makes a 2-layer, 9-inch cake
I made the batter by proportion, and it’s actually a bit too much for a 7-inch cake. I used 1/3 of it for each layer then made mini muffins out of the rest. However, it’s just the right about for two 9-inch layers, which is a more standard size cake pan anyway.
Last but not least, you can substitute standard cream cheese and softened butter for the tofu cream cheese and margarine/shortening.
1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup sugar
1 cup light brown sugar
1 cup canola oil
4 large eggs
3 cups finely grated carrots (about 6-7 medium carrot)
1 cup coarsely chopped walnuts
1/2 cup raisins
Preheat oven to 350°F.
Grease the cake pans, and, if you like, cut out a circle of parchment with which to line the bottom. Grease the parchment too.
In a medium bowl, combine the dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl). In another, larger bowl, stir together the sugar and oil until the sugar is saturated by the oil. Beat in the eggs, one at a time. Add the flour mixture, and fold with a rubber spatula until just combined. When the flour’s almost stirred in, add the carrots, raisins, and walnuts, still being careful not to overmix. Divide batter equally among cake pans.
Bake the layers for 40-50 minutes, or until a tester inserted into center comes out clean. Cool cakes in pans for a few minutes, then turn them out onto a rack or a plate to cool. Cool completely before icing.
Maple Cream Cheese Frosting
12 oz tofu cream cheese
12 oz margarine or shortening
1 1/2 cups confectioners’ sugar
3 tablespoons maple syrup
Beat all the ingredients in a food processor until very smooth. You may need to chill it in the fridge for a few minutes so that it’s thick and easy to spread.
Trim the layers as necessary if they’re really puffed up in the center. Then spread a thin layer of frosting on top of the first layer. Top with the second and carefully cover the top and sides with icing. Keep in the fridge–it’ll stay good for a week.
Bake at 400 degrees for 20 minutes.
2 envelopes active dry yeast
11/2 cups very warm water
3/4 cups milk
1/1 cup sugar
1 tablespoon salt
5 tablespoons butter, margarine or vegetable shortening
1/3 cup molasses
3 1/2 cups unsifted whole wheat flour
3 1/2-4 cups sifted all purpose flour
If you love chocolate, pecans and cake, this is the recipe for you. Even if you’re not sure you love all those things this magnificent cake will convince you.
Difficulty: Moderate. This is more time consuming than difficult but worth the effort.
1 stick margarine (1/2 cup)
1/2 cup vegetable oil
2 squares unsweetened chocolate or 4 tablespoons unsweetened cocoa
1 cup water
2 cups unsifted all purpose flour
1 teaspoon baking soda
2 cups sugar
1/2 cup sour milk (place 11/2 teaspoon vinegar in 1/2 measuring cup. Fill with milk)
2 eggs, beaten
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 stick margarine (1/2 cup)
2 squares unsweetened chocolate
6 tablespoons milk
1 package confectioner’s sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
From Sara (internet) and Ellen Albanese
For the crust:
1¼ cup graham cracker crumbs
⅓ cup sugar
6 tablespoons butter, melted
For the filling:
3 egg yolks
2 teaspoons grated lime zest
⅔ cup key lime juice (regular lime juice can also be used)
1 14 ounce can sweetened condensed milk
¼ cup sugar (Ellen uses 1/8 cup to make the flavor a little more tart)
For the topping:
½ cup heavy cream
2 tablespoons sugar
lime slices for garnish
Preheat the oven to 350 degrees. Line an 8"x8" pan with foil and coat the foil with cooking spray.
Place the graham cracker crumbs, sugar and butter in a bowl and mix until well combined.
Firmly press the graham cracker mixture into an even layer in the bottom of the pan.
Bake the crust for 10 minutes.
While the crust is baking, prepare the filling.
Beat the egg yolks with a mixer until smooth and creamy, 2-3 minutes. Slowly pour in the condensed milk, continuing to beat the mixture. Add the lime juice, lime zest and sugar, then beat until completely smooth.
Pour the filling over the crust.
Bake for 15 minutes or until filling is just set.
Cool the bars completely then refrigerate for at least 4 hours or up to 3 days.
Prior to serving, cut the bars into 9 equal pieces and prepare the whipped cream topping.
Place the heavy cream in a bowl and beat with a mixture until stiff peaks form. Fold in the sugar.
Place the whipped cream inside a piping bag fitted with a large star tip and pipe rosettes of whipped cream onto the bars.
Top with lime slices and serve.
The Perfect Last Hurrah for Summer
(from Ellen Albanese)
Makes 6 drinks
1/4 cup sugar
1/4 cup water
1-1/2 cups chopped hulled strawberries
6 thin lemon slices (pick out seeds after slicing)
1 750-ml bottle chilled Prosecco
Make simple syrup: Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup.
Divide strawberries among six 6- to 8-ounce glasses; add 1/2 tablespoon syrup to each and mash with muddler or handle of wooden spoon. Add lemon slice to each and mash to release flavor. Add several ice cubes to each glass, then fill with Prosecco.
Can also use sparkling water instead of Prosecco to make a non-alcoholic version.
Adapted from the Rustic Canyon restaurant in Santa Monica, California.
4 ounces ( )
Cream cheese, softened
Sliced pepperoni, chopped1/4 cup
Green onions, sliced
Land O Lakes® Shredded Mozzarella Cheese
Crisp breadsticks or large corn chips
1 Heat oven to 350°F. Beat sour cream, cream cheese and I
talian seasoning in small bowl until smooth.
2 Spread sour cream mixture in shallow 9-inch quiche dish
or 9-inch pie plate. Spread with pizza sauce.
Top with pepperoni and green onions.
3 Bake for 12 to 14 minutes or until heated through.
Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with breadsticks.
NUTRITION FACTS ()
1 box chocolate cake mix
1 box fudge brownie mix
1 1/4 cups water
1 cup oil
1 cup heavy whipping cream
I bag (12 oz) semi sweet chocolate morsels
This cake looks just like the picture and tastes as good as it looks.
This is the best granola you will ever make or ever want to eat. It’s from the internet, and while I’ve played with the ingredients, the original recipe is still the best. Give some away and you’ll have friends for life.
Difficulty: Easy to moderate (lots of nut chopping and a little judgment about when the granola is done but not too done)
What you'll need:
2 cups plain flour
2 1/2 cups milk
2 large eggs
1 tablespoon sugar
1/2 teaspoon cardamom powder
1/2 teaspoon ground ginger
1 pinch salt
Canola oil or butter for frying
Set aside some honey, butter and sugar to serve
How to make it:
Beat or whisk all the ingredients together in a bowl.
Heat a frying pan and drop a little bit of butter to fry the malawa or use cooking oil.
Ladle some batter into the pan and seirl the pan to make a thin layer.
Fry for about a minute on each side until slightly golden.
Serve immediately by spreading melted butter and honey on top or sprinkling with some sugar.