Carrot Cake for high altitude

This is the cake I made for Peter's birthday...for once, since living in Utah, it didn't fall.

2 cups plus 1 Tbsp sifted all-purpose flour

1 cup sugar

1 cup brown sugar

1 1/4 tsp soda

1/4 tsp salt

3 tsp cinnamon

1/2 cup cooking oil

3/4 cup applesauce

5 eggs (large)

3 cups (packed) finely grated raw carrots (6-8)

1/3 cup raisins

1/3 cup coconut

Directions

• Grease  a 9x13x2-inch pan.
• Mix flour, sugars, soda, salt, and cinnamon into mixer bowl and mix to 'fluff'.
• Add oil and applesauce and blend l minute on low speed.
• Add eggs, one at a time, and beat on medium speed for 30 seconds after each.
• Add carrots, raisins, coconut and mix on low speed about 20 seconds.
• Pour batter into pan.
• Bake at 350° about 45 minutes or until cake tester comes out clean.

• Cream Cheese Frosting: Soften and blend together 1/2 cup (1 stick) of margarine and one 8-ounce package cream cheese. Gradually add 2 1/2 cups powdered sugar.Blend well. Add 1/2 cup chopped nuts, if desired. Add a few drops of milk if frosting is too stiff.

Cinnamon Roll Pancakes

I haven't tried this yet, but it looks interesting (and yummy)

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!


UPDATE: While these tasted pretty good, I wasn't a fan. Too much effort and they weren't as pretty as I'd hoped.

Chicken Curry Soup

We had this at our friend's house a couple of weeks ago. It was delicious and so good for you.

CURRY CHICKEN SOUP

from Shari Rosenberg

In pot you will cook soup in:

1 large onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

2 T butter

1/4 + 2 T olive oil

4 T fresh parsley (or 1-1/2 T dried)

1 t. poultry seasoning

2 t. curry powder

Saute above until soft.

Take off heat and add 5 T. flour.  Stir to coat veggies.

Then add:

6 cups chicken broth

3 cups half-n-half (I use MILK!)

Add 4 cups cooked chicken or turkey, cubed (I used canned, undrained)

Bring to simmer.

Add 10-oz pkg of frozen chopped spinach.

Serve with cornbread.

Wisconsin Cauliflower Soup

Loisann gave me a copy of her ward's cookbook last summer and I've found several recipes that I like in it. This soup is one of them. It is easy to make and super creamy, while still being quite healthy (since it is full of cauliflower and it uses milk rather than cream or half-and-half). It is also vegetarian if you replace the chicken broth with vegetable broth.

The spiciness of the soup depends a lot on how much cauliflower you use and how spicy your pepper jack is. I've found that using a bigger head of cauliflower makes a less bland (and healthier) soup. Last time I made this I used Cache Valley jalapeno pepper jack and I liked it a lot more than the times I've made it with Great Valley pepper jack--it just had more kick. Hope you enjoy!

2 Tbsp butter

1 medium onion, chopped

1/4 cup all-purpose flour

1/2 tsp salt

2 cups milk**
1 1/2 cups water**

1 can chicken broth (approx. 1 3/4 cups)

1 head cauliflower, cut into 1-inch pieces

1 teaspon Dijon mustand

1 cup shredded cheddar cheese

1 cup pepper jack cheese (sometimes I add an extra tablespoon or two more)

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a 4-quart saucepan, melt butter over medium heat. Add onion and saute until soft. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. Pour into vitamix and blend until smooth (I think I turned the variable to 10 for about 20 seconds, but I can't exactly remember--just blend until smooth). Add mustard and cheese and stir (variable 3 or 4 for a few seconds).

Makes 9 cups (more than enough for dinner and lunch leftovers for me and Steve).

Source: Lorie Posey, in The Eastridge Neighborhood Cookbook

Pork Chops, Apples, and Greens

This is delicious and really easy to make. I used bread crumbs I bought and I didn't add the mustard because I don't like mustard flavor. Also I had to cook the pork a bit longer than it said and found it was helpful to keep the lid of the pan on to speed the cooking. 

ingredients

• 4
  5 ounces boneless pork chops
• 3
  slices day-old bread
• 1
  egg
• 1/2
  teaspoon salt
• 2
  tablespoons olive oil
• 2
  cooking apples, cored and sliced
• 1/4
  cup honey
• 2
  tablespoons spicy brown mustard
• 2
  tablespoons cider vinegar
• 6
  cups packaged baby spinach
• Freshly ground pepper

directions1. Place each chop between waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/2-inch thickness.2. In a food processor, process bread to crumbs; place in a shallow dish. In second shallow dish, lightly beat the egg with 1/4 teaspoon salt. Dip pork in egg and then bread crumbs to coat.3. In a 12-inch skillet, heat oil then cook pork for 3 to 4 minutes per side, until golden on the outside with just a trace of pink inside. Transfer chops to a platter; cover to keep warm.4. Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes, until crisp-tender. Toss in spinach; sprinkle with 1/4 teaspoon salt.5. Serve chops with apples and spinach. Drizzle pan juices and sprinkle with pepper.

*Recipe from Better Homes and Gardens