Almond Banana Waffles

Almond Banana Waffles

I found the waffle iron, the mixing bowl and the almond flour yesterday as we were unpacking boxes for the kitchen.  We sampled this morning and I liked it.

4 eggs, separated
2-1/2 cups milk
6 tbsp butter, melted

Mix egg yolks, milk and butter in large bowl.

Add:
2 bananas, mashed and stir till mixed.

2 cups flour
1 cup almond flour
3 tsp. baking powder
1 tbsp brown sugar
1/2 tsp salt

Stir dry goods together.  Add to wet mix.

Beat egg whites till stiff, fold into mixture.  Bake in waffle iron.  Decorate as desired (I used butter, my Mom used maple syrup and the kidlings used whipped cream/blueberry smiles with mini chocolate chip cookies for eyes.

Elizabeth Osborn
(7/24/04)

Anita's Carrot Cake

Anita's Carrot Cake

Ok, OK... although once I give it to you there won't be any reason to invite me to the party.

Preheat oven to 350° F.

Grease and flour pan's I usually double the recipe and use 3- 9" round pans. For COTFUP I used one industrial size rectangular pan 12" x 20" and 4 batches.

Open 1 can crushed pineapple and drain over a large cup.

Feed 1 cup of walnuts to the food processor until they are chopped but not powder. If you have your wits about you feed in and extra cup and divide so you have chopped nuts for the frosting.

Feed enough carrots to the Food processor grater to get 1-1/2 cups.

Whisk together:
1-1/3 cups whole wheat flour
1 cup brown sugar
1-1/2 tsp. baking soda
1 tsp. baking powder
1 tsp ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground Allspice
1/2 tsp. salt

Add and stir well:

2/3 vegetable oil
3 eggs

Stir in:
1-1/2 cups finely grated carrots
1 cup walnuts chopped earilier
1 cup golden raisins (I didn't use these this time although I usually do)
1/2 of the drained pinapple (now you know why I make a double batch to use up the pinapple)

(Hand the cup of juice to anyone you like or drink it your self.)

Pour into pans and bake until a toothpick comes out clean.

Allow to cool before frosting.

Frosting:
8 oz. cream cheese
8 oz butter
1 cup sugar (or to taste I think the standard recipe calls for 2-2 1/2 cups)
2 tsp vanilla
Chopped walnuts
( I did not chop them at COTFUP just threw them in since I had already loaded the food processor into the dishwasher and was in a hurry)

Mix and spread onto cool cake.

enjoy.
Anita
(7/19/04)

Gazpacho

Gazpacho

(From 365 Great 20 Minute Recipes, by Beverly Cox)

1 medium cucumber, peeled, seeded and cut into chunks
1 small onion, quartered
1 (14.5 oz) can Mexican-style stewed tomatoes
Insides of 2 French rolls, crust removed
2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
Salt
1 cup croutons

Dice half of the cucumber and set aside for garnish.

In a food processor or blender, combine the rest of the cucumber, onion, tomatoes, bread, vinegar, oil and 1 cup cold water. Puree until smooth.

Season with salt to taste. Ladle gazpacho into bowls and serve topped with diced cucumber and croutons

I usually leave out the onion, since there is some onion in the brand of Mexican-style tomatoes I use. And I usually forget about the bread and the water, since I never actually look at the recipe when I make it. A dollop of sour cream artistically swirled on top of the soup before serving is nice, too.

The Scullery Maid, getting hungry
(7/11/04)

Blue Lemonade

Blue Lemonade
I usually make up a pitcher at a time and drink it all night when I'm in the mood to drink. I've heard people call it Hawaiian Lemonade, but I get a totally different recipe out of my bar book.

3/4 oz Absolut Citron
1/2 oz Blue Curaco
4 oz lemonade.

Stir or shake well, then pour over ice.

Just keep multiplying the recipe to fill up your size pitcher if you like it, and stir before you pour over ice.

Kae
(7/11/04)

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