Im not a fan, but happy to cook them for people who are! I head if you slice them and pan roast them with garlic they are nice..........?
they are really really good roasted in garlic. my mom cooks them in bacon grease. Defeats the purpose, but damn theyre delicious!! Also artichokes cooked in garlic! pull the peel off, dip in melted butter and enjoy!!
Remembered it!!! Home Made IceCream! 300mls Double Cream Half a tin of sweet condensed cream about 175gms Flavourings - 2tsp instant coffee, or some seedless smooth jam, or small amount of vanilla, or some mint extract and choc chips....... whatever you like! Dont use real fruit bits as it will form ice crystals and be like eating chunks of ice. 1. Chill a bowl (big enough boys!) in the freezer to help whisking....... 10mins in the freezer. 2. Whisk all the ingredients together until soft peaks (dont over mix as it can split). 3. Put in a air tight container and freeze for 12hrs but better after 24hr....... 4. Enjoy!!!!
the diabetus. I can feel it....I like how I think about limiting my carb intake and then i come in to read the recipes.
Canada's Best Carrot Cake with Cream Cheese Icing best recipes ever, cheese | eggs, desserts | sweets, make ahead, nuts 500 mL 2 cups all purpose flour 10 mL 2 tsp baking powder 10 mL 2 tsp cinnamon 5 mL 1 tsp baking soda 4 mL ¾ tsp salt 3 mL ½ tsp nutmeg 175 mL ¾ cup sugar; granulated 175 mL ¾ cup brown sugar; packed 3 eggs 175 mL ¾ cup vegetable oil 5 mL 1 tsp vanilla 500 mL 2 cups carrots; grated 250 mL 1 cup pineapple; canned crushed drained 125 mL ½ cup pecan nuts; chopped ---: ICING :--- 1 pkg cream cheese; softened 50 mL ¼ cup butter; softened 3 mL ½ tsp vanilla 250 mL 1 cup icing sugar * Grease and flour a 13x9 inch (3.5 L) metal cake pan; set aside. * In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, * Beat together granulated and brown sugars, eggs, oil and vanilla until smooth; * Pour over flour mixture and stir just until moistened. * Stir in carrots, pineapple and pecans. Spread in prepared pan. * Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. * Let cool in pan on rack. Make-ahead: * Cover with plastic wrap and store at room temperature for up to 2 days. * Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing. Icing: * In bowl, beat cream cheese with butter until smooth. * Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. * Spread over top of cake. Make-ahead: * Cover loosely and refrigerate for up to I day. Tips: * Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. * If the cake is not done, return it to the oven to finish baking. * When is the cake done: fully baked cake will spring back when touched in the center. * The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. * Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake. * When cakes emerge from the oven, their structure is set, but the set is still fragile. * Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. * Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely. Nutritional Info approx. per serving cal 338 | pro 4 g | total fat 20 g | sat. fat 6 g | carb 28 g | fibre 1 g | chol 58 mg | sodium 278 mg | %RDI: - | calcium 4 % | iron 9 % | vit A 10 % | vit C 38 % | folate 2 % | Notes: http://www.cbc.ca/bestrecipes/2010/12 Yield: 18 Servings
