Texas Carrot Cake

What makes it a Texas Carrot Cake versus just a Carrot Cake?  I have no idea, so if anyone knows the answer to that story, let me know!  Must be Texans just make good cake, cause this is my favorite carrot cake and my Texas Sheet Cake is my favorite chocolate cake.  No matter, this one is for the middle daughter.  Its her favorite cake in the whole world.   Where did I get it?  From a Texan of course.  It was a copy of a recipe that was out of one of those local church cookbooks from some small town somewhere in Texas.  I loved this woman.  She was a riot and a great cook!   This was the gift she gave me before she moved back to Texas, where else?  Its a little different and do not be afraid of the German chocolate.   It makes a difference!

Texas Carrot Cake, vis Missouri

3 c cake flour, sifted
2 c bakers sugar (or regular sugar)
1 oz (or 1 square) of German sweet chocolate, grated
2 t ground cinnamon
1-1/2 t salt
1-1/2 t baking soda
1 t baking powder
1 can (8 oz) crushed pineapple, drained (save syrup)
3 eggs, slightly beaten
1-1/2 c vegetable oil
2 t vanilla
2 c grated raw carrots
1-1/2 c fine chopped pecans
1-1/2 c currants or raisins reconstituted in 1/4 c apple juice (drain when ready to use).
Baking pan spray

Preheat oven to 350 degrees.

Spray a bundt pan with baking pan spray.  I use a bundt pan.  

In a large bowl, sift your flour, sugar, chocolate, cinnamon, baking soda and baking powder.  

Combine the eggs, syrup from the drained pineapple, oil and vanilla.  Add the egg mixture to the flour mixture and beat on medium speed for about 3 minutes.  Stir in the pineapple, carrots, pecans and raisins.   

Pour the batter into the prepared pan.  Bake in preheated oven for 75-90 minutes.  Make sure to check the cake and test for doneness with a tooth pick.   cool in pan 10 minutes.  Remove from pan and ice and decorate.


2-1/4 c powedered sugar
4 oz cream cheese, softened
3 T butter, soft
1 T vanilla
1 T milk
1 c toasted flake coconut.

Using a medium bowl, add the sugar, cream cheese, butter, vanilla, and milk.  Beat until smooth.  Spread onto cooled cake.  Sprinkle the frosted cake with toasted coconut. 


Scotch Eggs with Mustard Dippling Sauce

My daughter got married last month.  It was beautiful.  Scottish wedding with Thistle and English Roses, groom and groomesmen in kilts and foods from the British Isles.  One of her requests was Scotch Eggs.  Now, the scotch eggs never did make it to the reception food table.  They ended up on the Sunday morning after-the-wedding brunch table, but they were there.   My kids have been dining on Scotch Eggs for as long as they have been my kids.  As a single mom, they were great school day breakfast food.  I dont even remember when I started making them.  Long before I had kids.  I remember eating them as a wee totter at my Great Aunt's house when I was young. 

Here's a little history about those tasty, protein packed breakfast yummies.  They have been claimed to have been invented by Fortnum and Mason department store of London in 1738, as a snack food for coach travelers exciting the city.  There is a more ancient Moghul version of the egg called nargisi kofta.  They were smaller, more like a meatball.  A recipe for Scotch eggs is puported to have been first printed in Mrs Rundell's 1809 New System of Cookery cookbook.  It was suggested in that recipe to serve them warm, with a gravy.   They seemed to make their way north and to the commoners during the 19th century.  They were commonly eaten by the Miners in Scotland, Ireland and northern England.  They were portable and a hearty source of protein.  No matter how you look at it, they have been eaten by many for a long time and they are good.   Not hard to make either. 

Scotch Eggs

6 eggs
1 lb of pork sausage (mild seasoning.  Can kick it up and get the hot if you want a bite!)
1/4 c flour
1/2 c panko breadcrumbs.
Vegetable oil for frying

Hard boil your eggs.  I do that by placing the eggs in a sauce pan and completely covering with water.  Bring the water to a boil.  Boil for 7 minutes.  Shut off the fire or remove from the electric heat immediately.  Pour out hot water and run cold water into the pan.  Cool for 2-3 minutes.  Pour out water again, run over cold water while peeling. 

Divide sausage into 6 balls.  Flatten the ball of sausage into your hand, until you have a disc about 5 inches in diameter.  Dip the egg into the flour.  Place that egg in the center of the disc and wrap the sausage completely around the egg.  Roll the Sausage covered egg into the breadcrumbs.  Do this with all 6 eggs. 

Pour oil into a deep frying pan until there is approximately one inch of oil in the pan.  You can also heat up a deep fryer and deep fry the eggs, as well.  When the oil is hot enough (a drop of water sprinkled into the pan, pops at about 350 degrees)), add your eggs.  Fry on all sides until the sausage is brown and completely cooked through.   Remove from the pan and drain on a paper towel.   Serve with Mustard Dipping Sauce.

Mustard Dippling Sauce:

1 T whole grain mustard
1 T honey
1 t lemon juice

Mix completely together.  Serve cold with eggs.