In a food processor or blender combine 1/3 cup olive oil; 2 cups firmly packed fresh basil leaves; 1/2 cup pine nuts; 1/2 cup grated Parmesan cheese; 4 cloves garlic, peeled and quartered; and 1/4 teaspoon salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough of 2 tablespoons additional olive oil to reach desired consistency. Add black pepper to taste. Makes 3/4 cup pesto.
2 Cups Flour
1 Tablespoon Baking Powder
1 tsp Salt
3/4 Cups Butter
1 1/2 Cups Sugar
3 Eggs
3/4 Cups Milk
1 tsp Vanilla
2 Tablespoon Lemon Extract
3 Tablespoon Lemon Juice
Pre-heat the oven to 350 degrees. Combine softened butter, eggs, vanilla, lemon extract, lemon juice and sugar in a medium bowl. In another bowl combine flour baking powder and salt. Add half of the flour mixture to butter mixture and stir. Next add half of the milk and stir. Finish by adding the rest of the flour and then the rest of the milk stirring until smooth. You can do this by hand, use a hand or standing mixer (I use a standing mixture). Oil and flour three round cake pans; pour mixture evenly into all three pans and bake until done – usually 20 to 30 minutes. Remove from the oven and cool. Remove from the pans, frost between layers and the top.
Lemon Frosting: 1 1/2 sticks of butter, 1 package of cream cheese, 1 Tablespoon Lemon Extract, 1 Tablespoon lemon juice; 1 Tablespoon vanilla & 3/4 cups powdered sugar. Soften butter and cream cheese and with a mixer (on high) mix the butter, cream cheese, lemon extract, lemon juice and vanilla. When butter & cream cheese mixture is smooth begin to slowly add the powdered sugar until all in. Continue to mix until smooth. If you need add more powdered sugar you may, but be careful that you don’t over sweeten the frosting.
Pour into a bowl, cover and refrigerate for 2 hours. Frost Cake.
Victoria’s Best Carrot Cake
• Unsalted butter, for the pan
• 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
• 12 ounces grated carrots, medium grate, approximately 6 medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 10 ounces sugar, approximately 1 1/3 cups
• 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
• 3 large eggs
• 6 ounces plain yogurt
• 6 ounces vegetable oil
• Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using.
Original Runza Recipe
2 pound ground beef
1 large onion , chopped
Salt
Pepper
1 Medium Cabbage, chopped
2 batches of bread dough
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so.
Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes – so the dough can rise for the second time.
Bake 20-25 minutes at 350 or until lightly golden brown.
Runza Recipe – Variation on the Original Recipe
1 pound ground beef
1 Pound hot italian sausage
1 large onion , chopped
Salt
2 Tablespoons Italian Seasoning
Pepper
4 cloves Garlic, minced
1 medium Green Pepper, chopped
1 Medium Cabbage, chopped
2 batches of bread dough*
Saute garlic, onion and green pepper in a bit of oil. Add ground beef and sausage and saute until brown. Drain the oil away. Place the mixture back in the pan and cover with the shredded cabbage (it will be heaping). Cook over medium heat, mixing together the meat mixture and cabbage, and cook until the cabbage is tender and sweet.
Set aside and let cool.
Roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. Place seal side down on a parchment lined baking sheet (or a lightly greased sheet).
Bake 20-25 minutes at 350 or until lightly golden brown.
