 |
| When I first met fellow Blogger "Flour Power" Joyce... We hit it off immediately...both of us Italians who love to eat and who love to Bake... Only one problem....Joyce makes everything from scratch....while I use the "doctor" theory of Baking... Now as you all know I do bake my own bread and bake many many things from scratch... From my Jersey Crumb Buns to my "signature dessert" Pistachio Cream puffs.... Sometimes using the easy way out comes out just fine... All you have to do it put in a little extra effort... I use this same method for banana bread and blueberry muffin mix.... |
 |
| We refer to each other as Betty Crocker... And of course I'm Sandra Lee minus the blond hair I was meeting Joyce for lunch this week and we always bring something for each other... I had a box of Duncan Hines Deluxe Carrot Cake in my pantry so I decided instead of baking it as a cake....I would make it into a sweet bread loaf.... I think I even fooled Betty.... She took it on the plane with her to Vegas the next day and sent me an e-mail asking for the recipe.... |
 |
 |
| This is what I did.... I followed the instructions on the box to the "T" "Except" for a few minor additions... The cake mix calls for you to soak the carrot/raisin pouch in 1 1/4 cups of hot water...Not draining it before putting it in to the mix... I wanted to add pineapple to the loaf so using a small can of pineapple Tid Bits...I used the juice and added it to the water... There was about 1/4 cup of juice...so I added 1 cup of water. heated in the microwave I then soaked the carrot/raisins. I then added Golden Raisins.....chopped walnuts.... and about 1/4 cup of the Tid Bits that I cut in half... My mother always taught me to add just a hint about 1/2 teaspoon of baking powder when using boxed mixes... because you don't know how long the box has been on the store shelf... it gives that extra boost for it to rise nice and high... Beaten by Hand until fully mixed I poured it into a large Emile Henry bread pan.....That I sprayed with Pam. Here is the Good Part that makes it stand out from just being a regular old cake... I added the pineapple Tid Bits down the center of the Loaf... I then drizzled a good amount of Honey over the Pineapple....and finished it off with Coarse Sanding Sugar... I actually get the sugar right from the bakery at Publix...I ask and they always gives me a container for free!! The box called for you to bake at 375 degrees for 40-45 minutes for a Bundt Cake... The Loaf pan was about the same size in height and depth. But at 45 minutes it was still wet in the center... So I lowered the temp to 350...when it started to brown around the edges.... then I checked it about every five minutes.. It probably was in the oven a good hour... Joyce said it was very moist and I suggested she eat it with Whipped Cream Cheese... So that's my secret... Wow them next time by going that little extra step in taking a plain old box mix and and letting people think You baked all day!! I am linking up this evening with our friend Penny at Comforts of Home For Tasty Tuesday #5.... go check out more wonderful recipes... |
14 comments:
You lost me at Pistachio cream puffs! I love cream puffs and love pistachio anything! This sounds like a really delicious carrot cake. Thanks for the hint about adding baking powder to dry mixes. xo
I iam saving this recipe to try. GREAT job- I am a fix-it-up --add it to a box- kinda gal, too. Love it! xo Diana
You are amazing and so is this! Yum!
xo
Sheila
ps- Sue- Great picture of you over there in your profile!
You NEED to put out a cookbook :)
So when does your cookbook come out? I was drooling.
I love carrot cake and use a box mix but I'll add that extra special touch next time I bake one! You are the best "sandra"!!
hugs,
Linda
What a great time saver, AND no knuckles, I mean carrots to grate!
How do you do the pistachio cream puffs, make the pate choux and use instant pistachio pudding for the filling? Yummy!
Have a great weekend, Sue.
It is good to see your here!! Yes you and Joyce do make the best food ever and believe me I know first handedly. You know I am more like you - I am more like Sandra Lee myself - but you are a lot more talented then that! Love, sandie
I love recipes that start with a mix. They can be so much fun to make with lots less mess.
The experimental chef! Everything you make, is incredible. I'm still thinking about those amazing hazelnut linzer cookies you made from scratch a couple of years ago.
This most recent creation sounds yummy and I love your mom's advice for the extra "bump". It is so true about sitting on the shelf and that is a really smart thing to do.
Yummy!! This really sounds great Sue. Thanks for linking up with Tasty Tuesday!
Looks delicious!
Oh my goodness this looks and sounds divine! Thanks for the baking powder tip, I had never heard that but I'll try it next time I make a mix.
Post a Comment