FoodNet

Our favorite recipes (Damascus Church, Chapel Hill, 1963)

1963

Page 12 · 10 recipe records on this page

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Combine 1/2 cup sugar and 1 tablespoon cornstarch in 2 quart saucepan. Stir in 1/2 cup evaporated milk, 1/3 cup butterscotch pieces and 1 beaten egg yolk. Cook over medium heat, stirring constantly until thick. Add 2 tablespoons butter, 1 cup shredded coconut and 1 cup chopped pecans✪ Butterscotch Filling. SWEDISH COFFEE CAKE Mrs. Rogers 1 c. sweet milk 2 c. plain flour 1/2 c. sugar 2 eggs 1 pkg. dry yeast 1 tbsp. vanilla 1/4 c. warm water✪ Swedish Coffee Cake Scald milk and add sugar; cool to lukewarm. Dissolve yeast in warm water plus 1 tablespoon sugar. When yeast is bubbly add to milk and sugar. Add eggs and 1 stick or margarine, which has been melted, and the 2 cups flour or enough to make soft dough. Knead until smooth, coat with margarine. Let rise 30 minutes, mold into ring, top with soft margarine, cin- namon, raisins, or nuts. Bake in hot oven until brown. -20- V£SS£RTS ookies pASTRy FRUIT COBBLER Mrs. Doris Bennett Melt 1 stick margarine in 1 quart casserole. Pour in a mixture of 1 cup flour, 1 cup sugar, 1 cup milk and 1 teaspoon baking powder. Makes a thin batter. Then pour over this a layer of fruit or berries. Use either a number 2 can or 2 cups fresh fruit mixed with 1/2 cup sugar✪ Fruit Cobbler. Bake at 350 degrees for 35 or 45 minutes. COCONUT PINEAPPLE CHESS PIE Mrs. Fannie Williams 1 c. sugar 1 sm. can crushed pine- dash of salt Put flour, sugar and salt into bowl; mix well. Add butter and blend. Add eggs, water, pineapple and coconut. Mix and pour into unbaked pie shell. Cook in 400 degree oven until pie be- gins to brown; then reduce heat to 300 degrees and cook until firm. CHERRY TORTE Mrs. Callie Wilson 2 c. Graham cracker crumbs 1 8-oz. pkg. cream cheese 1/2 c. sugar 2 eggs 3/4 stick butter 1/2 c. sugar Mix together cracker crumbs, sugar and butter; press in bottom of a 9x9x2 " pan. Blend together cream cheese, eggs, sugar and pour on cracker crumbs. Spread cherry pie filling on top and cook for 20 to 25 minutes in 350 degree oven. Cool and cut into squares. CHESS PIE Margaret Daniel 1 c. sugar 1/4 c. heavy cream 1/2 c. butter or marg. 1 tsp. vanilla 3 eggs 1 9" unbaked pie shell Cream butter or margarine and sugar together until light and fluffy. Beat in eggs, cream and vanilla. Pour into pie shell and bake at 325 degrees for 40 minutes or until a knife insert- ed in the center comes out clean. After cooking, if you like, circle outside edge with walnuts. Cool to serve. apple, drained 2 tsp. water 1 c. coconut✪ Coconut Pineapple Chess Pie -21- CHOCOLATE PIE Mrs. Marjorie Andrews 1 1/2 c. sugar 1/4 c. cocoa 1 1/2 c. milk 2 tbsp. flour 3 eggs, separated 4 tbsp. butter or marg. 1/8 tsp. salt✪ Chocolate Pie Scald milk and add butter; cool. Mix sugar, flour, cocoa and salt. Beat egg yolks add to milk; then add dry ingredients. Mix and pour into an unbaked pie shell. Bake at 400 degrees until done. Make meringue of egg whites and put on top of pie; brown in 350 degree oven. MOCK APPLE PIE Mrs. Waylond Lloyd 2 c. water 20 Ritz crackers 1 1/4 c. sugar 2 tsp. cream of tartar✪ Mock Apple Pie Bring to boil; drop in crackers, boil 2 minutes. Pour mix- ture in 9" unbaked pie shell; dot with butter; sprinkle with cinnamon. Cover with strips of pastry and bake at 425 de- grees for 20 to 30 minutes. APPLE CRISP Mrs. Evelyn Rush 1 qt. sliced apples 1/2 c. butter or marg. 1 tsp. cinnamon 1 c. sugar 1/4 c. water 3/4 c. flour✪ Apple Crisp