Melba’s Swap Shop
With carrot cake, have your dessert and vegetable, too
DEAR MELBA: Years ago, you published a recipe for a three-layer carrot cake. I’ve lost the recipe and would appreciate it if you would publish it again. When I used to make it, everyone asked for the recipe, and I’ve never found another as good.
— Jennifer Price, Oklahoma City
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups sugar
1 1/2 cups vegetable oil
2 cups carrots, peeled and finely grated (about 4 large carrots)
1 can (8 ounces) crushed pineapple, undrained
3/4 cup pecans, coarsely chopped
Place oven racks in upper and lower positions of oven. Preheat oven to 325 degrees. Butter three 9-by-2-inch round cake pans and line bottoms with parchment or wax paper.
In medium mixing bowl, stir together flour, baking powder, baking soda and cinnamon, mixing well.
In large mixing bowl, whisk eggs, gradually adding sugar, continuing to whisk until light, about 1 minute. Add oil in slow stream. Stir in carrots, pineapple and pecans.
Fold in dry ingredients. Pour into prepared pans; smooth tops. Bake 35 to 45 minutes, switching position of the pans on top and bottom racks and front and back positions once during baking until layers are firm and golden, until toothpick inserted in center comes out clean.
Cool cakes in pans 10 minutes, then invert onto racks to finish cooling.
Ice with your favorite cream cheese frosting or the following.
CREAM CHEESE FROSTING
1/2 cup butter, room temperature
1 package (8 ounces) cream cheese, room temperature
1 box (1 pound) confectioner’s sugar
1 teaspoon vanilla
In large bowl, cream butter and cream cheese. Add sugar and vanilla, beating until smooth. Add milk, if necessary, for ease in spreading on cooled cake.
DEAR MELBA: I’m looking for a recipe for Caramel Icing. Can you help me?
— Geni Thomas, Oklahoma City
DEAR MELBA: It must be time for some chuckles. I recently saw a little blurb mentioning a “plant-based” diet, and I realized that most of my food comes from plants ... specifically the plants where chips are made, where candy is made, etc.
— Carol Jackson, North Carolina
DEAR MELBA: I saw this recently and thought your readers might appreciate it: Knowledge without love swells the head but shrinks the heart.
— Mary Lee Colwell, Red Oak
DEAR MELBA: This quote came to mind and made me think, “How true.”
It’s not what you take with you when you leave this world, it’s what you leave behind that counts.
— Ruth Van Curen, Harrah
DEAR MELBA: Here’s a sign I saw in Bethany that you’d like: God is always right.
— Stephen Hall, Oklahoma City
DEAR MELBA: I’m still waiting for someone to share some recipes from O’Mealey’s Restaurant, especially their Chocolate Icebox Pie, and their White and Chocolate Cake.
— Darlene Fielding, Oklahoma City
DEAR MELBA: This recipe was given to me by a cook in a Red Lobster restaurant in another state years ago.
RED LOBSTER BISCUITS
2 cups dry biscuit mix
2/3 cup milk
1 cup grated mild cheddar cheese
1/4 cup margarine
1/4 teaspoon garlic powder
Dried parsley, about 1/4 teaspoon, optional
Grease cookie sheet and preheat oven to 425 degrees. Prepare biscuit mix with milk. Add cheese and drop by spoonfuls on prepared cookie sheet. Bake 10 to 12 minutes or until light golden brown. In small dish, melt margarine. Add garlic powder and brush on top of biscuits. If desired, you can crush parsley and add to margarine mix.
— Claudine, Oklahoma City
If you have a problem other readers might help solve or an idea you’d like to share, e-mail email@example.com or write to Melba’s Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.