Irish Soda Bread

Irish Soda Bread

Ingredients:

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
½ cup butter or margarine
1/2 cup sugar
1 egg
1/2 - 3/4 cup raisins
1 Tablespoon caraway seeds
1/2 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Cream the butter and sugar together until light and fluffy.
3. Add the egg and mix well.
4. Sift the flour, baking powder and salt together and add alternating with the milk making
sure to stir until smooth after each addition.
5. Add the raisins and caraway seeds and stir to combine.
6. The batter will be stiff.
7. Bake in a greased 8 inch round pan at 350 degrees for 30-35 minutes.

Peppermint Meringues

This recipe is from epicurious.com and is by far the best meringue recipe that I have used!

Peppermint Meringues

Ingredients:
3 large egg whites, room temperature
1/8 teaspoon salt
1/3 cup granulated sugar
1/2 cup powdered sugar
1/8 teaspoon peppermint extract
red food coloring

Directions:

Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add granulated sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.

Dot coloring over surface of meringue; do not stir (the coloring will form swirls when piped). Spoon meringue into a pastry bag fitted with a 1/2" star tip. (alternatively, spoon into a plastic freezer bag, then cut 1/2" off 1 corner.) Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.

Bake meringues until dry, about 2 1/2 hours. Then turn of oven, leave meringues inside and let cool completely (overnight) (meringues will crisp as they cool). DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.

Chocolate Mint Layer Cookies

Chocolate Mint Layer Cookies

Brownie Ingredients:
3 oz. unsweetened chocolate
¾ cup margarine of butter
3 eggs
1 ½ cups sugar
¾ cup unsifted flour
¾ cup sliced unbleached almonds

Directions:
1. Melt chocolate and butter together in a double boiler. Remove from heat and allow to
cool.
2. In a bowl, beat the eggs and sugar until ivory in color.
3. Add the flour, nuts and chocolate mixture.
4. Stir until combined.
5. Pour batter into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees for 25 minutes – let cool in pan.

Mint Cream Ingredients:
2 ¼ cups powdered sugar
4 ½ Tablespoons butter, softened
3 Tablespoons half and half
1 Teaspoon peppermint extract

Directions:
1. Beat ingredients together until smooth.
2. Spread mint cream evenly over the chocolate layer.
3. Cover tightly and chill until firm – about 1 hour.

Chocolate Glaze Ingredients:
3 oz. semi sweet chocolate
3 Tablespoons butter

Directions:
1. Melt chocolate and butter in a double boiler.
2. Spread chocolate glaze over the mint cream.
3. Cover tightly and chill until firm.
4. Cut into bite sized pieces.

Optional - top with crushed candy canes 

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

                          Chicken Satay Stir-Fry with Orange Scented Jasmine Rice
Ingredients:
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola oil
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls

Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Garnish:
2 ounces (1/4 cup) chopped peanuts
2 to 3 tablespoons chopped cilantro leaves
2 to 3 tablespoons chopped fresh basil leaves

Directions:
1. Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce
heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
2. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion,
stir-fry 3 minutes.
3. Add remaining veggies and stir-fry 5 minutes more.
4. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce
until all ingredients are combined.
5. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables.
6. Sprinkle the platter with chopped nuts, cilantro, and basil.
7. Serve with jasmine rice in a separate dish .
Serves 4 to 5

Oven Fried Chicken Parmesan

Oven Fried Chicken Parmesan

Ingredients:

2 garlic cloves - crushed

1 stick unsalted butter, melted

1 cup Italian bread crumbs

1/2 cup finely grated Parmesan cheese

½ teaspoon basil

½ teaspoon oregano

dash garlic powder

dash onion powder

1/8 teaspoon pepper

salt to taste

4 to 6 chicken breasts – pounded thin

Directions:

1. Preheat oven to 350 degrees.
2. In a small saucepan, melt the butter with the 2 crushed garlic cloves.
3. Remove butter from heat and allow it to cool in a shallow dish.
4. In another dish combine the bread crumbs, Parmesan cheese, basil, oregano, garlic powder, onion powder, salt and pepper.
5. First dip the chicken into the butter and then coat it in the bread crumb mixture.
6. Arrange the chicken 1 layer deep in a greased large, shallow baking pan.
7. Drizzle evenly with remaining melted butter.
8. Bake uncovered, 25-35 minutes until 165 degrees, or fork tender and golden brown.
9. Serve with pasta and tomato sauce and top with freshly chopped tomatoes and freshly grated Parmesan cheese.

Quick Pretzels

These are really quick and delicious out of the oven - no need to wait for the dough to rise! They don't hold so well so eat them up quickly!!

Quick Pretzels

Ingredients:

1 ½ cups warm water

1 package dry active yeast

1 tablespoon sugar

4 cups flour (2 white and 2 wheat if you prefer a healthier option!)

1 teaspoon salt

1 egg, beaten mixed with 1 Tablespoon water

coarse salt

Directions:

1. Preheat oven to 425 degrees.
2. Add yeast to water and sprinkle with the sugar.
3. Wait until the yeast proofs and then add the flour and salt.
4. Knead for 3 minutes. Dough will be smooth and elastic.
5. Shape into pretzels of the same size.
6. Put on a cookie sheet, brush with beaten egg and water mixture and sprinkle with coarse salt.
7. Bake at 425 degrees for about 15 minutes.

Chinese Chicken Salad

Chinese Chicken Salad

Ingredients:

Salad:

2 split chicken breasts – grilled, cooled and chopped

1 bunch asparagus – trimmed and cut into 1 ½ inch pieces

2 carrots - cut in matchsticks

1 red bell pepper – seeded and cut into strips

1 cup snow peas

4 ounces dry pasta

2 scallions – white and green parts, sliced diagonally

1 Tablespoon white sesame seeds, toasted

Dressing:

¼ cup vegetable oil

1 Tablespoon apple cider vinegar

1 ½ Tablespoons soy sauce

1 Tablespoon sesame oil

1 teaspoon honey

1 garlic clove – minced

½ teaspoon fresh ginger – grated

1 teaspoon white sesame seeds, toasted

2 Tablespoons smooth peanut butter

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Directions:

1. Grill, cool and chop the chicken breasts.
2. Cook spaghetti according to package directions, in the last minute through in the carrots and asparagus. Drain and rinse with cold water until cool.
3. Combine the chopped chicken, snow peas, peppers, cooled pasta, asparagus and carrots.
4. Whisk together the dressing ingredients and pour over the salad.
5. Add the scallions and sesame seeds and season to taste.
6. Serve cold or at room temperature.

Strawberry Shortcake

Strawberry Shortcake

Ingredients:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 sticks butter, at room temperature

1 ½ plus ¼ cups sugar

4 eggs

2 teaspoons vanilla

1 cup milk

3 to 4 cups quartered strawberries

1 cup chilled heavy cream beaten with 2 Tablespoons sugar

powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees.
2. Grease and flour a baking pan – preferably a Mary Ann Cake Pan. If you use a 9x13 inch pan - after baking cut out a rectangular well in the top to set the whipped cream and berries into.
   
3. Sift together the flour, baking powder, and salt. Set aside.
4. Beat the butter on medium speed for 1 to 2 minutes, until smooth and creamy.
5. Add 1 ½ cups sugar gradually while on low speed.
6. Increase the speed to medium high and beat until the mixture is light and fluffy, 3 to 5 minutes. Make sure to stop occasionally to scrape down the sides of the bowl.
7. Add the eggs, one at a time, beating well after each addition.
8. Beat in the vanilla.
9. Reduce the speed to low and add the flour, alternating with the milk, beginning and ending with the flour.
10. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean – about 30 - 40 minutes.
11. Transfer pan to a wire rack and cool for 15 minutes.
12. Carefully turn the cake out and cool completely, at least 1 hour.
13. Meanwhile in a nonreactive bowl, combine the berries and ¼ cup of the sugar.
14. Cover and refrigerate until the berries have released their juices, 1 to 2 hours.
15. Just before serving pour the berries through a sieve reserving the juices. Brush the well of the cake with the juices.
16. Reserve ¼ cup of the whipped cream and spoon the remaining whipped cream into the well, spreading it to the edges.
17. Arrange the berries on top of the whipped cream and then top with the reserved whipped cream.

Caramelized Butternut Squash

2 med. butternut squash, 4-5 pounds total
6-8 Tbl. unsalted butter, melted and cooled
1/4 C. brown sugar
1 tsp. salt
1/2 - 1 tsp. pepper
dash of cinnamon (optional)
walnuts (optional)

*Preheat oven to 400 degrees. Cover a baking sheet with tin foil for easier cleanup.
*Cut off ends of squash and discard; peel squash; cut in half lengthwise and discard seeds.
*Cut squash into 1.25 inch cubes (large and uniform is good).
*Combine melted butter, brown sugar, salt and pepper. Add to squash and toss to coat evenly. *Add a dash of cinnamon for extra flavor.
*Spread all out in a single layer on baking sheet.
*Roast 45-55 minutes, until squash is tender and glaze begins to caramelize.
*Turn squash a few times while it's roasting to be sure it browns evenly.

Serves 4-5

This is light and delicious, and even those who say they don't like squash will really like this!

Kylie's Cranberry Orange Scones

Kylie's Cranberry Orange Scones

Ingredients

Scones:
2 cups flour
7 teaspoons sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1/3 cup butter (cold)
1/4 cup heavy cream
1/4 cup orange juice (heavy or medium pulp)
1 egg
1 cup craisins
Heavy cream to brush top of scones

Glaze:
1 cup powdered sugar
1 - 2 tablespoons orange juice

Directions:

1. Preheat oven to 400 degrees.
2. Mix flour, 7 teaspoons sugar, baking powder and soda, salt, orange zest in large bowl.
3. Cut in cold butter until mixture becomes coarse crumbs.
4. In a separate bowl mix together cream, orange juice, egg then add craisins.
5. Pour liquid mixture into crumb mixture, mix together until it becomes a soft dough.
6. On a lightly flour surface knead dough 6 - 8 times.
7. Press into two 8 inch circles and cut each into 6 wedges. Place on baking sheet that has been lightly sprayed with Pam.
8. Using 1 tablespoon heavy cream, brush tops of scones and sprinkle remaining 3 teaspoons of sugar over the top.
9. Bake at 400 degrees for 12-15 minutes.

Mix glaze and pour over the top of scones once out of the oven and cooled.

Granola

Granola

Ingredients:

3 cups oats

½ cup sunflower seeds

½ cup flaked coconut

¼ cup wheat germ

2 Tablespoons flax meal

2 Tablespoons brown sugar

1 teaspoon cinnamon

1/3 cup honey

1/3 cup oil

½ teaspoon vanilla

1/2 cup sliced almonds

1/2 cup dried craisins

Directions:

1. Preheat the oven to 375 degrees.
2. Combine all dry ingredients except craisins and almonds in a large bowl.
3. Add honey, oil and vanilla and mix well.
4. Spread on a lightly greased baking sheet and place in oven.
5. Cook for 5 minutes and rearrange granola on sheet.
6. Add almonds and continue to cook for 5 to 7 more minutes until the granola is starting to turn golden brown. It will darken slightly as it cools. If you add the almonds at the beginning of the cooking period they may burn.
   
7. Add dried fruit to still hot granola and allow it to cool.
8. Once cool, store in an airtight container.

Scottish Trifle

Raspberry Scottish Trifle

Ingredients:

4 cups chilled heavy whipping cream, divided
12 ounces Lindt white chocolate, chopped
1 1/4 teaspoons almond extract, divided
2 Tablespoons confectioners sugar
2/3 cups sugar
2/3 cups water
1 (7 ounce) package of crisp ladyfinger cookies
1 cup seedless raspberry jam - melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
1 6-ounce container fresh raspberries
3/4 cups sliced almonds
2 Tablespoons sugar

Directions:

1. Bring one cup cream to just a simmer in a small saucepan over medium heat.
2. Pour simmering cream over chopped white chocolate in a bowl and stir until the mixture is creamy and has no lumps.
3. Cover with plastic wrap and refrigerate until barely lukewarm.
4. Combine 2/3 cups water and 2/3 cups sugar in a small saucepan and bring to a boil. Remove from heat and add 3/4 teaspoon almond extract. Set syrup aside to cool.
5. In an electric mixer, mix 3 cups heavy cream, 1/2 teaspoon almond extract and 2 Tablespoons confectioners sugar until the mixture reaches stiff peaks.
6. Gently fold white chocolate mixture into beaten cream a little at a time until the mixture is all combined.
7. Melt raspberry jam.
8. Combine sliced almonds and 2 Tablespoons sugar in a small frying pan. Cook over medium high heat until the sugar melts and the almonds just start to brown.
9. Turn the candied almonds out onto a plate to cool.
10. To assemble submerge a ladyfinger in the almond sugar syrup quickly and place in bottom of trifle dish. Repeat with enough ladyfingers to cover bottom of dish.
11. Spread 1/3 of melted jam over ladyfingers.
12. Spread 1/2 package of thawed raspberries with juices.
13. Spread 1/3 white chocolate mousse over top.
14. repeat the ladyfingers, jam, berries and mousse 2 more times until bowl is filled.
15. Mound the fresh raspberries in the center and sprinkle candied almonds around edge.

Made a day ahead to let the juices soak into the ladyfingers. Serve chilled. Serves 12

Atholl Brose

Atholl Brose is a traditional Scottish Whiskey Drink

Ingredients:

1 750 ml bottle Scottish Whiskey
4 1/2 cups hot water
1 cup quick cooking oats
2 cups heavy cream
1/2 cup honey
1 can sweetened condensed milk

4 glass bottles with tops to cure the drink in

Directions:

1. Heat 4 1/2 cups water to a boil and pour over oats in a heat proof bowl.
2. Let oats sit for at least 4 hours and then drain - reserving liquid and discarding oats.
3. Combine whiskey, 3 cups of oat liquid, heavy cream, honey and sweetened condensed milk.
4. Stir to combine well and pour into 4 clean glass bottles. Screw caps on tightly.
5. Store bottles in a cold place for a week, shaking everyday.
6. Serve either cold or at room temperature.

Scotch Broth

Scotch Broth - traditional first course at Burns Night Supper

Serves 6-8

2 medium onions, chopped
2 carrots, sliced into 1/2 thick rounds
1 leek, white parts only, sliced
1 small rutabaga, chopped
1 rib of celery, sliced
1 Bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
5 cups beef broth - either low sodium or homemade
2 cups water
1/2 cup barley - not quick cooking
1/2 pound kale - stems and center ribs removed and leaves finely chopped ~ 2 cups

Directions
1. Place all ingredients in a soup pot except for the kale.
2. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours.
3. Add kale and simmer for 10 minutes.
4. Season to taste with salt and pepper and serve hot.

Cinnamon Buttermilk Muffins

Cinnamon Buttermilk Muffins

Ingredients:
7 Tablespoons unsalted butter - softened
2/3 cup sugar
1 large egg
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 1/2 teaspoon real vanilla extract

topping:
1/3 cup white or raw sugar
1/2 teaspoon ground cinnamon

Directions
1. Preheat oven to 350F and line 12 muffin cups.
2. Cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the egg and beat until pale yellow and smooth.
4. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.
5. Add the flour mixture alternating with the buttermilk and vanilla - beginning and ending with the dry ingredients.
6. Stir until just mixed - overmixing causes tough muffins!
7. Spoon the batter into the muffins cups evenly and sprinkle tops with a mixture of the sugar and cinnamon.
8. Bake until golden brown and springy to the touch - about 20-25 minutes.
9. Transfer the pan to a rack and cool for 5 minutes before removing muffins.
10. Serve warm or at room temperature.
Adapted from William's Sonoma Muffins cookbook.

Delicious and EASY Pot Roast

We're all looking for tasty, easy dinners these days. This recipe takes a little bit of thinking ahead since it takes a few hours to cook in the oven but once you put it in you're done until supper time!
The best cut of meat that I have found for this is Beef Shoulder - if you can get part of the shoulder blade in there it makes it even better.
Disclaimer - I made this yesterday and did not make the caramelized onions or roasted carrots - we ate the carrots that braised with the beef - they were delicious!

Pot Roast with Caramelized Onions and Roasted Carrots

Ingredients:

For Pot Roast
½ cup canola oil
salt and pepper
3 – 4 pound beef shoulder roast
1 cup dry sherry
4 carrots, peeled and roughly chopped
2 large onions, peeled and roughly chopped
8 stalks celery, peeled and roughly chopped
8 cloves garlic, peeled
1 bay leaf
About 8 cups chicken broth

For Roasted carrots and caramelized onions
6 medium carrots, peeled, halved horizontally, then halved lengthwise
¼ cup olive oil
salt and pepper
2 tablespoons canola oil
3 medium mild onions, sliced crosswise into ¼ inch thick slices

Directions:
1. Position racks in upper and lower thirds of oven and preheat to 350 F.
2. Season beef with salt and pepper.
3. In a large Dutch oven or other ovenproof pot, heat oil over moderately high heat unitl hot
but not smoking.
4. Add beef and sear until dark brown and crisp on all sides.
5. Transfer beef to a large plate, pour off oil in pan and discard.
6. Add sherry and simmer, uncovered over medium heat, scraping up browned bits until
reduced by half, about 5 minutes.
7. Pour reduced sherry into a heatproof liquid measuring cup.
8. In the same pan, combine carrots, onions, celery, garlic, and bay leaf. Lay beef on top of
vegetables and pour reduced sherry over top of beef.
9. Add enough chicken stock to cover ¾ way up the beef.
10. Cover pan and place on lower rack of oven and roast until fork tender – about 3 hours.
11. While beef is roasting prepare carrots and onions. During final hour of roasting, toss
carrots with olive oil in a large bowl and season with salt and pepper.
12. Spread carrots on a baking sheet and transfer to upper rack in over – roast until tender
and slightly browned, about 45 minutes.
13. Heat canola oil for onions in a skillet over moderately high heat. Add onions and sautee
until caramelized – about 25 minutes. Season to taste with salt and pepper.
14. When beef in finished, remove from pot and cover with foil to keep warm on serving
platter. Drain juices through a sieve, discarding solids, and skim off fat. Return liquid to
pot and bring to a boil. Simmer until slightly reduced and season with salt and pepper.
15. To serve, combine carrots, onions and half of juices in a bowl and serve with sliced beef
and rest of juices in a gravy dish.

Yeast Rolls

Why not make your own rolls to go with dinner? No preservatives and WAY cheaper! Takes about 2 1/2 hours with rising and baking!
Half the recipe and it makes 16 good sized rolls - make the whole recipe and freeze half for later in the week!

Yeast Rolls

Ingredients:
5 ¾ to 6 ¾ cups all purpose flour
1/4 cup sugar
2 teaspoons salt
2 pkgs active dry yeast
1 cup water
1 cup whole milk
½ cup butter
1 egg
melted butter, if desired
Directions:
1. In a large bowl, combine 2 cups flour, sugar, salt and yeast, mix well.
2. In a small saucepan, heat water, milk and ½ cup butter until very warm.
3. Add warm liquid and egg to flour mixture, blend at low speed until moistened.
4. Beat 3 minutes at medium speed.
5. Add an additional 2 ½ to 3 cups flour and kneed until dough pulls away cleanly from
sides of bowl.
6. Add an additional 1 ¼ to 1 ¾ cups flour and kneed on medium speed for 3-5 minutes –
until dough is smooth and elastic.
7. Place dough in a greased bowl and cover loosely with a towel.
8. Let rise in a warm place until light and doubled in size, 45 to 60 minutes.
9. Punch down dough and divide it in half.
10. Lightly grease a 9 x 13 inch pan.
11. Using half the dough, divide into 16 equal pieces.
12. Shape each into a ball, pulling edges under to make a smooth top and place balls, smooth
side up, in greased pan. Do this twice and use all the dough.
13. Cover and let rise in a warm place until doubled in size, 20 to 30 minutes.
14. Heat oven to 400 degrees.
15. Uncover dough, brush with egg wash(1 egg beaten with 1 Tablespoon water) and bake 16 to 20 minutes or until golden brown.
16. Immediately remove rolls from pans and cool on wire rack for 15 minutes.
17. Brush with melted butter if desired.
18. Serve warm or cool.

Greek Pasta Salad with Shrimp and Olives

Greek Pasta Salad with Shrimp and Olives

Ingredients:

3/4 pound tomatoes, chopped

1 large red bell pepper, seeded, chopped
1/4 pound feta cheese, crumbled

1/2 cup olive oil

1/2 cup chopped pitted black olives (preferably brine-cured)

1/4 cup fresh lemon juice 

1 teaspoon dried thyme

6 green onions, chopped
1-2 large garlic cloves, chopped

3/4 pound linguine or other pasta, freshly cooked

3/4 pound cooked medium shrimp

Directions:

1. Mix first 10 ingredients in large bowl.
2. Add linguine and shrimp and toss to blend.
3. Season salad to taste with salt and pepper.
(Can be prepared 30 minutes ahead. Let stand at room temperature.)

The BEST Carrot Cake with Lemon Cream Cheese Frosting

I've made this recipe twice in 4 days now since it is so delicious! The women at the first party were also going to be at the second party and they requested the carrot cake again - it got eaten even faster the second time!

Carrot Cake with Cream Cheese Lemon Zest Frosting

Ingredients:

2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups sugar
1/2 cup applesauce
3/4 cup canola oil
4 large eggs
3 cups grated carrots - 4 or 5 carrots
1 1/4 cups coarsely chopped pecans or walnuts
1 Tablespoon grated fresh ginger

Directions:

1. Preheat oven to 350 degrees
2. Butter two 9 inch diameter cake pans, line the bottom of the pans with parchment paper, butter the paper, flour the inside of the pans and tap out the excess.
3. Whisk flour, baking soda, salt, cinnamon, nutmeg, allspice and cloves in a medium bowl.
4. Whisk sugar, oil, applesauce in a large bowl and whisk in eggs, one at a time.
5. Add flour mixture and stir until blended.
6. Stir in carrots, nuts and grated ginger.
7. Divide batter between prepared pans and bake until tester inserted in the middle comes out clean - about 40 minutes - less in a convection oven.
8. Cool cakes in pans 15 minutes, turn out onto racks, peel off parchment paper, cool completely.

Cream Cheese Lemon Zest Frosting

Ingredients:

Three - 8 ounce packages cream cheese - at room temperature
2 sticks (1 cup or 8 ounces) unsalted butter at room temperature
1 teaspoon grated lemon zest
1 1/2 Tablespoons lemon juice
1 Tablespoon good vanilla extract
3 cups powdered sugar - sifted

Directions:

1. In a standing mixer whip the cream cheese and butter on medium high until combined and airy - about 2 minutes.
2. Mix in lemon zest, lemon juice, and vanilla.
3. Sift the powdered sugar and add slowly to mixer on low speed - try to keep it in the bowl!
4. Scrape down the sides of the bowl and mix until all combined.
5. If frosting is too soft, mix in some more sugar and refrigerate until you need to use it.

Assembly:

1. Cut each layer of the cake in half horizontally with a long serrated knife.
2. Lay the first layer on the cake plate, top with 1/2 cup icing spread to the edge. Top with second layer, spread icing and repeat with 3rd and 4th layers.
3. Cover top and sides of the cake with icing and refrigerate until serving.

Happy St. Patricks Day!

In honor of our friend St. Patrick I thought I would post. This is a really good and easy recipe for corned beef.

Corned Beef and Cabbage

Ingredients:

One 3 pound corned beef flat cut brisket, in brine
Water to cover in pan
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice
2 whole cloves
½ head green cabbage cut into wedges
8 small new potatoes (about 1 ¼ pounds) halved
4 carrots, cut into chunks
Freshly ground black pepper

Directions:

1. Preheat the oven to 325 degrees.
2. Place the corned beef in a colander in the sink and rinse well.
3. Place the corned beef in a large dutch oven with a tight-fitting lid.
4. Add the water to cover, bay leaves, peppercorns, allspice and cloves.
5. Bring to a boil, uncovered and skim off any scum that rises to the surface.
6. Cover the pan and transfer to the oven, braise until very tender, about 3 to 3 ½ hours.
7. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm.
8. Add the cabbage, potatoes, and carrots to the cooking liquid and bring to a boil.
9. Lower the heat and simmer until vegetables are tender – about 20 minutes.
10. Using a slotted spoon – remove the vegetables from the liquid and transfer them to a large platter.
11. Slice the corned beef across the grain in thin slices and arrange on platter with vegetables.
12. Ladle some of the hot cooking liquid over the corned beef and season with pepper.
13. Serve immediately with stone ground mustard or horseradish sauce.