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Clabber Girl Corporation
(Click on the above link to visit their website.)
Enjoy!
Hot Water Pie Crust
1/4 cup boiling water
1/2 cup shortening
1 1/2 cups sifted flour
1/2 teaspoon Clabber Girl Baking Powder
1/2 teaspoon salt
Pour boiling water over the shortening and beat until creamy. Sift in the flour, baking powder and salt. Stir together. Form into a ball and chill, then roll out to 1/8-inch thickness onto a lightly floured board. This recipe makes two 9-inch pie crusts.
For pie shells to be filled later with previously cooked filling, prick with a fork before baking; then bake pie shells 15 to 18 minutes in a very hot oven. (450 degrees F.).
Apple Pie
4 1/2 cups pared, cored apples, 1/4-inch slices
2/3 cup sugar
1/3 teaspoon nutmeg
1/8 teaspoon salt
1 teaspoon lemon juice
1 1/2 teaspoons butter
Prepare pastry by Hot Water Pie Crust recipe. Line a 9-inch pie pan with pastry. (To lift pastry from the board, fold in half, lay folded edge across middle of pie pan, then unfold to fill the pan.) Fill pie pa with apples. Combine sugar, nutmeg, salt and lemon juice, and sprinkle over apples. Dot with butter.
Roll out top crust in inch larger than the size of pie pan. Moisten edge of lower crust with cold water, put upper crust in place, after making 2 or 3 short slits in center of upper crust. Press upper crust against lower crust, trim off overhanging edges. Flute the edge with the tips of the fingers or with a fork. Bake 30 minutes in a very hot oven (450 degrees F.); then bake 10 minutes more at moderate heat (350 degrees F.).
Berry Pie
For fresh blueberry, blackberry, plum, grape, rhubarb or peach pie, make same as apple pie, using 3 1/2 to 4 cups of prepared fruit and include 2 tablespoons flour to thicken juice. Omit nutmeg if desired. Add more sugar if fruit is tart.
Clabber Girl Biscuits
2 cups sifted flour
2 teaspoons Clabber Girl Baking Powder
1 teaspoon salt
4 tablespoons shortening
About 2/3 cups milk
Sift dry ingredients together. Then work in shortening with fingertips or with large fork or pastry blender, to mix thoroughly. Add sufficient milk, while stirring vigorously, to make a soft dough. Lightly roll or pat on floured board to about 3/4-inch thickness. Cut with floured biscuit cutter and place on greased baking pan. Bake immediately in hot oven (450 degrees F.) for 12 to 15 minutes. Makes 14 biscuits, 2-inch size.
Cinnamon Pinwheels
Use biscuit recipe, rolling dough into rectangular sheet 1/4-inch thick. Brush top with 2 teaspoons melted butter; sprinkle with mixture of 1/4 cup sugar and 2 teaspoons cinnamon. Roll lengthwise like jelly roll, cut into 3/4-inch slices; place each slice flat on greased baking pan. Bake in hot oven (450 degrees F.) for 20 minutes.
Clabber Girl Muffins
2 cups sifted flour
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, beaten
1 cup milk
4 tablespoons melted shortening
Sift the flour with the baking powder, salt and sugar. Combine the egg, milk and shortening. Turn the milk mixture into the dry ingredients all at one time and stir quickly and vigorously until all ingredients are just mixed, and have a lumpy appearance. (This will take from 10 to 20 seconds of stirring and beating.) Fill the greased muffin pans about 2/3 full of batter. Bake 25 minutes i a hot oven (425 degrees F.). Makes 12 to 15 muffins, 2 1/2 inch size. (For fruit or nut muffins, add 1/2 to 1 cup of finely chopped, dried fruit, raisins or nuts to dry ingredients in above recipe.)
Berry Muffins
Make muffin batter by recipe above. Place 2 tablespoons of this batter in each greased section of the muffin pan. Over the batter place 1 teaspoon fresh or well-drained canned blueberries, or 4 to 5 raspberries or blackberries. Then top with 1 tablespoon of muffin batter.
Coconut Layer Cake
3/4 cup shortening
1 1/2 cups sugar
3 eggs, separated
3 cups sifted cake or pastry flour
3 teaspoons Clabber Girl Baking Powder
1/4 teaspoon salt
1/2 cup shredded coconut
1 cup milk
1 teaspoon vanilla
Cream the shortening thoroughly, then add the sugar gradually, creaming after each addition until the mixture is light and fluffy. Add the beaten egg yolks to the sugar mixture and blend thoroughly. Sift the flour with the baking powder and salt. Combine the milk, coconut and vanilla. Then add the flour, alternately with the milk mixture, to the sugar mixture. Fold in the egg whites, beaten stiff but not dry. Turn into 3 greased and lightly floured 8 inch layer cake pans. Bake 20 to 25 minutes in a moderate oven (375 degrees F.),
Uncooked Frosting
4 tablespoons butter
2 cups sifted confectioner's sugar
3 tablespoons cream (or milk)
1/4 teaspoon vanilla
Cream the butter with a spoon. Gradually add the confectioner's sugar and the cream, alternately. Add the vanilla and spread on cake. This recipe frosts a loaf cake, size about 8 inches square by 2 inches high. 1/2 cup chopped nutmeats may be added if desired. If chocolate flavor is desired, reduce cream to 2 tablespoons, and add 1 square (1 ounce) of unsweetened cooking chocolate, melted. To fill and frost an 8-inch two-layer cake, make double this recipe.
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Hope to see you at the Southern Women's Show in Jacksonville, FL on Saturday, Oct. 21, 2017 at 11:30 am on the Spotlight Stage.
Hope to see you at the Southern Women's Show in Jacksonville, FL on Saturday, Oct. 21, 2017 at 11:30 am on the Spotlight Stage.
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