Carrot Cake: Family Recipes

My mother made this a lot around holidays or when out of town relatives were visiting.  It was oh so good!  Particularly with whipped topping...  (she used the baby food and was very very moist!)

CARROT CAKE

1 1/4 cup salad oil         

4 eggs                   

2 cups sugar                  

2 tsp. baking powder         

1/2 tsp. baking soda      

1 tsp. salt   

2 cups flour          

2 tsp. cinnamon

3 cups grated carrots (can use 4 small jars baby carrots or 2 junior jars)

1 cup chopped nuts (optional)

Combine oil and sugar, mix well.  Stir in rest of ingredients alternating dry and wet with 4 eggs.  Bake in 10 inch tube pan.  Bake in a floured and grease bunt pan in a slow oven at 325 degrees for 1 hour 10 minutes.  Cool upright in pan.  When cool cut out of pan to release cake.  You may put icing on cake.  Cream cheese icing is pretty good.  See cookbook section for icings.  Very rich!  Cake is good plain.  It is very moist.

MANICOTTI WITH RICOTTA FILLING (Italy)

MANICOTTI WITH RICOTTA FILLING (Italy)

Italian Cuisine - Cheese Manacotti and Shrimp Risotto

 — at Stlcc Forest Park.

April 11, 2012

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.