This is a large, elaborate high fat cake, fitting for a celebratory birthday
3 ¼ peeled grated carrots, tightly packed, 3-4 large carrots
½ cup maple syrup
½ cup honey
2 tbs molasses
2 tsp cinnamon
¼ tsp ground ginger
¼ tsp cardamon pinch nutmeg
1 cup butter
6 eggs separated
juice of 1/2 lemon
½ tsp vanilla extract
½ cup orange juice
4 cups unbleached or organic white flour
1 tbs baking powder
½ cup raisins
½ cup walnuts finely chopped
Simmer carrots with all spices and sweeteners for 10 minutes. Stir frequently and reduce heat if it is boiling. Cream butter, baking powder, egg yolks until smooth. Add all the rest of ingredients except egg whites and mix well. Beat egg whites until stiff and fold this into mixture. Pour cake batter in 2 or 3 well oiled cake pans. Bake 20-40 minutes at 350. Stick fork or tooth pick into cakes to see if they come out clean to test if done.
Traditionally this is served with cream cheese icing. Mix softened cream cheese with butter, honey and vanilla, using a beater.
7 carrots peeled and grated finely
3 cups organic or unbleached white flour
2 tsp baking powder
1 cup chopped walnuts
1 cup raisins
4 eggs beaten
3/4 cup maple syrup or honey
1/3 cup safflower oil
1 tsp cinnamon
1 tsp sea salt
1 tsp vanilla
½ tsp nutmeg
Mix all ingredients, pour in oiled 9x 13 inch cake pan. Bake 45-60 minutes at 350. This is a dense cake, almost like a fruit cake.
½ cup butter
¾ cup honey
2 large eggs
½ cup carob powder
½ cup hot coffee or boiling water (mix the carob into this)
2 cups unbleached white flour
2 tsp baking powder
½ tsp sea salt
2/3 cup plain yogurt
1 ½ tsp vanilla
Cream together butter and honey. Add eggs, baking powder and salt and mix. Add all other ingredients. Bake in 2 oiled, round cake pans; 20-30 minutes at 350. Top layers with cream cheese icing, see Carrot Cake I.
McCoy ate this cake before getting whopping cough.
3 oz semisweet chocolate
1 oz unsweetened chocolate
1 cup plus 2 tbs hot strong coffee
½ cup butter at room temperature
1 ½ cup sugar (vegan sucarnat preferred) or 3/4 cup honey
2 eggs
1 tsp vanilla extract
2 cups unbleached white flour
1 tsp baking soda
½ tsp salt
Put bars of chocolate in small stainless steel bowl, and place this in small sauce pan with boiling water to melt chocolate. Add coffee to this. Cream butter with eggs, vanilla, soda and salt. Add flour and chocolate to butter and egg mixture. Pour into oiled cake pans. Bake 20-40 minutes at 350. Make a chocolate glaze by melting 1-2 blocks of semi sweet chocolate, butter and honey. Pour over bottom layer, put top layer on and pour over that. Or you can sprinkle the cakes with confection sugar.
2 ¼ cup unbleached white flour
3 tsp baking powder
1 tsp sea salt
1 cup honey
½ cup safflower oil
1 cup milk
2 eggs
2 tsp vanilla
Mix honey, eggs,, oil, vanilla, honey, baking powder and sea salt. Add flour. Pour into oiled 9 x 13 cake pan. Bake 30-35 at 350. This can be made into a carob cake by dissolving ½ cup carob in a small amount of boiling water, and adding that. It can also be a coffee cake, by creating a topping by mixing 1 cup of oats with ¼ cup butter and honey or brown sugar. This can be sprinkled on the cake before baking. My mom used to listen to cakes to see if they were done. If they were still singing they were not done.
The secret of this cake is to grind the spices yourself. This can be done in a cleaned coffee bean grinder, or spice grinder.
1 inch stick of cinnamon
1/2 tsp cardamon seeds
12 cloves
3 ¼ cups unbleached white flour
2 tsp baking powder
1 tsp sea salt
1 cup unsalted butter, room temperature
3/4 cup brown sugar
2 eggs
1 tsp freshly grated ginger or 1 tsp ground ginger
3/4 cup milk
3/4 cup maple syrup.
Cream butter with eggs and maple syrup. Grind raw spices in grinder. Add spices, salt and baking powder to mixture, mix well. Add flour. Bake in well oiled cake pans or one large spring form pan. Bake 35-45 minutes at 350.
We make this for winter solstice.
1 cup butter
3/4 cup mixture of honey and maple syrup
2 egg yolks
1 ½ cup unbleached white flour
1 tsp baking powder
2 tsp cinnamon
½ tsp cloves
¼ tsp sea salt
1 cup almond butter
1 jar raspberry preserves
Cream butter, almond butter and sweeteners. Add yolks, baking powder, salt and spices. Stir in flour. This is thick mixture and you may need to use your hands. Take half of the dough and push into the bottom of a 9 inch spring form pan. With the remainder of the dough make small snake like segments as in clay. Weave the segments across the dough to create a lattice. Spoon in the preserves in the spaces of the lattice. Bake at 350, 45-60 minutes. Serve cool with whipped cream. Great to take cross country skiing.
This is a gourmet, high fat, wonderful pie crust
2 cups unbleached white flour
½ tsp salt
3/4 cup butter
3-7 tbs ice water
Cut butter into flour with a pastry knife, until it is like small crumbs. Sprinkle the ice water over the dough, tablespoon by tablespoon, until you can form the dough into a ball that hangs together. Divide the dough into two pieces. Roll out. You may need to add more ice water to make it workable.
This is the healthy, hippy, Seventh Day Adventist alternative
2 cups whole wheat flour, pastry is preferable
1 tsp salt
½ cup safflower oil
¼ cup soy milk or milk
Mix flour with salt. Add oil and milk all at once. Stir together until there is a ball that hangs together. Divide dough in half. Get two pieces of wax paper. Put one ball between the two pieces and roll it out. Take off the top piece. Fold the bottom piece in half and peel back the top half. Place in pie pan, rolling back the second half as the pie crust takes the form of the pan, unfolding pie crust into pan. Do the same with the second crust to place on top of the filled pie.
1 unbaked pie crust
1 large can of pumpkin
4 eggs
½ cup honey
½ cup maple syrup
2 tbs molasses
1 cup milk
2 tsp vanilla extract
¼ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground clovers
¼ tsp grated nutmeg
Mix all ingredients together well. Pour in pie crust and bake. Bake at 450 for 10 minutes, and then at 350 for 45 minutes. Put knife in to see if it comes out clean. My mom thinks you need to use evaporated milk to make it custardy. I think she may be right.
This is not a recipe, but food for thought.
Berry and blueberry pies are made by first making the pie crust and pre baking it for 5-10 minutes. Set aside. Put the frozen or fresh berries in a cast iron pot and cook them down. When much of the moisture is cooked out, take out several tbs of the liquid. Add 1-2 tbs of corn starch to this liquid, mix it well and add it back into the berry mixture. Add honey to taste as well as some cinnamon, and a pinch of nutmeg and/or cloves. When the mixture is sufficiently thick, pour into crust, put top crust on and bake. Strawberry-rhuharb pies can be made similarly. You would cook down the frozen rhubarb with the same method, adding sliced fresh strawberries before putting on the top crust. Apple pies can be made; by slicing fresh apples into a crust, adding honey and cinnamon. If the apples are dry, the “cooking-down” method makes a better pie.
2 ½ oz unsweetened chocolate
1/4 cup orange juice
1 ½ tsp vanilla extract
½ cup honey and ½ cup maple syrup
½ cup butter
2 eggs
1 cup unbleached white flour
1 ½ tsp baking powder
pinch salt
Melt chocolate in bowl in sauce pan of hot water or in a double boiling. After cooling add orange juice, eggs, sweeteners, vanilla, butter, baking powder, salt and mix well with a beater. Stir in flour. Bake at 325 for 25-40 minutes.
1 cup unhulled sesame seeds
½ cup coconut
2 cup unbleached white flour
1 tsp baking powder
½ tsp salt
3/4 cup oil
1 cup brown sugar
1 large egg
vanilla extract
Lightly toast sesame seed and coconut until light brown, in a non oiled cast iron pan. Mix well egg, oil, baking powder, sugar, vanilla and salt. Add in flour. Use spoon to put cookies on cookie sheet. Bake at 350 for 10 to 15 minutes.
½ cup non hydrogenated peanut butter
3/4 cup maple syrup or honey
2 ¼ cup unbleached white flour
2 eggs beaten
1/4 cup safflower oil
1/4 cup milk
½ tsp vanilla
¼ tsp sea salt
Cream butter and sweeteners. Add salt and vanilla. Add other ingredients and mix well. Drop balls of batter on oiled cooked sheet. Flatten with a fork. Bake at 375 for 12-15 minutes.
Sugar Cookies for Holiday Shapes
2 cups sugar
1 cup butter
1 tsp soda
4 eggs
2 tsp baking powder
4 cups flour
Cream butter and sugar. Add eggs, baking powder, soda and salt. Mix well. Cover and refrigerate over night. Roll and cut out shapes. Bake at 350 for 10-15 minutes.
I put this in since my dad loved custard.
2 cups milk
2 tbs honey
3 eggs beaten
¼ tsp sea salt
½ tsp vanilla
Heat milk to scalding. Add honey. Cool. Mix eggs and other ingredients . Pour into oiled custard cups. Set in a pan of hot water. Bake at 325 for 30-40 minutes. Check with a knife to see if it comes out clean.