Wednesday, August 29, 2012

Oh My Carrot Cake

I started here:

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

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.

Thursday, August 23, 2012

Bread Pudding

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.

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

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.)

Monday, August 6, 2012

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

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.