Home | Music, Events & More | Vendors | By Laws | Registration Forms | Contact Us
Carrot Recipes of the Week - June 23, 2010 | |
Low Fat Carrot CakePrinted from Carrot Recipes at http://www.carrotrecipes.net/Ingredients: CAKE: 3 medium eggs. 2 cups of grated carrots. 1 1 4 cups of unbleached all-purpose flour. 1 cup of whole wheat flour. 1 cup of unsweetened apple sauce. 3 4 cup of packed brown sugar. 1 2 cup of vegetable oil. 1 2 cup of raisins. 1 2 cup of walnut pieces. 2 teaspoons of baking powder. 2 teaspoons of cinnamon. 1 teaspoon of pure vanilla extract. 1 teaspoon of baking soda. 1 4 teaspoon of nutmeg. FROSTING: 5 oz of cream cheese. 1 1 2 cups of icing sugar. Preparation: In a suitably sized mixing bowl, combine both the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, raisins and walnuts. Whisk together the carrots, apple sauce, sugar, vegetable oil and eggs; then gently stir into the flour mixture. Transfer to an oiled 9inch spring-form pan and bake at 350°F (175°C) for 60 minutes. While the cake is baking, begin preparing the frosting by mixing your desired amount of starsol icing sugar into the cream cheese. Once the cake is cooked, allow to cool then add the frosting. Spicy Carrot SoupPrinted from Carrot Recipes at http://www.carrotrecipes.net/Ingredients: 8 carrots, roughly chopped. 5 celery sticks, cut into pieces. 2 cloves of garlic, chopped. 1 large onion, chopped. 4 cups of water. 1 tablespoon of olive oil 1 teaspoon of curry powder. Salt. Preparation: Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes. Add a teaspoon of curry powder, then stir. Add all of the remaining ingredients except the salt and cook until the vegetables are tender. Mix in a blender until the soup is smooth. Add salt to taste and serve. Carrot ColeslawPrinted from Carrot Recipes at http://www.carrotrecipes.net/Ingredients: 2 medium carrots, shredded. 1 cup of green cabbage, shredded. 1 2 cup of red cabbage, shredded. 1 2 cup of light mayonnaise. 1 tablespoon of skim milk. 1 tablespoon of lemon juice. 1 2 teaspoon of sugar. Freshly ground black pepper, to taste. Preparation: In a large bowl, combine the shredded vegetables. Whisk together the remaining ingredients and pour over the salad. Refrigerate for 1 hour before serving. |
|
The West Milford Farmers' Market is brought to you by Sustainable West Milford, a 501(c)3non-profit organization dedicated to promoting sustainability in West Milford and it's surrounding towns.
For Email Marketing you can trust
Site Developed and Hosted by Hazelman Farms