HAND HELD GRATER RECIPES

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CARROT CAKE ~DOCTORED MIX RECIPE | MY CAKE SCHOOL



Carrot Cake ~Doctored Mix Recipe | My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

  • Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions.  Then add remaining ingredients.  Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter.  You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe.  If you half the recipe, I would use the spice cake mix rather than the white.

CRISPY TRADITIONAL POTATO PANCAKES RECIPE | EPICURIOUS



Crispy Traditional Potato Pancakes Recipe | Epicurious image

Ever since I visited a tiny French village in the Ardeche where I tasted a "craque," an extraordinary crisp thin potato pancake as large as a plate, I have changed my view of the taste of potato pancakes. Crispy Traditional Potato Pancakes recipe.

Provided by Joan Nathan

Yield Yield: about 2 dozen pancakes (P)

Number Of Ingredients 7

2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part
1 large egg, beaten
Salt and freshly ground pepper to taste
N/A
Vegetable oil for frying

Steps:

  • 1. Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom; reserve that after you have carefully poured off the water.
  • 2. Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.
  • 3. Heat a griddle or non-stick pan and coat with a thin film of vegetable oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain. Serve immediately. You can also freeze the potato pancakes and crisp them up in a 350-degree oven at a later time.
  • Variation: If you want a more traditional and thicker pancake, you can add an extra egg plus 1/3 cup of matzah meal to the batter.

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