Joni's RequestedRecipies
Joni's CARROT CAKE (super moist and yummy)
2 cups flour 2 tsp. baking powder
2 tsp. baking soda 2 tsp. cinnamon
1 tsp. salt 2 cups sugar
1 1/2 cup cooking oil 3 cups grated carrots
4 eggs 1/2 cup chopped nuts
Combine all ingredients. Beat well with electric mixer. Pour into large cake pan that has been greased and floured. Bake at 300 degrees for 1 hour.
Frost cake with:
8 oz. cream cheese 1 lb. powdered sugar
2 tsp. vanilla 1 stick butter
Soften cheese. Add melted butter. Beat in powdered sugar. Add vanilla.
2 cups flour 2 tsp. baking powder
2 tsp. baking soda 2 tsp. cinnamon
1 tsp. salt 2 cups sugar
1 1/2 cup cooking oil 3 cups grated carrots
4 eggs 1/2 cup chopped nuts
Combine all ingredients. Beat well with electric mixer. Pour into large cake pan that has been greased and floured. Bake at 300 degrees for 1 hour.
Frost cake with:
8 oz. cream cheese 1 lb. powdered sugar
2 tsp. vanilla 1 stick butter
Soften cheese. Add melted butter. Beat in powdered sugar. Add vanilla.
Joni's BREAD PUDDING
2 Tablespoons unsalted butter, softened for greasing 3 quart baking dish.
4 cups heavy cream (Joni uses half & half but if you want it richer use heavy cream.)
2 Tablespoons vanilla extract
1 lb. day old french bread cut (or torn) into 3/4 inch cubes. (Joni likes Challah bread, that is the egg bread traditional for Jewish Shabbat celebration. You can usually find it at your bakery dept.)
3 large eggs
1 1/4 cups sugar
1 cup light raisins
Preheat oven to 350 degrees
Butter the baking dish.
In a large bowl, combine the cream, brandy and vanilla. Add the bread and gently stir to coat.
Put the eggs and sugar in a bowl and beat together until thickened using an electric mixer on medium speed. Mixture should drop in thick ribbons when the beaters are lifted from the bowl. This may take 5 minutes.
Gently fold into the bread mixture and then gently add the raisins.
Pour into the buttered baking dish.
Add Topping:
1 cup toasted pecan pieces
1/2 cup firmly packed brown sugar
1 Tablespoon cinnamon
2 Tablespoon butter melted
1/2 cup pure maple syrup (optional)
Mix ingredients together and spread evenly over top of bread pudding.
Bake at 325 degrees for 55 to 60 minutes on middle rack in oven with another baking pan filled with water on rack below bread pudding. Should be set in center but maybe still jiggly. Cool for 1 hour.
Serve warm topped with a rum sauce or maybe an orange sauce or even maple syrup. As a kid, Mom's bread pudding was always topped simply with milk.
You might even like it cold.
2 Tablespoons unsalted butter, softened for greasing 3 quart baking dish.
4 cups heavy cream (Joni uses half & half but if you want it richer use heavy cream.)
2 Tablespoons vanilla extract
1 lb. day old french bread cut (or torn) into 3/4 inch cubes. (Joni likes Challah bread, that is the egg bread traditional for Jewish Shabbat celebration. You can usually find it at your bakery dept.)
3 large eggs
1 1/4 cups sugar
1 cup light raisins
Preheat oven to 350 degrees
Butter the baking dish.
In a large bowl, combine the cream, brandy and vanilla. Add the bread and gently stir to coat.
Put the eggs and sugar in a bowl and beat together until thickened using an electric mixer on medium speed. Mixture should drop in thick ribbons when the beaters are lifted from the bowl. This may take 5 minutes.
Gently fold into the bread mixture and then gently add the raisins.
Pour into the buttered baking dish.
Add Topping:
1 cup toasted pecan pieces
1/2 cup firmly packed brown sugar
1 Tablespoon cinnamon
2 Tablespoon butter melted
1/2 cup pure maple syrup (optional)
Mix ingredients together and spread evenly over top of bread pudding.
Bake at 325 degrees for 55 to 60 minutes on middle rack in oven with another baking pan filled with water on rack below bread pudding. Should be set in center but maybe still jiggly. Cool for 1 hour.
Serve warm topped with a rum sauce or maybe an orange sauce or even maple syrup. As a kid, Mom's bread pudding was always topped simply with milk.
You might even like it cold.