Green Tomato Mince Meat
From Gertrude Kimball's recipe box,
but she has a note that it is from Esther Kimball Hibbard
[Filling for 2 pies]
2 Pints green Tomatoes.
4 large apples
1 cup sorghum
1/2 cup sugar and vinegar (each)
1 tea sp. each cloves, cinnamon and allspice
5 cents suet
[OK. Now this one had me stumped.
So in 2007 i put in a phone call to my mother's best friend,
Virginia Shelton, in Mangum Oklahoma, and we had a conference
on the quantity involved in "5 cents suet".
The amount determined is 1 lb. suet,
just less than one pound oif it is lean suet.
The suggestion was also tendered
that 1/2 lb. bacon could be substituted if no suet wa available.]
1 cup rasins
Chop and drain tomatoes. Chop all others
cook 1/2 hour
[cook down soft]
{Cook the bacon first, then add broth. Bacon/suet will rise to the top-]
I use two pie crusts for the pie, and make a lattice top
with some design in the remaining pie crust for interest in the center.
For the pie, as the Mince Meat is already cooked
Just see that the crust is browned. I bake at 400 degrees Fahrenheit.
One filling fits nicely into the olive-oil mayonnaise container
(so you need two for the whole batch - cool first - )
and keeps at least two years in the freezer.
Coconut Custard Pie
With no-roll pie crust!
Harlen's Coconut Custard Pie with Dennis' No-Roll Fannie Farmer Pie Crust
No Roll Pastry:
Sift Directly into a 9-inch pan
1 1/2 Cups pastry or All-purpose flour
1 teaspoon Salt
1 1/2 teaspoons sugar
Mix in a cup
1/2 Cup vegetable cooking oil
2 Tablespoons Milk
Pour over the flour and mix with a fork until no dry flour shows.
Press with your fingers to line the pan and the sides as evenly as possible.
Fill and bake accordingly to the recipe for any one-crust pie.
--Fannie Farmer 1972 32nd printing paperback
Harlen's Miracle Custard Filling:
Bake the pie crust at 400 degrees Fahrenheit for 10 minutes
Into the Blender put:
1 Cup Sugar
1/4 Cup softened Butter
4 Eggs
1/2 Cup Flour
2 Cups Milk
1/2 teaspoon Baking Powder
1 teaspoon Vanilla
1 Cup Coconut
Don't worry, it all will fit into the blender.
Blend.
Pour into the pre-baked pie crust.
Bake until the edges are nicely browned and the pie is fairly firm.
Rheinlander Bakery's King Cake
(Cake in picture is Mine, from this recipe)
1/4 Cup Whole Milk
1/4 Cup Sugar
1/2 teaspoon Salt
1 1/4 Sticks cold, unsalted Butter
cut into small pieces.
1 (.25 OZ) pkg Active Dry Yeast
1/4 Cup warm Water (105 to 115 F)
1/8 teaspoon Mace
1/8 teaspoon Cardamom
2 1/4 Cups All-Purpose Flour
2 Eggs Beaten
1 Plastic trinket
(I suggest antique Cracker Jax favors)
Filling:
1/2 Cup Sugar
1 1/2 teaspoons Ground Cinnamon
1/3 Cup unsalted Butter, softened
Glaze and Sugars:
1 1/3 Cups Powdered Sugar
1 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
Water
Green, Gold, and Purple Sugar**
1.) Heat milk in a small saucepan until it steams;
remove from heat. Add sugar, salt and butter,
stirring until butter is melted. Let cool to lukewarm.
In a large bowl, sprinkle yeast over warm water.
Stir to dissolve and let stand until frothy.
Add milk mixture to yeast mixture.
2.) Combine mace, cardamom and flour.
3.) Add eggs and 1 1/2 Cups flour mixture to milk mixture;
stir with a wooden spoon until smoothe.
Add remaining flour mixture.
Stir until dough is smoothe and pulls away from the side of the bowl.
(I have had to use more flour.)
4.) Turn dough out onto a lightly floured surface.
Knead about 4 minutes, until a small piece of dough stretches
(I have not accomplished this YET, but the resulting cake is very satisfactory)
to form a thin windowpane. If it tears, the gluten has not developed;
continue kneading.
Place dough in an oiled bowl.
Loosely cover with a cloth or plastic wrap and let rise until doubled in size,
about an hour in a warm room.
Punch down dough, cover, and refridgerate overnight.
5.) To prepare filling, combine cinnamon and sugar.
6.) Roll dough into a 6" X 24" rectangle.
Spread butter over dough and sprinkle with cinnamon mixture.
Fold dough over the filling and roll up tightly,
forming a long rope and leaving side seam down.
Form into a circle, placing one end inside the other to hide the seam;
pinch to seal. Place on a baking sheet (i butter mine) and let rise,
loosely covered with a cloth or plastic wrap, until doubled in bulk,
about 45 minutes.
7.) Preheat oven to 350F.
8.) Bake cake 30 to 35 minutes, until golden brown.
Cool on wire rack. When cake has cooled,
make slit in bottom and insert trinket., so it does not show.
(I have been leaving mine on the sheet,
because the drippings of glaze and sugar are so nice
to scoop onto the pieces as I serve them,
but we devour ours pretty quickly).
9.) To prepare glaze, combine powdered sugar and extracts.
Drizzle in enough water, while whisking, to make a thin icing.
Spoon icing over cake.
GET THE SUGAR ON THERE FAST-THE ICING SOLIDIFIES INSTANTLY
Decorate cake with alternating bands of purple, green, and gold sugars.
(I only have some sugars from Halloween, so my pictures will only show those colors...Sorry)
**How To Make Colored Sugar:
1/2 Cups Sugar, divided
1 to 2 drops each of green, yellow, red, and blue food coloring.
Combine 1/2 Cup sugar and a drop of green coloring in a jar.
Place lid on jar, and shake vigorously to mix the colour and sugar.
Repeat with yellow coloring.
To make purple sugar, use 1 drop red and 1 drop blue with 1/2 Cup sugar.
You'll have about half the coloured sugars left over.
Don't want to make your own?
Contact Rheinlander Bakery
5721 Olde Wadsworth Boulevard
Arvada, Colorado 80002
303 467-1810
rheinlanderbakery.com
Cranberry Orange Nut Bread
Recipe from the collection of Esther Hibbard,
Attributed to Oleta McSpadden
Make two groups of ingredients, Dry and Wet.
Preheat the oven to 350 Degrees Fahrenheit
Grease a Bread Pan and line the bottom with Wax Paper
Dry Ingredients:
Use a large sifter, combine in the sifter and sift into a mixing bowl
2 Cups Flour
1/2 teaspoon Salt
1 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 Cup Sugar
Wet Ingredients:
Combine in a blender
One Whole orange cut into about eight sections, Peel and All
1 Cup whole fresh Cranberries
2 Tablespoons Butter or margarine
Pour in enough boiling water to blend these.
For me, this is about up to the lower part of the handle on my blender.
Sorry that is not more specific.
Back to the dry ingredients
Add One Beaten Egg to the dry ingredients in the mixing bowl
Add 1 Cup chopped Pecans, Choppe fine (Optional)
Stir in the wet ingredients from the blender
Spoon and Spatula the whole thing into the Bread Pan and bake or about an hour,
or until a toothpick comes out clean.
Cuts much better when cool.
Mother served this in thin slices made into bread and butter sandwiches.
Shewey's Sheath Cake
This is an adaptation of a fabulous chocolate cake for a rum cake. It is equally wonderful with or without the rum. Here it is as given to Mom by Mary Hoyle 'Jackie' Cooper in August of 1973, with Mom's additions in parentheses. This is about the most versatile fabulous chocolate cake recipe ever devised. And EASY!
Bring to a rolling boil in a saucepan:
1 Stick Oleo (margarine)
1/2 Cup Crisco
4 Tablespoons Cocoa Powder
1 Cup H2O (Water)
Pour boiling mixture over Sugar and Flour in a mixing bowl:
2 Cups Flour
2 Cups Sugar
Add to this mixture:
1/2 Cup Buttermilk (you can substitute any milk with two tablespoons of vinagre added for the buttermilk)
2 Eggs
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Vanilla
Beat it for 2 minutes and pour into a long pan (9 X 11), greased on the bottom only. Bake at 400 degrees Fahrenheit for 20 to 25 minutes. Ice Immediately after removal from oven. Prepare Icing on the stove as it is baking.
Melt in a saucepan:
6 Tablespoons Milk
1 Stick Oleo (margarine)
4 Tablespoons Cocoa Powder
Pour over:
1 Box Powdered Sugar
Add:
1 teaspoon vanilla
(1 teaspoon rum flavoring if rum cake is desired)
(1 teaspoon coffee crystals if moca icing is desired)
1 Cup chopped Nuts
At this point, if rum cake is the goal, pierce the cake in many places with the end of a chopstick or the end of a wooden spoon, and pour
1/2 Cup RUM
over the cake before you pour on the icing.
Pour ICING over hot Cake. Allow to cool for a few minutes, or you will have to serve it with a big spoon. WARNING: Rum cake taken to work for co-workers birthdays is habit forming and may result in the co-workers demanding another Rum Cake for each birthday.
Recipe for the Month of August: Mom's Lemonade
(Well, this is really my Gin and Tonic with Lime...but you can use your imagination.)
In a gallon container
1 1/2 to 2 cups Lemon juice
1 1/2 to 2 cups sugar
Fill up the container with water and cap tightly.
Shake to mix thoroughly.
Serve over ice.