Enjoy!

SOUR CREAM RAISIN PIE

This recipe is from an old Iowa church cookbook.

1 cup sour cream3 eggs1 cup sugar1/2 cup raisins1/4 tsp cinnamon1/4 tsp nutmeg1/4 tsp ground cloves1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

Mix all ingredients together in a medium bowl. Pour into the unbaked pie shell and bake at 350 degrees for approximately 1 hour until done.

Jean’s Old Fashion Cream Pie

Jean was a great cook and mother in the area where I grew up in the 1950s.

1 unbaked 9-inch pie shell1 cup brown sugar1 cup white sugar1/2 cup flour1 tsp cinnamonpinch of salt1/2 cup half-and-half creammilk

Preheat oven to 450 degrees.

In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes.

Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time.

Enjoy!

FROZEN CRANBERRY DESSERT

1 pkg cranberries, ground (redder if frozen when ground2 cups sugar1 No. 2 can pineapple, crushed, drained1 lb marshmallows, cut-up1 pint whipped creamMix cranberries and sugar together in one bowl. In another bowl, mix pineapple and marshmallows. Let mixtures sit in the two bowls overnight. Mix both mixtures together with 1 pint of whipped cream in the morning. Chill and eat or freeze and eat. Use two large bowls.

CRANBERRY ORANGE BREAD

This is a 1970s recipe from Kraft Foods.3 cups flour3/4 cup sugar1 tbsp baking powder1 tsp salt1/2 tsp baking soda1 cup 100% pure orange juice1/2 cup Squeeze Parkay Margarine2 eggs1 1/4 cups cranberries, coarsely chopped1/2 cup chopped nutsPreheat oven to 350 degrees.In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. Add orange juice, margaarine, and eggs; mix just until moistened. Stir in the cranberries and nuts. Pour batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.

APPLE-CRANBERRY BAKE

2 cups cranberries2 cups peeled, chopped apples3 tbsp flour3/4 cup sugar1 cup instant oats1 tbsp cinnamon1/2 cup chopped pecans1/2 cup packed brown sugar1/2 cup margarine, meltedCombine first three ingredients, tossing to coat. Add sugar, mix well. Place in a baking dish. Blend remaining ingredients and spoon over fruit. Bake, uncovered, for 45 minutes at 350 degrees F.

Enjoy!

VELVET CRUMB CAKE

This old recipe was found in my mother’s recipe box. It was written on a sheet of paper from an old fashion writing tablet and indicates it is from Edith. Since my mother had an Aunt named Edith, I assume this recipe was from her.

1 1/3 cups baking mix such as Bisquick3/4 cup sugar3 tbsps shortening1 tsp vanilla1 egg3/4 cup milk

Mix all ingredients together and bake in a 350 degree oven for 35 to 40 minutes. Makes a small cake so use an 8-inch square pan, greased and floured.

Broiled Topping for Crumb Cake:3 tbsp softened butter1/3 cup brown sugar2 tbsp milk or cream1/2 cup coconut1/4 cup chopped nuts

Mix altogether and spread on warm cake. Put under broiler until brown; approximately three minutes.

PINEAPPLE FLAVORED POUND CAKE

1 cup shortening2 cups sugar2 cups sifted plain flour5 large or 6 small eggs5 tbsps pineapple juice

Preheat oven to 325 degrees.

Cream shortening and sugar together. Add eggs to sugar mixture, one at a time. Alternately add in flour and pineapple juice. Beat at low speed of electric mixer until creamy. Bake in a greased and floured tube, Bundt, or loaf pan until done; approximately 1 hour.

This cake is great sliced and topped with fresh berries.

Enjoy!

OLD FASHION BANANA CREAM PIE

2 cups milk3 egg yolks, save whites for another use1 tbsp butter1/3 cup flour1/8 tsp salt2/3 cup sugar1 tsp vanilla2 bananas, slicedbaked pastry shell

Scald milk. In the top of a double boiler pan, mix together the flour, salt, and sugar. Slowly add the scalded milk to the flour mixture, stirring constantly until smooth. Cook slowly in the double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of the hot mixture to them and beat constantly till smooth. Quickly add the egg mixture to the double boiler and stir constantly. Cook about 3 minutes more. Add the butter and vanilla; stir in to blend well. Remove top of double boiler from the stove. While mixture cools slightly, slice the bananas into the pie shell. Cover bananas with the filling mixture. Serve with dollops of whipped cream or use the egg whites to make a meringue and make this a banana meringue pie. Either way, it is delicious.

SELF-RISING FLOUR PIE CRUST

2 cups self-rising flour2/3 cup solid shortening6 to 8 tbsp water

Cut flour and shortening together until mixture is like coarse crumbs. Add the water, starting with 6 tablespoons, and mix until a stiff dough is formed. Gradually add more of the water, if needed. Divide the dough half. Roll half of the dough to a circle about 1/8-inch thick. Transfer to a pie plate. Add the filling. Roll remaining dough like the first half and use over the top of the filling. Using your fingers, turn the edges of the dough under to seal and press into a scalloped designed edge. Cut small slits in the top crust to allow steam to escape during baking. Bake according to the pie recipe.

Note: To make 1 pie crust for the above pie, divide ingredients in half. Continue instructions above. Fit the crust into a 9-inch pie plate. With a fork, make some holes in the bottom and sides of dough to allow air to escape. Without this, the crust will puff up. Bake at 350 degrees until lightly brown. Check often and if puffing occurs, stick fork into the puffing area. Allow to cool before filling.

Enjoy!

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix2 cups frozen whipped topping, thawed1/2 cup chopped maraschino cherries1 recipe of your favorite chocolate frostingPreheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour1 1/2 cups sugar1 cup buttermilk1/3 cup shortening3 egg whites3 squares unsweetened chocolate, melted1 tsp baking soda1 tsp saltPreheat oven to 350 degrees.Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour1 tsp baking soda3/4 cup cococa2 3/4 cups sugar1/2 tsp salt1 cup hot coffee1 cup sweet butter1 cup sour cream2 tsp vanilla5 egg whites

Preheat oven to 350 degrees.Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!

CHERRY DEVIL’S FOOD CAKE

1 box Devil’s Food cake mix2 cups frozen whipped topping, thawed1/2 cup chopped maraschino cherries1 recipe of your favorite chocolate frostingPreheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

BITTERSWEET CHOCOLATE CAKE

1 1/2 cups cake flour1 1/2 cups sugar1 cup buttermilk1/3 cup shortening3 egg whites3 squares unsweetened chocolate, melted1 tsp baking soda1 tsp saltPreheat oven to 350 degrees.Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

DUTCH MOCHA CHOCOLATE CAKE

3 cups sifted cake flour1 tsp baking soda3/4 cup cococa2 3/4 cups sugar1/2 tsp salt1 cup hot coffee1 cup sweet butter1 cup sour cream2 tsp vanilla5 egg whites

Preheat oven to 350 degrees.Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting.

Enjoy!

APPLE BREAD

2 tbsp butter1/2 cup sugar1 tsp cinnamon1 apple1 pkg active dry yeast3/4 cup warm water1/4 cup sugar1 tsp salt1 cup all-purpose flour1 egg1/4 cup shortening1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.3 1/2 cups all-purpose flour2 tsp baking soda1 1/2 tsps salt1 1/2 tsps cinnamon1 tsp nutmeg1 cup sugar1 cup oil4 eggs or egg substitutes (or 8 egg whites)2/3 cup water2 cups canned pumpkin1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8×4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!