Text 3109, 103 rader
Skriven 2013-08-03 05:38:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Lacy
============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I've seen some that look like the backing on a cheap mouse pad.

 ML> Yah, that's probably what I remember seeing. Or worse.

 DD> Title: Queen Anne's Lace Jelly

 ML> I presume this tastes sort of like carrots?

I dunno. No earthly idea. The flowers are pretty and it is called "wild
carrot". But, I have not, to my knowledge, ever tried it. The recipe was chosen
for its name.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Wild Carrot Cake
 Categories: Cakes, Desserts, Fruits, Citrus
      Yield: 2 cakes

MMMMM---------------------------Icing-------------------------------
       2    (19 oz ea) pkg silken tofu;
            - drained
     3/4 c  Dates; chopped
     1/4   Fresh lemon or lime juice
       2 tb Arrowroot or kudzu
       2 tb Fresh bread crumbs
       1 tb Almond oil
       2 ts Vanilla extract
       2 ts Ground cinnamon
       1 ts Liquid stevia
            +=OR=+
       2 tb Honey, barley malt, or rice
            - syrup
     1/2 ts Orange extract
     1/2 ts Salt

MMMMM---------------------------CAKE--------------------------------
       4 c  (19 oz) sweet brown rice
            - flour
            +=AND=+
       4 c  (1 lb) oat flour
            +=OR=+
      35 oz Any whole-grain flour
       1 c  Arrowroot or kudzu
     3/4 c  + 3 tb fresh ground flax
            - seeds (6 tb seeds)
       2 ts Fresh ground star anise
       1 ts Fresh ground coriander seed
   1 1/2 ts Fresh grated nutmeg
       2 ts Salt
       1 ts Baking soda
   2 1/4 c  + 2 tb apple juice
       1 c  Oil
     1/4 c  Fresh lime or lemon juice
     1/2 c  Lecithin granules
       2 ts Liquid stevia
   1 1/2 c  Raisins
   1 1/2 c  Wild carrot taproot; grated

  Wild carrots are especially good in carrot cake because
  they provide more flavour than commercial carrots do, and
  they're still crunchy after cooking.

  Unlike the usual cakes, in this recipe you add the icing
  before you bake the cake.

  Preheat the oven to 350oF/175oC.

  To make the icing: In a food processor, combine the icing
  ingredients and process until smooth.

  To make the cake: Mix together the flour, arrowroot,
  ground flaxseed, spices, salt, and baking soda in a large
  bowl.

  In a blender, combine the apple juice, corn oil, lime
  juice, lecithin granules, and liquid stevia and process
  until smooth. Mix the wet ingredients into the dry
  ingredients, being careful not to over-mix. Stir in the
  raisins and grated wild carrots.

  Divide the batter evenly between 2 oiled 12" round cake
  pans. Pour the icing over the cake batter in each pan.
  Bake the cakes until the bottom of each one is lightly
  browned, about 40 minutes. Let the cakes cool on wire
  racks before serving.

  MAKES 2 CAKES

  From The Wild Vegetarian Cookbook

  From: http://www.carrotmuseum.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... Alcohol is a good preservative for everything but brains. - Mary P. Poole
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