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Tuesday, May 17, 2005

~Wanda's Recipes~ "North Carolina & Texas Style"


CARROT CAKE WITH CREAM CHEESE FROSTING

CAKE:

2 c. flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. salt
1 1/2 c. vegetable oil
2 c. sugar
4 eggs
2 c. finely chopped or grated carrots
1 c. chopped walnuts or pecans


FROSTING:
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. butter, softened
2 tsp. vanilla
1 lb. box confectioners' sugar
1/2-1 c. chopped pecans or walnuts


Combine oil and sugar and mix well. Add eggs, one at a time and beat well after each addition. Gradually add dry ingredients and mix well. Add carrots and mix. Stir in nuts. Pour into a greased 9"x13" pan or 2 greased and floured 9" round cake pans. Bake at 350 degrees: 40 to 50 minutes for 9"x13" cake; 30 to 35 minutes or 9" layers. Layers can be removed from pans after they cool for 10 minutes. Frost when cake is completely cooled.


Frosting:

Beat cream cheese, butter and vanilla. Add sugar. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached. Stir in nuts




CHERRY NUT POUND CAKE

1 1/2 c. shortening
3 3/4 c. flour
3/4 c. milk
1/2 tsp. almond flavoring
5 oz. maraschino cherries, well drained and chopped
1/2 tsp. vanilla
3 c. sugar
6 eggs


Cream together shortening and sugar until very creamy; beat 10 to 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and almond flavoring; blend well. Alternate flour with milk, mixing well after each addition. Fold in cherries; pour into large greased tube pan. Place in a cold oven. Set oven at 275 degrees and bake 2 hours and 10 minutes. Cool thoroughly and frost.


FROSTING FOR CHERRY NUT POUND CAKE:


Blend 1/2 stick butter and 1 (8 ounce) package cream cheese until smooth. Gradually add 1 pound powdered sugar and beat smooth. Add 1 teaspoon vanilla and almond flavoring; mix well. Fold in 1 cup coconut, 1 cup walnuts, 5 ounces drained, and chopped maraschino cherries. Spread mixture over cake.




TEXAS-STYLE BARBECUED BEEFBRISKET

1 whole beef brisket (9 to 10 lb.) trimmed

MOP SAUCE:
5 slices bacon, minced
1 c. minced onions
1 1/2 c. beef broth
1/4 c. vegetable oil
1/2 lemon, quartered
2 tbsp. chopped fresh thyme or 1 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground pepper


DRY RUB:
2 tbsp. seasoned salt
1 tbsp. cracked black peppercorns
1 tbsp. cracked white peppercorns (I substitute ground white pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sugar
1 tbsp. distilled white vinegar
10 lb. charcoal briquettes
4 c. mesquite wood chips


Prepare grill. Soak mesquite chips in water to cover.


Mop Sauce: Cook bacon in medium skillet over medium heat until translucent, about 2 to 3 minutes. Add onions and continue cooking until onions are lightly browned, about 5 minutes. Transfer bacon and onions to medium saucepan; add beef broth, oil, lemon, thyme, salt and pepper. Simmer over low heat to blend flavors, 15 minutes. Set aside.


Dry Rub: While sauce is simmering, combine all ingredients in bowl. Rub dry rub over entire brisket until coated. Sprinkle brisket on both sides with sugar, then vinegar.


To Cook: When coals are covered with white ash, add wood chips. When ash begins to form on the wood chips, close vents on grill half way. Place small pan filled with water on one side of grill bottom. Place the brisket on grill directly over drip pan. Cook covered 2 hours, turning once halfway through. Continue cooking covered 2 hours more, basting with mop sauce and turning every 30 minutes. (To keep the grill at the proper temperature, replenish with additional hot coals and wood chips as needed, usually when the meat is turned.)
Preheat oven to 250 degrees. Wrap brisket tightly in heavy foil and place in a roasting pan in the oven. Bake 6 hours or until tender enough to cut with a fork. Carve meat in thin slices across grain to serve.

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