You will need a scale to do this recipe justice.

Dry Ingredients

• 1 large carrot – grated and weighed (eg) 130 gm
• ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 tsp Grandpa’s CinnaSugar®
• Dash  allspice

Wet Ingredients

• same weight as your carrots :: 3 parts white, 1 part brown sugars
  (eg) 130 gm – approx 100 gm white, 30 gm brown
• 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
• 2 ounces (weight) Greek Yogurt
• 1.5 ounces (weight) crushed pineapple
• 1.5 ounces (weight) mayonnaise
• 1 tsp ginger, grated
• ½  lemon, zest and juice
• ½  cup (volume) blended oil
• granulated sugar

Step by Step

1. Combine wet and dry ingredients – folding gently
2. Pour into buttered springform pan
3. Bake at 300º for 45 minutes – or until internal temp is 200º
4. Let cool for 30 minutes
5. Using a fork, poke about 200 holes in the top
   Not exactly 200, just a lot of holes
6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
7. Pour evenly on top of poked cake
8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
10. Remove springform pan

Ingredients for Vanilla Cream filling
Make this first, because it will have to cool for two hours after creation

• 3 egg yolks
• 6 TBL granulated sugar
• 1 1/2 C whole milk
• 3 TBL corn starch
• 1 1/2 TBL butter
• 1 tsp vanilla

Step by Step

1. Cream together yolks and sugar
2. Mix milk and corn starch
3. Mix together milk and sugar mixtures
4. Put all into a soup pan and add cold butter
5. Bring up to a boil, then reduce heat and simmer for another 60-90 seconds
6. Remove from heat and let rest for three minutes
7. Pour through a mesh strainer to remove any lumps – Use a spatula to help
8. Mix in vanilla and cover with plastic wrap – press wrap down onto surface of the pudding
9. Let chill two hours

Ingredients for Cake
Make this next because it will have to cool for at least 30 minutes after creation

• 3 large eggs
• 1 C granulated sugar
• 1 1/2 C AP flour
• 1/2 tsp salt
• 1 1/2 C baking powder
• 6 TBL butter
• 1/2 C whole milk
• 1 tsp vanilla extract

Step by Step

10. Cream together eggs and sugar
11. In separate bowl, sift together flour, salt and baking powder
12. Melt butter and whisk together with whole milk
13. Mix milk mixture with egg mixture
14. Add vanilla
15. Fold in flour mixture and stir only to moisten MOST of the mixture – do not overmix
16. Fill greased muffin cups half way with prepared mixture
17. Bake at 350º for 10-12 minutes or until tops start to brown
18. Remove from oven and set aside to cool for at least 30 minutes

Ingredients for Chocolate Ganache

• 1/2 C heavy cream
• 1 TBL cocoa
• 3 TBL granulated sugar
• 1 tsp salt
• 4 oz semi sweet chocolate

19. Bring heavy cream to a simmer – NOT a boil
20. Mix cocoa with the sugar and salt
21. Add cocoa mixture to cream
22. Add chocolate to the cream
23. Stir until smooth, then remove from heat

Assembly

24. Cut cakes in half using a NON-SERRATED knife – creating a top and a bottom
25. Spread vanilla cream on the bottom
26. Put the top onto the cream
27. Spread chocolate ganache onto the top
28. Optionally put some sprinkles on the top for color
29. Repeat for each one
30. Best when refrigerated

INGREDIENTS

• 3 steamed medium sized sweet potatoes (cubed and steamed 20 minutes) 25-30 oz – Remove the flesh from the potatoes – do not use the skin for pie
• 6 TBL softened butter or half lard, half butter
• 1/2 C sweet condensed milk
• 1 tsp vanilla
• 3 egg yolks & 2 eggs – beaten
• Seasoning
  • 1 tsp CinnaSugar
  • 1/2 tsp ground or grated ginger
  • 1/2 C granulated white sugar
  • 1/2 C brown sugar
  • scant allspice
  • salt
• candied pecans or walnuts – lightly crushed (or into pie shell)
• juice and zest from 1 orange or lemon

STEP BY STEP

1. Mix everything in a food processor
2. Pour into an uncooked 9″ pie shell (prepared or see below)
3. Sprinkle crushed pecans or walnuts over top
4. Drizzle with warm maple syrup
5. Bake on bottom rack at 325º for 50 minutes
6. Internal temp should be 160-180º :: ideally 170º
7. Wait one hour to slice

Serve with whipped maple topping

1. 1 C heavy whipping cream
2. 1/4 C confectioner sugar
3. 2 TBL maple syrup

Crust

• 1 C AP flour
• 1 tsp salt
• 1/4 C chopped pecans
• 1/2 C shortening
  • Cut  together till it is mostly pebbled
• 1/4 C ice water
• Cut together with knives or similar, don’t use your fingers – it’s important to keep the crust cold
• Roll or press into a pan
• Prick bottom with a fork, and prebake for 10 minutes @ 400º

King’s Pudding

INGREDIENTS

• 2 C milk or Half and Half
• 1/4 C corn starch
• 1 egg +  3 egg yolks
• 1 tsp real vanilla
• 1/2 C condensed milk
  OR: 1/2 C more milk plus 1/2 C sugar

(Use egg whites to make meringue topping)

STEP BY STEP

1. Warm milk in microwave until it is warm to the touch, but not hot.
2. Mix in all other ingredients
3. Cook in double boiler (glass bowl) until thickened – Stir constantly

Garth’s Chocolate Swirl

• 3 C whole milk
  – Start to bring up to a simmer
  – meanwhile combine . . .
• 1/4 C milk
• 1/4 C corn starch
• 1 1/2 tsp vanilla
• 4 egg yolks (save whites)
• 3/4 C sugar
• pinch of salt

1. As mentioned before, start to bring milk up to the merest simmer over medium low heat
2. Combine all other ingredients in a mixing bowl
3. As soon as you see whisps of steam coming from the top of the milk, temper the simmering milk into the egg mixture.

   Tempering means that you want to pour half of the hot liquid SLOWLY into the cold egg mixture while whisking continually.  If you don’t whisk, or if you pour too quickly, you will end up with scrambled eggs in your pudding.

4. Once combined, return to the heat and continue heating until the pudding starts to thicken.
5. Meanwhile, put 2 TBL butter into a small bowl.
6. Once it begins to thicken, pour half in with the butter.
7. Add 1 TBL cocoa to the pan and stir both to combine.
8. Let cool about three minutes, then pour into 2-4 ramekins – pouring half chocolate and half vanilla
9. Let cool 20 minutes before serving

Optional Treatment

• Add 2-3 TBL cocoa at Step 2 above
• Prepare a crust before starting the entire recipe
  •  4 graham crackers – crushed, 1/2 stick butter
• Pour pudding over bananas and vanilla wafers – refrigerate
• Topping – Whip in very cold glass bowl
  •  1/2 C cold heavy cream, 1/4 C powdered sugar
• Break and roast vanilla wafers @ 325º for 20-25 minutes – toss with 2 T sugar, 2 T brown sugar, 2 T melted butter, 1 tsp salt
• Make a Trifle with layered ingredients :: Wafers, banana jam, cream, wafers, banana, cream, wafers, caramel topping
• Another trifle layer :: banana jam :: 2 bananas, sugar, lemon and pectin

Nuts:  Pecans, walnuts, cashews – whatever you like best – chop very coarsely

INGREDIENTS

• 1 stick melted butter
• 1 tsp vanilla
• 1/2 tsp salt
• 1/2 C molasses
• 1/2 C dark corn syrup or Karo
• 1/2 C brown sugar
• 2 TBL Kentucky Bourbon
• 2 eggs – beaten till frothy

Note: Try beating egg whites to a medium peak if you want a less dense pie

STEP BY STEP

1. Use ready-made prepared pie crust
   or mix flour with cold butter and ice water
2. Bake docked pie shell for 10 minutes at 350º
3. Put crushed pecans in the bottom of the pie shell
4. Pour mixture into pie shell
5. Cut a donut out of foil or parchment paper to protect the shell from burning for the first 20 minutes.
6. Bake at 350º for 35-45 minutes
7. Remove protective donut after 20 minutes
8. Bake an additional 15-20 minutes
9. Cool before cutting

Based on a recipe from America’s Test Kitchen
INGREDIENTS

• 1 package Hawaiian Sweet Bread or Lady Fingers
• 3/4 C sugar
• 1/2 C apricot preserves or orange marmalade
• Amounts listed ± of any four desired fruits to total 30-35 ounces
  • 10 oz Strawberries
  • 8 oz Blueberries
  • 4 oz Blackberries
  • 4 oz Lingonberries
  • 4 oz Raspberries
  • etc

STEP BY STEP

1. Cut tops and bottoms off Sweet Bread – Resulting bread slices should be about 1/4 inch in thickness.
2. Toast sweet bread in convection oven at 350º for 5-10 minutes
3. Toss together all fruit with sugar
4. Heat half of fruit mixture on medium high heat for about 5 minutes
5. Remove from heat and mix in remaining fruit
6. Let rest 5 minutes
7. Strain fruit, retaining liquid – Let rest in strainer 10 minutes
8. Line bread pan with plastic wrap leaving quite a bit of overlap (will be wrapped later)
   You can use any type of container really.  A jello mold looks pretty good too.
   You can use a ring mold, a mixing bowl, etc.  Use whatever you have.
9. Cut a piece of cardboard out to fit just barely inside the walls of the bread pan.
   The reason for this will become apparent later.
10. Heat 2 tsp gelatin with 2 TBL water in microwave to boil
11. Toss in with 1/2 C fruit preserves
12. Gently fold in berries
13. Soak bread in berry juice and line bottom of pan
14. Dump in berry mixture
15. Soak second bread layer in berry juice
16. Mix any remaining juice with 1/2 C rum, amaretto or grand marnier
17. Pour equally over top of second layer
18. Finish wrapping bread and berries with the plastic overlapping the bread pan
19. Lay one more sheet of plastic wrap flat over the top of the mixture
20. Place the cardboard (Step 9) over top of the flat plastic sheet
21. Weight the entire mixture down with three or four cans of soup, tuna, whatever.
22. Refrigerate for 8-36 hours
23. When ready to serve, remove the cans, cardboard and flat plastic wrap
24. Uncover the loaf from the rest of the plastic wrap, pulling down the sides
25. Invert the loaf onto a serving platter
26. Remove the pan and remove the remaining plastic
27. Clean up the plate and cut into nice thick slices
28. Serve with whipped topping (see below)
    WHIPPED TOPPING
29. Beat 1 C chilled whipping cream to semi-stiff peaks
30. Fold in 1 TBL confectioners sugar or 1 TBL honey
31. Place a dollop of whipped cream on top of the slice