Coffee Ice Cream

Sadly, cousin Becky is lactose intolerant
so can't have any of this ice cream!

1-1/2 cups half-and-half

1-1/2 cups heavy cream

1 cup coffee beans

3/4 cup sugar

3 large egg yolks

1/2 tsp vanilla

Mix the half-and-half, cream, beans and sugar in a saucepan. Heat, stirring quite frequently (almost constantly) until bubbles start to form around the sides of the pan--just slightly below boiling. Remove from heat and let stand for about one hour to allow the coffee to infuse into the liquid.

Strain the cream mixture into a separate pan; discard beans. Whisk egg yolks into the now-tepid liquid to mix thoroughly. Heat over low heat until slightly thickened (it doesn't really have to be "pudding" consistency, as the ice cream maker will thicken it, you just want to make sure the egg yolks reach a safe temperature). Remove from heat and stir in the vanilla. Strain once more into a large measuring glass or bowl. Allow to cool & then refrigerate to chill further until cold.

Follow your ice cream maker's instructions. This makes about 1-1/2 pints, so is ideal for small electric ice cream makers, such as those which have a freezable bowl rather than using ice & rock salt.

Lemon Cream Parfait

Rick, cousin Wayne, Terri and Sherrie

This recipe was shared by one of the Park Hosts when I worked at Fort Stevens State Park. This was one of the most popular desserts at any potluck and always seemed to disappear first. I made this recipe almost every week to sell at my Mom's store--a seafood market, but everyone seemed to also want cookies and desserts. You can, of course, experiment with other flavors and create your own version of this dessert--I've included the Tropical / Coconut version, which is one of my favorites.

Lemon Cream Parfait

1 stick butter

1 cup flour

1 cup pecans, finely chopped (I use a small food processor)

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip (from 8-oz container)

1 small pkg lemon instant pudding

1 small pkg vanilla instant pudding

3 cups milk

Remaining Cool Whip; additional chopped pecans for garnish

First layer: melt butter in 9x13 pan (can also make in a 10x10 pan; crust & all other layers will be slightly thicker). Mix in flour and nuts; pat out to cover the bottom of pan (yes, it is enough, even though it doesn’t seem to be). Bake at 350F for 15 minutes; cool--overnight is best.

Second layer: beat softened cream cheese, powdered sugar and one cup of Cool Whip; gently spread over cooled crust.

Third layer: mix pudding mixes and milk (okay to use same bowl & beaters used for second layer); beat two minutes with electric mixer. Spread over cheese mixture.  Refrigerate until third layer is firm, then top with remaining Cool Whip and sprinkle with chopped pecans. Refrigerate until ready to serve.

Tropical Cream Parfait: slice 3 or 4 bananas over cream cheese layer, use 2 pkg vanilla pudding and add flaked coconut (about 1 to 1-1/2 cups) to pudding when mixed. Top with remaining Cool Whip. You can, of course omit bananas for a Coconut Cream only version.

Sweet Potato Casserole

Aunt Peggy & Uncle Lee
December 1961

Sweet Potato Casserole

A Volunteer Host brought this yummy dish to a Potluck at Fort Stevens State Park. She called it a side dish, but it is so sweet it really should be classified as a dessert, and is especially good during the Holiday season since it is fairly easy to make. Similar dishes are made with a marshmallow topping, but I much prefer this nutty crisp topping.This amount is enough for a 9-inch casserole, but can be increased for a 9 x 13 pan.

FILLING:

3 cups cooked and mashed sweet potatoes

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup butter

1/2 cup milk

TOPPING:

1/4 cup butter

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

Preheat oven to 350 F. Mix filling ingredients and pour into ungreased casserole dish. Melt butter, stir in sugar, flour and pecans. Sprinkle over potatoes. Bake 30 minutes.

Sherrie’s Carrot Cake

This is the old fashioned favorite classic we sold at Ocean Park Crab and Seafood Market. We used the Cream Cheese frosting at the market, but I've included the recipe for a Buttermilk Glaze also (it uses up some of the remaining pint of buttermilk and is very good for a change from the frosted cake. It soaks in and gives the cake a dense moist texture).

Sherrie’s Carrot Cake



Aunt Peggy & Uncle Lee, Dec 24, 1958
(Carrot Cake would be good for a wedding cake!)



2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

3 eggs

3/4 cup oil

3/4 cup buttermilk

2 cup sugar

2 tsp vanilla extract

2 cups grated carrots
   (about 4 med-lg)**

8 oz can crushed pineapple, drained
   (about 2/3 cup)

3-1/2 oz (1-1/3 cup) flaked coconut

2 cups chopped walnuts

Stir dry ingredients together; set aside.  In large mixing bowl beat eggs.  Add oil, buttermilk, sugars and vanilla extract and mix well.  Mix in dry ingredients and blend thoroughly.  Stir in carrots, pineapple, coconut and nuts.  Pour into greased and floured 9x13 pan; bake at 350° F (dark pans 325° F) for 55 minutes.  You can make about 30 cupcakes instead—bake 22 to 25 minutes. Cool and frost with cream cheese frosting--or if you prefer use the Buttermilk Glaze instead!

**Note: instead of grating the carrots, you can peel, cut off the ends, cut them into chunks and put them in the food processor with the oil and process until they are “grated.”

Cream Cheese Frosting

8 oz cream cheese, softened

1 stick (1/2 cup) butter, softened

1 pound powdered sugar

1 tsp vanilla

1/4 to 1/2 tsp lemon juice

With mixer, cream butter and cream cheese together. Add powdered sugar, vanilla and lemon juice and mix until creamy.

Buttermilk Glaze

1 cup sugar

1/2 cup buttermilk

1/2 cup butter

1 Tb white corn syrup

1/2 tsp baking soda

1 tsp vanilla extract

Combine all ingredients except vanilla in saucepan; bring to boil.  Boil 5 to 6 minutes, until thick and syrupy.  Stir in vanilla. Pour over the warm cake.

Gramp’s Apple Cake

Don Chisty, ca 1922

Grandpa Don Christy was a really good cook, making hearty breakfasts for the family after a morning spent digging clams on the Long Beach Peninsula. This old-fashioned Apple Cake was one of his specialties.

Gramp’s Apple Cake

4 cups peeled and diced apples
2 cups sugar

1/2 cup oil
2 well-beaten eggs

1 tsp vanilla
2 cups flour 

2 tsp soda

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp salt

1 cup chopped nuts

Preheat oven to 325° Fahrenheit.  Generously grease a 9x13-inch pan. Combine flour with salt, soda and spices (sift or stir together in a bowl). In a large bowl, mix apples and sugar.  Stir in oil, eggs and vanilla then mix in dry ingredients. Fold in nuts .  Pour into pan and bake for 45 minutes.  Spread topping over cake while still warm. 

Topping: 

1 stick butter
1/2 cup sugar
1/2 cup evaporated milk

While cake is baking, combine  in medium saucepan.  Cook for 10 minutes; let cool.  Add 1/2 cup shredded coconut.

Lazy Daisy Oatmeal Cake

This cake was so very popular in the 1960s. Since retro is "in" I think it is time to bring it back in to fashion. This is a fairly dense and moist cake and the broiled frosting is so good you may find it hard to resist pulling off bits and eating it like candy. I usually bake with butter, which would probably work just as well in the cake, but the original recipe calls for margarine.

Lazy Daisy Oatmeal Cake

2 1/4 cup boiling water

1-1/2 cup Quick Quaker oats

3/4 cup margarine

1-1/2 cup sugar

1-1/2 cup brown sugar

1-1/2 tsp vanilla

3 eggs

2 1/4 cup flour

1-1/2 tsp soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350° Fahrenheit.  Grease and flour a 13 x 9 x 2 pan.  Pour boiling water over oats and let stand while preparing the rest of the cake.

Cream margarine, sugars and vanilla until smooth.  Add eggs and mix by hand until light and airy.  Sift flour, soda, salt, cinnamon and nutmeg.  Mix oatmeal into creamed mixture, then add sifted ingredients and mix well. Pour into prepared pan and bake 50 to 55 minutes.  Spread with Nutty Coconut Frosting.

Nutty Coconut Frosting

1/2 cup melted butter (1 stick)

1 cup brown sugar

6 Tbs milk

1 cup chopped nuts

1-1/2 cup shredded coconut

Mix butter, brown sugar and milk in small saucepan; bring to boil.  Remove from heat, add nuts and coconut.  Spread over oatmeal cake while still hot, then broil until frosting is browned and bubbly.


Mom in Olympia, WA, ca 1949



$3,000,000 Cheesecake

For those people who don't have large families and don't want to make a "whole cheesecake," this recipe is just as good but only half the size of the $6 million dollar cheesecake. It is baked in a 10-inch pie plate.


$3,000,000 Cheesecake

CRUST:

6 Tbs Butter

1 1/4 cups graham cracker crumbs

1/3 cup sugar

1/2 tsp. Cinnamon

FILLING:

1 lb. Cream cheese (preferably Philadelphia brand)

1/2 cup sugar

1 egg

1/4 tsp vanilla

1/4 tsp almond extract

TOPPING:

1/2 pint sour cream

1/3 cup sugar

1/4 tsp almond extract

1/4 tsp lemon juice

Melt butter, mix together with remaining crust ingredients in 10" glass pie pan (I usually just nuke the butter on a low setting in the pan and then add remaining crust ingredients). Press to form crust.  Mix filling ingredients until smooth, pour into crust.  Place in cold oven.  Turn to 350° degrees.  Bake for 20 minutes.  Mix topping ingredients together, pour over cake and bake for an additional 8 minutes.  Cool at room temperature for about one hour, then chill for at least four hours before serving.  Can be topped with cherry, strawberry, etc. toppings.

Note:  for ease in serving, dip bottom of pie plate in hot water for about 15 seconds so crust doesn't stick to pan, then cut and serve.

My nieces Treeva and Teena at Indian Beach, Ecola State Park

$6,000,000 Cheesecake

This makes a rich and creamy cheesecake.  I received it in the 1970s from a friend who got it from a cook at a restaurant in Eugene, Oregon.  Mom made this for many years for the Frank Glenn's Ark restaurant in Nahcotta, Washington, and later at her own market (Ocean Park Crab and Seafood--so naturally we had to have desserts too!).

$6,000,000 Cheesecake

CRUST:

3/4 cup butter

2-1/2 cups graham cracker crumbs

1/3 cup sugar

1 tsp cinnamon

FILLING:

2 lb. Cream cheese (preferably Philadelphia brand)

1 cup sugar

2 eggs

1/2 tsp vanilla

1/2  tsp almond extract

TOPPING:

1 pint sour cream

2/3 cup sugar

1/2 tsp almond extract

1/2 tsp lemon juice

Melt butter, mix together with remaining crust ingredients and press in bottom and up sides of 9-inch spring form pan.  Mix filling ingredients until smooth, pour into crust.  Place in cold oven.  Turn to 350° F.  Bake for 40 minutes.  Mix topping ingredients together, pour over cake and bake for an additional 15 minutes.  Cool at room temperature for about one hour, then chill for at least four hours before serving.  I prefer my cheesecake "unadulterated" but it can be topped with fruit toppings such as sweetened strawberries or a cherry topping.

My niece Treeva, who requested this recipe for the blog

Notes: I usually prepare pan by cutting a cardboard circle for the bottom, then smoothly covering that with foil and placing it in the bottom of the pan. Also, to avoid any of the butter melting out and leaking on the bottom of the oven, wrap the bottom exterior  of the pan with foil.

Graham Cracker Pie

This is a family favorite which Mom made often in the 1960s. We always called it Graham Cracker Pie even though I suppose it is actually more of a Vanilla Cream Pie. Perhaps it was because the crust was made from Graham Crackers (so much easier than rolling out pie dough!) and also because some of the crumbs are sprinkled on top before the meringue gets browned in the oven. It is a simple pie, somewhat nostalgic I guess, but there is something sublime about the combination of the vanilla pudding, the crust and the meringue. Its older and more sophisticated cousin would be the French dessert Oeufs a la Neige (Floating Island).

Graham Cracker Pie

Mom & Dad, Summer 1951



CRUST:

6 Tbs melted butter

1‑1/4 cups graham cracker crumbs

1/3 cup sugar

1/2 tsp cinnamon

FILLING:

2 cups whole milk

1/2 cup sugar

2 egg yolks (reserve whites for meringue topping)

2 Tbs cornstarch

1/16 tsp salt

1/2 tsp vanilla

Preheat oven to 300° Fahrenheit. Mix crust ingredients in 9-inch pie plate. Reserve 1/2 cup of the crumbs for topping; press remainder into bottom and sides of pan.  Heat milk in saucepan; mix egg yolks, sugar, cornstarch and salt together and add to milk.  Stir over heat until thick.  Remove from heat and flavor with vanilla. Gently pour into crust.

Cover with topping made from two egg whites stiffly beaten and sweetened with 2 Tbs powdered sugar.  Sprinkle the 1/2 cup reserved crumb mixture on top of meringue and bake at 300° F. until browned--about 20 minutes.

Cool, then chill in refrigerator for several hours before serving.

Key Lime Cheesecake Pie

This recipe was given to me by my friends Chuck and Merry. The addition of a lime-enhanced cheesecake layer mellows the intensity of the lime flavor and gives the pie a very satisfying creamy texture.

Key Lime Cheesecake Pie

CRUST:

Dad, ca 1957
Nahcotta, WA

6 tb. Butter

1‑1/4 cups graham cracker crumbs

1/3 cup sugar

FIRST LAYER:

8 oz cream cheese 
(preferably Philadelphia brand)

1/4 cup sugar

1 egg

1/4 tsp vanilla

1/2 tsp key lime juice

SECOND LAYER:

14 oz sweetened condensed milk

1/2 cup key lime juice

3 eggs

Preheat oven to 350° F. Melt butter in 10-inch glass pie pan (I usually do this on a low power setting in the microwave; if you prefer you can melt the butter in a pan on the stove top). Mix in crumbs and sugar and pat in bottom and sides of pan.

Mix ingredients for first layer together using hand-held mixer and pour over crust. In same bowl mix second layer ingredients. Pour over first layer. Bake for 15 to 18 minutes.  Cool and refrigerate for approximately 4 hours. Can be served with a dollop of whipped cream.

Raspberry Apple Crisp

Cousin Terri at Long Beach Kite Festival

The addition of raspberries provides just a hint of delicious tartness to a traditional Apple Crisp, taking it from ho-hum bland to scrumptious. This recipe is fairly quick to make, and a crisp is just so much easier than a pie! The only hard part is waiting for it to come out of the oven, and also waiting for it to cool down slightly so you won't burn your mouth.

Raspberry Apple Crisp

4 medium to large Granny Smith apples, peeled and coarsely chopped

    (i.e. sliced & slices cut in half)

2 cups (approx) fresh raspberries OR: 12 oz frozen raspberries, slightly thawed

3/4 to 1 cup granulated sugar (amount depends on tartness of apples & berries)

Topping:

2-1/4 cups old fashioned oats

3/4 cup brown sugar, packed

1/2 cup flour

1/2 to 3/4 cup  chopped pecans

3/4 cup (1-1/2 sticks) margarine or butter, melted

Preheat oven to 350 F, lightly grease 10-inch square deep glass pan. Gently mix apples,  berries and sugar in large bowl, then arrange in prepared pan.  In a separate bowl mix topping ingredients thoroughly.  Spread evenly over fruit layer.  Bake about 55 minutes.  Makes 9 servings. Yummy served warm with vanilla ice cream!