On many occasions in my column I have talked about how lucky Karen and I are to live in such a great community as Carson City and how this town embraces its citizens in times of need.
Now, reflecting on the life and times of Adele, my mom and mentor, has been made easier by the tremendous response from the Carson City and Reno communities and throughout the United States. The literally hundreds of cards, personal phone calls and face-to-face chats have given me time to reflect and chuckle while reminiscing about the life my mom so eagerly lived.
Growing up in the restaurant business, our home often became an extension of the restaurant after hours. It was more common than not in the late evening or early morning hours that friends and family would gather at our home for a late/early breakfast of steak and eggs and some of Mom's famous carrot cake.
My mom had a voracious sweet tooth. She definitely loved her desserts. She was also known for her bread pudding, tapioca and fresh fruit-filled Swedish pancakes - plus an opinion or two.
Karen and I thought it would be great to share two of Mom's recipes with you. The bread pudding recipe was a favorite of Gov./Sen. Richard Bryan and First Lady Bonnie Bryan. In fact, one such pudding made its way back to Washington, D.C., when we heard that Bonnie was getting a little homesick. On another occasion, my mom encouraged me to run out of the restaurant and serve the governor and first lady a piping-hot portion of bread pudding and hot chocolate when they co-marshalled the Nevada Day Parade.
My family would be honored if you would consider these family heirloom recipes to share with your family and friends. It is our way to say thank you! As always enjoy, enjoy, enjoy!
In my next column, I will continue with the cheese and wine/beverage selections.
Bread Pudding
8 thick, half slices sweet French bread
Butter
1 cup rum
20 eggs
2 cups sugar
12 ounces raisins
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
2 quarts scalded milk
2 apples, sliced (preferably pippin)
Toast bread approximately 15 minutes in 375-degree oven; remove and butter slices.
Combine rum and next six ingredients in a large mixing bowl. Add scalded milk and mix well. Place buttered bread in a large baking pan (13-by-9-by-2 inches) and layer sliced apples on top. Pour milk mixture over the top and press bread down into the liquid. Bake for 1 hour at 350 degrees Fahrenheit.
Carrot Almond Cake
1 cup slivered almonds
1 can (8 ounces) crushed pineapple, well drained
2 cups grated carrots
1 cup flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
11Ú2 cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1Ú2 teaspoon nutmeg
1Ú2 teaspoon salt
3 eggs
1Ú2 cup salad oil
3Ú4 cup buttermilk
2 teaspoons vanilla
Buttermilk Glaze (recipe follows)
Combine almonds, pineapple, carrots and coconut in plastic bag or a piece of waxed paper. Mix flour, sugar, baking soda, spices and salt. Beat eggs with oil, buttermilk and vanilla in large bowl. Add flour mixture all at once and stir just until combined. Add almond mixture and mix until just combined. Pour into a greased and floured 13-by-9-by-2-inch cake pan. Bake at 350 degrees for about 45 minutes, or until pick comes out dry. While baking, prepare Buttermilk Glaze.
Prick hot cake with a fork at about half-inch intervals. Slowly pour glaze over cake.
Buttermilk Glaze:
3Ú4 cup sugar
1Ú4 teaspoon baking soda
1Ú3 cup buttermilk
1Ú3 cup margarine or butter
1Ú2 teaspoon vanilla
Combine all ingredients in a saucepan. Bring to a boil and gently boil 5 minutes. Makes 16 servings.
Charlie Abowd is the owner and chef at Adele's. He and his wife, Karen, have lived in Carson City for 22 years. Charlie is a fourth-generation restaurateur.