Thursday, July 30, 2015

14 Karat Cake

(developed from several recipes.  Better than Taggart Grill's… If you don't count salt, it has 14 ingredients including the frosting)
Mix together:
1 C. whole wheat flour and 1 C. white flour (or use all white)
1 ½ t baking Soda
2 t. baking powder
2 t. cinnamon
½ t. salt
½ t. nutmeg
¾ c. sugar
Then add;
¾ c. veg. oil
4 eggs
Then remove from mixer and stir in:
3 c. grated carrots  (can be part grated zucchini), ½ C. chopped pecans or walnuts.  Pour into dripper size greased pan.
Bake at 350 for 40 minutes until done. (toothpick test)
Frost with cream cheese frosting.

8 oz. cream cheese, softened to room temp
3 Tb Butter 
About 2 ½c. powdered sugar

2 Tb. Milk or orange juice to thin

Raspberry Lime Freezer Jam

Raspberry Lime Freezer Jam
(from "Within the Kitchen Blog") Who knew making jam was so easy???   BUT freezer jam is beyond easy - crush, stir, pour, done. 

Of course, freezer jam can't sit in your pantry because it is not properly sealed but it is great to make small batches of jam - keep a few jars for your family and give away the others to deserving friends!

This jam has not only sweet, delicious raspberries but also a hit of lime zest which adds an amazing citrus zing to the jam.

Note: Also can be made with blackberries…

4 c raspberries
1-1/2 c sugar
1 package (45 g) freezer pectin or 2 Tbl. Ultra or Clear jel (Add the jel to the sugar first and stir before adding to raspberries.  This helps it to dissolve better.)
zest of 2 small limes (after you have "zested" the limes, use the lime juice for limeade)
4-5 drops of Lime essential oil (optional)

Stir everything in a large bowl for 3 minutes. Use a mixer for best results.
Spoon into jars. Wipe clean and add lids. Close tightly.
Let sit for 30 minutes so it thickens.

Refrigerate - will last up to 3 weeks

Freeze - will last many months