Carrot Cake

Warm spices and brown sugar add rich, caramelized flavors to this carrot cake. Ingredients: 2 ¼ cups all-purpose flour 2 teaspoons baking powder 1 ½ teaspoons ground cinnamon ¼ teaspoon salt 2 cups grated carrot 1 cup granulated sugar ½ cup packed brown sugar 6 tablespoons butter, softened 3 large eggs 1 teaspoon vanilla extract ½ cup low-fat buttermilk Frosting: 8 ounces cream cheese, softened 2 tablespoons butter, softened 1/2 teaspoon vanilla extract 1/8 teaspoon salt 3 cups powdered sugar 1/4 cup chopped pecans, toasted Preheat oven to 350°. Combine flour, baking powder, ground cinnamon, and salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot, tossing to combine. Place

Irish Soda Bread

Ingredients: 4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk Directions: Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X

Fossil Cookies

Ingredients · 1 cup walnuts, toasted · 2 1/4 cups all-purpose flour, plus more for dusting · Salt · 2 sticks unsalted butter, room temperature · 3/4 cup plus 2 tablespoons confectioners' sugar · 1 teaspoon pure vanilla extract Directions 1. Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and 1/2 teaspoon salt. 2. Beat butter, sugar, and vanilla with a mixer on high speed until pale and fluffy. Reduce speed to low. Gradually beat in walnut mixture. 3. Divide dough into eighteen 1 1/2-inch balls, and press into irregular stone shapes using the palm of your hand; transfer t

Cream of Asparagus Soup

Ingredients: 2 tbsp. butter 1 clove garlic, minced 2 lb. asparagus, ends trimmed, cut into 1" pieces Kosher salt Freshly ground black pepper 2 c. low-sodium chicken broth 1/2 c. heavy cream, plus more for garnish Kosher salt Freshly ground black pepper Freshly chopped chives, for garnish Freshly chopped dill, for garnish DIRECTIONS In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and

Hamantashen

The classic Purim cookies, are eagerly awaited by everyone young and old. They are versatile and can be made from a good sweet yeast dough, flaky dough or from a traditional cookie dough. The fillings can be mixed and matched. Prune butter and poppy seed are traditional but one can use any kind of jam or preserves. Ingredients 4 eggs 1 cup sugar 1/2 cup oil juice of one lemon rind of 1 lemon, grated 1 tsp. vanilla extract 5 cups flour 2 tsps. baking powder 1 pound prepared poppy seed filling or, 1 pound lekvar (apple or prune butter) or 1 pound strawberry or apricot preserves Directions Preheat oven to 350 Grease cookie sheets.Beat eggs and sugar. Add remaining ingredients, and mix well. Di

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