Apricot Rum Cake
Ingredients & Directions -Pam Coombes 1 pk Yellow cake mix 4 lg Eggs -Glaze 1 Stick butter 3/4 c Oil 2/3 c Sugar 2/3 c Apricot nectar 1/3 c Meyer’s rum Combine cake mix, eggs, oil and apricot nectar and beat with mixer 10 mins. Pour into lightly greased and floured tube pan and bake for 50 mins at 325F. Combine butter, sugar and rum in saucepan and bring to a boil. Prick cake with long pronged fork; slowly pour glaze over top and sides. May be frozen. From Yields 10 Servings
Key Lime Pie "original" ** (swmg52b)
Ingredients & Directions 1 ea Unflavored gelatin 1/4 c Water 2/3 c Sugar; divided 1/2 c Key lime juice 1/4 ts Salt 2 ts Grated lime rind 4 ea Eggs; separated 9″ ea baked pastry shell I got this recipe from a “Cracker,” and it will dispute the previous statement that all will agree on how to make the best Key Lime Pie. My tree froze, but came back, so we’ve enjoyed this recipe a lot this year. Mix togethe gelatin, 1/3 c sugar and salt in saucepan. Combine slightly beaten egg yolks, water & lime juice. Add to gelatin mixture. Place over low heat, stirring constantly, until gelatin dissolves, about 6 min. Remove from heat and add rind. Cool. Beat egg whites until stiff but not dry. Gradually add remaining 1/3 c sugar and beat until stiff. Fold in gelatin mixture. Turn into pastry shell and chill until firm. Garnish with whipped cream and lime slices if desired. Note: To make lime chiffon cream pie, fold in 1/2 c heavy cream, whipped before turning into pastry shell. This is a much lighter pie than the one using sweetened consensed milk, and I think it has a more of the flavor of Key limes. Ann, Fl. FROM: ANN NEWTON (SWMG52B) Yields 8 Servings
Raspberry Tart W/ Crust
Ingredients & Directions -CRUST- 1 c Flour; all purpose 1 tb Sugar; granulated 6 tb Butter; cold 1 Egg yolk 1 tb Water 1 tb Lemon juice FILLING 1/2 c Water (more or less) 3 tb Cornstarch 3/4 c Sugar; granulated 1 c Raspberries; fresh PASTRY: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8″ thick into tart pan. Refrigerate while making filling. FILLING: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in tart pan 15 minutes before removing to rack. Yields 1 Servings
Pumpkin And Maple Sugar Pie
Ingredients & Directions 16 oz Pumpkin, canned 2 tb All-purpose flour 1/2 ts Ground cinnamon 1/2 ts Ground nutmeg 1/2 ts Ground ginger 1 tb Margarine 1 c Sugar 1 c Milk 2 tb Maple syrup 2 Eggs 1 9 inch pie crust — unbaked 1 Whipped cream — optional In a mixing bowl, combine all ingredients except the last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for about 45 minutes more, or until knife inserted near the center comes out clean. Cool to room temperature, refrigerate. Garnish with whipped cream if desired. Try to use REAL maple syrup for this pie; it does not taste the same with the imitation type. Yields 1 servings
Sourdough Honey Whole Wheat Bread
Ingredients & Directions 1 pk Active dry yeast 1/2 c Honey 1 c Warm water 1 1/2 tb Shortening 1 ts Salt 4 c Whole wheat flour 2/3 c Sourdough starter Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. Yields 4 servings
Rhubarb Dump Cake
Ingredients & Directions 5 c Rhubarb; diced 3 c Marshmallows; minature 1 c Sugar 2 Eggs 1 pk Cake mix white Water as needed for mix 3 oz Raspberry jello Arrange rhubarb in bottom of 9×13 pan. Sprinkle with sugar and gelatin. Cover with marshmallows. Prepare cake mix using 2 eggs and required amount of water. Spread batter over the mixture. Bake at 350~F for 50-55 minutes. Serve warm with whipped cream. Yields 8 servings
Old Fashioned Buttermilk Pie
Ingredients & Directions 3 tb Unsalted butter 1 1/4 c Sugar 3 ea Eggs 1 tb Flour 1/2 c Buttermilk 1 ts Vanilla 1 ea 9″ unbaked pie shell Preheat oven to 300 deg f. In a mixing bowl, cream butter and sugar. Stir in eggs, flour, buttermilk, and vanilla. Pour into pie shell. Bake until knife tip comes out clean, about 1 hour and 45 minutes. Cool slightly before serving. Makes 8 servings – each serving = 310 calories, 14 gm fat, 92 mg chol, 180 mg sodium. Percent of calories from fat = 40.6 % Yields 8 Servings
