Yesterday morning, my father passed away very peacefully from this life. He was at home with us in Hospice care since September first. It was perhaps the most miraculous time of my life with him.
As a tribute I would like to share one of his recipes brought home from the Navy many many years ago. Growing up I only knew of my dad's time in the Navy as a cook. It wasn't until closing his house and organizing papers I found out he was a decorated marksman; memories he chose never to speak about.
sugar 18 pounds
shortening 9 pounds
salt 6 ounces
eggs 6 dozen
milk, water and vanilla combined 9 quarts
flour 27 pounds
baking powder 27 ounces
Bake at 400 degrees
That's all the instructions there are. The quantities for brownies are just as hilarious. If you ever need to make 700 biscuits, just whistle.
The many aides, nurses, social workers, chaplains and others who passed through my house never failed to ask about the cookbook I was often seen taking notes from. Needless to say, it was Heavenly Cakes. They were invariably curious about the bake along. It was fun to see their reaction when they looked at the photographs of Rose's cakes.
Early this morning, I baked the Classic Carrot Cake recipe. The only recipe deviation was using Lindt Excellence White Coconut white chocolate. The store was out of both Lindt and Black and Greens white chocolate. I love coconut in carrot cake and thought it might be a nice touch. The frosting turned out to be exquisite to the point I would love to know how to turn it into truffles rolled in roasted pecans. Half the batter went into cupcakes and the other into the round cake pan. I found it to be a lighter carrot cake than I have had in the past. It is a definite new favorite in my house.