Decorator Icing

2 pounds of powdered sugar

1 stick of room temperature butter

2 tsp. vanilla

a dash of salt

and enough milk to get the right consistency.

(Start with 1/4 cup, then add 1 T. at a time.)

I use Wilton Gel Icing Coloring.

Crazy Delicious Carrot Cake

(courtesy of Southern Living, 1997 and www.cupcakeproject.com)

Carrot Cake Ingredients

            2 cups all-purpose flour

            1/2 teaspoon baking soda
            2 teaspoons baking powder

            1/2 teaspoon salt

            2 teaspoons ground cinnamon

            3 large eggs

            2 cups sugar

            3/4 cup vegetable oil

            3/4 cup buttermilk

            2 teaspoons vanilla extract

            1 pound grated baby carrots, grated (I use a mini food processor.)

            1 (8-ounce) can crushed pineapple, drained

            3 1/2-ounce flaked coconut

            1 cup chopped pecans

Preparation

          1. Line 3 (9-inch) round cakepans with parchment paper; lightly grease and flour parchment paper and sides of pans. Set pans aside.

          2. Stir together first 4 ingredients.

          3. Beat eggs and next 5 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Refrigerate cakes, in pans, for at least an hour. Remove from pans. Spread Cream Cheese Frosting between layers and on top and sides of cake. Refrigerate cake.

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Buttermilk Glaze Ingredients 

            1 cup sugar

            1 teaspoon baking soda

            1/2 cup buttermilk

            1/2 cup butter or margarine

            1 tablespoon light corn syrup

            1 teaspoon vanilla extract

Preparation 

          Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. (Beware: this can boil over quickly.)

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Cream Cheese Frosting Ingredients

            3/4 cup butter or margarine, softened

            1 (8-ounce) package cream cheese, softened

            1 (3-ounce) package cream cheese, softened

            3 cups sifted powdered sugar

            1 1/2 teaspoons vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

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Candied Carrot Curls Ingredients

1 large carrot (preferably fat) or 2 medium

1 C water

1 C sugar

Preparation

1.              Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (you’ll probably want a few extra.)

2.              Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.

3.              Add carrot strips and simmer, uncovered, 15 minutes. 

4.              Strain into a colander, discarding syrup.

5.              Let stand 15 minutes.

6.              Preheat oven to 225 F with rack in middle.

7.              Line a large baking sheet with parchment paper, then arrange candied carrot slices flat in 1 layer on sheet.

Bake until dry but still flexible, about 25-30 minutes. Leave oven on.

Wind carrot strips, 1 at a time, around a dowel rod or the end of the handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to parchment lined baking sheet. 

Return curls to oven to dry until crisp, 30 to 45 minutes more. (Most of my curls didn't stay curly, but I loved them anyway. Next time, I think I’ll try to slice the carrots a little thicker.)

Cool completely on baking sheet.  Carrot curls can be made 5 days ahead and cooled completely, then kept in an airtight container at room temperature. Recrisp in a 250 F oven 10 minutes. (Don't put them on your cake until just before serving or they will get soggy.)

Broccoli Cheddar Soup

This tastes just like Panera!


1 tablespoon butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half (or fat free half-and-half)
2 cups Swanson's chicken broth
1/2 lb. fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saute onion in butter. Set aside.
2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.
4. Add the grated cheese and stir until well blended.
5. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled.