Oh My Carrot Cake

I started here:
http://allrecipes.com/recipe/moist-carrot-cake/detail.aspx

2 c. all purpose flour
2 t. baking powder
1 1/2 t. salt
2 1/2 t. cinnamon
4 eggs
1 1/2 c. vegetable oil
2 c. white sugar
2 3/4 c. shredded carrots
1 (8oz) can crushed pineapple, drained
3/4 c. chopped walnuts
1 c. flaked coconut

I cut the recipe in half and still made 12 muffins.

Here's my recipe:

Mix together:

1/2 c. unbleached flour

1/2 c. whole wheat pastry flour

1 t. baking powder

3/4 t. baking soda

1/2 t. salt

1 1/4 t. cinnamon

Separately, mix:

2 eggs

1/2 c. unsweetened applesauce (one of the single serve containers)

1/4 c. olive oil

1/4 c. honey (maybe a bit more?)

1/4 c. white sugar

3 shredded carrots

1/2 c. coconut

walnuts

Combine two mixtures, bake at 325 for 35 minutes.

Verdict: this is a keeper.

Veggie Quesidilla

Today's invention!  I opted to serve the kids quesidillas for lunch, but wanted some veggies with mine.

So, I included steamed broccoli, thin wedges of tomato and some ham chunks.  Jeffry's included some onion.  Mushrooms would have been good too.

Very tasty.

Bread Pudding

Bread: 
In bread machine:
(1 lb. loaf)
5 oz. rice milk
1 egg
2 T. butter in small chunks
2 oz. honey
1/2 t. salt
2 c. whole wheat flour
2 c. white flour
1/2 package active dry yeast

Once it was baked, I cut it into 1 inch pieces and baked those for 15 minutes at 350 to dry them out. Otherwise, make the bread a day in advance and let it dry out.

Pudding:
Heat oven to 350
In saucepan over medium heat until butter is melted and milk is hot;
1 c. rice milk
2 T. butter

Separately, 
1/4 c. sugar (I can't remember if I used brown or white)
3/4 t. cinnamon
3/4 t. nutmeg
1 egg

Coat 3 c. bread in with the cinnamon mixture, then add the milk mixture. Pour into ungreased casserole dish, place that in a 9x13 pan and fill with 1 inch of boiling water.

Bake for 40 minutes.

Meanwhile ....
In heavy saucepan, stir constantly until it boils
1/2 c. brown sugar
4 T. butter
2 T. brandy

(I don't recall getting the sauce to not be gritty, but nobody's complained.)

Zucchini Carrot Muffins

1 1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. flaxseed
1/4 c. chopped walnuts
1 shredded zucchini
1 shredded carrot

Separately:
1/2 c. honey
1/4 c. brown sugar
1 egg
1/4 c. plain yogurt (I used Greek style)
1/4 c. canola oil

Combine two mixtures, add nuts if desired.

Bake at 350 for about 30 minutes, until toothpick inserted in center comes out clean.

Note: I did this with only 1 c. flour initially, but it was too soupy.  If you cut down on the liquid ingredients (reduce the amount of oil, etc.), you can cut down on the flour too.