Today I made Carrot Cake!
2C flour, 2 1/4C sugar, 1t baking soda, 1t baking powder, 1 1/4t cinnamon, 1C olive oil, 4 eggs, beaten, 10 oz shredded carrots
Preheat oven to 325F. Stir together dry ingredients.
Add remaining ingredients except carrots, blending well.
Stir in carrots.
Pour into 2 greased 8″ round pans. Bake 55-60 minutes or until toothpick comes out clean.
Frost if desired.
Today I made Peppermints!
2T butter, 8 oz cream cheese, 2T corn syrup, 5t peppermint extract, 8C powdered sugar, granulated sugar, sprinkles
Beat all ingredients except sugars and sprinkles with electric mixer on medium speed until integrated.
Gradually beat in powdered sugar until well blended. Divide mixture into 6 parts and wrap in plastic. Fridge until firm. Roll out on board covered with a thin layer of granulated sugar. Use cookie cutters or shape by hand.
Garnish with sprinkles if desired.
Store in fridge in an airtight container.
Today I made Lemon Cake Pudding!
2T butter, melted, 6 eggs, separated, 1/2t cream of tartar, 6T flour, 2C sugar, 12T lemon juice, 3C milk
Preheat oven to 350F. Beat yolks until light. Add flour, sugar, butter and lemon juice. Blend well. Stir in milk. Blend well. In separate bowl, beat whites until frothy. Add cream of tartar. Beat until stiff but not dry. Fold into yolk mixture. Pour into greased dish. Bake until top (cake) layer is firm, about 50-60 minutes. Top may be lightly or darkly browned, depending on the shape and size of pan used. Garnish with dried mint leaves and/or sprinkles.
Today I made Pear Cake!
1/2C butter, melted, 1C sugar, 2 eggs, beaten, 1/2 tsp baking soda, 1t cinnamon, 1 1/2C flour, sifted, 3 pears, finely chopped, 1t vanilla extract or crushed vanilla bean, 1/2t salt
Preheat oven to 350.
Mix melted butter with sugar. Add beaten eggs. Blend well. Add dry ingredients and vanilla. Stir in pear.
Blend well. Bake 45-50 minutes or until toothpick comes out clean.