Carrot Spice Cake

CARROT SPICE CAKE

The Cake

1 1/4 Cups Vegetable Oil
2 Cups Sugar
4 Eggs
3 Carrots Grated Raw
1 cup Nuts *Optional
1 Can Crushed Pineapple 8oz
1 cup Coconut Grated (Sweetened or unsweetened are fine)
1/2 cup Raisins
2 Tsps. Vanilla Extract
2 Cups All-Purpose Flour Sifted
1 tsp. Salt
2 Tsps. Baking Soda
2 Tsps. Cinnamon



The Frosting

8 Oz. Cream Cheese
1/2 cup Butter (that’s one stick)
2 Tsps. Vanilla Extract
1 cup Nuts Chopped (Again Optional)


Directions

For the Cake:
Preheat oven to 350 degrees. Combine oil, sugar and eggs. Beat well. Stir in grated carrots, nuts, pineapple and vanilla. Add flour, salt, soda and cinnamon; beat well. Pour into two greased and floured 9 inch cake pans. Bake 35-45 minutes. Let cool before frosting.


For the Frosting:
Mix cream cheese and butter. Add sugar and vanilla. Beat until smooth. Stir in nuts.

Autumn Spice Cider Recipe

Sweet, Easy, Yummy Yeast Biscuits

Perfect Yummy Yeast Biscuits

Ingredients

1 Cup Warm Water
1 package of yeast
2  1/2 - 3 cups Self Rising Flour
1 Egg
1 Tablespoon Sugar
3 Tablespoons Soft Butter
1/4 cup Butter (to spread on dough)


Directions

Dissolve yeast in warm water in medium size bowl
Add sugar, eggs and butter
Stir in flour.
Mix together well and turn onto floured board
Knead dough and roll out to medium thickness.
Spread 1/4 cup of butter onto half of the dough then fold it over the other half.
Using a floured cutter (I just use an old coffee cup that I keep for just the purpose of making biscuits) cut biscuits.
Let rise for 1 hour in a draft free place (you can stash them in your oven or microwave
Bake 450 until a nice golden brown.

The Perfect Candy Apple

Red Cinnamon Candy Apples

Making candy apples isn't as difficult as one might imagine. The secret is in the use of a candy thermometer. If the candy doesn't reach the perfect temp then the result is candy that is either too soft or too hard to eat. Stirring the mixture brings the temp of the candy down slightly- so use your thermometer often to maintain the correct degree for perfect candy.

Ingredients:

8 apples (I like Granny Smith for their crispness)
8 wooden skewers (popcycle sticks work great)
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, like Red Hots
Candy Thermometer


Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray or smear on butter.
* Parchment paper works equally well. In which case simply smear on a thin layer of butter

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees with candy thermometer. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 300, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours but can last for quite some time if wrapped in plastic wrap and refrigerated.

Lamb Bread Recipe

Recipe Instructions


 

Finished Bread











 

Sugar Plum Cake

Old Fashioned Sugar Plum Cake


2 Cups All Purpose Flour
1 1/2 C Sugar
3 Eggs
1 Cup Vegetable Oil
1 tsp baking soda
1/4 tsp salt
1 tsp allspice
2 tsp cinnamon
1 tsp nutmeg
1 Cup buttermilk
1 tsp Vanilla
1 Cup dried plums, chopped
1/2 Cup chopped nuts (I used walnuts)



Sauce


1 stick margarine (or butter)
1 1/2 C sugar
1/3 tsp baking soda
2 tsp vanilla
1/2 C Buttermilk


Grease and flour bundt or 9×13 cake pan. Preheat oven to 350 degrees. Combine all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined. Pour into prepared cake pan and bake for one hour.


Just before cake is done, place all sauce ingredients into a saucepan. Bring to a boil, stirring constantly, and continue boiling gently until sauce is thickened, about two minutes. Remove done cake from oven and poke holes all over top with a fork (or a tooth pick). Pour hot sauce over hot cake. Allow to sit in pan until sauce is absorbed.

~Life is Short~ Eat More Cake!

Fresh Ginger Pumpkin Cake
Ingredients

1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons minced fresh ginger
1 cup chopped pecans, toasted

* Ginger-Cream Cheese Frosting (see below)


Directions

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.

Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, 9" round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill overnight. Enjoy!


Ginger-Cream Cheese Frosting
Ingredients

1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon minced fresh ginger
4 cups powdered sugar
1 teaspoon vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, beating until smooth. Chill 30 minutes or until spreading consistency.


“Let your beauty be found in “the hidden person of the heart,
with the incorruptible beauty of a gentle and quiet spirit,
which is very precious in the sight of God.”
1 Peter 3:4

Simple Recipes

Asian Pepper Steak- Crock Pot

3 pounds beef sirloin
3 tablespoons flour, for dusting meat
3 cloves garlic, grated or finely chopped
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (8-ounces)
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice


Preparation

In a large skillet, sear the meat in some EVOO (extra virgin olive oil) until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with flour and mix the meat around until there is no more visible flour.

Add the remaining ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

Serve on top of cooked rice.