FRESH STRAWBERRY PIE 1963

FRESH STRAWBERRY PIE 1963

From Billie Reid

6 cups whole fresh strawberries
1  9" baked pastry shell
water
4 T. cornstarch
Dash of salt
1 T. butter
1 cup sugar
2 T. lemon juice
whipped cream

Arrange 4 cups of strawberries in pastry shell.  Cut some of the berries in half, if necessary, to fill spaces.

Crush remaining berries - heat to simmering and cook gently 2 or 3 minutes.

Strain through a fine strainer or cheesecloth. Be sure to extract all the juice and save.  

To this juice add enough water to make 1  1/2 cups. 

In a saucepan, mix cornstarch and the 1  1/2 cups liquid.

Bring to a boil, stirring constantly, until thick and clear.

Remove from heat and add butter, sugar, lemon juice and salt.

Cool.  Then, pour over berries in pastry shell.

Chill until firm. 

Top with whipped cream.

SCOTCH TEA COOKIES 1964

SCOTCH TEA COOKIES 1964

From Billie Reid

1/2 cup cornstarch
1/2 cup confectioner's sugar
1 cup sifted flour
3/4 cup butter

Sift cornstarch, sugar and flour into mixing bowl.

Mix in butter to form soft dough.

Shape dough into 1 inch balls.

Place on ungreased cookie sheet 2" apart.  Flatten slightly.

Bake in 300 oven for 20 minutes or until edges brown slightly.

Makes 3 dozen.

VARIATIONS:

1.Roll balls of dough in finely chopped nuts.

Make a depression in center of flattened ball and bake. Then fill with jelly.

2.Form dough into logs 1/2 inch thick by 3 inches long - leave cut or shape into crescents.

NO-COOK MARSHMALLOW ICING 1964

Mom with Ruth Meadock 

NO-COOK MARSHMALLOW ICING 1964

From Billie Reid

1/4 t. salt
2 egg whites
1  1/4 t. vanilla
1/4 cup sugar
3/4 cup corn syrup

Add salt to egg whites; beat until mixture forms soft peaks.

Gradually add sugar, beating until smooth and glossy.

Slowly add syrup, beating thoroughly after each addition until firmly peaked.

Fold in vanilla.

Add color, if desired.

Beat with rotary or electric mixer.

EATMORE GOODIE COOKIES 1964

EATMORE GOODIE COOKIES 1964

Kroger butter recipe from Billie Reid

1/2 cup butter
1/4 cup confectioner's sugar
1/2 t. vanilla
1 cup nuts, chopped
1 cup flour

Cream butter with sugar and vanilla until light and fluffy.

Add one-half of the nuts.

Blend in flour and remaining nuts.

Shape in small ovals on ungreased cookie sheets.  

Bake at 325 for 10-15 minutes.

When cool, roll in confectioner's sugar.

Makes 2 dozen.

FLUFF FILLING OR TOPPING 1964

FLUFF FILLING OR TOPPING 1964

From Billie Reid

2 T. unflavored gelatin
1 cup marshmallow creme
2 T. cold water

Soften gelatin in cold water in top of double boiler; dissolve over hot water.

Add slowly, immediately, to marshmallow creme, stirring constantly.  

Let stand at room temperature until mixture thickens enough to hold its shape; stir occasionally.

Quickly spread between cake layers or on top of cake.

Let stand until set firmly.

Yield:  filling for two 8-inch layers.

TOLL HOUSE MARBLE SQUARES 1963

TOLL HOUSE MARBLE SQUARES 1963

From Billie Reid

Beat till creamy:
1/2 cup soft butter
6 T. sugar
6 T. brown sugar
1/2 t. vanilla
1/4 t. water

Beat in 1 egg.

Sift then mix in:
1 cup plus 2 T. flour
1/2 t. baking soda
1/2 t. salt

Add:
1/2 cup chopped nuts

Spread in greased 13 x 9 x 2 inch pan.

Sprinkle with:
1  6-oz. pkg.  (1 cup) chocolate bits

Bake at 375 for 1 minute.

Run knife through dough to marble-ize.  

Bake 12-14 minutes more. 

Makes 24 squares.

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

From Billie Reid

Combine in saucepan:

2 cups firmly packed light brown sugar
1/2 cup butter

Cook over low heat, stirring constantly, until mixture darkens slightly - about 5 minutes.

Remove from heat.

Add:
1  1/4 cups granulated sugar
3/4 cup milk
1/2 cup water

Boil without stirring until small amount of mixture forms soft ball stage (232 degrees).

Remove from heat and cool to lukewarm.

Beat until it is of spreading consistency.

PEANUT BUTTER FROSTING 1964

PEANUT BUTTER FROSTING 1964

From Billie Reid

1 lb. confectioner's sugar
2/3 cup evaporated milk
pinch of salt
1/2 cup butter, softened
1  1/3 cup peanut butter (12-oz. jar)

Place sugar in large bowl of electric mixer.

Add remaining ingredients and beat slowly until sugar is well blended.

Increase mixer speed and continue whipping until frosting is creamy.

Makes enough to fill and frost two 9-inch layers.

NO-COOK CHOCOLATE FROSTING 1964

NO-COOK CHOCOLATE FROSTING 1964

From Billie Reid

1 cup marshmallow creme
2 squares baking chocolate
1/2 t. vanilla
3 T. water
1 lb. confectioner's sugar
2 T. butter

Combine melted chocolate and marshmallow creme.

Add water and vanilla.

Stir in sugar, one half cup at a time.

Blend in soft butter.

Yield:  Frosting of 8" layer cake.

SEVEN-MINUTE FROSTING 1964

SEVEN-MINUTE FROSTING 1964

From Billie Reid

2 egg whites
1 cup sugar
1/4 t. cream of tartar
1/8 t. salt
1/4 cup water
1 cup marshmallow creme
1 t. vanilla

Combine all ingredients except vanilla in top of double boiler.

Place over boiling water; beat with rotary beater until mixture holds soft peaks.

Remove top of double boiler from lower part; beat until mixture holds stiff peaks.

Beat in vanilla.

Yield:  frosting for two 8" or 9" cake layers.

MILK CHOCOLATE FROSTING 1964

MILK CHOCOLATE FROSTING 1964

From Billie Reid

Melt together:

1/2 cup cocoa

1/3 cup shortening

Add, mixing well:

3 cups sifted confectioner's sugar

1/2 cup scalded milk

1 t. vanilla

Blend well.  Place pan in ice water and beat until icing is thick enough to spread.

VELVET CRUMB CAKE

VELVET CRUMB CAKE

From Billie Reid

1 1/2 cups Bisquick or Jiffy mix
1/2 cup sugar
1 egg
1/2 cup milk or water
2 T. shortening
1 t. vanilla
Broiled topping ( recipe below)

Heat oven to 350.  Grease and flour square pan, 8 x 8 or a round layer pan.

Blend in large mixer bowl all ingredients except Broiled Topping. Blend on low speed 1/2 minute, scraping sides and bottom of bowl frequently.

Next, beat 4 minutes at medium speed.

Pour cake mix into pan.  

Bake 30-35 minutes or until wooden pick inserted in center comes out clean.

While warm, set oven control at broil and/or 550 degrees.  Spread cake with Broiled Topping.  Place cake about 3" from heat; broil about 3 minutes or until topping browns slightly.

Recipe for Broiled Topping

1/2 cup shredded coconut
1/3 cup brown sugar, packed
1/4 cup nuts, chopped
3 T. soft butter 
2 T. light cream

Mix all together and spread over warm cake.

COCONUT DROPS 1963

COCONUT DROPS  1963

From Billie Reid

3 egg whites
1/4 t. salt
1 cup powdered sugar (not sifted)
1  1/2 t. vanilla
3 T. flour
3 cups flaked coconut
2 T. butter, barely melted

Beat egg whites with salt until almost stiff. Then, gradually beat in powdered sugar, beating until very stiff.

Add flour to coconut, and mix lightly but thoroughly with egg whites.

Last, fold in the butter.

Drop by spoonful onto greased baking sheet.

Bake at 350 for 12-15 minutes until tinged with brown.

Remove at once to rack.

Makes 30-40 delightful little cookies.

BUTTERSCOTCH CRUNCHIES 1963

BUTTERSCOTCH CRUNCHIES 1963

From Billie Reid

Melt: 
1 6-oz. pkg. (1 cup) butterscotch bits over hot, not boiling, water

Add:
2 cups Chow Mein Noodles.

Stir until well coated.

Drop by spoonful onto waxed paper.

Chill.

Makes about 2 1/2 dozen.


Options, instead of chow mein noodles, are:

2 cups broken thin pretzel sticks
2 cups corn flakes and 1/2 cup salted peanuts
2 cups crumbled corn chips

COLONIAL DARK CHOCOLATE CAKE 1964

COLONIAL DARK CHOCOLATE CAKE 1964

From Billie Reid


Sift:
2 cups cake flour
1/2 t. salt

Measure again to make 2 cups flour and 1/2 t. salt.

Melt together:
4 squares unsweetened chocolate
1/4 cup shortening

Cool to room temperature.

Add:
2 cups sugar

Mix well.

Add and blend:
2 unbeaten egg yolks
1 cup milk

Add the flour mixture and mix until flour is dampened.

Beat 1 minute at low speed of electric mixer or 150 strokes by hand.

Add: 
1 t. vanilla
1/2 cup more milk

Mix until smooth.

Dissolve: 
1 t. soda in 1/4 cup milk

Stir into batter.

Pour batter into two greased or waxed paper-lined round 9" layer pans, 1 1/2" deep.

Bake at 350 for 30 minutes.

Cool.

Frost with Butterscotch Fudge Frosting (recipe below).

COLONIAL BUTTERSCOTCH FUDGE FROSTING 1964

From Billie Reid

Combine in saucepan:

2 cups firmly packed light brown sugar

1/2 cup butter

Cook over low heat, stirring constantly, until mixture darkens slightly - about 5 minutes.

Remove from heat.

Add:

1  1/4 cups granulated sugar

3/4 cup milk

1/2 cup water

Boil without stirring until small amount of mixture forms soft ball stage (232 degrees).

Remove from heat and cool to lukewarm.

Beat until it is of spreading consistency.

SUGAR AND SPICE COOKIES 1964

SUGAR AND SPICE COOKIES 1964

From Billie Reid

2  1/2 cups sifted flour
1 t. soda
1 t. salt
1  1/2 t. cinnamon
1/2 t. nutmeg
3/4 cup soft shortening
1/2 cup granulated sugar
1 cup firmly-packed brown sugar
2 eggs
1/4 cup milk
3 cups oats
1 cup raisins, chopped

Sift together flour, soda, salt, cinnamon and nutmeg into a large bowl.

Add shortening, sugars, eggs and milk.

Mix until smooth, about 2 minutes.

Stir in oats and raisins.  For ease in handling, dough may be refrigerated before rolling.

Roll out on lightly floured board or canvas to 1/4" thickness.

Cut out with floured 3" round cookie cutter.

Place on greased cookie sheets; sprinkle with granulated sugar.

Bake in preheated moderate oven - 375 degrees - for 12-15 minutes.

Remove from cookie sheets immediately.

PINEAPPLE COOKIES

PINEAPPLE COOKIES

From Billie Reid

1 cup shortening
1 cup brown sugar
1 cup white sugar
1 cup crushed pineapple
1 cup nuts, chopped
2 eggs, well beaten
1/2 t. baking powder
1/2 t. salt
1/2 t. soda
4  1/2 cups flour
2 t. vanilla

Mix shortening, sugar, salt, vanilla; add beaten eggs.

Add pineapple, then sift flour, soda and baking powder, and add to mix.

Drop on greased cookie sheet and bake in moderate oven.

Makes about 8 dozen.

CHOCOLATE CAKE AND FROSTING 1971

CHOCOLATE CAKE AND FROSTING

From Billie Reid  - From Grace Eynon, February, 1971

Bring to boil:
1 stick butter
1 cup water
1/2 cup Crisco oil
1/4 cup cocoa

Pour boiling mixture over:
2 cups flour
2 cups sugar
1/2 t. salt

Add to that mixture:
1/2 cup buttermilk
2 eggs
1 t. soda
1 t. vanilla

Mix well. 

Bake at 375-400 for approximately 20 minutes in greased and floured 9 x 13 pan.

Frost.

FROSTING

1 stick butter
1/4 cup cocoa
1/2 cup buttermilk
1 box confectioner's sugar
1 t. vanilla

Bring to boil first 3 ingredients.  

Beat in sugar and vanilla and pour over warm cake.

Note from Billie:  Variation of above - substitute 4 T. cocoa - milk chocolate taste. Above is dark.

GINGER CHEWS 1963

GINGER CHEWS 1963

From Billie Reid

1/2 cup juice, orange-grapefruit,pineapple
1/4 cup shortening
1/2 cup sugar
1 egg beaten
1/2 cup molasses
1 T. grated lemon rind
2 cups flour
1 t. soda
1 t. salt
1 t. ginger
1/2 t. nutmeg
1/2 t. cinnamon

Cream shortening and sugar together.

Add beaten egg.

Mix in molasses and grated peel.

Sift dry ingredients together and add alternately with blended juice.

Pour into greased 8 x 12 inch pan.

Bake 35 minutes at 350.

Cool.

Frost with Creamy Citrus Frosting (recipe below).

Makes 30 bars.

CREAMY CITRUS FROSTING

Blend till smooth: 
1  3-oz.pkg. cream cheese
2 T. juice
1/2 t. vanilla  

Gradually add:

2 1/4 cups sifted confectioner's sugar, creaming well after each addition.

CHOCOLATE CREAM CAKE 1964

CHOCOLATE CREAM CAKE 1964

From Billie Reid


Sift together:
1 1/2 cups sifted flour
1/2 t. salt
1 t. baking powder
1 t. soda

Set aside.

Cream:
1/2 cup shortening
1 1/4 cup sugar
2 eggs (add one at a time; beat well with each addition)

Combine separately:
1/2 cup cocoa
1 cup boiling water

Mix until smooth.

Add cocoa mixture to creamed mixture alternately with dry ingredients, blending well after each addition.  

Add 1 t. vanilla.  Beat until smooth.

Turn into two 8" layer pans which have been greased and lined with waxed paper.

Bake at 350 for 30-35 minutes.

Cool thoroughly.

Split each layer and add filling between layers (Cream Filling recipe below).  

After filling layers, frost with Milk Chocolate Frosting (recipe below). 

After frosting cake, chill for 3 hours.


CREAM FILLING

Combine in a bowl:
2 T. sifted confectioner's sugar
1  1/2 cup heavy cream

Mix well.

Whip until stiff.  Fold in 1 t. vanilla.

Spread between layers.

Frost with milk chocolate frosting (recipe below).

MILK CHOCOLATE FROSTING

Melt together:
1/2 cup cocoa
1/3 cup shortening

Add, mixing well:
3 cups sifted confectioner's sugar
1/2 cup scalded milk
1 t. vanilla

Blend well.  Place pan in ice water and beat until icing is thick enough to spread.

CREAM CHERRY PIE 1963

CREAM CHERRY PIE 1963

From Mary Reid   (Mom's recipe collection)

1/3 lb. Graham crackers, crushed
1/4 lb. butter

Combine and line bottom of pan. Bake 10 minutes at 350.


Mix 8 oz. pkg. cream cheese, 1 cup powdered sugar, 2 T. cream.

Spread cream cheese mixture on hot crust.

Sprinkle with pecans.

Let stand to cool.

Whip 1/2 pint cream.  Spread on top and top with 1 can cherry pie filling.

CHOCOLATE PIE 1963

CHOCOLATE PIE 1963

From Billie Reid

2 T. cocoa
1 cup sugar
2 T. flour
2 egg yolks
1 cup boiling water

Mix cocoa with a little hot water to make a paste.

Add mixture to sugar, flour and egg yolks.  

Mix well and add boiling water.

Pour into unbaked pastry shell.

Bake pie til done in medium oven.

When cold, beat egg whites for meringue topping and brown in oven.

Or, top with whipped cream.

PINEAPPLE BARS 1963

PINEAPPLE BARS 1963

From Billie Reid

1 20-oz. can crushed pineapple
3 T. apricot jam
1/4 cup sugar
1  1/2 T. cornstarch
1  1/2 cups flour
1/2 t. soda
1/2 t. salt
1  1/2 cups oats, uncooked
1 cup brown sugar, packed
3/4 cup shortening

Cook undrained pineapple, jam, sugar and cornstarch over low heat until thick.

Sift flour with soda and salt.

Mix in oats and brown sugar.

Work in shortening until crumbly.

Press half of crumbs in 9" square pan.

Cover with pineapple filling and remaining crumbs, pressing carefully.

Bake in 375 oven for 35-40 minutes.

Cut when cold.

Makes 18 bars. 

MERINGUE COOKIES 1969

MERINGUE COOKIES 1969

From Billie Reid - From Lilvia Graubner, Orlando

3/4 cup sugar
2 egg whites
1/8 t. cream of tartar
1/8 t. salt
1 t. vanilla

Beat egg whites stiff.

Add sugar, cream of tartar, salt, vanilla.

Add nuts and chocolate bits.

Bake at 300 on brown paper for 25 minutes.