We continue to practice our knife cuts, improving the first ones and learning new ones every day, practice makes perfect. Tomorrow is my first quiz in Culinary Foundations.
In food safety and sanitation we have moved away from the gruesome illnesses that can be caused by eating contaminated food and are learning more about preventing them in the food flow process. We had our first quiz today.
In honor of Fall I am including a delicious recipe for Carrot Cake in this post. It is very moist and has a nice rich cinnamon flavor. You can get a printer friendly version of it on the recipe page of my website, www.HanoverRoad.com.
14-Carat Cake
2 c. sifted flour
2 tsp. baking powder
1 1⁄2 tsp. baking soda
1 1⁄2 tsp. salt
2 tsp. ground cinnamon
2 c. sugar
1 1⁄2 c. salad oil
4 eggs
2 c. finely grated raw carrots
1 (8 1⁄2 oz.) can crushed pineapple, drained
1⁄2 c. chopped nuts 1 (3 1⁄2 oz.) can flaked coconut (optional)
Cream Cheese Frosting
Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
Pour into 13"x9" pan or three 9" round pans that have been greased and floured. Bake in moderate oven (350°) 40-45 minutes, until tester inserted in middle comes out with moist crumbs. Remove from oven, cool a few minutes in pan(s). Turn out on racks and cool thoroughly. Fill layers and frost top and sides of cake with Cream Cheese Frosting.
Cream Cheese Frosting: Combine 1⁄2 c. butter or margarine, 1 (8 oz.) pkg. cream cheese and 1 tsp. vanilla; cream well. Gradually add 1 lb. confectioners sugar (sifted if lumpy), beating well. If mixture is too thick to spread, add a small amount of milk.
Enjoy! This has been a favorite of mine since my childhood back on Hanover Road.
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