Gastronomy’s Fruit Tart










This is a real fancy dessert from a restaurant in Salt Lake City.

It looks very decorative for a special occasion.



1/4 cup almond paste

1/2 cup sugar

3/4 cup butter

Pinch of salt

3 egg yolks

1 ounce whipping cream

2 cups cake flour


Mock Pastry Cream Filling:

1 (5.1 ounce) box vanilla pudding (disregard package directions)

2 cups heavy whipping cream

1/2 tsp. pure almond extract

1/2 tsp. pure vanilla

Assorted fruit, such as sliced strawberries, kiwi, pears, apples or whole

blueberries and raspberries

Apricot Glaze:

1/4 cup apricot jelly

1/4 cup hot water


Heat over to 325 degrees.  Using an electric mixer on medium speed, blend all of the dough ingredients until combined, but do not over mix.  Chill dough for 10 minutes.  Roll onto a floured board to 1/4 inch thickness.

Place in a 10 inch fluted pie tin with removable bottom.  (Or fit into four, 4 inch pie tins).  Bake 25 minutes.  Remove from oven and store in a cool, dry place.


In a bowl, combine the pudding, whipping cream, almond extract and vanilla until mixed.  Chill for 1 hour.  Remove tart shell from pie tin.  Fill shell with filling and smooth so it is level.  Arrange assorted fruit on top.

Combine apricot jelly and hot water.  Using a pastry brush, apply glaze over finished tart.

Makes 1 large tart or 4 individual tarts.


Mom’s Butter Tarts (Reta Davis)



I think this may be Grandma Barber’s own recipe that my mother Reta used to make us.


1 egg

1 cup brown sugar

1 cup currants

1 Tbsp butter

Vanilla to taste


Beat above until full of bubbles.

Drop into pre-made pastry cups and bake at 450’F for 10 minutes or 15

minutes or until they begin to bubble on top.

Makes 1 1/2 dozen.

Double recipe make about 3 dozen.

Carrot Cake



Mix Together:

2 cups whole wheat flour

2 cups brown sugar

2 teaspoons cinnamon

3  teasp. of baking powder

1 teasp. of baking soda

1/2teasp.of salt

In seperate bowl mix:

4 eggs, well beaten.

1 cup olive oil

2 cups grated carrot

1 cup crushed pineapple

1/2 cup of  pineapple juice

Mix wet into dry…..Pour into a 13″ by 9″ cake pan.

Bake at 350′ till done.


Cream cheese icing—-

4 oz. of plain or pineapple cream cheese

1/2 cup of butter

2 tsp. vanilla

1 lb. icing sugar ……….blend till creamy.

Poor Man’s Pie


Emma Blaser’s Recipe for Poor Man’s Pie as Remembered By Her Son Harold


Take the leftover dough and roll it flat.

No matter what size, put it on the pie plate.

Brush with cream (she would sometimes use canned milk).

Sprinkle with sugar and cinnamon.

Bake until done.

Break in pieces and eat.

Monster Cookies



2 1/3 cups brown sugar

2 1/2 cups white sugar

6 eggs

3 cups peanut butter

9 cups oats

4 t. baking soda

1 cup butter

1 lb. M&M’s

1 lb. chocolate chips


Cream sugars and butter.  Add eggs, soda and peanut butter. Add oats, M&M’s and chocolate chips.  Drop 1/4 cup (for really big cookies) on cookie sheet. Bake at 350 degrees for 12-13 minutes.


(These are really good chewy but also really good crispy, try some of each)



Ice Box Muffins (Bran Muffins)



3 cup white sugar

1 heaping cup of shortening

5 t. soda

1 t. salt

2 cups boiling water

2 cups Nabisco Bran Buds

4 cups Kellogs All Bran

1 qt. buttermilk

5 cups flour

4 eggs beaten


Pour hot water over bran buds. Cream shortening and sugar. Add eggs, buttermilk and Bran Buds. Sift flour, soda, and salt together. Add all at once with Kellogs Bran. Fold in until all moistened. Bake in greased muffin tins for 15-20 minutes at 400 degrees. This batter will keep for 6-7 weeks in the refrigerator. If it separates just stir together and bake.


(Do not over mix the batter when mixing the dry ingredients into the wet ingredients, stir only about 15 times and then stop – it’s fine to have some dry spots left in the batter but overmixing causes funny (pointed) tops on the muffins.)




Olivia’s Chocolate Chip Cookies


2 1/2 C flour           1 tsp baking soda

1 tsp salt                 1 C shortening

1/2 C sugar            1 C brown sugar

1 tsp vanilla            2 eggs


1 or 2 C chocolate chips


Cream shortening with sugars, eggs, and vanilla.  Mix dry ingredients and stir into shortening mixture.  Stir in chocolate chips.  Drop onto ungreased cookie sheets and bake at 375 degrees.

Fruit Cocktail Cake

Grandma Draughon gave me this recipe when I was visiting her in North Carolina. I have the recipe in her own handwriting on Grandpa Draughon’s Durham Life Insurance notepad paper. She liked this cake.

(Submitted by Jean Barber)


2 cups sugar

2 cups self-rising flour

2 eggs

1 can fruit cocktail

¼ tsp. cinnamon

Mix sugar, eggs, and fruit cocktail juice.

Add flour and cinnamon and blend well.

Next add fruit cocktail and stir lightly.

Pour into casserole oblong dish or pan which has been well greased.

Bake at 325’F for 1 hour.


1 small can evaporated milk or whole milk

1 cup sugar

1 stick butter

½ cup grated coconut

¾ cup chopped nuts

Cook the first three ingredients 15 minutes over low heat.

Remove and pour coconut and nuts in and pour over hot cake.

Boiled Raisin Cake

We got this recipe from Mom. We made it from time to time at home when we were growing up.

 (submitted by Jean Barber)


Boil 10 minutes:

2 ½ cups water

1 pkg. raisins

1 ½ cups sugar

½ cup shortening

1 tsp. cinnamon

1 tsp. nutmeg

Cool and Add:

2 tsp. soda

4 cups flour

½ tsp. salt

2 Tbsp. cocoa

Nuts (if desired)

BAKE: 325’F in greased 9×13 pan

TIME: 45 minutes

Never Fail Chocolate Cake

This recipe came from mom’s friend. It is called Moist Chocolate Cake, and I received it again called Never Fail Chocolate Cake which is what I call it because it always turns out great!

(Submitted by Jean Barber)


2 cups granulated sugar

1 cup oil

2 eggs

2 ½ cups flour

1 tsp. baking powder

½ tsp. salt

1 cup buttermilk  (put 1 tsp. vinegar in 1 cup milk)

5 Tbsp. cocoa

1 cup hot water

2 tsp. baking soda

1 tsp. vanilla

Put all in at the same time.

Beat until well blended.  Batter will be thin.

Bake  in 9 x 13 pan at 350’F for 25-30 minutes.