Carrot Cake I

INGREDIENTS: 3 cups grated carrots 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup golden raisins 1 1/4 cups confectioners' sugar 1 (3 ounce) package cream cheese 1 tablespoon light corn syrup 1/2 teaspoon vanilla extract DIRECTIONS Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well. Pour batter into well greased 10 inch tube or bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake. ADVERTISEMENT

Chicken Lollipops Recipe courtesy Tyler Florence
Show: Food 911 Episode: Hors d'Oeuvres in Valley Stream NY 60 chicken wings (about 5 pounds) 1 cup honey 1/2 cup whole-grain mustard 3/4 cup bread crumbs, seasoned With a paring knife, cut around the thin tip of each chicken wing to loosen the meat around the joint. While holding the base, push the meat down gently to expose the bone and form a "chicken lollipop." Remove any flesh left on the thin end with a clean towel. Combine the honey and mustard in a mixing bowl. Thin the mixture out with a bit of water. Dip the chicken meat in honey-mustard, allowing the excess to drip off, then coat with bread crumbs. Preheat oven to 350 degrees F. Place "chicken lollipops" on a baking pan standing up. Roast for 20 to 25 minutes. Serve immediately.