Monthly Archives: January 2014

The very last dish I made was a fruit tart and it was very delicious. Here is the recipe.

Sour Cream Fruit Tart



  • 1 1/4 cups graham cracker crumbs (or 8 whole graham crackers, finely ground)
  • 1/4 cup packed brown sugar
  • 1/2 stick unsalted butter, melted
  • 6 oz. cream cheese, room temperature
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 2 t fresh lemon juice
  • 1/2 t vanilla extract
  • Fruit of your choice:  strawberries, raspberries, blueberries, blackberries, and kiwi all work well.


1. Preheat oven to 375 degrees F.

2.  Combine graham cracker crumbs, brown sugar and melted butter.  Press mix firmly onto bottom and sides of 9″ tart pan or pie plate.  Bake 8 minutes.  Cool.

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3. Beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla.


4.  Spread in cooled crust.


5. Arrange fruit on top and chill 4 hours if possible.  Serve and enjoy!

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Note: I had also made an apricot jam glaze which was not in the recipe but it was very simple and very good. Here is the recipe.


The fruit tart actually turned out really good I loved it and I fell in love with kiwi because of it. I had never eaten it before until we needed it for the tart and I love it. My mom really like it too and that is something we would definitely make again. However, I don’t think I learned anything from it and I wouldn’t do anything differently. It was awesome. There was so many flavors you could taste too that made it even better.

The next dish I made was a crock pot pot roast and here is the recipe.

Crock Pot Pot Roast

Cook time: 10 hours

Serves 4


  • 3 to 4 pound boneless chuck roast
  • 32 ounces low-sodium beef broth or stock
  • 1 6-ounce can tomato paste
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons smoked (or regular) paprika
  • 3 teaspoons allspice
  • 2-3 large sprigs fresh rosemary
  • 3 medium sized carrots, coarsely chopped
  • 1 large onion, sliced thinly
  • 1 to 2 pounds potatoes, diced (about 3 medium potatoes)
  • salt and pepper to taste


1. Spray your crock pot generously with pam or line it with a crock pot liner.

2. Pour the beef stock, balsamic vinegar, honey and tomato paste into the crock pot. Stir it together and add the paprika, allspice, salt and pepper to taste.


3. Toss half in half of the vegetables and place your chuck roast on top of everything.

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4. Toss in the rest of the vegetables and stir everything all together as best you can, making sure the beef is mostly submerged in the broth. Top with your rosemary.

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4. Set the crock pot on low and cover. Let it cook for about 8-10 hours on low. If you can, check on it every so often and give it a little stir (This isn’t necessary if you are away from the house.)


5. When ready, move the roast to a cutting board ands slice to serve. Serve with the vegetables and juices from the meat and broth.

Note: I did things a little differently. Before I put the pot roast in the crock pot I seared it on both sides for one minute. Also after the meal was cooked I took the juices and put it in a blender along with a tablespoon of flour, then reduced it on the stove.


Over all the roast beef was good except the recipe called for too much allspice so next time what I would do differently is that I would only put one teaspoon of all spice in there. Another thing I would do differently is that I would not try to blend the juices because they told you to let a little bit of air out of the blender by holding the plastic round thing at the top and inch away from the cover but it made a mess. But the meal was really good because the meat was nice and tender and so were the potatoes, carrots and onions. One thing I learned while making this recipe is that a little bit of allspice goes a long way so when you are cooking with allspice you only need a little bit. Also, I would make this dish again except next time I would put less allspice.

I had also made a turnip dish that was very good. Here is the recipe.

Turnip Puff

  • 6 cups  cubed turnips
  • 2 tablespoons  butter
  • 2   eggs, beaten
  • 3 tablespoons  flour
  • 1 tablespoon  brown sugar, packed
  • 1 teaspoon  baking powder
  • salt and pepper
  • 1 pinch  nutmeg
  • 1/2 cup  fine breadcrumbs
  • 2 tablespoons  butter, melted


1. Cook turnip until tender, drain and mash (by hand).


2. Add butter and eggs and beat well.

3. Combine flour, sugar, baking powder, seasoning and nutmeg.

4. Stir into turnip mixture.


5.Pour into a buttered casserole dish.

6. Mix breadcrumbs and butter and sprinkle on top.


7. Bake at 375 for 25 minutes or until light brown on top.


The turnip puff turned out really good my parents and I both really liked it and it is something I will definitely make again. It was really good with the bread crumbs on top and there is nothing that I would do differently next time because there was no complaints and personally I liked it the way it was. When I think about it I didn’t really learn anything  because it was a good but fairly simple recipe.

Here is what the turnip and roast looked like served.

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Ok, so lets start off with the carrot cake.

Here is the recipe,

Carrot cake 


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups finely shredded carrot (9 carrots) but I used around 5 and it was plenty
  • 1 cup cooking oil
  • 4 eggs


1.Grease and  lightly flour a 13×9 inch baking pan.


2. In large mixer bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon.


3.  Add carrot, oil and eggs. Mix till moistened; beat at medium speed for 2 minutes.

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4. Pour into prepared pan


5. Bake in 325 degree oven for 50 to 60 minutes or till wooden toothpick inserted in center comes out clean. Cool thoroughly on wire rack.

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Here is the recipe for the cream cheese frosting.

Cream Cheese Frosting


  • 1 3-ounce package cream cheese
  • 1/4 cup butter or margarine
  • 2 cups sifted powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup chopped nuts


1. Soften cream cheese and butter or margarine. Beat till fluffy.


2. Gradually add powdered sugar, beating till smooth; stir in vanilla.

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3.  Spread over cake; sprinkle with nuts. Frosts top of one 13×9-inch cake.