Free Recipes, Easy Meals and Special Dinners @ iChef

"OLD 'Missy'
Devil's Food Cake

2 cups sifted cake flour
1 3/4 cups sugar
3/4 cup cocoa
1 3/4 teaspoons soda
1/2 teaspoon double acting baking
powder *
1 teaspoon salt
3/4 cup Homogenized Spry
I 1/4 clips buttermilk or sour milk
1 teaspoon vanilla
3 eggs, unbeaten


Sift first 6 ingredients into mixing
bowl. Drop in Spry. Add 1 cup butter-
milk and vanilla and heat 250 strokes
(2 1/2 mins, on mixer at low speed).


Scrape bowl and spoon or heaters.
Add maining" 1/4 cup buttermilk and eggs
and heat 250 trokes (same as before).

Bake in two ~prvcoated 9', round layer
pan~1 /2 deep in moderateoven(350'F.)
35 to 40 mins.
Spread Louisiana Frosting,
p.8 between layers and on sides and
top of cake Decorate with pecans.
**With a tartrate baking powder,
use 3/4 teaspoon.

-----------------------------
(Chantilly Chocolate Cake)
CREAM CAKE

1 3/4 cups sifted cake flour
1 1/2 cups sugar
3/4 teaspoon salt
1/2 teaspoon double acting baking
powder *
3/4 teaspoon soda
1/2 cup Homogenized Spry
3 oz. chocolate, melted
1 cup buttermilk or sour milk
1 teaspoon vanilla
2 eggs, unbeaten
1 pt. heavy cream
1/2 cup sifted confectioners' sugar
1/4 teaspoon vanilla

Sift first 5 ingredients into mixing
bowl. Drop in Spry. Add melted chocolate,
buttermilk, and 1 teaspoon vanilla
and beat 200 strokes (2 mins. on mixer
at low speed). Scrape bowl and spoon
or beaters. Add eggs and beat 200
strokes (same as before). Bake in 2
square 8" x 8" x 2" Sprycoated pans
in moderate oven (350'F. 30-35 mins.

Chill layers in refrigerator. Split lay-
ers in half horizontally. Whip cream
stiff; fold in confectioners' sugar and
1/4 teaspoon vanilla. Spread evenly between split
layers and on top of cake.

Decorate with curls of shaved milk chocolate.
Chill hefore serving (4 hrs.
or overnight). Cut in 1" slices for serving.
Keep refrigerated until all is used.
*** Witb a tarirale baking powder, use 1 teaspoon.



CHOCOLATE RHAPSODY CAKE.

Bake batter in 2 Sprycoated 8" round layer
pans 11/2" deep in moderate oven
(350~F. 30-40 mm. Frost with Carioca
Frosting, p.8. Decorate with thin slices
of Brazil nuts.

ROCKY ROAD LOAF CAKE.

Bake in oblong Sprycoated pan, 8" x 12" x 2",
in moderate oven (350~F.) 45-5~ mins.
pread Rocky Road Frosting, p.8, on
top of cake.

BROWNIE

3/4 cup sifted all-purpose flour or
3/4 cup + 2 tablespoons sifted
cake flour
1 cup sugar
7 tablespoons cocoa
1/2 teaspoon baking powder

1/4 teaspoon salt
2/3 cup Homogenized Spry
2 eggs, unbeaten

1 teaspoon vanilla
1 tablespoon corn sirup
1 cup walnuts, coarsely cut

Sift first 5 ingredients into mixing
howl. Add next 4 ingredients. Mix
thoroughly by beating 200 round-the-
bowl strokes (2 mins. on mixer at low
peed). Scrape bowl and spoon once
during mixing. Stir in nuts, reserving
a few for top. Spread batter in Spry-
coated 8" x 8" x 2" square pan. Sprin-
kle remaining nuts over hatter. Bake
in moderate oven (350F.) 40-45 mins.
I Avoid overbaking as it makes
brownies less moist.) Cool in pan on
rack 10 mm. Turn out of pan, finish
cooling on rack. Let brownies get cold
before cutting, to avoid crumbling.
Make 4 evenly spaced cuts across each
way. Makes 25 brownies 1" thick.

BROWNIES ROYALE.

Bake batter in

Sprycoated 9" x 9" x 2" pan at 3500 F.

for 30-35 mm. When cold, cut into 9

squares. To serve, top each square with

a scoop of van i/la ice cream and a pour-

over of chocolate sauce.


PEANUT SANDIES

1/2 cup Homogenized Spry

1 cup sifted brown sugar, firmly
packed

1 cup granulated sugar

1 cup creamy peanut butter

1 teaspoon vanilla

1/2 teaspoon salt

2 eggs, unbeaten

1 1/2 ~ cups sifted all-purpose flour

1 teaspoon soda

1/2 cup salted blanched peanuts,
Cut in pieces

Combine first 7 ingredients and beat

sintil smooth. Sift flour and Soda to-

gether; add to Spry mixture and blend.

Add peanuts and mix. Shape dough

into balls 1" in diameter. Place on

Sprycoated baking sheets and press

each ball with fork. Bake in moderately

slow oven (3250F.) 15-20 mins.

Makes 5 doz.


I Put all ingredients except nuts in mix-

ing bowl, then mix in a single step

lust 200 easy roundthe-bowl strokes!

Let brownies cool thoroughly be'ore

cutting, then make 4 evenly spaced

cuts across each way with long kniFe.

MILK CHOCOLATE CAKE

1/2 cup Spry

3/4 teaspoon salt

1 teaspoon vanilla

1 1/4 cups sugar

2 eggs, unbeaten

1 ounce chocolate,

melted

2 cups Sifted flour

(cake flour preferred)

2 1/2 teaspoons baking

powder
1 cup evaporated milk


Milk Chocolate Cake

A new taste thrill for
chocolate lovers! Del-
icate milk chocolate
flavor-light, fluffy
texture.




CAKES

COMBINE Spry, salt, and vanilla. Add sugar

gradually and cream until light and fluffy.

Add eggs, one at a time, beating thoroughly after

each addition. . . Add melted chocolate and blend

well. . . . Sift flour and baking powder together 3

times. . . . Add small amounts of flour to creamed

mixture, alternately with milk, beating after each

addition until smooth. . . . Pour batter into two


square 8 inch layer pans greased with Spry pan

coat. . . . Bake in moderate oven (350F.) 25 to 30

minutes. . . Spread Creole Frosting (page 31) be-

tween layers and on top and sides of cake.

A thrifty recipe for a

good cake. Try it also

as Cottage Pudding

with any fruit sauce.


Banana Layer Cake

1/3 cup Spry

1/2 teaspoon salt

1 teaspoon vanilla

1 cup sugar

1 egg, unbeaten

2 cups sifted flour

2 1/2 teaspoons baking

powder

3/4 cup milk

2 large (VERY RIPE) bananas,

cut in half lengthwise


COMBINE Spry, salt, and vanilla. Add sugar

gradually and cream until light and fluffy.

Add egg and beat thoroughly. . . . Sift flour and

baking powder together 3 times. . . . Add small

amounts of flour to creamed mixture, alternately

with milk, beating after each addition until smooth.

Pour batter into two 8 inch layer pans greased

with *Spry pen-coat. . . . Bake in moderately hot

oven (3750F.) 20 to 25 minutes. . . . Spread Ba-

nana Frosting (page 31) on one layer and arrange

cut bananas on top Place second layer on top and

spread remaining frosting on top and sides of cake.

This cake may also be baked in cup-cake pans in

moderately hot oven (3750F.) 20 to 25 minutes.

Butterscotch Cake

A feathery, fln~tex-

tured cake with a

bonnie butterscotch

flavor.



Butterscotch Cake



1 cup brown sugar,

firmly packed

1/4 cup butter

1/4 cup milk

1 1/4 cups hot milk

1/2 cup Spry

1/2 teaspoon salt

1 teaspoon vanilla

3/4 cup brown sugar,
firmly packed
3 eggs, well beaten

3 cups sifted flour
(cake flour preferred)

3 teaspoons baking
powder



COMBINE 1 cup brown sugar, butter, and 1/4 cup
'
milk in saucepan and cook until a small

amount forms a hard ball in cold water (250 F.).

Stir constantly after mixture starts to boil. Remove

from fire and stir in 1 1/4 cups hot milk gradually.

Cool. . . . Combine Spry, salt, and vanilla. Add 3/4

cup brown sugar gradually and cream until light

and fluffy. . . . Beat eggs until light and add grad-

ually to creamed mixture, beating thoroughly.

Sift flour and baking powder together 3 times. Add

small amounts of flour to creamed mixture, alter-

nately with butterscotch mixture. beating after each

addition until smooth. . . . Pour batter into 10 x 10

x 2-inch pan greased with *Spr~ pea-coot. . . . Bake

in moderate oven (350 F.) 50 to 60 minutes.

Spread Butterscotch Icing (page32) on top and sides.

Nothin' to makin'
Pie Shells if you follow
these easy pointers
says Aunt Jenny

Spry Pie Shell
Mix 1 1/4 CUPS sifted ALL-PURPOSE FLOUR and
1/2 teaspoon SALT. Measure out 7 tablespoons SPRY and
divide into two equal parts.

STEP
I
FOR TENDERNESS
Cut in first half of Spry until as fine as
meal. Be sure to use a ligh( cutting stroke.

STEP
2
FOR FLAKINESS
Cut in remaining Spry until particles are
size of large peas. Do not overmix.

Add 3 tablespoons cold WATER (no more, no less),
mixing thoroughly into a dough.. . . Roll Ys inch
thick and prick with fork (for baked pie shell only}.
Place dough in pan and let relax 5 minutes. Pat
with ball of dough to fit pastry into pan. ... Trim
pastry 1 inch larger than pan and turn back edge.
Flute rim. . . . Bake in very hot oven (450F.) 10 to
15 minutes.... Makes enough pastry for a 9 inch.
1-crust pie.

-------------------
Chocolate Meringue Pie

3 ounces choculate, cut in
pieces
2 1/2 cups milk (use half
evaporated
milk. halt
water.

3 tablespoons flour
3 tablespoons cornstarch
1 cup sugar
1/2 teaspoon salt
2 egg yolks, slightly beaten
1 tablespoon butter
2 teaspoons vanilla
1 baked Spry Pie Shell


MELT chocolate in milk in double boiler and blend
I~1 with rotary egg beater.... Mix flour, corn-
starch, sugar, and salt. Add to chocolate mixture and
cook 15 minutes, stirring constantly. The mixture
should be thick and smooth. .. . Stir a small amount of
mixture into egg yolks, return to double boiler, and
cook a few minutes longer. . . Add butter and vanilla.
Cool. ... Pour into baked pie shell.... Top with
Meringue (below) and bake as directed.
--------------------------------------------

Meringue

Beat egg
white stiff
add sugar
gradually.


2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla or
1 teaspoon lemon juice


BEAT egg whites until they hold a stiff peak. Add
sugar gradually (1 tablespoon at a time), beating
constantly. Add vanilla or lemon juice. Pile lightly on
filling in baked pie shell. ... Bake in slow oven
(325F.) 25 to 30 minutes, or until meringue is firm
and delicately browned

I would like to find the recipe for pie crust that was on the spry shortning can, If you have it woul you please email it to me. It is by far the best pie crust recipe ever. I had it cut it got ruined in the recent hurricane here in Florida. Thank you very much
Peggy

Spry Coconut Custard Pie/Custard Pie/ Peanut Butte

How to Make a Custard Pie With Crisp,
Flaky Undercrust
AT last you can make a custard pie with a crisp,
flaky undercrust! Here's how you do it:
1. Bake the custard and pie shell separately in pans
of the same size (9-inch for Spry recipe). Bake
each at its correct temperature.
2. Bake the pie shell in very hot oven (450F.) 12
minutes. Let cool.
3. Butter a pie pan before pouring in the custard.
Set pan in larger pan of hot water and bake in
moderate oven (350F.) 35 to 40 minutes.
4. Let custard cool to room temperature.
5. Loosen custard from sides of pan with knife or
spatula. Shake gently to loosen custard from
bottom. Slide it quickly, but carefully, into baked
and cooled pie shell. Allow to settle for a few
minutes before serving.
--------
Coconut Custard Pie.
Add 1 cup shredded coconut to
custard mixture hefore pouring into pie shell.
B EAT eggs slightly and add sugar and salt.... Add
milk and vanilla.. .. Strain custard mixture into
unbaked pie shell and sprinkle generously with nut-
meg. ... Bake in hot oven (425F.) 25 to 35 minutes,
or until knife inserted comes out clean.
---------------
Custard Pie
3 eggs and 2 egg yolks, or
4 eggs, slightly beaten
1/4 cup sugar
1/4 teaspoon
2 1/2 cups milk
1 teaspoon vanilla
I uuhaked Spry Pie Shell
(page 7) pie. too.
Grated nutmeg
SCALD milk in top of double boiler.... Combine
sugar, cornstarch, flour, and salt, and mix
thoroughly. Add to scalded milk and cook until thick
and smooth, then cook 15 minutes longer, stirring
constantly.... Stir a small amount of mixture into
egg yolks, return to double boiler, and cook a few
minutes longer. Remove from heat.... Add butter
and peanut butter and blend. Cool. . . . Pour filling
into baked pie shell. . . . Top with Meringue (page 7)
and bake as directed.
------------
Peanut Butterscotch Pie
21/4 cups milk
1 cup brown
firmly pscked
2 tablespoons cornstarch This peanut-
3 tablespoons flour
1/4 teaspoon salt
2 egg yolks, slightly beaten
2 tablespoons butter
3 tablespoons peanut butter
1 baked Spry Pie Shell
(page 7)
--------------------
Colonial Pumpkin Pie
1« cups cooked pumpkin
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon allspice
2 tablespoons molass~
3 eggs. slightly beaten
1 cup evaporated milk
COMBINE pumpkin, sugar, salt, spices, and m~
lasses, and mix.... Add eggs and milk and mix
thoroughly.... Pour mixture into unbaked pie shell.
(See page 7.)... Bake in hot oven (425F.) 40 to 45
minutes, or until knife inserted comes out clean.
Creamy texture and just-right spicing give this pump
kin pie excellent eating quality. . . . For lighter color
and more delicate flavor, omit molasses