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Chef2Chef Recipe Club - Volume 6 Issue 82 - April 27, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Even at the age of four, Randi Levin was positioned to become "The Muffin Lady". She had no interest in dolls, she was fond of her Easy Bake Oven and the look on her Dad's face when she would create a treat for him. And many thanks go to her Grandmom who taught her how to measure a pinch here, a spoonful there. The treasures contained in her Tin Box are still bringing smiles to folks faces today. -------------------------------------------------- Short Hours, Great Pay! Demonstrate your culinary skills at the EXPO Kitchen and Design Center's Kitchens that Cook! show. Ideal engagement for Personal Chefs and Caterers. 15 locations in California, Florida, Massachusetts, New Jersey, Texas and Virginia are still available. Apply today at http://chef2chef.net/features/expo/ -------------------------------------------------- Great Grandmother's Carrot Cake If you enjoy a good and healthy carrot cake, this recipe is for you. The cream cheese icing adds an extra zip to this recipe, but is not necessary. My father shared with me that this cake was one of his favorites while he was growing up. I hope that it becomes one of your favorites, too. Ingredients: 2 cups plus 2 tablespoons flour 1 cup sugar 3 eggs 3/4 cup canola oil or sunflower oil 3/4 cup buttermilk 20 ounce can crushed pineapple (reserve 2 tablespoons juice for the icing in a separate small bowl) 3 cups grated carrots Additions if desired: 1 cups raisins (dark and/or golden) and/or chopped walnuts Preparation: Preheat oven to 350 degrees F. Thoroughly mix all the ingredients together, except for the extra 2 tablespoons pineapple juice. Grease a 9x13-inch pan. Pour the batter into the prepared pan. Bake 40-50 minutes or until an inserted knife comes out clean. Allow to cool completely. Spread the Cream Cheese Icing on the cake. Cream Cheese Icing: Ingredients: 8 ounces cream cheese 1/2 cup (1 stick) butter 1 pound box powdered sugar, about 3 1/2 cups 2 tablespoons reserved pineapple juice Preparation: Mix all the ingredients together. Spread onto the cooled cake. Refrigerate for at least 1 hour. Serve and enjoy. Variation: Maple Icing also goes well with this cake. To make it, omit the pineapple juice and add 2 teaspoons maple extract to the Cream Cheese Icing. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 Do you need a brand new Chef Knife? Chef Revival is giving away five 7 inch Santoku-Granton Knives on April 30th to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Rick Bayless's cookbook, Authentic Mexican. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Carl's Apple Cake I tasted this recipe at an old friend's home a long time ago, and immediately asked him for the recipe. The combination of apples and spices was outstanding, so I adjusted the recipe for high-altitude baking requirements, and it tastes just the same as when I first sampled it. I'm sure that you will find it just as delicious as I do. Ingredients: 5 large Macintosh or Fudji apples, peeled and cut into 1/2-inch slices 2 tablespoons cinnamon 2 tablespoons sugar 1/2 teaspoon nutmeg Mix all these ingredients together and set aside in a separate bowl. Topping: 1/2 cup brown sugar 1/4 cup walnuts, pecans and/or dark raisins 2 tablespoons soft butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg Mix topping ingredients together and set aside in a separate bowl. Cake: 3 cups plus 2 1/2 tablespoons flour 1 3/4 cups plus 3 tablespoons sugar 1 tablespoon baking powder 1 cup (2 sticks) butter, melted and cooled 4 beaten eggs 1 tablespoon vanilla 1/4 cup orange juice Preparation: Preheat oven to 350 degrees F. Thoroughly mix flour, sugar, baking powder, butter, eggs, vanilla and juice. Grease a 9x13-inch pan. Spread one-third of the batter into the prepared pan. Cover the batter with half the apples. Then spread another third of the batter over the apples. Cover this layer of batter with the remaining apples, and then spread the last third of batter over the apples. Sprinkle topping all over the top of the final layer of batter. Bake 40-45 minutes or until an inserted knife comes out clean. Allow to cool 20 minutes prior to serving. -------------------------------------------------- The Bandit's Party Favorite - a Bandana Bandito Spicy BBQ Sauce recipe Bandana Bandito's no heat; all taste Spicy BBQ Sauce is a winner at any party. Click here to try it out in our special Spicy Swedish Meatball recipe. http://www.bandito.com/land_c2c_recipe_042004.html Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. http://www.bandito.com/land_c2c_recipe_042004.html -------------------------------------------------- Dump It Cake I first heard of this cake after a dear friend sent me her family cooking notebook. Not only did it sound silly to me, it sounded awfully sweet. Actually, it is rather tasty and fruity. This is a fun cake to make with children. They get a kick out of the name and are pleasantly surprised when tasting the results of all the "dumping". Ingredients: 1 large can cherry pie filling 1 20-ounce can crushed pineapple 8 ounces coconut (optional) 1 box super Moist Yellow Cake mix 1/2 cup (1 stick) margarine Preparation: Preheat oven to 350 degrees F. Grease a 9x13-inch cake pan. Dump the cherry pie filling into the pan and spread it around. Dump the crushed pineapple on top of the cherries and spread it around. If using coconut, sprinkle it over the fruit. Next sprinkle the cake mix evenly over the other ingredients, covering the pan entirely. Thinly slice the stick of margarine over the entire pan. Bake about 40 minutes. The cake will be done when it's nice and brown on top. Allow to cool prior to serving. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |