Grease and flour a tube pan

preheat oven to 350 degrees

 

Step 1:            1 ¼ cups oil

2 cups sugar

Step 2:            4 eggs

Step 3:            2 ¾ cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

Step 4:            3 cups raw grated carrot

1 cup chopped pecans

 

Cook day before you the need cake. Refrigerate cake overnight before icing with cream cheese frosting.

Cream Cheese frosting:

1 pound confectioner’s sugar

8 ounces cream cheese

1 ½ sticks butter, room temperature

2 teaspoons vanilla flavoring

Carrot Cake

          

2 cups sugar

2/3 cup milk

1 tablespoon honey

Dash salt

 

First, butter a plate. Cook above ingredients until soft ball stage.

(approximately 7 minutes)

 

Take off stove and stir in

2 tablespoons butter

½ cup peanut butter

 

Stir until smooth. Pour onto the buttered plate. Let cool.

             This was a treat for my sisters and brothers that our father would make. I always thought of him as a great cook. As a firefighter for Knoxville City, he would cook for the other men as part of his job. When he cooked for us, it was wonderful.

Peanut Butter Fudge

Text Box: Desserts

Ricotta and Coffee Cream

 

             1 1/2 pounds fresh ricotta

             2/3 cup granulated sugar

             5 Tablespoons dark rum

             1/2 cup plus 2 tablespoons very

                          strong espresso coffee

             Garnish: 36 espresso beans

 

             Put the ricotta, sugar, rum, and coffee   into the food processor and process to a creamy consistency.

             Pour the mixture into 6 individual glass dessert ‘coupes’ and store in the refrigerator overnight.

             Just before serving, arrange 6 fresh, crisp coffee beans in a circular or other pleasing pattern over the cream. Serve cold.

Note: do not refrigerate the beans or they will become soggy.

             Essentials of Classic Italian Cooking, Marcella Hazan, p. 600