Orange Meringue Pie
Ingredients & Directions PIE PASTRY 2 c All-purpose flour 1/2 ts Salt 2/3 c Vegetable shortening 2 tb Ice water (or more) 2 c Fresh orange juice 12 tb Unsalted butter; sliced 1 1/2 tb Grated orange zest 1/2 c Fresh lemonjuice 2 ts Grenadine syrup FILLING 6 tb Cornstarch 3 tb All-purpose flour 1 c Sugar 1/4 ts Salt 1 c Boiling water 5 Egg yolks; lightly beaten MERINGUE 5 Egg whites; at room temp. 1/4 ts Salt 1/2 ts Cream of tartar 1/2 c Sugar; plus… 2 tb Sugar Combine the flour, salt and shortening in a large mixing bowl, and cut in the shortening until the mixture resembles coarse meal. With a fork, stir in only enough ice water to enable the dough to be gathered into a ball. Flatten the ball into a disk, wrap in waxed paper and refrigerate for at least 1 hour. On a lightly floured surface, roll out the pastry into an 11-inch round. Without stretching, fit the pastry into a 9-inch pan. Trim, leaving a 1/2-inch overhang all around; discard the pastry scraps or reserve for another purpose. Tuck under the excess pastry and crimp to make a decorative edge. Refrigerate for 30 minutes before baking. Preheat the oven to 425 F. Line the pastry with aluminum foil and weigh down with aluminum pie weights or dried beans to prevent the pastry from bubbling. Bake for 15 to 20 minutes, or until crisp and golden. Cool on a rack. PREPARE THE FILLING: In a large mixing bowl, combine the cornstarch, flour, sugar and salt. Stirring constantly, pour in the boiling water nad blend until smooth. Add the egg yolks and orange juice and beat until smooth. Transfer the filling to the top of a double boiler over, but not touching, boiling water and cook, stirring frequently, for 15 to 20 minutes. When the mixture is very thick, remove it from the heat. Add the butter, orange zest, lemon juice and grenadine; stir until the butter melts. Cover with a round of waxed paper place directly on the surface and let the filling cool to room temperature. Pour into the pre-baked pie shell, cover with waxed paper and chill for at least 5 hours or overnight. PREPARE THE MERINGUE: Preheat the oven to 350 F. Place the egg whites in a bowl, add the salt and beat until the whites are foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and continue beating until the whites are stiff and very glossy. Do no overbeat or the meringue will be dry. Pile the meringue on the filling, mounding it in the center and spreading it out to the edge of the crust to seal well. Bake in the center of the oven for 15 minutes, or until the meringue is golden. Let cool and chill for 3 hours before serving. To slice neatly, use a knife dipped into boiling water before making each cut. Yields 8 Servings
Apricot Brandy Pound Cake
Ingredients & Directions -Lisa Crawley tspn00b 1 c Butter; softened 3 c Sugar 6 Eggs 8 oz Sour cream 1/2 c Apricot brandy 1 ts Orange extract 1 ts Vanilla 1/2 ts Rum flavoring 1/4 ts Almond extract 3 c Flour 1/4 ts Baking soda 1/2 ts Salt Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10″ tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10″ cake. From Yields 1 Servings
Heavenly Hash Fudge Cake
Ingredients & Directions 2 c Sugar 1 1/2 c Self-rising flour 2 Sticks butter 3 tb Cocoa 4 Eggs 2 ts Vanilla 2 c Chopped nuts FROSTING 1 Box confectioner’s sugar 1 Stick butter 3 tb Cocoa 8 tb Evaporated milk 1 ts Vanilla Melt butter and add cocoa to it. Mix and stir together all cake ingredients, do not beat. Pour into a pan approximately 2x10x14 inches; bake for 35 minutes at 350 degrees. Immediately on taking from oven, cover with miniature marshmallows. Make frosting and pour over the marshmallows. Sprinkle the top with chopped nuts, if desired. To make frosting; Melt cocoa with butter. Add milk and heat. Stir in vanilla and confectioner’s sugar. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Hummingbird Cake #1
Ingredients & Directions 3 c All-purpose flour 2 c Sugar 1 ts Salt 1 ts Soda 3 Eggs; beaten 1 1/2 c Salad oil 1 1/2 ts Vanilla 1 cn (8-oz) crushed pineapple; -with juice 2 c Chopped pecans/walnuts 2 c Chopped bananas -CREAM CHEESE FROSTING- 1 pk (8-oz) cream cheese; -softened 1/2 c Butter; softened 1 Box (16-oz) powdered sugar; -sifted 1 ts Vanilla Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, undrained pineapple, 1 cup of the pecans & the bananas. Spoon batter into 3 well-greased & floured 9-inch round cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans & cool completely. Spread frosting between layers & on top & sides of cake. Sprinkle with remaining 1 cup of chopped nuts. Cream Cheese Frosting: Combine cream cheese & butter. Cream until smooth. Add powdered sugar beating until light & fluffy. Stir in vanilla. BETTY ELLENBURG From Simply Southern, the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Yogurt Orange Cake
Ingredients & Directions 1/2 lb Butter or margarine (or a mi -ture of both) 1 1/3 c Sugar 4 Eggs, separated 1 Orange 1 1/4 c Yogurt; low fat, plain 2 c Flour; unbleached 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 c Powdered sugar Cream butter and sugar until light and fluffy; beat in egg yolks one at a time. Grate zest of orange and squeeze juice. Retain 1/2 teaspoon of zest and 1 tablespoon of juice. Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well. Sift together flour, baking powder, baking soda and salt. Stir into creamed mixture, beating well. Beat egg whites until stiff. Fold into batter. Butter a 1 quart tube pan and flour lightly. Pour in batter. Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean. Cool for 10 minutes; invert on a wire rack. Sift powdered sugar into a small bowl. Mix with remaining zest juice and yogurt. Spread glaze over cooled cake and allow to harden slightly. Yields 10 Servings
Baked Hush Puppies
Ingredients & Directions 2/3 c Yellow Cornmeal 1/3 c Flour 1 ts Baking Powder 1/2 ts Salt 1/2 c Minced Onion 1/3 c Skim Milk 1 tb Vegetable Oil 1/8 ts Pepper 1 Egg Beaten Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) Yields 24 Servings
Raspberry-cream Cheese Coffee Cake *jb
Ingredients & Directions 2 1/4 c All-purpose flour 1 c Sugar 1/2 c Plus 2 Tabl unsalted butter –at room temperature 1/2 t Baking powder 1/2 t Baking soda 1/4 t Salt 3/4 c Sour cream 1 t Almond extract 2 lg Eggs 8 oz Cream cheese, softened 1/2 c Raspberry perserves 1/2 c Sliced almonds Preheat oven to 350F. Grease and flour the bottom and sides of a 9-inch springform pan. In a large bowl, combine the flour and 3/4 cup of the sugar. Using a pastry blender or fork, cut in the batter until the mixture resembles coarse crumbs. Reserve 1 cup and set aside. To the remaining crumb mixture, add the baking powder, soda, salt, sour cream, almond extract and 1 egg. Blend well. With oiled hands, gently pat the dough over the bottom and 1 1/2 inches up the sides of the springform pan; the mixture will be a little sticky. In a small bowl, combine the cream cheese, the remaining 1/4 cup sugar, and 1 egg. Blend well. Pour into the batter-lined pan. In a small saucepan, warm the preserves. Carefully spoon the preserves evenly over the cream cheese mixture. Stir the sliced almonds into the reserved crumb mixture and sprinkle over the preserves. Bake for 45 to 55 minutes, or until the cream cheese filling is set and the crust is deep golden brown. Cool on a rack for 15 minutes, then remove from the pan. The cake can be served warm or cool, but it should be stored in the refrigerator. Reprinted from Marcia Adam’s Heirloom Recipes Cookbook. Yields 8 Servings
