Best Carrot Cake Recipe
Learn how to make the worlds best carrot cake with this free video recipe from YouTube. This recipe creates a moist and delicious carrot cake and also includes instructions for creating an awesome cream cheese frosting to top the cake.
Enjoy!
Best Carrot Cake Recipe
This recipe was given to me by my Great Grandmother. Our family eats this dessert at every gathering and even if you don’t like carrot cake, I promise you will love this one!
EASY Old Fashioned Pineapple UPSIDE-DOWN Cake in Skillet Recipe YUM!
By Luanne Oda
This is a great old fashioned 
pineapple upside down cake recipe that has probably been used for generations! This recipe is made in an old fashioned cast iron skillet. An added benefit is that cooking in cast iron skillets can actually add significant amounts of iron to your food and into your body! This was proven by researchers in and published in the July 1986 issue of the Journal of the American Dietetic Association Journal. Acidic foods that have a higher moisture content absorb the most iron, making pineapples a great food to use. So have fun, enjoy the cake & maybe get a little healthier!!
Topping Ingredients:
1/2 cup butter
1 cup firmly packed brown sugar
1 can (20 oz) pineapple slices, well drained
Maraschino Cherries drained & halved
Walnut halves
CAKE Ingredients:
1 pkg yellow cake mix
1 pkg (4 serving size) instant vanilla pudding & pie filling mix
4 eggs
1 cup water
1/2 cup oil
HOW TO:
- Preheat Oven to 350 degrees
- For topping, melt butter over low heat in 12″ cast iron skillet. Arrange pineapple slices, cherries and walnut halves in skillet
- 3. For cake combine cake mix, pudding mix,eggs,water & oil in large mixing bowl. Mix at med speed with electric mixer for 2 minutes. Pour batter evenly over fruit in skillet. Bake at 350 for about 1 hour or until toothpick inserted into center comes out clean. Invert onto a serving plate. Serve to guests & ENJOY!
Check out my website for beautiful linens, tea party accouterments, and tea party favors!
Luanne R Oda aka NANALULU
http://nanaluluslinensandhandkerchiefs.com
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Fast Lemon Meringue Pie
Fast Lemon Meringue Pie
By Vince Platania
Lemon meringue pie is a favorite dessert for many people, especially as the weather gets warmer because the lemon flavor is so refreshing. Lemon meringue pie can be intimidating if you’ve never tried to make a meringue, though, because meringue looks harder than it is. One way to cut down on the work is by making a fast lemon meringue pie with an easy pie crust and filling that lets you devote the most time to making perfect peaks.
A commercial pie crust will work for lemon meringue pie but it’s even more delicious if you make your own. An easy and quick pie crust can be made by crushing half a box of graham crackers and mixing them with one stick of butter that you’ve allowed to soften at room temperature. Mix the two together, cover the bottom of the pie pan and bake for ten minutes at 350 degrees. This is a delicious pie crust that tastes great in lemon meringue pie or any of your favorite pie recipes.
Next make the pie filling by combining a lemon pudding mix like lemon dessert mix with 3/4 cup sugar, 3 cups water, 3 tablespoons of lemon juice and three well-beaten egg yolks (separate the egg whites and save them because you’ll need them for the meringue). Cook according to package directions and pour into your baked piecrust. You can also add some grated lemon zest to your lemon meringue pie to give it even more of that fresh flavor.
To make the meringue, beat three egg whites with 1/4 teaspoon of cream of tartar using an electric mixer. Add five teaspoons of sugar gradually and keep beating until stiff peaks form in the bowl. Spoon the meringue on top of the rest of the lemon meringue pie, and bake for 15 minutes at 350 degrees in a preheated oven. Let the pie cool before serving (it should be ready in an hour or two). Add more egg whites and cream of tartar if you want a higher layer of meringue on your pie. You can also dress up the lemon meringue pie by adding Cool Whip and candied lemon slices on top when the pie has cooled off.
Rawleigh Products was founded in the late 1800s to create a line of “Good Health Products” that possessed both strength and quality. Visit http://www.rawleigh-products.com or Call # 1-800-992-1089
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http://EzineArticles.com/?Fast-Lemon-Meringue-Pie&id=1982387
Healthy Muffin Recipe with Yoghurt and Oats
Sweet treats for kids that are also healthy can be hard to come by, healthy treats that the kids actually like even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The muffins are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn’t actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what’s in them!
You can experiment with your own flavours. I used banana and cinnamon for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum mode. I’d like to try with nuts too, but again only one child likes nuts so the same thing would happen…I do believe that chocolate chips would go down well though, if only I had some in the house!
Yoghurt and Oat Muffin Recipe
1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
½ cup vegetable oil
½ cup sugar
1 ¼ cups self-raising flour
1 ripe banana mashed
½ teaspoon cinnamon
Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.
Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.
Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.
Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what’s in the muffins they’re sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!
Copyright 2007 Kit Heathcock
Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and is lucky enough to work from home and have time to cook and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange.
Article Source: http://EzineArticles.com/?expert=Kit_Heathcock
http://EzineArticles.com/?Healthy-Muffin-Recipe-with-Yoghurt-and-Oats&id=683993
Quick and Easy Cookie Recipes - Drop Sugar Cookies and White Chip Apricot Oatmeal Cookies
If you love homemade cookies but you just don’t have a lot of time to indulge in baking, here are some cookie recipes for you. Maybe you are a young mother who works or just doesn’t have a lot of free time, yet you would love to bake with your children as your mother and/or grandmother did with you. These recipes are perfect for you. Drop Sugar Cookies allow you to make delicious sugar cookies without rolling, cutting and decorating. And the White Chip Apricot Oatmeal Cookies take oatmeal cookies to a new level! So get out the ingredients, grab the kiddos and have some baking fun.
DROP SUGAR COOKIES
2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar + additional sugar for topping
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
Preheat oven to 400 degrees.
In a medium bowl, sift together the flour, baking powder and salt. Mix well. In a large bowl, using a wire whisk, whisk eggs until blended. Add sugar, oil, vanilla, and lemon zest; mix well. Stir the dry ingredients into the egg mixture until well blended. Chill, covered, for at least 30 minutes. Drop cookie dough by rounded teaspoonfuls about two inches apart onto ungreased baking sheets. Mist the bottom of a 3-inch flat-bottom glass with water and dip glass in additional sugar. Press tops of cookies lightly with the glass, misting with water and dipping into sugar for each cookie. Bake cookies until lightly browned, about 8 minutes. Cool on baking sheets for two minutes then remove to wire racks to finish cooling. Store in an airtight container.
WHITE CHIP APRICOT OATMEAL COOKIES
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 cup all-purpose flour
1 tsp baking soda
2 1/2 cups rolled oats
10-oz pkg Hershey’s Premier White Chips
3/4 cup dried apricots
Heat oven to 375 degrees.
Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg and beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls of dough into balls and place on ungreased cookie sheet. Bake 7 to 9 minutes or just until lightly browned. Do not overbake! Cool slightly; remove from cookie sheet to a wire rack to cool completely.
Yield: 3 1/2 dozen cookies.
Enjoy!
For more Quick and Easy Recipes visit http://grandmasquickfixrecipes.blogspot.com
For more “Sweet Treats” visit http://ladybugssweettreats.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
http://EzineArticles.com/?Quick-and-Easy-Cookie-Recipes—Drop-Sugar-Cookies-and-White-Chip-Apricot-Oatmeal-Cookies&id=2019618
Unique Brownie Recipes
By Jill Borash
Pineapple Brownies Recipe
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup crushed pineapple, well drained
2 (1 ounce) squares chocolate, melted and cooled
1/2 cup chopped nuts
In a small bowl, sift together the flour, salt, baking powder, and cinnamon. In a large bowl, cream together the butter and the sugar. Add in the eggs, one at a time, beating well after each one. Add in vanilla and mix well. Add the dry ingredients to the mixture. Put one cup of the mixture and the pineapple into a small bowl. Mix well. To the other dough mixture, add in the melted chocolate and nuts. Mix well. In a 9 x 13-inch pan, spread out 1 1/2 cups of the chocolate mixture. Put the pineapple mixture on top of it. Drop by teaspoonfuls the rest of the chocolate mixture on top of the pineapple one and spread the chocolate mixture so that it covers the pineapple one. Bake in a 375 degree oven for about 25 minutes.
Black and White Brownies Recipe
White layer:
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 cup sugar
1 cup oatmeal
1 cup coconut
2/3 cup melted butter
2 tablespoons cream
In a large bowl, sift together the flour, salt, baking powder and sugar. Add the oatmeal and cocoanut. Add the melted butter and cream. Mix well. Put mixture in a 9 x 13-inch pan. Bake in a 350 degree oven for 10 to 12 minutes.
Chocolate layer:
1 ounce unsweetened chocolate
1/3 cup butter
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup brown sugar, firmly packed
2 eggs, beaten
2 tablespoons cream
1 teaspoon vanilla
1 cup chopped nuts
In a small saucepan, melt the chocolate and butter together. Allow to cool while you mix the other ingredients. In a small bowl, sift together the flour, baking powder, and salt. In a large bowl, combine the eggs, sugar, and chocolate mixture. Add the dry ingredients to this mixture. Add in the nuts and vanilla and beat until the mixture is smooth. Spread the chocolate layer over the white one. Bake in a 350 degree oven for 25 to 30 minutes.
Jill Seader shares more fun, free baking recipes at her website, http://www.YourBakingStory.com . Come enjoy the baking recipes and share one of your own. Happy Baking!
Article Source: http://EzineArticles.com/?expert=Jill_Borash
http://EzineArticles.com/?Unique-Brownie-Recipes&id=641494
My Famous and Easy to Make Sweet Potato Pie
By Lorna Darden
sweet potato pie on Thanksgiving is one of the best smells in the world. I’ve always looked forward to homemade pies on the holidays. It’s my favorite dessert besides banana pudding. If this is your favorite pie and you don’t know how to make it. This recipe is the easiest to follow. If you just want to impress someone with some homemade cooking my recipe will win the award. The ingredients are very simple and inexpensive. Hope you enjoy and are looking out for more of my recipes. With this recipe you can make three sweet potato pies. You will need:
- Five large sweet potatoes
- 1 cup of flour
- 2 cups of sugar
- 3 eggs (large)
- TBSP of cinnamon and nutmeg
- 1 stick and a tbsp of butter
- TSP of salt
- Three original pie crusts.
- Large bowl
First rinse potatoes with warm water. Get a large pot and boil water, put the potatoes in the boiling water and let boil for about at hour and a half. Until tender. While the potatoes are cooking turn the oven on 300. Sit the butter out on counter to soften. Once potatoes are done, let them cool off.
Peel all the skin off of the potatoes. Put them in a bowl and smash them with a potato smasher whisk or whatever you have. Try to get it creamy like mash potatoes. Add your butter, eggs, nutmeg, salt, cinnamon and a cup of sugar. Add in a half of cup of flour and stir. Then add the rest of the flour, mix well. Taste and see if it’s tasting like that good old sweet potato pie. If you need more sugar add it. Adjust to your taste; add a little more of each to get that taste you want if needed.
I don’t believe in measuring, I’m good when it comes to putting in the right amount of ingredients. It runs in my family. We all are great cooks and soul food is our specialty. All you need when it comes to making home cook meals is the right amount of love and soul that’s the secret to great cooking. Now, that the entire pie filling is ready you are ready to fill in your pie crusts. Pour filling into to the pie crusts. Do not over fill, leave enough room inside the crust so that the pie will rise and not drip out of the pan inside the oven. Tip: You can spray a little butter flavor cooking spray into the crust to give it that butter tasting flavor.
Put the pies into the oven and let cook for an hour. When done the top of the pie should be a nice brown color. Let cool for a half an hour or serve fresh out of the oven. That’s how you make sweet potato pie. Hope you enjoy and it’s um, um, so good. Remember eat in moderation.
For More Thanksgiving Recipes
http://www.wirelessdiva.wordpress.com
Article Source: http://EzineArticles.com/?expert=Lorna_Darden
http://EzineArticles.com/?My-Famous-and-Easy-to-Make-Sweet-Potato-Pie&id=1648117
Healthy Muffin Recipe with Yoghurt and Oats
Healthy 
Muffin Recipe with Yoghurt and Oats
By Kit Heathcock
Sweet treats for kids that are also healthy can be hard to come by, healthy treats that the kids actually like even harder. This recipe has been tried and tested by a part of the blogging community all around the world and as far as I can tell has been universally a hit with kids and parents alike. The muffins are moist and keep for a few days, have a good crust and flavour and get devoured as soon as they have cooled down enough to eat. Mums like them because the yoghurt and oatmeal ingredients spell Nutrition with a capital N, kids like them because they taste good and they didn’t actually see you putting that healthy stuff in, when you were baking them. If your kids are picky and recoil in horror from such things as plain yoghurt and oats, present them with the baked muffins without telling them what’s in them!
Yoghurt and Oat Muffin Recipe
1 cup unsweetened plain yoghurt
1 cup rolled oats
1 egg
½ cup vegetable oil
½ cup sugar
1 ¼ cups self-raising flour
1 ripe banana mashed
½ teaspoon cinnamon
Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.
Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.
Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.
Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what’s in the muffins they’re sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!
Copyright 2007 Kit Heathcock
Kit Heathcock - worked and travelled in Italy for many years, is passionate about food and is lucky enough to work from home and have time to cook and write. She contributes to A Flower Gallery home of original flower pictures, Just the Planet and Original Orange.
Article Source: http://EzineArticles.com/?expert=Kit_Heathcock
http://EzineArticles.com/?Healthy-Muffin-Recipe-with-Yoghurt-and-Oats&id=683993
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Brownie Recipe for Chocolate Lovers
Brownie Recipe for Chocolate Lovers
By Virginia Van Vynckt
This is an easy 
brownie recipe you are sure to make again and again. These brownies are very rich and chocolatey and not too sweet. They are bound to win any chocoholic’s heart.
If you prefer your brownies a bit on the sweeter side, increase the amount of sugar to 2 cups.
Makes 20 to 24 brownies
5 ounces unsweetened chocolate, chopped
1 cup (2 sticks) unsalted butter, cut into chunks
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly spray or grease a 9-by-13-inch baking pan.
Place the chocolate and the butter in a microwave-proof bowl. Microwave on 80 percent power for 1 minute. Stir until the chocolate is melted and smooth. If the chocolate is still lumpy after a minute of stirring, microwave again in 10-second increments, until it is completely smooth after stirring.
Add the sugar, then the eggs and vanilla, stirring thoroughly to make sure the eggs are completely incorporated. Stir in the salt, then the flour, just until the flour is completely incorporated.
Pour into the prepared pan. Bake in the center of the oven for 25 to 30 minutes, or until the brownies no longer look wet in the center.
Remove to a wire rack and let cool completely, then cut into bars.
Virginia (Ginger) Van Vynckt is a longtime food writer, the author or co-author of six cookbooks, and the webmaster of MakeGreatCookies.com, a site devoted to cookie baking and cookie decorating ideas.
Article Source: http://EzineArticles.com/?expert=Virginia_Van_Vynckt
http://EzineArticles.com/?Brownie-Recipe-for-Chocolate-Lovers&id=139960
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