Tricounty News

Pie, cake and scones: Lemon Pie, Maraschino Cherry Cake, and Scones

Pie, cake and scones

Lemon Pie

1 1/2 c. sugar

5 tblsp. cornstarch

1 1/2 c. water

3 egg yolks

3 tblsp. butter

4 tblsp. lemon juice (or more for taste)

1 1/2 tblsp. grated rind

Mix sugar, cornstarch and water together in a 2-quart saucepan. Cook on medium heat, stirring constantly until it thickens and comes to a boil. Beat egg yolks separately in a dish and gradually add small amounts of cooked mixtured to egg yolks while stirring. Then add yolk mixture back into cooked mixture; bring to a boil again. Remove from heat, add butter, juice and rind. Mix well and set to cool. Pour into a 9-inch baked pie shell or graham cracker pie crust shell. Spread with meringue, bake at 300 degrees until lightly browned.

Meringue

1/4 tsp. cream of tartar

6 tblsp. sugar

3 egg whites

1 tsp. vanilla, optional

Make sure that beaters and bowls are free of any grease. Beat egg whites, sugar and cream of tartar to a stiff peak and spread on pie. Bake at 300 degrees until lightly brown.

Maraschino Cherry Cake

1/2 c. shortening

1 1/4 c. sugar

2 1/2 c. flour

1/2 c. nuts

4 egg whites

16 cherries (cut up)

3 tsp. baking powder

1/4 tsp. salt

3/4 c. milk

1/4 c. cherry juice

Cream shortening and sugar. Mix flour, baking powder, salt with nuts and cherries. Add this to creamed mixture. Add 1/4 cup cherry juice and 3/4 cup milk. Fold in beaten egg whites. Pour into greased and floured 9x13 cake pan or two round 8-inch cake pans. Bake at 350 degrees approximately 25 minutes or until it tests done.

English Tea

Scones

2 c. flour

1/2 tsp. salt

1/3 c. rich milk

4 tsp. baking powder

4 tblsp. butter

2 tsp. sugar

2 eggs

Mix dry ingredients; rub in butter, add eggs and then milk. Roll out rather thin; cut in squares or rounds and fold over. They may be brushed with egg white and dusted with sugar. Bake at 350 degrees. The scones may be prepared and set in a cool place several hours before baking.