Carrot Bread for a Bread Machine

Although I have made carrot bread in the past, I have never used my bread machine, nor yeast to do so. It's a concept that is interesting, but yet seems strange to me since I think of carrot bread as a 'quick' bread. Surfing the internet one night a few months ago I came across this one and copied it down for future use. Time has gotten away from me and I've not managed to make it yet, although I will admit I've thrown together a few quick breads since I found this one. Maybe I'm putting it off for one reason or another due to the actual 'bread' like quality I'm sure it will have thanks to the machine and the yeast?

Either way, I'm afraid I'll lose it if I don't get it copied to my files, so here it is!


Carrot Bread

1 cup (partially cooked) shredded carrots
2 tablespoons milk
3/4 teaspoon salt
2 cups bread flour
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons Fleischmann's bread machine yeast

Put into bread machine in order given. Use white bread cycle; medium color. When finished remove and cool. Cut entire loaf into 1/2-inch slices. Spread each slice with filling mixture.

Filling

8 ounces cream cheese
1 teaspoon lemon juice
1 cup confectioners' sugar

Mix well until creamy, spread between each slice. Restack loaf.

Cut 1 inch slices lengthwise. Spread each slice with the same mixture. Restack loaf.

To serve, cut the loaf into 1-inch slices from the long side of bread.

Ice Cream Sandwich Dessert

When I started dating my husband (a million years ago when he was just 16 and I, 15) one of his guilty pleasures was stopping by the Dairy Queen for a Peanut Buster Parfait. Although, when you are 16 and have a great metabolism, I suppose there is nothing 'guilty' about it! My ice cream loves were simpler... soft serve twists, or perhaps a Dilly Bar, or even an ice cream sandwich. Mmmmmm.

Here we are, 20 years later and he still loves peanut butter parfaits and I still love ice cream sandwiches! When I saw this dessert recipe put out by Cedar Crest Ice Cream I couldn't help but smile. It's not only perfect for the two foods we love, but it's perfect for a nice hot hot summer evening!



Ice Cream Sandwich Dessert


19 ice cream sandwiches
12-ounce carton frozen whipped topping, thawed
16-ounce jar hot fudge topping
16-ounce jar butterscotch caramel or plain caramel topping
3/4 cup salted pecans, chopped
12 pecan halves
1 milk chocolate bar, optional
6-8 maraschino cherries, halved & drained, optional

Remove wrappers from ice cream sandwiches. Place one whole and one half sandwich along a short side of an unbuttered 9-inch by 13-inch pan. Arrange 8 sandwiches in the opposite direction in the pan. Spread half the whipped topping over the sandwiches.
Spoon caramel topping evenly over whipped topping. Sprinkle with chopped pecans. Repeat layers with remaining ice cream sandwiches. Spoon hot fudge topping over sandwiches and top with remaining whipped topping.

Arrange pecan halves evenly over top. Decorate with chocolate curls and cherries, optional. Cover pan and freeze for several hours or overnight. Remove from freezer 20 minutes before serving.

Lime Cake

Last week while shopping my local grocery store I found a saran wrapped container of limes just a little past their prime. Price marked, $.99. Yes, ninety-nine cents for what I later found to be 16 limes! Oh what heaven!

 I juiced them all and froze them in small ice cube containers for future use. Only a few days later, while surfing the internet, I came across this lime recipe. Not only a perfect use for some of my freshly squeezed limes, but how wonderful for a light, summer dessert! I do plan on tweaking it a little and changing it to suit my needs, but I wanted to be sure I copied down so I don't lose track of it before I can make it.






Lime Bundt Cake

3 c flour
2 c sugar
1 c of milk
1 c butter, softened
4 eggs
1 1/2 t baking powder
Zest of 2 limes
Juice of 4

Preheat oven to 350º F. In large bowl cream butter and sugar. Add eggs one at a time to cream
mixture. In medium bowl sift together flour and baking powder. Slowly add in alternating
portions of milk and flour to the butter mixture. Add the lime zest and the juice. Pour batter into a very well greased and floured bundt pan. Bake for 1 hour, or until toothpick inserted in center comes out clean.

Sugar Free Jam

 Sugar Free Strawberry Jam


1 pint ripe strawberries
1/4 c water
1/2 lemon - juiced
1 envelope of unflavored gelatin
5 packets of Equal


Heat the cleaned and halved berries in a pan with lemon juice. Bring to a simmer, about 4 minutes. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let set while berries simmer. Add this to the berries and stir in Equal packets. Pour into a jar and top. Store in the refrigerator.


(1 carb gram per tablespoon)

Tortilla Roll Ups

Ah, such a simple food to prepare and serve yet it always gets compliments. The tortilla roll up!

There is really no real 'recipe' for these and even though you hate to hear that, it's the truth. Wraps and roll ups are so versatile that almost anything you put in them (within reason of course!) is going to taste good. I swear!

Think about what you think would taste good on a sandwich or a cracker for an appetizer and build from there based on your favorite foods, or the tastes preferred by your family. Add a zippy dip or sauce to serve with it and you are set... with almost no work.

Tortilla Roll Ups

The basics;

Flour Tortillas
Wraps
Flavored Wraps such as Spinach, Tomato, Zesty Garlic, Jalapeno


Start with:

Cream Cheese spread as the base up to one edge to hold everything in place and 'seal' your tortilla roll

Add a very thin single layer of;

• ham slice, lettuce, ranch dressing or sprinkled ranch dressing, bacon bits, avocado and onion

• turkey slice, smoked provolone, italian dressing drizzled, lettuce

• Extra cream cheese, diced black olives, green olives, garlic powder, chilies - and serve with salsa for dipping

• Garden Veggie flavored cream cheese with a sprinkle of bean sprouts, cucumber slices, radishes, peppers and onions

• Deli chicken slice, avocado, provolone, honey mustard sauce drizzled with more to serve as a dipping sauce

• Chicken, tabasco sauce, cheddar, chilies and garlic powder served with salsa

Use your own imagination and build your wraps. Roll up tightly, using the layer of cream cheese to 'seal' the roll up. Roll it up tightly in plastic or Saran wrap. Refrigerate at least 2 hours and up to 24. Remove plastic and slice into 3/4" slices. Lay down on a serving platter surrounding a dipping sauce. Delicious!