Aunt Helens 30 Day Cake Food

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

AUNT HELEN'S RUM CAKE

Steps:

• Preheat oven to 325 degrees F. Coat a 10-inch Bundt pan with cooking spray.
• Sprinkle pecans evenly on bottom of Bundt pan.
• In a large bowl with an electric mixer on medium speed, combine cake mix, pudding mix, eggs, water, oil, and rum; beat until blended. Pour into prepared pan.
• Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Poke holes in the bottom of cake while still in pan; set aside.
• Meanwhile, in a saucepan, combine all glaze ingredients; bring to a boil. Reduce heat to low and simmer 5 minutes. Watch carefully that it does not boil over.
• Pour glaze evenly over hot cake in pan. Let stand one hour, or until cool. Invert cake onto platter and serve.

AUNT HELEN'S CARROT CAKE

Steps:

• 1. sift together the first 5 ingredients. Make a well in the center then add the next 4 ingredients. Use a wooden spoon to mix this batter. Add in a few tablespoons of the reserved pineapple juice and stir until smooth.
• 2. Fold in the carrots, coconut, nuts and pineapple.
• 3. In a prepared 13x9 pan (greased and floured or just spray with Pam for Baking) pour the batter in and level it off. Bake at 350 degrees about 45-50 minutes (test center for doneness) Frost with cream cheese frosting.

AUNT HELEN'S 30-DAY CAKE

Steps:

• First make the starter:
• Combine all ingredients and stir with a wooden spoon several times to mix thoroughly.
• Place mixture in a glass jar covered loosely with a lid, cloth or plastic wrap. Leave the jar out at room temperature; Do not refrigerate.
• Stir once daily for 2 weeks. At the end of 2 weeks, you will have enough fermented liquid to start preparing the fruit mixture.
• Prepare the fruit mixture:
• Mix together the peaches, 2½ cups sugar, and the starter in a gallon jar.
• Stir once a day for 10 days.
• On the 10th day, add 2½ cups sugar and the pineapple. Stir once a day for 10 days.
• On the 20th day, add 2½ cups sugar, the halved maraschino cherries with their juice, and the fruit cocktail.
• Stir once a day for 10 days.
• On the 30th day, drain the liquid from the fruit and divide the juice into 5 or 6 jars, each containing 1 to 1½ cups of juice.
• Keep one jar for yourself and give the others to friends.Your friends can now start with the starter you have given them to make their own 30-Day Cake!
• Make the cake:
• Preheat oven to 350 degrees.
• Grease a tube pan.
• Mix all the cake ingredients together and pour into the pan.
• Bake for 45 minutes or until done.