Lemon and Meringue Pie

Lemon and Meringue Pie 

Makes 1 Pie

Pastry 

Plain Pastry 

For one single-crust pie or 4 to 6 tart shells 

1½ cups sifted all-purpose flour

½ teaspoon salt

½ cup shortening

4 to 5 tablespoons cold water  

1.                  Sift flour and salt together.

2.                  Cut in shortening with pastry blender till pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal.  Cut in remaining till like small peas.)

3.                  Sprinkle 1 tablespoon water over part of mixture.

4.                  Gently toss with fork.

5.                  Push to side of bowl.

6.                  Repeat till all is moistened.

7.                  Form into a ball. (For double-crust and lattice-top pies, divide dough for lower and upper crust and form into balls.)

8.                  Flatten on lightly floured surface by pressing with edge of hand 3 times across in both directions.

9.                  Roll from center to edge till 1/8 inch thick.  

To bake single-crust pie shells: 

Fit pastry into pie plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand.  Prick bottom and sides well with fork.  (If filling and crust are baked together, do not prick.)  Bake at 450° for 10 to 12 minutes or till golden.

Pie Filling 

1.                  Mix contents of package (1 My-T-Fine Pudding & Pie Filling - Lemon) with ½ cup sugar and ¼ cup water.  Stir in 2 egg yolks and 2 cups of water.

2.                  Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.  Cool 5 minutes stirring twice.

3.                  Pour into 8 or 9 inch baked pastry crust (not recommended for crumb crusts).  Top with meringue if desired.  

Meringue Topping

1.                  Beat 2 egg whites and ¼ teaspoon cream of tartar until foamy.  Gradually beat in ¼ cup sugar, beating until soft peaks form.

2.                  Spread meringue over hot pie filling sealing well to crust.

3.                  Bake a 350° for 10 to 12 minutes or until light brown.  Cool to room temperature.  Refrigerate 3 to 4 hours. 

Lemon and Meringue Pie baked by Shirley-Ann Pearman, photography by Shirley-Ann Pearman as well. 

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Cinnamon Raisin Scones

Cinnamon Raisin Scones

Ingredients

2 cups flour

2 tablespoons sugar

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

4 teaspoons baking powder

¼ cup butter (substituted with canola oil)

1 cup raisins

2/3 cup milk  

Method

1.      Preheat oven to 400°. 

2.      Blend the flour, sugar, spices and baking powder together.  

3.      With a fork or two small knives cut the butter into the dry ingredients until the mixture is crumbly and looks like small peas. 

4.      Add the raisins. 

5.      Add milk and mix.  (in the case of substitute with canola oil add oil to milk).   

6.      Knead lightly, folding in half each time.  Pat into a round about ¾ inch (2 cm) thick.  

7.      Place on an ungreased baking sheet.   

8.      Score into eight equals wedges.  

9.      Brush with milk.   

10.  Bake near the top of the oven for 12 to 15 minutes, until crisp and golden. 

(Recipe on the bag of Lantic Granulated Sugar)

Cinnamon Raisin Scones were prepared by Shirley-Ann Pearman, as well as the photography.

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Marble Loaf Cake

Makes 1 Loaf

Ingredients

1 ½ squares unsweetened chocolate

2 ½ cups sifted cake flour

¾ teaspoon salt

3 teaspoons baking powder

½ cup soft butter or margarine

1 ½ cups sugar

3 eggs

¾ teaspoon vanilla extract

¾ cup milk

Method

1.                  Melt chocolate over hot, not boiling, water.  Let cool.

2.                  Preheat oven to 350°F.  Grease and flour a 9-by-5=by-3-inch loaf pan.

3.                  Sift flour with salt and baking powder; set aside.

4.                  In large bowl of electric mixer, at medium speed, beat butter and sugar until light.

5.                  Add eggs and vanilla, beating until very light and fluffy.

6.                  At low speed, beat in flour mixture (in fourths), alternately with milk (in thirds), beginning and ending with flour mixture.

7.                  In medium bowl, combine about one third batter with chocolate, mixing well.

8.                  Spoon plain and chocolate batters, alternately, into prepared pan.  With spatula or knife, cut through batter, forming a Z.

9.                  Bake 65 minutes, or until cake tester inserted in center comes out clean.

10.              Cool in pan 15 minutes.  Remove from pan’ cool thoroughly on wire rack.  To serve, cut into thin slices.  

Cake prepared and photos taken by Shirley-Ann Pearman

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Pound Cake

Pound Cake

Makes 1 loaf

Ingredients

⅔ cup shortening

1 ¼ cups sugar

⅔ cup milk

1 teaspoon lemon extract

2 cups sifted enriched flour

1 teaspoon salt

½ teaspoon double acting baking powder

3 eggs 

Method

1.                  Cream shortening and sugar until light and fluffy.

2.                  Add milk and extract; blend.

3.                  Sift dry ingredients.

4.                  Add to creamed mixture.

5.                  Beat until smooth.

6.                  Add eggs, one at a time and beat well, after each addition.

7.                  Beat entire mixture well before pouring into a greased loaf pan.

8.                  Bake in 300° oven for 1 hour and 25 minutes. 

Cake prepared and photos taken by Shirley-Ann Pearman

This is a very nice recipe of a “Pound Cake” to which I have made on several occasions for many years.  The recipe came through a particular cake pan called “Bake-King - Pure Aluminum” at its purchase many years ago.

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Coconut Cookies

Coconut Cookies 1¾ cups sifted all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt ½ cup soft butter or margarine 1½ cups sugar 2 eggs 1 teaspoon vanilla extract 1 can (3 ½  oz) flaked coconut ½ cup finely chopped almonds 1.            Sift flour with baking powder and salt; set aside. 2.            In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter and sugar until light and fluffy.  Beat in eggs and vanilla until smooth. 3.            Add flour mixture; stir just until combined.  Refrigerate 1 hour. 4.            Meanwhile, preheat oven to 400F.  Lightly grease cookie sheets.  Combine coconut and almonds on sheet of waxed paper. 5.            Drop dough by slightly rounded teaspoonfuls onto coconut mixture; roll to coat completely.  Using hands, roll dough into balls.  Place, 2 inches apart, on cookie sheet. 6.             Bake 12 to 15 minutes, or until golden.  (Cookies will flatten during baking.)  Remove to wire rack; cool.  Makes about 5 dozen. Cookies prepared by Shirley-Ann Pearman Photo taken by Shirley-Ann Pearman Recipe was taken from McCall’s Cookbook section on “Molded Cookies”.  Bakeware Shop -------------------------------------------------------------------------------------------------- Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.   Sales and discounts available daily on many products.  Rewards are available to shoppers as well. Amazon's Online Shopping -------------------------------------------------------------------------------------------------- Copy Versions http://marketingsites-sp.net/CoconutCookies.html http://marketingsites-sp.net/CoconutCookies_1.pdf

McCall's Basic White Bread

McCall’s Basic White Bread                                                                       
Makes 2 Loaves

2 cups milk

3 tablespoons sugar
1 tablespoon salt
¼ cup butter or margarine
¼ cup warm water (105 to 115 F)
2 packages active dry yeast
6 ½ to 7 cups sifted all-purpose flour
2 tablespoons melted butter or margarine

1.                In small saucepan, heat milk just until bubbles form around edge of pan.  Remove from heat.  Add sugar, salt, and ¼ cup butter, stirring until butter is melted.  Let cool to lukewarm (a drop sprinkle on wrist will not feel warm).

2.                If possible, check temperature of warm water with thermometer.  Sprinkle yeast over water in large bowl, stirring until dissolved.  Stir in milk mixture.

3.                Add half the flour; beat, with wooden spoon, until smooth – about 2 minutes.  Gradually add remaining flour, mixing it in with hand until dough is stiff enough to leave side of bowl.

4.                Turn out dough onto lightly floured board.  Cover with the bowl; let rest 10 minutes.  Knead by folding dough toward you, then pushing down and away from you, with heel of hand.  Give dough a quarter turn; repeat kneading, developing a rocking rhythm.  Continue kneading and turning 10 minutes or until dough is smooth and elastic and blisters appear on surface.

5.                Place lightly greased large bowl; turn dough to bring up greased side.  Cover with towel; let rise in warm place (85 F), free from drafts, about 1 hour, or until double in bulk.  When two fingers poked into dough leave indentations, rising is sufficient.  Punch down dough with fist; turn out onto lightly floured pastry cloth.  Divide in half; shape each half into smooth ball.  Cover with towel; let rest 10 minutes.  Shape each portion into loaf, and place in pan, according to the shaping directions.

6.                Brush top of each loaf with 1 tablespoon melted butter.  Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk, or until sides of dough reach tops of pan about 1 hour.

7.               Meanwhile, preheat oven to 400F.

8.               Bake loaves 40 to 50 minutes – tops should be well browned and sound hollow when rapped with knuckle.  Remove from pans immediately; cool well on wire rack, away from drafts.

Note:  If a lighter-color crust is desire, cover top of loaves with brown paper or aluminium foil after bread has baked 25 minutes.

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