Two of my first mentors were Jane Noland and Miriam King. They both taught courses that included a vegetable lab. Each lab dish included a vegetable- even the dessert. Pumpkin Bars were an easy favorite that called for canned pumpkin. The use of vegetable oil and baking on an ungreased jelly roll pan furthermore made the recipe fast and easily manageable in a one hour lab. The recipe results in a moist cake topped with cream cheese frosting and topped with a sprinkling of pecans. Enjoy!
Beat eggs, sugar, oil and pumpkin until light and fluffy.
Stir together flour, baking powder, cinnamon, salt and baking soda.
Add to pumpkin mixture and mix thoroughly.
Spread batter onto ungreased jelly roll pan.
Bake at 350 degrees F. for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
Cream together 3 oz cream cheese and 1 stick of softened butter. Stir in 1 teaspoon vanilla. Add 2 cups powdered sugar a little at a time. Spread on cool cake. Sprinkle with chopped pecans if desired.
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There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!
Keyword bacon, brown sugar, cayenne, maple syrup, pecans
Equipment
sheet pan
Food processor
Ingredients
1/2cuplight brown sugarlightly packed
1/2cupchopped or whole pecans
2teaspoonskosher salt
1teaspoonfreshly ground black pepper
1/8teaspoonground cayenne pepper
2tablespoonspure maple syrup
1/2poundthick-sliced Applewood-smoked baconI use Wright's Hickory Smoked
Instructions
Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Notes
These can be made early in the day and stored at room temperature.
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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!
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
2cupssugar
1 teaspoon baking soda
1stick margarine/ butter
1cupbuttermilk
1/2cupshortening
2cups coconut
5eggs
1cup pecanschopped
2cupsflour
1teaspoon vanilla
Cream Cheese Icing- from The Culinary Institute, Baking and Pastry Book, Page 422
28 ounce packagescream cheese
2sticksbutter
8ouncespowdered sugar
1tablespoonvanilla
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.
2tablespoonsButavancan 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.
It would not be Thanksgiving or Christmas at Sweets & Eats without Sweet Potato Casserole; and thanks to my best friend and her mother, we have a great recipe.
Source: Adapted from Carolyn Bates Carlisle and her Mother, Christine Bates, fondly known as Tetot
Course Side Dish
Cuisine American
Keyword brown sugar, pecans, streusel topping, sweet potatoes
Ingredients
5cupswarm mashed sweet potatoes
1cupsugar
1stick butter
2eacheggsslightly beaten
1dash salt
1teaspoonvanilla
2/3 cups milkuse up to this amount if dry
Instructions
Mix all ingredients and place in a greased casserole. Mix in separate bowl the following ingredients for a streusel topping:1/2 cup light brown sugar1/4 cup flour1/2 cup pecans, chopped1/2 stick butter, melteddash salt
Mix streusel and pour over sweet potatoes. Bake 350 F. for 30 minutes.
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