Monday, November 16, 2009

Carrot Cake - The BEST Cake I have ever made

I found this recipe on RecipeZaar and made just a couple changes. It turned out amazing and then it got better every day. Here it is:

1 cup all-purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup crisco oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1/2 cup flaked coconut
1/4 cup chopped walnuts
1 (20 ounce) can crushed pineapple, juice pressed out - only used 3/4 of total
FROSTING
1 (8 ounce) package cream cheese, slightly softened
1/4 cup butter, softened
1 1/4 cup powdered sugar

Directions
1) Preheat oven to 350 degrees F (175 degrees C). Grease AND flour a pie pan and loaf pan.
2) Mix flour, baking soda, baking powder, salt and cinnamon; make well in center.
3) In another bowl, beat eggs with fork, mix in oil and vanilla, then add sugar and blend well.
Mix with wooden spoon or spatula until smooth.
4) Slowly mix in the wet contents with the flour until incorporated.
5) Stir in carrots, coconut, walnuts and pineapple. Pour into pie and loaf pan and bake for about
40 minutes. Don't panic, the centre will sink a little.
6) While baking, make frosting: Cream the butter and cream cheese until smooth (used mini food chopper with mixing attachment); add the sugar and mix until creamy.
7) Let cake cool once cooked then ice the cake.

Next time, I could try it all in one 13 x 9 pan and bake for 45 minutes as per original recipe. However, made this way..it was a hit!

Friday, November 6, 2009

Halibut With Parmesean, Panko and Almond Crust - YUM!

This dish has to be made again. It was wonderful!

1 large pack of halibut from Costco
1/2 cup almonds, ground in processor
1/2 cup panko crumbs, italian style
1/4 cup parmesean cheese
3/4 cup flour seasoned with Lawry's salt and pepper in a plate for dredging
1 egg, beaten with 1 tbsp water in wide bowl
1 tbsp butter and 1 tbsp vegetable oil

Cut halibut into same size serving pieces.
Mix almonds, panko and parmesean in processor then add to plate for dredging. Set aside.
Heat up butter and oil over med-hi heat.
Dip halibut in egg then dredge through flour.
Add halibut to butter and sear for ~ 1.5 minute. Flip and sear other side for the same time.
Take halibut out of pan and coat each piece in almond/panko mixture.
Cover broiler pan with foil and PAM spray.
Place coated halibuts on broiler pan and place under pre-heated broiler for 4 - 5 minutes.
Serve immediately.

This was delicious cold the next day with a little bit of dijon mustard to dip.

Crab Salad Take 1

I made crab salad today and am planning on perfecting the recipe. Here is my first try:

1 8oz pakcage of imitation crab, rinsed and drained
1/2 cup of Fage non-fat yogurt
1 tsp old bay seasoning
~ 1 tsp curry powder
~ 1 tsp dijon mustard
2 green onion, finely chopped
1 tbsp red onion, finely chopped
pinch of garlic powder
pinch of lawry's season salt

Mixed all ingredients except crab together in bowl, then added shredded crab meat. Let site in refrigerator for an hour minimum.

Update: Tried this the next day and put WAY too much curry powder! Also, need to add a little bit of light mayo to lessen then tang. Perhaps, 1/3 c yogurt and 2 tbsp mayo. Add a touch of horseradish.