BEST CARROT CAKE EVER
6 cups grated carrots
1 cup brown sugar
1 cup raisins 
4 eggs 
1 1/2 cups white sugar 
1 cup vegetable oil 
2 teaspoons vanilla extract
1 cup crushed pineapple, drained 
3 cups all-purpose flour 
1 1/2 teaspoons baking soda 
1 teaspoon salt 
4 teaspoons ground cinnamon 
1 cup chopped walnuts
Directions
1.
In a medium bowl, combine grated
carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.
Preheat oven to 350 degrees F (175
degrees C). Grease and flour two 10 inch cake pans.
3.
In a large bowl, beat eggs until
light. Gradually beat in the white sugar, oil and vanilla. Stir in the
pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet
mixture until absorbed. Finally stir in the carrot mixture and the walnuts.
Pour evenly into the prepared pans.
4.
Bake for 45 to 50 minutes in the
preheated oven, until cake tests done with a toothpick. Cool for 10 minutes
before removing from pan. When completely cooled, frost with cream cheese
frosting.
Creamy Au
Gratin Potatoes
Ingredients
á 
Original recipe makes 4 servings
4 russet potatoes, sliced into 1/4 inch slices
á
1 onion,
sliced into rings
á
salt and
pepper to taste
á
3 table
spoons butter
á
3 table spoons
all-purpose flour
á
1/2 tea
spoon salt
á
2 cups
milk
á
1 1/2 cups
shredded Cheddar cheese
Directions
1.
Preheat oven to 400 degrees F (200
degrees C). Butter a 1 quart casserole dish.
2.
Layer 1/2 of the potatoes into
bottom of the prepared casserole dish. Top with the onion slices, and add the
remaining potatoes. Season with salt and pepper to taste.
3.
In a medium-size saucepan, melt
butter over medium heat. Mix in the flour and salt, and stir constantly with a
whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in
cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Pour cheese over the potatoes, and cover the dish with aluminum foil.
4.
Bake 1 1/2 hours in the preheated
oven.