Unburned Chocolate Pound Cake Recipe

  
      Yield: 20 Servings
 
      3 c  flour
    1/2 t  baking powder
    1/2 t  salt
    1/2 c  unsweetened cocoa powder
           -preferably American
           (Hershey's)
    1/2 c  shortening
      1 c  butter,softened
      3 c  sugar
      5    eggs,room temperature
      1 t  vanilla
    1/2 c  milk
    3/4 c  buttermilk

Preheat oven to 325F.  Generously grease & dust a 10" tube pan with
cocoa.  Sift flour, baking powder, salt & cocoa powder into a medium
size bowl.  In a large bowl, cream shortening & butter to blend;
gradually add sugar, beating until light & fluffy. Add eggs, one at a
time, beating well after each addition.  Add vanilla.  Alternate flour
mixture, milk & buttermilk, beating until batter is smooth & well-
blended.  Pour batter into prepared pan.  Bake in preheated oven 1 1/4
hours or until a wooden pick inserted into center comes out clean.
Cool in pan on a wire rack 15 minutes.  Invert on a serving plate.
Cool compteley before serving.  Makes 1- 10" cake

South Carolina State Fair

Upside Down Apple Pecan Pie
        
      4 T  butter
    2/3 c  pecans
      1    lemon,juice
      1 T  flour
    1/2 t  salt
    2/3 c  brown sugar
      6 c  apples,sliced
    1/3 c  brown sugar,firmly packed
  1 1/4 c  white sugar
    1/2 t  nutmeg
           PIE CRUST
  2 3/4 c  flour
  1 1/2 t  salt
      1 T  vinegar
      1 c  lard
      1    egg
           water

Cut lard into the flour & salt mixture

Beat one egg in a cup and add 1 TBSP of vinegar & finish up with water to 1/2 cup.

Add egg mixture to the flour mixtue & form into a ball to be rolled out.

In a 9 or 10" pie plate spread evenly butter & brown sugar which have been combined.

Arrange pecan halves in dessign, pressing into the sugar.

Roll out & cover with plain pastry made as above.  Trim pastry leaving 1/2" hanging over all around.

Filling: Combine all dry ingredients with apples & lemon juice.  Pile on pastry, leveling as much as possible.

Cover the filling with the second crust.  Fold bottomcrust over top crust wetting edge of top as you go.  Flute edges and prick the top crust.

Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake
30-45 minutes longer.  When syrup in pan stops bubbling, place serving plate over pie and invert.  Remove pie plate.  Serve with vanilla ice cream.

Grand Champion 1977 Illinois State Fair