Iron Cooker Updates – 2 – 19 – 2012

Iron Cooker newsletter   2 19 2012

 

Welcome aboard to all of our new members to our newsletter since our last posting. Last year was good to us at Iron cooker &
this year is looking even better. This is normally a time of year when things are slow & we can take care of some of the details
 heat resistance glovesof data entering work that needs to be updated every so often. But thanks to all of you we haven’t had a chance to get to it yet.
And that is a good thing that we really appreciate happening because it shows us that you like what we are providing for you.
We have some new products that some of you have been purchasing as soon as they hit our website.
One of them is our addition of Camp Chef Heat Guard Gloves priced at 15 dollars. Anyone that handles hot Dutch ovens
or skillets off a campfire knows that these are a must.

 We normally stay with metal & Cast iron products but we have International farm all metal thermometers so we 
added a special John Deere thermometer with a welcome sign that is very attractive & that same thing happened as did 
with our heat guard gloves, You was buying them as soon as we listed them on our site,John Deere Thermometer
We have added several items this time so don’t forget to go to our site to see everything from our new additions 
to cast iron stars & all other categories we have been working on.
If you like camping or fishing stories be sure to visit & subscribe to our blog updates too.
http://wildernessoutdoors.net/  we post weekly & all previous newsletters are listed there too.
I know by now everyone is tired of us talking about our cast iron farmall tractor seat stools, but they are still selling like never before.
We have run our inventory down under 70 again & expect to run out. I know we have said before, but if you even think you want some
of these be sure to get your orders in because once again it will be two months before our new shipment comes in on this item.
We are looking for another enamel cast iron supplier to go with what we have so we can have some new items to offer this season.
Also we have some new seasonings & are looking forward to adding more.

Now it’s time to add our recipe to this newsletter for you.


Fulton’s Best-Ever Carrot Cake Recipe

You’re going to love this one!

Fulton’s Pancake House & Sugar Bush is a maple syrup farm located just outside of Ottawa, Ontario in Canada.
Every year they have activities available during the spring running of the sap. The sap harvested from the Maple tree,
in case you do not know it, is what they use to make maple syrup.

They also have a pancake house where you can buy pancakes and other related items.
The pancakes are always delicious so I was thrilled to find this recipe printed in the Ottawa Citizen one year.
Since then, it has become ‘my’ carrot cake recipe. We love it!

This cake serves 10 to 12 people.

Cake Ingredients:

  • Oil and flour to grease a 10-inch tube or angel food cake pan
  • 2 cups all-purpose flour, unbleached if possible
  • 2 teaspoons ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1-1/2 cups granulated sugar
  • 1/2 cup granulated maple sugar or brown sugar
  • 1 cup vegetable oil
  • 1/2 cup sour milk
  • 2 cups grated carrots
  • 1 1/2 cups crushed, well-drained pineapple
  • 1 cup grated coconut (optional)

Ingredients for the maple icing:

  • 1/2 cup butter
  • 8 ounces or 225 grams of cream cheese
  • 2 teaspoons of maple syrup
  • 3 cups of icing sugar

For The Garnish:

  • Granulated maple sugar.

Instructions

  1. Preheat oven to 350 degrees. Lightly brush oil on tube pan; sprinkle with flour, knocking out excess.
  2. In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt.
  3. In another large mixing bowl, whisk together eggs, sugar, maple sugar, oil and sour milk. With a rubber scraper, stir in carrots, pineapple and coconut; fold in dry ingredients until well combined.
  4. Pour mixture into prepared pan and bake 1 hour. Test for doneness using a toothpick inserted into the centre, which should come out clean. Remove from oven and leave cake to cool in the pan for 10 minutes Use a table knife to separate cake from pan; invert onto a plate. Cool completely before spreading maple icing on the cake.
  5. For the icing, in the bowl of an electric mixer combine icing ingredients and beat until smooth and thick enough to spread on the cake. To garnish, sprinkle iced cake with maple sugar.