baking – Home's Cool!

My new version of the amazing carrot cake creation that I've made up myself. :)

Fully-Loaded Carrot Cake and Recipe!

Posted on May 27, 2019June 30, 2020 by Katharine

I’ve always wanted a carrot cake that has everything.

The ultimate.

I knew it was out there, but never, ever, could find a recipe. At last I found one that came very close. It even gave options. Then I read the recipe directions which explained when to add the eggs, and I noticed the ingredients list did not include eggs.

As in: How many eggs?

Hmm…

So I gave up and wrote my own. It is the only way to go, isn’t it!

I made up this carrot cake recipe for my mom’s 75th birthday because she had said carrot cake, with everything in it, was her favorite cake. (I guess I get it from her, right?)

Well, she ate it all in one week.

I used this scrumptious cake recipe again for the groom’s cake at the wedding of one of my sons. At his request. (He probably gets it from me.)

It did not last through the entire serving time.

It may be fair to say I am too proud of this recipe. I absolutely love when a cake turns out right, and friends, this is IT!

So just when you finally decided to “go keto”, here comes a carrot-cake-reason NOT to!

Enjoy!

Fully Loaded Carrot Cake

¾ cup butter, melted
2 cup sugar
4 eggs
2 cups flour
2 tsp. soda
2 tsp. cinnamon
½ tsp. salt
¾ cup buttermilk
2 tsp. vanilla
1 can (8 oz) drained crushed pineapple
2 cups grated carrots
1 cup chopped nuts (recipe calls for walnuts, but we grow pecans, so…)
1 cup flaked coconut OR 1 cup golden raisins

Sift together flour, soda, cinnamon, and salt; set aside. Beat eggs in a large bowl until lemon colored, beat in sugar, butter, buttermilk, and vanilla. Stir in flour mixture. Stir in pineapple, nuts, carrots, and raisins or coconut (I’ve added a full measure of both before.)

Pour batter into greased and floured 9×13 pan. Bake at 350 for 55 minutes until cake tests done with a toothpick.

I frost with cream cheese frosting. But if you wanted to ease your keto-conscience, you could frost with stevia whipped cream! 😉

Food, Homemaking, Recipes

National Biscuit Month, 15-SECOND Biscuit Recipe!

Posted on September 24, 2014February 27, 2017 by Katharine

National Biscuit Month, September

My family loves hot, homemade biscuits, and this is National Biscuit Month.

So, I thought I’d resurrect an old favorite recipe, just for you!

Although I’ve known the recipe handed down to me from my families, I’ve also never been satisfied just to do what everyone else is doing. I’m always thinking it might be even better if…

So one day I tried substituting real butter in the recipe I’d inherited, to replace the shortening. Oh, MY, did I notice a big difference, right away!

One thing led to another and I tried upping the fat content. Instead of the recommended 1/3 cup of fat, I tried a whole STICK of butter. Oh, MY, did I notice a big difference right away!

But then. Oh, then, I found a recipe for cream biscuits.

Phoo, those things are almost ALL fat, did you realize? Mmmm. No one can eat just one.

Several tweaks later, I invented the 15-Second Biscuit Recipe.

Yep.

If I hurry, I can make biscuit dough in 15 seconds, and so can you. Here’s how:

Combine equal portions of self-rising flour and heavy (or whipping) cream.
Stir very quickly with a fork.
Done.

Now. You must realize the benefits of this recipe that go beyond the race with the clock:

These biscuits are almost like cake, but without the sweetness.
You won’t believe how tall and tender they turn out.
If you want, you can make only one biscuit. Just use 1/4 cup, each, flour and cream.

If you prefer whole wheat biscuits, as I do, you can easily create your own whole-wheat, self-rising flour.

Enjoy!

And share with us your favorite type of gravy for these golden orbs!

'Tis the Season, Food, Recipes, Winter

Global Warming! Coming soon to a kitchen near you!

Posted on January 6, 2014January 7, 2014 by Katharine

Nothing warms a home like something baking.

It’s cold outside where you live.

Everyone should get busy!

Doesn’t matter if it’s a delicious batch of sour dough bread:

Doesn’t matter if it’s a few jars of wonderful canned bread:

Doesn’t matter if it’s a wonderful, lo-carb cookie recipe!

We all need to warm up our Monday!

BAKE!

Food, Herbs, Womanhood

Weekly Photo Challenge: Culture – I’ve Been Baking!

Posted on April 26, 2013April 29, 2013 by Katharine

Lavender sugar cookies. The house smells divine.

But I’ve loaded almost all those wonderful cookies into zipper bags to donate to a charity. (I saved a small set for a son whose wife is on vacation . . . )

You see, I have joined in with a group of blogger ladies from all over our fair state to make a bake sale happen. The purpose is raising money to help feed the hungry. I love this idea. I, from the working class, make ritzy cookies and wealthy people from a wealthier culture pay too much for them. Then the money goes to buy sensible food for those in another culture who are struggling to find even a bite to eat. It just seems to jive.

So, here is the photo!

And here is the recipe:

1 lb butter, softened
1 c. sugar
1 c. powdered sugar
Blend above, well.
2 eggs
1 tsp. vanilla
Blend in well.
4 1/2 c. flour
2 Tbsp. pulverized, food-grade lavender blossoms
1 tsp. baking soda
1 tsp cream of tartar
Sift above and mix in, well.
Drop by teaspooon onto ungreased baking sheets. Flatten with glass dipped into sugar. Bake at 375 degrees for 10 to 12 minutes. Mmm!