Sunday, March 30, 2008

Carrot Cake


Ingrediants :
4 eggs
2 c. sugar
1 1/2 c. salad oil
2 c. flour
2 tsp. soda
2 tsp. cinnamon
3 c. finely shredded carrots
1 tsp. vanilla
A pinch of salt

Mix together eggs, sugar and oil. Sift flour, soda and cinnamon together and add to the above ioil , and sugar mix. Add carrots vanilla and salt. Place batter in 9 x 13 inch pan, greased and floured. Bake at 325 degrees for 40 minutes or until done.

ICING:
1/2 stick butter
1 (8 oz.) cream cheese
1tsp. vanilla
1/2 cup powdered sugar
Mix together and spread on cake.
Keep refrigirated.

Tuesday, March 4, 2008

Chocolate Cake


Ingrediants:
6oz semi sweet baking chocolate bars, melted and
cooled
1and 1/2 sticks butter, softened
1 and 1/4 cup sugar
1tsp vanilla extract
3 large eggs
2 cups all purpose flour
1tsp baking soda
1/2 tsp salt
1 cup milk
Directions
Preheat
oven to 350 F. grease and flour 2 9inch round
cake pans
Combine flour, baking soda and salt in a bowl. Beat
butter,sugar and vanilla in another bowl until creamy.
Add eggs, beat for 1mnt. Beat in melted chocolate. Slowly add flour along with
milk. Pour in the floured pans.
Bake for 30-35mnts. cool the pans for about 30mnts and
remove cakes from pans.

Chocolate Frosting
Ingrediants
1/2 cup butter
2oz semi sweet baking chocolate bar, broken into
pieces.
2 and 1/2 cups powdered sugar
1tsp vanilla
3 tbsp milk.
microwave butter and chocolate in a bowl for 45
sreconds, stir and microwave for another 20seconds,
cool. Beat 1 cup sugar, vanilla into chocolate mixture until
creamy. gradually mix remaining sugar and milk.

Frost the cake with the chocolate frosting.

Spinach Rolls

INGREDIENTS
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1/4 cup pickled jalapenos, chopped
3 tablespoons chopped onions
10 (12 inch) flour tortillas
DIRECTIONS
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, jalapeno bits and onion. Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve. Slice each roll-up into 1 inch servings no more than 3 hours before serving.

original recipe here- Spinach Rolls

Cream Puffs

Ingrediants:
1 frozen puff pastry sheet, keep outside at room temp for 2hrs.
1 package instant vanilla pudding mix
bakers semi-chocolate - about 2blocks
Directions:
make the pudding following the package directions and keep refrigirated for 30mtns.using a cookie cutter or a round glass opening cut the pastry sheet into 2inch rounds.bake the pastry rounds in 400F for about 17-18mnts.remove from oven and cut each shell into half, fill with one spoon of pudding and top with other half of the pasty shell. melt the chocolate and drizzle over the cream puffs. Serve warm