I love carrot cake, but yeah, it sounds too healthy!

Please do, sounds interesting

It's on page 10 Sparkey :)



What about "Cream Cheese Frosting Cake"?

Almond sticks
2 and a half cups of confectioners sugar
2 egg yolks
2 and half cups of grounded almonds
1 lemon for lemon juice
One and a half cup of confectioner sugar, that is optional.

Preheat oven to 325 degrees, line cookie sheets with parchement paper, mix confectioner sugar and egg yolk in a bowl on medium, than add in almonds, and lemon juice, for a thicker batter, place batter into cookie press with a quarter inch star shaped tip and press out, a 6 inch line of batter, into two inch sticks, and place them on cookie sheet, now take almond slivers and put three or four of them on top of batter, put in already preheated oven, bake for six to eight minutes, take out to cool, now the confectioner sugar for dusting on top of cookies is optional, after cookies cool, eat and enjoy, this is not your average everyday cookie, but sooooo good.

Thank you Christine I will have to give them a try.

APPLE CRISP (Crumble)


6 cups of sliced; Granny Smith apples
1 cup of dark brown sugar
2 tbsp of light corn syrup
2 tbsp of unsalted butter
1/2 cup of un-bleached flour
2/3 cup of rolled oats
2 tbsp. cinnamon
2 tsp of cloves
2 tsp of ginger
2 tsp of allspice
3/4 tsp. nutmeg
1/3 cup of soft un-salted butter

Preheat oven to 375 degrees F.

Place the apples, brown sugar and 2 tbsp of butter and cinnamon, corn syrup, into a sauce pan. On medium heat till apples begin to soften.

Place apples in baking dish. Blend rest of ingredients until mixture is crumbly. Spread over apples.

Bake 30-35 minutes or until topping is golden brown.

Serve warm with cream, ice cream or hard sauce.

HARD SAUCE:

Beat 1/2 cup soft butter at high speed until very creamy, fluffy and light in color.

Gradually beat in 1 cup sifted confectionery sugar. Stir in 1/2 teaspoon vanilla or rum flavoring. Chill about 1 hour.

24 CARROT GINGER CAKE

Cake:

1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tbsp of freshly grated ginger
1 tbsp of powder ginger
2 tbsp of sugar candy ginger chopped fine
1 tsp of baking powder
1 1/2 tsp of baking soda
1 tsp of of sea salt
2 tbsp of Myer's Rum or orange juice
1 tsp of vanilla
3 tsp of cinnamon
1 tsp of allspice (Jamaican preferred)
1 tsp of cloves
1/2 tsp of nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tbsp of melted unsalted butter

Preheat oven to 350 degrees.

Grease and flour or spray 2 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).

Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.

Pour batter evenly into the two prepared cake pans.

Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.

Allow cake to cool. And then remove from pan.

And frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.

Frosting:

12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.
Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

ARTICHOKE-SEAFOOD DIP

2 cans of artichoke hearts, drained and mashed
1 cup of real mayonnaise
1 cup of Parmesan cheese
12 oz of pepper jack cheese shredded
2 defrosted packages of cream spinach
1 small can of chopped clams
1 small can of chopped crab meat
1 small red onion chopped and sauté
2 celery stocks chopped and sauté
1 tsp. of minced garlic
1 tsp of sea salt
Fresh ground pepper, to taste
1 tsp. of extra virgin olive oil
2 freshly squeezed lemons juice

Combine all ingredients in a casserole dish.
Bake at 375°F for 45 minutes.
Serve with garlic rounds, French bread or crackers.

JALAPENO JELLY

1/4 cup of chopped jalapenos
3/4 cups of chopped green chilies
6 cups of white fine sugar
2 1/2 cups of apple cider vinegar
2 pouches liquid pectin (3 oz. each)
1 tsp. of salted butter
6 drops emerald green food coloring

Prepare seven 1/2 pint canning jars.

In blender or food processor, blend chilies and green chilies until finely ground.

Put ground peppers and their liquid into large saucepan (5 to 6 qt.). Stir in food coloring, sugar, vinegar and butter and bring to rolling boil. Stir constantly over high heat.

Pour both pouches of pectin in.

Bring to rolling boil that cannot be stirred down. Boil for 1 minute, stirring constantly. Remove from heat. Skim off foam.

Fill prepared hot jars with jelly to 1/8 inch of rims. Top with hot lids. Wipe rims clean, firmly screw on rings.

I have also combined a one pint jar of Mint Jelly to the Jalapeño mixture just before the final boil. If you do you can omit the food coloring. Then add one more pint jar to the prepared jars.

Sounds good tazz.

I do hope you try it and indeed enjoy it.

World Famous Fried Chicken

I got this one from my father.

1. Drive to KFC
2. buy bucket of chicken
3. Drive home
4. Eat chicken

I'm getting good at this one lol

PEANUT BUTTER BAR COOKIES

COOKIES:

2 cups of all purpose flour
2 cups of quick cooking oatmeal
1 cup of sugar
2 egg
1 cup of firmly packed brown sugar
1 tsp. baking soda
1 cup of peanut butter
1 cup of butter
About 2 tbsp. butter for greasing pan

FROSTING:

1/2 of 16 1/2 oz. can prepared; vanilla frosting
1/4 cup of peanut butter

1. Preheat oven to 350 degrees. Place oven rack in center.
2. Grease pan thoroughly.
3. Measure all ingredients listed, except egg, and combine in large bowl.
4. Break egg into small bowl. Beat lightly with whisk so white and yolk are blended. Add to mixture. Mix until crumbly.
5. Press cookie mixture firmly into greased pan.
6. Bake 20 to 25 minutes.
To Prepare Frosting: Combine 1/2 can frosting and peanut butter. Beat with spoon until smooth. Frost cooled cookies. Cut into squares.

For Easter Morning.


FRIED DOUGH

4 cups of sifted white flour
1 pkg. of active dry yeast
2 cups warm water
1/2 tsp. sea salt
vegetable oil for deep frying
Confectioner sugar

Dissolve yeast in warm water. Mix flour and salt in a bowl; add yeast and additional warm water, as needed. Work dough until sticky and loose.

Cover with a clean, damp cloth and let rise in a warm, draft-free place until doubled in size.

Oil hands, pinch off about a tablespoonful of dough and stretch it until about 3-4 inches long.

Carefully drop into the hot oil and fry until golden brown. When cool, sprinkle with confectioners’ sugar on both sides.

Variations: Add a few drops of pure orange oil, almond extract or anise oil (or anisette) to the dough for added flavor. You may also use a combination of orange oil and anise oil.

Dusted with confectioners’ sugar, or drizzled with maple syrup or honey or tossed in a bag of coarse sugar or cinnamon sugar.

FRIED POTATO DOUGH

1 lb. of sifted white flour
3/4 lb. of mashed golden potatoes
1 tsp. of fine sugar
1 pkg. of dry yeast
1/2 tsp. sea salt
1 cup of warm whole milk
Oil to deep fry

Put yeast in lukewarm milk with sugar and let rest 15 minutes.

In another bowl mix the flour and mashed potatoes and make a well and add the yeast mixture and begin to blend. When well mixed immediately knead until smooth and satiny.

Let rise in warm place covered with a clean cloth until dough has doubled its size.

Punch down then take a piece about the size of a large hand and pat until it is about 2 inches thick.

Then drop into the hot oil and cook on both sides until golden brown.

May be eaten with garlic butter or sprinkled with cinnamon and sugar on just plain sugar.

I have made this with sweet potatoes.

FRIED CHEESE DOUGH

1 cup of sifted white flour
1 tsp of vanilla
3 eggs
3 tsp of baking powder
3 tbsp of white fine sugar
1 lb. ricotta cheese

Blend all together until well mixed.

Drop by tablespoons into hot oil (deep fryer or in large pot) 350°F degrees.

Cook until light brown, but you may need to roll them so they cook evenly in the oil.

Roll in powdered sugar.

To me, these taste like the funnel cakes found at carnivals.

GAZPACHO - COLD SPANISH SOUP

3 cups of tomato juice
3 tomatoes, cut up
2 cucumber, diced
1 whole green pepper, diced seeds and vein removed
1 tbsp. of fresh parsley
1 tbsp. of red wine vinegar
1 lemon juiced
sea salt to taste
1 clove of garlic, smashed

Blend all ingredients well in blender. Strain into a bowl, then chill.

SPICY TOMATO RICE SOUP

1/3 cup of uncooked rice
2/3 cup of water
1/4 cup of diced celery
1/4 cup of shredded carrots
3 tbsp. of minced red onions
2 jalapenos seeded and veins removed minced fine
1 red bell pepper with seeds and vein removed diced
1 tbsp. fresh, chopped parsley
2 bay leaves
3 whole cloves
1/4 tsp. white pepper
1/8 tsp. thyme
2 1/2 cups of low sodium tomato juice
2 cups of chicken broth

For about 1 hour, simmer celery, carrots, onions, parsley, tomato juice, red bell pepper, jalapenos, cloves, thyme and bay leaves.

In the meantime, cook rice until tender (8-10 minutes). Leave rice covered and let stand another 10 minutes.

Remove bay leaves and cloves from tomato mixture.

Then add stock into the cooked rice. Add rice mixture to tomato mixture.

Heat on med for ten minutes.

A friend made these, thank you they are grand.