Angies Carrot Cake with Cream Cheese Frosting

26 Apr

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Angie was my Mom and she could make anything taste delicious.

This is one of her recipes that I changed just a little but I am sure she would love it.

All the old recipes have the oven temperature and pan size at the beginning of the recipe.

Butter and flour 3 nine inch cake pans

Preheat the oven to 325 degrees

Grate six to seven large carrots. I just use a pound.

2 cups sugar

1 1/2  cups any vegetable oil. Olive oil is too heavy.

4 large or extra eggs

2 teaspoons cinnamon

3 1/2 cups flour

1 1/2 teaspoon baking powder

2 teaspoons baking soda

One teaspoon salt

1 1/2 teaspoon pure vanilla extract

One cup chopped pecans [optional]

One cup drained diced pineapple

One cup of raisins

Mix the sugar and oil together and beat till the sugar is dissolved

Add the eggs and beat till everything is a pale yellow and smooth

Add the vanilla

Sift the flour, salt, baking powder, cinnamon and baking soda

Add to the wet ingredients

Mix well

Add the carrots, pineapple and raisins

Mix in with a spoon

Divide into three pans and bake.

Test to see if done and then cool

This frosting is to die either for or from.

4 cups sifted confectionary sugar

16 ounces of room temperature cream cheese

1 1/2 sticks room temperature unsalted butter

2 teaspoons vanilla extract

The juice of 1/2 a lemon

Beat everything together till you have this sinful white frosting.

Put four to five spatulas of frosting on each layer

Use the rest for the top and sides of the cake

I used gummy carrots to decorate the top.

I also put wooden skewers in the cake to keep it stable until the frosting firms up

Must refrigerate

I also grated the carrots in my food processor and it saved me a ton of time.

The pineapple was diced canned so that was easy too

This cake freezes great but I rarely have any leftover.

I love the pecans in this recipe but I have two kids with nut allergies. It is delicious without them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Shrimp Burritos

16 Apr

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You can make  burritos with anything but last night I used shrimp.

This took ten minutes.

Two large extra large wraps any flavor.

2 tablespoons oil

1/2 pound medium or even small shrimp

One tablespoon cornstarch

1/4 teaspoon salt and pepper

One large sliced onion

1/2 sliced red pepper

1/4 teaspoon garlic powder

1/2 sliced avocado

2 diced scallions

6 tablespoons cooked rice

6 tablespoons cooked and drained black beans

1/2 cup grated cheddar

1/2 cup shredded lettuce

6 tablespoons drained salsa

4 teaspoons sour cream

2 teaspoons diced jalapeno pepper

1/4 cup mayo mixed with two teaspoons Sriracha sauce. Add more sauce if you like it spicier.

Coat the shrimp with the cornstarch, salt and pepper.

Just shake it all together in a bag

Heat two tablespoons oil in a frying pan

Shake the excess cornstarch off the shrimp

Place the shrimp in the hot oil and fry till lightly brown on both sides

Drain on a paper towel

Quickly stir fry the garlic, onion and red pepper till still crisp.

Season with salt and pepper

Place the wraps on a board and start layering

First smear the mayo mixture on each wrap

Divide everything above in half and layer on each wrap

Roll up tightly

Cilantro for garnish

Enjoy with more salsa or melted cheese to dip

To decrease calories I have made this is Romaine lettuce leaves and eliminated the wraps

but I did keep the sour cream, mayo and cheese.

There is only so much one can sacrifice…

 

 

 

Pork Udon with Vegetables

15 Apr

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This was so good but my grandchildren hated it because it had vegetables in it.

They ate corn dogs and I feasted on this and I added extra pepper because I love spicy.

Two tablespoons oil

3 cloves of diced garlic

One bag of Stir Fry vegetables with garlic ginger sauce

14 ounces of udon noodles

3 teaspoon sesame seed oil

1 1/2 pounds of ground pork

5  diced scallions

2 teaspoons ginger paste or grates fresh ginger

1 teaspoon crushed red pepper flakes

1/3 cup sweet wine or Mirin

1/3 cup soy sauce

1/4 cup diced pineapple plus more if you like for garnish

Heat one tablespoon oil

Lightly brown the garlic

Add the entire bag of vegetables

Do not add the garlic ginger sauce yet

Stir fry the vegetables till they are still crunchy.

This takes only a couple of minutes.

Take out of the pan and set aside.

Soak the pasta in hot water then break them up into long strands.

Strain and set aside

Add the other tablespoon of oil in the same frying pan

Add all of the ground pork

Crumble the meat then don’t touch it until the bottom is brown and almost crispy then stir fry till cooked

Add the wine and cook for a couple of minutes.

Add the soy sauce, ginger, red pepper flakes and white part of the scallions

Cook for a minute

Add the  vegetables and noodles

Add the package of garlic ginger sauce from the vegetables and the pineapple.

Stir fry till everything is mixed and well coated only another minute.

Sprinkle with the remaining green scallions.

Next time I would add more sugar snap peas, sliced bok choy, bamboo shoots and water chestnuts.

I would also fry up some dried hot peppers to serve on the side

These noodles are good hot or cold.

I got this recipe from  Bon Appetite magazine but changed it around just a little.

 

 

 

Coffee and Donuts

12 Apr

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Why didn’t I think of this?

Again I am going through magazines.This can be very dangerous for me but I am going to make these for Easter.

One box of mini Chocolate glazed donuts.

One 1/2 of a 1/2 gallon of coffee ice-cream

Lots of plastic wrap

Cut the donut in half like you would cut a bagel.

Add a scoop of slightly soft ice cream on the donut.

Top with the other half of the donut

Smooth out the sides od the ice-cream with a knife so it looks neat.

Wrap in plastic wrap and freeze.

You now have coffee and donuts for a special treat.

The large donuts are way too much but the mini donuts are five bites.

Just enough.

Pan Seared Salmon over a Strawberry Salad

11 Apr

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I love salmon when it is paired with something sweet.

Since I have to watch my sugar intake this strawberry dressing is perfect.

One Sockeye salmon fillet

Olive oil

Salt and pepper

Dried dill weed

One large handful of spring mix

6 to 8 strawberries

1/4 cup olive oil

1 tablespoon honey

Sugar snap peas

Scallions

Lemon

Heat a skillet

Season the salmon with a sprinkling of salt, dill weed and  lots of pepper.

Add the oil to the hot skillet

Place the salmon skin side down in the pan for about 4  minutes.

It is time to turn the fish when the skin is brown and crispy

Turn over for another couple of minutes

Take off the heat and set aside

Drizzle with fresh lemon juice

Put the spring mix and pea pods on your plate

Whip the strawberries, oil and honey in the processor till smooth

Drizzle over the greens

Add the salmon  and top with diced scallions

Use the rest of the dressing as a dipping sauce.

Give yourself $25.00 for not going to a restaurant for this fabulous meal.

 

 

Lunch Croatian Style

9 Apr

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My Daughter and future son-in-law are in Croatia.

Good for them, it is a well deserved vacation.

They just sent me a photo of their lunch on their balcony.

The round pastry is filled with spinach and feta cheese.

The half sandwich is a hot ham and cheese on flakey sesame bread.

They said it was all delicious but they do not have Franks Red Hot Sauce so my daughter is going through withdrawal.

Did you notice the ashtray on the table?

The rest of the scenery is gorgeous.

I am going to put this country on my bucket list.

I thought the photo was blog worthy.

The Dino’s Special

8 Apr

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My children all live in or around Boston.

I visit when I can and they treat me to all their favorite places.

Dinos and Monicas in the North End are my two favorites for sandwiches.

This is The Dinos Special.

I had to come home and make it or at least try to copy it.

This is as close to the real thing as you are going to get.

Only use fresh ingredients.

One loaf of Italian bread, I like a crusty ciabatta or long skinny Italian loaf.

Really good olive oil to drizzle

Good balsamic vinegar to drizzle. I love a lot because the bread soaks it up.

One juicy sliced tomato

4 to 6 nice slices of FRESH mozzarella. Spend the extra money and get the good stuff.

4 to 6 leaves of fresh basil. Let it cover the tomato.

Slice the bread into two long pieces.

Heat a skillet

Drizzle the olive oil on the inner side of the bread and lightly toast both side flipping them over when they are slightly toasted.

Place the bread on a plate and start assembling.

It goes like this ;

Bread

Drizzle of balsamic on the bread

Sliced tomatoes

Sprinkle with salt

Slices of cheese

Basil

Drizzle with olive oil

Drizzle with balsamic vinegar

Top with the bread

Squeeze together and cut in half.

Bring a towel to the table with some extra balsamic and have twenty minutes of heaven.

This is so good.

Thank you, Thank you Dino.