Carrot Cake

I hate carrots, but oh how I love carrot cake. I guess I can't escape the call of sugar.
After trying several different recipes for carrot cake, I combined the best of each into this. Try it out! And yes, Josh, myself, and my grandma ate the WHOLE thing by ourselves :)

Ingredients

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
2 cups grated carrots
1 cup crushed pineapple (or you can chop up some larger chunky pineapple)
1 cup chopped pecans
1 cup shredded coconut

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan (or 2 8 inch pans).
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 and pineapple. Fold in pecans and coconut. 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. Frost the cooled cake.

YUM!

Pumpkin Pie Tartlets

I just made the cutest little mini pumpkin pies the other day. They are just about as much fun to look at as they are to eat!

Crust:
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup cold water

Combine the first 3 ingredients, and then add the water to desired consistency. The dough should be moist enough to roll out, but not so sticky that it is squished beneath the rolling pin. It takes practice to find that consistency. Refrigerate for at least 30 minutes to firm-up the dough.

The crust should then be cut into 3-4 inch circles (I used a tupperware bowl. cups work great too).

Then line either cupcake liners in a cupcake pan, or little tartlet pans (like you see in the picture below) with the dough circles. Make sure to grease well! Take a fork and jab the bottom of the crust a few times.

Filling:
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1/2 tsp vanilla


Whisk ingredients together until smooth.

Fill with crusts with the pumpkin pie filling and bake for 30-45 minutes.

Cool the tartlets for at least 30 minutes before you attempt to remove them from the pans/cupcake liners. Ease them out slowly and top with whipped cream if desired.

Chocolate cake from scratch

I have been hunting for a good chocolate cake recipe for a while now, and while this one isn't perfect, it's the best I've found so far.

Ingredients:

1 egg
2 egg whites
1 1/4 c. sugar
1/2 c. butter
1/2 tsp. baking soda
1 tsp. vinegar
1/2 tsp. salt
1/2 c. cocoa
1 c. flour
1/2 c. boiling water
1 tsp. vanilla

Directions:

In a large bowl, combine eggs, sugar, and butter. Beat until light and whipped, about 4 minutes. Add soda, vinegar, salt and cocoa, beat until mixed in. Add flour, water and flavoring. Beat just until mixed. Do not over-beat. Spoon into pan (12 cupcakes or one cake) and bake at 350 degrees for 24-27 minutes.

Cheddar Crackers

Homemade crackers are surprisingly easy. This recipe is one of the best I have tried.

Ingredients

4 ounces cheddar, coarsely grated
2 ounces Parmesan, finely grated
3/4 cup all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, softened and cut into small pieces
2 tablespoons water, plus more if needed

Directions

In the bowl of a food processor, place all ingredients and pulse till crumbly (add more water if dough does not hold together).

Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)

Preheat the oven to 375 degrees F.

To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Cool on a rack. Serve at room temperature.

The secret of the mashed potato....CLASSIFIED NO MORE!

I have been trying to weasel out my friend the mashed potato's secret for years. After countless interviews (some not so tasty), I am pleased to announce the once highly classified information is out!

I have been privileged to taste many superb servings of mashed potatoes in my life (the best being the loaded mashed potatoes from Texas Roadhouse, although Outback is a close second). I could not, however, understand what the secret was. I have often tasted something I liked at a restaurant and been able to recreate it, but not with this. Attempt after attempt left me with a dry or sticky mess. Then, one afternoon I tried yet another attempt, and happened upon the mashed potato's secret.

The Secret of the Mashed Potato:

1. CREAM CHEESE!!!! That is the secret ingredient! Smooth, creamy, and loaded with flavor, it will spice your taters to a whole new level. And don't be afraid to pile it in. Not too much of course, but a good half package will blow your taste buds!

2. Too much butter makes the potatoes too sticky. Only use a few tablespoons, NEVER a whole stick unless you are making a gigantic batch.

3. Use what you have in the fridge. Sour cream, cheese (you can see the melted cheddar in these pictures), bacon, garlic... adding a dash of any of these will dress up your potatoes.

4. Use milk to thin out the potatoes to the right consistency.

5. The kitchenaid is the key to whipping the potatoes to a smooth finish. Use the whisk beater.



Now that you know the classified information, give it a try! The truth is out!

I love Cornbread Yes I DO!

I have loved cornbread since eating it at my grandmother's house years ago. It is such a great homey, comfort food.
Most people are tempted to get the boxed/bagged mixes, but I encourage you to try this homemade recipe. It is surprisingly easy and it tastes like heaven.

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (or milk with 1 tbls vinegar. See note below)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

**NOTE: About the buttermilk...there is no point in buying buttermilk from the store. You never end up using the whole carton and it is simple and cheap to make at home. Just add vinegar or lemon juice to milk, let it sit for a minute or two, and you have buttermilk!

Fried chicken

I have often thought that frying chicken is not for everyone. It is hard to get the internal temperature just right. If you cook it too long it gets dry, if you cook it too short the meat is pink. Detecting "doneness" is difficult because the chicken is breaded and sitting in hot oil. But after coming up with this recipe, I realized how simple fried chicken really is to make.

The trick is to fry the chicken in small tenders. If you fry a whole breast at once you are more likely to either over or under cook the meat. In small pieces, however, the cooking time is less variable and you are less likely to under cook. Try this recipe out. It is easy and tasty! Good for beginners. Just make sure the oil is not too hot or you will end up with burned meat.

1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs (a little parmesan cheese can be added to this too)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon paprika
2 eggs, beaten
2 tablespoons water
24 chicken tenderloins
oil for frying

Directions

1. Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper, salt and paprika. Place eggs and water in a small bowl.
2. One piece at a time, coat the chicken in the flour, then dip in the eggs, and finally coat with the bread crumbs. Set aside.
3. Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels. Serve warm

Filled Cookies

One of my favorite recipes. Sorry the pics aren't the best, but trust me--the cookies ARE!

INGREDIENTS

¾ cups butter
½ cup powdered sugar
½ cup brown sugar
2 egg yolks
1 tsp vanilla
1 ½ cups flour
Filling
½ cup heavy cream, warmed
1 cup chocolate chips, melted


DIRECTIONS

Cream the butter and sugars.
Add yolks and vanilla
Add flour and blend
Refrigerate for one hour
Combine the filling ingredients
Place filling between two disks of dough and pinch sides
Cook at 325 for 15 minutes

Honey Wheat Bread

I have made a lot of wheat bread in my time as a cook, and this is by far the best. Letting it rise for long enough is the key. If you don't let the dough rise, the bread will be dense.

Ingredients

* 1 (.25 ounce) package rapid rise yeast
* 1 teaspoon white sugar
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 (12 fluid ounce) can evaporated milk
* 1/4 cup water
* 1/4 cup melted shortening
* 1/4 cup honey
* 2 teaspoons salt
* 2 cups whole wheat flour
* 3 cups bread flour (I just used all-purpose flour)
* 2 tablespoons butter

Directions

1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 1 hour, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 35-45 minutes.
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

German Pancakes

German Pancakes, also called Dutch Babies, are similar to a crepe, just thicker. It is baked in the oven, the sides rising upward as it cooks. If you know whats good for ya, you'll eat this with my buttermilk caramel sauce on top! It is absolutely amazing!

Ingredients

* 1/4 cup butter
* 1 cup all-purpose flour
* 1 cup milk
* 6 eggs, lightly beaten
* 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Crepes

Crepes are interesting. It is not the crepe itself that is important, what really matters is what you fill it with. You can fill it with sweet or savory foods. When mixing the batter I have heard that putting the ingredients in a blender works well, though I've never tried it. If you do blend it, however, be sure to let it sit for 1/2-1 hr to let the bubbles release. Enjoy!

INGREDIENTS
• 2 eggs
• 1 cup milk
• 2/3 cup all-purpose flour
• 1 pinch salt
• 1 1/2 teaspoons vegetable oil

DIRECTIONS
1. Combine eggs, milk, flour, salt and oil. Mix until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
3. These can be filled with fruit, peanut butter, chocolate, pudding, whipped cream, jam, lemon curd, and even savory fillings like chicken salad!

Lemon Sandwich Cookies

I found this recipe on marthastewart.com. They are so fresh tasting. I absolutely love lemon.

COOKIES

Ingredients

* 16 tablespoons (2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* 1 tablespoon finely grated lemon zest (from 1 lemon)
* 1/2 teaspoon salt
* 2 cups all-purpose flour (spooned and leveled), plus more for rolling
* 2 tablespoons granulated sugar, for sprinkling
* Creamy Lemon Filling

Directions

1. Preheat oven to 350 degrees. In a large bowl using an electric mixer on high speed, beat butter, confectioners' sugar, lemon zest, and salt until combined. With mixer on low, add flour (dough will still be stiff); finish mixing with a wooden spoon.
2. Turn dough out onto a piece of plastic wrap, pat into a disk about 1/2 inch thick. Wrap, and chill until firm, about 1 hour (and up to 3 days).
3. Unwrap dough; place on a lightly floured piece of parchment or waxed paper. With a lightly floured rolling pin, roll dough about 1/8 inch thick (if dough cracks, let it warm up slightly).
4. Cut out cookies with a 1 1/2-inch round cutter (reroll scraps once, chilling of too soft). Place 1 inch apart on two baking sheets; sprinkle with granulated sugar. Bake until barely beginning to brown, 15 to 20 minutes; transfer to wire racks to cool completely.
5. Form sandwiches: Place about 1 teaspoon Creamy Lemon Filling between two cookies, sugared sides facing out; squeeze gently.

FILLING

Ingredients

* 1 package (4 ounces) cream cheese, room temperature
* 1 tablespoon finely grated lemon zest (from 1 lemon)
* 1 to 1 1/2 cups confectioners' sugar

Directions

1. In a small bowl, mix cream cheese and zest until smooth. Gradually add 1 cup confectioners' sugar, mixing until smooth. Mix in remaining sugar as necessary to create a firm but spreadable filling.