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Mod
I love sharing recipes!!!!
Here's one that I get requests for ALL THE TIME! Lol!!! Everyone LOVES these!
Sugar Coated Pecans
2 egg whites
1 tablespoon water
1 teaspoon vanilla
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg whites and water until frothy.
In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Add the sugar mixture and stir until coated. Spread the nuts out onto the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
ENJOY!
Mod
Mod
I think of this as a relationship food--my husband loves to grow and eat Zucchini and I hate them. So if I cook almost all the squash blossoms, he gets a few zuchini, and he loves squashblossoms too so I can keep him happy without spending my summer cooking zuchini!
Mod
DLS, I LOOOOOOVE zucchini!!!! Can't stand squash! Lol!
Mod
You guys are tough to beet! It takes alot for me to share my chocolate beet-root cake recipe...but, I'll post it sometime in the next few days if my trigger points let me. :) It is to die for! You make it a few days ahead of time and it is just drenched with moisture.
Mod
Do these threads just go away, or am I just missing something?I actually have a recipe request.
My grandmother used to make a carrot cake that called for a POUND of shredded carrots - what a way to get veggies into the kids! Of course there were all the usual cake ingredients as well. It would make a round, 2 layer, 9 inch (across) cake she always iced with cream cheese frosting.
Any ideas? I mean a pound is a lot of carrot!
Mod
See if that's the recipe! Good luck!
Monica, except for the nuts, this sounds very similar. I think I'll try it when I'm going to have enough people to eat it.
Mod
Red Velvet Cake
Preheat oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and let cool.
Cream Cheese Frosting
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
*crushed pecans may be added for garnish
In a mixer, mix the cream cheese, sugar, and butter on low speed until incorporated. Then increase the speed to high, and mix until light and fluffy, about 5 minutes. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy.
Enjoy!