I had a couple of requests for side dishes for the up coming Thanksgiving. We all have our favorites, green bean casserole, fresh peas with pearl onions that sort of thing. I ask that you send in some of yours. Many of us would like to add an interesting dish to
our meals. I might expect to see something with a brussle sprout in it. It won’t be mine. We grew our own, and tried many ways to prepare them. I can’t see any redeeming qualities in these little gems at all. Maybe you can show me.
Carrot Cake
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
Directions: Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Candy Cake
4 eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
2 tablespoons margarine
1 1/4 cups peanut butter
2 pounds milk chocolate candy bar, chopped
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan. Sift together the flour and baking powder; set aside. In a large bowl, combine eggs, sugar and vanilla. Beat on high speed of an electric mixer until light and lemon-colored. Beat in the flour mixture. Microwave milk and margarine for about two minutes, or until it begins to bubble. Stir into batter. Pour batter into 10×15 inch pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. When cake is cool, plop peanut butter all over and spread evenly to the edges. Refrigerate to set, about 1 hour. In a microwave safe dish, melt chocolate and spread evenly over peanut butter layer. Refrigerate to allow chocolate to harden.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
