Mushroom Mint Pasta Salad

Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/4 cup olive oil, divided
• 2 (8 ounce) packages button mushrooms, sliced
• 4 onions, sliced
• 1 quart heavy cream
• 10 sprigs fresh mint
• 1 1/2 teaspoons white sugar
• 1 pinch salt
• 1 pinch ground black pepper

Procedure

• Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
• Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.
• Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Crisp Sponge Cake

Ingredients

Crisp Cake

• 2 glasses of flour
• 1/2 glass of sugar
• 1 egg
• 2/3 cup (15 dag) of margarine
• 2 spoons of honey
• 1 spoon of baking soda

Sponge Cake

• 4 eggs
• 3/4 glass of sugar
• 1/2 glass of flour
• 1/2 glass of potatoe’s flour
• 1/2 spoon of baking powder

Filling

• 2 cups (1/2 l) of milk
• 2 spoons of potatoe’s flour
• 2 spoons of flour
• 1/2 glass of sugar
• 1 cup (25 dag) of margarine

Decoration

• Chocolate toppings

Procedure

• Mix sugar, egg, margarine, honey, baking soda, make cake. Divide on 2 parts. Bake separated (12 minutes) in greased form. Cool down.
• Whip whites, add sugar and whip. Add yolks and whip. Then add flour and baking powder, mix. Pour cake into greased form and bake 25 minutes. Cool down and sprinkle water with lemon juice.
• In 1/2 glass of milk melt flour and potatoe\\\"s flour. Rest of milk boil with sugar and then add melt flour. Mix and boil. After boiling add block of margarine and mix. Then put mixture between cakes.
• On crisp cake put half of mixture then put sponge cake on it. Smear rest of mixture on it and put second part of crisp cake. Use chocolate topping to decorate. Cool down.

Carrot Pineapple Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 3/4 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 1 (8 ounce) can crushed pineapple, drained
• 1 (8 ounce) package cream cheese
• 1/4 cup butter, softened
• 2 cups confectioners' sugar

Procedure

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.