Mama Savoldi's
RECIPES
Cakes and Pies
Blueberry Pie​
1 Baked pie Shell 3/4 c. Sugar
3 Tb Cornstarch 1/4 c. water
1/4 tsp. salt 4 c. blueberries
1 Tb butter 1 Tb lemon juice
Whipped cream (optional)
Mix dry ingredients in sauce pan; add water and ONLY 2 cups of the berries.Cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. Mixture should be clear and thick. Remove from heat and stir in butter and lemon juice.Cool. Place remaining 2 cups of
uncooked blueberries in pie shell. Top with cooked blueberry mixture. Chill and garnish with whipped cream.
Boysenberry Pie​
2/3-1 c. sugar
1/4 c. flour
1/2 tsp. cinnamon
3 c. berries (or until pie dish is full)
1 Tb. butter
Mix sugar, flour, cinnamon with berries. Pour into pie crust. Dot with butter. Put top crust on. Cut slits. Bake 35-45 mins. at 425 degrees
Chili's Molten Lava Cake
1 c. chocolate chips
1/2 c. butter
1 c. powdered sugar
4 eggs
1/2 tsp. vanilla extract
6 Tb. flour
Preheat oven to 400 degrees.
In microwave safe bowl, combine chocolate chips and butter.
Microwave for 2 minute.
Whisk until smooth.
Add 3 eggs and 1 egg yolk, and whisk again.
Add vanilla and flour, and whisk again.
Generously spray muffin tin with cooking spray, and fill with batter.
Bake 9-10 minutes until the outer edges are set and the center is still soft.
Remove from oven and let cool for 2-3 minutes before removing from tin.
Dutch Apple Pie​
A great way to use the apple slices from the Bishop's Storehouse!
2 c. dehydrated apple slices
2 c. boiling water
Set aside for 5 mins. Mix 1/3 c. sugar, 1/2 tsp. cinnamon, 1 Tbsp. flour.
Add apple mix. Continue stirring until thick, stirring constantly. Pour into
prepared pie crust. Sprinkle streusel topping over top of apple mixture and
bake at 350 degrees for 55 mins.
Streusel Topping:
1/3 c. brown sugar
1/4 c. butter
1/2 c. flour
Jolie's Buttermilk Pound Cake
​
3 c. sugar 1 1/2 c. butter
5 eggs 1 tsp. baking powder
1/2 tsp salt 1 tsp. vanilla
1 c. buttermilk
Lemon Glaze:
1 1/4 c. powdered sugar
1/4 c. lemon juice
Cream butter and sugar. Add eggs one at a time. Add flour, baking powder, and salt. Pour in buttermilk (can be made from powdered buttermilk). Add vanilla. Bake at 325 for 1 hr, 20 mins. in bundt pan if you have it.
Luscious Lemon Merengue Pie
Grandpa Seibert's favorite!
Make a baked pie shell
Mix.....1/2 cup cold water, 1/4 teaspoon salt, 7 tablespoons cornstarch
Combine 1 1/2 cups hot water, 1 1/4 cups sugar in top of double boiler and bring to a boil over direct heat. Add cornstarch mixture and cook until thickened; place over boiling water and cook until thick and smooth (15 minutes), stirring constantly.
Beat..... 3 egg yolks slightly, stir in a small amount of hot mixture into yolks, return to double boiler, and cook a few minutes longer.
Add.....1/3 cup lemon juice, (fresh real lemon juice), grated rind of lemon, l tablespoon butter and blend. Cool.
Pour.....into baked pie shell
Spread...Meringue lightly on filling and bake as directed
Meringue
3 egg whites
6 Tablespoons fine granulated sugar
1 teaspoon lemon juice or 1/2 teaspoon vanilla
Beat egg whites until stiff and dry (better volume is obtained if whites are not too cold). Add sugar gradually --1 tablespoon at a time-- beating well after each addition. Continue beating until stiff peaks form when egg beater is lifted.
Add flavoring (the meringue should have flavor as well as the filling). Spread meringue lightly over cooled filling in pie shell, making sure it touches pastry rim all around.
Make graceful swirls or peaks in the meringue with the back of tablespoon or spatula.
Bake in slow oven (325F) 25-30 minutes, or until meringue is firm and delicately browned.
Let pie cool on rack away from drafts
Grandma Seibert's Apple Pie​
Prepare pie crust and put half in pie pan lining the dish.
Prepare 6 cups thin apples slices. Arrange half over pie crust.
MIX: 1 cup sugar ¾ teaspoon cinnamon
¼ teaspoon nutmeg 1/8 teaspoon salt
1 teaspoon lemon juice
SPRINKLE half of mix over apples. Put remaining slice on top with remaining mixture on top.
SLICE: 1 tablespoon butter or margarine over filling. Put second crust on top of filling and trim pastry even with pie pan. Poke fork into crust for steam.
Bake at 425° for 45 to 55 minutes.
Grandma Savoldi's Chocolate Sheet Cake​
Bring to a boil: 2 sticks butter 4 Tbsp. cocoa
1 c. water 1/2 tsp salt
Pour cocoa mixture over: 2 c. flour
2 c. sugar
Stir well then add: 1/2 c. buttermilk
1 tsp. baking soda
Dissolve soda in buttermilk. (I use powdered buttermilk)
Also add: 1 tsp cinnamon
2 eggs
1 tsp vanilla
Bake in a large, greased jelly roll pan at 400 degrees for 20 mins. Start icing 5 min. before cake is done and frost right after it comes out of the oven.
Icing: Put 1 stick butter and 6 Tbsp milk in microwave. Heat until butter is melted.
Pour hot butter and milk over: 4 Tbsp cocoa
4 c. powdered sugar
1 tsp. vanilla
Mix thoroughly and put on cake as soon as it comes out of the oven.
Peach Pie​
Prepare pie crust and put half in pie pan lining the dish.
Prepare 6 cups thin peach slices. Arrange half over pie crust.
MIX: 1 cup sugar ¾ teaspoon cinnamon
¼ teaspoon nutmeg 1/8 teaspoon salt
1 teaspoon lemon juice
SPRINKLE half of mix over apples. Put remaining slice on top with remaining mixture on top.
SLICE: 1 tablespoon butter or margarine over filling. Put second crust on top of filling and trim pastry even with pie pan. Poke fork into crust for steam.
Bake at 425° for 45 to 55 minutes.
Pecan Pie​
9” unbaked pastry shell 1 c. sugar
1 c. pecans 1 T. melted butter
3 eggs ½ tsp. vanilla
1 c. Karo (lt) 1 Tbsp. flour
Arrange pecans in bottom of pie shell. Beat eggs, add butter, corn syrup, vanilla. Stir well. Combine sugar and flour. Combine sugar and flour mixture with egg mixture. Mix thoroughly. Pour over pecans until they rise to the surface. Bake 350 degrees for 45 mins. Freezes well.
Pie Crust​
Note: The key to a good pie crust is to have the water ice cold, and to roll it out only once or twice. If you roll it out too much, it gets tough.
2 c. sifted flour ¾ c. shortening
1 tsp. salt ¼- ½ c. chilled water
Mix flour and salt in small mixing bowl. Cut in shortening with pastry blender until mixture resembles fine meal. Sprinkle water over different parts of the mixture. Mix thoroughly with a fork until particles stick together, to form a ball of dough. Roll out half the dough for lower crust, the other half for upper crust. (For a 9” pie)
​
Makes 2 crust
Ruby's Brown Sugar Pound Cake​
1 lb. light brown sugar 1 c. milk
1 c. sugar 1/2 tsp. baking powder
1 1/2 c. shortening 1 tsp. vanilla
5 eggs 1 c. chopped nuts
3 c. flour
Cream shortening and add sugars. Cream again, add eggs and beat. Add dry ingredients and milk alternately. Add vanilla and beat again. Mix in nuts. Bake at 325 degrees for 1-1/2 hrs.
Glaze:
1 c. sugar 1 T. corn syrup
1/2 c. buttermilk 1/4 c. butter
1 pinch salt 1/2 tsp. vanilla
Place above ingredients in a saucepan and simmer for 30 mins. Cool completely and drizzle over cooled pound cake
Ruby's Chocolate Pound Cake​
1 c. butter 1/2 c. shortening
3 c. sugar 5 Eggs
3 c. cake flour 2/3 cocoa
1/2 tsp baking powder Dash salt
1 c. milk 2 Tb vanilla
Mix as usual for any pound cake. I pour all ingredients in mixing bowl and mix medium speed until all are mixed well,It works as well as adding 1 thing at a time. Bake 325 1 hr 20 min or until a toothpick comes out clean when inserted in top of cake. Let cool 15 or 20 min and take out of pan.
While still warm cover with glaze.
Glaze:
1 Bar German Chocolate 1 Tb crisco
1/4 cup water 1 c. confectioners ,sugar
Dash salt 1 Tb imitation vanilla
Melt 1st 3 items in microwave (1 to 2 mins) add the rest in with choc mix and mix until smooth.
Chocolate Pecan Pie
3/4 c. chocolate chips
1 (9in) pie crust
1 c. light corn syrup
1/2 c. lightly packed brown sugar
1/4 c. unsalted butter, melted
3 eggs
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. chopped pecans
​
Preheat oven to 400 degrees. Sprinkle chocolate chips over warm, prebaked crust. When melted, spread evenly. Combine corn syrup, brown sugar, melted butter, eggs, vanilla, and salt in a large bowl. Whisk until well blended. Stir in pecans. Pour over chocolate. Bake 40 to 45 minutes or until set. Place a pie shield or strips of aluminum if pie gets too brown. Transfer pie to a wire rack, let cool. Serve.