Carrot Cake and a Three Minute Surprise

      I don't know why I love baking so much and I do not consider myself a baker but still....I bake. Most of what I bake is for other people and regardless of the occasion, I experiment each and every time. One thing I have learned is that if a Dump Cake can be delicious then almost any reasonable combination can work. It is so exciting to see how it turns out and and even better to see my friends and family enjoying. One caution is that using a cake mix and then adding and modifying is the ticket. I do not modify the “made from scratch” ones.

      This “made from scratch” Carrot Cake recipe calls for fresh grated carrots and believe me, they are worth the effort. The first time I made this cake I grated by hand and the very next day I was in line at Target buying my new food processor. Love it!!

      Since this cake is a major culinary effort, I thought I would also include something that is a real treat and an easy and quick one - The Three Minute Chocolate Cupped Cake. Let me know how you enjoy them!

Don V's Carrot Cake

4 eggs

2 cups sugar

1 ½ cups salad oil

2 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

3-4 cups finely grated carrots (about 6 carrots)

1 ½ cups flaked coconut

½ -1 cup chopped walnuts

Beat eggs, add sugar, blend in oil.

Sift dry ingredients together and blend with egg mixture.

Add carrots, coconut, and walnuts.

Bake 45 minutes @ 350 degrees in a 10x15x2 greased glass pan.

While still warm frost with:

4 oz Philly Cream Cheese

2 ½ cups powdered sugar

1/8-1/4 cup cream or milk

1 tsp vanilla

Mix room temp cheese with a bit of milk and stir to get creamy, then add sugar and cream. Slowly add remainder of cream or milk to get the desired consistency. Stir in the vanilla.

Note: make thicker than usual as the frosting

thins out on a warm cake.

Enjoy!!!!!!!!!!

The Three Minute Chocolate Cupped Cake

Flour 4 TB

Sugar 4 TB

Cocoa Powder 2 TB

Eggs one

Milk 3 TB

Oil 3 TB

Vanilla 1/4 tsp

Chocolate Chips 4TB (or white chocolate)

One large coffee cup or mug (must be okay in microwave )

Mix dry ingredients and put into mug. Mix wet ingredients then pour into mug and mix well. Add chocolate chips, mix then cook for 3-5 minutes in Microwave.

The cake may rise over the top of the mug and that is just fine. You must allow this to cool a bit then unmold onto a plate or eat right out of the mug.

Careful - it is HOT! Enjoy!!

Lemons and Chicken

      I know it is practically a crime to cook indoors during this gorgeous summer weather but...well... I just couldn't help myself! I bought an organic chicken at the outdoor Farmer's Market and wanted to use my crock pot to create a tender juicy dish that I could enjoy over a few days. Juice or sauce always keeps chicken moist and it preserves the great flavor as well.

      I still have the wonderful lemon, olive, Mediterranean sensation in my mouth. And yum – what a taste! The recipe is not exact so when you make it, you will want to end up with a mixture of oil, lemon juice and perhaps some water to bring the liquid about 1/3 way up the chicken, more or less. If you think you want more liquid, add some more water. Remember, as the chicken cooks, even more liquid will accumulate which will be quite scrumptious as a sauce over rice (or even noodles or potatoes if you like).

      This can be served with steamed or sauteed green beans. I do hope you enjoy these dishes as much as I do.

LEMON CHICKEN with Rice

One whole chicken about 3 lbs

(recommend: organic, young chicken)

One can of ripe green or black olives

(green ones are the best - get from the health food store)

Juice of 2 lemons then cut the juiced lemons into quarters

One medium yellow onion sliced in 1/4” rings

Garlic cloves, whole, about 6-8

1 tsp. Oregano

2 Bay Leaves

Salt and Pepper

¼ - ½ C Olive Oil

Water about ¼ cup as needed

Serve with rice

1. 
   
   
   
   Rinse the whole chicken and put into crock pot.
2. 
   
   
   
   Add the lemon juice and olive oil then add water as needed.
3. 
   
   
   
   Sprinkle chicken with dry spices, add the lemon rinds, onion, olives garlic cloves and onion.
4. 
   
   
   
   Turn crock pot on High for about ¾ hour then to Low for about 3-4 hours until chicken is tender and falling off the bone. You should be able to cut it with a spoon.
5. 
   
   
   
   Serve with rice
6. 
   
   
   
   ENJOY!

SAUTEED GREEN BEANS
½ pound green beans
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2-3 shallots chopped
Salt and Pepper to taste

1. Blanch the string beans in a large pot of boiling salted water for 2-3 minutes until the beans are tender but still firm.
   
2. Drain the beans immediately and immerse them in a bowl of ice water.
   
3. Dry beans on paper towels and set aside.
   
4. Heat the butter and oil in a large pan and sauté the shallots on medium heat for about 10 minutes, stirring occasionally, until lightly browned.
   
5. Drain the beans and add to shallots. Season with salt and pepper. Toss well and heat only until beans are nice and warm.
   

ENJOY!