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Desserts
Plumb Pudding
In Colonial days, raisins were called plumbs-therefore, the name
for this raisin-rich dark fruitcake
Steam for 2 hours
Makes 1 large mold
1 pa1 package (15 ounces) raisins
1 package (10 ounces) currants
2 jars (4 ounces each) diced candied citron
½ cup brandy
1 cup vegetable shortening
1 cup firmly packed brown sugar
¼ cup molasses
4 eggs
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons salt
Unseasoned dry bread crumbs
Blanched whole almonds
1) Combine the raisins, currants and citron in a large bowl; sprinkle
the brandy over and toss to coat evenly. Allow to stand for 10 minutes.
2) Beat the shortening, brown sugar and molasses until creamy-smooth
in a large bowl with an electric mixer at high speed. Beat in the
eggs, one at a time, until light and fluffy.
3) Sift the flour, cinnamon, cloves, nutmeg, baking soda and salt
into a large bowl; stir just until blended. Add the brandied fruits
and stir just until blended.
4) Grease a 10-cup tube mold; sprinkle with the bread crumbs. Arrange
a ring of almonds on the bottom of the pan, then spoon the batter
into the prepared mold. Cover with a double thickness of aluminum
foil and tie with string.
5) Place the mold on a trivet in the bottom of a large, deep kettle.
Pour boiling water to half the depth of the mold; cover the kettle.
6) Steam, adding more boiling water, if necessary, for 2 hours,
or until a wooden skewer inserted near the center comes out clean.
Cool in the mold on a wire rack for 15 minutes. Loosen around the
edge of the mold. Invert onto the wire rack; cool completely.
7) Drizzle the cake with additional brandy, then wrap in a plastic
bag; seal the bag. Store for at least 2 weeks to blend flavors,
or wrap in heavy-duty aluminum foil and freeze. Thaw for one day
before serving.
Tip: This recipe can also be baked in two 5-cup molds which have
been greased, sprinkled with the unseasoned dry bread crumbs and
lined with the almonds. Bake in a preheated slow oven (325 degrees)
for 1 hour, or until a skewer inserted into the center comes out
clean.
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Holiday Fruitcake
2 eggs
2 cups water
2 packages Pillsbury Date or Nut Bread Mix
2 cups pecans (halves or chopped)
2 cups raisins
2 cups (12 to 13 oz.) candied Cherries
1 cup candied pineapple, cut in wedges
Grease and flour bottom and sides of 12-cup Bundt fluted tube pan
or 10-inch tube (angel food) pan. In large bowl, combine eggs and
water. Add remaining ingredients, by hand; stir until combined.
Pour into prepared pan. Bake at 350 degrees or 65 to 75 minutes
or until toothpick inserted in center comes out clean. Cool 30 minutes;
loosen edges; and remove from pan. Cool completely. To store, wrap
tightly in foil or plastic wrap; store in refrigerator. If desired,
glaze with warm corn syrup; decorate with candied fruits and nuts.
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Famous Pumpkin
Pie (Yields one 9-inch pie)
1 can Solid Pack pumpkin
2 eggs slightly beaten
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 can evaporated milk
1 9-inch unbaked pie shell with high fluted edge.
Preheat oven to 425 degrees. Mix filling ingredients in order given.
Pour into pie shell. Bake 15 minutes. Reduce heat to 350 degrees;
continue baking 45 minutes or until knife inserted near center comes
out clean. Cool completely. Garnish, if desired, with whipped topping.
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Real Quick Apple Crisp
(Serves 8)
4-5 Apples
¾ cup flour
¾ cup brown sugar
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon salt
1/3 cup melted butter
1) Peel and cut up apples. Put pieces in 9” pie pan.
2) Put salt, flour, sugar, cinnamon, nutmeg in bowl. Melt butter
in saucepan and pour in bowl. Mix with fork.
3) Spoon mixture over apples in pan, covering completely. Bake at
375 degrees for 35 minutes or until apples are soft.
4) Serve in small dessert dishes and top with whipped cream or ice
cream.
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Six-Minute Pecan Pie (Serves
8)
3 eggs, slightly beaten
1 cup Light or Dark Corn Syrup
1 cup sugar
2 tbsp. butter or margarine
1 tsp. vanilla
1 ½ cups pecans
1 unbaked (9”) pastry shell
In large bowl stir together first 5 ingredients until well blended.
Stir in nuts. Pour into pastry shell. Bake in 350 degree oven 50
to 55 minutes or until knife inserted halfway between center and
edge comes out clean.
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Creamy Baked Cheesecake (Makes
one 9-inch cheesecake)
1/3 cup butter or margarine, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 eggs
¼ cup lemon juice from concentrate
1 (8-ounce) container sour cream
Preheat oven to 300 degrees. Combine butter or margarine, crumbs
and sugar; press firmly on bottom of 9-inch spring form pan. In
large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until set. Cool.
Chill thoroughly. Spread sour cream on top. Refrigerate leftovers.
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