Best Carrot Cake in the World

 My mom made this carrot cake often as we were growing up.

The Best Carrot Cake in the World

Note: I've made this with the specified dates many times, and it's good. I always find that the rest of the package of dates sits around for a while until I ultimately toss them out, so consider substituting raisins for the dates- you'll either have them on hand or use the raisins in more recipes. 

• 2 c flour
• 2 tsp baking soda
• 1 1/2 c oil (I use canola)
• 2 c sugar
• 1 tsp vanilla
• 1/2 c chopped dates (or raisins- see note)
• 1 tsp salt
• 2 tsp cinnamon
• 4 eggs, room temp
• 3 c shredded carrots (about 6-8 whole carrots, depending on their size)
• 1 c shredded coconut
• 1/2 c chopped nuts (I usually go for walnuts)

Preheat oven to 350. Grease a 9x13 pan. Mix flour, salt, soda and cinnamon. Beat oil and sugar in a separate mixing bowl. Add eggs one at a time, beating well after each. Add vanilla, then dry ingredients, blend. Stir in carrots, dates/raisins and nuts. Bake 1 hour. When completely cool, frost.

Frosting

• 1/2 c (1 stick) butter, softened
• 3 oz cream cheese, softened (note: I buy an 8 oz package and use half, or 4 oz)
• 1/2 tsp vanilla
• 2 1/2 c powdered sugar
• chopped nuts (I omit this)

Cream the butter and cream cheese together. Add sugar and vanilla, beat until fluffy.

My mom wrote out the recipe for me long ago

Stir-Fry and Sauces

This is cookbook author Pam Anderson's "super-easy" method to make great stir-fry. Rice can take some time to cook, so if you're making rice, start it before you start the stir-fry.

1. Preheat your pan. As soon as you walk into the kitchen, set a 12-inch cast-iron skillet or wok over low heat.

2. Prepare 1 pound of the following proteins: peeled raw medium shrimp, boneless skinless chicken breasts or thighs cut into bite-size strips; firm tofu cut in 3/4-inch chunks; or red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak).

3.Marinate protein in 1 Tb. each soy sauce and dry or sweet sherry (note: usually I just use the soy sauce). The protein doesn't need to marinate long -- just make sure you do it soon after putting the skillet over low heat.

4. Prepare produce. First cut a peeled medium-large onion in half (pole-to-pole), then cut each half into about 8 wedges. Set aside. Then select two of the vegetables listed below, totaling 1 pound. There are no "wrong" combinations. I've picked these particular vegetables because they can be bought ready to use, or they can be prepared and stir-fried quickly. They'll be added to the pan at different times, so keep the two vegetables separated on a plate. Super-fast fresh produce might include shredded carrots, coleslaw mix, bite-size pineapple chunks (for sweet and sour only), sliced mushrooms and bell peppers or stringed snow peas. Other good choices: celery, scallions, fresh bean sprouts (avoid canned), haricots verts (thin French green beans), pencil-thin asparagus, zucchini or yellow squash in 1/2-inch-thick rounds or eggplant in 3/4-inch cubes. And don't forget drained water chestnuts or baby corn, drained (calculate drained weight to determine amounts needed). Note: I'll often use chopped broccoli and thinly sliced carrots.

5. Prepare aromatics. Mince 1 Tb. each of fresh garlic and ginger root. Bottled ginger and garlic taste strong and distinct, so they muddy the stir-fry's otherwise fresh, clear flavors. Stick with fresh.

6. Make a quick stir-fry sauce and glaze. I give four stir-fry sauce recipes below. You'll also need to make a glaze to ensure a nice body and glossy sheen. Just mix 2 tsps. cornstarch with 2 Tbs. chicken broth or water. A few minutes before you're ready to stir-fry, turn on the exhaust fan and turn up the heat under the skillet to high. Make sure all your ingredients are close at hand.

7. Add 1 Tb. of oil, then half the protein, to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Transfer to a clean bowl and repeat stir-frying with remaining protein. Most home stoves don't have the power to stir-fry a large quantity of protein at the same time, so cook it in batches. Otherwise the skillet will cool down, and the food will stew instead.

8. Drizzle another 2 Tbs. oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. If you add them to the pan any sooner, they'll burn. Next, immediately add the vegetable you think will take longer to cook. If it's not obvious, just pick a vegetable and start -- you're not going to ruin the stir-fry. Staggering vegetables is more about keeping the skillet hot. After stir-frying the first vegetable for a few minutes, add the second and continue to stir-fry until all vegetables are tender-crisp, 1 to 2 minute longer. Note: I start with broccoli and carrots, and let them cook a little while before adding the garlic and ginger.

9. Return protein to pan and stir in your flavoring sauce. Make sure all the ingredients are well coated with the sauce. Finally, stir in the cornstarch mixture until juices become saucy and glossy. If the wok juices look too thick at this point, thin with a few more tablespoons of chicken broth or water, then serve the stir-fry immediately with noodles or steamed rice.

Make one of these sauces in Step 6, then use it in Step 9

Lemon Stir-Fry Sauce 

(One of Andy's favorites. I usually substitute water for the chicken broth)

1/4 cup lemon juice plus 1 tsp. lemon zest

1/4 cup chicken broth

1 Tb. soy sauce

2 Tbs. sugar

Combine all in a 1-cup measuring cup.

Soy-Sesame Stir-Fry Sauce

1/4 cup chicken broth

1/4 cup soy sauce

2 tsps. rice wine vinegar

2 tsps. toasted sesame oil

1 tsp. hot red pepper flakes

1 tsp. sugar

Combine all in a 1-cup measuring cup.

Fresh Herb Stir-Fry Sauce

(This one is really good too)

1/4 cup chicken broth

1/4 cup soy sauce

2 tsps. rice wine vinegar

1/2 tsp. sugar

1/4 cup shredded basil leaves or minced cilantro leaves

Combine all in a 1-cup measuring cup.

Sweet & Sour Stir-Fry Sauce

1/4 cup chicken broth

2 Tbs. soy sauce

2 Tbs. cider, balsamic or rice wine vinegar

1 Tb. brown sugar

1/2 tsp. hot red pepper flakes

Combine all in a 1-cup measuring cup.

A few other good sauces:

Thai peanut stir-fry sauce

This is one of our favorites. Serve the stir-fry with chopped peanuts, too

2 tablespoons red wine vinegar 
2 tablespoons soy sauce 
2 tablespoons peanut butter 
1 tablespoon brown sugar (I use about half this)
1 teaspoon garlic powder 
1/8 teaspoon ground ginger 
1/8 teaspoon cayenne pepper 

Orange stir-fry sauce

3/4 orange juice
1 Tbsp. Cornstarch
2 Tbsp. Hoisin sauce
1 Tbsp. Oyster sauce
1 Tbsp. Rice vinegar
2 tsp. brown sugar (consider omitting- sauce can be a little sweet)
1 tsp. Finely grated orange zest

Curry stir-fry sauce

½ C chicken broth
3 Tbsp curry powder (madras)
¼ tsp cumin
2 tsp brown sugar
1 Tbsp soy sauce
½ tsp chili paste (optional)

General Tso Sauce

1/4 c chicken stock or water

1 Tbsp soy sauce

1 Tbsp vinegar

2 Tbsp hoisin sauce

2 tsp sesame oil

1 tsp minced fresh ginger

2 cloves garlic, minced

1 tsp chili paste (I sprinkle in some chili powder instead)

2 tsp cornstarch

Starting with marinated chicken

Broccoli and carrots

After adding peanut sauce

This Japanese Golden Curry is quite good, not spicy, and easy to put together.

Cinnamon Chip Scones and Gingerbread Scones

 Currant (or Cinnamon Chip) Scones

I think this recipe was in the Star and Tribune long ago, attributed to the Cedar Street Café (a quick internet search on this turns up empty). I've been making them since the early 1990s. The base recipe is great for all kinds of mix-ins, including raisins, craisins, chocolate chips, cinnamon chips, espresso chips, etc.

• 1/4 c currants (see above- I usually use something else- the family is crazy about the cinnamon chip version)
• 2 c flour
• 2 tsp baking powder
• 1/2 tsp soda
• 1/2 tsp salt
• 3 Tbsp brown sugar
• 1/3 c butter (5 Tbsp)
• 1 c sour cream
• 1 egg yolk

Topping:

• 1 Tbsp brown sugar
• 1/8 tsp cinnamon

Preheat oven to 375. Place parchment paper on a baking sheet. If using currants, soak in hot water for 15 min then drain. Stir flour, baking powder, soda and salt together. Mix in sugar. Using a pastry blender (or you can do this in a food processor) cut in butter to fine granules. Combine sour cream and egg yolk then stir into dry ingredients. Stir in currants/other mix-in. Pat into a round about 1/2" thick on the baking sheet, then cut into 6 wedges. How much you separate the wedges will affect the scones- more separation will mean more cooked edges, less separation will mean softer/moister edges. Bake for 15-20 min. I like scones a bit brown, so I sometimes let them go a bit longer.

Scones with espresso chips

Gingerbread Scones

Another great recipe I've been making a long time.

• 2 c flour
• 3 Tbsp brown sugar
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 c butter
• 1 egg, separated, yolk and white both beaten
• 1/3 c molasses
• 1/4 c milk 
• Course sugar (optional)

Preheat oven to 400. In a large bowl mix first 6 dry ingredients. Using a pastry blender cut in butter until mixture resembles course crumbs. Make a well in the center. In a small bowl mix egg yolk, molasses and milk. Pour into the well in the dry ingredients and mix with a fork- mixture may seem dry. Turn dough onto a lightly floured surface. Quickly knead 10-12 strokes until nearly smooth. Pat into a 7" circle then cut into 8 wedges. Arrange wedges on an ungreased baking sheet about an inch apart. Brush with egg white and sprinkle with sugar if desired. Bake 12-15 min. Serve warm.

Small Batch Coffee Cakes, Small Batch Cornbread in 6" skillet

We're finding some good uses for the 6" diameter cast iron skillet.

The area of a 6" cast iron skillet is just about half of an 8" X 8" pan, so you can halve recipes intended for the 8X8 and get good results for just 2 people. I halved this coffee cake recipe:

• 3/4 c plus 2 Tbsp flour
• 1/2 c sugar (I use less, maybe about 1/3 c)
• 1/8 tsp salt
• 1 tsp baking powder
• 1/4-1/2 tsp cinnamon (I added to the published recipe)
• 2 Tbsp butter
• 1/2 egg (or 1 Tbsp yogurt)
• 1/4 c plus 2 Tbsp milk
• 1/2 tsp vanilla

Topping:

• 2 Tbsp brown sugar
• 1 tsp cinnamon

Combine dry ingredients. Cut in butter with a pastry blender. Add liquid ingredients, blend until just mixed. Top with cinnamon and brown sugar (you could measure these, or just sprinkle some on to your taste, which is what I do). Bake at 375 for 20-25 min- this one took 30 min. The thing about halving recipes into smaller pans is that you think the bake time will be reduced, and often it really isn't much, if at all.

When our kids were growing up, everyone loved the Betty Crocker recipe using Bisquick for a quick breakfast coffee cake. I decided to try a half-batch in our small (6" diameter) cast iron skillet. I did not halve the egg, but rather threw in a spoonful of plain Greek yogurt. If you don't have any Bisquick on hand, here is a recipe to make your own.

• 1 c Bisquick
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/3 c milk
• 1 Tbsp sugar
• 1/2 egg, or about 1 Tbsp of yogurt

Streusel

• 2 Tbsp brown sugar
• 1/2 tsp cinnamon
• 1 Tbsp butter

Preheat oven to 375. Mix batter, pour in greased pan. Mix streusel, sprinkle on top. Bake 20-25 min or so until lightly browned and a tester comes out clean- it was 25 min for me.

For a small batch of cornbread, halve the recipe on the corn meal package. As above, rather than halving an egg I put in about a Tbsp of yogurt. I've also made it with the full egg, and it turned out fine, but fluffier. I baked it about 18-20 min or so.

For a 6" savory dutch baby, see here.

Saltine Heath Bars

 A classic, and a must have in Andy's freezer "treasure chest."

• 1 c (2 sticks) butter
• 1 c brown sugar
• about a sleeve or so of saltine crackers
• 12-18 oz chocolate chips (original recipe states 12 oz- I find this too skimpy and use more)

Preheat oven to 400. Line a rimmed cookie sheet with foil, shiny side up. Place a layer of saltine crackers in the cookie sheet so they cover the bottom- you may need to break several crackers in half to fit. Bring butter and brown sugar to a boil in a sauce pan, watching carefully, until bubbly and fully mixed. Immediately pour over the crackers, then place in the oven for 5 min. Remove from oven and sprinkle the chocolate chips over the hot bars. When melted in a few minutes (you may need to put it back in the oven for about a minute) spread the melted chocolate evenly over the bars. Cool in pan in the refrigerator (or on the porch for many months of the year) and cut/break into bars. They freeze well.

Brussels Spouts

 We love Brussels sprouts, and they're a great winter vegetable option. Our go-to is oven-roasted, cut in half, in a sheet pan with oil at 425 F, 20-25 minutes until well-browned, and finished with kosher salt.

Another great way, sautéed:

Cut sprouts in half, place cut-side down in a large sauté pan preheated over med-high heat with a good layer of olive oil. Don't move them- allow them to get well-browned (depending on the amount of heat, about 3-5 minutes or so) then decrease heat to medium and put the lid on so they steam just a bit, about 5 minutes or until just tender when poked with a sharp knife. Meanwhile put about 1 Tbsp of freshly squeezed lemon juice and some salt into the serving bowl. Pour in hot sprouts and toss, then top with about 1 Tbsp of grated parmesan cheese.

Here is a good recipe adapted from Lynn Rossetto Kasper

Oven-Carmelized Brussels Sprouts with Autumn Fruits 

1 1/2 pounds Brussels sprouts, quartered 

1 medium onion, cut into 1-inch chunks 

1 medium apple cored and cut into 1-inch wedges 

1 firm ripe Anjou or Comice pear, cored and cut into 1-inch wedges 

1 slice bacon, cut into 1-inch pieces 

about 1 tsp thyme 

about 1 tsp sage

1-2 large cloves garlic, coarsely chopped 

2-3 Tbsp. olive oil

1 tsp brown sugar 

Salt and pepper to taste 

Instructions

Preheat oven to 450°F. 

In a big bowl toss together all the ingredients. Be generous with the salt and pepper. 

Spread mixture out on the pan(s) in a single layer, and bake 40 minutes, turning several times, or until sprouts are easily pierced with a knife and everything is nicely browned. If necessary, run under the broiler for a few moments to brown.