In the Kitchen with Ken: Rosie's Deserts

On Dec. 11, 2009, Rosie turned 102. So if you missed a few of her recipes last year, I would like to share those with you, along with a brand new one -- her Jam Cake.

Rosie has been making this special cake for 89 years. While she doesn't make it today, she keeps an eye over my father's shoulder while he makes it. Remember to check out my Fanpage on Facebook.

Rosie's Jam Cake

Makes 2 cakes

4 to 5 cups of all-purpose flour

2 cups sugar (mix in flour)

1 box of raisins cut up (mix in flour)

1 cup black walnuts (mix in flour)

1 tablespoon allspice

4 tablespoons cocoa

4 eggs

1 can evaporated milk

1 teaspoon vanilla

1 pint black berry jam

1 pint preserves

1 cup Crisco

Mix dry ingredients together in large bowl. Then add eggs, milk and vanilla. Blend well. Mix in jam, preserves and Crisco. As you mix, you can add more flour if needed, until your cake mix is thick. Pour batter into 2 stem pans. Cover with aluminum foil and bake at 350 degrees for one hour. Test with a toothpick for doneness. This will make two cakes.

Rosie's Buttermilk Coconut Pie

11/2 cups sugar

3 eggs

1 stick of butter

1/3 cup buttermilk

1 teaspoon vanilla

1 cup shredded coconut

1 ready pie shell

Mix the ingredients together and place in a pie shell. Cook at 350 degrees for one hour or until the coconut comes to the top and turns brown.

Category:

Howto & Style

Tags:

• In the Kitchen with Ken
• Deserts
• Jam Cake
• Buttermilk Coconut Pie
• Chess Pie
• food
• cake
• pie
• treat
• holiday cooking

[mukwah1111]

Hi Ken Did I hear a convection oven ? If so, you would def bake at 25 degrees lower than a regular oven...and always bake your pies on the lowest rack of the oven so that the bottom crust browns...

[Jadm1234]

1st to comment ! and great job ken. i always watch ur show. i hope u keep going