Kathy's Cookbook
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Recipes by Request

If you're looking for a specific recipe or help with something, just email me from the
Contact Me page and I'll see what i can do for you!    :-)
 
I was just looking at your sight, Kathy's cookbook.  I have a question
about pies.  When you make a cream pie, sometimes it will weep.  Can you tell me why and what you can do about solving the problem.  Thank you.


Here are some tips on both soggy pie crusts and weepy meringues:

To prevent a soggy crust, refrigerate the crust for 15 minutes. Or brush it with slightly beaten egg white, which serves as a sealant, then refrigerate for 15 minutes.
If the crust won't be pre-baked, don't pour in the filling until just before
you put the pie in the oven. Setting the pie pan on a metal baking sheet
during baking also helps.
To prevent the crust of a custard pie from getting soggy, pre-bake the crust for 5 minutes, let it cool for 15 minutes, then pour in the filling.

Using a heavy glass pie pan helps prevent soggy crusts, because glass
absorbs heat better than metal and therefore produces a well-baked crust.
For a cream pie where the crust and filling are cooked separately, always allow both to cool completely before pouring the filling into the shell.
Meringue won't weep if you blend a teaspoon of cornstarch with the sugar before beating it into the egg whites.
Beads on the surface of a meringue can be caused by: humidity in the air, adding the sugar too fast during beating, letting the pie sit before baking, underbaking the pie, baking the pie at too high a temperature, or cooling the pie too quickly.
(These tips are from "The Food Lover's Tiptionary" by Sharon Tyler Herbst)
I received an email from Donna with a request for hot dog chili
 
A&W Chili Dogs Copy Cat Recipe

You know those A&W chili dogs that they charge you an arm and a leg for? I'm sure you do. Why not try this copycat recipes to make them! It'll taste just as good, and for the same amount of money, you can probably make 5 of these yourself using this copycat recipe!

1 Sabrett brand beef frankfurter - 7.5 inches long
Hot dog bun - 1
White onions - 1 tablespoon (chopped)
Mild Kraft cheddar cheese - 1/2 tablespoon (shredded)
A&W Coney Island Sauce - 3 tablespoons

The whole point of this copycat recipe is to make the A&W Coney Island sauce. Here's how:

Ground chuck - 1lb
Tomato paste - 1 can (6oz)
Sugar - 1 tbsp
Yellow mustard - 1 tbsp
Dried, minced onion - 1 tbsp
Chili powder - 2 tsp
Worcestershire sauce - 1 tsp
Salt - 1 tsp
Celery seed - 1/2 tsp
Ground cumin - 1/2 tsp
Black pepper - 1/4 tsp
Water - 1 cup

  • Cook the ground chuck in a pan and break into small pieces. Season with salt and pepper. Add in the remaining ingredients.
  • Simmer for about 30 minutes until thickens.
  • Boil some water in a pot, and add in however many frankfurters you want. Boil for about 8 to 10 minutes.
  • Place the frankfurter in a hot dog bun and spread on 3 tablespoons of the sauce you just made. Spread the cheddar cheese on top, and you're done!

 

From Pat:
I had a fabulous recipe for an apple cake that was baked in a bundt pan.  It has nuts and fresh diced apples in it and was baked for what I considered a longer than usual time.  When finished baking you poked holes in it and poured a glaze over.  I can't find the recipe now.   Do you know???
 
Thanks!!
 
I went to google and found several recipes but this is the one I think Pat is looking for.  

Diced Apple Cake

1 1/2C vegetable oil

1t baking soda

3 eggs

3C apples, peeled and diced

3C flour

1C pecans or walnuts, chopped

2C sugar

1C raisins

1t salt

3/4C coconut

2t vanilla extract

Heat oven to 325F and grease a tube pan. Mix oil and sugar well. Add eggs and vanilla. Sift together flour, salt, and baking soda. Mix apples, nuts, raisins, and coconut. Add half of the flour mixture to the apple-nut mixture. Add the other half of the flour mixture to the sugar and oil mixture. Compbine the two mixtures and stir until the mixture is thick and well blended. Bake for 1 hour and 45 minutes. Let cake cool for 5 minutes (in the pan). Glaze warm cake with following glaze.

Glaze

1t vanilla extract

1/4C butter

1/2C buttermilk

1C sugar

After cake has cooled, gently loosen it away from the sides of the pan. Using a toothpick or a cake tester poke holes in the cake to allow the glaze to permeate the cake. Combine all ingredients into a medium saucepan. Stirring constantly, bring to a boil and boil four minutes. Pour over warm cake.

Serves: 12