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Desserts

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Apple Chip Cake

Rich & Judy Parker
Judy is Office Manager (1990-current)

This is a family recipe from Rich’s Mom. Serves 12. Great with vanilla ice cream.

Ingredients:

• 1 ½ cup Salad oil
• 2 cups Sugar
• 2 eggs, beaten
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 1 teaspoon Baking soda
• ½ teaspoon. salt
• 3 cups Sifted flour
• 3 cups Apples (pared & cubed)
• 1 cup Walnut meats

Cooking instructions:

1. Combine oil and sugar and blend until fluffy.
2. Add eggs and beat well.
3. Add vanilla.
4. Measure dry ingredients into a bowl, mix together, and add to oil and sugar mixture.
5. Add apples and walnuts and mix well.
6. Pour into an UNGREASED 9” x 13” pan and bake for 1 hour at 350 degrees F.

Apple Crisp

Jim & Sue Linsley
Sue was secretary to Rod Bartlett from 1986-1992

Ingredients:

• 4 cups Tart Apples, cubed
• 1 cup Sugar
• 3 tablespoons Flour
• 1 teaspoon Cinnamon
• 1 cup Brown Sugar
• 1 cup Quick Oats
• 1 cup Flour
• 2/3 cup Margarine

Cooking instructions:

1. Mix the first three ingredients together and place in greased 8x8 baking pan.
2. Mix the next four ingredients in a small bowl.
3. Cut margarine into brown sugar mixture.
4. Sprinkle mixture over apples and bake at 350 degrees for 40 minutes.

Applestrudel

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Ingredients:

• 250 grams flour
• 60 grams butter
• 1 egg
• 4-6 table spoons warm water
• pinch of salt
• 5 apples, peeled, quartered and cut into small thin slices
• whipping cream
• sugar
• cinnamon
• almonds
• raisins

Cooking instructions:

1. Make a dough of the flour, butter, egg, water and salt on a mat on the counter with your hands.
2. Divide it into 2 parts and roll them with a rolling pin to a size of about 10x11” each (it is not very easy, but after a few try-outs it will be better).
3. With a brush cover the dough plates with the (unwhipped) cream.
4. Mix the apples with some sugar and cinnamon, almonds, raisins or whatever you desire (maybe a little bit of rum?) and fill the dough lengthwise with it and leave a little space on the top and the bottom and more on the sides.
5. Now flap the top and the bottom in, brush them with cream and then flap the sides over the apples and try to flap one on top over the other, but brush first the underlying one with cream (this will stick it to the other one).
6. Try to close some holes with dough that is too much somewhere else.
7. Put the two strudels into a buttered baking pan and brush them with cream (or milk) with sugar and vanilla flavor.
8. Bake them for 1 hour or until they are golden brown at 450 degrees Fahrenheit and brush them from time to time with butter.
9. Then eat it warm or cold with warm vanilla sauce (if available) or vanilla ice cream or enjoy it pure.
   

Apple-Wine-Cake

Thomas and Uschi Herz
Post Doc (2000-2002) Zerner

Dough

Ingredients:

• 125 grams butter (room temperature, soft)
• 130 grams sugar
• 1 egg
• few drops of vanilla flavor
• 1 tea spoon baking powder
• 250 grams flour

Cooking instructions:

1. Mix the flour, baking powder and butter on a pad on the kitchen counter with your hands.
2. Then add sugar, then the rest.
3. Cover and cool it in the fridge.

Filling

Ingredients:

• 250 grams sugar
• 3/4 liter dry white wine
• few drops of vanilla flavor
• 3-4 packages of vanilla pudding powder (german version only 2, but the american stuff doesn't work that fine :-)))
• about 2 3/4 (american) pounds of peeled apples, cut in small,thin slices (about 0,2" thin)

Cooking instructions:

1. Cook the pudding with the wine and the powder.
2. Mix the apples in the pudding.
3. Take the dough out and put it in a round baking pan, ca. 9,5 -10" diameter with a rim of dough of about 1,5 - 2".
4. Preheat the oven at 350 degrees Fahrenheit and bake the cake for ca. 1 1/2 hours.
5. Whip 14-20 ounces of whipping cream and coat the top of the cooled cake and the sides with it.
6. Put some cocoa or coffee powder on top.
   

Black Chocolate Cake

Rich & Judy Parker
Judy is Office Manager (1990-current)

This is a family recipe from Rich’s Mom.

Ingredients:

• 2 Cup sugar
• ½ Cup oil
• 2 eggs
• 2/3 Cup cocoa
• 3 tea spoon baking soda
• 1 tea spoon baking powder
• 1 tea spoon salt
• 2 Cup hot water (not boiling)
• 2 Cup sifted flour
• 2 tea spoon vanilla

Cooking instructions:

1. 9 X 13 pan 350 deg. Oven 35 minutes or until toothpick inserted in center comes out clean.
2. Cream together sugar, shortening (oil) and eggs. Sift together cocoa, flour, baking soda, baking powder, and salt.
3. Add hot water alternately with dry ingredients to creamed mixture.
4. Add vanilla. Mixture will be very thin.
5. Good with fluffy icing. Serves 12. For layer cake use three 9 in cake pans.

Brownies

Len and JoAnn Porter
Collaborator with Jack Sabin

Ingredients:

• 2 eggs
• 1 cup sugar
• ½ cups melted butter
• 2 squares melted chocolate (bitter)
• 1 tea spoon vanilla
• 1/8 tea spoon salt
• ½ cup flour
• 1 cup broken nut meats

Cooking instructions:

1. Mix in order given.
2. Bake in greased 8”x8”x2” pan at 350 for 25 minutes.

Chocolate Icebox Dessert

Rich & Judy Parker
Judy is Office Manager 1990 – current

This is an old Shurtleff family recipe from Judy’s Mother.

Ingredients:

• 4 dozen ladyfingers (5 or 6 dozen if use something larger than loaf pan)
• 4 sqares baking chocolate (12 Tea spoons Cocoa + 4 Tablespoons oil)
• 1 ¾ cup Sugar
• 6 Tablespoons water
• 1 teaspoon vanilla
• 6 eggs
• 1 cup soft (NOT melted) butter

Cooking instructions:

1. Line loaf pan with plastic wrap, leaving excess hanging over the side.
   This excess will be used to bring across the top before the dessert is refrigerated.
2. Stand ladyfingers up around the perimeter of the pan, then add a layer of ladyfingers on the bottom.
3. Melt Chocolate (or if using Cocoa, mix chocolate, sugar, and water together and warm).
4. Beat in vanilla.
5. Stir in the eggs one at a time.
6. Whip in butter.
7. Alternate ladyfingers and chocolate.
8. Fold excess plastic wrap over top and place another loaf pan weighted with cans on top to compact the dessert.
9. Refrigerate overnight.
10. When ready to serve, turn onto serving dish and cover with whipped cream.

Chocolate Mousse - The Easy Way!

Denis Jacquemin and Béatrice Lejeune, Belgium
Denis was a Post Doc for Yngve Öhrn from 1999-2000

Ingredients:

• 6 chocolate bars (I believe this translates to about 4 ounces of good quality dark chocolate)
• 8 egg yolks, well beaten
• dash of salt
• 8 egg whites, beaten until stiff
• 1 tablespoon of heavy whipping cream

Cooking instructions:

1. After breaking the chocolate into small pieces, melt it in a pan on “low” (the lowest is the best).
2. When the chocolate is melted, add the cream and stir (stop heating!).
3. Add 8 yolks into the chocolate and stir.
4. In a clean bowl add the whites and the salt then beat until stiff.
5. Slowly fold in the egg whites, and mix the chocolate until it forms a mousse.
6. Pour into 6 small glasses and quickly put into the refrigerator until the next day.

French Silk Pie

Len and JoAnn Porter
Collaborator with Jack Sabin

American traditional family recipes

Ingredients:

• ¾ cup sugar
• ½ cup butter
• 2 squares unsweetened chocolate, melted
• 2 eggs
• 1 tea spoon vanilla

Cooking Instructions:

1. Cream butter and sugar thoroughly.
2. Add melted chocolate and beat well.
3. Add 1 egg. Beat at high speed for 5 minutes.
4. Add second egg. Beat another 5 minutes.
5. Stir in vanilla.
6. Pour into a baked 8” pie shell. Chill 8 hours.
7. Top with whipped cream and grated chocolate.

Grandma Baldwin's Vanilla Pudding

Sam Trickey
(Professor, Physics and Chemistry, QTP faculty
member since January, 1969)

This is my Mom's version of the pudding recipe she learned from her Mom (Margaret Baldwin). It isn't the recipe Mom dictated to me. That didn't taste right. It is the recipe I found by insisting that we cook pudding together. The recipe is in terms of "for every cup of milk". Typically 4 cups of milk makes a nice batch of pudding (i.e. substantially more than I can eat at one sitting). It is a lot of work but MUCH better than any box or canned pudding. There is a peanut butter option too.

Pudding

For every cup of milk use the following

• Scant 1/3 cup sugar
• 1 rounded T corn starch
• Scant 1/8 t salt
• 2 to 3 t vanilla (unless it is Adams' Extract from Texas, which is double strength, then 1 1/2 to 2 t is fine)
• 1 egg
• 1 heaping t of margarine

Cooking Instructions

1. Heat the milk in a double boiler
2. Mix sugar, cornstarch, salt, set aside.
3. Separate eggs, reserve the yolks, set aside the whites in a large bowl for making meringue.
4. Add a little of the hot milk to the mixture of 2], stir until smooth & blended, then stir into the hot milk (still on double boiler), cook approx 10 minutes, stirring very frequently.
5. Beat egg yolks (NOT hard) while pudding cooks & thickens.
6. When thickened, add about 3 - 5 T of the pudding to the beaten yolks, stir very well, then return the mixture to the bulk of the pudding and cook EXACTLY two minutes, stirring continuously.
7. Add vanilla and stir thoroughly
8. Add margarine and stir thoroughly; remove from heat.
   (Note for Peanut butter pudding, add about 4-6 T creamy PB at the last step.)

Meringue

1. Let the whites warm to coolish room temp.
2. For 4 (four) whites, use heaping 1/4 t cream of tartar
   8 T sugar
3. Whip whites and cream of tartar vigorously until mix makes soft peaks.
   Fold in sugar slowly while continuing to whip, until mix makes firm peaks.

Lebkuchen

Jim and Mary King
Collaborator with Jack Sabin

Jim says these are so good that one must use some restraint not to eat them all at one sitting!

1. Mix and bring to a boil, then cool thoroughly:
   ½ cup honey
   ½ cup molasses
2. Stir into the honey and molasses mixture:
   ¾ cup brown sugar
   1 egg
   1 table spoon lemon juice
   1 tea spoon grated lemon rind
3. Sift together the following:
   2 ¾ cup flour
   ½ tea spoon soda
   1 tea spoon cinnamon
   1 tea spoon cloves
   1 tea spoon allspice
   1 tea spoon nutmeg
   Stir in to the molasses mixture
4. Add
   1/3 cup dried citron
   1/3 cup chopped nuts
5. Chill dough overnight. Roll a small amount of dough at a time into a rectangle ¼” thick.
6. Cut into 1 ½” x 2 ½” pieces.
7. Place 1” apart on a greased baking sheet.
8. Bake about 10-12 minutes at 400 or until no imprint remains when touched lightly.
9. Brush with glaze as they come out of the oven.
10. Remove immediately from pan.
11. Cool and store to mellow.

Glazing Icing

1. Boil together to 230 or until threads:
   1 cup sugar
   ½ cup water
2. Remove from heat.
3. Stir in ¼ cup confectioner’s sugar.
4. Brush hot icing thinly over cookies.
5. May add a drop of food coloring if desired.
6. If icing gets sugary, reheat slightly adding a little water until clear.

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