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Dessert

Lemon Buttermilk Pound Cake

My daughter, Carrie, called me from college one night at 11:30 pm asking what could she make with buttermilk. I told her “Nothing, throw it away!”, hung up the phone and went back to sleep. Later I asked her what she did with it–she made her favorite pound cake. Enjoy!

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Lemon Buttermilk Pound Cake

From According To Taste, Lufkin Service League, 1985, page 218
Course Dessert
Cuisine American
Keyword buttermilk, lemon, pound cake

Equipment

  • tube pan
  • electric mixer

Ingredients

  • 1/2 cup butter softened
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tablespoon lemon extract
  • 1 teaspoon butter flavoring
  • 1 tablespoon boiling water
  • 31/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup finely chopped pecans opt.
  • Glaze:
  • Juice of 2 lemons
  • 1/2 cup sugar
  • 1/2 teaspoon lemon extract

Instructions

  • Cream together the butter, shortening and sugar. Add the eggs one at a time, mixing well after each. Add the flavorings and water to the batter. Sift the flour and baking soda together and add add to the batter alternately with the buttermilk. Add optional pecans. Blend well. Pour into a greased and floured tube pan. Bake for 1 hour 15 minutes. While still hot, brush with glaze.
  • Glaze: In a saucepan, over medium heat bring the lemon juice and sugar to a boil until the sugar dissolves. Remove from heat and add lemon extract.

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    French Bread Pudding with Rum Sauce

    When we needed dessert for a crowd, Stevens Catering would serve bread pudding. We would put three recipes to a hotel pan, bake it and hold it in a warmer until arriving on site. We kept it warm in a chafing dish and served it with its own sauce. We often served two kinds: French Bread Pudding with Rum Sauce and Very Berry Bread Pudding with Orange Sauce. Both recipes are very light and were a hit every time we served them. Here is the recipe for French Bread Pudding. Enjoy it!

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    French Bread Pudding

    Inspired by Southern Living
    Course Dessert
    Cuisine American
    Keyword french bread, Rum sauce
    Servings 8

    Equipment

    • 8 inch square baking dish

    Ingredients

    • 1/2 cup pecans toasted and chopped
    • 1/2 cup butter softened
    • 1 cup sugar
    • 4 eggs
    • 1 3/4 cups milk
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground nutmeg
    • 1 1/2 teaspoons vanilla extract
    • 5 cups French bread cubes 1 inch

    Rum Sauce

    • 3 tablespoons butter
    • 1 tablespoons flour
    • 1/2 cup sugar
    • 1 cup whipping cream
    • 2 tablespoons Rum
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground nutmeg

    Instructions

    • Cream butter; gradually add sugar, beating well. Add eggs, and beat well. Stir in milk, cinnamon, 1 1/2 teaspoons nutmeg, and vanilla, mixing well. Stir in pecans and bread cubes mixing just until moist. Spoon into a greased 8 inch square baking dish. Cover and bake at 350 degrees for 45 minutes; uncover and bake 10 minutes. Serve warm with Rum Sauce.
    • Rum Sauce: Melt butter in a small saucepan; whisk in flour and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in Rum, vanilla, and nutmeg, and simmer 5 minutes. Yield 1 1/2 cups

    For Very Berry Bread Pudding with Orange Sauce click here.

      Chocolate Chip Cookies

      Who can resist Chocolate Chip Cookies, especially when they are served on an ice cream bar? The ice cream was scooped ahead of time, stored in the freezer then brought out when guests arrived. Chocolate Ganache, caramel syrup, toasted pecans, sprinkles, cinnamon tortilla chips and whipped cream completed the bar.

      There were a few things we did at Stevens Catering that made these cookies extra special. First, we used milk chocolate chips instead of semi-sweet. We also made them ahead of time, scooped up the dough, froze them on a tray and then stored them in a plastic bag until ready to bake. This process allows the dough to re-hydrate and makes a cookie that does not spread out. I like to keep cookie dough in the freezer and bake only a few at a time as needed. While you might not want to do this at home, I suggest you at least refrigerate your cookie dough for 30 minutes or more to allow the flour to hydrate. Your cookies will be so much better!

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      Chocolate Chip Cookies

      Inspired by recipe from Betty Crocker Cookbook
      Course Dessert
      Cuisine American
      Keyword chocolate chips, cookie
      Servings 4 dozen
      Author stevens1951

      Equipment

      • cookie sheets or baking pans
      • parchment paper
      • 1 ounce scoop

      Ingredients

      • 2/3 cup shortening
      • 2/3 cup butter softened
      • 1 cup sugar
      • 1 cup brown sugar packed
      • 2 eggs
      • 2 teaspoons vanilla
      • 3 cups flour
      • 1 teaspoon soda
      • 1 teaspoon salt
      • 2 packages milk chocolate chips 6 ounce packages
      • 1 cup chopped nuts optional

      Instructions

      • Mix thoroughly shortening, butter, sugars, eggs and vanilla. Stir in remaining ingredients. Chill dough 30 minutes to 1 hour before baking. If planning to bake another day, use a one ounce scoop to measure out dough and place touching on a cookie sheet. Place in freezer overnight. The next day place frozen dough in a gallon plastic bag and store in the freezer.
      • To bake, preheat oven to 350 degrees F. Place parchment paper on a baking sheet and scoop refrigerated dough 2 inches apart on parchment lined cookie sheet or place frozen dough 2 inches apart on paper. Bake 10 minutes or until light brown. Cool slightly before removing from baking sheet.

      Notes

      Dough can be baked immediately, but will spread more than chilled or frozen dough.

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        Trevor Nichol’s Winning Apple Pie Cake Recipe

        What an honor to feature the 1st Place Jr. Division Winner of the Angelina County Youth Fair. Trevor Nichols did a great job of demonstrating his winning Apple Pie Cake. What a novel idea and we won by getting a great recipe. Enjoy!

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        Apple Pie Cake

        Trevor Nichols- 1st place Jr Division, Angelina Co Youth Fair, Huntington Middle FCCLA shares his recipe.
        Course Dessert
        Cuisine American
        Keyword apples, cake
        Author Trevor Nichols

        Equipment

        • 9 inch pie plate

        Ingredients

        • 1/4 cup butter
        • 1 cup sugar
        • 1 each egg
        • 1/4 Teaspoon salt
        • 1 teaspoon cinnamon
        • 1 teaspoon nutmeg
        • 1 teaspoon baking soda
        • 1 cup flour
        • 1/2 cup nuts — chopped
        • 2 1/2 cups apples — diced
        • 1 teaspoon vanilla
        • 2 tablespoons hot water

        Instructions

        • Combine all ingredients in the order given. Place in a greased 9 inch pie pan. Bake at 350 degrees until a toothpick inserted in the middle comes out clean.

        Notes

        “Trevor Nichols- 1st place Jr Division, Angelina Co Youth Fair, Huntington Middle FCCLA”

          Italian Cream Cheese Cake, Carrot Cake and Cream Cheese Icing Recipe for both!

          By special request, I am posting the recipe for Carrot Cake—or was it Italian Cream Cheese Cake??? I cant remember, so you are getting both with the recipe for icing that is used on both.

          I changed my opinion of Cream Cheese Icing when I saw this recipe in Baking and Pastry Cookbook from The Culinary Institute of America. It seemed that my recipe was runny no matter how much powdered sugar was added. I realized that the large amount of cream cheese and butter made this recipe light and fluffy without a lot of sweetness from the powdered sugar. That’s when we started using this recipe at Stevens Catering.

          The recipe for Carrot Cake is large, but is well worth the effort. You can always bake 2 smaller cakes and freeze one. Butavan is a commercial flavoring that is no longer being marketed. It can be substituted with 1/2 vanilla and 1/2 butter flavoring. It is a good product and used in commercial cakes. If you would like to try something similar, I have put a link below. Enjoy!

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          Italian Cream Cake

          Carrie won 1st place at the Angelina Youth Fair with this recipe. She garnished it with fresh pansies!
          Course Dessert
          Cuisine American
          Keyword cake, coconut, cream cheese, pecans

          Equipment

          • 3 9" round pans
          • stand mixer

          Ingredients

          • 2 cups sugar
          • 1 teaspoon baking soda
          • 1 stick margarine/ butter
          • 1 cup buttermilk
          • 2 cup shortening
          • 2 cups coconut
          • 5 eggs
          • 1 cup pecans chopped
          • 2 cups flour
          • 1 teaspoon vanilla

          Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422

          • 2 8 ounce packages cream cheese
          • 2 sticks butter
          • 8 ounces powdered sugar
          • 1 tablespoon vanilla

          Instructions

          • Cream sugar, butter, and shortening. Beat in egg yolks one at a time. Combine flour and soda. Add flour mixture and buttermilk alternately to creamed mixture .
          • In a separate bowl, beat egg whites until stiff. Fold egg whites and vanilla into batter. Stir in coconut and pecans. Bake in three layers at 350 degree F for 25 minutes.
          • Frost layers with Cream Cheese Icing.

          Notes

          Cream Cheese Icing
          • 2- 8 ounce pkg cream cheese
          • 1 lb. powdered sugar
          • 2 sticks butter
          • 1 tablespoon vanilla
          1. Blend the cream cheese in an electric mixer fitted with a paddle attachment on low speed until smooth.
          2. Add the butter, in stages, and blend well.  Add the confectioners’  sugar and blend on low speed until fully incorporated.  Beat on high speed until light and fluffy, about 5 minutes.  Blend in the vanilla.
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          Cap’s Carrot Cake

          Recipe from Earlene's Cakes http://www.earlenescakes.com
          Course Dessert
          Cuisine American
          Keyword cake, carrots, pineapple, toasted pecans

          Equipment

          • stand mixer
          • cake pans

          Ingredients

          • 4 cups sugar
          • 3 cups vegetable oil
          • 6 whole eggs
          • 4 cups flour
          • 2 cups cake flour
          • 4 teaspoons baking soda
          • 1 teaspoon salt
          • 1 tablespoon ground cinnamon
          • 4 cups carrots grated
          • 1 15 ounce can crushed pineapple with juice
          • 1 cup pecans chopped
          • 2 tablespoons Butavan can use half vanilla and half butter flavoring

          Instructions

          • Maximun for a 5 qt. mixing bowl.
          • Beat sugar, oil and eggs until thoroughly creamed.
          • Measure flours, soda, salt and cinnamon and mix together. Add to wet ingredients and mix thoroughly.
          • Add carrots, pineapple, pecan and flavoring. Mix well.
          • Fill pans 1/2 full. Makes 3- 10 inch layers.
          • Bake at 300 degrees F for 55 minutes for small cakes and up to 1 1/2 hour for large cakes.
          • Cool layers and frost with Cream Cheese Icing.

          Notes

          This is a large recipe but well worth the effort

          Note, this post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. The Carrot Cake calls for a 5 qt. mixer as shown below. Since I have burned up several mixers except the one made by Hobart, I look for Hobart Kitchen Aide Mixers at estate sales. Of course, I was using them everyday commercially. For home use this type will do fine. Thanks for your support.

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