Cooking Instructions: From: morrissey@stsci.edu (Mostly Harmless) Date: Tue, 14 Sep 1993 16:50:10 GMT >Here are some carrot recipes I have gathered from the net lately. Enjoy! From: mornod@disuns2.epfl.ch (Joelle Mornod) Organization: Ecole Polytechnique Federale de Lausanne Here, dessert lovers, Ill be really nice with you and send a bunch of wonderful recipes from Europe. They're half in metric half in American measures (I have to type the recipes in as I don't have my recipes on the computer, so I got tired of typing & converting all the time. for your help: FLOUR 1 cup is 150 g SUGAR 1 cup is 200 g FLUIDS 1 cup is 2.5 dl 8 OZ correspond to 250 g Beat yolks, sugar and zest until "white" and foamy. Add carrots and nuts, flour, spices, baking powder, salt and kirsh Beat egg whites until stiff, carefully fold them into cake mixture. Bake at 350ºF for 90 minutes You can glaze it with heated apricot jam, or serve powdered with confectioners sugar or with the following cream cheese frosting: Cream cheese frosting (enough for at least 2 layers): Beat cream cheese and butter well. Add vanilla and mix. Add confectioners sugar and mix. Add lemon juice and mix. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.. |
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