Boiled Raisin Cake
Cook until tender (30 minutes):
2 cups raisins
3/4 cup sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 1/2 cups water
Add 1/2 cup shortening and cool.
1 tsp. soda dissolved in 1 Tbsp. water.
Stir in 2-2 1/2 cups flour.
Add 2 tsp. vanilla.
Bake 350’F 45 minutes.
Submitted by Doris Blaser as taught to her by Emma.
6 Tbsp. butter (melted)
1 1/2 cup brown sugar
1 Tbsp. cinnamon
1 cup raisins
Use on Foundation Sweet Dough.
Poor Man’s Pie
Doris Blaser lived with Emma for a year after they were first married before
they moved to Salt Lake. Emma taught her these recipes.
Pie dough – rolled out.
Put cinnamon and sugar on dough.
Add milk or cream or add fresh apple – salt and cinnamon and sugar. Bake.
2 1/2 cups powdered sugar
1 egg white
2 Tbsp. butter or margarine
1/2 tsp. flavoring (peppermint)
Few drops food coloring
Beat well and roll into small balls.
Press top with fork.
Approximately 40 mints.
1 1/4 cup salad oil
2 cups sugar
2 cups sifted flour
3 cups grated raw carrots
1 cup finely grated pecans
2 tsp. baking powder
1 tsp. salt
2 tsp. soda
2 tsp. cinnamon
Bake in 300’F oven 45 – 60 minutes.
My mom, Doris Blaser, made this salad!
1 – 12 oz. Cool Whip
1 – 6 oz. box orange jello
2 – 11 oz. cans Mandarin Oranges
1 – 12 oz. Cottage Cheese (lite)
Thaw Cool Whip. Mix jello with cottage cheese until jello dissolves. Mix
Cool Whip with jello and cottage cheese. Add oranges, and mix lightly not
to break the oranges.
You may use any flavor jello you like best.
This is the winning recipe from Pies In The Dutch Oven by DeeAnn Johnson IDOS Spring 2012. It is meant to be made in a Dutch Oven. Submitted by Scott Campbell, Bevy Anne’s husband, who raised 9 children and who loves to cook.
Original pie crust:
12 1/2 cups flour
5/8 cup shortening
1 egg (slightly beaten)
1 Tbsp. vinegar
!/2 tsp. salt
2 1/2 Tbsp. cold water
Using a pastry cutter, cut flour, butter and salt together until it is very
crumbly. Put egg vinegar and water together then add to the flour mixture.
Cut this mixture together until mixed well.
Put some flour on a board and roll the dough out to about 1/4 inch thick.
Place the crust into the Dutch oven and set aside.
It takes the complete recipe to make the bottom crust.
6 -7 apples, cored and sliced
16 oz. Caramels
1/2 cup butter
1/2 cup cream
Place apples into pie crust and set aside.
Melt sauce ingredients in a small Dutch oven until mixture is smooth.
Pour 1/3 of sauce mixture over the apples and put on the top pie crust. After baking, pour the remainder of the sauce mixture over top of the completed pie.
This recipe is given out once a year from Rainbow Gardens (The Greenery Restaurant) in Ogden, Utah.
2 cups boiling water
1 Tbsp and 2 tsp baking soda
1 cup Crisco shortening
2 cups sugar
1 quart buttermilk
5 cups flour
1 tsp. salt
4 cups 100% Bran Buds
2 cups 40% Bran Flakes
1 cup chopped walnuts
Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy. Add the eggs slowly. Mix well., Add the buttermilk, flour, salt and mix well. Add the soak water very slowly.
Fold the two bran cereals into the mixture very slowly with the chopped walnuts.
To Bake: Spoon into greased muffin tines. Bake at 350 degrees for 18 minutes.
Let cool for 5 minutes. Guaranteed to keep you regular!
Gertrude Barber’s Butter Tarts
Bevy Anne has this recipe written out in her mother Reta’s handwriting saying it is her mother’s (Gertrude Barber) recipe for Butter Tarts.
1 cup brown sugar
1 cup currants or (1/2 cup walnuts and 1/2 cup currants)
Butter – size of a walnut
Vanilla to taste
Beat until full of bubbles. Drop from spoon onto lined pans and bake in quick oven 450’F. (10-15 minutes til done)
This is a real fancy dessert from a restaurant in Salt Lake City.
It looks very decorative for a special occasion.
1/4 cup almond paste
1/2 cup sugar
3/4 cup butter
Pinch of salt
3 egg yolks
1 ounce whipping cream
2 cups cake flour
Mock Pastry Cream Filling:
1 (5.1 ounce) box vanilla pudding (disregard package directions)
2 cups heavy whipping cream
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla
Assorted fruit, such as sliced strawberries, kiwi, pears, apples or whole
blueberries and raspberries
1/4 cup apricot jelly
1/4 cup hot water
Heat over to 325 degrees. Using an electric mixer on medium speed, blend all of the dough ingredients until combined, but do not over mix. Chill dough for 10 minutes. Roll onto a floured board to 1/4 inch thickness.
Place in a 10 inch fluted pie tin with removable bottom. (Or fit into four, 4 inch pie tins). Bake 25 minutes. Remove from oven and store in a cool, dry place.
In a bowl, combine the pudding, whipping cream, almond extract and vanilla until mixed. Chill for 1 hour. Remove tart shell from pie tin. Fill shell with filling and smooth so it is level. Arrange assorted fruit on top.
Combine apricot jelly and hot water. Using a pastry brush, apply glaze over finished tart.
Makes 1 large tart or 4 individual tarts.