Cake and Pies

 Apple Cider Donuts

Ingredients
2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions

Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm. 

Apple-Dapple Cake

1½ cup Wesson Oil

3 large eggs

2 cups granulated sugar

3 cups cake flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

2 cups chopped nuts

1 cans coconut

1 cup raisins

3 cups diced apples

Icing:

1 cup brown sugar (packed)

1 cup milk or cream

1 stick butter

Preheat oven to 350˚F.

 

Directions

Grease and flour a 13x9 inch baking pan. In a large mixing bowl cream together oil, eggs and sugar. In a medium bowl sift together flour, salt, and baking soda. Add these dry ingredients to the creamed mixture on medium speed. Add vanilla extract. Using a rubber spatula fold in the nuts, coconut, raisins and diced apples. Pour mixture in pan and bake for one hour or until wooden pick inserted comes out clean.

Prepare icing: In a medium saucepan mix 1 cup packed brown sugar, 1 cup milk or cream and 1 stick of butter. Let simmer a little while (5 minutes) then pour over cake while cake is still hot. Yield: 8 to 10 servings

 

 

Black Russian Cake

1 package yellow cake mix

½ cup sugar

3.9 box instant chocolate pudding mix

1 cup vegetable oil (not olive oil)

4 large eggs

¼ cup vodka

½ cup of coffee liqueur

Powdered sugar

Preheat oven to 350˚F.

 

Directions
In a large bowl mix first 6 ingredients until blended add ¼ cup of coffee liqueur and mix on low speed with hand mixer for one minute, then mix on medium speed for 4 minutes. Grease and flour Bundt pan, and bake at 350˚F. For 55-60 minutes until wooden skewer inserted comes out clean. Let cool 15 minutes on wire rack. Invert cake on serving plate. Insert skewer every ½ inch on top of cake. Mix remaining coffee liqueur and ½ cup of powdered sugar until smooth. Brush glaze over entire cake. Sprinkle cake with remaining powdered sugar. Yields: 8 to10 servings

 

 

Chess Cake

Batter:

1 box Duncan Heinz® Butter Cake mix

1 egg

1 stick melted butter

1 teaspoon vanilla extract

Topping:

8 ounces softened cream cheese

2 large eggs

2 cups powdered sugar

Preheat oven to 350˚F.

 

 Directions

In a large mixing bowl combine cake mix, egg, butter and 1 teaspoon of vanilla extract. Beat with mixer on medium speed. Batter will be stiff. Press into 13x9 inch baking pan. In the same bowl mix softened cream cheese, eggs and powdered sugar (save a little to sprinkle on top of cake). Pour on top of cake. Bake for 40 minutes. Remove cake and cool. Sprinkle powdered sugar on top. Yields: 8 to10 servings

 

 

 

Classic Coca-Cola Cake

2 Cups sugar

2 Cups all-purpose flour

1 CupCoca-Cola

1½ Cups small marshmallows

½ Cups butter or margarine

½ Cups vegetable oil

3 Tablespoons cocoa

1Teaspoon baking soda

½ Cups buttermilk

2 eggs

1Teaspoon vanilla extract

Frosting:

½ Cups butter

3 Tablespoons cocoa

6 TablespoonsCoca-Cola

1 box (16-ounces) confectioners' sugar

1Teaspoon vanilla extract

1Cup chopped pecans

 Preheat oven to 350˚F.

 

Directions

Grease and flour a 9 x 13-inch pan and set aside. In a large bowl combine flour and sugar. In a saucepan combine the cocoa, Coca-Cola, butter, and marshmallows; bring to a boil. Combine the boiled mixture with the flour and sugar mixture. In a separate bowl mix eggs, buttermilk, baking soda, and vanilla; add to the first mixture. Pour into prepared pan and bake at 350 F. for about 35 minutes, until cake tests done.

Frosting: In a saucepan, bring butter, cocoa, and Coca-Cola to a boil. Stir in the sugar and mix well. Stir in nuts. Spread over the cake while both cake and frosting are still warm. Yields: Serves about 16

 

 

Coconut Cake

 

Cake Batter:

2½ cups cake flour

1 teaspoon salt

2 cups granulated sugar

1 cup butter, softened

5 large eggs, separated

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 cup buttermilk

1 cup flaked coconut

Frosting:

3 cups white sugar

1 tablespoon light corn syrup

1 cup boiling water

3 egg whites

1 teaspoon vanilla extract

½ cup flaked coconut Cake

Preheat oven to 350˚F.

 

Directions

Grease and flour two 9 inch cake pans. Mix flour, baking powder and salt together and set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks one at a time; beat well. Mix in extracts. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared pans.

Bake at 350 F. F for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool in pans on wire rack 10 minutes; turn out onto rack. Cool

Frosting: Mix 3 cups sugar, corn syrup, and 1 cup boiling water in a saucepan; boil until mixture spins thread. Beat egg whites until stiff. Pour syrup over egg whites, beating constantly. Add 1 teaspoon vanilla to flavor the icing. Frost cake, and sprinkle with coconut. Yield: 10 servings

 

 

 

Coconut Pound Cake

 

2 sticks butter

¾ cup Crisco (or butter)

3 cups sugar

5 eggs

2 teaspoon coconut extract

3 cups flour (self-rising)

1 cup milk

1 (7 ounce) can coconut

Preheat oven to 300º

 

Directions

Cream butter, shortening and sugar. Add eggs, mix. Add flour alternately with milk, beating after each addition. Add coconut flavoring, mix well. Fold in coconut. Bake in a greased and floured 10-inch tube pan for about 1½ hours in a 300º

oven. Cake with look slightly fallen around the center; test for doneness with a toothpick. Yields: 8 to 10 servings

 

 

 

Colossal Cheesecake

5 (8 ounce) packages cream cheese, softened

¼ teaspoon vanilla

¾ teaspoon grated lemon peel or ¼ cup lemon juice

1¾ cup sugar

3 tablespoon flour

¼ teaspoon salt

5 whole eggs

2 egg yolks

¼ cup whipping cream (beat till foamy)

Crust:

1½ cups graham cracker crumbs

½ cup granulated sugar

¼ cup butter, melted

 

Directions

Beat cream cheese until creamy. Add vanilla and lemon. Gradually blend in sugar, flour and salt. Add eggs and egg yolks, one at a time, beating after each just enough to blend. Gently stir in whipping cream. Turn into crust lined pan. Line outside of spring form pan with foil (covering bottom and about 1 inch up side) to waterproof. Pour batter into pan and gently smooth top. Bake in a hot water bath in middle of oven at 400 ⁰for 10 minutes; turn oven temperature down to 200⁰ F. F and continue baking until top is golden but cake trembles slightly when pan is shaken gently, 55 to 65 minutes. (Cheesecake will rise in oven, but then will fall slightly and set as it cools.) Transfer spring form pan to a rack to cool completely, then chill, loosely covered, at least 8 hours.

Crust: Mix the graham cracker crumbs, ½ cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch spring form pan.

Yield: 10 servings

 

 

Cream Cheese Pound Cake

 

1½ cups butter, softened

1 (8-ounce) package cream cheese, softened

2½ cups sugar

6 large eggs

3 cups cake flour

⅛ teaspoon salt

1½ tablespoon vanilla extract

Preheat oven  300°

 

Directions

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yields: 8 to 10 servings

 

 

Granny Cake

 

Batter:

2 cups self-rising flour

1½ cups granulated sugar

2 eggs

1 can crushed pineapple (with juice)

½ cup pecans chopped

½ cup brown sugar

Glaze:

1 can Milnot evaporated milk

1 cup sugar

1 stick of butter

1 teaspoon vanilla extract

Preheat oven 350°

 

Directions

In a large mixing bowl mix flour and sugar add slightly beaten eggs, stir in crushed pineapple (with juice). Pour batter into 13x9 inch ungreased pan. Mix chopped pecans with ½ cup brown sugar and crumble on top of batter. Bake for 35-40 minutes. While cake is baking bring to boil in medium saucepan, 1 cup sugar, 1 can of evaporated milk and one stick of butter 1 teaspoon vanilla extract. While cake is still warm from the oven pour this mixture over top of cake. Yield: 8-10 servings

Pumpkin Cheesecake

Ingredients

Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter     

Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin     

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon   

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

 

 

Pumpkin Cake

             Ingredients:

2 cups all-purpose flour

2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1 cup vegetable oil, such as canola, safflower, or corn oil
4 large eggs

1 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 can (15 ounces) solid pack pumpkin puree

Brown Butter Frosting

5 tablespoons unsalted butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk

Preparation:

Grease and flour a 13x9-inch baking pan. Heat oven to 350°.
Combine the flour, baking powder, soda, salt, and spices; set aside.
In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.

Brown Butter Frosting

Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.

Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.

 

Pumpkin Cake Roll

 

Ingredients
3 eggs 1 cup sugar⅔ cup pumpkin (canned) 1 teaspoon lemon juice

¾ cup self-rising flour 2 teaspoon cinnamon

1½ teaspoon ginger ½ nutmeg

½ teaspoon allspice

powdered sugar

Filling:

1 cup powdered sugar 8 ounce cream

4 tablespoon butter ½ teaspoon vanilla

Preheat oven to 350˚F.

 

Directions

Line a 15x10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess flour. In a large mixing bowl beat eggs for four minutes, gradually beat sugar in. Stir in pumpkin, lemon juice and dry ingredients. Spread onto a rectangle jelly roll pan then sprinkle nuts on top. Bake on 375˚F for 10-15 minutes. Do not over bake as cake will be too dry and not moist. While cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.

To Assemble: Unroll the cake and spread the filling over the cake. Start at one long side of the cake roll and using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam-side down on a platter. Dust the cake with powdered sugar.

Yield: 8 servings

 Spiced Pumpkin Doughnuts

Ingredients

Spiced sugar
1 cup sugar
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
Doughnuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks                                                                                    
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon buttermilk
1 cup canned pure pumpkin
Canola oil (for deep-frying)

Powdered Sugar Glaze

2 cups powdered sugar

Whipping cream

 Directions

For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

 

Red Velvet Cake

 

2½ cups cake flour ¼ cup cocoa

½ teaspoon salt 3 cups sugar, divided

½ cup vegetable oil 2 eggs

1 bottle red food coloring 2½ teaspoon vanilla, divided

1 cup buttermilk 2 teaspoon white vinegar

1 teaspoon baking soda 2 egg whites

¼ cup cold water 1 tablespoon light corn syrup

2 squares unsweetened chocolate, melted and cooled

Preheat oven to 350˚

 

Directions

Grease and flour two 9” cake pans. In medium bowl combine flour, cocoa and salt; set aside. Beat together 1½ cups sugar and beat vegetable oil with electric beater on medium speed. Beat in one egg at a time. Add food coloring and 1 teaspoon vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. In a small bowl stir together vinegar and baking soda; beat into batter. Evenly divide batter into pans. Bake 28-32 min., or until wooden pick inserted into center comes out clean. (use small kabob sticks) Cool pans on wire racks 10 minutes. Invert cakes onto racks; cool to room temperature.

Frosting: In top of double boiler over simmering water, beat on low speed 1½ cups sugar, egg whites, cold water and corn syrup. Beat until mixture peaks stiffly, about 7 minutes, beginning on low speed, then to medium, then to high. Add remaining vanilla and beat until frosting is spreadable. With rubber spatula stir in melted chocolate; frost with metal spatula. Yield: 8-10 servings

 

 

Strawberry Shortcake

 

3 pints fresh strawberries

½ cup white sugar

2 ¼ cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

¼ teaspoon salt

⅓ cup shortening

1 egg

⅔ cup milk

2 cups whipped heavy cream

 Preheat oven to 425º

 

Directions

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. For 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.  Yield: 8 servings

 

 

 

Pies

 

Apple Pie

 

Pie pastry for 2-crust pie

Cream Filling

⅓ cup sugar

2 tablespoons flour

1 cup milk

3 egg yolks

1 tablespoon butter

½ teaspoon vanilla extract

2 lb. tart cooking apples sliced

1 tablespoon lemon juice

2 tablespoons butter

2 tablespoons sugar

Dash nutmeg

¾ cup apricot preserves

1 egg yolk

Prepare pie crust in pie pan, refrigerate.

Directions

Filling: In small saucepan, combine ⅓ cup sugar and the flour; mix well. Stir in milk. Bring to boiling, stirring; reduce heat; simmer, stirring, until slightly thickened-1minute. In bowl, beat 3 egg yolks slightly. Beat some of hot mixture into yolks. Pour back into saucepan, stirring. Add 1 tablespoon butter and the vanilla. Turn into bowl to cool. Sprinkle sliced apples with lemon juice. In skillet, heat the butter with the sugar and nutmeg. Add the apples; sauté, stirring occasionally. Cook until almost tender (5 minutes) Remove from heat. Melt apricot preserves. Preheat oven to 425⁰. Turn filling into pie shell mounding slightly in center. Spread with apricot preserves. Roll out rest of the pastry cut pie crust into strips and lattice pie. Mix egg yolk with 1 tablespoon water; brush on lattice, not edge. Bake 40 minutes, or until golden. Yield: 8 servings

 

 

Buttermilk Pie

 

3 eggs

½ cup butter, softened

1½ cups granulated sugar

3 tablespoons all-purpose flour

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon freshly lemon juice

Pinch of ground nutmeg

1 (9 inch) unbaked pie crust

Preheat oven to 350˚

 

Directions

Beat eggs until frothy; add butter, sugar and flour. Beat until smooth. Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell. Bake for 45 to 60 minutes, or until knife inserted in center comes out clean. Yield: 1 pie or 8 servings

 

 

Coconut Cream Pie

3 eggs

⅓ cup sugar

¼ cup cornstarch

¼ teaspoon. Salt

2 cups milk

1 8ounce can cream of coconut Pie

2 tablespoon butter

1 cup coconut

2 teaspoon vanilla

Preheat oven to 325°

 

Directions

In a small bowl, separate the eggs, reserving the whites for the meringue.

In a medium saucepan combine sugar, corn starch and salt gradually stir in the milk and coconut cream. Cook over medium heat until bubbly. Cook two minutes more and remove from heat. Slightly beat egg yolks and gradually stir 1 cup of filling into the yolks. Pour mixture back into pan and boil gently. Cook two more minutes remove from heat, stir in butter until melted, stir in coconut (save ¼ cup to add to meringue) add the vanilla. Pour into crust. Add the meringue; Bake at 350˚ for 15 minutes until meringue is golden brown on top. Cool on a wire rack for 1 hour until cool then refrigerate for 3 hours before serving. Yield: 6 servings

 

 

Lemon Ice Box Pie

Tip: Substitute key lime juice for lemon juice, and add 2-3 drops of green food coloring, for Key lime pie.

3 eggs, separated 2 teaspoon grated lemon rind
1 can Eagle Brand® sweetened condensed milk ½ cup lemon juice
1 9” baked pastry shell ¼ teaspoon cream of tartar
¼ cup granulated sugar
Preheat oven to 325°

 

Directions

Beat egg yolks; whisk in lemon rind, Eagle Brand and lemon juice. Pour into prepared crust. Bake for 25 minutes. Remove from oven. Increase oven temperature to 350°. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving. Yield: 8 servings

 

 

Lemon Merengue Pie

1 cup sugar

3 tablespoons cornstarch

¼ teaspoon salt

2 cups milk

4 eggs, separated

1 teaspoon grated lemon rind

⅓ cup lemon juice

3 tablespoons butter

1 baked 9 inch pie shell

½ teaspoon cream of tartar

¼ cup plus 2 tablespoons sugar

½ teaspoon vanilla extract

Preheat oven to 350°

 

Directions

Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, and butter. Spoon into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add ¼ cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla. Spread meringue over hot filling, sealing to edge. Bake at 350 ° F. for 12 to 15 minutes or until browned.

Yield: one 9 inch pie

 

 

Mincemeat

 

Filling:

1 cup prepared bottled mincemeat

1 cup chopped apples

1 tablespoon lemon juice

½ cup chopped pecans

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground allspice

1 tablespoon grated orange rind

Crust: 2 prepared pie crust

Preheat oven to 350°

 

Directions

In a large mixing bowl combine Mincemeat and apples, pour lemon juice over mixture add remaining ingredients and mix well; pour into prepared pie crust., layer the next pie crust on top, pinching layers together. Prick top with fork. Bake in a preheated oven for 45 minutes. Put aluminum foil around edges of pie the last 20 minutes to keep from burning rim of pie. Cool. Serve with Whipping cream topping. Yield: 1 pie 6 servings

 

 

Mini Fried Apple Pies

 

Filling:

1 package dried apples

1 cup sugar

1 cup water

1 teaspoon all spice

Fried Pie Pastry

2 cups all-purpose flour

¾ cup shortening

1 cup ice water

Preheat oven to 325°

 

Directions

 Combine Apples, sugar, spice and water in a large saucepan; bring to a boil, Cover, reduce heat, simmer until tender, about 30 minutes. Remove from heat, set aside.

Pastry: Combine flour, shortening and water. Divide pastry into thirds; roll each portion to ¼ inch thickness. Cut into five inch circles. Place 2 tablespoons of apple mixture on half of each pastry circle. Seal pies edges with a fork dipped in flour crimping edges. Heat ½ inch of oil in skillet; fry pies until golden brown on both sides. Remove from oil and drain well on paper towels. Sprinkle with granulated sugar while still warm.

Yield: 1 dozen

 

 

Peanut Butter Pie

 

1 cup light or dark corn syrup
1 cup sugar
3 eggs
½ teaspoon vanilla
⅓ cup chunk style peanut butter
1 cup whipping cream

¼ cup coarsely chopped peanuts

Preheat oven to 325°

 

Directions

Combine corn syrup, sugar, eggs, vanilla and peanut butter mixing until well blended. Pour into 9 inch unbaked pastry shell pastry shell. Bake at 400 degrees for 15 minutes then reduce heat, 350⁰and bake for 30-35 minutes longer. Filling should appear slightly less set in center. Chill and top with whipped cream, sprinkle peanuts on top. Yield: 6 servings.

 

 

 

Pecan Pie

 

3 eggs, beaten

¾ cup light corn syrup

2 tablespoons dark corn syrup

¾ cup light brown sugar

3 tablespoons butter, melted

1 pinch salt

½ cup pecans, finely crushed

1 cup pecans, quartered

1 cup pecan halves

Preheat oven to 350˚

 

Directions

To Make Crust: Use Water-whipped pie crust recipe. Place pie shell into dish and refrigerate until pie filling is complete.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, and then arrange pecan halves on top of pie.

Bake in a preheated 350⁰F. oven for one hour or until firm; let cool for one hour before serving. Yields: 1 (9) inch pie

 

 

Pecan Tassies

 

1 (15 ounce) package refrigerated pie crust

½ stick butter, melted

1 cup firmly packed brown sugar

2 tablespoon all-purpose flour

2 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup finely chopped pecans

Preheat oven to 350˚

 

Directions

Unroll the pie crusts onto a lightly floured surface. Roll into 2 (15 in.) circles. Cut out 48 circles using a 1¾ inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1¾ inch muffin pans pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks. Yield: 2 dozen

 

 

Pineapple Pie

1 16 ounce can undrained crushed pineapple

1 cup granulated sugar

3 tablespoons flour

1 cup of light syrup

1 cup coconut flakes

3 eggs beaten

1 teaspoon vanilla

drizzle of butter

1 water whipped pie crust

Preheat oven to 350˚

Directions

Prepare pie crust in a 9 inch pie pan. In a medium bowl mix all ingredients until blended pour into pie crust and drizzle with butter. Cook in a pre-heated 350˚ oven for 45 minutes or until set. Remove and cool.  Yields: 8 servings

 

Pumpkin Pie

Pie Pastry for 1 crust

3 eggs separated 1 16 ounce can pumpkin
1 cup evaporated milk (or half and half) 1 cup sugar
1 teaspoon cinnamon ½ teaspoon ginger
¼ teaspoon nutmeg ¼ teaspoon ground cloves
¼ teaspoon salt
Preheat oven to 350˚

Directions

Whipping Cream ½ cup sugar (more if desired)
In small bowl, with mixer at high speed, beat egg whites just until soft peaks form. In large bowl with same beaters and with mixer at low speed, beat egg yolks, pumpkin and next 7 ingredients until well blended. With wire whisk gently fold egg whites into mixture. Place pie crust on oven rack; pour pumpkin mixture into pie crust. Bake in 375⁰oven for 45 minutes or until filling is set and knife inserted in center comes out clean; refrigerate. Prepare Whipping cream; pour 1 small carton whipping cream into chilled bowl beat on high gradually adding sugar until stiff peak forms. Spread over cooled pie. Sprinkle top with nutmeg. Yield: 6 servings