Florence's Carrot Cake

I received this recipe from a neighbor of mine many years ago. I've dug it up again and added a bit of fresh zucchini and there's just no other carrot cake like this. As you all know there are many variations of Carrot Cake. This one has no pineapple, no coconut, but stacks of almonds. It's easy to make and tastes better with age. I love to freeze this cake.

Florence's Carrot Cake

• Grate 3 cups of raw carrots, set aside.
  
• 2 C. white sugar
• 11/4 salad oil
• 2 tsp. baking soda
• pinch of salt
• 2 tsp. cinnamon
• 1 tsp. vanilla
• 4 eggs
• 2 C white flour
• 11/2 C. chopped almonds and walnuts

Follow normal cake making directions.

1. Mix sugar, oil, and add the dry ingredients. Slowly add all the eggs and flour, and don't forget the yummy almonds. I actually don't use any walnuts. I prefer almonds.
2. Now add the carrots to the batter.
3. Bake in a well greased 9x13 pan at 350' for 45 minutes.
   

Frosting

• 1/4 C. margarine
• 1C powdered icing sugar
• 4 oz. cream cheese
• 1/4 tsp. vanilla

Melt margarine, add cream cheese and blend until smooth. Add powdered sugar and spread on cake when cool. Again, I sprinkle more chopped almonds on top.

When it is completely cooled, I cut it up into sections with saran wrap and stick it in my freezer.
But one other option is to phone a bunch of friends, brew a fresh pot of coffee and have a sampling of this terrific cake. Mine is all set to go along on my camping trip this week.
It's about those yummy almonds. What's camping with out a fresh piece of cake and freshly brewed coffee over the fire pit.

Bread for the Journey

My mother has been my cheerleader.

As a result of living with congestive heart failure,
she was taken from us at an early age, 73!
This gave us time to celebrate life with her.
In July of 2000, we celebrated together as a family at her favorite spot.
Recognizing her families love for sports,
she presented each one of us with a wooden baton.
On each baton, she had the words inscribed.

Marg,
"Keep on running with your eyes fixed on Jesus"
Mom

She died shortly thereafter, November 27, 2000.
She finished her race...

The Christian life involves hard work. It requires us to give up
whatever endangers our relationship with God, to run patiently,
and to struggle against sin with the power of the Holy Spirit.
To live this life effectively, we must keep our eyes on Jesus.
We stumble when we look away from him and at ourselves or
the circumstances surrounding us.
We are running Christ's race, not our own,
and we must always keep him in sight. ~ TLB

Hebrews 12:2 Keep your eyes on Jesus, our leader and instructor...

Mixed Greens ~ Steff

It's been one more hot day in the Fraser Valley. Record breaking temperatures.
The only thing that I can think of making is a fresh salad with all our garden vegetables.
This has been one of my favorite's this summer. It's simple, quick and has a kick to it and will be one of the first salads on the guys list. They all love bacon.
This comes from the kitchen of Steff, a younger friend of mine who's always trying something new. If I need a quick appetizer, I can count on her and now I have a good collection of recipes/appetizers on hand.

Mixed Greens

• 4 Cups Romaine lettuce
  
• 4 Cups Baby Spinach
• 2 Peppers red/green/yellow/orange
• 1 pkg Bacon (fried & cut up) ( Often, I make this ahead of time. I still prefer the freshly fried bacon, as opposed to the crumbled bag bacon)
  
• 1 Cup Feta Cheese
• 1/2 Cup pumpkin seeds

Prepare the lettuces together in a bowl and add the remaining ingredient on top.
Toss the last two ingredients together and toss on top just before serving.
I pour the dressing over and then mix it up slightly.
I love the colorful display, so I don't mix to much, rather let it soak through the leaves.

Dressing

• 9Tbsp. Virgin Oil (1/2 Cup)
• 4 fresh garlic cloves
• 7 Tbsp apple cider vinegar
• 2 tsp honey
• 2 tsp. sugar
• salt/pepper to taste

Mix together and pour just before serving.

Make it ahead of time and take it along to the beach.

Leafy Lettuce Salad

Leafy Lettuce Salad

I remember this salad, as a small girl growing up.
My mother lived off a mere $50 a month budget for groceries.
She needed to feed a family of 7 plus all the hired hands.
She had a gift of hospitality, and knew how to make her pennies stretch.

Actually, she always asked God how she could make her budget last....

She worked hard and always had a garden and since I'm not working out of the home,
I've made every effort to grow a garden again. I love sharing this with the grand kids.
We've made some raised garden beds this year, which takes away from all that back braking work.
This week I called my sister to see what Mom's secret recipe contained.

Leafy Lettuce Salad

• 8 cups of Leafy garden lettuce.
  

• 1/2 cup sugar
• 1/2 cup cream
• 1/2 vinegar

Blend the sugar and cream together and then add the vinegar.
Pour over your leafy lettuce.
Yum!!!
Do any of you remember this lettuce salad?

Add some freshly fried potatoes.
We have been enjoying those cooked first baby potatoes.
If there are leftovers, you make fried potatoes.
My mom always made those. Nothing was ever wasted.
Cut your potatoes up fine,
Add some butter (1/4 C.) into a frying pan and turn the element on to High.
Don't run away!!!
Fry these potatoes quickly and let them get crisp.
Add a bit of salt & pepper and a fresh tomato and away you go.
Simple, yet nutritious for this time of year.


Check out your local markets and see if you can't bring home that old fashioned cooking.

Strawberry Delight

May is the month for fresh strawberries or use up the frozen strawberries in your freezer so that you can freeze some fresh ones again. My mom always taught me to use up the older freezer products before replenishing. I still like to with that motto.
When my family was younger I used to make their favorite dessert.
It is so easy and yet so yummy that everyone will ask for the recipe.
Tonight I served it for my son's birthday and sure enough.
"Can I have the recipe?"
I made up this title, because I do not know the origin of this recipe.


Strawberry Delight

Ingredients

• One package strawberry jello. (6oz)
• 2 Cups Whipping Cream or 1 Litre Cool Whip (soften cool whip)
  
• Four cups frozen strawberries
  

Method

1. Follow directions on packet to dissolve jello. (2 Cups boiling water)
   
2. Make sure you stir long enough so that the jello is all dissolved.
3. Add 4 cups frozen strawberries, make sure they are broken apart. (mine are sliced)
   
4. This will make your jello thicken very quickly (5-10 min.) Stir frequently.
5. Then fold in your whip cream or Cool whip.
6. I usually pour this into parfait glasses or fruit nappies.

Add frozen strawberries to the hot jello mixture.

Fold in whip cream or Cool Whip

Spoon into dessert nappies and garnish with a fresh strawberry.
And I can promise you that your guests will ask you for the recipe.
It's light, cool, and refreshing especially on a warm evening.

Taco Dip

Sunday is a day we love to get together as a family. One never knows how many will be home, so generally I make a large meal so we can have left overs.
This week I have chosen a family favorite that I collected years ago from a good friend, Hilda who is always fixing a large meal for her family and grandchildren. She has used this as a staple for years, especially on Sunday's as it is easy to prepare in advance and one is not scurrying in the kitchen. Thank you Hilda. I love this recipe and it's so easy to freeze and take on a family ski vacation or camping trip. I can guarantee there will not be many left overs.


Taco Dip

• 2 lbs. hamburger - browned and drained
• 1 Cup Salsa
• 1/2 C. taco seasoning
• 1 C. sour cream
• 1 or 2 tomatoes chopped up
• 1 or 2 onion greens chopped
  
• 1 C grated cheddar cheese

Method

1. Brown hamburger and drain.
2. Add Salsa and taco seasoning.
3. Simmer on low heat for 5 minutes.
4. Scoop mixture into casserole bowl.
5. Spread sour cream over meat mixture.
6. Add chopped tomatoes and green onions
7. Then sprinkle cheddar cheese on top.
8. Bake at 350 degrees for 30-40 minutes.

I added the recipe of Judy's Riverwalk Guacamole as a complimentary side dish. Yummy!
Don't forget to add a large bowl of tacos. I usually dish a scoop of sauce in their dishes while they smother the sauce with the nacho chips.
Often I will add a fresh salad, but today I added a loaf of fresh bread with peanut butter and honey (for the little man) and a fresh fruit platter.
At the end of the meal my eldest son, leaned over and said, "Mom, you know that this is my favorite meal." Unfortunately today there were no leftovers.
I was hoping to stay out of the kitchen this week, and enjoy gardening outdoors instead...

Baron Of Beef

This is one of our family's favorite.
Often on Sundays we have lunch together with our family.
I'm always up, for trying everybody's favorite meals.
I love to find meals that I can prepare on Saturdays,
so that my work load is simple on Sundays.

When those little boys walk in and yell.
"Oma I'm Here!"
Everything get's dropped and big hugs are in place.
So I'm trying to avoid last minute prep..
Makes my life much simpler.
The recipe I'm about to post is from my cousin in Calgary.
This weekend I made Judy's delicious bread.
And I cooked up her Cream of Cauliflower Soup
I don't think this one has found it's way into the
MGCC Blog.....Check it out. It's a keeper.

And then I added Calgary Cousin's fresh

Baron of Beef

Sirloin Tip Roast
5 pounds
Rub with dry mustard/ onion soup mix
Put in oven to roast/add some water
Approximately 21/2 hours. (depending on the size)

Slice thinly.
I have this wonderful Braun machine,
which does an incredible job.

Sauce
1 Cup Ketchup
1 Tbsp. Worchester Sauce
1/4 Cup Vinegar
1 Tbsp Brown sugar
1 tsp. salt
1 tsp. celery salt
1 Tbsp minced onions
2 Tbsp. Soya Sauce

Blend this together and layer meat with sauce,
so that everything gets marinated.
Cook in oven for 1 hour at 350.
Cook a pot of rice and you have a hearty meal.


I love cooking in large quantities.
Usually someone needs an extra serving somewhere,
and why not, it's so simple to make a double batch.

Another meal to enjoy on a cold winter night.
When is Spring coming?