|A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the bar above.||A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:
|Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom.||Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the bar above to sign up. Thank you!|
|Click on the above link to return to the main entertaining page. There you will find complete menu, decorating and craft ideas for every month of the year.||For our complete Thanksgiving menu, inclding directions on how to brine a turkey, and organize a stress free holiday, click on the above link.|
|To this traditional carrot cake recipe we have added crystallized ginger and orange slices candies to the batter. It makes a deliciously different dessert!
makes one 9 inch 2 layer cake
1 cup canola (or other light) oil
cream cheese icing
1 cup (8 ounces) cream cheese at room temperature
Preheat oven to 350°.
Prepare two 9 inch cake pans by placing them on parchment paper and tracing around the bottom with a pencil. Cut out the parchment rounds. Butter the cake pans, sides and bottoms. Place the rounds in the bottom of the pans. Butter the paper, and dust the inside of the pans with flour.
In the bowl of an electric mixer, blend the oil, eggs, vanilla, and sugar. Add the flour, baking soda, and cinnamon and mix well. Stir in the carrots, coconut, ginger, orange slices, and walnuts and mix until blended.
Divide the batter between the prepared pans and bake for 35 - 45 minutes, or until a toothpick inserted in the center come out clean.
Let the cakes cool in the pan for 10 minutes before turning onto wire racks. Let cool completely before icing.
cream cheese icing
In the bowl of an electric mixer, beat the cream cheese until light fluffy. Add the butter and beat again until fluffy. Continue beating while adding the sugar and vanilla.
Place one cake layer on a platter. Spread the top with icing. Place the top layer over the iced layer, ice the top and sides.
Take the toasted coconut in your hands and press it into the sides of the cake.
Chill before slicing.
To toast coconut, spread the coconut in a single layer on a cookie sheet. Place in a preheated 325 degree oven for 10 minutes or until lightly browned.