Wednesday, August 14, 2013
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:
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!
Thursday, June 28, 2012
To whom do I owe
the thanks to for this delectable rendition of Borden Cracker Jacks, author of
Top Secret Recipes, Todd Wilbur, perhaps? I'm not quite sure...
.
I stumbled across this recipe back in October
2000 while shacking up with a dear friend of mine. I scribbled the recipe down into my flour dusted Traveling Cookbook that has been used so much over the years, the pages are falling out. My husband had
left to school for 6-weeks, at Keesler AFB in Mississippi before we
reunited again in Anaheim, CA to fly across the ocean and experience life in
the sub-tropics of Southeast Asia.
My friend
Adrienne and I enjoyed getting our hands sticky making this scrumptious treat
for our daughters. Afterwards we
joined the rest of our friends, Khriss and Peggy, out on the town for an exciting
evening of Trick-or-Treat with all of our rambunctious kids!
CARAMEL CORN
(A clone of Borden
Cracker Jacks)
This easy recipe makes an
excellent party snack!
Ingredients:
- 4 quarts Popped Popcorn
- 1 cup Spanish Peanuts
- 4 Tbsp (1/2 stick) Butter
- 1 cup Brown Sugar, packed
- ½ cup Light Corn Syrup
- 2 Tbsp Molasses
- ¼ tsp Salt
Directions:
- Preheat oven to 250°F.
- Combine the popcorn and peanuts in a metal bowl or on a cookie sheet and place in the preheated oven.
- Combine all of the remaining ingredients in a saucepan.
- Stiring over medium heat, bring the mixture to a boil.
- Using a cooking thermometer, bring the mixture to the hard-ball stage (260° - 275°F, or the point at which the syrup, when dripped into cold water, forms a hard but pliable ball). This will take about 20 to 25 minutes (or until you notice the mixture turning a slightly darker brown).
- Remove the popcorn and peanuts from the oven, and working quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 10 minutes.
- Mix well every 5 minutes, so that all of the popcorn is coated.
- Cool and store in a covered container to preserve freshness.
*Tips /Tricks: So that your Light Corn Syrup
and Molasses pours easily out of your measuring tools, lightly coat the inside
of your measure tools with cooking oil before measuring the syrups.
Tuesday, March 13, 2012
Boredom sets in rather quickly when I have to spend 20 agonizing minutes in the doctor’s office, after enduring two painfully piercing stabs at the arm from my Allergy Injections. . .
Thankfully there are plenty of magazines to rummage through.
A recipe in one magazine caught my eye. We put the recipe to the test last night and I highly recommend that you prep these for breakfast!!
P.s. That is a Direct Order!
Enjoy,
-Bec
Brownie Waffles
Makes 6
Ingredients:
½ cup Butter
3 ounces unsweetened chocolate, chopped
½ cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
2 tsp baking powder
¼ tsp salt
1 cup milk
Directions:
Coat your Waffle Iron with cooking oil, or non-stick cooking spray and preheat on medium-low heat.
In a saucepan, stir butter and chopped unsweetened chocolate over medium-low heat until melted.
Remove from heat. Mix in sugar.
Add eggs, vanilla extract, flour, baking powder and salt.
Whisk in milk until smooth. Pour a little under ½ to 1 cup batter into waffle maker; cook for 2 minutes.
Source: Parents Magazine, March 2012
;;
Subscribe to:
Posts (Atom)
