Today I made these two wonderful treats, one is "made at home" and one is "homemade from scratch", they are equally delicious!!!!
Pumpkin Carrot Cake with REAL cream cheese frosting
1 box Carrot Cake Mix
1 can Pumpkin puree
1 single cup of applesauce (i like to use the Cinnamon)
1 refill of water of the applesauce container
1 package light cream cheese (bar)
1/2 stick butter
1.5 cups sifted confectioners sugar
1 tsp vanilla
Mix put in the cake pan of your choice, cupcakes, 13x9, two tier round any will do and cook until a toothpick comes out clean!
Let cool in pan for 15 minutes then remove for complete cooling on a wire rack! While waiting for it to cool you can make your yummy cream cheese frosting!
Blend softened cream cheese and butter with an electric mixer, NOTE: do not melt butter in microwave you will break down he fats just leave it on the counter while you are baking the cake! add vanilla and continue to blend. Add 1 cup of sifted confectioner sugar slowly, add additional 1/2 cup a table spoon at a time until the flavor you like is achieved. Double this recipe for a larger double layer cake! This frosting needs to be refrigerated after frosting your cake!
Homemade White bread
3 cups bread flour (unsifted)
1 tsp salt
1 tablespoon sugar
1 1/4 tsp active yeast
1/4 cup milk
3/4 cup water
3 table spoons of butter
Blend dry ingredients in food processor with dough blade installed just to mix real quick
in saucepan warm butter water and milk to 105-115 degrees F. Stir in yeast and remove from heat to rest for 5 mins. Add slowly to processor running on low with dry ingredient mix for 1-1.5 mins. Remove knead for 5 mins or so adding flour if needed. Cover in oiled bowl for 1 hour. Punch out and form into loaf in loaf pan, let rise covered for 1 hour. Bake at 375 for 35-40 mins.....remove and brush top lightly with butter yummm-o let loaf cool completely before slicing or storing. Store in burlap/canvas bread bag or brown paper bag!
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