14 Carrot Cake

 This is a recipe that I was fascinated to try. A recipe originally published in the

The Los Angeles Times

Thu, Aug 22, 1974 ·Page 132

https://www.newspapers.com/article/the-los-angeles-times/43285880/

I loved the fact that it did not contain any dairy but moreover, no shortening! For my first run at it on 08/30/2025, I used an oblong pan, 9 in x 13 in.

Judy's Rum Balls

Judy Bramlage shared this recipe with me for Rum Balls. 

 Rum Balls

2 1/2 c crushed crumbs, either Graham or vanilla wafers

1 c powdered sugar(I use stevia)

2 T cocoa (best if dark cocoa)

3 T Karo (light)

1/2 c or so of rum, brandy, or bourbon (great if raspberry)

Mix dry ingredients. Add Syrup and rum. Mix until all are moist. Form into small balls. 

Roll in powdered sugar or Stevia.

Dairy-free Vanilla Bread Pudding

 8 cups of bread, cubed

3 eggs

1/2 cup sugar

3 cups non-dairy milk (I used Dream organic original flavor rice milk)

1 tablespoon Vanilla

1/2 tsp ground cinnamon

Sun-Maid Raisins

Turbinado sugar

I know some may like to make this in a 9x13 baking dish, but I prefer a round glass casserole with a lid.

I sprayed the casserole with Crisco Original no-stick spray and then placed the cubed bread and raisins in it.

I used my Ninja blender for the mixing adding all of the wet ingredients for a minute on low. 

I then poured the mixture onto the bread and placed it in the refrigerator

for it to soak for 30 minutes to one hour.

Bake in a 350-degree oven for 50-60 minutes or until the center is set.

Remove from the oven, cool, and dust with turbinado sugar before serving. 

Easy Frozen Pumpkin Pie

I'm working again (yeah!) and they want to put together a cookbook to share because we are not all in one place working at the office, right? We are all over the country doing our jobs (unless you are in my department - Post Closing.)

So I was looking for my favorite recipe called Easy Frozen Pumpkin Pie in my cookbook blog, and I couldn't believe that it was not there! I briefly looked online at work and still could not find it. So now it's Saturday and I'm going to transpose the recipe I've been making for my family since I can't have a baked pumpkin pie unless it's dairy-free. And I'm not ready to tackle that conversion yet.

Eazy Frozen Pumpkin Pie

1 can (15 oz) of Libby's Pumpkin

2/3 cup light corn syrup (Note: If you want to use less corn syrup, you can use 1/3 cup firmly packed golden brown sugar and 1/3 cup light corn syrup.)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 cup chopped walnuts (Option: You can either omit the nuts all together or put them on top if you like.)

3 1/2 cups thawed Cool Whip

1 9-inch prepared graham cracker crust (Note: Don't throw away the clear plastic mold that tops the pie crust. Just peel off the paper label. Inverted, this will be used for the lid in the freezer.

Directions:

Combine pumpkin, spices, corn syrup, and nuts. Fold in Cool Whip and spoon into crust. Use the clear plastic pie mold upside down as the lid for your pie, crimping the foil edge to hold it in place. Freeze until firm, about 3-4 hours. Let stand 15 minutes before serving.

Recipe Sharing: Vegan chocolate cupcakes with salted buttercream

Found a recipe for:

Vegan chocolate cupcakes with salted buttercream

Coconut Rice

1 19 oz can of coconut creme
2 1/2 tbsp sugar
jasmine rice

Using your rice cooker, measure out three units of jasmine rice into the cooking pot. Rinse the rice in cold water until the water is clear, 5-6 times. Pour out as much of the water as you are able after the last rinse.

Pour the can of coconut creme on top of the rice, making sure the liquid line meets the 3 cup line, otherwise add more cold water. Stir in the sugar. Cook using the sticky white rice setting until done.

When done, you can serve it as is or amend your coconut rice by adding in chopped mango and toasted flaked coconut, green onion, garlic or lime juice.

No Milk Bread Pudding

1 lb french bread, cut into 1 inch squares
6 eggs
3 cups cold rice milk
1 1/2 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1 tbsp turbinado sugar (topping)
preheat oven to 375 degrees

using a 13 x 9 baking pan, spray with cooking spray. Add cubed bread to prepared pan.

In a large bowl, combine eggs, rice milk, vanilla, spices. Whisk until combined. Pour over bread and top with raisins. Let stand for 10 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Take out of oven and sprinkle with turbinado sugar.

Honey Cake

HONEY CAKE RECIPE 
by Kemp Minifie, Gourmet Live 

YEILD: Makes 1 (10-inch) Bundt cake 
ACTIVE TIME: 40 min 
TOTAL TIME: 4 hr 
With its velvety chocolate glaze and snowy flakes of sea salt, this dressed-up honey cake is perfect for Rosh Hashanah. It's equally ideal for any other occasion or celebration, whether it's a dinner party, an impromptu gathering of friends, or a school bake sale. It's that simple-and that good. Don't be surprised if people start pestering you for the recipe after their first bite. 

INGREDIENTS 
For cake: - 2 1/2 cups all-purpose flour 
- 2 teaspoons baking powder 
- 1/2 teaspoon baking soda 
- 1/2 teaspoon salt 
- 2 teaspoons cinnamon 
- 1/4 teaspoon ground ginger 
- 1/4 teaspoon ground clove 
- 3 large eggs 
- 1 cup sugar 
- 1 1/4 cups vegetable oil 
- 1 cup pure honey 
- 3/4 cup lukewarm coffee (brewed, or instant dissolved in water) 
- 1 1/2 teaspoons packed grated orange zest 

For chocolate glaze: 
- 1/4 cup plus 2 tablespoons well-stirred canned unsweetened coconut milk (not light) 
- 2 teaspoons light corn syrup 
- 4 ounces bittersweet (60% cacao) chocolate, finely chopped 

For garnish: 
- Flaky sea salt, such as Maldon (optional) 

EQUIPMENT 
- a 10-inch Bundt pan; nonstick baking spray (shake well first; see Cooks' Notes); cake tester or wooden skewer for testing cake doneness 

PREPARATION 
For cake: - Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray. 
- Whisk together flour, baking powder and soda, salt, and spices in a large bowl. 
- Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined. 
- Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth. 
- Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. 
- Let cake cool in the pan on a rack for 20 minutes. 
- Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely. 

For glaze: 
- Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined. 
- Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth. 
- Let glaze stand, stirring occasionally, until thickened slightly, but still pourable. 
- Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set. 
- Just before serving, sprinkle glaze lightly with flaky sea salt, if using. 

recipe tips: 
Find Your Honey 
"There's so much choice out there in terms of honey," says Minifie. She found several honey cake recipes calling for buckwheat honey, "which is dark, very strongly flavored, and not to everyone's taste." Minifie opted for a mild local option from the farmers' market but says it really is a matter of personal preference. Sample what's available and bake with a honey you really enjoy. 

Measure Wisely 
Minifie, who spent decades in the kitchens of Gourmet, says that the honey and the oil should be measured in a liquid measuring cup-the kind with a spout for pouring. Minifie recommends measuring the oil first, followed immediately by the honey. The residual oil helps the honey slide right out of the measuring cup; if there's anything left in the cup, use a rubber spatula to scoop it out. 

Bake Now, Enjoy Later 
"Honey cake," explains Minifie, "gets better and better as it sits." For Rosh Hashanah, or any special occasion, she advises baking one day in advance and storing the cake in a cake carrier at room temperature. The cake will be moist and full of flavor on feast day but leftovers will keep for several days after that. The glaze can also be made ahead and kept, in an airtight container, at room temperature. Use a spoon to test the consistency-you want the glaze to drip slowly down the cake. If necessary, warm the glaze in the microwave or on the stovetop until it liquefies just a bit, letting it cool and thicken slightly if necessary. Glaze the cake about an hour or two before serving; the chocolate will firm up but will still retain its lovely soft texture. 

cooks' notes: - Nonstick baking spray: Normally, I'm not inclined to use nonstick baking sprays, preferring to line the bottoms of greased cake pans with parchment paper, then greasing the paper and flouring the pans to ensure that the cake releases easily from the pans, but the design of a Bundt pan makes that method impossible. While developing this recipe, I had a disaster when the top half of one cake remained in the Bundt pan when I tried to turn the cake out (and I thought I had really played it safe by using a well-oiled nonstick pan, albeit an old one). On my next attempt, I turned to the nonstick baking spray, and since then, it has worked like a charm. - Measuring oil and honey: Both should be measured in a liquid measuring cup. The oil is listed first, because if you measure the honey in it afterward, without washing the cup, the honey will slide out easily, with barely any help needed from a rubber spatula. - Inverting the cake onto a rack: The best way to do this is to place a rack over the top of the pan, then, holding the rack and pan together, flip the cake pan and rack over so that the cake can slide safely out of the pan onto the rack.
- Chopping chocolate: The easiest way to chop chocolate is with a long serrated bread knife. Or you can break the chocolate into squares (if you are using a bar) and pulse it in a food processor. 

Originally from: http://shine.yahoo.com/shine-food/heavenly-honey-cake-recipe-tips-182500141.html

Tea Baked Apples

1 cup water
4 Lipton® Cup Size Tea Bags
4 large baking apples (such as Rome or Golden Delicious), cored
1/4 cup firmly packed dark brown sugar
1/4 cup chopped walnuts (optional)
2 Tbsp. raisins (optional)
1/4 tsp. ground cinnamon
4 tsp. (pads) Nucoa Stick Spread

Directions:
Preheat oven to 350°.

Brew 4 Lipton® Cup Size Tea Bags in one cup of boiling hot water for brew 3 minutes, dunking occasionally. Remove Tea Bags and squeeze; set brewed tea aside.

Peel the top 1/3 of apples. Core the apples. Slice the knobby bottom off of each apple so it sits upright on the cutting board. Arrange apples, peeled end up in 8-inch square baking dish; set aside.

Combine brown sugar, walnuts, raisins and cinnamon in small bowl. Evenly spoon walnut mixture into center of apples, then top with one pad of spread. Pour tea over and around apples.

Bake uncovered, basting occasionally, 1 hour or until apples are tender
Yield: 4 servings

Vanilla Bean Cake

1 box Trader Joe's Vanilla Cake & Baking Mix
2 large eggs
1/2 cup canola oil
1 cup cold vanilla soy milk

Preheat oven to 350 degrees. Grease and flour a 8x8 square baking pan. Mix everything in a medium bowl until blended smooth. Pour into prepared baking pan and bake for 40-45 minutes until toothpick test comes out clean. Cool for 10 minutes. Yield: 9 pieces.

Oatmeal Cranberry Carob Chip Cookies

2/3 cup Nucoa, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups quick oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
6 ounces dried cranberries
2/3 cup vegan carob chips

Preheat oven to 375 degrees. With an electric mixer beat together Nucoa, sugar and eggs. Mix in all other ingredients. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes 2 1/2 dozen.

Midnight Fudge Brownies

3 tablespoons Nucoa, melted
3/4 cup sugar
1/4 cup golden brown sugar
1 teaspoon vanilla extract
2 large egg whites
1 tbsp strongly brewed coffee
1/2 teaspoon baking powder
1/4 teaspoon salt

3/4 cup all-purpose flour
1/2 cups unsweetened cocoa

Preheat oven to 350 degrees. Grease and flour a 8x8 metal baking pan and set aside. In large bowl, cream together first set of ingredients. Add in flour and cocoa and mix until blended. Bake for 18-22 minutes until toothpick test comes out clean. Makes 16 servings.

Cheap and Quick Brownies

3 boxes of Jiffy brownie mix
3 large eggs
3 tbsp water
3 tbsp of canola oil
1/2 cup chopped walnuts
Pam for Baking -or- vegetable shortening and 2 tbsp flour

Preheat oven 350 degrees

Mix together until combined. Batter will be slightly stiff. Spray 10x13 baking pan with Pam for Baking, spread into pan evenly and top with walnuts. Bake for 20-30 minutes until middle springs back. Cool on wire rack. Makes two dozen.

Carrot Cake

2 eggs
3/4 cup light brown sugar
1 cup finely grated carrots
3/4 cup vegetable oil
1 2/3 cups flour
1 1/2 tsp ground cinnamon
1 1/2 tsp allspice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees

1. Finely grate the carrots and set aside
2. Cream together eggs, sugar and oil until fluffy
3. Add flour, spices, soda and salt. Mix until just combined.
4. Fold in carrot
5. Bake in a greased and floured/prepared 8x8 square pan for 35-45 minutes. Cool before cutting. Serves 9.