Issue link: https://alabamapower.uberflip.com/i/705207
21 a p c s hor e l i n e s.c om | 2015 Vol :4 commitment to the community is evident when he talks about both restaurants' roles in serving their customers. "We cater the football team's pregame meals," Hill said proudly. "We offer discounts to students, churches, even when the students come in for high school prom. It's important to us to be a part of the community," And it's a family affair. His wife, Angie, makes all of the desserts for both restaurants. "I've been working in restaurants my whole life," Angie said. "And I have a passion for baking. I love desserts and creating new ones." The culinary couple offers three of their favorite recipes for entertaining this holiday season. And next time you're in the Smith Lake area, they welcome all to stop by one of their restaurants. Visit cheftroystalkofthetown.com or call Chef Troy's Talk of the Town at 205-489-1700 and Chef Troy's Country Cuisine at 205-384-5433. – ALLISON WESTL AK E Carrot Cake 2 cups sugar 4 eggs 1½ cups cooking oil 3 tsp. cinnamon 2 tsp. vanilla flavoring 2 cups flour 1 cup chopped pecans ½ cup raisins 3 cups grated carrots Grate carrots and set aside. Preheat oven to 325 degrees. Mix together first six ingredients. Add pecans, raisins and carrots to the batter. Blend all together well. Pour batter into circular cake pans and bake at 350 degrees until done. Makes three layers. Let cool and set aside. Cream Cheese Frosting 1 package cream cheese 1 box powdered sugar Orange juice Soften cream cheese. Mix together with powdered sugar. Use orange juice as needed to thin out frosting while mixing. To assemble cake, place one cake layer on cake plate and frost on top with 1/3 of frosting. Repeat with two additional layers. Garnish with chopped pecans. Above: Photo by bernArD troncAle — Chef Troy Hill is in his element in the kitchen.