Raspberry Cheesecake
Ingredients & Directions ZWIEBACK CRUST 1 1/2 c Crushed Zwieback 3 tb Sugar 4 tb Butter, melted FILLING 32 oz Cream cheese, softened 1 3/4 c Sugar 1 tb All-purpose flour 3 tb Raspberry liqueur 2 ts Finely shredded orange peel 1 ts Vanilla 4 lg Eggs 1 1/2 c Raspberries -RASPBERRY SAUCE- 12 oz Raspberries (Thawed) 1/2 c Sugar 1 tb Lemon juice 1 tb Raspberry liqueur Prepare Zwieback Crust. Press onto bottom and 2 inches up sides of a 10-inch springform pan. Bake in a 325 F oven for 5 minutes. For filling, in a large mixer bowl beat cream cheese, sugar, flour, raspberry liqueur, orange peel, and vanilla with electric mixer on low speed just till combined. Add eggs all at once. Beat just till combined. Gently fold in raspberries by hand. Pour cream cheese mixture into crust-lined pan; set pan in a 15x10x1 inch backing ban. Bake in a 325 F oven for 1 1/4 to 1 1/2 hours or till center appears set. Remove from oven. Cool on wire rack. Chill overnight or till serving time. Garnish with raspberries and min, if desired. Pass Raspberry Sauce. ZWIEBACK CRUST: In a mixing bowl combine sugar, zwieback and melted butter. RASPBERRY SAUCE: In a blender or food processor container combine one ingredients. Cover and blend till smooth. Sieve to remove seeds. Makes 1 cup. Yields 16 Servings
Cookie Crust
Ingredients & Directions 1 c Butter; unsalted 2 ts Vanilla 1 c Sugar 2 c Flour; cake 1 Egg; plus 1 egg yolk 1 1/2 c Flour; all purpose – lightly beaten pn Salt 2 tb Milk Grated zest of 2 oranges Beat butter in bowl at medium speed until creamy. Beat in sugar, salt and zest until fluffy. Beat in egg, milk and vanilla. At low speed, beat in flours. DO NOT OVERMIX. Dough should be soft, not sticky. Shape into disk, wrap, chill 4 hours or overnight. Let soften briefly before rolling out. Yields 1 crust
Buttermilk Biscuits
Ingredients & Directions 4 c Flour 2 tb Baking powder 1 ts Baking soda 3/4 ts Salt 1/2 tb Sugar 2/3 c Butter, softened 1 1/2 c Buttermilk 1/4 c Butter Sift flour with baking powder, soda, salt, and sugar. Cut in 2/3 cup butter until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter. Place biscuits on a lightly greased baking sheet. Brush tops with 1/4 inch melted butter. Bake at 450 F for 8 minutes or until golden brown. Note: When cutting biscuits, never twist the cutter; that will seal the edges and prevent proper rising. If the cutter is not cutting all the way, consider a new cutter. From “TRADITIONS” by Houston A&M University Mother’s Club. Contributed by Wesley Pitts 11/7/93 From Yields 30 Servings
Berkshire Fruit Cake
Ingredients & Directions 3 1/3 c Cake Flour; sifted 1 ts Baking Powder 1 ts Salt 1 ts Cinnamon 1/2 ts Cloves 1/2 ts Mace 1 c Butter; or shortening 1 c Sugar 6 Eggs; well beaten 4 1/2 c Raisins 4 1/2 c Currants 1 c Citron; thinly cut 1/4 c Grape juice 3/4 c Light molasses Sift flour once, measure, add baking powder, salt, and spices; sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add fruit, grape juice, and molasses, and mix well. Add flour gradually, beating after each addition until smooth. Turn into tube pan, which has been greased, lined with heavy paper, and again greased. Bake in very slow oven ( 250 F.) 4-1/2 hours, or until done. Makes 5 1/2 pounds fruit cake. Kate Smith Collection 1940 Published by General Foods Corp This is the last in a collection of 33 butter cakes, and their frostings and fillings from an old pamphlet left by my mother-in-law, Mrs. Mae Keller. Soon I will be working with the balance of the pamphlet. I hope you have all enjoyed these recipes as much as I have enjoyed sharing them with you. Note: I have posted 51 recipes in the Kate Smith Collection. If anyone is collecting these recipes, and does not have 51, you can advise me which ones you do have, and I will be happy to post any that you are missing. 11/29/91 4:49 PM From Yields 1 Servings
Pita Bread I
Ingredients & Directions 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough. Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8″ X 5″. Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour. Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack. “Entertaining with Cranks” Yields 10
Chess Pie
Ingredients & Directions 1 1/2 c SUGAR 1/2 c BUTTER 1 tb PLAIN CORN MEAL 3 LARGE EGGS 1 ts VANILLA 1 ts VINEGAR 5 tb LIGHT CREAM 1 UNBAKED 9 INCH PIE SHELL Cream butter and sugar. Beat eggs together well and add remaining ingredients. Fold egg mixture into butter/sugar mixture. Pour into pie shell. Bake at 400 degrees F for 10 minutes and then lower the heat to 325 degrees F and bake for an additional 25 minutes or until set. From Yields 8 Servings
Easter Egg Bread
Ingredients & Directions 3 c Flour, unsifted 1/4 c Sugar 1 ts Salt 1 pk Active Dry Yeast 2/3 c Milk 2 tb Margarine 2 Eggs, room temperature 1/2 c Mixed Candied Fruits 1/4 c Blanched Almonds, chopped 1/2 ts Anise Seeds Melted Margarine 5 Colored RAW Eggs Powdered Sugar Colored Sprinkles In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24″ long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. Yields 1 Servings
