Tuesday, January 8, 2013

Carrot Cake






Carrot Cake

Ingredients

2 cups sugar
4 eggs
2 Jars Gerber Junior Carrot Baby Food or
   2 (2 -3.5 oz Packs) Gerber (2nd Foods) Carrots
1½ cups vegetable oil
3 cups flour
1½ teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
¾ cups raisins
½ cup nuts


Method

1.                  Preheat oven to 350°.
2.                  Grease and flour 2 loaf pans or 13x9x2 pan.
3.                  Beat sugar and eggs until light and fluffy.
4.                  Blend in carrots and oil.
5.                  Fold in all dry ingredients
6.                  Stir in raisins and nuts.
7.                  Pour in pans accordingly.
8.                  Bake for approximately 30 – 40 minutes or until cake is done.
9.                  Cool in pans for approximately 10 minutes and remove from pans onto cooling rack to cool completely.

Carrot Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman



Shopping Online




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Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You! 


Shirley-Ann Pearman

Recipe Marketing

Marketing Sites





Friday, December 28, 2012

Steamed Carrot Pudding





Steamed Carrot Pudding

Ingredients

1½ cups sifted all-purpose flour
1½ teaspoons baking soda
1½ cups sugar
¾ teaspoon salt
1½ teaspoons cloves
1½ teaspoons cinnamon
1½ teaspoons nutmeg
3 tablespoons butter or margarine, melted
3 eggs, well beaten
1½ cups grated raw carrots
1½ cups grated raw potatoes
1½ cups coarsely chopped walnuts
1½ cups seeded raisins

Method

1.                  Thoroughly oil a 1½ quart mold.
2.                  Sift flour with soda, sugar, salt, and spices.  Gradually stir butter into eggs in large bowl.
3.                  Then stir in flour mixture and remaining ingredients; mix well.
4.                  Turn into prepared mold; cover securely with aluminium foil or tight-fitting cover.  Place on trivet in deep kettle.
5.                  Add enough boiling water to come halfway up side of mold
6.                  Simmer, with cover on kettle, 2 hours.  Remove mold from kettle.  Cool pudding to lukewarm, remove from mold.
7.                  To store:  Cool pudding completely.  Wrap in aluminium foil.  To serve:  Unwrap pudding; steam 30 minutes, or until heated through.  Serve with Vanilla Hard Sauce.

Steamed Carrot Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.


Vanilla Hard Sauce

Ingredients

⅓ cup soft butter or margarine
1 teaspoon vanilla extract
1 cup unsifted confectioners’ sugar

Method

1.                  In small bowl of electric mixer, at high speed, cream butter until light.
2.                  Add vanilla and sugar; beat until fluffy and smooth.

To store Hard Sauce:  Put it in a pretty jar with tight-fitting lid.  Keep refrigerated.

Recipe was also taken from McCall CookBook, the chapter on “Desserts and Dessert Sauces”, page 297 an edition of between 1950 – 1960s.




Shopping Online




---------------------------------------------------------------------------------------------------------
Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You!



Shirley-Ann Pearman

Recipe Marketing

Marketing Sites



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