Wednesday, October 20, 2010

Healthy White Sauce

Healthy White Sauce
From: FairyChatMom

1 cup water
1 bouillion cube (your choice - I use chicken)
1 tablespoon dried minced onion or the fresh equivalent

Bring the above to a boil, breaking up the cube and stirring, then add

1# frozen cauliflower pieces

Bring back to a boil, then reduce to a simmer. Stir periodically, breaking up the florets. Overcook till the cauliflower is mush. Then set aside to cool.

In a blender, dump the cauliflower mush with all its liquid and about 1/2 cup of milk or other liquid. Salt and pepper or other seasonings or spices to taste. Process till smooth.

Tuesday, October 19, 2010

Carrot Cake

Carrot Cake
From: moorland reiver

She states that this cake is "addictingly delicious."

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup drained crushed pineapple

For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until just combined. Add the sugar and mix until smooth.
Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chopped walnuts