FBD

Hickory Nut Cake

AmericanOtherIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 1 tsp white vinegar
  • 1 unbaked pie shell
  • 1 cup hickory nut meats
  • Add remaining ingredients, mix well and pour into 1 1/2 cups sugar
  • pie shell. Put large pot lid upside down in bottom of 3 cups flour
  • Dutch oven and place pie on lid. Bake at 350 for 30 3/4 tsp salt
  • minutes. Let stand in oven about 5 minutes after 5 tsp baking powder
  • removing from coals ore attempting to remove pie. 1 1/2 cups milk
  • 1 tsp vanilla
  • Thanks to Mike Audleman -- a Prodigy Scouter 3 egg whites, beaten until stiff
  • 1 cup brown sugar pot and add dry ingredients to make batter. Stir until
  • 1/4 tsp maple extract smooth. Add hickory nut meats and vanilla. Fold in
  • 1 tbs cornstarch beaten egg whites. Pour batter into greased cake
  • 2 uncooked pie shells minutes or until knife inserted into center comes out
  • 1 1/2 cups scalded milk clean.
  • 2 tbs margarine, melted
  • 1/2 cups cold milk

Instructions

  1. 1

    Combine margarine, sugar, and eggs in small pot. 3/4 cups shortening

  2. 2

    Combine shortening and sugar. Mix well. Place

  3. 3

    MAPLE CUSTARD PIE flour, salt, and baking powder into gallon zip-lock

  4. 4

    and shake until well mixed. Pour milk into medium

Tags

americangeezer-cookbook