Prize Winning Recipes from Wesley Methodist Village

Earlier this fall 80 residents and guests of Wesley Methodist Village enjoyed a wonderful evening of brass band music at "Sousa under the Sycamore". A dessert bake-off provided delicious sweets for the group and the participants generously agreed to share their recipes.

The winner in each category is marked with , but the judges all agreed that every entry was a winner!

Pumpkin Chiffon Pie --Kay Abegglen

2 Tbsp. unflavored gelatin	2 tsp. cinnamon
2 cups pumpkin (Libby)	1/8 tsp. cloves
6 eggs, separated	4 Tbsp. melted butter
2 cups sugar	2 baked pie shells
2 cups milk	sweetened whipped cream or cool whip
1 tsp. salt	toasted chopped pecans
1 tsp. ginger	1/2 tsp. nutmeg

Soften gelatin in 1/2 cup of cold water. Cook or heat pumpkin in double boiler 5 minutes. Mix beaten egg yolks, 1 cup sugar, milk and add to pumpkin. Add salt, spices, and butter. Cook, stirring until pumpkin mixture is of custard consistency.

Remove from heat; add gelatin; set aside to cool. Beat egg whites until frothy. Add remaining sugar and beat until stiff. Fold egg white mixture into the pumpkin mixture and turn into pie shell. Makes 2-9" pies. Top with whipping cream and garnish with chopped toasted salted pecans or ground candied ginger.

Apple Pie --Marian Madden

1-15 oz. pkg. Pillsbury pie crusts

6 cups thinly sliced apples (Use several different kinds of apples. For example, golden delicious, Jon-a-gold, Granny Smith, but no more than one apple of this type.)

3/4 cup sugar

2 rounded Tbsp. Minute Tapioca

3/4 tsp. cinnamon

1 Tbsp. lemon juice

Fill 9" pie pan with bottom crust while apple mixture stands. Fill pastry lined pan with fruit mixture, etc. Dot with 1 Tbsp. margarine. Top with lattice crust. Bake on pre-heated cookie sheet. at 400 degrees for 15 min. then at 350 degrees until all crust is golden brown and filling is bubbly&emdash;about 30-40 minutes.

French Coconut Pie --Ann Mullins

 

3 beaten eggs	4 Tbsp. lemon juice
1 1/2 cup sugar	1 tsp. vanilla
1/2 cup melted butter (or margarine)	1 1/2 cup flaked coconut
1-9" unbaked pie shell

Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour into pie shell. Bake in 350 degree oven for 40-45 minutes or until knife inserted in center comes out clean.

Chess Pie --Grace Albright

Cream together 1 stick margarine, 1 1/2 cups white sugar. Then add 3 egg yolks and 1 Tbsp. of cornmeal, 1 tsp. vanilla flavoring. Then fold in the 3 beaten egg whites.

Pour all of that into unbaked pie shell. Bake at 300 degrees for 45 minutes. (You may need to increase temp. to 325 degrees.)

Southern Pecan Pie --Myrtle Bailey

3 eggs, beaten slightly	5 Tbsp. butter*, melted -Real butter is needed.
1 cup brown sugar	2 Tbsp. flour
1 cup white sugar	1 tsp. vanilla

Line 1-9" unbaked pie crust with pecans. Pour pie mixture over pecans. Bake at 350 degrees 55 minutes, or until firm.

Pineapple Pie --Marion Gertz

Combine one #2 can (2 1/2 cups) undrained crushed pineapple with mixture of 2 Tbsp. cornstarch, 11/2 cup sugar, 1/4 tsp. salt. Cook until thick and clear, stirring constantly. Add 1 Tbsp. butter and 1 Tbsp. lemon juice. Pour into pastry-lined 8" pie pan. Add crust. Bake at 425 degrees for 25-30 minutes.

Apple Pie (Betty Crocker) --Art Fleser

3/4 cup sugar	dash of salt
1/4 cup flour	6 cups Granny Smith apples cut in thin slices
1/2 tsp. nutmeg*	2 Tbsp. butter or margarine
1/2 tsp. cinnamon*

Heat oven to 425 degrees. Stir together sugar, flour, spices and salt; mix well with apples. Turn into pastry lined pie pan; dot with butter. Cover with top crust with slits cut into it. Seal and flute. Cover edges with aluminum foil&emdash;remove last 10 minutes. Bake 50 min. or until crust is brown and juice bubbles through slits in crust.

 * I don't quite use 1/2 tsp. of each.

Pie Pastry

2 cups cake flour	5 Tbsp. milk
1 tsp. salt	2/3 cup Crisco

Use pastry cutter and cut flour, salt and Crisco into pea size lumps. Add milk, 1 Tbsp. at a time. Mix to form a ball and refrigerate overnight or several hours. Makes two pie crusts.

Ooey Gooey Cake Bars --Emily Evans

1 box yellow cake mix

1 stick margarine, melted

1 egg

1 cup chocolate chips

Mix first three ingredients until smooth. Batter will be stiff. Press into 9" x 13" greased & floured pan. Spread chips evenly over batter.

Topping:

1 8 oz. box cream cheese, softened

1 lb. confectioners sugar

3 eggs

Mix all ingredients until smooth. Pour over top of batter. Bake in 350 oven until golden brown & top is crusty, about 35 - 45 minutes.

Bavarian Inn Cookies --Laverne Mungillo

Is it a candy bar or a cookie? We'll let you decide. A recipe from the Bavarian Inn in Frankenmuth, Michigan:

1 cup corn syrup	1-7 oz. bar milk chocolate melted
1/2 cup granulated sugar	1/2 cup semi sweet chocolate
1/2 c. packed brown sugar	1 cup peanut butter pieces (optional)
6 cups corn flakes	1 tsp. shortening (opt.)
1 cup coarsely chopped	salted peanuts

1) In a 3 qt. saucepan, combine corn syrup, and both sugars. Bring just to a boil over medium heat, stirring frequently. 2) Remove from heat and stir in peanut butter 'til smooth. Stir in the corn flakes and peanuts until coated. 3) Turn into a greased 13" x 9" x 2" pan and press firmly and evenly into bottom of pan.* 4) Spread with melted milk chocolate. Cool thoroughly. Cut into bars. If you like, melt together the semi-sweet pieces and shortening to drizzle over the top. Makes 48 bars.

*Note: For easier cutting, line pan with foil and grease the foil. Using the foil, lift mixture out of pan, then cut into bars. If necessary, place pan of cooled bars in refrigerator for a few minutes to let chocolate set-up.

E N J O Y ! ! ! !

Pennsylvania Pumpkin Cookies -- Lenora Yanosh

2 cups flour	1 cup sugar
1/2 tsp. salt	1 cup canned pumpkin
1 tsp. baking powder	1 egg
1 tsp. soda	1 tsp. vanilla
1 tsp. cinnamon	1/2 cup cut-up dates
1/4 cup soft margarine	1/2 cup coarsely chopped pecans
3/4 cup vegetable shortening

Combine and set aside the first 5 ingredients. Cream margarine and shortening; gradually add sugar; beat until fluffy. Thoroughly beat in pumpkin and egg. Add dry ingredients all at once; blend just until no traces of flour are in the dough.

By hand, stir in vanilla, dates and nuts. Drop into walnut-size mounds, 2" apart onto lightly greased cookie sheet.

Bake in oven preheated to 350 degrees about 12 minutes, or until very lightly browned yet feel a bit soft when touched with fingertip.

When cool, frost top of cookies with the following frosting:

Milk Caramel Frosting

3 Tbsp. margarine or butter

1/4 cup milk

1/2 cup light brown sugar, packed

1 cup plus 2 Tbsp. powdered sugar, sifted

1/2 tsp. vanilla

Boil the first 3 ingredients slowly for 2 minutes. Stir constantly. Cool. Stir in sifted sugar and vanilla. Beat until spreading consistency. Store cookies after frosting dries, tightly covered with waxed paper between layers to avoid sticking.

Lucious Lemon Bars --Frances Brumfield

1 c. (2 sticks) butter	2 c. white sugar
1/2 c. 10X sugar (sift)	1/4 c. sifted flour
1/4 tsp. salt	1 tsp. grated lemon rind
2 c. sifted flour	4 Tbsp. lemon juice
4 beaten eggs

Soften butter. Blend well with 10X sugar, 2 c. flour and salt. Press into bottom of well-buttered 9" x 13" pan. Bake at 350 degrees for 20 minutes. Blend together remaining ingredients. Pour over first layer and continue baking for 20-30 minutes. Sift additional 10X sugar over top immediately out of oven. Cool. Cut into square. Store in refrigerator.

Snickerdoodles --Sarah Floyd

"Crisp Cookies"

1 cup soft shortening	2 tsp. cream of tartar
1 1/2 cups sugar	1 tsp. soda
2 eggs	1/2 tsp. salt
2 3/4 cups sifted flour	1 tsp. vanilla

For frosting:

4 Tbsp. sugar

2 tsp. cinnamon

Mix shortening, sugar and eggs. Sift together and stir in flour, cream of tartar, soda, and salt, and then add vanilla. Chill slightly and form into walnut-sized balls and roll in frosting mixture. Place 2" apart on ungreased cookie sheet. Bake at 400 degrees 8-10 minutes until slightly browned, but soft. They will puff up; then flatten out with a crinkled top.

Coconut Cream Poundcake --Dorothy Lanphierd

3 cups all purpose flour	3 egg whites
2 tsp. baking powder	1 1/2 tsp. coconut extract
1/4 tsp. salt	1 c. heavy whipping cream (subst. canned "lite" milk)
2 cups sugar	1-6 oz. pkg. (about 1 1/2 c.) frozen coconut
1 1/2 sticks butter or margarine, softened	1/2 cup shortening
2 whole eggs

Preheat oven to 350 degrees. Grease and lightly flour a 10" tube or bundt pan. Combine flour, baking powder, and salt in a large bowl and stir to mix. Add sugar, shortening, butter, whole eggs. egg whites, coconut extract, cream and coconut. Beat with mixer on low speed about 1 minute, then on medium high speed for 2 minutes. Batter will be thick and fluffy. Spoon into prepared pan. Bake 1 hour or until a wooden pick comes clean. As soon as removed from the oven, turn out of pan onto a large plate. Let cool before slicing. 18-20 servings.

Queen Elizabeth Cake --Minnie Olson

Pour 1 cup boiling water over 1 cup chopped dates and 1 tsp. soda. Let stand while following is mixed.

1 cup sugar	1-1/3 cup sifted flour
1/4 cup butter	1/3 tsp. salt
1 beaten egg	1/3 cup chopped nuts
1 tsp. vanilla

Add to first mixture and pour into 9" x 9" pan. Bake 30 minutes at 350 degrees.

Frosting:

4 Tbsp. brown sugar

3 Tbsp. cream

2 Tbsp. butter

Boil 3 minutes and spread on cake. Sprinkle with coconut and chopped nuts

Multi-Flavor Pound Cake --Ruth Tipton

3 cups sugar	6 large eggs
1 cup margarine or butter (2 sticks)	3 cups all purpose flour
1/2 cup orange juice or apricot brandy	1 cup sour cream
1 tsp. orange flavoring	1/2 tsp. salt
1/2 tsp. rum flavoring	1/4 tsp. baking soda
1 tsp. vanilla flavoring	1/4 cup sliced red and green candied cherries (optional)
1/2 tsp. lemon flavoring	confectioners sugar

Preheat oven to 325 degrees. Grease and flour 10" tube pan. In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low. Add sour cream, apricot brandy or orange juice, orange, lemon, rum and vanilla flavorings. Add eggs and beat until blended. Add flour, salt and baking soda. Beat until well mixed, constantly scraping bowl with rubber spatula. Fold in sliced cherries, if using.

Spoon batter into pan. Bake 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan 10 minutes. Remove from pan and cool completely. To serve, dust top of cake with confectioners sugar. Makes 16 servings.

Velvet Almond Fudge Cake --Ann McCook

This recipe was adapted from one printed in a "Jell-O" ad, using the same name. The main difference being, they used a cake mix while I made from scratch.

11/2 cups blanched slivered almonds

12 oz chocolate chips

1 pkg. (4 serving size) instant chocolate pudding mix

2 1/4 cups all purpose flour

1 7/8 cup sugar

1 tsp. soda

1 tsp. salt

2/3 cup soft shortening

1 cup sour cream

1/2 cup water

4 eggs

1/4 cup oil

2 1/2 oz chocolate, melted

1/2 tsp. vanilla

1/2 tsp. almond extract

Chop almonds and toast at 350 degrees for 3-5 minutes, then sprinkle 1/2 cup on bottom of well-greased 10-inch tube pan. Set aside remaining almonds and chocolate chips.

Sift together dry ingredients. Add shortening and cut in. Mix sour cream and water, add a little over half and mix well. Add remaining cream, eggs, chocolate, and flavorings and mix well. Stir in chips and remaining nuts. Pour into prepared pan.

Bake at 350 degrees for 70 minutes, or until cake begins to pull away from sides of pan. Do not under bake. Cool in pan 15 minutes. Remove and finish cooling on rack.

Garnish with whipped topping if desired.

Black Walnut Plum Cake --Reva Richardson

1 cup Wesson oil	1 tsp. cinnamon
2 cups sugar	3/4 - 1 tsp. cloves
4 eggs	2 jars strained baby plums (medium jar)
2 cups self-rising flour

Beat sugar and oil. Add eggs&emdash;one at a time, then flour; add remaining ingredients. Bake at 325 degrees for 55 minutes.

Topping:

1/2 cup sugar

1/2 cup butter

1/4 cup buttermilk

Bring to a boil. Pour over cake immediately from the oven.
Sprinkle crushed walnuts over the cake.