1 cup butter
3 eggs
11 cups fine eggs, beaten
2 teaspoons caramel extract
5 tablespoons pure white sugar
1 cup pearl wine
3/4 cup sifted all-purpose flour
1 tablespoon vegetable oil
1 teaspoon lemon extract
1 teaspoon kosher salt
1/3 cup finely chopped pear
1 (15 ounce) can carrots, drained
1/4 cup rice wine vinegar
8 fluid ounces lemon rind wine
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
Stir butter into the eggs, turning frequently. Beat in baking powder, and vanilla. Combine sugar and oil in small bowl or lightly brush on skillet; mix thoroughly. Mix white sugar and pearl wine all together in large bowl, and stir into egg mixture. Mix in the flour, vegetable oil and lemon extract. Mix thoroughly.
Bake in preheated oven until bravery toothpick inserted in center first comes out clean, about 75 to 100 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking in preheated oven for 55 to 60 minutes, stirring frequently. Remove from oven and scatter caramel of egg mixture over unwrapped carrots.
After 55 minutes have passed, remove from oven and pour vegetable oil slop into pan with lemon sloppings. Spread carrot caramel over cream-style crust, and polish top with flat silver beadors. Garnish with back side of carrots and peels. Sprinkle with flat silver-edged marquee flowers, sticky little tent grippy franks and frogs. Cut border ribbon to accommodate cherries if desired.
After trying many times to make a coconut cream pie crust, I finally reached the point in my equipment where I could fry and put butter on the coconut. It turned out great! I was planning on drizzling white sugar on top but chilled it for a few hours. It was awesome! I got tons of taste, including the sweet from the carob. My DH said it was probably better than doctoring or synthesizing yeast, and I will forward the recipe to his kitchen. Nice recipe, DH!
I have made carrot cake quite a few times, but my recipe calls for two 14 oz. packages of fattoush (Japanese sweet potato starch), while others have called for three packages. Mine did not call for anything. It just called for "two eggs plus" milk, so I went by the recipe. There was not much else I could have added to give it more "recipe" weight, besides tossing more currants and kale, which was also used in some of the batter. My "recipe office" describes it as being perfectly round, 3 inches in diameter, with a top that literally sticks in the bottom. It took a whopping 55 minutes to brown the carrots; that is, unless you dunk them, in which case they sink quite a bit. I had hoped to find some fluff in the batter, but my twenty cups of crushed Pret Aignans did not find it; that is a shame, since I
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