The Ultimate Butter Tart
Ingredients & Directions Pastry for double crust pie 1 Egg; slightly beaten 1/2 c Brown sugar;lightly packed 1 ts Vanilla 1/2 c Corn syrup 1/4 ts -Salt 1/4 c Shortening;’golden’ flavour 3/4 c Raisins Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4″ round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON’T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans. SERVINGS: 12 Yields 1 servings
Chicken Pie #2
Ingredients & Directions 1 pk (11-oz) pie crust mix 2 c Cooked chicken; cut into -bite-sized pieces 2 -(up to) 3 Ribs celery; chopped 2 Carrots; sliced 1 md Onion; chopped 1 ts Salt Pepper to taste 1 cn (8.5-oz) green peas; drained 1 cn (10.75-oz) cream of chicken -soup 3/4 c Chicken broth 1 Jar (4-oz) pimiento; -drained and chopped Mix pie crust according to package directions. Roll out half and cover the bottom of a 1-1/2 or 2 quart casserole dish. Cook chicken with the celery, carrots, onions, salt and pepper. Drain. Add peas and place chicken and vegetables in the bottom of the casserole over crust. Mix broth and chicken soup with pimiento and pour over chicken and vegetables. Roll out remainder of crust and cover the top with dough. Pierce the dough to let out steam during cooking. Bake according to crust recipe directions. If you make your own crust, bake at 350 until crust top is golden brown. Yield: 6 to 8 servings. ALLISON DENMAN HOLLAND From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Pumpkin Bread
Ingredients & Directions 3 1/2 c Unbleached flour; sifted 1 1/2 c Light brown sugar; packed 1 1/2 c Sugar; granulated 2 ts Baking soda 1 1/2 ts Salt 1 ts Cinnamon; ground 1/2 ts Nutmeg; ground 4 Eggs; lg 1 c Salad oil 2/3 c Water 2 c Pumpkin; mashed, canned 1 c Raisins 1 c Walnuts; chopped Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X 4 1/2) loaf pans, sprinkling a little brown sugar in each. Combine all the dry ingredients in a large bowl and fashion a well in the center. Break in the 4 eggs and add the salad oil, water and pumpkin. Beat thoroughly until well mixed, then add the raisins and nuts. Pour into the prepared pans. Bake 1 hour and 15 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool for 5 minutes in the pans before turning onto wire racks to cool. NOTE: This bread can be wrapped in aluminum foil and frozen very satisfactorily. Yields 4 servings
Lemon Garlic Bread
Ingredients & Directions 1 Loaf French Bread 1/2 c Butter or margarine, melted 2 tb Parmesan cheese, grated 4 ts Lemon juice 1 tb Grated lemon peel 1 Clove garlic, minced 1/4 ts Pepper Cut bread diagonally into 1-inch slices. Combine remaining ingredients; brush over cut sides of bread. Wrap loaf in foil. Bake at 400 for 15-20 minutes or until heated through. Yields 8 Servings
Crumb Cake Recipe
Ingredients & Directions 1 pk Duncan Hines yellow cake mix -(I used Moist Deluxe 18.25 -oz.) 1/4 c Flour (stir into cake mix -for high altitude baking -before other ingredients) 1 Envelope Dream Whip topping -mix 4 Eggs 1 c Water 1 ts Vanilla CRUMB TOPPING 3 1/2 c Flour 1 c Sugar 1 tb Cinnamon 3 Sticks margarine Beat these together for 5 minutes at low speed with a mixer. Grease a 9″round cake pan and a jelly roll pan (16″ x 11″ x 1″). Fill batter evenly into both pans (at high altitude it is too much for Just the jelly roll pan ~ at sea level you can use 1-17″x12″x1 1/2″ pan). Bake at 350 degrees for 20 minutes. For crumb topping: Mix dry ingredients, then pour margarine over flour mixture and blend/fluff with fork. Put crumbs on cake, which has already baked for 20 minutes as above. Bake an additional 15-20 minutes. Cool completely and sprinkle with powdered sugar. Yields 1 Servings
Apricot Delight Babyfood Cake
Ingredients & Directions 1 pk Yellow cake mix 1 sm Vanilla instant pudding 2 Strained Apricots with – Tapioca baby food (jars) – 4.4 oz size 2/3 c Milk 8 oz Crushed pineapple, drained 1/2 pt Whipping cream 1/3 c Sugar Grease and flour a Bundt pan. Bake cake according to package directions. Cool. Slice tube cake into three layers. Combine pudding, apricots, milk and pineapple. Spread between the layers and on top of cake. Beat whipping cream until stiff, gradually adding sugar. Ice sides and center hole of cake with whipped cream. 12-16 servings From Yields 10 Servings
White Sour Milk Cake
Ingredients & Directions 2 c Sifted all-purpose flour 2 ts Baking powder 1/2 ts Salt 1/2 c Shortening 1 c White sugar 2 Eggs (beaten well) 1/2 ts Vanilla 1 ts Baking soda 1 c Sour cream Sift flour, baking powder and salt together. Cream shortening and sugar, and well beaten eggs and vanilla and mix well. Dissolve baking soda in mixture alternately with sifted dry ingredients. Bake in greased 8 inch layer cake pans 20 to 25 minutes at 350F. Yields 1 Servings
