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Joe’s Favorite Carrot Cake

Carrot Cake, Joe's Favorite!
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carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Carrot Cake, Joe's Favorite!
Print Recipe
carrot cake recipeThis carrot cake is dense, moist and bursting with warm flavors. I'd recommend baking it in a bundt or similar cake pan. It can be served slightly warm, with whipped cream, a little ice cream or your favorite cream cheese icing.

 

Off label use: this makes a really great breakfast food!

Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Servings Prep Time
12 slices 30 minutes
Cook Time
1 hour
Ingredients
Servings: slices
Instructions
  1. Preheat oven to 350° (This recipe seems to work as is at this temperature, regardless of elevation.) Butter baking pan if needed.
  2. Mix together dry ingredients (flour, soda, powder, salt, cinnamon) and set aside.
  3. Grate carrots and set aside.
  4. In a large bowl, cream the oil (mix with fork) into the sugar.
  5. Add four eggs, one at a time, mixing after each addition. Add pecans, mix.
  6. Add dry ingredients, a cup at a time, mixing well. Add grated carrots, mix until all ingredients are blended.
  7. Pour into baking pan, bake for 1 hour or until toothpick or cake tester comes out clean or cake springs back when pressed with a finger.
  8. Cool for about 15 minutes on a rack, then remove from baking pan.
  9. Slice and serve with your choice of a dollop of whipped cream, ice cream or cream cheese icing—or plain (my favorite).
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Scotch Broth (Lamb Soup)

Scotch Broth (Lamb Soup)
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scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Scotch Broth (Lamb Soup)
Print Recipe
scotchBrothThis is a hearty, satisfying, healthy and delicious soup. And a great use for leftover lamb, or even a way to serve fresh lamb. This is probably the first food I prepared in the kitchen, I think at the age of 12, and is still a favorite. Of course, it also freezes well.
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Servings Prep Time
2.5 quarts 30 minutes
Cook Time
1 hour
Ingredients
Servings: quarts
Instructions
  1. In a large pot, sauté the carrots, onion, celery and garlic in olive oil until onion starts to become translucent, about 15-20 minutes.
  2. Add lamb. If lamb is raw, sauté about 10 minutes until it starts to brown.
  3. Add barley, then broth and cook until barley is tender, about 30-40 minutes.
  4. Add sherry and salt & pepper. Serve and enjoy!
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Beef Stock

Beef Bone Broth / Stock
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For extra flavor, you can drizzle a little olive oil on the bones and roast them for about an hour at 400°F before making the stock. This step will add to your prep time...
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Beef Bone Broth / Stock
Print Recipe
For extra flavor, you can drizzle a little olive oil on the bones and roast them for about an hour at 400°F before making the stock. This step will add to your prep time...
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Servings Prep Time
2+ quarts 1 hour
Cook Time Passive Time
48 hours 48 hours
Ingredients
Servings: quarts
Instructions
  1. Place all ingredients, except for parsley and salt & pepper, in a large stock pot.
  2. Heat to a light boil, then adjust the burner so the stock remains at a low simmer. Simmer for 48 hours or more, checking once in a while to make sure you're not losing water. Add more water if needed.
  3. Half an hour before the stock is done, add the parsley.
  4. Using a large slotted spoon, remove bones, meat and vegetables. Strain stock through a fine mesh sieve or cheese cloth if desired. Add salt & pepper.
  5. Let stock cool in refrigerator to solidify fat for removal. You can refrigerate the pot if you have room, or if you plan to freeze the stock, you can put the stock in jars and put them in the refrigerator.
  6. Remove fat from the top. Freeze jars or pressure can per your canner's instructions (this would entail reheating the stock).
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