Mom's- Nadean's Carrot Cake

We all remember this creation. I have the recipe in Mom's hand. She wrote it for me when Josh was a baby so that is almost 40 years ago. Wow. Taking a look at the ingredients you may want to make several changes but it is fun to remember.

2 C sugar
1 1/3 C Wesson oil ( would use a different oil)
4 eggs
2C flour ( use unbleached white)
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

ADD:

3C grated raw carrots
1C raisins dark

Turn into greased loaf pan

Bake: 350 for 50 minutes.

CREAM CHEESE ICING: (Optional)

1/2 Box Powdered Sugar
4 oz Cream cheese
1 tsp Vanilla
1/4 stick Margarine ( yikes Mom) (Definitely butter)

Whip together and spread over loaf when slightly cool

Janice

Christmas Gingerbread Cookies-The real thing!

I got this recipe from Marilyn Nelson in Cleveland. It was a recipe she finagled (sp?)out of a Seattle chef who was known for his gingerbread. The kids and I made them at Christmas to give to friends when they came to the house throughout the holidays. I think Witty might remember....Great memories!

IN A GOOD SIZED POT MELT AND WARM TOGETHER:

2 C dark black strap molasses
1 1/2 C butter
1 C sugar
1 tsp ginger
1/2 tsp cinnamon
1 tsp cloves

ADD: 3 Egg yolks

ADD: 1 T Baking soda dissolved in 1C HOT water

STIR IN: 9-11 C unbleached white flour. Add flour gradually and do not add too much.

CHILL: 2 hours or Freeze: 10-15 min.

ROLL OUT: FLOUR OPT: CUT WITH COOKIE CUTTERS.
DECORATE: RAISINS, NUTS, CHOCOLATE CHIPS ETC. Do not use mold cutters as this dough does not hold when baked.
BAKE: 375 8-10 MIN. Cookies will be soft when done and firm up as they cool. You can poke a hole in them, wrap them and hang on a tree or just put out for Christmas Cheer. Enjoy!

Janice