#3785 - Two Bowl Carrot Cake

(by Shirley McNevich)

3 beaten eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. vanilla
1-2 tsp. cinnamon
1/4 tsp. salt
2 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 cup Baker's angelflake coconut (plus extra for topping if you wish)
1 cup chopped walnuts
1 - 8oz. can Dole crushed pineapple (do NOT drain)
1 cup raisins
Frosting: use our recipe #308 Cream Cheese Frosting

In a saucepan add the raisins and cover them with water. Cook/stir raisins over medium heat until water is boiling. Once boiling, cook/stir for 5 minutes, then drain well and set aside. Into a bowl sift the flour, baking soda, white sugar, salt and cinnamon. In a separate bowl add eggs, buttermilk, canola oil and vanilla--mix well. Add flour mixture to oil mixture--stir well. Add shredded carrots, coconut, chopped walnuts, pineapple (and its juice) and drained raisins--stir well. Pour batter into a greased and floured 9 x 13 aluminum cake pan (carrot cakes get too soggy if you use a glass cake dish). Bake at 350 degrees 50-60 minutes--test with a toothpick for doneness. Cool completely. Frost with our recipe #308 - Cream Cheese Frosting, then sprinkle more coconut over the frosting (if you wish).

#3562 - Pepperoni Zucchini Casserole

(by Shirley McNevich)

1 cup Bisquick
3 eggs
2 TBSP canola oil
1 cup shredded carrots
1 cup shredded sharp cheddar cheese
1 grated onion
15 slices of pepperoni (chopped)
3 cups shredded zucchini
1/2 tsp. salt
1/2 tsp. pepper

In a bowl add canola oil and eggs--beat with a whisk. Add Bisquick--stir. Add carrots, cheese, salt, pepper, onions, zucchini and chopped pepperoni--stir to mix. Spread the mixture evenly into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 35-45 minutes.

#2342 - Cheeseburger Soup

(by Shirley McNevich)

1/2 lb. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried parsley flakes
4 TBSP butter
3 cups chicken broth
4 cups diced red potatoes (wash and peel before dicing)
1/4 cup flour
8oz. Velveeta cheese (cubed)
1 1/2 cups milk
1/4 cup Breakstone's sour cream

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until browned, then set aside. In a separate skillet add 1 TBSP butter, shredded carrots, diced celery and parsley flakes--saute until carrots are tender. In a Dutch oven add the beef mixture, the carrot mixture, chicken broth, diced potatoes--cook/stir until boiling. Reduce heat to simmer--simmer until potatoes are tender. In a skillet add 2 TBSP butter--melt. Add flour--cook and stir until bubbling. Add flour mixture to soup--stir until mixed. With heat still on simmer add cubed cheese and milk to the Dutch oven--cook/stir until cheese is melted. Remove from heat--add sour cream--stir until mixed. Add extra salt and pepper to your taste if necessary.

#2176 - Deluxe Cole Slaw

(by Shirley McNevich)

8 cups finely shredded cabbage
1/4 cup finely shredded carrots
1/3 cup white sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 TBSP white vinegar
2 1/2 TBSP lemon juice

In a large bowl add white sugar, salt, pepper, milk, mayo, buttermilk, white vinegar and lemon juice--beat with a whisk until smooth. Add shredded cabbage and shredded carrots--mix well. Refrigerate until cold.

#1263 - Pineapple Carrot Cake

(by Grace Rosenblum - friend)

2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 3/4 cups white sugar
1 cup canola oil
3 eggs
1 tsp. vanilla
2 cups shredded carrots
1 cup Baker's angelflake coconut
1 cup Dole crushed pineapple (drained)
1 cup chopped walnuts
Frosting: 2 cups Domino's powdered sugar; 1 - 3oz. Philadelphia cream cheese (softened); 1 stick butter (softened); 1 tsp. vanilla; 2 tsp. milk (if needed)

Sift the flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a bowl--set aside. In a mixer add canola oil, white sugar and eggs--beat. Add vanilla--beat. Add shredded carrots, coconut and walnuts--beat. Add flour mixture slowly--beat until smooth. Remove bowl from mixer--add drained crushed pineapple and stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes. Cool completely. Frosting: in a mixer add butter and cream cheese--beat. Add 1 tsp. vanilla--beat. Add powdered sugar slowly--beat until creamy. If too thick, add the 2 tsp. milk--beat. Frost the cake, then refrigerate.

#751 - Carrot Pineapple Cake

(by Shirley McNevich)

1 1/2 cups flour
1 cup white sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup canola oil
2 eggs
1 cup finely shredded raw carrots
1/2 cup Dole crushed pineapple (do NOT drain)
1 tsp. vanilla
Frosting: 1 - 3oz. package softened Philadelphia cream cheese, 4 TBSP softened butter, 1 tsp. vanilla, 1 dash salt, 2 1/2 cups sifted Domino's powdered sugar, 1/2 cup chopped pecans

In a mixer add flour, white sugar, baking powder, baking soda, cinnamon, salt--instead of turning on the mixer stir dry ingredients with a spoon. Add canola oil, eggs, shredded carrots, crushed pineapple/juice, and vanilla--turn mixer on and beat just long enough so all ingredients are moistened, then beat on medium speed for 2 minutes until batter is smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Cool completely, then frost the cake. Frosting: in a mixer add cream cheese, butter, vanilla and salt--beat. Add powdered sugar slowly--beat well. Remove bowl from mixer and add the chopped pecans to the frosting--stir. Frost the cake.

#355 - White Chocolate Carrot Cake Muffins

(by Shirley McNevich)

2oz. white chocolate
1 - 8oz. package softened Philly cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 cups Domino's powdered sugar
2 TBSP heavy cream
2 lightly beaten eggs
1 1/8 cups white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded carrots
1/2 cup crushed pineapple
1 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 teaspoons cinnamon
1/2 tsp. nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts

Icing: In small saucepan, melt white chocolate over low heat and stir until smooth. Cool to room temperature. In a mixer, beat together the cream cheese and butter, mix in white chocolate, 2 tsp. vanilla. Add powdered sugar slowly, then add the heavy cream and beat.

Batter: Beat the eggs, white sugar, and brown sugar. Mix in the oil and 2 tsp. vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Add flour mixture to the carrot mixture and mix until moist. Fold in 1/2 cup walnuts. Spray Pam in 12 muffin cups and spoon batter into muffin cups. Bake at 350 degrees for 25 minutes or until inserted toothpick comes out clean. Cool completely on wire racks before topping with the icing. Sprinkle with remaining walnuts.