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8-5-99 Off-Topic Recipes (3)
Gina,.Fla (1:01:21 PM) : CARROT CAKE
2 cups flour
2 cups sugar
1 tsp. salt
2 tsps. cinnamon
2 tsps. baking soda
Sift the above in a bowl.
Beat 4 eggs in another bowl. Add 1 1/2 cup oil, 1 cup chopped walnuts, 3 cups shredded carrots, a small can crushed pineapple. Blend well. Add to the dry mixture and mix well. Bake in a 9x13x2 greased baking pan for 1 hour at 350.
CREAM CHEESE FROSTING
3 cups confectioner's sugar
2 sticks butter, softened
8 oz. cream cheese, softened
Cream together well. Frost cake when it has cooled.
Gina,.Fla (1:07:44 PM) : CARROT SOUP WITH CUMIN AND LIME
2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp.s cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel
Heat oil in a heavy pot over med heat. Add carrots and leeks, saute til leeks are soft but not browned, about 5 mts. Add garlic, aute 1 mt. Add crushed red pepper flakes and cumin and saute 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!
DawnD.NYS (5:01:27 PM) : Almond Loaf (1 loaf)
1 can Solo Almond Paste
3/4 cup butter, softened
3/4 cup sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup chopped nuts, raisins or candied cherries
1/3 cup Solo Toasted Almond Crunch Topping
Preheat oven to 350° F. Grease 9 x 5-inch loaf pan and set aside. Break almond paste into small pieces and place in medium size bowl. Add butter and beat until mixture is creamy and smooth. Add sugar and eggs and beat until thoroughly blended.
Stir baking powder into flour. Add to almond mixture alternately with milk, beating until blended. Fold in chopped nuts. Pour into prepared pan and sprinkle almond crunch over batter.
Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.
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