Eggnog coffee cake is festive for fall

Recipe Finder

October 08, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

How about a cake and pie day? These two will offer a sweet TC treat and maybe even some early thoughts about the holidays.

An eggnog coffee cake was the request of Christine A. Sefton of Woodstock, Ill., who wrote that the recipe was once printed on the Borden's eggnog container and "it was our family favorite."

Lois Skovran of Rapid City, S.D., responded.

Skovran's eggnog coffee cake

1 1/3 cup sugar

1/2 cup margarine

2 eggs

3 cups all-purpose flour

3 teaspoons baking powder

2 cups eggnog

Preheat oven to 350 degrees.

Cream together sugar and margarine. Beat in eggs. Stir together flour and baking powder and stir into creamed mixture alternately with the eggnog.

Pour into a greased and floured 13-by-9-inch pan and bake at 350 degrees for 45 to 60 minutes or until toothpick stuck into thickest part comes out clean.

Glaze: Combine 1 1/2 cups powdered sugar with enough eggnog to make it of drizzling consistency. Pour over cake and sprinkle with nutmeg.

Dorothy Legacle of Shelton, Wash., wrote:

"When I was a little girl in the 1930s, my most favorite treat that my mother made was called flapper pie. When I was married with a home of my own, she could no longer find her recipe. It was a rich custard type in a graham-cracker crust, and I have looked for it for years.

"If any of your readers know of this Depression day pie, I would so appreciate it."

From Bend, Ore., came a response from Ruth Jacobs, who wrote: "I am enclosing a recipe, which I feel confident may be the one she wants. It was a favorite of mine, which my grandmother made in the '30s and was popular in the Midwest. We called it graham cracker pie. Just remembering it has brought many pleasant memories."

Jacobs' graham cracker pie

CRUST:

1 3/4 cups graham cracker crumbs (save enough, about 1/4 cup, to sprinkle on top of pie)

1/2 cup sugar

1/2 cup melted butter

pinch salt

FILLING:

3 egg yolks

4 tablespoons cornstarch

1/2 cup sugar

dash of salt

2 cups whole milk

1 teaspoon vanilla

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla

6 to 8 tablespoons sugar

Preheat oven to 350 degrees. Mix crust ingredients well. Line a 9-inch, lightly greased pie plate with crust and bake for 10 minutes.

Beat eggs yolks well and pour 1/4 cup boiling water over them. Add cornstarch, sugar and salt. Place milk in top of double boiler and add egg mixture. Cook over hot water, stirring until thick. Take off hot water, add vanilla and stir well.

Place in crust, cover with meringue and sprinkle with reserved graham cracker crumbs. Bake at 350 degrees until well browned.

To make meringue, beat the egg whites with cream of tartar and vanilla, beating until stiff, while gradually adding 6 to 8 tablespoons sugar or to taste.

Recipe requests

* Cynthia Sparks of Baltimore writes that when she was on vacation she enjoyed the best spareribs "I have ever had. They are listed as St. Louis Ribs on the menu and were cooked in the best spices at this restaurant called J. K.'s Ribs in Kill Devil Hills, N.C. Could someone help?"

* Joy Lipscomb of Fayetteville, N.C., says: "I would really like to find a recipe for Brunswick stew, which is the kind made with barbecue and chicken as well as vegetables. I can't find one."

Chefs Gilles Syglowski and Kent Rigby, with the help of chefs and students at the Baltimore International College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 10/08/97

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