Ingredient:
--CAKE:--
2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
--ICING:--
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract
Direction:
CAKE: Stir all dry ingredients (except pecans and carrots)
together and then add eggs and oil. Mix until just blended and
then add carrots and pecans. Bake at 375 to 400 degrees for 35
to 40 minutes or until done. ICING: Mix cream cheese and
margarine until smooth, add sugar and vanilla and blend. Ice
when cake is cool. |
Ingredient:
- 1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock
Direction: Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place. |