Grandma Carrs Everyday No Recipe Dishes

CLASSIC CARROT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 3 8-inch (20 cm) round cake pans and line with parchment paper.
• Grate the carrots on the small holes of a box grater. Set aside.
• In a large bowl, sift together 2½ cups (310 G) of flour, the cinnamon, allspice, salt, baking powder, and baking soda. Whisk together.
• In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.
• With the mixer running, gradually pour in the vegetable oil.
• With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.
• In a small bowl, toss the raisins with the remaining tablespoon of flour.
• Add the raisin, grated carrots, and pineapple to the batter and fold to incorporate with a rubber spatula.
• Divide the cake batter evenly between the prepared pans and smooth the tops.
• Bake for 25-30 minutes, until a fork inserted in the center of a cake comes out clean.
• Cool the cakes on a wire rack until the pans are cool to the touch. Remove the cakes from the pans and let cool completely on the rack.
• Make the icing: In a large bowl, beat together the butter, cream cheese, and vanilla with an electric hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.
• Add the powdered sugar, ½ cup (60 G) at a time, beating on medium-low speed to incorporate each addition.
• Assemble the cake: Check to see if the top of each cake is flat. If not, use a serrated knife level off the cakes.
• Place 1 cake layer on a serving platter or cake stand. Spoon ¼ of the icing on top and spread in an even layer. Add another layer of cake and spread with another ¼ of the icing. Set the last cake layer on top with the bottom up to ensure a very flat surface. Spread the rest of the icing over the top and sides.
• Gently press the walnuts into the icing around the sides of the cake.
• Chill for 30-60 minutes to let the icing set, then slice and serve.
• Enjoy!

GREAT GRANDMA CARR'S BANANA NUT CAKE

Steps:

• Sift together flour, baking powder, sugar, salt and soda.
• Add buttermilk, bananas, oil, eggs, and vanilla, then beat for two minutes.
• Fold in chopped nuts.
• Bake in greased and floured pans at 350 degrees until it test done. Approximately 50 - 60 minuters.

SPICED PEACHES, GRANDMA'S SPECIAL RECIPE

Steps:

• Drain peaches and save syrup, bring to boil. Add remaining ingredients, except peaches. Simmer 10 minutes or longer. Pour over peaches, cool and refrigerate. Serves 8-10. Remove cloves before serving but you can leave the cinnamon in for a nice look.

GRANDMA CARR'S MACARONI SALAD

Steps:

• In a large salad bowl, toss together the warm pasta, oil, salt, and pepper; allow to cool, then add the onion, celery, pickles, and bell pepper; toss to blend. For dressing: In a small bowl, stir together the mayonnaise, milk, mustard, and celery seeds; pour half over the salad and toss to coat.
• At this point, cover and refrigerate the salad and remaining dressing for at least 4 hours and up to 2 days. This allows flavors to blend and makes salad so much better. One hour before serving, remove the salad from the refrigerator, add more dressing, if needed, and taste for salt and pepper. Grandma often topped the salad with sliced hard boiled eggs and sprinkled everything with the paprika. Cover, and refrigerate until ready to serve.
• VARIATIONS: Add chopped chicken or ham. Try adding frozen uncooked peas, olives, cherry tomatoes, anything you might like.

FRIED APPLES - GRANDMA CARR'S RECIPE

Steps:

• Melt butter in large skillet over medium heat. Stir in sugar, cinnamon, and cornstarch. Mix well. Stir in water. Add apples. Cook over medium heat, stirring, until apples are tender. Makes 4-6 servings.

SIMPLE DEVILED EGGS, GRANDMA STYLE

Steps:

• Place eggs in a large saucepan, cover eggs with cold water, and bring to a boil. Cook 2 minutes. Cover pan and remove from stove. Allow to sit at room temperature until water has completely cooled.
• Peel eggs under cold water and slice in half lengthwise. Carefully remove yolk and place in small mixing bowl. Reserve cooked egg whites. Mash yolks. Add mayonnaise, mustard, salt, and pepper together.
• Optional: Add pickle relish if using. I love the relish and truly believe Grandma made hers this way. However my sister believes this was not in Grandma's recipe.
• Spoon yolk mixture into egg white shells and sprinkle with paprika. Chill and serve cold.

GRANDMA'S ONION PIE

Steps:

• In a skillet, saute onions in butter, stiring constantly, until golden brown and carmelized.
• In a bowl, beat together eggs and cream. Add the onions, salt, pepper, and paprika.
• Line a deep-dish 9 inch pie plate with bottom pastry. Add egg mixture; sprinkle with bacon and cheese. Roll out remaining pastry to fit top of pie. Place over filling. Seal and flute the edges; cut slits in top.
• Bake at 350 degrees F for 55-60 minutes or until crust is golden brown. Let stand 15 minutes before cutting. Refrigerate leftovers.