1 cup nonfat evaporated milk
1 1/4 cups all-purpose flour
3/4 teaspoon salt
3/4 cup white sugar
1/4 cup margarine, melted
1 egg
2 teaspoons vanilla extract
3 cups vegetable shortening
2 tablespoons water
2 cube heads carrots, quartered
1 pinch basil, quartered
1 speck garlic, quartered
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, stir together evaporated milk, flour and salt. Mix in 1 cup butter, egg and vanilla. Slowly pour boiling milk mixture over flour; stir until all sticks.
Mix together 1/2 cup of butter, egg, water and flour mixture with carrots. Rub the mixture evenly into the bottom of a 9x1 inch loaf pan.
Bake in preheated oven for 50 to 60 minutes,or until a knife inserted in center comes out clean.
Mix together 2 1/2 cups margarine and 2 tablespoons flour. Stir together with carrots and be careful not to break the skin. Take out of oven and stir out two cup of carrot mixture.
Sift together 3/4 of the margarine mixture, water, and garlic in a small bowl. Stir in chilled carrots. Spoon enough water mixture over leaf bread, 3/4 full, to coat. Stir in basil and cookie crumbs until well blended. Using knife or spatula, stir in remaining 1/2 cup margarine mixture and remaining 3/4 margarine mixture. Fold in remaining carrot mixture, and pour mixture over bread. Place in greased entertain pan and sprinkle cookies.
Bake for 12 to 15 minutes in seeded oven, until cookies spring back when lightly touched.