Ritz – carlton carrot cake

Ingredients

3 cups grated carrots (1 lb.)
2 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp baking power
2 tsp baking soda
1 tsp salt

1 1/2 cups vegetable oil
4 eggs (large)
3/4 cup nuts

How to prepare

In a large mixing bowl add flour, sugar, cinnamon, baking soda, baking powder, salt, oil. Add eggs. Blend spoon stir carrots in. Pour into 2 greased – floured 9 -” layer pans bake in a 350 f. Oven 40 minutes.
Frosting soften 1 stick of butter or margarine 8 oz. Cream cheese 1 tsp vanilla 1 lb. Package confection sugar

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Karithopita spiced walnut cake

Ingredients

6 eggs
2 1/2 cup bisquick
1/2 tsp cinnamon
1 tsp -salt
1/2 tsp ground cloves
3/4 tsp baking powder
2 cup sugar

2 1/2 cup chopped walnuts
1 1/2 cup milk
1 1/2 cup vegetable oil
3/4 cup sugar
1/2 cup -water
12″ strip orange peel
12″ strip lemon peel

1/2 cinnamon stick
1/4 cup honey
1/2 lemon; juiced
1/4 cup walnuts
1 tsp ground cinnamon

How to prepare

In a large mixing bowl place the eggs, bisquick, 1/2 tsp cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes.
Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 f. Pour the batter into a baking pan that is 10 x 14″, and 2 1/2″ deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours.
In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool.
Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon.

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Pear hazelnut sour cream pie

Ingredients

1 cup hazelnuts
2 tbsp unsalted butter
2 1/2 lb (about 5 medium sized) fresh pears, peeled, cored and sliced
1/2 vanilla bean or 1 tsp vanilla ext.
1/2 cup granulated sugar
1/4 cup all purpose flour

1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
1 large egg
1 cup sour cream
pinch of salt
1/2 cup brown sugar, packed
1/2 tsp vanilla extract

1 tbsp lemon zest
1 pie shell

How to prepare

1. Preheat oven to 350 degrees f.
2. Spread whole hazelnuts in a single layer on a baking sheet and bake until toasted, up to 20 minutes, turning nuts after every 5 minutes. Cool slightly, then place nuts in a clean tea towel, fold towel to enclose nuts, and rub between your hands to remove as much of the nut skins as possible. Chop nuts coarsely and set aside.
3. In a heavy 10 or 12″ skillet, melt butter. Add pears and vanilla bean (or vanilla extract). Pour granulated sugar over pears and saut

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Ginger ice cream

Ingredients

Ginger puree:
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 tbsp water

Ice cream:
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract

How to prepare

Place ginger, lemon zest, and sugar in food processor; puree.
Place puree in non reactive pan over medium heat; bring to a simmer until puree becomes a paste (about 8 minutes- this will stop ginger from curdling milk or cream).
Remove from stove; cool completely.
Pass through a strainer to remove largest pieces of ginger; transfer to clean container; cover; cool to 40 degrees; reserve in refrigerator.

Combine all ingredients and ginger puree in non reactive bowl; stir well; cover; cool to 40 degrees.
Transfer to ice cream freezer; process according to manufacturer’s instructions; transfer to clean, non reactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor). For about 1 pt.

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Fantastic Hot Fudge Sauce

Ingredients

1 1/2 cups corn syrup
3/4 cup cocoa
1/4 tsp salt
2/3 cup butter
1 tsp Vanilla

How to prepare

In a saucepan, combine corn syrup, cocoa and salt. Stir constantly over med heat until mixture begins to boil. Reduce heat and simmer for 3 minutes. Remove pan from heat and stir in butter and vanilla. Makes 2 cups of sauce. Keeps well in the fridge and can be re-heated. Great with vanilla ice cream.

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Peanut brittle

Ingredients

1 cup corn syrup, dark or light
1 cup sugar
1/4 cup, water
2 tsp margarine
1 1/2 cup peanuts, salted
1 tsp baking soda

How to prepare

Grease a baking sheet well mix the karo, sugar, water, and margarine in a heavy 2- Quart saucepan cook over med heat, stirring constantly, until the sugar is Dissolved and mixture boils continue cooking until the mixture registers 280

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Chocolate Cherry Pie

Ingredients

1 cup allpurpose flour
2 tbsp sugar
1/2 tsp salt
1/2 cup cold butter or margarine

FILLING:
14 oz can sweetened condensed milk
1 cup (6 oz) semisweet chocolate chips
1/2 tsp salt
1 can (21 oz) cherry pie filling
1/4 to 1/2 tsp almond extract
Whipped cream and maraschino cherries, optional

How to prepare

In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9″ pie plate Bake at 350’F for 15-20 min. or until golden brown. Cool completely. In a saucepan, combine milk chocolate chips and salt; cook and stir over LOW heat until chocolate melts. Stir in pie filling and extract Pour into crust. Chill 23 hours or until firm. Garnish with whipped cream and cherries if desired. Yield: 8 servings.

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Delicious moist banana cake

Ingredients

1 cup self rising flour
1 tsp bicarbonate soda
3/4 cup brown sugar
2 tsp cinnamon
1 cup grated carrots
1 cup ripe mashed bananas
1/2 cup chopped walnuts or raisins

1/2 cup cooking oil
2 large eggs

Frosting

1 oz cream cheese, softened
1 oz butter or margarine, softened
3/4 cup powdered sugar
1 tsp lemon juice
1/3 cup finely chopped walnuts

How to prepare

Line a loaf pan or ring with waxed paper. Preheat oven to 180c or 350f. Mix all ingredients except the oil and the eggs. Mix well. Beat the oil and the eggs together and stir into the first mixture. Pour into the prepared pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean. Cool and frost.

Frosting —
blend all ingredients together well. Frost cake.

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Carmel corn

Ingredients

6 qt of popped popcorn
1 cup butter
2 cup packed dark brown sugar
1/2 cup light corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
2-3 cup nuts (optional)

How to prepare

Heat oven to 250′. Melt butter over low heat. Add next 3 ingredients & bring to a boil , stirring constantly. Cover & gently boil without stirring for 4 minutes. Remove from heat & carefully add soda & vanilla (it will froth & foam). Spray lg baking sheet or roasting pan with cooking oil spray. Combine popcorn & carmel mixture, mixing well. Spread popcorn out on pan. Bake about an hour, stirring every 15 minutes. Cool completely. Break apart & store in tightly sealed container.

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Macadamia Nut White Chip Pumpkin Cookies

Ingredients

2 cup flour
2 tsp cinnamon
1 tsp ground cardamon
1 tsp baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup solid pack pumpkin
1 egg
2 tsp vanilla
2 cup white chocolate chips
2/3 cup coarsely chopped macadamia nuts, toasted

How to prepare

Combine first 4 ingredients in a sm bowl. Beat butter and sugars in a lg bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded tbsp onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350

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