Carrot Cake

My husband Sasquatch loves Carrot Cake. So I decided to make him one today. My frosting was a little soft but it was pretty humid out. I just popped it in the fridge to help firm it up. I could have added more powdered sugar but opted not to. This cake is very old fashioned in its consistency and tastes wonderful. It is actually better the second day.  Enjoy!







Here's what I did: Oven 350 degrees. Prep 3 (9") round pans including lining the bottom with wax paper.

2 Cups all purpose flour
2 Cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
4 eggs
1 1/2 Cups vegy oil
2-3 cups grated, then chopped carrots till they are closer to a large mince ( use the amount you like in your cake. I used 3 cups in this cake but think I will try two cups next time.)
1-1 1/2 Cups chopped pecans

In large bowl combine flour, sugar,soda, cinnamon and salt. Mix. Add eggs and vegy oil and mix with a hand mixer till well blended, about two minutes. Then fold in carrots and pecans. Pour in equal amounts into the three prepped pans. Bake 30-40 minutes. I found it didn't need the 40 minutes. I would suggest checking the cake at 30 minutes and then testing it every 2 minutes after till it is done.  Do the toothpick test. When done cool on wire rack for 10 minutes and then turn out and finish cooling completely. Of course remove the wax paper that is on the bottom of the cakes. Then when cool frost.

Cream Cheese frosting
1 (8oz.) package cream cheese, room temp
1 stick butter, room temp
2 tsp. vanilla
16 oz. Plus more powdered sugar (how much powdered sugar you use will depend on how stiff you want your frosting. If layering you want it a little stiffer so that it can hold the weight of the layers. So after adding your initial 16 oz. of powdered sugar continue to add powdered sugar 1/2 cup at a time till you get the right consistency.) Frost.

Pasta e Fagioli

So in my lame attempt to bring the cool weather on (it was 93 degrees today. BRRRRR) I decided to make a soup. I found my way to doing some research into Pasta e Fagioli. Took a bunch of recipes and took what I liked about each and put my own together. It turned out terrific. Very good. My husband Sasquatch loved this. I served it with garlic toast and Chianti wine. YUMMO.

Here's what I did: I make a big pot for my large family. Half it if you want for less.

4 Tbl. olive oil
1/2 pound pancetta, cubed
1 large sprig rosemary, leaves removed from stem. Leaves lightly chopped.
2 sprigs of Thyme (with lots of sprigs on it) or 4 long single stems Thyme, leaves removed and stem discarded.
4 bay leaves
2 med. onions, chopped
2 large carrots, peeled and chopped
2 celery stalks, cleaned and chopped
4 cloves garlic, minced
3 (14oz.) cans crushed tomatoes
5 quarts chicken broth
salt and pepper
4 cans cannellini beans
1 loose pack Cup of fresh basil, chopped
3 Cups Ditalini pasta cooked separately in well salted water. To be added when soup in done cooking.
Extra olive oil for drizzling at serving
Parmesan cheese for serving (this is a must for the end flavor)


Heat oil in large 8-10 quart pot. Add pancetta and cook for 3 -4 minutes. Add the onions, carrots, celery. Stir and cook for 3 minutes or so. Add garlic and stir to cook for a couple minutes. Add herbs and stir a minute. Add tomatoes, chicken broth and stir. Bring to a strong simmer. Cook for 10 minutes (lid off.) Add drained beans. Stir and continue to simmer for another hour. You want to cook down the liquid some. The soup will cook down about an inch. Add salt and pepper, and basil. Stir and continue to simmer. Start pasta water. Cook the Ditalini for about 8 minutes and then drain and put in pot of soup. If the pasta is a little underdone it will finish cooking. Continue to simmer another 5 minutes. Check for seasoning and adjust salt and pepper. Remove bay leaves.
Serve in bowl with a drizzle of olive oil and a couple of spoons of parmesan cheese.

Pasta with Green Olive Sauce

My husband and I love olives. We really like just about any kind. Black are pretty dull as they aren't full of flavor. We wouldn't turn a black olive away though.  Now I don't know if he remembers but I made this for my Daddy a few times and he loved it. Of course like us he loves olives. I think my husband married me because of this sauce (I'm not sure though.)
Now if you aren't a fan of olives you aren't going to like this. BUT, if you like olives you will love this sauce. It is good.

Here's what I do:
1/4 Cup vegetable broth (or stock)
1/4 Cup Olive oil (extra virgin)
4 cloves of garlic, fine chop
1 Cup PITTED and fine chop green olives (you can mix any variety together. I just would not do straight black olives.)
3/4 Cup toasted bread crumbs (1 Tbl. olive oil to hot pan and add in fresh bread crumbs. Stir till golden and remove from pan.)
 1 lb. spaghetti noodles

Heat olive oil in pan. Add garlic and cook for a minute or so and then add vegetable broth and stir for a minute. Add olives and saute another minute. Add cooked pasta and stir. Add bread crumbs to pasta and mix. If too dry add a little pasta water  and mix. Serve with Parmesan cheese.

Twice Baked Potato Casserole

Uh...YUM! We are grilling steak file's on the grill tonight and I wanted a potato that would be easy to fix without having to make baked potatoes and have the ton of fixings out everywhere. So I decided to google a few recipes and then put my own version together. Just WOW! I got my strawberry ice box cake and my baked potato casserole all made before 10 a.m.! Now thats planning. So tonight all I have to do is throw on some corn to boil and grill our steaks. I will let the casserole come to room temp. after being in the fridge all day and then bake it in the oven. Easy peasy. This is good and pretty easy.

Here's what I did: Use a 9x13 casserole pan (cake pan etc.....I used an oval La Creuset casserole dish.)

10 large Russet baking potatoes
1 stick of butter, at room temp
1 (8oz.) container of sour cream
1/2 Cup whole milk
1/2 tsp. Lowery's seasoned salt
1/2-1 tsp. salt
1/2 -1 tsp. pepper
3/4 lb. bacon, cut up and fried crisp, drain off grease
1 small bunch green onions fine chop
2 Cups shredded cheddar cheese, for casserole
1 Cup (or more) shredded cheddar cheese, for top of casserole
2 eggs slightly beaten


Bake potatoes till done. When they are cool enough to handle cut in half and scoop as much of the potato out as you can (without getting any of the skin) into a large bowl. Mash slightly with a potato masher. Add butter, sour cream, milk, salts, and pepper. Mash together. Once the potatoes are lumpy but mashed use a spoon to stir instead of the masher. Then add the bacon, green onions, eggs and cheese. Stir to combine. Spray your casserole dish with cooking spray and then pour the potato mixture into the casserole and spread out evenly. Top with the additional cheese. You can bake it now or place in fridge to bake later. If you bake it later. Take it out of the fridge and let it come to room temp. before you bake it or it will take forever to warm up and the top will be over done and the middle not warm.
Bake at 375 degrees for 35-40 minutes till it is bubbly and top is golden brown.

Buttermilk Buscuits

This is the buttermilk biscuit recipe that I use and rely on. I am currently trying my hand at a few different ones and will post the ones I think are worthy. These are very tasty and always a hit at my house. I will make these over the regular baking powder biscuit recipe (uses milk instead of buttermilk) if I have buttermilk in the house. We don't drink buttermilk so if its here it is because I'm making buttermilk dressing or a cake with it. I usually by a big container and just plan lots of biscuits.

Here's what I do: I use 1 1/2 times this  recipe for the Sasquatches. I don't double it as it is a good size anyway. So 1 and 1/2 more makes a large pan of biscuits. I also cut mine pretty thick.

4 Cups all purpose flour 
1/2 tsp salt
6 tsp. baking powder
1 tsp. baking soda
1 Cup  shortening
2 Cups buttermilk
more flour for sprinkling on counter to roll out biscuits on.

Preheat oven 375 degrees

Sift flour, salt, baking powder, and baking soda. Cut the shortening into the flour till it resembles cornmeal. Add buttermilk and stir till all is together.
Lightly flour counter top and turn dough onto counter and knead until smooth. Roll out 1/2 thick (I usually roll mine much thicker 1 1/2 inches at least. How thick you roll them is up to you.)
Using a 2" biscuit cutter (or just a round glass like my grandma use to do) cut the biscuits into rounds. When you have  nothing but the left over dough pieces from cutting the biscuits then mush it back together and flatten out again and cut more biscuits. Do this till all the dough is used up. Place on a large ungreased cookie sheet close together (you want the biscuits touching slightly.) Bake 20-25 minutes or until they are golden brown. I also test one that is in the middle of the pan. If it is still doughy cook a few minutes longer. If need be take just the outer biscuits and place the inner ones back in the oven for a few minutes to finish cooking if they need it.


          

German Chocolate Cake

I probably made this cake the first time 15 or 20 years ago. I don't remember exactly where I got it but I got a little Hershey's pamphlet with a few recipes in it. This was one of them. This is a wonderful German Chocolate cake. If you are a fan of German Chocolate Cake you won't be sorry one bit.

Here is what I do:

Oven 350. Prep 3 (9") round cake pans.

1/4 Cup Cocoa powder
1/2 Cup boiling water
2 1/4 Cups sugar
4 eggs
1 tsp. baking soda
1 Cup buttermilk
1 Cup + 3 Tbl. butter
1 tsp. vanilla
2 Cups all purpose flour
1/2 tsp. salt

one recipe coconut pecan frosting (below)

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.
Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top.


Coconut Pecan Frosting
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1-1/3 cups sweetened Coconut Flakes(don't pack the coconut in the measuring cup. I did that once and it was too much and made the frosting too thick.)
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.

Lemonade Cupcakes with Lemon Cream Cheese Frosting

I found this recipe on The Meaning of Pie site. These are "lemonlicious", trust me.

Here's what I do:

Cupcakes:
1 stick of butter, softened
 3/4 cups sugar
 1/2 tablespoon lemon zest
1/3 cup frozen lemonade concentrate, thawed (do not dilute)
2 tablespoons lemon juice
1 egg
1 teaspoon vanilla
1/4 cup sour cream
1/4 cup milk
1½ cup cake flour
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda

Frosting:
4 ounces cream cheese, softened
1 tablespoon butter, softened
1½ teaspoon lemon zest
6 teaspoons frozen lemonade concentrate (do not dilute)
4 cups confectioner’s sugar
4 teaspoons lemon juice

Oven 350, line a 12 muffin/cupcake pan with cupcake papers.

In small bowl combine flour, baking powder and baking soda. Mix and set aside. In a mixer set on med-high cream the butter and sugar. Mix for two minutes. Turn mixer down and add lemon zest, egg and vanilla. Mix to combine and then add the lemonade and the lemon juice. Mix to combine. Batter may appear a little lumpy. It is all good. Now add in the sour cream and mix well. Turn mixer to low and alternate adding flour mixture and milk ending with flour. Fill cupcake paper 2/3 full with batter. The cupcake does not rise real high. Bake for 14 minutes and then test with a toothpick. If not ready bake another two minutes and then test again. Once the cupcakes are done take out of the oven and set aside to cool. Remove from the pan and frost.

Frosting:
In mixer cream butter and cream cheese together. Add lemon zest, lemonade concentrate and lemon juice. Mix together and then turn mixer down and add powdered sugar 1 cup at a time. Using all 4 cups will give you a firmer frosting that is easier to pipe. You can use less if it is to your liking.  Also you may use less lemon juice if you prefer it less tart. You might start with half the lemon juice and taste along the way. I like this recipe as listed but you could certainly make small changes to suit your personal taste.

My entire family enjoyed these. They are delish.