Carrot Cake

Cream together 4 eggs,
                          2 cups sugar
                          1 cup oil

Sift and add:  2 cups flour
                      1 t. salt
                      1 t. baking powder
                      2 t. cinnamon
                      1 cups chopped walnuts or pecans
                      2 cups grated carrots.

Grease and flour 9x13" pan,  Bake at 325 for 35-40 minutes

Creamed Cheese Frosting

1 - 8 oz Philly Cream Cheese
1/2-3/4 stick margarine
2 t. vanilla
4 cups powdered sugar

whip and spread on cake

Here is a note that was sent to me by Marcy Goldman, the published chef and 'friend' who I test bake for.  She's always one who reimagines a recipe:

Sept 17, 2016  Btw -  i am making carrot cake for dessert tonight. I thought – everyone loves carrot cake but I always find it a touch tasteless –it’s the raisins, vanilla, cinnamon and icing that make it. Then I thought – also – no one grates raw sweet potato for a sweet potato cake but we do put raw carrots in carrot cake. Light bulb moment. So I par-boiled the carrots and chilled them and then grated them up. Hugely differently colour and taste. I added 2 cups par boiled shredded and 1 cup raw shredded. Then I used half oil (tasteless but makes a moist cake) and half melted unsalted  butter. Wow. What. A. Cake. So often, we simply forget to question certain recipes. This is a whole new carrot cake with far more taste.

Carrot Cake

Cream together 4 eggs,
                          2 cups sugar
                          1 cup oil

Sift and add:  2 cups flour
                      1 t. salt
                      1 t. baking powder
                      2 t. cinnamon
                      1 cups chopped walnuts or pecans
                      2 cups grated carrots.

Grease and flour 9x13" pan,  Bake at 325 for 35-40 minutes

Creamed Cheese Frosting

1 - 8 oz Philly Cream Cheese
1/2-3/4 stick margarine
2 t. vanilla
4 cups powdered sugar

whip and spread on cake

Here is a note that was sent to me by Marcy Goldman, the published chef and 'friend' who I test bake for.  She's always one who reimagines a recipe:

Sept 17, 2016  Btw -  i am making carrot cake for dessert tonight. I thought – everyone loves carrot cake but I always find it a touch tasteless –it’s the raisins, vanilla, cinnamon and icing that make it. Then I thought – also – no one grates raw sweet potato for a sweet potato cake but we do put raw carrots in carrot cake. Light bulb moment. So I par-boiled the carrots and chilled them and then grated them up. Hugely differently colour and taste. I added 2 cups par boiled shredded and 1 cup raw shredded. Then I used half oil (tasteless but makes a moist cake) and half melted unsalted  butter. Wow. What. A. Cake. So often, we simply forget to question certain recipes. This is a whole new carrot cake with far more taste.

Tara Hale's Breakfast Casserole

This is served at every RS sponsored Labor Day breakfast.

8 slices of white bread, buttered on both sides and cut into 1" squares....Place in a 9x13" pan.

Brown 1 pound of breakfast sausage, drain and place over the bread squares.

Next layer  on 1-1/2 cup shredded cheddar cheese.

Finally, Mix 5 eggs, 2 cups milk, 1 t. dry mustard, 1 t. salt, and 1/2 t. pepper and pour over the pan.

THIS NEEDS TO SIT FOR 8 HOURS OR OVER NIGHT.

Bake at 350 for 40-45 minutes UNCOVERED until set.

Chef Tell's **Coffee Cake Internationale

Patsy owned these 2 pans forever and loves this coffee cake. When she started giving her stuff away she asked me what I wanted.  I asked for these pans.  And sure enough she was right. This recipe makes an amazing breakfast cake.  I could eat the batter right out of the mixing bowl.

You will need two 9"x2" cake pans.

3/4 cup butter
1-1/2 cups sugar
3 eggs
1/2 t. almond extract
3 cups flour
1-1/2 t. baking soda
1 8oz container sour cream
1 can (21 oz) cherry fruit filling
Streusel Topping (below)
PAM cooking spray

Streusel Topping
Combine 1/2 cup flour, 1/4 cup sugar, and 1/2 t. cinnamon. Cut in 1/4 cup butter until crumbly

Preheat oven to 375 degrees.  Spray two 9" round cake pans with Pam.

Cream butter and sugar.  Beat in eggs until mixture is very light and fluffy.  Add extract. Combine floured soda; add to creamed mixture alternately with sour cream. Divide batter evenly in pans, spreading cherry Fruit Filling on top.  Sprinkle streusel topping over cherry filling.

Bake 25-30 minutes until cake tests done.

**Chef Tell was one of the first culinary celebrities, giving cooking demonstrations on television beginning in the 1970s.  Born Friedman Paul Erhardt in Germany in 1943, Chef Tell started his culinary training at the age of 13 1/2. He had a very distinguished career as a chef in Europe before moving to the United States. In 1974, Chef Tell made his first television appearance. He then had his own segment on Evening Magazine and later his own show, In the Kitchen with Chef Tell, on public television. Chef Tell died on October 26, 2007.