Tag: gordon ramsay recipes

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings
Ingredients

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
Directions
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

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Water Pie – Recipe from the Great Depression by Gordon Ramsay

Water Pie - Recipe from the Great Depression


Water Pie - Recipe from the Great DepressionWater Pie is one of those magical recipes that came out of the depression era where cooks with little to nothing figured out how to make delicious dishes for those they love. This recipe was shared with me by Kay West and I published it in my third cookbook, Sweetness: Recipes to Celebrate the Warmth, Love, and Blessings of a Full Life. 

This recipe belonged to Kay’s grandmother, who had eight children and made her family of ten three meals from scratch every single day. During leaner times, she developed this recipe so that her family could still enjoy dessert from time to time, no matter how hard their days were. These recipes are such a special treasure to us and I think you’ll really enjoy the simplicity of this pie. It has a creamy buttery taste, similar to a warm vanilla cookie once it’s chilled and sliced. Half the thrill will be telling your family the name and that the main ingredient is water! 
Ingredients for Water Pie - Recipe from the Great DepressionYou know when a recipe was created to make something out of nothing, it’s going to be simple on the ingredients. You’ll need: A deep dish pie crust*, water, sugar, flour, butter, and some vanilla. 

I made this again this morning and just used a double recipe for my quick and easy mix in the pan pie crust recipe. It’s quick, easy, simple, and makes a delicious pie crust.

Pouring Water for Water Pie

Begin by pouring water into your deep dish crust. It doesn’t have to be hot or anything, just straight from the tap is fine. 

Sprinkling Mixture for Water Pie

Stir together flour and sugar. 

Sprinkling sugar over Water Pie

Sprinkle this over your water. The original recipe called for doing this with a spoon so I’m showing you that way but I usually just use my hand to sprinkle it because I feel like I can get it more even that way. 

Water Pie - Recipe from the Great Depression

This is our water with flour/sugar sprinkled over. Don’t stir. 

Vanilla poured into Water Pie

Drizzle vanilla over this. Don’t stir. 

Pats of Butter on Water Pie

Place pats of butter on top. 

Place this in the oven at 400 for 30 minutes. After 30 minutes, reduce temp to 375 and cover the edges of the crust if need be to prevent burning. Cook for another 30 minutes once you have reduced the temp. 

Fresh Baked Water Pie - Recipe from the Great Depression

Pie will be very watery in the center when you remove from the oven. Allow to cool completely and then refrigerate several hours before cutting. 

Sliced Water Pie

Enjoy this creamy buttery pie recipe that came about from good hearted cooks wanting to bake up something sweet for their loved ones during hard times! 

Pretty Slice of Water Pie

Tips for success: 

  • I use a Pillsbury all vegetable frozen deep dish pie crust, unbaked, for this recipe. I suggest a store bought deep dish pie crust because homemade pie crusts in your own dish are going to vary in terms of depth and may result in the filling not getting fully done in the prescribed amount of time. 
  • Before you begin making this pie, tear off a piece of foil large enough to cover your pie dish. Cut an X in the center and peel back the X. This will make it quick and easy to cover your pie should the edges begin getting too dark and will keep you from losing valuable heat during the baking process. 
  • Pie will be bubbly and could be watery in some spots when you pull it out of the oven. It will gel fully as it cools. It is best if you allow this pie to cool completely and then cover and refrigerate until chilled before cutting. 

 

Try Some Water Pie - Recipe from the Great Depression

YUM! 

If you enjoyed this recipe, please share this post with friends! 

Water Pie

Water Pie is a depression era recipe that turns bare bones ingredients into a delicious buttery pie!

Author: Christy Jordan

Ingredients

  • 1 9 inch deep dish pie crust, unbaked
  • 4 tablespoons all purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 5 tablespoons butter, cut into 5 pieces

Instructions

  • Preheat oven to 400 and set empty pie crust on a baking sheet.

  • Pour 1 + 1/2 cups water into the pie crust.

  • In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don’t stir.

  • Drizzle vanilla over water in pie crust. Place pats of butter on top of this.

  • Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.

  • Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.

Some other recipes you might enjoy: 


Yum

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT
CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA’S GF)
AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO
SERVE.



PESTO: In a food
processor, chop 
2 cups basil and 6 garlic cloves. 
 Stream in 3/4c. olive
oil. 
Add 1c. parmesan cheese and 2 ounces pine nuts. 
ADD 1 TSP SALT
AND SOME FRESH PEPPER!



MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE’S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

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