Summertime Desserts
Barbara Maggs, of Cle Elum, Wash., sent in her recipe for Crusty Rhubarb Pie. “I grew up in rural Massachusetts where we had a large rhubarb patch,” Maggs says. “I remember my mother trying to be creative to get the family to eat it. This pie was our favorite by far.”
Elsie Cumpton, of Worthington, Ky., has been making Blackberry Cake for years. In fact, she remembers sending the moist cake by mail to her husband when he was stationed in Germany in the U.S. Army during the 1950s.
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Crusty Rhubarb Pie
Mark Boughton Photography/Teresa Blackburn Food Styling
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No-Roll Pastry:
1/1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup vegetable oil
2 tablespoons 2% reduced-fat milk
Filling:
6 cups diced, unpeeled rhubarb
2 cups sugar
6 tablespoons all-purpose flour
1 tablespoon chilled butter, cut into small pieces
Topping:
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all-purpose flour
Instructions
1/1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1/2 cup vegetable oil
2 tablespoons 2% reduced-fat milk
Filling:
6 cups diced, unpeeled rhubarb
2 cups sugar
6 tablespoons all-purpose flour
1 tablespoon chilled butter, cut into small pieces
Topping:
1/4 cup chilled butter, cut into small pieces
1/4 cup sugar
1/2 cup all-purpose flour
1. Preheat oven to 350F.
2. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
5. Bake 1 hour or until filling is bubbling and topping is browned. Serves 10.
Nutritional Information
2. To prepare pastry, mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep-dish pie pan and press with fingers to spread over bottom and up sides of pan.
3. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
4. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
5. Bake 1 hour or until filling is bubbling and topping is browned. Serves 10.
Per serving: 370 calories, 17g fat, 4g prot., 58g carbs., 2g fiber, 270mg sodium.
Blackberry Cake
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buy our cookbooks
1 cup vegetable shortening
3 eggs
2 cups sugar
1 cup blackberries, fresh or frozen
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Instructions
3 eggs
2 cups sugar
1 cup blackberries, fresh or frozen
1 cup buttermilk
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1. Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt, nutmeg, cinnamon, and cloves in a large bowl; mix well.
4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack. Serves 12.
Nutritional Information
2. Cream the shortening, eggs, and sugar with a mixer at medium speed. Add the blackberries.
3. Mix the buttermilk and baking soda in a small bowl. Combine the flour, salt, nutmeg, cinnamon, and cloves in a large bowl; mix well.
4. Add the buttermilk mixture and the dry ingredients alternately to the creamed mixture; beat well. Pour into the prepared cake pans.
5. Bake for 30 to 40 minutes, until a wooden pick inserted in the center comes out almost clean. Do not overbake. Cool on a wire rack. Serves 12.
Nutritional facts per serving: 360 calories, 18g fat, 6g protein, 48g carbohydrates, 1g fiber, 330mg sodium.
first appeared: 6/8/2008
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