Saturday, April 24, 2010

Sour Milk Carrot Cake

  • N and I made this yesterday. We doubled the recipe we were using, and it was fine for a 9x13. It was fairly bland, though, so I adjusted some amounts accordingly. Also, I didn't actually have soured milk, but I had soured heavy whipping cream and half-and-half. Still tastes fine, and the texture is pretty good.

  • 2 c white sugar
  • 4 c all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 4 tsp (1tbs + 1 tsp) ground cinnamon
  • 2 tsp ground nutmeg
  • 2 tsp ground cloves
  • 2 tsp vanilla
  • 3/4 c vegetable oil
  • 2 c soured milk
  • 2c shredded carrots

  • Combine all dry ingredients (sugar, flour, baking soda, salt, cinnamon, nutmeg, and cloves). Pour in the vanilla, milk and oil. Mix until combined, then add carrots.
  • Pour into a greased and floured 9x13 inch pan and bake at 350 degrees F for around an hour.

Horseshoes pt 1

This is a fairly obscure folk food made by stacking bread, a meat, a potato product, and a sauce. Most traditionally you use Texas toast, a hamburger patty, french fries, and American cheese sauce.

We had some things lying around the house, so we made it with a hamburger bun, bbq pulled pork, tater tots, and a mixture of swiss and american cheese.