Carol L. Cain
Carrot-Pineapple Muffins
Categories: Breads, Fruits, Vegetables Yield: 12 muffins 2 c Baking and Pancake Mix ½ c Dark Brown Sugar, packed ½ c Nuts, chopped 1 ts Cinnamon, ground 1 Egg, beaten 1 c Carrot-pineapple Pulp,mixed* ⅓ c Milk 2 tb Vegetable Oil 1 ts Coconut Extract (optional) Grease bottoms of 12 medium muffin cups line with paper baking cups. In a large bowl combine baking mix, brown sugar, nuts, and cinnamon. Set aside. In a medium sized bowl, mix egg, carrot-pineapple pulp, milk, oil, and, if desired, coconut extract. Add to dry ingredients, stirring just until moistened. Divide batter evenly among 12 muffin cups. Bake in preheated 400°F oven for 20 to 22 minutes, or until golden brown. Makes 12 muffins. *From Pineapple Carrot Refresher recipe. HomeTrends Juice Extracitor Stock #HA3170 ----- Recipe via :) Meal-Master (tm) v8.01 Title: Earlene Sharp's Carrot Cake Categories: Cakes Yield: 1 cake ------------------------CARROT CAKE----------------------------- 1½ c Corn oil 1¾ c Sugar 3 Eggs 2 c Flour 2 ts Baking soda 1 ts Salt 2½ ts Cinnamon 1½ ts Vanilla 2 c Peeled & grated Carrots 1 c Walnuts ½ c Flaked coconut 8 oz Drained pineapple ---------------------CREAM CHEESE ICING-------------------------- 16 oz Cream cheese 1½ c Confectioners sugar 1 ts Vanilla Beat together oil, sugar, and eggs until well-combined. In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture. Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple. Mix until well-blended. Pour batter into a greased and floured 9 or 10 inch bundt pan. Bake at 350°F for about an hour. Cool on cake rack; remove pan. Cover with cream cheese icing and garnish with grated carrots and nuts. ICING: Cream together 2 (8 oz) packages of cream cheese with 1½ cups confectioners sugar and 1 teaspoon vanilla. Source: The Memphis Commercial Appeal ----- Recipe via :) Meal-Master (tm) v8.01 Title: Golden Carrot-Lemon Squares Categories: Dessert, Vegetable, Sthrn/livng Yield: 5 dozen 1 c Margarine; melted 1¼ c Sugar 4 Eggs 1 c Carrots; cooked, mashed 2 c Flour, all-purpose 1 ts Baking powder 1½ ts Vanilla extract ¾ ts Lemon extract 2¼ c Sugar, powdered ¼ c Water 1½ ts Lemon extract Combine margarine and sugar in a large mixing bowl; mix well. Add eggs, one at a time, beating well after each addition. Add carrots, flour and baking powder; beat 1 minute. Stir in vanilla and ¾ teaspoon lemon extract. Spoon into a greased 15x10x1" jellyroll pan, spreading to edges. Bake at 350°F for 25 minutes. Cool. Combine powdered sugar, water, and 1½ teaspoons lemon extract; stir unitl smooth. Pour glaze over cooled cake. Let stand until glaze is firm. Cut into squares. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.