2 cups flour
2 tsp. ground cinnamon
2 tsp. baking powder
2 cups of sugar ( you know me, I cut sugar in half)
1 1/2 cups canola oil
4 eggs
2 cups shredded carrots ( 2 to 3 carrots)
1 8-oz. crushed pineapple, well-drained (1/2 cup)
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
Frosting
1 8oz. pkg. cream cheese
1/2 cup butter, softened
1 tsp. vanilla extract
3 3/4 to 4 cups powdered sugar ( way to much for me)
1. Heat oven to 350*. Spray 13×9-inch baking pan with cooking spray. Whisk flour, cinnamon, baking powder and baking soda in medium bowl.
2. Beat sugar and oil in large bowl at medium speed 2 minutes. Add eggs one at a time, beating just until blended. At low speed, beat in the flour mixture until combined. Sir in all remaining cake ingredibined. Pour into pan.
My Mama’s Carrot Cake
3. In the oven she goes. Bake 50 to 55 minutes or until golden brown. Also use the toothpick trick. If she clean , she done.
4. Let the cake completely cool. Start making your frosting. Beat cream cheese, butter and vanilla in a large bowl at medium speed until combined. At low speed, slowly beat in powder sugar, until you get spreadable consistency. Spread frosting over top of cake. ENJOY!!
These are easy to make and fun to enjoy. Cream cheese and vanilla give these treats an extraordinary depth of flavor. Just as amazing: the time saved by making the sandwiches in a big pan rather than assembling them individually.
2 cups fresh blueberries
4 tsp. vanilla extract
30 Cholate graham cracker squares
1 pkg. (8 oz.) cold cream cheese, cut into chunks
2 cups cold plain full-fat yogurt
3/4 cup sugar ( I used 1/4 cup)
1. In a medium bowl use a mixer and mix the cream cheese, sugar, vanilla and yogurt together.
2 Meanwhile, line a 9 by 13 inch pan with parchment paper, extending over the ends. Arrange half the crackers in the pan, flat side up , in 3 rows of 5 squares with sides touching.
3. Take yogurt mixture and gently add the blueberries to the mixture.. Spread mixtures over the graham crackers and gently spread to cover, using a flexible scraper or spatula. Spread it evenly on the top. Now put the top of the graham crackers.
4. Place the pan into the freezer until they are frozen, at least 5 hours. Grasping paper, lift sandwiches from pan, flip onto a work surface, cutting them up into 5 inch each. The rest can be put back in a gallon freezer bag and save up to 6 months. Enjoy!!
Here are 5 fantabulous things to make in a Muffin Pan!
Key Line Cheesecakes
8 oz. cream cheese
1 cup confectioners sugar
1 cup sour cream
1 tsp. vanilla
pinch of salt
1 tsp. gelatin
1/4 cup Key Line juice
1 cup chocolate graham cracker crumbs
2 Tbsp. butter
12 muffin paper muffin cups
1. Beat cream cheese, confectioner sugar, sour cream, vanilla, and salt with a mixer on medium-high speed until smooth. Dissolve 1 teaspoon gelatin in 1 tbsp. warm water; beat into the cream cheese mixture with 1/4 cup Key Line juice.
2. Combine 1 cup chocolate graham cracker crumbs with 2 Tbsp. melted butter; press into 12 paper lined muffin cups. Divide the filling among the cups.
Chill until set, 4 hours. Top with Zest! ENJOY!!
My Key Line Cheese CupsMac & Cheese Cups
Who doesn’t love Mac and Cheese!
1 1/2 cups macaroni
2 tbsp. butter
2 tbsp. flour
2 cups milk
2 cups shredded cheddar
parmesan cheese
salt & pepper
1.Cook 1 1/2 cups macaroni as the label directs; then drain. Heat 2 Tbsp. butter in a medium saucepan over medium heat. Whisk in 2 tbsp. flour until smooth. Whisk in 2 cups of milk; bring to a boil. Whisk in 2 cups shredded cheddar, stirring until melted.
2. Sir in the macaroni and season with salt and pepper. Divide among 12 muffin cups lined with nonstick foil liners; sprinkle with parmesan. Bake 400 degrees until golden, 15 minutes.
You can always add ham to make it Ham and Cheese cups.
Fruit Cups
You can use any kind of fruit you like, I decided on pears and cherries and it was great!
3 pears chopped up and peeled
1/2 cup dried cherries
1/4 cup sugar
2/3 cup flour
1/4 brown sugar
butter
1 tbsp. vanilla
12 muffin cups lined with nonstick foil
1. Toss peeled pears, cherries, white sugar and 1 tbsp. flour and vanilla; divide among 12 muffin cups lined with nonstick foil liners.
2. Mix 2/3 cup flour, brown sugar and chopped nuts ( I used Walnuts), and a pinch of salt with 4 tbsp. softened butter until large clumps form; sprinkle on top of the fruit. Bake at 350 degrees until golden, 25 minutes.
Change it up with apples and nuts, blueberries, strawberries and chocolate chips.
Focaccia Bites
These are Focaccia bites. Great for a party!
pizza dough
olive oil
salt
pepper
chopped rosemary
your favorite pesto
cherry tomatoes
1. Press 1 oz. pizza dough into each of 12 oiled muffin cups. Let sit for I hour. Brush with oil olive and sprinkle with salt ( sea salt the best), pepper and chopped rosemary, then top with pesto ( I used my fresh basil pesto), and sliced cherry tomatoes. Bake at 400 degrees until puffed and golden, 12 minutes.
Prep: 40 min. Makes: 30 to 35 cookies
Total time: 1 hour 45 min. (Plus Chilling)
2 3/4 cups flour
1/2 cup ground coffee
1 Tbsp. unsweetened cocoa powder
1 Tsp. baking soda
1/2 Tsp. ground cinnamon
1 cup sugar
2 Tbsp. butter ( unsalted) at room temp.
1/4 cup honey
1 Tsp. vanilla extract
3 large eggs
3/4 cup macadamia nuts, chopped
1 12oz. bag white chocolate chips
2 2/1 cups sweetened shredded coconut, toasted
1. Preheat your oven to 350*; line a baking sheet with parchment paper. Whisk the flour, coffee, cocoa powder, baking soda and cinnamon in a medium bowl. Combine the sugar, butter, honey, vanilla and eggs in a large bowl with a mixer on medium-high speed. Reduce the mixer speed to low; beat in the flour mixture until just combined. Sir in the macadamia nuts with wooden spoon.
2. Form the dough into two 3-by-8 inch logs on the prepared baking sheet, about 3 inches apart. Bake until browned, about 25 minutes. Let cool 10 minutes, then transfer to a cutting board. Cut into 1/2 inch thick slices using a serrated knife. ( I add some whole nuts to the doughs).
3. Reduce the oven temperature to 325*. Arrange the slices cut-side down on the baking sheet; return to oven and bake 20 minutes more, flipping the cookies halfway through. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
4. Melt the white chocolate chips in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch the water), stirring until smooth. Dip the biscotti partway into the melted chocolate, then roll in the coconut. Place on a baking sheet lined with parchment; refrigerate until set, about 30 minutes.
ENJOY!!
Prep: 30 min. Serves 10 to 12
Bake: 1 hour 20 min.
To make the crust, you will need-
5 oz. chocolate wafer cookies
2 Tbs. sugar
5 Tbs. melted butter.
For the filling:
1 lb. cream cheese, room temp.
1 cup. sugar
1 cup canned pure pumpkin
1/2 tsp. ground cinnamon
1/2 tsp. fresh grated nutmeg
1/2 tsp. vanilla extract
3 large eggs
1 1/4 cups heavy cream plus 1/3 of a cup
3 oz. bittersweet chocolate, copped up
To make the crust: Position the rack in the center of the oven and heat oven to 350F.
In a food processor, pulse the cookies and sugar until finely ground. Add the butter and pulse until evenly moistened. Using your fingers, press the crumb mixture into the base and partway up the sides of a 9-inch springform pan. A flat bottom glass will help pushing down the crumbs and on the side of the pan.
Crust up the sides!
Bake this for about 8 to 10 minutes. Remove to a cooling rack. Position the oven rack in the bottom third of the oven and leave the oven on. When the pan is cooled off, wrap the bottom and sides with aluminum foil and set it in a large baking pan.(You are going to put it a bath!)
Give it a bath!
For the filling:
In a stand mixer with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add sugar and beat until combined. Mix in the pumpkin, cinnamon, nutmeg, and vanilla until smooth. Mix in the eggs and cream just until well combined. Put that aside.
Heat the remaining 1/3 cup cream in a small saucepan over medium heat to just below a boil; remove from the heat. Add the chocolate and let stir together until melted. About 2 minutes.
pour the remaining pumpkin batter into the prepared crust. Using a spoon I dripped in the chocolate batter over the pumpkin batter. For the swirl look use a knife and swirl it around until you get the design you like.
Pour about 1 inch of boiling water into the baking pan. Bake until only the center of the cake jiggles, 1 hour and 20 minutes.
Remove from the water bath and foil and run a thin sharp knife around the cake. Cool completely on a rack. Cover with plastic wrap and chill for up to 8 (least) to 24 hours.
This is very good with a drop of whipped cream. ENJOY!!
This is really good. One thing you should know, it was very sweet to me, so I cut back on the Syrup and sugar. The next I made it, it was perfect! I cut the syrup to less than 2/3 and the sugar less than 1/2. But that’s me!
Prep: 20 min.
Bake: 1 hour 20 min.
Serves: 6 to 10
2/3 cup The Original Alaga Syrup
1/2 cup sugar
1 dash salt
1/4 cup butter
1 (6-ounce) package semisweet chocolate chips
1 (9inch) deep-dish unbaked pie shell
1 cup pecan halves
4 large eggs
1/4 cup all-purpose flour
1 tsp. vanilla extract
1.Preheat oven to 325 degree.
2.In a small saucepan, combine syrup, sugar, and salt. Bring to boil over medium heat, stirring until sugar is melted. Remove from heat. Add butter, stirring until melted. Set aside to cool slightly.
3. Sprinkle chocolate chips in bottom of unbaked pie shell. Sprinkle pecans over chocolate chips. Set aside.
4. In a large mixing bowl, combine eggs, flour, and vanilla. Beat until smooth. Add syrup mixture in a slow, steady stream, beating constantly. Pour syrup mixture evenly into prepared pie shell.
5.Bake until filling is set, approximately 1 hour 20 min. Center of pie will puff slightly when pie is in oven but will settle when cool. Cool completely on a wire rack. Enjoy!!
1 3/4 cups all purpose flour
2 Tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 1/4 cups sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 tsp. vanilla extract
1 cup canned pumpkin
3 oz. dark chocolate, melted
2 Tbsp. unsweetened cocoa powder
1 1/2 cups powdered sugar
1 tsp shredded orange peel
2 to 3 Tbsp. milk or orange juice
1. Preheat oven to 350. Coat a 9×5 inch loaf pan with nonstick cooling spray.
2. In a large bowl whisk together flour, spice, baking powder, baking soda and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add wet ingredients to dry ingredients all at once; whisk just until no lumps remain.
5 Divide batter in half. Add melted chocolate and cocoa powder to half the batter; sir to combine.
6. Alternately add batters to pan. Using a knife, swirl through batter. Bake 55 to 65 minutes until cake has risen and crackled, and a toothpick inserted near center comes out clean. Remove; let cool 20 minutes. Invert onto a wire rack; cool completely.
7. For orange glaze, in a small bowl sir together powdered sugar, orange peel, and milk, Spoon over cooled cake. Very tasty, Enjoy!!
FILLING
3 lbs. fresh (take the pit out) or frozen dark sweet cherries, thawed and drained
3/4 cup sugar
1/4 cup cornstarch
2 Tbsp. lemon juice
BISCUIT TOPPING
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 salt
6 Tbsp. (3/4 stick), cut into small pieces
1/2 cup semisweet chocolate chips
2/3 cup buttermilk
1. Preheat oven to 375 degrees
2. Combine cherries, 3/4 cup sugar, cornstarch, lemon juice and vanilla in large bowl; toss to coat. Spoon into 9-inch square baking dish.
3. Combine flour, 1/2 cup sugar, cocoa, baking powder, baking soda and salt in medium bowl; mix well. Cut in butter with pastry blender or mix with fingertips until mixture resembles coarse crumbs. Sir in chocolate chips. Add buttermilk; stir just until combined. (Do not over mix.) Drop topping, 2 Tbsp. at a time into mounds over cherry mixture.
4. Bake 40 to 45 minutes or until filling is bubbly and toothpick inserted into center of biscuit comes out clean. Let stand 30 minutes before serving. Serve warm. Enjoy!!
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup buttermilk
1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 1/2 cups fresh blueberries
Buttermilk Glaze at bottom of recipe.
1. Preheat oven to 325 degree. Spray a 15 cup Bundt pan with nonstick baking spray.
2. In a large bowl, beat butter and shortening with a electric mixer , until fluffy. About 6 minutes. Reduce speed to medium. Slowly add the sugar; beat until combined, stopping to make sure you scrape the sides of the bowl. Add eggs, one at a time, beating well after each. Set aside.
3. In a large bowl, sift together flour, salt, and baking powder. In a small bowl, combine buttermilk, lemon, and other extracts.
Adding mixture: dry into wet
4. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the buttermilk mixture, beginning and ending with flour mixture. Wow!! Ok pour half the batter into prepared pan. Sprinkle blueberries over batter, gently pressing then into batter. Pour the rest of the batter into the pan, smoothing top with an offset spatula. I, tap the pan against the counter twice to release air bubbles and for good luck!
5. Bake for 1 hour, 10 minutes or until clean wooden toothpick. Remove from the pan, let cool completely on a wire rack. Then drizzle with Buttermilk Glaze. Enjoy!!
Buttermilk Glaze
1 1/2 cups confectioners’ sugar
2 tablespoons buttermilk
makes about 1 cup
This was fun to make. It was my first time making any kind of upside-down cake and it came out perfect!!
Prep: 15 min. Bake: 45 min
1/2 cup unsalted butter, soft
1 cup plus 2 Tbsp sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cup cake flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup plus 2 Tbsp buttermilk
1 cup chopped pecans
1 can (20 ounce) pineapple slices, drained and save juice
1/4 cup cherries
1/4 cup unsalted butter, melted
2/4 cup firmly packed light brown sugar
1. Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray.
2. In a large bowl, beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a medium bowl combine cake flour, baking powder and salt. Add flour mixture with
buttermilk to butter mixture, beginning and ending with flour mixture. Fold in pecans.
3. In a small microwavable bowl combine the pineapple juice and cherries, Cover with plastic wrap and heat for 1 minutes. This is the good stuff, you will want to keep this stuff for pouring over the cake when serving.
4. Pour melted butter into bottom of prepared pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in a single layer over the brown sugar. Place cherries in the wholes of the pineapples. Pour batter over pineapple slices.
5. Bake for 40 to 50 minutes. Test with a wooden tooth pick. Let cool for about 10 minutes. Take a plate and put it over the cake and flip and pray it comes out!! Enjoy!!
Here is what mine looked like!!
My Pineapple Upside Down Cake
Recipes, Gardening ,and Fun Projects to make. all homemade!
Fun Recipes to make and enjoy!! 