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Cakes and Pies

Oregon Pioneer Blue Cake
(the berries make the cake blue)

1 egg
1/2 cup sugar
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1 cup wild blackberries

Beat the egg until thick and lemon-colored.
Slowly beat in the sugar. Sift together the flour, soda,
and salt then stir the flour mixture into the egg.
Stir in the water. Fold the berries into the batter.
Bake in a greased square pan
(about 8" by 8" is good) for 25 minutes at 350 F.
Sprinkle with sugar and cut in squares to serve.
This is good as a coffee cake or warm with ice cream
or topped with cream (that's like a pudding).



Apple Cobbler Cake

Prep Time: 15 minutes
(Ready in 1 hour 25 minutes)

2 (21-oz.) cans apple pie filling
1 (1 lb. 2.25-oz.) pkg. Yellow Cake Mix
3/4 cup butter or margarine, softened
2/3 cup chopped walnuts
1/2 teaspoon cinnamon
1/2 cup milk
Vanilla Ice Cream

Heat oven to 375 F.
In large saucepan, heat pie filling over medium heat
until very hot, stirring occasionally.
Meanwhile, in large bowl, combine cake mix and butter;
blend at low speed for 45 to 60 seconds or until crumbly.
Place 1 1/2 cups cake mixture in medium bowl;
stir in walnuts and cinnamon until well mixed.
Add milk to cake mixture in large bowl;
stir until dry particles are moistened.

Spoon hot pie filling into ungreased 13x9-inch pan.
Top with heaping spoonfuls of cake batter.
Sprinkle with walnut mixture.

Bake at 375 F. for 30 to 40 minutes
or until topping is golden brown and cracks appear dry.
Cool 30 minutes.
Serve warm with ice cream.
15 servings



Amazing Peanut Pie

24 butter crackers, finely crushed
1/2 c. sugar
3/4 c. chopped roasted peanuts
3 egg whites
1/4 c. tsp. cream of tartar
1/2 c. sugar
1 tsp. vanilla extract
1 c. whipping cream, whipped
1/4 c. chopped roasted peanuts

Combine first 3 ingredients in bowl;
mix well and set aside.
Beat egg whites with cream of tartar
in mixer bowl until soft peaks form.
Add 1/2 c. sugar gradually,
beating constantly until stiff peaks form.
Beat in vanilla. Fold in crumb mixture gently.
Spread in greased pie plate.
Bake at 350 degrees for 20-25 minutes or until light brown.
Let stand until cool.
Top with whipped cream;
sprinkle with remaining 1/4 c. peanuts.
Chill for 3 to 4 hours
8 servings

COOKIES N' CREAM PIE

1 1/2 c Cold half/half
1 pk Chocolate instant pudding
4 serving size
8 oz Whipped topping, thawed
1 c Crushed tagalong cookies
1 Ready made chocolate pie
Crust

Pour half and half into large bowl.
Add pudding mix, beat with wire whisk
until well blended, 1 minute.
Let stand 5 minutes.
Fold in whipped topping and crushed cookies.
Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes
to soften before serving.
Store leftover pie in freezer.



MOCHA VELVET PIE

1 8-inch pie shell

PIE FILLING
1/2 c Butter
3/4 c Sugar
1 Square unsweetned chocolate, Melted
1 tps Vanilla
1 1/2 TB Instant coffee grounds
2 Eggs
1/2 c Cream for whipping

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and
gradually add sugar, creaming well after each addition.

3. Cool melted chocolate; blend into
butter-sugar mixture with instant coffee and vanilla.

4. Add eggs, one at a time,
beating VERY WELL after each addition.
(Use an electric beater or mixer, for you'll need to beat in
each egg 5 minutes to make mixture creamy, thick, and fluffy.)

5. Turn into baked pastry shell; chill 1 - 2 hours.
Just before serving, whip cream and garnish pie.

Mississippi Mud Pie

4 (1-ounce) unsweetned chocolate squares
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups whipping cream
1 cup sifted powdered sugar
2 teaspoons chocolate liqueur
Coffee Ice Cream
1-1/2 cups chocolate syrup
3/4 cup chopped pecans, toasted

Microwave chocolate in a 1-cup glass measuring cup
at HIGH 1 minute or until melted, stirring once.
Beat butter at medium speed with an electric mixer
until creamy; gradually add granulated sugar, beating well.
Add eggs, 1 at a time, beating until blended after each addition.
Add melted chocolate, and beat until blended.
Combine flour and salt; gradually add to butter mixture,
beating until blended after each addition.
Stir in 1 cup chopped pecans and vanilla.
Pour into a greased 11- x 7-inch baking dish.
Bake at 350 for 30 minutes.
Cool on a wire rack.
Beat whipping cream at medium speed with an electric mixer
until foamy; gradually add powdered sugar,
beating until soft peaks form.
Stir in chocolate liqueur.
Cut brownies into squares; serve with Coffee Ice Cream,
whipped cream, chocolate syrup, and toasted pecans.
Yield: 12 servings.

Coffee Ice Cream:
4 cups brewed coffee
2 cups milk
3 cups whipping cream
1-1/4 cups sugar
4 large eggs
1/2 teaspoon vanilla extract

Bring brewed coffee to a boil in a small saucepan;
boil 30 minutes or until reduced to 1/4 cup. Cool.
Cook milk, whipping cream, and sugar in a large heavy
saucepan over medium heat, stirring occasionally,
5 minutes or until sugar dissolves.
Whisk together coffee, eggs, and vanilla.
Gradually stir about one-fourth hot milk mixture into eggs,
and add to remaining hot mixture, stirring constantly.
Cook over low heat, stirring constantly,
15 minutes or until mixture coats a spoon.
Remove from heat. Cover and chill 8 hours.
Pour mixture into freezer container of a 1-gallon electric freezer.
Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt,
and let stand 1 hour.
Spoon ice-cream into a freezer-safe container;
cover and freeze until ready to serve.
Yield: 1-1/2 quarts.

Upsidedown Apple Pie

1/2 cup Pecan or walnut halves
1/3 cup Brown sugar, packed
1 cup Granulated sugar
2 tbsp All-purpose flour
1/2 tsp Cinnamon
1/8 tsp Salt
2 tsp Lemon juice
5 cups Apples, peeled, cored sliced
Pastry for 9" one-crust pie

Line a 9-inch pie plate with a wide circle of foil.
Take 2 pieces of 12 inch foil about 2 feet long.
Make a drugstore fold lengthwise resulting in 1 large square.
Press into pie plate. Spray or grease heavily
on bottom and sides up to top edge of pie plate.
Place pecans or walnut halves round side down on bottom
of foil in pie plate. Sprinkle with brown sugar.
Combine sugar, flour, cinnamon, salt and lemon juice
in large bowl. Stir well. Stir apples and dry mixture
together and spread over nuts in pie plate.
Roll pastry and place over top. Fold edges under and flute.
(This makes a rim to hold the juice when pie is turned upside down.)
Turn up foil all around. Trim foil leaving 4" high.
(This may be more important if you have
a regular pie plate to keep filling from running over.)
Cut slits in pastry. Bake in 350 F oven
about 55 minutes until apples are cooked.
Cover with large plate and invert so pie is upside down.
Remove foil carefully. Serve warm.

Notes:
This recipe worked with a deep dish pie plate
and one piece of foil. Used 8-cup measure to mix pastry,
then measure apples, then poured sugar mixture over the apples.

Upsidedown Apple Tart

--CRUST---
1 c Sifted cake flour
1/2 c Plus 3 Tb sugar, divided
3 tb Margarine, cut into small pieces and chilled
2 tb Ice water

---FILLING---
5 med Golden Delicious apples about 2 lbs,
each peeled and cut into 8 wedges
1 tb Lemon juice

---SAUCE---
2 tb Brown sugar
1/4 c Plus 2 Tb vanilla low-fat yogurt
1 tb Low-fat sour cream

CRUST
Combine flour and 2 tablespoons sugar in a bowl;
cut in margarine with a pastry blender
until mixture resembles coarse meal.
Sprinkle ice water, 1 tablespoon at a time,
over surface; toss with a fork until dry ingredients
are moistened and mixture is crumbly. (Do not form a ball)
Press mixture into a 4-inch circle on
heavy duty plastic wrap, and chill 15 minutes.
Roll dough, still covered, to an 11-inch circle.
Place in freezer 10 minutes
or until plastic wrap can be easily removed.

FILLING
Combine apples, 1 tablespoon sugar,
and lemon juice in a bowl; toss well. Let stand 15 minutes.
Wrap handle of a 10 inch heavy skillet with aluminum foil.
Sprinkle remaining 1/2 cup sugar in skillet,
and place over medium heat. Caramelize by stirring
often until sugar melts and is golden (about 6 minutes).
Add apple mixture, and cook 5 minutes
or just until apples are tender, stirring constantly.
Remove from heat.
Remove plastic wrap from dough.
Place dough on top of apples in skillet,
gently tucking dough around edge of skillet.
Cut slits in dough for steam to escape.
Bake at 425 degrees for 20 minutes or until browned.
Invert onto a serving platter.

SAUCE
Combine brown sugar, yogurt, and sour cream;
stir well. Drizzle over warm tart.



Blueberry Mini Cakes

1 3/4 Cup All-Purpose Flour
1/2 Tsp Salt
2 Tsp Baking Powder
6 Tbsp Butter
1 Cup Sugar
1 Tsp Vanilla Extract
2 Large Eggs
1/2 Cup Milk
2/3 Cup Whole Blueberries

Spiced Streusel Topping
3 Tbsp All-Purpose Flour
4 Tbsp Sugar
1/2 Tsp Cinnamon
2 Tbsp Butter -- Cold

Preheat oven to 375F.
Line a mini-muffin pan with small paper liners,
or coat lightly with vegetable oil spray.
If there is no mini-muffin pan in the house,
the small paper liners can be filled and placed next to each
other in a pie or cake pan, with good results, just don't
fill more than 2/3 full so the cakes don't overflow.

In a medium-sized bowl, sift flour,
salt and baking powder, set aside.
In a large mixing bowl, cream butter with sugar blend
until fluffy, add vanilla extract and eggs, beat well to blend.

Mix in milk, then add flour mixture and
stir by hand until just blended and smooth.
Drop a rounded teaspoon of batter into each liner,
then place 2-3 (depending on their size) blueberries on top.

Place another teaspoon of batter over the blueberries,
spread a bit if necessary to completely cover the blueberries
(the blueberries are supposed to be a surprise).
Remember not to overfill, as the mini-cakes won't pop out of
the pan nicely if they overflow and the top bakes into the pan.

Prepare the streusel by mixing the flour,
cinnamon and cold butter between your fingers
until well blended and crumbly.
On humid days, a bit of extra flour might be needed to
get a crumbly texture as opposed to a sticky texture.

Sprinkle the streusel evenly over the top of the muffins,
place in the preheated oven, bake for about 22 minutes,
until the muffins are a light golden brown.
Cool for 5 minutes, then remove from the pan.

If liners weren't used, remove the muffins
from the pan carefully so they don't break.
Serve warm or at room temperature unadorned
or with softened butter.

Blueberry mini-cakes store well
in a covered container for two or three days.

Yields: 24 mini-muffins.
Preparation time: 15 minutes.
Cooking time: 22 minutes.

NOTES : A wonderful treat, great to bake with children. Delightfully cake-like, but small enough to be nearly guilt-free, with a fresh blueberry surprise tucked neatly inside.
This is a perfect recipe for fresh blueberry season.
Good quality frozen berries can be used,
also, but fresh are nicest.



Here is another oldtime recipe...

One-Hundred Year Old Pie

1 scant cup brown sugar
1 egg
1-1/2 tablespoons flour
1 heaping tablespoon butter
pinch of salt

Beat well; then add 1 cup milk.
Pour into unbaked crust.
Sprinkle nutmeg over top.
Bake at 325 degree until firm.

FRESH APPLE CAKE

2 eggs - well beaten
2 cups sugar
3 cups chopped apples
1 cup oil
3 cups flour
1 tsp. cinnamon
1 tsp soda
1/4 tsp.salt
1 tsp vanilla
2 tsp butter flavoring
1 cup chopped nuts

Beat eggs; gradually add sugar.
Pour over chopped apples.
Add salt, cinnamon, soda & flavorings.
Mix by hand, add oil and flour. Add nuts last.

Bake in greased Bundt pat at 350 X 80min.

Caramel Drizzle:
1/4 cup butter
1/4 cup firmly packed dark brown sugar
2 Tbs. milk
1 cup sifted Powdered sugar
1/2 tsp. vanilla
Pinch of salt

Melt butter, and cook over medium heat
till light brown, stirring constantly.
Add brown sugar, and cook until sugar melts.
Remove from heat; add milk, stirring constantly.
Slowly add powdered sugar, vanilla, and salt,
beating at medium speed of an electric mixer.
Beat until mixture reaches glaze consistency.
Drizzle over top of warm cake!



Apple Walnut Cake

4 cups apples, coarsely chopped
2 cups sugar
2 eggs
1/2 cup oil
2 teaspoons vanilla
2 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup walnuts, chopped

Combine apples and sugar; let stand.
Beat eggs slightly in oil and vanilla.
Mix and sift flour, soda, cinnamon and salt.
Stir in alternately with apples.
Fold in walnuts and pour into greased
and floured pan (10x13-1/2 inches.)
Bake at 350 degrees for about 1 hour.
Let stand in pan until cool.

Icing:
4 Tablespoons butter
3 cups confectioners' sugar
2 teaspoons lemon juice
1 or 2 tablespoons cold water
Few grains of salt
Cream butter; add sugar gradually.
Cream thoroughly.
Beat in lemon juice and enough cold water
to make it spreadable.

QUICK COBBLER PIE

Fruit of your choice
1 cup sugar
1 cup flour
1/2 cup milk
1 tsp. baking powder
1 stick butter

Put fruit into pan and bring to a
boil. Sweeten to taste. Melt 1 stick
of butter in bottom of pan. Pour
batter into pan, then add fruit.
Bake at 350 degrees until done.

Furr's Cafeteria Pineapple Millionaire Pie

2 cups sifted powdered sugar
1 stick margarine or butter, softened
2 large eggs (see Note)
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 baked 9-inch pastry pie crusts
1 cup heavy cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, well-drained
1/2 cup chopped pecans

Cream 2 cups powdered sugar and butter with electric mixer.
Add eggs, salt and vanilla. Beat until light and fluffy.
Spread mixture evenly into baked pie crusts. Chill.
Whip cream until stiff. Blend in powdered sugar.
Fold in pineapple and pecans.
Spread mixture on top of filling and chill thoroughly.

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