My low sugar carrot cake

Here is a carrot cake I make and it is so good. I am a diabetic so it is low sugar. as you can see it is pretty good and didn't last but a day after thanksgiving

INGREDIENTS

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2½ teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup SPLENDA^® Sugar Blend
• 2¾ cups shredded carrots
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup flaked coconut
• ½ cup chopped walnuts

DIRECTIONS

1. Preheat oven to 325 degrees F.
2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
4. Beat eggs, vegetable oil, and SPLENDA^® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
5. Pour batter into prepared cake pans.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
8. Calories 430 | Calories from Fat 230 | Fat 25g (Saturated 5g) | Cholesterol 70mg | Sodium 380mg | Carbohydrates 42g | Fiber 3g | Sugars 23g | Protein 6g

maple cream cheese frosting

1 package (8 ounces) cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup  pure maple syrup

1/2 teaspoon pure vanilla extract

2 cups confectioners' sugar

    1 cup chopped walnuts

Holiday Fruit Drops

Here is another cookie recipe for y'all to try at this most wonderful time of the year enjoy!

2 cups of packed brown sugar
1 cup of butter flavor crisco
1/2 cup buttermilk
2 eggs
3 1/2 cups  of all purpose flour
1 tsp of baking soda
1 tsp of salt
2 cup of candied cherries (red and green)
2 cups of chopped dates
1 1/2 cup of chopped pecans
pecan halves if desired

In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.

Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.

Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack

my daughter's deviled eggs

Kimberly made these egg and Man! were they good

kimberly chopped up a tomatoe and some chopped green onions, dill pickles
she used about a tablespoon of ken's ranch dressing, a tablespoon of mayonaise, and 1 tsp of mustard

You need to try this recipe for deviled eggs it was so good

Choco-Peanut Butter Cups

Here is a recipe for christmas, I am going to attempt to put christmas cookie recipe on my blog everyday until christmas

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1	cup Hershey's® premier white baking chips (6 oz)
1 1/2	cups JIF® Creamy Peanut Butter
1	cup Hershey's® semi-sweet baking chips (6 oz)
4	Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

DIRECTIONS

1.	Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2.	Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3.	In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

I hope everyone had a great thanksgiving

We had a bunch of quest this year and it was fun and all, but man! am I  tired. I cook most of friday evening and into the wee hour got back up at 5 am. It was worth it. I made corn pudding and my neices husband loved it and asked who made it. My mother and sister-n-law both brought some stuff too. I slightly overcooked the pecan pie but it was still good, it never fails I always burn at least one thing. Ok I will admit it, I fell asleep and woke up iin time to barely save my pie.

Maple Pumpkin Pie

I found this really good pumpkin pie recipe on a blog called http://theenglishkitchen.blogspot.com/2010/11/maple-pumpkin-pie.html check out her blog she has some great recipes. here is the recipe


Pastry:
5 1/2 ounces of plain flour (about 1 1/4 cups)
1/2 tspsalt
5 TBS cold vegetable shortening (such as Trex, or Crisco) cut into small bits
2 ounces cold unsalted butter, cut into bits (1/4 cup)
4 to 5 TBS ice water

For the filling:
1 tin (15 ounces) plain pumpkin puree
(or make your own)
3 1/2 ounces granulated sugar (1/2 cup)
2 ounces soft light brown sugar (1/4 cup, packed)
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp fine seasalt
10 fluid ounces single cream (1 1/4 cups half and half)
2 fluid ounces maple syrup (1/4 cup)
2 large free range eggs, beaten
1/4 tsp Maple Extract (if you can't get this use Vanilla)

Maple Cream:
250ml double cream (1 cup)
2 fluid ounces maple syrup (1/4 cup)

First make the pastry. Whisk the flour and salt together in a bowl. Drop in the cold shortening and butter. Rub in with your fingertips until the mixture is crumbly, leaving some pieces of fat pea sized. Chill for half an hour. Drizzle the cold water over the mixture, 1 TBS at a time, mixing in until the flour is moistened and the pastry clears the side of the bowl. Shape into a disk, wrap in clingfilm and chill for an hour.

At the end of the hour, remove from the fridge and allow to soften at room temperature for about 15 minutes. Roll out on a floured board to a circle large enough to line a 9 inch deep pie dish, with some overhang for trimming. Transfer to the pie dish and ease it in. Trim off the edge and flute. Chill while you make the filling. (save scraps to make leaves if desired.)

Whisk the pumpkin puree, white and brown sugars, cinnamon, ginger, cloves and salt together in a saucepan. Heat over medium heat, cookiing and stirring, until the pumpkin mixture is thick and hot. Remove from the hob and whisk in the cream and the maple syrup. Whisk in the eggs until blended and then add the flavouring.

Put the prepared pie shell on a baking tray. Pour in the filling. Bake in the lower third of the oven until the fillingis puffed and a metal knife inserted near the centre comes out clean. Remove from the oven to a wire rack to cool for at least one hour.

TO make the pastry leaves (if using) roll out the pastry and cut into leaves, using a knife to make the lines in the leaves. Use small wads of foil to drap the leaves over to simulate falling leaves. Bake for 15 minutes in the upper third of the oven. Let cool.

To make the Maple cream, whip the double cream until it forms soft folds. Continue to whip a bit longer, drizzling in the maple syrup until the cream is softly to moderately whipped.

Garnish the top of the cooled pie with the pastry leaves and serve, cut into wedges, along with the Maple cream to dollop on top. Best eaten on the day. Store any leftovers in the refrigerator.

just finished this for thanksgiving

just finished it! just in time for thanksgiving