LUBY'S CARROT-RAISIN SALAD

We no longer have Luby's Cafeteria's in Texas but fortunately, we do have some of their most popular recipes. This was one of their most iconic salads. I never ate it as I don't like raisins, but I had a co-worker who ate it almost every day.

2 lbs carrots, peeled and trimmed

1 cup raisins

1 can crushed pineapple, drained

1 cup mayonnaise

1/2 cup powdered sugar

Shred carrots using large holes of grater. In a large bowl, combine carrots, raisins, and pineapple.

In a small bowl, mix mayonnaise and powdered sugar until well blended. Pour over the carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours before serving.

Yield: 8 servings

This is a file photo.

HOOSIER-STYLE MARDI GRAS PARTY CAKE

This recipe is from an old childhood friend.

2/3 cup butterscotch chips
1/4 cup water
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/4 cups sugar
1/2 cup butter
3 eggs, unbeaten
1 cup buttermilk

Preheat oven to 375 degrees. Grease well and flour two round cake pans.

In a small saucepan melt the butterscotch chips in the water. Cool.

Sift the flour with the salt, baking soda, and baking powder; set aside.

Add the sugar gradually to the butter in large mixing bowl, creaming well. Add the eggs and beat well. Blend in the melted butterscotch chips. Add the dry ingredients alternately with the buttermilk, mixing well. Pour into the prepared pans, dividing evenly between the two pans. Lightly tap on countertop to remove any air pockets. Place in the oven and bake at 375 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for a few minutes then remove to racks to cool.

BUTTERSCOTCH FILLING:
1/2 cup sugar
1 tbsp cornstarch
1/2 cup evaporated milk
1/3 cup water
1/3 cup butterscotch chips
1 beaten egg yolk (reserve white for frosting)
2 tbsp butter
1 cup coconut
1 cup chopped pecans

Combine the sugar and cornstarch in a saucepan. Stir in the evaporated milk, water, butterscotch chips, and egg yolk until blended. Cook over medium heat until thick, stirring continually. Remove from the heat and add the butter, coconut and pecans.
Place one of the cake layers on the cake plate. Spread the filling to 1/2" of the edge of the layer. Set the second cake layer over the filling. Frost the top and sides of the cake with the following:

SEAFOAM FROSTING:
2 cups brown sugar
1 cup water
2 egg whites
1 tsp vanilla

Boil the brown sugar and water until it makes a soft ball when you place a drop in cold water. Beat the egg whites until stiff; stir in the vanilla. Slowly pour the brown sugar mixture into the stiffly beaten egg whites, beating until stiff enough to spread. Frost the top and sides of the cake.

free clipart

NO EGG BANANA SPLIT CAKE

This is an old recipe from my hometown of Bedford, Indiana.

2 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup chocolate syrup
2 cups powdered sugar
1/2 cup butter (not melted)
3 bananas
1 pint strawberries
1 cup crushed pineapple, drained & reserved
1 carton (9-oz) frozen whipped topping, thawed
1/2 cup chopped pecans
Marashino cherries for garnish

In a small mixing bowl, mix together the graham cracker crumbs and the melted butter until well mixed. Spread the mixture onto the bottom of a 9 x 2 x 13-inch pan or casserole dish. Drizzle the chocolate syrup over the crust. Combine the powdered sugar and the (not melted) butter together and beat until fluffy. Pour this sugar mixture over the chocolate syrup. Slice the bananas into the reserved pineapple juice, drain and add along with the strawberries over the sugar mixture. Top evenly with the pineapple. Spread the whipped topping overall. Sprinkle the chopped pecans over the whipped topping and add cherries, as desired, for garnish.

file photo

FRESH STRAWBERRY FROSTING

This is an old recipe from Huntsville, Alabama.

2 tbsp solid shortening

1 tbsp butter
1/4 tsp salt
4 cups confectioners' sugar
1/3 cup crushed strawberries
1 tsp lemon juice

Blend the shortening, butter, and salt together in a medium mixing bowl. Beat in one cup of the confectioners' sugar. Stir the lemon juice into the crushed strawberries. Add the strawberries and lemon mixture alternately with the remaining confectioners' sugar to the original mixture, stirring to blend well.

Yield: Enough to frost your favorite two-layer cake.

File photo from Annie's Baking Addiction, I believe.