My dear mother didn't really teach me how to make pies or cakes. She made a really good, flakey pie crust, but I only tasted that once or twice a year, since baking pies wasn't high on her list of dessert and we were only delighted on Thanksgiving and Christmas with a pie from my mom. I guess it was just too much trouble, because after making the crust you had to make the filling. No canned filling in those days, and no "instant" crusts in those days either.
You could by a pie crust mix, but you still had to add the butter or crisco and cut that into the mix and then slowly add the cold water. So why bother? I believe that basically they sold a small amount of flour at a higher price. So, mom didn't use the boxed crust mix very often.
Cakes? If it didn't come in a box, it didn't get made. Those were the days before Duncan Hines and the only choices she had were Betty Crocker or Pillsbury. She preferred Pillsbury mixes for some reason, but when Duncan Hines came out, she quickly switched her priorities. I don't know why, except that the DH cakes were definitely moister than either of the other two.
When I married Alan, he requested that I get his mom's apples sauce raisin cake recipe because that was his favorite. So I did, and here it is:
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 1/2 cups applesauce
2 tablespoons dark Karo syrup
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan (or you can use two 9" round pans). In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl, cream the sugar and bitter until fluffy. Add applesauce and Karo syrup and mix in. Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared pan(s). Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
NOTE: If you use the two 9" pans, bake for 30 minutes or until a toothpick comes out clean.
Alan likes this with a cream cheese icing, but his mom just topped it with powdered sugar. If I make the layer cake, I make a butter-cream icing (1 stick butter, 1 tbspn heavy cream, 1 tspn vanilla extract, and powdered sugar enough to thicken to your consistency of preference)
You could by a pie crust mix, but you still had to add the butter or crisco and cut that into the mix and then slowly add the cold water. So why bother? I believe that basically they sold a small amount of flour at a higher price. So, mom didn't use the boxed crust mix very often.
Cakes? If it didn't come in a box, it didn't get made. Those were the days before Duncan Hines and the only choices she had were Betty Crocker or Pillsbury. She preferred Pillsbury mixes for some reason, but when Duncan Hines came out, she quickly switched her priorities. I don't know why, except that the DH cakes were definitely moister than either of the other two.
When I married Alan, he requested that I get his mom's apples sauce raisin cake recipe because that was his favorite. So I did, and here it is:
INGREDIENTS:
1 cup white sugar
1/2 cup butter, room temperature
1 1/2 cups applesauce
2 tablespoons dark Karo syrup
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup raisins
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan (or you can use two 9" round pans). In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside. In a large bowl, cream the sugar and bitter until fluffy. Add applesauce and Karo syrup and mix in. Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
Pour into a prepared pan(s). Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.
NOTE: If you use the two 9" pans, bake for 30 minutes or until a toothpick comes out clean.
Alan likes this with a cream cheese icing, but his mom just topped it with powdered sugar. If I make the layer cake, I make a butter-cream icing (1 stick butter, 1 tbspn heavy cream, 1 tspn vanilla extract, and powdered sugar enough to thicken to your consistency of preference)
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