• Family Recipe: Dad’s Favorite Carrot Cake

    My Mom is an excellent cook!  Over the years my parents have hosted a lot people in their home and continue to have people over regularly.  I am thankful for all Mom taught me about cooking and for her willingness to allow me to “experiment” in her kitchen as I was growing up.  Mom makes the best Homemade Carrot Cake!  She would make it for special events such as a Holiday or birthdays.  This is my Dad’s favorite cake.   It is rich, moist and delicious.  Here’s her recipe:

    Dad’s Favorite Carrot Cake

    • 2 cups of Sugar
    • 2 cups of Flour
    • 2 teaspoons of Baking Soda
    • 1 teaspoon of ground Cinnamon
    • 1 teaspoon Vanilla Extract
    • 1 1/4 cup Oil
    • 4 Eggs
    • 3 cups grated Carrots
    • 1 cup chopped Nuts (optional)

    Combine all ingredients.  Mix thoroughly and pour into a greased and floured 11 x 13 pan.  Bake at 350 for 40 to 55 minutes.  If you want a layered cake you can do it in two 8 or 9 inch round pans just reduce the bake time by ten minutes and add the Cream Cheese Frosting in between the layers. Cool, then frost.

    Cream Cheese Frosting

    • 1 stick Margarine (softened)
    • 1 lb Confectioner (aka powdered) Sugar
    • 8 oz Cream Cheese (softened)
    • 3 teaspoon Vanilla
    • 1 cup chopped Nuts (optional)

    Cream ingredients together until smooth and place on cooled carrot cake.   Optional you can add the nuts in with the frosting or sprinkle the chopped nuts over the top.  Optional you can add green and orange food coloring to a small amount of the frosting to create a decorative carrot(s) for the top for the cake.

  • Thanksgiving Recipe: Mandarin Avocado Tossed Salad

    We all have a recipe for the Green Bean Casserole and other family favorites.  I am going to share a Salad Recipe for a side dish at Thanksgiving dinner.  We adopted this recipe several years ago thanks to Taste of Home!  It has a mix of colors, shapes and textures that the everyone enjoys.  The whole family, including the kids, love this delicious salad.  Sometimes with add in halved grapes for an extra touch to the salad.

    Mandarin Avocado Tossed Salad:

    • 1/2 cup Sunflower Kernels
    • 1/2 cup slivered Almonds
    • 2 tablespoons Butter or Margarine
    • 1/2 cup Vegetable Oil
    • 3 tablespoons Cider or Red Wine Vinegar
    • 1 tablespoon Lemon Juice
    • 2 teaspoons Sugar
    • 1/2 teaspoon Salt
    • 1/2 teaspoon ground Mustard
    • 1 Garlic Clove, minced
    • 4 cups torn Leaf Lettuce
    • 1 can (11 ounces) Mandarin Oranges, drained
    • 1 ripe Avocado, peeled & cubed
    • 1 to 2 Green Onions, chopped

    Directions:  in a small skillet, saute sunflower kernels and almonds in butter.  Cool. Meanwhile, in a jar with tight-fitting lid, combine the oil, vinegar, lemon juice, sugar, salt, mustard and garlic; shake well.  In a large salad bowl, toss the lettuce, oranges, avocado, onions and sunflower kernel mixture.  Drizzle with dressing. Serve immediately. Makes 6 to 8 servings.

    We usually prep everything the night before and add the dressing when you are ready to serve.  A wonderfully refreshing salad for any meal.

  • Family Recipe: Zucchini Bread

    Zucchini BreadI received this Zucchini Bread recipe from my Aunt Mary Ann.  We love having fresh garden veggies throughout the summer months.  Once fall hits we start looking for ways to continue cooking with those delicious vegetables that we are storing in our freezer.  It is a perfect fall recipe that has been a family favorite for many years.  Your kitchen will smell amazing and it is a joy to share the bread with friends and neighbors.

    Zucchini Bread

    3 Eggs

    1 cup Oil

    2 cups Sugar

    Beat together.  Then add:

    1 teaspoon Vanilla

    2 cups grated Zucchini (if using frozen zucchini drain the excess liquid)

    In separate bowl Mix together:

    3 cups Flour

    1/2 teaspoon baking powder

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon cinnamon

    Add flour mixture to the liquid mixture. Optional: blend in 1 cup chopped nuts.  Pour into a greased bundt cake pan.  Bake at 325 degrees for 1 hour. Remove from oven, cool and sprinkle with powdered sugar.

    The Zucchini Bread recipe brings back the flavors and smells of a fresh garden.  Great bread to bring to a fall gathering.