This is probably my favorite cake recipe. This is my wife Maureen's recipe and it has produced a lot of smiles over the years. I hope you take the time to make one. It will be worth your time if you like carrot cake.
Cake Recipe
1/2 cups oil
2 cups grated carrots
1 small can crushed pineapple
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cinnamon
1 cup chopped walnuts
1 cup chopped pecans
Cream eggs, and sugar until smooth. Add oil and blend well. Add carrots, pineapple and vanilla and mix well.
Slowly mix in sifted dry ingredients. Add nuts. Pour into greased (I use PAM) tube pan or 3 loaf pans. Bake at 350 degrees for 55 minutes. Test with tooth pick to make sure its done.
Cream Cheese Icing
1 8 oz softened cream cheese
1 box confectioners sugar
1 stick softened butter
1 teaspoon of vanilla
1 or 2 teaspoons of milk if needed
Published October 11, 2013
Brownie Bites
submitted by Webmaster Ron
Well here is a recipe for Brownie mini cupcakes that my wife and I really like. We store these in the refrigerator and as soon as one batch is depleted, my wife (who is the baker in the family) immediately makes another batch...they are that good. One reason to store these in the ice box is that it makes the embedded mini chochlate chips crunchy, which I personally like.
The good news is that this is a Weight Watchers recipe, so it can't be but soo bad for your waist. The recipe is simple, which is another good thing! Here goes...I hope you enjoy it!!!
2 (large) egg whites, lightly beaten
1/2 cup unsweetened applesauce
1/2 cup water
1/2 cup mini semi-sweet chocolate chips
1 package mix Brownie Mix (we use Ghiradrdelli Triple Chocolate Brownie Mix, but any will do)
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared mini muffin tins, about 1 tablespoon per hole.
Bake cupcakes until a tester (a toothpick will do) inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan.
Photo by Webmaster Ron
Published September 13, 2013
Baked Apple Streusel
submitted by Webmaster Ron
This week's recipe is from the Weight Watchers collection and is simply delicious. Weighing in at only 3 Weight Watchers points, it is also "waist friendly." We use Honey Crisp apples when available but most any variety will do.
Rather than take up a lot of space here by repeating the recipe, I've decided to simply provide the link:
