Morkų pyragas
1. 1/2 cup chopped walnuts
2. 2 cups whole-wheat pastry flour (see Ingredient Note)
3. 2 teaspoons baking soda
4. 1/2 teaspoon salt
5. 2 teaspoons ground cinnamon
6. 3 large eggs
7. 1 1/2 cups sugar
8. 3/4 cup nonfat buttermilk
9. 1/2 cup canola oil
10. 1 teaspoon vanilla extract
11. 1 (20 ounce) can crushed pineapple, drained, juice reserved
12. 2 cups grated carrots
13. 1/4 cup unsweetened flaked coconut
14. 2 tablespoons coconut chips or flaked coconut
15. 12 ounces reduced-fat cream cheese, softened
16. 1/2 cup confectioners' sugar, sifted
17. 1 1/2 teaspoons vanilla extract
Nutrition Info
Per Serving
* Calories: 320 kcal
* Carbohydrates: 39 g
* Dietary Fiber: 2 g
* Fat: 15 g
* Protein: 6 g
* Sugars: 28 g
1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
6. Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with the coconut.
Yield: 16 servings
Papildyta:Klasikinis morkų pyragas
1. 7/8 cup all-purpose flour
2. 1 teaspoon baking powder
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 teaspoon ground cinnamon
6. 1/4 teaspoon ground allspice
7. 2 large egg whites
8. 1/4 cup eggbeaters
9. 3/8 cup SPLENDA® No Calorie Sweetener, Granulated
10. 3 tablespoons reduced fat margarine
11. 1/2 cup honey
12. 1 teaspoon vanilla extract
13. 3 tablespoons unsweetened applesauce
14. 3 tablespoons canola oil
15. 2 1/4 cups finely shredded carrot
16. 1/3 cup walnuts
17. butter flavored cooking spray
Nutrition Info
Per Serving
* Calories: 192 kcal
* Carbohydrates: 26 g
* Dietary Fiber: 1 g
* Fat: 8 g
* Protein: 3 g
* Sugars: 15 g
1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In small bowl whisk together egg whites and eggbeaters. Set aside.
3. In large bowl beat SPLENDA® No Calorie Sweetener, Granulated, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Yield: 10 servings
Papildyta:Orange Kiss-Me Cake
1. 1 orange
2. 1 cup raisins
3. 1/3 cup walnuts
4. 2 cups Pillsbury BEST® All Purpose or Unbleached Flour
5. 1 cup sugar
6. 1 teaspoon baking soda
7. 1 teaspoon salt
8. 1 cup milk
9. 1/2 cup margarine or butter, softened, or shortening
10. 2 eggs
11. 1/3 cup sugar
12. 1 teaspoon cinnamon
13. 1/4 cup finely chopped walnuts
Nutrition Info
Per Serving
* Calories: 247 kcal
* Carbohydrates: 38 g
* Dietary Fiber: 0 g
* Fat: 9 g
* Protein: 3 g
* Sugars: 24 g
1. Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
2. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
3. Bake at 350 degrees F for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
4. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.
Yield: 16 servings
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