Belongs to Bethany Carrot Layer Cake 

SERVES 10 TO 12

Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk. Do not substitute liquid buttermilk for the buttermilk powder. To ensure the proper spreading consistency for the frosting, use cold cream cheese. If your baked cake is of an uneven thickness, adjust the orientation of the layers as they are stacked to produce a level cake. Assembling this cake on a cardboard cake round trimmed to a 6 by 8-inch rectangle makes it easy to press the pecans onto the sides of the frosted cake.

WHY THIS RECIPE WORKS:
Preparing this cake in a half sheet pan means that it bakes and cools in far less time than a conventional layer cake, and—cut into quarters—it produces four thin, level layers that do not require splitting or trimming before frosting. Adding extra baking soda raises the pH of the batter, ensuring that the coarsely shredded carrots will soften during the shortened baking time. Buttermilk powder in the frosting reinforces the tangy flavor of the cream cheese without making the frosting too soft.

You might need to buy:
  • CAKE:
  • ground nutmeg
  • ground cloves
  • vegetable oil
  • dried currants
  • FROSTING:
  • buttermilk powder

MAKES ONE 11-INCH TART, SERVING 10 TO 12

This tart has several components, but each can be prepared ahead, and the tart is baked several hours before serving. If you cannot find blanched slivered almonds, use whole blanched almonds, but chop them coarsely before processing to make sure they form a fine, even grind. The pears should be ripe but firm, the flesh giving slightly when gently pressed with a finger. Purchase the pears a few days ahead and allow them to ripen at room temperature. If they ripen before you need them, refrigerate them and use them within a day or two, or poach them and hold them in their syrup (they will keep for about 3 days). Many tasters liked the bright, crisp flavor of pears poached in Sauvignon Blanc. Chardonnay-poached pears had deeper, oakier flavors and were also well liked.

You might need to buy:
  • POACHED PEARS:
  • lemon juice from 1 lemon plus 4 or 5 large strips zest removed with vegetable peeler
  • inch piece cinnamon stick
  • whole black peppercorns
  • whole cloves
  • large egg yolk
  • heavy cream
  • large egg
  • large egg white
  • almond extract
  • GLAZE:
  • apple jelly
Belongs to Snap14 Festive Fudge 
You might need to buy:
  • chocolate chips
  • Sweetened Condensed milk
  • salt
  • vanilla
Belongs to Ndiyo8 Scones 
  • Currently 3/5 Stars.
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You might need to buy:
  • flour
  • sugar
  • baking powder
  • salt
  • butter
  • milk
  • Egg
Belongs to Ndiyo8 Mixed Berry Parfaits 
  • Currently 3/5 Stars.
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serves 5
You might need to buy:
  • strawberry gelatin
  • prepared vanilla pudding
Belongs to Ndiyo8 Cream Puffs 
  • Currently 4/5 Stars.
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Cream puffs can be all made and stored in the freezer, or the ice cream can be added to the puff whenever desired.

Belongs to Ndiyo8 Brogan Bread (Banana Bread) 
  • Currently 5/5 Stars.
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Cook time will increase 50% if chocolate chips are added.
Batter will overflow when baking if too many chocolate chips are added.

ready in about an hour and 15 minutes
You might need to buy:
  • sugar
  • Eggs
  • flour
  • baking powder
  • baking soda
  • Mashed bananas
  • salt
  • butter
Belongs to Snap14 Toffee 
You might need to buy:
  • butter
  • sugar
You might need to buy:
  • eggs
  • white sugar
  • oil
  • flour
  • baking powder
  • baking soda
  • cinnamon
  • nutmeg
  • salt
  • Frosting:
  • butter
  • vanilla
  • powdered sugar
Belongs to Bethany Alfajores 

Makes about 1 1/2 dozen cookies

Dulce de leche, a Latin American caramel of sorts, is sold in the baking aisle of most supermarkets.

You might need to buy:
  • cornstarch
  • grated lemon zest