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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Buttermilk Carrot Cake


cakes, desserts

----CAKE----
2 cup all-purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cup sugar
2 teaspoon vanilla extract
1 can 8oz crushed pineapple, drained
2 cup grated carrots
1 cup walnuts, chopped
----BUTTERMILK GLAZE----
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 lb butter
1 tablespoon corn syrup
1 teaspoon vanilla extract
----CREAM CHEESE FROSTING----
1/4 lb butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cup powdered sugar
1 teaspoon orange juice
1 teaspoon grated orange peel

Preheat oven to 350 degrees. Generously grease two 9" cake pans; set aside. Sift flour, baking soda, cinnamon and salt together; set aside. In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots and walnuts; stir well. Pour into cake pans, bake for 55 minutes or until wooden tooth pick inserted in center comes out clean. While cake is baking, prepare Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pans, and cool completely. Prepare Cream Cheese Frosting; frost top of one layer first, then set the other layer on top of that, frost sides and top. Refrigerate until frosting is set. BUTTERMILK GLAZE: In a small saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. CREAM CHEESE FROSTING: Cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and grated peel. Mix until smooth.