Feeds:
Posts
Comments

Posts Tagged ‘carrot cake’

Carrot Cake, 2

Posted in Uncategorized, tagged , , , , on August 7, 2011| 1 Comment »

I blogged about my annual carrot cake here. I was wondering what to do with the leftover buttermilk. Margareta commented from Sweden that we should just make more cakes. She had a houseful of teenagers at the time and sweets were all they were eating.

Meran, however, was able to use up the buttermilk by making two pans of remarkably yummy cornbread.  After we ate our fill, we cut pieces, wrapped them in foil, and froze them.

Having provided the ingredients for the carrot cake in the July 17 post, I now proceed to explain how to bake it.

2 cp flour, 1 tsp baking soda, ½  tsp salt, 1-1/2 cp sugar, 2 tsps cinnamon, 3 eggs, ¾ cp buttermilk, ½ cp oil, 2 tsps vanilla, 1 8-1/2 oz can crushed pineapple, 2 cps grated raw carrots (no liquid), 1 cp chopped nuts, 1 cp flaked coconut

Preheat oven 350 degrees

Sift flour, soda, salt, cinnamon, and sugar together in a big bowl.

Beat the eggs with the buttermilk, oil, and vanilla. Add to dry ingredients all at once and mix until smooth. Fold in the rest of the ingredients and pour the whole batter into a greased, floured 9 x 13 pan. Bake for 45 minutes or until the center springs back when lightly touched.

You’re going to love it.

Read Full Post »

Carrot Cake, Buttermilk, and Amelia Earhart

Posted in Uncategorized, tagged , , , , , , , , , , on July 17, 2011| 2 Comments »

I make an annual carrot cake. I have an old, tattered newsprint recipe living in a Ziploc bag, but this year the recipe was on a shelf several hours away from where I needed to buy the ingredients (long story), so I’m putting them here for future Internet access.

2 cp flour, 1 tsp baking soda, ½  tsp salt, 1-1/2 cp sugar, 2 tsps cinnamon, 3 eggs, ¾ cp buttermilk, ½ cp oil, 2 tsps vanilla, 1 8-1/2 oz can crushed pineapple, 2 cps grated raw carrots (no liquid), 1 cp chopped nuts, 1 cp flaked coconut

I will print the recipe, too, if you ask.

The question is always what to do with the extra buttermilk. I have used it for cornbread in the past. You can also put it in your blueberry pancakes the next morning. I don’t know anyone who likes to drink it.

Except Amelia Earhart.

I’ve been reading a 2010 self-published book called by Allene G. “Squeaky” Hatch, Real Pearls and Darned Stockings: Tales of the Hudson Valley, which includes a memorable visit that Amelia Earhart paid to Squeaky’s family when Squeaky was little.

Squeaky’s Uncle Clint was stowing away his biplane at the Hudson Airport one night when he saw storm clouds threatening. A woman approached him from her own plane, and he recognized the famous aviatrix. Writes Squeaky:

“ ‘Could you recommend a good hotel nearby for my co-pilot and me?’ Earhart asked.

“Clint’s answer was that the best place to stay was his farm.” He phoned the house, and Squeaky’s mother rushed madly around to get ready. Having heard that Earhart liked buttermilk, and having none in the house, Squeaky’s mom improvised, mixing viengar with fresh milk! At dinner Amelia Earhart took a polite sip of the “buttermilk.” She didn’t take a second, says Squeaky.

Read Full Post »