January 15, 2008
-2.5c self-rising flour
-2oz red food coloring
-1c vegetable oil
-1Tbsp white vinegar
Combine cake batter ingredients.
Pour in greased baking pans and bake at 350 degrees.
Remove when obviously done.
Cool and remove from pans.
Combine icing ingredients and spread on the cooled cake.
January 14, 2008
I call these Mormon brownies just because the original source was a Mormon mom in Idaho with a big mess o’ kids. The only thing notable about them is that they are slightly more bready and less chocolatey than a lot of other more dense brownies, which is why I like them.
1 1/2 cup flour
2 cups sugar
1/2 cup + 2 Tablespoons cocoa
1 teaspoon salt
1 cup oil
2 teaspoons vanilla
Mix all ingredients.
Pour into a well greased 9×13 baking pan.
Bake at 350 for 30-ish minutes.
January 14, 2008
Originally published here: www.johnwilmot.com/recipes/sweetpotatopie.html
This recipe was given to me by my aunt, who got it from her daughter, who got it from her step-grandmother, Nanny Stancil. It’s plain looking as deserts go, but delicious and wholesome in a farm wife sorta way. Easy too.
SUGGESTIONS This pie is much better the next day. Make it at least 24 hours in advance. Serve at room temperature. Do not try to tart up this pie with whipped cream or any such nonsense. It is best plain.
# 2 cups yams (not actual sweet potatos), (about 2 large)
# 1/2 cup butter (or whatever)
# 2 eggs
# 1 cup sugar (can be reduced)
# 1/2 cup evaporated milk
# 1 tsp. vanilla
# pinch nutmeg & pinch cinamon to taste
# 2 pie shells
# Microwave yams for about 7 minutes each (depending on your machine) until cooked thoroughly (test for softness with a fork). Allow to cool. Scoop out insides from the skin. Mash. (Or instead, if you prefer the stovetop: Peel & cut yams across grain. Do not quite cover the pieces in water, then cook until dry. Mash.)
# Melt the butter (or whatever).
# Add all ingredients (except crust) to yams and mix.
# Pour the resulting bright orange mixture into pie shells & bake at 350 degrees for 45-60 mins.
# Allow pie to cool to room temperature before eating.
January 14, 2008
Originally published here: www.johnwilmot.com/recipes/crumble.html
Elina’s Fruit Crumble
This recipe was given to me by my friend’s sister Elina after a beautiful summer meal of vegetables, all pulled from her backyard garden just before cooking. This crumble crust was baked on top of fresh rhubarb and served with vanilla ice cream, and that is how I still think it’s best. Elina gave me the measurements as “about this much butter…” (holding up her fist) “and the same amount of sugar….” The more exact amounts here are my own estimates.
Many fruits will work with this crust, but tart fruits seem to go especially well. Rhubarb, blackberries, blueberries, tart apples are all good suggestions. I’ve done a blackberry pear crumble as well. Serve while still warm with vanilla ice cream.
# 1/2 to 3/4 cup sugar (or brown sugar if desired)
# equal amount of butter
# oatmeal (rolled oats of the Quaker variety)
# flour (I use whole wheat pastry flour)
# Add a little cinnamon, nutmeg, allspice, cardamom, or whatever
# Cream together sugar & butter.
# Add oatmeal until mixture is dry but can still form balls.
# Add flour until crumbly.
# Add spices if desired.
# Chop fruit into chunks about 1/2 to 1 inch.
# Arrange fruit evenly in round pie dish or caserole.
# Crumble dough over fruit.
# Bake at about 350 degrees until golden (about 30-45 minutes).
January 14, 2008
Originally posted here: www.johnwilmot.com/recipes/carrotcake.html
Delux Whole Wheat Carrot Cake
I first made this very indulgent carrot cake for a boyfriend’s birthday. It was so delicious that I made another one the next day! I had downloaded several recipes from the internet, all of which were remarkably similar, then I just chose the one with the most carrots & least flour. The icing recipe was chosen for simplicity. Between the whole wheat flour, the carrots, and the raisins, this cake provides plenty of fiber and sounds like punishment rather than a pleasure. What makes it delux, though, is the the butter cream icing and TWO cups of nuts. Believe me; it’s rich and delicious.
Although I use whole wheat pastry flour (with great results!), this was my own variation, and you can simply use all-purpose flour. You can add flavors (i.e. orange extract) to the icing for extra richness.
# 3 cups grated carrots
# 4 eggs
# 1 1/4 cups vegetable oil
# 2 cups white sugar
# 2 teaspoons vanilla extract
# 2 cups whole wheat pastry flour
# 2 teaspoons baking soda
# 2 teaspoons baking powder
# 1/2 teaspoon salt
# 1 teaspoon ground cinnamon
# 1/2 teaspoon ground nutmeg
# 1 cup nuts (pecans or walnuts) (optional)
# 1 cup raisins (optional)
# 1/2 cup butter (1 stick)
# 8 ounces cream cheese (1 box)
# 4 cups confectioners’ sugar (1 box)
# 1 teaspoon vanilla extract
# 1 cup chopped nuts (pecans or walnuts) (optional)
# Preheat oven to 350 degrees.
# Clean & grate carrots.
# Lightly roast nuts in the oven if desired, then chop.
# Mix all cake ingredients together.
# Pour into greased & floured pan. (Rounds, tube, bundt or sheet.)
# Bake at 350 degrees for 45 minutes for 9″ rounds to over one hour for bundt or loaf.
# Alow to cool before removing from the pan.
# Cool cake completely before frosting.
# Soften butter to room temperature.
# Soften cream cheese completely. Possibly warm it to over room temperature.
# Completely cream together cheese & butter.
# Add other ingredients except nuts.
# Cool slightly then ice the cake.
# Stick nuts to outside of frosted cake if desired.