Vintage Recipes

Vintage recipes from vintage cookbooks, old magazines and other resources that I own or have for sale in my online antique shop.

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Sunday, August 27, 2006

Country Cream Cherry Pie

From Kitchen Klatter Magazine, February 1968
Kitchen-Klatter of Shenandoah, Iowa was a manufacturer of spices, flavorings, cleaning products and other household items. Kitchen-Klatter was founded in 1926 by Leanna Driftmier as a homemaker program, on radio station KFNF in Shenandoah, Iowa. KFNF was owned by her brother, Henry Field, an early developer of hybrid seed and founder of the Henry Field Seed Company in Shenandoah. In this half-hour program Driftmier talked about her family, the weather, gardening, her personal views and current news. She shared recipes, those sent in from readers and her own favorites, including "Leanna's Plain Good Meat Loaf," "My Large Angel Food Cake" and "Wash Day Hash."Beamed to six midwestern states, "Kitchen-Klatter" became the longest-running homemaker program in the history of radio. Driftmier celebrated the fiftieth anniversary of the "Kitchen-Klatter" broadcasts in 1976. I believe that the magazine was in print through 1986, with a circulation of 90,000 and the radio program aired through 1985. By this time the roles of women in the home had changed. More were working outside the home and domestic matters did not have the importance that they once did.
This recipe calls for Kitchen-Klatter Cherry Flavoring. If you cannot find cherry flavoring, I would simply omit it from the recipe.
  • 1 #2 can cherry pie filling
  • 1/2 cup ground almonds
  • 1/2 cup sour cream
  • 1 egg beaten
  • 1/4 tsp. almond flavoring
  • 1/2 tsp. cherry flavoring * if you cannot find cherry flavoring I would omit it
  • 1/8 tsp. cinnamon
  • 1 - 8 inch unbaked pastry shell
  • 1/2 cup sour cream (for topping)
  • 1 Tbls. sugar

Combine the pie filling, almonds, 1/2 cup of sour cream, egg, flavorings and cinnamon. Pour into the unbaked pie shell and bake for 45 minutes at 375 degrees. Cool.

Blend the 1 Tbls. sugar into the remaining sour cream to decorate the edges of the baked pie.

Do not decorate until the pie has cooled.


Blogger rebecca said...

I picked up a few issues of this magazine at an antique store in Walnut, IA, this past weekend. They do have some interesting recipes, and they all seem to have some flavoring agent.

7:24 PM  

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