Wednesday, May 16, 2007

Tropical Carrot Cake

I made this cake for Mother's Day last weekend. It turned out absolutely wonderful and got rave reviews!

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 large eggs
3/4 cup frozen pineapple-orange juice concentrate, thawed
1/2 cup sour cream
1/2 cup vegetable oil
2 cups grated carrots
1 81/2-ounce can crushed pineapple in juice, well drained
1/2 cup raisins
1/2 cup chopped macadamia nuts

1 1/2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Angela's Notes: I put in about 3/4 c. sour cream and left some of the pineapple juice with the pineapple. It make the cake moist and very good. Also, 50 minutes in my oven was too long. I took the cake out after 45 minutes and was dark. I would probably start checking it after 30-35 minutes.

Monday, May 14, 2007

We Have a Winner!

Lynn M. is the winner of the gift certificates to Mitchell's. Congratulations, Lynn!

See Lynn's wonderful Blueberry French Toast recipe below.

Blueberry Overnight French Toast

12 slices white bread, day-old, crusts removed
2 (8 ounce) packages light cream cheese
1 cup fresh blueberries or frozen blueberries
12 eggs (or egg substitue equivalent)
2 cups skim milk
1/3 cup maple syrup

1 cup sugar
2 tablespoons cornstarch
1 cup water 1 cup fresh blueberries or frozen blueberries

Cut bread into 1-in. cubes; place half in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread.

In a large bowl, combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes.
Uncover; bake 25-30 minutes longer or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.