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Cas City Forum Hall & CAS-L  |  Special Interests - Groups & Societies  |  Cosie's Corner & Feed Bag  |  The Pantry (Moderator: Delmonico)  |  Topic: Recipes (Deserts) 0 Members and 1 Guest are viewing this topic. « previous next »
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Author Topic: Recipes (Deserts)  (Read 24914 times)
Delmonico
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« Reply #25 on: February 17, 2009, 06:15:39 pm »

Buttermilk Pie

From Capt, Hamp Cox


This is a good'un - I promise.

2 cups buttermilk
2 1/2 cups sugar
6 tablespoons flour
8 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 lb unsalted butter, melted and slightly cooled
2 nine-inch, deep dish pie shells

Combine susgar, flour, beaten eggs, vanilla, buttermilk and melted butter in a bowl.

Mix until smooth.  Bake at 425 degrees for 15 minutes, then lower to 350 degrees for 40-50 minutes until pie rises.  Pie will settle when cool.  Store in fridge or freezer.  Serve at room temperature with whipped cream.

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

According to the info I have, this recipe was brought to the States in the 1820s by Chef Justin Bishop's Austrian great-great-great-grandmother, Elizabeth Stutz.
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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
Delmonico
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« Reply #26 on: February 22, 2009, 01:42:52 pm »

Miz Annie's World Famous Cobbler

This one is talked about a lot in Tall Tales, Thank You Miz Annie and Tensleep

3/4 stick of butter melted in a 9x13 baking dish


1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1/2 tsp salt

4-5 cups fruit filling (Lg can or jar if not making your own filling)

Mix dry ingredients with milk til smooth, pour into hot dish (butter)
Add fruit evenly

Bake @ 375F for 45 minutes

To make your own filling from fresh fruit, I always peel it, core it or what ever else is needed to remove the parts you don't want to eat.  I then add what ever amount of sugar I desire and add a little flour as thicking and stirr well.
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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
Delmonico
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« Reply #27 on: February 22, 2009, 03:31:28 pm »

Mollasses Spice Cake

This is Gopher Grease's recipe, I didn't steal it, he asked me to post it.  If you ain't afraid of a little sugar you will like it, in fact the flour and eggs are only there to hold the sugar together. 

Cake:
3 cups white flour
1 1/2 cups of water
1 cup dark molasses
(GG uses Brer Rabbit green label dark, but sorghum would be good also)
3/4 cup white sugar
3/4 cup brown sugar
2 medium eggs (slightly beaten)
1/4 cup butter (softened)
1 1/2 teaspoon cinnamon
3/4 teaspoon clove

Glaze:
2 cups white sugar
1 1/2 cups fresh lemon juice (8-12 lemons)
2 teaspoons grated lemon zest (yellow part of the peel)

Topping:
1 1/2 cups boiling water
1 cup currants (raisins could be used but be fancy, this is a fancy cake)
1 cup white sugar
2 teaspoon butter
2 teaspoon white flour
1 teaspoon grated lemon zest

Pre-heat two 12 or 14 inch shallow ovens to medium hot. Grease and flour two 9X9 round cake pans.

Mix dry ingredients for cake in one bowl and liquid in another. Beat the liquid into the dry till slightly foamy. Pour into pans and bake 30 minutes in a medium hot oven or until a fork  inserted comes out clean.

While cakes are cooling prepare glaze. Dissolve the sugar in the lemon juice with a whisk. Stir while bringing to a boil, when it starts to bubble stop stirring and heat till it thickens. (Stirring will crystallize the sugar) Brush on cakes sealing the edges.

The topping can be started at the same time as the cakes are baking by pouring the boiling water over the currants. When the cakes are glazed melt the butter in a saucepan and add the flour. Heat and stir till the mix is dry. (3-5 minutes) Add half the water and the sugar whisk till smooth, add the rest of the water, the currants and the lemon zest. Cook until thick and shiny and spread over the cakes.
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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
Delmonico
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Posts: 24285



« Reply #28 on: March 07, 2009, 10:58:15 am »

Doughnuts

In the Old West this was often just rolled out and fried, was called bear sign because it looks like what a bear would leave in the woods.  From the 1956 Betty Crocker Cookbook:

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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
Delmonico
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Posts: 24285



« Reply #29 on: August 07, 2010, 10:42:15 am »

From Forty Rod

DAD’S CHESS PIE

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR (I tried it once with dark brown sugar…tasted awful).

˝ CUP GRANULATED SUGAR

1 TABLESPOON ALL-PURPOSE FLOUR

2 EGGS

2 TABLESPOONS MILK

1 TEASPOON VANILLA EXTRACT (Watkins is best, but any good brand will do)

˝ CUP BUTTER,  MELTED

1 CUP CHOPPED PECANS or  CALIFORNIA WALNUTS (I prefer pecans)

STANDARD PASTRY FOR 1-CRUST 9 INCH PIE SHELL, UNBAKED (Pet Ritz frozen pie shells are as good as I can make and a lot more convenient)
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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
Delmonico
Deputy Marshal
Top Active Citizen
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Posts: 24285



« Reply #30 on: August 14, 2010, 04:51:46 pm »

.
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Mongrel Historian


Always get the water for the coffee upstream from the herd.

Ab Ovo Usque ad Mala

The time has passed so quick, the years all run together now.
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Cas City Forum Hall & CAS-L  |  Special Interests - Groups & Societies  |  Cosie's Corner & Feed Bag  |  The Pantry (Moderator: Delmonico)  |  Topic: Recipes (Deserts) « previous next »
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