My Favorite Carrot Cake

Ingredients:

4 eggs
1 1/4 Cup salad oil
2 Cups sugar

Beat these ingredients well in a large mixing bowl using a mixer on medium speed until well blended. Then add:

2 Cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

Blend thoroughly, and add:

4 Cups grated or shredded carrots
(optional): 1/2 Cup nuts I like walnuts, but you can use pecans also
1/2 Cup crushed pineapple, well-drained
(optional): 1/2 to one cup coconut

Pour batter into an ungreased oblong pan. Bake ar 350 degrees for 50-60 minutes, then allow to cool on wire rack for 45 minutes to an hour.

Meanwhile, make the frosting:

1 stick oleomargarine
1 8 ounce package cream cheese, softened at room temperature
2 cups powdered sugar
2 teaspoons vanilla

Combine the frosting ingredients in a medium mixing bowl. Beat well on medium speed with an electric mixer until fully blended. If you like, you can add a drop or two of your favorite food coloring to the frosting. Frost the cake when it is fully cool to the touch.

This is a family recipe that my husband's mother shared. It is a wonderful cake to take to parties. It keeps well covered in the refrigerator for several days (if it lasts that long!)

Holiday Fruit Salad

Holiday Fruit Salad

3 apples, peeled, cored, and diced
2 oranges, peeled, sectioned and sliced into bite-size pieces
4 bananas sliced
1 large can tropical fruit, drained
1 large can fruit cocktail, drained
1 pint each frozen strawberries and blueberries
1 cup chopped nuts
1 cup shredded coconut
1 package miniature marshmallows
Cool Whip topping

Combine all of the fruits in large bowl, add a small amount of sugar if needed.
Add the chopped nuts, marshmallows and coconut. Stir in enough Cool Whip to thoroughly coat fruit mixture. Chill at least one hour before serving; cover and refrigerate leftover fruit sald promptly for use within two to three days.

Nanny's Traditional Cornbread Dressing

About this recipe: My grandmother made this from scratch every year for Thanksgiving and Christmas. She used to get up at 4 AM, put the turkey in the oven, and go back to bed for an hour or so; she liked to serve holiday meals at noon instead of in the evening. I learned to make this by watching her do it; she never used a printed recipe, and I'm glad I was able to capture this before it was forgotten. How well I remember her kitchen! The dark blue enamel roasting pan she used for the turkey and dressing is now a part of my kitchen. It is so special now to be able to make this for my own grandson. When he's older, he will hear all the holiday meal stories I grew up with. I can't think of a better way to pass on the traditions.

Notes: For Cornbread: Preheat Oven to 425 degrees, Bake 20-25 minutes

Prepared Drssing will bake at the same temperature as the turkey and it should reach 180 degrees if placed inside turkey

Recipe can be doubled. Extra Dressing can be baked in a covered casserole dish, and leftovers can be frozen; cool slightly in refrigerator before freezing

The oiginal cornnbread recipe includes 1/4 cup sugar; I omit the sugar for this recipe

The cornbread can be made the day before and stored in a tightly covered container

I've found adding the herbs and seasonings directly to the cornbread batter results in better flavor.

The Cornbread recipe (Single):

1 Cup sifted flour
1 Cup yellow corn meal
1 Tablespooon baking powder
3/4 teaspoon salt (ncrease salt to 1 teaspoon if doubling the recipe)
Sage, poultry seasoning thyme, celery salt, black pepper (to taste; I don't really measure)

2 eggs
1 Cup milk
1/4 cup softened (melted) shortening

Sift the dry ingredients except the cornmenal together in a large bowl. Stir in the cornmeal. Add the eggs, milk, and melted shortening. Beat 1 minute, just until smooth; do not overbeat. Pour the batter into a greased 9X9X2 inch pan. Bake 20-25 minutes at 425 degrees. While the cornbread is baking, toast 4 to 6 slices of bread. Cool cornbread thoroughly, and crumble the cornbread and the toasted bread into a large bowl with a tightly fitting cover. This can be stored overnight, if desired. Continue recipe just before baking:

In a large pot, cook 1 or 2 packages giblets, including the giblets from the turkey until tender in 6 to 8 cups lightly salted water; reserve broth. Cool and chop cooked giblets.

2 to 3 stalks celery, finely diced
1/2 tp 1 cup mushrooms, cleaned and sliced
1 medium onion, chopped fine

Saute the celery, mushrooms and onion in a small amount of butter. Add the sauteed vegetable/mushroom mixture and the chopped giblets to the cornbread. and adjust seasonings if needed. Add enough of the reserved broth to moisten (there may be a small amount of liquid visible in the mixture; this is fine, and it will prevent the dressing from being too dry once it is baked.

Stuff the turkey lightly just prior to baking; see turkey label or packaging for baking instructions.