Dessert

Carrot Cake

admin

Jun 20, 2020

Blend

2 cups - sugar
4 - eggs
8oz - apple sauce or 1-1/2 cups - Wesson oil
3 - 4 oz - jars baby food carrots or 12 oz - pureed carrots
1 cup - raisins
1 small can 15 oz crushed pineapple (drained) or 4 oz dried pineapple
1 cup - chopped walnuts

Add gradually

2 cups - flour
2 tsp - baking soda
1 tsp - salt

Mix and then add

2 tsp - cinnamon
1 tsp - vanilla

Butter pan Bake at 350 for 55 min Pan 13-1/2 X 8-3/4 x 1-3/4

Icing

8 oz - cream cheese
8 oz - powdered sugar
4 tbsp - butter

Mix and frost

By Kay, Pat’s friend from Lake Jodeco Georgia

Sourdough discard waffles

230g - sourdough discard 230g - milk (or use goat, cashew, oat, coconut milk) 1 - egg 15g - sugar (I use date sugar) 130g - wheat flour 3g - salt 5g - baking soda 5g - vanilla 43g - butter (or swap with avocado or olive oil) Mix ingredients

Detroit pizza dough

In KitchenAid bowl add: - 2.5 g tsp yeast - 227 g warm water - 5 g sugar Let rest 10 minutes Begin mixing slow with a dough hook after adding: - 350g bread flour - 9 g salt - 7.5 g olive oil Mix for 10 minutes.

Sourdough Bread

100 g starter 360 g water 11 g salt 130-150 g of raisins (optional and you can soak them in water/rum if needed) 500 g flour —————————————— Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times. Cover bowl and let double in warm place.

Creamy Cabbage Mushroom Wedges

1 - small head green cabbage 4 TBSP - EVOO 1/2 tsp - salt 1/2 tsp - pepper 1 (8 oz) pkg - mushrooms 4 - cloves of garlic, minced 2 tsp - chopped fresh thyme 1 tsp - Italian seasoning 1 cup - half and half 1

Read more

Sourdough discard waffles

Detroit pizza dough

Sourdough Bread

Creamy Cabbage Mushroom Wedges