J. PAUL GETTY MUSEUM CARROT CAKE

These were served at Julie (Robinson) Steenstra-Touissant's wedding reception, and they're delicious! There were so many requests for the recipe that copies were passed out at church the following Sunday. Here it is just in case you missed it!

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 c. flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla
1 tsp. salt
2 c. shredded carrots
1 c. chopped walnuts
1/2 c. crushed pineapple

Combine oil, sugar, eggs, flour, cinnamon, soda, vanilla, salt, carrots, walnuts and pineapple in a large bowl. Mix until blended. Pour into a greased 9 x 13 inch pan and bake at 350 degrees 1 hour. Ice with cream cheese icing.

CREAM CHEESE ICING:

3 oz. pkg. cream cheese
1 1/4 c. confectioners sugar
1/2 c. butter
1/8 c. crushed pineapple
1/4 c. chopped walnuts

Mix cream cheese, sugar and butter until fluffy. Add pineapple and walnuts. Mix well.

I made cupcakes with this recipe, and found out that the batter makes 24 cupcakes (filled about 2/3 to 3/4) plus a mini-bread loaf pan. (Bake at 350 about 20-25 minutes.)

Colette's Best Ever Whole Wheat Bread

This recipe is amazing! It makes delicious whole-wheat bread with the texture of white, and only has to rise once. So yummy!!

7 c whole wheat flour (Grind your own if you have a wheat grinder)
2/3 c vital wheat gluten (in the bulk bins at Winco & Food 4 Less)
2-1/2 T instant yeast

5 c steaming hot water (120-130F)

2 T salt
2/3 c oil
2/3 c honey OR 1 c sugar (I like honey the best!)
2-1/2 T bottled lemon juice

5 c whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging).

Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute.

Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes a very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into 4 loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.

This recipe can be halved to make 2 loaves.

**Another tip . . . when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Baked Spaghetti - Jill Walker

This recipe has been making the rounds with excellent reviews coming from everyone who has tried it. Easy and perfect for a large group (or for Compassionate Service - one for you and one to share)!

This makes two 9 by 13 or 1 extra large casserole dish.

1 pint sour cream

1 pint cottage cheese

1 8 oz. cream cheese

1 cup Parmesan cheese
12 oz cooked and drained spaghetti
2 jars spaghetti sauce
mozzarella cheese

Blend sour cream, cottage cheese, cream cheese and Parmesan together and spread in bottom of pan(s).

Place cooked and drained spaghetti on top of cheese and cream mixture. Cover spaghetti with sauce.

Sprinkle on mozzarella cheese. Cover loosely and bake at 325 degrees for 30 to 40 minutes.

Chicken Tetrazzini - Michele Hoak

From Michele's fantastic cooking class today! (She'll teach a class the second Monday of each month at 11am at the Bennions' house. Next month: Sushi!)

Chicken Tetrazzini

3 T margarine
1 c diced bell pepper
5-1/2 cups cooked shredded chicken/turkey
3 c shredded Jack cheese
1 10-3/4 oz can Cream of Anything soup
10-3/4 oz can of milk
Garlic cloves and Parmesan cheese (optional)

While spaghetti noodles are boiling, saute onion and bell pepper in margarine. When noodles are done, rinse in cold water and drain. To a large pot add: noodles, chicken, soup, milk, cheese, onions and bell peppers. Mix lightly. Pour in 9x13 pan. Bake at 350 for 10 to 30 minutes until cheese is melted and mixture is hot. Salt and pepper to taste. You can add garlic to mixture and top with parmesan cheese before baking.

If you want to make and freeze this for later, cook the noodles just until they bend.

Thanks Michele!

Raspberry Cream Bars - Jill Walker

2 c. flour

1 1/2 c. quick oats

3/4 c. + 1 T. brown sugar

1 c. butter

1 8 oz. pkg. cream cheese, softened

1 14 oz. can sweetened condensed milk

1/4 c. lemon juice

2 T. cornstarch

1 16 oz. can raspberry pie filling

Combine flour, oats, 3/4 c. brown sugar and butter. Mix until crumbly. Reserve 1 1/2 c. Press remainder in bottom of greased 13X9 pan. Bake at 350 for 15 minutes. Beat cream cheese until fluffy. Beat in milk and lemon juice. Spread over crust. Combine remaining brown sugar and cornstarch. Add raspberries. Spoon over cream cheese layer. Top with reserved crumb mixture and bake for 40 minutes or until golden brown.

Colette's Oatmeal Cinnamon Waffles (LOVE THIS RECIPE) - Colette Hokanson

3 1/2 cups oats

3 cups milk or milk alternative

3 eggs

1/2 cup oil

1/4 cup honey

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 1/2 tsp baking soda

Add all ingredients to the blender. Blend until smooth. Allow to stand for 10 -15 minutes if possible to allow to thicken. I have to put a little butter on my waffle iron to prevent from sticking. Maybe it's just my waffle iron. You may not have to.

(Another good food storage recipe)

Colette's Whole Wheat Blender Pancakes (New and improved) - Colette Hokanson

2 cups milk or milk alternative

1 1/2 cups whole wheat kernels

(For best results, thicker fluffier pancakes, soak these together overnight)

Blend in blender for 3-4 minutes until smooth. If it gets too thick begin adding rest of ingredients while continuing to blend.

Add:
1/2 tsp salt

4 eggs

1/4 cup oil

1/4 cup honey

5 tsp baking powder

Blend and cook. Makes about 12 pancakes. We like to sprinkle with chocolate chips or blueberries. A great way to use your food storage.

Creamy Vegetable Soup - Kelly Neilsen

1 1/2 c chicken broth
3/4 cup chopped celery

1/2 cup shredded carrots

1/3 cups finely chopped onion
1 c milk
1/2 cup half and half cream or undiluted evaporated milk

2 cups chicken broth

1/2 cup flour
1/3 to 1/2 c butter or margarine

Cook vegetables in 2 cups chicken broth until tender, about 20 minutes. Remove from heat. Blend flour and 1 1/2 cups chicken broth. Stir gradually into vegetable mixture. Return to heat and cook, stirring constantly, until thickened and bubbly. Continue to cook on low heat for about 5 minutes, stirring constantly, to eliminate any floury taste. Stir in milk, half and half or evaporated milk, and butter or margarine. Heat thoroughly but do not boil. Makes 5 servings (1 cup each).