Orange Meringue Pie

This orange meringue pie is adapted from a 1940 Sunkist^TM recipe booklet.

• 1 cup sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon grated orange peel
• 2 cups Sunkist orange juice
• 3 egg yolks
• 1 tablespoon butter
• 2 tablespoons Sunkist lemon juice

Meringue – I did NOT use this I used the Meringue from a Lemon Meringue recipe in my Betty Crocker book.

• 3 egg whites
• 6 tablespoons sugar
• 9-inch baked pastry shell or baked orange pastry (below)

Mix sugar, cornstarch, salt, and grated orange peel in top of double boiler. Add orange juice and cook over boiling water, stirring constantly, until thickened, about 15 minutes. Stir in beaten egg yolks and cook another 2 minutes. Remove from heat; add butter and lemon juice. Cool filling slightly . Pour orange filling into a baked 9-inch pastry shell.

Beat egg whites until frothy; gradually beat in sugar. Continue beating until stiff peaks form. Cover with meringue all the way to edges. Bake at 350° for about 15 minutes, or until nicely browned.

Orange Pastry

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 teaspoon grated orange peel
• 1/2 cup shortening
• 1/4 cup Sunkist orange juice (about)

Sift together dry ingredients; add orange peel. Cut in shortening until particles are the size of small peas. Add orange juice a little at a time, mixing lightly with a fork, using just enough to hold dough together. Do not overmix. Wrap in waxed paper and refrigerate until thoroughly chilled. Roll pastry out on a lightly floured surface. Fit into a 9-inch pie plate; prick bottom and sides then trim edges and crimp. Or, to help pie keep its shape, use pie weights or fit a second pie plate over the crust to hold in shape. Bake at 450° for 15 minutes, or until lightly browned.

Strawberry Rhubarb Pie

STRAWBERRY RHUBARB PIE
:
COMBINE
1 1/4 CUP SUGAR
3 TABLESPOONS “QUICK” TAPIOCA
1/4 TEASPOON SALT
1/4 TEASPOON GROUND NUTMEG
I LB RHUBARB (3 CUPS) CUT INTO 1/2″ PIECES (FRESH IS BEST FROZEN
WORKS)
2 CUPS FRESH STRAWBERRIES SLICED
**COMBINE TO COAT AND LET SIT 20 MINUTES
POUR OINTO UNCOOKED PIE CRUST
DOT WITH 1 TABLESPOON SLICED BUTTER
COVER WITH TOP CRUST
BAKE@400 FOR 40 MIN

THIS RECIPE IS FROM THE BETTER HOMES AND GARDENS COOK BOOK I GOT WHEN WE WERE MARRIED..I HAVE SUBTRACTED SOME SUGAR AND ADDED SOME FRUIT….ENJOY,ALICE

Spicy Pumpkin Roll

LIBBY’S® Pumpkin Roll

Estimated Times:
Preparation – 45 min | Cooking – 13 min | Cooling Time – 1 hrs refrigerating | Yields – 10

Ingredients:

* CAKE
* 1/4 cup powdered sugar (to sprinkle on towel)
* 3/4 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3 large eggs
* 1 cup granulated sugar
* 2/3 cup LIBBY’S® 100% Pure Pumpkin
* 1 cup walnuts, chopped (optional)
* FILLING
* 1 pkg. (8 oz.) cream cheese, at room temperature
* 1 cup powdered sugar, sifted
* 6 tablespoons butter or margarine, softened
* 1 teaspoon vanilla extract
* Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
(Can also use parchment paper instead of the towel)
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

** JennyO Kitchen Notes:
I don’t use a towel, I use parchment paper to line the cookie sheet with – no need to grease the pan or line it with wax paper. Just use parchment.

For the spices, I increase them to 3/4 for a more SPICE, I also use 1/4 tsp of Nutmeg, I also put the vanilla extract in the cake on accident once, but I liked it so I have kept doing it.

For the Filling: I do not use as much Confection Sugar as this recipe uses. I only use a 1/2 cup. It balances the cake better.