Sharon's Carrot Cake
From
Delores Van Cleave Beralek, Lauren's 'Crazy Texas Cousin' (her words, not mine!
:>), come these next two recipes. I didn't get a sample of the Carrot Cake,
but the pickles described below are DELICIOUS! I don't know exactly who
'Sharon' is (she isn't the one listed below with the Raisin Pie recipe) but I
bet the Carrot Cake ain't bad, either! Delores also makes a mean Habanero Salsa
that I'm working on getting the recipe for, too...
3
cups flour
2
cups sugar
2
tsps. salt
2
tsps. Cinnamon
2
tsps. baking soda
1
tsp. baking powder
1
1/2 cups oil
4
eggs
3
cups shredded carrots
1
cup pecans
1
lg. can drained crushed pineapple
Mix
first 5 ingredients. Add oil. Mix. Add
eggs. Add carrots and pecans. Mix. Bake
350 degrees for 35 minutes. Makes 3 8x8 cakes.
Frosting
1
pkg. (8 oz.) softened cream cheese
1
box powered sugar
1
stick melted margarine
1
tsp. vanilla
1
cup pecans
Brine:
1
qt Pickling Vinegar
2
qt Water
1
cup Pickling Salt (Morton’s Brand)
In
your jar put 1 clove garlic, 1 slice of onion, 1 pepper (cayenne or jalapeno), and
a sprig of fresh dill. Pack your
cucumbers on top. Pour boiling brine
over cucumbers. Seal your jars and put
them in a hot boiling water bath for 12 minutes. Store for 3-4 week before opening.
Another
great contribution from Leona Anderson in Nebraska: Sharon is a native of the
Comstock area. Her husband's (Dennis) grandfather (Vencil Sr.) was a long time
banker at Comstock - the Farmers and Merchants Bank. I'm almost sure that the
Dahls would have banked there. Dennis's father Eddie had the local paper for
many years - The Comstock News. I find many items about the Dahls in the files.
1
c. sour cream
1t.
cinnamon
1
c. sugar
1T.
oleo
1
c. raisins
1/2
t. cloves
2
egg yolks, beaten
1
t. vanilla
Dash
of salt
Put
above ingredients in a heavy saucepan and cook until thickened. Pour into a
baked crust. Use egg whites for meringue.
6 c. all-purpose flour
(about)
1 T. gluten
2 t. salt
1/2 c sugar
1 c. oleo, separated
2 packages active dry yeast
(4 1/2 t.)
1 large egg
1. In large bowl combine 2
1/4 flour, gluten, sugar, salt, yeast: add 1/2c oleo with mixer at low speed
gradually pour 2 c. hot water or milk (120* -130*) into dry ingredients. Add
egg, increase speed to medium. Beat 2 min., scraping bowl. Beat in 3/4 c. flour
or enough to make thick batter. Continue beating 2 min. with spoon stir in
about 2 1/2 c. flour to make a soft dough.
2. Turn dough onto lightly
floured surface and knead until smooth and elastic ( about 10 min.) working in
more flour (up to a cup) while kneading. Shape dough into a ball & place in
large greased bowl, turning over so that top of dough is greased. Cover with
towel. Let rise in 80-85 degree place until dough is doubled, about 1 1/2
hours. Dough is doubled when 2 fingers pressed into dough leave a dent.
3. Punch down dough by
pushing down the center of dough with fist, then pushing edges of dough to
center. Turn onto lightly floured surface: knead lightly to make smooth ball;
cover with bowl for 15 min. to let dough rest.
4. In 17 1/4in. X 11 1/2in
roasting pan, over low heat melt remaining 1/2 c oleo; tilt pan to grease
bottom.
5. On lightly floured
surface roll dough 1/2in thick with rolling pin. With floured 2 3/4in round
cutter, cut dough into circles. Holding circle by edges, dip both sides into
oleo in pan: fold in half. Arrange folded dough in rows in pans each nearly
touching the other. Knead trimmings together; re-roll and cut more rolls. Cover
pan with towel until doubled, about 45 min.
6. Meanwhile, preheat oven
to 425*, Bake rolls 18 to 20 minutes until brown.
Parker House Rolls are an American
tradition that dates back to 1855 and the opening of Boston's famous Parker
House Hotel.