I have recently made this recipe for the restaurant. I know what you’re thinking. And the answer is: YES. She WAS that good of a baker and her goods mesmerized people all around us. This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting, Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually. But not this one. I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake. I totally get that. I hate nuts in my cake. I’m eating something soft. Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them. I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup. My mommy spoiled me Now go spoil yourself with this recipe 😀
- 2C AP Flour
- 2 tsp Baking Powder
- 1-1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 2 tsp Ground Cinnamon
- 2 tsp Ground Nutmeg
- 2C Granulated Sugar
- 1-1/2C Canola Oil
- 4 Large Eggs
- 2C Raw Shredded Carrots
- 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
- 1/2C chopped Walnuts (optional)
- Preheat oven to 350* and grease 9’9″ pan
- In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together eggs, sugar, canola oil until well combined. Add carrots and pineapple. Add flour mixture and combine thoroughly.
- Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting. Also freezes well.
My 2nd mother, Halina, gave me this recipe. It’s divine! The Grand Marnier was my idea though.
1 12-oz bag of fresh cranberries
1 cup pineapple juice
2/3 cup sugar
2 shots Grand Marnier or Triple Sec
Dash of ground nutmeg
Place the cranberries in a colander and rinse under cold water, discarding any stems or rotten cranberries. There are always a few in each bag. Take one cranberry and eat it raw while looking at yourself in a mirror. You should have made a funny face.
In a heavy sauce pan mix sugar and pineapple juice and throw in the cranberries and nutmeg. Cover and bring to a boil. When the boiling begins you should hear the cranberries starting to pop open. Remove cover and stir. Reduce heat slightly and continue slow boiling while stirring very often. After about five minutes all of the cranberries should have popped. Smash any cranberries that appear to be intact with the back side of a spoon. Cook another minute or two while continuing to stir. After it has a jelly-like consistency, remove from heat and spoon into a bowl. Cover and cool completely in the fridge.
Happy Thanksgiving! Yankees suck!
Try to find fresh, creamy ricotta cheese with no preservatives for this recipe. Don’t use the stuff you get in the grocery store that comes in mass-produced fashion in tubs.
Â½ pound fresh ricotta cheese
1 quart fresh strawberries or blackberries
2 tablespoons granulated raw sugar
1 banana, sliced thin
6 tablespoons banana liqueur
Drain the ricotta through a cheesecloth for 15 minutes. Wash the berries, clean and hull them, and drain until dry. Place ricotta on a deep serving plate. Add the berries, sugar and banana slices and mix gently. Spoon banana liqueur over the top. Serve with ladyfinger cakes.
4 large red apples, cored (I like Fuji Apples)
2 tablespoons butter, softened
4 tablespoons sugar or Splenda
Â¼ cup Burgundy
1 cinnamon stick
4 lemon slices
Heat oven to 375Â°. Place apples in a large saucepan and cover with water. Boil apples, covered, for five minutes. Transfer apples to a small baking dish, just large enough to hold the apples. Whisk together butter, sugar and wine. Pour the butter mixture into the hollows and over the apples. Pour a few tablespoons of hot water into the bottom of the dish. Break up the cinnamon stick and add it to the dish. Add the lemon slices. Bake for about 40 minutes basting several times during baking.