It’s ok!

Ingredients / Directions
2 1/2 C +2TB whole wheat pastry flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon cream of tartar
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 C honey (I think this could be cut in half)
1/3 C frozen pineapple juice concentrate
defrosted
2 teaspoon vanilla
2 egg whites
unbeaten (or egg replacer to equal)
1 1/2 C grated
peeled carrots
2 4 oz. jars carrot baby food puree
1 C raisins
2 egg whites
lightly beaten (or egg replacer to equal)
Preheat oven to 325 degrees. In large mixing bowl
combine flour
baking
soda
cream of tartar
cinnamon and nutmeg. Set aside.

In medium bowl
mix honey
juice concentrate
vanilla
unbeaten egg white
mixture and carrots. Stir into flour mixture and mix until just blended.
Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not
overmix!

Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees
for 40-45 mins or until toothpick comes out clean. Cool on wire racks for
20-30 mins and remove from pans.

It’s ok!

Ingredients / Directions
1/2 cup(s) butter
softened
1/2 cup(s) white sugar
3 egg yolks
1 cup(s) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup(s) milk
1 teaspoon vanilla extract
3 egg whites
1/2 cup(s) white sugar
1 1/2 cup(s)s flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×9 inch baking pan.
Cream butter or margarine
1/2 cup(s) of the white sugar and egg yolks together in a mixing bowl until fluffy.
Combine flour
baking powder and salt in bowl. Add flour mixture to butter mixture in 2 parts alternately with milk and vanilla in 1 part
beginning and ending with flour mixture. Spread in the prepared pan.
To Make Topping: Beat egg whites until soft peaks form add 1/2 cup(s) of the white sugar gradually while beating until egg whites are stiff. Fold in the coconut. Put spoonfuls here and there over batter. Smoothing as best you can.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Variation: If desired you can use brown sugar in the topping. the flavor stays similar but the color is a little darker.

Check out the travel channel!

Ingredients / Directions
1 1/2 cup(s)s butter
softened

1 1/2 cup(s)s sugar

1 tablespoon vanilla extract

7 eggs
separated

3 cup(s)s all-purpose flour

1 1/2 pounds diced yellow
green
and red candied pineapple (about 3 cup(s)s)

1 pound red and green candied cherries (about 2 cup(s)s)

1/4 pound diced candied citron (about 1/2 cup(s))

1/2 pound golden raisins (about 1 1/2 cup(s)s)

3 cup(s)s pecan halves

1 cup(s) black walnuts
coarsely chopped

1/2 cup(s) all-purpose flour

Additional candied fruit and nuts (optional)

1/4 cup(s) brandy

Additional brandy
Make a liner for a 10-inch tube-pan by drawing a circle with an 18-inch
diameter on a piece of brown paper. Cut out circle; set pan in center,
and draw around base of pan and inside tube. Fold circle into eighths,
having the drawn lines on the outside.

Cut off tip end of circle along inside drawn line. Unfold paper;
cut along folds to the outside drawn line. From another piece of
brown paper
cut another circle with a 10-inch diameter; grease
and set aside. Place the 18-inch line in pan; grease and set aside.

Cream butter; gradually add sugar
beating well at medium speed
of an electric mixer. Stir in flavorings. Beat egg yolks;
alternately add yolks and 3 cup(s)s flours to creamed mixture.

Combine candied pineapple
cherries
citron
golden raisins

pecans
and walnuts in a bowl; dredge with 1/2 cup(s) flour
stirring
to coat well. Stir mixture into batter. Beat egg whites (at room
temperature) until stiff peaks form; fold into butter.

Spoon batter into prepared pan. Arrange additional candied fruit
and nuts on top of batter
if desired. Cover pan with 10-inch
brown paper circle
greased side down. Bake at 250 degrees for
about 4 hour(s) or until cake tests dones. Remove from oven.
Take off paper cover
and slowly pour 1/4 cup(s) brandy evenly over
cake; cool completely on wire rack.

Remove cake from pan; peel paper liner from cake. Wrap cake in
brandy-soaked cheesecloth. Store in an airtight in a cool place
up to 3 weeks; pour a small amount of brandy over cake each
week. Yield: one 10-inch cake.

You got to try this!

Ingredients / Directions
4 oz of icing sugar
sieved.
1 ¼ oz of margarine.
2 tablespoons of cocoa.
5 teaspoons of hot milk. Melt the margarine in a saucepan.

Blend in the cocoa and stir in the icing sugar and milk.

Beat until smooth.

Use as icing.

Good stuff!

Ingredients / Directions
8 eggs
separated
1 1/2 cup(s)s granulated sugar
Salt
1/2 lemon
grated rind and juice
1 cup(s) sifted matzo cake meal Preheat oven to 350 degrees F.

Beat yolks until light; add sugar and beat again. Add a pinch of salt
the lemon juice and rind
then the matzo cake meal and lastly fold in the whites beaten until stiff but not dry. Bake in 10-inch ungreased springform pan for 45 minutes.

Invert pan until cake is cool. If desired
split in two layers. Serve with sweetened strawberries between the layers. Spread whipped cream
flavored and sweetened
over top and sides.

Um! Yummy!

Ingredients / Directions
3 cup(s)s all-purpose flour
2 cup(s)s granulated sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup(s)s vegetable oil
3 eggs
beaten
2 cup(s)s grated fresh asparagus (about
1 pound)
drained
1 (8 ounce) can crushed pineapple
undrained
1 to 2 tablespoons grated orange peel
2 teaspoons vanilla extract
1 1/2 cup(s)s chopped pecans

Icing
3 ounces cream cheese
softened
2 3/4 cup(s)s confectioners? sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
3 to 4 tablespoons milk In a large bowl combine the first five ingredients. Add oil
eggs
asparagus
pineapple
orange peel and vanilla extract; mix well. Fold in pecans. Pour into greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for one hour(s) or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Beat cream cheese and sugar in a small mixing bowl until smooth. Add orange peel
vanilla extract and enough milk until icing reaches desired consistency. Spoon over cake
allowing icing to drip down sides.

Yes!

Ingredients / Directions
Candied Pineapple
3 (20 ounce) cans pineapple chunks in
heavy syrup
undrained
3 cup(s)s granulated sugar
1 1/2 cup(s)s light corn syrup
2 tablespoons butter or margarine

Candied Pineapple Macadamia Loaves
5 cup(s)s Candied Pineapple
1 1/2 cup(s)s salted macadamia nuts
chopped
1 cup(s) flaked coconut
2 cup(s)s flour (fork stir to aerate before measuring)
3/4 cup(s) butter or margarine
at room temperature
1 1/2 cup(s)s granulated sugar
5 large eggs
2 tablespoons milk mixed with 1 teaspoon vanilla extract In a 5-quart saucepan
heat the pineapple
sugar and corn syrup
stirring until sugar dissolves. Boil gently
stirring occasionally in the beginning and then often as syrup thickens for 50 minutes. Add butter and continue cooking until pineapple is slightly caramelized and syrup is very thick
about 10 minutes. With slotted spoon
drain well and place in a single layer on a rack over a shallow baking pan (cake rack over a brownie pan). Bake at 225 degrees F for 45 minutes.

Cool for several hour(s) (or overnight) on rack. there will be about five loosely packed cup(s)s of candied pineapple. there will be 2 to 3 cup(s)s of syrup. Refrigerate and use on pancakes or ice cream. Makes 3 loaves.

Line three (7 x 3-inch) loaf pans with wax paper. Reserve 1 cup(s) of pineapple. Coat remaining pineapple
macadamia nuts and coconut with 1/4 cup(s) of flour.

Use electric mixer at low speed in a large bowl to cream butter and sugar. Add eggs one at a time
beating each 25 seconds. Add remaining flour alternately with milk mixture. With spoon
stir in pineapple-nut mixture. Divide evenly among pans and press reserved pineapple into tops. Bake at 300 degrees F for 1 1/4 to 1 1/2 hour(s). Test for doneness with a wooden pick.

Cool in pans on rack for 15 minutes. Turn out and cool. Store in refrigerator or wrap well and freeze.

Check out the travel channel!

Ingredients / Directions
3 cup(s)s cake flour
1/2 teaspoon salt
1 cup(s) (2 sticks) unsalted butter
room temperature
2 1/2 cup(s)s granulated sugar
6 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 1/4 cup(s)s canned unsweetened coconut milk (divided use)
2 cup(s)s (packed) sweetened shredded coconut (about 7 ounces)
1 3/4 cup(s)s powdered sugar
Additional sweetened shredded coconut (optional) Preheat oven to 350 degrees F. Generously butter 12-cup(s) Bundt pan; dust pan with flour.

Stir cake flour and salt in medium bowl to blend.

Beat butter in large bowl until fluffy. Gradually add 2 1/2 cup(s)s sugar
beating until well blended. Beat in eggs 1 at a time
then both extracts.

Beat in flour mixture in four additions alternately with 1 cup(s) coconut milk added in 3 additions. Fold in 2 cup(s)s shredded coconut. Transfer batter to prepared pan
smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean
about 1 hour(s) 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack
cool completely.

Whisk powdered sugar and remaining 1/4 cup(s) coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional shredded coconut
if desired.

12 to 16 servings

No other!

Ingredients / Directions
Butter and granulated sugar to coat pan
8 ounces semisweet chocolate squares
1 cup(s) butter
1/2 teaspoon Godiva? chocolate liqueur
5 egg yolks
5 whole eggs
2 cup(s)s confectioners? sugar
1 cup(s) all-purpose flour
Vanilla ice cream Preheat oven to 350 degrees F and generously coat an 8-inch souffl? dish with butter
then dust with granulated sugar.

Melt chocolate and butter over a double boiler. Stir in chocolate liqueur.

In a large mixing bowl
beat egg yolks and whole eggs with an electric mixer set at low speed. Pour chocolate-butter mixture into bowl while beating. In a medium bowl
sift the confectioners” sugar and flour together. Gradually add this to the chocolate mixture. Mix at high speed until smooth
about 3 minutes. Pour cake mixture into souffl? dish. Bake for 40 to 45 minutes or until cake tests done with a wooden pick.

Serve hot with vanilla ice cream.

Unbelievable!

Ingredients / Directions
1 cup(s) (2 sticks) margarine
softened
1/2 cup(s) (1 stick) butter
softened
8 ounces cream cheese
softened
6 eggs
divided
3 cup(s)s cake flour
sifted
divided
3 cup(s)s granulated sugar
divided
1/8 teaspoon vanilla extract
1/8 teaspoon lemon extract Cream together margarine
butter and cream cheese in a large bowl. Add 2 eggs
1 cup(s) flour and 1 cup(s) sugar; mix well. Repeat until all eggs
flour and sugar have been added. Add extracts and mix well. the batter will be very thick. Place batter in a greased and floured Bundt pan. Bake at 300 degrees F for 1 hour(s) and 15 minutes
or until a wooden pick inserted in the center comes out clean.