Easter Carrot Cake

I made a fantastic carrot cake for Easter this year. I made it from this awesome cook book.

















I have had great success with the cakes in this book. This carrot cake was special, and not just because it was yummy and for Easter. One reason it was special was that ALL five of us had a part in making it. Another special reason was that we all did it the Amish way - no electricity was used until the oven!
I thought I had all the pictures uploaded, but apparently I don't. Sorry. I will get the recipe up when I have the photos. I encourage you to go buy this book - a nice thing to grace your shelves!
Here's a parting shot - Yes that's Laney at the Easter table with us - it was so good that after dinner, when everyone else left the table, I shamelessly sat there and ate it straight out of the baking dish.

Left-over Ham

This recipe was cooking lesson #3, and it is yummy!

Ingredients
1/2 cup wine
1/2 cup water
a bay leaf
3 cloves
slices of left over ham, with fat on them
brown sugar
butter
flour

Process

1. Add first 4 ingredients to a medium sauce pan and reduce to half.
   
2. Remove bay leaf and cloves
3. Brown slices of ham in their own fat.
   
4. Powder with brown sugar.
5. Turn ham and brown other side.
   
6. Put ham in shallow baking dish.
   
7. In a separate pan put large piece of butter and let brown.
   
8. Add 1.5 Tablespoons flour and let burn (yes it wants you to char it a bit).
   
9. Add 3/4 wine and water gradually to make a roux.
   
10. Pour roux over ham and heat in the oven.
    

Boeuf a la Mode

Boeuf a la Mode (which translates to beef according to the prevailing style or fashion) was cooking lesson #2 for HiHo. Again, it did not list ingredients of proportions, however I have attempted to do so this time because the recipe is a bit more detailed. Mima said, "Really REALLY delicious".

IngredientsBrisket or eye of round, have it larded, and also knuckle of veal and if possible calves foot.
Marinade: 2 large onions chopped, 2 cloves garlic chopped, 2 cloves, parsley, thyme, salt, pepper, cayenne, 1 bay leaf, grated nutmeg, ginger, and juniper berries (not absolutely necessary)
white wine
olive oil
carrots

Process

1. Put meat(all tied together) in deep pot with marinade.
2. Cover with white wine.
   
3. If meat is not entirely covered in wine, add olive oil on top.
   
4. Add 4 carrots.
   
5. Let stand over night.
   
6. Slowly cook over low to medium heat for 4 hours. Let cool in another pot.
   
7. Cut string, take out veal bone and calves foot.
   
8. Strain juice over meat.
   
9. Let cool and remove fat from top.
   

Can be served hot or cold, and it has a delicious jelly when cold.