Description

I have made all of these recipes myself. I always try to show the original source of the recipe, but am constantly editing them to suit our tastes (so technically they should all say "Adapted from..."). The portions are generally small since my family doesn't consume much food in one sitting.

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*I have recently added a $ label to show that I've calculated the price of the recipe. All prices include 3% food tax.*

Friday, June 25, 2010

Carrot Cake (Grandma Fish)










2¼ c flour

2 c sugar

2 tsp baking powder

1 tsp soda

1 tsp salt

2 tsp cinnamon

1 c vegetable oil

3 eggs, one at a time

2 tsp vanilla

1-8oz can crushed pineapple

2 c carrots, grated

½ c chopped nuts (optional; I don’t use them)

Sift together dry ingredients. Add wet ingredients. Mix Well. Add carrots (and nuts). Pour into greased 9x13 glass pan. Bake at 325° for 45-50 min (till toothpick comes out clean).

Lemon Sauce

½ c sugar

1 Tbsp cornstarch

1/8 tsp salt

1/8 tsp nutmeg

1 c boiling water

2 Tbsp butter

3 Tbsp lemon juice

Combine sugar, cornstarch, salt and nutmeg. Gradually add boiling water and cook over medium heat until thick and clear. Add butter and lemon juice. Blend thoroughly. Pour over individual portions right before serving (otherwise it gets soggy).

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