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”

Recipe – “Banana Blueberry Bread”

“Banana Blueberry Bread” “Fare for Friends Foundation”   1-1/2 cups flour 2/3      cup sugar 2          teaspoon baking powder ½         teaspoon salt ¾         cup quick cooking oats 1/3      cup salad oil 2          eggs, slightly beaten 1          cup bananas, mashed ¾         cup blueberries, fresh or frozen   Preheat oven to 350 degrees Fahrenheit.  Sift first 4… Read More Recipe – “Banana Blueberry Bread”

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”

Recipe – “Swedish Split Pea Soup”

“Swedish Split Pea Soup” “Culinary Guide to Herbs, Spices and Flavorings” By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson   3    pints cold water 1    gammon knuckle 1    lb. Yellow or green split peas 2    large onions, peeled and chopped 3    large carrots, scraped and grated 1    teaspoon cumin seeds   Preparation time:    … Read More Recipe – “Swedish Split Pea Soup”

Recipe – “Green Tea – Sauteed Vegetables”

“Green Tea  – Sauteed Vegetables” “Cooking with Green Tea” by Ying Chang Compestine   2        Tablespoons Canola oil 2        Tablespoons finely chopped fresh red Chile pepper 1        teaspoon grated lemon peel 1        teaspoon Loose tea leaves, preferably Gunpowder 4        cups broccoli florets 1        cup yellow zucchini or yellow summer… Read More Recipe – “Green Tea – Sauteed Vegetables”

Recipe – “Coconut Kisses”

“COCONUT KISSES” “Farm Journal’s Country Cookbook” – Edited by Nell B. Nichols 1/4      tsp. salt 1/2     cup egg whites (4 medium) 1-3/4  cup sugar 1/2      tsp. vanilla or almond extract 2-1/2   cup shredded coconut *  Add salt to egg white and beat until foamy.   Gradually beat in sugar.  Continue beating until mixture stands in stiff… Read More Recipe – “Coconut Kisses”