Living the Gourmet is pleased to present Juniors Home Cooking by Alan Rosen and Beth Allen, a collection of over 100 classic comfort food recipes. Alan Rosen is the grandson of Junior’s founder Henry Rosen, and third generation co-owner of the Junior’s restaurants. Beth Allen is a recipe designer, cookbook author, and coauthor of Welcome to Juniors, Juniors Cheesecake Cookbook, and Juniors Dessert Book.
Founded by Harry Rosen in 1950, Junior’s has become an iconic Brooklyn restaurant, serving cooked-to-perfection comfort food. Since that time, Junior’s has grown into a landmark restaurant-chain, known best for its award-winning cheesecake. In Junior’s Home Cooking you’ll find an arrangement of the some of the same recipes that helped make the restaurant not just a success, but in fact ‘the place’ for classic comfort food at its guiltless best.
The book features such beloved recipes as the ‘Combo Reuben,’ featuring Junior’s Russian Dressing melted Swiss over lean corned beef, found in the aptly title chapter Sensational Sandwiches. Found in Signature Salads are such recipes as Planked Salmon Caesar Salad featuring Junior’s own Caesar Dressing with grilled salmon over a bed of romaine and country croutons. From Everyday Brunch comes a delicious New Orleans classic, Praline French Toast Pudding, featuring challah layered in rich custard and marbled with buttery brown sugar praline. Finally, from Save Room for Dessert! comes a recipe for the beloved classic for which the restaurant is renowned, Junior’s own Original New York Cheesecake. Put simply; “There will never be a better cheesecake than the cheesecake they serve at Junior’s on Flatbush Avenue, it’s the best cheesecake in New York,” wrote Ron Rosenblum of the Village Voice on July 26, 1973.
Living the Gourmet loves the kind of comfort offered by Juniors, and may heartily recommend Juniors Home Cooking.
**I was given this book for review. All opinions expressed are my own.
Ingredients:
1½ cups flour
½ tsp. cinnamon
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
3 eggs
1 ¼ cups sugar
¼ cup vegetable oil
½ tsp. vanilla
½ lb. carrots
Preheat Oven 350 degrees:
Place carrots in food processor and process until smooth.
Add the sugar and eggs to the food processor and process until well combined.
Add the vegetable oil and process once more.
Combine the flour, cinnamon, baking soda, baking powder and salt and slowly add to the food processor.
Prepare muffin tins and fill ¾ of the way with the batter.
Bake 20-25 minutes or until the toothpick test comes out clean.
Let the muffins cool before frosting or frost as you serve them.
White Icing:
4 tbs. butter
2 cups confectioners’ sugar
2 tbs. cream
Pinch of salt
Combine in a food processor all of the above ingredients; process until smooth and creamy; but not runny. You control the consistency with the amount of cream you add so only add a little at a time.
The recipe makes one cup of icing.
Enjoy with Love,
Catherine
xo
Rose says
These muffins look great.
David says
Catherine, Those are some fine looking carrot muffins! I could eat that icing on just about any form of bread product and I'd be happy... Take Care, Big Daddy Dave
Silvia Brisigotti says
Delicious Catherine! I love carrot based cake, and I love your frosting!!
Kisses!
Alida says
Hi Catherine! Carrot cake is one of my favourites. It is a classic one, something you can never get bored with. I love these muffins they look perfectly made and inviting. Take care my dear friend XX
Tanya Walton says
Wow..these sound so simple to make...and mess-less too. Will have to get my carrots dug up and give it a go!!
Mary Frances McNellis says
Sometimes simple is best! Carrot based baked goods are always so moist and pretty and these muffins are no exception. That frosting looks absolutely delicious!
Nee says
Hi Catherine , love carrot cake , I will be using your icing recipe on cake or muffins , whatever come first . Thanks for sharing 🙂
Kim G. says
This icing looks yummy!
Velva says
I remember Juniors growing-up ( flashback) . This is a really nice way to enjoy muffins. Simple and delicious.
Tanna at The Brick Street Bungalow says
Oh, this looks yummy. Catherine, thank you so very much for your kind words of encouragement. I deeply appreciate your thoughtfulness... blessings and hugs ~ tanna
Sandee says
Sounds and looks fabulous.
Have a terrific day Catherine. Big hugs. ♥♥♥
Maureen | Orgasmic Chef says
Oh my, carrot cake for breakfast. Where do I sign up?
FABBY'S LIVING says
I love carrot cake and wow, sometimes even for breakfast! Thanks for sharing Katherine and for dropping by to visit.
Hugs,
FABBY
Beyondfrosting says
I would love one of these right about now!
Betty Luckhurst says
One of my favorite tastes! Thanks for the recipe.
Leslie M. says
Hi Catherine,
My precious mother loved carrot cake. This recipe for muffins looks very easy to make and I love that the muffins aren't covered in a mountain of thick heavy frosting. (That kills it for me). I'll try making these. They sound delicious! Blessed and Happy Thanksgiving to you friend. I hope we get to meet one day soon!
xoxoxo
Leslie from Leslie Loves Veggies
Beauty Follower says
I love carrots in any kind of cake.
Your muffins looks so fluffy!
http://beautyfollower.blogspot.gr/
Amy (Savory Moments) says
I love carrot cake, muffins, etc. so I know I would enjoy these any time of the day! Very nice recipe.
Malli Das says
Catherine,
These sweet heavenly cakes look simply delicious and I've acraving for them. Lovely!!
Just returned from Italy and wanted to stop by to say Hi to you. Happy Holidays!!!
Chelsea Lords says
Catherine, These look AMAZING! I love carrot cake and it's my dad's favorite dessert. I will have to make him these! 🙂
Terri Henkels says
The carrot muffins look delicious! I don't think I have ever made carrot muffins. Definitely going to give these a try.
Ken Goh says
Thanks for joining 4 seasons blog hop. The carrot muffins looks good and delish to me. Thanks for sharing and pin in the group's board.
Miz Helen says
Your Carrot Muffins looks delicious! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
Miz Helen
Katherines Corner says
be still my heart, squeal I love carrot cake, I love muffins..'nuff said, giggle. Thank you for sharing at the Thursday Favorite Things blog hop. ♥
Chatty Crone says
Tricia is a wonderful baker - I received some chocolate from her - I won it - and it was the beast ever. And I love carrot cake! Love you too. sandie
Karen Goodman says
Congratulations! Your recipe is one of my featured winners at Future Expat's Required Ingredient Link Party. This recipe looks really great and is my personal favorite from the bunch. I do have one question. I'm assuming that before you process the carrots, you are cooking them until they are soft. Right? I imagine if you process them raw, the texture would come out more like carrot cake than what you have in your picture.