Amanda & Caroline have decided to start cooking a new dessert together once a week. They have requested that I ask all of you here for your old school/family favorite dessert recipes for them to cook. Please include the entire recipe and not just the name of it and post it here. This could be fun, and we would get to enjoy a little bit of each of your families history. Thank you from Amanda and Caroline!
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My favorite dessert is Key Lime Pie. You probably already have a great recipe but here the one I use.
Ingredients
4 egg yolks
1 14-ounce can sweetened condensed milk
1/2 cup Key lime juice (Get bottled Key Lime Juice. If can’t find use regular but add some lemon to make it tarter)
1/2 teaspoon cream of tartar
1 9-inch graham cracker crust.(To make from scratch see the graham cracker crust recipe in Paprika.)
Whipped cream
Directions
Heat the oven to 325 degrees. With an electric mixer, beat the egg yolks on high speed until thick and light in color. Add the condensed milk and mix on low speed. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice, mixing after each addition. Mix well until blended.
Pour into pie crust and bake for 10 to 15 minutes, or until the center is firm and dry to the touch. Freeze for at least 3 hours. Serve with whipped cream if you want.
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Dang, mom's recipe book is in storage, I'll see if I can find it. She made a dang good cheesecake.Comment
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Here's a great cheesecake recipe. It does not require being baked in a water bath, so it's an easier bake. And it is really good.
One thing to note is that it is mixed at low speed so as to not add much air to the filling.Comment
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We enjoy this a lot.
Peppered Pineapple Upside-Down Cake
Yield: 8–10 servings
Ingredients:- 16 tbsp unsalted butter, softened, plus more for greasing
- 1 cup dark brown sugar, packed
- ½ cup pecans, roughly chopped and toasted
- 3 tbsp dried cherries
- 8 canned sliced pineapple rings
- 1½ cups cake flour
- 2½ tsp freshly ground black pepper
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
Preparation:- Heat oven to 350°F. Grease 9" cake pan.
- Heat 8 tbsp butter in small skillet over medium-low heat. Add brown sugar and cook, swirling often, until the sugar is melted and the mixture is bubbly, about 5 minutes. Immediately pour into the cake pan and swirl to evenly coat the bottom. Arrange pecans, cherries, and pineapple on top of the brown sugar mixture.
- In a bowl, whisk together flour, pepper, baking powder, baking soda, and salt and set aside.
- In another bowl, beat remaining butter and sugar with a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Add sour cream, juice, and vanilla, and beat, scraping down the sides and incorporating thoroughly, until smooth. Add dry ingredients, and beat until just combined.
- Pour batter into cake pan and smooth top with a rubber spatula; bake until golden brown and a tester inserted in the center of the cake comes out clean, about 1 hour.
- Transfer to a rack to cool for 8 minutes, and then run a sharp knife around edges to separate cake from pan. Invert onto a serving plate, and let cool completely before serving.
- Serve with ice cream, if you like
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This one was fun to do.
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Strawberry Seismic Cake
Ingredients
1 box white cake mix
Ingredients required by cake mix
(usually water, oil, and eggs)
1 cup strawberries chopped
1 package (8 oz) cream cheese softened
1/2 cup unsalted butter melted
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup coconut flakes
1/2 cup white chocolate chips
Directions
Preheat oven to 350°F (175°C). Grease a 9 X 13 inch baking dish. Prepare the cake mix according to package instructions. Gently fold in the chopped strawberries. Pour the batter into the prepared baking dish. In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the cake batter. Sprinkle coconut flakes and white chocolate chips over the top. Bake for 40-45 minutes, or until the cake is set and the edges are golden brown. Allow the cake to cool before serving. The top will have a beautiful cracked, earthquake effect with delicious pockets of cream cheese and strawberryComment
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my daughter makes this for us and it’s outstanding !!!
she has made it with fresh figs when she can find them and has made it with blueberries
I think strawberries would work also,,,Comment
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This is a good and quick recipe that I found online. Its also an excuse to buy another type of cast iron pan. These are great as tea cakes or for breakfast as well as snacking. Somewhere I have a cardamom gem recipe but I'm not sure where I put it.- Nanna Moorehouse’s Ginger Gems
- 2 oz of soft brown sugar
- 2 oz of butter, softened
- 2 tablespoons of golden syrup (I used Sugar In The Raw liquid cane sugar from the local grocery store)
- 1 egg
- 1 cup of plain white flour
- 1 teaspoon of baking powder
- 2 teaspoons of ground ginger
- milk to mix (approximately ½ a cup)
- 1 oz of extra butter to grease
- Preheat your oven and gem irons in a hot 220°C (430°F) oven
- In a large bowl, cream the sugar, butter and golden syrup.
- Add the egg and beat in well.
- Sift in the flour, baking powder, and ground ginger and gently fold into the batter with enough milk to make a dropping consistency.
- Remove the hot gem pan from the oven and put a dot of butter into each of the 12 compartments.
- The butter should sizzle if the pan is ready. Brush the melted butter around the sides quickly.
- Take a dessert spoon and drop batter evenly into each compartment until three-quarters to nearly full. Return the gem irons to the oven and cook for 10 to 12 minutes until golden.
- Eat immediately while still piping hot with lashings of butter.
- Makes 12
My vintage cast iron gem pans.
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texastweeter I got mine from ebay. Prices range from cheap to ridiculous. I like the ones that make 10-12 gems at once.Last edited by 58limited; June 4, 2024, 03:27 AM.
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I found the cardamom gem recipe:
CARDAMOM PATTY CAKES
Makes - Approximately 30
Ingredients
3/4 cup raw sugar
125g butter, melted and cooled
a pinch of salt
1/2 teaspoon cardamom (ground)
2 eggs
1 cup milk
2 cups self-raising flour
icing sugar to dust
Method
Preheat oven to 180C (350F). Grease a gem scone pan with butter. Dust with flour and set aside.
In a bowl beat eggs, sugar, butter, cardamom and salt until light and creamy. Add flour and milk. Beat for a couple of minutes until fluffy and well combined.
Spoon batter into prepared molds until 2/3rds full (each). Bake in the preheated oven for 12 to 14 minutes until golden and cooked through. Remove and gently loosen the cakes with a butter knife. Turn on to a wire rack to cool completely. Dust with icing sugar and serve.
To make nutella or jam stuffed patty cakes, spoon some batter into the mold. Add a teaspoon of the filling, top with more batter and bake. Make sure each mold is only 2/3rds full.
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Following while I dig up some cool stuff!Comment
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The other thing you may consider is buying a book like “Bravetart” and cooking your way through it.Comment
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If they want to try improving on box cake mixes, The Cake Doctor is a great book. When we did a lot of entertaining or took food to events, SWMBO would use recipes from this book, and people seemed to really like the results.Comment
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texastweeter I’m pretty sure you know about blue bell ice cream. I feel like I have mastered tin roof ice cream.
Tin Roof Ice Cream
★★★★★
Dessert
Description:
I found this recipe years ago and it was cut and pasted. No original recipe credit or other information.
Ingredients:
For the Ice Cream:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
pinch of salt (I use DC)
2 teaspoons real vanilla
1 teaspoon vanilla bean paste or scraping from one vanilla bean
6 large egg yolks
For the Fudge Ripple:
½ cup sugar
⅓ cup light corn syrup *SEE NOTE
½ cup water
6 tablespoons Dutch-process cocoa
½ teaspoon real vanilla
For the Chocolate Covered Peanuts
1 cup whole roasted, unsalted peanuts *SEE NOTE
4 oz dark chocolate, chopped *SEE NOTE
Directions:
Ice Cream - Part 1
1. Warm the milk, sugar, 1 cup cream and salt in a medium saucepan.
2. Pour remaining cream into a large bowl and set a fine mesh strainer on top.
3. In a separate bowl, whisk the egg yolks while slowly adding a couple ladles of the heated milk.
4. When the side of the bowl is warm to the touch, pour the yolk mixture in the sauce pan.
5. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the moisture thickens and coats the spatula.
6. Pour the custard through the strainer and store into cream.
7. Add vanilla extract and paste/scrapings.
8. Stir occasionally until cool, then transfer to the fridge for about 2-4 hours.
Fudge Ripple
1. Stir together water, sugar, corn syrup and cocoa over medium heat until bubbles begin to form around the edges.,
2. Let boil for 1 minute, stirring constantly, and then remove from heat.
3. Stir in vanilla
4. Let cool and then store in a jar in the fridge (will keep for several weeks). The fudge ripple must be completely chilled to use.
Chocolate Covered Peanuts
1. Wrap a plate or small sheet pan with plastic wrap, set aside.
2. Microwave the chocolate in a small bowl in 30-60 second increments, until completely melted.
3. Stir in peanuts until well coated and pour onto plate or sheet pan in a single layer.
4. Refrigerate until cold, break apart and store in zip top bag in the fridge.
Ice Cream - Part 2
1. Pour chilled custard into your ice cream maker and freeze according to mfr directions.
2. Add the chocolate covered peanuts and let mixer run another 1-2 minutes (Or fold in manually).
3. Transfer ⅓ of the ice cream mixture to storage container, drizzle 2-3 tablespoons fudge ripple, repeat until all the ice cream is transferred to storage container. Cover and freeze until completely firm.
Notes:
Corn Syrup: 1 cup sugar and ¼ cup water subs for 1 cup corn syrup
Peanuts: I like using those papery Spanish peanuts. I shake them in a colander to remove MOST of the papery layer. It’s messy, but I like the result better.
Dark Chocolate: I usually just grab some Trader Joe’s 72% Dark.
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texastweeter this carrot cake is the bomb! Secret ingredient is the baby food. Don’t sub it out! This is a Paula den recipe that I adjusted.
Sweet Baby Jack Carrot Cake
Dessert
Cook Time: 15 minutes | Servings: Servings: 15
Ingredients:
2 cups self rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4 oz) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil
1/2 cup softened butter
1 (8 oz) package softened cream cheese
1 (16 oz) box confectioner's sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 325 °F. Grease and flour 3 (8 or 9-inch) cake pans.
For the cake:
Mix together the flour, cinnamon and sugar in a large bowl. Add the baby food, eggs and oil and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow cooling completely.
For the frosting:
Mix the butter, cream cheese, confectioner’s sugar and vanilla with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.
Notes:
Reduce sugar to 1.5 cups
Use unsweetened applesauce instead of oil
Reduce powdered sugar to 2 cupsComment
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