Mimis Cafe Copycat Food

MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE

Steps:

• Sift first five ingredients into a mixing bowl.
• In a separate bowl, whisk together the oil, sugar and eggs.
• Stir the liquid mixture into the flour; mix well.
• Add the next four ingredients; stir again.
• Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
• Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
• Yield: one 9-inch square, or four 3" x 6" mini-loaves.

MIMI'S CAFE WHISKEY SAUCE

Steps:

• Melt butter in a small saucepan over low heat.
• Add sugar and stir will.
• Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.
• Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving.
• If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.

MIMI'S CAFE SPINACH ARTICHOKE DIP

Steps:

• Combine Jack, Swiss and Parmesan cheeses in a mixing bowl.
• Drain artichokes and dice into small pieces. Wash and cut spinach into 1-inch pieces and add to cheese mix.
• In a separate mixing bowl combine the mayonnaise, alfredo sauce, garlic and pepper. Mix until well combined.
• Pour the mayonnaise mixture into the cheese mix and stir until well mixed.
• Drain sun-dried tomatoes of any oil or liquid and dice into small pieces and add to the mixture.
• Heat cold dip mixture over medium heat in non-stick frying pan until hot and cheese is completely melted. Transfer to serving dish and serve with tortilla chips and sliced bread.

MIMI'S CAFE CORN CHOWDER

Steps:

• Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
• Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
• Whisk flour into 1 cup of the half and half and then stir into soup.
• Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
• Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

CORN CHOWDER FROM MIMI'S CAFE

Steps:

• On medium heat, melt butter.
• Simmer onion and celery for 5 minutes until soft but not brown.
• Add water, potatoes, corn and seasonings.
• Cover and simmer for 30 minutes or until potatoes are barely tender.
• Whisk the flour into 1 cup of half & half and stir into soup.
• Add remaining 3 cups half & half.
• Simmer for about 15 minutes until soup thickens to creamy consistency.
• To make soup thicker, simmer another 5-10 minutes.