Carrot Cake

From the Kitchen of: Jessica Brainard

This is a perfect fall recipe because of the orange color and it tastes great!

Carrot Cake

 

Dry Ingredients:

2 cups of Flour

2 teaspoons of Baking Powder

1 1/2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoons of salt

Wet Ingredients:

1 cup of vegetable oil

1/2 bag of whole organic carrots cut, peeled and steamed

1/2 cup of pumpkin butter

1 medium can Crushed Pineapple, not drained

1 cup of chopped Walnuts, sunflower seeds or Pecans

4 eggs

2 cups of Sugar

Wash, cut, peel, and steam the carrots. Mash in a bowl and set aside. Sift together dry ingredients and set aside. Mix all wet ingredients together and slowly mix into dry ingredients. Pour into a greased 9 x 13 cake pan or a muffin tin. Bake in preheated over for 34 to 40 minutes at 350 degrees. My grandma uses an 8 ozof baby’s food junior but I use organic whole steamed carrots.

Icing:

1 8oz package of Cream Cheese

1/2 cup of sour cream

Place in bowl and let soften, then pour in about 1/2 box of Powdered Sugar. Add creams together. Add a little milk for a smooth consistency. Serve with whipped cream.

Chocolate Chip Peanut Butter Cookies

From the kitchen of: Jessica Brainard

Chocolate Chip Peanut Butter Cookies

Ingredients:

1 cup (2 sticks of butter)

1 cup of creamy peanut butter

1 cup of sugar

1 cup of packed brown sugar

2 eggs

2 1/2 cups of flour

1/2 teaspoon of baking soda

1teaspoon baking powder

1/2 teaspoons of salt

2 cups of chocolate chips

In a large bowl, beat butter brown sugar, and eggs until well blended. Stir together flour, baking soda, baking powder and salt; add to butter mixture, beating until well blended. Stir in chocolate chips. Drop by rounded teaspoons onto an ungreesed cookie sheet. Bake 8 to 9 minutes or until golden brown at 375 degreese.

Note: You will have better tasting cookie if you use unsalted butter instead of margarine.

Old Style BBQ Basting Sauce Recipes

From the Kitchen of: Jessica Brainard

Old Style BBQ Basting Sauce Recipes

Choosing the sauces; For steaks or beef kabobs, select a barbecue sauce that’s fairly rich in oil, has plenty of good seasonings. For pork chops or ribs, go easy on fat, use lots of chili sauce or catsup. The sauce for lamb chops need oil and garlic. Thin steaks that are slow in browning call for one that’s rich in soy sauce to give a brown glaze.  Fish and chicken need a delicately seasoned sauce-mostly oil and herbs. Marinades and basting sauces; marinades are sauces used to give flavor and tenderized meats. In some recipes, you let the meat stand in the marinade about an hour before cooking, in others, as sauerbraten, up to a day or two. This gives the acid-lemon juice, vinegar, tomato, or sour cream a chance to penetrate the meat, A basting sauce is brushed on while the meat is cooking, to prevent dryness and give distinctive flavor to the outside of the roast or steaks. Marinades are likely to be thinner ad mor highly seasoned than basting sauces which have a high proportion of oil, but the same sauce may serve both a marinade and a basting sauce. Use tomato-y sauces for meats such as burgers or steaks which  require short cooking times. The long cooking periods and high temperatures of rotisserie roasting call for oil and seasonings.

Neat trick; Use a narrow paintbrush to paint butter or margarine on meats or vegetables before grilling. For easy-on give barbecue sauce its own special paintbrush saves time in swishing on basting. Experts seasoning, have adventure with your own combinations. Swap idea with other outdoor chefs. Outfit your barbecue shelf with Worcestershire sauce, Tabasco sauce, bottled barbecue sauce, soy sauce, meat sauce, liquid smoke, kitchen bouquet, horse-raddish, catsup, chili sauce, tomato sauce, seasoned salts, garlic powder, onion powder, celery powder, fresh herbs, spices, salt and pepper.

Honey B-B-Q Rub: sugar, tomato powder, honey powder, salt, garlic powder, paprika.

Steak Seasoning: Salt, sugar, garlic powder, onion powder, peppers, paprika, celery seed, tumeric, lemon peel.

Steak BBQ Sauce

BBQ Sauce a half bottle

1 lemon squeezed over meat

2 tablespoons of Worcestershire Sauce

sprinkle of garlic powder

2 cloves of garlic minced

sprinkle of onion powder

a splash of tabasco sauce

Salt and pepper

1/3 cup of beer

Put the meat in the refrigerator covered with saran wrap for a few hours before cooking.

Take a fork and stab the meat about 15 time about an half inch apart. Season with dry seasoning and then the liquid.