Eggless Cake: Put sugar in mixing bowl.
Add spices then buttermilk slowly mixing together.
Mix together flour, soda raisins and nuts and add to buttermilk mixture.
Blend thoroughly.
Put in two 8 inch layer pans and cook at 350 degrees for 20-25 minutes.
Japanese Fruit Cake Filling: Combine all ingredients and cook until thick.
Put between cake layers.
Heat oven to 425\u00b0F Use a 9-inch glass pie plate and make pie crusts as directed on box for two-crust pie.
Pour pie filling into crust-lined plate. Top with second crust; seal edge and press edges together with a fork to seal.
Brush top crust with milk; sprinkle with sugar. Cut several two inch slits on top crust.
Bake 40 to 45 minutes or until crust is golden brown. After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 15 minutes before serving.
Stir ingredients together in order given.
Pour into formed 9\" pie shell.
Bake at 325 for 40 minutes.
To double the recipe, double all ingredients except margarine. - - - - - - - - - - - - - - - - - - NOTES : To double recipe, double all ingredients except butter.
Do not use less than the amount listed for one pie, though.
For the fruit filling, combine apples, sugar,
Rub margarine and flour as for pie. Mix together beaten egg yolks
Blend eggs, sugar and oleo.
Add other ingredients and mix well.
Pour in 8-inch unbaked pie shell.
Bake at 300\u00b0 for 40 minutes.
For 10-inch pie, double recipe.
Combine sugar, butter, salt, eggs, vinegar, coconut, pecans, and raisins until smooth.
Pour into unbaked pie crust and bake in preheated 325 degree oven for 40 - 45 minutes until set in center. Cook at least one hour before cutting.
Makes 1 pie.
ver and refrigerate the pasty for about 30 minutes or
Beat together butter, sugar, eggs and vinegar.
Add coconut, raisins and nuts.
Pour in an unbaked pie crust.
Bake at 350\u00b0 for 30 to 40 minutes.
Double recipe for two pies.
Preheat oven to 325\u00b0. Combine melted butter, sugar, eggs, pecans, coconut, raisins, pineapple and vinegar in a mixing bowl; mix well. Spoon fruit mixture into pie shell. Bake at 325\u00b0 for 35 to 40 minutes or until set. Makes 8 servings.
Melt margarine and cool.
Beat eggs and add to margarine.
Mix and add sugar, coconut, raisins, nuts and vinegar.
Pour into unbaked pie shell and bake one hour at 300\u00b0 or until light brown on top.
Recipe can be doubled.
lended.
If using dried fruit, fold it into the cream
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Preheat oven to 400\u00b0.
Cream margarine and sugar; add eggs, one at a time, beating well after each addition.
Stir in coconut, raisins, pecans, salt and vanilla.
Pour into pie shells.
Bake for 10 minutes.
Reduce oven temperature to 325\u00b0.
Bake for 25 minutes longer.
Yields 8 servings.
Beat eggs slightly.
Add other ingredients (except pie shells). Pour into pie shells.
Bake at 300\u00b0 for 50 to 55 minutes.
Mix together the first five ingredients.
Add remaining ingredients and mix well.
Pour in unbaked pie shell and bake at 325\u00b0 for 35 to 40 minutes.
Pie will not be firm when cooked, but will firm up.
Makes 8 servings.
Beat eggs well; add sugar, beating well.
Add butter, beat well.
Add raisins, coconut and peanuts.
Pour into pie shell. Bake for 1 hour in oven at 350\u00b0.
Mix eggs, sugar, margarine and vanilla; add coconut, raisins and pecans. Pour into 2 unbaked pie shells and bake at 350\u00b0 for 40 minutes.
Pour butter over sugar. Add eggs and vinegar.
Mix well.
Fold in remaining filling ingredients.
Pour into pie shell and bake at 300\u00b0 for 45 minutes or until done.
Mix sugar, margarine, eggs and vinegar.
Mix well.
Add coconut, pecans and raisins.
Pour in unbaked pie shell.
Bake at 350\u00b0 for 35 to 40 minutes.