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Life Chiropractic College West

01/16/2020 | News release | Distributed by Public on 01/16/2020 15:28

Recipes: Doffee’s Kentucky Pecan Pie, Doffee’s Carrot-Filled Cake

These recipes from Kyrah Bacote's family recipes first appeared in the December 2019 issue of Lifelines, the Life West student magazine.

[Attachment] Doffee's Kentucky Pecan Pie

Ingredients:

  • 1 cup white corn syrup
  • 1 cup dark brown sugar
  • 1/3 teaspoon salt
    [Attachment]

    Kyrah Bacote

  • 1/3 cup melted butter (or margarine)
  • 1 teaspoon vanilla
  • 3 whole eggs (slightly beaten)
  • 1 heaping cup shelled whole pecans

Steps:

  • Preheat oven to 350 degrees
  • Combine syrup, sugar, salt, butter, vanilla and mix well
  • Pour slightly beaten eggs into a 9 - inch unbaked pie shell
  • Sprinkle pecans over all
  • Bake for approximately 45 mins

Doffee's Carrot-Filled Cake

Cake ingredients:

  • 2 cups grated carrots (or 2 junior jars strained carrots)
  • 4 eggs
  • 1 ¼ cups salad oil
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

Steps:

  • Preheat oven temperature to 350 degrees
  • Combine eggs, oil and grated carrots, beating well
  • Add sifted and combine flour, baking powder, salt, baking soda, sugar and cinnamon (beat until smooth)
  • Divide batter between 3 cake pans
  • Bake for 45 mins.

Filling ingredients:

  • 1 (8oz.) package of cream cheese at room temperature
  • ¼ lb. butter or margarine (1 stick)
  • 1 lb. confectioner sugar
  • 1 tsp. vanilla
  • 1 cup chopped walnuts

Steps:

  • Let cake cool before apply filling
  • Mix creamed butter and cream cheese until smooth, gradually add sugar
  • Beat until smooth and add 1 tsp. vanilla
  • Sprinkle chopped nuts between layers of cake and on top of cake