June 4 is officially Old Maid Day which for some, it could be a sore subject.

Bluntly, an Old Maid is a woman who has neither married nor had any children.  The stigma of being an Old Maid has decreased over time.  However, we couldn’t play a certain card game without the term and we’d have to call unpopped popcorn kernels something else.

There are even a couple of recipes dubbed for the Old Maids in our midst.  See what ingredients you have in the pantry and discover what these concoctions will do.

Old Maid’s Vinegar Pie
•    2      eggs, separated
•    1      cup sugar
•    1      teaspoon cloves
•    1      teaspoon cinnamon
•    1/2   cup pecan halves
•    1/2   cup seedless raisins
•    1      Tablespoon butter, melted
•    1      Tablespoon vinegar
•    1      partially baked 8-inch pie shell
Preheat oven to 450° F.
1.    In a bowl, beat egg yolks until light and thick.  Gradually add sugar which has been sifted with cinnamon and cloves.
2.    Add pecans, raisins, and melted butter.  Beat egg whites until stiff but not dry.  Fold gently into egg yolk mixture (do not beat).  As you fold in, add vinegar.
3.    Pour into partially baked pie shell.  Place into oven and bake for 10 minutes.
Reduce heat to 350° F.
1.    Bake for 25 minutes or until the crust and top should be nicely browned.
2.    Cool and serve with unsweetened whipped cream.

Old Maid Cake Recipe
•    1 cup all-purpose flour
•    1/4 cup firmly packed brown sugar
•    1 teaspoon baking powder
•    1 teaspoon ground ginger
•    1 teaspoon ground cinnamon
•    1/2 teaspoon baking soda
•    1/4 teaspoon salt
•    1/4 teaspoon ground cloves
•    1/2 cup low-fat buttermilk
•    1/4 cup egg substitute
•    1/4 cup molasses
•    2 tablespoons stick margarine, melted
•    2 tablespoons stick margarine
•    1/3 cup firmly packed brown sugar
•    3 tablespoons chopped walnuts
•    2 medium pears(about 1 pound)
•    Cinnamon sticks (optional)
•    Pear slices (optional)
1.    Preheat oven to 375°.
2.    Combine first 8 ingredients in a bowl; stir well. Combine buttermilk, egg substitute, molasses, and 2 tablespoons melted margarine in a bowl; stir well. Add to flour mixture, stirring until smooth.
3.    Melt 2 tablespoons margarine in a 9-inch cast-iron skillet. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts.
4.    Peel and core pears. Cut each in half lengthwise. Cut each half into thin slices, cutting to, but not through, stem end. Fan pear halves; place, core sides up, on top of brown sugar mixture in skillet. Pour batter over pears; bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate. Garnish with cinnamon sticks and pear slices, if desired.