In a heavy saucepan, combine (1 cup each): butter, milk, packed brown sugar, and granulated sugar; also adding a dash of salt and 8 TB Hershey’s baking cocoa. [1 cup chopped nuts can also be added, at this point, if you wish.] Stir and cook until it comes to a boil. Then simmer gently, while stirring for 8 minutes.
Turn off heat and add at once 1-lb powdered sugar and beat with mixer on med-high speed, until thick and smooth (8-10 minutes, at least). Spread out in an 8-inch, buttered, square pan. Put in freezer for about an hour or chill in fridge until firm enough to cut into 1-inch squares. Makes 36 pieces.
By Gloria Pitzer, as seen in her 2002-2004 (fall) media free recipes sheet (Secret Recipes, Marysville, MI).
2 cans (10-oz. each) tomato soup
6-oz. can tomato paste
14-oz. can diced tomatoes, undrained
1 tsp. dry basil leaf, crushed fine
Combine everything in top of double-boiler, over simmering water. Stir until smooth and comes to a serving temperature. It can be thinned, as you wish, with canned chicken broth; but it’s supposed to be a very thick soup. Serves 4, virtuously.
By Gloria Pitzer, as seen in her 2002-2004 (fall) media, free samples sheet (Secret Recipes, Marysville, MI)
1-lb. box Keebler’s Club Crackers
2 cups flaked coconut
2 cups chopped nuts (walnuts or pecans or both)
2 sticks ( 1/4-lb each) butter or margarine
1/2 cup, plus 2 TB sugar
Arrange enough crackers in a single layer, close together, to fill the bottom of a cookie sheet (with a short rim around it – NOT open sides). Sprinkle with the coconut and nuts and set aside.
In sauce pan, melt butter over med-high heat, adding sugar and stirring well, until it comes to a boil. Let it boil for ONLY 2 minutes. (Set your timer!) Drizzle this mixture over the prepared crackers that you set aside.
Bake at 350°F for ONLY 10 minutes. Remove crackers quickly from pan to sheet of foil, separating cracker pieces with a knife, where needed. Let pieces air-dry for a few hours. Store in a loosely-covered container at room temperature. Makes about 60 “cookies”.
By Gloria Pitzer, as seen in her 2002 Christmas “card” of free recipes (Secret Recipes, Marysville, MI; December 2002).
Prepare a crust – see: Butter Crust recipe – and pat out in a pam-sprayed, oblong baking pan; making crust twice, to cover it, if needed. Bake completely at 375°F for 8-10 minutes or until golden brown.
Right out of the oven, spread the crust generously with a tub of ready-to-use, vanilla frosting. Top that off quickly in layers of 1 cup chopped pecans, 1 cup maraschino cherries (diced), and a small can of crushed pineapple (with all the liquid pressed out). Use a pizza wheel to cut it into “bars”, before serving proudly!
BUTTER CRUST(My Most Dependable &Very Favorite Recipe!)
By Gloria Pitzer; as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 243)
¼ pound butter – NOT margarine
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon cinnamon
1 cup all-purpose flour
Melt the butter in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)
As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients. Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl. Quickly gather it into a ball and pat it out to cover the bottom and sides of a Pam-sprayed, 10-inch, Pyrex pie plate. (Pyrex plates work best with this very rich recipe.)
If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise! Bake crust at 375°F for 18 to 20 minutes or until golden brown. Fill as desired. Makes one 10-inch pie crust. Note: Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart. Make one single recipe at a time.
NOTE: To make top crust – pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert crust over filling spread in crust-lined pan, per recipe of your choice.
Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash.
Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.
By Gloria Pitzer; as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 269)
3 cups sugar
10 tablespoons instant coffee granules or powder
3 tablespoons vanilla extract
A Fifth of 100-proof vodka (750 ml)
Put first 3 ingredients in a heavy, 2 ½-quart sauce pan and bring to a gentle boil – 30 minutes or until consistency is reduced to a syrup consistency. Remove from heat. Cool completely – refrigerating to hasten this. Stir in vanilla and add vodka. Funnel into a dark-tinted 1-quart bottle. Cap it tightly. Let it stand at room temperature for one week before using.