Colonial Carrot Pecan Cake
Ingredients
1 1/4 cups salad oil
2 cups Colonial Granulated Sugar
2 cups sifted flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
3 cups grated raw carrots
1 cup finely chopped pecans
Method
Combine oil and sugar, mix well. Sift together the remaining dry ingredients. Sift half of the dry ingredients into the sugar mixture, blend. Sift in remaining dry ingredients alternately with eggs, one at a time, mixing well after each addition. Add carrots and mix well, then mix in pecans. Pour into a lightly oiled 10-inch tube pan. Bake in a slow oven (325-degrees) for about one hour and ten minutes. Cool in pan upright. Remove from pan – frost with Orange Glaze.
Orange Glaze
Split cake into 3 horizontal layers. Spread Orange Glaze between layers and on top and sides.
Ingredients
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon fresh lemon juice
2 tablespoons grated orange peel
1 cup fresh orange juice
1 cup Colonial Granulated Sugar
2 tablespoons butter
Method
Combine sugar and cornstarch in a saucepan. Add juices slowly and stir until smooth. Add remaining ingredients. Cook over low heat until thick and glossy. Cool and spread on cake. If a heaver glaze is desired, double recipe.
Colonial Chess Pie
Ingredients
1 1/2 cups Colonial Granulated Sugar
1 cup Colonial Light Brown Sugar
1/4 cup sifted flour
1/2 teaspoon salt
4 eggs
1/2 cup butter
1/2 cup milk
2 teaspoon vanilla
Unbaked pastry shell
Method
Heat 1 cup of granulated sugar, brown sugar, milk, flour, and butter to dissolve. Cool. Beat 3 egg yolks and 1 whole egg well, add 1 teaspoon vanilla, salt, mix well with the cooled mixture. Pour into an unbaked pie shell. Bake 35 to 40 minutes in a 350-degree oven first, lower the temperature to 250-degrees to finish baking. The pie will puff across the top when done. Remove from the oven. Beat the 3 egg whites for topping, add 1/2 cup granulated sugar and 1 teaspoon vanilla to beaten egg whites, and cover pie with the mixture. Return to oven until topping is brown.
Colonial Peanut Oatmeal Cookies
Ingredients
1 cup shortening
1 cup Colonial Granulated Sugar
1 cup Colonial Light Brown Sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted flour
1 teaspoon soda
3 cups rolled oats
1/2 pound salted Spanish Peanuts
Method
Cream shortening. Add sugars gradually. Add vanilla and eggs and beat well. Sift flour and soda and add to mixture. Add rolled oats and peanuts and mix well. Shape dough with hands into small balls. Place on a cookie sheet and bake in a hot oven, 425-degrees, for seven minutes.
