Cooking Class: FRUIT DESSERTS

APPLE PAN DOWDY

Sugar and Spice Syrup:

1 cup brown sugar, packed

1/4 cup flour

1/4 tsp salt

1 tsp vinegar

1/4 tsp cinnamon

Dash of nutmeg

1 tsp lemon juice

1 tsp vanilla

2 Tbsp butter

In a sauce pan, mix sugar, flour and salt. Add vinegar and water; stir well. Cook over low heat, stirring constantly, until thick. Remove from heat; cool. Add cinnamon and rest of ingredients.

Topping:

1 cup sifted flour

2 tsp baking powder

3/4 tsp salt
3 Tbsp shortening
3/4 cup milk
5 cups sliced, peeled tart apples

Preheat oven to 375 degrees. While sugar and spice syrup cools, sift flour, baking powder and salt together twice. With a pastry blender, cut in shortening until lumps are size of peas. Add milk, and stir until flour mixture is moistened but still lumpy. Place apple slices in a well greased, deep 10" pie plate or 12x8 inch baking pan. Pour sugar and spice syrup over them. Drop the biscuitlike topping over the apples. Bake for 40 minutes. Serve warm in a saucer or dessert dish with light or heavy cream.

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CHERRY BUBBLES

1 large can pitted red sour cherries, packed in water
1/2 cup granulated sugar
1/8 tsp salt
4 tsp cornstarch
2 Tbsp butter or margarine

1/8 tsp almond extract

1 pkg refrigerated pan-ready biscuits

Preheat oven to 400 degrees. Drain cherries; saving juice. In a saucepan, combine sugar, salt, cornstarch; stir in cherry juice; cook, stirring, until clear and thickened. Remove from heat; add butter and extract. Meanwhile, place cherries in an 8x8 inch baking dish; arrange biscuits on top. Pour the sauce over all. Bake 25 minutes. Serve warm, in dessert dishes with cream, if desired.

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TANGERINE DELIGHT

8 medium tangerines

1 1/2 cups wateer

1/2 cup granulated sugar

5 2" cinnamon sticks

6 whole cloves

2 Tbsp lemon juice

The day before: Wash, peel and section the tangerines, placing the rind from 3 tangerines in a saucepan. Remove all white fiber from fruit; add fiber to rind, along with water, sugar, spices, lemon juice. Bring to full, rolling boil; boil, uncovered for 10 minutes. Remove rind; add tangerine sections; bring to a boil again; boil 1 minute, cool. Refrigerate. Serve with cream cheese and crackers.

Cooking Class--HOLIDAY CAKES--Starring "The Orange"

ORANGE DELIGHT

1 (6 oz) pkg orange flavored gelatin

2 cups boiling water
1 qt vanilla ice cream
1 (11 oz) can mandarin oranges
1 medium angel food cake

Dissolve gelatin in boiling water; add ice cream and undrained orange segments; stir until the ice cream melts. Chill until partially set. Tear cake into bite size pieces. Fold into gelatin mix. Pour into oiled 3 quart mold. Chill until firm.

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DELICIOUS ORANGE SPONGE CAKE

Ungreased 10-inch tube pan.
Preheat oven to 250 degrees
6 large eggs, separated
1 1/2 cups white sugar
Juice and grated rind of one orange
1 1/2 cups white flour
1/2 tsp salt
1/2 tsp cream of tartar

Place egg whites in a small deep mixing bowl and let stand at room temperature for 30 minutes. In a large mixing bowl beat the egg yolks, sugar, orange juice and grated peel. (Measure orange juice--there should be a total of 8 Tbsp of liquid.)  Beat on high speed until mixture is thick and lemon colored.

Sift the flour and salt together. Add flour gradually to the first mixture and beat smooth. Beat egg whites with the cream of tartar until they stand in firm, but not stiff peaks. Gently fold this into the batter and continue folding until all is blended. As gently as possible pour this into the tube pan and bake for 20 minutes at 250 degrees. Increasse oven temperature to 325 degrees and finish baking about 40 minutes. Turn off the oven and alow cake to "set" in the oven for 10 minutes longer. Leave ake in pan and invert on rack until cold.

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ORANGE ALMOND FIG CAKE

10 dried figs
2 1/2 cups plus 2 Tbsp flour; divided
1/2 cup ground almonds
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/4 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup fresh orange juice
Finely grated peel (zest) of one orange
1/3 cup sliced almonds

Preheat oven to 350 degrees. Grease a 10 inch tube pan with oil. Remove stems from figs; cut figs into eighths. In a small bowl, toss figs with 2 Tbsp flour. In a medium bowl, combine remaining 2 1/2 cups flour, ground almonds, baking powder, cinnamon and salt.  In a large bowl, beat sugar, oil and eggs with the mixer on medium speed. Beat for 2 to 3 minutes or until thick and creamy. Add flour mixture alternately with orange juice, mixing until blended. Add figs and orange peel; stir just until blended. Pour batter into prepared pan; sprinkle with sliced almonds. Bake 50 - 60 degrees or until the cake tests done. Cool on a wire rack for 15 minutes. Remove from pan to cool completely.  If you wish: make a glaze of orange juice and powdered sugar and drizzle over the cake.

Vintage Recipe--Old Fashioned Apple Pie

To make old-fashioned apple pie:

Enough pastry for two crusts

6 to 8 tart apples, peeled and sliced

1 cup sugar

2 tsp flour
Dash of nutmeg
1/2 tsp cinnamon
2 tbsp butter

Preheat oven to 400 degrees. Roll out half the pastry to 1/8 inch thick. Line a 9-inch pie plate and trim 1/4 inch from the rim. Arrange the apples in the shell. Mix sugar, flour and spices; sprinkle over the apples. Dot with butter. Roll out remaining pastry 1/8 inch thick. Cut slits for steam to escape. Adjust pastry over apples and trim 1/2 inch from the rim of the pan. Fold edge of top pastry under the edge of the lower pastry. Press edges together with the tines of a fork. Bake 45 minutes or until the apples are tender. Makes 1 pie.

Deep Dish Apple Pie: Preheat oven to 400 degrees. Peel and core 6 tart apples. Cut in eighths. Place in a 9 inch square greased baking dish. Combine 1/2 cup of sugar, 1/2 cup brown sugar, firmly packed, a dash of nutmeg, dash of cloves, grated zest of 1 lemon and grated zest of 1 orange. Mix well and sprinkle over the apples. Dot with 3 tablespoons butter. roll out 1/2 recipe of pastry. Adjust over the apples. Prick with a fork. Bake for 45 minutes or until apples are tender.  Makes 6 servings.

Vintage Recipe--Butterscotch Banana Pie

To make butterscotch banana pie:

2 cups milk
3/4 cup brown sugar, packed

1/3 cup flour

1/2 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
Baked 9-inch pie shell
3 ripe bananas
Sweetened whipped cream

Heat milk in the top of a double boiler. Combine sugar, flour and salt. Stir slowly into milk, mixing thoroughly. Cook over rapidly boiling water until thickened, stirring constantly. Cook 10 minutes longer, stirring occasionally. Stir a small amount of the hot mixture into the egg yolks; then pour back into remaining hot mixture while beating vigorously. Cook 1 minute longer. Remove from heat. Add butter and vanilla. Cool thoroughly. Cover bottom of pie shell with a small amount of filling. Peel the bananas. Arrange alternate layers of sliced banana and filling in the pie shell, using filling for the top layer. Top with sweetened whipped cream and additional banana slices, if desired.  Makes 1 pie.

Vintage Recipe--Strawberry Custard Pie

To make Strawberry Custard Pie:

3 eggs, slightly beaten
6 tablespoons sugar

1/4 teaspoon salt

3 cups milk

1 teaspoon vanilla

Unbaked 9 inch pie shell

1 quart strawberries

1 cup sugar
1 1/3 cups water
3 tablespoons cornstarch

Preheat oven to 425 degrees. Combine eggs, sugar and salt.  Slowly add the milk; stir in the vanilla. Pour into the pie shell. Bake for 40 minutes, or until knife inserted near rim comes out clean. Chill.  Wash strawberries and hull. Simmer 1 cup of the berries, sugar and 1 cup of the water for 15 minutes. Mix remaining water with cornstarch; add to cooked berries. Cook until thick, stirring constantly; cool. Add uncooked berries. Spoon over the pie. Chill. Makes 1 pie.

Vintage Recipe---Banana Chiffon Cake

To make Banana Chiffon Cake:

2 1/4 cups cake flour
1 1/2 cups sugar
3 teaspoons baking powder

1 teaspoon salt

1/2 cup cooking or salad oil
5 medium egg yolks, unbeaten
1 cup mashed ripe bananas
1 tablespoon lemon juice
1/2 teaspoon cream of tartar
1 cup egg whites

Preheat oven to 325 degrees. Sift flour, sugar, baking powder and salt together.  Make a "well" in the dry ingredients and add nex 4 ingredients in the order listed. Beat until smooth. Add cream of tartar to egg whites. Whip egg whites in a large mixing bowl until they form very stiff peaks. Gradually and gently fold flour mixture into egg whites, just until blended. Do not stir. Pour into an ungreased 10 inch tube pan. Bake 1 hour 5 minutes, or until top springs back when touched with fingertip. Invert pan; let cake hang until cold. To remove, loosen from sides and tube of pan with spatula. Frost with whipped cream or banana butter frosting and garnish with banana slices and walnuts.  Makes 1 cake.

Banana Butter Frosting: Combine 1/2 cup mashed ripe bananas and 1/2 teaspoon lemon juice. Beat 1/4 cup butter until creamy. Add 3 1/2 cups sifted powdered sugar and bananas alternately, a little at a time. Beat until light and fluffy.

Vintage Recipe--Syrup Sponge Cake

To make Syrup Sponge Cake:

1 cup sifted cake flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 1/4 cups sugar

1 cup water
6 eggs, separated
1 teaspoon vanilla

Preheat oven to 325 degrees.  Sift together flour, salt and cream of tartar.  Combine sugar and water in a saucepan and stir over low heat until sugar dissolves. Cover; boil 2 minutes. Remove cover; boil without stirring to 230 degrees on a candy thermometer, or until a little syrup forms a very soft ball when dropped into cold water. Whip egg whites until stiff but not dry. Pour syrup in a very thin stream on egg whites beating constantly. Continue to beat until cool.

Beat egg yolks until thick and lemon colored; fold into egg whites until thoroughly blended. Add vanilla.  Sift a small amount of the flour mixture at a time over egg mixture; fold in carefully. Continue until all flour has been added. Turn into an ungreased 10 inch tube pan. Bake 1 hour or until the top springs back when lightly touched with fingertip.  Invert pan; let cake hang until cold. Loosen from sides and tube with a spatula. Frost, if desired with your favorite frosting or sprinkle with powdered sugar.  Makes 1 cake.

Pastel Plum Frosting: Combine 1/3 cup plum jelly, 1 egg white and a few grains of salt in the top of the double boiler. Whip with a mixer until mixed. Set over boiling water and beat constantly for 3 minutes or until frosting stands in peaks. Cool. Spread on cake.  (Any tart jelly such as, grape or currant can be used.)

Vintage Recipe---Marble Cake

To make a Marble Cake:

1 3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt

1 square unsweetened chocolate

1/2 cup shortening
1 cup sugar
2 eggs, well-beaten
1 teaspoon vanilla
1/2 cup milk
2 tablespoons milk

Preheat oven to 350 degrees. Grease and flour an 8 inch square cake pan. Sift together flour, baking powder and salt. Melt chocolate. Cream shortening; add sugar slowly; beat until well mixed. Add eggs and vanilla; beat well. Add dry ingredients alternately with the 1/2 cup milk to egg mixture. Divide batter in two parts. Combine chocolate and remaining milk. Stir into one part; blend well. Drop alternate spoonsful of light and dark batters into cake pan. Bake 50 to 60 minutes. Cool in pan for 5 mnutes. Remove and cool on a rack. Frost with any favorite chocolate frosting. Makes one 8 inch square cake.

Vintage Recipe---Spanish Cake

To make Spanish Cake:

1 3/4 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt

1 tsp cinnamon

1/2 cup shortening
1 cup sugar
2 eggs, well-beaten
1 tsp vanilla
1/2 cup milk

Preheat oven to 375 degrees. Grease and flour two 8 inch round cake pans. Sift together first four ingredients. Cream shortening until soft. Add sugar gradually and continue to beat. Add eggs and vanilla and beat well.  Add dry ingredients to egg mixture alternately with milk. Beat only enough to blend well. Pour into pans. Bake 25 to 30 minutes or until brown. Cool in the pans for 5 minutes. Remove and cool on a rack. Frost with brown sugar frosting. Sprinkle with grated chocolate, if desired.  Makes 1 cake.

Brown Sugar Frosting: Put 1 cup granulated sugar, 1 cup firmly packed brown sugar, 2 unbeaten egg whites and 6 tablespoons water in the top of a double boiler.  Cook over boiling water for 7 minutes, beating constantly with a mixer. If frosting does not hold its shape, continue cooking and beating a minute or two longer. Remove from heat; stir in 2 teaspoons vanilla. Spread between the layers and on outside of cake.

Vintage Recipe: Chocolate Cake

Whenever I see a chocolate cake recipe I am reminded of a comedy routine by Bill Cosby.  In the routine he comes to the conclusion that chocolate cake is okay for breakfast because it has wheat, eggs and milk.  If you ever get a chance to watch "Bill Cosby, Himself"--do it.  You will be entertained.

Chocolate Cake:

2 cups sifted cake flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup shortening
2 cups brown sugar, firmly packed
2 eggs
1 tsp vanilla
4 squares unsweetened chocolate, melted
1 cup plus 2 Tbsp milk
Coffee Frosting

Preheat oven to 350 degrees. Grease and flour two 8 inch round cake pans. Sift together flour, baking powder, baking soda and salt.  Cream shortening; add sugar gradually; beat until fluffy. Add eggs, one at a time; beat well after each addition; stir in vanilla and chocolate.  Add dry ingredients alternately with milk; stir only enough to blend well.  Pour into pans. Bake for 30 minutes or until cake springs back when pressed with fingertip. Cool in the pans for 5 minutes. Remove; cool on a rack. Fill and frost with Coffee Frosting. Garnish with chocolate sprinkles, if desired.

Coffee Frosting: Combine 2 egg whites, 1 1/2 cups sugar, 1/2 tsp cream of tartar, 1/3 cup strong coffee and 2 teaspoons light corn syrup in the top of a double boiler; stir to blend well. Place over boiling water and beat with a rotary beater until frosting holds its shape. Remove from heat; continue beating until frosting stands in peaks.  Frost cake.

Vintage Recipe---Lord Baltimore Cake

Bake 2 layers of white or yellow cake using your favorite recipe, or packaged cake mix. Cool thoroughly. Follow directions below for frosting and filling.

1 2/3 cups sugar
1/2 cup water

1/3 cup light corn syrup

2 egg whites

1/4 tsp salt
1 tsp vanilla
Few drops of red food coloring
1/4 cup fine dry macaroon crumbs
1/4 cup chopped walnuts
8 Maraschino cherries, chopped
8 whole Maraschino cherries
1/3 cup chopped walnuts

Combine sugar, water and corn syrup in a saucepan; stir overlow heat until sugar dissolves; bring to boiling. Cover and boil for 2 to 3 minutes. Remove cover; boil without stirring to 240 degrees on a candy thermometer, or soft ball stage. Wipe any crystals from saucepan with dampened cloth during cooking.  Remove from heat. Whip egg whites until foamy; add salt; whip stiff. Pour syrup on eggs in a fine stream, beating steadily. Continue beating until frosting stands in peaks.  Add vanilla. Tint pink with red food coloring. Put 1/3 of frosting in a small bowl, stir in macaroon crumbs, 1/4 cup chopped walnuts and 8 chopped Maraschino cherries. Spread on a cake layer. Top with second layer. Spread remaining frosting on top and sides of cake. Garnish with whole cherries and remaining nuts. Makes 1 cake.

Let's Bake a Cake or Two

(Vintage Recipe)

Silver Cake:
1 1/2 cups sifted cake flour
2 tsp baking powder

few grains of salt

1/3 cup shortening
3/4 cup sugar
1/2 cup milk
1/2 tsp almond flavoring
1/2 tsp vanilla
3 egg whites
Satiny Chocolate Frosting
1 cup chopped nuts

Preheat oven to 375 degrees. Grease and flour two inch round cake pans. Sift together flour, baking powder and salt. Cream shortening and sugar until fluffy. Combine milk and flavorings. Add alternately with flour mixture to sugar mixture. Whip the egg whites until stiff; fold into flour mixture. Spoon into pans. Bake for 25 to 30 minutes, or until brown. Cool in the pans for 5 minutes. Remove and cool on racks.  Fill and frost with Satiny Chocolate Frosting. Cover sides with nuts. Makes one 2-layer  8-inch cake.

Satiny Chocolate Frosting: Mix together 6 tablespoons flour and 6 tablespoons sugar; slowly add 2 cups milk. Stir until smooth.  Cook over low heat until thick, stirring constantly. Add 1 cup butter, 1 teaspoon vanilla, and 2 squares melted unsweetened chocolate. Stir well. Cool.  Makes enough to fill and frost one 2 layer; 8 or 9 inch cake.

Holidays Around the World: Linzer Torte

To make a Linzer Torte:

1 cup slivered almonds

1 1/4 cups all-purpose flour

1/4 cup sugar

2 eggs

1/2 cup butter, softened
1 Tbsp lemon zest
1/2 tsp almond extract
3/4 cup apricot preserves
1/4 cup raspberry preserves

Finely chop almonds in food processor or blender. Lightly spoon flour into measuring cup; level off. In food processor or large bowl of electric mixer, stir together almonds, flour and sugar.

Separate 1 egg; set white aside. Add egg yolk, remaining whole egg, butter, lemon zest and almond extract to flour mixture. Process or mix until dough forms a ball.

Remove 1/3 cup of dough; flatten, wrap and refrigerate for at least 1/2 hour or until manageable.

Grease a 9 inch round tart pan with removable bottom. Press remaining dough in bottom and about 1/2 inch up the sides of the pan. Spread 1/2 cup of the apricot preserves evenly over dough.

Remove refrigerated dough. On floured surfact or between sheets of waxed paper, roll into 9 1/2 x 5 inch rectangle. Cut into ten (1/2 inch wide) strips. Place one strip across center of torte. Place second strip on each side, about 2 inches in from edge. Repeat in other direction. Now place a strip between center and edge strips in each direction. Press strips to edge. Trim off evenly with knife or pastry wheel.

Brush strips with reserved egg white. Spoon remaining apricot preserves and raspberry preserves in alternate spaces between strips.

Bake at 350 degrees for 30 minutes or until crust is golden brown. Cool 10 minutes. Remove sides of pan. Serve warm or cool. Keeps for up to 1 week, tightly covered.  Makes 10 servings.

Holiday Recipe--Early American Pumpkin Pie

To make early American pumpkin pie:

1 1/2 cups cooked pumpkin, canned or fresh

1 cup whole or 2% milk

2 eggs, beaten

1 cup sugar

1 Tbsp butter, melted

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1 (9 inch) unbaked pie shell

Sweetened whipped cream (optional)

Fresh currants (optional)

Preheat oven to 425 degrees. Combine all ingredients except pie shell, cream and currants in large bowl; blend well. Pour into pie shell. Bake 45 to 50 minutes or until knife inserted into filling comes clean. Cool completely. Serve with whipped cream and garnish with currants, if desired. Refrigerate leftovers. Makes 6 to 8 servings.

Cranberry Apple Pie

1 1/2 cups sugar

1/4 cup minute tapioca

1 cup whole cranberries

5 cups diced, peeled apples

2 ready made pie crusts

1 Tbsp margarine

Preheat oven to 400 degrees.

Mix together sugar and tapioca; add fruit. Let stand 15 minutes.

On lightly floured surface, roll one crust to a 12 inch circle. Place in 9 inch pie plate.

Fill pie shell with fruit mixture. Dot with margarine.

Roll remaining crust to 12 inch circle. Cut into 1/2 inch wide strips.

Weave strips in lattice design over fruit mixture.  Seal edge; flute.

Bake 40 to 45 minutes or until golden brown.

6 - 8 servings

Chocolate Almond Brunch Cake

3 cups all purpose baking mix;
1/2 cup milk;
1/2 cup sugar;
1/2 cup margarine;
1 (12 1/2 oz) can almond filling;
1 cup semi-sweet chocolate chips;
2 (8 oz) pkgs cream cheese, softened;
1/2 cup sugar;
2 eggs;
1/2 cup sliced almonds.

Preheat oven to 350 degrees. Mix together baking mix, milk, sugar and margarine until dough forms. Pat into bottom and 1 inch up the sides of a greased 13x9 inch baking pan. Spread almond filling crust; sprinkle with chocolate chips. Mix cream cheese, sugar and eggs on medium speed of your mixer until well blended. Pour cream cheese mixture over chocolate chips; spread to cover completely. Sprinkle almonds over cream cheese mixture. Bake 35 minutes. Cool to room temperature.

Yield: 15 servings

Strawberry Shortcake

Sift together:
2 cups flour;

1/2 tsp salt;

4 tsp baking powder;

pinch cream of tartar. 

Cut in 1/2 cup shortening until the mixture resembles coarse bread crumbs.

Add 2/3 cup milk and stir just until mixed.

Pat dough into an 8 inch round cake pan.

Bake in a 450 degree oven for 15 minutes.  Split shortcake, spread with butter. Fill and also top with sugared berries. Top with whipped cream.