Well, we seem to be finally getting our summer weather. Too little, too late, but I refuse to sulk. We have to enjoy it as much as we can for as long as we can, we know what is coming.
We had a letter from Debbie, formerly of Houlton/Hodgdon area, now living in Wiscasset. She sent me a recipe for Sour Cream Date Pie for Brenda in Arizona. I hope this one sounds familiar, Brenda. Let us know. I am also including a recipe Debbie sent us for a Blueberry pudding cake. She told me she has used both apples and raspberries in this recipe with great success. Debbie also said that she doubles the recipe when she takes the pudding cake to buffet suppers. Thanks Deb. Lastly, I am printing my favorite date filled cookie recipe for Brenda as well. Enjoy! Keep an eye out for the apples, if your trees aren’t ready, yet, they soon will be.
Next week, we’ll have some apple recipes. If you have one to share, now is the time!
Crust for one 8 or 9 inch pie
1 cup sour cream
3/4 cup brown sugar
1 pinch salt
1/2 teaspoon nutmeg
2 large eggs
1 tablespoon vanilla
1 cup pitted dates- chopped
1/2-3/4 cup chopped walnuts or pecans
Directions: Combine sour cream, sugar, salt, nutmeg, eggs, and brandy. Beat until smooth. Add the dates and nuts and blend well. Pour into pie shell.
Bake in a 425 degrees F. oven for 10 minutes, then reduce heat to 325 degrees F. and continue baking for 25 minutes, or until firm.
3 cups fresh or frozen blueberries
2 Tablespoons lemon juice
Butter an 8 x 8 baking pan. Put blueberries into pan, dribble lemon over them.
1/2 cup sugar
2 Tablespoons margarine or butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Directions: Preheat oven to 375. Cream together butter and sugar, then add flour, baking powder, and salt alternately with milk. Batter will be stiff, spread batter over the blueberries.
dash salt
1 1/2 Tablespoons cornstarch
1 cup boiling water
Mix sugar, salt and cornstarch thoroughly and sprinkle evenly over batter. Pour boiling water over top, DO NOT STIR! Bake 1 hour.
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/3 cup white sugar
2 cups dates, pitted and chopped
1/2 cup water
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1 egg
Directions: In a large bowl, cream shortening, white sugar and brown sugar. Beat in the egg and vanilla extract. Combine the flour, baking soda and salt; mix into the sugar mixture until well blended. Divide dough in half, cover and refrigerate for four hours. To make the filling: Combine dates, sugar, water, lemon juice and salt in saucepan. Cook over low heat until mixture thickens. Preheat oven to 350 degrees F. Roll out dough on a floured surface to a thickness of 1/8 of an inch. Cut out an even number of 2 1/2 inch circles. Place half of the dough circles two inches apart on cookie sheets. Brush circles lightly with water and place a tablespoonful of filling in the center of each one. Place the remaining circles on top and crimp the edges with your fingers or a fork. Make two tiny slits at the top of each cookie and brush the tops with a beaten egg. Sprinkle with sugar. Bake 10 to 12 minutes in the preheated oven, or until lightly colored. Let cool on wire racks.
Enjoy!
Have a great week and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, ME 04730.
