Squirrel X's Culinary Miscellany!
24 carat carrot cake
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
24 Carat Carrot Cake
Ingredients for cake:
2 cups all-purpose flour
2 teaspoons bakin' soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 [15 ounce size] can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
Instructions for cake:
1) Preheat oven to 350�.
2) Sift together the flour, bakin' soda, and cinnamon, then set aside.
3) In a separate bowl, beat the sugar and oil 'til thoroughly combined.
4) Beat in the eggs, one at a time.
5) Stir in the vanilla.
6) Stir in the flour mixture just 'til just blended. Don't overmix!
7) Fold in the pineapple, carrots, coconut and walnuts.
8) Pour batter into a greased 9x13" bakin' pan.
9) Bake for forty-five minutes, or 'til a toothpick inserted in the center comes out clean.
10) While still warm, poke holes in the top of the cake with a fork
and cover with Buttermilk Glaze.
Ingredients for Buttermilk Glaze:
1/2 cup butter
1 cup white sugar
1/2 cup buttermilk
1 teaspoon vanilla extract
Instructions for glaze:
1) Combine butter, sugar, buttermilk and vanilla in a saucepan.
2) Bring to a boil over medium heat, then reduce heat and
cook for five minutes.
3) Pour glaze over the cake while still warm, then allow to cool completely prior to servin'.
*Note: any vanilla glaze will do and some folks prefer this cake
with no glaze at all.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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