Recipes I – P

I’m trying to limit this swarm of recipes to some I have actually used, and to others I am still assuring myself that I will someday try. Someday. It looks as if I only make desserts, but those are what we need real recipes for, not for everyday stews and staple entrees. I will add more recipes, and perhaps emphasize healthier options in time. For now, just reading these pages may clog our arteries, and contribute to our (just one or two) extra pounds. – LLF

** Recipes I through P **

includes:
Ice Cream, Sherbet, Sorbet Recipes
Jamborees
Jeannette’s Fudge
Jiffy Chocolate Cake
Leaveners
Lemon-Cream Cheese Pound Cake
Lemon Delight Cake
Lemon Filling
Lime-Tarragon Chicken
Mexican Cornbread
Natural Cleaner Recipes
Never-Fail Caramel Frosting
No-Bake Cookies
No-Ham Navy Bean Soup
Orange-Cranberry Muffins
Orange Pound Cake
Parmesan-Peppercorn Dressing
Pastry Doughs
Paul Bunyan Sugar Cookies
Peanut Butter Cookies
Pecan Pie
Pecan Pralines
Penuche – Brown Sugar Fudge
Pineapple Cake
Pizza Dough
Play Dough
Prune Cakes
Pumpkin Pie

++++++++++++++++++++++

Ice Cream, Sherbet, Sorbet Recipes

including:
Black Raspberry-Lemon Ice
Blueberry Sherbet
Very Chocolate Ice Cream
Cinnamon Ice Cream
Cinnamon Ice Cream II
Five Ingredient Ice Cream
Granny’s Ice Cream
Tart Lemon Sorbet
Lime Sherbet
Creamy Lime Sherbet
Grandma’s Orange Milk Sherbet [with pineapple]
Peach Ice Cream
Peppermint Ice Cream
Sherbets Hambleton Hall
Super Strawberry Sherbet
Vanilla Ice Cream III
* Vanilla Ice Cream V
Vanilla Ice Cream VIII

Black Raspberry-Lemon Ice

3 cups ripe black raspberries, picked through
1/4 cup strained fresh lemon juice (about 2 to 3 lemons)
1 – 1/2 teaspoons grated lemon zest
2 teaspoons unflavored gelatin
1 – 1/2 cups sugar
3 cups water

In a processor or blender, puree the berries, lemon juice and zest; strain puree through a fine sieve into a bowl. Sprinkle gelatin over the berries and let it soften for 15 minutes. In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves; simmer syrup for 5 minutes, then remove it from the heat. Add the berry mixture, and stir until the gelatin is dissolved. Let berries cool to room temperature, then refrigerate for 1 hour, until cold.

Place berries into 2 ice cube trays, or a shallow 9-inch cake pan or two. Freeze berry mix 3 to 4 hours, until it’s firm but not frozen hard. With a mixer or processor, beat berries till light and smooth, but still partially frozen. Return to trays and freeze 1 to 2 hours more, till well-frozen. Makes about 1 – 1/2 quarts.

–from Gourmet, June 1983 “Black Raspberry Memories”

Note: I’d have to cut this down a bit, but I may try this in my little freezer sometime, and use an immersion blender for pureeing. – LLF, May 2012

Blueberry Sherbet

SUBMITTED BY: Judy Rush
“‘I like to garnish this refreshing dessert with whipped cream,’ recommends
Judith Rush of Newport, Rhode Island. ‘It can also be made with raspberries
or strawberries,’ she adds.”

Original recipe yield: 4 servings
PREP TIME 10 Min
READY IN 10 Min
SERVINGS 4

INGREDIENTS
1 cup sour cream
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
3 cups fresh or frozen blueberries, thawed

DIRECTIONS
1. In a blender or food processor, combine all ingredients; cover and
process until smooth. Press through a sieve; discard the blueberry seeds and
skin.
Freeze for 8 hours or overnight. Remove from the freezer 30 minutes before
serving.

………….

Very Chocolate Ice Cream

SUBMITTED BY: WENDYWR
“This is a very rich, custard style ice cream with NO raw eggs!”

Original recipe yield: 8 (1/2 cup) servings
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 4 Hrs 20 Min

SERVINGS 8

INGREDIENTS
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

DIRECTIONS
1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium
heat, stirring constantly. Bring to a simmer. Place the egg yolks into a
small
bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the
saucepan. Heat until thickened, but do not boil. Remove from the heat, and
stir
in the chopped chocolate until chocolate is melted. Pour into a chilled
bowl, and refrigerate for about two hours until cold, stirring occasionally.
2. When chocolate mixture has completely cooled, stir in the cream, and
vanilla. Pour into an ice cream maker, and freeze according to
manufacturer’s directions.

……..

Cinnamon Ice Cream

SUBMITTED BY:
Elizabeth

This is a delicious treat. It reminds of the cinnamon ice cream I used to
get at Ray’s Ice Cream in Detroit!”

Original recipe yield: 4 cups
PREP TIME 5 Min
COOK TIME 15 Min
READY IN 1 Hr 50 Min
SERVINGS 8

INGREDIENTS
1 cup white sugar
1 1/2 cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

DIRECTIONS
1. In a saucepan over medium-low heat, stir together the sugar and
half-and-half. When the mixture begins to simmer, remove from heat, and
whisk half of
the mixture into the eggs. Whisk quickly so that the eggs do not scramble.
Pour the egg mixture back into the saucepan, and stir in the heavy cream.
Continue
cooking over medium-low heat, stirring constantly, until the mixture is
thick enough to coat the back of a metal spoon. Remove from heat, and whisk
in
vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the
manufacturer’s instructions.

[this seems the preferred recipe; I’m not sure about so much vanilla, and
still like a buttery note]

……….

Cinnamon Ice Cream II

SUBMITTED BY: Alexa
“A rich custardy ice cream that is loaded with cinnamon. Perfect with peach
cobbler, apple pie, or almost any of your favorite cakes.”

Original recipe yield: 8 servings
PREP TIME 20 Min
READY IN 1 Hr 20 Min
SERVINGS 8

INGREDIENTS
3/4 cup heavy cream
2 tablespoons sour cream
6 eggs
2/3 cup sugar
2 cups milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS
List of 3 items
1. In a medium bowl, stir together the heavy cream and sour cream. Set aside
in a warm place for about an hour to thicken.
2. In a separate bowl, beat eggs with sugar using an electric mixer until
pale. Stir in the milk and cinnamon, and transfer to a saucepan. Bring to a
simmer
over medium-low heat. Cook, stirring constantly, until thick enough to coat
the back of a metal spoon. Stir in the vanilla, and remove from the heat.
Set
aside to cool.
3. When the custard has cooled, stir in the sour cream mixture. Freeze in an
ice cream maker according to the manufacturer’s instructions.

[said to be very custardy–and you need something buttery, I think]

……

Five Ingredient Ice Cream

“It takes only 5 ingredients to make this fabulously creamy family pleaser!
Before freezing, you can also add crushed sandwich cookies, nuts, chocolate
chips, coconut or other favorites!”

Original recipe yield: 3 pints
PREP TIME 5 Min
READY IN 4 Hrs
SERVINGS 12

INGREDIENTS
1/2 cup cold milk
1 tablespoon vanilla extract
1 (14 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 pint heavy cream

DIRECTIONS
1. In a medium bowl, stir together cold milk, vanilla, condensed milk and
salt. Set aside.
2. In a large bowl, beat heavy cream with an electric mixer until stiff
peaks form. Fold milk mixture into whipped cream.
3. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring
once after 2 hours or when edges start to harden. Serve or store in an
airtight
container up to 10 days.

……..

Granny’s Ice Cream

SUBMITTED BY: Daphna
“This is my Grandmother’s recipe for ice cream. It’s yummy, doesn’t require
an ice cream maker, very simple and can be made into any flavour of ice
cream
on the planet.”

Original recipe yield: 4 servings
PREP TIME 15 Min
READY IN 2 Hrs 15 Min
SERVINGS 4

INGREDIENTS
4 egg whites
2/3 cup sour cream
1/2 cup white sugar
vanilla

DIRECTIONS
1. In a large glass or metal mixing bowl, beat egg whites until foamy.
Gradually add white sugar and vanilla, continuing to beat until soft peaks
form.
Carefully fold in sour cream until well blended. Fold in any additional
flavorings or goodies at this time.
2. Place the mixture into the freezer and stir every 30 minutes or so until
frozen. This can be made without stirring, but the texture will be icy
rather
than creamy. If you have an ice cream maker, you can put the ice cream
mixture in the maker, and follow the manufacturer’s instructions.
list end

Notes
For coffee flavour: 2 teaspoons instant coffee. For rum raisin: Soak a
handful of raisins in rum for a few minutes. These are just a few of my
favorites.
You can really go wild, adding chocolate, fruit, spices… whatever you
like. It’s VERY versatile.

[some say it’s too sour, some use vanilla yogurt, decrease egg whites, etc.]

…….

Tart Lemon Sorbet

SUBMITTED BY: Susan Garoutte
“From Georgetown, Texas, field editor Susan Garoutte writes, ‘On hot summer
days, nothing seems to satisfy like the tartness of lemons. This light,
refreshing
sorbet is one of my favorite ways to use that puckery fruit.'”

Original recipe yield: 8 servings
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min
SERVINGS 8

INGREDIENTS
3 cups water
1 1/2 cups sugar
1 1/2 cups lemon juice
1 tablespoon grated lemon peel

DIRECTIONS
1. In a saucepan, bring water and sugar to a boil. Cook and stir until sugar
is dissolved, about 5 minutes. Cool. Add the lemon juice and peel.
2. Pour into the cylinder of an ice cream freezer; freeze according to
manufacturer’s directions. Allow to ripen in ice cream freezer or firm up in
the
refrigerator freezer for 2-4 hours before serving. Remove from the freezer
10 minutes before serving.

………

Lime Sherbet

SUBMITTED BY: Julie Benkenstein
“Priced at a cool 20¢ a bowl, this frozen treat is just as refreshing when
it’s made with orange or raspberry gelatin. ‘My family especially enjoys it
in
the summer,’ relates Julie Bendenstein of Arcola, Indiana.”

Original recipe yield: 8 servings
PREP TIME 10 Min
READY IN 10 Min
SERVINGS 8

INGREDIENTS
1 (3 ounce) package lime gelatin or flavor of your choice
1 cup sugar
1 cup boiling water
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon peel
4 cups cold milk

DIRECTIONS
1. In a bowl, dissolve gelatin and sugar in boiling water. Add lemon juice
and peel. Whisk in milk; mix well. Pour into an ungreased 9-in. square pan.
Cover
and freeze for 2 hours.
2. Transfer to a mixing bowl; beat for 2 minutes. Return to pan. Cover and
freeze for 1 hour; stir. Freeze 1 hour longer or until firm. Let stand for
10
minutes before serving.

…….

Creamy Lime Sherbet

SUBMITTED BY: Mary Beth Dell Spiess
“‘The lime flavor in this cool treat is perfect, and the pastel color is so
pretty,’ says May Dell Spiess of Industry, Texas.”

Original recipe yield: 16 servings
PREP TIME 15 Min
READY IN 15 Min
SERVINGS 16

INGREDIENTS
1 (3 ounce) package lime gelatin
1 cup boiling water
1 1/4 cups sugar
1 (6 ounce) can frozen limeade concentrate, thawed
Dash salt
1 quart milk
1 pint half-and-half cream
8 drops green food coloring (optional)

DIRECTIONS
1. In a large bowl, dissolve gelatin in water. Add sugar, limeade and salt;
mix until sugar is dissolved. Add remaining ingredients; blend well. Freeze
in an ice cream freezer according to manufacturer’s directions.

…………..

Grandma’s Orange Milk Sherbet [with pineapple]

SUBMITTED BY: Marilynn Engelbrecht
“My dear grandma made this sherbet for my birthday party in the 1930’s. She
squeezed whole oranges to get the juice for it. I often double the
recipe…it’s
so refreshing on a hot summer day.”

Original recipe yield: 16 servings
PREP TIME 20 Min
READY IN 20 Min
SERVINGS 16

INGREDIENTS
1 1/2 cups orange juice
3/4 cup sugar
3 cups milk, scalded and cooled
1 (15 ounce) can crushed pineapple in natural juices

DIRECTIONS
1. In a bowl, combine orange juice and sugar; blend thoroughly. Add milk and
mix. Place in chilled ice cube trays without dividers or a shallow pan;
freeze
until mushy. Place mixture in a mixing bowl and whip. Add pineapple and
juices. Return to trays or pan and freeze.

…………

Peach Ice Cream

SUBMITTED BY: Chris
“A creamy, delicious Summertime treat! This recipe contains raw eggs. We
recommend that pregnant women, young children, the elderly and the infirm do
not
consume raw eggs. ”

Original recipe yield: 4 quarts
PREP TIME 20 Min
READY IN 1 Hr 5 Min
SERVINGS 8

INGREDIENTS
1-1/2 eggs, beaten
3/4 cup and 2 tablespoons white sugar
2-1/2 fresh peaches, pitted and chopped
1 cup heavy cream
1/2 cup half-and-half cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt

DIRECTIONS
List of 2 items
1. In large bowl, mix together eggs and sugar until smooth; puree peaches in
blender or food processor and stir 1.25 cups of puree into egg mixture. Stir
in
cream, half-and-half, vanilla and salt and mix well.
2. Pour mixture into freezer canister of ice cream maker and freeze
according to manufacturer’s instructions.

…….

Peppermint Ice Cream

SUBMITTED BY: Berneice Metcalf
“With flecks of peppermint candy, this ice cream is perfect for the
holidays. –Berneice Metcalf, Leavenworth, Washington”

Original recipe yield: 8 servings
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS 8

INGREDIENTS
4 egg yolks
1 1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
2 cups whipping cream
4 1/2 teaspoons vanilla extract
1 cup crushed peppermint candies

DIRECTIONS
List of 2 items
1. In a heavy saucepan, whisk egg yolks, half-and-half, sugar and salt. Cook
and stir over low heat until mixture reaches 160 degrees F and coats the
back
of a metal spoon. Remove from the heat. Place pan in a bowl of ice water;
stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap
onto
surface of custard. Refrigerate for several hours or overnight.
2. Fill cylinder of ice cream freezer two-thirds full. (Refrigerate any
remaining mixture until ready to freeze.) Freeze according to the
manufacturer’s
directions. Stir in peppermint candy. Allow to ripen in ice cream freezer or
firm up in the refrigerator freeze for 2-4 hours before serving.

[this seems to need work…]

……..

Sherbets Hambleton Hall

Orange:
3 c. strained fresh orange juice
1/3 c. sifted powdered sugar
1 T. orange-flavored liqueur

tangerine or mandarin sections for garnish

Combine first 3 ingredients in a bowl, and mix well. Chill at least 2
hours, covered. Freeze according to manufacturer’s directions. Garnish
with fruit sections.
…………….
Lime:
2 c. strained fresh lime juice
2.5 c. sifted powdered sugar
lime sections for garnish

Mix juice and sugar, chill 2 hours, covered. Freeze in ice cream maker.
……..
Strawberry:
4 c. sliced berries
1/3 c. sifted powdered sugar
2 T. fresh lemon juice
few raspberries, mint leaves for garnish

In a blender or food processor, puree berries and press through fine sieve,
pressing firmly on the solids. Combine with sugar and lemon juice, and
chill covered at least 2 hours. Freeze in ice cream maker.

–from Gourmet c. 1981?

……..

Super Strawberry Sherbet

SUBMITTED BY: Anne Dickens
“This cool, smooth summertime treat is nice to have ready in the freezer for
a special treat.”

Original recipe yield: 32 servings
PREP TIME 10 Min
READY IN 10 Min
SERVINGS 32

INGREDIENTS
4 quarts fresh strawberries, sliced
4 cups sugar
2 2/3 cups milk
2/3 cup orange juice
1/8 teaspoon ground cinnamon

DIRECTIONS
1. Combine strawberries and sugar; let stand until juicy, about 1-1/2 hours.
Mash or puree in a blender in several batches. Add milk, orange juice and
cinnamon;
blend well. Pour into the cylinder of an ice cream freezer and freeze
according to manufacturer’s directions, or pour into ice cube trays without
dividers.
If preparing in trays, freeze about 3 hours, stirring two or three times.

Vanilla Ice Cream III

SUBMITTED BY: Nicki
“A no-cook, no egg version of a popular favorite – made with sweetened
condensed and evaporated milks, vanilla extract, sugar, milk and salt.”

Original recipe yield: 1 gallon
PREP TIME 45 Min
READY IN 45 Min
SERVINGS 32

INGREDIENTS
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons vanilla extract
1 pinch salt
1 cup white sugar
6 cups milk

DIRECTIONS
1. Combine condensed milk, evaporated milk, vanilla, salt and sugar in
freezer canister of ice cream maker, and stir well. Add enough milk to bring
mixture
to the fill line on canister. Freeze according to manufacturer’s directions.

[wonder about warming milk to dissolve sugar? some say too sweet…]

…….

* Vanilla Ice Cream V

SUBMITTED BY: Jackie
“No-cook, no eggs, made with half-and-half and cream. Great, simple, classic
vanilla ice cream!”

Original recipe yield: 1 gallon
PREP TIME 45 Min
READY IN 45 Min
SERVINGS 32

INGREDIENTS
2 quarts half-and-half cream *
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt

DIRECTIONS
1. Combine half-and-half, cream, sugar, vanilla and salt in freezer
container of ice cream maker. Freeze according to manufacturer’s
instructions.

* [scale it down, use milk, with higher percentage of cream–still need
vanilla I like]

…….

Vanilla Ice Cream VIII

SUBMITTED BY: Margie Kirkman
“Just milk, sugar and vanilla. This vanilla ice milk is so easy and tastes
just like snow cream.”

Original recipe yield: 1 gallon
PREP TIME 45 Min
READY IN 45 Min
SERVINGS 32

INGREDIENTS
8 cups milk
2 cups white sugar
1 tablespoon vanilla extract

DIRECTIONS
List of 1 items
1. Combine milk, sugar and vanilla in freezer canister of ice cream maker.
Freeze according to manufacturer’s instructions.

[like its simplicity–requires excellent vanilla flavor, the rub-but I’ll
try it; add pinch of salt]

++++++++++++++++++++++

Jamborees

1 – 1/2 cups butter, softened
1 cup sugar
2 eggs
2 tablespoons vanilla [seems like a lot?]

3 cups sifted flour
1/2 teaspoon salt

jelly, jam, preserves of your choice, about 1/2 cup or so *

In a medium bowl, cream together butter, sugar and eggs till fluffy; stir in vanilla. Stir dry ingredients together, and add gradually to the creamed mixture; blend well. Chill dough at least 1 hour.

Drop dough by heaping teaspoons onto ungreased baking sheets. Make a dent in the center of each cookie, using the back of a spoon dipped in cold water. Place 1/4 teaspoon desired jam onto each cookie. Bake 10 to 12 minutes at 375 degrees. Cool on trays slightly before removing cookies to racks. Makes about 30 cookies.

–from Juanita Hippert, c. 1965

* You won’t need so much jam if you’re very tidy, but I always make a little mess with this. My mom mostly used apricot preserves or blackberry jam for these. Strawberry jam looks nice, though it’s a bit too sweet to my taste. I can’t think why any fruity jam or jelly you like wouldn’t work. – LLF

+++++++++++++++++++

Jeannette’s Fudge

2 to 4 tablespoons cocoa powder *
3 cups sugar
1/2 teaspoon salt
1 – 1/2 cups milk

4 – 1/2 tablespoons butter
1 teaspoon vanilla

In a heavy 2-quart saucepan, combine cocoa, sugar and salt; add milk and blend. Over moderat heat, bring to a boil, stirring often, Cook to 232 degrees, to soft-ball stage. Remove the pan from heat, and drop in butter. Cool without stirring to lukewarm. Add vanilla and beat mixture until it thickens. Pour fudge into a buttered 9-inch square pan, smooth the top, and cut into squares.

–from Jeannette Barber, c. 1964

* My aunt Jeannette uses the lesser amount of cocoa, I tend to use a bit more. – LLF

++++++++++++++++++++

Jiffy Chocolate Cake

1 cup sugar
1 – 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/3 to 1/2 cup cocoa powder

1/2 cup cooking oil
1 – 1/2 cups buttermilk
2teaspoons vanilla
1 tablespoon red food coloring, optional

Sift together the dry ingredients. Add Remaining items and beat just to combine well Bake in 9-inch square pan about 30 minutes at 350 degrees, till cake tests done. Cool in pan, then frost top with Never-Fail Caramel Frosting (in separate recipe).

+++++++++++++

Leaveners

Derived from the Latin “levare”, meaning “to raise”. The raising action that
aerates dough and batter during mixing and/or baking provides greater volume
and a distinct cell structure.

Leaveners are classified as “aerating”, “chemical”, and “yeast”.

* Aerating Leaveners

Whole eggs, egg whites, butter, shortening, lard.-

Work on the principle that a volatile substance will produce vapors that
will be captured within food as it dries and sets during baking to give
structure to baked goods.

Whole eggs are beaten until light, egg whites until fluffy. During baking,
the moisture in the eggs or whites expands as water vapor. At the same time,
the heat of the oven firms the crumb structure.

Butter and solid fats flavor as well as leaven. They are generally low in
moisture, so they are worked into the dough to form thin, alternating layers
of fat and dough. The moisture in the dough evaporates, producing water
vapor which is trapped by the moisture-proof fat, resulting in a flakey,
aerated pastry.

* Chemical leaveners

Chemical reactions occur between two or more ingredients, specifically
between alkali and acid, to produce carbon dioxide. The reaction starts when
liquid is added to the mixture.

– Baking soda is used as a leavener when using acidic ingredients. Some
examples of acid ingredients include: sour milk, buttermilk, sour cream,
cream of tartar (potassium bitartrate), lemon juice and vinegar.

– Baking powder is a combination of both alkaline (sodium bicarbonate) and
acid (cream of tartar) ingredients. It was invented to insure consistent
results in recipes.

Most U.S. baking powders are double acting, i.e., they release gas during
mixing and again during baking. The reaction is slower than that of old
fashioned single action baking powders.

……………

* Baking Powder Substitutions

baking powder, single-acting – 2 tsp cream of tartar, 1 tsp baking soda, 1/2
tsp salt per cup of flour
–Joy of Cooking

baking powder, rising equivalent – for 1 tsp use 1/4 tsp baking soda plus
5/8 tsp cream of tartar
–Joy of Cooking, other equivalents given

baking powder, measuring equivalent – for each tsp, 1/2 tsp cream of tartar,
1/4 tsp baking soda, 1/4 tsp cornstarch or arrowroot. Mix only as much as
you
need per recipe since it will lose potency during storage.
–Rodale’s Basic Natural Foods Cookbook

baking powder, double-acting, SAS – for 1 tsp use 1-1/2 tsp phosphate or
tartrate baking powder
–Joy of Cooking

self-rising flour – 1-1/2 tsp baking powder + 1/2 tsp salt per cup
–Pillsbury flour bag).

Note: Since the substitutions release gas immediately when mixed with the
liquid of the recipe, they are single-acting. If you get it in the oven
ASAP, you shouldn’t have much of a problem substituting for D.A. powder.

……………….

* Yeast Leaveners

The oldest known leavener, this one-celled microorganism divides and
multiplies at a phenomenal rate when subjected to moisture and heat.

Yeast remains dormant at temperatures below 50°F, and are killed at
temperatures above 120°F.

– Adding a small amount of sugar will enhance development, but too much – –
sugar (greater than 6% of flour total) will stop yeast growth. – Salt inhibits yeast growth.
– Whole milk is not good for proofing yeast, because milk fats coat yeast cells and inhibit cell growth.

— from Fante’s site, c. 2007

++++++++++++++++++

Lemon-Cream Cheese Pound Cake

8 oz. cream cheese, at room temperature
1 cup butter, at room temperature
4 large eggs
1 – 1/2 cups sugar
2 tablespoons fresh lemon juice
1 – 1/2 teaspoons freshly-grated lemon zest
1 teaspoon vanilla

2 – 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt

In a large bowl with an electric mixer, cream together the cream cheese and butter. Gradually add the sugar, blending thoroughly. Add eggs one at a time, beating well after each. Add lemon juice, zest and vanilla and beat till smooth and well blended.

Sift together the dry ingredients and add gradually to the creamed mixture, combining well. Pour batter into a well-buttered and floured tube pan. Bake cake at 325 degrees for 60 to 75 minutes, or until cake tests done. Let cake cool in the pan for 10 minutes Turn it out onto a serving plate, and dust with powdered sugar. [This seems to say you do this while the cake is still warm, but I have my doubts. – LLF]

–from Gourmet, c. 1981

+++++++++++++++++

Lemon Delight Cake

1 box Lemon Supreme cake mix [do they still sell that? if not, I’m sure there’s an equivalent]
4 eggs
3/4 cup cooking oil
1 3-oz. package lemon jello
1 cup water

In a large bowl, combine all ingredients. Beat about 5 to 6 minutes, till smooth and well-blended. Pour batter into a well-greased 9 X 13-inchh cake pan. Bake about 30 to 35 minutes [?] at 350 degrees, until center springs back when pressed, and cake tests done. While the cake is still hot, poke holes about an inch apart all over the top with a skewer, and pour on Lemon Glaze (recipe is below). Cool the cake in the pan before serving. Serves at least 12.

Lemon Glaze

1/2 cup lemon juice [fresh is great, but even reconstituted works here]
2 cups sifted powdered sugar

Combine sugar with lemon juice and mix until smooth. Pour the glaze over hot Lemon Delight Cake (recipe above).

–This recipe was no doubt on cake mix boxes in the 1950’s. My mom got it from one of her workmates, but I don’t know who it was now. We’ve been making this since she went back to work before I started kindergarten in 1957! – LLF

++++++++++++++

Lemon Filling

3/4 cup sugar
2 tablespoons cornstarch
dash salt

3/4 cup cold water
2 beaten egg yolks
1 teaspoon grated lemon peel
3 tablespoons lemon juice

1 tablespoon butter

In a small saucepan, combine the dry ingredients; stir in water and blend until smooth. Add the egg yolks, lemon juice and peel; combine well. Cook, stirring constantly, over moderate heat until bubbly; cook 1 to 2 minutes more, then remove the pan from the heat. Stir in butter and cool thoroughly. Spread filling between layers of Yellow Citrus Cake (see separate recipe).

–from Better Homes and Gardens New Cookbook

++++++++++++++++++++++++++

Lime-Tarragon Chicken

1/4 cup peanut oil
1/4 cup fresh lime juice, to taste
1/4 cup dry white wine
1 to 2 medium cloves garlic, mashed, to taste
1 tablespoon snipped chives
1 1/2 teaspoons minced fresh mint leaves
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dry mustard
1/4 teaspoon worcestershire sauce, to taste

1 3-pound chicken, cut in serving pieces

In a medium bowl, whisk together all ingredients except the chicken, to combine well; chill marinade for 1 hour to let the flavors blend. Place the chicken in a baking dish large enough to accommodate it in a single layer; pour in marinade, and make sure the chicken is coated with it on all sides. Cover the dish loosely, and chill for 3 hours, turning chicken pieces occasionally to keep them in contact with the marinade as much as possible.

Preheat oven broiler, and broil chicken5 inches from the heat, skin-side down, for 20 minutes, basting it with marinade every 5 minutes. Turn the chicken pieces over with tongs, and broil 10 minutes longer, basting twice with the marinade. Serves 3 to 4.

–from Gourmet, May 1986

+++++++++++++++++++++++

Mexican Cornbread

1 cup self-rising flour *
1 cup self-rising cornmeal **
1/4 cup sugar

1/2 cup cooking oil
1 cup milk
1 egg, beaten lightly

1/4 to 1/2 medium onion, minced fine (or reconstituted dried onion)
1/2 medium green pepper, diced fine (or reconstituted dried pepper)
2 hot banana peppers, minced fine
1/2 cup creamed corn
1/4 to 1/2 cup grated cheddar cheese

In a medium bowl, combine flour, cornmeal and sugar. Add oil, milk and egg; beat to blend well, and stir in remaining ingredients. Preheat oven to 400 degrees. Pour batter into a well-buttered 9-inch square pan, and bake at least 35 minutes, until the sides start to pull away from the pan, and the center is set. Cool slightly before serving.

–from Helen M. Sempsrott, circa 1972

* I’m not sure many of us keep self-rising flour or cornmeal on hand these days, but you can make your own. For 1 cup self-rising flour, combine the following:
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

** To make 1 cup self-rising cornmeal, combine:
1 cup cornmeal, yellow or white
1/2 teaspoon salt
1 1/2 teaspoons baking powder

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Natural Cleaner Recipes

including:
Almost Everything Cleaner
Floor Cleaner
Mold and Mildew Cleaners
Window Cleaner

Almost Everything Cleaner

2 teaspoons borax
1 teaspoon washing soda (not baking soda)
Hot water
4 tablespoons vinegar
½ teaspoon natural liquid soap (I use natural dish liquid or Dr. Bronner’s)
¼ teaspoon tea tree oil
8 drops rosemary oil
8 drops tangerine oil
8 drops lavender oil

Dissolve borax and washing soda (you’ll find both in the laundry boosters section of the supermarket) into 2 cups very hot water, strain the mixture through a very fine sieve, and funnel into a 1-quart spray bottle (or pour in slowly, leaving behind any undissolved powder). Add the rest of the ingredients (you can find essential oils at a health-food store) and shake to blend. Top off with more hot water and shake again.

This spray cuts through even the greasiest grime, and the essential oils help chase away germs and odors while leaving behind a delightful (and healthy) fragrance. The ingredients will cost you a bit more up front than buying a bottle of ready-made cleaner would, but in the long run they will make dozens of bottles of cleaner, costing far less per bottle.

…………

Floor Cleaner

You can use either Almost Everything Cleaner or Window Cleaner to wash your floor, but plain vinegar and water will do most jobs just fine and won’t leave a haze on shiny surfaces. If you are spry, just scrub the floor as you would any other surface. If you prefer to stand comfortably while making your floor shine, get yourself a flat-pad-type mop (I have a Swiffer Sweeper I’ve been using for at least 15 years; it has four little grippers designed to hold the brand’s disposable pads, but they hold real cloth just fine) and a stack of terrycloth rectangles cut to fit it. If your sweeper came with an attached bottle, as mine did, you can fill the bottle with the cleaner of your choice, or simply use a spray bottle adjusted to release a loose stream.

……….

Mold and Mildew Cleaners

If you need a little extra cleaning power for an area that has gotten moldy or mildewed, spray it generously with undiluted vinegar. Allow the vinegar to work for a few hours (overnight for bad cases) and then wipe the area dry. Use a fan to completely dry it. Follow up by determining why the area was damp enough to allow the problem to develop in the first place, and fix leaks and/or improve ventilation to prevent a repeat. Vinegar has been shown to kill 82 percent of mold strains, so chances are it will do the trick. If it doesn’t, get a bottle of pure grapefruit-seed extract, mix 20 drops into 2 cups of water, and spray the mix onto the area. In the unlikely event you still have problems, mix 2 teaspoons of tea tree oil into 2 cups of water and spray the area with that. Tea tree oil kills virtually all molds, but its distinctive smell will linger for a few days.

……….

Window Cleaner

¼ cup vinegar
½ teaspoon natural liquid soap (optional; I use natural dish liquid or Dr. Bronner’s)
2 cups water

Put all ingredients in a spray bottle and shake to blend. If you want to, you can add a single drop of blue food coloring if you need to convince your family that it really is window cleaner.

Pour cleaner into a spray bottle and shake well before using. This may tend to run down and puddle at the bottom of windows more than commercial cleaners, so be ready to wipe it up.

–from Organic Gardening newsletter, April 2014

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Never-Fail Caramel Frosting

1/4 cup butter
1/2 cup packed brown sugar
dash salt
2 tablespoons milk

1 to 1/2 cups powdered sugar
1/2 teaspoon vanilla

In a small saucepan, melt the butter over low heat. Add sugar and salt and mix well. Cook , stirring constantly, over medium heat till sugar dissolves and mixture comes to a boil. Add milk and bring back to the boil, still stirring. Then cook without stirring 1 minute more. Remove pan from heat and cool to near room temperature. Gradually add powdered sugar and vanilla, and beat until smooth. Will frost the top of a 9-inch square cake, such as Jiffy Chocolate Cake (in separate recipe).

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No-Bake Cookies

Original Chocolate –

1/2 cup butter or margarine
2 cups granulated sugar
1/3 cup cocoa powder
dash salt
1/2 cup milk

1 teaspoon vanilla
1/4 to 1/2 cup peanut butter
2 to 3 cups quick-cooking oatmeal (uncooked)

Combine first 5 ingredients in a medium saucepan. Cook, stirring constantly, over moderate heat until butter melts and sugar is dissolved. Bring to a boil, and cook, still stirring, 1 to 2 minutes, then remove pan from heat. Stir in vanilla and peanut butter, and gradually add oatmeal. While still warm, drop cookies by heaping teaspoonfuls onto waxed paper or a well-greased baking sheet. Allow cookies to cool. Makes about 2 dozen.

–from Western Star Desserts cookbook, circa 1970

Peanut Butter Variation –

As above except:

no cocoa powder
use 2 cups brown sugar, no granulated sugar
use at least 3/4 cup peanut butter

–from LLF, circa 1981

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No-Ham Navy Bean Soup

1.8 lb. dry uncooked navy beans
1 tsp. bbaking soda
several changes of water in kettle

1 T. cooking oil
pinch ground allspice
2 tsp. dried basil, crumbled
1-2 bay leaves
1 tsp. celery flakes
pinch ground clove
2 tsp. cumin seeds
2-3 tsp. fennel seed
2 tsp. oregano leaves
1/2 tsp. ground black pepper
1/2 to 1 tsp. crushed red pepper flakes
1/2 tsp. rosemary leaves, crumbled
1/2 tsp. sage, crumbled
1 tsp. savory
1 tsp. thyme

2 c. diced tomatoes
1/2 c. celery tops, chopped
2-3 ribs celery, sliced
3-5 carrots, sliced
1/2 c. diced green pepper, or more
2-3 c. onion, sliced
2-3 cloves garlic, minced
1 T. dried parsley

1 T. cider vinegar
1-2 tsp. beef base or bouillon powder
hickory seasoning, to taste
salt, pepper, italian seasoning, marjoram to taste
hot pepper sauce to taste
2 tsp. worcestershire sauce
1-2 large onions, diced
2-3 cloves garlic, minced fine

In 6-quart kettle, cover beans with cold water; bring to boilover moderate heat; add baking soda and stir well. Remove kettle from heat. Let beans stand, covered, till they cool to room temperature, making sure there is plenty of water in the kettle, as beans will absorb more than you’d think. Change soaking water at least twice. Beans may soak several hours to overnight. If holding longer before cooking, keep covered and chilled.

Rinse beans well in colander, and place back in kettle with about 2 quarts cold water. Add the second group of ingredients given above, and bring to a boil over moderate heat. Simmer beans 55-80 minutes, stirring occasionally, or until beans are tender. Add next group of ingredients, and cook till veggies are done, at least 20 minutes. If needed, add more water.

Stir in remaining ingredients, and cook, stirring occasionally, about 5-10 minutes more. Adjust seasoning to taste, and let beans stand 5-10 minutes before serving. Good served with barley cooked with veggies in beef broth.

— LLF February 2004

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Orange-Cranberry Muffins

2 1/4 c. flour
1 1/2 c. sugar
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
pinch allspice and cinnamon
2 T. orange peel

7/8 c. water, milk or orange juice
1/3 c cooking oil
1 egg
2 T. orange peel, less with orange juice

1/2 to 1 c. chopped cranberries *

In medium bowl, combine dry ingredients, stir well. In large mixing bowl, beat egg, blend in liquid and peel thoroughly; add cranberries. Quickly stir in dry ingredients just to moisten, leaving some small lumps.

Fill prepared muffin cups/pans 2/3 full and bake in 400 degree oven 15-20 minutes, till tester comes out clean. Cool 3-5 minutes before removing from pans; serve warm. Yields 12 large muffins, more small ones.**

* use smaller amount with dried cranberries, but you may need a bit more liquid; with ‘craisins’ you may want to decrease the sugar, especially if using orange juice

** naturally, larger muffins will need longer to bake, so watch closely to get the timing down.

–LLF, February 2006

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Orange Pound Cake

Cake batter –
1 c. unsalted butter, at room temperature
2 c. sugar
4 extra-large eggs, at room temperature
1/3 c. grated orange zest – from 6 oranges
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 c. freshly-squeezed orange juice, divided
3/4 c. buttermilk, at room temperature
1 tsp. vanilla

Preheat the oven to 350 degrees. Grease and flour 2 smallish loaf pans, lining the bottoms with parchment paper. Cream butter an 2 cups sugar with mixer till light and fluffy, for about 5 minutes. On medium speed, beat in the eggs one at a time, and add the orange zest.

In a large bowl, sift together flour, baking powder, soda and salt. In a separate bowl, combine 1/4 cup orange juice with the buttermilk and vanilla. Add the flour mixture to the batter, alternating with the buttermilk mixture, beginning and ending with flour. Divide the batter evenly between the loaf pans; smooth the tops and bake 45 to 60 minutes, until a cake tester comes out clean.

…………..

Orange Syrup –
1/2 c. sugar
1/2 c. fresh orange juice

While the cakes bake, cook 1/2 cup sugar with 1/2 cup orange juice in a small saucepan over low heat, until the sugar dissolves. When cakes are done, allow them to cool in their pans 10 minutes, then turn out to cooling racks set over a tray. Spoon the orange syrup over the cakes, and allow them to cool completely.

…………

Glaze, for 1 loaf –
1 c. powdered sugar, sifted
1.5 T. fresh orange juice

To glaze, combine powdered sugar with 1.5 tablespoons orange juice, whisking until smooth. If necessary, add a few drops more juice to pour easily. Pour this over the cake, and allow the glaze to dry before wrapping for storage. If freezing, wait to add glaze until thawed, and you’re ready to use the cake.

–from Barefoot Contessa Family Style, July 2010

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Parmesan-Peppercorn Dressing

1 cup mayonnaise
1 cup sour cream
1/3 to 2/3 cup grated Parmesan cheese
1/4 cup milk *
2-3 tablespoons lemon juice
2 teaspoons coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon sugar, if desired

In a small mixing bowl, combine all ingredients; mix well. Cover and refrigerate for up to 2 weeks. Makes around 2.5 cups of dressing.

* You might use reconstituted dry milk for this, or evaporated milk, to increase the holding time of the dressing.

–from AllRecipes.com c. 2006

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Pastry Doughs

includes:
Basic Short Pastry Dough
Cream Pastry Dough
Milk Pastry Dough
Rich Short Pastry Dough
Royal Light Pastry Dough
Royal Short Pastry Dough
Sweet Short Pastry Dough

Basic Short Pastry Dough

1 2/3 cups, less 1 tablespoon, flour
pinch of salt
1/2 cup cold butter, cut in bits
1/4 cup cold water

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Stir in cold water, and gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

………..

Cream Pastry Dough

1 2/3 cups, less 1 tablespoon, flour
pinch of salt
3/8 cup (6 tablespoons) cold butter, cut in bits
1/2 cup chilled heavy cream

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Stir in the cream, and gently mold dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

Milk Pastry Dough

1 5/8 cups flour
pinch of salt
1/2 cup cold butter, cut in bits
1/4 cup sugar
1/4 cup cold milk

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Add sugar and toss to combine well. Stir cold milk into the flour mixture, and gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

………..

Rich Short Pastry Dough

1 2/3 cups, less 1 tablespoon, flour
pinch of salt
1/2 cup cold butter, cut in bits
1/4 cup sugar

1 large egg yolk
3 tablespoons cold water

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Add sugar and toss to combine well. In a small cup or bowl, beat the egg yolk and water together, then stir this into the flour mixture. Gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

………..

Royal Light Pastry Dough *

4 cups, less 2 tablespoons, flour
pinch of salt
7/8 cup (14 tablespoons) cold lard, cut in bits
3/4 cup ice water

1 1/4 cups cold butter, cut in bits

In a large bowl, blend flour, salt and lard till it resembles coarse meal. Stir ice water into the flour mixture, and gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Gently knead together bits of butter to form a 4-inch square; dust butter with flour and chill it, wrapped in waxed paper, about 30 minutes, until firm.

Roll dough out on a lightly-floured surface to form an 8-inch square. Place chilled butter square diagonally in the center of the dough. Roll the exposed dough “corners” into 6-inch strips and fold dough strips over butter, to enclose it; carefully turn the dough over. Roll the dough into a 12 by 16 inch rectangle. Invert the dough, and brush off any excess flour from the top. Fold top and bottom thirds of dough over the center. Flip the dough again, so the seam side is down, and rotate it 90 degrees. Repeat this rolling, folding, flipping and rotating process 4 more times, chilling dough between steps as necessary. For the final roll, carefully divide dough into two squares, then roll each to about 1/8 inch thickness; carefully transfer each to pie pans, then trim and flute the edges before baking. Makes 2 9-inch pie crusts.

* I’ve left this as a 2-crust recipe, as I’m not sure what size pieces you would need to be making for a single-crust portion. – LLF

………..

Royal Short Pastry Dough

1 2/3 cups, less 1 tablespoon, flour
pinch of salt
3/4 cup cold butter, cut in bits
1 tablespoon sugar
1/4 cup cold water

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Add sugar and toss to combine well. Stir cold water into the flour mixture, and gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, aiming for a 1/4 inch thick rectangle of dough. Fold top and bottom thirds over the dough’s center, and rotate it 90 degrees. Repeat this rolling, folding and rotating process 3 more times, then again chill the dough for 30 minutes, wrapped in waxed paper. Roll dough out on a lightly-floured surface to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

………..

Sweet Short Pastry Dough

1 2/3 cups, less 1 tablespoon, flour
pinch of salt
1/2 cup cold butter, cut in bits
1/4 cup sugar
1/4 cup cold water

In a medium bowl, blend flour, salt and butter till it resembles coarse meal. Add sugar and toss to combine well. Stir cold water into the flour mixture, and gently form dough into a ball. Flatten the dough slightly, dust it with flour, and chill it, wrapped in waxed paper, about 30 minutes, until it is just firm. Roll dough out on a lightly-floured surface, to about 1/8 inch thickness; carefully transfer it to a pie pan, then trim and flute the edges before baking. Makes 1 9-inch pie crust.

–from Gourmet, February 1983, “English Dessert Pastries”

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Paul Bunyan Sugar Cookies

1 1/2 cups butter, softened
1 1/2 cups granulated sugar
2 eggs, beaten lightly
1 Tablespoon vanilla extract
2 Tablespoons milk

4 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/3 cup raisins (very optional)

Cream together the first 4 ingredients until light and fluffy; stir in the milk. Sift together the dry ingredients, and add them gradually to the creamed mixture, blending well. Chill the dough for at least 1 hour, then roll on floured surface to 1/4 inch thickness. Cut out 5-inch circles, and sprinkle the tops with sugar. Place cookies 1 inch apart on ungreased cookie sheets, and bake at 375 degrees for about 10 minutes, or until cookies are very lightly browned. Makes about 14 large cookies.

Note: In the real world, I roll the dough into 1 and 1/2 inch balls, flatten them slightly on the baking sheets, (which I grease a bit), and sprinkle the tops with sugar. I can’t give a baking time, just watch for them to start browning at the edges, and take them out when the tops feel firm; let them cool for a minute on the sheets before shifting them to cooling racks. Yield is usually 4 to 5 dozen cookies. – LLF

–adapted from Better Homes & Gardens Cookies and Candies cookbook, 1960’s edition

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Peanut Butter Cookies

1 cup butter or margarine, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs, lightly beaten
1 cup peanut butter [nominal amount]
1 teaspoon vanilla

2 1/2 cups flour *
1/2 teaspoon salt
1/2 teaspoon baking soda

In a large bowl, cream the butter with sugars; beat till fluffy. Stir in peanut butter, eggs and vanilla and blend well. Sift together the dry ingredients, and gradually add them to the creamed mixture, beating well after each addition. Cover and chill the dough at least 1 hour.

Preheat oven to 350 degrees. Place 1-inch balls of dough at least 1 inch apart on ungreased baking sheets, flattening them slightly with a fork dipped in cold water, making a cross-hatch design on each cookie. Bake cookies in the top third of the oven, until the edges firm and start to brown. Try not to let these brown too much, unless you want crunchy cookies. Allow them to cool on trays 30 seconds before removing to cooling racks. makes about 5 dozen cookies.

* The stated amounts are from my mother’s hand-copied version of this popular recipe from the 1950’s. But I no longer measure the peanut butter, and probably use more than the given quantity. And I use at least 3 cups flour now, making them less sweet than most. They also don’t spread so far or so thin while baking. – LLF

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Pecan Pie

3 eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/3 cup (just over 5 tablespoons) butter
1 cup dark corn syrup
1 cup finely-ground pecans
1/2 teaspoon vanilla
1 unbaked deep-dish 9-inch pie shell

In a medium bowl, beat the eggs slightly; add sugar and salt and mix well, till light and fluffy. Melt the butter, and warm the corn syrup a bit, then add them to the egg mixture. Beat to combine all ingredients, and stir in the vanilla. Spread the nuts evenly across the bottom of the pie shell, and pour in filling. Bake at 350 degrees for 50 to 60 minutes, until the center is set. Cool completely before serving.

–From Mary L. Frederick, adapted from the cookbook she received as a wedding gift in 1949

Note: my mom always made these two at a time, (mostly at Christmas and Thanksgiving), since corn syrup came in pint bottles, and you could eliminate the messy step of measuring it that way. But I would caution that you should have plenty of people available to consume two pies fairly quickly, as the bottom crust gets soggy. Also, very few of us really need to eat much pecan pie; I estimate at least 4000 calories per pie, probably more! Someone once said that pecan pie may be the only dessert we put whipped cream on so it will seem less rich. – LLF, August 2012

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Pecan Pralines

3/4 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
1/2 cup heavy cream
1 cup milk
1 cup chopped pecans
2 cups pecan halves
2 tablespoons vanilla

In a large heavy saucepan, melt the butter over high heat: add the sugars and cream. Cook for 1 minute, while whisking constantly. Add the milk and chopped pecans: cook for an additional 4 minutes, still whisking constantly. Reduce heat to medium: cook and whisk for 5 minutes more. Add the pecan halves and vanilla, and cook, still whisking, for 15 to 20 minutes, until the mixture reaches 240 degrees, when it just begins to make “threads” when dropped from a spoon. Remove pan from heat. Quickly drop candies by heaping spoonfuls onto buttered baking sheets, using a second spoon to scrape mixture from the first spoon. Finished patties should be dull and crumbly, rather than translucent and chewy.

–from Chef Paul Prudhomme’s Louisiana Kitchen

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Penuche – Brown Sugar Fudge

1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup heavy cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla
1/2 cup pecans, coarsely chopped

Generously butter the sides of a heavy 2-quart saucepan. Add sugars, cream, milk and butter, and combine well. Cook over medium heat, stirring constantly, until sugar is dissolved, and the liquid comes to a boil. Stirring only if necessary, let mixture cook to the soft-ball stage, 238 degrees on a candy thermometer. Immediately remove the pan from the heat, and let it cool to lukewarm without stirring. Add vanilla, and beat vigorously until the fudge becomes very thick, and starts to lose its gloss. Quickly stir in the pecans, and turn the fudge out into a well-buttered 9-inch pan. Score it into squares while it’s still warm; cut it after it is cooled and firm.

–from Better Homes and Gardens Cookies and Candies, 1960’s edition

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Pineapple Cake

2 cups flour
2 cups granulated sugar
2 teaspoons baking soda
1 20-ounce can crushed pineapple
2 eggs, beaten lightly
2 teaspoons vanilla
1 cup chopped pecans

In a large mixing bowl, combine all ingredients, including the pineapple juice, and mix well. Pour batter into a well-buttered 9 X 13-inch cake pan. Bake at 350 degrees for 20 to 25 minutes, until the cake tests done, and the center springs back if pressed lightly. Cool on a rack in the pan. When cold, frost cake with Cream Cheese Frosting, given separately.

–from Helen Rieser, 1981

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Pizza Dough

1 1/4-ounce package (2 1/4 teaspoons) active dry yeast
1/4 teaspoon sugar
1/4 cup lukewarm water

3/4 cup lukewarm water
2 tablespoons olive oil
1/4 cup whole wheat flour
2 1/2 to 2 3/4 cups unbleached flour
1 teaspoon salt

In a large bowl, proof the yeast with the sugar and 1/4 cup lukewarm water for 15 minutes, until foamy. Stir in remaining 3/4 cup lukewarm water, oil, whole wheat flour, salt, and 2 1/2 cups unbleached flour. Blend until mixture forms a sticky dough. Turn the dough out on a lightly-floured surface and knead, adding up to 1/4 cup more flour as necessary, for 5 to 10 minutes, until the dough feels smooth and elastic. Place dough in a lightly-oiled large bowl; turn to coat it well with oil. Cover the bowl with plastic wrap, and let dough rise in a warm place for 1 hour, or until it has doubled in bulk. Punch down the dough; it is ready to use at this point, or it may be covered and refrigerated for a few hours first. Makes enough dough for 4 7-inch pizzas, or for 1 14-inch pizza.

–from Gourmet, January 1985

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Play Dough

The secret ingredient here is cream of tartar. This recipe makes play dough
that is not grainy like uncooked play dough and keeps for a long time.

4 cups flour *
1 cup salt
4 cups water
4 tablespoons oil, mineral oil if available **
1/2 cup cream of tartar ***
various food colorings, flavorings as desired ****

Mix all ingredients in a sauce pan. Try to eliminate all lumps if
possible–though these may keep forming as the mixture heats, which is what
seems to happen. Squish the lumps with the spatula and/or between your
fingers to achieve an even texture–a messy job, but kind of fun.

Cook and stir over low/medium heat until play dough is completely formed and
no longer sticky. Allow to cool slightly before storing in an air tight
container or zip lock bag.

* Half the recipe makes a good amount of play dough–over a pound–and is as
much as you might want to wrestle with at once.
** this seems to give an oily result, but very pliable and nice to work
with–try cutting the amount of oil slightly next time.
*** available in quantity at better prices from Bulk Foods.com
**** it’s hard to judge how much of these to add to get the shades and
scents you want, just experiment–and remember the colors may change with
cooking.

Variations:
Add one package of unsweetened powdered Kool-Aid to your playdough to give
it a great smell. (Thanks to James Slaughter for this variation).

–from a forgotten website, June 2006

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Prune Cakes

Breakfast Spiced Prune Cake

“This moist cake was a favorite of mine as a child – probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!”

Prep Time: 20 Min
Cook Time: 50 Min
Ready In: 1 Hr 10 Min
Servings: Recipe Yield1 – 9 inch tube cake

1 cup shortening
2 cups granulated sugar
4 eggs
1 teaspoon vanilla
1 1/3 cups buttermilk
1 1/3 cups stewed prunes, chopped

2 1/3 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts (optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using. Pour batter into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean. Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

–from AllRecipes.com, August 2012

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Festive Prune Cake

“This is a relatively plain cake made moist with prunes and prune juice. Its nice to have a slice of this cake for breakfast in the morning.”

Servings: Recipe Yield1 9×13 inch cake or 2-8 inch rounds

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

1/2 cup shorteningfinds
1 cup granulated sugar
2 eggs
1 cup prune juice
1 cup prunes, cooked and chopped
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Sift the flour, baking soda, salt, ground cinnamon, nutmeg, cloves and allspice. Set aside. Cream the shortening with the white sugar. Blend in the eggs one at a time and beat well for 1 minute. Add the dry ingredients alternately with the prune juice. Stir in the prunes and nuts. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until done.

–from AllRecipes.com, August 2012

Note: this makes a decent 9-inch square cake. Mom finds it too sweet, I thought it was okay except for the prune flavor, and I cut way back on the spices, which might help mask that. – LLF

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Pumpkin Pie

1 30-oz. can cooked pumpkin puree
4 eggs, beaten lightly
1 and 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
pinch ground ginger
1 13-oz. can evaporated milk
enough fresh milk to fill about 3/4 of the evaporated milk can
2 teaspoons vanilla extract
2 deep-dish 9-inch pie shells, unbaked

Place your oven rack about 1/3 of the way from the top, and preheat the oven to 425 degrees. In a large mixing bowl, whisk together the pumpkin and eggs to combine well. I often add a tablespoon or so of flour at this point, as I’m not sure the commercial pumpkin is as solid as it used to be, especially if you buy a store brand. Also, be careful that you’re buying plain cooked pumpkin, not a mix already containing sugar and spices; they are easy to confuse! In a smaller bowl, combine the sugar, salt and spices and blend well; gradually stirr this into the pumpkin and mix thoroughly. Stir in the milk and blend well; add the vanilla and mix thoroughly

Carefully pour the pie filling into your pie shells, and very carefully place the pies in the oven — spills are not fun to clean up afterwards. Bake pies for 15 minutes at 425 degrees; reduce the heat to 350 degrees and bake for an additional 45 minutes, or until the filling is set in the middle of each pie. Most ovens heat unevenly, so it’s good to rotate your pans at least once while baking, and you might need to switch them from side to side in the oven as well. Cool pies on racks if possible, and store them in the refrigerator, or at least keep them as cool as possible.

–from Mary L. Frederick, circa 1975, which she modified from the recipe found on Libbey’s Pumpkin labels during the 1950’s

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