Coleslaw Recipe

• Cabbage, either green or purple or both
• Carrot
• Green onion

For the version with mayonnaise:

• Mayonnaise
• Yellow mustard
• Pepper

For the version without mayonnaise:

• Rice vinegar or white vinegar
• Sugar
• Salt and pepper

METHOD

1 Starting with a head or half a head of cabbage, thinly slice the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandoline helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions.

1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste.

Serve immediately. Serves 4.

Chocolate Chiffon Cake

Ingredients:

2 cups sugar, divided

1 1/2 cups cake flour

2/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 eggs, separated and at room temperature

3/4 cup cold water

2 teaspoons vanilla extract

1/2 teaspoon cream of tartar

Instructions:

Heat oven to 350°F (180° C).

Combine 1-3/4 cups sugar, flour, cocoa, baking powder and salt in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into an ungreased 10-inch tube pan.

Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate.

Makes 12-16 servings.

Chocolate Frosting

Ingredients:

340 grams bittersweet chocolate, cut into small pieces

230 grams unsalted butter, at room temperature, cut into small pieces

1/2 cup confectioners’ sugar

3/4 cup unsweetened cocoa powder

1/2 cup strong coffee or whole milk (or add a bit more if desired)

1. In a medium heatproof bowl set over a pan of simmering water, melt the chocolate. When almost melted, turn off the heat and allow to melt completely, stirring occasionally.
2. While the chocolate is melting, in the large bowl of an electric mixer fitted with a paddle or beaters, beat the butter and sugar until fluffy, stopping the mixer occasionally and scraping down the sides of the bowl and under the beaters as necessary with a rubber spatula. Start on slow speed and, when combined, turn up the speed to high.
3. In a small saucepan, over low heat, dissolve the cocoa in the coffee, stirring as necessary. Remove from the heat, scrape the melted chocolate into the saucepan, and stir to combine thoroughly. On low speed, pour into the butter-sugar mixture, again stopping the mixer and scraping down the sides of the bowl and under the beaters. Beat until smooth and shiny. Transfer to a medium bowl and set aside until of spreading consistency. Use as needed.

Carrot Pineapple Cake I

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
•  
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
3. Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
4. To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Carrot Fruitcake Recipe

Ingredients

1-1/2 cups chopped nuts

1 cup chopped mixed candied fruit

1 cup chopped dates

1 cup raisins

3 cups all-purpose flour, divided

2 cups sugar

1-1/2 cups canola oil

4 eggs

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

3 cups finely shredded carrots

Confectioners' sugar icing, optional

Directions

Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.

In a large bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Combine the baking powder, baking soda, cinnamon, salt and remaining flour; gradually add to sugar mixture, beating until smooth. (Batter will be stiff.) Fold in carrots and fruit mixture. Spoon into a greased and floured 10-in. tube pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, drizzle with icing. Yield: 12-16 servings.

Tangerine Chiffon Cake

Ingredients

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• CHIFFON CAKE:
• 4 tangerines or 3 navel oranges
• 2 1/4 cups cake flour
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 1/2 cup sugar
• 1/2 cup vegetable oil
• 5 large eggs separated
• 2 large egg whites
• 1/2 tsp. cream of tartar
• tangerinE GLAZE:
• 2 tangerines or 1 navel orange
• 1 1/2 cup confectioners sugar
• 1/4 tsp. vanilla extract

How to make it

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• CAKE:
• Preheat the oven to 325*F.From the tangerines grate 1 Tbsp. peel and squeeze 3/4 cup juice.
•  In large bowl stir together flour, baking powder, salt and q cup sugar. Make well in center.
• Add oil, egg yolks and tangerine juice and peel, whisk into dry ingredients.
•  In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. 
• Gradually sprinkle in remaining 1/2 cup sugar, 2 Tbsp. at a time and beat until whites just stand in stiff peaks when beaters are lifted