Posted by admin | Posted in Uncategorized | Posted on 28-05-2010
Tags: ginger, ginger seeds, ginger seeds for sale, ginger seeds kerala, ginger seeds supplier india, ginger seeds suppliers maharashtra, recipe, recipes, seeds, sesame
What can I make out of theses ingredients?
Pineapple
Coconut
Black Walnuts
Ginger
Carrots
Pumpkin Seeds
Honey
All serious ideas are welcome. Thanks
Carrot cake works for me too. YUMM-O
Here is a recipe for you. Hope you love it.
Carrot Cake:
1 cup pecans or walnuts, toasted and coarsely chopped
3/4 pound raw carrots (about 2 1/2 cups finely grated)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups granulated white sugar
1 cup safflower, vegetable, or canola oil
2 teaspoons pure vanilla extract
Note: Can add 1/2 cup of crushed pineapple (well drained) or applesauce to the batter when you add the oil and vanilla extract. You may have to bake the cake a few minutes longer.
Note: This cake can be baked in a 9 x 13 x 2 inch pan. Just increase the baking time to between 30 to 40 minutes
Cream Cheese Frosting:
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
finely grated lemon zest of one lemon
Garnish: (Optional)
1 cup toasted and finely chopped walnuts or pecans
Preheat oven to 350 degrees F and place rack in center of oven. Butter or spray two – 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots. Set aside.
In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon Set aside.
In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
To assemble: Place one cake layer, top side down, onto your serving plate. Spread with about one third of the frosting. Gently place the other cake, top of cake facing down, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. If desired, press toasted and finely chopped nuts on the sides of the cake and decorate the top of the cake with marzipan carrots (see below). Cover and refrigerate any leftovers.
Serves 10 – 12.
Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.
You can make cute carrots to garnish the top if you like.
Marzipan Carrots: To make the carrots you will need: Marzipan and orange and green icing colors (can use liquid or paste food coloring)
Knead a small amount of orange food coloring into the marzipan until the color is distributed and is the desired ‘carrot’ color. Shape into carrots, using a toothpick to make veins.
Knead a small amount of green food coloring into the marzipan and make the carrot tops.
Marzipan is a cooked mixture of finely ground almonds, sugar, and water. It is slightly sweeter and firmer than almond paste and has a smoother texture. It can be colored and rolled out to cover cakes and pastries, or formed into shapes. It comes in plastic-wrapped rolls.
ENJOY!!
JOHN 3:16
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