Archive for Desserts

Carrot Cake Supreme


2 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
3/4 cup honey*
3/4 cup unsweetened applesauce
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrot
1 cup squash, cooked (I prefer butternut)
1/2 cup pineapple, chopped, drained
1/2 cup raisins
1/4 cup flaked coconut, unsweetened 1 cup chopped pecans (optional)

Grease 3 9-inch cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.

Stir together first 4 dry ingredients. Beat eggs and mix in next 4 ingredients, beat until smooth.

Add flour mixture, beating at low speed until blended. Fold in carrot and the rest of the ingredients. Pour batter into prepared pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans completely. Spread cream cheese frosting between layers and on top and sides of cake. Chill cake several hours before slicing. Yields 16 servings

*Can also include dates to sweeten cake and then decrease honey.

Cream Cheese Frosting

8 ounce package cream cheese, softened
3 ounce package cream cheese, softened
3/4 cup butter, softened
16 ounce package powdered sugar, sifted
1 1/2 teaspoons vanilla

Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar; beating at low speed until light and fluffy. Stir in vanilla.

Yields 3 1/2 cups.

Apple Pear Salad


16 ounce package romaine lettuce
6 ounces of graded Swiss cheese 1 cup roasted cashews, unsalted
1/2 cup unsweetened dried cranberries
1 large apple, thinly sliced
1 pear, thinly sliced
Toss salad ingredients together in a bowl.
Yields 6-8 servings

Poppy Seed Dressing
2/3 cup extra-virgin olive oil
1/4 cup honey
1/3 cup fresh lemon juice
1 1/2 tablespoons poppy seeds
2 teaspoons finely chopped onions
1 teaspoon Dijon mustard
1/2 teaspoon Redmond’s sea salt

Process all ingredients in food processor until smooth. Dressing can be stored in refrigerator for up to 1 week.