a little of each

A family's cookbook

Coffee Cake Bread June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 12:48 pm
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Robin made this neighbor’s recipe, three cakes’ worth, for Adam’s christening in 1975.

 

Ingredients

4 cups flour

2 Tbl sugar

1 tsp salt

1 cup shortening

1 cup milk, chilled

1 envelope active yeast

3 eggs, separated

1 cup sugar

Dried fruits

Nuts

1 tsp cinnamon

 

Directions

Beat the egg yolks and mix with the cold milk.  Dissolve yeast in cold milk mixture.  Set aside.  Mix flour, sugar and salt and mix in the shortening.  Add the milk and yeast mix.  Saving a little to add to the egg yolks.  Dump in yolks and mix well.  Refrigerate overnight.  Divide into 3 loaves.  Roll 1/8-inch thick.  Beat egg whites.  Fold in 1 cup sugar.  Spread on dough.  Add dried fruit, nuts and cinnamon.  Roll.  Let rise for one hour – no more.  Bake at 325 degrees for 40 minutes.  Sprinkle the top with  water and powdered sugar.

 

Melt in Your Mouth Blueberry Cake

Filed under: Desserts — alittlemoreofeach @ 12:47 pm
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From allrecipes.com

 

Ingredients

½ cup butter

½ cup sugar

¼ tsp salt

1 tsp vanilla extract

2 eggs, separated

1 ½ cups all-purpose flour

1 tsp baking powder

1/3 cup milk

¼ cup sugar

1 ½ cups fresh blueberries

1 Tbl all-purpose flour

1 Tbl sugar

 

Directions

Preheat oven to 350 degrees.  Grease and flour an 8 x 8 pan.  Cream butter and ½ cup sugar until fluffy.  Add salt and vanilla.  Separate the eggs and reserve the whites.  Add egg yolks to the sugar mixture.  Beat until creamy.  Combine 1 ½ cups flour and baking powder.  Add alternately with milk to the egg yolk mixture.  Coat berries with 1 Tbl flour and add to batter.  In a separate bowl, beat the whites until soft peaks form.  Add ¼ cup of sugar, 1 Tbl at a time, and beat until stiff peaks form.  Fold egg whites into batter.  Pour into prepared pan.  Sprinkle the top with remaining 1 Tbl sugar.  Bake for 50 minutes.

 

1 2 3 4 Cake

Filed under: Desserts — alittlemoreofeach @ 12:45 pm
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This was made every year for Nana Betty’s birthday with an orange curd filling and the perfect boiled frosting.

1234 Cake

I made this cake for the first time recently when the girls asked to make a cake. We were ready to begin when I realized we were out of eggs. Darn. Instead of dragging everyone to Publix, I remembered making vegan challah with flax seeds as an egg substitute, so I thought we’d give the flax seeds a go with the cake. It worked perfectly! We didn’t add the citrus juices, and instead, sprinkled in some Penzeys cake spice. It turned out moist and delicious and lightly spiced. I added a recipe of the Richmond frosting, and oh boy, was it good.

Ingredients

1 cup butter

2 cups sugar

3 cups cake flour

4 eggs

3 tsp baking powder

1 cup milk

1 tsp lemon juice

1 tsp orange juice

Directions

Mix all ingredients together and bake at 350 degrees for 40 minutes.

 

Perfect Boiled Frosting

Filed under: Desserts — alittlemoreofeach @ 12:44 pm
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Ingredients

1 ½ cups granulated sugar

¼ tsp cream of tartar

2/3 cup boiling water

2 egg whites

vanilla

 

Directions

Combine sugar and cream of tartar. Add boiling water and stir until sugar is dissolved. Bring to a boil and cook until thermometer reaches 240 degrees. Stiffly beat the egg whites. Add the sugar syrup gradually while beating. Beat until stiff enough to form peaks. Add the vanilla.

 

Richmond Frosting

Filed under: Desserts — alittlemoreofeach @ 12:42 pm
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Richmond Frosting

This rich, chocolate cake frosting has the consistency of a pudding.

It is paired with the 1 2 3 4 Cake in the images.

Richmond Frosting

Ingredients

½ cup sugar

1 ½ Tbl cornstarch

1 oz chocolate square

dash of salt

½ cup boiling water

1 ½ Tbl butter

½ tsp vanilla

Directions

Mix sugar and cornstarch, add chocolate and salt. Add boiling water and cook until mixture thickens, stirring constantly. Add butter and vanilla. Spread on cooled cake while frosting is hot.

 

Mocha Frosting

Filed under: Desserts — alittlemoreofeach @ 12:40 pm
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Ingredients

¼ cup butter

3 oz cream cheese

1 tsp vanilla

¼ cup milk

3 tsp cocoa

1 tsp instant coffee

4 cups confectioners sugar

 

Nana did not include any instructions with this recipe.

 

Raspberry Walnut Tart December 26, 2012

Filed under: Desserts — alittlemoreofeach @ 11:04 pm
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Ingredients (serves 8)

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 1 1/2 sticks (3/4 cup or 12 Tbsp) butter
  • 3/4 cup chopped walnuts
  • 10 ounces frozen or fresh raspberries (do not defrost if frozen)
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

Make the crust. Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute. Lightly grease the inside of a 9 to 10 inch wide, 1 inch high, tart pan with a little butter. Place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the inside of the tart pan. (You can use a rolling pin to roll over the top of the tart pan to remove any excess dough and create an even top edge.) Place in the freezer and freeze for one hour or longer.

Pre-bake in a 350°F oven for 25 minutes. (It helps if before baking you line the crust with aluminum foil and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.) Remove from the oven and let cool for 15 minutes.

Heat the oven again to 350F. Place the chopped walnuts in the crust in the tart pan and spread evenly over the bottom. Place the fresh or frozen raspberries on top of the walnuts and spread in an even layer.

Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth. Pour the egg mixture over the raspberries and walnuts in the crust.

Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the filling has set. When you remove the tart from the oven the center should still wiggle just a little. Take a sharp knife around the edge of the tart to separate it a little bit from the pan. This will make it easier to remove pieces once the tart has cooled. Let cool to room temperature to serve.

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Black Bottom Pie December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 9:02 pm
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Ingredients

    For the Crust

    • 14 crisp ginger cookies
    • 5 tablespoons melted butter

    Basic Filling

    • 1 3/4 cups milk
    • 1 tablespoon cornstarch
    • 4 tablespoons cold water
    • l tablespoon gelatin
    • ½ cup sugar
    • 4 egg yolks
    • pinch of salt

    For Chocolate Layer

    • 2 squares melted chocolate
    • 1 teaspoon vanilla

    For Rum-Flavored Layer

    • 4 egg whites
    • 1/8 teaspoon cream of tartar
    • ½ cup sugar
    • 1 tablespoon rum

    Topping

    • 2 tablespoons confectioners’ sugar
    • 1 cup whipping cream
    • Grated chocolate

    Instructions

    For the Crust

    Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.

    For the Pie

    Soak the gelatin in the cold water. Scald the milk; add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half.

    To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.

    Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding half of sugar slowly, Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over-might. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.

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    Four Carrot Cake

    Filed under: Desserts — alittlemoreofeach @ 9:00 pm
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    Ingredients

    • Grate 4 medium carrots (2 cups).

    In a large bowl mix the following:

    • 2 cups flour
    • 1 1/2 teaspoon baking soda
    • 2 teaspoon baking powder
    • 2 teaspoon cinnamon
    • 1 teaspoon salt
    • small amount of fresh ground nutmeg

    Add:

    • 2 cups sugar
    • 4 eggs
    • 1 1/2 cups vegetable oil and mix.
    • Stir in the carrots, 1/2 cups chopped nuts, 1 can (8 oz) crushed pineapple in syrup (add the whole thing, do not drain).
    • Pour into greased 9 x 13 pan and bake for 45 min. at 350.
    • Cream cheese frosting is good on this.
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    Cranberry Jell-O with Creamy Topping

    Filed under: Desserts — alittlemoreofeach @ 8:15 pm
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    Ingredients

    • 2 3-oz boxes of lemon Jell-O
    • 1 cup ginger ale
    • 1 large can crushed pineapple, drained and juice reserved
    • 1 can whole berry cranberry sauce
    • 1 cup chopped apples or celery
    • 1/2 cup chopped nuts/pecans (More if you want to put them in the Jell-O)
    • 1 8-oz tub of Cool Whip
    • 1 8-oz block of cream cheese

    Instructions

    Dissolve both boxes of Jell-O in 2 cups boiling water. Add 1 cup ginger ale. Mix pineapple juice with the water to make 1 cup and add to Jell-O, put pineapple aside for later use.

    Add cranberry sauce and dissolve completely. Refrigerate until Jell-O begins to thicken (about 45 minutes – 1 hour). Add chopped apples or celery, nuts if desired, and pineapple. Mix. Allow to chill overnight in refrigerator.

    Mix room temperature cream cheese with mixer until creamy. Add Cool Whip to cream cheese and mix thoroughly. Spread over Jell-O mixture and sprinkle with chopped nuts.

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