How to bake good­ness into clas­sic fall favourites

Stanstead Journal - - FRONT PAGE -

(NC)— Noth­ing says fall more than the fresh aroma of some of the sea­son’s most pop­u­lar baked goods. From the clas­sic car­rot cake to the all-time fam­ily favourite – choco­late chip cook­ies – there is no short­age of oc­ca­sions to en­joy these tried and true recipes. That’s why the bak­ing ex­perts at Robin Hood are cel­e­brat­ing the start of the fall bak­ing sea­son with an up­dated se­lec­tion of clas­sic fall favourites. The best part? Th­ese fall recipes are not only de­li­cious, they in­clude some added good­ness. De­li­ciously moist and sim­ple Car­rot Cake – What makes car­rot cake such a crowd pleaser is its soft, dense tex­ture and dis­tinct flavour cre­ated by the aro­matic mix­ture of cin­na­mon and sugar. With three cups of car­rots in­cluded in the recipe and 2 grams of fi­bre per serv­ing - it’s the per­fect cake for any fam­ily oc­ca­sion.

Car­rot Cake

Prep Time: 20 min­utes; Bak­ing Time: 30 min­utes

Makes: 16 serv­ings In­gre­di­ents:

Cake 1 cup (250 mL) Crisco Vegetable or Canola Oil 1 cup (250 mL) gran­u­lated sugar ¾ cup (175 mL) packed brown sugar 4 eggs 2 cups (500mL) Robin Hood Nutri Flour Blend Tastes Like White 2 tsp (10mL) cin­na­mon 2 tsp (10mL) bak­ing soda 2 tsp (10mL) bak­ing pow­der 1 tsp (5mL) salt 3 cups (750mL) finely grated car­rots

Cream Cheese Ic­ing 1 cup (250 mL) reg­u­lar or low fat cream cheese, soft­ened ¼ cup (50 mL) but­ter, soft­ened 4 cups (1 L) ic­ing sugar 1 tsp (5L) vanilla ex­tract

Direc­tions: Pre­heat oven to 350°F (180°C) and grease two 9” (23cm) cake pans. Beat oil and sug­ars to­gether in a large bowl un­til com­bined. Add eggs, one at a time, beat­ing well af­ter each ad­di­tion. Next, com­bine flour, cin­na­mon, bak­ing soda, bak­ing pow­der and salt in a sep­a­rate large bowl. Add flour mix­ture to egg mix­ture. Mix, just un­til com­bined. Fold in car­rots. Di­vide bat­ter evenly in pre­pared pans. Bake in pre­heated oven 25 to 30 min­utes or un­til a tooth­pick in­serted in cen­tre of cake comes out clean. Cool in pans on wire cool­ing rack for 20 min­utes. Re­move from pans and cool com­pletely on wire cool­ing rack. For ic­ing, cream but­ter and cream cheese in a medium bowl. Add ic­ing sugar, one cup (250mL) at a time. Beat well af­ter each ad­di­tion. Add vanilla. Con­tinue beat­ing un­til fluffy. Add 1 tbsp (15mL) milk at a time to thin out ic­ing if nec­es­sary. Place one cake on serv­ing dish. Spread with ic­ing. Top with re­main­ing cake layer. Spread top with re­main­ing ic­ing. Th­ese recipes and more are avail­able on­line at www.robin­­

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