Carrot Cake
3 cups shredded carrots
1 can (20 oz.) crushed pineapple, well drained2 cups sugar
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
In a large bowl, beat carrots, pineapple, sugar, oil and eggs until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
Transfer mixture to a greased 13 x 9 inch baking pan, bake at 350º for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoon vanilla
3 3/4 cup confectioners; sugar
Beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cake. Cover and refrigerate leftovers.
Spicy Party Mix
10 cups Crispix
2 cups salted peanuts
1 1/2 cups pretzel sticks
1/2 cup sesame seeds, toasted
1/2 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon chili powder
1 tablespoon curry powder
1 teaspoon garlic salt
1 teaspoon onion salt
1/2 teaspoon ground cumin
In a large bowl, combine the cereal, peanuts, pretzels and sesame seeds. In a saucepan, combine the remaining ingredients; bring to a boil. Pour over the cereal mixture and stir to coat. Spread in a greased 15 x 10 x 1 inch baking pan.
Bake at 250º for 10 minutes or until golden brown, stirring once. Cool completely. Store in an airtight container. Yield: 4 quarts.
Chicken Pot Pie
Pie crust:
2 cups all-purpose flour
1 1/4 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
Filling:
2 tablespoons butter
3 cans chicken broth (14 1/2 oz. each)
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 cups shredded cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 cup frozen petite peas
1/2 cup all purpose flour
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
On a floured surface, roll dough to 1/8 inch thickness. Cut into 18 shapes such as round or heart shaped. Place 1 inch apart on ungreased baking sheets. Bake a 425º for 8-11 minutes or until golden brown. Cool on a rack.
For soup, heat butter in a Dutch oven over medium-high heat. Add potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
Stir in the flour, salt and pepper until blended. gradually whisk in broth. Bring to a boil; stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with baked pastries. Makes 6 servings.
