3 egg yolks
1 T lemon juice
pinch salt and pepper
2/3 C butter
- In blender, combine egg yolks, lemon juice, salt and pepper; blend about 5 seconds.
- Heat butter in microwave on high until bubbling hot
- With blender running, add hot butter in slow thin stream through the whole in the lid. The sauce will thicken as the butter is added - it takes only about 30 seconds!
1/4 C cream cheese
2 T butter
1 t vanilla
- Beat together with an electric mixer.
- Slowly add enough icing sugar (about 1 C) to give smooth spreadable consistency.
1 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
2 eggs
1/2 C sugar
1/2 C packed brown sugar
1/2 C vegetable oil
1 1/2 C grated carrots
1/2 C walnuts
- Preheat oven to 350 and grease and flour 8-inch square cake pan.
- In small bowl, combine flour, baking powder, baking soda and spices; mix thoroughly.
- In large bowl, beat eggs, Add sugars and oil; beat well with electric mixer until smooth and creamy.
- Stir in flour mixture, carrots and walnuts; mix thoroughly.
- Pour into pan. Bake for 40 minutes or until tester inserted in centre comes out clean.
- Let cool before frosting.
4 C peeled sliced fruit
1/2 C rolled oats
1/4 C flour
1/2 C packed brown sugar
1/4 t cinnamon
1/4 C butter
- Preheat oven to 350
- Place fruit in 8-cup baking dish
- Combine oats, flour, sugar and cinnamon.
- Cut in butter until crumbly and sprinkle over fruit.
- Bake for 40 minutes or until fruit is tender.
