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Saturday, November 10, 2012

“Best of Week, Part XIV—Fabulous Bakery Desserts, Part LXV: Moses Scharbug presents his Seventh “Best Of Blog” of the Week—Lilah Paulikovich’s presentation of Brian Carrick’s Classic Stockdale Country Club Carrot Cake with Cream Cheese Frosting Recipe from April 13, 2011—Delicious!” by Moses Scharbug III



We continue offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s EIGHTEENTH album, “She comes in Colors,” came out in 2005 and features more exciting music from this much unnoticed and long-term unsuccessful band.  We love “Love,” they are among the icons of the 1960s and early 1970s.   This is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 43 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Moses Scharbug III

END Commentary 11-11-2012

Copyright © 2012 by MHB Productions

Word Count: 1,852.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, November 11, 2012 by Moses Scharbug III





BEST OF WEEK, PART XIV— FABULOUS BAKERY DESSERTS, PART LXV

Best of Week, Part XIV—Fabulous Bakery Desserts, Part LXV: Moses Scharbug presents his Seventh “Best Of Blog” of the Week—Lilah Paulikovich’s presentation of Brian Carrick’s Classic Stockdale Country Club Carrot Cake with Cream Cheese Frosting Recipe from April 13, 2011—Delicious!” by Moses Scharbug III



Bakersfield, CA, 11-11-2012 Su: One of the great things about what we have going on here at the Elemental News of the Day is the fact that the individual chefs do one another’s recipes whenever the whim strikes them, it’s like being a musician and playing a medley of hits by someone else.  It’s sort of like a tribute, too, when a chef who’s worked with someone else brings their recipe to the table and either does it the way they do it or does it the way in which, it was crafted.  I think that that is the great thing about being the Assistant Editor here at the END; I get to look at the magic by everybody and present it to you so that you can be the judge as to who does what better.  I think that this is perhaps the most fulfilling position I’ve ever had seeing as how I’ve worked for august magazines such as The New Yorker, Vanity Fare, and Cosmo.  That is quite a distinction, my friends, but the reason I have come to the END is that I know and respect Stinkbug and love the great chefs working with him, all desirous of producing nothing but the absolute best foods possible—who could ask for more than that?

  Today, we are doing a blog post presented by one of my favorite chefs—Lilah Paulikovich—but it’s a recipe prepared by Brian Carrick, the publishing guru and former chef who makes all of this possible.  The recipe of which, I speak, is his famed Stockdale Country Club Carrot Cake with Cream Cheese Frosting, first run back on April 13, 2011—Friday the 13th, no less—but it is a good luck recipe, not a bad one.  Oops—I’m wrong, Smokehouse just told me that the Thirteenth was a Wednesday, oh, well; I make mistakes occasionally, too, just like all the rest! Anyhow, it’s a delicious recipe and we are going to do it now:

CLASSIC BAKERY DESSERTS, PT. XIV

Classic Bakery Desserts, Pt. XIV: Brian Carrick’s Stockdale Country Club Carrot Cake with Cream Cheese Frosting

Bakersfield, CA, 04-13-2011 W:  Greetings once again, friends, it’s good to be back with you this morning! Today, we are going to fulfill a request by Katrina Dillard Meza, Brian Carrick’s stepdaughter by his first wife, Guadeloupe Maria Loya Carrick, who asked us please to publish this recipe about a week or so ago so here we are Brian’s Carrot Cake recipe!

As we all know, Brian Carrick was once the top baker of Bakersfield with the only exception being that of James Balmain, the owner and operator of the famed Smith’s Bakeries here in town.  All other bakers, including the lowly Erwin Tizianni, owner-operator of Alpine Pastries, never came close and over the course of his career, Chef Carrick baked more fabulous desserts, pastries, quickbreads and muffins, and yeast breads from scratch and NOT from formulas! His carrot cake was his recipe that he originally learned from his grandmother, Florence Jamison, and then improved at the once-great country club.  If done right, it is the softest, most beautiful carrot cake and will wow friends and family without a doubt. What’s even better is the fact that you can substitute grated zucchini in place of the carrots for an even better result and voila! You have two stellar recipes! Let’s begin:

(#1405) STOCKDALE CARROT CAKE WITH CREAM CHEESE FROSTING



One of the all-time favorite items on most restaurants’ dessert carts, Carrot Cake is a timeless classic, loved by practically everyone including non-veggie-loving eaters.  Try it and you will find it to be superior to anything previously bought by your establishment or try it at home over a box mix; it’s great!

Yield:  ONE 9” x 13” x 1” baking dish / Mis-en-place: 1-1.25 hours:




Qty.
Measure
Item
Other
Dry Ingredients:
2
Cups
All-purpose flour

1
Tablespoon
Baking powder

2
Teaspoons
Baking soda

2
Teaspoons
Cinnamon

1
Teaspoon
Salt

4
Whole
Eggs

2
Cups
Granulated sugar

1-1/3
Cups
Vegetable oil

2
Teaspoons
Vanilla extract

.5
Teaspoon
Pineapple extract

2
Tablespoons
Zested orange rind

3
Cups
Grated carrots

1
Cup
Chopped pecans

Carrot Cake Frosting:
3.75
Ounces
Philadelphia-brand cream cheese
At room temperature
2.25
Cups
Powdered sugar

2
Ounces
Butter
At room temperature
1
Teaspoon
Vanilla extract

Carrot Cake Garnish:
.25
Cup
Grated carrots
Steamed
2
Tablespoons
Crushed pineapple, squeezed dry

2
Tablespoons
Chopped pecans



The Paddle Attachment: to be used for muffins, quickbreads, and other similar batters.
Method:

PAM Baking Spray: “the Chef’s Friend.”

1.     Mis-en-place: have everything ready with which to work!

2.     Preheat standard oven to 375°F or convection oven to 325°F.
3.     Combine the first five ingredients together and sift twice.
4.     Using an electric mixer equipped with a PADDLE attachment beat the eggs at high speed until light.  Then, gradually add the granulated sugar followed by the vegetable oil and beat at high speed until creamy. 
5.     Next, on low speed, add the DRY ingredients to the creamed mixture and blend well.  Then, add the next five ingredients listed and mix the batter on slow speed until combined.  Don’t overmix however!
6.     Prepare your cake pan now: I prefer to use a reflective aluminum pan and never a dark non-reflective one.  It is important to bake with either stainless steel or aluminum so that you deflect heat away from the cake rather than drawing it into it. Reflective pans keep the finished cake from being too dark, which is unattractive so always use aluminum or glass if you must.  Spray the pan with PAM or other food-release spray and then line with wax paper.  Spray the wax paper with food release spray, too.
7.     Pour the batter into the prepared pan and shake gently to settle it.
8.     Now, insert the cake into the preheated oven on the middle oven rack and bake for approximately 45-55 minutes or until a toothpick or cake-tester inserted in the center of the cake comes out CLEAN.  An additional test is to touch the center of the cake with your index finger: if the depression springs right back up, you've baked your cake and if not, bake for a short while longer. One important idea to note is that you should always strive to remove the cake or quickbread a moment or two before it’s completely done as it will finish baking in the pan on the cooling rack for a couple of minutes. It is best that it be a touch under-done than overcooked.
9.     When you've baked the cake, remove it from the oven, place on a wire rack, and allow it to cool completely. 
10.     When the cake is completely cooled, place it in your freezer as this will simplify the frosting process; it’s always easier to frost a semi-frozen cake than one at room temperature.
11. Frosting: using your electric mixer and the paddle attachment once again, beat the softened cream cheese until soft at high speed. Drop the speed to low and gradually beat in the powdered sugar, butter, and the vanilla. Return to high speed once more, finish beating until light and creamy, and then stop. Should it appear a little too lose, incorporate more powdered sugar.
Cock’s Comb (Decorating Triangle): this is the decorating triangle used by cake decorators to carve grooves in the surface of the frosting.

12. Frosting Procedure: leave the cake in the pan once removed from the freezer and then spread its top with cream cheese frosting until gone.  Use a decorator’s comb (what we called a “cock’s comb” in the old days) to spread lines at an angle across the top of the frosting.  Finally, sprinkle the prepared garnishes across the top of the cake and refrigerate until you’re ready to serve. 
13. Note: you may substitute zucchini in place of the carrots for a wonderful cake if you so desire.  Keep the recipe the same and just use grated zucchini, preferably the outsides so it’s all green and discard the inner white parts.
      


Carrot cake is one of the all-time awesome desserts and even those who wouldn’t eat raw carrots generally find it to be quite tasty.  What’s even better, you can substitute zucchini of any color for the carrots and obtain the same results.

--------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

          Tomorrow, the Hooter comes in to share his love and joy of cookery with all of you as he picks up where I left off and does a Special Menus Index Thanksgiving 2012 Menu in a laid-back, cut –down sort of way.  There’s no point any longer of burying our readership with too many recipes, and besides, it’s important that you have the knowledge you need in plenty enough time in which to use it.  Anyhow, I will see you after the Christmas holiday so I can take us into the New Year 2013.  How exciting will that be when the hoo hah of December 21, 2012 is over, done, and Stinkbug can return home to the corporate offices?                                          

Therefore, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by Love and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Moses Scharbug III

Moses Scharbug III
Assistant Editor of the Elemental News of the Day


This is I when I was a university professor at one of California’s State Universities in the Southland back in the 1970’s.  I’ve been retired for the past 15 years and have been the assistant editor of the END since its first incarnation back in 2009.



Moses Scharbug III writes from Oildale, CA.

---30---

The END Commentary for Sunday, November 11, 2012 by Moses Scharbug III



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Moses Scharbug III wrote this original essay.


Recipe created by Chef Brian Craig Carrick on March 17, 1982 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #0023, a 16” x 20" original oil painting by Beverly Carrick entitled, “Calistoga Gold." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist!

Pictures #0000-0395



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-06-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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Tags:

Moses Scharbug III, Best of Week, Love, Fabulous Bakery Desserts, Desserts, Cake Desserts, Carrots, Brian Carrick, Old-Fashioned Bakery Desserts, Frosted Desserts, Bakery Classics, Cakes,



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Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!



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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of  December 21, 2012!

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