Carrot-Pineapple Muffins
========================

 Categories: Breads, Fruits, Vegetables
      Yield: 12 muffins

      2 c  Baking and Pancake Mix
    1/2 c  Dark Brown Sugar, packed
    1/2 c  Nuts, chopped
      1 ts Cinnamon, ground
      1    Egg, beaten
      1 c  Carrot-pineapple Pulp,mixed*
    1/3 c  Milk
      2 tb Vegetable Oil
      1 ts Coconut Extract (optional)

  Grease bottoms of 12 medium muffin cups (2«" x 1¬") or line with paper
  baking cups.  In a large bowl combine baking mix, brown sugar, nuts,
  and cinnamon; set asie.  In a medium sized bowl, mix egg,
  carrot-pineapple pulp, milk, oil, and, if desired, coconut extract.
  Add to dry ingredients, stirring just until moistened.  Divide batter
  evenly among 12 muffin cups.

  Bake in preheated 400øF oven for 20 to 22 minutes, or until golden
  brown.

  Makes 12 muffins.

  *From Pineapple Carrot Refresher recipe.

  HomeTrends Juice Extracor Stock #HA3170

MMMMM

MMMMM----- Recipe via :) Meal-Master (tm) v8.01

      Title: Earlene Sharp's Carrot Cake
 Categories: Cakes
      Yield: 1 cake

MMMMM------------------------CARROT CAKE-----------------------------
  1 1/2 c  Corn oil
  1 3/4 c  Sugar
      3    Eggs
      2 c  Flour
      2 ts Baking soda
      1 ts Salt
  2 1/2 ts Cinnamon
  1 1/2 ts Vanilla
      2 c  Peeled & grated Carrots
      1 c  Walnuts
    1/2 c  Flaked coconut
      8 oz Drained pineapple

MMMMM---------------------CREAM CHEESE ICING--------------------------
     16 oz Cream cheese
  1 1/2 c  Confectioners sugar
      1 ts Vanilla

  Beat together oil, sugar, and eggs until well-combined.  In a separate
  bowl, sift together flour, baking soda, salt and cinnamon; add to
  sugar and egg mixture.  Stir in vanilla, mixing well.  Add carrots,
  walnuts, coconut and pineapple.  Mix until well-blended.

  Pour batter into a greased and floured 9- or 10-inch bundt pan.  Bake
  at 350 degrees for about an hour.  Cool on cake rack; remove pan.
  Cover with cream cheese icing and garnish with grated carrots and
  nuts.

  ICING: Cream together 2 (8 oz) packages of cream cheese with 1-1/2
  cups confectioners sugar and 1 teaspoon vanilla.

  Source: The Memphis Commercial Appeal

MMMMM

MMMMM----- Recipe via :) Meal-Master (tm) v8.01

      Title: Golden Carrot-Lemon Squares
 Categories: Dessert, Vegetable, Sthrn/livng
      Yield: 5 dozen

      1 c  Margarine; melted
  1 1/4 c  Sugar
      4    Eggs
      1 c  Carrots; cooked, mashed
      2 c  Flour, all-purpose
      1 ts Baking powder
  1 1/2 ts Vanilla extract
    3/4 ts Lemon extract
  2 1/4 c  Sugar, powdered
    1/4 c  Water
  1 1/2 ts Lemon extract

  Combine margarine and sugar in a large mixing bowl; mix well.  Add
  eggs, one at a time, beating well after each addition.  Add carrots,
  flour, and baking powder; beat 1 minute.  Stir in vanilla and 3/4
  teaspoon lemon extract.  Spoon into a greased 15x10x1" jellyroll pan,
  spreading to edges. Bake at 350 degrees for 25 minutes.  Cool.

  Combine powdered sugar, water, and 1-1/2 teaspoons lemon extract; stir
  unitl smooth.  Pour glaze over cooled cake.  Let stand until glaze is
  firm. Cut into squares.

  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
  Nancy Coleman.

MMMMM