Betty Crocker 1950s Curried Fruit Bake Recipes

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

HOT CURRIED FRUIT

Steps:

• In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through.

CLASSIC BLUEBERRY PIE

Steps:

• In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

BETTY CROCKER MYSTERY FRUITCAKE (1957)

Steps:

• 1. Step one: Bake a Betty Crocker Spice cake mix per the package instructions. Cool the cake and crumble it into a very large bowl or pan.
• 2. ALTERNATIVE TO STEP ONE: Bake a white or yellow cake mix to which you have added: -- 1 teaspoon ground cinnamon -- 1/2 teaspoon ground nutmeg -- 1/4 teaspoon ground ginger -- 1/4 teaspoon allspice or cloves
• 3. Step two: Add all the fruit to crumbled cake and stir -- probably with your hands inside a couple of plastic bags -- or plastic gloves if you have them -- or a large wooden spoon would do, as well.
• 4. Step three: Open the can of fluffy frosting and mix it with the cake and fruit (If you have it in a box, then make the frosting and add to the fruit.)
• 5. Step four: Line a tube pan with foil and fill with the mixture. NOTE: Personally, I don't like my food to touch foil -- so I would use parchment paper following these instructions: A. Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube. B. Lightly grease the pan with butter, place the paper liners inside, then lightly butter the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
• 6. Chill in the refrigerator for at least 24 hours before eating
• 7. Makes a 5 pound cake

MOM'S CURRIED FRUIT

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine. Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
• Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

BETTY CROCKER 1950S CURRIED FRUIT BAKE

Steps:

• Heat oven to 325 degrees.
• Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
• Pour mixture of remaining ingredients over the fruit.
• Bake for 15 minutes.
• Baste with the drippings in the pan and bake for an additional 15 minutes.
• Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.