Spanish Bar Cake & Frosting, Like Ann Page

SPANISH BAR CAKE & FROSTING, Like Ann Page

By Gloria Pitzer, as seen in… The Copycat Cookbook (Secret RecipesTM, St. Clair, MI; April 1988, p. 52)

CAKE INGREDIENTS:

20-oz can apple pie filling

4 large eggs

1 TB apple pie spice powder

¼ tsp powdered cloves

18-oz box yellow cake mix

1 cup raisins

1 cup chopped walnuts

CAKE INSTRUCTIONS:

Put pie filling in blender with eggs and spices. Blend until almost smooth, using an on/off agitation on high speed. Dump this into a 2-qt mixing bowl and thoroughly blend in cake mix powder with electric beaters on medium speed.

Remove beaters and stir in raisins and nuts. Pour evenly into greased and floured 9”x13”x2” pan. Bake at 325°F for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan, on wire rack, for 30 minutes before applying Bar Cake Frosting [below].

 

BAR CAKE FROSTING, Like Ann Page

By Gloria Pitzer, as seen in… The Copycat Cookbook (Secret RecipesTM, St. Clair, MI; April 1988, p. 52)

FROSTING INGREDIENTS:

8-oz cream cheese, very soft

¼-lb (1 stick) margarine

1/3 cup dark corn syrup

1 TB bottled, grated, orange peel

3½ cups powdered sugar

¼ tsp powdered cloves

FROSTING INSTRUCTIONS:

Beat cream cheese and margarine together until smooth and creamy. Add corn syrup and continue to beat until [everything is] incorporated.

Beat in orange peel. Add powdered sugar and cloves. Spread icing over cold cake.

Cut cake into 4 equal [large bars]. Wrap and freeze what you won’t be using within a week. Cut remaining portions into serving-size pieces.

 

*I also shared this recipe in June 2020, on WHBY’s Good Neighbor” show, with Kathy Keene!

 

See also…

Mondays & Memories of My Mom – Twinkie Day Eve

Thin Vanilla Icing

THIN VANILLA ICING

By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 100)

INGREDIENTS:

2 TB milk

1 tsp vanilla

1 TB butter or margarine

10 TB firmly packed powdered sugar

INSTRUCTIONS:

In small bowl, briskly whip ingredients together, using fork or wire whisk, until smooth.

Makes enough to ice 2 loaves [of bread or a Lemon Chiffon Cake].

 

See also…

Mondays & Memories of My Mom – Spring Cleaning Time

Lemon Chiffon Cake

LEMON CHIFFON CAKE

By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 67)

INGREDIENTS:

4-oz pkg. instant lemon pudding [powder]

18-oz box yellow cake mix

4 eggs

1 cup water

4 TB oil

INSTRUCTIONS:

Stir together dry ingredients. Put other 3 ingredients in blender , on high speed, about half a minute or until smooth. Pour over dry mixture. With electric beaters on high speed, blend until batter is very smooth.

Pour into greased and floured, 10-inch, tube pan. Bake at 350°F for 55 minutes or until tester inserted into [center of] cake comes out clean.

Cool upright, in pan, on rack for 45 minutes. Loosen [sides] with tip of sharp knife. Invert onto platter. Drizzle with thin vanilla icing. Serves 8-10.

 

See also…

Mondays & Memories of My Mom – Spring Cleaning Time

Ham-Stuffed Sweet Potatoes, West Virginia-Style

HAM-STUFFED SWEET POTATOES, West Virginia-Style

By Gloria Pitzer, as seen in… Gloria Pitzer’s The American Cookery Cookbook – written and published by Gloria Pitzer (Happy Newspaper Features, Pearl Beach, MI; July 1976, p. 39)

INGREDIENTS:

4 large, sweet potatoes

2 cups fully cooked ham, chopped

1/3 cup cranberry-orange relish

¼ cup raisins

2 TB brown sugar

½ tsp salt

4 TB butter or margarine, softened

INSTRUCTIONS:

Bake potatoes at 425°F for 40 minutes. Cut a slice [lengthwise] from the “top” of each potato and scoop out the insides. [Set the shells aside.]

Chop the potato [meat]. Combine [the rest of the ingredients]. Fold in the chopped potato. Spoon mixture into the potato shells. Place stuffed potatoes on baking sheet.

Reduce oven temperature to 350°F. Bake potatoes for 15 to 20 minutes more, or until they are heated through. Serves 4.

 

See also…

Mondays & Memories of My Mom – Spring Has Sprung!

Irish Soda Bread

IRISH SODA BREAD

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 174). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

½ cup Club Soda

1 egg

1 ½ cups biscuit mix

½ cup sugar

½ teaspoon vanilla

dash of nutmeg

INSTRUCTIONS:

Using electric beaters on medium speed, combine ingredients, as listed, until dry particles are well moistened, but do not over-beat.

Pour into a greased, 1-quart, casserole dish. Place on center rack of a 400°F oven. Bake 20 minutes; then, turn heat to 350°F for an additional 12 to 15 minutes or until it tests done.

Cool in baking dish on a wire rack for 10 minutes before inverting onto a serving plate. Serve warm, cut into pie-shaped wedges, with butter and honey on the side.

OR slice into strips about ½ inch thick and toast under the broiler. Spread the slices with cream cheese while still warm.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Americanized Irish

Girl’s Scoot Peanut Butter Sandwich Cookies

GIRL’S SCOOT PEANUT BUTTER SANDWICH COOKIES

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 224). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

COOKIE INGREDIENTS:

2 cups biscuit mix

2 eggs

2/3 cup packed brown sugar

5 TB peanut butter

1 TB vanilla

COOKIE INSTRUCTIONS:

Beat [ingredients] well & make 6 dozen marble-sized balls. Place on ungreased cookie sheets and flatten each with the bottom of a glass, greased once and dipped in sugar. Do not re-grease the bottom of the glass but do dip it into the sugar with each cookie flattened. Bake at 350°F for 6 to 8 minutes or until set, but not over-baked. Cool completely before filling with peanut butter icing (below.)

 

[PEANUT BUTTER] ICING

ICING INGREDIENTS:

1/3 cup milk

1/3 cup dark corn syrup

½ cup packed brown sugar

2/3 cup peanut butter

1 cup powdered sugar.

ICING & ASSEMBLY INSTRUCTIONS:

In a small sauce pan, bring to a boil, milk, corn syrup, and brown sugar. Stir constantly for 5 minutes on gentle simmer. Remove from heat and, at once, stir in peanut butter and powdered sugar.

Blend with electric beaters on medium speed until smooth. Next, spread ½ teaspoon frosting on flat side of half the cookies. Press frosting flat with flat side of a second cookie, sandwich style.

Makes 3 dozen sandwich cookies.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – The Legacy Effect

Peanut Butter Pie, Like Goody-Goody’s

PEANUT BUTTER PIE, Like Goody-Goody’s

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 239). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

Like Goody-Goody Restaurant – one of Dayton, Ohio’s popular places for great food!

INGREDIENTS:

9-inch, partially-baked, Butter Crust pie shell

3 tablespoons butter or margarine

1/3 cup peanut butter

2 cups packed brown sugar

¼ cup milk

2 medium-sized eggs

2 teaspoons vinegar

INSTRUCTIONS:

Prepare the pie shell per recipe directions, baking partially. While pie shell is in the oven, beat butter and peanut butter until creamy, adding sugar a little at a time, until fluffy. Beat in remaining ingredients and pour into warm, partially-baked crust.

Place pie pan on a cookie sheet on center rack of 350°F oven and bake for almost an hour or until knife inserted in center comes out clean. Cool before cutting to serve 6 to 8. Garnish each serving with sweetened whipped cream and chopped peanuts.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Who Never Got A Dinner!

Lindy’s-Style Strawberry Pie

LINDY’S-STYLE STRAWBERRY PIE

As imitated by Gloria Pitzer, in her self-published cookbook, The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, St. Clair, MI; June 1997, p. 29)

INGREDIENTS:

1 cup sugar

3 TB cornstarch

10-oz 7-Up or lemon-lime soda

2 TB strawberry Jell-O powder

1-qt whole strawberries, hulled

9-inch baked pie shell

1 cup thick, strawberry preserves

½-pint heavy whipping cream, whipped stiff & sweetened a bit

INSTRUCTIONS:

Combine sugar, cornstarch, and pop/soda in saucepan and cook on medium-high heat, stirring constantly until thickened and smooth. Remove from heat and stir in gelatin powder until dissolved [about 2 minutes]. Set aside to cool.

Drain any juice from berries and very carefully fold them into the cooling Jell-O mixture. Coat berries well and then spoon them carefully into the pie shell, hull-side-down. Arrange into single layer, spooning remaining Jell-O over the berries and filling in any spaces.

Melt preserves over hot water and spoon it over the filled pie shell. Refrigerate pie several hours or until set. Pile the top with whipped cream. Keep refrigerated to cut and serve within a week. Serves 6-8, reasonably.

 

See also…

Mondays & Memories of My Mom – Radio Is Like Family

Milwaukee Cheese Soup, Like Sanders’

MILWAUKEE CHEESE SOUP, Like Sanders’

By Gloria Pitzer, as seen in… The Joy Of NOT Cooking – Any More Than You Have To (Secret RecipesTM, St. Clair, MI; Nov. 1983, p. 71)

When I last tried this at Sanders’, where the hot fudge topping was originally made famous as an ice cream accompaniment, I was surprised that it was a ‘white’ cheese soup, as opposed to the traditional yellow cheese mixture that is basically served Canadian-style, in most restaurants.

So, without imposing on my friendship with Jack Sanders, now [1983] Chairman of the Board of the company founded by his grandfather, Fred, I went home to try my hand at a quickie, can-opener, gourmet version.

INGREDIENTS:

10-oz can cream of celery soup

10-oz can cream of potato soup

½ cup coffee cream, light (or Half & Half)

¼ tsp pepper

½ cup crispy, fried bacon (crumbled) – NOT artificial bacon

¼ cup grated Parmesan cheese

3 TB butter

INSTRUCTIONS:

In top of double boiler, over simmering water combine [ingredients, as listed]. Stir until smooth over the simmering water. Serve piping hot to 4 – maybe 5 – people.

 

See also…

Mondays & Memories of My Mom – Culture Of Kindness

Skillet Pizza

SKILLET PIZZA

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, 76). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

In the supermarket, there is a boxed mix for making pizza in a skillet that, for some time now, has enjoyed a rather nice applause from people who want to avoid the bother of a from-scratch creation. First, you should have a large 12” skillet with, preferably, “rounded” sides rather than straight and, also, Stoneware-lined or Teflon-coated. If it doesn’t have an oven-proof handle on it – because the last step of this recipe calls for putting the skillet under the broiler – wrap the handle in aluminum foil, triple thick!

INGREDIENTS:

2-cups biscuit mix (I used Bisquick)

2/3-cup milk

4-tsp oil

4-oz can pizza sauce

OR 4-oz can tomato sauce, plus either 1-TB dry Italian dressing mix OR 2-TB bottled Italian dressing

1-cup shredded Mozzarella

½-cup grated parmesan

8-oz can of mushrooms, drained*

1-cup diced boiled ham*

2/3-cup pepperoni slices*

½-lb bacon, fried “limp” and chopped*

INSTRUCTIONS:

Blend the biscuit mix and milk into a smooth dough. Place oil in 12” skillet and spread dough evenly over the bottom. Then spread pizza sauce over the dough. Mix the 2 cheeses together and sprinkle over the sauce. Of the remaining ingredients, with the * following them, add one of them or all of them.

Turn the heat on your large stove-top burner to medium and keep a watch on the bottom of the crust, using a spatula to lift and peek, until it’s golden brown. At once, remove from top of stove, turning off the burner and placing the skillet under the broiler, 3 inches from the heat for about 3-4 minutes or until the cheese and toppings are bubbly. Serves 4 reasonable adults or one ridiculous adolescent!

FOR A 10-INCH SKILLET: Use 1 ½-cups biscuit mix and ½-cup milk and only 2 ½-tsp oil in the skillet. Proceed as directed above, reducing the other ingredients to taste.

FOR A 7-INCH SKILLET: Use 1-cup biscuit mix and 1/3-cup milk and only 1 ½-tsp oil in the skillet. Proceed as directed above, reducing the other ingredients in half or to taste.

TO PREPARE THE PIZZA FOR FREEZING: Follow the recipe as directed, but do not place it under the broiler. Slip the pizza out of the skillet and onto a greased foil pan of an accommodating size. Wrap and freeze to use within 6 weeks. Thaw for 30 minutes at room temperature, then place under broiler as directed above.

#GloriaPitzersCookbook

https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

See also…

Mondays & Memories of My Mom – Writers Appreciation