Carrot Cake
CakePart
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped walnuts
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
Fold in walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick
inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine
butter, cream cheese, confectioners' sugar
and 1 teaspoon vanilla.
Beat until the mixture is smooth and creamy.
Stir in chopped pecans. Frost the cooled cake.
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CHOCOLATE CHERRY BALLS
Very impressive and so easy to make.
Makes 2-1/2 dozen candies
6 oz Semi-sweet Chocolate 170 g
1/3 cup Evaporated milk 75 mL
1-1/2 cup Sifted icing sugar 375 mL
1/3 cup Chopped walnuts 75 mL
1/3 cup Chopped Maraschino cherries (drained) 75 mL
1 cup Flaked coconut 250 mL
Combine chocolate and milk in medium-sized heavy saucepan and set over low heat.
Heat until melted. Removed from heat. Add sugar and stir until well blended.
Stir in walnuts and cherries (dry chopped cherries on paper towel.
Set saucepan in refrigerator and chill until mixture is firm enough to handle,
about 20 minutes.
Shape mixture into small ball about 1 inch [2-1/2 cm] in diameter and roll
each one in coconut.
Set in a pan lined with waxed paper and chill until very firm,
about 4 hours.
Keep chilled until serving time.
Note: These may be made ahead and frozen.
PEACH COBBLER
Peach filling with a soft and crisp biscuit dough.
This is very good warm with Vanilla Ice Cream.
8 medium (4 cups) Fresh Peaches, peeled and sliced 8 medium
1/2 cup White sugar 250 mL
1 tbsp Cornstarch 15 mL
1/4 tsp. Cinnamon 1 mL
1 tsp. Lemon juice 5 mL
SWEET BISCUIT DOUGH
1 cup Flour 250 mL
1 tbsp Sugar 15 mL
2 tsp Baking powder 10 mL
1/2 tsp Salt 2 mL
3 tbsp Shortening 50 mL
1 Beaten egg 1
1/3 cup Milk 75 mL
Preheat oven to 400F.
Combine sugar, cornstarch and cinnamon in a saucepan.
Stir ingredients together, then add peaches and lemon juice.
Cook, stirring constantly, until mixture boils and thickens,
then cook and stir for one more minute. Pour into an ungreased 2 quart
casserole and keep hot in the oven.
SWEET BISCUIT DOUGH
Blend dry ingredients, cut in 3 tbsp. shortening, add egg and milk
and stir with a fork to make a drop batter.
Drop batter from a spoon onto the peach mixture. Do not sitr.
Sprinkle with sugar if desired.
Bake until top is golden brown, 25-30 minutes.
Serves 6
PINEAPPLE UPSIDE DOWN CAKE
Listen for the Oohs and Aahs when you serve it.
Serves 8
1/3 cup Shortening 75 mL
3/4 cup Sugar 175 mL
1 Egg 1
1 tsp Vanilla 5 mL
1-3/4 cups Flour 425 mL
3 tsp Baking powder 15 mL
1/2 tsp Salt 2 mL
3/4 cup Milk 175 mL
3 tbsp Butter 50 mL
1/2 cup Brown sugar 125 mL
1 can Pineapple rings 1 can
Maraschino cherries (drained)
Preheat oven to 350°F [180°C]
Cream sugar and shortening. Beat in egg and vanilla until light and fluffy.
Sift flour, baking powder and salt and add alternately with milk. Set aside.
Melt in an 8 inch [20 cm] square baking pan; 3 tbsp. butter [50 mL.
Sprinkle with brown sugar.
Place pineapple rings over the sugar mixture.
Fill centers with cherries. Pour cake batter over the pineapple.
Bake for 40 to 50 minutes. Invert at once on a serving plate.
Serve warm, with whippedcream, if desired.
Peanut Butter Balls
1 cup peanut butter ( I use smooth, but you can use crunchy)
2 cup powdered sugar
6 onces milk chocolate, melted
Direction: Mix the peanut butter and powdered sugar until you obtain
a nice smooth mixture.
Form into little balls approximately the diameter of a nickel.
Refrigerate while you melt the chocolate over a double-boiler or in the microwave.
Dip the refrigerated peanut butter balls one by one in the melt chocolate.
Let stand until the chocolate hardens (which should not be too long). Enjoy!
Cream Cheese Frosting
In bowl combine on slow to medium with paddle attachment:
1 (one) 8 ounce package of Philadelphia Brand cream cheese softened to room temp
¼ cup (1 stick) of salted butter softened to room temp
¼ cup of shortening
1 teaspoon pure vanilla extract
½ teaspoon almond flavoring
1 drop cream cheese oil flavoring (optional if you can’t find it)
1 teaspoon lemon juice
Add 1 (one) 2 pound bag of confectioner’s sugar about a cup or two
at a time while the mixer is on LOW.
Do not increase the speed to high this adds unwanted air into frosting.