Hi Guys! DeeMarie~ WOW! Great progress---that feels so good, doesn't it? Gretchen: Your DEX is a real prize! I'm happy you're able to keep your sense of humor with him! NHSuzanne~ Your lunch sounds fun. I'd love to go to lunch with a couple of friends. Think I'll pick up the phone and do some work on that! QOD: 1st choice: DisneyWorld in Florida 2nd choice: Kauai, HI. 3rd choice: Chicago I wanna go where it's WARM! Had my doc check up today. He said things are progressing normally, but I have to slow down my activities for up to a year. BAH! I really wasn't pleased to hear that-lol. My bady has to rebuild some lymph cells, build some 'cord' (don't ask!) scar tissue, and relearn how to process fluid and purge it without fluid retention in my abs. I haven't mentioned it, but after I do some strenuous exercise, lifting, or just run around a lot, my abs swell to a tight and uncomfortable size. I usually hang back a lot the next day, wear the body strangulator they gave me after surgery, and the pain goes away. But I wanted to know how long this would go on. I ain't used to sittin' in a chair, unless it's the driver's seat! I was planning on getting some good hiking in while in Alaska this summer, but I'll have to take it one hike at a time and see how it goes. Everything looks like it's on track though. Did I mention I am spending the summer in Alaska? I am. We're moving there and 'trying it out' for the summer. I'm searching for rental houses and a way to get my rig up there without haivng a financial meltdown---lol. I love the weather today---sunny, and a little chilly. I'm gonna go move some wood out of my driveway---had a tree removed and the guys stacked the cordwood in front of my garage. Not to worry, though, I bought a hand truck from Lowe's Hardware, so it shouldn't take too much energy to move it, one log at a time---S-L-O-W. The whole project will probably take me till the weekend though, as there is QUITE the stack out there. Here's another CUTE site! Check out the ex-boyfriend pj's. They have photos on them with the ex scribbled out---what a riot! They have some really cute jammies here! Here is a link that might be useful: Ex boyfriend pajamas

Ok ok... So here is the latest news in my life! Last week my boss asks to speak with me in one of our training rooms. I am thinking...oh this is raise time..she is giving me my raise. So...she looks at me and says " I am done. I just don't want to work this hard anymore. This business is bigger than I thought it would be." Talk about total shock...BUT WAIT...it gets better. She then says..."I am going to sell my company" I say..."To Who?" Her response: " You if you want it." Now before you all think that I am one wealthy woman...think again...you have heard my struggles of daily life!!!! We are a very small company with a big presence in Chicago. I am her only full time employee and not to toot my own horn...I basically run the company other than paying the bills and doing the marketing. She said she would stay on as one of our software trainers. She just doesn't want to work as hard as she has been. She is 34, two small kids and a husband who does quite well himself. She really doesn't need to work but uses the business to enable her to travel and write off the trip. So I am in the process of figuring out how to accomplish this. I had actually thought about starting my own company similar to the one I work for. I do all the work and I thought...hmmmm shouldn't I be making more money than I do now..... I am consumed with figuring it all out. I feel like I kind of won the lottery...I have struggled so much of my life and I just always felt like I was going uphill all the time...now I can see the top of the mountain...and I am wondering what the view is like from up there. I was also in San Francisco at the beginning of March for a Photoshop Convention. Took the SO with me and we had a good get away time...My mom came and took care of DD. When I lived in CA my Mom lived in TN and could never get out to spend time with my kids. This was a very special week for my DD and Mom. I came out of San Fran not liking it as much as I used to. The bums are all over and really bad. Loved the food though. Speaking of food....I CAN'T CONTROL MYSELF!!!!!!! WHAT IS UP WITH THAT??? HELP? Oh yes...the SO gave me the nicest thing anyone has ever given me for my 49 going on 50 birthday. He bought me a diamond ring from Movado. Has anyone seen their jewelry? They have several boutiques around the country. One just opened up in our mall and we stopped by there one day just to look. I fell in love with this ring. Very simple yet something you won't see everywhere. Solid band and boy does it sparkle. Very unusual and different. It is an 18kt white gold ring with three diamonds spaced out and oval shaped. The DEX is at it again...enough said. Ok..I am off to see how I can become a business owner! Gretchen

Posted by canarybird (My Page) on Wed, Jul 22, 09 at 14:41 FOOD PHOTO TIPS : Part 3 - Lighten or Darken Your Photos with EV Hi everyone! I'm back again with another chapter of hints on how to use your digital camera for taking tabletop photos. I hope everything so far has been easy to understand. But I'll be going over and repeating some things as well so they're not forgotten or misunderstood. For those who are unfamiliar with this very useful item, I want to introduce the EV function on your camera. EV stand for Exposure Value and the button or menu option is called the Exposure Compensation, or Exposure Bias. Here's the icon, which is a square with plus and minus signs inside. You may find this icon stamped on the arrow pad on the back of your camera as in Fig, 17. When that upper arrow is pressed, it produces a new icon in the top right corner of the LCD screen as in Fig. 18, where a black rectangle shows 0.0 and two blue right/left arrows. That tells you that you are now able to use the EV function, and by pressing the right and left sides of the arrow pad you will either increase or decrease the value which will appear in that top right corner of the screen. The increments go up to plus or minus 2 in steps of 1/3 or 1/2. Example: +0.3, +0.7, +1.0 etc. up to +2 (or minus when using that arrow pad.) So for what is that used? In short, you can manually lighten or darken the picture you see in the viewfinder before shooting by using this setting. Sometimes when your subject is dark against a bright background, the light meter adjusts the overall setting for the brightness, leaving your subject too dark. In that case you would (on my camera here) press the right side of the arrow pad as in Fig. 18a. Now you see the number in the top right screen corner has changed to +0.3 to brighten the picture. If I were happy with that, I would then press the OK button in the centre of the arrow pad and then press the shutter to take the picture. If I wanted the picture to be lighter still, I would press the arrow pad twice instead of once, which would give me +0.7. In the case where the overall picture was too bright and the subject was going to look lighter than I would like, then I'd press the left arrow and that would give me a minus value, darkening the photo Fig. 18b. You can get some very lovely effects with a -0.3 setting, especially outdoors where it is often so bright that your photos can look a little overexposed. I keep my cameras set at -0.3 for nearly all my outdoor photos. And my daughter was very pleased when I told her about that when she was getting used to a new camera. Her garden photos turned out so much better with the EV set to -0.3 on bright days. And some closeup flower photos can look quite dramatic at this setting. Here is where I find the EV option on my little pocket Stylus. By pressing the main menu in the centre of the back arrow pad I get these four options in Fig. 19. On this camera one presses the top and bottom arrows to lighten or darken the picture. Fig. 20. In Fig. 21 you see the EC has been set to +0.7. I show the example of this second camera only to illustrate that you may have to look in more than one place to find the EV function on your camera. I was setting up to illustrate the differences in EV settings and found another good use for a small bag of dry catfood! Fig. 22. Together with a clothespeg and a sheet of white paper it makes an idea reflector for the small object on the table. I changed my mind and used some orange poster paper as a backdrop for the following photos. So here we go with some examples of how a picture looks when taken at different EV values, ranging from 0.0 in Fig. 23 up to +0.1 in Fig. 26. Fig. 27 is back at 0.0 and Fig. 28 to 30 are minus steps increasingly dark. Click on photos to enlarge. Sorry I see that the Fig. numbers are only visible when you click on the below photos to enlarge them. The first and the fifth are without an EV adjustment. You can read the EV value in the clicked enlargements. (I do love those dark ones!) I just went outside and took some examples with our clerodendrom which was still in partial sunlight. I started with the first example without using any Exposure Compensation and took samples at different minus values of EV. I didn't include them all here but with these five you can see the difference between no adjustment in the first and six steps in the minus scale to -2.0, which is a little too dark. However I do like the effect at -1.0 and -1.3. All photos on this page were taken using the PORTRAIT setting in the SCENE option. Remember that the icon for portrait is a girl's head. The indoor photos had a WHITE BALANCE setting of "cloudy". I hope you will be able to give some of these options a tryout. You can do a lot to correct lighting when using automatic settings by making an adjustment with the EV function. I have the next chapter ready but I think this is enough for one day. It is a fun one....how to use a paper sweep for seamless backgrounds. Really easy! Please ask if anything isn't clear. If I know the answer I'll be back with a reply. Until then, thanks for joining me. I'll be uploading the next instalment soon. And please feel free to save the pages on your computer. Sharon (Canarybird) (All text and photos copyrighted) Free for personal, non-commercial use Follow-Up Postings: o RE: Food Photo Tips: Part 3 - Lighten or Darken Photos with EV clip this post email this post what is this? see most clipped and recent clippings * Posted by loves2cook4six (My Page) on Wed, Jul 22, 09 at 17:13 Sharon THANK YOU for these great tutorials. We are on vacation but I hope to do some experimenting with my camera's settings. I've been to scared to move off AUTO but you are inspiring me to take some "risks" lol o RE: Food Photo Tips: Part 3 - Lighten or Darken Photos with EV clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Jul 23, 09 at 5:34 You're welcome loves2cook and I hope you will also try new settings while taking some vacation photos as well. Have a good rest of your holiday! SharonCb o RE: Food Photo Tips: Part 3 - Lighten or Darken Photos with EV clip this post email this post what is this? see most clipped and recent clippings * Posted by shaun (My Page) on Fri, Jul 24, 09 at 22:20 Thank you!!!!! o RE: Food Photo Tips: Part 3 - Lighten or Darken Photos with EV clip this post email this post what is this? see most clipped and recent clippings * Posted by momto4kids (My Page) on Wed, Jul 29, 09 at 10:21 Sharon, Just when I thought I'd have time to be a regular at CF again...my time gets zapped up so quickly. I wanted you to know I am thoroughly enjoying these posts! I am having a great time figuring out what you're saying with my own camera. My pictures have already improved remarkably. I've been begging (okay, whining) to take some classes and they just aren't to be found around here. Your tutorials are just what I need! Thank you for all your time! Deb

* Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 12:05 I make this dish all the time - I never measure tho, so I don't have exact ingredients, but exact measurements aren't necessary anyway, so it doesn't matter! Roasted Carrots Slice carrots into thick "coins" and place in a 9 x 13 baking dish. Mix 1 cup orange juice with 1 or 2 shots of whiskey and pour over the top. I fill the pan about half way with carrots when I make it, so that amount of whiskey/juice is good for that amount of carrots - you can reduce or increase the amount if you're making more or less - it's not critical if you're off a little. And I HATE whiskey, but in this dish it adds a great taste! Grind fresh sea salt and pepper over the top, dot with butter all over, cover with foil, and bake at 350 until done to desired. I like my carrots with a bit of bite still in them. I also uncover them for the last 10-15 minutes to make sure the liquids turn into a "glaze" and the carrots brown a bit. You might need to add a bit more juice at this point if there isn't enough liquid left so what's left doesn't just burn up. You can also drizzle some maple syrup over the top after you dot them with the butter, but I find they're sweet enough without it. Sometimes I add it and sometimes I don't. Lisa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 19, 09 at 13:31 Warning, I have not made that carrot-cumin tart either, but with cheese and cream and carrots and cumin . . . how can you go wrong? I am leaning towards making the carrot tart for a dessert, (I don't know if it will be good or not, it is mostly a curiosity thing) but we'll see, because my weekend plans haven't firmed up yet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 13:39 Lisa, Roasted Carrots w/whiskey is calling my name! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lisazone6_ma (My Page) on Thu, Feb 19, 09 at 15:30 mustangs - as I said, I'm really not a whiskey fan, but in this dish, it's really good. It just adds a special taste that you can't quite put your finger on! Lisa o Coconut Carrots clip this post email this post what is this? see most clipped and recent clippings * Posted by jeri (My Page) on Thu, Feb 19, 09 at 16:12 This has got to be one of the simplest carrot recipes ever – and delicious too! :-) Simmer Carrots in Coconut Cream. That’s it! I always have baby carrots on hand and a can of Coconut Cream in the pantry. It *has* to be Coconut Cream which you find in the Liquor Isle. It doesn’t contain liquor – but I guess it is used for certain mixed drinks? Anyway – this will *not* work with Coconut Milk. The Coconut Cream is slightly sweet. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Thu, Feb 19, 09 at 16:41 Lisa, Strangely I don't drink (well there was that time in December Sheshebop made me) but I am drawn to recipes with liqueur, beer, or wine. In fact I just shared your recipe with the guy ahead of me at the checkout line. He had a huge bag of carrots. Turns out the carrots were for his horse. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by posie4u (My Page) on Thu, Feb 19, 09 at 17:48 I love carrots. The following recipe was given to me by a co-worker (a dietitian) who advised that for he and his wife, it is a must have dish for Thanksgiving. It is yummy. Horsey Carrotts 1 bag of baby carrots or 12 carrots, pared/sliced 1 cup mayonnaise 2 Tbs grated horseradish, more or less to taste 1/4 - 1/3 cup grated onion 1 tsp salt 1/2 tsp pepper 1 cup fresh, buttered bread crumbs Cook carrots until tender; drain. Put in 1 quart baking dish. Preheat oven to 300. Combine mayonnaise and horseradish. Add onion, salt and pepper. Mix well and stir into carrots. Sauté breadcrumbs in enough butter to coat and put on top of carrot mixture in baking dish. Bake 15 minutes. Can be done ahead and baked before dinner. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Thu, Feb 19, 09 at 17:48 LOL, Cathy. When we had horses, we always bought large bags of carrots as a treat. They got them in the evening, and we always had to cut up one extra carrot for one of our dogs who loves raw carrots as well :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Thu, Feb 19, 09 at 17:52 Okay - I don't know how to count this... BUT Last night I made the following carrot heavy recipes: Piquant Carrots Worlds Best Meatloaf Which both met with huge approval.... And I am making Marilyns Carrot Cake for DHs Birthday celebration this weekend.... Do I qualify? LOL! Alexa o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Thu, Feb 19, 09 at 19:59 Coconut-nj, you add milk to the carrots without draining the water? I'm not understanding how "soupy" your recipe is supposed to be. Lisa, the roasted carrots sound really good, but so does the carrot cumin tart. Hmmm, decisions, decisions. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by coconut-nj (My Page) on Thu, Feb 19, 09 at 23:43 Sally, it's not supposed to be soupy at all. You're basically making a white sauce using the carrot "broth" as the base. After the carrots cook, the liquid has usually come down a little below the level of the carrots, so when adding enough milk to cover the carrots it will turn it white. The great flavor comes from the carrot cooking liquid, which is basically a single vegetable broth. When you add the slurry, you make it nice and thick, then stir in some butter. I just put several tablespoons [or more] of cornstarch into a cup and add enough cold water to dissolve it while stirring. Then when the carrots with liquid come back to a boil/simmer, stir in the slurry while stirring until it gets as thick as you want it. We like it rather thick, but you make it how you like cream sauces. I usually make more slurry than I think I'll need since cornstarch is cheap and I'd rather have more ready then have to go back and make some more if it didn't make it thick enough. I hope I explained this clearly. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Fri, Feb 20, 09 at 15:27 I had this salad at a restaurant in Chicago called Russian Tea Time. It's much greater than the sum of its parts. Tashkent Carrot Salad Carrots — 2 lbs. Coriander — 1 tsp Garlic — 4 cloves Olive oil — 6 T White vinegar — 6 T Paprika — to taste Salt — to taste Pepper — to taste Sugar — 2 T Thinly shred carrots, mix with sugar and crushed garlic. Let stand for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to collect on the bottom of the dish. Serve chilled. (serves 6) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Feb 21, 09 at 9:36 Your explanation cleared it up for me, Coconut-NJ. Thanks. Sally o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 9:52 I eat carrots almost every day, and carrot muffins are one of my favorites. I have several recipes. Here's a nice seasonal one. Maple Carrot Muffins 1 1/2 cups unsifted flour (can use some oatmeal if you like) 1/4 cup packed brown sugar (optional, I am a health nut who is always trying to cut the sugar) 1/4 cup pure maple syrup 1/3 cup melted margarine (I think butter would be OK too. Or 1/4 cup vegetable oil) 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt (or less) 1 cup finely shredded carrots 1/2 cup finely chopped walnuts (or less) 2 eggs, beaten Preheat oven to 350 degrees. Combine dry ingredients and set aside. Grate carrots and set aside. Combine the carrots with the wet ingredients. Add the dry ingredients and MIX WELL! Fill muffin cups 3/4 full. Bake 18-20 min. (or more) Cool 5 min. Store in the fridge because these muffins are moist and they'll mold otherwise. Notes: The reason I have so many "optional" notes in this recipe is because I am always trying to cut the high calorie/fat ingredients down to the minimum levels without sacraficing good taste. Everyone has their own ideas about this, so you'll have to use your judgement. I am probably on the more "healthy" side of taste, which is not for everyone. Also, I usually use paper lined muffin tins, but if you don't want to do that you have to grease the muffin tins with some type of shortening. With the variability of the baking time, I suggest inserting a toothpick in the muffins to test them. When the toothpick comes out clean, the muffins are done. But watch carefully, because maple syrup burns easier than white sugar sweetened baked goods. But the taste is worth the trouble, IMHO. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Feb 21, 09 at 13:58 I'm surprised no one has posted a Tsimmes recipe, that classic Jewish mix of carrots, dried fruit and meat. Being vegetarian, it's not something I make, but I actually have a recipe I like, although this is a "company" dish. A "tsimmes" in yiddish is slang for a confusing fuss, lol! Carbonada Criolla (Argentinian Tsimmes) I think I got this recipe from the Detroit Free Press and I think it came from Joan Nathan. I make this as a stuffing for baked squash. The best time I ever made it I stuffed a small baked hubbard squash with it. The squash was about the size of a smallish football. Start by baking the cleaned squash halves at 375 degrees for 45 minutes. I always have trouble baking squash perfectly, so use whatever method works best for you. Meanwhile, make the tsimmes. Traditionally tsimmes is put in an oven or on the back of the stove on the evening of the Sabbath so it will be ready to eat the next day after a long slow cooking, and no more work will have to be put into it. This would work in a crockpot too, I think. 2 TBLSP vegetable oil 2 cups dark red kidney beans, or fake meat or baked or smoked tofu. (The original recipe called for some kind of meat, probably ground chuck?) 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped italian style tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes (parboil for faster prep. time) 1 large or 2 small white potatoes (I always cook with Yukon gold, parboil as above if you want) 1 cup vegetable broth 2 med. carrots, large dice 1 small can corn or 2/3 cup from a frozen bag 4-8 pitted prunes (to taste, I like the lesser amount) 4-8 dried peach halves or dried apples Saute onions, garlic and protein source until onions are translucent. Add tomatoes, and veg. broth, bring to a boil then simmer. Add potatoes and carrots. Simmer 30 min. Add some water or more broth if needed. Add corn and fruit, simmer 15 min. more. Stuff tsimmes into squash, bake in the oven for 15 min. more. You can top this with bread crumbs, parmesean cheese, or grated white cheddar, or any type of mixuture, but it is not necessary. Could also add a dollop of lowfat sour cream and sprinkle with chopped parsley. That's how I like it. Here's a carrot pie that is lower in fat than that carrot-cumin tart and something I have made before. The recipe comes from "The Enchanted Broccoli Forest" by Mollie Katzen. Russian Carrot Pie TBLSP butter 1 cup onions, finely minced 1 lb. carrots, very thinly sliced 1 TBLSP unbleached white flour Saute the onions in butter, add the carrots and cook until tender. Can add up to 3 TBLSP of water to keep from sticking. At the end, sprinkle in the flour to brown slightly. Combine 1 1/2 cups firm cottage or pot cheese 1/2 cup grated mild white cheddar 1 beaten egg lots of freshly ground black pepper 1 tsp. dill weed Mix this with the carrots. Put into prepared pie crust (not prebaked) and sprinkle top with 3 TBLSP wheat germ and some paprika. Bake 15 min at 375 then turn down to 350 for 39 min. Cool 5 min. Here's my regular pie crust recipe. It is very different from a shortening crust, but I still like it. I got the recipe and technique from my friend Martha Pie Crust (makes top and bottom crust) 2 cups flour - I usually use half whole wheat pastry flour 2 tsp. salt Mix these together Put 4 TBLSP COLD water into 1/2 cup oil. Stir until it bubbles/starts to emulsify if that's the right word (gets well combined) Pour liquid into flour and stir. Separate into two piles and roll out into rounds between layers of WAXED paper. You can cut this recipe in half for just a bottom crust pie. If you want to get fancy with the crust for this pie, your can mix in some poppy seeds or ground sesame seeds, maybe 2 TBLSP. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sat, Feb 21, 09 at 14:18 Cathy, like promised, I tried my Mom's carrot pie/bread and results will be below. First let me share another carrot experiment my DH did, as he is the carrot lover in this family :) He did bacon wrapped carrots in our Advantium microwave/oven Here is how the carrots looked like going in: we tried potato as well. The carrots cooked at H10,L10,M5 for 6 minutes and then looked like this: My DH loved the result, told me that the bacon added an interesting touch to it. The potatoes did not get anything extra from the bacon, I guess the potato skin is too thick to let bacon juices through. Now today I did the carrot pie/bread and at the same time the other half was roasted beef mozzarella cheese. I use sweet dough recipe from my Cuisinart bread machine recipe book. Any dough recipe that is meant for rolls or probably even pizza will do. The carrot mix for 1 lb of dough is supposed to be: 1 lb of cooked and shredded carrots, 2 cooked eggs, chopped to little pieces, 2 table spoons of melted butter, salt and pepper to taste. Mix it all together and spread on the dough like on the photo: Roll it and let it rise another 30 - 40 min before baking. I baked this in 375F for 30 min. For me it was little over cooked, so next time I will try 350F for 30 min. Also, next time I will double the amount of carrot mix, as for me it was not nearly enough. But it did taste like my moms. And the roasted beef side, just heaven :) o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by cabogirl (My Page) on Sat, Feb 21, 09 at 15:29 We had a monthly poker game last night and I had everything in the house for carrot cake. I put in a 13x9 pan just to make it easier to eat and it went.... Ingredients Cake: * 3 cups unbleached all-purpose flour * 2 cups sugar * 1 teaspoon salt * 1 Tbsp baking soda * 1 Tbsp cinnamon * 1 1/2 cups olive oil or grapeseed oil * 4 large eggs, lightly beaten * 1 Tbsp vanilla extract * 1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping) * 1 1/2 cups sweetened, shredded coconut * 2 cups of finely grated carrots * 1 cup of drained crushed pineapple Frosting: * 8 oz cream cheese, at room temperature * 6 Tbsp unsalted butter, room temp * 2 1/2 cups of confectioners' sugar * 1 teaspoon vanilla extract * 2 Tbsp lemon juice Method 1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds. 2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple. 3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack. 4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. 5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top. Serves 12-16. recipe from Simply Recipes o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by bri29 (My Page) on Sat, Feb 21, 09 at 15:35 We just had ragu bolognese for dinner. It has carrots in it, it's healthy! So what if there's a ton of meat in it!? That's totally beside the point. :) 5 tablespoons extra-virgin olive oil 3 tablespoons butter 1 carrot, finely, diced 1 medium onion, diced 1 rib celery, finely diced 1 clove garlic, sliced 1 pound veal, ground 1 pound pork, ground 1/4 pound pancetta or slab bacon, ground 1/2 tube tomato paste 1 cup milk 1 cup dry white wine Kosher salt and freshly ground black pepper Parmigiano-Reggiano, for grating In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the carrot, onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by katiec (My Page) on Sat, Feb 21, 09 at 22:30 This is timely for me...I have five or six pounds of hairy carrots from last years garden (still better than storebought!). It will be easy to use them up now. We use a lot of carrots but I don't care much for them cooked, I always eat mine before they go in with the pot roast. Julienned in a stir fry, diced/pureed in soup or shredded in cakes etc. are ok. Lars, I had some wonderful ginger carrot soup at a fundraiser soup and bread dinner. I have the recipe in a local cookbook at the library...I'll find it next week. Jeri, we prowled a cool little Asian market yesterday and I bought some coconut cream. Was wondering what to do with it. My carrots are all small...this is perfect. We've been making plain old carrot and raisin or carrot, raisin and pineapple salad. Mayo for the dressing. Makes the kid feel like she's 5 again, she says. Our favorite carrot cake is very much like cabogirl's, but with a cream cheese glaze/ not-quite-frosting....just softened cream cheese and honey to taste. This was in a recipe booklet I found in a box of donations - Taste of Home,I think. Maybe next year I'll get carrots big enough to stuff. * Exported from MasterCook * Baked Stuffed Carrots Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 medium carrots 1/4 cup mayonnaise 4 teaspoons grated onion 2 teaspoons prepared horseradish 1/8 teaspoon ground nutmeg Salt and pepper to taste 1/4 cup dry bread crumbs 2 tablespoons butter -- melted, divided 1/8 teaspoon paprika Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter. Bake, uncovered, at 375° for 20-25 minutes or until tender. Yield: 6 servings - - - - - - - - - - - - - - - - - - - I'm sorry I missed that garlic cookalong... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sun, Feb 22, 09 at 2:46 Our dinner tonight (sorry, no photos) was spinach salad with bleu, craisins and candied pecans, filet mignon on the grill, shredded zucchini tossed with fresh lemon and grated parmesan, fingerling potatoes, AND of course our carrots steamed slightly and then sauteed with orange juice concentrate, freshly zested orange peel and butter(margarine for me) topped with some sweet basil from Penzey's. Dessert was fresh berries with Grand Marnier and brownies. Our guests were very complimentary and enjoyed it all! Thanks to Nancy (and Sherry) for inspiring us to have this little impromtu dinner party--I visited 2 markets and Costco and was able to be ready to go by 7pm! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sun, Feb 22, 09 at 12:34 I made the honey date carrot muffin recipe teresa posted for breakfast yesterday and they were delicious. I didn't change anything in the recipe, except that I was a little short on the amount of dates and made up the balance with dried apple bits. They weren't very sweet but that's the way we like them. DH instructed me to make sure I saved the recipe. Thanks for posting it. Katie, I had saved the same stuffed carrot from and old Taste of Home magazine and pulled it out for carrot week. I cooked and carved out the carrots yesterday and refrigerated them and the centers to finish off for dinner one night this week. I'm not sure about the mayo but I'll never know unless I try it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Feb 22, 09 at 14:37 Got to looking for recipes w/carrots and found these in my old (80's) Land O'Lakes cookbook. HONEY GLAZED PEA PODS AND CARROTS 3/4 c. water 2 c. (4 med.) diagonally sliced 1/4 inch carrots 8 oz. fresh pea pods, washed, remove tips and strings 3 tbsp. butter 1/2 tsp. cornstarch 2 tbsp. honey In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes). 2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CHUCKWAGON CARROTS Crisp bacon gives smoked flavor to hearty chunks of carrots. 3 cups carrots, sliced 1/2 inch (6 med) 1/4 cup cooked crumbled bacon 3 tablespoons butter or margarine 1 tablespoon firmly packed brown sugar 2 tablespoons green onions, sliced 1/8 inch 1/4 teaspoon salt 1/8 teaspoon black pepper In 2-qt saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisply tender (8-12 minutes). Drain and return to pan. Add remaining ingredients. Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes). Serves 4-6 Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by fearlessem (My Page) on Sun, Feb 22, 09 at 14:51 Oooh -- glad I saw this thread, as I have a Tried and True recipe to post. It is for a Red Lentil and Carrot soup, and it is in my top-5 favorite soups of all time... The recipe was originally by Mark Bittman, but my main modification to it is to double the amount of carrot in it, which I think really improves it. Red Lentil and Carrot Soup Time: 45 minutes – Serves 4 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 carrots, peeled and coarsely grated on a box grater 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth + 1 cup water 1 cup red lentils 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 1 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. If it is too thick, add a little more water to thin it down. YUM! Emily o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Mon, Feb 23, 09 at 3:18 Oops--Ok, so I was a week off, LOL! Hey there's no guarantee that I can do this again next week, so if not, I had my dinner a week early! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Wed, Feb 25, 09 at 7:15 Well, I did make the stuffed carrots last night and despite the fact that they looked interesting on the plate, I wouldn't make them again. I like both horseradish and mayonnaise but the combination in the stuffing did nothing to enhance the flavor of the carrots. However, if it wouldn't have been for the Cookalong, I probably wouldn't have tried them. DH and I are both enjoying the adventures with the Cookalong ingredients. This weekend will be the Apple and Carrot Confetti. Photobucket o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Wed, Feb 25, 09 at 20:41 I was hoping that I would be able to participate in this one but I will not. Have fun everyone and I look forward to seeing what everyone made. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Feb 26, 09 at 8:39 Ruthanna I'm really enjoying your pictures! I was going to have a dinner party this weekend, but after another hectic week I just cannot pull it off. I hope to try something though. I'm looking for a full time job, plus working a 30 hour one too. And commuting two hours most days. And trying to watch my weight! I love these cookalongs though! o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Fri, Feb 27, 09 at 16:20 The carrot Cookalong dinner is tomorrow night. I've decided to make the carrots and pea pod recipe...found fresh ones! Not an easy task sometimes.. So, what are you making??? Nancy o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Fri, Feb 27, 09 at 20:34 I'm going to make Indian food: red lentils and carrots with a butter dressing (includes onions, tomatoes, garlic, cilantro), spicy cabbage and carrot slaw (not indian, just winging it), scallion rice and flat bread. Thanks Emily for posting your recipe. I've saved it as I love red lentils. The dish I'm making tomorrow is an old favorite that I want to try with carrots included. I've not made the rice or flat bread before, so we'll see how that turns out. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Sat, Feb 28, 09 at 17:55 I almost forgot about this. I picked up fresh carrots when I was out and had to improvise when I came home. I picked Mustangs honey roasted vegetables since I had sweet potatoes and shallots on hand. I had to leave out the parsnips and turnips so the pan looks really orange right now. I can't wait to taste it. o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Feb 28, 09 at 18:05 I just now made up a batch of carrot soup. I would never serve this as a soup but I wanted to have it as a drink. It's just carrot juice, orange juice, and orange flower water - chilled. I really liked it until I added the flower water. It tastes just like it smells and over powered the drink. I bought it for a recipe I saw and now don't know where to find it, lol. I think I'll juice up a few more oranges to see if that'll fix it. Or, maybe I could use it in some muffins as the liquid... o RE: Cookalong #3---Carrots Thread #1 clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Feb 28, 09 at 18:36 I made the Czechoslovakian Apple and Carrot Confetti that sally2 posted and we really liked it. I used golden raisins instead of the currants and added about a heaping teaspoon of sugar. We also had roasted asparagus and a small pork tenderloin with a molasses and mustard glaze and the salad was a perfect complement for it. I'd also like it as a side dish for baked ham. It's definitely going in my "keep" file. I can't wait to see what the next Cookalong ingredient will be.