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Carrot Cake...
 1
cup coarsely chopped walnuts
3/4 pound raw carrots (about 2 1/2 cups) peeled and
finely grated
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup oil
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees and place rack in center of
oven. Butter & flour or spray two - 9 x 2 inch cake pans
well.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking
soda, baking powder, salt, and ground cinnamon. Set
aside.
Beat eggs until frothy (about 1 minute). Gradually add
sugar and beat until batter is thick and light colored
(about 3 - 4 minutes). Add oil in a steady stream and
then beat in the vanilla extract. Add flour mixture and
beat just until incorporated. With a large rubber
spatula fold in the grated carrots and chopped nuts.
Evenly divide batter between the two prepared pans and
bake 25 to 30 minutes or until a toothpick inserted in
the center comes out clean.
Remove from oven and let cool on a wire rack. After
about 5 -10 minutes invert the cakes onto the wire rack,
remove pans and parchment paper, and then cool
completely before frosting.
Note: For a moister carrot cake, add 1/2 to 1 cup of
crushed pineapple or applesauce to the batter when you
add the vanilla extract. You may have to bake the cake a
few minutes longer.
Cream Cheese
Frosting:
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners’ (powdered) sugar, sifted
1 teaspoon pure vanilla extract
In a medium bowl, cream butter and cream cheese with
spoon until soft and smooth. Add vanilla the gradually
add confectioners’ sugar.
If desired, garnish frosted cake with nuts. |
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Ham and Bean Vegetable Soup...
 1
lb. Dry Beans (2-1/2 cups)
8 Cups Water
1-1/2 lbs. Smoked Ham Hocks
2 Medium Potatoes, peeled and cubed (2 cups)
2 Medium Carrots, peeled and cut into bite-sized pieces
(1 cup)
2 Celery Stalks, sliced (1 cup)
1 Medium Onion, peeled and chopped (1/2 cup)
¾ Tsp. Dried Thyme, crushed
½ Tsp. Salt
¼ Tsp. Pepper
Several splashes of Hot Sauce
Rinse beans. In 4-quart Dutch oven combine beans and
water. Bring to boil. Reduce heat and simmer 2 minutes.
Remove from heat, cover and let stand 1 hour.
Bring beans and liquid back to a boil. Add smoked hocks,
reduce heat and simmer for 1 hour or until beans are
nearly tender. Remove pork hocks. When hocks are cool
enough to handle, cot off meat and coarsely chop.
Discard bones. Return meat to pot. Add potatoes,
carrots, celery, onion, thyme, salt, pepper and hot
sauce. Cover and simmer for an additional 30 minutes or
until vegetables are tender. Season to taste. |
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Hearty Beef Stew...
 3
Lbs. Stew Beef, cut into 1-inch cubes
3 - 4 Tbsp. Flour
3 Tbsp. Oil
3 Cups Beef Stock
1 Cup Water
2 Pkgs. of your favorite Beef Stew Seasoning Mix
5 Medium Potatoes, peeled and cut into quarters
5 Medium Carrots cut into 1-inch pieces
3 Celery Stocks, cut into 1 inch pieces
½ Medium Onion, peeled and cut into 1-inch pieces
1 Can Garbanzo Beans
2 Tbsp. Worcestershire Sauce
Several splashes of Hot Sauce
Steamed White Rice
Thoroughly coat beef with flour. Heat oil in large, deep
skillet or Dutch oven, on medium heat. Add beef and cook
until browned on all sides. Drain excess oil.
Stir in seasoning packets, beef broth and water and
bring to boil. Reduce heat, cover and simmer 1 hour
stirring occasionally. Add vegetables and simmer for an
additional 45 minutes or until beef and vegetables are
tender, stirring occasionally.
Finish stew with garbanzo beans, Worcestershire and hot
sauce. Serve over steamed white rice.
Note: Stew will automatically thicken next day but you
may thicken with corn starch and water upon completion,
if desired. |
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New England Clam Chowder...
 ½
lb. Salt Pork, diced
1 Large Onion, finely chopped
1 Cup Boiling Water
3 Medium Potatoes, Diced
1 Tsp. Salt
¼ Tsp. Pepper
2-8 oz. Cans Minced Clams, including liquid
2 Cups Milk
1 Cup Light Cream
Dash of Thyme
Fry salt pork in skillet until brown and crisp; remove
and set aside. Drain grease and saute’ onions in
remaining fat until onions are translucent. Add water,
potatoes, salt and pepper. Cover and simmer until
potatoes are tender. Add clams with liquid and heat for
1 minute. Add milk and cream; season to taste. Simmer
chowder until ready to serve but do not bring to boil.
Serve in bowls topped with salt pork and a dash of
thyme. |
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