Wednesday Recipes

Half-way through the week...and on to the rest of the week. In the meantime, here are today's recipes. Word of advice: One of the recipes is not a real one, but was added for your entertainment. (Hint: It deals with an elephant.) Meanwhile, Enjoy!

CLASSIC CARROT LAYER CAKE

This comes from The Baker Chick. Yield: 1 layer cake. Base recipe from: Milk, The Momofuku Milkbar Cookbook

To view this recipe online, click here.

Ingredients

1 stick butter- room temp.

1/2 cup packed light brown sugar

1/2 granulated sugar

2 eggs

1/4 cup grapeseed or vegetable oil

1 teaspoon vanilla extract

1 1/4 cups flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. ground cinnamon

1 1/4 teaspoons salt

2 1/2 cups shredded peeled carrots* (2-3 large sized carrots)

For the Frosting:

12 oz cream cheese, softened

1 stick (1/2 cup) of butter, softened

2-4 cups of powdered sugar

1 teaspoon vanilla extract

1 teaspoons cinnamon

Instructions

Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.

On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.

On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.

Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.

Evenly divide the batter between your prepared pans.

Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.

For the Frosting:

Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.

Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.

Notes

*I used 6 inch pans and my layers were thick enough to slice into 4. If you use an 8 or 9 inch pan, they may end up thinner and making four layers may not be needed- either option is fine.

*I grated these carrots super fine, either way is fine.

MACARONI AND CHEESE

I'm really not sure where this one came from, except that it was in a long-since forgotten emailing list. It begins, “This is a classic macaroni and cheese recipe, made with sharp Cheddar cheese and topped with bread crumbs.” Macaroni and cheese recipe serves 4 to 6.

Ingredients:

6 tablespoons butter, divided

1/4 cup flour

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

3/4 teaspoon Worcestershire

3 cups milk

1 small onion, grated

3/4 pound shredded sharp Cheddar cheese (3 cups)

8 ounces elbow macaroni, cooked and drained

3/4 cup soft bread crumbs

Preparation:

In saucepan over medium low heat melt 4 tablespoons butter; blend in flour and seasonings, stirring until smooth and bubbly. Gradually stir in milk; cook and stir until thick and smooth. Stir in grated onion and cheese. Place cooked drained macaroni in a buttered 3-quart casserole. Pour sauce over macaroni and gently mix to blend. Melt remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle bread crumbs over the macaroni. Bake at 375° for 30 minutes, or until golden brown.

CHOCOLATE CHERRY TARTS

Servings: 24

Find this recipe at: http://diabeticgourmet.com/recipes/html/129.shtml

Ingredients

2 (8oz) packages Neufchatel (light) cream cheese, room temp

2/3 cup granulated sugar

2 eggs, room temp

1 tsp vanilla extract

24 Keebler chocolate wafers, 30% reduced fat

1 (21oz) can light cherry pie filling

Directions

Preheat oven to 350F. Line muffin tins with foil and paper cupcake liners.

Beat cream cheese and sugar until creamy. Add eggs and vanilla extract and beat until smooth. Place a chocolate wafer in each cup, spoon on cheese mixture. Bake 18 to 20 minutes; remove from tins and let cool. Top with cherry pie filling. Chill overnight before serving.

Nutritional Information Per Serving: Calories: 118 ; Fat: 5 g ; Sodium: 104 mg; Cholesterol: 24 mg; Carbohydrates: 16 g; Exchanges: 1/2 bread; 1/2 fruit; 1/2 protein; 1 fat

BUTTERNUT SQUASH WITH BLACK BEANS

Makes: 6 servings

View Online: http://diabeticgourmet.com/recipes/html/1267.shtml

Ingredients

1 butternut squash (small)

1 teaspoon vegetable oil

1 onion (small, chopped)

1/4 teaspoon garlic powder

1/4 cup red wine vinegar

1/4 cup water

2 cans black beans (16 ounces each, rinsed and drained)

1/2 teaspoon oregano

Directions

Heat the squash in the microwave on high heat for 1-2 minutes. This will soften the skin.

Carefully peel the squash with a vegetable peeler or small knife.

Cut the squash into 1/2 inch cubes.

Peel and chop the onion.

In a large pan, heat the oil. Add the onion, garlic powder, and squash.

Cook for 5 minutes on medium heat.

Add vinegar and water. Cook on low heat until the squash is tender, about 10 minutes.

Add the beans and oregano. Cook until the beans are heated through.

Nutritional Information Per Serving: Calories: 110; Protein: 6 g; Fat: 1 g; Sodium: 270 mg; Saturated Fat: 0 g; Dietary Fiber: 7 g; Carbohydrates: 24 g

CHAI RICE PUDDING

This comes from the February 2006 issue of Vegetarian Times, page 86. It starts off, “If you like chai tea, you'll love this creamy, comforting dessert studded with apples and raisins. For the best flavor, choose a strong, spicy chai tea; we used, Tazo's chai tea bags.”

3 1/2 cups unsweetened soymilk or low-fat milk

4 black chai tea bags

1 cup short- or medium-grain white rice

1/2 cup light brown sugar

1/8 tsp salt

1 medium-sized apple, peeled, cored and diced

1/4 cup dark raisins

whipped cream for garnish, optional

cinnamon for garnish, optional

Bring 2 cups water and 1 cup soymilk to a boil in large saucepan. Remove from heat, and add teabags. Cover, and steep 5 minutes. Remove tea bags, squeezing out any liquid.

Stir rice, sugar and salt into tea mixture. Bring to a boil over medium heat. Reduce heat, cover and simmer 10 minutes. Add remaining 2 ½ cups soymilk, and simmer, uncovered, 20 minutes, or until rice is soft. Stir in apple and raisins; remove from heat. Cover pot, and let sit 10 minutes.

Spoon pudding into 2-quart heatproof dish. Serve warm or cold, with whipped cream and cinnamon, if desired.

Per serving: 208 cal; 5 g prot; 2 g total fat (0 g sat. fat); 43 g carb; o mg chol; 75 mg sod; 1 g fiber; 20 g sugars

ELEPHANT STEW

This last recipe is not one to actually be made. The (very) shortened story behind it is this: My dad sent me this in a long (9 page) letter written February 6, 1978 while on a train out of New York’s Grand Central Station during a blizzard.

One large elephant

Brown Gravy

Salt & pepper to taste

2 rabbits, optional

Cut elephant into bite size pieces. This should take about two months. Add brown gravy to cover & salt & pepper. Cook over a kerosene fire for about four weeks at 465 degrees.

This is sufficient to serve 3,800 people. If more guests are expected, two rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.