Jackie Petersen’s Carrot Cake:



 

Cake Ingredients

5 eggs
2 cups sugar
1 ½ cups cooking oil
2 ¼ cups flour
1 tsp. Baking soda
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. vanilla
 ½ cups nuts
2 cups grated carrots
 1 cup crushed pineapple
 

Process:

Preheat oven to 350°
Grease and flour 10 X 14 pan (Wax paper too)
Cream together cooking oil and sugar
Add and mix eggs
Add and mix flour, Baking soda, salt, baking powder, and cinnamon.
Add and mix vanilla, nuts, grated carrots, and crushed pineapple.
Bake for 1 hour or until done.
 

Icing Ingredients

8 oz. cream cheese
½ stick of butter
1 box of powdered sugar
2 tsp. vanilla

 

Topping:

Blend cream cheese and butter.
Beat in powdered sugar and vanilla

 

Comments

Post a Comment

Popular posts from this blog

Thumbprint Cookies

Photo Coming Soon Wet Ingredients: 1 cup softened butter                                                                                                                                         1 cup peanut butter 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla Mix dry ingredients in separate small bowl: 2-1/2 cups flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt Directions: 1. Mix first six ingredients until fluffy stiff. 2. Add remaining ingredients a little at a time, mix well. 3. Shape into 1 inch balls, then roll in sugar. 4. Bake at 350 for 10-12 minutes. Remove from oven and IMMEDIATELY make a thumbprint and push a kiss down into center of each cookie. Let cool completely--then enjoy! 40-50 kisses
Read more

Christmas Rum Balls

Photo Coming Soon Ingredients   1 pkg (6 oz) semi-sweet chocolate chips 1/2 cup rum 3 tbsp Honey 2 1/2 cups vanilla wafer crumbs (run thru a blender or food processor) 1/2 cup powdered sugar 1 cup chopped Walnuts (run thru a blender or food processor) Powdered sugar Instructions Melt the chocolate chips in the microwave. Stir in the rum and honey. Set aside. Combine vanilla wafer crumbs, powdered sugar and walnuts. Mix well then stir into chocolate mixture. Let stand for 30 minutes. Shape into 1" balls. Roll in powdered sugar. Store in an airtight container in the refrigerator. Makes about 5 dozen. 
Read more

Our Families New Favorite Chili!

Image
  Our Families New Favorite Chili! Mexican Chili Ingredients 1 Tbsp.   Canola Oil 1 Medium Yellow Onion, Chopped 3 Cloves Garlic 2lb Ground Beef  (For vegan chilli sauté 2 lb. Sweet potatoe in place of meat) 1 Tsp. Ground Cumin 1 Tsp.   Dried Mexican Oregano 1 Tsp.   Kosher Salt ¼ Tsp.   Cayenne Pepper (to taste) 1 Tbsp.   Mexican Chili Paste (homemade or store-bought) 2 15-oz Cans Diced Tomatoes (I use fire roasted) 15-oz Can Kidney Beans, rinsed drained 15-oz Can Pinto Beans, rinsed drained (I used 2 cans, you can add whatever kind you like) ½ cup Enchilada Sauce (i used a bit more) 3 Tbsp. Unsweetened Chopped Chocolate Crema Cotija Cheese, Crumbled Tortilla Strips   Method Heat in a large cast iron pot over medium heat. Add the onions and cook, Stirring occasionally, until translucent, about 5 mins. Stir in the garlic and cook, Stirring occasionally, until translucent, about 12 to 3 mins. Add beef, breaking it up with a wooden spoon, and cook
Read more