Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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Company Cheesecake

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Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16

Flat Belly Mini Muffins

Here’s the exact recipe created by the USDA and tested at the University of Maryland

Preheat Oven to 325 degrees F.

Ingredients

1 Cup Safflower Oil

½ Cup Packed Brown Sugar

½ Cup Sugar

½ Cup Egg Beaters or 2 Large Eggs

1 tsp Vanilla Extract

2 Cups All Purpose Flour

1 ¼ tsp Baking Soda

¼ tsp Salt

½ Cup Mini Chocolate Chips

¼ Cup chopped nuts (Almonds, Walnuts or Pecans)

 

Directions:

Lightly coat two mini muffins pans with cooking spray or use mini muffin liners.

Mix all ingredients together.  Fill each muffin cup with 1 Tbsp batter.  Bake 10-12 minutes or until baked through.

Cool.  To maximize freshness, use doubled storage bags to freeze any muffins you won’t consume within 2 days.

Defrost in wrapping at room temperature overnight.  Makes about 48 mini muffins.

Nutrition Facts
Serving Size 18 g
Amount Per Serving

Calories

89

Calories from Fat

51
% Daily Value*

Total Fat

5.7g
9%

Saturated Fat

0.7g
4%

Cholesterol

8mg
3%

Sodium

49mg
2%

Potassium

20mg
1%

Total Carbohydrates

8.7g
3%

Sugars

4.5g

Protein

1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do not to over-mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Greens with Walnut Butter

Winter Greens with Walnut Butter

This recipe is one my grandmother’s.  It was written in her recipe book and stated that it came from family in England. This dish was prepared for a holiday meal only. I kept the wording and measurements the same as they had it written down.

If you have time, make the butter 24-72 hours in advance. Soften 100g of butter to room temperature, beat with a spoon to give a whipped effect and set aside.

Roughly chop 100g of walnut halves then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter.

Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required.

If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat.

Bring a 2 liter pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes.

200g of curly kale, washed and stalks removed

2 leeks, washed and cut into 2cm thick slices

200g of tender stem broccoli, washed and ends trimmed

200g of Brussels sprouts, trimmed and halved

Salt

Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter

Brownies Delectable Fat Free

Brownies

Ingredients

1 cup sugar

1/2 cup applesauce

2 eggs

1 teaspoon vanilla

2/3 cup unsweetened cocoa powder

2/3 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts

Directions

In a stand mixer, mix the eggs, applesauce, vanilla extract and sugar. Add the dry ingredients and mix until incorporated.

Stir in the walnuts.

Put in a greased pan, bake at 350 for 25 minutes.

ZUCHINI BREAD MOM’S RECIPE or (Banana Nut Bread)

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This recipe won a nationwide cooking contest.  My mother, Mae Wooton, put this recipe together and it is the best zucchini bread out there.  You can also make banana bread with this recipe; just substitute 3 ripe bananas for the zucchini.

Preheat oven to 350 degrees

Ingredients

3 large eggs

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

2 cups all purpose flour

2 cups zucchini, shredded (to make this a banana nut bread replace zucchini with 3 ripe bananas)

1 tsp cinnamon

1 cup walnuts

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla

Glaze

2 cups confectioner’s sugar

Enough milk for consistency you want

1 tsp vanilla

Directions

Mix first 4 ingredients until blended.  Add the rest of the ingredients and mix until well blended.  Grease and flour 6 mini loaf pans or one large loaf pan.  Bake until knife inserted in the center comes out clean.  Let cool, then drizzle glaze on top.

Jeff’s Favorite Chocolate Chip Walnut Cookies

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Ingredients

2 ¼ Cups Flour

1 tsp Baking Soda

½ Tsp Salt

1 Stick of Butter

1 Cup Crisco Shortening

¾ Cup Sugar

¾ Cup Brown Sugar

2 tsp Vanilla Extract

2 Eggs

2 Cups Milk Chocolate Chips

1 Cup Walnuts

Directions

Preheat the oven to 350 Degrees F.  Stir flour with baking soda and salt.  In mixing bowl beat sugar, with brown sugar at medium speed until creamy.  Add vanilla extract and eggs.  Mix until incorporated.

Gradually blend dry mixture into the creamed mixture.  Add chocolate chips and walnuts, mix together.

Use an ice cream scoop and scoop cookie dough onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until golden brown.

Makes approx. 3 dozen cookies

Wake Up! Granola

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Ingredients

Coconut oil, for brushing

6 cups walnut halves

4 cups steel-cut oats

2 cups pecan halves

2 cups almonds, chopped

1 1/4 cups sunflower seeds

2 cups unsweetened shredded coconut

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

8 large egg whites

1 3/4 cups pure maple syrup

1 cup dried blueberries

1 cup dried apricots, chopped

1 cup pitted dried dates, chopped

Directions

Preheat oven to 250°. Brush a rimmed baking sheet with oil.  In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.  In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.

Buckwheat-Flax Pancakes with Walnuts

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Ingredients

2/3 cup rolled oats

2 tablespoons flaxseed, toasted

3/4 cup buckwheat flour

1 1/4 cups unsweetened almond milk

1 large egg, plus 1 large egg white

2 teaspoons baking powder

Scant 1 teaspoon sea salt

2 tablespoons pure maple syrup

1 tablespoon walnut oil, plus more for brushing

1/4 cup finely chopped walnuts

1 pint strawberries, hulled and sliced, for serving

 

Directions 

In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake.

Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.