See my post here today for a recipe! Yum.
Monday, July 12, 2010
Thursday, May 20, 2010
Mammaw's Carrot Cake
4 eggs
2 cups sugar
1 cup oil
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
2 cups grated carrots
1 cup chopped nuts (black walnuts are best, but we use pecans or English walnuts)
Cream eggs and sugar, then add oil and mix well. Add dry ingredients, then carrots, vanilla, black walnut flavoring, and lastly nuts. Mix all ingredients together well and then pour into an ungreased tube/bundt pan. Bake 1 hour to 1 hour 15 minutes at 325 degrees.
Mammaw Smith used to make this often years ago. My mom (Granny) makes it often now. It keeps well and is better the second day. No frosting is necessary for this yummy cake. Some people put cream cheese frosting on their recipe for carrot cake but trust me...you won't want to do that to this cake.
2 cups sugar
1 cup oil
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon black walnut flavoring
2 cups grated carrots
1 cup chopped nuts (black walnuts are best, but we use pecans or English walnuts)
Cream eggs and sugar, then add oil and mix well. Add dry ingredients, then carrots, vanilla, black walnut flavoring, and lastly nuts. Mix all ingredients together well and then pour into an ungreased tube/bundt pan. Bake 1 hour to 1 hour 15 minutes at 325 degrees.
Mammaw Smith used to make this often years ago. My mom (Granny) makes it often now. It keeps well and is better the second day. No frosting is necessary for this yummy cake. Some people put cream cheese frosting on their recipe for carrot cake but trust me...you won't want to do that to this cake.
Thursday, January 21, 2010
Gina's Chicken Noodle Soup
To prepare the chicken and broth:
Make a bed on the bottom of your 5 quart crock pot of 1/2 of a large onion, and one celery stalk, both roughly chopped. Lay a 3-4 pound chicken on top. (skin removed--I know, yuck! I hate that job too) Sprinkle liberally with salt and pepper and fill nearly to the top with water. Cook on low for 6-8 hours. (I usually put it in at night before bed, then deal with it in the morning) When it's done, turn it off and allow to cool for a bit.
For everything else:
While you're waiting to dig into that chicken, sautee 1 large onion, 3 carrots and 2 stalks celery, all chopped, in a couple tablespoons of extra virgin olive oil until tender.
Meanwhile, prepare 16 oz. of extra wide egg noodles according to package directions. After draining, add the cooled broth from the crock pot to the noodles and set aside.
Remove chicken from bones and tear into bite sized pieces. Reserve half of the meat for another meal, (yahoo!) throw your carcass back into the crock pot with a few more veggies and fill with water to make some more broth. Let it cook all day and then cool it and freeze in 2 cup portions. How economical is this turning out to be?!
Add the chicken and the sauteed veggies to your pot of noodles and broth, then season with salt and pepper to taste. You may need to add a little more liquid to have enough to actually call this soup. If so, you'll need to add some more salt, too. Serve with biscuits, crackers or our favorite: grilled cheese sandwiches.
Make a bed on the bottom of your 5 quart crock pot of 1/2 of a large onion, and one celery stalk, both roughly chopped. Lay a 3-4 pound chicken on top. (skin removed--I know, yuck! I hate that job too) Sprinkle liberally with salt and pepper and fill nearly to the top with water. Cook on low for 6-8 hours. (I usually put it in at night before bed, then deal with it in the morning) When it's done, turn it off and allow to cool for a bit.
For everything else:
While you're waiting to dig into that chicken, sautee 1 large onion, 3 carrots and 2 stalks celery, all chopped, in a couple tablespoons of extra virgin olive oil until tender.
Meanwhile, prepare 16 oz. of extra wide egg noodles according to package directions. After draining, add the cooled broth from the crock pot to the noodles and set aside.
Remove chicken from bones and tear into bite sized pieces. Reserve half of the meat for another meal, (yahoo!) throw your carcass back into the crock pot with a few more veggies and fill with water to make some more broth. Let it cook all day and then cool it and freeze in 2 cup portions. How economical is this turning out to be?!
Add the chicken and the sauteed veggies to your pot of noodles and broth, then season with salt and pepper to taste. You may need to add a little more liquid to have enough to actually call this soup. If so, you'll need to add some more salt, too. Serve with biscuits, crackers or our favorite: grilled cheese sandwiches.
Subscribe to:
Posts (Atom)