The Kitchen is the Heart of the Home > The Recipe Box

Cakes and Pies

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Shelly:
Place your pie and cake recipes here by replying to this post

Shelly:
This cherry pie recipe has been passed down through several generations in our family.  It can be traced back to at least my husband's great great grandma.

Cherry Pie filling

2 cups drained and pitted sour pie cherries (either fresh, frozen - thawed, or canned) reserve liquid

1 cup sugar
1/8 tsp salt
4 tbs cornstarch
1/8 tsp allspice

1/2 cup juice drained from cherries (add water if not enough juice)
1/4 tsp almond extract
You can add a few drops of red food coloring to get a nicer color if desired.

Mix all dry together.  Then in separate bowl, mix all wet together.  Then add the wet to the dry.  Mix well and then fold in cherries gently.

Put in unbaked pie shell and cover with second pastry or lattice.  Be sure to flute the rim to avoid boil overs.  Dot top of pastry with bits of butter (about 1 Tbl)

Bake at 425F for 45 minutes or until pie is boiling.  You may wish to line the bottom of oven to catch drips.

Shelly:
This recipe comes from my paternal grandmother


Pistachio Nut Cake

Combine:
1 pkg yellow cake mix
1 pkg pistachio pudding
4 eggs

Then beat in:
1 cup gingerale or club soda
1/2 tsp almond extract
1/2 cup oil

Bake in bundt pan or angel food pan.  350F for 40 minutes.

It's good plain or with a light icing drizzled over the top.

bobbie78:
I'm looking for a tried and true pie crust. Something easy and preferrably made with butter instead of shortening. Thanks :)

MissMandy:
Not sure that this is exactly a 'cake' or a 'pie', but it was the closest board I could see :)

Pumpkin Buckle

INGREDIENTS:
   1/2 cup butter, melted
    1 cup all-purpose flour
    1 cup sugar
    4 teaspoons baking powder
    1/2 teaspoon salt
    1 cup milk
    1 teaspoon McCormick® Pure Vanilla Extract
    
FILLING:
    3 cups canned pumpkin
    1 cup evaporated milk
    2 eggs
    1 cup sugar
    1/2 cup packed brown sugar
    1 tablespoon all-purpose flour
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/4 teaspoon each ground ginger, cloves and nutmeg
    
TOPPING:
    1 tablespoon butter
    2 tablespoons sugar


DIRECTIONS:

1. Pour butter into a 13-in. x 9-in. baking dish; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and vanilla until smooth. Pour into prepared pan.

2. In a large bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients; add to pumpkin mixture. Pour over crust mixture (do not stir). Dot with butter and sprinkle with sugar.

3. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean and the top is golden brown. Yield: 12 servings.

Original recipe: http://www.tasteofhome.com/recipes/magic-pumpkin-buckle

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