^{I was given this book for review. All opinions expressed are my own.}

Living the Gourmet is pleased to present Junior's 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 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 titled 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 Junior's Home Cooking.

Fresh Carrot Muffins with Vanilla Icing

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Author: Living the Gourmet
Total Time: 30 minutes
Yield: 6 muffins 1x

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Ingredients

Units Scale

For the Muffins:

1 1/2 cups flour
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 1/4 cups sugar
1/4 cup vegetable oil
1/2 tsp. vanilla
1/2 lb. carrots

For the White Icing:

4 tbs. butter
2 cups confectioners' sugar
2 tbs. cream
Pinch of salt

Instructions

For the Muffins:

Preheat oven to 350 degrees F.
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.

For the Icing:

Combine all of the above ingredients in a food processor; 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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Enjoy with love always!

Fresh Carrot Muffins with Vanilla Icing

Fresh Carrot Muffins with Vanilla Icing

Ingredients

For the Muffins:

For the White Icing:

Instructions

For the Muffins:

For the Icing:

More Bread/Muffins/Other Baked Delights

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Ingredients

For the Muffins:

For the White Icing:

Instructions

For the Muffins:

For the Icing:

More Bread/Muffins/Other Baked Delights

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