Carrot Cake

Carrot Cake

Ingredients :

3 eggs

1 1/4 cups corn oil

1 1/3 cups packed brown sugar

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

2 cups all-purpose flour

1 8-oz. can crushed pineapple in natural syrup

1/3 cup shredded coconut

1 cup coarsely chopped walnuts

3 cups grated carrots (about 4 carrots)



Preperation:

Preheat the oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch pan. In a large bowl, beat the eggs, oil and brown sugar until well blended. In a separate bowl, sift the baking soda, cinnamon, salt and flour, then gradually add it to the egg mixture; do not over mix. Add
the pineapple and syrup, coconut, walnuts and carrots, and beat well.

Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 to 15 minutes. Invert onto a cooling rack and cool completely. Serves 12 to 14.


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Cream Cheese Frosting

Cream Cheese Frosting

Ingredients :

1/2 cup unsalted butter, softened to room temperature

1/2 cup cream cheese, softened to room temperature

2 1/2 to 3 cups sifted confectioners' sugar

1 tbsp. fresh lemon juice

Green food coloring



Preperation

In the bowl of an electric mixer, cream the butter and cream cheese until fluffy. Add the remaining ingredients and beat until smooth. Makes 3 1/2 cups.


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Flower Power Cupcakes

Prep Time: 20 min
Total Time: 4 hr 12 min
Makes: 24 servings




What You Need!
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 JET-PUFFED Marshmallows
24 JET-PUFFED Miniature Marshmallows
1/4 cup colored sugar or colored sprinkles

Make It!
PREPARE and bake cake batter as directed on package for 24 cupcakes; cool completely in pan. Pierce cupcakes with wooden skewer or large fork at 1/4-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon 2 tsp. gelatin over each cupcake. Refrigerate 3 hours.

TINT COOL WHIP with food coloring; spread onto cupcakes.

CUT each large marshmallow crosswise into 5 pieces with clean kitchen shears to resemble flower petals. Arrange 5 petals in flower shape on top of each cupcake. Place 1 miniature marshmallow in center of each. Sprinkle with colored sugar. Keep refrigerated

Thanks Kraft

Easter Cookie Pizza

Makes: 12 servings
Bake: 15 to 20 minutes


1 20-ounce roll refrigerated sugar cookie dough, cut into 1/4-inch slices
1 16-ounce can vanilla frosting
Yellow paste food coloring
1/4 cup flaked coconut
Green food coloring
1 1/2 cups jelly beans and/or egg-shaped candies
Directions
1. Press cookie dough slices into a greased 13-inch pizza pan. Bake in a 350 degree F oven for 15 to 20 minutes or until golden. Cool completely on a wire rack.

2. Tint frosting with yellow food coloring. Spread over cooled cookie. Tint coconut with green food coloring. Sprinkle tinted coconut and candies over frosting before it sets. Store in a tightly covered container in the refrigerator for up to 3 days. Makes 12 servings.

To Present This Gift... Working in 1-inch sections at a time, place a small amount of glue on the pie server handle. Wrap with a chenille stem. Add more glue and a chenille stem of another color. Continue working in this manner until the entire handle of the pie server is covered with chenille stems. Let the glue dry. Tuck server between pizza and pan; wrap pizza with cellophane and tie with a ribbon.

Also try this... Wrap the handle of the pie server with variegated yarn in Easter colors.

To present this gift you will need:
Thick white crafts glue
Pie server with a straight handle
Chenille stems in lime green, yellow, purple, pink, and orange
Cellophane
Ribbon