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Recipes (Deserts)

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Capt. Hamp Cox:
This old family recipe was handed down from my greatgrandmother (don't know where she got it), to my grandmother, to my mother, and finally to me,  As far as I can recall, I've enjoyed it every Christmas since I was old enough to eat food with nuts in it, must be goin' on 62 years now.

2 cups sugar
1/2 pound cut-up dates
1/2 cup evaporated milk
2 1/2 cups pecans (reckon any locally available nuts would work)
2 tablespoons butter

Mix all ingredients (except butter) together in heavy pot.  Bring to boil and add butter.  Cook, stirring constantly, until soft ball stage or 234 on candy thermometer or until mixture thickens.  Remove from heat.  Stir until real thick, pour onto wet cloth, roll up in cloth**.  When firm, unwrap and slice, and store in lidded container so that it doesn't dry out.


**A little difficult to explain this part.  Need to have a wet cloth (we still have some old flour sack dish towels my grandma made that we use for this) spread open on a hard surface that can handle that amount of heat ( large cutting board will work).  Pour the hot candy in a line (18-20" long) across the middle of the wet cloth.  Fold the top portion of the cloth over the hot candy, then the bottom portion up over the covered candy.  Being careful not to burn yourself, shape the cloth-wrapped "hot" candy until it resembles a small loaf (approx. 2" in diameter) of french bread (it is date LOAF, afterall). 
 

Capt. Hamp Cox:

2 cups sugar
1 teaspoon soda
1 cup buttermilk
1/8 teaspoon salt
2 tablespoons butter
2 1/2 cups pecan halves

In large heavy saucepan combine the sugar, soda, buttermilk and salt. 
Cook over high heat for 5 minutes (or to 210 degrees on candy thermometer) stirring and frequently scraping bottom of pan.  Add butter and pecans.  Continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage (234 degrees).  Remove from heat and cool slightly.  Beat until thick and creamy.  Drop from tablespoon onto buttered wax paper (this must be done quickly, as the candy will begin to harden very rapidly) and let cool.

This has been a family favorite Christmas candy for probably 45 years.  The original recipe came with Bordens Buttermilk distributed just prior to the Christmas season each year. If everything is done right, the pralines will come out firm,smooth and creamy.  If not cooked long enough, they will be more like the Mexican praline, soft, chewy, and sticky.  Either way, they are superb.  Just don't overcook :(.

gophergrease:
Lemon Cream Tort


Starting with your basic white cake, add a little extra vanilla. Bake two round layers.

FILLING

Whip 1 cup of heavy cream. As it starts to thicken sift 1/3 cup of powdered sugar in slowly as you whip.
Set the cream in a cool place till needed.

In a double boiler melt 1 8 oz block of cream  cheese with 1 cup sugar and the finely grated rind of a lemon.
When this has melted whisk in 2 egg yolks. Continue whisking till the temp reaches 160. Remove from heat and Wisk in the juice of 1 lemon. Set aside to cool.

Note: if you cook the cream cheese before making the cake you can use the egg whites to replace 1 of the eggs. This will make a cake that is whiter.

When cooled but not cold, fold in the whipped cream.

Slice the layers of cake in half.
Spread the layers with filling, about a half inch thick or 1/3 of the filling.

Chill before serving

Sift powdered sugar on the top just before serving.
If you grate the rind from a lemon into a cup of powdered sugar a day or so ahead, then sift it will have nice fresh lemon flavor.



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.

gophergrease:
New York Cheese Cake

Crust
1cup 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 lite 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 for  pan and enjoy.

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