Yesterday on my Facebook Fan Page I shared a post from 3 years ago when my friend Marilyn had made Strawberry Soup for our Mexican Train gathering. It was my first experience with a cold fruit soup, but I loved it.
Yesterday afternoon the group met again at Marilyn's for another fun afternoon of Mexican Train. This time she served these awesome Carrot Cake Cookies, along with some sandwiches that I will throw in the recipes for at the bottom.
CARROT CAKE COOKIES
1 package carrot cake mix
1/3 cup oil
2 large eggs
1 cup raisins
1 teaspoon pumpkin pie spice
1 cup grated peeled carrot
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper for best results or lightly spray cookie sheets with nonstick cooking spray. (Marilyn did the latter.)
In a large bowl, beat half of the dry cake mix, oil, eggs, and pumpkin pie spice with an electric mixer on medium speed until well-blended and smooth, about 1 - 2 minutes.
Stir in the remaining cake mix, raisins, and carrots with a wooden spoon just until combined.
Drop the dough by teaspoonfuls 2 inches apart on cookie sheet.
Can flatten the cookie dough balls slightly if you like. (Marilyn didn't.)
Bake for 10 minutes, or just until the edges are set but the centers are still soft.
FROSTING
1-1/2 cups powdered sugar
1-1/2 teaspoon butter
grated orange rind
thawed orange juice concentrate (enough to make the consistency to spread)
Combine all the ingredients and blend til smooth. Ice cooled cookies.
Marilyn served them with pineapple sherbet. Yummy.
Marilyn also served some delightful sandwiches beforehand. She left them openfaced for my picture. The ones on the left are made with raisin cinnamon bread that she cut into triangles. The spread was delicious!
CINNAMON MAPLE CHEESE SPREAD
4 - oz softened cream cheese
2 teaspoons maple syrup (or enough to make a consistency to spread.)
3/4 - 1 teaspoon cinnamon
Combine the ingredients and mix well with spoon.
Plump raisins in hot water if you are going to top one half with raisins.
Marilyn topped the other half with some chopped walnuts.
The tea sandwich on the right is just cream cheese spread on the rye bread and topped with carrot slices and olives and a slice of cucumber with onion tops.
Yesterday afternoon the group met again at Marilyn's for another fun afternoon of Mexican Train. This time she served these awesome Carrot Cake Cookies, along with some sandwiches that I will throw in the recipes for at the bottom.
CARROT CAKE COOKIES
1 package carrot cake mix
1/3 cup oil
2 large eggs
1 cup raisins
1 teaspoon pumpkin pie spice
1 cup grated peeled carrot
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper for best results or lightly spray cookie sheets with nonstick cooking spray. (Marilyn did the latter.)
In a large bowl, beat half of the dry cake mix, oil, eggs, and pumpkin pie spice with an electric mixer on medium speed until well-blended and smooth, about 1 - 2 minutes.
Stir in the remaining cake mix, raisins, and carrots with a wooden spoon just until combined.
Drop the dough by teaspoonfuls 2 inches apart on cookie sheet.
Can flatten the cookie dough balls slightly if you like. (Marilyn didn't.)
Bake for 10 minutes, or just until the edges are set but the centers are still soft.
FROSTING
1-1/2 cups powdered sugar
1-1/2 teaspoon butter
grated orange rind
thawed orange juice concentrate (enough to make the consistency to spread)
CINNAMON MAPLE CHEESE SPREAD
4 - oz softened cream cheese
2 teaspoons maple syrup (or enough to make a consistency to spread.)
3/4 - 1 teaspoon cinnamon
Combine the ingredients and mix well with spoon.
Plump raisins in hot water if you are going to top one half with raisins.
Marilyn topped the other half with some chopped walnuts.
The tea sandwich on the right is just cream cheese spread on the rye bread and topped with carrot slices and olives and a slice of cucumber with onion tops.
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