Decorator Icing

2 pounds of powdered sugar

1 stick of room temperature butter

2 tsp. vanilla

a dash of salt

and enough milk to get the right consistency.

(Start with 1/4 cup, then add 1 T. at a time.)

I use Wilton Gel Icing Coloring.

Crazy Delicious Carrot Cake

(courtesy of Southern Living, 1997 and www.cupcakeproject.com)

Carrot Cake Ingredients

            2 cups all-purpose flour

            1/2 teaspoon baking soda
            2 teaspoons baking powder

            1/2 teaspoon salt

            2 teaspoons ground cinnamon

            3 large eggs

            2 cups sugar

            3/4 cup vegetable oil

            3/4 cup buttermilk

            2 teaspoons vanilla extract

            1 pound grated baby carrots, grated (I use a mini food processor.)

            1 (8-ounce) can crushed pineapple, drained

            3 1/2-ounce flaked coconut

            1 cup chopped pecans

Preparation

          1. Line 3 (9-inch) round cakepans with parchment paper; lightly grease and flour parchment paper and sides of pans. Set pans aside.

          2. Stir together first 4 ingredients.

          3. Beat eggs and next 5 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Refrigerate cakes, in pans, for at least an hour. Remove from pans. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate cake.

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Buttermilk Glaze Ingredients 

            1 cup sugar

            1 teaspoon baking soda

            1/2 cup buttermilk

            1/2 cup butter or margarine

            1 tablespoon light corn syrup

            1 teaspoon vanilla extract

Preparation 

          Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. (Beware: this can boil over quickly.)

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Cream Cheese Frosting Ingredients

            3/4 cup butter or margarine, softened

            1 (8-ounce) package cream cheese, softened

            1 (3-ounce) package cream cheese, softened

            3 cups sifted powdered sugar

            1 1/2 teaspoons vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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Candied Carrot Curls Ingredients

1 large carrot (preferably fat) or 2 medium

1 C water

1 C sugar

Preparation

1.              Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (you’ll probably want a few extra.)

2.              Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.

3.              Add carrot strips and simmer, uncovered, 15 minutes. 

4.              Strain into a colander, discarding syrup.

5.              Let stand 15 minutes.

6.              Preheat oven to 225 F with rack in middle.

7.              Line a large baking sheet with parchment paper, then arrange candied carrot slices flat in 1 layer on sheet.

Bake until dry but still flexible, about 25-30 minutes. Leave oven on.

Wind carrot strips, 1 at a time, around a dowel rod or the end of the handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to parchment lined baking sheet. 

Return curls to oven to dry until crisp, 30 to 45 minutes more. (Most of my curls didn't stay curly, but I loved them anyway. Next time, I think I’ll try to slice the carrots a little thicker.)

Cool completely on baking sheet.  Carrot curls can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a 250 F oven 10 minutes. (Don't put them on your cake until just before serving or they will get soggy.)

Broccoli Cheddar Soup

This tastes just like Panera!


1 tablespoon butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (or fat free half-and-half)
2 cups Swanson's chicken broth
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Add the grated cheese and stir until well blended.
5. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. 

Steel Cut Granola Bars

3 cups steel cut oats

1 cup raw slivered almonds

1 cup raw pecan halves

1 cup raw flax seeds

½ cup raw sesame seeds

½ cup roasted, salted sunflower seeds

½ cup roasted, salted pumpkin seeds

2/3 cup honey

2 teaspoons pure vanilla

¼ teaspoon kosher salt

3 tablespoons brown sugar

2 tablespoons vegetable oil

2 teaspoons cinnamon

1 egg white

1 ½ cup chopped dried fruit

Preheat the oven to 350 degrees. Prepare muffin tins with (24) paper liners. Lightly spray the inside (crinkled) edges of the liners with spray oil, to aid in future removal.

On a sheet pan lined with parchment paper, spread the first 5 ingredients and bake in the oven for 10-12 minutes, stirring often. Remove from oven when lightly browned. Reduce the oven temperature to 300 degrees.

Pour warm oats and nuts into a large bowl and stir in remaining seeds, honey, vanilla, salt, brown sugar, vegetable oil, and cinnamon. Combine very well. Check to make sure the mixture has cooled down, and then add egg white.

Mix to distribute evenly, and stir in dried fruit. Spoon mixture into prepared muffin tins. Use a spoon to press mixture into tin very firmly. It’s important that the mixture is packed down as much as possible.

Bake for 18-22 minutes, until light golden brown. Cool completely before removing liners. Makes 24 round granola bars.

Wedding Cookies a.k.a. "Lady Fingers"

1 cup butter, room temperature
4 T. Powdered Sugar (plus additional for coating)
1 t. vanilla
2 cups flour
1 cup chopped pecans
1 t. almond flavoring

Cream butter. Add sugar, beat. Blend in flavorings. Mix in flour, then add pecans. Roll into 1-inch balls.

Bake at 350 degrees for 15 to 18 minutes. (On parchment paper, if available.)

Roll hot cookies in powdered sugar.

Makes approximately 5 dozen bite-sized cookies.

Chocolate Icing

Microwave:
1 T. butter
1 square unsweetened chocolate
1/4 c. water
1/2 t. vanilla
dash of salt

Mix with 1 lb. of powdered sugar, using enough milk to get the right consistency.

Summer Pecan Pie

My Gran used to make this light, delicious pie, much to my delight.

20 Ritz crackers, finely crushed

1 cup of chopped pecans

1 scant cup sugar

3 egg whites

1 tsp. vanilla

Mix cracker crumbs, pecans, and ½ cup sugar.

Set aside.

Make a stiff meringue of egg whites.

Add ½ cup sugar and 1 tsp. vanilla.

Fold both mixes together.

Pour into well-buttered 9” pie plate.

Bake at 350 degrees for 25 minutes.

Top with cool whip or vanilla ice cream, serve chilled.

(Left) Pre-baking... (Right) Pie will rise and then sink while cooling.