Carrot Cake Ingredients: Cake: 4 eggs 2 teaspoons baking powder 2 cups sugar 1 cup pecans, chopped 4 cups grated

carrots 1 cup vegetable oil 2 cup flour 2 teaspoons baking soda 2 teaspoons cinnamon Cream Cheese Frosting: 1/2 stick butter, softened 8 oz. cream cheese, softened 1 box powdered sugar (1 lb.) 2 teaspoons vanilla extract Directions: Carrot Cake Directions: 1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil. 2. Mix until just blended and then add the carrots and pecans. 3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

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2-1/4 cups cake flour 1-1/2 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1/3 cup vegetable oil 1/3 cup water 1 teaspoon vanilla extract 1 cup mashed ripe banana (about 2 medium) chocolate frosting or frosting of your choice

tube of pan. Invert cake onto serving plate; frost top and sides. Yield: 12 servings.

7. Stir in the vanilla, and do not over-beat. 8. Pour an equal amount of batter into each of the three prepared pans. 9. Bake for 20 to 25 minutes or until a cake tester comes out clean. 10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Triple Layer Chocolate Cake with Chocolate Frosting Cake Ingredients: 1 cup cocoa powder 2 cups boiling water 1 cup (2 sticks) butter, softened 2-1/2 cups sugar 4 eggs, at room temperature 2-3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1-1/2 teaspoons vanilla extract Chocolate Cake Directions: 1. Preheat oven to 350 degrees F. Grease and flour three 9-inch cake pans. 2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside. 3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside. 4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes. 5. Add the eggs, one at a time, beating well after each addition. 6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

How to make it

• Frosting Directions: 1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake. •

Banana Chiffon Cake Ingredients •

5 eggs, separated

Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In a bowl, whisk the egg yolks, oil, water and vanilla; add to dry ingredients along with bananas. Beat until well blended. In another large bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into yolk mixture. Gently spoon batter into an ungreased 10in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched. Immediately invert baking pan; cool completely. Run a knife around sides and center

Chocolate Frosting Ingredients: 1 6-ounce package semi-sweet chocolate chips 1/2 cup half-and-half 3/4 cup butter (1-1/2 sticks) 2-1/2 cups sifted confectioners' sugar Chocolate Frosting Directions: 1. Combine the chocolate chips, halfand-half and butter in a heavy saucepan. 2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat. 3. Gradually add the confectioners' sugar, stirring well. 4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a halfteaspoon or so of halfand-half to achieve perfect spreading consistency.

CREAMY CHEESE CARBONARA

stirring occasionally until cooked through but firm to the bite. cream cheese. Drain. about 13 minutes. Cook rigatoni in the boiling water. peas. about 5 minutes more. • • • • Directions 1. set bacon aside. and bacon into cream cheese mixture. Stir Parmesan cheese. leaving drippings in pan. 2. 3. Add milk. Remove bacon with a slotted spoon. and butter to skillet. turning occasionally. about 10 minutes. diced 2 cloves garlic. Meanwhile. cut into cubes 1/2 cup butter. ham. softened 1/2 cup freshly shredded Parmesan cheese 1/4 cup fresh green peas 1/4 cup diced cooked ham until peas are heated through.Original recipe makes 4 servings Change Servings • • • • • 3 cups rigatoni pasta 6 bacon strips. stir until smooth. minced 1 1/4 cups milk 1 (8 ounce) package cream cheese. Cook and stir garlic in the remaining bacon grease over medium heat. until evenly browned. Bring a large pot of lightly salted water to a boil. place bacon in a large skillet and cook over medium-high heat. cook . Mix pasta into sauce to serve.