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 |
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 |