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A terrific dessert your family is bound to adore...

Serves: (12)
Prep: 15 min. |
Bake: 30 mins.

INGREDIENTS

2 tablespoons butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoons. baking soda
1 teaspoons baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoons cinnamon
¼ teaspoon kosher salt
2 eggs, beaten
¾ cup sugar
1 cup raisin (slightly chopped)
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup grated coconut, grated, slightly chopped
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9"x13"x2" baking pan with oil. Microwave butter microwave-proof glass bowl 40 seconds, then toss with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda, baking powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice mixing well.  Add to the large bowl of dry ingredients; combine (with a spoon), and then add the nuts, crushed pineapple, and vanilla; folding to gently to combine (do not over mix).

Bake for 30 minutes, or until a toothpick inserted in center comes out clean. Cool completely, and frost with “Cream Cheese Buttercream” recipe below, and then cut into 12 bars - enjoy!

Cream Cheese Buttercream
(Yields 2 Cups) |
Prep: 5 Mins.

1 (8 oz.) pkg. of cream cheese (at room temperature)
¼ cup butter (at room temperature)
2 cups of confectioners’ sugar (sift through a sieve to prevent lumpy buttercream)
1 tablespoons milk (add more if you like a thinner consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar, mixing until smooth.

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Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.

I am starting to like chilled noodles, I use to love only noodle soups, but in the summer days, it is simply too hot to have a bowl of piping hot noodle soup, so I started to make chilled noodles. I find they are pretty easy to make, and keeps really well in the fridge. This dish came from www.cdkitchen.com.

Serves 2

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
10 oz thin egg noodle or angel hair pasta
1 green onion, thinly sliced
2 tablespoon cilantro, chopped
3 tablespoon roasted peanuts or pine nuts or almonds, chopped

Sauce:
2 tablespoon chili oil with pepper flakes
2 tablespoon soy sauce
2 tablespoon Chinese or cider vinegar
4 teaspoon sugar 1/2 teaspoon salt 1/2 fresh orange, grated zest without the white pith

Tips:

1. Please feel free to substitute any of your favorite roasted nuts for the peanuts

Instruction:

1. Roast the peanuts in a small pan over medium heat until lightly brown and fragrant (about 5-10 minutes), turning frequently towards the last half of the cooking. Remove from pan and chopped into small pieces.
2. Meanwhile, cook noodles in a boiling pot of water until done (about 3-7 minutes). Drain and use running water to cool the noodles down. Drain well and set aside.
   
3. Make the sauce by putting all the sauce ingredient in a blender and blend for 30 seconds.
   
4. Mix the noodles with the sauce in a large mixing bowl, when mixed well, transfer to serving bowls and scatter with green onion, cilantro and chopped peanuts.