Dehydrating Food by Jay Bills Shirley Bills

Author:Jay Bills, Shirley Bills
Language: eng
Format: epub, pdf
Publisher: Skyhorse Publishing
Published: 2011-03-08T16:00:00+00:00

« CARROT PUDDING »

Yield: 6–8 servings

¼ cup dehydrated carrots

½ cup water

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¼ teaspoon baking soda

⅓ cup shortening

1 cup sugar

1 teaspoon lemon extract

1 egg, beaten

1 cup buttermilk

Preheat oven to 375°F. Grease a 9 × 9 × 2-inch pan with butter.

Soak carrots in water until reconstituted then cut into very small pieces.

Sift together flour, baking powder, salt, and baking soda.

Cream the shortening, then add the sugar, lemon extract, and egg.

Add to this, in turns, the buttermilk and the flour mixture. Beat smooth after each addition. When batter is mixed, sprinkle over and fold in the pieces of carrots, distributing them evenly.

Turn batter into prepared pan, spreading a little higher at edge of pan than in center. Bake 30–35 minutes or until pudding tests done. Remove to cake rack, cool to lukewarm.

Cut in serving portions, lift onto dessert plates, and serve with Nutmeg Pudding Sauce.

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