Wednesday, August 14, 2013

Carrot Cake

0 comments Posted by SouthShore Chick at 12:20 PM



Last week my youngest came to me with a request. She wanted Carrot Cake. I've never made Carrot Cake before because it's not a request I typically get from any of the kids. As a matter of fact, the last time I recall ever eating Carrot Cake was probably when I was, ohhhh -- 7 years old?! And I down right hated it. 

I have to admit that, after I finally wiped my apron clean of my floury mess in the kitchen, the recipe I am about to share with you was a success and yielded the most moist and fluffy cake I've ever sunk my teeth into! 

Enjoy!
-Bec



Larry Rosenberg's Carrot Cake
Makes one 9-inch Layer Cake

4 cups sifted cake flour (see below for instructions on making Cake Flour yourself)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
3 cups granulated sugar
2 cups vegetable oil
5 eggs, lightly beaten
3 cups grated carrots (a 1-lb bag of whole carrots)
½ cup golden raisins
½ cup dark raisins

Preheat oven to 375°F.
Butter and flour one 6-inch, one 8-inch,  and one 10-inch cake pan, then line each with parchment paper.
Sift together the cake flour, baking powder, baking soda, cinnamon,  and salt.  Set aside.
In a large mixing bowl, beat the sugar, oil and eggs until light and fluffy.  Stir in the grated carrots.  Add the sifted dry ingredients and stir together by hand, adding the raisins in last. (Psst… We omitted the raisins)
Pour into the prepared pans and place in the oven.  Reduce oven temperature to 350°F.  Bake for approximately 30 minutes, or until the cakes test done (they should be slightly moist in the center).  Let cool on wire racks before removing from the pans.
Source: The Martha Stewart Cookbook

Note from Author: We opted out of spreading the cake with Cream Cheese icing because it tasted so good with only a dusting of Confectioners’ Sugar.

How to Make Cake Flour
Recipe written verbatim, as told by:
Joy the Baker.com

Step One:
 Measure out the all-purpose flour that you’ll need for your recipe.

Step Two:
For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin.  Throw the cup of flour (minus the two tablespoons) into a sifter set over a bowl.

Step Three:  
Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch.

Step Four:  
Sift the flour and cornstarch together.  Sift it again, and again and again.  The cornstarch and flour need to be well incorporated and the flour aerated.  Sift the flour and cornstarch mixture about five times.  Look at that!  You just made cake flour!

 

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Sunday, March 17, 2013

Happy St. Patrick's Day! (Corned Beef)

0 comments Posted by SouthShore Chick at 12:16 PM

It's never too late to start your Corned Beef so it is ready in time for supper! I like to steam my cabbage separately from the meat so there's plenty of room for potatoes and carrots!




Corned Beef and Vegetables

  • 3 lbs Corned Beef
  • 10 Small Red Potatoes
  • 1/2 lb Baby carrots
  • 1 medium onion
  1. In a stockpot or Dutch oven with lid, place your corned beef, and add enough water to cover your meat. Pour season packet into pot.
  2. Turn on your stove-top burner to high heat. When water begins to boil turn burner down to low heat. Cover with lid and let simmer 50 minutes per pound or until meat is fork tender (3-lbs = 2 1/2 hrs. ciook time).
  3. Wash and pat dry potatoes. Peel and quarter the onion.
  4. Add potatoes, carrots and onion. Cook until potatoes are tender when pierced with a fork.
  5. Remove meat from dutch oven. Place on serving dish. Let stand for 15 minutes before serving. Place drained vegetables around corned beef for a beautiful garnish before serving to your guests.  

Enjoy your Sunday, Y'all! xoxo







- Posted Remotely using my iPhone 4S

 

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