Anne's Carrot Cake
4 large eggs
1 cup white sugar
½ cup brown sugar
2 teaspoons ceylon cinnamon
1 ½ teaspoons freshly grated nutmeg
1 ½ teaspoons baking soda
1 tablespoon baking powder
2 cups flour
1 teaspoon vanilla extract
1 ½ cups vegetable oil
2 ¼ cups finely shredded carrots
¾ cups canned crushed pineapple, drained overnight if possible
1cup toasted walnuts
½ cup raisins
½ cup golden raisins
Preheat oven to 350. Grease and flour 2 – 8” layer cake pans. Put parchment paper in bottoms.
Toast nuts and cool.
In a large mixing bowl, combine eggs and sugar, mixing well. Add spices, salt, baking soda, baking powder and vanilla. Mix well. Add oil, then flour, one cup at a time. Stir in the carrots, pineapple, raisins and nuts.
Bake about half an hour or until done. Cool for 20 minutes, then unmold onto cake rack to cool completely.
Soften 4 T butter and 8-oz. cream cheese. Whip together. Add 2 t. vanilla, l t. ea. grated orange rind and lemon rind and beat until smooth. Gradually add 3 ½ C or more sifted powdered sugar.
This recipe courtesy of my late stepmother, whose cooking will be remembered for a couple of generations.
Use about 1 1/2 quarts of broth in this recipe. Broth is turkey broth according to the recipe. I've made it with a mixture of chicken or vegetable broth and bottled clam juice.
With 6 level tablespoons of flour and just enough oil to moisten it well, make a roux by browning this slowly to a dark, rich brown. Add a little oil if needed to stir easily. This must be stirred constantly to get it very brown without burning.
Add 3 large onions, chopped and about 2 cups chopped green onions including the tops. Cook these in the roux for several minutes, stirring. Add some broth and 2-3 cups chopped celery, ¾ cup chopped parsley, and 3 bay leaves. Cook for a few minutes.
Add remaining broth, ¾ to 1 can tomato paste, 2 whole cloves, and Worcestershire sauce, Tabasco, salt and pepper to taste. If using crab claws or other crab in the shell, these get added now.
Simmer for about 1 hour. If you are adding shrimp, add them in the last ten minutes of cooking. (shell and devein the shrimp first). Shelled crabmeat would go in at this time too. Oysters are added at the last minute.
Pour over rice in bowls and sprinkle with gumbo filé.
People who hate fruitcake love this one! This is one fruitcake that won't end up as clutter. Of course, people who like fruitcake love it too. It has no candied fruit, and no citron.
Preparation: Heavily grease five or six of the small fruitcake loaf pans, or a tube pan (not bundt) or a couple of bread loaf pans – this recipe isn’t particular. Preheat the oven to 300.
1. Mix together:
• Just under a pound and a half of pitted , cut up dates.
• 2 pounds of your favorite DRIED fruit. Apples, cherries, pineapple, berries, pears, apricots, or peaches are fine. Use the ones you like.
2. Combine 2 cups sifted all purpose flour with 2 teaspoons of baking powder and ½ teaspoon of salt. Sift it all over the fruit and dates, and mix the whole thing up well with your fingers. You need a large mixing bowl. Distribute the flour coating evenly so the fruit pieces don’t stick together.
3. Beat together four eggs and 1 cup granulated white sugar until blended. Add this to the fruit mixture and mix well with a large spoon.
4. Add 2 pounds of your favorite unsalted nuts. Hazelnuts, pecans, almonds, or whatever you like best. Mix some more. There will be very little batter in proportion to the fruit and nuts. It’s just enough to stick them together.
5. Pack into pans and bake until the tops look dry. This takes a while. Keep checking it.
2 C milk
1 ½ tablespoons dry yeast
1/3 C honey
1 C barley flour
1 C whole wheat flour
1 C unbleached bread flour
Scald the milk. Add the honey and let the mixture cool to 110 degrees F. Sprinkle the yeast on top and let it soften for a few minutes. Then stir in all three kinds of flour and either beat 100 strokes with a large spoon or use an electric mixer on medium speed for about a minute.
Let rise at 90 degrees until doubled in bulk, about 45 minutes.
To make the dough, add to the sponge:
1 C cooked wheat berries
½ C chopped toasted walnuts
½ C roasted unsalted sunflower seeds (hulled)
2 tablespoons melted butter
2 teaspoons salt
About 1 cup whole wheat flour
About 1 cup unbleached bread flour
Knead, adding more flour as needed in about a 50/50 ratio of whole wheat and unbleached bread flour, until the dough is smooth and elastic. (The chunks of stuff won’t make for a smooth ball of dough, but the dough itself should be smooth.)
Let rise until doubled, about 30 minutes. Deflate and let rise until doubled again. Shape into a loaf. Let rise for 30 minutes.
Bake at 400 degrees F to an internal temperature of 200 degrees.