1 1/2 cups vegetable oil
1 1/2 cups white sugar
4 eggs, beaten
3 cups grated carrots
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons allspice (I also added 1 tsp ground cloves and 1 tsp mace)
1 cup chopped pecans
1 cup raisins
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
Cream oil and sugar together. Add eggs and carrots. Add dry ingredients, a small amount at a time. When well blended, add nuts, raisins, and vanilla. Pour into greased 9 x 13 inch pan and bake at 325 for 1 hour. Cool slightly before frosting.
For frosting: Combine all together and blend well. Spread on slightly cooled cake
1-3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups finely chopped peeled tart apples
1 cup chopped walnuts
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
Transfer to a greased 13 x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Slice into 12 equal portions.
YIELD: 1 cup
1 cup powdered sugar, more if needed
1 tablespoon very soft butter
1⁄2 teaspoon vanilla
1⁄4 cup good maple syrup, more if needed
In small bowl whisk ingredients til smooth and creamy. Add more powdered sugar if too thin. Add more maple syrup (or heavy cream or milk) a teaspoon at a time if too thick. Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Makes 1 in 9” cast iron pan
1 package of pre-made pie crust
8 cups of fresh or frozen peaches or other fruit
1/2 cup unsalted butter
3 T flour
1/4 cup water
1/2 cup granulated white sugar
1 cup brown sugar
1 egg white
2 T water (egg wash)
16 oz. heavy cream
3-4 T powdered sugar
1 tsp. Vanilla extract
Let pastry come to room temp and roll out. Place in a 9-10” greased cast iron skillet.
Preheat oven to 450 degrees.
Melt the ½ cup of butter in a saucepan. Add the 3 T of flour and stir until it begins to form a paste. Add the ¼ cup water, ½ cup white sugar and 1 cup of brown sugar and stir over medium heat until it comes to a boil. Reduce heat and simmer 3-5 minutes.
Arrange peaches in the bottom of the pastry. Pour the butter and sugar mixture over the peaches until all the peaches are covered. Gently fold the pastry dough over the edges of the peaches. Mix one egg and water together and whisk to make an egg wash. Brush the pastry dough with the egg wash.
Bake for 20-30 minutes until the crust is golden brown.
To serve, scoop onto a plate and serve with whipped cream.
1 cup peanut butter
1/2 cup erythritol natural sweetener
Preheat oven to 350 degrees F. Combine all three ingredients in a mixing bowl. Roll out 15 one-inch sized cookies onto a baking sheet covered with parchment paper or silicone mat.
Use a fork to press down on the tops of the cookies. Bake at 350 degrees for about 10-13 minutes. Let cool and serve. Store leftovers in a covered container.
6 T butter, melted, plus more for greasing pan
1 1/2 cups plus 2 tablespoons sugar (divided)
1 1/4 cups all-purpose flour
1 T baking powder
1 1/4 cups whole milk
2 1/2 cups fresh (or frozen) peaches or other fruit
Makes 21 – 4 oz. servings
Preheat the oven to 350 degrees F. Grease 10” cast iron skillet with butter.
In a medium bowl, whisk 1 ¼ cups sugar with 1 ¼ cups flour and 1 ¼ cups milk. Whisk in the ¾ stick of melted butter.
Pour the batter into the baking dish until about half full each. Sprinkle the peaches evenly over the top of the batter. Sprinkle ¼ cup sugar over the peaches in each pan. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top.
Spoon a large portion into a bowl and top with good quality vanilla ice cream.
12 egg yolks
1 cup creamy peanut butter
1 cup of sugar
2 tsp. vanilla extract
7 ½ cups heavy cream
Preheat oven to 325 degrees F.
Beat egg yolks, 1 cup of white sugar and vanilla extract in a mixing bowl until thick
Pour cream into a saucepan and stir over low heat until it almost comes to boil.
Remove the cream from heat immediately. Temper the egg yolks with a ladle or two
of the cream. Then add the remaining cream and the peanut butter to the egg yolk
mixture and beat until well combined.
Place cream mixture into the top pan of a double boiler. Stir over simmering water
until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture
from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 45 minutes in a bain marie w/ 1” of water. Remove from
oven and cool to room temperature (about 1 hour). Refrigerate for at least 1 hour
After the crème brule has been refrigerated for at least one hour, top with a thin
coating of chocolate ganache and return to the refrigerator for at least one hour.
4 oz. cream cheese softened
½ cup brown sugar
¼ cup chopped pecans
½ tsp. cinnamon
2 cans crescent roll dough
1 ½ cups powdered sugar
3-4 T milk
½ tsp. vanilla extract
Purple, yellow, and green sprinkles for decorating
Combine 4 ounces cream cheese, 1/2 cup brown sugar, 1/4 cup raisins, 1/4 cup chopped pecans and 1/2 teaspoon cinnamon in a food processor, and blend until smooth.
Unroll 2 cans of crescent roll dough and separate into triangles. On parchment paper, position triangles next to each other with the points toward the center, overlapping the long sides about 1/4 inch, forming a large round.
Spoon the filling in a circle, about halfway between the edges and the points of each triangle. Don't forget to place a small plastic baby or dried bean somewhere in the filling! (The person who gets this piece will have good luck for the year.)
Fold the short side of each triangle toward the center, then pull the point end of each triangle toward the outer rim of the pan to fully enclose the filling. Once the edges are folded up and firmly sealed, the cake is ready for baking. Bake the cake at 350 degrees F for 25 to 30 minutes or until golden brown.
Remove from the oven and let cool completely.
Whisk together 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Spoon the icing over the top of the cooled cake, letting the excess run down the sides.
While the icing is still wet, decorate with purple, yellow and green sugar sprinkles.
Makes 12 – 3 oz servings
2 cups heavy cream
6 tsp. Sugar Free Vanilla Pudding Mix
16 oz (2 pkg) Neufchatel Cream Cheese (softened)
1 cup Natural Peanut Butter
2 tsp. Vanilla Extract
2 cups Splenda or Stevia
Add heavy cream, Vanilla Pudding Mix to a bowl. Beat until stiff peaks form.
In another bowl add softened cream cheese and peanut butter. Add Vanilla and
Splenda and beat until fluffy. Fold the whipped cream in batches until combined.
Fill a pastry bag and pipe about 3 oz. into a ramekin. Top with dark chocolate
30 ladyfinger cookies
2 – 8 oz. packages of cream cheese, softened
24 fl.oz. (3 cups) heavy cream
2 tsp. vanilla extract – divided
1 tsp. brandy extract
1 cup strong espresso coffee
1 ¼ cups granulated sugar – divided
Chocolate bar for garnish
Line the bottom of a 9 x 13 glass pan with a single layer of ladyfinger cookies (about
15 cookies). Mix 1 cup of coffee, brandy extract, ½ cup of sugar and 1 tsp. of the
vanilla. Slowly pour ½ of this mixture over the cookies. Do it slowly so that each
cookie has the liquid poured over it.
Using a stand mixer or hand mixer, beat the cream cheese until smooth. Slowly
add the whipping cream. Initially beat on slow then gradually increase the speed.
Continue to mix until it looks like thickened whipped cream (8-10 minutes). Stir in
the remaining ¾ cup sugar and 1 tsp. of vanilla.
Spread half of the whipped cream mixture over the layer of cookies. Then add
another layer of cookies. Pour remaining coffee mixture evenly over the cookies.
Spread the rest of the whipped cream mixture over the second layer of cookies.
Shave some chocolate curls over the top for garnish. Cover and refrigerate until
3 cups all-purpose flour
1 cup sugar
4 cups milk
2 tablespoon orange liqueur (recommended: Grand Marnier)
2 teaspoon vanilla extract
2 tablespoon orange zest
1 cup clarified butter
3 cups freshly squeezed orange juice
4 tablespoons sugar
4 teaspoons grated orange zest
4 tablespoons orange liqueur (recommended: Grand Marnier)
6 oranges, peeled and sectioned
Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 3 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Return to the heat and flambe. Pour while on fire over the crepes.
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Ignite some orange liqueur in a saucepan and gently pour over the crepes. Serve 2 crepes per person.
Top with whipped cream and serve immediately.