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Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing
Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Frosting
Heat the oven to 350°F. Line four 9″ round cake pans with parchment and grease lightly. Combine the oats and boiling water and set aside while you beat the sugar and butter. Cream the butter and sugar until creamy and smooth, then add the eggs one by one. Beat until smooth and whipped. Beat in the vanilla and rum, then beat in the thickened oatmeal and liquid. Combine the dry ingredients and beat well. With a rubber spatula, stir in the apples, carrots, and walnuts. Pour into the cake pans and bake 40 minutes, or until the tops are golden and spring back lightly. Let the cakes cool for about 10 minutes and then run a knife around the side of the pan and carefully pat out the cakes on wire racks. The cakes will be quite tender and delicate; they break easily.
Icing
Beat the whipping cream until it holds soft peaks. Add the cream cheese, one chunk at a time, and whip until fully incorporated. Add the molasses, vanilla, salt, and nutmeg. Beat in the powdered sugar one cup at a time. Add more if you want the frosting stiffer (this one here was pretty soft). Set aside and refrigerate for an hour while the cake bakes and cools. When the cake is cool, ice each layer and stack them, reserving the fourth and final top layer. Lightly ice this layer, then top with:
Coconut Topping
Heat the oven to broil. Stir all ingredients together by hand until smooth. Spread on the top layer of the cake and broil until brown and slightly bubbly. Put top layer on the cake and finish smoothing frosting out the over the whole cake. Serve and enjoy!
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Broccoli Recipes
Broccoli Recipes
Baked Broccoli Parmesan Dip
Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside. In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, creole seasoning, garlic powder and onion powder; season with salt and pepper, to taste. Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes. Serve immediately, sprinkled with Panko, if desired.
Broccoli Home Fries (with Grilled Steak or Scrambled Eggs)
Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Drain in a colander, and rinse with cold running water until broccoli has cooled completely. Heat oil in a large skillet over medium-high heat. Add potatoes; cook, stirring occasionally, until crisp, golden, and just tender, 15 to 20 minutes. Add butter and broccoli to the skillet; season with salt and pepper. Cook, stirring occasionally, until potatoes and broccoli are browned, about 4 minutes. Serve with grilled steak or scrambled eggs.
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Tomatoes Provencal
Tomatoes Provencal
Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine 1 1/2 cups fresh plain breadcrumbs, 1/3 cup grated Parmesan, 1 tablespoon finely grated lemon zest, leaves from a few sprigs fresh thyme and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Arrange 4 large tomatoes cut into 1/2-inch slices, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.
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