Layered Carrot Cake

Posted on March 23, 2016 by admin
Layered Carrot Cake
Serves 16
Pineapple and freshly grated carrot sing of spring sweetness. Nothing is sacrificed in this lightened-up cream cheese frosting; it’s just as decadent as you always remembered.
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Prep Time
30 min
Total Time
2 hr
Prep Time
30 min
Total Time
2 hr
Batter
  1. 3 cups all-purpose flour
  2. 1 cup plus 2 Tbsp. granulated sugar
  3. 3 tsp. baking soda
  4. 11⁄2 tsp. ground cinnamon
  5. 11⁄2 tsp. table salt
  6. 11⁄2 (8-oz.) cans crushed pineapple in juice, drained
  7. 1⁄3 cup vegetable oil
  8. 3 large eggs
  9. 3 large egg whites
  10. 11⁄2 Tbsp. vanilla extract
  11. 41⁄2 cups grated carrots
  12. Vegetable cooking spray
Frosting
  1. 1 (8-oz.) package 1⁄3-less-fat cream cheese
  2. 1⁄4 cup butter, softened
  3. 2 tsp. vanilla extract
  4. 6 cups powdered sugar
  5. 2 to 4 tsp. fat-free milk (optional)
Instructions
  1. Prepare Batter: Preheat oven to 350°F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Pour batter into 2 greased (with cooking spray) and floured (8-inch) round cake pans.
  2. Bake at 350°F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).
  3. Prepare Frosting: Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) If desired, beat in up to 4 teaspoons milk to desired consistency. Place 1 cake layer on a serving plate; spread with 2⁄3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Notes
  1. Credit line: Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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Rhubarb Cream Pie

Posted on March 23, 2016 by admin
Rhubarb Cream Pie
Serves 6
One of the first signs of spring in southern Iowa is the sight of rhubarb emerging from the rich black soil and beginning to unfurl its crinkly, elephantine leaves. Nothing celebrates the arrival as wonderfully as my mother’s Rhubarb Cream Pie. I love this pie! It’s such a treat to travel back to the farm and find this pie cooling on top of the oven, just waiting for us to enjoy. —JILL
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Ingredients
  1. 2 9-inch unbaked piecrusts
  2. 1 ¾ cups sugar
  3. 3 eggs, lightly beaten
  4. ¼ cup all-purpose flour
  5. ¾ teaspoon ground nutmeg
  6. 4 cups rhubarb, diced
  7. 1 tablespoon butter
Instructions
  1. Preheat oven to 400°F. Line a 9-inch deep pie plate with one unbaked piecrust. Roll out second piecrust; set both crusts in the refrigerator or freezer.
  2. To prepare filling, in a medium bowl combine sugar, eggs, flour, nutmeg, and rhubarb. Pour mixture into prepared pie plate. Dot filling with butter.
  3. Place remaining crust over filling; seal and crimp edges. Cut 4 to 5 small slits in the top of the pie.
  4. Bake for 50 to 60 minutes or until crust is golden brown and the rhubarb juices bubble out the slits in the crust. If crimped edges begin to brown excessive¬ly, cover them lightly with pie guards or strips of foil.
  5. Transfer pie to a rack and let it cool for 1 to 2 hours before cutting.
Notes
  1. Don’t panic if you can’t find rhubarb at the farmer’s market. It can be found in the frozen fruit section of your local grocery store.
  2. ©Copyright 2011, Two Chicks from the Sticks, used with author’s permission.
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Pears, Pecans, and Gorgonzola Pizza

Posted on March 17, 2016 by admin
Pears, Pecans, and Gorgonzola Pizza
This pizza is another Companion Group favorite. It satisfies a sweet tooth, yet it’s kind of healthy since it has fruit, right? For a different variation of this pizza, try substituting candied pecans and omitting the honey. Both versions are delicious.
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Ingredients
  1. 1 each thin crust pizza round of your choice
  2. 4 oz. Bosc or D’anjou pear, thinly sliced
  3. 2 oz. pecan halves
  4. 2 oz. Gorgonzola cheese
  5. 1.5 oz. wildflower honey
Instructions
  1. Pre-heat your oven to 550º F. for one hour with your pizza stone or steel inside or pre-heat according to instructions if using another method.
  2. Place your pizza crust round on your floured pizza peel or pizza screen.
  3. Distribute the pear slices evenly on your pizza and proceed to top evenly with the Gorgonzola cheese and pecan halves.
  4. Turn on your broiler and bake the pizza for approximately 5 minutes or until the crust is evenly browned and nicely crisped, rotating the pizza halfway through.
  5. Remove the pizza from the oven. Drizzle with honey.
  6. Slice, serve, and enjoy!
Notes
  1. Recipe Courtesy of Pizzacraft and The Companion Group
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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