Corn Chowder From Mimis Cafe Recipe For Carrot Raisin Muffins

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MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE



Mimi's Cafe Carrot Bread - Original Recipe image

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.

Provided by Onowahine

Categories     Quick Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple in juice, drained
1/2 cup raisins
1 cup finely shredded carrot

Steps:

  • Sift first five ingredients into a mixing bowl.
  • In a separate bowl, whisk together the oil, sugar and eggs.
  • Stir the liquid mixture into the flour; mix well.
  • Add the next four ingredients; stir again.
  • Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
  • Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
  • Yield: one 9-inch square, or four 3" x 6" mini-loaves.

CORN CHOWDER FROM MIMI'S CAFE



Corn Chowder from Mimi's Cafe image

I fell in love with the corn chowder at Mimi's and was unable to find a recipe that tasted like it here. I was able to find the actual recipe on Mimi's own site.

Provided by FLFroggie

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 tablespoons butter
6 tablespoons onions, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups potatoes, peeled and cut into 1/2-inch cubes
1 quart half-and-half cream
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour

Steps:

  • On medium heat, melt butter.
  • Simmer onion and celery for 5 minutes until soft but not brown.
  • Add water, potatoes, corn and seasonings.
  • Cover and simmer for 30 minutes or until potatoes are barely tender.
  • Whisk the flour into 1 cup of half & half and stir into soup.
  • Add remaining 3 cups half & half.
  • Simmer for about 15 minutes until soup thickens to creamy consistency.
  • To make soup thicker, simmer another 5-10 minutes.

Nutrition Facts : Calories 373.4, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 697.8, Carbohydrate 43.9, Fiber 4.2, Sugar 4.1, Protein 8.6

MIMI'S CARROT RAISIN BREAD (MUFFINS) RECIPE - (4.4/5)



Mimi's Carrot Raisin Bread (Muffins) Recipe - (4.4/5) image

Provided by luvs2cook

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple, with juice, drained
1/2 cup raisins
1 cup finely shredded carrots

Steps:

  • 1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. (or just dump them in and mix, I don't care) 2. In a separate bowl, whisk together the oil, sugar and eggs. 3. Stir the liquid mixture into the flour; mix well. 4. Add the walnuts, pineapple, raisins and carrots; stir again. 5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter. 6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

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