My mom saved recipe from the Los Angeles Time in the 1970’s and I think this is another recipe that originally came from the Los Angeles School District in the 1950’s. No matter where it came from it has been a family staple ever since.
Ingredients for Cake:
- 1 ½ cup cake flour
- ½ cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup butter
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1 cup sour cream
Ingredients for Topping:
- ¼ cup flour
- ¾ cup light brown sugar, packed
- ¼ tsp salt
- 1 cup walnuts, chopped
- ¼ cup butter, cold
Pre-heat oven to 350 degrees.
All ingredients should be at room temperature. In bowl mix together flours, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
Spread half of the batter lightly into a 10-inch tube pan. Sprinkle with half of Topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes. Makes 8 servings.
This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.
- 1 ½ cup flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 1 cup brown sugar
- 6 TBSP butter, melted and cooled
- ¾ cup buttermilk
- 2 eggs
- 1 tsp vanilla
- 1 to 2 apples, cored, peeled and cut into about 8 slices per apple
- 1 TBSP sugar (topping on the cake)
- ½ tsp cinnamon (topping on the cake)
- Pre-heat oven to 400 degrees.
- Butter and flour a 9-inch spring foam pan.
- In a mixing bowl, combine flour, baking soda, salt, and cinnamon and set aside.
- In a mixing bowl, mix brown sugar, butter, buttermilk, eggs and vanilla.
- Slowly incorporate flour mixture until completely mixed.
- Pour mixture into spring foam pan.
- Add apple slices to mixture and top with sugar and cinnamon.
- Bake for 30 to 35 minutes, cake should be golden on top. Use a toothpick in the middle and it should come out clean.
- After removing from oven, let sit for 10 minutes before removing from pan. Transfer to a plate to serve.
- 10. Enjoy!
I think this is a 1940’s or 1950’s recipe from the Los Angeles Unified School District. I know I grew-up eat these at home and I like these year- round.
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, well beaten
- 2 cups flour, sifted
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
- 2 cups rolled oats
- 2 cups cornflakes
- ½ cup shredded coconut
- ½ cup chocolate chips
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- In mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
- Beat in eggs, one at a time.
- Sift flour with baking powder, salt and baking soda.
- Add flour mixture into butter mixture.
- Add in vanilla, oats, cornflakes, coconut, chocolate chips and walnuts and stir until blended.
- On an ungreased cookie sheet, drop tablespoon-sized balls on to cookie sheet.
- Bake 10 to 12 minute. Cookies should be slightly soft when removed from oven.
- Let cool briefly on cookie sheet, then transfer to rack to cool completely.
* Make approx. 2-dozen cookies.
Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. I have heard this recipe is addictive.
- 2 cups pecan halves
- 2 Tbsp butter
- 1/4 tsp cayenne or other hot pepper
- artificial sweetener (or Splenda Brown sugar blend) equal to about 3 T sugar
- 1/4 tsp garlic powder
- 4 tsp cinnamon
- 1/2 tsp salt
Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.
Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.
Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)
. Carbohydrate Information:1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.
**Update 12/10/12 – I was finally able to try this recipe and it is great. Susan is right about it being addictive.
This recipe is from my classmate Judy. She is going to school to become a DTR. Judy’s mom always makes this at the beginning of fall and at Christmas every year. Judy says, “this dish always makes her feel warm and happy!” 🙂
- 2 1/2 cups sifted flour
- 1 T. sugar
- 1 egg (separated)
- 2/3 cup crushed corn flakes
- 5 cups sliced, peeled, apples
- 1 1/2 cup sugar
- 1 t. cinnamon
- 1 t. salt
- 1 cup Crisco
- ½ cup + 1 ½ TBSP milk
Instructions for Glaze:
Glaze: 1 cup confectioner sugar, add lemon juice to make a thin glaze.
Instructions for Apples:
Sift together: sugar, flour, salt. Cut Crisco in with pastry blender. Put egg yolk into measuring cup, and add milk to make 2/3 cup.
Add: milk and egg yolk to lard mixture; mix just enough so dough shapes into a ball. Roll out half of dough to 15 x 11 rectangle, transfer to baking sheet. Cover with corn flakes, then with apple slices, which have been sprinkled with sugar and cinnamon. Roll out other half of dough for top crust; place over apples; pinch edges together.
Beat egg white until stiff and spread on top crust. Bake in hot oven 400 degrees for 40 minutes.
While hot, drizzle glaze over top.
Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. This recipe was Susan’s mother recipe and it is the standard they judge all other pecan pies by and none has ever measured up.
- ½ sugar
- ½ cup brown sugar
- 1 cup light corn syrup
- ¼ tsp salt
- 3 eggs, well beaten
- 2 tsp vanilla
- 1 cup pecan halves
- 1 unbaked pie shell
- Pre-heat oven to 325 degrees.
- In a mixing bowl, combine all ingredients in the order given.
- Pour into pie shell.
- Bake for 1 hour.
- Remove from oven.
- Best served with whipped cream.
This recipe is from Jennifer’s (the RD) mother. Jennifer’s mom loves persimmon so much she even has a tree in her backyard. This recipe originally came from Sunset Magazine many years ago and is now a family favorite.
My Mom’s Fuyu persimmon bundt cake
Grease and flour a bundt cake pan. pre-heat oven to 350.
Blend 2 tsp. baking soda into 3 cups of Fuyu persimmons, chopped. Set aside
In a large bowl, beat ½ cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in persimmons.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp ground cloves, 1 tsp. cinnamon, and ½ tsp. nutmeg. Stir flour into the persimmon mixture until blended. Add 1 cup of chopped walnuts and ¾ cup raisins.
Pour into prepared bundt pan. Bake at 350 degrees for 55-60 minutes or until toothpick tests clean. Cool in pan for 15 minutes. Turn onto rack.
My Mom’s Oatmeal Muffins
This recipe is from my Mother and this is the first recipe she learned to make. I think this recipe goes back to my great grandmother and my family has been making it ever since then. I grew up eating them and I love them fresh from the oven with butter and jam. What I really like about this recipe is that they are not overly sweet.
- 1-cup oatmeal (old-fashioned slow cook)
- 1-cup milk
- 1-cup flour
- 3 TBSP butter
- 1 egg (beaten)
- ½ tsp salt
- 3 TBSP sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- Preheat oven to 400 degrees.
- In a saucepan, scald milk and butter.
- In a mixing bowl, add oatmeal and scalded milk. Combine and let sit until cools off.
- Then combine flour, egg, salt, sugar, baking powder and baking soda.
- In a muffin pan, pour dough into pre-buttered muffin cups.
- Bake for 23 to 27 minutes.
- Remove from oven.
* Makes 8 large muffins or 12 small muffins.
- 1 ½ C. butter
- 1 C. brown sugar
- 2 tsp. vanilla
- 1 T shoyu
- 1 C mini choc. Chips
- 3 C. sifted flour
- 1 ½ tsp. baking soda
- 1 ¾ C. rice krispies
- 1 ½ C. crushed kaki mochi (mini yakko requires no crushing. Do not use kaki mochi w/sesame seeds or seaweed.
Preheat oven to 350 degrees. Cream together butter and brown sugar. Add vanilla and shoyu. Blend. Add chocolate chips and mix well. Mix in flour and baking soda, then add rice krispies and kaki mochi. Roll into 1 inch balls and place on cookie sheets. Flatten balls slightly and bake until brown, about 15 mnutes. Remove from cookie sheet and cool. Store in air tight container. Makes approximately 6 dozen cookies.