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BUTTERSCOTCH PIE Jene DuBois
Combine brown sugar, flour, and salt over medium heat in 2 quart saucepan. Reduce heat to low. Gradually stir in milk and add butter. Cook until mixture thickens and begins to boil. Boil for 1 minute, stirring costantly. Remove from heat and set aside. Beat egg yolks at high speed until thick and lemon colored. Gradually stir in 1/4 of hot mixture, stirring constantly; Add remaining hot mixture and continue stirring. Allow to cook for about 2 minutes or until it thickens. Remove from heat and stir in vanilla. Spoon into pie shell. Top with Meringue(recipe below in Coconut Cream Pie) and bake at 350� for 5 minutes or until meringue is slightly browned. |
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COCONUT CREAM PIE Jene DuBois
Bake pastry shell, set aside. Combine 1/2 cup sugar, cornstarch, and salt in a medium saucepan. Stir in milks; cook over medium heat, stirring constantlly, until it thickens slightly. Remove from heat, set aside. Beat egg yolks at high speed until thick and lemon colored. Gradually stir in about 1/4 of hot mixture into yolks, then add remaining hot mixture, stirring constantly. Cook over medium heat for 2-3 minutes, stirring constantly. Remove from heat; add 3/4 cup coconut, butter, and vanilla, stirring until butter melts. Spoon coconut mixture into pastry shell. Meringue Beat egg whites (at room temperature) on high speed just until foamy. Gradually add remaining 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form and sugar dissolves, about 2-4 minutes. Spread meringue over filling, sealing to the edges of the pastry. Sprinkle the remaining 1/4 cup coconut on top of the meringue. Bake at 425� for 5 minutes or until meringue is slightly browned. |
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FIG POUND CAKE
In a large bowl, cream butter and sugar. Add eggs and beat until light. Add orange rind. Combine flour and baking powder, set aside. In a small bowl combine figs, dates, pecans or walnuts, and 2 tbls. of flour mixture. Add flour mixture to creamed mixture until well blended. Fold in fig mixture. Butter a small tube pan or other fancy cake pan and shake wafer crumbs, ground nuts, or sugar onto butter, coating well. Pour batter in pan and bake at 350� for 40-45 mintes or until knife inserted in center comes out clean. Cool in pan for about 10 minutes before turning out onto rack. Dust with powdered sugar and cut into thin slices to serve. This cake is easier to slice the second day and you can freeze the slices, removing only what you need from the freezer. This makes a great holiday cake. |
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OLD FASHIONED BUTTER CAKE Jennifer Snyder
Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour, baking soda and salt. Add to batter alternating with buttermilk, a little at a time, blending well with each addition. Pour into a greased and floured 8 cup fluted mold. Bake at 350� for 1 1/2 hours or until knife inserted in center comes out clean. Allow cake to stand 5 minutes before inverting to remove cake to a wire rack to cool. Dust with powdered sugar before serving. |
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PEANUT BUTTER CAKE Jennifer Snyder
FROSTING Melt 1/2 cups morsels in microwave or in double boiler, stir until smooth and set aside. In large bowl, cream together butter and sugar, add melted morsels. Beat in eggs and vanilla. Alternately add flour and milk mixing well after each addition. Fold in coconut and pecans, if desired. Pour into 2 greased and floured 8 inch cake pans and bake at 350� for 35-40 minutes or until golden brown and knife inserted in center comes out clean. Allow to cool 10 minutes before removing from pans. To make frosting, beat together melted morsels, cream cheese, butter, vanilla, salt, and milk. Then beat in powdered sugar, adding a cup at a time until it is your desired consistency. When cake is completely cool frost with Peanut butter Frosting and garnish with coconut and pecans if desired. |
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PERFECT POUND CAKE Jennifer Snyder
In a large bowl, cream butter and slowly add sugar, blending well. Add about 1 1/2 cup flour and beat well, then add 1/4 cup of milk. Continue adding flour then milk until you have blended all the flour in. Mix only until well blended, then add flavorings. Batter will be very thick and creamy. Spoon into a large, greased and floured tube pan. Place on center rack of oven and remove upper rack. Bake at 350 for 60-80 minutes or until knife inserted in center comes out clean. Allow to cool about 10 minutes before inverting to cake plate. Cover cake until moisture has gathered inside on cake cover and cake is cool. Remove cover and dry off moisture and allow cake to breath for a few minutes before recovering. Slice to serve, this cake will be perfect. |
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RUM CAKE Author Unknown
Before you start, sample the rum to check for quality. Good, isn't it? Now, go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can....repeat. With a electric mixer, beat one cup of butter in a large fluffy bowl. Add 1 tsp. of thugar and beat again. Meanwhile, make sure the rum is of the finest quality. Try another cup. Open a second quart, if necessary. Add l arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it out with a screwdriver. Sample rum again, Sift one half pint of lemon juice. Fold in the chopped butter and your strained nuts. Add 1 babble spoon of brown thugar, or whatever you can find. Mix mel. grease the oven and turn cake pan to 350 gredees. Now, pour the whole mess into the coven...and bake. Check the rum again, and bo to ged. |
