Monday, July 13, 2009

Carrot Cake...


2 c. raw, shredded carrots
1 1/2 c. sugar
1 c. vegetable oil
1/4 c. orange juice
1 1/4 tsp. baking soda
1 tsp. salt
3 eggs
1 tsp. vanilla
1 1/2 c. flour
1/2 c. chopped nuts
2 tsp. cinnamon
1/2 tsp. nutmeg
Instructions
CREAM CHEESE FROSTING
Mix together carrots, sugar, orange juice, eggs, and vanilla until well blended. Combine remaining ingredients and stir into carrot mixture. Pour into a 12 cup fluted microwavable pan. Microwave 10 to 12 minutes on high power, turning once or twice. Let cake stand
10 minutes before removing from pan. When cake cools, remove from pan and top with Cream Frosting. Microwave a 3 oz. package cream cheese for 2 minutes on high. Add 2 cups powdered sugar and 1 tablespoon orange juice.
Mix well. 18 servings.

Lasagna Roll Ups


8 oz. uncooked lasagna
16 oz. Ricotta cheese
2 eggs
10 oz. frozen chopped spinach (thaw & squeeze dry)
2 c. (8 oz.) shredded Mozzarella cheese
1 tsp. basil1 tsp. marjoram
1 jar (26-32 oz.) spaghetti sauce
1 1/2 tsp. Parmesan cheese

Instructions
Cook lasagna according to package and drain. In medium bowl, blend Ricotta, eggs, spinach, Mozzarella cheese, basil and marjoram. Spread evenly on lasagna strips. Cut strips in half crosswise. Roll strips jelly-roll style. Cut each roll in half, leaving ruffled edge at top and bottom. In 10x15 inch baking dish spread 3/4ths of sauce. Arrange roll ups (curly edges up) on sauce. Top with remaining sauce and Parmesan cheese. Bake, covered with foil, in 350 degree oven for 35-40 minutes until hot. (Can be frozen for later baking.)