*_The Official 1935 Memphis Molly Recipe_*
*2 -- 14 ¾ oz. Can Tart (Pie) Cherries (_Not_ Pie Filling)
2* -- 14 ¾ oz. Can Blueberries (_Not_ Pie Filling)
1 --(8 Oz) Can Crushed Pineapple in its own juice
2 - Boxes Jiffy Yellow Cake Mix
½ - Stick Butter (a little more for a 14" Dutch Oven.)
¼ - Cup Brown Sugar
1 Tbsp cinnamon
Chopped pecans or walnuts, optional
*
*Open the fruit cans, drain completely and save half the liquid. Dump
the fruits into a 12" or 14" Dutch Oven and mix them together.
Cover somewhat evenly with the cake mix; you may not need all of it
depending on the size of your Dutch Oven.
Slice the butter into thin pats and spread them across the top of the
cake mix.
Sprinkle the entire top with some of the saved juices to aid in making
it crisp. Small dents in the surface may help the process.
Cover with the pecans and sprinkle with brown sugar and cinnamon.
Cook at 350^o for approximately 45 minutes, or until the cake mix
appears browned and cooked.
Check progress after 20 minutes, and every 10 thereafter.
It is often a good idea to twist the lid 90^o in one direction, and the
oven 90^o in the other every time you check to even the temperature
within it.* **
*Notes:
1 - Approximately 350^o in a 12" Dutch Oven can be reached with 8
charcoal briquettes underneath and 10 on top, depending on weather
conditions. Two more will be needed top and bottom for a 14" one.
Replace as necessary. If the mixture boils heavily, remove 2 bottom
coals, if it doesn't boil, add two.
2 - Cleanup can be eased by lining the Dutch Oven with heavy duty
aluminum foil.
3 - A deep 13 X 9 cake pan can be used for kitchen oven cooking, halving
the recipe.*
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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