Uncle Randy's Carrot Cake

Uncle Randy has baked his famous Carrot Cake for every graduation open house beginning with Cristin's in 2007. It is YUMMY!

CARROT CAKE
1 cup brown sugar
1 cup white sugar
2 cups white flour (or whole wheat flour)
2 tsp. soda
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots

Put all dry ingredients into mixing bowl and blend slowly until well mixed. Add eggs and blend again. SLOWLY, to avoid splatters, beat in the oil. Gradually add carrots and mix well.

Pour into a greased and floured sheet pan (9x13) and bake at 350F for 45 minutes. Allow to cool aboout 10 minutes, then remove from pan before completely cool. Frost with Cream Cheese Frosting when completely cool.


CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup butter
2 tsp. vanilla
1 pound powdered sugar (3 3/4 cups)
1 cup chopped pecans

Blend together cream cheese and butter. Add vanilla. Slowly beat in powdered sugar and continue beating until smotth. Stir in nuts by hand. Frost top and sides of cool Carrot Cake. Keep refrigerated.

(This frosting also tastes good on chocolate cake.)


HISTORY
Carrot Cake became a Haugen Classic the the late 960's when Pam got the recipe from a friend. It turns up frequently at Haugen gatherings, at the request of Gene Gr. He can be found first in line when it is served and often gets the leftovers, when there are any. :)

Miracle Cookies

Chad got this recipe from a mom at Hometeam II and it is one of his favorites. It is sooooo easy! The cookies are called "Miracle" because they have NO FLOUR - GLUTEN FREE!!!!

Combine:
1 Cup Peanut Butter
1 Cup Sugar
1 Egg
1 tsp. Vanilla

Stir until mixed and dough is stiff.

Roll into 1" balls and flatten with fork tines.

Bake at 350F for approximately 10 minutes or until golden brown. Remove from oven and cool.

EAT with a tall cold glass of milk. YUMMY! :)

"Salmon" Noodle Casserole

This used to be Cristin's favorite meal...Tonight, Chad requested the recipe. This makes Mom very happy! :)

Drain and flake one pint of canned salmon into large casserole dish or 9x13 pan.
Stir in 2 cans Cream of Mushroom Soup; Use empty can to measure and add 1 can of milk.
Stir in 1 - 16 oz. bag frozen peas.
Stir in 1 - 16 oz. bag of extra wide egg noodles, par cooked.

Sprinkle top with crumble potato chips or crumb topping:

2 tbsp butter
2/3 cup Italian flavored bread crumbs

Bake at 350 F for 25 minutes or until bubbly and topping is golden brown.

Granny's Lemon Bars

Here's another recipe from Granny, in her own writing. :) It was so funny; While at work, today, I thought about making these Lemon Bars for dessert - great after Salmon Lasagna...

 

While I was cleaning up from dinner, without me saying a thing, Craig asks where the Lemon Bars are...he thought that sounded really yummy - perfect after a yummy salmon dinner! LOL! I had never mentioned that I was going to make Lemon Bars, tonight. :)

Crust

1 cup "oleo" (butter)

2 cups flour

1/2 cup confectioner's sugar

1. Cut "oleo" into flour and confectioner's sugar

2. Pat into 9x13 inch pan and bake 20 minutes at 350F - or until golden brown.

3. Remove from oven and pour filling over baked crust.

Filling (Cristin prefers 1 1/2 times the filling)

2 cups sugar

4 tbsp flour

4 tbsp lemon juice

4 eggs - beaten

4. Bake another 25 minutes, remove from oven and sprinkle with confectioner's sugar. Cut into squares while still warm.

We love you, Granny!

Salmon Lasagna

I don't know why this is called "lasagna", but a fishing acquaintance from one of the Charters in Grindstone gave us this recipe and it is definitely a family favorite. It is now Cristin's favorite meal replacing "Salmon" Noodle Casserole.

1. Cut salmon into 2" squares and cover bottom of 9X13 pan.
2. Sprinkle generously with Old Bay seasoning
3. Salt and pepper to taste
4. Spread thinly with mayonnaise
5. Pour 16oz. jar of Chi Chi's salsa over all
6. Sprinkle with parmesan and mozzarella cheese
7. Bake 45 minutes at 375F

Serve over rice if desired.

Chicken & Rice Casserole - Light

This recipe came from Nonna, many years ago. It is a favorite of the 4-C's, especially on cold days - an easy, hot, hearty meal that is great as leftovers. I've altered the recipe over the years as we've worked to reduce fat and calories. Even with my changes (eliminating 1/4 pound of butter and using boneless, skinless chicken in place of fryer parts) it is still quite a rich dish!

Made with chicken thighs.

Combine:

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 cup uncooked rice
2-3 boneless skinless chicken breasts, sliced

Pour into casserole dish sprayed with PAM.

 

Bake at 300F for 2 hours.

Honeymoon Granola

This recipe was shared by my friend, Dawn. Every time I make it, it's different. I have fun experimenting with the nuts and dried fruit I use. Try your own versions. This is a great snack for long drives, thus the reason I have it out, today. Getting ready to send Cristin on her last (hopefully) drive down to Charleston; just 5 more weeks of classes at CSU - Woohoo!

Honeymoon Granola

3 cups old fashioned oats

1 ¼ cup whole wheat flour

¼ cup brown sugar

½ cup chopped walnuts

½ cup chopped pecans

1 cup flaked coconut

1 cup dried fruit (I use 1 cup raisins and 1 cup dates)

¼ cup shelled sunflower seeds

½ cup nonfat dried milk powder

½ teaspoon salt

1 teaspoon cinnamon

½ cup vegetable oil

½ cup water

¼ cup honey or maple syrup (maple syrup makes it sweeter)

1 teaspoon vanilla extract

Preheat oven to 275^◦ F. Combine dry ingredients in large bowl. Whisk oil, water, honey, and vanilla in a medium bowl. Pour over dry ingredients and mix well. Place on baking sheet and bake until granola is golden and crunchy. (approximately 55-60 minutes), stirring frequently. Makes a large batch. Store in airtight container.

** I have experimented with sliced almonds and Craisens – yummy, too!

From “Wisdom’s Gate – An Encouraging Word” 2007