Place chicken in large Dutch oven with 1 whole carrot, 1 onion, celery stalk and seasonings.
Cover with hot water.
Simmer 1 1/2 hours or until fork-tender.
little pulp), empty the carrot blend into a small bowl
Dissolve first 3 ingredients in large bowl and let stand until bubbles form.
Blend and add to yeast mixture the soy milk and cashew meal.
Mix in remaining ingredients except whole wheat flour.
Stir in flour.
Pour into \"Pammed\" 7 1/2 x 11 1/2-inch baking pan.
Let stand for 30 minutes.
Preheat oven to 350\u00b0. Bake for 45 to 60 minutes.
For Bundt pan, use 1 1/2 recipes.
ELTED butter, add the shredded carrot (TIP: If you have a
cup of cream, the carrot juice, the agar agar, the
ize pan, heat the grated carrot, oats, milk, water, and salt
Mix together.
Cover tightly and store.
Use in Bisquick Reduced Fat recipes.
ogether all purpose flour, carrots, whole wheat flour, raisins, sugar, wheat
aucepan over medium heat, cook whole milk and cornstarch until mixture
Cook the chopped carrot and garlic in simmering, salted
ce).
While cooling the carrot mixture, sift the flour and
n a bowl.
Mix whole wheat flour, cinnamon, baking soda
eat; add chopped onion, chopped carrot, and chopped celery. Cook until
Preheat the oven to 325\u00b0F. Lightly grease an 8 1/2 x 4 1/2 loaf pan. Line bottom and sides with parchment paper.
Whisk ricotta, sugar, butter and eggs in a large bowl. Stir in zucchini, carrot and dates.
Sift flours and spices into a medium bowl. Lightly fold into ricotta mixture. Spoon into prepared pan, smoothing the top. Sprinkle with pumpkin seeds.
Bake for 55-60 mins, until a toothpick inserted into comes out clean. Cool in pan for 10 mins. Remove from pan; cool completely on a wire rack. Slice and serve with butter.
Preheat oven to 375\u00b0F. Lightly grease a 9x5 inch loaf pan.
In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.
Preheat oven to 350\u00b0F. Lightly grease and line an 8x4 inch loaf pan with parchment paper.
Sift flour, allspice, cinnamon and baking soda into a mixing bowl, returning husks to bowl. Stir in sugar, carrot, zucchini, raisins and walnuts. Mix in butter and eggs until combined. Transfer to prepared pan and sprinkle with pumpkin seeds. Bake for 55-60 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
large bowl. Stir in carrot, zucchini, raisins and pecans.
ome in contact with the carrot mixture. Cover, and cook for
and vanilla extract.
Combine whole wheat flour, all-purpose flour
Combine whole wheat flour and yeast.
Heat and stir butter or margarine, honey and 2 cups water until warm (115\u00b0 to 120\u00b0).
Add to flour mixture.
Add the 1 egg and carrot.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl.
Beat on high speed for 3 minutes.
Stir in as much of the all-purpose flour as you can.