SANDRA'S LAYERED CARROT CAKE with CREAM CHEESE FROSTING from SCRATCH

An updated classic cake from scratch

that's super delicious and fun to take to any

potluck, picnic, or party...

Servings: (12)

Prep: 30 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Wet:

3 eggs

1/2 cup vegetable oil

1/2 cup water

2 teaspoons vanilla extract

Sift dry:

2 cups granulated sugar

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon table salt

1-1/2 teaspoons ground cinnamon

Pinch of ground cloves

Pinch of freshly ground nutmeg

1/4 teaspoon ground ginger

Cake additions:

1 (8-oz. can) crushed pineapple, undrained (retain juice)

2 cups grated carrots

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter, softened

1 (8-oz. pkg) cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1-2 tablespoons milk (to achieve desired consistency)

Topping:

1/4 cup finely chopped pecans

1 tablespoon granulated sugar

METHOD

Preheat oven to 350 degrees. Using baking spray, spray two 9" round cake pans; set aside.

In the bowl of a stand mixer, beat together the wet ingredients. Sift together the dry ingredients (using a sieve placed over mixing bowl of wet ingredients); mix to combine. Add the crushed pineapple and its juices, including the grated carrots; mix to combine, while scraping sides of mixing bowl. Pour batter equally and evenly into both prepared cake pans, then tap pans gently on countertop to release potential air bubbles.

Bake for 30 to 35 minutes, just until a toothpick inserted in center of cake comes out clean (do not over bake). Let cool in pan for 10 minutes, then turn out onto a wire rack, flipping right-side-up, to cool completely (about 45 minutes).

Meanwhile, prepare the candied pecans by stirring the pecans and sugar in a small non-stick skillet over medium heat until sugar melts and starts to caramelize and pecans are toasted and fragrant, about 5 to 7 minutes. Scrape hot candied pecans into a heatproof bowl to cool.

Also, prepare the frosting in a medium bowl, using a hand mixer to combine softened butter and cream cheese, confectioners' sugar, 1 teaspoon vanilla, and milk (1 tablespoon at a time, until desired consistency is reached). Beat until the mixture is smooth and creamy.

Frost the cooled cake, then top cake with cooled candied pecans, breaking them apart as you do so. ~ Enjoy!

SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day! 

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters

1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)

3 slightly ripe bananas, quartered lengthwise and diced

1/4 cup pecans, finely chopped, (optional)

1 cup sour cream

2 tablespoons confectioners' sugar (more or less to your desired sweetness)

1 teaspoon vanilla extract

METHOD

In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!

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Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.

SANDRA'S NO-BAKE CHERRY YUM YUM

Truly, truly a ''yummmm...yummm" dessert

in both this cherry version ~ or the alternate blueberry option!

Servings: (12)

Prep Time: 15 mins

Refrigerate to set: Minimum of 4 hrs or overnight

INGREDIENTS

Crumb mixture:

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

Creamy mixture:

1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, sifted

1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

Filling:

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

Garnish:

2 tablespoons confectioners' sugar, sifted over top

METHOD

Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!

SANDRA'S LAYERED FRUITY OATMEAL BARS

Luscious fruity goodness in every bite!

If you're at all like me, you won't be able to stop with only one bar...

Servings: (24 bars)

Prep Time: 15 Mins.

Cooking Time: 28 to 30 Mins.

INGREDIENTS:

Dough:

½ cup (1 stick) unsalted butter, at room temperature

¾ cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ teaspoon ground ginger

½ teaspoon fine-grain salt

3 cups old-fashioned oats (for more crunchier bars),
--Or, quick cooking oats (for chewier bars)

1 cup raisins

Filling:

1-1/4 cup jarred meatless mincemeat with apples and raisins (I use Nonesuch, not the 'dry' pkg'd type)

PREPARATION:

Preheat oven to 350 degrees. Spray a glass 9”x11” baking dish; set aside.

In large stand mixer bowl, beat together butter and sugars until creamy. Add eggs and vanilla; beat well. In medium bowl, sift through a sieve the flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well. Add to butter mixture; mix well. Stir in oats and raisins; mix well.

Divide dough in half. Spread half of dough mixture into bottom of prepared baking dish, using fingers ‘slightly’ moistened with water to prevent sticking. Layer meatless mincemeat fruit filling to within ¼” of edge of first layer, then drop by tablespoons the remaining dough atop the filling and press lightly with fingers (it’s okay if a bit of filling remains visible).

Bake for 28 to 30 minutes, until light golden brown. Cool completely for 1 hour in baking dish on wire rack, prior to cutting evenly into 24 bars. ~ Enjoy!

Hot out of oven cooling for 1 hour on wire rack...

SANDRA'S LAYERED FRUIT-LADEN LEMON JELLO DESSERT

Top layer: Lemon jello, pineapple, pears
Middle Layer: Sweet creamy mixture
Bottom Layer: Lemon jello, pineapple, peaches

Servings: (8 to 10)
Prep: 15 Mins.
Refrigerate: 1st time-1-1/2 hrs; 2nd time-4 hrs.

INGREDIENTS:

2-Layer Jello-Fruit Mixture:
2 (3 oz. boxes) fat-free lemon jello, divided
2 cups boiling water, divided
1 15 oz. can peaches in light syrup, drained (reserve juice)
1 15 oz. can pears in light syrup, drained (reserve juice)
1 20 oz. can crushed pineapple, drained (reserve juice)
--[Note: Overall, you'll only be using 1 cup of reserved fruit juice)

Middle Creamy Layer Mixture:
1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons agave (or 1 tablespoon honey)

METHOD:

In a medium, round, glass bowl, add one pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

In a small, round, glass bowl, the second pkg. lemon jello; stir in 1 cup of boiling water to dissolve.

Separately drain the 3 cans of fruit through a sieve a medium bowl to drain; setting 3 different drained fruits in their own small bowl.  Roughly chop the bowl of peaches, then the bowl of pears.  Set 3 bowls of fruit aside.

Measure 1 cup of drained fruit juice mixture and stir into large bowl of lemon jello, then do the same adding a separate 1 cup of drained fruit juice mixture and stir into second small bowl of lemon jello.  Place both bowls of lemon jello into refrigerator to cool and slightly thicken for 1-1/2 hours.

Meanwhile, whisk the creamy layer mixture ingredients in a small bowl, and refrigerate until final assembly of dessert.

After 1-1/2 hours, drain any additional juice that accumulates under fruit in 3 bowls.  Add half of the drained crushed pineapple both the first large bowl of partially set lemon jello, including the other half to the small bowl of lemon jello. Gently fold in all the drained peaches to the large bowl jello mixture.

Spread the creamy layer mixture over top of first layer of jello fruit mixture.

Gently fold in all the drained pears to the small bowl jello mixture, then pour atop the creamy layer mixture, and your dessert is fully assembled! Cover, and refrigerate for a minimum of 4 hours to set. ~ Enjoy!

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA’S FRESH MANGO-BANANA-STRAWBERRY SMOOTHIE (Non-Dairy)

This is a creation I made today 
per a request for a non-dairy, 
full-bodied and fruity smoothie...

[This photograph was featured in 
BEST PICTURES OF Website on 6-1-11 - Yay!;
'Smoothie Web' just featured a wonderful review 
@ http://www.smoothieweb.com/ - very, very nice!; 
and it was also featured on 8-18-11 
@ http://www.trendykeys.blogspot.com/ 
- I am honored!

This recipe and photos of it were
feature once again on 6-9-12
at http://whatscookinglove.blogspot.com
/2012/06/layered-strawberry-mango-smoothies.html 

Another mention of this recipe
was found listed on 5-10-13
@ http://www.whatscookinglove.com/2012/06/
layered-strawberry-mango-smoothies.html

Servings: (2)
Prep:  10 Mins.

Posted: by Sandra 

INGREDIENTS

***1st layer:

1 mango, peeled, pitted and chopped
½ cup orange juice
1 tablespoon lime juice
2 tablespoons honey
3 medium ice cubes

***2nd Layer:

1 banana, chopped
10 strawberries, cut in half
1 tablespoon lime juice
3 medium ice cubes

METHOD

In a blender, puree the mango, orange juice, lime juice, honey, and ice cubes, until smooth, and divide amongst 2 straight-sided 8 oz. glasses, and set aside.

Rinse blender, then puree banana, strawberries, lemon juice, and ice cubes, until smooth, and gently pour into glasses while trying to maintain a line separating the layers. ~ Enjoy!

SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.