As the bleakness of winter lingers, yet, the yearning for spring is great, I like to serve food that is heartwarming, yet, seasonally adjusting. Baked fruit, such as colorful compotes that can be heated, sooth the oxymoron mid-season blues. Yearning for some color at table? Slice a pineapple in half and hollow it out. Fill it with pina colada bread pudding (pre-cooked) and top it with meringue. Bake the halves, with the stems covered with tin foil (to not burn) at 350°F until the meringue is toasted. The Tropics just entered your winter weary dining room. Another suggestion is to bake a delicious carrot cake. The oven’s warmth fills the kitchen and fresh carrots beckon the spring. So, shake off the cold and bake like your grandmother! It ‘s the heartwarming seasonal transition that showcases your spring into action dessert skills. © Kelly McBride Loft
Kelly’s Carrot Cake
Mix 2 cups flour, 2 teaspoon baking powder, 2 Tablespoon cinnamon with 1.5 cups Wesson oil and 3 eggs. Add 1 cup grated carrots, 1 small can of crushed, drained pineapple and 2 cups chopped pecans. Mix the ingredients. Bake at 350°F for about 45 minutes in a greased Bundt pan. Frost with powdered sugar. © Kelly McBride Loft