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			<title><![CDATA[RSS Feed for YouNews ]]></title>
<copyright>2013 Broadcast Interactive Media</copyright>
<link>http://www.ksee24.com/younews</link>
<description></description>
<language>en-us</language>
<pubDate>Wed, 22 May 2013 05:27:45 CST</pubDate>
<lastBuildDate>Wed, 22 May 2013 05:27:45 CST</lastBuildDate>
<generator>Broadcast Interactive Media</generator>
	<item>
	<title><![CDATA[Pecan Praline Carrot Cake]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119845584.html]]></link>
			<pubDate>Thu, 14 Apr 2011 08:17:50 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119845584.html</guid>
				<description><![CDATA[2 1/3 Cup Flour
  1/2 Cup Brown Sugar
    2 tsp Baking Powder
    2 tsp Baking Soda
    1 tsp Salt
1 1/2 tsp Cinnamon
  1/2 tsp Ginger
  1/2 tsp Nutmeg
    4 Eggs
  1/2 Cup Canola Oil
    1 Cup Crushed Pineapple
  1/4 Cup Melted Butter
    3 Cup Shredded Carrots
    2 tsp Vanilla
  3/4 Cup Chopped Pecans (for inside)
    1 Cup Chopped Pecan Pralines (for outside decoration)

Cream Cheese Buttercream

    1 Cup Butter (soft)
  1/2 Cup Vegetable Shortening
    1 Lb  Cream Cheese (soft)
    1 Tbs Vanilla
3 1/2 Cups Powder Sugar (sifted)
  1/2 tsp Salt


Pre-heat oven to 350. Sift all dry ingredients together, set aside. In mixer beat eggs and oil together. Add crushed pineapple, melted butter, carrots, and vanilla. Mix. Slowly add dry ingredients just until combined. Stir in pecans. Bake in 2 9" rounds for 40 minutes. 

Cream cheese buttercream

In mixer, cream butter, shortening, and cream cheese. Add vanilla. Slowly add powdered sugar and salt. 

]]></description>
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  	<item>
	<title><![CDATA[Carrot Cheese Cake]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119675439.html]]></link>
			<pubDate>Mon, 11 Apr 2011 23:45:54 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119675439.html</guid>
				<description><![CDATA[This recipe is for a layered carrot cake. The middle layer is my original cheesecake recipe. It is topped with traditional cream cheese frosting. This is a family favorite, with people vowing to steal the cake and run down the street with it! The cake is moist and can stand on its own, without the cheesecake in the middle. ]]></description>
															   		  			<image><img src="http://cdn.images.bimfs.com/KSEE/bf062f82854c039fe622478eb883e956668424b5.jpg%3Fw%3D320%26h%3D228" border="0" width="320" /></image>
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	<title><![CDATA[carrot cheese cake - cheese cake layer]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119675434.html]]></link>
			<pubDate>Mon, 11 Apr 2011 23:44:48 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119675434.html</guid>
				<description><![CDATA[this is the cheesecake layer for the Carrot Cheese Cake. 
]]></description>
															   		  			<image><img src="http://cdn.images.bimfs.com/KSEE/b13b43ceae966ac05737efb365545455379bac14.jpg%3Fw%3D320%26h%3D240" border="0" width="320" /></image>
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	<title><![CDATA[Carrot Cheese Cake]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119673729.html]]></link>
			<pubDate>Mon, 11 Apr 2011 22:39:39 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119673729.html</guid>
				<description><![CDATA[This recipe is for a layered carrot cake. the middle layer is my original cheesecake recipe. it is topped with traditional cream cheese frosting. this is a family favorite, with a few people vowing to steal the cake and run down the street with it! The cake is moist and can stand on its own, without the cheesecake in the middle. ]]></description>
															   		  			<image><img src="http://cdn.images.bimfs.com/KSEE/673f00e111a88d569e73654c74cbea1d8a1e820f.jpg%3Fw%3D320%26h%3D228" border="0" width="320" /></image>
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	<title><![CDATA[Happy Carrot Cake]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119672699.html]]></link>
			<pubDate>Mon, 11 Apr 2011 21:54:39 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119672699.html</guid>
				<description><![CDATA[My son calls this "happy cake".  I have strived to make something that is both healthy and delicious. 

Ingredients:
2 cups whole wheat flour
3/4 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon cinnamon

2 cups brown sugar
3/4 cup butter
2 eggs
1 1/2 cups plain yogurt
8 oz tomato sauce
2 cups finely ground carrots

Sift together flour, salt, baking powder and cinnamon.  Set aside.  In separate bowl combine butter and brown sugar until creamy.  Add eggs, mix thoroughly.  Slowly add yogurt and tomato sauce.  Fold in dry ingredients and carrots.

Bake at 350 degrees for 35-40 minutes.]]></description>
															   		  			<image><img src="http://cdn.images.bimfs.com/KSEE/ccbd6a834c62775b126a700179456cf4422c9179.jpg%3Fw%3D320%26h%3D240" border="0" width="320" /></image>
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	<title><![CDATA[Carrots In A Garden!!!]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119671894.html]]></link>
			<pubDate>Mon, 11 Apr 2011 21:39:09 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119671894.html</guid>
				<description><![CDATA[This is my recipe for delicious carrot cake!  It is a Carrot-Olive Oil Cake made with Light Cream Cheese Frosting.  It is moist, flavorful and has the taste of from-scratch cake!  I added celery leaves to the carrots to mimic carrots you would see in your garden.  Kids of all ages love to "harvest" them.  I hope you enjoy!]]></description>
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	<title><![CDATA[Dad's Dessert]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119670104.html]]></link>
			<pubDate>Mon, 11 Apr 2011 20:49:40 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119670104.html</guid>
				<description><![CDATA[As a little girl I used to bake with my mother in the kitchen for my father Dick Contino the famous accordion player from Fresno California. This recipe was sent down from generation to generation starting in Ireland making it's way to the south and now in California.  To this day I still bake this cake for family and friends including my dad on his birthday. Enjoy!!]]></description>
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	<title><![CDATA[Sharon's Famous Classic Carrott Cake]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119627659.html]]></link>
			<pubDate>Mon, 11 Apr 2011 13:53:09 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119627659.html</guid>
				<description><![CDATA[Sharon’s Famous Classic Carrot Cake

This recipe actually belongs to my dear friend Betty who has passed on.  She was an amazing baker.  I did modify it a little to make it my own.  Hope my dear angel Betty doesn’t mind.

2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
½ tsp salt

3 eggs 
¾ cup vegetable oil
¾ cup buttermilk
1 ¾ cup sugar
2 tsp. vanilla (I usually let it spill over some….Love vanilla!)

1 small can (8oz.) crushed pineapple, well drained
4 cups grated carrots (4-6) (I prefer to use the baby carrots and put them in my electric chopper….a food processor would also work well for this)
1 cup chopped walnuts
1 cup grated coconut
¾ cup raisins (golden or black, whichever you prefer)

Directions: 
1)I recommend grating the carrots first, so they are ready to go when you get to #5 below.
2)Grease and flour a 9 X 13 pan or pyrex dish.  A bundt pan also works well.  Preheat oven to 350 degrees.
3)Sift the first four ingredients together.
4)In a separate bowl beat eggs, add oil, buttermilk, sugar and vanilla.  Then mix with dry ingredients, mixing thoroughly.
5)Stir in pineapple, carrots, nuts, coconut and raisins.
6)Pour into greased and floured 9 X 13 baking pan.
7)Bake at 350 degrees for 55 minutes (may not take this long, it will depend on your oven, so check periodically…insert a table knife, if it comes out clean the cake is done)
8)Let the cake cool, then frost with cream cheese frosting.

Cream Cheese Frosting
½ cup butter (1 cube) softened
1 8oz pkg. cream cheese softened
1 box powdered sugar
1 tsp. vanilla

Combine all ingredients using an electric mixer.

Enjoy!
]]></description>
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	<title><![CDATA[Mini Carrot Cakes with Orange and Ginger]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119583544.html]]></link>
			<pubDate>Sun, 10 Apr 2011 23:39:49 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119583544.html</guid>
				<description><![CDATA[Mini Carrot Cakes with Orange and Ginger

I started making this carrot cake recipe for a friend of mine who couldn’t eat nuts.  I love walnuts in my carrot cake so I wanted some interesting flavors to replace the nuts.   The orange and ginger add a great dimension to these light airy mini carrot cakes and the crystalized ginger garnish gives the same crunch as nuts.  NOTE:  This recipe works for a cake, mini-cakes, or cupcakes.   Adjust the cooking times accordingly.

INGREDIENTS

For Mini Carrot Cakes:

Dry Ingredients:

2 1/2 cups all purpose flour
11/4 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fresh ground cinnamon 
½ teaspoon ground nutmeg
½ teaspoon salt

Wet Ingredients:

1 pound medium carrots peeled and shredded (should yield about 3 cups)
1 1/2 cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 tablespoon freshly grated orange zest
1 tablespoon freshly grated ginger
1 ½ cup vegetable oil

For Frosting:

The fresh orange zest and crystallized ginger add a great flavor contrast to every bite of these delicious mini-cakes.

8 ounces cream cheese softened
5 tablespoons unsalted butter, softened
1 tablespoon orange juice
1 tablespoon orange zest
3 cups confectioners’ sugar
Fresh orange zest for garnish
Crystallized ginger for garnish

PREPARATION

For Mini Carrot Cakes:

Note:  I use silicone molds to make these beautiful little cakes but cupcake papers work great as well.

Adjust oven rack to middle position and pre-heat oven to 350 degrees.  Spray mini cake molds with nonstick cooking spray or line muffin tins with cupcake papers.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside.

In the bowl of a food processor blend the sugar, brown sugar, eggs, fresh grated ginger, and orange zest until well incorporated.  15-30 seconds.  

With processor running, slowly pour oil into processor until combined.  Pour into large bowl.  Gently mix in the carrots.  Add the flour mixture 1/3 at a time and gently mix until flour is completely mixed in (but be careful not to over-mix).

Pour into prepared mini-cake molds, cupcake papers, or prepared cake-pan.

For mini-cakes cook for 20-22 minutes.  For cupcakes cook for 18-20 minutes.  Toothpick inserted in should be try but with a few crumbs.

For Frosting:

In a stand mixer or with hand beaters beat together cream cheese and butter on medium speed for about 20-30 seconds.   Scrape down sides of bowl.  Add orange zest and fresh orange juice and mix briefly to incorporate.  Add one cup of powdered sugar at a time and beat until incorporated.  Pipe onto cakes or spread with a small offset spatula.  Garnish with crystallized ginger and fresh orange zest.
]]></description>
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	<title><![CDATA["My Mom's Favorite Carrot Cake Recipe"]]></title>
			<link><![CDATA[http://www.ksee24.com/younews/119581729.html]]></link>
			<pubDate>Sun, 10 Apr 2011 22:37:44 PDT</pubDate>
								<guid>http://www.ksee24.com/younews/119581729.html</guid>
				<description><![CDATA[My mom and I love carrot cake and when I found this recipe yrs ago she said it was her favorite of all carrot cake recipes she had ever tried... She has since passed away and every time I make this I think of the smile on her face as she tasted this recipe for the first time and declared it her favorite :) 
Cake :
2 1/2 cups flour
2 tsp baking soda
1.2 tsp ground cinnamon
1/8 teaspoon ground cinnamon
1/2 tsp salt
2 cups sugar
1 cup veg. oil
2 Lrg. eggs, room temp
2 tsp vanilla extract
four (4oz.) jars of baby food carrots (1 1/2 cups)
One 8oz. can crushed pineapple, well drained
3/4 c (3 oz.) chopped pecans
1/2 c golden raisins

Frosting:
8 oz. cream cheese, room temp
4 TBS 1/2 stick of butter, room temp
1 TBS half & half or milk
1/2 tsp almond extract
1/2 tsp vanilla extract
4 cups powdered sugar (1 lb.)

Preheat oven to 350 F. lightly spray a 13x9 baking pan with non-stick spray. Sift flour, baking soda, cinnamon, allspice, and salt together and set aside.
In a large bowl using and electric mixer at high speed, beat the sugar, oil, eggs, and vanilla until well combined, about 1 min. Mix in the carrot baby food. With the mixer on low speed, beat in the flour mixture, scrapping down the sides of the bowl as needed, and mix until smooth. Using a wooden spoon, stir in the pineapple, chopped pecans, and raisins. Spread evenly in the prepared pan.
Bake until the top springs back when pressed lightly in the center, about 1 hr. Cool completely in the pan on a wire cake rack.
To make the frosting: In a med bowl, using an electric mixer at med. speed, beat the cream cheese, butter, half and half, and almond and vanilla extracts until smooth, scrapping down the sides of the bowl with the rubber spatula. With the mixer on low speed, gradually beat in the powdered sugar.
Spread the frosting over the top of the cake. Cut into 20 pieces, If desired garnish with chopped pecans or do as I did and decorate with carrots ]]></description>
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