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1. Carrot Cake

2. Magnificent Muffins

3. Flour Power - About the Book

Book Description

The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats....

... (more)

Flour Power: A Guide To Modern Home Grain Milling

Authors: Marleeta F. Basey

Date: May 2004

ISBN: 0970540116

Publisher: Jermar Press

Paperback

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This cake is rich and full of calories but it is a scrumptious source of soluble and insoluble fibers plus beta carotene. It is particularly delicious (and even more fattening) when garnished with the traditional cream cheese icing shown below. So cut it in pieces, and wrap them in plastic wrap for freezing. For an instant dessert on busy days, thaw at room temperature for half an hour. Proper mixing is important for this cake.

• 1 cup butter or oil

• 1 1/2 tsp. baking powder

• 2 cups sugar

• 1 tsp. salt

• 4 eggs

• 2 cups grated raw carrots

• 2 cups (240 gr) wholemeal

• 1 (8-oz.) can crushed pineapple

• 1 tsp. cinnamon

• 1 cup chopped nuts

• 1/2 tsp. baking soda

• 1/2 cup raisins

1. Preheat oven to 350 degrees and butter or oil a 9x13-inch baking pan. Cream butter and sugar in the bowl of a mixer, add eggs one by one and then continue beating until thoroughly creamy.

2. Mix flour and spices together then add to the creamed butter mixture in the mixer bowl. Beat for one minute longer. Batter should be fairly thick. If it seems too thin, add up to 1/4 cup more flour.

3. By hand, stir carrots, nuts and raisins into batter, pour into greased pan, and bake in preheated oven for 40 to 50 minutes or until top is browned and the cake springs back after a light touch in the center. Cool the cake, frost if desired, then cut it into squares. Wrap in plastic wrap and freeze if not eaten within a couple of days.

4. Cream Cheese Frosting: Cream one softened 8-oz. block of cream cheese. Add powdered sugar to taste (up to three-quarters of a box) but frosting tastes best when the cream cheese flavor is not overwhelmed by sugar. Add a few drops of vanilla. Ice the cooled cake and sprinkle chopped nuts on top. For a very special decoration, find a tiny carrot or two with the greens still attached and arrange them on top.

More From This Book:

1. Carrot Cake

2. Magnificent Muffins

3. Flour Power - About the Book

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