RAISIN SOUR CREAM PIE - BETTY CROCKER
Yield: 8 Servings|
1 9" Baked Pie Shell
1 1/2 tb Cornstarch
1 c Sugar -- (plus 2 Tbsp. )
3/4 ts Ground Nutmeg
1/4 ts Salt
1 1/2 c Sour Cream
1 1/2 c Raisins
1 tb Lemon Juice
3 Egg Yolks
Brown Sugar Meringue-----
3 Egg Whites
1/4 ts Cream Of Tartar
6 tb Packed Brown Sugar
1/2 ts Vanilla
~ follow directions for pie pastry above (*see Raisin Crisscross Pie
except use 1 1/4 Cups Flour, 1/2 Tsp Salt, 1/3 Cup Shortening, 3 to 4
Tbsp. Cold Water - When shell is rolled out and placed in pie plate,
flute edges, and prick the shell (bottom and sides) with the tines of
a fork. Bake at 450 degrees for 10 to 12 minutes or until golden.
Cool (leave in pie plate) on a wire rack. Mix corn starch, sugar,
nutmeg, and salt in a 2 quart saucepan. Stir in sour cream. Stir in
raisins, lemon juice, and egg yolks. Cook over medium heat, stirring
constantly, until mixture thickens and boils. Boil and stir 1
minute. Pour into baked pie shell.
Meringe: Beat egg whites and cream of tartar in a 2 1/2 quart bowl
until foamy. Beat in sugar, 1 Tbsp. at a time; continue beating until
stiff and glossy. Do not underbeat. Beat in vanilla.
Spread meringue over filling, carefully sealing meringue to edge of
crust to prevent shrinkage or weeping. Bake at 400 degrees until
delicate brown, about 10 minutes. Refrigerate any remaining pie
8 servings, 515 calories per serving.
RED DEVIL'S FOOD CAKE - BETTY CROCKER
Yield: 12 Servings|
1 2/3 c All-purpose flour
1 c Granulated sugar
1/2 c Packed brown sugar
1/2 c Shortening
1 1/2 c Buttermilk
1 1/2 ts Baking soda
1 ts Salt
1 ts Vanilla
2 oz Unsweetened chocolate
1 Rec. Creamy Vanilla Frosting
-----------------------CREAMY VANILLA FROSTING-----------------------
3 c Powdered sugar
1/3 c Margarine/butter, softened
1 1/2 ts Vanilla
2 tb Milk, about
Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees.
Grease and flour 2 round pans, 8 or 9 x 1 1/2 inches. Beat all
ingredients except Creamy Vanilla Frosting on low speed 30 seconds,
scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl
occasionally. Pour into pans. Bake 30 to 35 minutes or until wooden
pick inserted in center comes out clean. Cool 10 minutes; remove from
pans. Cool completely. Fill layers and frost cake with Creamy Vanilla
Frosting. Creamy Vanilla Frosting: Mix powdered sugar and margarine.
Stir in vanilla and milk until smooth and of spreading consistency.~
Yield: 24 Doughnuts|
3 1/3 c All-purpose flour*
1 c Sugar
3/4 c Milk
2 tb Shortening
3 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Beat 1.5
cups of the flour and the remaining ingredients in 1.5-quart bowl on
low speed, scraping bowl constantly, 30 seconds. Beat on medium
speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.
Turn the dough onto generously floured cloth-covered board; roll
around lightly to coat with flour. Gently roll 3/8 inch thick Cut
with floured doughnut cutter. Slide doughnuts into hot oil with wide
spatula. Turn doughnuts as they rise to surface. Fry until golden
brown, 1 to 1.5 minutes on each side. Remove carefully from oil (do
not prick surfaces); drain. Serve plain or shake one at a time in a
bag with powdered sugar. 2 dozen doughnuts;150 calories per doughnut.
*If using self rising flour; omit babng powder and salt.
Buttermilk Doughnuts: Do not use self rising flour. Substitute
buttermilk for the milk. Decrease baking powder to 2 ts and beat in 1
ts baking soda.
NOTE: Hot fat cools somewhat when foods are dropped into it. While
foods are frying, temperature of fat should be 370F to 380F. If fat
is too hot, foods brown before they are cooked through; if too cool,
foods become grease-soaked. A deep-fat thermometer is a good
investment; checking it helps maintain a constant temperature. Do not
use a candy thermometer for deep-fat fiying as it does not register
OYSTERS ROCKEFELLER (CROCKER)
Yield: 2 Servings|
12 md Oysters in shells
2 tb Finely chopped onion
2 tb Snipped parsley
2 tb Finely chopped celery
1/4 c Margarine or butter
1/2 c Chopped fresh or frozen
-spinach, partially thawed
1/8 c Dry bread crumbs
1/4 ts Salt
7 dr Red pepper sauce
ds Ground anise
Fill three pie plates, 9x 1 1/4 inches, 1/2 inch deep with rock salt;
sprinkle with water. Scrub oysters in shells under running cold water.
Break off thin end of shell with hammer. Force a table knife or
shucking knife between halves of the shell at broken end; pull apart.
Cut oyster at muscle to separate from shell. Remove any bits of
shell. Place oyster on deep half of shell; discard other half Arrange
filled shells on rock salt base.
Heat oven to 450F. Cook and stir onion, parsley and celery in
margarine until onion is tender. Mix in remaining ingredients. Spoon
about 1 tablespoon spinach mixture onto oyster in each shell. Bake 10
minutes. 2 servings; 355 calories per serving.
Oysters Parmesan: Omit spinach mixture. Spoon 1 teaspoon dairy sour
cream onto oyster in each shell. Mix 1/2 cup grated Parmesan cheese,
1/4 cup cracker crumbs,1/+ cup margarine or butter, melted, and 1/2
teaspoon dry mustard. Spoon about 2 teaspoons cheese mixture onto
Yield: 9 Pancakes|
1 c All-purpose flour*
3/4 c Milk
1 tb Sugar
2 tb Shortening, melted, or
3 ts Baking powder
1/2 ts Salt
Beat egg with hand beater until fluffy; beat in remaining ingredients
just until smooth. For thinner pancakes, stir in additional 1/4 cup
milk. Grease heated griddle if necessary. (To test griddle sprinkle
with few drops water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 3 tb batter from tip of large spoon or
from pitcher onto hot griddle. Cook pancakes until puffed and dry
around edges. Turn and ccok other sides until golden brown. Nine
4-inch pancakes; 100 calories per pancake.
Blueberry Pancakes: Stir in 1/2 cup fcesh or frozen blueberries
(thawed and well drained).
Buckwheat Pancakes: Substitute 1/2 cup buckwheat flour and 1/2 cup
whole wheat flour for the all-purpose flour. Use 1 cup milk. If
desired, sprinkle 1 ts whole bran or wheat germ over each pancake
just before turning. 10 pancakes.
Buttermilk Pancakes: Substitute 1 cup buttermilk for the milk.
Decrease baking powder to 1 ts and beat in
1/2 ts baking soda. 10 pancakes.
Ham Pancakes: Omit sugar. Stir in 1/3 to 1/2 cup ground or cut-up
fully cooked smoked ham.
Whole Wheat Pancakes: Substitute whole wheat flour for the all-purpose
flour and packed brown sugar for the granulated sugar.
*If using sell=rising flour, omit baking powder and salt.