2 cups sugar (or 1 cup white & 1 cup brown)
1 1/2 cups oil
3 eggs (one at a time)
3 cups grated carrots
1 can crushed pineapple (drained)
3 cups flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 cup chopped nuts (optional)
Combine ingredients in order putting one egg in at a time. Bake at 350 degrees until toothpick comes out clean. Top with Cream Cheese icing once cooled.
Cream Cheese Icing
6 oz cream cheese
3/4 cup butter or margarine
2 cups icing sugar (powdered sugar)
2 tsp vanilla
Beat well. Spread on cool to cold cake.
Cake freezes well!
Saturday, January 16
Thursday, June 20
Pioneer Woman Cinnamon Rolls w/ Maple Frosting
Recipe found here:
1 cup Vegetable Oil
1 cup Sugar
2 (0.25 oz) packages (or 1 1/2 Tbsp) Active Dry Yeast
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon
_____
MAPLE FROSTING:
1 2 lb. bag Powdered Sugar (4 cups)
2 teaspoons Maple Flavoring
1/2 cup Milk
1/4 cup melted Butter
1/8 teaspoon Salt
For the dough, heat the milk, vegetable oil, and sugar in a
medium saucepan over medium heat to just below a boil. Set aside and
cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1
minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking (or at least 1 hour if the dough has been in the fridge). Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together butter, powdered sugar, milk, and salt. Splash in the maple flavoring (and vanilla if making half and half). Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today!
Monday, May 13
Cheesecake mmmm....
This is probably my favorite cheesecake yet. Found here!
Crust
1 1/2 cups cookie crumbs
6 Tbsp unsalted butter
Melt butter and mix together with crumbs. Press into bottom of pan and put in preheated oven (350°F) for 10 minutes.
Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds).
Crust
1 1/2 cups cookie crumbs
6 Tbsp unsalted butter
Melt butter and mix together with crumbs. Press into bottom of pan and put in preheated oven (350°F) for 10 minutes.
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
2 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously
butter the inside of a 9-10 inch spring-form pan (NO SMALLER, unless you are planning on making a bunch of mini ones). Wrap a double layer of
heavy-duty aluminum foil tightly around the outside bottom and sides, conforming to the pan. This will
help to prevent water seeping into the pan when you put it into the
bain-marie (water bath).
Position the baking rack in the center of the oven; preheat
the oven to 300° Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour
into the prepared springform pan and place in a roasting pan (or other
pan) large enough to prevent the sides from touching. Place in the oven
and carefully pour in enough very hot tap water, into the roasting pan, to reach halfway up the
sides of the springform pan.
Bake
for 2 hours, 15 minutes, or until the cake is very lightly colored and a
knife inserted in the center emerges clean. Remove from the water bath
and carefully peel the aluminum foil from around the pan. Let stand at
room temperature until completely cool, about 4 hours. Refrigerate,
covered, until well chilled. For best flavor and texture, this
cheesecake is best chilled overnight.
**I can't stress enough how important it is to let those first 4
ingredients in this recipe come to room temperature. I've hurried the
cream cheese and have had unsightly lumps of it in my batter.
**When
you first remove the cheesecake from the oven, it looks light and
puffy, and there may be some hairline cracks in the top. Do not
despair. As the cheesecake cools, it will gently deflate and the
hairline cracks disappear.
Lemon Curd topping: found here
Ingredients:
3/4 cup sugar
3 eggs
3 eggs
1 egg yolk
1/2 cup fresh lemon juice
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
grated rind from 2 lemons (I used about 2 rounded Tablespoons)
1/2 cup butter, melted and cooled slightly
Directions:
In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter.
Cook in the microwave, high power for 3-4 minutes at 1 minute intervals, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon. (I cooked for 1 minute twice then 30 seconds and finally three times at 15 seconds).
Pour 1/2 cup onto chilled cheesecake and the rest into small sterile
jars. The Lemon Curd can be stored in the refrigerator for several weeks or in the freezer up to a year.
Friday, March 29
Wonderful Coconut Lemon cake
This was AMAZING! I tried this last night at a dinner party and the lady, that prepared it, shared her recipe with me mmmm....
Prepare and bake cake according to package directions. Let cool.
Now comes the Clincher:
Coconut/Lemon Cream Cheese Frosting
8 oz. cream cheese
1/2 cup butter
2 cups icing sugar (same thing as powdered sugar)
1 tsp coconut extract
1 tsp lemon extract
Beat well. Spread on cool to cold cake. Sprinkle with Coconut!
Sunday, June 3
Strawberry Shortcake Trifle
Cake:
Angel food cake (I usually make a box mix)
8 oz cool whip, thawed
Fresh mint leaves
Strawberries:
1 1/2 lbs fresh Strawberries
2 Tbsp sugar
Pudding/custard:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
8 oz cool whip, thawed
Ether slice cake, using a serrated knife, horizontally into 3 equal layers or break up into 1 inch cubes.
For the pudding/custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the strawberries:
Slice the strawberries (reserving 3 large ones) and mix with sugar; set aside.
Assembly:
Place 1 layer of cake in a large clear bowl (preferably a trifle bowl). Top with a layer custard mixture, followed by 1/3 of sliced strawberries. Repeat layering 2 more times in this order for remaining cake, custard and strawberries. Top with 8 oz cool whip 3 whole fresh strawberries and fresh mint leaves.
Angel food cake (I usually make a box mix)
8 oz cool whip, thawed
Fresh mint leaves
Strawberries:
1 1/2 lbs fresh Strawberries
2 Tbsp sugar
Pudding/custard:
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
8 oz cool whip, thawed
Ether slice cake, using a serrated knife, horizontally into 3 equal layers or break up into 1 inch cubes.
For the pudding/custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
For the strawberries:
Slice the strawberries (reserving 3 large ones) and mix with sugar; set aside.
Assembly:
Place 1 layer of cake in a large clear bowl (preferably a trifle bowl). Top with a layer custard mixture, followed by 1/3 of sliced strawberries. Repeat layering 2 more times in this order for remaining cake, custard and strawberries. Top with 8 oz cool whip 3 whole fresh strawberries and fresh mint leaves.
Candy Marshmallow Popcorn
4 quarts popped popcorn
1 1/2 Cups gumdrops (I used gummy bears)
3 Cups mini marshmallows
1 1/2 Cups roasted nuts (optional)
Mix together in a large bowl
In a sauce pan mix
1 Cup butter/margarine
1 1/2 Cup sugar
1/2 Cup light Karo (corn syrup)
Simmer 3 minutes. Pour over popcorn mixture and mix scraping sides and bottom of bowl.
Monday, December 19
4 Step Fudge
14 oz can sweetened condensed milk
3 cups semi sweet chocolate chips (or milk chocolate)
1 cup Peanut butter chips
*optional Heath Toffee bits
Instructions:
Combine in your bowl your chocolate chips, your Peanut butter chips,and condensed milk, mix together.
Microwave for three minutes, stirring every 30 seconds until smooth. Mix in Toffee bits except save 1/4 cup of toffee bits to sprinkle over the top once it's in the pan.
Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares (I have a pan that is right in the middle of these and that is what I used).
Top with remaining toffee bits and place in the refrigerator for about 30 minutes.
*For variety use one 14 oz (2 cups) package of semi sweet chocolate chips and one 10 oz package of Andes mint chips and garnish with crushed candy cane. Mix and match whatever you like. Ideas came from here and here!
3 cups semi sweet chocolate chips (or milk chocolate)
1 cup Peanut butter chips
*optional Heath Toffee bits
Instructions:
Combine in your bowl your chocolate chips, your Peanut butter chips,and condensed milk, mix together.
Microwave for three minutes, stirring every 30 seconds until smooth. Mix in Toffee bits except save 1/4 cup of toffee bits to sprinkle over the top once it's in the pan.
Pour into a 9 x 9 pan for thick squares or a 9 x13 pan for thin squares (I have a pan that is right in the middle of these and that is what I used).
Top with remaining toffee bits and place in the refrigerator for about 30 minutes.
*For variety use one 14 oz (2 cups) package of semi sweet chocolate chips and one 10 oz package of Andes mint chips and garnish with crushed candy cane. Mix and match whatever you like. Ideas came from here and here!
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