Recipes (Deserts)

[Delmonico]

Oatmeal Cake

From Mo Gorrila

This has been in my Family for years and is a favorite of my wife's

1 ½ cup of boiling water
1 cup rolled oats
1 stick butter (½ cup)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 ½ cup of flour
1 teaspoon baking soda
½ teaspoon salt

Add boiling water to oats and allow to soak for 20 minutes.   

Cream butter and sugars in large bowl.   Add eggs, vanilla, and cinnamon, mix until smooth. 
Sift dry ingredients together and add dry ingredients and oats to butter.   Mix batter until just blended.

Options at this point:  Leave as is; mix in 1 cup chopped nuts (floured);mix in 1 cup dried fruit (floured, my preferred is chopped dates); or my favorite, a mix of chopped walnuts and dates.   It is very flexible.

Pour batter into a 9x13 pan and bake in a preheated 350º oven for ~30 minutes or until a tester inserted in middle of cake comes out clean.   For a bundt pan, cooking time is extended by ~15 minutes.

For icing, I just mixed powdered sugar, vanilla and a little milk.

[Delmonico]

Bread Pudding

Another from Mogorrilla

In my cook book, it is labeled Mom's bread pudding, but I think it was my Grandma's recipe.   I loved this stuff on a cold winter's night. 

Mom's Bread Pudding

8 slices raisin bread
3 cups 2 % milk
½ cup sugar
5 large eggs
1 tsp vanilla extract
1/4 tsp cinnamon

Mix together and put in large casserole pan.  Place pan in a larger pan of water and bake for l hour at 350 degrees, or until knife inserted comes out clean.

Sauce

2 T. margarine
3 T. all purpose flour
½ cup sugar
1 cup hot water
1 tsp vanilla extract

In a sauce pan, Make a roulx, then add thehot water and sugar.  Stir until mixture bubbles.  After it cools a little, add the vanilla. Stir.

**Mom didn't do the water bath, but I do, and instead of using 5 eggs, you can use 5 egg whites and get the same results.  Mom always just made this a few hours before we would eat it, so it was always still warm

[Delmonico]

Pound Cake

One by me from several historic cook books.

You've all heard of and most likely ate pound cake, but do you know why it is called pound cake, look over this recipe and see if you can figure it out.

Pound Cake

1 pound of flour
1 pound of sugar
1 pound of eggs
1 pound of butter

Cream and beat the butter well adding the sugar till well mixed.  Add one egg at a time and beat each well before adding the next, when done and it looks like yellow cream. 

Sift and stir the flour in, bake in a moderate oven for 30-40 minutes

Translation:

2 cups flour
2 cups sugar
10 eggs
and of course a pound of butter.

Bake at 325-375 for 30-40 minutes.

This is a bit heavier cake than most modern recipes.  The beaten eggs are the leavening.  This recipe seems to date to around 1750, or so sources indicate.  Buy the time of the Civil War, baking powder was being added to lighten it, ad 3-4 teaspoons of it if you want a lighter one.  Some old recipes add rose water for a bit more flavor, if your local grocery store does not carry it a couple teaspoons of real vanilla extract can also be added.  This also shows up in some versions of the recipe.

[Delmonico]

Grandma Ted's boiled fuit cake

From Forty Rod


This is for those of you who truly, deeply HATE fruit cake.  It's not like any other you ever tried.  I think you may like this one.

2 CUPS RAISINS

2 CUPS DATES

3 CUPS WATER

1 CUP SHORTNING OR BUTTER (don't really see any difference in this case.)

2 CUPS  GRANULATED SUGAR

2 TSP CINNAMON

2 TSP CLOVES

2 TSP GROUND NUTMEG

½ TSP SALT

2 SMALL JARS FRUIT MIX (or cut up gum drops. If you use gum drops DO NOT boil them.)

MIX INGREDIENTS IN LARGE PAN.

BOIL INGREDIENTS FOR A FEW MINUTES, THEN LET COOL TO LUKEWARM.

4 CUPS FLOUR

2 TSP SODA

SIFT THESE TWO INGREDIENTS TOGETHER.

2 CUPS CHOPPED WALNUTS, PECANS, or CASHEWS

2 CUPS GUM DROPS (SEE ABOVE)

MIX ALL INGREDIENTS ABOVE TOGETHER AND STIR THOROUGHLY.

ADD 2 TSP LEMON JUICE AND STIR IT IN.

PUT IN GREASED LOAF TINS OR WHATEVER.

BAKE FOR 1 HOUR AT ABOUT 325-350 FAHRENHEIT (If you use Centigrade you have to do your own math.)

COOL. EAT. ENJOY.

[Delmonico]

New York Cheese Cake

From Gopher Grease

Crust
1 cup flour
½ cup powdered sugar
¼ cup melted butter  (may need more or less)

Mix the dry
Slowly add the butter till it turns to looking like crumbs ( kind of like a slightly wet pie crust)
Hand pat into 10" spring form pan. Let the crust come up the side about ½ inch.
Pre bake at 350 about 15 min, it will look a little dry and have a little golden brown color.
Let cool.


Filling

2 lbs block Cream cheese 
2 cups sugar
1 Tbs vanilla

4 eggs
4 egg yolks
¾ cup sour cream
¼ cup heavy whipping cream
2 Tbs flour

Let the cream cheese come to room temp
Beat cream cheese, sugar and vanilla together. ( the longer and harder the better, I the big stand mixer go on high about 10 min)
Scope sides of bowl every minute or so
Continue to mix at low speed and add eggs and yolks one at a time
Scrape sides
Add flour and scrape sides again
Turn mixer off
Add sour and whipping cream mix in by hand (over mixing at this point will make the finished cake granting)

Fill pan with crust no more the 2/3 full
Set large pan of water on the lowest rack of oven
Bake cake on middle rack for 2 - 2 ½ hours at 250.
Test for doneness by gently shaking the pan, it should move as one mass.

Let cool remove form pan and enjoy.

[Delmonico]

Buttermilk Pie

From Capt, Hamp Cox


This is a good'un - I promise.

2 cups buttermilk
2 1/2 cups sugar
6 tablespoons flour
8 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 lb unsalted butter, melted and slightly cooled
2 nine-inch, deep dish pie shells

Combine susgar, flour, beaten eggs, vanilla, buttermilk and melted butter in a bowl.

Mix until smooth.  Bake at 425 degrees for 15 minutes, then lower to 350 degrees for 40-50 minutes until pie rises.  Pie will settle when cool.  Store in fridge or freezer.  Serve at room temperature with whipped cream.

                                                 ++++++++++++++++++++++++++++

According to the info I have, this recipe was brought to the States in the 1820s by Chef Justin Bishop's Austrian great-great-great-grandmother, Elizabeth Stutz.

[Delmonico]

Miz Annie's World Famous Cobbler

This one is talked about a lot in Tall Tales, Thank You Miz Annie and Tensleep

3/4 stick of butter melted in a 9x13 baking dish


1 cup flour
1 cup sugar
3/4 cup milk
2 tsp baking powder
1/2 tsp salt

4-5 cups fruit filling (Lg can or jar if not making your own filling)

Mix dry ingredients with milk til smooth, pour into hot dish (butter)
Add fruit evenly

Bake @ 375F for 45 minutes

To make your own filling from fresh fruit, I always peel it, core it or what ever else is needed to remove the parts you don't want to eat.  I then add what ever amount of sugar I desire and add a little flour as thicking and stirr well.

[Delmonico]

Mollasses Spice Cake

This is Gopher Grease's recipe, I didn't steal it, he asked me to post it.  If you ain't afraid of a little sugar you will like it, in fact the flour and eggs are only there to hold the sugar together. 

Cake:
3 cups white flour
1 1/2 cups of water
1 cup dark molasses
(GG uses Brer Rabbit green label dark, but sorghum would be good also)
3/4 cup white sugar
3/4 cup brown sugar
2 medium eggs (slightly beaten)
1/4 cup butter (softened)
1 1/2 teaspoon cinnamon
3/4 teaspoon clove

Glaze:
2 cups white sugar
1 1/2 cups fresh lemon juice (8-12 lemons)
2 teaspoons grated lemon zest (yellow part of the peel)

Topping:
1 1/2 cups boiling water
1 cup currants (raisins could be used but be fancy, this is a fancy cake)
1 cup white sugar
2 teaspoon butter
2 teaspoon white flour
1 teaspoon grated lemon zest

Pre-heat two 12 or 14 inch shallow ovens to medium hot. Grease and flour two 9X9 round cake pans.

Mix dry ingredients for cake in one bowl and liquid in another. Beat the liquid into the dry till slightly foamy. Pour into pans and bake 30 minutes in a medium hot oven or until a fork  inserted comes out clean.

While cakes are cooling prepare glaze. Dissolve the sugar in the lemon juice with a whisk. Stir while bringing to a boil, when it starts to bubble stop stirring and heat till it thickens. (Stirring will crystallize the sugar) Brush on cakes sealing the edges.

The topping can be started at the same time as the cakes are baking by pouring the boiling water over the currants. When the cakes are glazed melt the butter in a saucepan and add the flour. Heat and stir till the mix is dry. (3-5 minutes) Add half the water and the sugar whisk till smooth, add the rest of the water, the currants and the lemon zest. Cook until thick and shiny and spread over the cakes.

[Delmonico]

Doughnuts

In the Old West this was often just rolled out and fried, was called bear sign because it looks like what a bear would leave in the woods.  From the 1956 Betty Crocker Cookbook:

[Delmonico]

From Forty Rod

DAD'S CHESS PIE

1 CUP FIRMLY PACKED LIGHT BROWN SUGAR (I tried it once with dark brown sugar...tasted awful).

½ CUP GRANULATED SUGAR

1 TABLESPOON ALL-PURPOSE FLOUR

2 EGGS

2 TABLESPOONS MILK

1 TEASPOON VANILLA EXTRACT (Watkins is best, but any good brand will do)

½ CUP BUTTER,  MELTED

1 CUP CHOPPED PECANS or  CALIFORNIA WALNUTS (I prefer pecans)

STANDARD PASTRY FOR 1-CRUST 9 INCH PIE SHELL, UNBAKED (Pet Ritz frozen pie shells are as good as I can make and a lot more convenient)

[Delmonico]

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