March Enrichment Desserts

Boiled Raisin Cake
Kelley Partridge
Recipe from Jennie Barton... Born March 5th 1888…died August 31st 1981

2 C. seedless raisins
3 C. water
2 C. sugar
2 t. cinnamon
11/2 t. nutmeg
1 t. cloves
1 t. allspice
1 C. shortening

Simmer about 20 minutes. Cool to lukewarm and add about

3 C. sifted flour
1/2 t. salt
1 level t. baking powder
1 rounded t. baking powder

Dough should be moderately stiff. Bake 325 deg. for 45 minutes to 1 hour.


Grammie Virginia's Chocolate Chip Cake
Amy McLaughlin

1 package yellow cake mix
1 cup milk chocolate chips

Follow directions for mixing and add 1 cup chocolate chips. Bake in a 9 x 13 pan. Remove from oven when done and spread with brown sugar icing (recipe below) while still warm.

Brown Sugar Icing
1 cup brown sugar, firmly packed
1/2 cup butter, room temperature
Mix throroughly and add 1/2 tsp. vanilla
Drop by spoonfuls onto HOT cake, spread carefully with a spatula until covered. Sprinkle with 6 oz. shredded sweetened coconut. Brown under broiler very lightly (watch carefully -- it browns quickly!).
Best served warm with vanilla ice cream.

Fairy Cupcakes
Lorna Miller

Start with a batch of white cake mix cup cakes.
Cut their tops off.
Cut each top in half.
Put a dollop of sweetened whipped cream on top of each cup cake, and then replace the two halves at upturned angles so that they look like little wings.
Dust with powdered sugar.

Pecan Rolls
Sherri Maddox & Evelyn Nelson
This recipe is from my Grandma Christi Cornelius. My Grandma typically made these for us at Christmas time and we looked so forward to getting a few. What made them so special to me is at one time my Grandparents had an orchard and the pecans that were used were from their trees and my Grandpa would help shell them for her.

Centers:
2 1/4 Cups sugar
1/2 cup whipping cream
1/4 cup whole milk
1/8 Tsp. salt
1/3 cup Karo syrup
1/2 cup marshmallow

Put liquids in a heavy pan. Add the rest of the ingredients except the marshmallow cream. Boil to a soft ball stage or 227 degrees, stir constantly, but don't scrape the sides. Cool and then whip, add marshmallow cream. When it sets up mold in long thin rounds and put in buttered wax paper. Chill for at least 24 hours.
Alternate centers:
4 cups white sugar
1 1/2 cups half and half
1/2 scant (not quite) cup Karo syrup.

Cook to a creamy white color 227 degrees, cool then whip good until set up. Roll into rounds. Put in buttered wax paper and put in fridge at least overnight but no longer then 1 week.

Caramels:
2 cups white Karo syrup
2 cups sugar
3 cups whipping cream
1/2 can Eagle Brand sweetened condensed milk
1/2 tsp. salt
2 tbl. Vanilla.

Approximately 5 cups to 6 cups Pecan Halves
Boil on med. high heat stirring constantly until it changes color, and then add whipping cream which has been scalded with condensed milk. Cook to a medium ball stage which is rich in color and thick. This can be rolled in your finger and doesn't break apart, just before taking from stove add salt and vanilla. Pour over pecans which have been spread out in a large flat pan. Take centers and roll in Carmel pecan mixture. Mold, cool, and put in buttered waxed paper. Put in the fridge to cool. Enjoy. This can be frozen if you put tin foil around the waxed paper.

GRAN’S LEMON PIE
Roetta Jones

Grate rind of and juice 3 lemons add dash of salt and set aside
Separate 4 eggs set yolks and whites aside
Mix : 2 cups sugar
1 cup flour
Butter (or marg) the size of a walnut
Add to: 4 cups of boiling water (I save some of the water and make a not too thick paste with the sugar flour mix add that into the boiling water, that way it doesn’t lump)
Bring to a boil add egg yolks (if you want it more yellow you can add food coloring)
Pour into baked pie shells, cover with meringue put back in oven until meringue is lightly brown. Cool, chill and serve.
MERINGUE
4 egg whites
¼ tsp cream of tartar
½ cup sugar
½ tsp vanilla
1 tsp cornstarch

Beat egg whites and cream of tartar until foamy. Mix sugar and cornstarch gradually add to whites while beating, until stiff peaks form, add vanilla. Do not under beat
STANDARD PASTRY
8 or 9 INCH ONE CRUST PIE
1 cup flour
½ tsp salt
1/3 cup plus 1 Tbsp shortening
2 to 3 Tbsp cold water

10 INCH ONE CRUST PIE
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
3-4 Tbsp cold water

8 or 9 INCH TWO CRUST PIE
2 cups flour
1 tsp salt
2/3 cup plus 2 Tbsp shortening
4-5 Tbsp cold water

10 INCH TWO CRUST PIE
2 2/3 cups flour
1 tsp salt
1 cup shortening
7 to 8 Tbsp cold water

Measure flour and salt into bowl, cut in Shortening til looks like meal. Sprinkle in water, 1 Tbsp at a time until all flour is moistened and dough almost cleans side of bowl.
For one crust, gather into ball roll on flour covered board until 2 inches larger than inverted pie pan roll around rolling pin unroll into pan trim edges and flute, fill and bake as directed in recipe.
For baked pie shell: prick bottom and side thoroughly with fork. Bake at 475 for 8 to 10 minutes
For two crust pie, turn filling into pastry lined pan trim overhanging pastry ½ inch from rim of pan roll second dough place over pie trim overhanging pastry 1 inch from rim of pan . fold and roll top edge under lower edge pressing on rim to seal, flute cut slits so steam can escape. cover edge with foil to prevent excessive browning remove foil last 15 min of baking.
Grandma taught me to trim the edges and seal it just using my hands on the edge of the rim then using fingers to flute it. It depends on how thick you want that edge of crust.
When pies are done you should feel them lift with a gentle up and down shake.