Mrs. Fields Carrot Cake

2 1/2 Cup All−purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt

2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1−1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6−oz.) raisins

1 Cup (4−oz.) chopped walnuts

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup Confectioners’ sugar

Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium

bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top

to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.

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York Peppermint Patties

1 (14−ounce) can Eagle Brand Sweetened Condensed Milk

1 tablespoon peppermint extract

green or red food coloring, optional

6 cups confectioners’ sugar

Additional confectioners’ sugar

1 − 16 oz. bag semi−sweet chocolate chips

In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax paper−lined baking sheets. Flatten each ball into a 1 ½−inch patty. Let dry 1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double−boiler over low heat. With fork, dip each patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper−lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.

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Funnel Cakes

2 eggs

1 1/2 cups milk

2 cups sifted flour

1 teas. baking powder

1 teas. salt

2 cups vegetable oil

cinnamon sugar

Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel.

Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour,

In an eight inch skillet, heat the oil to 360 degrees. Put your finger over the bottom opening of the funnel, and fill the funnel

with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.

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Big Boy’s Strawberry Pie

1 cup All Purpose Flour

1/4 tsp. salt

3/4 stick butter

1 1/2 Tbsp. shortening

1/8 cup Ice water

Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour. Remove from refrigerator, and let stand 15 minutes before rolling.

You can double this up for a top and bottom crust.

Filling:

1 cup Sugar

3 Tbsp. Corn Starch

1 pint Strawberries

1 12 oz. can 7−UP

Whipped cream

In a medium sized sauce pan combine sugar, cornstarch, and 7−UP until creamy. Cook over a medium to a medium high heat until the mixture becomes thick. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring. Wash, and cut strawberries into quarters, or smaller depending on how large they are.

Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell. Pour the cooled 7−Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

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Bob Evans Peanut Butter Pie

1 5 oz. pkg. Jell−O Instant Vanilla Pudding

2 cups cold skim milk (you could use any milk you like)

1/2 cup whipping cream, whipped

1−1/4 cup creamy peanut butter

1 prebaked pie shell of your choice (use a ready made, refrigerated

crust, or you can bake your own), lightly browned

1 − 8 Ounce container of Cool Whip (or store brand equivalent)

Garnish: chocolate syrup & crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours, serve.

Cake Donuts

1−1/2 cups sugar

3 Tblsp. melted shortening

3 large eggs

1 cup milk

1 tsp. vanilla extract

5 tsp. baking powder

1 tsp. salt

2 tsp. nutmeg

2 cups mashed potatoes, cooled

3 to 3−1/2 cups flour

Beat eggs; add sugar, shortening and vanilla. Add mashed potatoes and milk and beat with electric mixer until smooth. Add flour, baking powder, salt and nutmeg. Stir in additional flour to reach batter consistency (this is ”by look and feel”−− It should still be somewhat sticky…it will pick up more flour when you roll out the dough on a floured surface). Chill the

dough for several hours or overnight. Take a portion of the dough and rough out to about 3/8 to 1/2 inch thickness, using flour as needed to prevent your rolling pin picking up dough. Use a donut cutter and cut out your donuts. Preheat oil in deep fryer to 375F (use a thermometer if you’re using a fry daddy!). Fry 3−4 donuts at a time −− turning when they are a nice golden brown. Drain on brown paper bags to remove excess grease.

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Key Lime Cheesecake

1 3/4 cups graham cracker crumbs

5 Tbsp. butter, melted

1 cup plus 1 Tbsp. sugar

3− 8oz. pkgs cream cheese, softened

1 tsp. vanilla

1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,

use half as much.

3 eggs

whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8″ spring form pan. Bake crust for 5  mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla. Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it’s done. Remove from oven and allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.