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Apple and Carrot Cake

Ingredients: 2 Cup(s) Whole wheat flour 1/2 Cup(s) Margarine 1 Teaspoon(s) Cinnamon 1 Cup(s) Walnuts, chopped 2/3 Cup(s) Raisins 2 Cup(s) Dessert apples, peeled cored 1 Cup(s) Carrot, grated 1 Grated orange peel 2 large Eggs 4 Tablespoon(s) Fresh orange juice Directions: Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.
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Beat until smoo Korean carrot salad, version i Julienne carrots on a special grater (carrots should be long and roundish in cross section, sort of look like spaghetti). Heat oil in a pan. Put ground coriander and bay leaves in hot oil and heat on low for a few minutes. Put all ingredients in a large b Ice cream cake #2 Cream butter and sugar, add egg and beat well, add golden syrup then dry ingredients. Spread into swiss roll tin. Bake 20 mins. at 350 degs F. When cool top with the following:- Cream 4 ozs. butter with 8 ozs. icing sugar, add 1 egg, 4 ozs. flour and 1 t Sour cream pound cake Separate eggs, save yolks. Beat egg whites until it forms stiff peaks when you poke it. Set aside. Cream butter and sugar. Beat in yolks until well blended. Add in sour cream and flavorings. Mix in flour and baking soda. Gently fold in egg whites (b Orange cream cake In top of double boiler, combine flour, eggs, orange rind and juce and sugar. Cook till thick. Cook 4 hours. Whip cream and combine with filling. Split angel cake to make 4 layers. Spread filling between each layer and on top, Christmas cake to keep 1/2 ts allspice 1/2 ts cloves 2 x oranges, grated rinds of 2 x lemons 2 c Sugar 1 c Shredded coconut 7 x Egg yolks CAKE: sift the flour and baking powder together 4 times, reserving a small amount of flour for Apple strudel Heat oven to 375 degrees. Lightly spray cookie sheet with nonstick spray. In bowl combine apples, raisins, walnuts, sugar, and cinnamon. Place 1 phyllo sheet on large piece of plastic wrap. Brush lightly with melted margarine and crumbs. repeat la "brown bag" french apple pie Preheat the oven to 400 degrees. To make the pie: 1) Combine the first measure of flour, salt and shortening using a pastry blender until the mixture resembles coarse crumbs, then stir in the water a little at a time, using a fork, and form the do Blueberry boy bait cake In a large bowl, combine flour, 1 1/2 cup sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients ae moistened. Beat at medium speed -- 3 minutes. Pour into greased and floured 9" x 13" pan. Arrange beries Decadent ice cream cake Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of Apple butter scones Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powder and baking soda. Cut in butter or margarine with pastry cutter or fork until mixture resembles coarse crumbs. Add raisins. In a separate bowl combine apple butter and egg. Add flou Apple tarts with ice cream part 1 SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter i Sticky toffee cake Put oven rack in middle position and preheat oven to 350°F. Butter and flour an 8- by 2-inch round cake pan. Simmer dates in 1 cup water in a 1-quart heavy saucepan, covered, until soft, about 5 minutes. Let stand, covered, off heat 5 minutes. Beat togeth Apple oatmeal bread with raisins - abm pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Not too moist. Hold back some water to begin with. Flavor outstanding. Very moist, but not soggy. Use Instant active yeast 1 3/4 t for large loaf. 1 1/2 lb. loaf - Bread "i can't believe this is a passover cake" yellow cake Technically, this recipe is a cross between a true sponge cake, a classic genoise and a chiffon cake. I like it because I do not have to separate the egg whites and yet I get a well- textured cake. It is an exceedingly MOIST cake that keep well