Farms View Carrot Cake

Ingredients:

Cake

  • 1 1/2 cup oil
  • 3 eggs
  • 1 tbsp. cinnamon
  • 2 teas. vanilla
  • 2 cups shredded carrots
  • 1 cup chopped walnuts
  • 2 cups sugar
  • 2 cups flour, sifted
  • 2 teas baking soda
  • 1 teas salt
  • 1/2 cup crushed pineapple (Drained)

Icing (Dana doubles!)

  • 3 oz cream cheese
  • 1 stick butter
  • 1/4 cup chopped walnuts
  • 1 1/4 cup powder sugar
  • 1/8 cup crushed pineapple, drained

Instructions:

Cake:

  • Combine ingredients by hand. Butter 9″ x 13″glass pan. Bake for 55 minutes at 350 degrees. Allow to cool then ice with cream cheese icing.

Icing:

  • Cream butter, cheese, and sugar until fluffy. Add walnuts and pineapple and then ice carrot cake.

Can also be made into individual portion control muffins

Compliments of

Farms View Roadstand

Tomato & Arugula Salad

Ingredients:

  • 4 Large tomatoes
  • 2/3 cup salad oil
  • 1/4 cup vinegar
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bunches of arugula
  • 2 teaspoons sesame seeds toasted

Instructions:

  1. In medium bowl mix oil, vinegar, sugar, salt and pepper.
  2. Cut tomatoes into wedges & gently toss with oil mixture. Cover & refrigerate for at least 1 1/2 hours.
  3. To serve, arrange arugula on large platter; top with marinated tomatoes mixture. Sprinkle with sesame seeds and serve.


Compliments of
Farmsview.com

Baked Onions

Ingredients:

  • Vidalia Onions or any other sweet onion
  • Beef Bouillon Cubes (1 per onion)
  • Butter
  • Water

Instructions:

  1. In a baking pan, pour ¼” of water. 
  2. Peel onions, carve hole in center of onion, just large enough to hold a Bouillon cube.
  3. Place onions in pan, put 1 beef bouillon cube in center of onion and place a slice of butter on top of each cube. 
  4. Cover pan and bake at 375 for approx. 45 mins or until fork tender. You can also bake in Microwave Oven.

Compliments of
Farmsview.com

Corn Salsa

Ingredients:

  • 1/3 C Apple Cider Vinegar
  • 1/3 C Pecan Oil
  • 3 T Sugar
  • 1 Can Black Eyed Peas, rinsed and drained
  • 2 Cups FRESH corn, blanched for 1 min and cur off cob
  • 1/2 Red Pepper finely chopped
  • 1 small red onion finely chopped
  • 6 T Fresh Cilantro

Instructions:

  • Combine apple cider vinegar, pecan oil, and sugar. Mix and heat in microwave until sugar is dissolved.
  • In a separate bowl, mix black eyed peas, fresh corn, red pepper, red onion, and cilantro. Add liquid.

Compliments of
Farmsview.com

Eggplant Parmesan

Ingredients

  • 1 large eggplant, sliced 1/4′
  • 2 cups ricotta
  • 2 large egg beaten
  • 2 tbsp parsley
  • 2 tbsp oregano
  • 1 tsp minced garlic
  • 3 cups tomato sauce
  • 8 oz shredded mozzarella cheese
  • Grated Parmesan cheese
  • Italian bread crumbs

Instructions

  1. Dip eggplant into egg and bread crumbs.
  2. Place on oiled cookie sheet and broil for 3-4 minutes or until browned on each side.
  3. Place slices on paper towel to drain.
  4. Preheat oven to 350. In a small bowl combine ricotta, 1 egg, and spices.
  5. Spread 1 cup tomato sauce in 9″ x 13″ baking dish. Layer eggplant, cheese mixture & mozzarella. Repeat layers with remaining ingredients.
  6. Top with sauce and sprinkle with parmesan cheese.
  7. Bake 45 minutes, let stand 10 minutes before serving.

Compliments of:
Farms View Roadstand