I don’t want to start a fight here or anything but my Grandmum’s carrot cake is the very best carrot cake, hands down.
Yep, I said it. You might think you’ve had the best but unless you’ve had this recipe – step back. Fact is, my Grandmum couldn’t have cared less who had the best recipe. She just kept herself very busy, working with my Grandpa to take care of their family and anyone God led into their lives. Waldo and Lenna lived on a massive 1/4 acre in downtown Quincy, Massachusetts and through thick or thin (including the Depression, wars and rationing) my grandparents home was open and tea was on the table.
I remember summers when they would visit us and settle in to enjoy “farm life” on our 5 acres in Upstate New York. Grandpa Burgess would help my mom in the garden while Grandmum would shell peas or grate carrots for her famous cake. I loved the cake but hated the raisins that my mom would ask her to include. Carrot cake doesn’t need the extra sweet, in my opinion, so I give you the real, the original, BCCE (best carrot cake ever).
For those of you who know my family and the way we eat, this is a very Saturday treat!
Best Carrot Cake Ever
Combine oil & sugar in a medium bowl and beat in one egg at a time. The mix will become fluffy.
1 1/2 Cups Oil (I use coconut oil)
2 Cups sugar
3 cups grated carrots
1 grated apple
1/2 C. crushed pineapple
1 C. chopped nuts
2 C flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
Combine all ingredients and pour into a greased 9″ x 13″ pan. Bake at 350 degrees for 45 minutes or until firm and caramel brown on top. Frost with this simple, delicious, not-too-sweet cream cheese frosting.
Cream Cheese Frosting
1 stick butter (4oz, softened)
1 block cream cheese (softened)
1 tsp. vanilla
1/4 tsp salt
2 cups powdered sugar
Beat all ingredients till smooth and frost your completely cooled cake.
My mom was amazing at a lot of things but one of the things I remember most about her gardening was that she found a way to use everything she planted. What wasn’t fed to us, or friends, was given to the horses or compost bin. Nothing went to waste. Instead of horses I have chickens but the challenge is still alive. It is mid-winter here in the mid-south and while picking is slim we are blessed with plenty of kale, carrots and crimson mustard greens. The carrots are a yummy addition to any meal and while the mustard greens are pretty and abundant, my family has deemed them best as fodder for the chickens. It’s time to put the kale to good use.
Stir Fry Kale
4 cups fresh kale (torn into bite sized pieces)
1/2 T Butter
1 T Nutritional Yeast
1/2 t Apple Cider Vinegar
1/4 t onion salt (Trader Joe’s is my go-to)
Heat your pan on medium high and melt the butter. Add your kale and top with the dry ingredients. Sprinkle the ACV over the whole lot and stir fairly often for 4-5 minutes so your seasoning mixes throughout and your kale doesn’t burn.
Serve with eggs or eat alone. This recipe makes two portions packed with vitamins A, K, B6, C, calcium, potassium, copper and manganese, fiber, thiamine, riboflavin, antioxidants, amino acids and B-12. Whew! You just thought you were having breakfast!
I’ve tried cheesy, I’ve tried buttery, I’ve tried spicy, complicated and highly recommended but NOTHING beats this recipe for scalloped potatoes.
6-8 Potatoes, peeled & sliced
Salt & pepper
Tricky, I know. Place a layer of potatoes in a buttered dish (make sure your dish is not too shallow – this will bubble up). Sprinkle heavily with salt and pepper. Layer potatoes with salt & pepper until you use up the potatoes you’ve prepared. Pour heavy cream over the potatoes until you can see it coming up the edge (full but not drowning.) Bake in 400 degree over until brown and bubbly (45 min to an hour)