Carrot Cake

Who doesn't love carrot cake?  This recipe makes a beautiful moist cake which is not oily.  The icing is the perfect compliment to this cake, especially the fresh orange zest.  Al agreed this was the best icing I have ever made.

Ingredients

2 cups all purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 cups finely shredded carrots

1 cup cooking oil

4 eggs

Directions

Heat oven to 350 degrees.

Grease and lightly flour two 9x1 1/2 inch round baking pans or one 13x9x2 inch baking pan.

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon.  Add carrots, oil, and eggs.  Beat with and electric mixer until combined.  Pour into the prepared pan(s).

Bake at 350 degrees for 30-45 minutes for the round pans or 35-40 minutes for the 13x9 inch pan, or until a wooden toothpick comes out clean.  Cool the round cake pans for ten minutes, then remove the cakes from the pan(s).  Cool thoroughly on wire rack.  Or, place the 13x9 inch  pan on a wire rack and let it cool thoroughly.

Frost and cover and store in refrigerator .

Mascarpone Frosting

Ingredients

8 ounces mascarpone cheese

3 sticks unsalted butter, room temperature

1 pound cream cheese, room temperature

2 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

Directions

Let mascarpone cheese stand at room temperature for 30 minutes.

Beat butter and cream cheese with a mixer on medium-high speed until pale and fluffy.  Beat in confectioners' sugar, vanilla and orange zest until combined.  Beat in mascarpone until just combined.

Baked Mexican Penne

"What's for dinner?"  A question most cooks hate on a week-day after a long day at work.

  Although I no  longer work, I still dread this question.

Yesterday, I tried this recipe and it was a hit.  The fact that I used up a lot of odds and ends because I was going shopping today did not affect the outcome.  For example, instead of 2 jars of salsa I used the ends of a jar of salsa, spaghetti sauce, masala sauce and added a can of stewed tomatoes to round it all off.  I love it when I can substitute!  I also added some frozen corn just because I thought it would taste good.

Ingredients

1/2 package of penne

1 lb lean ground beef

1 tablespoon olive oil

2 cloves garlic. minced

1 large bell pepper, chopped

1 large onion, chopped

1 tsp cumin

1 tsp chili powder

2 16 oz. jars salsa

1 15 oz can black beans, drained and rinsed

salt and pepper

2 cups shredded cheddar or monterey cheese

Preheat oven to 350 degrees

Directions

Bring pot of water to boil for pasta, cook according to directions.

In a large heated non stick skillet, add oil, garlic, peppers and onions.  Saute until softened, about 10 minutes.  Add ground beef and brown.  Add spices, salt and pepper.  Drain and add to a large bowl with black beams, salsa and pasta.  Toss to combine.

Pour half of pasta mixture into casserole dish.  Spread 1 cup shredded cheese over pasta.  Add rest of pasta over cheese and top with remaining cheese.  Place in oven and cook for 30-35 minutes or until bubbly and cheese is golden.

Armenian Herb Marinade

This is a recipe we have used for years because it never disappoints.  A nice way to spice up a roast beef. We roasted this using our rotisserie, done perfectly medium-rare.

Ingredients

1/2 cup olive oil or cooking oil

1/2 cup chopped onion

1/2 cup tomato juice

1/4 cup lemon juice

1/4 cup snipped parsley

1 teaspoon salt

1 teaspoon dried marjoram, crushed

1 teaspoon dried thyme, crushed

1/2 teaspoon pepper

1 clove garlic, minced

Directions

Combine oil, chopped onion, tomato juice, lemon juice, parsley, salt, marjoram, thyme,pepper, and garlic.  Place lamb, pork or chicken in a plastic bag set in a deep bowl or a shallow baking dish.  Pour marinade mixture over meat.  Close bag or cover dish, refrigerate 4-6 hours or overnight.  Turn bag occasionally to coat evenly.

Pork Tenderloin with Lime-Beer Marinade

They say good things come in threes.  Here is the last of our favorite BBQ pork tenderloin recipes.

Ingredients


1/2 cup beer
1/3 cup lime juice
2 cloves of garlic, minced
2 tbsp minced fresh parsley
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
2 pork tenderloins

Directions


In a large bowl, whisk together beer, lime juice, garlic, parsley, chili powder, cumin, coriander, salt and pepper.  Add pork, turn to coat.  Cover and marinate in refrigerator for 4 hours.

Place pork on an oiled grill over medium-high heat; brush with any remaining marinade.  Close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes.

Maple-Garlic Marinated Pork Tenderloin

Another winner recipe for pork tenderloin.   The last time I made this I substituted tahini paste for the sesame oil and as I was also short on time I only marinated the meat 4 hours.  The dish was delicious.  This is obviously a forgiving recipe, the kind I like the best.

Ingredients


2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
2 pork tenderloins

Directions


Combine mustard, sesame oil, garlic, pepper, and maple syrup.  Place pork in a shallow dish and coat thoroughly with marinade.  Cover, then chill in the refrigerator at least eight hours, or overnight.

Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.  Brush grate with oil, and place meat on the grate over medium-low heat.  Grill pork, basting with reserved marinade for about 15-25 minutes, or until tender.  Avoid using high temperatures as marinade will burn.

Grilled Pork Tenderloin with Balsamic Vinegar

With this warm weather there is nothing else to do but barbeque.  I will be sharing a number of delicious ways to marinade and grill pork tenderloin.  This is one dish Al will frequently request and once you try this you will understand why.

Ingredients


1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, sage or thyme
1 teaspoon chopped garlic
2 pork tenderloins
 salt and pepper to taste

Directions


Combine oil, vinegar, and garlic with rosemary in a bowl.  Add pork tenderloins and marinate them for 30 minutes.

Remove from marinade and discard remaining marinade.  Season tenderloins with salt and pepper.

Grill over medium-hot barbeque for 15-20 minutes.

Okanagan Peach Cake

Spring is in the air and this calls for a celebration!  Nothing says summer better than peaches.  Who cares that I used canned instead of fresh fruit.  It was delicious, as you can see for yourselves.

Ingredients

1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 pinch nutmeg
1/2 cup butter, softened
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla
2/3 cup sour cream
1 can sliced peaches, drained or two fresh peaches, peeled, pitted and cut in 6 pieces each

Preparation


Whisk together flour, baking powder, baking soda, salt and nutmeg.

In a large bowl, beat butter with brown sugar until well combined.  Beat in eggs, 1 at a time, beat in vanilla.  Stir in sour cream until smooth.

Stir in flour mixture just until smooth, scrape into greased 9 inch springform pan.  Spread batter evenly in pan, smooth top.

Arrange peach slices over batter in a circle around edge of pan.  Bake in a 350 degree oven about 50 minutes.