Foods Recipes

4 Eggs; separated

1 1/2 c Sugar

1 c Grated carrots

1 c Minced walnuts

1 1/2 c Flour

1 ts Baking powder

1/4 ts Ground nutmeg

1/2 ts Ground cinnamon

1 ts Vanilla

1/8 ts Salt

1 c Oil

2 1/2 tb Hot water

1/2 ts Baking soda

----------------------------CREAM CHEESE FILLING---------------------------- 8 oz Cream cheese; softened

1/2 c Sugar

1/2 c Strawberry jam OR

-apricot or raspberry jam 1 c Whipping cream; whipped

Powdered sugar Cream egg yolks with 1 cup sugar until light. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix hot water with soda and stir into flour mixture. Beat egg whites until foamy and gradually add 1/2 cup sugar. Beat until stiff and glossy. Fold egg white mixture into flour mixture. Turn into greased 13- x 9-inch pan lined with greased waxed paper and bake at 350F 45 minutes, or until cake tests done. Cool. Beat cream cheese with 1/2 cup sugar until smooth and fluffy. Remove cake from pan, pull off paper and cool on wire rack. Slice cake in halves horizontally. Cover one half with cream cheese filling, then cover cream cheese with jam. Top with remaining half and frost entire cake with whipped cream sweetened to taste with powdered sugar.

5 lg Eggs

1 1/4 c Milk

8 oz Yogurt, plain

-(I use Dannon and -Knudsen; other brands -might require different -amounts) 4 ts Baking powder

1/2 c Vegetable oil (or less

-for dieters; but use -at least 2 T) 2 1/3 c Flour, white (measure

-carefully after sifting) 1 tb Sugar

1/2 ts Salt

Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. Using a clean eggbeater, beat the egg whites until they are fluffy. Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten egg whites into the big bowl. Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. Cook on the hot griddle. NOTES: * Amazingly good baking-powder and yogurt pancakes -- Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning. I love pancakes and I make many varieties and I am an inveterate experimenter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitute for the buttermilk. Yield: Serves 4-6. * I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. * This same recipe also makes really good waffles if you reduce the milk to about 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. : Difficulty: easy to moderate. : Time: 10 minutes plus cooking time. : Precision: measure carefully. : Brian Reid : DEC Western Research Lab, Palo Alto CA : reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid : Copyright (C) 1986 USENET Community Trust

2 1/2 c Sifted Unbleached Flour

2 c Sugar

1 ts Baking Powder

1 ts Baking Soda

2/3 c Butter Or Regular Margarine

3 lg Eggs

1 c Sour Milk

---------------------------CREAMY CHERRY FROSTING--------------------------- 5 1/2 c Sifted Confectioners Sugar

3/4 c Butter Or Regular

Margarine, Softened 6 tb Maraschino Cherry Juice

2 Drops Red Food Coloring

1/2 ts Vanilla Extract

1/4 c Chopped Red Maraschino

Cherries Sift the flour, sugar, baking powder and baking soda together, in a large bow. Add the butter, eggs and sour milk. Beat, with an electric mixer set at low speed, for 1/2 minute to blend. Increase the mixer speed to medium and beat for an additional 3 minutes. Pour the batter into two greased and waxed paper lined 9-inch cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until the cake tests done. (Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake. If it comes out clean, it is done.) Cool in pans on racks for 10 minutes. Remove from the pans and finish cooling to room temperature. Spread the top of one layer with the Creamy Cherry Frosting. Sprinkle with all of the chopped cherries. Place the second layer on topw and spread the sides and top with the remianing frosting. CREAMY CHERRY FROSTING Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl. Beat with an electric mixer at medium speed until smooth and creamy. Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency. NOTE: To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup. From The Home Journal's Complete Home Baking Book Copyright 1979

1 c Crunchy peanut butter

2 Eggs

1/4 c Oil

1/3 c Water

1 pk Yellow cake mix

1 pk Chocolate chips (12 oz.)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Randy Rigg

1 c Sifted all-purpose flour;

1 c Cornmeal; yellow

1 ts Baking soda

1/2 ts Salt

Sugar substitute equivealent -to 1 tablespoon sugar 1 Egg; medium beaten

1 c Buttermilk, made from skim

-milk 3 tb Vegetable oil

Preheat oven to 400 degrees. Prepare an 8" by 8" by 2" pan with vegetable oil coating. Sift together all dry ingredients. Combine egg and buttermilk and add to dry ingredients all at once; add oil. Stir (do not beat) just until dry ingredients are moistened. Pour into the prepared pan and bake 25-30 minutes. Cut into 16 2-inch squares. Food Exchanges per serving: 1 STARCH EXCHANGES + 1/2 FAT EXCHANGE CHO: 13; PRO: 2g; FAT: 3; CAL: 91; Low-sodium diets: Omit salt Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master