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I peruse cookbooks and watch hours of culinary
shows to glean ideas and basic proportions of ingredients to create
personal version of old favorites. I tend to be a
pinch-and-a-handful kind of cook who seasons to taste, so I make no
guarantees as to the accuracy of the measurements listed in my recipes.
If you try any of my recipes, please send me
an e-mail to let me know it turned out or if you have any problems or
questions.
Below is my featured RECIPE OF THE MONTH
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recipes
Check back next month for something new and
delicious.
I was born in September, so this month I'm featuring:

Birthday Carrot Cake
When my son married the sweetest girl in Texas, I
discovered her absolute favorite dessert is carrot cake (which is also one
of mine). So for my daughter-in-law’s first birthday after becoming a
part of our family, I set out to make her the best carrot cake she’d ever
had. I scoured various carrot cake recipes, taking what I liked and
discarding what I didn’t. Here’s the result.
CAKE
PREHEAT OVEN to 325 degrees.
With a mixer, blend the following wet
ingredients in a large mixing bowl. Beat until smooth:
1 C Sugar
1 C Dark Brown Sugar (Packed)
4 Large eggs
1 C Canola or other vegetable oil
2 t Vanilla
1 T Grated orange peel
Mix together in a separate bowl:
2 C Flour
1 t Baking Powder
1 t Baking Soda
1 t Salt
2 t Cinnamon
Slowly combine the dry ingredients into the
wet, beat until smooth.
Then add:
3 C Finely shredded carrots (Packed)
1 C Chopped walnuts
Grease and flour 9X13 pan. Bake cake in 325
degree oven for 50-60 minutes. When the cake is tone the center should
spring back to the touch. Also insert a toothpick into the center. When
it comes up dry, remove from the oven and allow to sit for 5-10 minutes
before flipping onto a wire rack to finish cooling. Wait until it’s
completely cool before frosting. Be sure to refrigerate the cake since
it has cream cheese in the icing. I generally prefer cake chilled,
anyway.
Cream Cheese Frosting
(This recipe makes quite a bit of frosting,
which I need because I usually cut the cake into two layers and put some
icing in the middle. If you don't care for a lot of frosting, you
can cut this in half and still probably have enough to cover the cake
without filling it.)
12 ozs. Cream cheese (room
temperature)
1/2 C
1 stick of Butter
(room temperature--NOT MARGARINE)
1 t Vanilla
1 lb. Box of confectioners sugar
1-2 t Lemon zest to taste.
Blend the cream cheese, butter and vanilla
together with a mixer and gradually add confectioners sugar until it is
the consistency and sweetness you prefer. Then add lemon zest to
your taste.
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Copyright 2008
Laurie Kellogg
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