Recipes- Carrot Cake at Dawn's for Brunch

During a recent brunch with the girls, Housewife Dawn made a yummy Breakfast Strata and she also made this Carrot Cake from The Joy of Cooking...

Carrot Cake
Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68 to 70 F. Preheat the oven to 350F. Grease and flour two 9x2 in round pans or two 8x8 inch pans or one 9x13 in pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a lg bowl:
1 1/3 C all purpose flour
1 C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 C vegetable oil
3 lg. eggs
Stir in:
1 1/2 C finely grated peeled carrots
1 C finley chopped walnuts
1 C golden raisins (optional)
1/2 C crushed pineapple, lightly drained (optional)
Scrape the batter into the pans (s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 9x13 in pan. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the apaper liner, if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting:
(Food Processor Method)
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70F.
Combine in a food processor and pulse just until smooth and creamy:
8oz cream cheese
5 T unsalted butter(optional)
2 Tsp vanilla
2-2 1/2 C powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste, such as:
Grated lemon or orange zest, ground cinnamon, or liqueur of choice

Recipes- Karen's Homemade Cream Puffs

You can pick up frozen cream puffs from Costco but since making them are so easy, you might as well avoid all the preservatives and extras you don't need by whipping them up yourself.  Plus, you can do so much with them! If you don't want to use the fillings below, you can stuff with scrimp salad, ham salad or Mandarin oranges and tuna like we did for ourTuna Mandarin Croissants. Thanks to my Mom Karen for the recipes and photos!

Homemade Cream Puffs

Preheat over to 450

1 cup water

1/2 cup butter

1/4 teaspoon salt

1 cup flour

4 eggs

Boil water, butter, and  salt, until butter has melted add flour all at once and stir with a wooden spoon until a ball is formed and pulls away from sides of pan. Remove from heat and beat in one egg at a time, mixing well after each.

Drop by spoonfulls on a lightly greased cookie sheet (in this case, she used her Pampered  Chef Easy Accent Decorator with the large nozzle which worked great especially with the smaller puffs).

Bake 10 minutes in preheated oven, then reduce heat to 400 and bake 25 minutes more or until golden brown. Let Cool. Split and fill with whipped cream, instant pudding, and cool whip folded together or you make a custard sauce*. To make it extra pretty, drizzle chocolate or caramel sauce (see bottom photo). 

*Custard Sauce

1/2 cup sugar

5 tble spoon flour

a pinch salt

2 cups milk

2 egg yolks beaten

In a small saucepan, combine 1/2 cup sugar, 5 tblesp flour and a pinch of salt.  Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds then pour a small amoutn of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again.  Remove from heat, add vanilla.  Cover and chill in refrigerator

My mom Karen made this particular dish as an Anniversary Gift to friends of hers. She made stuffed game hens (recipe coming soon), home-made croissants, and even whipped up the sweet place-mats to give to the couple. Awwwww.....I think it's MY anniversary soon {hint,hint}

Recipes- Buttermilk Lemon Pie

One of my childhood dessert memories was my Mom Karen's lemon meringue pie. Since then, I haven't found another lemon pie I liked so I quit lemon desserts of any kind which made it a very pleasant surprise when Housewife Tari made this for brunch the other day!  And the best part was, since she hosted brunch at my house, I got to keep/eat the leftovers!

Buttermilk Lemon Pie
1 cup sugar
1/2 cup all-purpose flour
2 cups buttermilk
1/2 cup water
3 egg yolks, lightly beaten
6 TBS lemon juice
2 TBS butter or margarine
Meringue:
3 egg whites
6 TBS sugar
1 9" pastry shell baked
IN a large saucepan, combine sugar and flour. Gradually stir in buttermilk and water until smooth. cook and stir over medium heat until thickened and bubbly, about 4 minutes. Reduce heat;cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. remove from the heat; stir in lemon juice and butter until butter is melted. Keep warm.
In a small mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 TBS at a time, on high just until stiff peaks form and sugar is dissolved.
Pour the hot filling into pastry shell. Spread meringue evenly over hot filling, sealing edges to crust. Bake at 350 degrees for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 5 hours before serving. Refrigerate leftovers.  Makes 6-8 servings.

Recipes- Organic and Sugar Free Cacao Coconut Balls. SO GOOD!

How is your New Year's Resolutions coming so far???  Here is an AWESOME dessert recipe that's organic AND sugar-free!  Our friend Linda brought these to share during the playoff game for the Seahawks last Saturday and they were a hit.  Thanks for sharing!

Cacao coconut balls

2 cups raw walnuts or pecans (blended into flour consistency in food processor)
Add 8-10 pitted natural unsweetened dates, blend
Add 1 tablespoon cacao powder
1 tablespoon agave
1 cup peanut butter or almond butter
1/4 cup unsweetened coconut
blend until gathers into a ball in food processor.
roll into 1" ball and roll in more coconut
Chill for 1 hour


All ingredients can be found at Fred Meyer's natural section/Marlene's Market/PCC Food Market.
You can find more recipes like this at www.living-foods.com/recipes  Enjoy!

Christmas- Our Annual Party: Recipes, Cookie FAILS, Gift giving and a GREAT time!

Though we get together each month, December is extra special for obvious reasons!  A time to dress up a little, we give gifts, and we do our annual (and possibly final) cookie exchange. 

It's ALL ABOUT THE FOOD!!!!  Each month we take turns hosting and Dani offered her home for December.  It's so much fun sitting around a pretty table chatting with your girlfriends!  Here are a couple of the things we ate (think I'm still full!):

Stuffed Mushrooms
Remove stem from large mushrooms.  Put a dollup of your favorite stuffing in the bottom of mushrooms leaving room for cream cheese filling.  Put 8oz of cream cheese in the food processor with 1/2 cup of olive tapenade (or finely chopped olive mix) and 1 TBS (give or take to your taste) of Johhny's Garlic Spread and Seasoning.  Pulse until mixed and spoon into mushrooms.  Bake at 400* for about 20-30 minutes.  Serve immediately. 

Italian Pin Wheels
Start with your favorite homemade French bread dough or store bought dough.  Roll into 16x10 rectangle 1/4" thick- brush with olive oil leaving 1" at longest edge and Sprinkle with garlic powder.  Cover dough with 2 cups of shredded cheese then Layer with pepperoni slices and add chopped basil.  Roll dough tightly starting at long edge and dampen opposite 1" edge with water and complete rolling (the water will help seal the roll).  Cut into 1" slices and place on non-stick baking sheet then Cover with cloth and let raise.  Bake at 375* until golden brown.  Serve with marinara sauce- best served warm.

....and of course don't forget the drinks!  Yummy cranberry punch and wine- DANG, why did I drive??

ME (left) with my present of a Mayberry Cookbook, Bunco ornament,
headband and an original jewelry creation from All Wrapped Up.

We also do a gift exchange (with a $30 cap) by drawing names.  LOVE knowing I'm at least getting ONE present from SOMEbody this year!  These kitchen item ornaments were my gift to the gals to show my appreciation for all their hard work this year.

Cookie Exchange
Note:  My Baklava will be on a separate blog
FUNNIEST COOKIE EXCHANGE EVER!  This was the year for epic fails.  Part of us made too-complicated-never-to-be-duplicated cookies, others had batches that made small- causing them to have LESS than the minimum nine dozen, one (whom shall remain nameless) actually PURCHASED her cookies (BRILLIANT  woman!), mine had a Phyllo mishap, and one sweetie....well, completely misunderstood and just brought TWO dozen cookies...TOTAL ("What???!!!  Why would you want NINE dozen cookies???!!!).  Needless to say, the over all consensus was to skip our annual cookie exchange next year ROFL!!

Dawn's Rum Balls
2 boxes (12oz ea) vanilla wafers, crushed
2 cups chopped pecans or walnuts
1/2 cup unsweetened cocoa
2 cups confectioner's sugar
2/3 cup dark rum
2 cups light or dark corn syrup
8oz container diced dried citrus fruits (optional)
shredded coconut or jimmies for coating
Stir vanilla wafer crumbs, nuts, confectioner's sugar and unsweetened cocoa.  Starting with 1/2 the quantity of rum and 1/2 the corn syrup, gradually stir in liquids, adding a little at a time.
Stir together and check consistency.  When you can roll the mixture into a 1" ball, don't add any more run or syrup.  You may not need to add the full amount called for in the recipe (this is because some cocoa brands contain more cornstarch or other fillers than other brands which absorb the liquids).  
Add citrons (optional) and stir until well blended then shape into 1" balls.
Roll in either coconut or the jimmies.
This recipe SAYS it makes 9 dozen but when Dawn made them, it only came out to 5 1/2 

Dani's Chocolate turtle cookies
 
1 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
8 tablespoon (1stick) unsalted butter, softened
2/3 cup sugar
1 large egg, seperated, plus 1 egg white
2 tablesppons milk
1 teaspoon vanilla extract
1 1/4cups pecan, chopped fine
14 soft caramel candies
3 tablespoons heavy cream
 
Combine flour, cocoa, and salt in bowl.  With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minute3s.  add egg yolk, milk and vanilla and mix until corporated.  Reduce speed to low and add flour mixture until just combined.  Wrap dough in plastic wrap and refrigerate until firm, 1 hour.

Adjust oven rack to upper middle and lower middle positions and heat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Whisk egg whites in bowl until frothy.  Place pecans in another bowl.  
Roll dough into 1inch balls, dipin egg whites, then roll in pecans.  Place balls 2 inches apart on prepared on prepared baking sheets.  Using 1/2 teaspoon measure, make indentation in center of each ball.  Bake until set, about 12 minutes, switching and rotating sheets halfway through baking. 
Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes.  Once cookies are removed from oven, gently re-press existing indentations.  Fill each with 1/2 teaspoon of caramel mixture.  Cool 10 minutes, then transfer to wire rach to cool completely.

Laura's Pioneer Potato Candy 

original recipe yield 2 dz 

1 lb chocolate, chopped

1 cup mashed cooked potatoes

1/2 tsp salt

2 tsp vanilla extract

2 lbs confectioner's sugar

2/3 cup shredded coconut or chopped peanuts

Inn the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.

In a mixing bowl, combine the potato, salt and vanilla.  Sift the confectioner's sugar over potato, stirring and adding about 1 cup at a time.  Mixture will liquefy when sugar is added then gradually begin to thicken.

When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.

After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.  Shape in small 1/2" balls.  Dip balls in melted chocolate then roll in peanuts or coconut.

The special "Italian" cookies (store bought!)

Recipe from Krusteaz (these were my hubby's FAV)

Recipes- Brunch with the family: Apple Toffee French Toast

If you're a Costco Member, you probably receive their Costco Connection Magazine.  One of the last issues had a French Toast Recipe that my hubby really wanted to try.  Since the stars weren't aligning, we decided to have it for a dinner during the work week instead of a weekend (you make most of it the night before).  It was a tad on the sweet side so if you like that- great- but if not, I put adjustment tips below. Would also make a GREAT dessert!  Serves about 8.

Apple Toffee French Toast With Apple Syrup
French Toast:
8 cups French bread, cut into 1" cubes
3 tart apples, peeled and chopped
8oz cream cheese, softened
3/4 cup brown sugar (lower to 1/4 for less sweetness)
1/4 cup sugar 
1/4 cup Tree Top Apple Juice
2 tsp vanilla divided
1/2 cup English Toffee Bits
5 eggs
3/4 cup milk
Apple Syrup:
1 cup sugar (lower to 1/2 cup for less sweetness)
2 TBS cornstarch
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups Tree Top Apple Juice
2 TBS lemon juice
5 TBS butter

My husband thought it was a good idea to teach the 5yr old to use a knife LOL

To make French Toast:
Place half of the bread cubes in a greased 13x9" baking pan; top with apples.  

 In a large bowl, beat the cream cheese, sugars, apple juice and 1tsp vanilla until smooth; stir in toffee bits.  Spread over apples.  Top with remaining bread cubes.

In another large blow, beat the eggs, milk and 1 tsp vanilla until well blended; pour over bread.  














Cover with foil and refrigerate overnight.  

Remove from the fridge 30 min before baking.  Bake, uncovered, at 350 degrees for 40-45 min or until a knife inserted n the center comes out clean.

While the French toast is baking, prepare the syrup below.


To make the apple syrup:

In a medium sized saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to boil, whisking constantly.  Boil for one minute, then stir in butter.  Serve over warm French Toast.  Opt: put on a dollop of whip cream!

Recipes- Brunch with The Hungry Housewives at Dawn's

We had a nice working brunch the other day at Hungry Housewife Dawn's home.  Everything was SO good (in fact, I made the sandwiches again two more times for dinner the following week).


Italian Grilled Cheese
-bread of choice, I used sliced Italian
-fresh mozzerella, sliced
-sliced fresh tomato
-fresh basil
-dried oregano
-pepper, to taste
-extra virgin olive oil
Drizzle olive oil on outside of bread, place on grill/griddle. Layer with sliced mozzerella, fresh tomatoe, fresh basil, sprinkle with oregano and pepper, layer with another mozzerella and slice of bread. Put more olive oil on outside of second slice. Grill til golden and cheese is melted.

Salad
-mixed greens
-red onion, diced
-sliced almonds
-parm cheese
Toss together. Salt and Pepper to taste
Balsamic Vinaigrette
-1/2 cup extra virgin olive oil
-1/2 cup white balsamic vinegar
-1 clove crushed garlic
-1 tsp ground mustard
-1 pinch salt
-Ground black pepper to taste
In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder.  Season to tasted with salt and black pepper.  Stir in minced fresh herbs if desired.
Pacific Natural Foods Organic Roasted Red Pepper and Tomato Soup

Best chef secret- purchased at Costco!

Garnish with Parmesan cheese

Sour Cream Chocolate Chip Cake from The Joy of Cooking

Preheat the oven to 350*.  Grease and flour one 9x15" (8-cup) loaf pan or line the bottom with wax or parchment paper.  Melt, then pour into a large mixing blow and let cool slightly

-5 TBS unsalted butter

Add and stir together until smooth:

-2/3 cup sugar

-1 tsp vanilla

-1/4 tsp salt

-1 cup sour cream

-1 lg egg

Add in inches to break up any lumps and whisk in:

-3/4 tsp baking soda

-3/4 tsp baking powder

Stir in just until combined:

-1 1/2 cups all-purpose flour

Stir in:

-3/4 cup miniature or regular semisweet chocolate chips

Scrape the batter into the pan and spread evenly.  Bake until a toothpick inserted into the center comes out clean, 40-45 minutes.  Let cool in the pan on a rack for 10 minutes.  Slide a thin knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner (if using).  let cool right side up on the rack.  Serve dusted with powdered sugar