Carrot Cake

3 c flour

1 t salt

2 c raw carrots grated fine

2 t soda

1 t cinnamon

1 c crushed pineapple and juice

2 t vanilla

1 1/2 c walnuts

2 c sugar

1 c coconut

1 1/4 c salad oil

3 eggs

2 T grated orange rind

Cream sugar and oil, add eggs one at a time; add carrots, coconut, pineapple, orange rind and vanilla.  Then add dry ingredients and nuts.  Bake in greased and floured tube pan at 350 for 1 1/2 hours.  

ICING: 8 oz cream cheese, 1 box powdered sugar, 1 cube margarine, 2 t vanilla, 1 c coconut, 1/2 c chopped nuts.  Blend cheese, sugar, vanilla, and margarine; whip until fluffy.  Add nuts and coconut and mix thoroughly. 

Aunt Ann

                                                                                                                                                    

Pumpkin Roll

Mix and set aside:

3/4 c flour

1 t ginger

2 t cinnamon

1/2 t nutmeg                                                   

1 t baking powder                                           

dash salt                                                         

Beat:                                                                

3 eggs until thick and foamy                           

Gradually stir in:

1 c sugar

2/3 c cooked pumpkin

1 t lemon juice

Fold in dry ingredients.  Spread on a well greased and floured 15 X 10 jelly roll pan.  Sprinkle with chopped walnuts.  Bake at 375 for 10-15 minutes.  Loosen edges and turn onto dish towel sprinkled with powdered sugar.  Roll up in the dish towel and let cool.  When cooled, frost with filling and roll back up (without dish towel).  Refrigerate or freeze.

Filling:

1 c powdered sugar

4 T butter

6 oz cream cheese

1/2 t vanilla

Sticky Mango Rice

To 2 c warm, cooked rice add 1 1/2 cans coconut cream (start with one can, if rice absorbs it all add more until saucy)

Then add:
1/2-1 c brown sugar depending on desired sweetness 

Top with sliced mangos and serve with ice cream.

Sherrie Boxx

Triple-Chocolate Peppermint Trifle

For the Cake 

Vegetable oil cooking spray 
1/2 cup whole milk 
2 tablespoons unsalted butter 
3/4 cup all-purpose flour 
1/4 cup unsweetened Dutch-process cocoa powder 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
2 large eggs, room temperature 
3/4 cup granulated sugar 
1 1/2 teaspoons pure vanilla extract 

For the Syrup 

1/4 cup granulated sugar 
1/3 cup chocolate-flavored liqueur, such as Godiva 

For the Mousse 

2 1/2 cups heavy cream 
12 ounces white chocolate, finely chopped 
1/2 cup coarsely chopped peppermint candies or candy canes 

For the Pudding 

8 ounces milk chocolate, finely chopped 
2 cups heavy cream 
3 large egg yolks, room temperature 

For Serving 

1 1/2 cups heavy cream 
1/4 cup confectioners' sugar 
1/4 cup coarsely chopped peppermint candies or candy canes

1. Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray. 
2. Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined. 
3. Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally. 
4. Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur. 
5. Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. 
6. Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours. 
7. Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking. 
8. Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours. 
9. To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours. 
10. Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

Trifle

Layer:

1/2 yellow cake crumbled

Raspberry Danish Dessert with frozen raspberries

Vanilla pudding

1 pkg whipped cream

Repeat--cake, raspberry, pudding cream.

Russian Cream

3/4 c sugar
1 pkg unflavored gelatin
1/2 c cold water
1 c heavy whipping cream
1 1/2 c sour cream
1 t vanilla

Combine sugar and gelatin in saucepan; stir in water and let stand 5 minutes.  Stirring constantly, bring to boil.  Remove from heat; stir in whipping cream.  Stir vanilla into sour cream in a separate bowl.  Add to hot mixture slowly until well mixed.  Pour into individual cups or bowls. Chill at least 4 hours or overnight.  Serve with fresh berries.

from Paige Littledike

Rhubarb Crumble

Mix and place in buttered baking dish:
2 1/2 c cut fresh rhubarb
2/3 c sugar
1/3 c flour
1/4 t salt
Sprinkle 1/2 t cinnamon over the top.

Mix and pour over rhubarb:
1 c brown sugar
3/4 c flour
1 c oats
3/4 c margarine or butter
1/2 t salt

Sprinkle with 3 T water.  Bake at 350 for 40 minutes.