CARROT LAYER CAKE

I found this recipe on line but I did not like the ratio of fat to sugar to flour so changed it up a bit and made a successful cake that my care group enjoyed.

4 eggs

3/4 c oil (I used canola)

1 1/3 c white sugar

1 tsp vanilla

2 c flour

2 tsp. baking soda

2 tsp. baking powder

3 heaping tsp. cinnamon

3 c grated carrots

1 c crushed pecans

Pour into greased and floured round (8in?)pans. Bake at 350F for 30-40 minutes.There was too much dough so I also made 12 mini muffins.

Icing

1/2 c softened margarine or butter

8 oz softened cream cheese

4 c icing sugar

1 tsp. vanilla

When cakes are cool trim so one layer will sit on the other in a flat way. Spread a small amount of mixture between the layers and then all over both layers icing the top and sides. Decorate as desired. Enjoy

                                    Best Ever Roast Beef
This is my most favorite Roast beef recipe. It is the only time I indulge and actually use coffee (I have a caffeine sensitivity) all be it decaf coffee.
2 1/2 lbs. boneless roast
1 Tbsp. canola oil
Heat oil in a dutch oven (large pot)
Brown all sides of the roast. then add:
1 onion, chopped
1 garlic clove, minced
1 cup brewed coffee
3/4 cup water
1 beef bouillon
2 tsp. dried Basil
1 tsp. dried Rosemary, crushed
salt and pepper
Bring to a boil. Simmer for 2-2/12 hours without lifting the lid
Remove roast.
In a shaker mix 1/4 cup flour and 1/2 cup water. Add to drippings to make gravy.
Enjoy!

BLUEBERRY ZUCCHINI MUFFINS

I found this recipe on line but have adapted it to suit my tastes! They are moist and not overly sweet as I cut the sugar amt. I like making mini muffins and this one surprisingly does well with that.
Got many raves about this one from my co-workers!

1 1/3 cup sugar
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 Tbsp. lemon zest
1/2 cup milk or sour cream
3 eggs
1/2 cup canola oil
2 tsp. vanilla
2 cups shredded zucchini
2 cups fresh or frozen blueberries
mix dry ingredients in a bowl. Add blueberries and lemon zest. Gently coat in the mixture. Make a well. Add wet ingredients. Mix just till moistened throughout. Spoon into paper lined muffin tins.
CRUMBLE
1/3 cup flour
1/3 cup sugar
1/4 cup butter or margarine
Sprinkle on each muffin.
 Bake at 350F for 25 minutes or until when pressed it springs back.
Yield: I would imagine 2 dozen regular  sized muffins. I made 4 dozen minis and 7 regular muffins.

LEMON ZUCCHINI LOAF

I  found this recipe on line and in usual Ruth form I have modified it to make it my own! A double recipe makes 3 small tinfoil loaf pans.

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4  cup sugar
2 eggs
1/2 cup canola oil
1/2 cup milk or sour cream
zest from 1 lemon
juice from 1 lemon (2 tbsp.)
1 cup grated zucchini
Mix together dry ingredients. Add wet ingredients. Do not over mix. pour into greased or waxed paper lined loaf pan. Bake at 350F for 45 minutes or until toothpick comes out clean. Remove from pan.

GLAZE
mix together 1/2 cup white sugar or icing sugar and 2 Tbsp. lemon juice. Spread over loaf as soon as it is removed from oven.
ENJOY

          ROOTBEER TERIYAKI MARINADE FOR PORK

      I  found this recipe on line and in true Ruth form I have modified it to fit what I thot it should be.

1/2 cup soya sauce
1 can root beer
3-5 garlic cloves, crushed
3 Tbsp. grated fresh ginger root
1 Jalapeno pepper, finely chopped
mix and immerse pork chops into mixture refrigerate for 24-48 hours. Grill pork chops on BBQ - low and slow.
ENJOY!!

    RUTH'S RASPBERRY OATMEAL BARS

        I  kinda made up my own version of this recipe by combining  different aspects of 2 recipes. I like the result. I am sure you could use frozen berries or fresh. It would probably taste good with a dollop of whipped cream or ice cream!
Crumble
1 1/2 cups flour
1 1/2 cups oatmeal
1/2 tsp. baking soda
3/4 tsp. baking powder
1 cup butter or margarine
Make a crumble. Press into a greased 9X13 pan. Bake for 12 minutes @ 350F.
Filling
4 cups fresh raspberries
1 Tbsp. cornstarch
1/2 cup sugar
sprinkle cornstarch and sugar over barriers and gently mix. spread on crust. Top with rest of crumble. Bake for another 30 minutes.
Enjoy!

3-2-1 MICROWAVE CAKE

I got this recipe from a friend and have the mix on hand for a fast dessert. The mix can be kept in the freezer when not being used. It is good because you just make one serving at a time so no temptation to "eat the whole row to even it out" syndrome!! I like the plain angel food mix with the lemon cake mix.

1 box angel food cake mix, any flavor
1 box cake mix (Duncan Heinz deluxe), any flavor
Mix the two together in a large bowl.
Store in an air tight container.

In a microwaveable dessert or soup bowl
Take 3 Tbsp. of the mix
         2 Tbsp. cold water
Microwave for:
         1 minute.
Allow to cool slightly. May be topped with fresh or canned fruit, ice cream or whipped topping.
ENJOY!