Abby’s Pecan Pie

When I went to work as a secretary in Procter & Gamble’s corporate offices, they were located in the old Gwynne Building on Sixth and Main Streets in downtown Cincinnati.  The 12-story Gwynne Building was completed in 1914 and Alice Gwynne Vanderbilt (wife of Cornelius III) dedicated it to her father, prominent Cincinnati lawyer and Judge, Abraham Gwynne. Procter & Gamble leased the building and eventually purchased it in 1935. The building served as Procter & Gamble’s corporate headquarters until 1956.  When I went to work there in 1950, on the ground floor was a Dow drugstore and an Italian restaurant.   The drugstore was handy for a quick candy bar or soft drink and when the girls got together for drinks after work, they usually chose the Italian restaurant (whiskey sours were a favorite).

The Gwynne Building – P&G’s corporate offices from 1914-1956

On the 12th floor of the building was a huge employee dining room.  I liked to choose a one-person table near a window where I could have a gorgeous panoramic view of the city while I ate the wonderful food that was served.  Maybe because of the Crisco connection, they always offered an array of pies which was excellent.  I had my first taste of pecan pie here and it was memorable.  After I left the company to start my family (most women did not continue working after their first baby at that time), I tried several recipes, trying to duplicate the P&G cafeteria pecan pie.  In the 1970s, I found this recipe in Dear Abby’s column in the newspaper and I thought it came closest to what I was looking for.  It’s been a family favorite ever since – often included with our Thanksgiving pies.  This is an easy pie to make.

ABBY’S PECAN PIE

• 1 cup light corn syrup
• 1 cup dark brown sugar
• 3 whole eggs, slightly beaten
• 1/3 tsp salt
• 1 tsp vanilla
• 1/3 cup melted butter (cooled)
• 1 unbaked 9-inch pie shell (my favorite is here) 
• 1 cup pecan halves and pieces

Preheat oven to 375 degrees F.

In a medium bowl, mix together the light corn syrup and dark brown sugar.

Whisk in the eggs, salt, vanilla and cooled melted butter.

Pour into the unbaked pie shell and sprinkle pecans evenly over the top of the filling.

Place on a flat sheet to catch spills and bake @ 375 degrees F for approximately 45 minutes or until a knife inserted in the center of the pie comes out clean.

Cool on a wire rack.

“This is a specialty of the house recipe from the Phoenix Hotel in Lexington, Kentucky.  I begged this from the pastry chef to share with you.  Abigail Van Buren (Dear Abby)”

Servings:  6 to 8.  This is a very rich pie and a smaller piece might be just right for most people, but it’s my youngest daughter’s favorite and she likes a nice big slice.

Procter & Gamble’s current headquarters

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Poppyseed Rye Bread

In the 1980s, I started using Saco Buttermilk Powder to make bread and sent away for a collection of recipe cards.  It was a wonderful set of cards and this was one of my early favorites.  I first made the bread in 1986 and rated it “excellent”; in 1987, it won blue ribbons at the Hamilton County and Harvest Home Fairs in Cincinnati and won a 5th place ribbon at the Ohio State Fair.

It’s wonderful toasted and also a great base for a Reuben sandwich.

POPPYSEED RYE BREAD

• 2 Tblsp. fast acting yeast*
• 1/3 cup granulated sugar
• 1 Tblsp. salt
• ¼ cup buttermilk powder
• ¼ cup cocoa
• 1 Tbsp. caraway seeds
• 1 Tblsp. poppy seeds
• 2 cups rye flour
• ¾ cup whole wheat flour
• 2 Tblsp. oil
• ¼ cup molasses
• 2 cups water
• 2-½ cups to 3 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

In the large bowl of an electric mixer, place yeast, sugar, salt, buttermilk powder, cocoa, caraway seeds, poppy seeds, rye flour and whole wheat flour. Insert paddle beater and beat to blend dry ingredients.

In a four-cup measure, place oil, molasses and water.  Heat in the microwave to 130 degrees F.

Pour hot mixture into bowl and beat at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Continue to beat for 6-1/2 minutes, adding flour a little at a time.   You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes.  The dough may feel slightly sticky because of the molasses.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Roll the dough and form into two nine-inch or three 7-½ inch loaves. Turn over and pinch the edges to seal.  Place loaves in greased loaf pans.  Cover and let rise for another 30 minutes.

Preheat oven to 375 degrees F.

Bake for approximately 50-60 minutes for nine-inch loaves, 45 minutes for 7-½ inch loaves or until bread is golden brown and has a hollow sound when tapped (210 degrees on a bread thermometer).  Cover with a piece of foil if top is browning too fast.  Remove bread from pans immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two nine-inch or three 7-½ inch loaves

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Health Bread

I first made this bread in 1988 when it won a ribbon at our county fair.  The recipe came from an old publication called Blue Ribbon Gazette, a collection of blue ribbon winning recipes from around the country.  It’s a nice, sturdy loaf that’s delicious fresh from the oven or toasted.  It’s good to have a loaf tucked away in the freezer to make grilled sandwiches or to serve with soup on a chilly, windy day.

HEALTH BREAD

• 4-½  cups all purpose flour, divided
• 2 Tblsp. fast acting yeast*
• 1 Tblsp. salt
• ¼ cup buckwheat flour
• 2 Tblsp. oat bran
• 2-¼ cups buttermilk heated to 130 degrees F
• 1/3 cup canola oil
• 1/3 cup sorghum molasses (or any strong flavored molasses such as Grandma’s)
• 2-¼ cups whole wheat flour

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease two 9-inch or four 7-½ inch loaf pans

In the large bowl of an electric mixer, combine 2 cups of all-purpose flour, yeast, salt, buckwheat flour and oat bran. Add 130 degree F buttermilk, oil and molasses.  Beat with a paddle beater at medium speed for 3 minutes.

Remove paddle beater and insert dough hook.  Add 2-¼ cups of whole wheat flour.  Beat a medium speed for 6-½ minutes, gradually adding remaining all-purpose flour until dough is smooth and elastic.  Don’t use more all-purpose flour than you need.  Dough will be a little sticky from the molasses.

Place dough in a greased bowl, turn, cover and let rise in a warm place for 30 minutes.

Use your knuckles to punch down and deflate the dough.  Form into two 9-inch loaves or four 7-½-inch loaves and place in prepared pans.

Cover and let rise for 30 minutes.

Preheat oven to 375 degrees F

Bake 9-inch loaves for approximately 45 minutes; 7-½-inch loaves for approximately 25 minutes or until bread is golden brown and sounds hollow when tapped on the bottom.  Cool on a wire rack.

Yield:  Two 9-inch or four 7-½ inch loaves

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Sugar Cream Pie

In the 1970s, my young daughters and I loved a Sugar Cream pie that we could buy frozen at our local grocer.  As the years went by, the pie disappeared from the grocery store and several of my attempts to duplicate it failed.  Then in the 1980s, I adapted several recipes to come up with one that I thought was very close to our old favorite and it won a ribbon at the Ohio State Fair.  I made it again for the two daughters for this week’s Sunday dinner.

SUGAR CREAM PIE

• 1 cup whipping cream (1/2 pt.)
• 1 cup granulated sugar
• ½ cup all-purpose flour
• dash salt
• 1 cup half-and-half cream
• 3 Tblsp. butter, melted
• ¼ tsp freshly grated nutmeg
• 9” unbaked pie shell*

Preheat oven to 375 degrees F

Place a piece of foil or parchment paper in the unbaked pie shell and pour in 2 cups of dry beans.  Bake @ 375 degrees F for 10 minutes to “blind bake”.  Remove foil and beans and let pie set on rack while preparing the filling.  Note:  I keep dry beans in a jar to use in blind-baking pie crust.  The beans can be used over and over again to blind bake, but don’t cook them for other uses.

TO MAKE THE FILLING:
Combine one cup whipping cream, sugar, flour, salt in medium bowl – whisk until smooth.

Whisk in half-and-half gradually, add melted butter and nutmeg.  Pour into blind-baked pie shell.

Bake @ 375 degrees F approximately 45 minutes.  Pie is done when knife inserted in center comes out clean.  Allow to cool on a wire rack.  Good at room temperature or chilled.  Chill leftovers.

6 servings

*Click here for my favorite pie crust

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Cracked Wheat Yeast Bread

I first made this bread in 1995, adapted from a recipe in a cookbook called America’s Best.  I have a note in my binder:  “Good flavor – chewy”.

This makes a hearty bread that is chewy due to the cracked wheat (bulgur).  It’s really delicious toasted and makes a very filling breakfast with a cup of coffee or tea.

CRACKED WHEAT YEAST BREAD

• 1 cup cracked wheat (bulgur)
• 3-1/4 cups water
• 1/3 cup honey
• 3 T butter
• 2 tsp salt
• 2 cups whole-wheat flour
• 2 Tblps. fast acting yeast*
• 4to 4-1/2 cups all-purpose flour

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Combine cracked wheat and water in medium pan.  Bring to boil, then remove from heat.  Add honey, butter and salt.  Cool to 130 degrees F (this will take about 20 minutes to cool).

Combine whole-wheat flour and yeast in large mixing bowl.  Add cracked-wheat mixture and with the paddle beater, beat @ low speed for 30 seconds and for 3 minutes @ medium speed.  Insert dough hook and knead for 6-1/2 minutes, adding all-purpose flour as necessary until dough is elastic.  Dough may feel a bit sticky because of the honey.

Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel.  Let rise for 30 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).

After 30 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface.  Divide the dough into two portions …

…and roll each portion to form into a loaf.  Turn over and pinch the edges to seal.  Place loaves in greased 9-inch loaf pans -  cover and let rise for another 30 minutes.

Preheat oven to  350  degrees F.  Bake for 40-60 minutes until bread is golden brown and has a hollow sound when tapped on the bottom.  Cover with a piece of foil if top is browning too fast.  Remove bread from pan immediately…

…cover with a napkin or a tea towel and let cool on a wire rack.

Yield:  Two 9-inch loaves.

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Apple Cake with Peanut Butter Icing

I first made this recipe as a bundt cake in 1987.  It is from a 1978 cookbook, Southern Sideboards.  For today’s dessert, I cut the recipe in half and baked it in a 9×9 inch pan.  Easy to make, easy to work with and definitely good and easy on the tongue.

APPLE CAKE WITH PEANUT BUTTER ICING

• ½ cup cooking oil
• 1 cup granulated sugar
• 2 eggs, well beaten
• 1-½ tsp. vanilla
• 1-1/4 cups all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• ½  tsp. salt
• 1/2 cup chopped pecans
• 1-1/2 cups chopped, peeled tart apples

Preheat oven to 350 degrees F
Grease a 9-inch baking pan

In a large bowl, whisk together the oil, sugar and eggs.  Add vanilla.

Whisk together the flour, soda, baking powder and salt – blend into creamed mixture.  Fold in pecans and apples.  Pour into a greased 9×9 inch baking pan.

Bake @ 350°F oven for 30-35 minutes until tester inserted in center of cake comes out clean..  Cool in pan on a wire rack.

Ice with Peanut Butter Icing (below).

PEANUT BUTTER ICING

• 1/2 cup light brown sugar
• 1/4 cup butter
• 2 Tblsp. evaporated milk
• 1/2 tsp. vanilla.
• ½ cup creamy peanut butter

In a small pan, place the brown sugar, butter and milk and bring to a boil, stirring constantly.  Remove from heat immediately and stir in vanilla and peanut butter.  Beat with a spoon until icing is room temperature and thick.  Spread over cake.

Servings:  9

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Swedish Dream Bars

I found this recipe at Christmas time in 2007 at My Sister’s Kitchen and each year have planned to make some for the holidays.  Once again this year, I failed to have them in time for Christmas but did make them for a rainy January day and they are wonderful.  They are very rich, so one or two bars will be plenty per serving.

SWEDISH DREAM BARS

The Crust:

• ½ cup butter
• 2 Tblsp. dark brown sugar
• 1 cup all-purpose flour

The Topping:

• ¼ cup all-purpose flour
• 1-½ cups dark brown sugar
• ¼ tap. baking powder
• ½ tsp. salt
• 2 beaten eggs
• 1 tsp. vanilla
• 1 cup walnuts, chopped coarsely
• 2-3 Tblsp. powdered sugar for sprinkling

Preheat oven to 350 degrees F
Butter a 9-inch baking pan

In a medium bowl, mix together the butter, 2 Tblsp. sugar and 1 cup flour.  Press this mixture into the buttered baking dish.  Bake @ 350 degrees F for 12 minutes.  Remove from oven and set on a rack.

In the same bowl, place ¼ cup flour, 1-½ cups sugar, baking powder, salt, eggs and vanilla.  Mix together until smooth.

Add the chopped walnuts.  Pour this mixture over the baked crust and return to oven to bake for 25 minutes.  Place on rack to cool.

Press powdered sugar through a fine mesh strainer to cover the top of the cake.

Cut into 16 bars.

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Boiled Raisin Cake – a 1940s Recipe

One of my Christmas gifts in 2011 was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  There is also a page where a child scrawled – Mama probably wasn’t too happy with that.  

The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This cake was new to me and since no directions were given with the recipe, I checked out the internet and found it appears to have been a favorite cake of a lot of people.  It’s a rather plain cake – I made half of the recipe and added a glaze which many on the internet remembered their grandma adding to the cake.  I would consider this a lunch or supper cake – satisfying but not too rich.

BOILED RAISIN CAKE – A 1940s RECIPE

• 1 cup granulated sugar
• 1 cup hot water
• ¼ cup shortening
• ¼ cup oleo (margarine)
• ½ cup raisins
• 1 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. baking soda
• 1-¾ cups all-purpose flour

GLAZE

• 1 cup powdered sugar
• 1 tsp. cinnamon
• Approx. 2 Tblsp. Milk

Grease and flour a 9-inch loaf pan
Preheat oven to 350 degrees F

In a large saucepan, place sugar, hot water, shortening, margarine, raisins, cinnamon and salt.  Bring to a boil over medium heat and boil for one minute longer.

Remove from heat and immediately stir in baking soda – it will foam up.  Allow to cool.

When cool, add flour and beat for 2 minutes by hand right in the pan.

Pour into a greased and floured 9-inch loaf pan and bake @ 350 degrees F for approximately 50-55 minutes or until a tester inserted in the center of the cake comes out clean.  Let set in the pan on a rack for 5 minutes.

Loosen sides and remove from pan to continue cooling on rack.

Mix together the powdered sugar, cinnamon and milk to make a thick glaze.  When cake is cool, spoon glaze over top and allow to drizzle down the sides of the cake.

Makes one 9-inch loaf cake

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Cranberry Cake and Brandy Sauce

This dessert was adapted from a recipe on AllRecipes.com.  I first made it for Christmas dinner in 2004 and my daughter and I loved it.  The original was for a large bundt cake and I cut the recipe in half to make this version which I bake in an antique 7-inch tube pan.  It could also be baked in a 9-inch loaf pan.

CRANBERRY CAKE AND BRANDY SAUCE
Cake

• 3 Tblsp. butter
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• 1 cup evaporated milk, undiluted
• 6 oz fresh cranberries

Sauce:

• ½ cup butter
• 1 cup granulated sugar
• ½ cup heavy cream
• 1 Tblsp. brandy

Preheat oven to 325 degrees F.  Grease/flour 7-inch tube pan or 9-inch loaf pan.

To make the cake
In a large bowl cream butter and sugar.  In a medium bowl mix together dry ingredients.  Beat flour mixture into creamed mixture alternately with evaporated milk, beginning and ending with flour.   Stir in cranberries.

Pour into prepared pan and bake 50-60 minutes @ 325 degrees F until a toothpick inserted in the center comes out clean (loaf pan may take longer).

Let cool in pan 10 minutes then remove from pan and cool on a wire rack.

To make the sauce:
In a small pan combine the butter, sugar and cream.  Bring to a boil over medium heat, reduce heat and let simmer 10 minutes.  Remove from heat and stir in brandy.  Drizzle warm sauce over slices of cake.

The sauce is quite rich and this amount is just right for drizzling over 6 individual slices of cake.

6 servings

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Peanut Butter Yeast Bread

This recipe was adapted from one in Clayton’s Book of Breads, my favorite cookbook for yeast bread.  I first made this bread in 1993 when I was looking for something tasty and a little different to take to the office  for my morning breakfast toast after an hour-long commute.  I love the light peanut butter flavor and the little bits of peanuts.

PEANUT BUTTER YEAST BREAD

• 3-½ to 4 cups all-purpose flour, divided
• 1 Tblsp. Instant dry yeast (fast acting)*
• ¼ cup brown sugar
• 2 tsp salt
• 1-¼ cups 130 degree F water
• ¼ cup creamy peanut butter
• ¼ cup finely chopped dry roasted peanuts

*The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Two 7-½ inch loaf pans, greased

In the large bowl of an electric mixer, place 1 cup flour, yeast, brown sugar, salt and 130 degree F water.  Begin to mix with paddle beater on medium speed – add peanut butter.  Continue mixing for 3 minutes on medium speed.  Add chopped peanuts and beat for 30 seconds.  Remove paddle beater and insert dough hook.

Beat for 6-½ minutes on medium speed, gradually adding flour as needed until dough is smooth and elastic.  Place in a greased bowl, turn once, cover and place in a warm place to rise for 30 minutes.

Punch down dough with your knuckles to deflate and divide in half.  Place half of dough on a lightly floured board and form into a loaf.  Place in a greased loaf pan.

Repeat with the remaining dough.

Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F

Remove cover and bake loaves for approximately 35 minutes until surface is brown and bread is done (should sound hollow when tapped on the bottom of the loaf).  Remove from pans to a wire rack to cool.  Brush the tops with melted butter for a softer crust.

Makes two 7-½ inch loaves

A really good way to enjoy this bread is toasted with butter and a little bit of honey.

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