Tuesday, March 18, 2008

Carrot Cake

Carrot Cake Recipe

Carrot Cake Recipe

Ingredients:

Cake:
• 4 eggs
• ¾ cup vegetable oil
• ½ cup applesauce
• 1 cup white sugar
• 1 cup brown sugar
• 8 oz crushed pineapple, drained
• 3 tsp vanilla extract
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• ½ tsp salt
• 3 tsp ground cinnamon
• ¼ tsp nutmeg
• 3 cups grated carrots
• 1 cup chopped pecans

Frosting:
• ½ cup butter, softened
• 8 oz cream cheese, softened
• 4 cups confectioners’ sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

To make Cake:
Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan or 2 round 8” pans.

In a large bowl, beat together eggs, oil, applesauce, white sugar, brown sugar, pineapple and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes, and then turn out onto a wire rack to finish cooling.

To make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar, and vanilla. Beat until the mixture is smooth and creamy. Stir in pecans. Frost the cake when it is completely cooled.

Saturday, March 15, 2008

Reuben Sandwich

Reuben Sandwich

Reuben Sandwich

Makes 4 sandwiches

Ingredients:

2 tablespoons butter

8 slices rye bread

16 slices deli corned beef

8 slices deli Swiss cheese

1 cup sauerkraut, drained and warmed through

½ cup Thousand Island dressing (good quality)

• Pre-heat griddle or large skillet on medium heat.

• Butter bread slices, one side only

• Spread Thousand Island dressing on the sides of the bread that are not buttered.

• Lay four slices of the bread into the pre-heated skillet, butter side down.

• Layer one slice of cheese, 4 slices of corned beef, ¼ cup sauerkraut, and another slice of Swiss cheese (in this order). Top each sandwich with a slice of the prepared bread, butter side up.

• When the bottom piece of bread is browned, flip the sandwiches over and brown on the other side. Watch them closely so they don’t burn.

• Serve hot.