CAROLINA KITCHEN
Jenny Lloyd, recipes editor
From Your Kitchen Blue Ribbon Carrot Cake I won my first blue ribbon with it. It also won the Judges’ Choice Award of the entire bake-off at the 2009 and 2011 Clinton Harvest Festival. I use fresh ingredients and California carrots. 2⅔ 3 1 1 3 1½ 4
Ritz Angel Pie 3 ½ 1 24
egg whites teaspoon vanilla cup sugar Ritz Crackers, finely crushed (about 1 cup) 1 cup finely chopped pecans ¼ teaspoon baking powder 1½ cups thawed Cool Whip Preheat oven to 350 degrees. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating after each addition until well blended. Continue to beat until stiff peaks form. Mix cracker crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate. Bake 30 minutes and cool completely. Top with whipped topping just before serving. Store any leftover dessert in refrigerator. Option: you may jazz this pie up with fruit syrup and fruit if desired.
Kickoff Popper Dip 1 package (8 ounces) Philadelphia cream cheese, softened ½ cup Kraft Light Mayo Reduced Fat Mayonnaise ¼ pound (4 ounces) Velveeta, cut into ¼-inch cubes 3 jalapeño peppers, seeded, finely chopped 12 Ritz crackers, crushed (about ½ cup) 1 tablespoon butter, melted 1 green onion, sliced Heat oven to 350 degrees. Beat cream cheese and mayo in medium bowl until well blended. Stir in Velveeta and peppers; spread into 9-inch pie plate. Mix crumbs and butter; sprinkle over dip. Bake 20 minutes or until heated through. Top with onions. Serves 18
Mix ingredients together and bake in three prepared cake layer pans on 325 degrees for around 25 minutes or until tested done. Cool completely. Cream cheese icing 12 ounces cream cheese, room temperature 1½ sticks butter, softened Around 4 cups powdered sugar 2 teaspoons pure vanilla (clear) Toasted English walnuts to cover the side of the cake. Mix cream cheese and butter together; add powdered sugar gradually until thoroughly mixed. Add vanilla. Spread icing between layers and over outside of cake. Option: Put walnuts to cover the side of the cake.
This recipe comes from Barbara Eldridge, a member of South River EMC.
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Serves 8
Cranberry-Pineapple Minis 1 can (20 ounces) Dole Crushed Pineapple, in juice, undrained 2 packages (3 ounces each) Jell-O Raspberry Flavor Gelatin 1 can (16 ounces) whole berry cranberry sauce ⅔ cup chopped Planters Walnuts 1 apple, chopped Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2½ cups; pour into saucepan. Bring to boil. Add dry gelatin mixes to saucepan; stir 2 minutes until completely dissolved. Stir in pineapple, cranberry sauce, nuts and apples. Spoon into 24 paper-lined muffin cups. Refrigerate 2½ hours or until firm. Remove desserts from liners before serving. 42 DECEMBER 2011 Carolina Country
cups white sugar cups self-rising flour teaspoon cinnamon teaspoon soda cups grated carrots cups oil eggs
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Jenny.Lloyd@carolinacountry.com.
Unless otherwise noted, recipes courtesy of Kraft Foods. For more recipes, visit www.kraftfoods.com. Find more than 500 recipes at www.carolinacountry.com