Berta Recipes
MOTHER BERTA'S CARROT CAKE
Categories Cake Blender Food Processor Dessert Bake Cream Cheese Coconut Pineapple Walnut Carrot Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- 1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.
- 2. Grate the remaining carrot; reserve.
- 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
- 4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
- 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
- 7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.
BERTA
A perfect summer cocktail cooler from Taxco, Mexico. Though the recipe is for a single serving it easily doubles or triples. Why not invite some friends over and make a pitcher?
Provided by justcallmetoni
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- To prepare a simple syrup combine equal amounts of sugar and water in a small saucepan. Heat until the sugar is fully dissolved and the liquid is clear. Cool and store in a clean container. You can use this for other recipes so make a batch.
- To prepare the drink, mix the syrup, tequila juice and ice cubes in a large glass and stir.
- Fill the glass to the edge with the seltzer water.
Nutrition Facts : Calories 10.6, Sodium 77.6, Carbohydrate 3.7, Fiber 0.2, Sugar 1, Protein 0.2
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