3 minute read
Sweet Treats for Dad
Sweet Treats to Delight Dad
CARROT CAKE
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1 ½ cups sugar 1 cup vegetable oil 3 large eggs 2 cups all-purpose flour 2 tsp cinnamon 1 tsp baking soda ½ tsp salt 3 cups shredded carrots 8 oz crushed pineapple (drained) ½ cup shredded coconut Preheat oven to 350°. Grease bottom and sides of 9x13 pan. In a large mixing bowl, combine sugar, oil, vanilla and eggs. Mix until well combined. In a separate bowl, combine flour, cinnamon, baking soda and salt. Stir until dry ingredients are well combined. Slowly incorporate flour mixture (1/2 cup at a time) into the bowl containing the wet ingredients while mixing at medium-low speed. Beat batter on low speed for one minute. Add crushed pineapple and shredded coconut. Beat batter on low speed for another minute. Add shredded carrots and stir until well combined. Pour batter into pan. Bake at 350° for 45 minutes or until toothpick inserted comes out clean. Allow cake to fully cool in pan. Frost with cream cheese frosting.
Cream Cheese Frosting 8 oz cream cheese, softened ¼ cup butter, softened 1 tsp vanilla 3 tsp whole milk, half & half, or heavy cream 3 cups confectioner’s sugar Add cream cheese, butter, milk and vanilla to large mixing bowl. Beat ingredients on medium speed until creamed. Add confectioner’s sugar ½ cup at a time until well incorporated. Starting at 2 cups of confectioner’s sugar, I taste the frosting after each ½ cup sugar addition and stop once the desired sweetness is reached.
*Note – this cake can be made as a layer cake, but it is extremely moist and dense and works best in a 9x13 pan as it tends to split if layered. 1 ½ cups sugar 1 cup white sugar 2 Tbsp all-purpose flour 3 Tbsp cornstarch ½ teaspoon salt 1 cup water Preheat oven to 350°. Lemon Filling In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture.
3 lemons, juiced and zested 4 egg yolks, beaten (reserve whites for meringue) 1 (9 inch) pie crust, baked 4 egg whites 6 Tbsp white sugar Bring to a boil and continue to cook while stirring constantly, until thick. Remove from heat. Pour filling into baked pastry shell.
Meringue In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake in preheated oven for 10 minutes, or until meringue is golden brown.
LEMON MERINGUE PIE
Heather Dombos
Heather comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.
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