Recipe – “Spiced Carrot and Nut Cake”

“Spiced Carrot and Nut Cake” “Food for Thought” by Judith Ferguson, “Color Library Books Ltd.”     8 oz.          Plain flour 2 tsp.         Baking powder 2 tsps.        Mixed spice 12 oz.        Granulated brown sugar                   Pinch of salt 8 fl. Oz.      Vegetable oil 4                eggs, beaten 12 oz.         Carrots, peeled and… Read More Recipe – “Spiced Carrot and Nut Cake”

“Italian Vegetable Soup”

A great warm soup for the wintry days, easy to make and simply delicious. “Italian Vegetable Soup” “Betty Crocker’s – Working Woman’s Cookbook”   1           pound bulk Italian sausage 1          medium onion, sliced 1          can (16 ounces) whole tomatoes 1          can (15 ounces) garbanzo beans, drained 1          can (10.5 ounces) condensed beef broth 1-1/2 … Read More “Italian Vegetable Soup”

Recipe – “Fit-to-Be-Thai Iced Tea”

 “FIT-TO-BE-THAI ICED TEA” “The Little Black Book of Tea” by Mike  Heneberry  Pinch of crushed star anise 1          drop red food coloring 2          Tablespoons sweetened condensed milk Crushed ice 2          cups strong brewed black tea, chilled *Stir anise and food coloring into condensed milk and pour into 2 tall glasses.  Fill glasses… Read More Recipe – “Fit-to-Be-Thai Iced Tea”

Recipe – “Chocolate Chip Cheesecake Brownies”

“Chocolate Chip Cheesecake Brownies” “Fare for Friends”   Chocolate Chip Batter 1                 cup shortening 1                 cup brown sugar, packed ½                cup sugar 1                  teaspoon vanilla 3                  eggs 2                 cups all-purpose flour, un-sifted 1                 teaspoon baking soda 1                 teaspoon salt… Read More Recipe – “Chocolate Chip Cheesecake Brownies”