A good neighbor shares mom’s cake recipe

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

DiPietro shares this recipe in response to Suzanne Kirchner’s request for Lemon Pecan Pie like that served at E’s Bistro on John F. Kennedy Boulevard in North Little Rock.

“The filling for this pie was adapted from the late Ruby Jones cookbook, ‘The Best of Ruby Jones,’ 1988 ed.,” DiPietro writes.

According to the book jacket:

“Ruby Pierce Jones was born in 1902 and for over 72 years, was a professional cook in the Pine Bluff, [Ark.] area. She even served troops during WWll. Her restaurant became one of the most popular in the state and throughout the years, the Jones Cafe won many awards, and hosted nationally and internationally famous visitors.”

A footnote indicates the crust recipe is from King Arthur Baking via the blog Cooking With Mamma C.

Easy Lemon Pie with Pecans

Crust:

2 cups all-purpose flour 1 teaspoon sugar

½ teaspoon salt

3/ teaspoon baking powder

8

(fill your 1/ teaspoon three

8

times)

¼ cup milk

7 tablespoons olive oil (not

extra virgin) Filling:

5 tablespoons salted butter 4 large OR 3 extra-large eggs 1 ¼ cups granulated sugar ¾ cup pecan halves or pieces ½ lemon

1 teaspoon lemon extract Pinch salt

Heat oven to 300 degrees. For the crust, whisk the flour, sugar, salt and baking powder in a 9-inch pie dish.

Whisk the milk and olive oil in a measuring cup and add the liquid to the pie dish. Toss with a fork to blend.

Press the dough evenly into the bottom and up the sides of the pie dish to form a crust. Crimp the edges with two fingers.

For the filling, melt the butter in a small pan on the stove over medium-high heat. While it’s melting, crack the eggs into a small mixing bowl. Add the sugar and pecans to the bowl.

Add the melted butter to the egg mixture. Squeeze in the juice from the half a lemon. Add the lemon extract and salt.

Use a fork to stir until combined. Pour the filling into the unbaked pie crust.

Bake the pie for 50-52 minutes, until the top is set and starting to brown. Let the pie cool on a wire rack. Then refrigerate until set.

Serve chilled. It’s even better the next day. Garnish with extra pecans, if desired. Store leftovers in the refrigerator for up to five days.

Makes 1 pie “I have enjoyed Idea Alley for a long time. The attached pineapple icing recipe was a stand-by for my Mother in the 1950s, when she threw together food for a picnic lunch on the river, after church. I’ve included both her cake and the icing. She always made it in a 9-by-13 pan. We never had leftovers from a picnic. No fork was required! I put the icing on ‘cake mix’ cakes these days,” Sandy Johnston writes.

Good Neighbor Cake With Pineapple Icing

Cake:

¾ cup shortening

1 ½ cups granulated sugar 3 eggs

2 cups all-purpose flour ¼ teaspoon salt 1 tablespoon baking soda 1 ¼ cups buttermilk Pineapple Icing:

¾ cup granulated sugar 2 tablespoons all-purpose

flour 3 tablespoons butter 1 (8-ounce) can crushed pineapple

Heat oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan or two 9-inch round cake pans.

In a medium bowl, sift the dry ingredients together.

In a separate bowl, cream shortening and sugar. Add eggs one at time, beating well after each addition. Add flour mixture alternately with buttermilk.

Place batter in pan(s) and bake 30 to 35 minutes.

Meanwhile, in a small saucepan, mix the sugar and flour. Add the butter and crushed pineapple. Bring to a boil; boil 1 minute. Pour over hot cake.