Curmudgeonalia
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Recipes

Putanesca ala Liz
(serves four to six as listed)

 

2 lbs. tomatoes, chopped

2 tbsp. olive oil
 

3 tbsp. capers

1 tsp. sugar
 

1 clove garlic (or more)

sufficient fettucini or linguini
 

1 tbsp. balsamic vinegar

2 cups fresh, chopped basil
  1/2 cup olives, green (salad) chopped  
  1. Cook sufficient pasta.
  2. Combine all of first set of ingredients and mix well.
  3. Toss this combination with cooked pasta
  4. Mix in chopped basil and serve.
    (Can also serve room temp. or cool, in which case cool pasta before mixing.)

 


Bower's Harbor Carrot Cake
This recipe comes from Bower's Harbor Inn on the Mission Peninsula in northern Michigan.
It is the best carrot cake you will ever eat. Trust me!

3 c. unbleached, all purpose flour 3 c. granulated sugar
1 t. salt 1 T baking soda

1 T. ground cinnamon 1 ½ c. corn oil
4 large eggs, lightly beaten 1T vanilla extract
1 ½ c. walnut meats, chopped 1 ½ c. shredded coconut
1 1/3 c. pureed, cooked carrots ¾ c. crushed pineapple, drained
(altogether makes 8 c. total volume)

Frosting:
8 oz. cream cheese, room temp. 6 T sweet butter, room temp
3 c. confectioner's sugar (plus a little) 1 t. vanilla extract
Juice of ½ lemon (optional)

  1. Preheat oven to 350 degrees. Grease two 9 inch layer cake pans, 2 inches deep, lined on the bottom with waxed paper.
  2. Sift dry ingredients into a bowl; add oil, eggs and vanilla and beat well. Fold in carrots, pineapple, walnuts and coconut. Pour batter into pans. Set on middle rack and bake for about an hour, until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean.
  3. Cool on a rack for 3 hours. Fill, then frost the cake with cream cheese frosting. Dust the top with confectioners sugar.
  4. For frosting , cream together the cheese and butter. Slowly sift in the sugar, continuously beating to combine. When completely incorporated, mixture must be free of lumps. Stir in the vanilla . . . and the lemon juice if desired, and fill/frost the cake.

Note: this also makes fantastic breakfast or dessert bread, with or without the frosting. Used to use it at my inn, baked in the typical loaf pans, and served w/o the frosting.

As cake, or bread, this freezes beautifully, and actually cuts better when frozen.