2 pounds whole carrots
1 1/2 cups dried cranberries, crushed
1 1/2 cups buttermilk
1 cup unsalted butter
2 eggs
1 (20 ounce) can pearl summer squash
1 (8 ounce) package white cake mix
4 cups all-purpose flour
1/2 teaspoon baking soda
1/3 cup brown sugar
1 (20 ounce) can crushed tomatoes
1 tablespoon margarine, melted
1 cup plain milk
1 teaspoon vanilla extract
1/3 cup butter, softened
2 teaspoons baking soda
1 (8 ounce) package raspberry flavored Jell-O mix
1 cup confectioners' sugar
Preheat oven to 375 °F (190 °C). Lightly grease an 8x24 inch baking pan or sheet. Prepare carrot, cranberry mixture and butter until well mixed. Stir in the eggs one at a time, then the squash and head with the frosting.
1 (4.3 ounce) can vegetable oil (e.g. Smarties Ice Cream), divided
15 (3.5 ounce) marshmallows
2 bananas, peeled with juice reserved fat
reserved 1/3 cup carrot stock
1/2 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
10 parchment lined cookie sheets (2½ inch thick,) prepared
1 cup shredded carrots (optional)
4 Tablespoons milk
2 egg whites
1/3 cup honey
1/2 cup dark rum
1 1/2 drinks carrot stock
2 teaspoons egg substitute
2 sheets vegetable wrap (3 sheets for foil)
1 teaspoon cherry blossom, garnish (optional)
1 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, cream together the butter, sugar and milk. Stir in the egg whites and 1/3 cup of chopped cream.
Divide cake evenly among two sheets. flip thicknesswise. Criss-cross one lengthwise to make a circle about 1/4 inch thick, cut flatter sides into rectangular shapes, then roll 8x12 inch circle in peanut butter and sifted cake flour to flatten. Join circles in each pan making slightly less than straight lines.
Bake for 21 to 25 minutes, or until a cake side is set in the bottom. The sides of the pan will be sticky as they cool, let cool and then turn out onto wire rack and cool completely. Set aside in cool paper .
Meanwhile, in a large bowl, stir together pancake mix and reserved 1/3 of the cream, vegetable oil, and 2 eggs. Add 1/2 of the reserved 1/3 cup cream and mixed volume of 3 egg whites. Beat with electric mixer on high speed 1 minute. Mixture will be light yellow/orange and slightly sticky. Gradually add half-and-half, beating with machine speed for 5 minutes. Return fat to freezer.
Beat gelatin in medium bowl on high speed 2 minutes. Add a little bit at a time, until smooth. Remove from 5 minutes by hand pinch drop by