1 1/2 cups Gold Medal "Kitchen-tested" Flour
1/2 tsp. Salt
1/2 cup shortening
Ice Water (3 to 4 tbsp.)
1 tsp. Melted Butter
3 cups Fresh Berries (Blueberries or Raspberries or Blackberries, etc.)
2/3 cup Sugar for Blueberry Pie, 3/4 cup for Raspberry or Blackberry Pie
3 tbsp. Gold Medal "Kitchen-tested" Flour (for thickening)
1/2 tsp. Cinnamon (if desired)
2 tbsp. Butter
Sift flour once before measuring. Sift flour and salt together. Cut in shortening with 2 knives or a pastry blender, leaving some of shortening in lumps size of giant peas. Add ice water, sprinkling it lightly over the flour and shortening, a little at a time. At first, blend it gently with a fork, then gather dough together lightly with fingertips. As soon as you can make dough stay together, you have plenty of water in it.
Now round up dough on cloth-covered board, using flour rubbed into the cloth to keep dough from sticking. Divide dough, using the more generous half for under crust. Roll out bottom crust 1/8 of an inch thick, to fit pie pan. Put dough into pan loosely to avoid stretching. Let pan rest on table when cutting off extra dough. Now, brush dough in pan with melted butter, and chill thoroughly.
Roll out other half of dough for top crust. It should extend beyond edge of pan. Fold in half and make several cuts for steam to escape. Unfold, place on waxed paper, chill thoroughly.
Now mix the sugar, the 3 tbsp, flour, and the cinnamon (if desired). Sprinkle a little of this mixture on bottom pastry in the pan. Cover with berries. Sprinkle them with flour and sugar mixture. Add remaining berries, and sprinkle with rest of flour and sugar mixture. Dot with butter. Wet edge of bottom crust.
Lay top crust gently on top of filling, folding extra rim of pastry under edge of lower crust. Pinch the two edges together, and build up fluted edge. If sugared crust is desired, brush top with milk - then sprinkle with sugar. Now, pre-heat your oven to 450 F. (hot oven) before putting in the pie. Bake for 10 minutes at this temperature and 30 more minutes at 350 F. (moderate oven) to finish baking. Use an 8-inch pie pan, 1 1/4 inches deep.
If you use Canned Berries
For a shallow pie, use 2 cups well drained berries (No. 2 can) and 1 to 3 tbsp. juice to moisten. Prepare just as with fresh berries (except thicken 3 tbsp. flour and sweeten with only as much sugar as seems desirable). The baking time is different - bake 15 minutes at 450 F (hot oven), then 15 minutes more at 350 F (moderate oven). Use an 8-in. pie pan, 1 in deep.
4.06.2008
Mother's Fabulous Pecan Cake (Groom's Cake)
12 Servings
(There is a story included with this recipe which I will repeat below - there is no author listed to credit).
When we had this rich cake, made of our delicious native Alabama pecans, we did not serve any other dessert. Mother put the two layers together with raspberry jam-with sometimes a tablespoon or two of rum or whisky added. Occasionally, she frosted it with 1 cup whipped cream, sweetened with 2 tablespoons powdered sugar and flavored with 1/2 teaspoon vanilla. Or she served it with a French-chocolate frosting-the creamiest, richest frosting I've met before or since. The cake could be put together with this frosting and the jam omitted, but the frosting recipe would have to be doubled. I add baking powder to my cake, as it is lighter this way; but Mother never did. That is the only change I made.
You might like to serve this pecan cake for Christmas instead of the usual fruitcake, as we did.
6 eggs
1 cup sugar
1/2 orange, juice and grated rind
1/2 lemon, juice and grated rind
2 tablespoons sherry
2 tablespoons bread crumbs
1/2 pound shelled pecans, ground
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup raspberry jam to put between layers
Separate eggs. Sift sugar, and add to well-beaten yolks. I use an electric mixer; but if you haven't one, you'll have to have a strong right arm. Add fruit juices, rind, sherry, bread crumbs, and ground nuts, stirring to make a smooth mixture. Fold in whites, well beaten with salt. Sift baking powder over the batter, and fold in, mixing well. Divide batter evenly, and spoon into two greased, floured, 9-inch layer-cake pans. Bake in a moderate oven, 350 F., until layers just test done - 25 to 30 minutes. Do not cook dry. Remove from oven, and loosen edges with a dull knife. Turn pans upside down over a cake rack, and let layers slip out. Cool layers before putting them together with the jam and frosting.
(There is a story included with this recipe which I will repeat below - there is no author listed to credit).
When we had this rich cake, made of our delicious native Alabama pecans, we did not serve any other dessert. Mother put the two layers together with raspberry jam-with sometimes a tablespoon or two of rum or whisky added. Occasionally, she frosted it with 1 cup whipped cream, sweetened with 2 tablespoons powdered sugar and flavored with 1/2 teaspoon vanilla. Or she served it with a French-chocolate frosting-the creamiest, richest frosting I've met before or since. The cake could be put together with this frosting and the jam omitted, but the frosting recipe would have to be doubled. I add baking powder to my cake, as it is lighter this way; but Mother never did. That is the only change I made.
You might like to serve this pecan cake for Christmas instead of the usual fruitcake, as we did.
6 eggs
1 cup sugar
1/2 orange, juice and grated rind
1/2 lemon, juice and grated rind
2 tablespoons sherry
2 tablespoons bread crumbs
1/2 pound shelled pecans, ground
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup raspberry jam to put between layers
Separate eggs. Sift sugar, and add to well-beaten yolks. I use an electric mixer; but if you haven't one, you'll have to have a strong right arm. Add fruit juices, rind, sherry, bread crumbs, and ground nuts, stirring to make a smooth mixture. Fold in whites, well beaten with salt. Sift baking powder over the batter, and fold in, mixing well. Divide batter evenly, and spoon into two greased, floured, 9-inch layer-cake pans. Bake in a moderate oven, 350 F., until layers just test done - 25 to 30 minutes. Do not cook dry. Remove from oven, and loosen edges with a dull knife. Turn pans upside down over a cake rack, and let layers slip out. Cool layers before putting them together with the jam and frosting.
Sheepherder's Cake
Dry
1 1/2 cup flour
1 cup sugar
1 teaspoon soda
3 tablespoons cocoa
1/2 teaspoon salt
Liquids
6 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup liquid coffee (COOL)
Sift dry ingredients into 8" x 8" baking pan. Pour in remaining ingredients (liquids) and mix well. Bake at 350 F. for 25 minutes.
Frosting
3 tablespoons cocoa
3 tablespoons HOT coffee
3 tablespoons butter
1/2 teaspoon vanilla
Mix well, add powdered sugar until dsired consistency - add nuts.
1 1/2 cup flour
1 cup sugar
1 teaspoon soda
3 tablespoons cocoa
1/2 teaspoon salt
Liquids
6 tablespoons cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup liquid coffee (COOL)
Sift dry ingredients into 8" x 8" baking pan. Pour in remaining ingredients (liquids) and mix well. Bake at 350 F. for 25 minutes.
Frosting
3 tablespoons cocoa
3 tablespoons HOT coffee
3 tablespoons butter
1/2 teaspoon vanilla
Mix well, add powdered sugar until dsired consistency - add nuts.
Pineapple Upside-down Cake
Topping:
2 tablespoons butter or fortified margarine
1/2 cup brown sugar
5 slices pineapple
9 maraschino cherries
Batter:
2 tablespoons butter or fortified margarine
1/2 cup hot milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup enriched flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Melt 2 tablespoons butter in 8-inch square pan. Add brown sugar and blend. Arrange pineapple and cherries. Add 2 tablespoons butter to hot milk. Beat eggs until thick and lemon-colored. Add sugar gradually; beat after each addition. Add vanilla. Add sifted dry ingredients alternately with milk. Pour over pineapple. Bake in moderate oven (350 F.) 40 minutes. Let stand 10 minutes. Invert on serving plate.
2 tablespoons butter or fortified margarine
1/2 cup brown sugar
5 slices pineapple
9 maraschino cherries
Batter:
2 tablespoons butter or fortified margarine
1/2 cup hot milk
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup enriched flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
Melt 2 tablespoons butter in 8-inch square pan. Add brown sugar and blend. Arrange pineapple and cherries. Add 2 tablespoons butter to hot milk. Beat eggs until thick and lemon-colored. Add sugar gradually; beat after each addition. Add vanilla. Add sifted dry ingredients alternately with milk. Pour over pineapple. Bake in moderate oven (350 F.) 40 minutes. Let stand 10 minutes. Invert on serving plate.
Danish Apple Cake
4 medium apples
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons butter or margarine
1 teaspoon cinnamon
1/4 cup shortening
2/3 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pare and core apples. Slice into rectangular baking dish 6 by 10 inches. Cover with brown sugar and 1/4 cup white sugar. Dot with butter and sprinkle with cinnamon. Cream shortening with 2/3 cup sugar. Add beaten egg, milk and vanilla. Sift together the dry ingredients, and blend in thoroughly. Pour batter over apples and bake in moderatly hot oven (375 F.) 35 to 40 minutes or until nicely browned. While still slightly warm, cut in squares and turn upside down on plates. Top with sweetened whipped cream. Serves 6 to 8.
Credits: Mrs. Leslie K. Hull, Waukon, Iowa.
1/2 cup brown sugar
1/4 cup white sugar
2 tablespoons butter or margarine
1 teaspoon cinnamon
1/4 cup shortening
2/3 cup sugar
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cup sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Pare and core apples. Slice into rectangular baking dish 6 by 10 inches. Cover with brown sugar and 1/4 cup white sugar. Dot with butter and sprinkle with cinnamon. Cream shortening with 2/3 cup sugar. Add beaten egg, milk and vanilla. Sift together the dry ingredients, and blend in thoroughly. Pour batter over apples and bake in moderatly hot oven (375 F.) 35 to 40 minutes or until nicely browned. While still slightly warm, cut in squares and turn upside down on plates. Top with sweetened whipped cream. Serves 6 to 8.
Credits: Mrs. Leslie K. Hull, Waukon, Iowa.
Perfect Cheese Cake
Preparation time: 40 min. Chilling time: 1 hr. Baking time: 1 hr. 22 min.
Pastry
1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon rind
1/4 tsp. vanilla
1/4 c. butter or margarine
1 egg yolk
Cheese Filling
5 pkg. (8 oz. each) cream cheese (2 1/2 lbs.)
1 3/4 c. sifted granulated sugar
3 tbs. all-purpose flour
1/4 tsp. salt
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind
1/4 tsp. vanilla
5 whole eggs, unbeaten
2 egg yolks
1/4 c. heavy cream
Pastry: Mix flour, sugar, lemon rind, and vanilla with pastry cutter in medium-sized bowl; cut in butter or margarine; stir in egg yolk. Shape into mound; wrap in wax paper. Chill at least 1 hour. Heat oven to hot (400 F.). Remove side from 9-inch spring-form pan. Place 1/3 dough on ungreased bottom of pan; cover with floured wax paper. Roll or pat dough to fit pan bottom; remove paper. Bake in hot oven (400 F.) 10 minutes, or until golden. Remove from oven; turn oven temperature to extremely hot (500 F.). Cool pastry, leaving it on pan bottom. Grease side of spring-form pan; fit over cooled base. Form remaining dough into thick rectangle; cut in half lengthwise; line side of pan, patting and stretching dough to fit. (Patching won't hurt - but dough must be paper thin and cover side completely.)
Filling:
Soften cream cheese in large bowl; beat until fluffy. Mix sugar, flour, salt, orange and lemon rinds, and vanilla; add very slowly to cheese; beat until smooth. Add eggs and egg yolks, one at a time, beating well after each addition; stir in cream. Turn into pastry-lined pan. Bake in extremely hot oven (500 F.) 12 minutes. Do not open oven door; reduce oven temperature to very low (200 F.); bake cake 1 hour longer. Remove from oven; cool on wire rack, away from draft. Cake will shrink slightly as it cools. When cool, loosen cake from pan with spatula; remove side of pan; chill cake.
Makes 16 servings 484 cal. per serving Source of Vitamins A, B
Tested in The American Home Kitchens
Pastry
1 c. sifted all-purpose flour
1/4 c. sugar
1 tsp. grated lemon rind
1/4 tsp. vanilla
1/4 c. butter or margarine
1 egg yolk
Cheese Filling
5 pkg. (8 oz. each) cream cheese (2 1/2 lbs.)
1 3/4 c. sifted granulated sugar
3 tbs. all-purpose flour
1/4 tsp. salt
1/2 tsp. grated orange rind
1/2 tsp. grated lemon rind
1/4 tsp. vanilla
5 whole eggs, unbeaten
2 egg yolks
1/4 c. heavy cream
Pastry: Mix flour, sugar, lemon rind, and vanilla with pastry cutter in medium-sized bowl; cut in butter or margarine; stir in egg yolk. Shape into mound; wrap in wax paper. Chill at least 1 hour. Heat oven to hot (400 F.). Remove side from 9-inch spring-form pan. Place 1/3 dough on ungreased bottom of pan; cover with floured wax paper. Roll or pat dough to fit pan bottom; remove paper. Bake in hot oven (400 F.) 10 minutes, or until golden. Remove from oven; turn oven temperature to extremely hot (500 F.). Cool pastry, leaving it on pan bottom. Grease side of spring-form pan; fit over cooled base. Form remaining dough into thick rectangle; cut in half lengthwise; line side of pan, patting and stretching dough to fit. (Patching won't hurt - but dough must be paper thin and cover side completely.)
Filling:
Soften cream cheese in large bowl; beat until fluffy. Mix sugar, flour, salt, orange and lemon rinds, and vanilla; add very slowly to cheese; beat until smooth. Add eggs and egg yolks, one at a time, beating well after each addition; stir in cream. Turn into pastry-lined pan. Bake in extremely hot oven (500 F.) 12 minutes. Do not open oven door; reduce oven temperature to very low (200 F.); bake cake 1 hour longer. Remove from oven; cool on wire rack, away from draft. Cake will shrink slightly as it cools. When cool, loosen cake from pan with spatula; remove side of pan; chill cake.
Makes 16 servings 484 cal. per serving Source of Vitamins A, B
Tested in The American Home Kitchens
Creamy Cheese Cake
Preparation time: 20 min. Baking time: 1 1/4 hrs.
2 c. graham-cracker crumbs (about 24 crackers)
1 tbs. sugar
1/2 c. melted butter or margarine
4 egg yolks
1/4 c. sugar
**************************************************
1/4 c. sifted all purpose flour
2 lb. cottage cheese, sieved
1 tsp. grated lemon rind
1 tbs. lemon juice
2 tsp. vanilla
1/2 c. heavy cream
4 egg whites
1/4 c. sugar
***
Combine cracker crumbs and 1 tbs. sugar in small bowl; stir in melted butter or margarine; press evenly on bottom and side of buttered 8-inch spring-form pan; chill. Beat egg yolks in large bowl; beat in 1/4 cup sugar; continue beating until thick and light. Stir in flour, cottage cheese, lemon rind and juice, and vanilla; blend in cream. Beat egg whites in medium-sized bowl until frothy; beat in 1/4 cup sugar, a tablespoon at a time; continue beating until mixture stands in stiff peaks; carefully fold into cheese mixture; pour into crumb-lined pan. Bake in slow oven (325 F.) 1 hour and 15 minutes, or until browned on top. Turn off oven heat; open oven door; let cake cool in oven 1 hour. Cake will shrink slightly as it cools. Remove from oven; cool thoroughly on wire cake rack before removing from pan. If desired, garnish with additional sieved cottage cheese put through pastry tube; sprinkle with chopped pistachio nuts.
Makes 12 servings 343 cal. per serving Source of Vitamins A, C
Tested in The American Home Kitchens
2 c. graham-cracker crumbs (about 24 crackers)
1 tbs. sugar
1/2 c. melted butter or margarine
4 egg yolks
1/4 c. sugar
**************************************************
1/4 c. sifted all purpose flour
2 lb. cottage cheese, sieved
1 tsp. grated lemon rind
1 tbs. lemon juice
2 tsp. vanilla
1/2 c. heavy cream
4 egg whites
1/4 c. sugar
***
Combine cracker crumbs and 1 tbs. sugar in small bowl; stir in melted butter or margarine; press evenly on bottom and side of buttered 8-inch spring-form pan; chill. Beat egg yolks in large bowl; beat in 1/4 cup sugar; continue beating until thick and light. Stir in flour, cottage cheese, lemon rind and juice, and vanilla; blend in cream. Beat egg whites in medium-sized bowl until frothy; beat in 1/4 cup sugar, a tablespoon at a time; continue beating until mixture stands in stiff peaks; carefully fold into cheese mixture; pour into crumb-lined pan. Bake in slow oven (325 F.) 1 hour and 15 minutes, or until browned on top. Turn off oven heat; open oven door; let cake cool in oven 1 hour. Cake will shrink slightly as it cools. Remove from oven; cool thoroughly on wire cake rack before removing from pan. If desired, garnish with additional sieved cottage cheese put through pastry tube; sprinkle with chopped pistachio nuts.
Makes 12 servings 343 cal. per serving Source of Vitamins A, C
Tested in The American Home Kitchens
Steamed Holiday Fruit Cake (Homorable Mention)
This is a newspaper clip with a note: Space in The Blade Readers' Cook Book did not permit inclusion of all recipes which received honorable mention in the annual competion. These recipes are being printed in the daily editions.
5 1/2 c flour
3 1/2 c sugar
5 eggs
1/2 lb butter
1 lb white raisins
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1 lb pecans
1 lb candied cherries
1 lb candied pineapple
1/2 lb citron
1/4 lb candied orange peel
1/4 lb candied lemon peel
2 oz lemon flavoring
Cut candied fruit in half-inch pieces. Sift dry ingredients and combine with fruit.
Cream butter, add sugar and beaten eggs, then add lemon flavoring. Combine wet mixture with dry ingredients.
Line pans with greased brown paper and cover cake with a piece of greased brown paper. Place three quarts hot water in pressure cooker canner.
Place pans of cake mixture above water and steam with petcock open for 3 1/2 hours. Do not use any pressure in cooking.
Remove from pans. If you wish, you may place cakes in a slow oven for a few minutes to dry out. Soak in grape juice or wine if desired.
This recipe is credited to: Mrs. H. B. Wiilams Nashville , Tenn
5 1/2 c flour
3 1/2 c sugar
5 eggs
1/2 lb butter
1 lb white raisins
1 t cinnamon
1/2 t cloves
1/2 t nutmeg
1 lb pecans
1 lb candied cherries
1 lb candied pineapple
1/2 lb citron
1/4 lb candied orange peel
1/4 lb candied lemon peel
2 oz lemon flavoring
Cut candied fruit in half-inch pieces. Sift dry ingredients and combine with fruit.
Cream butter, add sugar and beaten eggs, then add lemon flavoring. Combine wet mixture with dry ingredients.
Line pans with greased brown paper and cover cake with a piece of greased brown paper. Place three quarts hot water in pressure cooker canner.
Place pans of cake mixture above water and steam with petcock open for 3 1/2 hours. Do not use any pressure in cooking.
Remove from pans. If you wish, you may place cakes in a slow oven for a few minutes to dry out. Soak in grape juice or wine if desired.
This recipe is credited to: Mrs. H. B. Wiilams Nashville , Tenn
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