A Story About Yummy Foods


Kitchens of the Great Midwest (5 copies) is story about a single chef dad raising his daughter and how that lovely daughter acquires an amazing palate and becomes a fabulous, but mysterious chef in her own right. And of course…there are recipes in the book! I am sharing three found within this delectable story that will go perfectly with your bookclub discussion!

CARROT CAKE (pg 9):

2 cups sugar

1 1/2 cups salad oil

4 eggs

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

3 teaspoons cinnamon

3 cups shredded carrots

1 cup chopped nuts

1 teaspoon vanilla

Heat oven to 325°. Combine all of the ingredients and pour into a 9 x 13 baking dish. Bake for 45 minutes.

Icing recipe:

1/4 lb or 1/2 cup butter

8 oz cream cheese

3 1/2 cups powdered sugar

Mix and spread on cooled carrot cake.

CARAMEL BARS (pg 211):

1 bag caramels

5 tablespoons cram

3/4 cup melted butter

1 cup brown sugar

1 cup oatmeal

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

1/2 cup nuts (optional)

Preheat oven to 350°. Melt the caramels and cream in a double boiler. Cool slightly. Combine the butter, sugar, oatmeal, flour, baking soda and salt. Mix until crumbly. Press half of this mixture into a 9 x 13 baking dish and bake for 5 minutes. Remove from the oven and sprinkle with the chips, nuts, and melted caramel. Sprinkle with remaining crumbs and bake for 15-20 minutes. Don’t overbake. Cut while warm. The caramels and cream may be melted in the microwave.

MISSISSIPPI MUD BARS (pg 216):

4 eggs

1 cup softened butter

2 1/4 cups sugar

1 teaspoon vanilla

1 1/2 cups flour

1/2 cup cocoa

1 cup chopped nuts

7 oz marshmallow crème

Preheat oven to 350°. In a large copper mixing bowl, at medium speed, beat the eggs, butter, sugar and vanilla until light and fluffy. Add the flour and cocoa. Beat until well blended. Fold in the nuts. Spread in a greased 9 x `3 baking dish. Bake for 40-45 minutes. Immediately place spoonfuls of marshmallow crème on top and spread until smooth. Let cool for one hour.

Frosting: 

1/2 cup butter

1/2 cup cocoa

2 1/2 cups powdered sugar

1/3 cup heavy whipping cream

1 teaspoon vanilla

Melt the butter, stir in the cocoa. Cook for 1 minute. Add the powdered sugar, whipping cream, and vanilla and mix until smooth. Spread on top of the marshmallow crème. Freezes well.

If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation. -Regina Brett

 

Arian Osborne

Arian Osborne

Arian was a former Support Specialist for the Colorado State Library. For questions about her posts, contact Regan Harper, harper_r@cde.state.co.us.
Arian Osborne

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