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Show lla p py II o m v in a k iiig Hints I Hy Janet Weaver i Try some Huston Baked I Wheat for a change of pace or a Whole Wheat Carrot Cake to get the most nutritious dessert around. Our thanks to to the Extension Ex-tension Service for these recipes. Please send recipes and requests to me at 116 N. 200 E. or call 5110-6759. BOSTON BAKi:i) WIIIIAT 4 cups steamed wheat 1 onion, chopped and sauteed '.a cup mild molasses 3 slices bacon, cooked and crumbled 1 cup catsup 1 cup water 3 tsp. prepared mustard. Combine all ingredients, mixing well. Pour into covered casserole dish and bake at 325 deg. for 30 minutes. WHOLE WIIKAT CARROT CAKE 2 eggs 1 cup firmly packed brown sugar 1 tsp. ground cinnamon 1''4 tsD. soda 2-jras cup salao dm 1 cup whole wheat flour (unsifted) 1 tsp. salt 1 cup grated or finely shredded carrots In a bowl, lightly beat eggs; add oil and sugar. Beat until ,'ell blended. Sift together the flour, sinn-n.'imon, sinn-n.'imon, salt and soda. Stir into the egg mixture just until blended. Stir in carrots. Pour into greased 8-inch square cake pan. Bake at 350 deg. for 30 to 35 minutes or until cake tests done. Let cool in pan on rack. When cool, spread with Cream Cheese Frosting. CREAM CHEESE FROSTING 14 oz. cream cheese ( ', of 3 oz. pkg.) 2 cups sifted confectioners sugar 2 tsp. vanilla 1 1 cup soft butter 2 tsp. grated orange rind Cream together cream cheese, butter. Add sugar, orange rind and vanilla. Beat until creamy. |