Tuesday, June 16, 2015
Finally, I made a recipe from the box that someone actually remembered Mom making before. Mom would be what I called my grandmother not to be confused with my Mom. I don't know why but it was never confusing as to who I was referring to when I said it to me or to Mom and Mom. So this recipe is for lemon pie though the recipe for the pie crust and for the meringue was not actually included on the card so I had to do those on my own.
The lemon custard was very sweet and did not set up like my grandmothers did. I would probably adjust the recipe if I made it again. My mother (Mom) did though confirm that the taste was the same. It was very lemony and had good color to the lemon custard.
I generally do not lean towards making pie because pie crust can be so "flaky" to make and not always flaky to taste. But this time it worked out well and I remembered to roll it between two pieces of wax paper. I often forget to do this and it makes it so much easier that I don't know why I don't remember to do it all the time. I think I expect every time that I will channel my inner french pastry chef and voila it will just roll it out perfectly with nothing other than my french pin and little flour.
Make sure to note the added "delicious" comment from my Mom (Grandma)
"It was pretty good if I don't say so myself"
Tuesday, March 31, 2015
1 stick unsalted butter
1 cup sugar
2 large eggs
1 cup fat free sour cream
2 cups flour High Altitude ass 2T
1t baking soda
1t baking bpowder
1T lemon zest
1/4 t salt
1/2 best quality cherry preserves
Preheat oven to 350. Butter two 8" square pans. In large bowl, beat butter with sugar until well combined. Add eggs one at a time, beat well. Add sour cream and mix well. In small bowl, mix flour, powder, soda and salt. Add dry ingredients to the butter mixture. Batter will be stiff. Stir in vanilla, zest and cherry preserves. Spread in pans. Bake 20-30 mins.
Though the recipe calls for baking in two square pans, I am not sure why and the recipe never mentioned how to put the two together. Maybe one was to eat at home and the other to give away. I ended up using a tube pan and baked as a coffee cake for some amount of time. I wasn't sure of the time baked this way so I just tested it for doneness.
I also did not use fat free sour cream and I really can't imagine my grandmother choosing that either. I used the full fat variety. I also was not sure how much to stir in the pereserves and ended up just incorporated pretty fully into the batter. The cake is very moist and tasty. It does not have a strong cherry flavor and the recipe just calls for 1/2 cherry preserves and I am not sure 1/2 of what. I ended up using about 1/2 cup and think if more were added, the batter might have been too wet. I also do like the fact the high altitude adjustment was included in this recipe that my grandmother wrote down, because I guess you just never know.
This recipe seems to be credited to D.M.D. - but I don't know who that is.