My grandson, is 20 months old. He learns new words every day. Doc and I were babysitting. He came over to me, lifted his arms, and grunted. I said, “Up? Do you want me to pick you up?” He grunted … Continue reading
Frozen Key Lime Pies are perfect on a hot summer’s day. Every bite is ice cold and has a tart lime flavor. As the frozen pie melts in your mouth the sensation is cooling and refreshing. The pies are made … Continue reading
I like to marinate squash in vinaigrette because it adds additional flavor. This recipe is simple to make and can be prepared in advance. Cut squash into planks; soak them in marinade, and then grill. Marinated Grilled Yellow Squash … Continue reading
I can still remember earning enough money to buy frozen treats from the ice cream truck. It would come down our street once a week and you never knew what day or time it would appear. I kept a pile … Continue reading
Growing up pimento cheese was always in the refrigerator. It was considered a comfort food in my family. Several years ago my mother had been suffering with tummy trouble so I made her some pimento cheese for lunch. She called me … Continue reading
These roasted potatoes are full of flavor that will compliment any entrée. Whole Grain Dijon Mustard Roasted Potatoes6 Yukon gold potatoes1 yellow onion3 tablespoons whole grain Dijon mustard3 tablespoons olive oilLeaves from eight (6-inch) stems fresh thyme plus more for garnishKosher … Continue reading
When Doc and I travel we stop at roadside produce markets to buy fresh fruit, vegetables and preserves. One of the preserves we buy is called black bear preserves. It is a mixture of berries that black bears love. In this … Continue reading
Chicken skewers baked in Garlic Parmesan Romano Butter. As the chicken roasts, the outside turns golden brown but the inside stays juicy and moist. Garlic Parmesan Butter Chicken Skewers6 wood skewers soaked in water for 30 minutesChicken Seasoning (recipe follows)Garlic … Continue reading
Napa Valley Deviled Eggs 6 hard-boiled eggs4 tablespoons full fat mayonnaise1 teaspoon Dijon mustard1/8 teaspoon kosher salt1 and 1/2 tablespoons drained sweet pickle relish2 tablespoons celery, 1/4-inch dice Place 6 eggs in a single layer in a large stockpot. Fill … Continue reading
This is probably the best carrot cake I have ever tasted! It is from my dear friend Jane Howell. She says grating whole carrots instead of purchasing them pre-grated makes this cake exceptional.
Carrot Cake
3 cups grated carrots
2 cups granulated sugar
1 and 1/4 cups canola oil
4 large eggs
2 cups all-purpose flour
1 teaspoon iodized salt
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 cup chopped pecans
Garnish: 1/2 cup chopped pecans toasted 300ºF
for 7 minutes and cooled for top of cake
Preheat oven to 300ºF. Grate carrots with a box grater using large holes or with a food processor using grater disc, then chop strips of carrot with metal blade. Set aside. With a mixer combine sugar, oil, and eggs. Combine flour, salt, cinnamon, and baking soda. Add flour mixture to sugar mixture. Mix. Add carrots and pecans. Mix.
Pour batter into a 9 X 13-inch pan.
Bake 60-70 minutes or until a toothpick comes out clean. Remove from oven. Cool completely. Ice with Cream Cheese Icing. Garnish with toasted chopped pecans. Slice cake cold and serve at room temperature.
Cream Cheese Icing
8 ounces regular cream cheese, not Neufatchel or low fat, softened
1/2 cup unsalted butter, softened
1 (16 ounce) box powdered sugar
1 tablespoon pure vanilla extract
Mix cream cheese and butter together 3 minutes with a mixer on medium speed. Gradually add powdered sugar on low speed mixing 3 minutes or until icing is light and fluffy. Add vanilla. Scrape sides of bowl and mix again.
Variation: Divide cake batter into three 9-inch round pans that have been lined with parchment paper and sprayed with non-stick spray. Bake layers 300ºF for 40-45 minutes. Remove cakes from pans and cool on wire racks. Ice with Cream Cheese Icing between layers and on top and sides. Decorate with a ring of toasted pecans around top edge of cake. Refrigerate. Slice cake cold. Serve at room temperature. Makes one, 3-layer, 9-inch cake. Enjoy!
Volunteerism. Home town. Johnson City. Good books. Random thoughts.
Bartlett TN Family & Children Photographer
Mary Duke Cooks! 