Carrot cake conundrum
Dear Readers: Oh no! The beta carotene in the carrots in the carrot cake must have turned my gray matter into orange mush!
The temperature to bake the cake got left out in the editing process of a recent column!
They say the devil is in the details — this is especially true when it has anything to do with recipes, and this wasn’t even devil’s-food cake! Here we go!
TEMPERATURE: Set your oven at 375 degrees F to preheat, which is important.
DISH SIZE: I used one metal 9-inch round pan. For the second test, I used a rectangular (about 5 by 9 inches) ceramic baking dish. The smaller the dish, the thicker the cake.
TIME: The time is a little iffy. It depends on the size of the baking dish used. It’s about 20-30 minutes. Test at 20 minutes by poking a knife or toothpick into the center. If it comes out clean or with a few crumbs on it, the cake is done! If gooey, bake another five minutes and test again.
May I say it’s nice to know that so many of you trust me! This old, old recipe is from my mother, the original Heloise. Many recipes from then read “a pinch of this,” “a handful of that” or “bake until done”! Ovens vary — some bake hot, some bake not hot enough. So, give it another try and let me know!
No orange matter today! — Heloise
FREEZING SPICES
Dear Heloise: I can’t imagine starting my day without reading your column in the Omaha (Neb.) World-Herald.
Can you freeze spices? I have several that I don’t use often, but rather than have them sit on my shelf and get old, I freeze them. I have frozen paprika, cloves, etc. Does it affect them at all? — Pat P., McCook, Neb.
Yes, it can, and really, doing so won’t help “keep them good” as long as possible. Every time you take them out of the freezer, use them, then put them back, it’s a no-win situation. The real test is, once room temperature, do they smell the same, look the same and taste the same? If so, full speed ahead. — Heloise
P.S.: They should last three to four years under normal storage conditions.
STORING MARSHMALLOWS
Dear Heloise: I buy a bag of marshmallows during the fall months to add to my hot chocolate. Come midsummer, they are all glued together, and I end up disposing of what is left over. Help! — Dennis F., via email
Well, let’s stop that right now! After opening the bag, close it tightly with a clip or rubber band, then put into a large zip bag. This keeps moisture in and air out. — Heloise
CHOPPING NUTS
Dear Heloise: I have a super idea for chopping nuts: The good old pastry blender does the job just perfectly, and in half the time. I have found that it works best to chop in a wooden bowl. Give it a try! — Jan J., Thousand Oaks, Calif.
SEND A HINT TO:
Heloise
P.O. Box 795000
San Antonio, TX 78279-5000
Fax: 210-HELOISE
Email: Heloise@Heloise.com