Sour Cherry Streusel Pie | Jimbo's Hippie Cookies

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: Jumbo Hippie Cookies : : : Cream cheese icing, pecans top this rich, coconut-flavored cake Sour Cherry Streusel Pie | Jimbo's Hippie Cookies : Tuesday, April 25, 2000 BARB'S MAILBAG : -------------------------------------------------------------------------------- : Durbin Archive Columnists : Q: I really look forward to your columns on Tuesday. I haven't lost the recipe, because I never had it! I would appreciate a recipe for Italian Creme Cake -- I hear it's wonderful! -- Mildred Myler, Lebanon : A: Here's one version . . . : Italian Creme Cake : Makes 16 servings : 2 cups granulated sugar 1/2 cup softened butter (1 stick; see note) 1/2 cup vegetable oil 5 eggs, separated 1 teaspoon baking soda 1 cup buttermilk 2 cups all-purpose flour 1 cup sweetened, flaked coconut 1/2 teaspoon butter flavoring 1/2 teaspoon vanilla Icing (recipe follows) : Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. : Thoroughly combine sugar, butter and oil. Add egg yolks one at a time, beating after each addition. : Stir baking soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. : Beat egg whites and fold into mixture. Add butter flavoring and vanilla. : Pour into prepared pans. Bake 25 minutes. Cool cake layers before icing. : Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. : Icing : 1 8-ounce package cream cheese 1/2 cup butter 1 1-pound box powdered sugar (4-1/2cups) 1-1/2cups chopped pecans 1/2 teaspoon butter flavoring 1/2 teaspoon vanilla : Beat cheese and butter. Beat in sugar gradually. Add pecans, butter flavoring and vanilla. Frost each layer, the top and sides. : From Bernadette McCormick in "River Road" : by Junior League of Baton Rouge, La. : Could this be the recipe that Lauri Voss of Milwaukie is hoping to find (for cherry pie with crumbled topping, March 21)? My recipe came from the newspaper many years ago. : Even longer ago (back in the '40s and '50s), my aunt, Ida Deggendorfer, worked in The Oregonian's food department, when the column was ascribed to "Nancy Morris" or "Nancy Morse." : I enjoy your column every Tuesday a.m. with my breakfast coffee and a scissors at hand! -- Mary Jo Jarmer, Canby : Sour Cherry Streusel Pie Makes 2 pies : 4 1-pound cans pitted tart cherries packed in water 1-1/3 cups granulated sugar 1/8 teaspoon salt Juice of 1 lemon (3 to 4 tablespoons) Peel (yellow part only) of 1/2 lemon (1 teaspoon; use peel of other 1/2 for Streusel Topping) 1/2 teaspoon ground cinnamon 1/2 cup cornstarch Red food coloring 2 deep 9-inch pastry crusts, unbaked Streusel Topping (recipe follows) : Preheat oven to 375 degrees. : Drain cherries very well, saving 1 cup juice. Pour 1/2cup juice into a saucepan and bring to a boil. Add sugar, salt, lemon juice, lemon peel and cinnamon. Whisk cornstarch into the remaining 1/2cup cherry juice until no lumps remain. : Combine the cornstarch mixture with heated cherry mixture, drop in red food coloring to create red color to taste and cook over high heat until the mixture is thick (at least 5 minutes). Stir in cherries. Cool. : Divide the filling between 2 deep pie crusts, filling until the mixture is just below the rims. Top each pie with half of the streusel. : Place a cookie sheet under the pie pans to catch drips. Bake 35 minutes or until streusel is golden. : Streusel Topping : 3/4 cup cold butter, cut in pieces (1-1/2sticks; see note) 3/4 cup plus 1/3 cup granulated sugar Pinch salt 1/8 teaspoon vanilla Grated peel from 1/2 lemon (yellow part only; 1 teaspoon) 1-3/4 cups all-purpose flour : Combine butter, sugar and pinch of salt with fingers until mixture resembles coarse crumbs. Sprinkle in vanilla and stir in lemon peel. Add flour to mixture and combine with fingers. : Divide in half and sprinkle on pies. This is supposed to be a thick streusel topping. : Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. : Q: I'm looking for the (Coffee People) Jimbo Hippie Cookie recipe. I was told you have printed it before. Can you do it again? My kids love them! Thank you so much. -- Monica Winter, Milwaukie : A: Those were originally featured in Restaurant Requests in 1992, named not after then-owner Jim Roberts, but Jimbo, a regular customer at the Northwest 23rd Avenue store. : Jimbo's Hippie Cookies : Makes about 48 cookies : 1-1/2 cups butter softened (3 sticks; see note) 1-1/2 cups lightly packed brown sugar 2 eggs 1-1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 cups oatmeal, quick-cooking or old-fashioned, uncooked 1 pound trail mix (3 cups; see note) 1 pound raisins (21/8 cups) 1-1/4 cups sweetened, shredded coconut 3/4 cup peanut butter chips : Preheat oven to 375 degrees. : In a large mixing bowl, beat together the butter and brown sugar until fluffy. Beat in eggs. : In separate bowl, mix together the flour, baking soda, baking powder, salt and oatmeal. Stir into the butter mixture. Stir in the trail mix, raisins, coconut and peanut butter chips. : Scoop into balls the size of large walnuts, using a heaping tablespoon. Flatten slightly on a baking sheet, placing at least 2 inches apart. : Bake 12 minutes or until toasty brown. Cool on a wire rack. : Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. : Note: Trail mix is a combination of Spanish peanuts, shelled sunflower seeds, pumpkin seeds, Brazil nuts, cashews, hazelnuts, pecans and walnuts.

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