Desserts

UCLA Medical Center Carrot Cake

1 cup butter or margarine

2 cups sugar

3 eggs

2 teaspoons vanilla

2 cups shredded, packed carrots

1/2 cup crushed pineapple, well drained

1/2 cup raisins, chopped

2 cups sifted flour

1 teaspoon salt

2 teaspoons each: cinnamon, soda & nutmeg

1/4 teaspoon cardamom

1 cup walnuts, chopped fine

Cream butter until soft. Gradually add sugar and beat until fluffy, at least 10 minutes. Add eggs one at a time until thoroughly blended. Add vanilla. In a separate bowl, sift flour, salt, cinnamon, soda, nutmeg and cardamom together and set aside. Add walnuts, pineapple, raisins and carrots to egg-sugar mixture. Stir in flour mixture and mix well. Pour into a greased and floured pan and bake in a 350 oven for 1 hour.

UCLA Medical Center Carrot Cake Frosting

1 3 ounce package of cream cheese

1/2 cup butter or margarine

1-1/4 cups of powdered sugar

3 tablespoons crushed chopped, drained pineapple

1/4 cup chopped walnuts

1/8 teaspoon cardamom

Mix cream cheese, butter and powdered sugar until fluffy. Stir in remaining ingredients. Frost cool cake. Chill cake after frosting.

Apple Dessert

2 eggs

5 ounce can of carnation condensed milk

1/4 teaspoon salt

1 teaspoon vanilla

4-5 baking apples

cinnamon/sugar mixture

9 ounce package of Jiffy yellow cake mix

1 stick of butter, melted

1/2 cup chopped pecans

Peel and slice apples into an 8 inch square ungreased glass baking pan. Sprinkle a mixture of cinnamon and sugar on top of each layer. Combine carnation milk, eggs, salt and vanilla. Pour over apples. Top with dry yellow cake mix (don't add anything to it). Pour melted butter over this and top with chopped pecans. Bake in a 350 oven for 1 hour. Serve with cool whip or ice cream.

Pumpkin Roll

3 eggs

3/4 cup pumpkin

1 cup sugar

3/4 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

Powdered Sugar

8 ounce package cream cheese

3 ounce package cream cheese

3 tablespoons butter

1-1/4 cups powdered sugar

Preheat oven to 350. Mix eggs and pumpkin, then stir in sugar, cinnamon, soda and flour. Pour into a 15x10x2 inch well-greased and floured pan (you may want to line the pan with foil or parchment paper. Bake 12 to 15 minutes until cake tests done with a toothpick. Immediately invert onto a clean towel dusted with powdered sugar. Remove foil or parchment paper and roll up the cake. Cool.

Mix filling and spread on the unrolled, cooled cake. Re-roll the cake and chill for at least 6 hours. Serves 8 to 10.

Bread Pudding

1 loaf stale french bread

1 quart whole milk

3 eggs, slightly beaten

1 cup sugar

1 teaspoon ground nutmeg

1 tablespoon pure vanilla

1 cup raisins

2 ounces bourbon (optional)

2 tablespoons butter

Soak bread in milk; crush with hands until well mixed. In a large bowl, mix eggs, sugar, nutmeg, vanilla and raisins; add bourbon and mix well. Add bread and milk mixture, blend well. Grease a 9x12x2 inch pan well with butter and pour in bread mixture. Bake in a pan of water in a 350 oven until firm (55 minutes).

Bundt Cake

1 cup margarine

2 cups sugar

1/2 teaspoon vanilla

2 eggs

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sour cream

1 teaspoon cinnamon

2 tablespoons sugar

1 cup nuts

1/2 cup raisins

Preheat oven to 350. Mix together flour, baking powder and salt. Cream shortening and sugar; add vanilla and eggs, blend well. Add dry ingredients alternately with sour cream, blending thoroughly into batter, which will be stiff. Mix together cinnamon, sugar, nuts and raisins. Pour half of batter into a generously greased and floured bundt pan. Top with raisin mixture, then pour remaining batter over all. Bake for 1 hour.

Crust for a 9" Double Crust Pie

2 cups Flour

3/4 cup + 2 tablespoons Shortening

1-1/2 teaspoons sugar

1 teaspoon Salt

1-1/2 Teaspoons vinegar

1/2 of a beaten egg

1/2 cup of ice water

Using a pastry blender, combine flour, sugar, salt and shortening until mixture resembles a coarse meal. In a separate dish, beat remaining ingredients. Make a well in the center of the flour, pour in the liquid mixture. Mold the dough into a ball and chill at least 15 minutes. (Dough can be left in the refrigerator for three days or frozen until ready to use.) Divide the dough in half - place 1/2 between 2 pieces of waxed paper. Roll the dough to fit the pan. You may add a small amount of flour to the top and bottom of the dough to keep it from sticking -- but do it sparingly, because too much flour will also toughen the dough. When the dough is the correct size, remove the top piece of waxed paper, invert the pan over the crust, then flip both the pan and the crust. Ease the crust into the pan and trim to fit. Fill the shell and top with the second half of the dough. Cut vents in the top of the crust, brush the crust with butter and sprinkle with sugar. To prevent crust from becoming excessively brown, cover with strips of foil.

Pumpkin Pie

In a blender, combine:

2 eggs

2 cups pumpkin (1 can)

3/4 cup sugar

1/2 teaspoon salt

1-1/2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1-2/3 cups evaporated milk (large can)

Pour into a 9” unbaked pie shell. Bake in a 425 oven for 15 minutes. Reduce heat to 350 and bake 40-50 minutes more. Pie is done when silver knife plunged into the center comes out clean.

Green Apple Pie

Prepare dough for a double crust pie. Line a pie pan with pastry.

Peel and Slice:

4-5 pie apples

Combine and add to the apples:

3/4 to 1 cup sugar (depending upon the tartness of the apples)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/3 cup flour

1/4 teaspoon salt

Place apples in the pie tin, top with dots of butter. If the apples are dry, add 1 - 2 tablespoons of water. Top with crust. Cover edges of crust with strips of tin foil. Bake in a 400 oven for 40 minutes.

Red Velvet Cake

1/2 cup shortening

1-1/2 cups sugar

2-1/4 cups cake flour

2 eggs

1 cup buttermilk

1 ounce red food coloring

2 teaspoons cocoa

1 teaspoon vanilla

1 teaspoon soda

1 teaspoon salt

Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Make a paste of the food coloring and cocoa. Add this to the creamed mixture. Beat well. Add buttermilk, salt and vanilla alternately with the flour. Mix soda and vinegar and add to the above mixture. Beat well. Pour into two 9 inch round cake pans that have been greased and floured. Bake in a 350 oven for 30 minutes.

Red Velvet Frosting

3 tablespoons cake flour

1 cup milk

1 cup powdered sugar

1 cup butter or margarine

1 teaspoon vanilla

Cook flour and milk until thick. Cool. Cream sugar and margarine and vanilla until fluffy. Add to the flour mixture and beat until fluffy. Split each of the two layers and frost. May use coconut on top of the cake, if desired. After frosting, the cake should be refrigerated. (This frosting is also good on chocolate cake.)

Original Schimmel Cheesecake

Crust:

2 cups graham cracker crumbs

1/2 cup sugar

1/3 cup butter

Filling:

3 eggs

12 ounces cream cheese

1/2 teaspoon vanilla

Pinch of salt

1/2 cup sugar

Topping:

3/4 pint sour cream

2 tablespoons sugar

1 teaspoon vanilla

Prepare the crust, reserve 2 tablespoons of crumbs for topping. Cover the bottom and sides of a nine inch spring form pan with remainder of mixture. In a mixer, combine the filling ingredients and blend until smooth. Pour into the crust and bake in a 375 oven for 20 minutes. Remove and allow to rest for 15 minutes.

Combine the topping ingredients and mix well. Carefully spread on top of cake and return to a 475 oven for 10 minutes. When the cake has cooled, sprinkle the remaining crumbs on top and refrigerated until ready to serve. Serves 10.

Aunt Jenny’s Favorite Cake

1/2 cup vegetable shortening

1/2 teaspoon salt

1 teaspoon vanilla

1 cup sugar

2 eggs, unbeaten

2-1/2 teaspoons baking powder

2 cups sifted flour

3/4 cup milk

Combine shortening, salt and vanilla. Add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add baking powder to flour and sift. Add small amounts of flour to creamed mixture alternately with milk, mixing after each addition until smooth. Pour batter into two 8 inch greased and floured cake pans. Bake in a 375 oven for 25 minutes. This is a great “topping” cake for upside down apple or pineapple cake.

Baked Fresh Peach Pudding

Peel and slice enough fresh peaches to make 2 cups -- place in an 8x8x2 inch pan

Combine:

1 cup flour

1 teaspoon baking powder

3/4 cup sugar

Cut in:

4 tablespoons butter

Stir in:

1/2 cup milk

Pour this mixture over the sliced peaches.

Mix:

1 cup sugar

1 tablespoon cornstarch

1/4 teaspoon salt

Sift this mixture over the batter. Pour 1 cup of boiling water over all. Bake at 325 for 50 minutes. Serve warm with cream. Serves 6.

Mom’s Rice Pudding

Bring to a boil. Cook and stir for 5 minutes.

2/3 cup minute rice

2-3/4 cup milk

1/3 cup sugar

1/3 cup raisins

Mix:

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

1/4 teaspoon nutmeg

Mix in 1-1/2 quart casserole. Slowly add the hot mixture. Bake 20-30 minutes in pan of hot water in 375 oven.

Old Fashioned Rice Pudding

Combine and boil 7 minutes:

1 cup water

pinch of salt

1/2 cup raw white rice, which has been rinsed

Add the following and cook gently for 1-1/2 hours:

1 quart milk

1/8 pound butter

Combine the following and add slowly to the above mixture.

3 eggs

1/2 cup sugar

1/2 cup raisins

1/2 teaspoon vanilla

Cook slowly for a few minutes, then serve, topped with cinnamon and sugar.

Grandma Norby’s Ice Cream

6 egg yolks

18 tablespoons sugar

pinch of salt

3 cups rich milk (part 1/2 ‘n 1/2), scalded

Vanilla to taste

6 beaten egg whites

3 cups of cream

Combine egg yolks, sugar and stir. Stir in a little hot milk, add to the rest of the milk and cook in a double boiler until slightly thick. Cool. Add vanilla and fold in whipped egg whites and cream. Freeze.

**Note -- this is a very old family recipe, reluctantly shared with me by a family member. (I think Grandma swore her to secrecy.) It is delicious!!

Fresh Strawberry Pie

Combine and cook until thick and clear:

1 cup sugar

1-3/4 cup water

2 tablespoons corn starch

1 box of strawberry Jell-O

Pour over strawberries which have been sliced and placed in a pie shell. Chill.

Rhubarb Dessert

4 cups cut rhubarb

1 cup sugar

1 3-ounce package of strawberry Jell-O

1 white cake mix

1 cup water

1/3 cup margarine, melted

Preheat oven to 350. Put the rhubarb into the bottom of a greased 9x13 inch pan. Sprinkle the sugar over the rhubarb. Sprinkle the Jell-O over the rhubarb. Top with the cake mix, pour water, then margarine over all. Bake for 1 hour.

Applesauce Cake

1/2 cup shortening

1 cup firmly packed brown sugar

2 cups flour

1 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 cup raisins

1 cup hot, thickened, unsweetened applesauce

Cream shortening and sugar until until light and fluffy. Sift dry ingredients together. Blend in applesauce. Add dry ingredients in two portions, mixing well after each addition. Turn into a greased 8x8x2 inch loaf pan and spread evenly. Bake in a moderate (350) oven for 40-45 minutes.

Pumpkin Nut Dessert

4 eggs

1 (15 ounce) can of pumpkin

2 teaspoons pumpkin pie spice

1 teaspoon salt

1-1/2 cups sugar

12 ounce can of evaporated milk

1 box yellow cake mix

1 cup pecans, chopped

2 sticks of butter, melted

Mix eggs, pumpkin, spice, salt, sugar and evaporated milk. Pour into an ungreased 13" by 9" dish. Sprinkle dry cake mix over the top. Sprinkle topped nuts on top and pour melted butter over all. Bake for 45 minutes to an hour in a 350 oven. Cool; serve top with whipped cream. (Note: I have substituted peeled, chopped apples for the pumpkin)

Alton Brown Ice Cream

2 cups 1/2 n 1/2

1 cup whipping cream

1 cup sugar

pinch of salt

Combine (may reduce sugar) and heat to 178 degrees. Chill for 6 hours or overnight. The colder the mixture, the finer the texture. Freeze in Cuisinart. Ripen the mixture for at least 2 hours.

Country Pineapple Casserole

1/2 cup butter or margarine, melted

2 cups sugar

8 eggs, beaten

2 cans, 20 ounces each, crushed pineapple, drained

3 tablespoons lemon juice

10 slices day-old white bread, cubed

Pour butter over bread cubes. Stir in sugar, pineapple and lemon juice. Stir in eggs. Pour into a greased 13x9x2 inch baking dish. Place the casserole in a pan of water and bake, uncovered, at 325 degrees for 35-40 minutes or until set. Yield 12-16 servings.

Sticky Toffee Pudding Cakes

Toffee Sauce

1 cup (packed) golden brown sugar

½ stick unsalted butter

1 cup whipping cream

2 tablespoons dark rum or brandy

Cakes

7 ounces coarsely chopped pitted dates (about 1-1/4 cups)

1 cup water

1 teaspoon vanilla

1 teaspoon baking soda

1-1/3 cups sugar

¼ cup unsalted butter, room temperature

1 large egg

1-2/3 cups all purpose flour

½ teaspoon baking powder

½ teaspoon salt

For toffee sauce: whisk sugar and butter in heavy medium saucepan over medium heat until butter is melted. Add cream and boil until mixture costs spoon thickly, whisking constantly, about 10 minutes. Cool slightly. Whisk in rum. Can be made 2 days ahead.

For cakes, combine dates and water in saucepan; boil until dates are soft, about 2 minutes. Transfer mixture to a large bowl; cool to room temperature, about 30 minutes. Stir in vanilla and soda. Preheat oven to 350, butter and flour 10 muffin cups. Combine remaining ingredients in usual fashion. Bake cakes until brown, about 25 minutes. Cool cakes for about 10 minutes, turn cakes out. Pour 2 tablespoons warm toffee sauce over warm cakes.