Recipes Included On This Page Ginger-Carrot-Raisin Cupcakes Granola Carrot Bread Great American Potato Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Ginger-Carrot-Raisin Cupcakes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole-wheat flour -- plus 1 tablespoon whole-wheat flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup brown sugar 1/2 cup canola oil -- or applesauce 3 eggs 1 teaspoon orange extract 3 1/2 cups shredded carrots 1 cup raisins 2 tablespoons chopped crystallized ginger Cream Cheese Frosting: 4 ounces low-fat cream cheese -- softened 4 tablespoons butter -- softened 1 teaspoon orange extract 2 cups confectionery sugar Preheat oven to 350 degrees. Combine flour, baking powder, cinnamon, baking soda and salt in a medium bowl. Mix well. In a large bowl, combine brown sugar, oil, eggs and orange extract. Beat until creamy with an electric mixer. Slowly add dry ingredients, mixing just until blended. Fold in carrots, raisins and ginger. Spoon batter into 12 muffin cups with liners. Bake about 30 minutes, until a toothpick inserted in the center comes out clean. Let cool. Frost with cream cheese frosting. Frosting: Combine cream cheese, butter, extract and sugar in a medium bowl. Beat with an electric mixer on medium- high speed until fluffy. Makes 12 muffins Unlike most carrot cakes, these cupcakes have more carrots than any other ingredient. The recipe is from "The Cleaner Plate Club: More than 100 Recipes for Real Food Your Kids Will Love" by Beth Bader and Ali Benjamin (Storey, $16.96). Source: "New Orleans Times-Picayune" S(Formatted by Chupa Babi): "June 2011" Contributed to the FareShare Gazette by Chupa; September 11, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 15g Fat (44.3% calories from fat); 5g Protein; 37g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Granola Carrot Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups granola 1/2 cup dark brown sugar -- packed 1 1/2 cups whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups grated carrots 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 eggs 1/2 cup milk -- or buttermilk Preheat oven to 350 degrees F. Grease and flour 9- by 5- by 3-inch loaf pan. In large bowl, combine all ingredients; stir just until mixed. Pour into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and finish cooling on rack. Makes 1 loaf, 12 servings Source: "New Orleans Times-Picayune" S(Formatted by Chupa Babi): "June 2011" Yield: "1 loaf" Contributed to the FareShare Gazette by Chupa; 2 September 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 15g Fat (47.8% calories from fat); 5g Protein; 31g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 239mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Great American Potato Salad Recipe By : Cook's Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-09 Sep 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Miracle Whip Salad Dressing 1 teaspoon mustard 1/2 teaspoon celery seed 1/2 teaspoon salt 1/8 teaspoon pepper 4 cups potatoes, cooked and cubed 2 boiled eggs, chopped 1/2 cup onion, chopped 1/2 cup celery, sliced 1/2 cup sweet pickle relish Combine salad dressing, mustard, celery seed, salt and pepper; mix well. Add potatoes, eggs, onion, celery and pickle; mix lightly. Chill. Note: We had some russet potatoes that needed to be used up. So last night I scrubbed and diced them with my "V" slicer, then we added some chopped onion and Doris browned them in a large pan. She seasoned them with salt and pepper and they were great as a side. We still had about 6 cups of the cooked potatoes left today, so Doris decided to make this potato salad. It was excellent. She used "Duke's" mayonnaise instead of the Miracle Whip. Now we have a lot of potato salad left! Prepared by Doris on September 9, 2011. Serving Size: 6 Contributed to the FareShare Gazette by Art; 14 September 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; trace Fat (5.1% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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