Table of Contents Appetizers & Soups Pages 4-9 Vegetables & Side Dishes Pages 11-14
Main Dishes Pages 16-23
Desserts Pages 25-32
Appetizers & Soups
Curry Tart Appetizer Terri Cooper, M.A.,LMFT School of Extended Learning, Adjunct Faculty This is delicious and there is never any left over. Ingredients: 6 oz. of soft cream cheese l tablespoon of sweet yellow curry powder chopped peanuts for topping chopped scallions - both onion and green parts mango chutney chips or sliced apples Directions: Mix curry powder into the softened cream cheese until well mixed. Form into a round. Cover top of the round with mango chutney. Next sprinkle chopped peanuts onto the round. Top round with chopped white and green parts of scallions Serve with fruit slices or your favorite cracker. Don't expect to have any left over!
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Popular Puff-Pastry Appetizers Donna Lewis Administration of Justice, Adjunct Instructor I hatched this when desperate for a hassle-free contribution to bring for people to munch on before the meal was served. These are tasty whether hot, cold or room temp, require no plate or utensils, are not as fragile as they look, and the smaller ones are single bite affairs. Ingredients: 1 package of Trader Joe's frozen puff pastry dough 4 oz gorgonzola cheese 2 oz any kind of fruit preserves, or minced fresh pears oil for muffin cups Directions: 1. Defrost the dough. This takes about an hour if left on a countertop. 2. Mash cheese with a fork and mix it with the chosen fruit. Set aside. 3. Lightly oil cups of a muffin tin (regular or mini) and preheat oven to 375 degrees. 4. Unroll the dough. If your muffin tin is for regular size muffins, cut the dough into equal size squares of about 3" by 3". If your tin is instead for mini-muffins, about 2" by 2" works. 5. Gently put a dough square into a each cup WITHOUT pressing it to fit. Leave corners sticking up, visible folds and curves, and enough room to spoon less than a tablespoon of cheese mixture inside. Spoon the mixture into each cup (less is more to prevent bubble over and unhappy removal experiences). 6. Bake in the bottom half of the oven and check on them at 10 minutes. Remove when tips have browned and filling bubbles a bit. 7. Let sit 5 min before lifting out with a spoon and plating.
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Curried Butternut Squash & Apple Soup (Vegan/GF) Kalyn Noe Part-Time Math Faculty Ingredients: 3 cup (480g) chopped onions, divided (2c & 1c) 2/3 cup (85g) chopped carrots & 1/2 cup (50g) chopped celery 3 tablespoons (45ml) olive oil, divided (2T & 1T) 1¾ cup (245g) peeled and diced butternut squash 3 cloves garlic, minced 2 cups (475ml) water & 2 cups (475ml) vegetable broth 1 Granny Smith apple, peeled and diced ½ teaspoon hot curry powder & ½ teaspoon sweet curry powder 1 tablespoon fresh oregano 1 teaspoon dill weed 1 tablespoon cinnamon powder or cinnamon sticks for garnish Directions: In a medium pot, sauté 2 cups of onions with carrots and celery in 2T of the oil over medium heat until the onions are soft but not brown. Add the squash and garlic and continue to sauté for about 5 minutes, until the squash is soft. Add the water, broth, and oregano. Cover and simmer until all vegetables are soft. In a skillet, heat the remaining 1T oil over low heat and add the remaining 1 cup onions; sauté until golden brown. Add the apple and continue to sauté for about 3 minutes, until the apple is soft. Add the curry powder and cook for 1 minute. Remove from the heat and mix in the dill. In a blender, puree the soup base (vegetables) in batches. Return the soup to the pot and fold in the apple-onion mixture. Simmer for approximately 5 minutes. Garnish with cinnamon (optional).
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Pumpkin Soup Candee Gyll Office of Student Life: Administrative Assistant A Thanksgiving Tradition in our House. Only made for the Holiday. Found this recipe in a Good Housekeeping Magazine from the 50's. My children, now adults, always ask if we're going to serve this dish every year. We always do, but this anticipation now seems part of the tradition. Ingredients: 6 cups chicken stock 1 1/2 teaspoons salt 4 cups pumpkin puree 1 teaspoon chopped fresh parsley 1 cup chopped onion 1/2 teaspoon chopped fresh thyme 1 clove garlic, minced 1/2 cup heavy whipping cream 5 whole black peppercorns Sprinkle of cinnamon and nutmeg (to taste) Directions: Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley. We have changed the garnishes with sour cream and bacon bits. Make this a day ahead, flavors enhance!
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Orange Salad with Red Onions & Black Olives Lauren Roberts Administrative Assistant, School of Extended Learning Part of an alternative to a traditional turkey dinner meal. Please see Chicken Bastilla recipe for accompaniment. Ingredients 3 fresh navel oranges 1/2 – 1 red onion 1 handful of black olives (12 or so) 2-3 TB olive oil Freshly squeezed juice of 1 lime Sea salt 1 tsp cumin seeds, roasted 1/2 tsp Spanish smoked paprika 1 small bunch of cilantro leaves, coarsely chopped Optional: very thinly sliced one-quarter of an average-sized bulb fennel bulb Directions Roast the cumin seeds on medium-low heat in a small pan. Remove from pan and set aside to cool. Slice the onion (I generally use only 1/2 of an average size red onion) and quickly rinse the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry. With a sharp knife, remove the peel and white pith from the orange and slice it thinly. Place the oranges in a shallow bowl, and scatter the top with the onion and olives. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.
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Red Dip Pam Guenther Mathematics, Associate Professor My college best friend (and later roommate) brought this to almost every potluck and I became an addict. It was her mother’s recipe. Ingredients 3T red wine vinegar 3T vegetable or canola or olive oil 1 small can tomato sauce 1 small can chopped black olives 1 small can chopped green chilis 6 small green onions chopped 2 cucumbers, peeled and chopped 2 tomatoes, peeled and chopped ½ bottle Red Devil Hot Sauce Directions Mix and chill. Serve with tortilla chips.
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Vegetables & Side Dishes
Broccoli & Spinach Casserole Terri Cooper, M.A.,LMFT School of Extended Learning, Adjunct Faculty Psychology Mom's favorite Thanksgiving vegetable dish Ingredients: 2 packages of chopped frozen broccoli 2 packages of chopped frozen spinach l package of onion soup mix 1 8 oz. container of sour cream top with fried onions Directions: Cook broccoli and spinach per box directions mix vegetables together Mix sour cream and onion soup mix together Mix veggies and sour cream mix together Place in a casserole dish. Top with fried onions. Cook at 350 degrees for 30 minutes. Yum!
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Pineapple - Sweet Potato Casserole Cheryl Brown Food Services and Culinary Accountant This is a family favorite growing up made by my grandmother, which really represents her New England heritage with the lots of butter and brown sugar, but also living through the great depression using canned products. She was a rock and joy in my life, so I hope you enjoy this dish too. Ingredients: 2 cans Sweet potatoes (1lb 2oz) 1 Can Crushed pineapple w/ juice 1/8 tsp nutmeg 1 tsp salt 2 Tbls Brown Sugar 1/4 c butter or margarine melted Topping 1/3 c brown sugar 1/2 c melted butter 2 c cornflakes Directions: Preheat oven to 325 degrees. Drain potatoes and place in large pot with water. Boil for a few minutes and drain. Mash potatoes and add pineapple, spices, sugar and butter. Blend well and spread evenly in a 1.5 qt shallow dish. For topping mix brown sugar with the melted butter. Add cornflakes and toss until flakes are well coated. Place topping on sweet potato mixture and bake uncovered for 40 min until brown and crisp.
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Corn Casserole Jesse Valentine-Felix Administrative Assistant in Community Services “From some crazy Texans I know.” Ingredients: 1 can cream corn 1 can whole kernel corn 1/2 cup onion 1/2 cup green pepper (bell or as crazy as you want to get) 1 chopped red bell pepper (or small jar of pimentos) 1 can evaporated milk 1 egg well beaten 1 cup cracker crumbs 1 cup grated cheese (your favorite) 1/4 melted butter salt and pepper Directions: Mix everything but the crust (cheese, crackers, butter) together and bake for 1 hour at 350, add crust ingredients and bake approximately 1/2 hour more, done when it’s golden bubbly and you can’t wait anymore! Also great with bacon crumbles in the crust! This recipe is very flexible, make it how you like it. It’s a crowd pleaser!
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Ginny B’s Potato Casserole Kirsten Mathieson Administrative Assistant, Office of Communications Signature dish of a guest at my parent’s annual New Year’s Eve party back in the 80’s... It’s all about the crushed potato chips on top! 6 medium russet potatoes (peeled and boiled) 1 pint sour cream 10 oz. grated cheddar cheese 1 bunch of green onions, chopped 3 tbsp milk 1 tsp salt, dash pepper 1/3 c. crushed potato chips 2 tbsp melted butter Grate potatoes coarsely. Mix in sour cream, cheese, onions, milk, salt/pepper. Pour into a buttered 9x13 baking dish. Mix potato chips and melted butter and cover top of casserole. Bake at 300 degrees for 45 mins. (Can be assembled/baked ahead!)
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Main Dishes
Spinach/Swiss Quiche Christina Lomeli Dual Enrollment Student Advisor Ingredients: 1 cup chopped spinach, cooked & drained (or 1 package chopped/frozen) 1 cup Swiss cheese, grated (or any of your favorite grated cheeses) 1 small can French fried onions 4 eggs 1 1/2 cups heavy whipping cream 3/4 tsp salt 1/4 tsp sugar 1/8 tsp pepper 1/2-1 cup diced ham unbaked pie crust (in frozen dessert section of store). Directions: 1. Mix eggs, whipping cream, and spices in blender, or in bowl with a whisk. 2. Meanwhile, sprinkle spinach, cheese, ham, and 1/2 onions onto pie shell. 3. Pour egg mixture into the pie shell. 4. Sprinkle remaining onions on top. 5. Bake at 425 degrees for 15 min. REDUCE to 300 until done (approx. 30-40 minutes more). Note: You can easily double the recipe to make two quiches by simply adding 2-3 more eggs and more whipping cream (I just end up putting a whole pint of whipping cream). Then just divide the other ingredients between the two pie shells.
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Frito Casserole Kirsten Mathieson Administrative Assistant, Office of Communications This recipe epitomizes my childhood and has been a favorite from my dad's side of the family for many years. The original recipe card lists in the ingredients, "a 29-cent bag of Fritos." How times have changed! I’ve had to alter the recipe to account the quantity of Fritos per bag decreasing over the years, while the price has skyrocketed to almost $4/bag! Ingredients: 1 lb. ground beef 1 can tomato soup 3/4 (empty soup) can water 1 chopped onion 1 clove garlic (minced) 1 can cream-style corn 3/4 tsp. chili powder 1 ½ (9.5 oz) packages Fritos grated cheddar cheese Directions: Brown beef (drain fat) in large pan, cook onions till almost brown, and then put browned beef back in pan. Add other ingredients and cook till bubbling. Put in medium casserole dish with Fritos in layers. Top with meat mixture layer and grated cheese. Bake 1/2 hour in 350. Not for dieters, but if you like Frito pie (and seriously, who doesn't?), this is your go-to!
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Vegan Lasagna Sara Volle Assessment Coordinator Ingredients: Ricotta filling (Blend with immersion blender): generous 2 cups raw cashews, soaked in fridge all day or overnight 1 large clove garlic 1 and 1/2 tbsp nutritional yeast 1/2 cup water juice of medium lemon 1/4 tsp onion powder salt Veggie filling: 1 and 1/2 packages crimini mushrooms, sliced and sautéed until juice evaporates 1 and 1/2 packages kale/spinach mix sautéed and chopped Noodles: 1/2 package of lasagna noodles, cooked for about 10 minutes (very al dente). Rinse in cool water Sauce (saute in the order listed, boil down until thick, add basil after it is done): 1 medium yellow onion, chopped and sautéed until soft 4 large garlic cloves, sauté for additional couple minutes 4 - 5 cups fresh tomatoes, seeded and chopped salt, pepper, pinch of sugar 10 basil leaves, chopped, add after sauce is off the stove Topping: Daiya or other vegan mozzarella cheese Panko bread crumbs - garlic powder Directions: Layers (in a large casserole dish): - 1/3 of sauce - 1/2 of noodles - 1/2 of ricotta - 1/2 veggies (Repeat above one time) - add last of the sauce - top with daiya cheese, bread crumbs, and sprinkle with garlic powder If using hot sauce, bake at 400 degrees for 40 minutes. If sauce is cold, cook for 1 hour.
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Chicken Bastilla (Moroccan Pie) Lauren Roberts Administrative Assistant, School of Extended Learning I discovered this recipe at least 25 years ago when the LA Times published it. I immediately fell in love and ultimately made this my special Christmas dinner. I also experimented with various side dishes and ended up making the ultimate dinner (as far as my friends and family are concerned). Suggested accompaniment, Lauren’s Orange Salad recipe in the Salad section of this book. Ingredients 1 2 1/2- to 3-lb chicken, cut up 1 whole chicken breast; halved Salt and pepper Unsalted butter or margarine 4 chicken gizzards; diced 4 chicken hearts; diced 1 cup minced onion 2 garlic cloves; minced 2 TB chopped parsley 2 TB chopped mint 1 tsp grated gingerroot 1/2 tsp ground freshly ground cumin 1/2 tsp red pepper 1/2 tsp ground freshly ground turmeric 1 tsp crumbled saffron threads 3 TB ground freshly ground cinnamon 3 cups chicken broth 10 eggs; well beaten 3/4 cup chopped almonds 2 TB granulated sugar 10 phyllo dough sheets...
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Cont. Chicken Bastilla (Moroccan Pie) 1/2 cup golden raisins; soaked in Calvados 1/2 cup warm Calvados (or rum) 1 TB powdered sugar Directions: Pat chicken pieces dry and season to taste with salt and black pepper. Melt 6 tbs. butter in skillet and brown chicken well on all sides. Remove from skillet and set aside. Add gizzards, hearts, onion and garlic to skillet and cook, stirring, until onion is tender. Stir in parsley, mint, ginger, cumin, red pepper, turmeric, saffron and 1/2 tsp. cinnamon. Stir and cook 1 to 2 minutes longer. Add broth and bring to boil, stirring. Return chicken to skillet and simmer, covered, about 1 hour, or until chicken is tender. Remove chicken from broth. When cool enough to handle, discard skin and bones and cut meat into chunks. Skim fat from broth. Pour off 2 cup broth and reserve. Reduce remaining broth to 1/2 cup. Scrape bits from bottom of pan and reserve reduced mixture. Return reserved 2 cups broth to pan and bring to simmer. Pour eggs into simmering broth and whisk until soft creamy curds form. Drain off excess liquid, if any. Stir in reserved reduced mixture. Brown almonds in 1/4 cup butter. Toss with granulated sugar and 2 tbs. cinnamon. Melt 1 cup butter. Overlap 6 sheets phyllo dough in circle in 12-inch skillet or paella pan, first brushing each sheet with melted butter and letting about half the length of each sheet hang over pan edge. Fold 2 more buttered sheets in half and place in middle of pan. Layer almonds, half of egg mixture, chicken, drained raisins and...
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Cont. Chicken Bastilla (Moroccan Pie) remaining egg mixture in pastry-lined pan. Fold sides of dough up over filling, brushing dry areas with more butter. Tuck ends in around edges. Place 2 more buttered and folded sheets of phyllo over bastilla, gently tucking in edges to form smooth surface. Brush generously all over with butter. With sharp knife, score top in diamond pattern. Bake at 425F 25 to 30 minutes or until deep golden brown. Carefully slide onto serving plate and sprinkle lightly between diamonds with mixture of powdered sugar and remaining 2 1/2 tsp. cinnamon. Serve warm.
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Runzas Pam Guenther Mathematics, Associate Professor I know the name is terrible, but this is a Nebraska staple. Its origins are in Germany, but there is a whole series of restaurants throughout the state that sell them and they are always at Nebraska Football games. It’s essentially a tiny loaf of bread filled with beef and cabbage, but they are sooooo yummy! The serious cooks make their own bread from scratch, but I always use premade dough and they turn out great! Ingredients 24 frozen bread dough dinner rolls 2 lb. extra lean ground beef 1/ 2 large onion, chopped 1 small head of cabbage, shredded salt and pepper 1 T Worchestire sauce (or more to taste) **optional, mozzarella, Colby, or cheddar cheese (or your favorite cheese) Directions: Prepare the bread rolls according to package directions (thaw and rise as needed). Brown the ground beef and onion. Halfway through, add the cabbage and cover with a lid. Cook until the meat and cabbage are done (cabbage should be very tender/wilted), add salt, pepper, and Worchestire to taste. On a floured surface, take two dinner rolls and roll together into a ball, then roll out into a circle. (If you’d like cheese in your Runza, then put a pinch of shredded cheese, or small square, into the center of the bread before adding the meat mixture.) Add about 1/3 cup of the meat mixture, then fold the sides up and pinch the dough...
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Cont. Runzas closed. Place the sandwiches on a greased cookie sheet, sealed side down. (Be sure you’ve really sealed it or the insides will leak out!) Bake for about 15-20 minutes at 350 degrees (until golden brown--some people like to brush the tops with melted butter, but it’s not necessary.) (These can also be frozen.)
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Desserts
Almond Butter Avocado Brownies Kelly Fremstad CIM, Adjunct Instructor Ingredients: 2 large eggs 1 medium avocado (3/4 cup) 1/4 cup melted butter 4tbs unsweetened almond butter 1/2 tsp baking soda 1/4tsp salt 1/4 cup erythritol (or sweetener of choice) 1/4 cup Cocoa Powder 1 tsp vanilla extract Optional: Chocolate chips, nuts, chopped fruit Directions: 1.Pre-heat oven to 350 degrees F. 2. Spray a baking dish or silicone muffin pan with cooking spray. 3. Combine all the ingredients in a bowl. 4. Blend with hand mixer or stick blender. (Do not over mix) 5. Place mix in pan or muffin pan. 6. Bake for 20-25 minutes. 7. Let cool and then enjoy!
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Grammie’s Chocolate Applesauce Cake Sally Gill Marketing Communications Specialist My grandmother loved to bake, and she and my grandfather would drive down from Woodland, California to our house in Palos Verdes every other Christmas with the trunk of their car filled to the brim with presents and home-baked goodies: cookies, fudge, rocky road, and my favorite...Chocolate Applesauce Cake. She passed along the recipe to my mother who passed it along to me and my sister-in-law. It's easy and delicious, with the shape and texture of pumpkin bread or pound cake. Sift Ingredients Together: 2 cups flour 1 cup sugar 2/3 cup cocoa 1/3 tsp salt 2 tsp baking soda 2 tsp cinnamon 1 tsp cloves 1 tsp nutmeg Add the following to the dry ingredients: 1/2 cup walnut oil or melted butter 1 16 oz can applesauce 1 cup chopped walnuts 1 cup raisins (soak them in apple juice beforehand to plump them up) Directions: Bake at 350 degrees for 1 hour in a loaf pan (check middle for doneness with long wooden skewer or thin knife). Or - you can use a tube pan and bake for 40 minutes.
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Pumpkin Bars Lisa Schwarberg Articulation Ingredients: 2 cups of canned pumpkin 1 cup vegetable oil 4 eggs 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups sugar 2 cups flour Icing ingredients: 3 ounces of plain cream cheese at room temperature (I use the boxed cream cheese) 3/4 stick butter (room temperature) 1 teaspoon vanilla 3 cups powdered sugar Directions: Preheat oven to 350. Blend the first 3 ingredients in a large bowl using a mixer, then add the dry ingredients, mixing until combined. Pour into a jelly-roll pan that has been lightly sprayed with PAM. Bake for 20-25 minutes. Let cool, then apply the icing. Cut into bars after the icing has hardened (approximately 2-3 hours). Note: Pumpkin bars are a good year-round treat, but are especially appreciated during the holidays. They make a great potluck dessert. Can make ahead and refrigerate.
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Pumpkin Cookies Christina Lomeli Dual Enrollment Student Advisor Ingredients: 1 cup white sugar 1 egg 1 cup butter-flavored shortening 1 tsp vanilla 2 cups flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 cup canned pumpkin 1/2 cups walnuts (optional) Directions: 1.Preheat oven to 350 degrees. 2. Cream together first 4 ingredients. Then sift together the 5 dry ingredients and mix together with the creamy mixture. Finally, stir in pumpkin. 3. Drop small amount of cookie dough onto cookie sheet and spread around a bit into semi-flat circles (dough will be really wet). 4. Bake for 12-15 minutes. 5. Let cookies cool, then frost with powder sugar/milk frosting. Note: Frosting is easy to make, just be sure you only add teaspoons at a time of milk to make sure it is a thick/not too drippy consistency. I usually fill a coffee mug full of powder sugar and mix in the milk with either a spoon or butter knife. Even those that say they don't like pumpkin end up LOVING these cookies! Enjoy!
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Phillips Phamily Phudge (aka Phillips Family Fudge)
Becky Phillips Saffold Administrative Assistant for Dean of Student Affairs Ingredients: 2 cups sugar 12 large marshmallows 1 sm. Can evaporated milk (5 oz.) 1 cube (1/2 cup) of butter or margarine 6 oz. semi-sweet chocolate chips ½ cup walnuts Directions: Combine sugar, marshmallows, and evaporated milk in a medium-sized pot. Bring to a boil and boil for exactly 6 minutes, stirring often. Remove from heat. Meanwhile, in a large bowl, place the cube of butter (or margarine), chocolate chips, and nuts. Stir in the hot sugar/marshmallow/evaporated milk mixture. Stir until combined. Pour into a buttered 8" x 8" pan to set. Refrigerate until firm. Since we go through so much of this each Christmas, one year my sister decided to double the recipe. The fudge never did set -- it was more like a thick fudge sauce. So just follow the recipe as is, and it'll turn out perfectly.
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Spicy Natick Hermit Bars Nicole Hubert Student Finance Manager Classic New England holiday bar - modernized by, and stolen from, Ina Garten Ingredients 1/4 pound (1 stick) unsalted butter, at room temperature 1 cup light or dark brown sugar, lightly packed 1 extra-large egg, at room temperature 1/4 cup unsulphured molasses 2 cups plus 2 tablespoons all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1/2 teaspoon kosher salt 1/2 cup golden raisins 1/3 cup minced crystallized ginger (not in syrup) 1 cup sifted confectioners’ sugar Dark rum, such as Mount Gay Grated lemon zest Directions: 1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. 2. Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses. 3. Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and...
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Cont. Spicy Natick Hermit Bars salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes. 4. Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center. 5. Meanwhile, whisk the confectioners’ sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.
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World’s Best Carrot Cake Loaf Sally Gill Marketing Communications Specialist This cake is so moist that it will make your fingers sticky if you eat a piece with your hands. So either eat it with a fork or have a moist napkin handy! Ingredients 1/4 tsp salt 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/8 tsp ground ginger 1/8 tsp ground nutmeg 1 cup flour 2 eggs 1/2 cup walnut oil 1/4 cup unsweetened applesauce 1/2 TBSP vanilla extract 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 cup shredded carrots Directions: 1. Preheat oven to 350 degrees. Line the bottom of an 8x4-inch loaf pan. 2. Whisk salt, baking powder, baking soda, cinnamon, ginger, nutmeg and flour in a medium bowl. Set aside. 3. Whisk eggs until beaten, then whisk in oil, vanilla, applesauce and sugars. When well combined, add dry ingredients and stiry with a wooden spoon until just combined. 4. Stir in carrots. 5. Pour batter evenly into the prepared pan. Bake approximately 45 minutes or until a toothpick comes out almost clean in the center. 6. Let the cake cool completely before removing from the pan. 7. Enjoy.
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