By: LILLIAN BWIRE
This week, I teach you how to make the world’s sweetest carrot cake, as well as how to make yummy pancakes.
A) THE ULTIMATE CARROT CAKE
1 1/2 cups chopped pecans. You can substitute these with roasted cashew nuts or walnuts.
1 tablespoon butter, melted
1/8 teaspoon kosher salt
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon table salt
1/2 cup butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
1/2 cup canola oil
3 large eggs
3/4 cup buttermilk
2 teaspoons vanilla extract
3 cups grated carrot
1 cup peeled and grated Granny Smith apple
1 cup sweetened flaked coconut
Candied carrot curls
Brown sugar-cream cheese frosting
Preheat oven to 350°.
Toss together first 3 ingredients; spread in a single layer in a foil-lined pan. Bake for 10 minutes or until toasted, stirring once.
Stir together flour and next 4 ingredients.
Beat butter and both sugars at medium speed with an electric mixer until blended.
Add oil; beat until blended.
Add eggs, one at a time and beat
Add flour mixture to butter mixture Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans.
Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 23 to 28 minutes or until a wooden toothpick inserted in centre comes out clean.
Cool pans on wire racks for 15 minutes before overturning cakes.
Spread brown sugar-cream cheese frosting between layers and on top and sides of cake.
Top with candied carrot curls and remaining toasted pecans.
B) WHOLE-WHEAT, BUTTERMILK, AND ORANGE PANCAKES
2 tablespoons butter, softened
1/4 teaspoon grated orange rind
3/4 teaspoon fresh orange juice
3/4 cup white whole-wheat flour
3/4 cup whole all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup fresh orange juice
1 tablespoon canola oil
1 large egg
1 large egg white
3/4 cup maple syrup
Mix first 3 ingredients.
Weigh or lightly spoon flours into dry measuring cup and level with a knife.
Mix flours and next 4 ingredients in a medium bowl, stirring with a whisk.
Mix buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk.
Add buttermilk mixture to flour mixture, stirring just until moist; let stand for 15 minutes.
Place egg white in a medium bowl; beat with a whisk until medium peaks form.
Gently fold egg white into batter.
Preheat a griddle or your heavy pan to medium heat. Coat pan with cooking spray.
Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done.
Serve with butter and orange syrup.
One more use for shower caps
Do not limit them to just the bathroom. Cover leftovers with a shower cap specifically bought for kitchen use to keep bugs and dust from getting into food. They’re reusable and a lot easier to use than plastic wrap or tin foil.
SOURCE: DAILY NATION