Carrot cake

Hi, I haven’t made a carrot cake in years. 

 Back in the day when food processors were not known of; I used to grate my carrots but with modern inventions today I used my food processor and it worked out great!  No tedious grating Or I remember you could use jars of baby food labeled carrots, this shows you how old I am. Can you believe?

The original recipe is below.  I used my new round deep cake pan I bought recently. Baking time was similar to as below. I baked approximately 40 minutes. Use a cake tester to make sure center comes out clean.

Enjoy!

Note: I cut sugar to 1 cup and oil to 3/4 cup

knowing that my cream cheese icing would make up

For the sugar.

I added chopped pecans on top!

It’s delicious!

Original:

• 1 1/2 cups granulated sugar 
• 1 cup vegetable oil 
• 3 eggs 
• 2 cups Gold Medal™ All Purpose Flour 
• 2 teaspoons ground cinnamon 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• 3 cups shredded carrots (5 medium) 
• 1 cup coarsely chopped walnuts 

Cream Cheese Frosting

• 1 package (8 oz) cream cheese, softened 
• 1/4 cup butter or margarine, softened 
• 2 to 3 teaspoons milk 
• 1 teaspoon vanilla 
• 4 cups powdered sugar 
• Nutmeg, if desired

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Step 

  2
  Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Step 

  3
  In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Betty Crocker

Vanilla cream / custard filled cake

  My homemade cream/ custard is best.

Here’s the link;

https://iliketobakeandcook.blogspot.com/2024/12/coconut-cream-trifle.html

I  box yellow cal mix baked according to directions 

My pan was a 9.5 round cake pan 2.5” deep.

Greased and floured pan.

I baked it at 350° for 35 minutes or until

Toothpick inserted in center comes out clean .

When completely cooled slice across horizontal (two pieces)

Filling:  1- small package vanilla instant pudding and 2 cups milk. Whisk until

Blended and smooth. Set aside in refrigerator.

1 pint heavy cream 

4 T powdered sugary

1 tsp. Vanilla extract 

Beat with mixer until peaks form so it’s easy to spread.

Cover cake with whipped cream and top with a handful of coconut   REFRIGERATE UNTIL READY TO SERVE.

Yummy yummy!

 

White cake with lemon layer

So easy!  When you have all the ingredients this is a very easy way to make a delicious dessert.  It was ready in an hour and a half.

1 box white cake mix made according to directions 

1 can lemon pie filling

Bake cake in 2- 9” pans follow baking directions.

Topping:

1 pint heavy cream

1 tsp. Vanilla extract 

4 tablespoons confectioners sugar .  Beat until

thick  but still soft.  Spread gently over cake. Refrigerate several hours.

Enjoy!  

Eclair cake different recipe

I needed a very easy and quick dessert for tonight so I had all ingredients for the exception of the frosting for this recipe so it’s was made effortlessly .  

I don't keep canned frosting handy because imo homemade is very easy to make and I always have the ingredients to make it.  Powdered sugar, vanilla , milk and softened butter always make a yummy icing/frosting).  I added 1/4 cup

Of baking cocoa and it turned out to be perfect chocolate topping.

Hint:  did you know? If you icing is too thick pop it in the microwave for a few seconds and it’ll be easy to spread…

Enjoy!

• 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
• ▢ 3 1/2 cups milk
• ▢ 1 (8 ounce) container whipped topping thawed 
• ▢ 1 box graham crackers
• ▢ 1 can dark chocolate frosting or make your own frosting. *** I  made my own using the one on the back of the baking Cocoa container. 

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Adapted from culinary hill

Banana bread

Banana Bread (my daughter's recipe)  Kids and adults love it!
1 3/4 cups all purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 bananas)
1/3 cup butter (softened)
2 tablespoons milk
2 eggs
1/4 cup chopped walnuts(optional)
Combine dry ingredients.  Set aside..

Beat eggs,sugar and butter..

Add dry ingredients alternating with milk..

Add  mashed bananas..Beat slowly until well blended..  

I grease my pans with cooking spray generously.

Bake 350° in loaf pan approx. 45 minutes..

If I use muffin pans or muffin loaves I bake approx. 30 minutes until lightly golden..Test center with toothpick ..

Enjoy!

Cream puffs/ Eclairs

Hubby was looking for sweets and immediately mentioned eclairs.  We both enjoy them and when you make your homemade custard they are hard to resist.

The puff recipe is super easy and as long as you store them in a cool place they should keep for a few days.  Lightly cover with wax paper until you are ready to fill.

Note:  Make sure you scoop out all of unbaked dough in center after you cut them and dis guard.

Original recipe 10-1-16

Add caption

Puff ingredients:

1 cup water 
1 stick butter 
1 cup flour
Bring water and butter to boil, lower heat. Add flour stirring constantly until mixture works away from sides...Take off stove beat in 4 eggs one at a time into flour mixture.

Grease and flour cookie sheet.  By heaping Tablespoon spoon dough into large mounds or a little narrower making sure to leave space in between for dough to spread out if you want a eclair (oval) type look.

Bake 400 degrees for 40 minutes.  Turn oven off leave in oven 15 min. more.
When completely cool cut half way across and scoop out any remaining dough in center.  Fill with custard cream and either sprinkle powdered sugar on top for making a chocolate icing.

For years I have made the custard recipe below.  I used to make it on top of the stove and always worried about it burning/scorching so a few years back I decided to try it in our microwave and have made it this way ever since.  Enjoy!

NOTE:  USE AN ICE CREAM SCOOPER TO MAKE MORE UNIFORM CREAM PUFFS..


Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla.

Chocolate Topping:

Start with 1 Tablespoon softened butter
1 Tablespoon cocoa
1 Tablespoon powdered sugar
1 tsp. milk

With a wire whisk blend all ingredients.  

Depending on how many cream puff/eclairs you are going to fill, adjust recipe.  The above was able to top 3 nicely.  I only do a few at a time or as needed.  My recipe made 10 puffs of average size.  Store puffs in a cool place or fill and refrigerate. You can also sprinkle powdered sugar on top instead of chocolate.  

Happy Baking from my kitchen to yours,