Kitchen Witch recipes

Carrot Cake

Ingredients:

1-3/4 cup sugar
1-1/2 cup vegetable oil
4 eggs
2-1/4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups shredded carrotsi (5 to 6 medium)
1-1/2 cups chopped walnuts

Cream Cheese Frosting

One 8-ounce package cream cheese, softened
5 cups powdered sugar
1/2 cup butter or margarine, softened
1 teaspoon vanillai

Heat oven to 300 degrees. In mixer bowl, combine sugar, oil, and eggs; beat at medium speed for 2 minutes. Stir together flour, salt, baking soda, and cinnamon. Add to oil-sugar-egg mixture; beat 2 minutes more. Stir shredded carrotsi and walnuts into batter; mix well. Pour batter into greased and floured 15 x 10 x 1-inch pan or three 9-inch round cake pans. Bake for 1 hour and 10 minutes or until cake springs back when lightly touched with finger. Cool cake completely.

For frosting, combine all ingredients and beat until light and fluffy. Spread between layers and on top and sides of cake.

Bourbon Balls

These make a sweet treat any time of the year.

1 6-ounce package semisweet chocolate pieces
3 tablespoons light corn syrup
1/4 cup bourbon
1/2 cup sugar
1-1/4 cups crushed vanilla wafer cookies
1 cup finely chopped pecans

In a double boiler, melt the chocolate pieces, stirring constantly. Remove pan from the heat. Blend in the corn syrup and bourbon; stir in the sugar, vanilla wafers, and pecans until well blended. Allow to cool slightly. Pat about 1 teaspoon of the mixture into a ball with your hands. Roll each ball in the remaining sugar and place on a cookie sheet. Cover and chill several hours.

Makes about 30 one-inch candies.

To store, put in a wide-mouthed jar with a tight-fitting lid.