fluffy. Blend in flour and mix in thirds and pineapple juice in halves. Spread batter over pineapple. Bake 1 hour at 350°. Cool 10 minutes. Invert on serving plate. Baking powder, salt, cinnamon, nutmeg and cloves are sifted together with flour.
DATE CHOCOLATE CHIP CAKE
Chop one cup of dates and cover with 1 1/4 cups of boiling water and let stand until cool.
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3/4 cup shortening
1 cup granulated sugar
2 eggs
2 cups sifted all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa
1/2 cup chopped nuts
6 ounce package chocolate chips
l/4 cup granulated sugar
Cream shortening and sugar. Add eggs and beat well. Sift flour, soda, salt and cocoa. Add sifted dry ingredients alternately with date water mixture to creamed butter and sugar mixture. Pour batter into a greased and floured 9 by 12 inch pan and sprinkle a topping made of the nuts, chocolate chips and sugar mixed together. !/2 or 1 teaspoon of cinnamon could also be used. Bake at 350° for 35 minutes. Lower temperature by 25 degrees for a glass pan. (Mrs. Forrest Burmeister, Stockton, Iowa)
DARK DEVIL'S FOOD CAKE
1 cup buttermilk
3/4 cup vegetable oil
2 unbeaten egg yolks
1 cup white sugar
1/2 cup cocoa
2 cups flour
1 tablespoon soda
1 teaspoon salt
1 cup white sugar
3/4 cup boiling water
Mix buttermilk and vegetable oil together very well. Add egg yolks and sugar and mix well. Sift flour, cocoa, soda, salt and the other cup of sugar a couple of times and add a little at a time. Fold boiling water into the batter gently, but very quickly. Bake at 325° for one hour. (Mrs. H. M. Clark, Waterloo, Iowa)
WHITE CHOCOLATE CAKE
1/4 pound white chocolate
1/2 cup hot water
1 cup butter or margarine
1 cup sugar
4 egg yolks
1 teaspoon vanilla
2 1/2 cups sifted cake flour
1 teaspoon soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
1 cup flaked coconut
1 cup chopped pecans
Melt chocolate in the half cup of hot water. Cool. Cream together the butter and sugar until fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Add the cooled melted chocolate mixture and vanilla. Sift the flour, soda and salt together and add alternately with buttermilk. Do not over beat. Fold in the stiffly beaten egg whites. Gently stir in the pecans and coconut. Bake in 3 nine inch layer greased and floured or paper lined cake pans at 350° for 25 to 30 minutes. Do not over bake! Cool layers completely before frosting with either Vanilla Coconut Icing or White Chocolate Icing.
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VANILLA COCONUT ICING
2/3 cup evaporated milk
1 cup sugar
1/4 cup butter
1 teaspoon vanilla
3 egg yolks
1 cup flaked coconut
1 cup chopped nuts
Combine the milk, sugar, butter, vanilla and egg yolks. Cook over low heat, stirring about 15 minutes. Remove from heat and add the coconut and chopped nuts. Beat until creamy.
WHITE CHOCOLATE ICING
6 ounces white chocolate
1/8 teaspoon salt
2 tablespoons butter
1 1/2 cups powdered sugar
1 tablespoon hot water
1 egg yolk
1/2 teaspoon vanilla
Melt white chocolate over hot water. Blend in sugar, salt and 1 tablespoon hot water. Add egg yolk and beat well. Blend in butter, one tablespoon at a time and beat thoroughly. Stir in vanilla. If not firm enough, add enough powdered sugar to obtain desired consistency. (Mrs. Dale Hazlett, Cedar Rapids, Iowa)
TEN DOLLAR CAKE
1 cup brown sugar
2 tablespoons cocoa
2 tablespoons butter or margarine
1 cup sour milk (or buttermilk)
1 teaspoon soda
1 1/2 cup pre sifted flour
1 teaspoon vanilla
Bake in a greased 9 inch pan in a slow oven (about 275°) for 40 minutes or until the cake pulls away from the side of the pan. Frost with Fudge frosting.
FUDGE FROSTING
1 cup sugar
1/4 cup milk
1/4 cup butter or margarine
1/4 cup cocoa
1 teaspoon vanilla
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Mix sugar, butter or margarine, cocoa, and milk. Bring to a boil. Hold a rolling boil for one minute. Add vanilla after removing from heat and beat until consistency for spreading. This can be hurried by beating with pan setting in cold water but watch carefully as it reaches the spreading stage very quickly in cold water. (Mrs. Theodore Becker, Cedar Rapids, Iowa)
WHIPPED CREAM CAKE
1 cup sweet cream, whipped
1 cup sugar
2 eggs
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons baking powder
Whip cream until firm. Drop in eggs. Whip until light as foam. Add sugar gradually and beat again. Add salt and vanilla, whip in flour and baking powder a little at a time. Bake at 350° for 20 to 30 minutes. Frost with icing of choice.
LAZY DAISY OATMEAL CAKE
1 1/4 cup boiling water
1 cup quick Quaker Oats
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Put boiling water over oats. Cover and let stand 20 minutes. Beat butter until creamy and gradually add sugar. Beat until fluffy. Blend in vanilla and eggs. Stir in oats. Sift flour, soda, salt and spices. Add to creamed mixture and mix well. Pour in well greased and floured 9 inch square pans. Bake at 350° for 50 to 55 minutes. Use broiled frosting.
BROILED FROSTING
1/4 cup butter melted
1/2 cup brown sugar
3 tablespoons half and half
1/3 cup chopped nuts
3/4 cup shredded coconut
Combine ingredients and spread over cake. Broil until bubbly. (A rural Chelsea Listener)
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CHOCOLATE ANGEL FOOD CAKE
3/4 cup sifted cake flour
4 tablespoons cocoa
1 1/4 cup egg whites
1/4 teaspoon salt
1 1/4 cup sifted sugar
1 teaspoon cream of tartar
1 teaspoon vanilla
Sift flour, cocoa and sugar together six times. Beat egg whites until foamy throughout. Add salt and cream of tartar to egg whites. Continue beating until eggs are stiff enough to hold a peak. Fold in vanilla. Sift 2 or 3 tablespoons dry ingredients at a time over the egg whites. Fold in lightly until all is used Pour batter into ungreased tube pan. Cut through batter with a spatula to remove air bubbles. Bake at 350° for 50 to 70 minutes. Cool in pan. Makes a 10 inch cake.
MRS. JEFFERIES' ANGEL FOOD CAKE
2 cups egg whites, at room temperature
1 1/4 cups white sugar
1 1/4 cups powdered sugar, sifted
1 1/4 cups cake flour
1 heaping teaspoon cornstarch
Sift sugars, flour and cornstarch 6 times. Beat egg whites with a few grains of salt and 3 tablespoon cold water. Keep beating and add a heaping teaspoon cream of tartar and 1 teaspoon almond extract. When the eggs hold peaks, beat in sifted, dry ingredients a little at a time. Beat by hand with a wire spatula or whisk. Bake 35 to 40 minutes at 325° in a pre-heated oven using an ungreased angel food cake pan.
MRS. JEFFERIES' CHERRY PINEAPPLE FROSTING
1 cup sugar
1/2 cup water
1 cup crushed pineapple, undrained
3 ounce package cherry gelatin
2 cups Whipping Cream or Dream
Whip
Bring sugar, water, pineapple and gelatin to a boil. Simmer 10 minutes, stirring occasionally. Chill until partially set (approximately 2 hours, almost a rubbery consistency), then fold in cream, whipped stiff (or Dream Whip prepared according to directions). Slice one large round angel food cake into 3 round slices. Spread filling between layers and cover top and sides. Fill center hole hi cake with marshmallows and put filling over this. If you have enough filling, fill the hole with filling. Chill for 4 hours or overnight. It's even better when frozen. To freeze, put cake on foil covered cardboard and put in freezer, unwrapped until topping is somewhat hard, then wrap in foil or plastic and return to freezer. (Mrs. James Jefferies, Vinton, Iowa)
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COFFEE APPLE NUT CAKE
1 cup margarine
2 cups sugar
2 eggs, well beaten
3 cups flour
2 teaspoons cinnamon
1 teaspoon soda
1 cup cold coffee
4 cups pared and diced apples
1 cup brown sugar
1 cup chopped nuts
Whipped Cream
Cream margarine and sugar. Beat eggs and add to creamed mixture. Sift flour, cinnamon and soda. Add alternately with coffee. Add apples. Put in greased 13 by 9 by 2 inch pan. Combine brown sugar and nuts, stir well and sprinkle over top. Bake at 350° for 50 to 55 minutes. Serve with a dash of whipped cream. (Mrs. Gladys Coobs, Iowa City, Iowa)
POUND CAKE
1 3/4 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter or margarine
1 cup granulated sugar
4 eggs, unbeaten
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
Sift cake flour, baking powder and salt together twice and set aside. Cream butter until light and fluffy. Add sugar slowly and beat hard. Continue beating until the butter sugar mixture resembles whipped cream, then add whole eggs, one at a time, beating well after each addition. Stir in about half the flour mixture. Add the flavorings and remaining flour and mix by hand or at lowest speed on mixer. Pour the batter into a 9 by 5 by 3 inch greased loaf pan (or lined with baking paper). Cut through the thick batter several times with a knife to break large air bubbles. Bake at 325° for one hour to one hour and ten minutes. Top will have a rough crack. Remove from pan immediately by gently turning cake onto one side. Cool right side up on cake rack. (Mrs. Delmer Lendt, Clarence, Iowa)
POPPY SEED CAKE
Soak 1/2 cup poppy seed and 1 cup milk together in a small dish for two hours. After poppies and milk have soaked together for two hours, you may proceed by assembling the following ingredients:
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3/4 cup butter or margarine
1 1/2 cup granulated sugar
2 cups sifted flour
1 1/2 teaspoon baking powder
1 teaspoon lemon or vanilla extract
4 egg whites, beaten stiff
Cream margarine and sugar together. Add milk and poppies alternately with flour and baking powder mixture, then beat at medium mixer speed for 2 minutes. Add extract. With rubber spatula, fold in beaten egg whites just until mixed. Pour into either of the following greased and floured pans: Three 8 inch round cake pans or one 10 by 15 inch jelly roll or sheet pan. Bake at 325° until cake pulls away from side of pan or about 40 minutes.
FILLING-FROSTING
3 1/4 ounce package vanilla pudding
mix
2 cups milk
1/3 cup sugar
4 egg yolks
1/2 cup chopped nuts
Cook according to package directions until mixture thickens. Add walnuts. Spread between layers and on cake top, letting filling drop down cake sides, or spread over sheet cake.
TOPPING
1 tablespoon butter
2 tablespoons brown sugar
1/2 cup coconut
Melt butter. Stir in brown sugar and coconut. Cool. Crumble over filling on top layer of cake or sheet cake. The sheet cake may be cut like bars in one by two inch pieces. (Grace Hartman, Greeley, Iowa)
APPLE BUTTER SPICE CAKE
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 cup margarine
1 cup sugar
2 eggs
3/4 cup apple butter
1 teaspoon vanilla
1 cup sour cream
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
l/2 cup chopped nuts, optional
Sift flour, baking powder, soda and salt together and set aside. Cream margarine and sugar together. Add eggs one at a time and beat until light and fluffy. Blend apple butter and vanilla into creamed mixture. Add sour cream alternately with sifted dry ingredients. Spread half
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of batter in greased and floured 13 by 9 by 2 inch pan. Mix brown sugar, cinnamon, nutmeg and nuts well and sprinkle half the mixture over batter in pan. Pour remaining batter in pan and sprinkle rest of brown sugar mixture over batter and bake at 350° for 40 to 45 minutes. Serve warm or cold as is or with Ice Cream or Whipped Cream. (Nita Slifer, Waterloo, Iowa)
NUT DATE SPICE CAKE
2/3 cup lard or margarine
2 cups brown sugar
3 eggs, beaten
1 cup sour milk or buttermilk
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
3 cups flour
1 teaspoon baking powder
1 teaspoon soda
1/4 teaspoon salt
1 cup chopped dates
1/2 cup chopped nuts
Mix in the order given. Bake at 350° until done. Frost with date frosting made of 2/3 cup brown sugar, 2/3 cup cream, 2/3 cup dates, chopped. Boil till thick then add 1/2 cup chopped nuts. Cool and frost cake. (Mrs. Selma E. Kahle, Guttenberg, Iowa)
ORANGE MARMALADE CAKE
3 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening
1 3/4 cups sugar
3 eggs, well beaten
1/2 cup orange juice
1 tablespoon lemon juice
Grated rind of one orange
1/2 cup water
Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Mix fruit juices, orange rind and water together. Add sifted dry ingredients and liquid alternately in small amounts and beating well after each addition. Pour into greased pans and bake in a moderate oven (350°) for 30 minutes. Makes three 8 inch layers. Cool, Spread Orange Marmalade Filling between layers. Frost top and sides with Seven Minute Icing.
ORANGE MARMELADE FILLING
1 1/2 cups orange marmelade
1 cup chopped walnut meats
Combine and spread between layers of cake and ice with fluffy Seven Minute Icing. (Mrs. John Corbett, Dubuque, Iowa)
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DELUXE CHEESE CAKE
3/4 cup finely crushed graham cracker
crumbs
1 tablespoon sugar
2 tablespoons butter, melted
One 3 1/4 ounce package regular
vanilla or coconut pudding mix
1/2 cup sugar
1 cup milk
3 large (8 ounce) packages cream
cheese, softened
3 eggs, separated
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 teaspoon nutmeg, optional
1/4 teaspoon salt
Combine graham cracker crumbs, the 1 tablespoon sugar and 2 tablespoons melted butter and dust a greased nine inch spring form pan with the mixture, reserving a little for the top. Combine pudding mix and the half cup sugar and milk in a saucepan and cook according to package directions. Cover surface with wax paper. In a large bowl, beat cream cheese until fluffy, using low speed on mixer. Add egg yolks and beat well. Add lemon juice, vanilla, nutmeg and salt and then last the cooked pudding. Beat egg whites till soft peaks are formed Fold eggs into cream cheese mixture. Pour over Crumb mixture in pan. Top with reserved crumbs. Bake at 425° for 30 minutes or until center is set. Cool to room temperature and then refrigerate until 30 minutes before serving.
NEAR SAINT LOUIS CHEESE CAKE
3 eggs
1/4 cup sugar
1 pound cottage cheese, whipped
smooth
1/2 cup sugar
1/4 cup flour
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 pint sour cream
pinch of salt
Separate eggs. Beat whites and add 1/4 cup sugar gradually. In a large bowl, mix cottage cheese, egg yolks and 1/2 cup sugar till smooth. Add flour, flavorings, sour cream and salt. Add beaten egg white. Pour batter over crushed graham crackers in spring form pan. Bake at 375° for one hour.
NO BAKE CHEESE CAKE
30 graham crackers, crushed
1 stick margarine
4 tablespoons powdered sugar
Mix as a crumb mixture. Place three fourths in bottom of 9 by 13 inch
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pan. Reserve a few crumbs for topping
1 package lemon jello
3/4 cup hot water
1/2 pound cream cheese
1 cup sugar
2 teaspoons vanilla
1 can evaporated milk, chilled
and then whipped or 1 package Dream Whip, prepared
Dissolve lemon jello in hot water and cool. Beat jello, cream cheese, sugar and vanilla together and beat until well blended. Whip evaporated milk or Dream Whip and fold in. Pour over crumbs in pan. Sprinkle reserved crumbs over top. Chill till set.
TRADITIONAL CHEESE CAKE
Seven 3 ounce packages Cream Cheese
Juice of 1 lemon
2 teaspoons vanilla
1/4 teaspoon salt
1 3/4 cups granulated sugar
3 tablespoons flour
5 eggs, separated
1 pint sour cream
Soften cream cheese in a large bowl. Add lemon juice, vanilla and salt and blend. Mix 1 1/4 cups sugar with the flour and add to cheese mixture a little at a time, stirring until all blended. Stir in egg yolks one at a time and beat lightly. Add sour cream. In another bowl, beat egg whites until foamy with remaining sugar. Beat until stiff. Gently fold whites into cheese mixture with an up and down motion. Pour into a nine inch greased spring form pan. Bake at 300° for one hour and fifteen minutes. Turn off heat but do not open oven door at least another hour. Will freeze very well.
DANISH APPLE CAKE
1 package Zwieback
1 cup sugar
1/2 cup butter
8 tart apples, pared, cored and
sliced
1/2 cup heavy cream, whipped
Crush or grind Zwieback and mix with sugar. Brown butter slowly in heavy frying pan, but do not burn. Stir into crumb mixture. Cover bottom of greased casserole with layer of crumbs, then layer of sliced apples. Repeat layers of crumbs and apples until all are used finishing with a layer of crumbs. Bake in a 325° oven for one hour and fifteen minutes or until crusty. Serve with whipped cream shown in ingredient list. Serves eight.
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PIES
First cakes and now pies. Pies have always been at the top of my favorite dessert list. This collection of pie recipes, most of which have not been offered before, have been submitted with the hope that the happiness they have already caused will now be shared by you. Oddly enough, the first recipe is not really a pie at all. The Ozark Pie is a sad looking thing after it's baked, but don't let that relaxed shape alarm you. It's delicious.
OZARK PIE
1 egg, beaten well
3/4 cup sugar
1/2 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unpeeled apples, cut up
1/2 cup chopped pecans
Flour and butter an 8 inch square pan. Add sugar to beaten egg with an electric mixer gradually, beating until it is thick. Sift flour, baking powder and salt together. Add to beaten egg mixture. Fold in apples, and add pecans. Bake 30 minutes at 350°. This will be only one to two inches thick after baking and quite light. (Mrs. Edward P. Manning, Dubuque, Iowa)
APPLE CREAM PIE
Spread stewed apples sliced thin on unbaked pie crust. Sprinkle with sugar and mix:
2 heaping tablespoons flour
2 heaping tablespoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Blend with 1/2 pint light cream. Pour over apples and bake 15 minutes at 450°. Then reduce heat to 350° and continue baking until topping is slightly brown.
RAISIN CREAM PIE
l1/^ cups brown sugar
2 tablespoons flour
1A teaspoon salt
1 teaspoon pumpkin pie spice or
cinnamon
2 cups milk
1 cup cooked raisins
2 eggs
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Cook sugar, flour, salt, spices and milk over low heat, stirring to keep from sticking. When thick, remove from heat and add beaten egg yolks to which a little water has been added. Add raisins and cook for five minutes more. Put in a baked pie shell. Cover with beaten egg whites. Brown at 325° (A Daily Listener in Oquawka, Illinois)
RASPBERRY CREAM PIE
4 cups (1 quart) fresh berries
2/3 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup cream or half and half
Unbaked nine inch pie shell
Put berries in unbaked pastry lined pie pan. Mix remaining ingredients together and pour over berries. Bake at 400° for 35 to 45 minutes. Serve warm or chilled with whipped cream. (Iowa City Listener)
DUTCH LEMON CREAM PIE
9 inch unbaked pie shell
4 egg yolks
2 3/4 cups milk
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
Juice of two lemons, and yellow
part of rind, grated
Mix sugar, flour and salt together. Stir egg yolks and milk together and add to dry ingredients. Stir in lemon juice and lemon rind. Mix well and put in pie shell. Bake at 425° for 20 minutes and then 350° to 375° for the rest of the time, approximately 40 minutes, or until it feels firm to the touch. Beat the four egg whites with a pinch of salt and 3 tablespoons sugar until they stand in peaks. Spread over baked pie and brown lightly in oven. Coconut can be added before you put meringue on top of pie and also sprinkle some on top of meringue. (Mrs. }. W. Wymer, Cedar Rapids, Iowa)
AMISH VANILLA PIE
1 cup brown sugar
1 tablespoon flour
1 egg, well beaten
1/4 cup dark corn syrup
1 teaspoon vanilla extract
1 cup water
1 cup flour
1/2 cup light brown sugar
1/2 teaspoon cream of tartar
1 teaspoon soda
2 tablespoons butter
2 tablespoons lard or vegetable
shortening
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The first column of ingredients makes the filling and the second group makes the topping. Combine the ingredients for the filling in the order given, mixing after each addition and add the water very gradually. Bring to a full rolling boil, then set aside to cool. Combine ingredients for the topping, using hands to blend. Pour the cooked liquid into the unbaked pie shell and top with crumbs. Bake at 350° for 40 minutes or until firm. (Agnes Hadacek, Cedar Rapids, Iowa)
EGGNOG PIE
2 tablespoons unflavored gelatin
1/4 cup sugar
1 quart commercial eggnog
1 cup whipping cream
1 egg white, stiffly beaten
1/4 teaspoon nutmeg
4 teaspoons rum flavoring
Ten-inch pie shell, baked
Combine gelatin and sugar in double boiler. Stir in one cup cold eggnog. Let stand five minutes. Stir over boiling water until the gelatin is dissolved. Remove from heat. Add remaining eggnog, nutmeg and rum flavoring. Let cool until partly set. Fold in one egg white, stiffly beaten. Fold in whipped cream. Pour into baked pie shell and chill. Decorate with red cinnamon candies and green leaf candy to look like holly. (Mrs. Carl Kantz, Moline, Illinois)
EGGNOG CHIFFON PIE
1 envelope plain gelatin
1/4 cup dairy eggnog
1 1/2 cup dairy eggnog
3 eggs, separated
1/2 cup sugar
1/2 teaspoon vanilla
Soak gelatin in 1/4 cup cold eggnog. Heat other eggnog in top of double boiler. Beat egg yolk and mix with half of sugar and stir into eggnog in double boiler and cook till mixture coats spoon. Add gelatin and stir until dissolved. Cool. Beat egg whites and add rest of sugar and vanilla. Mix two mixtures together and then let set until they begin to congeal. Pour into baked pie shell (large ten-inch size). Top with whipped cream if desired or top with grated chocolate.
BUTTERSCOTCH NUT PIE
4 eggs, beaten light and frothy
3 tablespoons melted butter
1 1/3 cup white corn syrup
1 1/3 cup light brown sugar
Dash of salt
1 teaspoon vanilla
3 tablespoons all purpose flour
2 cups unchopped walnuts
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This makes two nine inch pies. Mix in eggs, butter, corn syrup, brown sugar and salt. Stir in vanilla. Sprinkle flour over mixture. Beat thoroughly until mixture is nice and smooth. Add walnuts. Pour into two 9 inch pastry lined unbaked pie shells. Bake 30 minutes at 375° then reduce heat to 300° and bake 20 to 25 minutes until when tested, a knife comes out clean. Cool.
CARAMEL PECAN PIE
35 Vanilla Caramels
1/2 cup water
1/4 cup margarine or butter
2 slightly beaten eggs
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup pecans
8 1/2 inch unbaked pastry shell
Melt caramels, water and margarine or butter in top of a double boiler. Stir frequently until caramels are melted and sauce is smooth. Mix eggs, sugar, salt and vanilla. Gradually add the caramel sauce, mixing well. Add pecans. Pour into pastry shell. Bake 400° for 10 minutes and then reduce heat to 350° and bake 20 minutes more. The filling will appear to be very soft while hot, but it comes firm as it cools. (Mrs. Walter Beiner, Tripoli, Iowa)
OATMEAL PIE
3 eggs, beaten
2/3 cup sugar
1 cup brown sugar
2/3 cup quick oatmeal
2/3 cup coconut
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup chopped pecans
Combine well beaten eggs with ingredients in order given. Pour mixture into 8 inch unbaked pie shell. Bake 30 minutes in a 375° oven. Serve with or without whipped cream. (Mrs. Leonard J. Brandmeyer, Rock Island, Illinois)
BUTTERSCOTCH PRALINE PIE
1/3 cup butter
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
1 nine inch pie shell, lightly
baked
1 package Whip 'N Chill Vanilla
Dessert Mix
4 ounce Jello Butterscotch Instant
Pudding Mix
1 1/4 cup cold milk
1 cup cold water
Combine butter and sugar in pan. Cook and stir until sugar melts and mixture bubbles vigorously. Remove from heat and stir in pecans. Spread mixture over bottom of lightly baked pie shell. Bake at 425° for five minutes or until mixture bubbles. Cool. In a small, deep narrow bowl, combine dessert mix, instant pudding mix, milk and water and blend well. Whip at high speed of electric mixer until smooth and creamy, about five minutes. Pour into cooled pie shell and chill three hours or more. Sprinkle some chopped pecans over top or decorate with whole pecans. (Mrs. Ernest Von Sprecken, Oxford Junction, Iowa)
DATE PIE
1 cup chopped dates
1/2 cup chopped pecans
2 egg yolks
1/2 cup soft butter
1 cup sugar
4 tablespoons milk
2 beaten egg yolks
Mix dates and pecans with egg yolks. Add butter, sugar, milk and beaten egg whites. Bake in an unbaked pie shell same as pumpkin pie.
GRASSHOPPER PIE
21 cream filled chocolate cookies
2 1/2 tablespoons butter
24 large marshmallows
1/4 cup milk
1 1/2 ounces Creme De Cocoa, Clear
1 1/2 ounces green Creme De Menthe
1 cup cream, whipped
Crush chocolate cookies and roll into crumbs. For best results, use blender. Add butter to crumbs. Press most of mixture into bottom of oblong baking dish, reserving some for topping. Melt marshmallows and milk in top of double boiler. Let cool to lukewarm. Stir in Creme De Cocoa and Creme De Menthe. Let set, thoroughly mixed and cooled. Stir in whipped cream. Put mixture into crust and sprinkle remaining crumbs on top. Refrigerate at least overnight.
BAVARIAN MINT PIE
1 1/2 cups vanilla wafer crumbs
1/4 cup sugar
4 tablespoons butter
Mix crumbs, sugar and butter and press into a 9 inch pie tin or square pan. Bake at 375° for 5 or 6 minutes. 1/4 cup powdered sugar can be
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used instead of white sugar, eliminating baking.
1/2 cup butter
3/4 cup sugar
3 eggs
2 squares unsweetened Chocolate
1 regular bar German Sweet Chocolate
1 teaspoon mint flavor
1 cup heavy cream, whipped
2 tablespoons powdered sugar
1/4 teaspoon mint flavor
Melt unsweetened chocolate and German chocolate and cool. Cream butter and sugar until like whipped cream. Beat eggs very light. Blend in chocolates and mint flavor. Add egg and chocolate mixtures together to sugar and butter mixture and beat well. Turn into crust that has been cooled. Refrigerate. When ready to serve, top with cream, powdered sugar and 14 teaspoon mint flavor mixed well.
RUM PIE
1 envelope Knox Gelatin
1/3 cup cold water
1/2 cup sugar
3 well beaten egg yolks
2/3 cups light corn syrup
1 teaspoon nutmeg
Pinch of salt
1/2 cup dark rum
1 cup whipped cream
Semi-sweet chocolate, grated
Dissolve gelatin in cold water. Add sugar. Put in double boiler over boiling water and cook until dissolved. Add egg yolks and cook until thick. Beat in light corn syrup, nutmeg and salt in an electric mixer ten to fifteen minutes. Add cooled gelatin mixture and rum. Fold in whipped cream. Place in graham cracker crust and grated semi-sweet chocolate over the top. Refrigerate. Best when prepared one or two days before using. (Mrs. Allen Habeger, Elgin, Iowa)
MARBLED CHOCOLATE RUM PIE
1 envelope unflavored gelatin
1 cup sugar
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup rum
6 ounces semi-sweet chocolate bits
1 cup heavy cream
1 teaspoon vanilla
Deep 9 inch Graham Cracker Shell
In top part of double boiler, mix gelatin, 1/4 cup sugar and salt. Beat in egg yolks, milk and rum. Cook over boiling water, stirring until slightly thickened. Remove from heat and stir in chocolate until blended. Chill until thickened but not set. Beat egg whites until foamy.
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Gradually add 1/2 cup sugar and beat until very stiff. Fold into chocolate mixture. Whip cream, adding remaining sugar and vanilla until stiff. Alternate two mixtures in shell. Chill until firm. (Mrs. Don Lane, Cedar Rapids, Iowa)
PUMPKIN CHIFFON PIE
3 egg yolks
1/2 cup sugar
1 1/4 cups cooked pumpkin
1/2 cup milk
1/2 teaspoon salt
1 teaspoon ginger (or less)
1 1/2 teaspoon nutmeg
2 teaspoon cinnamon
1 tablespoon or 1 package plain
gelatin, dissolved in 1/4 cup cold water
3 stiffly beaten egg whites
1/2 cup sugar
1 nine inch baked pie shell
Beat egg yolks until thick and add l/2 cup sugar. Add pumpkin, milk, salt, and spices and cook over low heat until thick. Add softened gelatin and stir until gelatin is dissolved. Add egg whites beaten with Vi cup sugar. Pour into cooled crust and chill. If desired, top with whipped cream. Can use crumb crust. (Mrs. Clyde Kemp, Eddyville, Iowa)
MILD SPICED PUMPKIN PIE
4 eggs, beaten
1 1/2 cups sugar
1/2 cup dark corn syrup
1 teaspoon ginger
1 1/2 teaspoon nutmeg
2 teaspoons cinnamon
Pinch of salt
1 quart milk
One 2 1/2 size can pumpkin
Two 9 inch unbaked pie crusts
Mix all but the milk and pumpkin together. Add milk and pumpkin and mix well. Pour into pie crusts and bake one hour at 375°.
BLACK WALNUT PUMPKIN PIE
1 1/2 cups cooked or canned pumpkin
1 1/2 cups milk
2 eggs, beaten
1 cup honey
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup chopped black walnuts
9 inch unbaked pie crust with high
sides
Combine pumpkin, milk and eggs. Stir in honey, salt spices and walnuts.
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Pour into crust and bake at 450° for 10 minutes. Turn heat to 350° and bake until filling is firm in center, about 40 minutes. Top with sweetened whipped cream.
BUTTERSCOTCH FROZEN PUMPKIN PIE
1 cup cooked mashed pumpkin
1 1/4 cups sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 cup whipped cream, whipped
Mix pumpkin, sugar, salt, ginger and nutmeg. Fold in whipped cream. Spread one pint of soft vanilla ice cream on a baked pie shell. Pour pumpkin mixture on top. Freeze at least two hours. Serve with Butterscotch Sauce.
BUTTERSCOTCH SAUCE
Mix 1 1/2 cups brown sugar, 1/2 cup white corn syrup and 1/4 cup butter and bring to a boil. Stir in 1/2 cup cream and 1 teaspoon vanilla.
PERSIMMON MERINGUE PIE
2 cups persimmon pulp
1/2 cup sugar
1/2 teaspoon mace
1 teaspoon grated lemon rind or
1 tablespoon lemon juice
Dash of salt
2 tablespoons butter
2 egg yolks
2 egg whites
4 tablespoons sugar
1 teaspoon vanilla
Blend pulp, sugar, mace, lemon rind or juice and salt and cook slowly in a heavy stainless steel pan. Add small amount to butter and egg yolk mixture which has been blended and beaten well. Then blend all together. Cook and stir until slightly thickened. Cool somewhat, until partly set. Beat egg whites with 4 tablespoon sugar and vanilla and spread over top. Place in oven about 15 minutes or until browned. (Ruth Hoffman, Cedar Rapids, Iowa)
CRANBERRY ORANGE WHIPPED PIE
1 cup whole cranberries
1/2 cup brown sugar
1 package orange jello
1/2 cup nuts, ground fine
1/2 pint whipping cream or Dream
Whip
24 vanilla wafers
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Boil cranberries and brown sugar until cranberries are soft. Add orange jello and let set till cool. Add nuts. Whip cream stiff but not dry. Fold cranberry mixture into whipped cream (not visa versa). Line a nine inch pastry pan with vanilla wafers. Turn cranberry mixture into vanilla wafer lined pan and let set until firm. (Mrs. Jessie Oppedahl, Webster City, Iowa)
MANDARIN PIE
1 package Dream Whip, prepared as
directed
Graham Cracker Crust
1 can mandarin oranges, undrained
1 package Orange Jello
Coconut
Bring mandarin oranges, juice and all to a boil. Add orange jello and stir well until dissolved. Chill till starts to set. Fold into Dream Whip. Pile into crust, sprinkle generously with coconut and refrigerate. (Mrs. Harry Yunker, LaCrosse, Wisconsin)
APRICOT PIE
Pastry for 9 inch pie crust
2 cups dried apricots
1 cup orange juice
1 tablespoon cornstarch
1/2 cup light brown sugar, packed
Pinch of salt
2 tablespoons butter
Line a 9 inch pie pan with flaky pastry. Soak apricots in orange juice for 2 hours. Drain and reserve 2/3 cup of liquid. Blend cornstarch into the liquid. Add brown sugar and salt. Cook until thickens, stirring constantly. Put apricots into pastry lined shell and pour sauce over them. Dot with butter. Cover with lattice top. Bake at 400° for 15 minutes and then reduce heat to 325° and bake until pie browns.
APRICOT ICE BOX PIE
1 package Lemon Jello
1/2 cup boiling liquid (juice from
apricots)
2 egg whites
1 cup apricot pulp
1 cup whipped cream
Mash apricots or put them through a sieve. Pour hot liquid over gelatin and stir until dissolved. Beat egg whites stiff and add. Fold in apricot pulp and half of whipped cream. Pour into a baked pie shell and refrigerate until ready to serve. Garnish with remaining whipped cream at that time. (Mrs. Edna B. Clark, Winterset, Iowa)
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REGAL CRANBERRY PIE
Pastry for double crust pie
1 pound or 4 cups fresh cranberries
3 cups sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon allspice
Pinch of salt
2 tablespoons shredded or grated
orange peel
1/4 cup water
1 1/2 cups raisins
Wash cranberries. Take out stems. Combine sugar, cornstarch, salt and spices in large saucepan. Add water, cranberries, orange peel and cover and boil for two minutes till cranberries are soft. Remove from heat. Add raisins. Put fruit in crust. Cover with top. Bake at 400° for 35 minutes or until brown.
PINEAPPLE MALLOW PIE
Nine inch Graham Cracker Crust
32 large marshmallows
1 can (1 pound 4 ounces) crushed
pineapple, drained (but reserve juice)
1 cup whipping cream
1 teaspoon vanilla
1/4 teaspoon salt
Heat marshmallows and 1/2 cup of the reserved pineapple juice over low heat, stirring constantly. Cool thoroughly. Reserve 1/2 cup pineapple for garnish. Fold remaining pineapple, whipped cream, vanilla and salt into pineapple mixture. Pour into graham cracker crust. Garnish with reserved pineapple. Refrigerate for at least one hour before serving. (Mrs. Earl Schocker, Maquoketa, Iowa)
PEAR CRUNCH PIE
Pastry for one pie
One 2 1/2 size can pear halves,
drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 1/2 cups pear juice, adding water
if necessary
1 tablespoon butter or margarine
1 teaspoon lemon rind
1 tablespoon lemon juice
1 cup flour
1/2 cup brown sugar
1/2 cup margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
l/2 cup nuts
Drain pear halves, reserving juice. While draining, combine sugar, cornstarch, salt, nutmeg and pear juice and water if necessary. Cook
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over medium heat, stirring until thickened and clear. Take from heat and add butter or margarine, lemon rind and juice. Slice pear halves and arrange in crust. Cover with syrup and top with a mixture of the remaining ingredients. Bake at 425° for 20 to 25 minutes. Serve with whipped cream topped with nuts.
FROZEN LEMON PIE
1 large can evaporated milk
1 cup sugar
Juice of 2 1/2 lemons, also some
grated lemon rind
Graham cracker crumbs
Graham cracker sections, broken
in halves
Chill one large can evaporated milk and whip until very stiff. Add sugar, lemon juice and lemon rind. Crush graham crackers and sprinkle in bottom of pie pan. Put graham cracker halves around pan and pour in filling. Sprinkle top with graham cracker crumbs and freeze. (Mrs. Frank J. Patterson, Washinton, Iowa)
UNBAKED FRESH PEACH PIE
3/4 cup sugar
1 1/2 cups fresh peaches
1 envelope unfavored gelatin
1/2 cup boiling water
1/4 cup cold water
1 tablespoon lemon juice
Dash of salt
1/2 cup cream, whipped
Mix peaches and sugar and set aside for 30 minutes. Soften gelatin in cold water and let set a few minutes. Dissolve softened gelatin in boiling water. Cool and add peach mixture to which lemon juice and a dash of salt have been added. Chill until partially set, then fold in whipped cream. Pour into baked pastry and chill thoroughly. Makes nine inch pie.
MARSHMALLOW CREAM PEACH PIE
18 marshmallows
1/4 cup milk
1 cup heavy cream, whipped or 1
envelope prepared Dream Whip
3 cups drained fresh or canned
sliced peaches (5 or 6 medium peaches)
9 inch graham cracker crust
Melt marshmallows in milk in top of double boiler. Cool until set. Beat until smooth. Fold in whipped cream (to which has been added a little sugar and vanilla). Fold in peaches. Pile into graham
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cracker crust. Sprinkle a little graham cracker crumbs over top and chill several hours. Double recipe for a 9 by 13 inch pan. (Mrs. V. R. Stampe, Dubuque, Iowa)
LEMONADE PIE
3/4 cup sugar
5 tablespoons cornstarch
1/2 teaspoon salt
1 1/2 cups water
3 egg yolks
3 tablespoons butter
6 ounce can frozen lemonade concentrate
Blend sugar, cornstarch and salt in a sauce pan. Add water and place over heat. Stir until mixture thickens. Reduce to simmer and cook one minute, stirring constantly. Remove and add egg yolks. Return and cook four more minutes. Remove from heat and add butter and lemonade. Pour into baked pie shell and chill well before serving. (Mrs. Barbara Henderson, Wellman, Iowa)
CHERRY GLAZE PIE
2 cups milk
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 egg yolks, beaten
1 teaspoon vanilla
Scald milk in sauce pan. Combine sugar, cornstarch and salt in another pot and slowly add the scalded milk. Stir until mixture is thickened and is smooth, using medium heat. Blend small amount of mixture in with egg yolks. Cook five minutes. Cool.
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Juice from Number Two size can
tart cherries plus water to make 1 cup
Mix sugar with cornstarch, cinnamon and nutmeg. Add liquid to dry mixture very slowly. Blend and cook over medium heat, stirring constantly until sauce is thick and clear. Add cherries, cool and spread over custard filling made above.
1/4 cup butter
2 tablespoons sugar
16 single graham crackers
Add sugar to butter. Make cracker crumbs out of graham crackers and pack into pie pan. Pour in the custard, then the glaze and chill pie in refrigerator before serving. (Mrs. Burdett Parsons)
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BLUEBERRY SWIRL PIE
10 ounce package frozen blueberries,
thawed
2 tablespoons sugar
2 tablespoons cornstarch
2 teaspoons lemon juice (1 teaspoon
may be enough)
Mash blueberries, undrained. Add enough water to blueberries to make 1 cup. Combine blueberries, sugar and cornstarch in a small sauce pan. Cook until thickened and bubbly. Remove from heat and stir in lemon juice. Chill thoroughly.
8 ounce package cream cheese, softened
2 tablespoons sugar
3 1/2 ounce package Vanilla Whip
'N Chill Dessert Mix
9 inch graham cracker crumb crust
Beat cream cheese and sugar until fluffy. Prepare dessert mix according to package directions. Beat cheese mixture into dessert mix. Spread half of mixture in bottom of crust. Pour in blueberries and top with remaining cream cheese. With a knife, swirl in same manner you would if making marble cake. Chill.
CHEF CHARLES CHOCOLATE CREME PIE
1/3 cup sugar
2 tablespoons cornstarch
1 envelope unflavored gelatin
1/4 teaspoon salt
3 tablespoons cocoa
2 cups milk
3 beaten egg yolks
3 egg whites
1 teaspoon vanilla
1/3 cup sugar
Blend milk into sugar, cornstarch, gelatin, salt and cocoa. Cook over medium heat, stirring constantly until it thickens and comes to a boil. Remove from heat, add some to egg yolks then mix all together. Bring to a boil, cook and stir one minute. Cool 15 minutes. Beat egg whites and vanilla into soft peaks. Slowly add sugar and beat until soft peaks form. Fold in chocolate mixture, blend well. Pour into baked crust and chill before serving. (Connie Denault, Herscher, Illinois)
GERMAN CHOCOLATE ANGEL PIE
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts
or pecans
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Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating to very stiff peaks. Fold in vanilla and nuts. Spoon lightly into 8 inch pie pan. To form a shell, build sides up half inch above the edge of pan. Bake at 300° for 50 to 55 minutes and cool.
4 ounce bar Baker's German Sweet
Chocolate
3 tablespoons water
1 teaspoon vanilla 1 cup whipped
cream or Dream Whip
Stir chocolate in water over low heat until melted. Cool until thickened, add vanilla and fold whipped cream into chocolate mixture. Pile in shell and chill two hours.
COCONUT CHRISTMAS PIE
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 envelope unflavored gelatin
1 1/2 cups milk
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup heavy cream, whipped
3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
3/4 cup flaked coconut
1/2 cup chopped mixed candied fruits
1/4 cup chopped almonds, toasted
Baked 9 inch pastry shell
Combine 1/2 cup sugar, flour, salt and gelatin in a saucepan. Gradually stir in milk and cook over low heat, stirring constantly, until mixture becomes very thick. Cool. Beat until smooth. Fold in flavorings and whipped cream. Beat egg whites with cream of tartar till soft peaks are formed. Gradually add V4 cup sugar, beating till stiff peaks form. Fold into gelatin mixture. Add coconut, fruits and almonds. Pour into pie shell and chill till firm about 2 hours or overnight. (Mrs. George Montgomery, Vinton, Iowa)
SOUTHERN COCONUT PIE
2 tablespoons butter, melted
1//3 cup granulated sugar
1/4 teaspoon salt
3 eggs, slightly beaten
1 cup light corn syrup
1 teaspoon vanilla
1/4 to 1/2 teaspoon almond extract
2/3 cup packaged toasted coconut
Unbaked 9 inch pie shell
Blend butter, sugar and salt. Add eggs, syrup and extracts, stir well: Sprinkle coconut over bottom of pie shell and add filling. Bake 375° 40 to 50 minutes. Top with whipped cream. Sprinkle with toasted coconut.
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