JUNE '19 - Daily On Line Edition

Putting The Word Into Practice!!! by Anonymous Writer

DAILY SMILE:
Bunch of Cows 
Submitted by HENNE 

Camper: "Look at that bunch of cows." 

Farmer: "Not bunch, herd." 

Camper: "Heard what?" 

Farmer: "Of cows." 

Camper: "Sure I've heard of cows." 

Farmer: "No, I mean a cowherd." 


Camper: "So what if they heard? I have no secrets from cows!"

Best Ever Carrot Cake

from https://www.chef-in-training.com

This Carrot Cake is absolutely DELICIOUS! It has a secret ingredient that helps to enhance its flavor and make it exceptionally moist! This will quickly become a new favorite and will be your go-to carrot cake recipe!

Ingredients

• 3 cups sugar

• 3 eggs

• 2 cups grated carrots

• 1 (13 ounce) can crushed pineapple, mostly drained

• 1¼ cups vegetable oil

• 3 cups flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 2 teaspoons cinnamon

Frosting Ingredients:

• 12 ounces cream cheese, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla

• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350 degrees F.

2. Spray a 9x13 inch baking pan with vegetable spray.

3. In a large mixing bowl, combine sugar, eggs, carrots, pineapple and oil. Mix well. Add flour, salt, baking soda and cinnamon. Mix again and pour into a baking pan.

4. Bake at 350 degrees F for 50 to 60 minutes until cake is done. Cool completely.

FROSTING

1. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and beat until well mixed. Add vanilla and beat again.

2. Frost cooled cake and sprinkle with chopped pecans.

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