Orange Cranberry Torte

All of my life I thought this was a recipe handed down for generations on my dad’s side of the family.  I recently found out that my Aunt found this recipe and shared it with my mom.  Oh well, my kid’s kids can say it is an old recipe that has been in the family for generations!

Get started on this one early because it has to sit in the fridge for 24 hours!

2 ¼ cups flour

1 cup sugar

¼ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon orange peel spice (or grated rind of two oranges, I prefer the spice)

1 cup chopped walnuts

1 cup diced dates

2 cups fresh cranberries (in a pinch I’ve used Craisins and they worked, soak them in water first)

2 beaten eggs

1 cup buttermilk

¾ cup cooking oil

Combine and set aside:

1 cup orange juice

1 cup sugar

1 long skewer-like object for poking holes.  A fork is not long enough.

Preheat oven to 350 F.

1. Well grease a Bundt pan.  I prefer Wilton’s Cake Release. 
2. Combine dry ingredients.
3. Add nuts, dates and cranberries.
4. Combine eggs, buttermilk and oil and add to flour and fruit mixture.
5. Stir until blended.
6. Pour into greased Bundt pan.
7. Bake for about 55 minutes.
8. Let cool about 10 minutes.
9. Turn out onto cooling rack.
10.  Poke all over with skewer.
11. Pour orange juice over top.
12.  Repeat until most of orange juice has been absorbed.
13. Place on plastic wrap and pour remaining juice over top.
14. Wrap in plastic wrap and tin foil.
15. Chill for 24 hours.

Pie Crust

Adapted from Better Homes and Gardens New Baking Book

Single Crust Pie	Double Crust Pie
1 ¼ cups all-purpose flour	2 cups all-purpose flour
¼ teaspoon salt	½ teaspoon salt
1/3 cup shortening	2/3 cup shortening
4-5 Tablespoons cold water	6-7 tablespoon cold water

1.     In a medium mixing bowl stir together flour and salt.  Using your hand, cut in shortening until pieces are pea-sized.

2.     Sprinkle 1 tablespoon of the water over part of the mixture: gently toss with a fork.  Push moistened dough to the side of the bow.  Repeat, using 1 tablespoon of water at a time, until all the dough is moistened.  Form dough into a ball.

3.     On a lightly floured surface, use your hands to slightly flatten dough.  Roll dough from center to edge into a 12-inch circle. 

4.     To transfer pastry, wrap it around a rolling pin.  Unroll pastry into 9-inch pie plate.  Ease pastry into pie plate, being carful not to stretch pastry.

5.     Trip pastry to ½ inch beyond edge of pie plate.  Fold under extra pastry.  Crimp edge as desired. 

Note:  When I am making a lot of pies, like Thanksgiving and Christmas, I will cut the shortening in my hand, but pulse my Kitchen Aid to add the water, instead of using a fork.  Don’t overmix!

Buttermilk Pie - 2 pies

When I was about 20 years old my parents sold their fried chicken restarant, The Coop, in Michigan, and moved to Montana.  In Montana they bought a steak and potato restarant, The Grubstake.  This buttermilk pie recipe came with that restarant.  At first I was sceptical, but this is worth a try!

2 cubes + 3 Tablespoons butter, softened

4 cups sugar

6 eggs

½ cup + 1 Tablespoon flour

2 cups buttermilk

1.     Cream butter and sugar in mixer.

2.     Add eggs and whip until fluffy, about 5 minutes.

3.     Beat in flour.

4.     Stir in buttermilk.

5.     Pour into 9” pie shells.  Do no use deep dish pans.

6.     Bake at 335 F for 20 minutes.

7.     Cover crust edges.

8.     Bake additional 60 minutes.

Pie is done when knife inserted into middle comes out almost clean.  Let cool.  Refrigerate.

Original Buttermilk Pie recipe from The Grubstake Restaurant:

Yield:  5 pies

Cream together in mixer:

1 pound butter

8 cups sugar

Add to butter-sugar mixture and whip:

1 dozen large eggs

Beat in:

1 cup flour

Stir in:

1 quart buttermilk

Flue 5 pies shells (9 7/8”) upward.

Pour mixture into shells.

Bake at 335 F for 20 minutes.

Cover crust edges with foil or pie rings and return to oven.

Bake additional 60 minutes.

Pie is done when knife inserted into middle comes out almost clean.

Pies freeze well:  After pies are cooled, wrap in aluminum foil and place in freezer.