Sweets

Ingredients:
½ Cup Shortening
1 Cup Brown Sugar, firmly packed
½ Cup Sugar
2 Eggs
1 Cup Canned Cooked Pumpkin
2 Cups All-Purpose Flour
1 Tsp. Baking Soda
¼ Tsp. Baking Powder
1 Tsp. Salt
½ Tsp. Ground Ginger
¼ Tsp. Ground Cinnamon
½ Tsp. Ground Nutmeg
¼ Tsp. Ground Cloves
¼ Tsp. Ground Allspice
2/3 Cup Buttermilk
1 Cup Chopped Nuts

To prepare:  Cream shortening and sugars together well.  Add eggs, one at a time, beating well after each addition.  Beat in pumpkin. 
Sift together all the dry ingredients.  Add them to the pumpkin mixture alternately with the buttermilk, beginning and ending with the flour mixture.  Stir in nuts. 
Place batter in two 7 ½ X 3 ½ inch loaf pans, but line the bottoms with wax paper first.  Bake at 350 degrees for 45 to 50 minutes.  Let cool in pans for 10 minutes.  Turn out onto wire rack to continue cooling.  Wrap and store for 24 hours before slicing.

From "The Road to Blue Ribbon Baking"

Marjorie's Apple Pie

Crust

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/4 cup butter
• 4 to 5 tablespoons ice cold water

Combine in a mixing bowl the flour and salt. Using a pastry blender, cut in half the shortening and butter until particles are very small. Cut in remaining shortening and butter until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with a fork after each addition. Mix lightly until all flour is moistened. Gather dough together into a ball. Divide in half. Flatten each piece to a 5-inch round. Cover with plastic wrap and refrigerate for 15 minutes. On a lightly floured cloth and using a floured stockinet-covered rolling pin, roll dough from center to outside evenly in all directions. Roll dough 2 inches larger than inverted pie pan. Lift circle carefully into pie pan by rolling pastry around rolling pin and unroll into pan.

Pie Filling

• 6 cups peeled sliced apples
• 1 tablespoon lemon juice
• 2 tablespoon flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup sugar
• 2 tablespoons butter

Preheat oven to 450 degrees.

In a large bowl, combine apple slices with lemon juice. Combine all the dry ingredients together and mix with the apples. Place apple filling in the pastry lined 9-inch pie pan. Dot top of filling with butter.

Trim overhanging edge 1/4-inch from rim of pan. Roll second half of dough the same way. Moisten edge of rim of pie dough with water and place top crust over filling. Trim overhang of pastry 1/2-inch beyond rim of pan. Seal edges and flute edge. With a pastry brush, brush milk over top crust and sprinkle lightly with sugar. Make slits on top of crust for steam to escape. Bake at 450 degrees for 15 minutes, continue baking at 375 degrees for 35 to 45 minutes until crust is nicely browned and juice begins to bubble through silts in crust. Cover pie loosely with foil if crust is getting too brown.

For more information on Marjorie Johnson, click here.