A Year In Review

It is hard to believe that this blustery day in February marks the one year anniversary of Making of a Home.  Thank you so much to all of you who have been following my musings over the course of the last year!  I am deeply grateful for each of you.

Today I would like to share with you some of my favorite (and your favorite) posts from this past year.  Thank you again, and be on the look out for some new and exciting changes and additions to Making of a Home over the course of the next year.

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Chocolate Anyone?

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Inspiration

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Laundry Day

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Upstream

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Let Them Read

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Rhubarb Goodness

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Spring Soup

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It’s In My Blood

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Pastaless Lasagna 

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Fuasa—Italian Easter Bread

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Generational Wealth

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Farm Fresh

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Ode to the Strawberry

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Retreat

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Grandma Dit’s Carrot Cake

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Canning Day

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New Chapter

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Suburban Homestead

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Walk with Us

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Thanksgiving 2012

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Musings

Grandma Dit’s Carrot Cake

There is something about old recipe cards that I just adore.  Maybe it’s the handwriting of those who have gone before us. Or maybe it’s the tiny notations scribbled in the corners of the cards, making note of adaptations to the recipe that worked or did not work for the previous maker of this recipe.  No matter what the reason though, I adore making recipes from these small pieces of paper dotted with vanilla stains and creased corners.

Last night for our family’s weekly Tuesday Night Dinner, I rifled through my mom’s recipe box for the coveted carrot cake recipe that my Grandma Dietmeier was famous for.  I made a few adjustments of my own to this fabulous recipe and came out with a yummy little cake that was a big hit at the gathering last night.

(This is the secret to Grandma’s carrot cake recipe:  2 jars of carrot baby food!  It makes the cake extra moist, and adds even more great carrot flavor.)

Grandma Dit’s Carrot Cake

Mix together in a large bowl:

1 1/2 cups oil

2 cups sugar

4 eggs

2 cups shredded fresh carrots

1 teaspoon vanilla

2 small jars of carrot baby food

In a separate bowl, mix together:

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

Add the dry ingredients to the wet.  Mix well.  Pour batter into a 9 X 13 inch baking dish.  Bake for 40 minutes at 350 degrees.

Cream Cheese Frosting:  Cream together 8 oz cream cheese, 1/2 cup butter, 1 teaspoon vanilla, 4 cups powdered sugar.  Frost the cake once it is cooled.

Enjoy!