Ingredients
* 2 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3 cups finely shredded carrots
* 1 cup cooking oil
* 4 eggs
* 1 recipe Cream Cheese Frosting (see recipe below)
* 1/2 cup raisins chopped with 3/4 cup water
Directions
1. Grease and lightly flour two 9x1-1/2-inch round baking or one 13x9x2-inch baking pan or bundt pan; set pan(s) aside.
2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s) or a bundt cake pan.
3. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or bundt pan until a wooden toothpick comes out clean. Cool cake on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting: 2 3-ounce packages cream cheese, softened; 2 tsp vanilla, 1/2 cup orange juice 1 cup granulated sugar
Beat together softened cream cheese and vanilla until light and fluffy. Gradually add granulated sugar, beating well to reach spreading consistency.
Refrigerate for 4 hours before serving . . . so make a day ahead : )
Tuesday, November 30, 2010
Tuesday, November 9, 2010
Baklava with Walnuts and Almonds
Yield: Approximately 24 pieces
* For the filling:
* 1 lb. walnuts, coarsely ground
* 1/2 lb. almonds, coarsely ground
* 1/2 cup sugar
* 1 tbsp. ground cinnamon
* For the syrup:
* 2 cups water
* 1 1/2 cups sugar
* Juice of half a lemon
*
* 1 lb. phyllo pastry sheets
* 1/2 lb. unsalted butter, melted
In a plastic food bag using a rolling pin crush the walnuts and then in another bag crush the almonds,
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
Preheat the oven to 325 degrees.
Unwrap the Phyllo:
Carefully remove the Phyllo roll from the plastic sleeve.
12 x 18 inch sheets. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Assemble the Baklava:
Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.
Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.
Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.
Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.
Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.
Prepare the Syrup While the Baklava is Baking:
In a medium saucepan, combine the water and the sugar and mix well. You want the syrup to be slightly thickened. Stir in the juice of half a lemon. Allow the syrup to cool slightly.
When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.
* For the filling:
* 1 lb. walnuts, coarsely ground
* 1/2 lb. almonds, coarsely ground
* 1/2 cup sugar
* 1 tbsp. ground cinnamon
* For the syrup:
* 2 cups water
* 1 1/2 cups sugar
* Juice of half a lemon
*
* 1 lb. phyllo pastry sheets
* 1/2 lb. unsalted butter, melted
In a plastic food bag using a rolling pin crush the walnuts and then in another bag crush the almonds,
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
Preheat the oven to 325 degrees.
Unwrap the Phyllo:
Carefully remove the Phyllo roll from the plastic sleeve.
12 x 18 inch sheets. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Assemble the Baklava:
Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.
Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.
Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.
Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.
Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.
Prepare the Syrup While the Baklava is Baking:
In a medium saucepan, combine the water and the sugar and mix well. You want the syrup to be slightly thickened. Stir in the juice of half a lemon. Allow the syrup to cool slightly.
When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.
Lamb Gyros/Tzatziki Sauce
# 1 lb. ground lamb (or beef)
# 1/4 cup minced red onion
# 2 cloves garlic, minced
# 2 tsp. salt
# 1 tsp. black pepper
# 1 1/2 tsp. cumin
# 1/4 tsp. nutmeg
# 1 tsp. dried oregano
# 2 tsp. fresh lemon juice
Thoroughly combine all ingredients in a bowl.
Shape into oblong loaf, 3-6" long, 1/2" thick. Refrigerate for an hour.
Bake in 375 oven till browned. Let stand for 20 minutes slice into thin strips
Spread tzatziki (yogurt sauce)sauce down the center of a flat bread round, add a lettuce leaf, add some diced tomato.
Yogurt Sauce
* 1 cup extra-thick Greek yogurt
* 1 Tbsp garlic bits
* 1/2 lemon; juiced
* 1/4 cup finely chopped cucumber without seeds
* Salt to taste
Combine all ingredients in a small bowl.
Refrigerator for a couple of hours before using.
# 1/4 cup minced red onion
# 2 cloves garlic, minced
# 2 tsp. salt
# 1 tsp. black pepper
# 1 1/2 tsp. cumin
# 1/4 tsp. nutmeg
# 1 tsp. dried oregano
# 2 tsp. fresh lemon juice
Thoroughly combine all ingredients in a bowl.
Shape into oblong loaf, 3-6" long, 1/2" thick. Refrigerate for an hour.
Bake in 375 oven till browned. Let stand for 20 minutes slice into thin strips
Spread tzatziki (yogurt sauce)sauce down the center of a flat bread round, add a lettuce leaf, add some diced tomato.
Yogurt Sauce
* 1 cup extra-thick Greek yogurt
* 1 Tbsp garlic bits
* 1/2 lemon; juiced
* 1/4 cup finely chopped cucumber without seeds
* Salt to taste
Combine all ingredients in a small bowl.
Refrigerator for a couple of hours before using.
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