I don't know exactly when I discovered my passion for cooking. Maybe it was during college when I was living in a dorm that had a shared kitchen. It was a bit of a haul from the main campus and I opted out of the meal plan my second year of school after the dreaded "Freshman 15" added more girth than I cared for.
With mom and dad miles away, and a basic understanding of a few recipes, I would cook for myself and friends. Big hits were those from memory - written down at first and then only there to glance at one in a while. These days I find myself going basically on general suggestions of recipes than exact amounts.
As I was searching for some paperwork tonight I found, amongst my misfiled papers, a recipe from my Grandma that I had been looking for the night before. It's written on and index card, in her hand writing. I LOVE that. Not only do I have the pleasure (and challenge) of recreating this amazing recipe that she shared with us at many family gatherings, but I have the recipe - penned in her handwriting. That's special and I will type it up (and share it with you)...but I think there is much to be said for those old index cards of recipes that we have loved since our childhood.
I found another one from a gracious, short, plump neighbor I referred to as my "backyard grandma" - it was for Pepperkakos. An old Norwegian recipe, most likely handed down to her as a young girl. A spicy and cookie, rolled so thin you wonder how you managed to take a bite of it without it breaking into a zillion crumbs. Just seeing her perfectly penned letters takes me back to sitting in her kitchen, learning to play a game of hearts, having milk and some cookies and smelling the sweet fragrant pipe of her husband in the next room. No margarine called for here....generally it called for "oleo"...those words make me smile. And sad she is no longer here to share my stories.
These are the recipes I cherish so much - there is so much more that goes with them - it's a bit of nostalgia and keeping those sweet memories so real and at that moment I almost feel as they, these venerable creators of such tasty offerings, are here keeping me company over a cup of coffee as I try my best to do honor to the recipes that that lovingly penned for me to share and make my own memories.
So here for you is an incredible recipe that my grandma C. would make for dessert on Sundays after we would enjoy a carb-laden dinner that usually involved pasta, angel biscuits (*yet another recipe to share another day) and a bit of Lambrusco to wash it all down. Please feel free to share this and keep a part of my past alive.
Cheers, happy cooking and making your own memories!
14 Carrot Cake
Preheat oven to 350 degrees, prepare pan with cooking spray and a pinch of flour to coat pan. Can use 3 - 9" layer pans if desired. (*I use a regular cake pan)
Combine in a large bowl:
2 c. sifted flour
2 t. baking powder
1 1/2 t. salt
2 t. cinnamon
Add:
2 c. sugar
1 1/2 salad oil
4 eggs
Mix well and add:
2 c. finely grated carrots
18.5 oz. can of crushed pineapple, drained
1/2 c. chopped nuts (I use pecans or walnuts)
12.5 can flaked sweetened coconut
Blend thoroughly and pour into pan(s). Bake at 350 degrees for 35-40 min. or until tests done. Cool and frost.
Cream cheese frosting:
1/4 lb. butter
8 oz. cream cheese
1 t. vanilla
1 lb. confectioners sugar (sifted if lumpy)
Combine butter, cream cheese and vanilla. Cream well. Add sugar gradually beating well. If too thick add milk, if too thin add more sugar.
