Food for Thought – September 16, 2014

The children are back in school and soon fall will arrive.

Everyone seems to like cupcakes. This recipe goes well with a nice cup of hot coffee.

Carrot Cupcakes with Orange Frosting

Cupcakes:

1-1/4 cups all-purpose baking flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp ground nutmeg

1/2 cup light brown sugar

1/4 cup granulated sugar

1/4 cup canola oil

2 large eggs

1-1/2 cups (about 5 medium) carrots, finely shredded

1/2 cup unsweetened applesauce

1/2 tsp. vanilla extract

Frosting:

4 oz. cream cheese, softened at room temperature

2 Tbsp. unsalted butter, softened at room temperature

1-1/4 cups confectioners’ sugar, sifted

1 orange, zested

Pecans for decorating, chopped (optional)

Preheat oven to 350 degrees. Line 12 standard muffin cups. Whisk together flour, soda, salt, cinnamon and nutmeg in large bowl. In another bowl, beat sugars, eggs and oil about 2 minutes. Mix in carrots, applesauce and vanilla. Add dry ingredients; mix until combined. Use 1/4 cup measure to divide batter among muffin cups. Bake 20-25 minutes, or until toothpick comes out clean. Cool cupcakes completely before frosting.

In large bowl, whip cream cheese and butter until light and fluffy. Add confectioners’ sugar and orange zest; beat until smooth. (Add milk to thin frosting if it’s too stiff.) Frost cooled cupcakes; top each with pecans, if desired. Refrigerate in airtight container until ready to serve.

Makes 12 cupcakes.

Here is a good recipe that can be made in a hurry from Martha Fehl of Brookville, IN.

Hot Fudge

Pudding Cake

Pudding Cake:

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup unsweetened cocoa

1 cup sugar or substitute

1/2 cup milk

2 Tbsp. shortening, melted

1 tsp. vanilla

1 cup broken pecans or walnuts

Sauce:

1-1/2 cups brown sugar

5 Tbsp. cocoa

1-3/4 cups hot water

Mix together flour, baking powder, salt, cocoa and sugar. Stir in milk, melted shortening and vanilla (mix will be very stiff). Blend in nuts. Spread mix in 8 or 9-inch square pan. To make sauce, sprinkle brown sugar and cocoa over batter; pour hot water over all. Bake at 350 degrees for 45 minutes. Serve warm with scoop of vanilla ice cream.

Yield: 8-10 servings.

This last thought from Steven Michael Schumacher.

Hearing and Listening

So busy being busy,

Concerned with my own affairs,

I hear, but do not listen,

In conversation and prayer.

Fore hearing is quite passive,

But we listen with the heart,

Giving our full attention,

Instead of fragments and parts.

If we take time to listen,

We’ll hear God’s own gentle voice,

In Nature and each other,

Far above life’s din and noise.

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie