Taste USA: Mothers day Recipes

Saturday, February 6, 2016

Sam's Famous Carrot Cake

How to make Sam's Famous Carrot Cake Recipe - My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy.

Serve: 15

Ingredients:
3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
1 cup raisins

Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Sam's Famous Carrot Cake

Wednesday, February 3, 2016

Moms Zucchini Bread

How to make Moms Zucchini Bread Recipe - Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Serve: 24

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Method:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Moms Zucchini Bread

Tuesday, August 25, 2015

Treacle Tart

How to make Treacle Tart Recipe - This seriously sweet and delicious treat from yesteryear will de􀃅nitely be found in your grandmother’s recipe book. Ser􀁞e warm or at room temperature with clotted cream.

MAKES A 20CM TART, SERVING 6–8 PEOPLE

PASTRY:
1 quantity of Basic Short Pastry or Basic Sweet Pastry

FILLING:
450g golden syrup
30g unsalted butter, cubed
1 large egg, beaten
3 tbsp cream
grated zest of 2 lemons
4 heaped tbsp wholemeal
breadcrumbs

Method:
Make your choice of pastry ahead and rest it as required. Roll out on a lightly floured surface until the pastry is 3mm thick. Carefully line a 20cm tart tin with the pastry and chill for 15–20 minutes. Line the pastry with aluminium foil and fill with baking blind material.

Bake blind in a preheated 190°C oven for 15 minutes. Remove foil and weights, return to the oven and turn the heat down to 180°C. Bake for 5 more minutes.

Place golden syrup into a saucepan and warm very gently over a low heat. Remove from heat, add butter and stir until melted. Make sure the mixture is just warm, not too hot.

Beat together egg and cream in a separate bowl and then add to syrup, with lemon zest and breadcrumbs. Stir to mix evenly, then pour into baked pastry case.

If desired, you can add a lattice top by cutting strips of rolled pastry and arranging them on top.

Bake in a preheated 170°C oven for 25–30 minutes until the filling sets to a gel. Remove from the oven and leave for 20–30 minutes before serving warm. Do not serve directly from the oven as the tart will be burning hot.

Treacle Tart

Monday, January 19, 2015

Momma’s Homemade Mozzarella Stuffed Meatballs

How to make Momma’s Homemade Mozzarella Stuffed Meatballs Recipe - I’ll never forget an assignment my oldest son had in kindergarten that asked what his favorite food was. He immediately yelled out “Meatballs,” then asked me how to spell while writing down the letters as fast as his little kindergartner fingers could write. Prepare yourself for juicy meatballs stuffed with oozing mozzarella that are beautifully nestled in a simple pasta sauce over spaghetti, eaten on a fork if you are my 9-year-old, or layered inside a soft baguette smothered in melted cheese and pasta sauce.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 large egg
1⁄2 cup finely chopped white onion
1⁄2 cup Japanese panko bread crumbs
1⁄2 cup freshly grated Parmesan cheese
1⁄4 cup milk
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon hot sauce, like Tabasco
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
12 to 14 1-inch fresh mozzarella balls

Method:
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with the olive oil.

2. Add the beef, egg, onion, bread crumbs, Parmesan cheese, milk, garlic, Worcestershire sauce, mustard, hot sauce, salt, pepper, and garlic salt to a large mixing bowl and stir until just combined. Take 1⁄4 cup beef mixture and press an indentation into the center with your thumb to make room for the cheese. Place a cheese ball into the indentation, then with your hands, enclose the cheese with the beef mixture, making sure the cheese is completely enclosed. Place meatballs into the prepared baking dish and bake for 30 to 35 minutes, until browned and cooked through.

Momma’s Homemade Mozzarella Stuffed Meatballs

Saturday, January 17, 2015

Bacon and Cheddar Florentine Quiche

How to make Bacon and Cheddar Florentine Quiche Recipe - There is something so tempting about warm, savory quiche that makes for a perfect breakfast. I’m not sure if it’s the buttery pie crust, the savory egg filling, or a combination of both that I like best. I developed this simple recipe that is full of vegetables, cheese, and lots of bacon. My father-inlaw once said that you know you are eating good quiche if you don’t need ketchup or hot sauce. I get a good laugh at that, and I must say you won’t need either with this one.

Ingredients:
1⁄2 pound bacon, chopped
2 cups chopped fresh spinach leaves
1⁄2 cup finely chopped white onion
1 refrigerated 9-inch pie crust
8 large eggs
1⁄4 cup milk
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley

Method:
1. Preheat the oven to 350°F and spray a 9-inch pie plate with nonstick cooking spray.

2. Heat a large skillet over medium heat and cook the bacon, stirring until browned, about 10 minutes. Transfer the bacon to a paper towel–lined plate and discard all but 2 tablespoons of the drippings. Heat the reserved drippings over medium heat. Add the spinach and onion and cook, stirring, until the onions are tender and the spinach is wilted, about 5 minutes. Remove from the heat.

3. Unroll the pie crust and lay it at the bottom and up the sides of the prepared pie plate. With a fork, poke holes in the bottom, and partially bake the crust for 10 minutes. Remove from the oven.

4. Add the eggs, milk, salt, and pepper to a large bowl and whisk to combine. Spread the cooked spinach mixture over the bottom of the partially baked crust and top with the bacon. Pour the egg mixture over the bacon and sprinkle with the cheddar cheese and parsley. Bake for 30 to 35 minutes, until the eggs are set and the edges are browned. Remove from the oven and let cool for 5 minutes before cutting into wedges.

Bacon and Cheddar Florentine Quiche