The Scrappy Chick

Carrot Cake

Here's another one for you, always a favorite at our house for the holidays:

Aunt Brenda’s Carrot Cake

·        2 cups flour

·        2 cups sugar

·        2 tsp cinnamon

·        2 tsp baking powder

·        2 tsp baking soda

·        ¼ tsp salt

·        4 eggs

·        1 cup oil

·        3 cups carrots, grated

Sift all of the dry ingredients together in a bowl (flour, sugar, baking powder, baking soda, salt, cinnamon).  In a separate bowl Mix the eggs and oil.  Slowly add the flour mixture.  Add the carrots.  If desired add ¼ cup pecan pieces and ¼ walnuts.  Bake at 350 for 35-40 minutes in 3-8” layer pans.

Icing:

·        I stick butter, softened

·        1 8 oz package cream cheese, softened

·        1 box confectioners sugar

·        2 tsp vanilla

·        2 tsp milk if needed

·        ½ cup pecan pieces

·        ½ cup walnuts

Bev's Chicken Curry Recipe

Tara, this one is for you! 

This is a recipe that Bev made a year or so ago that I have been hunting for...I finally got Bev to send it over.

Chicken & Rice

·       2 cups cooked chicken

·       1 cup cooked rice (not instant)

·       1 can cream of chicken soup

·       ¾ cup mayonnaise

·       1 tsp curry powder

·       1 cup chopped celery

·       2 cups chicken broth

Cook rice and celery in the chicken broth.  Add chicken and mayo.  Stir in cream of chicken soup and curry.  Bake in 9x13 casserole @ 350 until heated through (about 30 minutes)

Topping optional: Melt 2T butter.  Mix with 1 cup Special K Cereal and 1/3 cup slivered almonds.  Top & Bake