Friday, 24 August 2012

Easy Carrot Cake


4 eggs
2 1/2 c. flour
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 1/2 c. oil
3 (4 1/2 oz.) jars strained carrots (Gerber Jr. works well)
1/2 c. chopped nuts
2 tsp. baking soda

Beat eggs in large bowl at medium speed. Add flour, sugar, cinnamon, baking soda, salt, oil and carrots, Use low speed to combine all then high to mix well. Stir in nuts. Pour into greased 15 x 10 inch pan; spread batter smoothly. Bake 30 to 35 minutes at 350 degrees until toothpick comes out clean. Cool and frost.

3 oz. pkg. cream cheese
4 tbsp. butter
1 3/4 c. powdered sugar
1/4 tsp. vanilla

Egg in Burger Patty

Saturday, 18 August 2012

Fruit Ice Blocks

Mmm... these Fruit Ice Blocks look divine ♥ Perfect for a summer's day.

To make the cone moulds, tear off 8 pieces of baking paper (each 15cm wide).  Fold into cone shapes, making sure the pointed ends are closed, to prevent leakage.  Secure with staples in a few places.  Sit cones in glasses for support.

The Fruit Pops are made by blending (in a food processor or blender) the diced flesh of the fruit of your choice with yoghurt to make a thick smooth mixture.  Each combination makes 2-3 cones.

Blend a ½ cup of yoghurt with (from left):
  • 2 peeled, chopped bananas and 2 tablespoons of honey
  • 1 punnet of rinsed and hulled strawberries and ½ cup of guava juice
  • 1 peeled and diced kiwi fruit and the flesh of a ¼ piece of honeydew melon
Pour the mixture into the cones.  Freeze until semi frozen, push a paddle pop stick into pops and freeze overnight.

Makes 6-9.

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