Tina’s Pumpkin Carrot Cake

Tina’s Pumpkin Carrot Cake

Box of carrot cake mix

2 eggs

15 oz can of pure pumpkin 

1 tsp vanilla 

(Do not add any additional ingredients mentioned on the cake box)

Bake 350F for 30 minutes.

Frosting 

1 can of cream cheese frosting 

3/4 stick softened sweet butter

1 tsp vanilla 

Whip together and pour over cake.

Stuffed Mushroom Caps

 

• 1 pound whole Cremini mushrooms 
  

  
  ¼ cup olive oil

  
  1 small onion, finely chopped
  
  3 cloves garlic, finely minced
  
  ⅔ cup breadcrumbs made from Italian bread
  
  1 tbs. oregano
  
  4 tbs grated parmesan
  
  1 tbs chopped parsley
  
  
  salt and white  pepper to taste 
• 
  

Kae's English Bread & Butter Pudding

Pre heat Oven to 325F.

4 thin rustless white bread

1/4 cup sweet butter

1 quart scalded whole milk

1/8 cup sugar

1 tsp. vanilla

pinch of salt

freash graded nutmeg

1/3 cup rasins - steamed plump

2 eggs

Beat eggs and sugar, then add hot scalded milk. Melt butter in 2' elrven by seventeen pan.

dip both sides of bread. Add raisins. strain egg milk mixture over rasins. Place pan in a larger Bain Marie fillled with hot water as high as pudding in pan. Bake 45-55 minutes until knife come out clean.

Bread rises, a toast nicely on top.