You can butter the sides, brown in a pan, and viola…breakfast!
Trust your instincts and don’t use a dried spaghetti noodle to see if the cake is done. I used a strand of fettuccine only to break off a sizeable piece. The crowd was warned. If you find the spaghetti don’t eat it.
Thanks Rhonda wherever you are. We won’t wait another 25 years before we make this cake again.
Grease and flour a bundt pan. Preheat oven to 325°.
Mix buttermilk and baking soda. Set aside.
In a large mixing bowl cream butter, sugar, and salt.
Add eggs one at a time and beat well after each egg.
Add half the buttermilk mixture and mix well.
Add half of the flour and mix well.
Add remaining buttermilk mixture and mix well.
Add remaining flour and mix well.
Pour batter into your greased and floured bundt pan.
Bake at 325° for one hour and 20 minutes. Due to oven and atmospheric variations, check the cake after one hour and 10 minutes.
“Why do I always have to make dessert?”
“Because you are an excellent baker and all of your desserts taste wonderful.”
“Why don’t the neighbors ask you to make appetizers instead?”
“Because your desserts are better than my appetizers.”
Sometimes it takes time to decide what to make for a neighborly get together. Pound cake sounded good so we dug out this old recipe from the box. Our first house was located on a cul-de-sac. It was and still is a great spot to raise a young family. A young family of four lived across the street and Rhonda was the source of this recipe. I’ve not changed the ingredients but the instructions have been somewhat modified.
“How come when everyone gets together I have to make dessert?”
“Because you make good desserts.”
“I don’t want to make the same thing. Find a recipe that has pumpkin in it but is lighter than pumpkin pie.”
You don’t have to reinvent the wheel every time you cook. A quick internet search usually produces a number of recipes worth trying. Reader comments of course can be priceless. I picked this recipe because I thought to myself, how bad can pumpkin, cream cheese, vanilla pudding, pecans, caramel, vanilla wafers and fresh whipped cream be?
3 egg whites beaten
1 cup sugar
Pinch of salt
1 cup graham crackers crumbs
1 cup pecans chopped
½ tsp baking powder
Beat egg whites until stiff then add salt, sugar (slowly), and vanilla. Fold in or beat at low speed graham cracker crumbs, pecans and baking soda. Bake for 25 minutes @ 350 degrees.
Last weekend the Normal Hill Gang gathered at Barking Dog Ranch. Another Saturday, another opportunity to share good food and wine with good friends. I’m reasonably positive my lovely wife has made this pie for the gang not just once but several times. But everyoneraved about the pie as if they never had it before. As promised I put this recipe on my blog.
While researching a cooking method for sirloin tip roast I opened a 1947 copyright version of Irma Bombeck’s Joy of Cooking. There are several copies in the house and this copy belonged to my mother-in-law Beverly. On the inside front cover I found this pie recipe handwritten neatly. It was the kind of place you put a recipe you don’t want to lose. We figured the recipe was probably written in the book sometime in the fifties.
So here you go. My modern day version of the inside cover of a treasured cookbook. Serve with whipped cream or vanilla ice cream. But as I write this I realize why everyone loved the pie.
It was the pumpkin ice cream. Not vanilla, nor whipped cream. Pumpkin ice cream and Good Pie. YUM.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot (3 large carrots, peeled)
1 (8-ounce) can crushed pineapple, drained well
1 C sweetened flaked coconut
1 cup chopped pecans
Grease and flour a 10 x 15 inch baking pan. Preheat oven to 350°.
Stir together first 4 ingredients. Set aside.
In another bowl, beat eggs at medium speed with an electric mixer until smooth. Add sugar, oil, buttermilk, and vanilla. Beat some more until smooth.
Add flour mixture and continue beating at low speed until blended.
Fold in carrot, pineapple, coconut, and pecans. Pour batter into prepared pan.
Bake at 350° for 35 to 40 minutes or until a toothpick inserted in center comes out clean.
Allow cake to cool completely in the pan before icing.
Spread cream cheese frosting on top of the cake.
I wish I knew who Eddie was. My lovely wife of too many years lovingly informs me this is the only dessert I know how to make well. It’s true. Put me in charge of making dessert and you’re getting carrot cake. One day while leaving the Y I noticed a stack of bright purple colored papers. Upon closer inspection, the pieces of paper were copies of Eddie’s Carrot Sheet Cake recipe.
“I love carrot cake. Is this recipe any good?”
“Why do you think we have a stack of ’em on the counter?”
So here’s to Eddie, whoever you are. Thanks for the recipe. Without you I wouldn’t be making any desserts at all.