Martha Washington Pie Food

MARTHA WASHINGTON PIE

Steps:

• Combine corn syrup, sugar and margarine in 2 quart saucepan.
• Cook over low heat, stirring occasionally until mixture begins to bubble.
• Remove from heat.
• Add Cocoa Krispies; stir until well coated.
• Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
• Chill.
• Place cream cheese in mixing bowl; beat until fluffy.
• Gradually add sweetened condensed milk; mix thoroughly.
• Stir in lemon juice and vanilla.
• Pour into chilled pie crust.
• Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
• Return to refrigerator about 1 hour or until thoroughly chilled.
• Cut into wedges to serve.

WASHINGTON WALNUT PIE

Steps:

• Preheat oven to 325 degrees. On a lightly floured surface, roll pate sucree into an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly pierce bottom of dough with a fork. Freeze until firm, about 15 minutes.
• Stir eggs, sugar, corn syrup, vanilla, and salt in a medium bowl until well combined. Stir in walnuts, and spread mixture evenly over dough in dish.
• Bake, rotating halfway through, until filling is just set in the center and crust is golden brown, about 1 hour and 10 minutes. Let cool completely in pie dish on a wire rack. Serve with whipped cream.

MARTHA WASHINGTON'S GREAT CAKE

Steps:

• Preheat oven to 350 degrees.
• Soak raisins and currants in water in small bowl overnight.
• Combine orange peel, lemon peel, citron and cherries in mediumsize bowl, sprinkle with brandy; let stand overnight.
• Grease two 8 1/2 by 4 1/2 by 2 1/2 inch pans.
• Beat egg whites in medium-size bowl with electric mixer until foamy white. Beat in 1/4 cup of the sugar slowly until meringue forms stiff peaks; reserve.
• Beat butter, remaining sugar, egg yolks and lemon juice in large bowl with electric mixer at high speed until light and fluffy, about five minutes.
• Sift flour, mace and nutmeg onto wax paper. Stir into batter alternately with sherry, blending well.
• Drain raisins and currants. Add to batter with candied fruits and brandy, mixing well.
• Fold in reserved meringue until no streaks of white remain. Pour batter into pans. Place in a roasting pan on lowest rack of oven. Fill halfway with boiling water. Place cakes on middle rack of oven.
• Bake for 20 minutes. Lower heat to 325 degrees and bake 55 minutes longer until centers spring back when lightly touched with fingertip. Cool cakes in pans on wire racks 15 minutes. Remove from pans; cool completely.
• To store: wrap in sherry- or brandy-soaked cheesecloth; place in tightly covered containers for a month or longer. Pour more sherry or brandy over cake when cheesecloth dries out.
• Garnish with candied cherries, if you wish.

MARTHA WASHINGTON PIE

Steps:

• 1. Combine corn syrup, sugar, and margarine in 2-quart sauce pan . Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat. Add Kellogg's Cocoa Krispies cereal;stir until well-coated. Press mixture evenly and firmly around the sides and in bottom of buttered 9-inch pie pan to form crust. Chill.
• 2. Place cream cheese in mixing bowl; beat until fluffy. Gradually add sweetened condensed milk; mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour; Spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.

MARTHA WASHINGTON PIE

Steps:

• 1. Combine corn syrup, sugar, and margarine in 2-quart saucepan. Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat. Add KELLOGG'S COCOA KRISPIES cereal stir until well-coated. Press mixture evenly and firmly around sides and in bottom of buttered 9-inch pie pan to form crust. Chill.2. Place cream cheese in mixing bowl beat until fluffy. Gradually add sweetened condensed milk mix thoroughly. Stir in lemon juice and vanilla. Pour into chilled pie crust. Refrigerate 1 hour spread cherry pie filling evenly over cream cheese filling. Return to refrigerator about 1 hour or until thoroughly chilled. Cut into wedges to serve.